fruit

Red, White, and Blue Desserts!

Happy 4th of July! Here are some red, white, and blue desserts for your celebration. And don’t forget the sparkling raspberry lemonade and soft pretzel dogs, while you’re at it.

RED

1. Red Velvet Cheesecake
2. Itsy Bitsy Berry Cream Pies
3. (Freshly Picked!) Strawberry Cream Pie
4. Gooey Butter Strawberry Shortcake (add blueberries too, if you’d like!)



WHITE

1. The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
2. Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries (add blueberries too, if you’d like!)
3. Tres Leches Coconut Cake Trifle
4. White Sheet Cake with Fluffy Whipped Icing



BLUE

1. Itsy Bitsy Berry Cream Pies
2. Fresh Blueberry Pie
3. Blueberry Cream Cheese Almond Braid
4. Blueberry Walnut Bread


Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries



Recipe by: Willow Bird Baking
Yield: 10 servings

Icebox cake traditionally layers oreo cookies and whipped cream. Upon chilling, the dessert turns into a velvety, indulgent masterpiece — with no cooking and no fuss. This version is updated for spring, using buttery Walker’s shortbread cookies, whipped cream spiked with limoncello, and a pile of fresh berries.

Ingredients:
6 tablespoons limocello
4 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
4 cups cream
4 (150 g) packages Walkers Shortbread rounds
fresh berries of your choice
lemon zest for topping (optional)

Directions:
In a large, chilled bowl, combine limoncello, sugar, vanilla extract, lemon juice, and cream. Beat with chilled beaters to stiff peaks. Place a layer of shortbread rounds in a large trifle dish. Top with about an inch of cream. Continue layering, ending with cream. Cover and chill this overnight in fridge. Before serving, sprinkle lemon zest over the top and pile high with berries of your choice.

Strawberry Coconut Cream Pie

Strawberry Coconut Cream Pie



Recipe by: Willow Bird Baking, with basic pie recipe modeled on my Aunt Pat’s pie and coconut cream from Zoë Bakes
Yield: one 9-inch pie

This pie is one of the best pies I’ve ever eaten, and Mike’s already asked for a repeat appearance! It doesn’t hold it’s shape well — it’s more of a pudding pie — and so I serve it in a bowl. It’s more than delicious enough to make up for that, though.

Pie Crust Ingredients:
1 blind baked (until golden) and cooled pie crust

Coconut Cream Filling Ingredients:
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
2 teaspoons vanilla extract
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1 cup sweetened coconut flakes
1/2 cup whipping cream

Topping Ingredients:
1 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)
mint leaves or whole strawberries for garnish (optional)

Directions:
To make filling: Heat the coconut milk, sugar, salt and vanilla in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.

Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Fill baked, cooled pie crust with your coconut filling.

Slice 1 cup of strawberries in thin slices lengthwise and layer the slices in pretty concentric circles around the top of the coconut cream. Set this in the fridge to chill while you make your glaze.

Make the glaze: Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Add the juice back to the saucepan over medium-high heat and gradually whisk in sugar and cornstarch. Cook until thickened. Mine had lumps of cornstarch despite my best efforts, but no worries; I just strained it again once thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough!

Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Garnish with big mint leaves, if you’d like, or whole strawberries. Chill entire pie for at least a few hours for best results; cut with a knife held under hot water and then dried. It’ll still be a bit puddingy, so I served mine in a shallow bowl! Use a pie gate (or a makeshift pie gate made from aluminum foil) to keep remaining pie from oozing in the pie plate after slicing.

Flan Tres Leches Cake

Flan Tres Leches Cake



Recipe by: Willow Bird Baking, inspired by and/or adapted from Bake Love Give and All Recipes
Yield: 10-12 servings

If you love flan and/or tres leches cake, you’re in for a treat. This cake has an incredible flavor and an even more fantastic texture. It’s also surprisingly easy to whip up. It’s perfect for Cinco de Mayo, but I hope you’ll make it all year long.

Flan Ingredients:
1 (13.4-ounce) can can dulce de leche (or make your own)
3 eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract

Cake Ingredients:
3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/2 cup white sugar
2 1/2 eggs (To get 1/2 egg, break one egg into a bowl and lightly beat it; discard half)
1/4 teaspoon vanilla extract

Tres Leches Ingredients:
1/2 cup whole milk
1/4 (14-ounce) can sweetened condensed milk
1/4 (12-ounce) can evaporated milk
2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions:
Preheat the oven to 325 degrees F and spray a 10-inch bundt cake pan really well with cooking spray. Pour the dulce de leche evenly over the bottom of the pan and set aside.

Make the flan batter: In a large bowl, mix together the 3 eggs, 1 can sweetened condensed milk, 1 can evaporated milk, and vanilla extract until well combined. Pour this mixture evenly over the dulce de leche layer.

Make the cake batter: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl (if you used a spatula to scrape all your flan batter out of its bowl, just use that one again), cream together the butter and sugar until pale yellow and fluffy (about 2-3 minutes). Add in the 2 1/2 eggs and 1/4 teaspoon vanilla extract and mix well. Add the dry ingredients slowly, mixing after each addition. Pour batter over the flan layer in the bundt cake pan (it’ll sink in a bit — no worries). Bake for 40-45 minutes or until tester inserted into just the cake comes out with just a few moist crumbs. Pierce the cake several times with a skewer or fork. Let the cake cool.

Drench the cake: Whisk together 1/2 cup whole milk, 1/4 can condensed milk, and 1/4 can evaporated milk. Pour this mixture over the top of the cooled cake. Cover and chill the cake overnight (or at least a couple of hours, I’d say — you want the mixture all to sink into the cake) before loosening with a thin knife or spatula all around the sides. Carefully invert onto a serving plate (caramel and milks will ooze — it’s a saucy dish — so one that has a shallow lip or even a slightly bowl-like platter is ideal). Whip up the heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks and dollop or pipe it all around the cake. Serve chilled with strawberries.

Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)

This Coconut Almond Pull-Apart Bread is one of the best things I’ve ever eaten and I really want to spend a few paragraphs gushing about it.

But there’s no time to gush about it. BECAUSE CAT.

If you’re on Willow Bird Baking’s Facebook page (and if you’re not, you’re missing a lot of fun over there), you already know what I’m alluding to. But on the off chance you haven’t heard me crying from the rooftops of the interwebz: I GOT A CAT. CAT CAT CAT!

…introducing Huckle Buckle Beanstalk Ruble, also known as Buckle, also known as my new wittle smooshy-wooshy face.

He’s a buff colored, 11-pound, 1.5-year-old chunk of kitty love from the Charlotte Humane Society, and he’s made himself right at home in my apartment and in my heart.

Getting a cat has been on my mind for months, and I’ve scoured Petfinder and Humane Society websites for the perfect one. To be honest, though, I think all of my searching was in vain — because God dropped Buckle right into my lap.


Wonder how these photo shoots will go with kitty around? Hm.

My 6th graders and I take an annual field trip to the Humane Society to drop off the funds they raise by baking and selling dog treats. This year, given my months-long search, I knew the kitty room would hold a special attraction for me. I ended up cuddling a sweet gray kitten for much of the time there, but I knew he was someone else’s. In the first place, kittens get adopted very easily, so I felt compelled to adopt an adult cat. In the second place, the adult cats all had their adoption fees waived thanks to a donor’s generous gift to the Humane Society. Cost was definitely an obstacle for me since I have a steep a pet deposit at my apartment, so this seemed especially fortuitous.

I looked around a bit and saw a fat buff cat and an older orange cat I liked, but I wasn’t sure. I headed back on Saturday with Mike, though, and the buff cat not only purred just like one of Mike’s old cats, Motorboat, but he also seemed loving and laid back — perfect for introducing to Byrd! Before I knew what I was doing, I had him in a travel crate sitting in the adoption counselor’s office. I actually asked Mike, “What’s happening?! Are we doing this?!” Despite my months of research, it didn’t seem real.

There were so many doubts, but moment by moment since we walked in my apartment door together, Buckle has assuaged every one. He is just as sweet as a cupcake: a loving cuddlebug who seems to enjoy Byrd (and matches her coloring exactly, oddly enough!), catnip, and good scratching surfaces. I think the moment I felt the most sure about him was when I was lying in the floor earlier today watching him bat around a ball with Byrd. They were like two little buff colored peas in a pod.

Now that I’ve introduced you to my newest baby, maybe I can finally introduce you to this bread. I can’t really say enough about it: it’s got the most gorgeous, buttery, delicate flavor and texture. The glaze is rich and creamy and adds the perfect touch of decadence to the finished loaf. I think if I could pick one thing to eat for the rest of my life, this would be it. Did I mention it was really, really delicious?

Have you ever rescued a pet?

P.S. Please feel free to weigh in with any and all kitty advice, websites, etc.!

One year ago: Chocolate & Coconut Cream Pie Bars
Two years ago: Quick Rosemary, Fig, and Goat Cheese Tarts
Three years ago: Clementine Cake

Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)



Recipe by: Willow Bird Baking
Yield: 2.5 – 3 loaves

If you love pull-apart bread, you’re gonna fliiiip. This yeast dough recipe is (I firmly believe) the best tasting yeast bread recipe in existence. My family uses it for everything. And this filling (buttery coconut almond goodness) is the best filling in existence. Combine them in a tender loaf that ends up with the texture of cinnamon-roll-insides and douse them in a heavy coconut cream glaze and, well. Let’s just say you’ll need to keep coming back to this recipe!

Dough Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees F)
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking

Filling Ingredients:
2 sticks butter, melted
1/2 teaspoon coconut extract
7 ounces almond paste, grated or crumbled small
2 cups coconut
3/4 cup sugar

Glaze Ingredients:
1 cup powdered sugar
3/8 cup (6 tablespoons) heavy cream
1/4 teaspoon coconut extract
1/4 teaspoon almond extract

Directions:
Note on proofing: This yeast dough proofs overnight, gets shaped, and then the finished loaves proof for 2-3 more hours. Plan ahead for this amount of time.

Note on yield: I don’t recommend halving yeast recipes; instead, if you don’t want 2.5 or 3 loaves at once, consider freezing a loaf for later. The variation in the yield is the result of my error — I packed this recipe into 2 loaf pans and the loaves were so squished that they were hard to get baked completely. So in this recipe, I tell you not to oversquish — once your loaf pans are pleasantly stuffed, put the overflow dough into another loaf pan (mini or regular, however much extra you have) to bake. This way the loaves will bake correctly.

Note on freezing: To freeze an unbaked loaf, just wrap it well before the second rise and freeze it. Once frozen, pop it out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake it, stick it back in a greased pan, thaw it in the fridge overnight, proof for the instructed amount of time, and bake like usual.


Make the dough: Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof overnight in the fridge.

Shape and bake pull-apart bread: Grease three 9 x 5 x 3-inch loaf pans and set aside. Melt the 2 sticks of butter in a microwave safe bowl and stir in coconut extract. In another bowl, mix together the grated almond paste, coconut, and sugar. Set these aside.

Gently cut the dough in thirds to work with. Flour a large work surface and turn your dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking and using more flour as needed. If it seems to be snapping back, cover it with a damp towel and let it rest for 5 minutes before continuing.

Spread about a third of the melted butter over the rectangle of dough. Then sprinkle about a third of the coconut/almond paste/sugar mixture over the top, patting it down to ensure it mostly sticks. Don’t skimp on the edges.

With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I’d use a pizza cutter or bench scraper). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in (if it seems like you’re having to squish your layers too much to fit them all, don’t be afraid to leave a little out — it feels like a waste, but you don’t want an underdone loaf because you overpacked. Maybe you could make a baby loaf with the extra.) Repeat this rolling, filling, and cutting process with the other two portions of dough. Cover the loaf pans with clean, damp cloths and place them in a warm place for 2-3 hours to almost double in size.

After dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). Place the loaves in the center of the oven and bake for 35-45 minutes until dark golden brown on top (if you take them out at light golden brown, they’re liable to be raw in the middle, so let them get good and dark. If they doesn’t feel done in the middle when you poke them but they’re getting too dark, cover them with foil). Cool for 20-30 minutes on a cooling rack in the loaf pans while you make the glaze.

Make the Coconut Cream Glaze: Whisk together cream, powdered sugar, and extracts until smooth. Drizzle on warm loaves, reserving extra to serve on the side. Serve warm slices of loaf with berries of your choice.

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