ice cream

Spiked Coffee Cake with Bailey’s Irish Cream

Spiked Coffee Cake with Bailey's Irish CreamSpiked Coffee Cake with Bailey’s Irish Cream

Roasted Apricot and Shortbread Ice Cream Bars

Roasted Peaches and Shortbread Ice Cream Sundae

Roasted Peaches and Shortbread Ice Cream Sundae
Roasted Peaches and Shortbread Ice Cream Sundae

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream



Recipe by: Willow Bird Baking, adapted from the Blueberry Coffee Cake by Sweet Anna’s
Yield: 6-8 servings

This cake is absolutely to die for. It’ll come out of the oven seeming biscuity on top, but inside it’s the most tender, soft, buttery hot raspberry cake. It’s so easy, too!

Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk
3 cups frozen raspberries (do not thaw)

Glaze Ingredients:
2 cups powdered sugar
2 tablespoon seedless raspberry jam
8-9 fresh raspberries
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
milk to thin (I used around 3 tablespoons)
fresh raspberries and vanilla bean ice cream for serving (optional)

Directions:
Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Reserve about 1/4 cup of this mixture in a small bowl.

In a large bowl, cream together the butter and sugar. Add the egg and extracts and blend until just combined. Add the flour mixture and buttermilk alternately, beginning and ending with the flour. Toss the raspberries in the 1/4 cup reserved flour and then fold them (and the rest of the reserved flour) into the batter. (The dough is quite stiff, so be patient as you’re folding in the berries. It’ll seem like it’s mostly berries, but just trust me. It’ll be awesome.)

Spread the batter into a 10-inch skillet (I used the back of two spoons to work it around.) Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs (cooking time in a cast iron skillet can be variable, so check early and often.) While the cake is still hot, purée the jam and raspberries together in a food processor. Add the extracts. Slowly add the powdered sugar as you process. Add milk slowly to get the desired consistency — I ended up adding about 3 tablespoons. Pour your glaze (which is hopefully NOT mauve) over the hot cake. Serve while still warm with fresh raspberries and vanilla bean ice cream.

Brûléed Twinkie Ice Cream Sundae

Brûléed Twinkie Ice Cream Sundae
Brûléed Twinkie Ice Cream Sundae

Brûléed Twinkie Ice Cream Sundae



Recipe by: Willow Bird Baking
Yield: 2-3 servings depend on how much ice cream you use

Celebrate Twinkies’ comeback by setting them on fire and sticking them in ice cream.

Ingredients:
2-3 Twinkies (full disclosure: I couldn’t find Twinkies, so I used Cloud Cakes)
1/4 cup sugar
1/4 cup coconut milk (or other liquid of your choice)
ice cream (I used Birthday Cake ice cream, but pick your favorite flavor)
white chocolate chips (or toppings of your choice)
sprinkles (or toppings of your choice)

Directions:
Pour coconut milk in one small, shallow bowl. Pour sugar in another. Set these up as an assembly line. Dip each Twinkie briefly in coconut milk to coat before rolling them in sugar to coat and placing them on a plate. Use a kitchen torch to “brûlée” the Twinkie until the sugar is bubbly and caramelizing.

Place a few servings of ice cream in a bowl and top with brûléed Twinkies (slicing one in half makes for a pretty presentation), white chocolate chips, and sprinkles. Put a few spoons into the bowl and serve!

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