Sally’s Baking Addiction: June, 2018 Challenge: Brownie Baked Alaska πŸ¨

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For the month of June, Sally challenged us to make a retro baked Alaska. The twist: no cake base! Sally admits that she does not like cake combined with ice cream. My son is the same way. I also never eat cake mixed directly with ice cream, I don’t like the soggy cake texture 😳

So I knew my family would love the brownie, cake and merengue combo. This is such an easy dessert to make, and the entire thing can be assembled, frozen and then torched right before you serve it to your guests. I decided that Father’s Day would be a great time for us to try this out.

There is a little prep work that needs to be done the night before. The ice cream needs to be shaped and frozen. I purchased my ice cream, but I do like to make it from scratch, perhaps next time! This 9 inch, 2.5 quart mixing bowl will hold 3 quarts of ice cream. I chose mint chocolate chip since it is one of my hubby’s favorite flavors. The ice cream is softened and placed into a mixer with a paddle attachment, and beaten until creamy. The softened ice cream is placed into the mixing bowl, which has been lined with plastic wrap. This will make unmolding much easier! Wrap it tight and place in the freezer for at least 8 hours. I put mine in overnight.

The next day I made one of Sally’s brownie recipes. She has many to choose from, you will find the one you like😊. I went with theΒ Chewy, Fudgy Homemade browniesπŸ˜‹Β So glad I did! Super easy and so tasty!

First melt butter and chocolate together and let cool slightly. Whisk in the sugars, eggs and vanilla.

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Add the flour, cocoa and salt

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Fold in the dry ingredients and a cup of chocolate chips

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Bake in a 9 inch pan, which fits the circumference of the bowl.

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Let this cool completely, then add it to the bowl of frozen ice cream. Invert the brownie, rewrap and keep frozen while you prepare the merengue.

 

Set the egg whites, sugar and cream of tartar over simmering water. Whisk until the sugar is dissolved, then place in a mixer fitted with a whisk attachment. Add the vanilla and beat until stiff, glossy peaks form.

 

Generously spoon the merengue onto the unmolded ice cream and brownie bombe.

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This can be frozen until you are ready to serve, or you can get out your handy torch and go for it! No torch? No problem, just use the broiler function in your oven. But don’t walk away!!

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The left overs stayed in the freezer for several days and still tasted great! We enjoyed this so much, and it was so easy, that I decided to serve this at the second Yoga Retreat that I catered this past weekend.

I went with the individual cupcakes for the Yogis πŸ§˜πŸ»β€β™€οΈ. The only difference was that the brownie batter was placed into a lined muffin tin, and there was no pre-freezing involved.

The cooled brownie cups were unwrapped, a scoop of ice cream was added, then the merengue as previously described. I assemble 8 and placed them in the freezer for after dinner.

The yogis had fun torching their own desserts πŸ˜ƒΒ .

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1529732028525This was a fun, easy summer dessert 🍨. Another great idea from Sally’s Baking Addiction!πŸ™

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Sally’s Baking Addiction, July Challenge: Cherry Pie, from scratch

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I have never made a cherry pie before, in fact, I have made very few pies in total. When I was in culinary school we made hundreds around the holidays. So, apple and pumpkin were the extent of my pie repertoire. I love fruit desserts and make many crisps, tarts and galettes, just not pies. The reason is that my family just doesn’t like pie. I think it has to do with the crust component which usually are soggy or too buttery for our liking. So when Sally’s Baking Addiction had a cherry pie as the July challenge I was not sure I would make one. Not because I was worried about the difficulty of making one but I did not have anyone to eat it! But I really wanted to take the challenge seriously and stretch myself as a baker so I forged ahead, and am so glad I did.

As usual, Sally provided wonderful directions as well as tasty recipes for both the crust and the filling. I began by making her pie crust recipeΒ which is much like others I have seen and used as she mixes shortening and butter for the fats and stresses the importance of keeping all the components very cold for a flaky crust.

The flour and salt are combined, then the cold butter and shortening are cut in with a pastry cutter until the fats are the size of small marbles or peas.

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The cold water is added, 1 Tablespoon at a time, until the dough comes together into a ball.

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The dough is separated into two portions, discs are formed and wrapped in plastic. The dough is placed in the refrigerator for, at least, two hours.

While the dough rested the filling was prepared. No cans of pre made cherry pie filling allowed. I used my cherry pitter to remove the pits from 12 oz. of Bing and 12 oz. of Rainier Cherries.

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This yielded approximately 4 1/2 cups of halved, pitted cherries. I followed Sally’s recipe with the exception of using vanilla sugar instead of regular, granulated and I added the zest of the lemon used for juicing, just couldn’t help myself! The addition of the almond extract was really delicious! The cherries, flavorings, corn starch and sugar rested in the refrigerator while the oven preheated and I rolled out the pie dough.

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I made sure to roll the bottom crust thin since we don’t really like a thick crust and then filled the shell with the cherry mixture. Sally’s directions specified that the extra liquid from the cherries should not be added to the pie to prevent a soggy crust, but don’t throw the liquid away! It is delicious as a topping for ice cream or as a simple syrup for drinks!

The second disc of dough was rolled out and cut into strips which were woven together to form the lattice crust. The pie went into a 400Β°F for 20 minutes, then the temperature was reduced to 375Β°F and baked for an additional 30 minutes.

It came out smelling wonderful and looked pretty good too.

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Sally recommended waiting 3 hours before cutting, to let the pie set up.

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My husband and I were pleasantly surprised at how much we liked it! The fruit to crust ratio was perfect for us! I think I will try other fruit pies in the future and will be sure to keep Sally’s crust recipe on hand for next time! Another great result from Sally’s Baking Addiction!

Oh, and it was yummy with ice cream!

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Sally’s Baking Addiction, June Challenge: The Classic Icebox Cake

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I have to confess, I have never made an icebox cake. I know that they are the quintessential summer dessert, and I understand why. They are extremely easy to make and the basic steps are: assemble, freeze and eat. So why have I been so resistant? It’s the whipped cream component that is off-putting for my family. Please don’t hate me! We just don’t like whipped cream, all four of us! I think it is a textural problem. We do, however, all love ice cream. So when I saw that Sally’s challenge for June was a blueberry lemon icebox cake, I decided it was time to confront this issue once and for all. After all, is that not the point of challenging oneself?

My first thought was that I needed to figure out how to make lemon ice cream. I did a lot of searching for ideas and decided I would create a limoncello- honey ice cream recipe.

 

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I really love the depth of flavor created by adding limoncello, lemon juice and lemon zest, and I wanted to sweeten the ice cream with a combination of honey and sugar.

This ice cream recipe is like many others in that it begins with the cooking of a custard, which must be cooled before adding to the ice cream machine. I combined heavy cream, milk and honey in a large sauce pan and brought it slowly to a simmer. While the dairy components were heating, I combined egg yolks, sugar, lemon juice and lemon zest in a medium bowl.

Once the honey had dissolved in the simmering milk, I tempered the egg mixture by slowly adding a portion of the warm liquid to the eggs and whisked continuously. The trick here is to add the hot liquid SLOWLY and to keep whisking so the eggs do not scramble. If you do this correctly you then can add the Β tempered eggs back into the milk mixture without getting clumps (which are effectively scrambled eggs). Don’t worry, if you do have some cooked egg you can simply strain it out at the end of the cooking process. Continue to cook the custard until it coats the back of a wooden spoon. Then strain if necessary and put into a container to cool. I always put my ice cream base in a measuring cup so it is easier to pour directly into the ice cream machine. This base needs at least an hour to cool completly.

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You may be thinking, “wait you forgot the limoncello”! I like to add liqueurs at the end of the cooling process. Flavors change when a mixture is hot or cold. If I add the limoncello now, the flavor will be less intense after cooling. So, I will add 1 Tablespoon/cup and check the flavor before it goes into the machine.

While the base cools, you can make the blueberry sauce, which also needs to spend some time in the refrigerator before assembling the final dessert.

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Begin by combining cornstarch, lemon juice and warm water. Mix thoroughly and set aside this will be your thickening agent.

 

 

Next combine the blueberries, sugar and lemon zest. Put over medium heat and cook until the juices begin to release. Add the cornstarch slurry and continue to cook until thick. Place the sauce in a container and chill.

It’s seriously that easy! I went rock climbing for a couple hours while everything cooled off. When I returned it was time to fire up the ice cream machine.

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I let this churn for 30 minutes because I wanted a soft consistency for spreading into the pan. While the machine did all the hard work, I prepared the 9 X 5 loaf pan which would be the mold. The key for getting the cake out of the pan is to line it with plastic wrap. Make sure the plastic hangs over the sides as they will be the handles for lifting the frozen cake out the next day.

As I was working on this it occurred to me that the bottom would be the top, after the cake was inverted onto a serving dish. I thought it might be fun to attempt to have some sort of decoration on the top of the cake. But how to pull that off? I settled on placing a piece of parchment on the bottom of the pan.

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Then I took some thinly sliced lemon rounds and halved blueberries and “glued” them to the parchment with honey. I wanted the design to stay put when I spread the ice cream over them.

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After fixing the garnish to the paper, I put the pan into the freezer for 10-15 minutes

This was a huge gamble! I was not convinced it would work at all.

Now it is time to assemble the dessert! I gathered all the components: limoncello-honey ice cream, blueberry sauce, graham crackers and the prepared pan.

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Working with efficiency, so the ice cream doesn’t melt, begin the layering.

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Start by adding a thin layer of ice cream to the bottom of the pan. This will help the graham crackers adhere. Then a thicker layer of ice cream (or whip cream if using).

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Next add Β half the blueberry sauce mixture and spread without mixing the two layers too much. You want layers, not a marbling affect in the end. Next is another layer of cream, then a layer of graham crackers. Then repeat: cream, the other half of the blueberry sauce, more cream.

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My final layer was composed of graham crackers, but you could add another layer of cream if you so desired.

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This was covered with foil and put into the freezer overnight.

 

 

The next day, it was time for the big reveal. Would this work with ice cream? Would the design I “glued” to the parchment paper be there? Would the limoncello ice cream be tasty?

Well, the design is (sort of) there. Perhaps if I had made the slices a little thicker? And, one of the blueberries moved, but overall I am happy with this first try! I will try this idea again! But how does is it taste? I am going in!

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Yes! delicious – love the lemon flavor in the ice cream and the blueberry sauce.

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This is also a really pretty dessert! It is quick, even faster if you just make it with the lemon whipped cream!

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Each of these individual components are quite tasty on their own. The ice cream would be great on a hot summer evening. And, the blueberry sauce would be wonderful over some vanilla ice cream, or as part of a dessert that requires a thick fruit compote. Since they are great as stand alone dishes, I have included the individual recipes as well as the formula for the icebox cake layering technique. I would encourage you to try any one of these, if you are not interested in the icebox cake itself.

Another great idea from Sally’s Baking Addiction! Give this one a try!

 

Limoncello-Honey Ice Cream

  • Servings: about 4 cups
  • Difficulty: easy
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Limoncello liqueur adds a depth of flavor to this lemony-citrus ice cream

Credit: Invisible-no-more

Ingredients

-1 1/2 cups milk

-1 cup heavy cream

-1/4 cup honey

-1/4 cup granulated sugar

-2 Tablespoons lemon zest

-1 Tablespoon lemon juice

-5 egg yolks

-3 Tablespoons limoncello liqueur, or to taste

Directions

  1. Add milk, cream and honey to a medium sauce pan and heat on low-medium until simmering. Small Β bubbles will appear around the edge of the pan. Heat until the honey is completely dissolved.
  2. In a medium bowl combine the sugar, lemon juice, lemon zest and egg yolks. Whisk to incorporate. Slowly add some of the hot milk mixture to the egg yolks while whisking constantly. This is tempering the egg mixture. Combine the tempered egg mixture with the warm milk by adding the egg yolks back into pot of warm milk and continue to cook an additional 8-10 minutes. Using a wooden spoon, stir the mixture continuously until it coats the back of the spoon.
  3. Remove from the heat, cover and chill in the refrigerator until cool (about 1 hour).
  4. Once the custard base is cool, add the limoncello liqueur. Transfer to an ice cream maker and follow the manufactures instructions. Process for 30 minutes for soft serve or freeze for an additional 2 hours for a firmer consistency.

 

Blueberry Sauce

  • Servings: about 2 cups
  • Difficulty: easy
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This lemony blueberry sauce is great for serving over ice cream or as a component to any baked item that requires a thickened fruit filling

Credit: Sally’s Baking Addiction

Ingredients

-2 teaspoons cornstarch

-2 teaspoon lemon juice

-1 Tablespoon warm water

-2 cups fresh or frozen blueberries

-2 Tablespoons granulated sugar

-1 teaspoon lemon zest

Directions

  1. Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside.
  2. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken.
  3. Remove from heat and stir in the lemon zest. Place in the refrigerator until completely cooled ~ 1 hour.

Limoncello Ice(cream)box Cake

  • Servings: 10 slices
  • Difficulty: easy
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A twist on the icebox cake that uses limoncello-honey ice cream in place of the traditional whipped cream

Credit: Invisible-no-more

Ingredients

-Limoncello-Honey ice cream, recipe above

-Blueberry sauce, recipe above

-8-10 graham cracker, about 1 sleeve

Directions

  1. Prepare a 9 inch X 5 inch loaf pan by lining the entire inside with plastic wrap. Make sure there is enough plastic that will hang over the sides of the pan. This will be the “handles” that you will use to lift the frozen cake from the form.
  2. If desired, add a cut piece of parchment paper to fit the bottom of the pan. Secure a garnish of your choosing, with honey as the “glue”. Place in the freezer for 10-15 minutes to secure the garnish.
  3. Spread a thin layer of ice cream over the bottom of the pan (and garnish, if using) to help the graham cracker layer to adhere. Place the first layer of graham crackers in the bottom, add a layer of ice cream, then half the blueberry sauce, another layer of ice cream and then repeat: Crackers, ice cream, the other half of the blueberry sauce, ice cream. The final layer maybe the graham cracker layer or another layer of ice cream, if you have enough at that point.
  4. Cover with foil and place in the freezer for, at least 4 hours, or overnight.
  5. Allow the cake to sit at room temperature for 5-10 minutes then unwrap and invert onto a serving dish. Slice with a sharp knife that has been run under hot water, and quickly dried, to make clean slices. Garnish with lemon slices, lemon zest and/or blueberries.