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    Frozen Caramel Macchiato Pie

    ha scritto per te

    Caffeinate your summer in the sweetest way possible with this Frozen Caramel Macchiato Pie. Espresso-infused ice cream is layered in a chocolate cookie crust and topped with loads of salted caramel and whipped cream.

    Happy July! Predictably, it’s hotter than blazes outside. When I take my four little dogs outside at 5:30 a.m. each morning, it’s already warm and muggy. If there’s a breeze, it’s neither cool nor fresh. It feels like a hairdryer blowing right in my face. Perhaps I shouldn’t complain when there’s so many sweet antidotes to this weather (plus air conditioning). And really, it’s given me a new playground to explore with ice box cakes, frozen custards, and other chilled desserts. Like this coffee house-inspired Frozen Caramel Macchiato Pie.
    This pie is made with a homemade chocolate cookie crust that holds espresso-infused ice cream. It’s layered with the most delicious homemade salted caramel. Then, it’s topped with a big mound of whipped cream and chocolate shavings. Even though this pie is pretty easy to make as written, there are a few additional shortcuts you can take. Which I’ll be sure to mention and include in the recipe notes.

    Sweet Inspiration: Caramel Macchiato
    I am a true coffee enthusiast so I love making desserts with a caffeinated kick. Caramel Macchiatos are so delicious, made with espresso, vanilla syrup, milk, and caramel sauce. This coffee drink is practically dessert you can sip! Served both hot and cold, I just knew it would translate well in a chilly ice cream pie.

    Chocolate Cookie Crust
    Start this recipe by mixing up some chocolate cookie crumbs and butter. Then bake it for just a few minutes to set it. If you’re not into firing up your oven on a hot day, the no-bake option is to refrigerate it for 15 minutes to stiffen the butter in the crust.
    Or, you can simply pick up a ready-made deep dish pie crust at the grocery store. If you can’t find a deep dish pie crust, then pick up two regular 9″ chocolate cookie crusts. The caramel macchiato ice cream mixture will fill two standard pie crusts. Which means you’ll have one pie to give and one to keep!

    Homemade Salted Caramel
    Nothing compares to homemade salted caramel, if you ask me. It’s not hard to make, but it does require your full attention. Here’s the gist of caramel-making.
    Pour granulated sugar in a saucepan and cook it until a deep amber color forms. Then add a stick of butter into the mixture all at once. The caramel will boil and sputter with this addition, so be very careful! Turn the heat off, then whisk in heavy cream (which will boil and sputter also). Followed by vanilla extract (again, boil sputter). Add in fine grain sea salt and stir well. Transfer it to a bowl to cool before using in this recipe.
    If you’ve never made homemade caramel before, then watch the video just before the recipe card in this blog post. It gives important visual cues to look for as the sugar melts and the amber color forms.

    Speed the cooling process by transferring the caramel to the refrigerator. Stir intermittently as it cools. The caramel should still be just warm enough to drizzle, but not hot enough to melt the ice cream.
    Alternatively, you could purchase a jar of ready-made salted caramel. I personally think it’s the homemade caramel that makes this recipe extra-special. But I’m not a snob when it comes to shortcuts. Do what fits into your skill set and time frame.

    Make the Coffee Ice Cream
    For the ice cream, pour 1/4 cup of espresso powder into a small bowl. Add 2 tablespoons hot water and stir well. It will be a little pasty and first – just keep stirring until dissolved. Set aside to cool down.

    Purchase two pints of your favorite vanilla ice cream and place it in a big bowl. Stir well to soften it.

    Add the cooled espresso mixture and stir well until incorporated, and the ice cream is lightly coffee hued.
    You could also use two pints of your favorite coffee ice cream here, but I really like the flavor the concentrated espresso powder gives the pie. If you do opt for coffee ice cream, stir in a little vanilla extract. Because it’s an important element of the Caramel Macchiato flavor.

    Layer into the Pie Crust
    Pour half of the espresso ice cream mixture into the prepared pie crust. Drizzle over a generous 1/4 cup of the salted caramel. Then, pour the remaining espresso ice cream on top, smooth evenly into the crust.

    Whipped Cream and more Caramel
    Drizzle more salted caramel on top of the pie, then top with unsweetened whipped cream. Drizzle caramel over the cream. You don’t need to sweeten the whipped cream because the caramel will add the sweetness. Swirl the caramel into the whipped cream with a spoon (see video for action).

    Finish with chocolate shavings, which can be made using a bar of chocolate and a vegetable peeler. I added a few roasted coffee beans to the top of the pie for food styling purposes, but this is completely optional.

    Frozen Caramel Macchiato Pie is made for sharing! Serve it any time you need a cold, refreshing sweet. I particularly love this as an ending to a rich Italian dinner.
    You will have a little leftover salted caramel. So transfer it to a small pitcher and serve it alongside the pie. This pie is definitely indulgent, but also refreshing. Happy Summer!

    Related recipe: Tiramisu Semifreddo

    Frozen Caramel Macchiato Pie

    Heather Baird

    Enjoy a chilly caffeinated summer treat with this Frozen Caramel Macchiato Pie. It’s made with a homemade chocolate cookie crust, luscious espresso-infused ice cream, and generous layers of homemade salted caramel. Topped with fluffy whipped cream and delicate chocolate shavings, this pie captures all the flavors of your favorite coffeehouse drink in a cool, refreshing slice.Use 2 pints of your favorite vanilla ice cream in this recipe. See recipe notes for shortcuts and substitutions.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 5 minutes minsCook Time 17 minutes mins4 hours freeze time 4 hours hrsTotal Time 4 hours hrs 22 minutes mins

    Course DessertCuisine American, Italian-inspired

    Servings 10

    Equipment9 inch deep dish pie dish
    Ingredients  Chocolate cookie crust2 cups chocolate cookie crumbs such as pulverized Oreo cookies or packaged chocolate cookie crumbs8 tablespoons unsalted butter meltedCaramel sauce1 cup granulated sugar8 tablespoons unsalted butter cubed1/2 cup heavy cream1/2 teaspoon vanilla extract1/4 teaspoon fine grain saltCoffee ice cream filling and toppings2 tablespoons hot water4 tablespoons instant espresso powder32 oz. vanilla ice cream 2 pints or about 5 2/3 cups1 cup heavy cream whipped to stiff peaksChocolate shavings
    Instructions Chocolate cookie crustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased 9’inch deep dish pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Caramel sauceMelt the sugar over medium-high heat in a medium saucepan. Gently prod the sugar as it melts to promote even cooking. Once the sugar is melted with just a few lumps of sugar remaining, whisk briefly to disperse the lumps.Cook until the sugar turns deep amber and add the butter all at once, using a whisk to combine. Be very careful with this addition because the butter will cause the caramelized sugar to bubble and sputter.Keep whisking until the butter incorporates (this make take a minute or two). Turn the heat off and remove the pan from stove eye. Pour in the heavy cream, whisking constantly. When the mixture is smooth, stir in the vanilla extract and the salt.Transfer the mixture to a bowl and let thicken slightly in the refrigerator, about 30-40 minutes. Stir intermittently to speed cooling.Espresso ice cream filling and toppingsIn a small bowl, combine the hot water and instant espresso powder, mix until dissolved. Set aside to cool 5 minutes.Pour the ice cream into a large bowl and stir until softened but still very thick. Add the espresso mixture and stir well.Transfer half of the ice cream mixture into the bottom of the cooled chocolate crust. Drizzle with about 1/4 cup of the salted caramel.Top with the remaining ice cream mixture. Spread evenly to the edges of the crust. Drizzle with more salted caramel.Place the whipped cream in the center of the pie and drizzle on salted caramel. Swirl the caramel into the cream using a spoon.Add one last drizzle of caramel to the top of the pie, then sprinkle on chocolate shavings.Transfer to the freezer to chill until firm. Freeze the pie uncovered, until firm, 4 to 6 hours.
    NotesWhat to expect: This pie has zippy espresso flavor with layers of salted caramel and whipped cream. The filling is reminiscent of a chilled caramel macchiato coffee drink. The chocolate crust adds richness and a study base for the pie. You may have salted caramel sauce leftover; serve it alongside the pie in a small pitcher.
    Make chocolate shavings by running a vegetable peeler down the side edge of a bar of chocolate. If your kitchen is particularly warm, freeze the chocolate bar first before shaving it.
     
    Shortcut This Recipe:

    Purchase a ready-made deep dish chocolate cookie pie crust at the grocery store, or if you can’t find deep dish, you can purchase two standard 9-inch pie crusts. The espresso ice cream mixture will fill two pie crusts.
    Coffee ice cream may be substituted for the vanilla ice cream. Just omit the espresso and water concentrate. While softening the coffee ice cream in a mixing bowl, add 1 teaspoon vanilla extract to give the mixture the vanilla note in the café macchiato drink.
    Use a jar of your favorite ready-made salted caramel in place of homemade. However, I must urge you to try to the homemade caramel when you have to time to make it.

     
    This recipe is original to sprinklebakes.com.

    Keyword caramel macchiato, chocolate cookie crust, homemade salted caramel, ice cream pie, summer dessert, vanilla ice cream

    You may also enjoy: LEGGI TUTTO

    consigliato per te

    • in Recipes

      Ice Cream Sandwich Sheet Cake (13×9)

      ha scritto per te

      If you’re looking for an easy summertime dessert, Ice Cream Sandwich Sheet Cake is it! Assembled with purchased ice cream sandwiches and all your favorite ready-made ice cream toppings.

      I love to bake sweet things for every season, but summer? Not my fave. However, I love all things ice cream. Which is summer’s unofficial dessert (second only to Strawberry Shortcake). It’s easy to get excited about making something delicious, cold, and creamy to enjoy in this sweltering summer heat.
      I decided to whip up an easy ice cream cake with no baking required. It’s not my first ice cream sandwich cake, (see the first one here) but it is the most decadent. It’s layered in a 13×9-inch dish (easy!) and loaded up ice cream sundae-style with strawberry and caramel toppings. Along with hot fudge, nuts, and plenty of sprinkles, of course. I think it would be absolutely perfect to serve at a kid’s birthday party – or even a pool party! This cake is a sugar rush, so any event that kids expend lots of energy running, swimming, or playing.

      Make the Whipped Cream
      Whip up a big bowl of heavy cream to stiff peaks. Don’t be tempted to sweeten it! It’s already a little sweet, plus the ice cream toppings will bring plenty more sweetness to the party.

      Ice Cream Sandwiches
      Purchase 2 boxes (or 20) of your favorite rectangular ice cream sandwiches. I used Neapolitan-filled, which gives this cake all the flavors of an ice cream sundae. Unwrap them and layer 8 whole sandwiches in the bottom of a 13×9-inch pan. Trim two of the sandwiches and fit them into the empty space to completely fill the pan.

      Layer Up!
      Next, spread on a layer of whipped cream, then add the strawberry topping. Try to drizzle it evenly over the cream. Don’t worry too much about spreading it out. I just left the drizzle as-is.

      More Layers
      Place more ice cream sandwiches over the strawberry layer. Trim 2 sandwiches as before and fill in the blanks. Next, drizzle over the caramel ice cream topping. Again, try to do this as evenly as possible.

      All-Important Hot Fudge
      Add another layer of whipped cream over the caramel layer, carefully spreading it to the top edges of the pan.
      Warm a jar of hot fudge sauce in the microwave until it loosens considerably. Stir it well and let it cool slightly. Then, drizzle it over the whipped cream. Or, do as I do. Transfer it to a piping bag and drizzle it on in zigzag patterns.

      Even More Toppings!
      Sprinkle toasted chopped nuts over the hot fudge. To shortcut the work of chopping nuts, you can find some, ready to sprinkle, right in the ice cream toppings aisle (I used Fisher Nut Topping).
      Use a standard size ice cream scoop to dollop whipped cream on top of the cake. It looks like scoops of vanilla ice cream, doesn’t it? Too cute!

      Don’t Forget the Sprinkles!
      Add maraschino cherries to each mound of whipped cream. And follow up with colorful confetti sprinkles. You could also use ice cream sprinkles found in the ice cream toppings section of the grocery store. These sprinkles won’t bleed or melt. Although pretty, rainbow nonpareils will bleed color with moisture. So avoid them this time.

      This is one delicious, ooey-gooey ice cream sandwich sheet cake! I tried my best to get a good cross section picture of the cake, but I’m a bit slow when it comes to photography. So it looks a bit melty.

      I’ve said it before – summer – especially in the south – makes me feel lazy in my bones. No wonder southerners have been observed to move slower, talk slower, and generally take our time. Spend an August here. Then you’ll know why. 😊 Desserts like these will always have a place on my menu. Because there’s not a lot of work to do, just some assembly required. It can be made ahead and stored in the freezer until you’re ready to serve.
      Related Recipe: Easy Ice Cream Sandwich Cake

      Ice Cream Sandwich Sheet Cake (13×9)

      Heather Baird

      The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13×9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You’ll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minutes mins2 hours freeze time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 16

      Equipment13×9 inch baking dish with deep sidesIce cream scooppiping bag or zip-top bag
      Ingredients  3 1/2 cups heavy cream20 whole ice cream sandwiches unwrapped11.75 oz. strawberry ice cream topping 1 jar12.25 oz. caramel ice cream topping 1 jar11.75 oz. hot fudge ice cream topping 1 jar1/2 cup chopped mixed nuts8 maraschino cherries patted dry1/2 cup confetti sprinkles or other ice cream sprinkles
      Instructions Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.Layer 8 whole ice cream sandwiches in the bottom of a 13×9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
      NotesWhat to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
      Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
      Pan Size: Some 13×9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches. 
      Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).

      Keyword 13×9 sheet cake, caramel ice cream topping, coconut whipped cream, heavy cream, hot fudge topping, ice cream cake, ice cream sandwich cake, ice cream sandwiches, ice cream sundae cake, july fourth recipe, no bake dessert, strawberry ice cream topping, summer recipe

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      American Flag Cake

      ha scritto per te

      This American Flag Cake has a show-stopping interior with cake layers assembled to create a flag design in every slice. Serve it for any patriotic holiday or event.

      I’ve seen many beautiful American Flag Cakes over the years, and this one is the one I’ve always wanted to attempt. It’s so striking. The simple white exterior gives no hint to the show-stopping flag design inside. Last week I decided to try it with a white sour cream cake batter. The food color took so well, and the sour cream in the batter helped the sponge keep its moist, tender texture. As I sliced it for the first time – with bated breath – I was pleased to see the interior did indeed resemble ‘Old Glory’ – hooray!
      This cake would be so fun for July Fourth, or for other patriotic holidays and events. Full disclosure: it does take some time to put together. But it’s really not hard to do. The real work is in getting the cake layers torted and shaped for assembly. Once that business is handled, you’ll simply stack and frost.

      This American flag cake is definitely something to make on a day you’re feeling crafty in the kitchen (a.k.a. getting your bake on). The design inspiration is from a Betty Crocker cake, which was posted more than a decade ago. I think this scratch-made version is well worth the extra effort.
      The thing I didn’t expect was all the cake scraps left over from trimming the layers. And there’s a LOT, I tell ya! Those scraps made some fine cake pops, or you could cube the leftovers for a few very patriotic-looking trifles.

      White Sour Cream Cake Batter
      Start by mixing up the white cake batter. This recipe requires 9 egg whites from large eggs. So add an extra dozen to the shopping list. Divide the cake batter between two bowls. Next, tint one of the bowls with red food color.
      Next, divide the remaining bowl of batter into two bowls. Then tint one bowl with blue food color. Leave the other half white/plain. Transfer the red batter to a greased and floured 9″ round cake pan. Then transfer the blue and white batters each to prepped 9″ round cake pans. You’ll notice that the red batter pan will be much fuller than the blue and white batter pans. There’s no mistake; you’re on the right track.

      Bake and Cool
      Bake the thinner blue and white layers at 350°F for 20-25 minutes. The red layer needs longer in the oven, about 30-35 minutes or until it tests done with a toothpick.

      Prep the White Layers
      Torte (a verb in the pastry kitchen that means to cut horizontally) the white layer into two even pieces. Keep one of the pieces whole. Cut a 5″ circle from the center of the other piece. Do this with a large pastry ring, or make yourself a 5″ round template cut from parchment paper.
      Reserve the 5″ white cake center for assembling the cake, and put the outer ring in a scrap bowl.

      Prep the Blue Layer
      Do not torte the blue layer. Cut a 5″ round from the middle of the cake. Keep the outer ring for cake assembly, and put the center 5″ round in the scrap bowl.

      Prep the Red Layers
      Torte the red layer, which is thicker, into three even layers. Keep the two bottom layers whole for cake assembly. Flip the layer that was the top of the cake cut-side up (pictured above). Trim a 5″ round circle from the center and keep the round for cake assembly. Put the outer red ring into the scrap bowl.

      Assemble the Layers
      The delicious spackle that holds this cake together is simple American vanilla-almond buttercream. It’s easy to whip up, spreads evenly, and pipes like a dream. The recipe provided makes a big batch, which is plenty to use on this cake and leftovers that can be used to make the cake scraps into cake pops.
      Place a whole red cake layer on a serving plate or cake board. Top with 1/2 cup of buttercream and spread evenly. Next, top with a whole white layer. Repeat frosting. Top with another whole red layer; frost.

      Place the blue cake ring on top of the frosted red layer. Gently frost the inside ring of the blue cake.

      Fill with the 5″ white cake circle. Gently fit it into the hole and press down with your fingertips. Cover with a thin layer of buttercream.

      Finally, the small red cake circle is layered into the hole. Press down gently to make sure all the layers sandwich together well.

      Save the Scraps for Cake Pops
      As I stated earlier – holy cake scraps, Batman. I had no idea I’d be dealing with so much, so let this be fair warning. See recipe notes for turning these into cake pops or trifles. My vote is for cake pops. Because sprinkled with red, white, and blue sprinkles, they make a fun accompaniment to this American flag cake.

      Decorate (Just a Little)
      Frost the entire cake and then pipe swirls of buttercream around the top edge. Immediately scatter on some patriotic colored nonpareils. I kept the outside of the cake relatively simple. Because the most import part of the cake’s design is on the inside! The simple white exterior really lets the interior shine.

      I decided that candles would be the perfect way to say Happy Birthday America, for July Fourth (the red and blue ones from this Meri Meri pack). You could do the same, but it’s just as nice without.

      I really learned a lot making this American flag cake. But slicing it made my inner perfectionist squirm a little. Because you’re going to have some red and blue crumbs visible on the white stripes when you cut it. But hey – it’s cake! It’s supposed to do that. However, I did remove them with the end of a butter knife for these beauty shots.
      There’s no form over function – or design over deliciousness here. This is a very moist, delicious scratch-made white cake with bright tasting vanilla almond buttercream. Tasting it with my eyes closed, it could be wedding cake.
      Related recipe: Red White and Blue Firecracker Cake

      American Flag Cake

      Heather Baird

      Celebrate July Fourth, Memorial Day, or any event that calls for some patriotic colors with this American Flag Cake. Scratch-made white cake is tinted, trimmed, and layered so that there’s a flag design in every slice. This recipe white cake base requires 9 egg whites, so stock up on eggs! Once the cake is assembled, you’ll have a big bowl of leftover cake scraps. See recipe notes for ideas on how to turn them into additional treats.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 1 hour hrCook Time 35 minutes mins2 hours cooling and chilling 1 hour hr 30 minutes minsTotal Time 3 hours hrs 5 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment9” cake pans (3)Offset spatulaLarge closed star piping tip #849Small star tip #21Piping bags
      Ingredients US CustomaryMetric White Cake4 1/2 cups all-purpose flour1 1/2 tablespoons baking powder3/4 teaspoon fine grain salt2 1/4 cups granulated sugar3/4 cup unsalted butter softened9 egg whites from large eggs1 teaspoon vanilla extract2 teaspoons almond extract1 1/2 cups full fat sour cream **full fat only1/2 cup whole milkRed gel food colorBlue gel food colorAmerican Vanilla-Almond Buttercream1 lb. unsalted butter at room temperature2 lb. confectioners’ sugar1/4 cup milk or cream plus more if needed1 teaspoon vanilla extract2 teaspoons almond extractPatriotic nonpareils
      Instructions CakePreheat the oven to 350°F. Grease and flour three 9-inch round cake pans.In a large mixing bowl combine the flour, baking powder and salt. Whisk together. Set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until creamy. Add egg whites, one at a time, beating well after each addition. Add the extracts and mix again.Add 1/3 of the flour mixture to the creamed mixture. Add in half of the sour cream; mix well. Pour in another 1/3 of the flour; mix until just combined. Add the remaining sour cream and milk. Mix to combine. Finally add the final 1/3 of the flour mixture. Beat until just combined. Scrape down the bowl and mix again briefly to make sure no pockets of flour remain.Divide the cake batter into two big bowls. Tint one of the bowls with the red food color. Add a little at a time while mixing until a vibrant red hue is achieved.Divide the remaining white batter into two bowls. Tint one bowl with the blue food color. Add a little at a time until a deep vibrant blue is achieved. Leave the remaining bowl untinted.Pour each batter into a separate prepared baking pan. There will be more batter in the red pan than in the blue and white batter pans.Bake the blue and white batter pans for 20-25 minutes, or until a toothpick tester comes out clean. Bake the red batter pan for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean.Let the cakes cool in the pans 10 minutes, and then turn them out onto wire racks to cool completely.Level the blue cake layer using a serrated knife or cake leveler, if needed. Use a 5” round pastry cutter (or 5-inch round parchment template) to cut a round from the center. Keep the outer ring for cake assembly. Save the inner circle for cake scraps.Using a cake leveler or a serrated knife evenly cut the red cake layer horizontally (torte) into three even (same thickness) layers. Flip the top layer over cut-side-up. Cut a 5-inch round from the center of the cake. Keep the 5” middle piece and two red layers for assembly. Save the outer ring for cake scraps.Cut the white cake layer in half horizontally using a serrated knife or cake leveler. Cut a 5-inch round from the center of the cake. Keep the 5” middle piece and whole white layer for cake assembly. Save the outer ring for cake scraps.Vanilla-Almond ButtercreamCombine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until crumbly.Add the milk or cream to thin. Beat in the extracts.Beat on high speed until light and fluffy. If mixture is dry add more milk or cream a little at a time until whip-able. Beat until the frosting lightens in color to opaque white, about 5 minutes.Transfer one cup of the buttercream to a piping bag fitted with a large closed star decorator piping tip. Transfer 1/2 cup of buttercream to a piping bag fitted with a small star decorator piping tip. Set aside.Assemble the CakePlace a 9” red cake layer on a cake board or serving plate. Top with 1/2 cup of buttercream and spread evenly. Top with a 9” white cake layer. Spread on 1/2 cup of buttercream. Next, add a 9” red layer, again frosting evenly with 1/2 cup buttercream.Top with the 9” blue cake ring. Frost the inside of the ring with buttercream. Layer in the 5” white cake layer; cover with buttercream. Finally, layer in the 5” red cake round with the cut-side down.Crumb coat the entire cake with a thin layer of buttercream. Save leftover buttercream for cake pop making (see notes). Refrigerate the cake until the frosting firms, about 15 minutes.Apply a final even coat of buttercream all over the cake. Smooth evenly with a cake smoother or bench scraper. Refrigerate until firm, about 15 minutes. Then, pipe swirls of buttercream around the top edge of the cake with the reserved bag of frosting. Immediately cover with nonpareils.Pipe a shell border around the bottom edge of the cake and immediately cover with the nonpareils.Refrigerate the cake to firm the frosting, another 15-20 minutes. Bring the cake to room temperature before serving. Or, cut the cake while still chilled for very neat slices, but bring to room temperature before enjoying.
      NotesWhat to Expect: This cake’s eye-popping interior is second only to the moist texture and flavor of the white almond sour cream cake. It tastes much like American wedding cake. Take your time with assembling the layers. It takes some time but is worth the effort. 
      Cake Pops: crumble cake scraps in a large bowl. Add leftover buttercream a little at a time and mix together just until the clumps stick together (mixture may turn purple-ish). Scoop cake pop batter into balls using a cookie scoop. Transfer to parchment-lined baking sheets. Chill until firm. Melt 1 lb. of vanilla candy coating; dip lollipop sticks into the melted candy then insert into the cake pops. Refrigerate until set, about 5 minutes. Dip cake pops into the melted candy coating and add sprinkles.
      Other Uses for Cake Scraps: Make patriotic trifles or ice cream parfaits.
      Food Color: I used Chefmaster soft gel food color in the colors super red and neon brite blue.
      Sources: This recipe is inspired by the Betty Crocker Red, White and Blue Layered Flag Cake, with recipe adaptations from All Recipes American Flag Cake and Land O’Lakes American Flag Cake

      Keyword american buttercream, American Flag Cake, blue gel food color, election day dessert, July Fourth Cake, layer cake, Memorial Day dessert, red gel food color, sour cream cake layers, white cake flavor

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Strawberry Pistachio Shortcakes

      ha scritto per te

      These Strawberry Pistachio Shortcakes are layers of sweet, juicy berries, fluffy whipped cream, on a perfectly tender pistachio shortcake.

      For me, classic strawberry shortcake is the ultimate summer dessert. Fresh, sun-ripened strawberries piled on a tender, biscuit-like shortcake and topped with homemade whipped cream — it’s so simple. The best things are! This is my slightly new take on the classic dessert. It seems that pistachios are having a real moment right now – on social media, on restaurant menus, and beyond.
      I’ve always adored pistachios. And I always keep them on hand to incorporate in my favorite desserts – like these affogatos. I’m glad they are having a new moment – it inspired me to make these Strawberry Pistachio Shortcakes. That little pop of roasted, salted pistachio flavor is so nice in both the shortbread dough and sprinkled over freshly whipped cream.

      Shortcake and its Southern Cousin
      Forget about those spongy, yellow cake pucks that you find in the grocery store produce section next to the strawberries. This is the real deal. Shortcake is so much like the tender, flaky, southern buttermilk biscuit, it feels like a southern thing to me. But shortcakes have history traced back to England. That’s where they began as a lightly sweetened biscuit, served with cream and fruit. A version of the dessert crossed the Atlantic when British settlers arrived in the American southeast. It’s such an un-fussy, homey, slightly rustic dessert, that it is right at home here in Appalachia.

      It’s Berry Time!
      First, toss freshly chopped strawberries with granulated sugar. Cover them and let them stand at least two hours. Longer is better. Ideally, you’ll do this the night before serving the shortcakes. This gives the berries ample time to macerate, and give off plenty of juices for pouring over the finished shortcakes.

      Make the Shortcakes
      Next, make the shortcake dough. Grate butter in a big bowl, then freeze it so those little butter pieces are all super cold. Then, add a flour mixture that contains leavens and salt. Add some chopped roasted, salted pistachios. Stir everything together until the flour mixture has fine pieces of butter and pistachio pieces throughout. Then, add some cold heavy cream. Stir together until a stiff dough forms.
      Roll the dough out onto a lightly floured surface to about 1/2″ thickness. Next, stamp out rounds using a 3″ cookie cutter or pastry ring. Re-roll scraps for as many rounds as possible -I usually get about 8. Brush each round with heavy cream, and then bake at 375° for about 16 minutes. Cool them completely before filling.

      Make the Whipped Cream
      Whip heavy cream until slightly thickened. Then add just two tablespoons of confectioners’ sugar as you continue to beat the cream to stiff peaks. This dessert isn’t overly sweet. The biscuit shortcake base and cream are just barely sweet. Which makes the syrupy sweet strawberries the true star of the show.

      Assemble the Shortcakes
      Use a serrated knife to cut a shortcake in half horizontally. Spoon the macerated strawberries over the bottom half, along with some of the strawberry juices.

      Layer On
      Dollop or pipe on a nice big swirl of the whipped cream. Follow up with a generous sprinkle of chopped pistachios.
      Side note: Food Network recently asked me to whip up a pistachio-centric dessert video for their audience, which you can see it right here on Facebook, if you’re interested.

      Toppings
      Place the shortcake top on the whipped cream and press down slightly. Add another little swirl of whipped cream on top, with another sprinkle of chopped pistachios. If you’re feeling fancy, garnish with a strawberry half with the greens still attached.

      Although rustic, I find these little shortcakes to be quite beautiful. The red strawberries flecked with green pistachios – it’s so pretty together! This is not a difficult dessert to make, and if you ask me, it’s pure summer on a plate.
      Related recipe: Strawberry Cream Pie with Chocolate Crust

      Strawberry Pistachio Shortcakes

      Heather Baird

      This recipe for Strawberry Shortcake uses all the dessert’s classic elements with the addition of chopped pistachios in the shortcake dough and for garnish. This gives the dessert beautiful, nutty flavor and the salty note from the pistachios really enhances the sweetness of the strawberries. If you’re a purist, you can simply omit the pistachios from this recipe for truly authentic strawberry shortcake as close to the original as it can possibly get. Plan ahead. The strawberries need to macerate with sugar for at least 2 hours, but overnight is better.

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      Prep Time 30 minutes minsCook Time 16 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 46 minutes mins

      Course DessertCuisine British

      Servings 8

      Equipment3” round cookie cutter of pastry cutterSmall grater or box graterpiping bag with large open star tip optional
      Ingredients  Strawberry filling1 1/2 lbs. fresh strawberries hulled and sliced1/2 cup granulated sugarPistachio shortcakes4 tablespoons unsalted butter chilled1 3/4 cups all-purpose flour1 tablespoon baking powder1/4 teaspoon fine grain salt1 tablespoon granulated sugar1 cup heavy cream plus more if for brushing pastries1/4 cup roasted salted whole pistachios finely choppedWhipped cream and garnish1 1/2 cups heavy cream chilled3 tablespoons powdered sugar1/4 cup roasted salted whole pistachios finely chopped4 whole strawberries halved with greens intact
      Instructions Strawberry fillingPlace the berries in a large bowl and pour the sugar over them. Toss the berries in the sugar to coat.Refrigerate the berries for at least two hours to macerate, stirring them occasionally. Longer is better, if you have time, let them stand in the fridge overnight for optimal syrup from the berries.Pistachio shortcakesPreheat the oven to 375°F. Line a large baking sheet with parchment paper.Grate the butter in a large bowl using the large side of a box grater. Freeze for about 15 minutes, or until the butter pieces are completely frozen.Meanwhile, combine the all-purpose flour, baking powder, salt, and sugar in a separate bowl Whisk to combine.When the butter is frozen, pour the flour over the butter and work together with a fork, until fine pieces of butter are visible throughout the dough. (You can also use your fingertips, but make it quick! You don’t want to warm the butter too much.)Pour the pistachios in the mixture and stir them in with a fork to combine. Add the cream and stir until a stiff dough forms. If the dough seems too dry, add additional heavy cream to the bowl 2 tablespoons at a time, mixing well, until a thick coherent dough forms.On a floured work surface or sheet of parchment, pat the dough into a round about 1/2-inch thick. Using a 3” cookie cutter or pastry ring, stamp as many shapes as possible from the dough. Re-roll scraps and cut again. Do this as many times as possible until all the dough is used.Transfer the rounds to the prepared baking sheet and brush the tops with heavy cream. Transfer to the oven and bake for about 16 minutes. Turn the oven to broil and brown the tops for 2 minutes, watching the shortcakes the entire time to prevent burning.Remove the shortcakes from the oven; transfer to a wire rack to cool.Whipped creamAdd the cream to the bowl of an electric mixer and beat until slightly thickened. Gradually add in the powdered sugar. Whip until stiff peaks form. Transfer to a piping bag fitted with a large French pastry tube (open star tip). Or simply grab a spoon to dollop it on the cakes.Assemble the shortcakesCut the shortcakes in half horizontally so that you have a flat bottom and top. Fill them with the strawberry mixture, including some of the strawberry juices. Top with a swirl or dollop of whipped cream and sprinkle with the chopped pistachios.Place the shortcake ‘lid’ on top of the whipped cream. Pipe another small swirl or dollop of whipped cream on top of the shortcake, followed by more chopped pistachios. Finish with a strawberry half on top of each cake.Just before serving, spoon strawberry syrup over the tops.
      NotesWhat to expect: All the flavors of classic strawberry shortcake are in this dessert, along with the nutty flavor of pistachios. It’s an authentic shortcake with a biscuit-like base (made from dough with short gluten strands) sweet, syrupy berries, and whipped cream to tie it all together. 
      Assemble these right before serving. If making ahead, it’s easy to store each element separately, with the strawberries and cream kept cool in the fridge. The shortcakes can be kept at room temp in an airtight container. You’ll notice in the video that the finished shortcake gets a generous drizzle of strawberry syrup – don’t skip this part! It’s so delicious and the traditional way to eat strawberry shortcake.

      Keyword chopped pistachios, classic dessert recipe, coconut whipped cream, fresh strawberries, macerated strawberries, shortcake dough, strawberry pistachio shortcakes, unsalted butter

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    • in Recipes

      Bundtwich Party Sandwich and a Father’s Day Feast (with Recipes)

      ha scritto per te

      This giant party sandwich, or “Bundtwich” is made for sharing! Layers of your favorite sandwich toppings are all assembled on a scratch-made white bread bun that has been baked in a bundt pan.

      Father’s Day is coming up, and I’ve been cooking up a new menu for an all-around crowd pleasing feast. This giant party sandwich, or “Bundtwich” is the main attraction, and just perfect for the occasion. Not only is it a delicious sandwich piled high with deli meats and cheeses, it also makes a pretty great party centerpiece. Just look at it! Also, the special dads in my life are true sandwich connoisseurs, so this was a no-brainer.
      So, what’s a Bundtwich? Plainly, it’s a giant ring-shaped sandwich made by baking bread in a bundt pan and then slicing it horizontally to fill with various sandwich ingredients. Reportedly, it was invented in 1986 by Dorothy Dalquist, wife of bundt pan inventor and Nordic Ware founder H. David Dalquist. It has since been made popular by Pillsbury, utilizing their canned breads to make the bundt-shaped sandwich buns. Much as I love a shortcut, this bundtwich bun is made using a scratch-made Amish white bread recipe. It’s sturdy and slightly sweet, which makes it perfect for splitting and stacking on all kinds of savory deli meats, cheeses, and dressings. And it’s not too hard to make – promise!

      Feasting Ahead
      Along with the big, beautiful, bundtwich, there are appetizers and sides linked in this post – in case you need help making your own Father’s Day spread. Although there are some heavy, meaty items on the menu that are widely considered “Dude Food”, I think the appeal is much wider. The fare is meant to feed your guests well. And any of these would be right at home at a family reunion, potluck, picnic, birthday – you get the idea.
      Or if you’re totally up for the Father’s Day theme – complete with adorable Necktie Wreath (pictured) – then you can find Rachel Nelson’s DIY right here. It’s a no sew project to boot!
      But first – let’s make a bundtwich bun.

      Make the Dough
      Start by mixing up warm water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. After 5 minutes, when the yeast is activated, add in bread flour a little at a time until a shaggy dough forms. Then, switch the the dough hook. Mix, adding just enough flour to form a cohesive soft dough. Knead for about 7 minutes. For more visuals, see the video just above the recipe card in this post.
      Let the dough rise until doubled, which takes about an hour.

      Shape the Dough
      Knock the air out of the dough. Then, turn it out onto a lightly floured surface and pat it down, keeping its circular shape. Use a 3″ cookie cutter or pastry ring to cut a hole in the center of the dough.

      Put it in a Bundt Pan and Bake
      Place the dough in a greased and floured bundt pan, threading the hole in the bread over the bundt pan’s center tube. Use your fingertips to lightly tamp the dough down evenly. (Kind of like poking focaccia, but not as forceful.) Then, cover the pan and let rise until the dough reaches the top of the pan. About 45 minutes.

      Bake and Butter the Bun
      Bake the dough for 35-40 minutes, or until an instant read thermometer tests to 190°F (mine baked in 36 minutes). Turn the giant bun out onto a wire rack and brush it with melted butter. Not only does this add flavor, but it removes excess flour from the loaf. I chose to sprinkle the top with some sesame seeds (and you can too!) – bake for 5 more minutes to toast and set them.

      Add Your Favorite Fillings
      Prep the bun: Cut it in half and set the top aside. Use a fork to remove some of the middle of the bread to hollow it out. This makes more room for all the fillings. And save the bread scraps! They make excellent breadcrumbs.
      Begin your fillings with some mayo or other dressing to keep the sandwich bread moist and flavorful (I also like blue cheese dressing on my sandwiches). Next, fill the hollow with shredded lettuce, or other veggies. I’m a self proclaimed ‘Two Salad Sue’ so I topped mine with even more greens, some leaves of romaine.

      Create a Sampler Bundtwich
      Add a variety of meats and cheeses for the ultimate party sub sampler. Here I’ve assembled a trio of Black Forest ham, roast turkey, and roast beef deli meats. Also three cheeses: Swiss, Colby jack, provolone. Of course, you can simplify it with only one type of meat and cheese. The curation is all up to you!

      Add red onion and tomato – and anything else you’d like, such as a shake of Italian seasoning, oil and vinegar – to your party bundtwich. Let your favorite sandwich shop sub be your inspiration.

      This Bundtwich is large and in charge! It’s both a tasty sandwich and party centerpiece. It will feed at least a dozen guests, or 8 very hungry people with big appetites.

      Here’s the entire spread – complete with some easy sides, appetizers, and desserts. Following is a rundown of some menu items – with some favorite recipes from the Sprinkle Bakes archives linked.

      Pepperoni Pizza Monkey Bread
      This super scrumptious and EASY Pepperoni Pizza Monkey Bread is made with ready-made pizza dough from the grocery store. Each little pizza dough nugget is stuffed with mozzarella cheese and pepperoni. The original recipe is baked in a bundt pan, but it’s just as easy to make them in a muffin tin. Instructions for making them into muffins is in the recipe’s notes right here.

      Jalapeno Poppers
      Delicious and and oh-so snackable – these Bacon Wrapped Jalapeno Poppers are real crowd pleasers. They’re not hard to put together, and you can assemble them a day ahead and store them in the refrigerator. So cheesy! Remove the jalapeno seeds for less heat, or keep them in for a real kick! One of our favorite appetizers, ever.

      Blondies and Brownies
      My dad loves peanut butter anything! So these a pan of Peanut Butter Chocolate Chip Blondies is a must! They’re so chewy and satisfying. Or, for the beer enthusiast in your life, try my Five Ingredient Guinness Brownies which are so fudgy in their centers with crackled tops. The Guinness flavor is subtle, and somehow, makes the cocoa in the brownies taste even more chocolaty!

      A Few Convenience Foods
      To maximize the spread and shortcut the work, consider getting a couple of things ready-made from the grocery store. Pigs in blankets and potato skins from the freezer section just need a short bake in the oven. Salsa and chips and mixed nuts are party favorites, and simply need to be plated.

      I like to serve a couple of special beverages, aside from sweet tea (house wine of the south) and pitchers of ice water. Bottles of dad’s favorite beer, and mixed drinks such as well-garnished bloody mary cocktails will get the party started. For those who don’t imbibe, I often serve bottled soft drinks such as Mexican Coca-Cola and root beer.

      This Bundtwich is endlessly customizable! It’s so easy to switch up with your favorite sandwich dressings and fillings. I think an Italian themed bundtwich would be delicious, dressed with pesto, provolone, and salami. How about a Philly cheesesteak version? Or a vegetarian version loaded with crunchy veggies, greens and cheeses? I’m totally up for all of them!
      The real MVP of this dish is the scratch-made white bread bun. It holds everything together beautifully. The recipe will yield one bundt bun, or can be made into two 9×5 inch loaves. If you’re just hankering or some really good, lightly sweet white bread.
      Enjoy!
      Publisher note: From a small online publisher to freelancers and publishers for larger kitchen-centric blogs – If you are mining my blog for content ideas, please wait a few weeks to publish your very similar content so it’s not so obvious. That said, I’m truly grateful for anyone who chooses to read my blog, and I understand that online creators inspire each other. Sincerely, -h.
      Related Recipe: Make Ahead Party Food with Recipes

      Bundtwich Party Sandwich

      Heather Baird

      This giant party sandwich can be endlessly varied to include your favorite deli meats and cheeses. The scratch-made white bread is a very basic recipe but really delivers on flavor – and, when baked in a bundt pan, it has all the structure needed to hold many savory sandwich fillings.The amounts of deli meats, cheeses, and dressings listed in this recipe are suggestions. Add more or less according to your taste or guest list. The bread recipe can also be baked in two 9×5 inch loaf pans. See the recipe notes for instructions and bake times.

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      Prep Time 30 minutes minsCook Time 36 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 6 minutes mins

      Course Main CourseCuisine American

      Servings 12

      Equipment12 cup bundt panPastry brushinstant read probe thermometer
      Ingredients  White Bread Bun2 cups warm water 110°F2/3 cup granulated sugar1 1/2 tablespoons active dry yeast1/4 cup vegetable oil1 1/2 teaspoons fine grain salt6 cups bread flour1/4 cup salted butter melted1 tablespoon sesame seeds optionalSandwich Fillings1/2 cup mayonnaise1 1/2 cups shredded lettuce such as romaine or iceberg10 whole romaine lettuce leaves3/4 lb. Black Forest ham deli meat3/4 lb. roast turkey deli meat3/4 lb. roast beef deli meat6 slices Swiss cheese6 slices Colby jack cheese6 slices provolone cheeseRed onion to taste (I used 10 rings 1/4-inch thick)2 medium tomatoes cut into 1/4-inch slices
      Instructions White Bread BunIn the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and sugar. Stir until dissolved. Stir in yeast. Let stand 5-7 minutes, or until yeast is well bloomed with a foamy, bubbly appearance.Add the oil and salt. Mix briefly. Turn the mixer on low and add 4 cups of flour. Mix until a shaggy dough forms. Replace the paddle attachment with the dough hook. Turn the mixer on low and add more flour a little at a time. You may not have to use all of the flour (I used about 5 1/4 cups).When a cohesive soft dough forms cleans the sides of the bowl (but may stick a little in the bottom of the bowl) turn the mixer to medium speed. Knead for 7 minutes with the dough hook. Remove dough to a greased bowl and turn over once to coat. Cover with a piece of plastic wrap that has been lightly misted with cooking spray.Place the bowl in a warm place to rise until doubled, about 1 hour. Punch down the dough. Turn the dough out onto a lightly floured surface. Use a 3-inch wide round cookie cutter to stamp a round hole in the center of the dough.Grease and flour a large 12 cup bundt pan (or use flour-based baking spray). Place the dough into the prepared pan, threading bundt pan center through the hole in the dough. Use fingertips to lightly press the dough evenly into the pan, kind of like poking focaccia, but not as forceful (see video for action). Cover the pan with a piece of plastic wrap that has been lightly misted with cooking spray. Transfer the pan to a warm place to rise until it comes to the top of the pan, about 40-45 minutes.Preheat the oven to 350°F.Bake for 35-40 minutes, or until the top is golden brown and the bread is fragrant. The bread is done when it reaches 190°F on an instant read thermometer (insert the thermometer into the deepest part of the well in the bundt pan). Let cool in the pans 5 minutes, and then turn out onto a wire rack. Brush with melted butter. Sprinkle on sesame seeds if desired. If using sesame seeds, bake the bread for 5 minutes more in the oven to toast the seeds, and to set them on the bread.Allow the bread to cool completely before filling.Assemble the SandwichUse a large serrated knife to cut the bread loaf in half horizontally. Remove the top. Use a fork to remove some of the middle of the bread to create a hollow in the loaf. Spread half of the mayonnaise over the bottom half of the loaf, and spread the other half over the cut side of the loaf top.Fill the hollow with shredded lettuce, then top with romaine leaves. Place Black Forest ham over 1/3 of the sandwich, followed by roast turkey over another 1/3, and then the roast beef over the final 1/3 of the sandwich.Arrange Swiss cheese over the ham, Colby jack over the turkey, and provolone over the roast beef. Top with red onion and tomatoes. Place the bun top over the tomatoes and press down lightly.Cover the sandwich with plastic wrap and store in the refrigerator until ready to serve. This can be made a few hours ahead of serving, but should be served the same day it is assembled.
      NotesWhat to Expect: A giant, delicious sub-inspired sandwich with all the fixings. The bread has a light but obvious sweetness, which is nice alone, but it disappears once the entire sandwich is assembled with all those savory fixings. 
      Flour Amounts: As stated in the recipe, you may not need to use all the flour in the dough. Add just enough to make a cohesive soft dough that isn’t sticky. 
      Cutting the Sandwich: You’ll want to skewer each sandwich piece as you slice it, so individual servings don’t fall apart. So be sure to pick up some long party picks to use for serving.
      Bake as 9×5  Loaves: After the first rise, deflate the dough. Knead briefly, just a few turns, then divide in half. Shape the dough into loaves by flattening each piece into a rectangle, then folding/rolling it into thirds, until a rectangular loaf shape is achieved. Bake the loaves in the preheated oven until golden brown, about 30 minutes. 
      Amish Bread Recipe: The Amish white bread recipe I used is from allrecipes with my shaping methods adapted for bundt pan baking. 

      Keyword Amish bread recipe, black forest ham, bundtwich, bunt pan sandwich, colby jack, deli cheeses, deli meat, giant party submarine sandwich, party sandwich, provolone, roast beef, roast turkey, swiss cheese, white bread recipe

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pina Colada Poke Cake

      ha scritto per te

      Pina Colada Poke Cake is the perfect Memorial Day dessert, or serve it at any summertime potluck or picnic. With flavors of coconut, pineapple, lime, and rum, it’s refreshing chilled and serves a crowd!

      Here it is! My go-to dessert for Summer 2024. It’s a refreshing chilled confection that tastes like a tropical vacation. It is uncomplicated, baked in a 13×9-inch pan from which you’ll also serve it. Poke cakes are all about perforating the cake all over with a fork, then adding a flavorful soaking syrup that keeps the sponge moist and delicious. This cake’s syrup is a sweet coconut-lime drench, with a touch of rum flavor (extract or the real thing – you choose!). Just as the title implies, it is inspired by the classic piña colada cocktail.

      Make the Pineapple Cake Batter
      First, whisk together flour, leaven, and salt in mixing bowl. Then, combine some eggs, sugar, vanilla, and oil in the bowl of an electric mixer. Alternate the flour mixture with a 20 oz. can of crushed pineapple (in its own juice), until a consistent batter forms.
      If you’re a studied cake baker, then you already know how moist oil-based cakes can be. And with the addition of crushed pineapple? This is one moist and tender cake!

      Pay Attention to the Bake Times
      Bake this cake for 45 minutes, then tent the cake with foil. This helps the cake bake through without over-browning the top. Bake 10-15 minutes longer, or until a toothpick tester comes out clean.
      Tip: Spritz the foil with a little cooking spray in case it touches the top of the cake. My foil tent sagged onto the cake’s surface and pulled a little of the browned top away when I removed it (see following image). Not that it matters, because it does get covered up. But if you have perfectionist tendencies, you’ll be happier with the end result.

      Poke Holes in the Baked Cake
      Use a fork or the handle of a wooden spoon to poke holes all over the warm cake. The fork is my preference, as it perforates the cake’s crumb all over, and helps every single square inch soak up some delicious coconut-lime syrup. Now. About that syrup.

      Put the Lime in the Coconut
      It’s SO flavorful and delicious! And this is thanks to Cream of Coconut, a product specifically for Pina Colada cocktails and wet cakes such as this one. I used and recommend Coco Lopez brand. It is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut!
      Combine the cream of coconut, the juice of one lime, and rum extract (or rum) in a bowl. Whisk together until well combined and then slowly spoon or pour the mixture over the warm cake.

      Make the Coconut Pudding Layer
      In a large mixing bowl, beat together vanilla instant pudding mix, heavy cream, and coconut extract. Whip until well combined and thickened. The mixture may look slightly grainy – this is normal.
      This creates a thick, billowy topping for the cake. Get it on there immediately, as the starch in the pudding mix will begin to firm quickly. Spread evenly with a rubber spatula.

      Follow up with some sweetened whipped cream. Which is just heavy cream, confectioners’ sugar, and vanilla extract. Spread it evenly over the coconut pudding topping. Refrigerate until the pudding and whipped cream are set, at least 2 hours. All those layers of tropical flavor? Just, wonderful!

      Make it Pretty
      Add some maraschino cherries with stems, coconut chips (or flake coconut) and some fresh lime slices before serving. The cake can be made a few days ahead of time and stored in the refrigerator without the garnishes. Or, if you must decorate the cake ahead of time, add only the cherries and coconut. The lime slices will weep juices and the rinds will dry out, so add them just before serving.

      This Pina Colada Poke Cake just screams summertime! I love how simple it is to bake up and assemble in a 13×9 inch dish. Everyone that tastes it loves it – and it makes a big cake! So if you have a summer family reunion or potluck, this may serve you (and your guests) well.
      Related recipe: Pina Colada Cupcakes

      Pina Colada Poke Cake

      Heather Baird

      The flavors of pineapple, coconut, lime, and rum all come together in this chilled sheet cake. Pineapple cake is soaked with sweet coconut-lime syrup with just a touch of rum. It’s layered with coconut pudding and sweetened whipped cream. Cream of Coconut, such as Coco Lopez brand, is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut! You can most often find it in the cocktail mixers aisle at the grocery store.As written, this cake does not have alcohol. If you prefer real rum in the soaking syrup, replace the rum extract with 2 tablespoons of rum.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minutes minsCook Time 55 minutes mins2 hours chill time 2 hours hrsTotal Time 3 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 baking dishColorful cocktail umbrella picks (1-2)
      Ingredients US CustomaryMetric Pineapple CakeNonstick cooking spray for the baking dish3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon fine grain salt2 cups granulated sugar3 large eggs2 teaspoons vanilla extract1 cup vegetable oil I like sunflower oil20 oz. crushed canned pineapple in juice 1 large canCoconut Soaking Syrup15 oz. cream of coconut 1 can such as Coco Lopez3 tablespoons fresh lime juice from 1 lime1 teaspoon rum extractCoconut Pudding Layer3.4 oz. vanilla instant pudding mix 1 small box1 1/2 cups heavy cream2 teaspoons coconut extractWhipped Cream Layer and Garnishes1 1/2 cups heavy cream1/3 cup confectioners’ sugar1 teaspoon vanilla extract10 maraschino cherries with stems patted dry1/3 cup thick cut coconut chips or sweetened flake coconut toasted6 lime slices optional
      Instructions Pineapple CakePreheat the oven to 350F. Lightly spray a 13×9 baking dish with nonstick cooking sprayIn a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In the bowl of an electric mixer fitted with the whisk attachment, add the sugar, eggs, vanilla extract, and oil. Mix well to combine.Add the flour mixture to the egg mixture in 3 additions, alternating with the canned pineapple in juice. Scrape down the sides and bottom of the bowl and mix again briefly until well combined. Transfer the batter to the prepared pan.Bake the cake for 35-40 minutes, until well browned on top but not yet set in the middle.Tent the cake with a large piece of aluminum foil to prevent over-browning, the bake again for 15 additional minutes, until the cake tests done with a toothpick inserted near the center.Remove the cake from the oven and remove the foil. Poke holes all over the cake using the tines of a fork. Let cool until warm, about 20 minutes.Coconut Soaking SyrupPlace the cream of coconut in a large bowl. If it has separated in the can, stir it together until consistently creamy (a few lumps are okay, or see notes for removing lumps).Add the lime juice and rum extract. Whisk together until well combined.Spoon or pour the syrup over the warm cake slowly, so that the syrup penetrates into the perforations. Set aside.Coconut Pudding LayerIn the large bowl of an electric mixer (I used a hand mixer) add the dry pudding mix and the heavy cream. Beat on low speed until combined, then increase the speed to whip the mixture to soft peaks. Add the coconut extract. Beat again until thick and billowy. (Mixture may appear slightly grainy – this is normal).Immediately scoop the pudding onto the cake and spread evenly. Refrigerate while you prepare the whipped cream topping.Whipped Cream Topping and GarnishesPlace the whipped cream in the large bowl of an electric mixer (again, I used a hand mixer for this). Whip until slightly thickened. Sprinkle in the confectioners’ sugar as you mix. Add the vanilla extract and beat until stiff peaks form.Dollop the whipped cream over the coconut pudding layer and spread evenly, leaving about 1/2 inch of the coconut pudding layer showing around the edges. Chill the cake in the refrigerator until ready to serve.Before serving, add the maraschino cherries and coconut. Arrange the lime slices on top, if using.Add a fun drink umbrella to complete the theme! Serve during warm weather months for picnics and potlucks – or anytime you crave a tropical treat.
      NotesWhat to Expect: This is a moist, tropical-tasting cake that is twice topped with cold creamy coconut pudding and whipped cream. It tastes fantastic chilled and improves upon refrigeration, so it can be made a couple of days ahead of serving. It has 13×9 pan simplicity and feeds a crowd!
      Get the Right Pineapple: Be sure to get the canned crushed pineapple in its own juice, and not in heavy syrup.
      Get the Right Coconut: Also, a second reminder to get the right canned coconut product. The Cream of Coconut product is often found in the beverage aisle at the grocery store near the cocktail mixers. It is sweet and syrupy.
      Separated Cream of Coconut: Upon opening the can, it may be separated, which is normal separation of fat solids from liquid. Just stir it together before using in this recipe. You may also microwave it for 30 seconds to 1 minute to melt any lumps of fat back into the liquid

      Keyword 13×9 cake, butter rum extract, Coco Lopez, coconut whipped cream, cream of coconut, crushed pineapple, fresh lime juice, instant pudding mix, July Fourth desserts, lime slices, maraschino cherries, Memorial Day dessert, pina colada cake, poke cake, summer cake, tropical cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Mangonada Recipe

      ha scritto per te

      The Mangonada is a spicy-sweet frozen concoction of mango, lime, and chamoy that originated in Mexico. It comes together quickly in a blender for those hot days when a chilly treat is necessary!

      Recently I made an impulse purchase of 8 pounds of fresh honey mangos – with no real plans for them. Aside from just eating them. I couldn’t help myself! Mostly because the price was right and ripe mangoes are so sweet and juicy on their own. It’s hard to improve upon eating them out of hand. But honey mangoes (Ataúlfo) are especially good – less fibrous than other varieties. Which makes them ideal for blending up with some mango nectar, lime, and a little spicy chamoy. With just a few ingredients and a blender, you can have the spicy-sweet sensation known as the mangonada.
      Mangonadas can be enjoyed a few ways. Blend up the ingredients with no sugar added for something akin to a sweet-spicy smoothie. Or, add a little cane sugar or other natural sweetener for a more dessert-like treat. Another way to enjoy them is cocktail-style, with a splash of tequila.

      Mangonada Origins
      The mangonada is a beloved Mexican street food and chilly treat, often enjoyed during scorching summer weather. It’s a mango-based frozen beverage layered with chamoy sauce—a savory, spicy, and tangy Mexican condiment—and topped with fresh mango chunks.  Additionally, the drink is often garnished with a tamarind candy straw, which is a plastic straw covered with tamarind paste and rolled in chili powder. It is sweet, sour and hot all at once, and complements the fruity mango flavor.
      Although mostly attributed to origins in Mexico, it should be mentioned that a Hispanic couple from Chicago claim to have invented it in the 2000’s, inspired by a childhood treat. You can read more about that here. 
      Ready to try it? Let’s go!

      Prep Your Mangoes
      Begin with ripe fresh mangos. They don’t have to be honey mangoes. Use what looks, smells, and feels ripest. Ripe mangoes will smell fragrant and feel soft under gentle pressure from your thumb. You’ll need about 4-5 mangoes to get the 1 lb. of chunks needed for this recipe. Cut them lengthwise on either side of the pit, so that you have two equal sized pieces of mango. Then, score each piece into squares using a knife on the cut (flesh) side without cutting through the skin. Then, invert the mango pieces, pushing the skin side upward and exposing the squares of mango flesh. Next, just trim them off the skin with a knife. (See video for this action!)
      Frozen diced mangoes may be used to remove this step, but they may not have the same brilliant color and ripe flavor that fresh mangoes have.

      Into the Blender
      In the pitcher of an electric blender, combine the prepared frozen mangoes, freshly squeezed lime juice, mango nectar, and a cup of ice.

      Blend until the mixture is smooth and creamy, ensuring all ingredients are thoroughly incorporated. You can give the mixture a taste here, and if it is too tart, you may add in a little cane sugar or simple syrup to sweeten it up. (See blog notes for simple syrup recipe.)

      Rim Your Glasses
      Chamoy sauce is key for this recipe – the exact ingredients can vary, but typically chamoy recipes include a combination of fruit, such as apricot, mango, or plum. Also in the mix – chili peppers like guajillo or ancho. And lime juice, salt, and sugar. Some people make their own. But since I’m nowhere near qualified to make an authentic chamoy, I’ll rely on good old Tajín brand. As well as their chili-lime seasoning.
      Place chamoy and chili lime seasoning in two small shallow dishes. First dip a glass in the chamoy, then dip into the seasoning.

      Layer with Chamoy Sauce in Glasses
      Pour a small amount – about 1/2 to 1 tablespoon – of chamoy into the bottom of each glass. Add the pureed mango mixture to fill the glass half full. Add in another spoonful of chamoy. Fill the glass to the top with the mango mixture.

      Add a Tamarind Candy Straw
      Add a tamarind straw to each beverage. These are made with tamarind paste mixed with sugar, chili powder, and other seasonings to create a sweet, sour, and spicy candy coating on plastic yellow straws. When placed in a drink, the tamarind straw gradually softens, infusing the beverage with its flavor – or you can just nibble on it! The kind I purchased doesn’t really function as a drinking straw until you clear the tamarind paste from inside the straw – and there’s a bunch up in there!

      Garnish the Mangonadas
      Top each Mangonada with fresh, juicy mango chunks. Drizzle on a little extra chamoy and shake on a touch more chili lime seasoning. Done and done!

      Make it a Cocktail
      As I mentioned earlier, Mangonadas can easily be transformed into a cocktail. Simply add a splash of your favorite tequila or vodka to the blender pitcher, along with the other ingredients before pureeing. More on this in the recipe notes.

      Mangonadas are smooth and creamy, and somehow the tangy, salty chamoy makes the mango taste even sweeter! It seems like everyone has a different way to make them, but all have the same basic components. I kept this recipe very simple. You should be able to find everything you need at the grocery store in the international aisle, or for purchase online.
      Hopefully you’ll find this recipe helpful, as it comes just in time for enjoying a cold beverage in hot weather. We already have summer temps here in the south, so I think I’m going to need another 8 pounds of fresh mangoes soon!
      Related recipe: Mango Raspberry Lassi Ice Pops

      Mangonada Recipe

      Heather Baird

      This Mexico-born sweet sip is the perfect way to beat the heat when temps rise and a chilly treat is necessary! Made with fresh mangoes, lime juice, mango nectar, chamoy, and chili-lime seasoning, it all comes together in the blender in a snap. This is often served as a smoothie-like treat with no sugar or alcohol added, which is how I prefer them. However, you can find variations for sweetening the mixture, along with instructions for turning your mangonada into a cocktail, in the recipe notes.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minutes minsTotal Time 15 minutes mins

      Course Dessert, Snack, Street FoodCuisine Mexican

      Servings 4

      Equipment8 oz. glasses (4)
      Ingredients US CustomaryMetric 16 oz. frozen fresh mango chunks2 tablespoons freshly squeezed lime juice11.3 oz. mango nectar 1 can, such as Jumex1 cup ice3 tablespoons chili-lime seasoning such as Tajin Clásico1/2 cup chamoy sauce such as Tajin, plus more for garnishes2 mini tamarindo straws optionalFresh mango chunks from 1 mango
      Instructions Place the frozen mango chunks, lime juice, 1 cup of the mango nectar, and ice in the pitcher of a blender. Blend until smooth. Add the remainder of the mango nectar through the lid hole as you blend. When the mixture is smooth and has a thick, sorbet-like consistency, it is ready to use. This should take about 2 minutes.Place two shallow dishes side by side. On one plate, add some chamoy, and on the other add the chili-lime seasoning. Dip the rim of each 8 oz. glass into the chamoy, then into the seasoning.Add a little chamoy (1/2 to 1 tablespoon) into the bottom of each of the glasses; fill half full with the mango mixture. Add another spoonful of chamoy, and then fill the glass to the top with the mango mixture. At this point, you can swirl the layers of mango and chamoy together with a spoon, or leave them with distinct layers.Add a tamarind straw to each glass, if using. Top each mangonada with fresh mango chunks, an extra drizzle of chamoy, and a little more chili-lime seasoning.Enjoy immediately as a remedy for hot weather, or for any sunny gathering.
      NotesPrepackaged Frozen Mango Chunks: You can absolutely use frozen mango chunks from the freezer section at the grocery store. However, it’s really difficult to judge the ripeness of the product. If you find your frozen mango chunks are tart, blend in some cane sugar or simple syrup to taste.
      Increase the Sweet: As I mentioned, cane sugar is a wonderful, natural sweetener to use to sweeten this beverage. Blend in a little sugar at a time, tasting between blending, until it suits your palate. Or you can add simple sugar, which incorporates easily into the mixture. To make simple sugar, add 1 cup of boiling water to 1 cup of sugar. Stir until the sugar is melted. Then use as a drink sweetener.
      Make it a Cocktail: The general rule for cocktails is 1.5 to 2 oz. of alcohol per 8 oz. drink. So for this recipe which makes four 8 oz. servings, you could blend in up to 1 cup of tequila or vodka. But as always, you should add this to your taste and preference.
      **This recipe was developed from research across several different websites and a travel magazine. Although attributed to origins in Mexico, it should be mentioned that a Hispanic couple from Chicago claim to have invented it in the 2000’s, inspired by a childhood treat. You can read more about that here. 

      Keyword chamoy, chili lime seasoning, easy mangonada recipe, fresh lime juice, fresh mangoes, honey mangoes, mangonada recipe, mexican cocktail, tajin, tamarind straws, tequila, vodka

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Baked Ham and Cheese Sliders and my Mother’s Day Brunch Menu (with Recipes)

      ha scritto per te

      A pan of Baked Ham and Cheese Sliders is the easiest and tastiest make-ahead main dish for Mother’s Day Brunch. Learn how to make them, and get my entire Mother’s Day Brunch menu with recipes.

      Mother’s Day is fast approaching, and I’m always eager to explore a new menu for our annual brunch gathering. This year I tested a new savory dish – Baked Ham and Cheese Sliders. They were so simple to assemble, and you can do most of work a day (or two!) ahead. This is such a time-saver and you won’t have to be tied to the kitchen. Instead, you can spend more time with the special ladies in your life.
      This isn’t the first year I’ve shared my Mother’s Day Brunch menu. You can see a previous feast from 2018 right here. This new menu reflects a few items that can be served to those with gluten intolerance. My sweet mother-in-law has a few dietary considerations. So this menu has something for everyone.

      Prep the Buns
      Start with some ready-made rolls or slider buns. Hawaiian Sweet Rolls are perfect for this. Because they are so soft and delicious, and they also fit perfectly in a 9×9 inch pan. Or, you can use brioche slider buns. They’re slightly less sweet than the Hawaiian rolls, if that matters to you. Remove the rolls from their packaging and, without separating them, slice them in half horizontally.
      Then, spread the cut side of the roll bottoms with a mixture of horseradish cream and mayo. And make sure that you’re using horseradish cream – and not straight up horseradish! The latter is too assertive to use as a sandwich spread. (Well, I think so anyway..)

      Layer on Ham and Cheese
      Assemble a layer of deli sliced ham on top. Black Forest ham is slightly smoky and very savory, which contrasts the sweetness of the rolls. It’s what I used and recommend. Next, place slices of Swiss cheese in an even layer over the ham.
      Place the roll tops on the assembled ham and swiss. At this stage, you can cover the entire pan and store it in the refrigerator for up to two days. Or, you if you’re serving the same day, you can just carry on with the recipe as directed.

      Make the Slider Dressing
      Melt a stick of butter in a saucepan, then sauté some chopped onion in the butter. Then you’ll add a little brown sugar, spicy brown mustard, Worcestershire sauce, poppy seeds, and garlic powder. Mix this all up and cook until everything looks incorporated and saucy. This only takes about 5 minutes.

      Dress the Sandwiches
      Pour the mixture from the pan on top of the rolls, or spoon it over if that seems easier. There’s more than enough of the mixture to generously coat all of the rolls.

      Cover and Chill Overnight
      If you’re making this one day ahead, then you can dress the rolls then refrigerate them overnight. However, if they’re going to be hanging out in the refrigerator for a couple of days, wait to dress the rolls until the day before or the day of baking. Because the dressed sliders may become soggy over time in the refrigerator.

      Serve from the Pan
      The sliders will stay warmer longer if they’re kept together and served from the pan. These are delicious warm, but also quite good at room temperature! So even if they cool, they’re still going to taste awesome.

      A Gluten-Free Main – Triple Cheese Omelet Bake
      Triple Cheese Omelet Bake is another make-ahead gem that often shows up for our Christmas Breakfast. (Who wants to be in the kitchen all of Christmas morning?) But it’s convenient for nearly any occasion, even just for a quick breakfast that you can scoop out and heat up in portions during the work week.
      This recipe is naturally gluten-free, provided your cheeses aren’t hiding any gluten in stabilizers or thickeners (so be a label-reader!). I adapt this recipe further, replacing the cheeses and milk with dairy-free options. You can read more about my swaps in the recipe notes in this blog post.

      Chilled Bites
      Cold shrimp cocktail is a mainstay at most of my gatherings, because it’s refreshing, unfussy, and there’s little work involved. Just get yourself some large cooked cocktail shrimp (tails on) and some ready-made cocktail sauce. Portion some of the sauce in small glasses with a few shrimp arranged around the edges. Or you could put them out buffet-style – all on a plate with the sauce in the center. If you’re looking to up the ante, you could make my Bloody Mary Shrimp Cocktail Shooters, which is easy and a little fancy.
      Brunch needs salad, if you ask me. One of my favorites is made with already triple-washed spring mix, sliced strawberries, with a scattering of almonds (or pecans). Serve with your favorite ready-made dressing. I love blue cheese on this, and balsamic vinaigrette is tasty for those who can’t have dairy.
      Place a bowl of chilled cut fruit nearby. Melon chunks, berries, and grapes give a nice variety. And they can all be prepped a day ahead and refrigerated overnight.

      Fancy Chips
      Personally, I love chips with a sandwich. Terra Chips are made of a variety of root vegetables such as yucca, white and orange sweet potato, parsnips, and beets. These look so pretty on the table, and they go well with the ham and cheese sliders. You can find them at just about any grocery store. I serve them often!

      Sweet Things
      I think I’ve mentioned before that my mom was a pastor’s wife (now retired). So, she’s done her fair share of cooking and serving her community. She often made these Pineapple Orange Muffins for fellowships, potlucks, and receptions. We just love them. They store well and stay moist, due to the entire can of undrained pineapple in the batter. Get the recipe for them right here.

      I couldn’t resist making my Cinnamon Roll Bundt Cake for this brunch! Instead of keeping it in cake form, I sliced it into easy to serve pieces. Which also better showcases its swirly interior.

      A Citrusy, Rosy Punch
      Lemon Sorbet Punch is a trusted favorite for all kinds of parties and receptions (I developed the recipe in 2015!). It starts with a can of frozen lemon concentrate, and if you use the pink lemonade variety, you’ll end up with the rosy hue you see here. Visit this recipe right here.

      This menu isn’t difficult to put together – especially the make-ahead Baked Ham and Cheese Sliders – also the Triple Cheese Omelet Bake. If you have too little time to make the sweets, I’d recommend a tall platter of your favorite purchased doughnuts (such as Krispy Kreme – the glazed originals for my crowd!)
      Happy Mother’s Day to every mom, and to every person who fills that role!
      Related recipe: My Mother’s Day Brunch Menu With Recipes

      Baked Ham and Cheese Sliders

      Heather Baird

      These sliders are so easy to assemble, and you can customize them to your favorite meat and cheese, although the combination of ham and Swiss is not to be missed! (See recipe notes for variations). Make them ahead for an easy bake-and-serve dish. Hawaiian sweet rolls are widely available and one 12 oz. package fits perfectly into a 9×9 inch dish. If you’re looking for a less sweet options, the use brioche slider rolls, which can be found at most grocery stores in the bakery section.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minutes minsCook Time 30 minutes minsTotal Time 55 minutes mins

      Course Brunch, Main CourseCuisine American

      Servings 12 sliders

      Equipment9×9 inch baking dish
      Ingredients US CustomaryMetric 12 oz. Hawaiian sweet rolls (1 package) or brioche slicer buns¼ cup horseradish cream sauce¼ cup mayonnaise¾ lb. sliced deli ham such as Black Forest ham8 slices Swiss cheese½ cup salted butter3 tablespoons chopped onion1 tablespoon light brown sugar1 tablespoon spicy brown mustard such as Gulden’s2 teaspoons poppy seeds2 teaspoons Worcestershire sauce½ teaspoon garlic powder
      Instructions Cut the rolls in half horizontally without separating them.In a small bowl, whisk together the horseradish cream sauce and mayo until thoroughly combined. Spread the mixture over the cut side of the roll bottoms. Place the roll bottoms into a 9×9-inch baking dish with deep sides.Layer ham evenly over the horseradish mixture, followed by the Swiss cheese. Replace the roll tops.Melt the butter in a skillet over medium-high heat. Add the onions and cook while stirring, until the onion is tender and translucent. Stir in the brown sugar, mustard, poppy seeds, Worcestershire sauce, and garlic powder. Stir until the sugar is melted, about 1 minutes.Pour the mixture over the rolls. Cover with foil and refrigerate overnight. (See recipe notes for longer storage).Preheat the oven to 350F.Bake the rolls covered in the foil for 25 minutes. Then uncover and bake until golden brown and shiny on top, about 5-7 minutes more.Serve warm or at room temperature.
      NotesMake 2+ Days Ahead: If you need an even longer head start on these sliders, then assemble the sandwiches, cover and refrigerate, but do not add the buttery dressing. Dressed, these can become soggy over more than a couple of days in the refrigerator. Make the dressing and pour over the rolls the day before serving and refrigerate. Or, just do it the day of serving (it only takes about 5 minutes to cook!).
       
      Switch up the flavors!

      Spicy Chipotle: Use chipotle mayo instead of the horseradish sauce mixture, use deli turkey instead of ham, and add pepper jack cheese instead of Swiss. .
      Southern BBQ: Keep the horseradish sauce, but add some barbecue sauce to it for a tangy kick. Use pulled pork from your favorite BBQ joint (or grocery store), cheddar cheese instead of Swiss, and serve these with a side of cole slaw.
      Cuban-Inspired: (Tampa Cuban) Coat roll bottoms with a thin, even layer of mustard instead of horseradish sauce, and keep the ham, but add a layer of Genoa salami. Add slices of dill pickles and Swiss cheese.

      Keyword baked sliders, deli ham, ham and cheese sliders, Hawaiian Sweet Rolls, horseradish sauce, make ahead main dish, make ahead party food, poppy seeds, sliders, swiss cheese, Worcestershire sauce

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Bourbon Brown Sugar Cupcakes

      ha scritto per te

      These Bourbon Brown Sugar Cupcakes are inspired by the flavors of Derby Pie, which is often served during the Kentucky Derby. Brown sugar cupcakes have a bourbon-walnut praline center, and they’re topped with rich bourbon-spiked chocolate buttercream.

      The Kentucky Derby is held the first Saturday in May each year. And as a dyed-in-the-wool southerner I can’t let it pass by without celebrating it with food. I’ve said it before – I’m not really a follower of thoroughbreds, but I am a huge fan of the food that surrounds Derby Day!
      This cupcake recipe starts with a brown sugar cake batter, which has a healthy dose of bourbon in the mix. A bourbon-walnut praline filling is baked right into the cupcake. Which gives it something akin to a ‘bourbon ball‘ center. Chocolate buttercream – again – spiked with bourbon, has truffle-like flavor and consistency. Toasted walnuts and mini chocolate chips give a nod to it’s inspiration – Derby Pie. Have you heard of it?

      Inspired by Derby Pie
      To understand the inspiration for this cupcake, you first need to know about Derby Pie. It’s a famous dessert that originated in Louisville, Kentucky. Rich and decadent, it’s typically made with a filling of chocolate chips, walnuts, and bourbon. (Think pecan pie family, but with chocolate and walnuts.) While Derby Pie is not an official dish created specifically for the Kentucky Derby, it has become strongly associated with the event.
      The Derby Pie recipe was created in the 1950’s by the Kern family, who own Kern’s Kitchen in Louisville. They are highly protective of their secret family recipe and the confection’s trademark name, which is why you probably won’t ever find a copycat recipe for it here.

      Make the Bourbon Walnut Praline
      Mix up the bourbon walnut praline filling first, since it needs to be refrigerated before use. Combine the following until well blended: toasted chopped walnuts, vanilla wafer crumbs, brown sugar, cocoa powder, corn syrup (or honey), and bourbon, of course. Put it in the refrigerator while you make the cupcakes.
      Bourbon Buying Tip: Use a Kentucky bourbon that you like to drink. Or, something with a pleasing fragrance. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.

      Make the Brown Sugar Cake Batter
      Mix together dry ingredients in a large bowl: flour, baking powder, cinnamon, allspice, nutmeg, and salt. Cream together butter and brown sugar until fluffy, then add in egg one at a time. Alternate the dry ingredients with sour cream and bourbon. All of which results in a heavenly spiced fluffy cake batter.

      Divide the batter between cupcake liners using a trigger ice cream scoop (such as this one). Then, with a teaspoon measure, scoop the chilled walnut praline mixture on top of each scoop of cake batter. Press the praline mixture down into the batter with the back of the teaspoon. Next, gently swirl the cake batter over the praline. Use a butter knife for this – it works well! (See video for this action.)

      Bake and Cool
      Bake the cupcakes in a preheated 350°F oven for about 18 minutes. When they’re done, the cupcake tops will be cracked and the filling will have bubbled up a little. Cool the cakes completely on a wire rack before frosting.

      Make the Chocolate Bourbon-Spiked Buttercream
      Cream together room temperature butter with confectioners’ sugar. Then add melted unsweetened chocolate (the Baker’s Bar kind) and 2 tablespoons of bourbon. If you can’t find unsweet chocolate, you can use bittersweet chocolate as a substitute. Beat everything together until thick and consistently chocolate-hued. Add in whole milk a little at a time to thin the mixture, then whip until light and fluffy.

      Frost the Cupcakes
      Immediately transfer the frosting to a large piping bag fitted with a French piping tip (open star, Ateco #828). Pipe one swirl of frosting onto each cupcake and immediately sprinkle on chopped walnuts and mini chocolate chips.
      Note: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!

      Garnish your Bourbon Brown Sugar Cupcakes with black cocktail cherries. Although, this can be optional. But it’s such a nice touch. And it’s a nod to the popular Old Fashioned cocktail, made with bourbon and muddled cherries. Find them for purchase right here!

      And if you’re all in for the Derby theme, then you can find the cute equestrian cocktail picks I used right here.

      I can’t help but think these would be great for Father’s Day as well. But with their bourbon ball-like centers and lightly spiced brown sugar cake? Also fall and winter holidays. (I know, too soon!)

      If you’re looking for something rich, decadent, and uniquely southern – then this may be the ticket. Make them for Derby Day, Father’s Day, or for the bourbon enthusiast/aficionado in your life. Or if you’re always looking ahead (like me!) bookmark them for holiday fare. Because nothing says special occasion like a sweet treat infused with good ol’ Kentucky bourbon.
      Related Recipe: Derby Pie Truffles

      Bourbon Brown Sugar Cupcakes

      Heather Baird

      These Bourbon Brown Sugar Cupcakes are inspired by the staple dessert of the Kentucky Derby: Derby Pie. Brown sugar cake batter is infused with bourbon, and filled with a bourbon walnut-praline mixture – flavors and textures that resemble a classic bourbon ball. The bourbon-spiked chocolate buttercream makes these truly decadent, and worthy treat for watching the most exciting two minutes in sports. However, you don’t have to be a Derby fan to make these cupcakes.See recipe notes for no-alcohol suggestions.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minutes minsCook Time 18 minutes mins30 minutes cooling time 30 minutes minsTotal Time 1 hour hr 8 minutes mins

      Course DessertCuisine American, Southern United States

      Servings 16

      EquipmentDecorator piping tip Ateco #828Piping bag
      Ingredients US CustomaryMetric Bourbon walnut praline filling1/4 cup chopped walnuts toasted1/4 cup vanilla wafer crumbs3/4 teaspoon unsweet cocoa powder1/4 cup confectioners’ sugar1 teaspoon light corn syrup or honey1 tablespoon Kentucky bourbonBrown sugar cupcakes2 cups cake flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon grated nutmeg1/4 teaspoon fine grain sea salt1/4 cup unsalted butter at room temperature3/4 cup light brown sugar2 large eggs3/4 cup sour cream1/4 cup Kentucky bourbonBourbon chocolate buttercream4 oz. unsweet chocolate chopped1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar2 tablespoons Kentucky bourbon1/4 cup whole milk or cream1/4 cup chopped walnuts toasted3 tablespoons mini chocolate chips16 black cocktail cherries such as Amarena or Luxardo cherries
      Instructions Bourbon walnut praline fillingCombine the walnuts, vanilla wafer crumbs, cocoa powder, and confectioners’ sugar in a bowl. Whisk to combine. Add the corn syrup and bourbon. Mix well with a rubber spatula until well blended. Refrigerate the mixture while you make the cupcakes.Brown sugar cupcakesPreheat the oven to 350°F. Line cupcake pans with 16 paper liners.In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and sea salt. Set aside.In the bowl of an electric mixer, cream together the butter and brown sugar. Add the eggs in one at a time. Mix well after each addition.Add 1/3 of the dry mixture to the creamed mixture and beat until just combined. Add half of the sour cream and all of the bourbon to the batter; beat until just combined. Add in another 1/3 of the dry flour mixture; mix again. Add the remaining sour cream; mix until just combined. Finally, add the last 1/3 of the flour mixture and beat until a fluffy consistent batter is achieved, about 2 minutes.Portion the batter into the prepared cupcake tins (use a trigger ice cream scoop if you have one, or 1/4 cup measure). Remove the bourbon walnut praline filling from the refrigerator and scoop it by the level 1 teaspoonful. Place one teaspoon of the filling on top of each portioned cup of batter. Press the filling down into the batter using the back of the teaspoon, or with a butter knife. Gently swirl the batter over the filling (see video for this action).Bake for 18-20 minutes, or until the cupcakes are well risen, the tops are slightly crackled. Let cool in the pans 5 minutes, and then remove to a wire rack to cool completely.Bourbon chocolate buttercreamPlace the chocolate in a microwave-safe bowl and heat in 1 minute increments at 100% power, stirring well in between heatings, until the chocolate is melted and smooth. (About 2 minutes total time.) Set aside to cool slightly.Place the butter in the bowl of an electric mixer and beat on high speed until creamy. Add the confectioners’ sugar and mix on low speed at first, then medium speed, until the mixture is crumbly and partially combined. Add in the cooled melted chocolate and the bourbon. Mix again until a thick consistently chocolate frosting is achieved. Add milk and beat until light and fluffy. If mixture seems thick, add additional milk 1 tablespoon at a time until it comes to piping consistency.Immediately transfer the buttercream to a piping bag fitted with a large open star tip (also called French piping tip, or Ateco #828). Pipe one swirl on top of each cupcake. Sprinkle with walnuts and mini chocolate chips. Add one cocktail cherry to each center swirl of frosting.Store cupcakes air tight in a cupcake keeper, or well covered with plastic wrap.
      NotesWhat to expect: These cakes are rich with a sturdy brown sugar cake base filled with bourbon walnut praline. The center tastes like a classic bourbon ball. The frosting is rich and deeply chocolaty. When first assembled, you may have a slight boozy note of alcohol from the frosting, but the next day the bourbon will have mellowed and all that’s left is the nuanced flavors of the bourbon.
      No Alcohol Version: It’s difficult to find a good replacement for bourbon in baking recipes. My choice is apple juice (no sugar added) mixed with a little bourbon vanilla extract. For this recipe, replace the bourbon in the filling with 1 tablespoon apple juice, and 1/4 teaspoon vanilla extract.  For the cake portion, replace the 1/4 cup bourbon with 1/4 cup apple juice with 1/2 teaspoon vanilla extract. For the buttercream, simply omit the bourbon and replace it with 1 teaspoon vanilla extract.
      Pipe Swiftly: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
      What Kind of Bourbon: Use a Kentucky bourbon that you like to drink. Or, something with a fragrance that you find pleasing. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
       
       

      Keyword bourbon balls, bourbon chocolate buttercream, brown sugar bourbon cupcakes, brown sugar cake, Derby Day recipe, derby pie cupcakes, Kentucky bourbon, Kentucky Derby recipe, walnut praline filling

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