Ice Cream Social - Individual Baked Alaskas

It's finally here - the Ice Cream Social hosted by my good friend Suzy from Kitchen Bouquet! I unselfishly nominated myself the official taste tester for this event so if you all would kindly send your entries to me..packed in dry ice and shipped overnight, I will pick a winner as soon as humanly possible!!

Since I do not own an ice cream maker, it was necessary for me to take a different approach. Only once in my life I was served Baked Alaska, which was in New Orleans, and I was immediately smitten with this dessert. Convinced that to make this dazzling dessert you surely had to be an experienced pastry chef or at least an experienced baker of some sort! Thanks to Suzy and this event it allowed me to research this and was happily surprised to learn it isn't that difficult at all to make this unbelievable delicious and stunning concoction!

For the most part my boys have left the nest so I did not want to make the traditional large Baked Alaska. I opted for the individual servings instead...this way you can just serve as many as you need and save the rest for that late night indulgence when necessry. Rich chocolate brownie base, strawberry ice cream topped with fluffy meringue...yes, you are in Heaven!!






I found the recipe on the Epicurious website, which was reprinted from Bon Appétit. The official title is Strawberry and Chocolate Baked Alaska! Read the reviews for tips from those who have made it. Most Baked Alaskas use sponge cake as a base..this recipe captured my attention because it used a brownie type base! What can I say....



The Baked Alaska will definitely be in my "go to dessert file" for a long time to come... you will impress your family and guests and most of all you will impress yourself!!

DIG IN...

Dorie's Brownie Buttons - Foodie Friday

Over the 4th of July weekend I made these super rich Brownie Buttons from Dorie! Thank goodness they are only a two bite morsel so you don't feel guilty... at least not too guilty. Easy to make, satifies the chocolate need we all get from time to time!!



Brownie Buttons
from “Baking, from my Home to Yours” By Dorie Greenspan

Grated Zest of 1/2 Orange
1 teaspoon Sugar
1/4 Cup plus 2 Tablespoons Flour
Pinch of Salt
1/2 Stick (4 Tablespoons) Unsalted Butter, Cut into 4 Pieces
2 1/2 Ounces Bittersweet Chocolate, Coarsely Chopped
1/3 Cup (Packed) Brown Sugar
1/2 teaspoon Pure Vanilla Extract
1 Large Egg

For the optional Glaze:
2 Ounces White Chocolate, Finely Chopped

Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend: set aside. Whisk together the flour and salt.

Melt the butter, chocolate, and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so that nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two. Stir the vanilla, egg and the zest into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.

Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup 3/4 full. Put 1 teaspoon of water in each empty cup.
Bake for 14-16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.

To make the glaze: Melt the chocolate over a double boiler. Stir constantly and don’t leave the chocolate for even one minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.

One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.



I'm linking this up to "Foodie Friday" so graciously hosted by Micheal at Designs by Gollum. Make sure you click on the link to check out all the other participants..you will be amazed!!

Happy Birthday Jayne & Carol !

As usual a day late, but I figured they were both probably both so full from all of yesterdays sweets they needed an overnight break!

So, a very Happy Birthday to two of my S&S buddies who are as sweet as can be.. Jayne and Carol, I'm sending you all my best wishes and a cute little cupid cake!!



HAPPY BIRTHDAY

Mosaic Monday - 4th of July

I'm joining Mary@Little Red House for her Mosaic Monday... stop by her blog and check out all the links to some marvelous mosaics!

Some delicious treats we had for the 4th celebration, and festive dishes. Had to make the filled strawberries from Debbie at Mountain Breaths, they were a big hit!!
Also Dories Brownie Bites, and my sisters angel food trifle!