Tag Archives: Fourth of July

Friday Favorites: Ice Cream

If it’s not already scorching hot everyday where you are, it probably will be soon. NYC rarely hits triple digits, but the sun, concrete and humidity can somehow transform relatively mild 85 degree temperatures into a sweaty hellscape nightmare.

This doesn’t keep me from baking in the summer, but it means I try to delve into cooler territory, namely ice cream. Whether you’re looking for an ice cream cake to serve on the Fourth of July or the perfect topping for a homemade sundae any day of the year, I’ve got you covered! Here are a few of my favorites from the archives.Friday Favorites: Ice CreamHot Fudge

There is no ice cream concoction more iconic than the hot fudge sundae. While you can top it with sprinkles or nuts, or skip the cherry if you really want to, quality hot fudge is non-negotiable. For me, that mean homemade. Not too sweet and made with dark chocolate and cocoa, mine is better than anything you’ll find in stores.Friday Favorites: Ice CreamPeanut Butter Caramel Sauce

Want a more non-traditional ice cream topping? Go for this rich Peanut Butter Caramel Sauce. Sticky and buttery in all the best ways, this is guaranteed to become a new favorite.Friday Favorites: Ice CreamButterscotch Sauce

The simplest recipes always require the most testing! The key to this Butterscotch Sauce is to do nothing. Put all the ingredients in a pot, turn on the heat and do nothing. Really. I promise you’ll be rewarded for your lack of effort.Friday Favorites: Ice CreamFresh Strawberry Malts

I love a malted milkshake! Chocolate is my usual preference, but this version made with fresh seasonal strawberries gives it a run for its money.Friday Favorites: Ice CreamNo-Churn Mint Chocolate Chip Cookie Dough Ice Cream

This was my first ice cream post and it’s still my favorite. A combination of two of my favorites, mint chocolate chip and chocolate chip cookie dough, it’s smooth and minty with bite-sized pieces of edible mint chocolate chip cookie dough. I’ve made lots of no-churn ice creams since, but this one is still my favorite.Friday Favorites: Ice CreamMint Chocolate Chip Ice Cream Cake

And speaking of mint chocolate chip…sandwich a quart and a half of it between two thin rounds of chocolate cake, then top it with some whipped cream, homemade magic shell and mint baking chips. And then slice it and serve it to all your friends, or keep it all to yourself. Either way.

Have you made these or any of my other ice cream recipes? Let me know in the comments or on social media!

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt CakeThere is just something about bundt cakes. They’re one of my absolute favorite things to bake—they’re low-maintenance crowd pleasers *and* I get to feel like the queen of the universe every time I get one to release cleanly from the pan. That kind of glory is hard to come by these days.Blueberry Lemon Bundt CakeThis Blueberry Lemon Bundt Cake is utterly spectacular, if I do say so myself. Lemon-scented and studded with a bevy of blueberries, it’s the perfect summertime cake. Oh, and it’s gorgeous too.Blueberry Lemon Bundt CakeThe base is a sour cream spin on my favorite bundt cake formula. While that cake batter is rich and delicious, it’s not quite thick enough to suspend whole blueberries, leaving them all to sink to the bottom of the pan/top of the baked cake. The final product still tastes right, but if you’re going to make a blueberry cake, you want the blueberries strewn throughout, ya know?

By swapping the usual milk for sour cream, the batter becomes just thick enough to support the blueberries, and you also get a super velvety crumb out of the deal. #score The blueberries are also given support via a light dusting of dry ingredients before being folded into the batter. This “trick” allows a little bit of the leavener to react directly against the blueberries, helping them to stay buoyant instead of sinking.Blueberry Lemon Bundt CakeAs for the lemon portion of this Blueberry Lemon Bundt Cake, it’s as simple as rubbing zest into sugar to release those good lemony oils and finishing the cake with a simple lemon icing. Easy peasy.Blueberry Lemon Bundt CakeBlueberry Lemon Bundt Cake is perfect for any summer occasion, including the Fourth of July. There’s no melting frosting or chocolate to worry about, and just about everyone loves the combination of blueberries and lemon.Blueberry Lemon Bundt CakeI know a lot of us aren’t having or attending gatherings large enough to finish this cake in one go, so feel free to halve it and put it in a loaf pan. I, however, have never seen leftover cake as a problem.Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake
makes one 10-cup capacity bundt

Cake:
2 cups granulated sugar
zest of 1 medium lemon
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 pint fresh blueberries (about 12 ounces)
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream, room temperature

Icing:
1 cups confectioner’s sugar
2 tablespoons fresh lemon juice
pinch of Kosher or sea salt

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust with flour. Set aside.

Make the cake. Combine sugar and lemon zest in a small bowl and use your fingertips to rub them together. Set aside.

Combine flour, baking powder and salt in a large mixing bowl. Use an electric mixer to mix on the lowest setting for 20 seconds.

Remove 1/4 cup of the flour mixture to a small mixing bowl. Add blueberries and toss together. Set aside.

Add butter, eggs, vanilla and sour cream to the flour mixture. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Use a silicone spatula or wooden spoon to fold floured blueberries (including any unincorporated flour) into batter.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, lemon juice and salt. Mixture should be very thick, but pourable. If it’s too thick, add more lemon juice by the teaspoon up to 3 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.Blueberry Lemon Bundt CakeBlueberry Lemon Bundt CakeBlueberry Lemon Bundt Cake

Pimento Cheese Cornmeal Biscuits

Pimento Cheese Cornmeal BiscuitsRemember those Cornmeal Biscuits I made earlier this year? They’re the perfect solution for when you can’t decide between biscuits and cornbread—the absolute best of both worlds! They’re super-tender too, thanks to the addition of naturally gluten-free cornmeal. If you haven’t checked them out, go do so, and then click back over here to see what happens when biscuits meet cornbread meets pimento cheese!

Hint: it’s this 👇 Pimento Cheese Cornmeal BiscuitsFor those of you wondering what the heck pimento cheese is, it’s a creamy spread made of shredded cheddar, mayonnaise, sweet pimento peppers, and freshly-cracked black pepper. It’s incredibly popular in the southern U.S.—you’ll see it at every baby shower, cookout and picnic. You can buy the stuff in tubs in the grocery stores down there, but it’s next to impossible to find here, so I make my own and eat copious amounts with celery. You know, for balance 😉Pimento Cheese Cornmeal BiscuitsHere, I’ve taken the basic ingredients of that southern staple (minus the mayo) and folded them into a batch of cornmeal biscuit dough. The results are cheesy, spicy, sweet-pepper studded magic!Pimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsThese are the cheese biscuits of my summertime dreams, and soon, yours. And those of your family and friends too, permitting you take a batch to your Fourth of July festivities tomorrow. You can serve them plain or with butter…Pimento Cheese Cornmeal Biscuits…but maybe crisp up some bacon and grab some tomatoes and arugula because these happen to make the best BLT on the planet.Pimento Cheese Cornmeal BiscuitsCAN. NOT. BE. BEAT.Pimento Cheese Cornmeal BiscuitsOh, and these aren’t pictured, but if you dice your leftover biscuits and sauté them in butter and olive oil, you’ll get some insane croutons. I ate these on salads for five days after I took these photos and I still want more.

You should probably go ahead and make a double batch.Pimento Cheese Cornmeal BiscuitsHappy Fourth of July, y’all! If you’re looking for cookout appropriate beverages, see here and here. For snacks, here and here. And for dessert…here, here, here, here, and here.

Pimento Cheese Cornmeal Biscuits
makes about 14 biscuits

1 1/2 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon cayenne pepper (optional)
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
4 ounces extra sharp cheddar cheese, shredded
6 tablespoons unsalted butter, very cold, cut into cubes
2 4-ounce jars pimentos, well-drained and minced
2/3 cup buttermilk, very cold

For finishing:
2 tablespoons unsalted butter, melted

For serving:
butter
bacon, lettuce & tomato

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, whisk together flour, cornmeal, black pepper, optional cayenne, sugar, baking powder, and salt. Add butter and use a pastry blender (or two forks or very clean fingertips) to break it down until the largest pieces are the size of small peas. Use a silicone spatula or wooden spoon to fold in cheddar and pimentos, followed by buttermilk. Dough will be soft.

Flour a surface and your fingertips. Turn dough onto the surface and pat until it’s 1/2-inch thick. Use a 2 1/2-inch biscuit cutter to cut biscuits. Make sure to cut directly down—do not twist. Place cut biscuits a couple of inches apart on prepared baking sheet. Chill dough/baking sheet if anything becomes too warm/sticky at anytime in this process.

Bake biscuits 12-15 minutes, or until puffy and golden. Remove from oven and brush tops with melted butter.

Let biscuits cool until you can handle them. Serve with butter, or make yourself a BLT, if desired.

Pimento Cheese Cornmeal Biscuits are best the day they are made, but will keep in an airtight container in the refrigerator for up to 5 days.
Pimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal BiscuitsPimento Cheese Cornmeal Biscuits

Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie CakeBack in November, I made this Chocolate M&Ms Cookie Cake for a friend’s birthday. I thought it was cute, so I posted a picture of it on my social media with a #comingsoon…and then promptly forgot* about it because Christmas, Valentine’s Day, Easter, my birthday, and so on and so forth.

*For the record, I did post a single-serve version.Chocolate M&Ms Cookie CakeBut I remembered now. Seven months later than anticipated, but I remembered. I promise you, Chocolate M&Ms Cookie Cake is worth the wait.Chocolate M&Ms Cookie CakeWe’re talking about a rich, thick chocolate cookie studded with colorful candy and finished off with a flourish of chocolate buttercream. What’s not to love?!Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeIt’s easy too—it’s basically just a slightly smaller batch of my Double Chocolate Cookie dough with M&Ms instead of chocolate chips.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeBake it up in a cake pan, let it cool, and pipe on a buttercream border. In my opinion, that last step is the thing that takes this recipe from “giant cookie” to “cookie cake.” Not that there’s a thing in the world wrong with a giant cookie, am I right?!Chocolate M&Ms Cookie CakeSlice it up and share with people you love this weekend or for the Fourth of July (with holiday-appropriate M&Ms!) or pretty much any old time. Or, you know, follow my lead and completely forget about it for seven months and then wonder why you didn’t make it sooner.

(Don’t be like me.)Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie Cake
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1 cup light or dark brown sugar, packed
1/3 cup natural unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 cup M&Ms candy

For decoration:
Chocolate Buttercream (recipe below)
M&Ms candy

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Combine butter, brown sugar, and cocoa powder in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until butter is melted. Mixture will be a bit grainy.

Let mixture cool a few minutes before transferring to a large mixing bowl. Whisk in eggs one at a time, followed by vanilla. Whisk in flour, baking soda and salt. Use a silicone spatula or wooden spoon to fold in M&Ms candy.

Transfer dough to prepared pan and spread into one even layer. Bake 24-27 minutes, or until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and M&Ms as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioner’s sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeChocolate M&Ms Cookie Cake

A Simpler, Better White Cake

White CakeI owe you an apology. The white cake recipe I’ve been using, it’s…well, it’s a pain in the ass. There’s no subtler way to put it. I’m sorry.White CakeSure, that cake is delicious—it’s cake!—but it’s not delicious enough to require four bowls, ample sifting, a whisk, a spatula, a mixer and whipped egg whites. Few things are.White CakeAfter being asked to make a few Funfetti cakes earlier this year (and subsequently washing every mixing bowl I own and deep-cleaning sifted flour out of every crevice of my kitchen a few times), I realized the error of my overly-complicated ways and went back to the drawing board.

It should go without saying that it’s silly to rely on a recipe you dread making when you have the ability to make one that is simpler and yields better results.White CakeSimpler and better is exactly what you’ll find with this new, improved White Cake recipe. This rich, tender, fine-crumbed cake is a one-bowl endeavor, and while it does require a mixer, you don’t have to sift anything or whip egg whites. I’m calling it a huge win.White CakeThis cake comes together differently than the others you’ll find on this site. Instead of the usual creaming method (creaming butter and sugar before adding eggs, dry ingredients and milk), this recipe is made using the reverse creaming method, which might be my new favorite way to make cakes. Let me walk you through the process.White CakeStart by combining flour, cornstarch, baking powder, salt and sugar in a large mixing bowl—the only mixing bowl you’ll need for this recipe. Give those a good stir with a whisk or a low mixer before adding all your softened butter.

You read that correctly. Add all your softened butter directly to the dry ingredients.White CakeNext up, use your mixer to combine the two. This will take a few minutes and produce a rubbly, sandy-looking mixture. The purpose of doing this is to coat the flour with fat before adding the liquid ingredients. The butter creates a barrier that impedes gluten-development, producing a softer, more tender cake.White CakeWhite CakeWhite CakeAnd speaking of gluten-development, the last two steps are adding liquid ingredients (egg whites, extracts, and buttermilk), which are what will activate the gluten in the flour. Mix just until combined before dividing the batter into two pans and baking.White CakeOnce the cake layers are cool, you may fill and frost them however you like. I kept it simple this time around with a white buttercream (just my vanilla buttercream with less vanilla) and went for the naked cake look.White CakeOoooh. Ahhhhh.White CakeYou’ll love this White Cake for its buttery vanilla-almond flavor, fine crumb, and did I mention it only requires one bowl?????!!!!!🙌😍💪🍰🎉 White CakeIt’s great on its own, but is also a wonderful blank slate for all sorts of applications. Feeling like Funfetti? Add some sprinkles to the batter before baking. Embarking on your own wedding cake adventure? Layer it with Lazy Lemon Curd and finish it with a coat of Swiss Meringue Buttercream. Looking for the perfect fireworks-watching treat for your Fourth of July party? Give this recipe the Red, White & Blueberry treatment.White CakeOr maybe get brave and wild and do all three, because this White Cake is just that simple and just that good.

White Cake
makes one 9-inch round layer cake

2 2/3 cup all-purpose flour
1/4 cup cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened, cut into small pieces
4 large egg whites, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract (optional)
2 cups buttermilk, room temperature

White Frosting:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract (optional)
3-5 tablespoons heavy cream
sprinkles and/or decorative sugar, if desired
Place an oven rack in the center position. Preheat oven to 350F.

Grease two 9-inch round cake pans. Line with parchment and grease again. Set aside.

Combine flour, cornstarch, sugar, baking powder, and salt in a large mixing bowl. Whisk ingredients together (I like to do this by running my mixer on its lowest speed for about a minute).

Add butter to dry ingredients. Run the mixer on low speed to mix in the butter until there are no large pieces and the texture is sort of rubbly. This will take a few minutes.

Add egg whites, vanilla, and optional almond extract to the bowl. Mix until combined. Running the mixer on medium, add the buttermilk in two installments and mix until combined. Scrape down the bowl to ensure even mixing.

Divide batter among prepared pans. Tap each full pan on the counter five times to release any large air bubbles. Bake layers on the center rack for 28-32 minutes, or until a toothpick inserted in the centers comes out clean. Let let layers cool in their pans for 15 minutes. Run a thin knife around the edges of the layer before turning out onto a rack to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, vanilla, and optional almond extract. Add in heavy cream until desired consistency is reached. Frost and layer cooled cakes as desired. Top with sprinkles and/or decorative sugar immediately after frosting, if desired.

Layer cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.White CakeWhite Cake