I almost always have ice cream on my mind. If it’s cold out, ice cream. If it’s stormy out, ice cream. Hot out, definitely ice cream. There’s something about the rich, smooth texture of ice cream that is refreshing no matter what the temperature is. Luckily, though, it’s summer and there’s no need to justify craving a cool treat. As the heat has been ramping up, I’ve even been considering investing in an ice cream maker. A dangerous purchase? Probably. But how could I resist being able to make frozen treats any time I want…. and in any flavor I want!?
*Spoiler alert* My will power sometimes surprises me and is stronger than I let on…
I didn’t buy the ice cream machine.
BUT, I do have an amazing semifreddo recipe to share with you.
Semifreddo is an Italian world that translates to half cold and, unlike ice cream, is made with whipped cream; ice cream, on the other hand, comes together by churning air into the base mixture. I like to think of semifreddo as the dessert love child of ice cream, frozen yogurt, and mousse. It’s light, fluffy, smooth, and glides down your tongue. This particular recipe is layered with juicy strawberries that provide texture and sweetness. I wasn’t able to track down sesame seeds for the topping, so I opted to leave them off. If you don’t any have luck either, you could also substitute toasted almonds or pistachios or sprinkles!
I’ve cast caution to the blazing hot wind this summer and have continued to bake in the relentless heat. Turning my apartment into a sauna seemed like a good idea at first. You know, save on those expensive trips to the spa (you’re welcome roomie). I’ve even tried embracing my inner night owl, waiting to bake until the sun to goes down and the cool temps make an appearance. This recipe is the result of one of those endeavors.
I had just finished a bowl of popcorn, a movie was streaming in the background, and I was finding my second wind. I was heading to a friend’s for brunch the next morning and knew this would be the perfect item to bring. Behold, I give you the Peach Blueberry Greek Yogurt Cake.
Okay, the name is a bit of a mouthful, but you are going to love every bit of this moist, tangy sweet cake. Slices of peaches adorned with juicy blueberries layer every bite; you almost forget that you’re eating cake for breakfast.
The fruity colors of orange, red, and blue scream summer to me and awaken memories of sunrises dancing on lakes or early morning rays glimmering through your tent. If the vibrant colors aren’t enough to draw you in, hopefully the simple ingredient list will do the trick. The components of the cake are probably already in your kitchen; since I have a bag of berries that live in my fridge year round, the only ingredients I had to go out and grab were the greek yogurt (I opted for a single serve 8 oz container) and the peaches. Once you’ve gathered these items, follow the two step mixing process of wet ingredients followed by dry ingredients; pour the cake batter into your greased pan and decorate with sliced peaches and blueberries. Voila! You’ve just prepared a crowd pleasing, eye catching breakfast staple. Really, it’s that easy.
Head on over to Julia’s Album for the complete recipe.
Guys, I can barely handle the amount of goodness in this recipe. From the moment I saw the original post, I couldn’t stop talking about what my next baking endeavor would be. I was like a little school girl with a crush. Okay, so my crush was on fried dough, but who’s really keeping track?
The dough isn’t just any fried dough. It’s dough that dances with traces of cinnamon and oozes with homemade marshmallow creme. It’s dough that is crowned with chocolate ganache and sprinkled with salted graham cracker crumbs. It’s dough the encompasses summer and sings of campfires.
Now do you see why I couldn’t stop talking about it??
Before you dash off to your kitchen to whip up these S’mores Doughnuts, there are a couple of things to keep in mind.
Prep Appropriately: I know, I know, I tossed out the dreaded words of “prep,” but it’s best to be aware of what you’re getting yourself into. Once the dough has been made, it requires 2 hours to double in size.
Test the Oil: if you have a food thermometer, use it! If not, you can use a wooden spoon to help test the oil. To check if the oil has reached 350°F, dip the end of a wooden spoon in the oil; when the oil is ready for frying it will begin to bubble around the spoon.
Don’t Hold Back: when filling the doughnuts, be sure the piping bag reaches to the center and don’t skimp on the filling. A few of mine ended up with only a bite’s worth of creme because I didn’t want to overfill them (silly me, you can never have too much marshmallow!)
Summer is in the air, like 90 degrees in the air. I’d like to tell you this post is about me trying out creative recipes that don’t require baking in an oven. But, alas, I’m a sucker for freshly baked goodies. . . even in the hottest of summer months. . . in an apartment with no A/C. So with windows open, the whispers of a breeze flowing in, and the steady whir of fans in the background, I set out to bake this Blackberry Almond Cake.
I love this recipe for a couple of reasons:
Incredibly approachable ingredients. This moist cake only calls for eleven items; the majority of which are are probably already in your kitchen.
Prep time is a breeze. There’s no waiting, sifting, or rising involved with this cake; simply mix the ingredients, pour into a pan, and then pop it into the oven. What’s not to love about that?
Berries. Berries. Berries. This cake will be amazing with any berry of your choosing; I opted for blackberries like the original recipe called for, but you can easily adjust depending on what’s in season or your personal preference. Strawberries, raspberries, blueberries, a berry medley …. need I go on?
The sweetness of this cake is subtle, which makes it perfect for breakfast (or really any time of day). The flavor ride starts with the spongy, moist cake slowly melting in your mouth and continues on to bursts of fresh, juicy berries, and gems of crystallized sugar. Finally, there’s the crunch of perfectly toasted almonds that adorn the top. My mouth is already watering…
There’s not always a middle ground when it comes to food; there are some items that you either love or hate. I’m pretty sure marshmallows fall under this group, if we can even classify them as food. I happen to be a heavy hitter in the first category, like marshmallows are sitting in a mason jar in my cabinet-could eat them all day-even eat them as a post workout snack-don’t get me started on s’mores-love them kind of person. Ever since my dorm days in college, homemade rice krispies treats have been one of my go-to snack recipes. They take about 5 minutes to make and don’t require turning on the oven…. which can be a summertime savior.
There are so many variations on the classic rice krispies treat that combinations are endless; I tend to drizzle mine with white chocolate and top with rainbow sprinkles. They just look happier that way! If you’re heading to a picnic or a summer concert at the zoo (*cough*cough, like I was), these treats can be easily wrapped up in individual servings. Place them in the center of a piece of plastic wrap and fold until the treat is completely covered. To seal the treat, twist each end and finish by adding a ribbon. Voila!
1 bag of mini marshmallows (10.5 oz)
6 cups Rice Krispies cereal*
3 tablespoons butter
*6 cups is the recommended amount but if you want your treats more gooey, opt for less krispies; for a less gooey treat, add in more krispies.
Non-stick cooking spray (for your hands!)
½ cup white chocolate
Place the marshmallows (yes, all of them) and butter in a large microwave safe bowl. You’ll later be adding the Rice Krispies to this bowl so make sure you choose one that will have enough space for all ingredients. Microwave for 1 minute and then stir; continue to heat and stir until marshmallows and butter are completely melted (about 1-2 more minutes). Once the marshmallows and butter are melted, gently fold in half of the Rice Krispies. I like to add them in sections so they don’t go flying when I attempt to stir the mixture. Once combined, add the remaining krispies. You can choose to stir with a spoon or spray your hands with non-stick cooking spray and use them to mix. When the marshmallows, butter, and rice krispies are combined transfer to a greased 13x9x2 inch pan. To finish off these treats, drizzle melted white chocolate on top and then add the sprinkles. Cover and place these treats in the fridge to cool.