Baked Alaska
The August 2010 Daring Bakers challenge was brown butter pound cake combined with homemade ice cream into baked Alaska and ice cream petit fours.
The August 2010 Daring Bakers challenge was brown butter pound cake combined with homemade ice cream into baked Alaska and ice cream petit fours.
The July 2010 Daring Bakers challenge was a Swiss roll-lined ice cream bombe. I chose to go with an almond and summer fruit theme, making almond cake, boysenberry jam and caramel, and apricot and honey-almond…
Addictively sweet and spicy gingered almonds add crunch to silky-smooth honey-almond ice cream, and make a fantastic topping for salads to boot.
Bright, creamy apricot frozen yogurt is just the thing for a hot summer evening.
The July 2009 Daring Bakers challenge featured Milan cookies and mallomars with fresh marshmallow. I made the latter, and folded the extra marshmallow into homemade rocky road ice cream.
The February 2009 Daring Baker's challenge celebrated Valentine's Day with a decadent flourless Chocolate Valentino cake. Mine was a splurge of bittersweet Valrhona chocolate and peanut butter frozen yogurt.
The January 2009 Daring Bakers challenge featured tuile cookies molded into fun shapes, decorated with chocolate dots and squiggles, and served with chocolate-coconut sorbet.
This peach-boysenberry crostata didn't make it to the going-away party, but the guest of honor enjoyed his sample. Any combination of fruit could be highlighted in this rustic pie; the key is the flaky, versatile…
A baking mistake made by frazzled parents turns into cookies 'n' cream heaven. (Plus a brownie recipe so simple I'm still not sure how we managed to screw it up!)
A perfect summery treat, this creamsicle ice cream pairs orange (actually, clementine) zest and juice with vanilla for a classic flavor.
Dorie Greenspan's gooey chocolate cakes are a new mama's best friend---a decadent, but super-easy dessert that can be prepped in advance.
Velvety white chocolate ice cream tops gooey bittersweet brownies that can go from concept to plate in about 30 minutes with no boxed mix in sight (take that, Rachel Ray!).
Homemade gianduja (chocolate-hazelnut) gelato is heaven in a bowl (or cone, or any other chosen delivery system).
A surplus of egg yolks gave me the perfect excuse to whip up a quart or two of tin roof ice cream, chock full of fudge ripple and chocolate-covered peanuts.
Julie vs. The Orange Blob, part 3. Sweet potato ice cream with wet maple pecans.
An apricot-almond upside down cake with olive oil ice cream, both of which I found attractive but remarkably unpalatable. Good thing my husband enjoyed them!
Creamy chocolate ice cream shot through with my own concoction: brownie batter developed to stay gooey while frozen. This may actually top chocolate chip cookie dough ice cream on my list!
A refreshing summer treat, just pureed nectarines, sugar, and plain yogurt, this is a great use for over-ripe fruit.
Sweet local boysenberries are perfectly at home in these individual cobblers with a hint of coconut.
Frozen yogurt flavored with fresh figs and honey is a perfect match-up for lacy oatmeal wafers, purportedly a favorite dessert of Norman Rockwell's.