So MERS interfered with the A to Z Challenge. That's Middle-East Respiratory Syndrome to you and me and it was the SICKEST I have ever been in my adult life. I'm going to try to finish my list of desserts, just because I feel a little crappy about leaving it hanging....
J is for Jello
Jello is gross, and kinda good. My mom had a Betty Crocker cookbook from 1958 which had a mess of very strange recipes for dessert and savory (ugh!) gelatins. Here is a link to a Buzzfeed list of horrifyingly disgusting gelatin recipes. mmmmm..
The Jell-o website has a bunch of recipes which are sweet, not savory. Savory gelatins are definitely out of fashion, it's for the best...
I don't have any recommendations on what you should do if you want to eat Jell-o, we used to dye our hair with it back in the tween punk-rock years, except maybe you should reconsider...
I is for Ice-cream cake
I is for Ice Cream Cake
Ice cream cake is one of those lovely things which is so easy, once you have made one you are going to kick yourself that you haven't done this before. They are especially great for kids birthdays but can also be a very sophisticated dessert for a dinner party.
Here's an old post with my favorite recipes and the steps to make your kiddos love you forever :)
Ice Cream Cake is one of those things that seems like it would be
difficult to make, but is actually incredibly simple and incredibly
versatile.
Flavor combos:
Here
is a link to the Martha Stewart website with recipes for some lovely
and sophisticated ice cream cakes as well as some old-fashioned
classics.
Ice cream cake is one of those lovely things which is so easy, once you have made one you are going to kick yourself that you haven't done this before. They are especially great for kids birthdays but can also be a very sophisticated dessert for a dinner party.
Here's an old post with my favorite recipes and the steps to make your kiddos love you forever :)
Ice Cream Cake 3/6/2012
Ice Cream Cake is one of those things that seems like it would be
difficult to make, but is actually incredibly simple and incredibly
versatile.
This recipe is for a 9" X 4" pan with a push
bottom. Springforms work fine here too. The recipe can be adjusted up
for a larger pan, just add on one layer at a time.
Grease
your pan very lightly with a non-stick spray. I generally prefer the
ones that are just vegetable oil, cocoanut oil is probably best for ice
cream cake as the slight flavor wont clash with the cake.
The
basic method is to line the bottom of the pan with a crumb crust (1/2
cup butter, 1 1/2 cups crushed cookie crumbs). Microwave 1 quart of ice
cream on defrost for 1 minute. Spread it into the pan. Top it with
whatever fillings you think would be fun, then freeze and repeat until
the pan is full. If I am going to write on the cake, I frost it with
regular cake icing in two layers.
Flavor combos:
Chocolate and vanilla with plain and cocoa crispies in between layers is our family birthday party standard.
Vanilla with mixed drunken berries in the layers and a ginger cookie crust; completely appropos for a swanky dinner party.
Chocolate and cocoanut layers with flaked toasted cocanut and shaved chocolate layers = icy .
A word to my A to Z Challenge Readers
HI All! Thanks for stopping by! So I just wanted to let you know that the Arabic Weekend is Friday and Saturday. So I've been busy doing stuff with my family on those days and forgetting to blog. BUT I'm here and definitely still in! I'll get some words of cake-y wisdom up ASAP!
-Silvia
-Silvia
H is for Hazelnut sandwich cookies.
H is for Hazelnut sandwich cookies.
How can you not love a sandwich cookie? These are easy and sweet and lovely for holiday baking.
2 cups fine whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 stick of COLD butter
1 cup brown sugar
1 egg
1 cup of chopped hazelnuts
1 small jar of nutella
Toast the hazelnuts in a frying pan until fragrant and just browning.
In a small bowl fork sift dry ingredients.
In a large bowl, cream together butter and sugar, add egg. Add the dry ingredients and mix quickly so the butter doesn't get warm. Fold in the hazelnuts. Drop by the rounded teaspoon full onto an un-greased cookie sheet. Bake at 350 for about 6-8 minutes. Cool. When cool to the touch, spoon one scant teaspoon of nutella and top with another cookie.
2 cups fine whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 stick of COLD butter
1 cup brown sugar
1 egg
1 cup of chopped hazelnuts
1 small jar of nutella
Toast the hazelnuts in a frying pan until fragrant and just browning.
In a small bowl fork sift dry ingredients.
In a large bowl, cream together butter and sugar, add egg. Add the dry ingredients and mix quickly so the butter doesn't get warm. Fold in the hazelnuts. Drop by the rounded teaspoon full onto an un-greased cookie sheet. Bake at 350 for about 6-8 minutes. Cool. When cool to the touch, spoon one scant teaspoon of nutella and top with another cookie.
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