Easter Cupcakes with a moist and flavourful cupcake, vanilla frosting and Easter perfect Mini Eggs. Perfect for any bunny themed party or Easter events.
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Black Bottom Raspberry Vanilla Crème Brûlée Bars for 2
Decadent, creamy and bursting with raspberry and vanilla flavours, these Black Bottom Raspberry Vanilla Crème Brûlée Bars are a dream date night or valentine’s day dessert.
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How to Host an Ice Cream Social and 2 No-Churn Ice Creams
This past long weekend marked my baby girl, Lucy’s 1st birthday. It was a medium-sized party, with family and friends who were in town for the long weekend. I had previously decided to host an ice cream social as Lucy LOVES ice cream. She will throw a fit if she sees anyone eating ice cream near her and they aren’t sharing it. She’s very confident in knowing what she wants at any given time 😉 What’s an ice cream social? To me, it’s a party where building something ice cream related (in our case sundaes) and being social. Everyone got to build an ice cream sundae and it was really fun watching the kids pick and choose their toppings. And, Lucy had an amazing time. She handled all the sugar and attention like a champ.
Randomly, I found a lot of ice cream related party decorations which aren’t necessary, but definitely added to the occasion. The ice cream waffle cones on the wall are from London Fields Shoppe here in Vancouver, BC (no affiliations, I love the products they carry and it is run by a lovely local family – they do ship if you’re keen to get your hands on the waffle cones). The ice cream truck and ice cream cups with wooden scoops are from Meri Meri Party Supplies which I purchased from The Cross, also local (no affiliations to either, I will say nothing but excellent things about The Cross, in particular how excellent their customer service is).
To host an ice cream social 3 things need to be lined up:
- Ice cream – there are 2 no-churn ice cream recipes below, quickly mix and freeze the night before for homemade ice cream! I also purchased a coconut milk based ice cream as I had 2 guests that could not eat dairy. If you’d like a vegan no-churn ice cream recipe, check one out here.
- Sprinkles – let’s be honest, what’s an ice cream birthday without sprinkles?
- Guests – watching everyone hum and haw about their choices was great. It sparked some good conversation and the kids were adorable!
If you were inspired by this post and host an ice social please tag me (#mykitchenlove) so I can see your photos! Any ice cream social is bound to be a party!
Samantha
Yields 4
Vanilla and Chocolate No-Churn Ice Cream with Hot Fudge Sauce
No-churn ice cream is a breeze to make and what better way to top it off than with a 2 ingredient hot fudge sauce?!
15 minPrep Time
5 minCook Time
20 minTotal Time
Save RecipeIngredients
- 3 x 330 ml (10oz.) can sweetened condensed milk
- 4 cups / 1 litre whipping cream
- 2 tsp vanilla bean paste (or high quality extract)
- 12 oz. / 340 gr. semi-sweet chocolate, roughly chopped and divided in half
Instructions
- Take half the chopped chocolate (6 oz.) and melt chocolate using the double boil method (a small heatproof bowl set above, but not touching, a small amount of simmering water) or in short bursts in the microwave (20-30 seconds). Set aside.
- Using an electric mixer, whisk whipping cream until stiff peaks form, about 3-5 minutes. Add vanilla and mix until just combined.
- Fold in 2 cans of condensed milk. Divide the whipping cream/condensed milk mixture in half. Place half in an air tight container and freeze for at least 8 hrs, preferably overnight.
- Gently fold melted chocolate in with remaining half of whipping cream/condensed milk mixture. Place in an airtight container and freeze for at least 8 hrs, preferably overnight.
- Take remaining half of chopped chocolate (6 oz.) and can of condensed milk and place in a heatproof bowl or container (I used a glass mason jar), heat in the microwave in short bursts (30 seconds) mixing after each burst until chocolate is melted. If not serving immediately, reheat in the microwave and stir before serving (I made mine the day before).
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https://www.mykitchenlove.com/host-ice-cream-social-2-no-churn-ice-creams/Enjoy!
2 Ingredient Hot Fudge Recipe is from The Pioneer Woman
Vanilla Rhubarb Bundt Cake
This recipe was a lot of fun. First of all, it looks very cool and secondly it uses rhubarb which pulls me from the depths of Winter with a vibrant promise that Spring has arrived and Summer is just around the corner. I actually made this bundt cake because of the pan. Yes, you read that correctly. I made a whole blog post out of a $15 (Canadian Dollars friends) IKEA bundt pan (direct link here). Most of you have lives that exceed this kind of unrational cooking behaviour, but I throw myself head first into it. Why not make a Vanilla Rhubarb Bundt Cake just to get this retro looking cake?
Side note – This is not a sponsored post. This is just me having fun with a cool cake pan.
Most fruits with any bundt pan could be used, however the top pattern would turn out much differently. I like the way this is a naked bundt. Usually bundt cakes are topped with glazes, but I kept the compote (cooked down rhubarb and vanilla) on the side. It’s a nice addition that is great on this cake, or even ice cream. However, if making a compote is out of the question, whipped cream, sweetened crème fraîche or even sweetened Greek yogurt would all go wonderfully.
This bundt pan took a bit longer than the other regular sized pan I have, but you truly can’t beat the $15 CDN price. The photo above shows what the pan looks like and how the rhubarb pattern came about. Be sure to fully grease and flour the pan before placing the rhubarb in place (otherwise it will stick and not turn out at all).
Samantha
Yields 10-12
Vanilla Rhubarb Bundt Cake
Spring has sprung! Dive into it with this bright and tasteful Vanilla Rhubarb Bundt Cake
10 minPrep Time
45 minCook Time
55 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 2 rhubarb stalks, cut into 2" length x 1/2" wide pieces (there may be some to spare depending upon length of the stalks, save for compote)
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, at room temperature
- 2 eggs
- 3/4 cup milk
- 2 teaspoons (clear) vanilla extract (if clear is unavailable use regular)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 rhubarb stalks, chopped
- 1 vanilla bean, halved (or 1 tablespoon vanilla paste or extract)
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Preheat oven to 350° F. Grease and flour pan, knocking out excess flour. Place rhubarb in pan in desired pattern.
- Beat together sugar and butter with an electric mixer until light and fluffy. Add eggs and beat until well blended.
- Add milk and vanilla and mix until just blended.
- Add flour, baking powder, and salt. Mix until batter is blended and smooth.
- Bake for 45-55 mins or until a cake tester comes out clean.
- While the cake is baking, place chopped rhubarb, vanilla bean sugar, and water in a small sauce pan. Cook over medium-low heat for 20-30 minutes, stirring occasionally, until rhubarb has softened and ingredients have blended.
- Gently loosen cake from pan and cool completely on a wire rack.
- Serve cake with compote on the side.
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https://www.mykitchenlove.com/vanilla-rhubarb-bundt-cake/Bundt cake batter adapted from I am Baker
Enjoy!
Pop it like its cork! | Champagne Vanilla Bean Cake
This Champagne Vanilla Bean Layer Cake is perfect to celebrate the holidays or any birthday! Pop a bottle … for cake!
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Strawberry Rosewater Semifreddo
I’m crushing hard over the local strawberries. They’re smaller than the usual ones you see at the grocery store, but they’re bursting with flavour. They’re incredibly sweet for strawberries at this time of year. Almost jam like in the sweetness quality making them perfect for desserts where you don’t want to add a ton of sugar.
What’s a semifreddo you may ask? It’s basically this frugal gals version of ice cream as I refuse to purchase an ice cream maker. That’s why you’re seeing recipes like my “No Churn Ice Cream 3 Ways“. It doesn’t firm up so can slice it nicely and makes for a usually fairly stunning presentation. I’m a big fan of making it for holidays as you can make it up to 5 days ahead time and leave it frozen.
Rosewater can be found in most supermarkets in the ethnic section. I found mine at an Iranian store that I loved to frequently pop into and grab amazing spices from. Rosewater is quite sweet on it’s own so I have reduced the overall sugar content in this recipe. If you switch the flavours or are using less sweet fruits I’d recommend increasing the sugar content.
The fruit and rosewater are completely exchangeable for other fruits and flavours you love. I’ve made this with raspberries, plums and cardamon, etc. It keeps the dessert fresh and unique. The contrast in colours is what I love about the presentation.
Serves 8
Ingredients:
1.5 lbs strawberries, hulled and roughly chopped
2 tsp rosewater
3/4 cup sugar, divided
Pinch of salt
3 egg whites
1/2 tsp vanilla extract
1 cup whipping cream
Directions:
Place strawberries, rosewater, and 1/4 cup of sugar in a small sauce pan. Cook over medium heat for 15 minutes until strawberries have released their juices and are starting to break down. Set aside to cool slightly. Blend until puréed and completely smooth. Keep 3/4 cup aside for serving.
Using a loaf pan (9″ x 5″) or a vessel of your choice, spray with non-stick spray, or oil pan. Leaving lots of overhang on all 4 sides, line with plastic wrap.
In a heatproof medium bowl, whisk together egg whites, 1/2 cup sugar, and a pinch of salt. Place over a sauce pan of simmering water and whisk continuously until sugar has dissolved and egg whites are warm to the touch. Do not allow the bowl to touch the hot water (if the egg whites get too hot, too quickly they will essentially scramble). Remove from heat and add vanilla.
Using an electric mixer, beat egg whites on high for about 10 minutes until stiff peaks have formed and mixture is glossy white. Set aside.
Using clean beaters and an electric mixer, beat whip cream until stiff peaks have formed.
Gently fold 1/2 of whipped cream into egg white mixture. Mix in strawberry blend. Gently fold in remaining whipped cream keeping streaks thick and bold.
Enjoy!