Festively fun, this Easter Bunny Cake is surprisingly easy to make with minimal equipment required! Cute, delicious, and easy make this a no-brainer Easter treat.
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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:
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!
Yields 4
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
Ingredients
Instructions
2 Ingredient Hot Fudge Recipe is from The Pioneer Woman
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).
Yields 10-12
Spring has sprung! Dive into it with this bright and tasteful Vanilla Rhubarb Bundt Cake
10 minPrep Time
45 minCook Time
55 minTotal Time
5 based on 1 review(s)
Ingredients
Instructions
Enjoy!
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!