Tag Archives: blue

Brownie Bottom Speckled Egg Easter Ice Cream Cake

Happy Monday friends!  Today was the first day back to work after our March Break.  Nine days off to sleep in, read great novels, recipe test and repeat!  While we didn’t take off to anywhere for the holidays it was certainly nice to catch up with friends and not have the morning rush out the door!

Speaking of being rushed, I’m always thinking of ways that I can satisfy my family’s love of dessert while enjoying the holidays. Easter is fast approaching and with that comes some menu planning.  My goal is to do as much work ahead as possible so I can enjoy my time with those around me.  This Brownie Bottom Speckled Egg Easter Ice Cream Cake, or BBSEEICC for short, seems to be just the ticket.

cake

If there’s one thing this whole house can agree on it’s ice cream.  Remember this Salted Caramel Ice Cream Cake?   I’m still dreaming about it.  It was pure ice cream decadence with very little prep.   This Speckled Easter Cake is too, the only difficult part is deciding what flavours to use.  Honestly, I’m not EGGS- aggerating, the sky’s the limit here with flavour possibilities!

cake top

I used just a simple brownie base with layers of chocolate, chocolate ganache and vanilla ice cream. I’ve come to love the simplicity of this lightly tinted whipped cream icing along with some gorgeous spring blue speckled eggs on top.  It’s a small 6″ cake, just enough for us for dinner without all of the crazy leftovers ~ not that anyone would be complaining.  If you’ve been following me for a while you know that my favourite family cake size is a 6″ pan.  It’s the perfect size for this family of five along with the few extra friends that are often at the dinner table.

slice

I know I’ve said this before but ice cream certainly doesn’t only need to be a summer treat.  It’s a favourite in this house all year-long.  So much so that I’ve been known to hide the containers at the very bottom of the deep freeze in the hopes that teenage hands won’t find them and they’ll stick around for a while.   You’ve gotta do what you’ve gotta do.

 

Happy Easter everyone and have a blessed spring.

Renee

xo

 

Brownie Bottom Speckled Egg Easter Ice Cream Cake

Brownie Layer

*this makes 2 6″ layers – I used one and froze the other for later

*from Kraft Foods

  • 4 oz. unsweetened chocolate
  • 1/2 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/4 cup  milk
  • 1 tsp.  vanilla
  • 1 cup  flour
  • 1/2 tsp.  salt

PREHEAT oven to 350°F.

1.  Microwave chocolate and butter in large microwaveable bowl for 2 min. or until butter is melted. Stir until chocolate is completely melted.   Add the sugar and mix well.  Add the eggs, one at a time, mixing after each addition just until blended.  Add the milk and the vanilla and mix well. Combine flour and salt.  Add to chocolate mixture, mixing just until blended. Spread evenly into two greased and floured 6″ springform pans.  Bake 20 minutes and set aside to cool.

 

Chocolate Ganache

In a small saucepan, bring 1/2 cup heavy cream just to a boil over medium-high heat. Put 6 oz  bittersweet chocolate in a heatproof medium bowl and pour the boiling cream over the chocolate. Let it sit until the chocolate is melted, about 2 minutes. Stir the mixture with a spatula until the ganache is smooth.  Allow to cool.

Whipped Cream Icing

* don’t make this until you are ready to ice your cake

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • few drops of teal gel colour

1.  .   In a medium bowl whip the cream until soft peaks form.  Add in sugar and mix well.  Add in teal tint.  Refrigerate until ready to use.

Cake Assembly

*need two cups of premium vanilla and two cups of premium chocolate ice cream (or flavours of your choice), slightly softened.

1.  Cover the cooled brownie layer with a layer (approx. 2 cups) of ice cream, using a piece of saran on top to evenly distribute the layer with your hands.  Cover and freeze until ice cream is firm.  Spread the ganache on top of the firm ice cream layer and return to the freezer until firm.  Spread the remaining 2 cups of ice cream on top of the ganache and return the cake to the freezer for 6 hours or more to harden.

2.  Remove the cake from the freezer and use the Whipped Cream Icing to ice the entire cake.  Mix a 1/4 tsp of vanilla extract with a few drops of water.  Use a small paintbrush to flick drops of the vanilla on to the cake and make a speckled look.  Top with some chocolate speckled eggs.  Return the whole cake to the freezer until needed.  The cake should sit at room temperature for a few minutes before serving (to soften the cake slightly but not long enough to melt the ice cream).

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Baby Shower Cupcakes

School is quickly coming to an end and it’s almost time for summer break (insert happy dance here!). Classes are winding down and this week and next week my children all have class parties. My sons class is having a potluck lunch today as a celebration for his teacher who will be having a baby in a few weeks time. So, up early to make and frost cupcakes. Pink and blue for the baby to be with cute little toppers. There are so many free printables online that can be used as toppers too. Blessings to the new mommy and baby!

These are just simple vanilla cupcakes with creamy Vanilla Meringue Buttercream.   The recipe can look intimidating, but it’s not, and sooo worth the extra effort.  This is very light and creamy and not super sweet.   I make Nick Malgieri’s version and I wouldn’t change a thing (check out his book on my homepage).

Meringue Buttercream

4 large egg whites

pinch of kosher salt

1 1/4 cups sugar

3 sticks unsalted butter, very soft

1 1/2 tbsp vanilla extract

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 140 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and beat until combined.  Use immediately.

Below, just out of the oven, the sun is shining through the window as they are cooling!

Making the cupcake toppers are so easy.  Many templates on line, look here and here.  Just print onto cardstock and attach a sandwich pick on the back.

These look so yummy…luckily there was one left over (couldn’t fit in the box!), so I got to eat one for breakfast…..

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