Recently at Betty’s: Hummingbird Pancakes and 3-Ingredient Ice Cream Cake

I’m going to be “that person” and say that I cannot even believe that it’s the week before the 4th of July. I’ve said this before, and I’m saying it again because I’m just still caught in disbelief, but where the hell does the time go? Anyway, I made these Hummingbird Pancakes months ago for my gal Betty and they’re dreamy decadence is still trapped in my mind. Maybe I should make them again, ASAP? Probs. They’re inspired by the deliciously amazing Southern classic, Hummingbird Cake, but in a breakfast disguise complete with cream cheese drizzle.

Then, there’s this super-easy 3-Ingredient 4th of July Ice Cream “Cake” situation. Three layers of ice cream and sorbet all dressed up in patriotic stripes, with very little fuss while also being totally festive and perfectly frosty.

Pop on over to BettyCrocker.com for these recipes and more.

 

Disclosure: I was compensated for these recipes and photos featured on BettyCrocker.com

Easter 2015 and a Ricotta-Berry Cake

Now that we have Casper, holidays have taken on a renewed sense of whimsy and excitement. It’s so fun to be able to share old traditions and create new ones with him. I know that he’s not really old enough to know what’s going on, but we had a ton of fun making him a basket and making Easter a special day for all of us. I made marshmallow-cereal treats for some of our neighbors–Casper didn’t get any, but he thought they looked pretty cool because, SPRINKLES! We did get him some non-sweets-treats and packed his basket with some cute board books and Sean’s favorite Dr. Seuss book, plus a few plushies, and a fresh pair of moccasins. Sean and I dyed a bunch of eggs after Casper went to sleep on Saturday night. I LOVE dyeing Easter eggs and making the colors super vibrant and mixing colors. We “hid” Casper’s Easter basket underneath his favorite side table–it has cross bars under it that he likes to climb over all-day-every-day like some sort of baby obstacle course. We also dressed him up–which made my mother extremely happy.

For dinner we invited Sean’s brother, Geoff, and his girlfriend, Kelly, over for dinner. On the menu were deviled eggs (DUH!), a smoked pork shoulder with quince and sherry vinegar sauce (an idea we borrowed from a recent date at Toro Bravo), garlic-butter and vermouth shrimp (for Kelly, who doesn’t eat meat), potato gratin, spice roasted carrots with mint and feta, and a brussels sprout and kale salad that Kelly and Geoff made. The guys tried Sean and his friends home-brew (a super hoppy IPA), and I made kir royale to drink, as well. I also made this super moist Ricotta-Berry Cake. It’s so good, tender, and a perfect sweet slice to end a springtime meal. It’s so easy to put together, just 2 bowls, and is the type of effortless cake I think we all need in our arsenals. It’s perfect with a little dusting of powdered sugar or if you want to go crazy, which I did, a some barely sweetened whipped cream is the perfect accompaniment. I could also totally see making this cake with little chunks of rhubarb or even cherries in the summer.

In all, it was a pretty good day. Casper had fun, he was confused by all the happenings but got the hang of the festivities, was delighted by the basket full of goodies–especially the cookie monster Sean got him–and enjoyed showing off his pterydactyl-squawking skills for his Uncle and Kelly.

[recipe]

Print Recipe

Ricotta-Berry Cake

Adapted from Bon Appetit

8 Servings

1 1/2 cups all purpose flour

1 cup sugar

zest of 1 lemon

2 teaspoons baking powder

3/4 teaspoon kosher salt

3 large eggs

1 1/2 cups ricotta

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup (1 stick) melted, unsalted butter

1 cup frozen mixed berries

Preheat the oven to 350ºF. Line a 9-inch cake pan  (I used a spring form pan) with parchment and spray with cooking spray. Set aside.

In a large bowl rub the lemon zest into the sugar. Whisk in the flour, baking powder, and salt.

In another bowl, whisk together the ricotta, eggs, vanilla, and almond extract. Fold in the butter. Fold the ricotta mixture into the flour mixture until just combined. Gently fold in 2/3 of the berries. Spread the batter into the prepared cake pan and scatter the top with the remaining berries. Bake the cake until golden and a toothpick inserted in the center comes out clean, about 60 minutes. Cool at least 20 minutes before un-molding. [/recipe]

 

 

Slow Cooker Winter Rosé Sangria


Slow Cooker Winter Rosé Sangria

Heeey! It’s officially winter here in the Northern Hemisphere and officially holiday times in my home. My parents are here with one of my nieces. My brother, his girlfriend, and my other niece will be on their way soon. We are scrambling around getting last minute things done and (literally) wrapped up, AND we’re finalizing grocery lists. Food, dranks, and food galore!

If you haven’t finalized your beverage plans, maybe I could suggest this wintry spiced Rosé sangria? It’s boozy and warm. There’s bourbon and warm spices like cinnamon, clove, vanilla. There’s also sweet apple cider, tangy cranberry, and zesty orange. It’s a perfect adult sipper, a little less rich than traditional mulled wine, but just as warming and cozy on these wintry holiday evenings.

Slow Cooker Winter Rosé SangriaHappy Holidays and Merry Everything to everyone, everywhere!!

For the recipe click on over to Betty Crocker. CHEERS!!!