Categories
Desserts Eat

Chocolate Candy Cane Bread

Looking for a fun and festive holiday treat? Chocolate candy cane bread is an easy dessert that’s as delicious and decadent as it is pretty!

Chocolate Candy Cane Bread

 

After pouring over my pile of magazines looking for some last minute holiday inspiration, I came across Chocolate Candy Cane Loaves.

I had never heard of such a thing but decided to give them a whirl.

close-up-chocolate-candy-cane-bread-loaves

I immediately feel head-over-heals in love.

They are simple yet flavorful. Easy yet impressive. And just scream of holiday cheer!

I made a few subtle changes to the recipe. I used peppermint candies instead of candy canes,

chocolate-candy-cane-bread-peppermints

and regular sized chocolate chips rather than the mini, and I must say, the outcome was divine.

Not to mention, I got to use the vintage egg separator that I recently found whilst antiquing.

vintage-egg-separater-chocolate-candy-cane-bread

It’s the little things in life, right?

This is a not too sweet… chocolatey, pepperminty, festive bread that makes for a perfect gift, dessert,

slices-chocolate-candy-cane-bread

or  just a sweet little treat with a cuppa tea or coffee.

Cheers to a lovely holiday season! Hope that yours is filled to the brim with love & joy.

xoxo,

Wenderly

Chocolate Candy Cane Bread
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 1/4 cup butter, softened
  • 1 2/3 cups brown sugar
  • 4 egg whites
  • 2 eggs
  • 3/4 cup strong brewed coffee
  • 1/2 cup vanilla yogurt
  • 1/4 cup canola oil
  • 1 Tbsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • 3 1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups buttermilk
  • 1 cup mini semisweet chocolate chips (I used regular size)
  • Topping
  • 2 oz. white baking chocolate, melted
  • 3 Tbsp. crushed candy canes (I used about 20 crushed peppermints)
Instructions
  1. Preheat oven 350º.
  2. Spray three 8×4 loaf pans with baking spray.
  3. Beat butter and brown sugar in a bowl for a couple of minutes until crumbly. Pour in egg whites, eggs, coffee (cooled), yogurt, oil and vanilla & peppermint extracts and mix until incorporated.
  4. Meanwhile, in another bowl, add flour, cocoa, baking soda, and salt and whisk together. Next, pour this dry mixture into the wet mixture alternating with the buttermilk and beating well until all is gone. Fold in chocolate chips.
  5. Pour batter into prepared loaf pans and bake for 50-55 minutes until cooked through and cake tester comes out clean. Let the loaves cool in pans for about 15 minutes before turning them out onto cooling racks to finish cooling.
  6. Melt the white chocolate and drizzle over tops of loaves with a spoon. Sprinkle a happy amount of the crushed candy canes (or peppermints) all over the top before the white chocolate dries.
  7. Enjoy!

 

Categories
Desserts Eat

Raspberry Buttermilk Popsicles

Raspberry-Buteermilk-Popsicles

Popsicles and summer just go hand and hand. There’s just something completely soul satisfying about a chilled sweet treat frozen onto a wooden stick.

Doesn’t really matter how old you happen to be or how you choose to eat one.

Ras-buttermilk-pops-in-freezer

Tiny nibbles from the top left corner all the way down to the bottom.

Little licks that make a thick rectangle popsicle melt into the sharpest, skinny peak.

Big bites that make your teeth numb and your brain freeze until you rub your temples for mercy.

I have been chomping at the bit to make some of the cold confections as of late and came across the most divine recipe in Country Living magazine.

Raspberry Buttermilk Popsicles.

close-up-raspberry-buttermilk-pop

Doesn’t that sound glorious?!? Well is it! I made a few changes. I used light buttermilk and sour cream (it is bathing suit season after all) and I added a bit more honey. And oh honey let me tell you how tasty these pretty little pops are!

The fresh raspberries just send the entire sensory experience to a whole new level.

close-up-bite-out-of-raspberry-buttermilk-pop

Cold and creamy, slightly tangy, and a hint of sweet that softly lingers on your tongue.

3-ras-buttermilk-pops-close-up

These little pink pretties will make any swelteringly hot summer day a decadent delight.

Raspberry-buttermilk-pops-above

I can’t wait to delve into more intoxicating flavor combinations! I’m thinking Greek yogurt and blueberry would be blissful…or what about watermelon and lemon?!

Oooooh! Or how about lemon cream!?

I think this may be the summer of popsicles at my house.

Wishing you an armload of sweet summertime fun!

~Wenderly

Raspberry Buttermilk Popsicles
Author: Wenderly
Serves: 10
Cool, creamy, slightly tangy popsicles speckled with bits of fresh raspberries. A scrumptious summertime treat!
Ingredients
  • 2 cups fresh raspberries (rinsed)
  • 1 1/2 cups light sour cream
  • 1/2 cup light buttermilk
  • 1/2 cup honey
  • 2 Tablespoons freshly squeezed lemon juice
Instructions
  1. Pour the raspberries into a bowl and break them up with a fork or whisk. I left some in small bits to add some texture to the popsicle.
  2. Pour in rest of ingredients and mix together until smooth.
  3. Pour into a popsicle mold, place on the top and insert wooden sticks. Place in freezer on a level surface.
  4. Freeze for at least a couple of hours until firm.
  5. Run warm water over the outside of the mold to help the popsicles slide out easily.
  6. Enjoy!
Notes
If you don’t have a popsicle mold with a plastic lid, then freeze pops for a 1/2 hour until they start to set, then place wooden stick in the center and continue freezing unti firm.

 

Categories
Appetizers Desserts Eat Main Courses Snacks Soups & Salads

4 Fun 4th of July Recipes

watermelon-flag

Since the 4th of July is 4 days away, I’ve rounded up 4 of my favorite user friendly fun-filled easy peasy recipes from 4th of Julys of the past! They’ve all been taste tested and friend and family approved!

Simple, delicious and festive. Perfect for any parade, picnic or patio!

The first of the 4 recipes, is the refreshing Patriotic Watermelon & Feta Flag (as shown above). It takes only minutes to put together and the sweet and salty factor makes it a perfect appetizer or a healthy dessert.

Or how about a Fresh Mozzarella Tomato & Basil Flag to kick off the meal?

final-mozzerella-tomato-flag-3

Fresh and flavorful and fun to eat plain or with a drizzle of balsamic vinegar.

Hot ham & swiss sammies have been a 4th of July tradition since I was a little nipper.

hot-ham-baked

Would you just look at that sweet little sammie? You know that you want indulge in the warm savory poppy butter sauce, melted cheese, sweet salty cooked ham and ever-so-crispy bun, don’t you?

final-hot-ham-2

Your guests will too! They’re so yummy and travel friendly.

Have you ever made 4th of July Marshmallow Pops?

3-4th-july-marshmallow-pops

Three ingredients. No mess. No hot oven to contend with in the blazing summer heat.

Not to mention stinken cute!

group-4th-july-marshmallow-pop-white-plate

The kids will love ’em and the adults will feel like kids again. And to me that’s just what the 4th of July is all about.

Fun, friends and festive food!

Hope I’ve made your entertaining a little easier this year.

Happy Red, White & Blue to you & yours!

~Wenderly

Categories
Desserts Drinks Eat Inspire Sponsored Post

Tiramisu Affogato and the Syntia Focus Espresso Machine

In case you didn’t know this…Coffee is like air to me.

Coffee and I have had a longtime love affair. So you can only imagine my ecstatic state of mind when I received this gorgeous Syntia Focus Espresso Machine  made by Philips Saeco to play with and review a few weeks ago. I mean isn’t she a beauty!?

I’m embarrassed to admit that I…lover-of-coffee…have never even owned an espresso machine. I have always brewed my own coffee the in a basic coffee pot and then relied on my favorite coffee house for my *real deal* cup of coffee later in the day. Well I am here to tell you that my coffee drinking life has changed forever! I have hopelessly fallen in love my espresso machine! I was a tad bit intimidated to try it out at first but after reading the manual *ahem* (and by that I mean My Yanni reading the manual and then describing in every little intricate detail what to do and not to do ), I put on my barista hat and I was ready to go. Once you understand the different sequences, and remember to pay attention to the illuminated  prompts, making the perfect cup of espresso or coffee is just a simple button push away!

My Yanni and I have been enjoying all sorts of fantastic coffee drinks lately. My kitchen smells of divine robust coffee and I’m finding that I don’t need to make daily trips to my favorite coffee house any longer. We  have even swapped out our beloved coffee maker for the gorgeous espresso machine! Something that I never thought would ever happen! Its sleek rich design and ability to whip up a fantastic cup of coffee 0r espresso in minutes makes keeping it out for all to enjoy a no-brainer.  This past weekend we took our coffee loving experience a step further and made a decadent dessert to accompany our after dinner espresso, we made Tiramisu Affogato.

Such a stunning and delicious specimen.

And it was a total cinch to make.

This is a perfect dessert to dazzle guests with at any dinner party!

We just made a double shot of espresso,

placed a few lady finger cookies in the bottom of a bowl.

Plopped a big dollop of vanilla bean ice cream on top,

shaved some dark chocolate,

then poured the hot espresso all over the top.

Creamy, dreamy, rich and coffee-chocolatey…

It was a match made in heaven!

Here are my thoughts about the Philips Saeco Focus Espresso Machine…

Pros –

* We get to enjoy coffee house quality coffee drinks in the comfort of our own home.

* The machine takes minutes to prepare each drink.

* The sleek beautiful design of the Syntia Focus looks stunning on my kitchen counter.

* We can enjoy espresso as well as a long coffee (espresso with more water) that both taste incredible!

* We are saving money buy indulging our coffee habit at home rather than driving to our favorite coffee house.

* We can use any coffee/bean that we like and are not restricted to those packets/pods of coffee.

 

Cons –

* The machine can be loud while it prepares to make a drink.

* You must remember to push the buttons in proper sequence or the machine will dump the coffee before it has been used.

* The small opening and flip lid over the coffee hopper makes it tricky to get the coffee grounds dumped in without spilling some.

I must state for the record, that My Yanni and I give the Syntia Focus a two thumbs up! We really love the fact that we can easily replicate and enjoy delicious upscale coffee drinks in the comfort of our own home!

Here’s the yummy recipe!

Tiramisu Affogato

(serves 1)

What you’ll need:

3 lady finger cookies
1 scoop vanilla bean ice cream
1 Tablespoon shaved dark chocolate
2 shots hot espresso

What you’ll do:

Place lady fingers in the bottom of a bowl, plop a scoop of vanilla bean ice cream on top, sprinkle shaved chocolate and pour hot espresso all over the top.

Sit back and enjoy!

Happy Caffeinating!

Wenderly

Categories
Desserts Eat Inspire

The Pioneer Woman’s Homemade Glazed Doughnuts at the Cabin & a Giveaway (Winners Announced)

We have the winners for the 3 signed by Ree The Pioneer Woman Cooks: Food From My Frontier cookbooks!

Winners have been picked at random by my family.

They are…(drumroll please)…

# 1 Cassie
“my favorite kind of doughnut is a cake doughnut with maple glaze!”

# 444 Hannah S.
“Maple bar! The coconut-crumb cake donuts are a close second”

# 1,263 Jessica Baer
“Apple Fritters!!”

I will be emailing each of you for address information.

Thank you SO MUCH to all who joined in the FUN!

It’s spring break in suburbia. So I did what any other mother of a darling teen and pre-teen daughter lamenting to spend a week on a beach but had to stay home would do. I improvised. I packed the car with some clothes and Ree Drummond’s delicious new cookbook, The Pioneer Woman Cooks: Food From My Frontier and headed to the cabin with the girls and my parents for some cooking, eating and bonding time.

I mean it is the second best thing, right?

Ree’s newest cookbook is a collection of mouthwatering recipes explained through beautiful pictures and heartwarming stories of life on the ranch with her darling family. Just flipping through her lovely book makes you feel as if you’ve been whisked away to her ranch to enjoy all the adventure, food and fun that it has to offer.

So I figure, why not have some of that at the cabin? We’ll turn our charming little cabin into a sprawling ranch only without the horses and cowboys and instead a little improvisation.

We decided that we just had to make Ree’s homemade glazed doughnuts. Doughnuts hold a cherished place in all of our hearts. We love doughnuts. Not to mention, I always think of Ree whenever I see a doughnut after reading one of her posts that has now become one of my very favorite.  And what a better way to kick off our weekend than to do so with delicious homemade doughnuts? It was a perfect plan.

I cracked opened the cookbook and the fun began.

I soon realized that I had no doughnut cutter. No mixer with a hook. No silpat mats or parchment paper. No cooling racks.

Ahem.

Can you see that improvisation was a theme here?

But no worries. I mixed the dough with my hands. Used an antique vase and a wine glass for doughnut cutters. Aluminum foil in place of my beloved silpat mat. And scrubbed the dickens out of the oven rack to use as a cooling rack. To see the recipe done the right way with a step by step photo tutorial check out Ree’s post for Homemade Glazed Doughnuts.

Now back to the ranch, um I mean cabin. After letting the dough chill in the fridge and then rise the next morning Sassafras and I got busy.

It was such fun cutting out the doughnut holes with an antique vase.

I may never go back to a doughnut cutter personally.

After the little gems sat in a warm spot and turned into little pillows of fluffiness, it was time to fry them.

Pretend like I have a photo of the little darlings in their glory of puffiness. Thank you for your cooperation. 

I must admit that I was pleasantly surprised about how easy and fun it was to fry the little suckers.

Ahhhhhhh, haaaaaaaaa…

Insert angels singing.

Are those glorious or what?

Just so you know. An oven rack works perfectly as cooling rack.

Or in this instance a doughnut-glaze-dripping-rack.

And a cookie sheet works fabulously as a doughnut-hole-glaze-pouring surface.

And my mouth works perfectly as a doughnut-taste-tester.

Just thought I’d share. Le YUM! We’ll never buy doughnuts again!

You really must get your hot little hands on one of these delightful cookbooks. The recipes are divine (even when a little improv is necessary) and you too can have a slice of Ree’s frontier right in your own home. But guess what? Today is your LUCKY day! Sweet Ree is actually going to give three lucky winners a personalized cookbook!

(CONTEST CLOSED)
Enter to win one of three Pioneer Woman Cooks: Food From My Frontier cookbooks signed by Ree and addressed to you!

 Just leave me a comment below telling me your favorite kind of doughnut.

Entries will be accepted today March 20, 2012 through Friday March 23, 2012 midnight EST.

Winners will be announced sometime on Saturday March 24, 2012 and contacted via email. Make sure to leave a valid email address with your comment!

The giveaway is only open to U.S. residents.

Have fun & good luck!

~Wenderly

Categories
Desserts Eat

Cocoa Rice Crispy & Nutella Heart Sandwiches

These delicious and chocolatey cocoa rice crispy & nutella heart sandwiches will melt anyone’s heart.

I whipped up the sweetest chocolatey treat this past weekend! I know that Valentine’s day is tomorrow but I just had to share this with all of you! These are the perfect last minute sweet treat for Valentine’s Day! This is all you have to do to make these darling heart sandwiches for those you love any day of the year!

Just mix some cocoa crispy rice cereal with some marshmallow creme (that has been warmed first in the microwave) and spread it on a rimmed cookie sheet lined with a silpat mat. To ensure that the mixture sets with a nice flat suface, just cover the mixture with some wax paper and rolled over it with a rolling pin. It works like a charm!

After 30 minutes press a heart shape cookie cutter into the the sweet crunchy mixture…

 

And out pop it out on a plate.

It’s perfect just like that, dontcha think?

But no, don’t stop there.

Go ahead and slather the heart with a generous amount of Nutella®.

*Swoon*

Then top it with another rice crispy heart to make the most adorable (not to mention sweetest) heart sandwich ever.

And then don’t stop there. Cut-pop-out-slather-eat-repeat to your heart’s content.

And then make another batch for those you love.

Sending YOU lots of love this Valentine’s Day and each day all the year through.

~Wenderly

Here’s the recipe!

Cocoa Rice Crispy & Nutella Heart Sandwiches
Cuisine: Dessert
Author: Wenderly | Wendy Hondroulis
Serves: 6-8
These delicious and chocolatey cocoa rice crispy & nutella heart sandwiches will melt anyone’s heart.
Ingredients
  • 7 cups coca rice crispy cereal
  • 1- 13 oz jar marshmallow creme
  • 1- cup Nutella® spread
Instructions
  1. Pour a 13 ounce jar of marshmallow creme into a bowl and microwave for 60 seconds until the marshmallow creme is soft and easy to mix. Next pour in 7 cups of cocoa crispy rice cereal and fold mixture together with a spatula until incorporated. Pour the mixture onto a sided cookie sheet that is covered with a silpat mat. Spread mixture evenly into a 1/2 thickness. (Work quickly while the marshmallow is still warm and easy to spread). Once you’ve got all of the mixture spread onto the cookie sheet, cover with wax paper and gently roll with a rolling pin to help ensure a nice smooth surface. Let mixture set for 30 minutes before cutting. With a heart cookie cutter, cut out 12 to 16 heart shapes (depending on the size of the cutter that you use). Spread half of the heart shapes generously with Nutella and place the other heart shapes on top to make sandwiches.
  2. Eat & Enjoy!

 

Categories
Desserts Eat Inspire Musings

Nana’s Sugar Cookies

Sugar cookies are a tradition to last the test of time. Decorated with colorful icing and sprinkles, weather eaten or hung on the tree, will warm everyones heart.

Ever since I was a wee little nipper, sugar cookies dressed with icing have been a Christmas time tradition.

My sister, Marcey, & I would put on our little aprons, push up our sleeves and bake our little hearts out.

We would adorn our family tree with the cookies that we had baked and decorated along with candy canes, bows and strings of cranberries & popcorn that we had strung by the fire…

…dressed in our matching stretch & sew outfits that mom had so lovingly made for us.

Just kidding, we didn’t always sit by the fire.

I can still remember the thrill of unwrapping the precious cookies from past years. We would eagerly tear their tissue paper cocoons open and hang them on the tree. The cookies became a growing collection…a connection of the past to the present – an ongoing documentation made of sugar and flour and each precious year frozen in time .

These memories will be forever baked into my sappy nostalgic mind and my sister’s too. We still remember those special moments as if they were yesterday. Marcey can probably remember the time, temperature and exactly which stretch & sew outfit we happened to be wearing. I can still remember the colors of the icing, how many dragees I snuck into my mouth and what outfit I painted onto each cookie.

We both have the minds of an elephant. It can be both a blessing and a curse.

In honor of nostalgia, I decided to rally the troops for a day of memory making, baking, icing, decorating and just plain fun.

My mom, sweet baby sister and darling little *ahem* (they’re taller than my sister) girls couldn’t wait to get started. It doesn’t take much to create a day full of sweet confections and memories that will last a lifetime.

Just gather some sugary bobbles to decorate with,

cookie cutters and baking sheets,

paintbrushes for painting the icing onto the cookies,

and straws for making holes in the cookies to thread ribbon through.

Our day started with Nana and Sweet Cheeks diligently

making the icing.

Sassafrass got busy making the cookie dough.

After the dough chilled, we all took turns rolling,

and cookie cutting.

Nana was in charge of making the straw holes in the tops of the cookies before they went in the oven.

And then after the cookies cooled…

the creativity began.

Paintbrushes make a fabulous tool for applying icing to your cookies.

My sister has Celiac Disease so she wore rubber gloves to ensure that she didn’t absorb any gluten.

Perhaps next time we’ll make a gluten-free version as well.

Imaginations can run wild with a rainbow of icing and a few sprinkles at your finger tips.

A little ribbon tied through a cookie can make a most adorable ornament.

And a day spent in the kitchen making a big ‘ol mess with those you love can make a most lasting memory to enjoy for years to come.

What are you waiting for?

Go bake some memories!

Warmest holiday wishes to you!

~Wenderly

Nana’s Sugar Cookies
Recipe Type: cookies
Author: Wenderly | Wendy Hondroulis
Prep time:
Cook time:
Total time:
Serves: 3 dozen
Sugar cookies are a tradition to last the test of time. Decorated with colorful icing and sprinkles, weather eaten or hung on the tree, will warm everyones heart.
Ingredients
  • 3 cups flour (plus more for dusting)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup softened butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 400° F
  2. Sift dry ingredients and set aside.
  3. With *hands* mix butter, sugar, eggs, and vanilla. Add sifted flour, baking powder and salt and mix with hands until incorporated.
  4. Wrap dough in plastic wrap and refrigerate for a few hours or overnight.
  5. When ready to use dough, sprinkle falt surface with flour and roll dough with a rolling pin until it’s a 1/4 of an inch. Cut into dough with cookie cutters, (poke hole with straw if you want to hang cookies on tree) place cookies on ungreased cookie sheet or silpat baking mat. Bake in a pre-heated 400° oven for 6-8 minutes until golden brown. Repeat process until all of the dough has been used. Let cookies cool completely before icing them.
  6. *Note: For the icing we just followed the recipe on back of confectioners sugar bag and added food coloring.
  7. ENJOY!

 

Categories
Decorate Desserts Inspire Parties

Scary Stories & Cute Cupcakes

You know what’s scary?

Halloween is less than a week away which means that Thanksgiving is four weeks way which means that Christmas is eight weeks away.

I can’t breathe.

You know what else is scary?

My eldest daughter will turn 14 the day after Halloween which means that she will turn 16 in two years which means she’ll be leaving for college two years after that.

STOP the madness. 

Do you see how my mind works?

Scary.

My morning was scary too. I had my cup of coffee, made breakfast, packed lunches, fed the animals, made sure that everyone had their vitamins and got ready to workout. Seems rather normal right? Well then as I waited for My Yanni to finish up a business call before heading to the gym, my mind started whirling through my to do list. Before I knew it I had grabbed the white pumpkins to be used as a centerpiece for an upcoming post and had just started to carve them when I thought, “I should have different clothes on”.

This is where things began to unravel.

I had dashed to the closet to grab a sweatshirt. Somehow that turned into trying on clothes and more clothes then shoes and boots and then I noticed a dust bunny & cob webs on my hardwood floors which made me think of Halloween and…the pumpkins waiting in the kitchen.

Wait.

Halloween is less than a week away.

Tomorrow is Sweet Cheeks Halloween party at school. Her very last Halloween party of elementary school which means it’s MY last Halloween party of elementary school.

*sob*

So I made cupcakes. Just because.

Makes perfect sense doesn’t it?

Stress+ multi-tasking-like-a-deer-on-roller-skates = easy-cute-cupcakes.

Makes perfect sense to me.

To save time I used a boxed cake mix and pre-made icing and decided to embellish the little cuties with some fun ribbon flags.

I happened to have some ribbon with “Happy Halloween” written on it, but you can use any kind of Halloween ribbon that you’ve got.

Just cut the ribbon into 2 inch length pieces, dab some hot glue to the back edge and wrap them around the tip of a toothpick.

Make some cupcakes and frost them…

And stick the flags in.

So festive and darling.

Now you’ll even have time to dust up all of those cobwebs hanging around your house.

Or if you’re like me, decide that they make the perfect Halloween decoration.

Speaking of Halloween decorations, I didn’t even get to tell you how I haven’t had the time to put up all of my beloved Halloween decorations. Or how I accidentally took my dog’s allergy pill last week.

*woof*

Now THAT’S scary.

Which reminds me.

Oh never-mind.

~Wenderly

 

 

Categories
Desserts Eat

Sunrise Sherbet Bombe

I have been “planning” to make this lovely sherbet bombe all summer long. My mom has dazzled me with her gorgeous bombe creations for years and for years I’ve said that I’m going to make one. You know how that goes, right?

Please tell me that I am not alone on this.

I woke up Friday morning sleepy and unmotivated. As I stumbled to the kitchen with only coffee on my mind, I glanced out the window to see this…

I stopped dead in my tracks. What a splendor to behold. I stood there frozen for about fifteen minutes unable to take my eyes off of this most glorious sunrise.

It was breathtaking. Captivating. Inspring.

My mind kept thinking, “if I could just take a spoon to that sherbet sky”

I knew in an instant what I had to do. It was a sign, a divine intervention telling me to stop putting off what I had to do today.

So I made a bombe.

You will never believe how easy it is to make such a stunning specimen.

This is what I did.

Placed my sherbet on the counter so that it could soften a bit.

I decided to use orange, strawberry and raspberry sherbet to match the stunning sunrise. You can use anything you wish, including ice cream or sorbet, in any combination.

Grab a box of chocolate wafers,

And give them a good pulse in a food processor. If you don’t happen to have a have a food processor, no worries, just put the cookies in a sealed plastic baggie, grab a heavy spoon & smash away.

Melt a stick and a half of butter and mix with smashed cookies until it forms a soft chocolatey mixture. Line a glass bowl with plastic wrap (allowing enough extra hanging over sides to cover the top before freezing) and with your fingers press the cookie/butter mixture onto the plastic wrap that is lining the sides of the bowl. This will become the outer crust.

Then begin spooning the softened sherbet into the cookie crust.

Add each additional flavor.

Smooth the last layer of sherbet and cover with the extra plastic wrap.

Pop the bowl into the freezer (on a flat surface) and let freeze for at least eight hours.

Once frozen, place a plate on top of bowl and gently turn over. (You may need to soak bowl in hot water for a few minutes to loosen.)

And “bada boom bada bing” …a bombe!

A stunning sweet sherbet sunrise to enjoy any day.

May all your days begin with splendor,

Wenderly

Sunrise Sherbet Bombe
Recipe Type: Dessert
Author: Wenderly
Prep time:
Total time:
Serves: 8-10
A stunning and sweet sherbet sunrise bombe to enjoy any day.
Ingredients
  • 1- 9 ounce box of chocolate wafer cookies
  • 1 stick salted butter- melted
  • 1 quart orange sherbet
  • 1 quart strawberry sherbet
  • 1 quart raspberry sherbet
Instructions
  1. Place sherbet on counter to soften. Pulse cookies in a food processor (or pound with spoon in a sealed plastic baggie). Mix melted butter and ground cookies together until it becomes incorporated. Grab a 3 quart glass container and line with plastic wrap (leave enough extra over the edge to cover top of bowl before freezing). With fingers, press cookie/butter mixture on top of the plastic wrap, around sides of bowl. Next spoon in softened sherbet. I used a little over 1/2 a quart of each flavor. Be careful not to overfill. Cover the top with extra plastic wrap. Place in freezer (on a flat surface) for at least 8 hours. Remove from freezer, place a plate on top of bowl, gently turn over to release bombe. You may need to soak bowl in hot water for a few minutes if bombe seems stuck.

 

Categories
Desserts Eat Snacks

A Holiday, Bake, Craft, Sew Along!

Join me for Christmas in September!

I’m participating in the Holiday, Bake, Craft, Sew Along over at A Southern Fairytale.

Three lovely ladies, Rachel , Kelly and Cindy have put together this fabulous month long event. Every day in September there will be a series of holiday posts to inspire all of us to start preparing for the holidays now.

Hop on over and join me at A Southern Fairytale! I’ll be showing you my favorite holiday treat for all those last minute gifts!

Wenderly