Forget store bought ice cream cakes and make a Strawberry Shortcake Ice Cream Cake completely from scatch! Sweet layers of cake and fresh strawberry ice cream will be delicious at your next summer barbeque! This cake will be something the entire family will be able to get behind!

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Pound Cake Recipe adapted from Cooks Illustrated

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Ingredients:
Everything for Peppermintmallows
2 cups dark chocolate chips
12 candy canes

Directions:

Make Peppermintmallows then place them on a cookie cooling rack with a piece of parchment paper underneath.

Place candy canes in a large Ziplock bag and use a meat tenderizing mallet to crush into small pieces. Set aside.
Over high heat, bring 1 to 2 inches of water to a boil in a medium saucepan. Reduce heat to low and place a bowl in the saucepan. Be sure the water doesn’t get displaced enough to spill over into the bowl.

Pour in chocolate chips.

Stir until completely melted.

Spoon 1 to 2 tablespoons of melted chocolate on each marshmallow and use the back of a spoon to push chocolate to the edges until it drips over a little on each side.

Transfer to a flat surface covered with parchment paper.

Refrigerate until chocolate has hardened, about 30 minutes. Then eat ’em up! (I like mine straight from the freezer—I find they keep the best frozen—but at the very least, I recommend storing them in the fridge.)

For more delicious recipes by Mackenzie of @pineandcrave, be sure to check out her blog here!

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Ingredients

for the crepe batter
4 large eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tbsp butter, melted

more butter, for the pan

for the whipped cream filling

1 pint heavy whipping cream
2 tbsp sugar
1 tsp vanilla

sugared cranberries, for garnish (optional)

Directions

In a high speed blender, combine all of the batter ingredients and blend until smooth. Place batter in the refrigerator for one hour.

Heat a 11-inch crepe pan or nonstick skillet over medium heat. Add a little bit of butter to the pan, swirling the butter around the pan until it is evenly coated. Scoop a little less than 1/2 cup of batter into the pan, and use a crepe spreader to swirl the batter until it is an even layer. Cook for 1 - 2 minutes on the first side or until golden brown, and then flip to the other side and cook for an additional 30 seconds - 1 minute. Set crepe aside on a plate to cool. Repeat with the rest of the batter until all the crepes are cooked. It should make about 18 - 20 crepes.

To make the whipped cream, combine all of the whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk just until the cream reaches stiff peaks.

To assemble the crepe cake, lay the first crepe on a cake stand or plate. Dollop about 1/4 cup of the whipped cream onto the top of the crepe and spread evenly. Repeat the layers with the remaining crepes and whipped cream.

Cover with plastic wrap and set in the refrigerator overnight to firm up. When ready to serve, garnish with more whipped cream and sugared cranberries, if desired.

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Use your vitamix to make an impressive crepe cake this holiday season! Just toss all of the ingredients in the blender and layer away!

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It is almost the end of summer, the sun is setting earlier, the light is getting softer in the evenings, and summer fruits are slowly fading away. I can already see leaves changing color, and the sky color in the evenings is just so dramatic and beautiful. There is something magical and beautiful about fall, with the crisp air, that makes me want to bring out the warmth in my baking with spices. Figs and Plums are in season right now, but only for a short time, especially the figs which come for a few weeks and disappear until next year.

I was inspired by method's new fragrance pink persimmon, a limited edition scent with its fall inspired notes of cinnamon and star anise, in a beautifully designed bottle by Brooklyn based designer Rebecca Atwood, to create a dessert – a Fig and Plum Frangipane Tart. The beautiful deep magenta/purple color of figs and plums, along with the richness of the frangipane filling, which is enhanced by spices like cinnamon and star anise, making this tart perfect as a fall dessert! I used dark rye flour, along with cinnamon and star anise to make the tart dough. The tart dough is rolled out and blind baked with pie weights, to create a beautiful shell.

Once the shell is baked and cooled, the frangipane filling is spread into the tart shell. The frangipane filling is made with almond paste, spices like cinnamon, nutmeg and star anise, giving it that extra oomph and flavor. A little bit of sugar, and eggs, are added and all whipped together to make a delicate flavored filling. Once the filling is spread, the figs and plums are layered delicately onto the filling, to make a beautiful pattern. Sprinkled on the top with turbinado sugar, the tart is ready to bake.

For the finishing touches, the tart is brushed with plum preserves, along with a splash of almond liqueur for the shine, and a dusting of powdered sugar. Eat a slice with a dollop of whipped cream and a cuppa coffee and enjoy the beautiful fall evening with your loved ones.

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RECIPE:

For pastry dough

1 1/4 cup dark rye flour
3 tablespoons sugar

• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon star anise
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 2 large egg yolks

1 teaspoon vanilla
1 1/2 teaspoons water

For frangipane filling

• 8 oz almond paste

• 1/2 stick unsalted butter, softened
• 3 tablespoons sugar
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 tablespoons all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon star anise

• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 6 firm plums
• 10-12 figs
• 2 tablespoons turbinado sugar

For glaze

• 1/3 cup plum preserves(if you do not have plum preserves, you can use apricot preserves)

• 2 tablespoons water
• 1 tablespoon almond liqueur like Disaronno Amaretto

For final decoration:

• 2 tablespoons of powdered sugar

For serving:

• 1 cup heavy whipping cream
• 3-4 tablespoons of powdered sugar

METHOD:

Make dough:

Put oven rack in middle position and preheat to 375°F.

Pulse flour, sugar, cinnamon, star anise powder and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg yolks, vanilla, and water and pulse just until incorporated and dough begins to form large clumps.

Turn dough out onto a work surface and massage the dough with the heel of your hand (fraisage) to incorporate the dough and form into a ball. Flatten the ball into a disc.

Put dough in tart pan and pat it evenly with well-floured fingers into the bottom of the pan and up the sides so it extends about 1/4 inch above rim. Chill in the fridge for 30 minutes.

Lightly prick tart shell all over with a fork, then line with parchment paper and fill with pie weights. Bake shell until golden around edge, about 15 minutes. Carefully remove the parchment paper and weights and bake until shell is golden all over, about 15 minutes more. Cool shell completely.

Make frangipane filling:

Beat together almond paste, butter, sugar, and almond and vanilla extract in a bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Reduce speed to low and add eggs, 1 at a time, beating well after each addition. Add the flour/salt/spices mixture.

Halve the plums, discarding pits, then cut into ¼ inch slices with a sharp knife to get clean slices. Slice the figs neatly into ¼ inch slices as well.

Spread frangipane filling evenly in tart shell. Layer the plums and figs in a concentric circle pattern over the filling, being careful not to push too far into filling. You can start with the plums first as the outermost circle, fig slices as the second circle, and keep alternating till you reach the center. Sprinkle with turbinado sugar.

Bake tart until frangipane is puffed and golden and edges of nectarines are golden brown, about 1 hours.

Make glaze and final touch:

Heat preserves and water in a 1-quart saucepan over moderately high heat, stirring, until preserves are melted. Remove from heat and force through a fine-mesh sieve into a small bowl, discarding solids. Stir in Amaretto (if using).

Brush top of hot tart generously with glaze and cool in pan on rack 15 minutes. Remove side of pan and cool tart completely, about 2 hours. With a fine sieve, sprinkle powdered sugar on the top for the final finish.

Add the heavy whipping cream into a mixing bowl, and whip it with the whip handle on high speed for a minute. Add in the powdered sugar and whip again till it forms firm peaks when the whip handle is inverted. Serve the slice of tart with a dollop of the whipping cream!

This post is sponsored by feedfeed and method - all opinions are expressly my own

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Ingredients

1 French baguette slice into 1 1/4 cm thick slices

8 tbsp. of spreadable cream cheese

8 tbsp. of raspberry jam or preserve

1 cup of fresh Driscoll's raspberries

Method

Place the sliced baguette on a baking sheet.

Bake for about 5 to 10mn or until toasted and golden at 350F.

Let the bread cool down for about half hour.

Spread about 1 tablespoon of cream cheese on one side of bread each slice.

Top it with a layer of 1 tbsp. of raspberry jam or preserve.

Decorate with fresh Driscoll's raspberry.

Serve immediately.

Tip: Do not wait too long to serve or the cream cheese will dry up and crack up.

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For 8 servings:

Cake:

• 2 c. all-purpose flour

• 1 tbsp. baking powder

• 1/2 tsp. kosher salt

• 1 c. butter (250g butter)

• 1 c. caster sugar

• 3 eggs

• 2 tsp. vanilla extract

• 1/2 c. milk

• about 3/4 easy raspberry jam (recipe below)

Coating & Topping:

• 4 tbsp. unsalted butter

• 1 c. milk

• 1/2 c. Dutch process cocoa powder

• 3 c. confectioners sugar

• 2 c. shredded coconut

• Sweetened whipped cream (recipe below)

• Fresh Driscoll’s raspberries

Preheat oven to 350F. In a mixing bowl, mix together flour, baking powder, and salt until incorporated; set aside.

In a standing mixer or with an electric mixer, cream together butter and sugar. Beat in eggs, one at a time.

Add vanilla extract and milk. Fold in dry/flour mixture; mix until just incorporated

Baking for 35-40 minutes in a non-stick 9″ square pan lined with parchment paper. Let it cool completely before removing it from the pan.

Cut the cake horizontally and fill with raspberry jam. Trim the cake’s outer edges and then cut into 16 pieces.

Place shredded coconut on a plate. Place a cooling rack over a sheet of parchment paper.

For coating, melt butter in a saucepan over medium heat. Mix in milk. Stir in cocoa powder until well incorporated. Add confectioners sugar ½ cup at a time, whisking constantly. Transfer to a bowl. Let it cool completely before using.

To coat the cake, use two forks to gently dip the cake into the mix. Roll in coconut until it is completely coated. Set dipped cake onto a cooling rack, letting the parchment paper catch any extra coating.

Refrigerate for about an hour. Before serving, let the lamingtons come to room temperature before serving. Top with whipped cream and raspberries.

Easy Raspberry Jam

For about 3/4 cup:

• 1 pint Driscoll’s raspberries

• 1/3 c. granulated sugar

• 2 tsp. lemon juice

Combine fresh raspberries, sugar and lemon juice in a small saucepan over medium heat. Stir frequently and mash berries with a wooden spoon. Once the mixture starts to bubble, reduce the heat to medium-low and simmer for approximately 12-15 minutes. When it is done, the jam should be able to hold its form on a cold spoon. Transfer to clean glass bowl or cup to let it cool completely. When completely cool, cover and refrigerate.

Sweetened Whipped Cream

• 1 1/4 c. heavy cream

• 1 tbsp. confectioners sugar

• 1 tsp. pure vanilla extract

In a standing mixer with a whisk attachment, whisk heavy cream until stuff peaks form. Add sugar and vanilla extract. Mix again until well incorporated. Refrigerate if not using immediately.

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$\"\"$

Ingredients

graham cracker pie crust {store bought}

raspberry gelatin

whipped topping

fresh raspberries

fresh mint {optional}

Method

1. Prepare raspberry gelatin according to package directions.

2. Pour prepared gelatin into pie crust.

3. Refrigerate overnight.

4. Top with whipped cream, fresh raspberries and fresh mint.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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