It’s the most wonderful time of the year: Christmas in July, when rather than pining for yuletide regulars like eggnog, snowmen and candy canes, we dive into the festive Peppermint Brownie Ice Cream Cake that lets us celebrate both. The cool and velveteen ice cream is made without an ice cream machine using cream cheese, airy cool whip and a touch of minty flavor. Slather the ice cream between layers of decadent, chewy brownies to create a tower of chocolatey, candy-cane goodness, then drizzle chocolate sauce in every crevice for even more flavor. Finish the cake with a sprinkle of chopped candy canes and tiny swirls of whipped cream on top to resemble the frosty snowcaps of December, and serve this pretty peppermint party-pleaser with Christmas-in-July cheer. ‘Tis the season!
Check out more of Cooking Channel’s recipes that transform winter’s best comfort foods into picnic-ready summer dishes:
5 Hot Links We’re Loving:
1. Put a spring in your step with these sunny, citrus-loaded key lime pie bars from Averie Cooks.
2. If you’re a fan of retro sandwiches and peanut butter cups, you’ll love To Her Core’s homemade PB&J cup mash-up, which layers blueberry jelly in between the nutty base and chocolate top.
3. Smother cutlets in Steamy Kitchen’s luscious ginger coconut sauce to take your pork chop dinner up a notch.
4. Planning your Passover menu? Consider 5 Second Rule’s flourless coconut macaroon cake, topped with chocolate ganache and chopped pistachios.
5. Who needs chickpeas? Just a Taste blends edamame, peas and tahini into a creamy, green dip that’s perfect for warm weather entertaining.
- Find blondies, brownies and more portable sweets in Cooking Channel’s round-up of bar cookie recipes.
- Before your next big bash, whip up a giant bowl of our favorite dips, from guacamole to hot spinach and ricotta.
Surfing the wave of mash-up mania that brought the world the Cronut™ and Ramen Burger, we decided to beat the winter by partnering with our brilliant culinary team in order to come up with THE most-indulgent comfort food. Together with Food Network, we’ve mashed up some classic comfort foods in unique — and dare we say, mind-blowing — ways. Over the past several weeks, we’ve revealed the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Cooking Channel and the other on Food Network.
Though birthday cake is traditionally round, layered and bedecked in colorful icing, these days, it seems that any pastry punctured with candles — from soft cookie cakes to icebox pies — can stand in for the classic at celebratory festivities. At the same time, “birthday cake” has become a popular flavor at ice cream shops and in packaged consumer goods, interpreted across the board as an intense vanilla with frosting and sprinkles. For this week’s ultimate and final mash-up, we’re rethinking birthday cake — from a shape and flavor perspective — by combining it with the dessert superstar of the moment: the doughnut.
Continue Reading Comfort Food Mash-Ups, Remixed: Birthday Cake + Doughnuts
Don’t let the remnants of snow and the freezing temperatures fool you – on Sunday at 2am, the clocks will move ahead one hour to begin daylight saving time and the long-awaited countdown to spring. In the spirit of brighter mornings and longer days, we think this DIY Lemon Citrus Cake is the perfect way to spring forward and wake you up from the winter-woes. Using just two simple cookie-cutter shapes, these lemon slice decorations are easy to make, so you can spend most of your time soaking up the sun, or catching up on sleep after missing that extra hour on Saturday night. Change up the colors to make other fruits, like limes or oranges, or you can even use the citrus slices as cupcake toppers.
For more lemony, sunshine-inspired sweets, check out some of Cooking Channel’s brightest stars:
Lemon Lime Mousse
Lemon Ricotta Cookies with Lemon Glaze
Lemon Fonuts (Vegan and Wheat/Gluten Free)
Lemon-Blueberry Cheesecake Bars
Polar vortex in the house! If you’re lucky enough to be huddled inside your well-heated home right now, embrace the general state of frigidness outside by crafting this arctic tundra-inspired dessert. With all the temperature record-breaking going on this week, it’s just another excuse to celebrate with cake, and let’s face it, winter can always benefit from more cake. Use half a donut for the doorway, ice cream cones for sparkly shrubbery and round out your edible igloo with icy tiles of sugar-crusted white chocolate. Take that, weather. Get the recipe for this eskimo-friendly cake and then cozy up with some of Cooking Channel’s comforting winter recipes:
Caramel Banana Upside Down Bread by Daring Gourmet
5 Hot Links We’re Loving:
- Amp up the dessert factor in your next loaf of banana bread and make Daring Gourmet’s caramel banana upside down bread.
- Have you tried cashew mayo? Oh My Veggies adds a bit of vegetable stock to her recipe for a boost of flavor.
- Asparagus, zucchini and salmon mix and mingle to create one awesome stir fry. Head over to Drizzle and Dip the recipe.
- Flavor the Moment’s Greek yogurt pancakes with blueberry maple syrup provides the perfect combination of tang, sweetness and protein to fuel you for the day ahead.
- Picky Palate bakes her double chocolate Butterfinger layered cake in ramekins to make an extra tall cake worthy of someone extra special.
- Upside-down cakes charm everyone with their caramelized deliciousness.
- Candy bars are great by themselves (obviously), but we think they’re even better in baked goods.
Brown Butter Oatmeal Cookies by Bakeaholic Mama
5 Hot Links We’re Loving
- We can’t get over Bakeaholic Mama’s brown butter oatmeal cookies. Filled with gooey caramel and peanut butter, you better have your glass of milk ready for this one.
- Peanut butter and pickle sandwich? Say what? We dare you to try Joy The Baker’s crazy combination.
- Simply Delicious takes caprese salad to a whole new level with roasted tomatoes and garlic basil dressing.
- Banh mi isn’t just for meat lovers. A Couple Cooks’ vegetarian version made with eggs looks so tasty, we think even pork enthusiasts would enjoy it.
- Snacking is more fun when it involves cake. Make this raspberry ricotta vanilla snack cake by Edible Perspective tonight and enjoy a cake break tomorrow afternoon.
- Speaking of banh mi, learn how to master the key flavors of the Vietnamese-style sandwich in this week’s Dinner Rush.
- Have getaway plans for Memorial Day? Satisfy your sweet tooth and stay swimsuit-ready with these light summer desserts.
I haven’t had Lucky Charms cereal in a good 15 years. I eat grown-up food like yogurt and fruit and poached eggs for breakfast instead. And because I like this grown-up food, I assumed that my mature self wouldn’t enjoy the fantasy food of my childhood: super sugary cereals that my mom only allowed once or twice a year, if ever.
I was wrong. Lucky Charms cereal is good. Maybe because I haven’t had it in a decade +, or maybe because it’s laced with some kind of magically delicious, addictive fairy dust, when I recently popped a handful of hearts, stars, clovers and what’s essentially sugar-coated Cheerios in my mouth, I was sort of in love. Do I love it enough to add it into my grown-up breakfast routine? No. But I love it enough to turn it into a cooler-than-corned-beef-and-cabbage St. Patrick’s Day layer cake.
Continue Reading Lucky Charms Layer Cake
Chocolate Peanut Butter Pie by Jesse Monds
5 Hot Links We’re Loving:
- If you love the combo of chocolate + peanut butter, this pie by Jessie Monds is made for you. With a chocolate cookie crust, peanut butter mouse and chocolate ganache, what’s not to love?
- What type of birthday cake do you make for the ultimate Star Wars fan? How about a life-sized Darth Vader cake? The final creation towers over six and a half feet tall and weighs a whopping 500 pounds. Check out photos of the cake’s construction (and destruction) on Huffington Post. Open for pun; “Luke, I am your fondant” is our favorite.
- This Food52 winning recipe for miso caramel captures the power of umami and goes well with savory and sweet foods alike. It’s also perfectly acceptable to eat by the spoonful, we say.
- Starbucks’ pumpkin spice lattes have returned (and yes, we’ve satisfied our cravings for them a few times already), which means it’s time to start talking pumpkin flavored everything. So even though it’s not quite fall, we’re ready for Red and the Wolf’s pumpkin kiss cake.
- Fill Gourmandelle’s baguette cups with cheese dip for the a fun party appetizer. They’re portable, easy and delicious.