bourbon nectarine ice cream sundaes with pound cake croutons


ok, i know… i know.
all i post these days are sweets.
but honestly it’s ALL i can think about and all i ever want to eat these days.
i’m pregnant. no judging.

i made this last week for girls night and i’d like to say we all couldn’t shove it into our mouths fast enough, but i’m pretty sure i was the only one. oh, and my friend audrey who may have had one or two drips of deliciousness on her shirt after dessert. and on her chin.
justlikeme.

bourbon nectarine ice cream sundaes with pound cake croutons
adapted from food & wine

ingredients

5 tbsp butter, divided

2 cups of 1/2 inch pound cake cubes*

3 ripe nectarines, cut into thin wedges

1/2 cup brown sugar

1/3 cup bourbon**

juice from 1/2 a lemon

blue bell homemade vanilla ice cream (this is of course my recommendation, but you can use any vanilla ice cream you may prefer)

directions

1. preheat the oven to 375. in the microwave, melt 1 tbsp of the butter. place the pound cake cubes in a large bowl and pour the melted butter over them, toss to coat. spread the cubes on a baking sheet and bake for 15 minutes, until toasted.

2. melt the remaining 4 tbsp butter (half a stick) in a large skillet. add the nectarines and cook over medium-high heat, stirring occasionally, until the nectarines are slightly softened, about 5 minutes. add the brown sugar and stir to melt. remove the skillet from heat. add the bourbon and the lemon juice. tilt the pan slightly and carefully to ignite the alcohol (this is if you have a gas range; if you have an electric range, use a long-handled lighter). cook over medium heat until the nectarines are softened a bit more and the sauce has slightly thickened, about 10 minutes. take off heat and let the sauce cool for about 5 minutes.

3. in 4 small bowls or stemless wine glasses, put about 1-2 large scoops of ice cream and spoon the nectarines & sauce on top. garnish with the croutons and serve right away.

enjoy!

*buy or bake a pound cake, cut it into thick 1/2 inch slices and then cut into cubes.
**dear pregnant ladies & those cooking for kiddos: don’t worry about the alcohol content; it all burns off during cooking.

image via

gingersnap cupcakes with vanilla bean cinnamon buttercream

these cupcakes are to-die-for, y’all.
they also rivaled little she for top billing at her first birthday party.
i made the mistake last time of making them in mini cupcake cups instead of the standard size.
read: i ate way more than my share of these babies. dude, i was fighting people off most of the party.

gingersnap cupcakes with vanilla bean cinnamon buttercream

ingredients

1 stick softened butter
3/4 cup granulated sugar
2 large eggs
3 tablespoons molasses
1 cup all purpose flour
1/2 cup gingersnap cookies, ground very fine in a food processor
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

frosting
1 stick unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup milk
1 vanilla bean, split lengthwise and seeds removed (if you’re unable to find vanilla bean, check out the vanilla bean tip here)
1/4 teaspoon cinnamon

directions

1. preheat the oven to 350.  in a stand mixer (or with a hand mixer), beat butter and sugar until light and fluffy.  add in eggs & molasses until well combined.

2. in a large bowl combine the flour, ground gingersnap cookies, baking powder, cinnamon and salt.  add half to wet ingredients, then add half of milk and vanilla, ending with remaining dry ingredients and milk/vanilla (mixes a lot more thoroughly this way).

3. scoop batter into a cupcake tin (i line mine with paper cups) and bake for 20-25 minutes or until toothpick comes out clean from center.  remove and let cool completely.

4. to make frosting, beat softened butter and powdered sugar in mixing bowl until smooth. then slowly add milk, vanilla, and cinnamon in to get a smooth thick frosting.  when cupcakes have cooled, spread frosting over the tops of the cupcakes and serve.

makes 12 cupcakes
recipe via picky palate

cinnamon coffee cake


this coffee cake is is becoming my go-to for brunches and celebrations, one that will never fail and never fail to please a lot of people. also, one that will never fail to make me eat half of the pan and fight people off for a piece. it is perfectly moist and the thick crumb streusel topping is crazy-good.

(original recipe from saveur)


cinnamon coffee cake
ingredients
16 tbsp (2 sticks) unsalted butter, melted (plus more to grease the pan)
3 3/4 cups flour (plus more for pan)
1 1/4 cups, PLUS 2 tsp granulated sugar
6 tbsp PLUS 1 1/2 tsp packed light brown sugar
2 tbsp PLUS 1/2 tsp ground cinnamon
1 1/4 tsp kosher salt
1/3 cup finely chopped pecans
2 1/2 tsp baking powder
1 cup milk
6 tbsp sour cream
2 eggs
2 1/4 tsp vanilla extract

directions
1. preheat oven to 325. grease an 8×8 baking dish with a little butter and sprinkle with a little flour. set aside.
2. to make topping: in a bowl, mix 8 tbsp melted butter, 1/4 cup granulated sugar, 6 tbsp brown sugar, 2 tbsp cinnamon, and 1/2 tsp salt, until smooth. add 1 1/2 cups flour; mix with a fork until crumbly. chill.
3. to make filling: in a bowl, mix remaining 1 1/2 tsp brown sugar, 2 tsp granulated sugar, 1/2 tsp cinnamon, and pecans. cover & set aside.
4. to make cake batter: in a large bowl, whisk together remaining 2 1/4 cups flour, 1 cup granulated sugar, 3/4 tsp salt, and baking powder. in a small bowl, whisk together remaining 8 tbsp melted butter, milk, sour cream, vanilla, cinnamon extract, and eggs until smooth. pour wet ingredients over dry ingredients; whisk to combine. pour half the batter into prepared baking dish. sprinkle filling evenly over top, then pour remaining batter over it. break up chilled topping with fingers and sprinkle over top. bake about 1 hour and 15 minutes; until a toothpick inserted into the middle of the cake comes out clean. let cool before serving.
enjoy!