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Tag Archives: raspberries

Lemon-Ginger Icebox Cake

11 Monday Jan 2016

Posted by BakedNorthwest in Desserts, Easy, Entertaining

≈ 1 Comment

Tags

candied ginger, Crystallized Ginger, ginger, Icebox Cake, lemon, lemon curd, Marscarpone, raspberries, Refrigerator Cake, Trader Joe's, Wafer Cookies, whipped cream

IMG_0222

I will repeatedly tell you that icebox cakes are one of the most versatile, easy, and impressive desserts you can make. All you need are thin wafter cookies, some sort of delicious filling, and a springform pan.

Proof that they are versatile: Chocolate Strawberry Icebox Cake and Peaches N’ Cream Icebox Cake

Proof they are easy: I am the new mother of a two month old and I managed to make this cake between feedings.

Proof they are impressive: It’s a cake you don’t have to bake…come on! It looks like a lot of work and it’s not. We served this to a party of 6 and everyone loved it! Continue reading →

Eton Mess

19 Tuesday May 2015

Posted by BakedNorthwest in Desserts, Easy, Entertaining

≈ 2 Comments

Tags

Cook the Cover, Eton Mess, limoncello, meringues, raspberries, whipped cream

Eton Mess

The Eton Mess is one of the easiest desserts on the planet, AND it can look totally messy and you don’t have to worry about it, because it’s already in the name and it’ll taste good no matter what! As you can see, I spilled all over my serving tray and everyone managed to survive…

Eton Mess with my favorites

This recipe also kicks off one thing I have always wanted to do – “Cook the Cover” of all of my favorite cookbooks! As you can see above, we are clearly channeling the cover of Ina Garten’s “How Easy Is That?” cookbook. And clearly Ina’s desserts had a little more cream in them than fruit…Oops! But hey, it’s a fun project, and strangely enough, I don’t think I have ‘cooked the cover’ of any of my other cookbooks. I mean, the recipe on the cover of a cookbook HAS to be delicious and foolproof, right?

IMG_0385 Continue reading →

Very Berry Summer Pudding Cake

28 Tuesday May 2013

Posted by BakedNorthwest in Desserts, Easy, Entertaining, Events, Healthy

≈ Leave a comment

Tags

berries, berry, blueberries, Cake, ladyfingers, limoncello, pudding, raspberries, strawberries, summer

Very Berry Summer Pudding Cake

Very Berry Summer Pudding Cake

This cake was a very pleasant surprise. I have my mother, the lovely Lulu, to Thank for this one.

Very Berry

When I was originally skimming through Southern Living I saw this beautiful photo of the cake, but I wasn’t sure what to think. Is that some weird jello mold with fruit? How is it not falling apart everywhere? Weird, I thought, blowing it off and not really paying attention to how easy, simple, and healthy this dessert is overall! No jello whatsoever! Fruit, sugar, booze and ladyfingers, that’s it! A perfect make-ahead summer dessert that’s totally different from your standard strawberry shortcake.

Very Berry

My mom swapped out orange liqueur for Limoncello, and used some frozen berries instead of fresh (the original recipe also calls for cherries, probably a very good way to go but we aren’t quite to cherry season here yet).

Very Berry

She called me and said, “I really want to make that berry cake from Southern Living!” At first I didn’t even know what she was talking about, then I said, “Oh, that weird berry cake mold thing? It looks…difficult.” Nope. Moms are always right. This is worth making again and again. It’s easy, and you don’t even have to feel guilty about having dessert!

Very Berry

Recipe
Very Berry Summer Pudding Cake
Adapted from Southern Living
Serves 8-10

Ingredients

  • 2 cups sliced fresh strawberries
  • 5 cups frozen mixed berries (we used a mixed bag of strawberries, blueberries, blackberries, and raspberries from Costco)
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup limoncello
  • 3 (3-oz.) packages soft ladyfingers
  • Garnishes: fresh berries, fresh mint sprigs, whipped cream or ice cream

Preparation

  1. Stir together first 5 ingredients in a large, heavy stainless steel saucepan; let stand 30 minutes, stirring occasionally. Add 1/2 cup water, and cook over medium-low heat, stirring occasionally, 8 to 10 minutes or just until berries begin to break down and release their juices. Remove from heat, and stir in limoncello; cool 20 minutes.
  2. Line a 2-qt. soufflé dish or spring-form pan with plastic wrap. Spoon 1 cup berry mixture into prepared dish, spreading to cover bottom. Arrange ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture. Repeat layers twice, dividing remaining berry mixture evenly between layers.
  3. Cover loosely with plastic wrap, and place a small plate (approximately the same diameter as the inside of the dish) directly on top. Place 2 or 3 heavy cans on plate, and chill 12 hours. Unmold pudding onto a serving plate.

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