- Some people prefer chocolate cake, others prefer vanilla – and fans of vanilla cake know that “plain vanilla” is often anything but plain! Lick the Bowl Good recently baked up a Very Vanilla Bundt Cake for a family birthday. The buttery cake has a whole vanilla bean scraped into the batter along with a smidge of vanilla extract. That whole bean delivers a lot of flavor and gives a beautiful speckled look to the finished cake. It is drizzled with a glaze that includes another half a vanilla bean! You’ll taste all the flowery notes of the vanilla in a cake like this one, so choose good quality vanilla beans to work with.
- Papapa Lime Sorbet is a simple, fruit-based sorbet that can pick you up on even the gloomiest day, as Technicolor Kitchen recently discovered. The sorbet starts with lots of fresh, ripe papaya that is lightly sweetened and brightened up with a generous squeeze of lime juice. It is a beautiful color and the tropical flavor of the finished sorbet is good enough to make you feel like you’re on an island getaway – at least until you finish your serving!
- Coconut custard pie is a classic, but I always say that a little variety is a good thing and La Fuji Mama‘s Fudge and Coconut Custard Pie, her twist on that classic, offers plenty of it. The pie starts out with an almond nut crust that gives the pie a nice, substantial base. That is topped with a layer of chocolate and then the pie is filled with an almond-laced coconut custard before being finished off with whipped cream and toasted coconut. It is reminiscent of an Almond Joy Candy Bar in pie form, but with a much more sophisticated combination of textures showcasing those delicious almond, coconut and chocolate flavors.
- For something a little different than a traditional yellow cake, I Am Baker‘s Sugar Cookie Cake is a great option. The cake gets its name because it tastes like a sugar cookie, and while it is put together the same way as many other butter cakes, the secret to its flavor comes from melted white chocolate that is added to the batter that gives the cake a deeper sugar-cookie flavor while still keeping the light cake-like texture. You don’t have to go all out with elaborate frosting to enjoy this cake, but topping it off with a summery daisy made of frosting is a nice finishing touch – especially if you happen to have an adorable daisy cake stand to serve the cake on.
- It never hurts to have another recipe on standby for the next time you find yourself with a bunch of overripe bananas and don’t want to bake just another banana bread. This Dulce de Leche Banana Cake, which Bakers Royale enjoyed recently, is a simple cake that is packed with mashed bananas, sour cream and plenty of dulce de leche. You can use homemade dulce de leche or storebought, but both will add a rich caramel flavor to the cake that works perfectly with the bananas. The cake can be eaten plain, with a layer of cream cheese frosting or just topped with a drizzle of extra dulce de leche if you want to keep things casual.
How long do vanilla beans last?
Homemade Girl Scout Cookies: Gluten Free Thin Mints