Tag: Desserts

Wedding Cake, Haunted Mansions and Post-Election Naps…

by Ashley DeLarge1 Comment on Wedding Cake, Haunted Mansions and Post-Election Naps…

Good Morning and Happy “Hump Day”, everyone!

Listen, I am admittedly pretty tired after watching election coverage last night from the edge of my seat- and being at work (even just for a half day) is not something I’m particularly up for physically, mentally or emotionally right now- but I’m an adult and there’s a lot to do at my office this morning.

I’m just *really* looking forward to catching a nap at home later on this afternoon before I head out for the evening.

I had taken yesterday off from work- just because- and although I now have a lot of missed calls, e-mails, regular mail and general out-of-office maintenance to go over and catch up on- I wanted to share some photos from my longtime friend Stef’s wedding this past weekend.

Stef and I met when I was about 16/17 and we were both working at the same crummy after-school job at a local grocery. I told her a joke I’d heard in one of my classes earlier in the day- just a painfully unfunny, borderline “dad” joke- but she laughed and we became instant friends. That friendship has carried on- through good times and bad- over the course of 16 years. We’re both now in our thirties and are in very different places in our lives than we were back when we’d met- but we’re still just as close as ever.

On Saturday, Stef married her longtime boyfriend, Andy- in a lovely little ceremony in Linwood, Massachusetts. Although neither she or Andy are particularly religious, the church portion of the evening was more for their older family members who had wanted to bear witness to a a more traditional union between the two.

The reception, on the other hand… Well, that was all Stef and Andy. 100%.

Stef had picked out the Asa Waters Mansion in Millbury as her venue. Formerly inhabited by the family behind the Waters & Co. Armory in the mid-to-late 1800s- the house was reportedly a stop on the Underground Railroad and has since been turned into a function hall, community gathering spot, and museum. It’s a beautiful house- more than likely haunted- and very cozy. Although dinner and the dance floor were a bit of a tight squeeze given how old the home is- we had a blast cutting loose and taking a tour of the grounds provided by some of the helpful staff on hand.

Stef’s wedding cake and cupcakes were crafted with love and care by our dear friend Holly- who I’m hiring for any future events I host because everything looked and tasted amazing.

It was so good catching up with old friends, making new ones, dancing and dining and laughing at the same inside jokes the lot of us have been cracking up at for over a decade now. I’m so happy for Stef and Andy and I know they’re going to have a lifetime of happiness ahead of them. I’m so grateful I got to be a part of the celebration.

I’m actually supposed to see Stef, Andy and a couple of friends visiting from out of the country later on today for a while- so I’m pretty excited to recap all the excitement with them and get a look at some of the photos that were snapped throughout the evening.

But, alas- I’ve got work to do, first. Here’s hoping you all have an easy, stress-free Wednesday! Let’s push through to the weekend!

xx

– Ashley –

Summer Sweets: Lemon Pie with Blueberry Meringue

by Ashley DeLargeLeave a Comment on Summer Sweets: Lemon Pie with Blueberry Meringue

Good Morning and Happy Hump Day, everyone!

I hope you all had a sensational Labor Day Weekend- and although it marked the unofficial end of Summer and now we’re not supposed to wear white for a while (a rule I break constantly)– it’s nice to be looking ahead at the Fall and all the beauty that comes with it. It’s my favorite season for a reason!

Before I launch into some of my favorite Autumn recipes, however- I wanted to share one final Summer-inspired dessert I whipped up this past weekend for an impromptu “So Long, Summer” party I attended with friends. Made with lemon and a lot of love- this bright yellow and lavender-colored pie combined some of my favorite flavors of the season. It was a lovely (and delicious!) way to bid adieu to these long, late nights on the beach or by the pool.

WHAT YOU’LL NEED:

FOR THE PIE:

  • 1 prepared pie crust (store-bought or homemade)
  • 4 large egg yolks
  • 1¼ cup sugar, divided
  • ⅓ cup cornstarch
  • ½ teaspoon fine sea salt
  • ½ cup fresh-squeezed lemon juice
  • 3 tablespoons unsalted butter

FOR THE BLUEBERRY MERINGUE:

  • ½ cup freeze-dried blueberries
  • 1¾ cup sugar
  • 6 large egg whites
  • ¼ teaspoon cream of tartar

READY? HERE’S WHAT YOU DO:

  1. MAKE THE LEMON PIE: Roll out the pie crust to ¼ inch thick. Roll up the dough onto the rolling pin, then gently transfer it to the pie plate. Chill for 10 minutes.
  2. Fold the excess pie dough under itself all around the edge of the pie plate, then crimp as desired. Prick the base all over with a fork, and refrigerate the dough for 20 minutes. Preheat the oven to 425°F.
  3. Cut a piece of parchment paper to slightly larger than the base of the pie plate. Place it in the base of the chilled pie crust and fill with dried beans or pie weights. Bake until the crust is beginning to lightly brown at the edges, 15 to 17 minutes. Remove the pie weights and continue to bake for 5 more minutes. Remove the pie from the oven and cool completely. Lower the oven temperature to 375°F.
  4. Whisk the egg yolks together in a medium bowl. Whisk in ½ cup of sugar.
  5. In a medium pot, whisk together the cornstarch, salt and remaining sugar. Add 1½ cups water and begin to heat the mixture over medium heat, whisking constantly. Bring the mixture to a boil; boil for 1 minute.
  6. Gradually pour about ⅓ of the cornstarch mixture in the pot into the egg yolks, whisking constantly to combine. Return the yolk mixture to the pot (pour in a slow, steady stream), whisking constantly.
  7. Heat the mixture over medium heat, stirring constantly, until the mixture begins to bubble. Continue to cook once large bubbles appear on the surface for 30 seconds, stirring constantly.
  8. Stir in the lemon juice and butter, mixing well to combine. Strain the mixture into the cooled pie crust and smooth into an even layer. Bake until the filling is just barely set (it will still look a bit jiggly), 15 to 17 minutes. Cool to room temperature, then chill until firm, at least 1 hour.
  9. MAKE THE BLUEBERRY MERINGUE: In a blender or food processor, pulse the blueberries until they form a fine powder (you should end up with about 2 tablespoons blueberry “powder”). Transfer to a medium pot and whisk in the sugar. Add ⅔ cup water to the pot and heat over medium heat.
  10. Stir the mixture until it comes to a boil; once it boils, stop stirring. If any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water. Boil the sugar syrup until it reads 230°F on a candy thermometer.
  11. Meanwhile, place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. When the syrup reaches 230°F, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 240°F.
  12. Slowly pour the sugar syrup into the egg whites, then continue to whip until it reaches medium peaks, 4 to 6 more minutes. Spoon the meringue on top of the cooled pie and swoosh with the back of a spoon into an even, centered mound. If desired, you can toast the meringue with a kitchen torch or under the broiler, but it’s safe to eat untoasted and it will keep the meringue a prettier color.

Served with some ice cold lemonade following one last backyard BBQ- I really enjoyed making this pie. Not as much as I enjoyed eating it, of course- but it was surprisingly easy to bake and was a big hit when it came time to pass the slices around!

For the next couple of months, my recipes will consist of more vegetables (harvest time!), more spices- and yes- more pumpkin. But this meringue pie is definitely one you can try at anytime, really. I know I’ll be making another one as soon as Summer comes back around again!

I’m off to get some work done at my office and prepare for a tailgate party this coming Friday (bring on the buffalo chicken wings!)– but I hope you all have a great Wednesday. It’s a short work week for many, so here’s to it being even closer to Friday again!

xx

– Ashley –

Funk and Frosting…

by Ashley DeLargeLeave a Comment on Funk and Frosting…

Good Morning and Happy Hump Day, everyone!

This week has been filled with phone calls and meetings, and as we kick off the halfway mark to Friday- the momentum is still going strong. I’ve got so much to do today, and then immediately after work it’s off to a date in Western Massachusetts to decompress and relax with good company.

Although this past weekend took an unexpected turn with some wild weather and a F1 tornado dropping by my mother’s neighborhood for a couple of minutes- I still managed to find some time to take in a bit of impromptu live music, indulge in the sweeter things, and even pamper myself a bit.

On Saturday night, after recovering from the shock of the storm that ripped through the area- I headed back out towards Beverly to grab a couple of drinks and catch a George Clinton show at the Cabot Theater. One of my friends had rounded up a handful of tickets to the show and thought it would be a fun way to pass an evening. He was right- although the show itself was a bit… Unusual?

There was so much happening all at once and a lot of noise so it was a bit difficult to differentiate one song from the next (especially with 20 people on stage at any given time)– but everyone was in good spirits and the inside of the venue was really beautiful- so it all evened out and it was worth the price of admission. It was a unique experience for sure!

On Sunday morning, while nursing an unexpected-and-not-hangover-related migraine that seemed to materialize out of nowhere first thing in the A.M.- I opted to treat myself to some “Unicorn Poop” (yes, that’s the real name) cupcakes courtesy of Whoopie-Doo & Cupcakes, Too! while I was passing through the Sturbridge area. The cupcakes were *almost* too pretty to eat- with the rainbow swirled frosting, edible glitter and rich chocolate cake- but I powered through my remorse once I tasted how delicious they were.

And sure enough- my headache went away shortly afterwards!

Sunday afternoon and evening was all about errands and preparing for this most busy of work weeks- while also sneaking in an aqua-colored mani/pedi combo- but I’m looking forward to doing some more cooking this week (I have a great steak recipe to share on Friday morning before we break for the weekend!) and spending some long overdue time at the beach this coming Friday/Saturday- if the weather holds up, of course.

And Sunday is going to be all about Boston Comic-Con! I’m really looking forward to visiting some of my favorite local vendors and artists since I’ve been out of the circuit for a few months (I love to cosplay and attend the panels, meet and greets, etc.- but sometimes a girl just needs a break now and then!)

Expect a lot of pictures here and on my social media over the next few days!

But we’ve still gotta’ make it through this week- so I’m going to dial it back a bit and just say that I hope you all have a wonderful and stress-free Wednesday- and I’ll see you all on Friday!

Don’t spoil your appetites, either- because the recipe I have planned for Friday’s post is one of my favorites for the late Summertime!

xx

– Ashley –

Summer Sweets: Frozen Strawberry Lemonade Pie

by Ashley DeLargeLeave a Comment on Summer Sweets: Frozen Strawberry Lemonade Pie

Good Evening and Happy Monday, everyone!

I hope you all had a wonderful start to your week! While my posts typically go up early in the mornings before I head into my office for the day- I was a little pre-occupied this past weekend- and with my hours changing a bit at work (I come in a little earlier, stay a little later- and have half days on Fridays now!) I didn’t have a whole lot of time to get this yummy, sweet and just the right amount of tart recipe up on the blog ’til now!

Lemonade is my go-to, non-alcoholic drink to serve during the Summertime- especially when it’s scorching hot out (which it definitely has been around New England lately!)– since it’s so refreshing when it’s made right. When I saw this strawberry-infused, set-it-and-forget-it frozen pie version a couple of weeks ago- I knew I had to try out the recipe during one of my days off to share with friends as we tried to beat the heat and stay cool!

WHAT YOU’LL NEED:

  • 12 tablespoons butter
  • 24 whole graham crackers, crushed into tiny crumbs (you should have 4 cups worth of graham cracker crumbs total.)
  • ¼ cup sugar
  • Water, as needed
  • 3 egg whites
  • Juice of 2 lemons
  • ¾ cup sugar
  • 8 ounces whipped topping, thawed
  • 16 ounces frozen strawberries, thawed

READY? HERE’S WHAT YOU DO:

  1. MAKE THE CRUST: Combine butter, crushed graham crackers, and ¼ cup sugar in a large bowl. Stir together until the mixture begins to stick together. To test the mixture, pinch a small amount at a time and see if it sticks. If it doesn’t- add a tablespoon of water at a time until it does.
  2. Divide the graham cracker crumbs between two 9 inch pie plates, using your fingers to press the mixture evenly across the bottom and up the sides. Place the crusts in the freezer while you make the fillings.
  3. MAKE THE FILLING: Place the egg whites in a clean mixing bowl. Use electric beaters or a stand mixer fitted with the whisk attachment to beat the egg whites on medium speed for 1 minute. Then add the lemon juice. Beat on medium high speed for another 4 minutes. The mixture will look foamy and thick. Add the sugar, a quarter cup at a time, and continue to beat on medium high speed for 1 minute after each addition (the eggs will take about 8 minutes total to whip up completely.)
  4. Add the frozen strawberries and beat on medium speed until they’re broken up and evenly distributed throughout the egg mixture. Fold in the whipped topping.
  5. Divide the strawberry mixture evenly between the two pie pans. Cover and freeze for at least six hours- or overnight.
  6. To serve, drop the pie plate in an inch of hot water for about 30 seconds to help loosen the crust. Then slice and serve!

I love this recipe because it’s sweet and sour- but the graham cracker crust helps break up the tartness with each bite! You can also add or reduce the amount of lemon juice and sugar incorporated into this if you want the pie to taste more sour or more sweet- depending on your personal preference. I think I’ll actually be adding a little more lemon juice next time!

Here’s to another lovely week of Summer ahead of us. We’ve already made it through Monday- so here’s hoping the rest is a breeze!

xx

– Ashley –

Summer Sweets: Chocolate Waffle Ice-Cream Sandwiches

by Ashley DeLargeLeave a Comment on Summer Sweets: Chocolate Waffle Ice-Cream Sandwiches

Good Morning and Happy Monday, everyone!

We are in the midst of a three-day heat wave here in New England, with temperatures hitting the high nineties on Saturday, Sunday- and expected to do so again a little later on today. I don’t mind it at all- even if it means being a little sweaty and uncomfortable now and then, but it does make cooking/baking things- particularly things that need to stay cold- slightly trickier.

Case in point: these chocolate waffle and ice cream sandwiches I made yesterday afternoon prior to heading out to Western Massachusetts to meet a friend for dinner. As I tried to assemble the sandwiches, they were melting quicker than I could keep up- and more than once I had to pop them back in the freezer to get them more solid again before continuing sprinkling on the sauces and toppings.

But, they were worth it- since they were cold and delicious- and just what I needed on such a hot day!

And best of all? They’re pretty easy to make and completely customizable!

WHAT YOU’LL NEED:

  • 2 cups all-purpose flour
  • ⅓ cup cocoa powder
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2¼ cups whole milk
  • 4 tablespoons butter, melted
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 pints ice cream (any flavor you want! I used sea-salted caramel!)
  • ½ cup caramel sauce
  • ¾ cup chopped salted almonds
  • ½ cup rainbow sprinkles
  • ½ cup melted dark chocolate

READY? HERE’S WHAT YOU DO:

  1. MAKE THE WAFFLES: In a medium bowl, whisk the flour with the cocoa powder, sugar, baking powder and salt to combine.
  2. In a large bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Add the milk mixture to the flour mixture and whisk to combine.
  3. Preheat the waffle iron. Lightly spray the iron with nonstick spray. Ladle batter into the waffle maker. Prepare the waffles according to the manufacturer’s instructions, 3 to 6 minutes. Repeat until all the batter is used.
  4. Cool the waffles to room temperature, then cut each into quarters.
  5. ASSEMBLE THE SANDWICHES: Scoop ½ cup ice cream onto one piece of waffle and top with another to make a sandwich. Repeat with the remaining waffles and ice cream. Transfer the sandwiches to the freezer until very firm, at least 2 hours.
  6. Dip or garnish the frozen sandwiches as desired into your caramel sauce and/oror melted dark chocolate sauce.
  7. Return the sandwiches to the freezer until ready to serve.

I’d like to try these again with mint chocolate chip (an even colder, more refreshing flavor) and incorporate different toppings in, as well! Maybe when the weather isn’t bordering 100 degrees outside, though. That might make these a little easier to put together!

Here’s hoping you all have a great start to your week! I have plenty more to share in the coming days!

In the meantime- have you entered my Beach-themed Summer Giveaway? There’s still time!

xx

– Ashley –