Baby Shower Sundae Bar

Another beautiful baby about to join this world. And goodness, will she be loved. The only thing this mom-to-be might love as much is ice cream. Seriously, I've never met someone who loves the stuff so much. She loves it enough to flip the spoon over with every savored bite. So naturally, I needed to prepare an ice cream dessert for her shower.

I decided to put together a sundae bar, so that guests could customize their treats. But sprinkles and maraschinos seemed ho-hum. I spiced things up.

Baby Shower Sundae Bar

Vanilla Ice Cream

Balsamic Strawberry Sauce

Salted Caramel Sauce

Fresh Whipped Cream

Dark Chocolate Almond Bark

Toasted Coconut

The guests loved the unexpected toppings. I mean, who doesn't love a sundae? And since this party wasn't at my home, it was great that I could make everything in advance. And each component was surprisingly easy.

Strawberries were simply sauteed in sugar and good balsamic vinegar.

Cream whipped.

Sugar expertly burnt and salted.

Dark chocolate was melted and topped with sliced almonds.

Coconut was toasted.

Baby girls and mommas were surrounded by love and good desserts. Bloggers enjoyed themselves enough to forget to take pictures of the finished sundaes. All is well.

Sundae Bar
For 15 guests
2 large containers high-quality vanilla ice cream

Salted Caramel Sauce
1/2 cup granulated sugar
4 tablespoons unsalted butter
1/2 teaspoon sea salt
4 tablespoons heavy cream

Over medium high heat, melt sugar for caramel sauce; stirring frequently with metal whisk. Cook sugar until it acquires a copper color (about 3-5 minutes; monitoring closely). Off the heat, add butter and salt; stirring until butter is fully incorporated. Add heavy cream and return to heat; stirring vigorously. Cook another 1-2 minutes and handle with care; this is VERY hot.

Whipped Cream
2 cups heavy cream
2 teaspoons vanilla

Whip cream with an electric mixer, until stiff peaks form. Add vanilla in last minute of whipping.

Strawberry Balsamic Sauce
2 cups strawberries, quartered
1 cup sugar
3 tablespoons balsamic vinegar

Combine strawberries, sugar and vinegar in saucepan over medium heat. Stir until sugar melts and then reduce heat to low. Simmer for 10 minutes, until sauce thickens.

Dark Chocolate Almond Bark
1 12oz bag dark chocolate chips
1/2 cup sliced almonds, toasted

Draw a 9x10 square on a sheet of parchment and reserve on cookie sheet. Melt two-thirds of chocolate over a double-boiler with water just simmering (not boiling). Remove from heat and stir in remaining chocolate, stirring quickly and vigorously.

Spread chocolate evenly to fill square. Top with almonds and allow chocolate to cool. Break into large chunks for chocolate bar.

Toasted Coconut
2 cups sweetened coconut flakes

Preheat oven to 350 degrees. Spread coconut on a cookie sheet and bake for 10 minutes, stirring one or two times. Allow to cool.

Salted Caramel Popcorn Sundae

What is it about a dinner party that makes you think you need a fancy dessert? In reality, I'm usually so full after a big meal that I just want a little bite of sweet. Even better if that little bite is frozen and in cream form. Boom... ice cream sundae.

Even better? Ice cream sundae with unexpected depth of flavor and texture. This time I paired good vanilla ice cream with my Salted Caramel Sauce and Rosemary Olive Oil Popcorn. This combo is salty/sweet in all the right ways and the popcorn's herbaceous crunch adds an element of surprise.

There are so many incredible ice creams on the market these days -- even in regular grocery stores -- that with some well-thought toppings, you have a bangarang entertaining-ready dessert. When it comes to store-bought ice cream, I love the vanilla bean from Trader Joe's or Graeter's. Its a Cincinnati classic which happened to employ one of my dearest friends in high school and they've got great Midwest distribution these days. I figure, if they managed to wrangle that wild child they must be geniuses. Frozen treat geniuses.

 

Salted Caramel Apple Pie

Just about the only thing more American than apple pie... is voting. We are blessed to live in a place where we all have the right to participate in government. Whomever you choose today, just be grateful you have that right and do your part by making an educated decision.

Like the ever-present conflict of red and blue, this pie is a delectable flavor fight to the Ohio-like last bite. Sweet tart granny smith, piqued with salty, sticky caramel. All checked and balanced by a flaky, buttery crust.

After seeing Smitten Kitchen's Apple Mosaic Tart, I was dying to make a pie variation for my Thanksgiving menu.

I started with Martha Stewart's pie crust recipe. Pulse dry ingredients in a food processor with COLD butter until a light meal forms.

Stream in ice cold water until this lovely dough comes together.

Refrigerate covered in in plastic wrap for at least an hour. This can be done a few days in advance.

Then we roll out on a floured surface. This dough will stick, so no cuts in the flour department.

Of all the damn kitchen supplies I've acquired over the years, I realized yesterday that I don't have a pie pan. A cake one will work just fine, but you'll feel like a failed food blogger for a lacking a kitschy vintage pie plate. Note to self to raid mom's cabinets at the holidays.

Prepare for caramel time. Admittedly I was a bit intimidated at the "candy" part of this... the only "soft ball" I know involves drinking beer in the outfield. But this was surprisingly easy.

Pour over thinly sliced apples, reserving a bit to glaze the top.

Baked until ooey gooey done.

Enjoy a piece after you've cast your ballot. You've earned a moment of true American celebration. Try not to stay up too late tonight trying to figure out how this thing is gonna go.

Salted Caramel Apple Pie
For the crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 stick unsalted butter, cut into cubes2-3 tablespoons ice water

For the filling
4-6 Granny Smith apples, cored and thinly sliced

For the sauce
1/2 cup granulated sugar
4 tablespoons unsalted butter
1/2 teaspoon sea salt
4 tablespoons heavy cream

Combine crust ingredients and COLD butter in a food processor. Pulse until a coarse meal forms. With machine running, stream in cold water one tablespoon at a time, until a stick dough forms. Do not process more than 30 seconds. Cover with plastic wrap and refrigerate for at least one hour or up to several days.

Preheat oven to 400 degrees and prepare an 9-inch pie plate by greasing with a butter wrapper. Roll out   dough on a floured surface until thin and wide enough to fit pie plate. Gently lay in to the pan and fill with apples, setting aside enough slices to cover the top.

Over medium high heat, melt sugar for caramel sauce; stirring frequently with metal whisk. Cook sugar until it acquires a copper color (about 3-5 minutes; monitoring closely). Off the heat, add butter and sugar; stirring until butter is fully incorporated. Add heavy cream and return to heat; stirring vigorously. Cook another 1-2 minutes and handle with care; this is VERY hot.

Pour 2/3 of caramel over apples in pan. Beautifully arrange remaining apples over the top of the pie and glaze with remaining caramel.

Bake pie until crust is golden; about 45 minutes. Serve at room temperature.