Posts tagged Dessert
Simple Strawberry Cake | Perfect Weeknight Cake
Ali Hedin | Simple Strawberry Cake

I started creating this cake with nectarines last summer and I became obsessed with it. It’s so ridiculously simple and it’s always so good. I made it with nectarines, peaches, blueberries, figs, Italian plums (I don’t recommend that one), apples, strawberries, and raspberries. It’s such a great recipe to have in your back pocket when you need something that’s impressive and you don’t have to think about it.

Also, makes a good breakfast!

Ali Hedin | Simple Strawberry Cake
Ali Hedin | Simple Strawberry Cake
Ali Hedin | Simple Strawberry Cake

SIMPLE STRAWBERRY CAKE

serves 4-6

STEP 1

Preheat oven to 350 degrees. Grease the bottom of a 9” round pan. Cream together butter and white sugar until light and fluffy.

            ½ cup butter

            1 cup white sugar

 

STEP 2

Whisk in eggs and vanilla until combined.

            2 eggs

            1 teaspoon vanilla

 

STEP 3

In a separate bowl, combine dry ingredients.

            1 1/3 cup all purpose flour

            1 teaspoon baking powder

            ¼ teaspoon salt

 

STEP 4

Alternate adding dry ingredients and sour cream starting and ending with dry ingredients.  Add the flour in two batches with the sour cream added in between.  Gently fold in fruit.  

            ½ cup sour cream

          1 cup strawberries

 

STEP 5

Pour the batter into the prepared pan and sprinkle the turbinado sugar on top.  Bake 35-40 minutes until a toothpick comes out clean. Cool completely before serving.  

½ cup butter, room temperature

1 cup white sugar

2 eggs

1 teaspoon vanilla

1 1/3 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup sour cream

1 cup chopped strawberries

¼ cup turbinado sugar

Ali Hedin | Simple Strawberry Cake

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Ali Hedin | Simple Strawberry Cake

Modern Pink Christmas Breakfast + Peppermint Marshmallows
Ali Hedin | Modern Pink Christmas

Every year my mom hosts a little brunch/ coffee hour for her friends at Christmas. For years I rolled my eyes every time she tried to get my friends to come to the party too. I mean really? My cool friends - or worst, people I wasn’t 100% sure were friends - to come rub shoulders with some of her weird old birds?

But then last year my friends were there - my actual friends - and they liked some of her weird old birds. We had coffee and cookies and chatted and it was actually fun. So I decided you should all host one too. Brew some coffee. Invite every weird friend you know and celebrate the season together. It’s totally worth it.

Ali Hedin | Modern Pink Christmas
Ali Hedin | Modern Pink Christmas
Ali Hedin | Modern Pink Christmas

Here’s how to pull it off:

  1. Send your friends an email or write a note at least one week ahead of when you think you’re planning the party.

  2. Aim for a weekday at 10am if most of your friends are at home during the day. A Sunday at noon is usually best if they are at work during the day.

  3. Buy or make at least three kinds of cookies. A small variety in large quantity makes the biggest impact.

  4. Brew a pot of coffee, a big one. And bring out the good china mugs to serve it in.

  5. Prep everything the night before - like platters for the cookies, mugs, napkins - then just set out the cookies in the morning!

Ali Hedin | Modern Pink Christmas
Ali Hedin | Modern Pink Christmas

PEPPERMINT MARSHMALLOWS

Yes, these take a bit of time but it is so worth it. Homemade marshmallows are nothing like store bought. These are so much better. And nothing is better in hot cocoa than a peppermint marshmallow. Unless of course that’s peppermint schnapps. And the marshmallow on top.

4 packets unflavored gelatin

3 cups sugar

1 ½ cups water

1 cup light corn syrup

1 teaspoon peppermint extract

½ cup crushed candy canes or other peppermint candies

Powdered sugar

 

 

Butter the bottom of an 11x17 sheet pan and top with parchment paper.  Butter parchment paper and dust with powdered sugar.  

 

In a stand mixer, combine gelatin and ¾ cup water.  Let stand.

 

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt. Slowly bring to a boil over medium heat. Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees).  

 

Turn on stand mixer and pour in sugar mixture in a slow steady stream.  Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

 

Blend extract into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners. Evenly coat the top with crushed candy canes and dust with powdered sugar.  Let sit uncovered for 12 hours.  

 

Turn out onto a cutting board dusted with powdered sugar.  Butter and dust a knife with powdered sugar.  Cut marshmallows into 2” squares and dip each cut edge into powdered sugar.  Store in an airtight container for up to 2 weeks.  

 

Ali Hedin | Modern Pink Christmas

Salted Caramel Corn
Ali Hedin | Salted Caramel Corn

This recipe was my grandmother's.  She made this every year at Christmas time and it was possibly my favorite part of the dinner at her house.  My grandmother had very specific times of year that she made recipes and she did not stray from her very EXACTING menu plans.  So it could have been that I got so excited about this caramel corn because I only got it once a year, but I'm pretty sure it's actually because it is so amazing.  

I've added a little flaked salt to the top as it cools because I have never had anything that wasn't better with a little salt.  Espcially caramel.  

Ali Hedin | Salted Caramel Corn

SALTED CARAMEL CORN

makes 12 cups

STEP 1

Spread popcorn out on a baking sheet lined with a sol-pat or buttered parchment paper.  

STEP 2

Place sugar, corn syrup, butter, table salt, vanilla and baking soda in a heavy bottomed sauce pan over medium heat.  Bring to a boil, stirring constantly, until sugar dissolves.  Once the sugar has completely dissolved, boil four more minutes without stirring.

STEP 3

Remove from the heat and pour over the popcorn.  Stir quickly to caramelize every kernel,  Sprinkle flake salt over the popcorn.

STEP 4

Place in a safe place at room temperature for at least three hours until dry.  Break into pieces and store in an airtight container for up to one week.

12 cups air popped popcorn

1 1/2 cups tightly packed brown sugar

3/4 cup light corn syrup

3/4 cup butter

1/2 teaspoon table salt

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon flake salt or fleur du sel

Ali Hedin | Salted Caramel Corn
Pumpkin Spice Crinkle Cookies
Ali Hedin | Pumpkin Crinkle Cookies

Pumpkin Spice isn't my favorite.  I won't order it in a latte and I really don't want it in a pie.  But I tried it as a fluffy and delicious cookie this week and I might be sold.  These crinkle cookies are easy to make and thanks to the addition of a little pumpkin, they stay super tender and fluffy even after they've cooled.  Usually you can only get that from a fresh out of the oven cookie which is why I usually only eat cookies the minute they come out of the oven.  But these suckers are light and fluffy and have a hint of fall flavor which is exactly what I need right now on these blustery fall mornings.  

Because clearly, cookies are for breakfast.

Ali Hedin | Pumpkin Crinkle Cookies

PUMPKIN SPICE CRINKLE COOKIES

makes 24 one inch cookies

STEP 1

Preheat oven to 350 degrees. 

 

In a mixing bowl whisk together flour, baking powder, and pumpkin pie spice.

 

STEP 2

In the bowl of a stand mixer, beat together granulated sugar and butter and whip until light and fluffy.  

 

STEP 3

Mix in pumpkin, egg yolk, and vanilla until just combined. 

 

STEP 4

Add dry ingredients slowly until just incorporated. 

 

STEP 5

Scoop cookies in one inch balls and roll in powdered sugar.  Place on a parchment lined cookie sheet and bake 10-15 minutes.  Let cool on a wire rack.

2 cups flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon salt

½ cup softened butter

1 cup granulated sugar

¼ cup pumpkin puree

1 large egg yolk

½ teaspoon vanilla extract

½ cup powdered sugar

Ali Hedin | Pumpkin Crinkle Cookies
Ali Hedin | Pumpkin Crinkle Cookies
mimosa berry terrine | an easy boozy dessert
Ali Hedin | Mimosa Berry Terrine

Every party dinner needs a dessert.  A good one.  This year with my 'clean eating' Easter, a 'clean'-ish dessert was needed.  It's a no-dairy, no-wheat, low sugar dessert that's perfect for the season!  It's full of berries, full of champagne, and is an AMAZING brunch dessert because it's light and refreshing.  

You can choose to use what ever berries you want - this would be great just packed with strawberries - but I love how it looks with all different berries floating on the inside.  There is champagne in the dessert so you can choose if it's a 'kid-dessert' in your house or not.  Because the champagne cooks for a few minutes + it's not much, I let my kids have some of it.  They don't love it so it works out all the way around - they don't feel excluded and I don't feel like I'm feeding my kids champagne.  

Ali Hedin | Mimosa Berry Terrine
Ali Hedin | Mimosa Berry Terrine

MIMOSA BERRY TERRINE

serves 4

4 cups mixed berries

2 envelopes gelatin

1 cup champagne

1 cup DRY Blood Orange

1 cup sugar

2 teaspoons fresh squeezed orange juice

STEP 1

In a small bowl, sprinkle gelatin over 1/4 cup of the champagne.  Let sit until the gelatin melts.

STEP 2

Spray the bottom of a glass container with cooking oil and layer all of the berries in the dish.

STEP 3

Heat the remaining champagne and sugar over low heat and stir until sugar is dissolved.  Remove from the heat.  Whisk in gelatin, DRY Sparkling, and orange juice..  Let cool slightly.

STEP 4

Pour gelatin mixture over the berries.  Place in the refrigerator and let cool at least 6 hours.  But ideally overnight.  

Ali Hedin | Mimosa Berry Terrine
Ali Hedin | Mimosa Terrine
Ali Hedin | Mimosa Terrine
Ali Hedin | Mimosa Terrine
the best strawberry cake ever
Ali Hedin | The Best Strawberry Cake

I feel like you're going to think I'm exaggerating.  But I am not.  This cake is THE BEST.  People who don't actually like me that well in real life love this cake.  And they tell me they love the cake.  Trust me - they wouldn't do that if they didn't love the cake.  This cake is the best.

The best part is that it's barely any ingredients.  I think you spend more time fixing a box cake than it takes to make this from scratch.  

Ali Hedin | The Best Strawberry Cake

I have found that it's best with homemade jam.  But I realize that's not something that everyone keeps in their pantry.  I have loads because it's my favorite and my children hate strawberry jam.  Who could hate strawberry jam?  Something is wrong with them.  

Ali Hedin | The Best Strawberry Cake

STRAWBERRY JAM CAKE

STEP 1

Preheat oven to 350 degrees.  Grease the bottom (not the sides) of two 9" round pans.  In a small bowl, whisk together flour and baking powder and set aside.

STEP 2

In a large mixing bowl, neat together the butter and sugar until smooth.  Ad the vanilla until incorporated.  Add eggs, one at  a time, beating well after each one is added.  With the mixer on  medium speed, add the flour and the jam alternately beginning and ending with flour until both are fully incorporated.

STEP 3

Divide the batter between the pans and bake about 30 minutes until a toothpick inserted in the cake comes out clean.  

3 cups flour

1 tablespoon baking powder

1 cup unsalted butter, melted

2 cups sugar

1 teaspoon vanilla

4 eggs

1 cup strawberry jam

Ali Hedin | The Best Strawberry Cake

SIMPLE BUTTERY FROSTING

STEP 1

In a mixing bowl, beat the butter until it's smooth.

STEP 2

Add the powdered sugar and beat on low speed until incorporated.  Once the sugar is incorporated turn the mixer to high speed and let it whip for about 5 minutes or until the mixture is light and fluffy.

STEP 3

Mix in the vanilla and any food coloring.  Use immediately!

4 sticks unsalted butter, room temperature

4 cups powdered sugar

1 teaspoon vanilla

Ali Hedin | The Best Strawberry Cake
indulgent double bacon brownies
Ali Hedin | Bacon Brownie

I was with a friend of mine talking about the Super Bowl party last month and she said "You have to have bacon at the party."  As soon as she said it, I said "What about bacon brownies?" You would not believe the look of disgust on her face.  

But I could imagine it.  Salty, sweet, creamy, rich, perfect.  A caramel topping with extra bacon on top seemed like the perfect way to finish it off.  Can you imagine a better dessert?  Especially for a big group?  

Ali Hedin | Bacon Brownie

Bacon Brownies

makes 12

STEP 1

Preheat oven to 325 degrees.  Prepare the brownies according to package instructions.  Crumbled three strips of bacon into the batter.

 

STEP 2

In a saucepan, melt butter.  When butter is melted add brown sugar and 2 tbs heavy cream.  Whisk until the sugar is dissolved.  

 

STEP 3

Let the brown sugar mixture bubble for 2 minutes, stirring regularly.  Remove from heat and pour into the bowl of a stand mixer.  Let rest 30 minutes.

 

STEP 4

Remove the brownies from then oven when they are done and let cool.

 

STEP 5

Add the whisk attachment to the stand mixer and blend in powdered sugar, 1/2 cup at a time, until the frosting is spreadable.  You may not need all of the sugar.  If it's too thick, add a tablespoon of heavy cream.

 

STEP 6

Spread frosting over cooled brownies and crumble remaining bacon on top.

1 box brownie mix

6 strips cooked bacon

1/2 cup unsalted butter

1 cup brown sugar

4 tablespoons heavy cream

2 1/2 cups powdered sugar

Ali Hedin | Bacon Brownie
 

Weeknight Party Girl :: Cinnamon Roll Popcorn Bars

One of the hidden bonuses of working with Pop Secret popcorn is that they sent boxes and boxes of popcorn to make sure I had enough for the Oscar Party Photo shoot.  We used tons of the popcorn for the shoot and we still ended up with tons left over.  What to do, what to do?

I made popcorn bars.  But these aren't just any popcorn bars because I used Pop Secret's Cinnamon Roll Popcorn in the bars.  Epic.

Holiday Party Girl :: Gingerbread Cookies

Guess what I discover recently? I had never made a true gingerbread house!  I decided to rectify it immediately and set about prepping, cutting and measuring cookie dough to build the perfect house.  Turns out, that's a lot of work for something you can't eat.

Instead, I checked out the gorgeous gingerbread houses at the Seattle Sheraton {on display until January 4th} and made their gingerbread cookies instead.  These cookies are amazing.  I'm making another batch right now.

Sheraton Seattle’s Gingerbread Cookies

8 ounces butter

1 cup sugar

1/2 cup molasses

1/2 cup milk

5 cups flour

1 1/2 teaspoon baking soda

2 tablespoons cinnamon

1 tablespoon cloves

1 tablespoon ginger

Heat the butter, sugar, molasses and milk in a heavy saucepan on medium heat until butter is melted and sugar has dissolved. Sift the flour, baking soda, cinnamon, cloves and ginger and add to the butter mixture. Cover the dough and refrigerate for one hour or until it is easy to handle. On a well-floured surface, roll the dough to 1/4 inch thickness. Cut out with a cookie cutter dipped in flour. Place on greased baking sheets and bake at 350 degrees Fahrenheit for 9-11 minutes or until edges are firm. Remove to wire racks to cool. Yields approximately two dozen medium-sized cookies.

Weeknight Party Girl :: Weeknight Cherry Pie

Printable Version of the Recipe

1 package puff pastry, defrosted

2 cups pitted and roughly chopped cherries

½ cup sugar

2 tablespoons cornstarch

2 tablespoons melted butter

sugar for dusting

Preheat oven to 350 degrees.

On a floured surface, roll puff pastry dough out to approximately 16”x14”.

In a mixing bowl toss together cherries, sugar, and cornstarch.

Spread cherries out on one side of the puff pastry.

Cut a handful of air vents out on the opposite side of the puff pastry using a cookie cutter.

Pick up the unfilled side of the puff pastry sheet and lay it over top the cherries enveloping them completely.

Pinch the edges tightly to close.

Brush the top of the pastry with melted butter, sprinkle with a bit of sugar and bake 20-25 minutes until bubbly and browned.

Remove from oven and let cool slightly.

Serve at room temperature.

Oh, hey!  Don't forget to watch the video!