Christmas Cake & Ice Cream

With just a week left until Christmas, it's time to choose your dessert recipes and head to the grocery store. I'm going to recommend making something that looks fancy but isn't that difficult to make at all! A roulade!

A roulade is simply a thin sponge cake, rolled up with a buttercream filling. You can add any flavoring to the buttercream to change it up for the seasons. Instead of making a peppermint or chocolate roulade, I decided to pair my cake with an incredibly flavorful ice cream!

I'm happy to be working with one of my favorite hometown brands - Perry's Ice Cream - and bring you their amazing new Winter flavor! A few weeks ago, I received a package containing their traditional Fall flavor, Pumpkin Pie, and this new one, Gingerbread cookie. I was a little leery at first, I'm not a huge gingerbread fan, but one bite had me converted. Even the boyfriend took me up on the offer to try some and he wound up making a good dent in the container.

This ice cream is surprisingly complex. The gingerbread ice cream base is dotted with cookies and filled with ribbons of vanilla icing. I only wish that they sent me just one container, because I will inevitably eat both containers myself.

To make the roulade cake, I enlisted the boyfriend to help me. He generally avoids baking with me, it's not his thing, but this was my lucky day! After prepping all of the ingredients, the cake came together very fast. After cooling, filling and rolling, this cake really topped off our evening. It would make for an impressive and delicious addition to your holiday table!

Disclaimer: I received a box full of Perry's Ice Creams Fall/Winter flavors to try out. I have not received any other compensation for this post and all opinions are my own. I am so happy to partner with small, local companies and share them with the world. I grew up with Perry's and it continues to remind me of home.

One Year Ago: Wilde Cookies - A list of all the cookies I've made here at WITK!
Two Years Ago: Cranberry-Orange Soda
Three Years Ago: Eggnog Mallomars
Four Years Ago: Thai Chicken Curry
Five Years Ago: Chorizo & Vegetable Soup

Great Food Blogger Cookie Swap 2015

It's been a busy year around the Wilde household. I've barely had enough time to cook real food, with next to no time to spend in the kitchen making something fun. I made sure to make time this season to participate in the annual Great Food Blogger Cookie Swap.

 

This year I decided to make a classic Christmas treat in mallomar form! Each year for Christmas, my mom buys my dad a box of cherry cordials. I always sneak one (or two) from the box and they always remind me of the holidays. 

Cherry-vanilla marshmallow sits on top of a crisp chocolate cookie. Covered in milk chocolate and topped with a candied cherry, these cookies taste just like the cordial candy, but without the liquid candy center. This recipe may sound daunting, but it's actually very straightforward. If you've never made marshmallow before, don't worry, it's much easier than it looks. The most difficult thing is piping the marshmallow onto the cookies. It takes a few practice pipes before you get the right technique.

If you are looking for one more cookie to add to your tray or bring to a cookie swap, give these a try! They look really impressive and taste even better!

One Year Ago: Candy Cane Mallomars
Two Years Ago: Gingerbread Mallomen
Three Years Ago: Pinata Cookies
Four Years Ago: Peppermint Mallomars
Five Years Ago: Browned Butter Spritz Cookies

J@H - Brownie Donuts with Peanut Butter Glaze

I have been looking forward to making my own donuts all year. Yes, I realize that I could have made donuts at any time, but it's been a crazy year and I haven't made breakfast once this year. I really need to make myself some French Toast this weekend.

A few years ago, I made a classic fried donut. This time I decided to go with a healthier cooking option and baked them. Rather than going completely healthy, I packed these with chocolate and covered them in peanut butter.

These donuts are dense and chocolatey, I can't responsibly tell you to eat these for breakfast.  I would suggest that you should make these and have them for dessert under a big scoop of vanilla ice cream.

I think that I need to make another batch of donuts. Something that is a little lighter and more breakfast appropriate. Maybe something packed with oranges or bananas?

Who am I kidding? These are delicious and probably just as good for you as having Pop Tarts for breakfast! The peanut butter frosting is the perfect topping to these dense brownie donuts. Get yourself a whole bunch of chocolate and butter and make these donuts! Then bring them to work and make all your coworkers happy (and fat).

One Year Ago: Loaded Potato Soup
Two Years Ago: Halloween Mallomars
Three Years Ago: Butternut Squash Cake
Four Years Ago: Pumpkin Raisin Muffins
Five Years Ago: Pear Cake with Pine Nuts