Wednesday, March 25, 2015

Sassy Sweets: Baked Alaska

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Last week was my birthday.  My twenty-ninth birthday.  29!  It's hard to believe that's really my age.  When I graduated college at 22, I made a list for myself of the things I wanted to accomplish by the time I'm 30.  Every year that I inch closer to that magical number, I can't help but think about how little I have accomplished that my bright-eyed young self thought I would.

It's not like I'm doing bad, mind you.  I was promoted at work, leading my group officially as the Vice President (veep the group likes to call me).  I'm so happy with John and our life.  I find time to cook and bake and enjoy the kitchen like I love.  And I still get to read lots and lots of books a year!

So when you stop and think about it, I'm living a pretty great life.  And it was with that in mind that I wanted to make something special for my birthday.  The reason I live a great life is because of the people in it - John and my family - and I wanted to treat them for my birthday, too!  Baked Alaska brings me back to our last night's dessert on our wonderful trip to Alaska (check it out here and here).  It was a nice way to reminisce and remember that although I might not be 100% where I thought I'd be, the place I'm at is a really great one.
Baked Alaska (crust recipe from life made simple bakes)
Serves:  12 (12 minis)
Flourless Brownie Crust:
6 tablespoons unsalted butter
3/4 cups sugar
8 ounces dark chocolate chips
2 eggs
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
3 tablespoons corn starch

Ice Cream:
Ice Cream of your choice

Meringue:
3 egg whites, room temperature
3/4 cup sugar

Flourless Brownie Crust:  Preheat the oven to 350 degrees F.  Line a 9x13 pan with tin foil and set aside.  Meanwhile, in a large saucepan, melt the butter.  Whisk in sugar.  Lower the heat to low and melt the chocolate chips into the mixture.  Remove from heat.  Stir in the eggs and vanilla.  Sift in the unsweetened cocoa powder and corn starch.  Mix until fully combined.  Pour into the 9x13 pan leveling the mixture.  Bake for 15-17 minutes, until brownies are cooked through and a toothpick comes out clean.  When the crust cools, use a large cup and cut out 12 brownie circles.

Ice Cream:  On each brownie circle, scoop one scoop of ice cream.  Place them onto a cookie sheet and freeze at least 2 hours, or overnight.

Meringue:  In a clean bowl, beat egg whites until foamy.  Add sugar and beat 3-4 minutes until stiff peaks form.  Remove ice cream domes from the freezer and top with meringue.  Freeze additional 2 hours or overnight.

Serve:  Preheat the oven to 500 degrees.  Bake for 8 minutes, watching closely and turning often so meringues do not burn.  Alternatively, use a kitchen torch to bake the meringues prior to serving.




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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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