Today is Rewind Day, where we bake a recipe that we missed along the way. For me, it was the Crumb-Topped Ricotta Coffee Cake.
This is a tasty cake with blueberries, but the crumb topping as an absolute bomb! I could just eat a bowl of the topping and be wonderfully happy. I will definitely be making and sharing this recipe again.
Today's feature recipe from Baking with Dorie, by Dorie Greenspan, is the Parfait-layered Vacherin. Think of multiple layers of crushed meringue cookies and a frozen filling, topped with a sprinkling of toasted almonds and a drizzle of sauce.
Because of our hot weather, I chose to use mint chocolate chip ice cream for my filling -- a classic vacherin. Instead of caramel sauce, I made Dorie's hot fudge sauce to complement the ice cream. It's a cool, creamy, and crunchy dessert, easy to assemble, and ready in the freezer at a moment's notice.
My meringues came from Trader Joe's, the ice cream from Straus Family Creamery.
Stop by the Tuesdays with Dorie website to what the other participants made.
Blueberry muffins are my favorite, so I'm always on the lookout for a good one. These muffins more than fit the bill, and they are especially tasty because they contain lemon! The addition of yogurt makes the muffin moist and tender as well. I chose to sprinkle the top with some coarse sanding sugar, and they ended up being the perfect bite.
It's a great way to celebrate National Blueberry Month, and it's just days away from National Blueberry Muffin Day on July 11!
Stop by the Tuesdays with Dorie website to see which recipe the other bakers made.
