Caramelized Telera Bread Ice Cream Sandwiches

Happy New Year, you guys! I took a couple of weeks off to decompress from the holidays and all that jazz, but I’m BACK. For this post I’ve teamed up with La Brea Bakery to bring you two really great things.

La Bakery Bakery Super Bowl Giveaway

1. A GIVEAWAY! Now is your chance to win two tickets to the Super Bowl, including hotel and airfare! That’s pretty amazing right? All you have to do is enter here and take a little interactive quiz. If you’re lucky you’ll be sitting in the stadium screaming your head off over goals and touchdowns, or whatever they’re called, before you know it!

2. I may not know a lot about football, but I do know about food. La Brea Bakery’s Telera Roll Sliders are perfect for Super Bowl Sunday. I grew up eating telera, it’s a Mexican bread that is similar to French bread. It’s soft and airy and can be used for any kind of sandwhich. EVEN ICE CREAM SANDWICHES!Caramelized Telera Bread Ice Cream SandwichesI’m not always in the mood for ice cream sandwiches that are made with cookies. They’re just a little too much for me. I know. I’m weird. I do, however, enjoy an ice cream sandwich made on bread. Telera bread happens to be perfect for this. It has a nice crust but is still soft and easy to eat.

I like to do a little sugar brulee on the bread before filling it with ice cream. To do this, you put a thin later of room temperature butter on the bread, and sprinkle sugar over it.Caramelized Telera Bread Ice Cream SlidersCaramelized Telera Bread Ice Cream Sliders

Then place the bread under your broiler so it bubbles up and caramelizes. Just like you’d see on creme brulee.Caramelized Telera Bread Ice Cream Sliders

Let the bread cool and then fill it with ice cream. Delicious! Caramelized Telera Bread Ice Cream SandwichesYou should definitely try serving these at your Super Bowl party.

 

Don’t forget to buy your talera sliders and enter the sweepstakes! Good luck!

 

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Mashed Potatoes Two Ways: Goat Cheese Mash and Sweet Potato Mash

Mashed potatoes are one of the most quintessential holiday side dishes and everyone seems to have their own favorite recipe and technique for them. I pretty much like mashed potatoes any way you give them to me, but these two recipes happen to be my favorite.

Mashed potatoes two ways! Thanksgiving recipes from MelodramaHosting a dinner can be stressful, especially when everyone these days has different dietary restrictions. Hopefully this helps you out!

The first is a yukon gold and goat cheese mash that is full of amazingly creamy and full of flavor. The second is a delicious sweet potato mash that is on the healthier side, suitable for vegans, and equally as delicious.

Goat Cheese Mashed Potatoes

2 lbs Yukon Gold potatoes
1 cup of milk
1/2 stick of butter
2 oz goat cheese (room temperature)
1 tsp of salt (plus more to taste)
Fresh thyme (optional)

Peel and boil potatoes until fork tender, about 10 to 15 minutes. In a small sauce pan heat butter, milk, and salt over medium heat. Run potatoes through a potato ricer. Add goat cheese. Slowly add the milk/butter mixture (you may not need to use all of it) and whisk until you reach a creamy fluffy texture. Season to taste with more salt if needed. Garnish with a sprinkle of fresh thyme leaves.

Sweet Potato Mash with Pecans

3 large sweet potatoes
1 tablespoon olive oil
Pinch of cayenne pepper
Salt to taste
1/4 cup pecans
1 tbs brown sugar

Lightly toast pecans in a pan and place into a small bowl. Roughly chop pecans and toss with brown sugar. Set aside. Peel and boil sweet potatoes until fork tender. Use a potato masher to smash potatoes. Add olive oil, cayenne pepper, and salt and mix together. Top with pecan mixture.

Mashed potatoes two ways! Recipes from Melodrama

You can keep these warm over a double boiler until you’re ready to serve. They also reheat over a double boiler quite nicely. Enjoy!

 

 

Hard Apple Cider Drop Donut Recipe

It’s that time of year when everyone is going bonkers over apple cider donuts and I’m no exception. In fact I’ve been known to drive 2 hours away just for a delicious bag of mini donuts from my favorite orchard. I decided it would be a good idea to make my own apple cider donuts, but if you’ve been following along here for awhile you’ve probably noticed that I like to add booze into any dessert recipe possible. That’s why I made HARD cider in my donuts.

Hard Apple Cider Donut RecipeI used my champagne drop donut recipe, but replaced the champagne with hard apple cider. Mmmmm cakey, tasty, fried golden nuggets of fried dough.

Hard Apple Cider Drop Donut Recipe

Ingredients

1 egg
1 teaspoon vanilla
1 cup hard apple cider
1 cup sugar
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoons fresh ground nutmeg

Directions

Heat oil to 375 degrees. Beat together the eggs, vanilla, sugar. Add hard apple cider. Sift the dry ingredients into the egg mixture. Mix with a wooden spoon until just combined. Do not over mix. Use a small ice cream scoop or tablespoon to drop mixture into hot frying oil, and fry until golden brown, about 3 minutes.

Glaze:
2 cups powdered sugar
1/2 cup hard apple cider

In a small bowl whisk together the powdered sugar and apple cider until smooth, adding the apple cider slowly, until the glaze is about the consistency of heavy cream.

While they’re still warm, dip the donuts into the glaze and then place on a cooling rack. Let cool and then serve.

Hard Apple Cider Donut Recipe

 

Autumnal Brown Butter Butternut Squash Loaf Recipe

You guys, today is my wedding anniversary and I woke up to the most delectable baked treat from my hobby baker husband. I’m a big fan of pumpkin loaf and bread, but honestly this is the best squash variety of loaf I’ve ever had. Any loaf for that matter. He’d been playing around with the idea for this recipe for awhile and I think he nailed it. It’s perfectly dense and moist with a nice crust and the right amount of sweetness. So naturally I will share it with you and take all of the credit.

But without further ado here’s the recipe.

Brown Butter Butternut Squash Loaf (No I didn’t stutter)

Butternut Squash Brown Butter Loaf Recipe

Ingredients
2 cups flour
2 cups sugar
3 eggs
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1 medium sized butternut squash, oven roasted, peeled (should yield about 2 cups)
2 sticks of butter, plus more for greasing pan

Directions
Heat oven to 350 degrees. Grease a 9″ x 5″ loaf pan.

In a large bowl combine the flour, sugar, salt, baking powder, baking soda, and spices.

In a different bowl beat the eggs with the butternut squash. Add the wet ingredients to the dry and mix until combined.

In a small sauce pan, brown the butter and stir it into the mixture until thoroughly combined.

Pour the batter into the greased pan and bake for 70 to 80 minutes and cake tester comes out clean. Allow to cool for 20-30 minutes before removing from pan.

Brown Butter Butternut Squash Loaf Recipe

Enjoy!

Devil’s Booze Cake Recipe

If you’re in the mood for something super rich, chocolate-y, and boozy for your Halloween shindig, I’ve got the perfect cake for you. It’s a chocolate cake soaked in coffee flavored vodka, with gooey dulce de leche in between the layers and on top, and finished with black sea salt. It basically tastes like a boozy candy bar. In the words of Ina Garten, “How bad could that be?”. It’s perfect for Halloween! Or for when you’re generally feeling dark and want to eat your feelings, have PMS, etc. This cake has no limits, but it really is most perfect for Halloween.

Let’s bake.
Devil's Booze Cake Recipe via Melodrama
This recipe was adapted from Beatty’s Chocolate Cake

Butter, for greasing the pans
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
2 cans sweetened condensed milk
1 cup coffee or espresso flavored vodka
Black Hawaiian Sea Salt for finishing

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and dust the pans with cocoa powder. (I like to flour chocolate cake pans with cocoa powder. I think this gives it a nicer finish.)

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Meanwhile, make your dulce de leche. Place two cans of sweetened condensed milk to a pot of simmering water. Make sure the cans are completely submerged in water or they will explode. Simmer for 3-4 hours. Remove from water and let cool to the touch. Be cautious of opening cans. If they are still too hot they may splatter.

Once cakes are cooled, use a tooth pick to poke small holes around the layer. Brush the coffee flavored vodka onto each layer (about 1/2 cup each layer). Let the cake soak up the vodka.

Place 1 cake layer, flat side up, on a flat plate or cake pedestal. Pour a good amount of dulce de leche on and spread around. Place the second layer on top, rounded side up, and pour remaining dulce de leche on top and let it run down the sides.

Devil's Booze Cake Recipe via Melodrama

Top with a sprinkle of black sea salt. SO. GOOD.

Devil's Booze Cake Recipe via Melodrama

Tangerine Olive Oil Cake Recipe

Now that summer is over it’s time to start the glorious task of baking with autumn and winter fruits. Sure, pumpkin and cranberry are popular seasonal favorites, like the king and queen of the holiday season prom, but what about our old friend the tangerine? If you’re craving something other than pumpkin pies and cranberry bars, I’ve got a citrusy treat for you.
Tangerine Olive Oil Cake Recipe via Melodrama
Tangerine Olive Oil Cake.

Tangerine Olive Oil Cake Recipe via Melodrama
This aromatic olive oil cake has a nice crisp crust with an ultra-rich spongey middle, and just enough tangerine flavor. It’s perfect to eat with tea or coffee for breakfast or with ice cream for dessert. Try a drizzle of orange blossom honey on for a special treat. It’s so easy to make, you’ll find it hard to resist whipping one up whenever you get the chance.

This recipe was adapted from Maialino Restaurant’s olive oil cake recipe.

For a 9 inch round (2 inch deep) cake pan you’ll need:

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups tangerine olive oil (I like Pasolivo)
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated tangerine zest
1/2 cup tangerine juice

Pre-heat the oven to 350°. Oil and line bottom of pan with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder together. In separate bowl, whisk the olive oil, milk, eggs, tangerine zest and juice. Add the dry ingredients to the wet; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake pan to a rack and let cool for 30 minutes. Run a knife along the edges and remove cake from pan and let continue to cool.

Enjoy!

Tangerine Olive Oil Cake Recipe via Melodrama

3 Boozy Low-Calorie Zevia® Granita Cocktail Recipes

As you’ve probably guessed by looking at my gallery of recipes, we cook and bake a lot at Casa Melo. And because of that sometimes my pants don’t fit. We’ve been having a lot of fun in the “test kitchen” lately, so it’s about that time of the year where I take a little break from sugar. One of the hardest things for me to give up is fizzy drinks and cocktails, but now I figured out a way so I don’t have to.

I’ve partnered with Zevia® to bring you 3 low calorie and delicious granita cocktails made with their new colorless, non-GMO, naturally sweetened sodas. They’re basically snow cone cocktails!

Making a granita is easy, but you need to be prepared to walk back and forth to the freezer every 20 minutes for a couple of hours.

First you need a flat-bottomed dish, like a Pyrex baking pan. Empty your Zevia soda flavor of choice into the pan and let freeze for 20 minutes. Then stir with a fork, scraping down the sides and bottom of the pan. Repeat this every 20 minutes until you have a snow-like consistency.

Zevia Granita Cocktails via Melodrama

Once that is done, you can assemble your cocktail. Start with combining your ingredients in a glass and then pile in the icy granita. Once the granita hits the alcohol, it’ll start to melt creating a slushy beverage much like an adult Slurpee. Basically what my dreams are made of.

Zevia Granita Cocktails via Melodrama

Here are my 3 favorite tried and true Zevia Granita Cocktail recipes.

Zevia Granita Cocktails via MelodramaLemon Lime Twist Zevia with Tequila
Prepared Lemon Lime Twist Zevia granita (2 cans)
1 1/2 oz shot of silver tequila
Juice of half of a lime
Lime to garnish

Mix tequila and lime juice in an 8 oz glass. Then fill glass with prepared Zevia granita. Garnish with lime wedge. Serve with a spoon and straw.

Ginger Root Beer Zevia and Whiskey
Prepared Ginger Root Beer Zevia granita (2 cans)
1 1/2 oz whiskey
2 dashes Angostura bitters

Mix whiskey and bitters into an 8 oz cocktail glass. Then fill with prepared Ginger Root Beer granita. Garnish with a maraschino cherry. Serve with a spoon and straw.

Strawberry Zevia and Aperol
Prepared Strawberry Zevia granita (2 cans)
1 oz Aperol
3 dashes Angostura bitters
Juice of half a lime

Mix Aperol, bitters, and lime into a glass. Then fill glass with prepared Strawberry Zevia granita. Garnish with a wedge of lime and a cherry.

Zevia Granita Cocktails via Melodrama

That’s it. Easy peasy. Now go make some granitas with your favorite Zevia flavors and mix them with your favorite booze to see what flavor combos you can come up with.

Oh! And make sure you’re following @melodramablog and @ZeviaLife on Instagram for your chance to win $500.

This post was sponsored and made possible by Zevia®.