Almond Crunch Rhubarb Kuchen {cake #dairyfree #recipe Rhabarberkuchen}

I love spring - well, guess I say that about every season - and I love rhubarb since tart and bitter are my flavors.  Yes,  I am a tart and bitter woman :)  Strawberries are of course a perfect company for rhubarb however I prefer rhubarb all by itself.  It takes me back to my childhood.  My grandparents had a - seemingly at the time - huge yard growing everything from Stachelberen {goose berries}, Johannisbeeren (red and black currents) to vegetables and Rhabarber {rhubarb}. When rhubarb was in season it was often rhubarb compote for dessert, Rhabarberkuchen is served in Cafe's and bakeries everywhere around.  Topped with meringue or with marzipan or glazed…so yes,  I love Rhabarberkuchen.

Rhubarb has finally arrived at our stores. We already had a rhubarb-strawberry compete with ice "cream" for dessert and finally the first Rhabarberkuchen of the year.  My usual go-to recipe is Rhubarb Meringue but sometimes there is just not enough time to make it….So instead it was this easy and quick  cake….which shall be named Almond Crunch Rhubarb Kuchen.  It comes together super easy, really delicious and you can always add a little more rhubarb than I did.

Almond Crunch Rhubarb Kuchen

• 1-1/4 C flour
• 1-1/2 tsp baking powder
• 1/3  C corn starch
• 1/2 C sugar
• 5 TB Earth Balance {or your favorite "butter} - softened cut into pieces
• 1/2 C plain almond milk {your favorite type of "milk"}
• 2  egg
• 1     tsp vanilla extract
• 3-4 C cleaned, chopped rhubarb cut into about 1/2" pieces

      For Almond Crunch topping

• 2/3 C ground almonds
• 1/2 C sugar
• 1/2 C flour
•    4 TB Earth Balance {or your favorite "butter"}

        ***Preheat oven to 360 F***

1. In a stand mixer gently combine flour, baking powder, corn starch, and sugar
2. Add "butter", "milk",  eggs and combine into a smooth batter.
3. Add vanilla until it is worked well into the batter
4. Mix rhubarb into the batter
5. Pour batter into a prepared springform
6. Combine ground almonds, sugar, flour, and "butter", until it becomes crumbly {I use my hands for this step) and it has the appearance of streusel.
7. Top the batter with the streusel
8. Bake for about 80 minutes or until a tooth pick comes out clean

Enjoy!

Rhubarb Meringue Cake {Rhabarberkuchen} for #SundaySupper

First off Happy Sunday to all of you.  Whether it is Easter or Passover you are celebrating the #SundaySupper team has you covered today with 40+ recipes.  Our gracious host today is Alaiyo from over at the Pescetarian Journal.

We celebrate Easter and it is one of the girls favorite holidays; just like it was mine growing up.  Of course as a kid, just like my girlies,  it was the chocolate and Easter Basket treats that I was after.  I remember looking for it every year in my Oma & Opa's back yard; it always took me a good long time to find the big woven wicker basket in the yard.  We keep with this tradition, and have the girlies search  - weather permitting - in the yard, or in the house.  

Now what is Easter without great food?! We generally serve ham, asparagus, fruit salad, potatoes and - my personal favorite - Rhabarberkuchen.  Rhubarb the delicious tart spring fruit {it really is a vegetable} = spring to me; it is oh so delicious.  It is perfectly paired with strawberries, or vanilla pudding but also on it's own in a delicious Kuchen. Please let me introduce you to my Rhubarb Meringue Cake a traditional German cake; rhubarb covered with crunchy, sweet meringue….

The pictures did not quite turn out as planned, but don't let that keep you away from this delicious treat…

Rhubarb Meringue Cake {Rhabarberkuchen}

- 1 stick of Earth Balance or other vegan butter
- 1-2/3 C  sugar {2/3 C for dough & 1 C for meringue}
- 3 eggs {2 of them carefully separated}
-  1/3 C corn starch
-  1 C flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon of lemon juice
-  2 lbs of rhubarb

*** Preheat oven to 350F ****

1. Clean the rhubarb by peeling it and cut it into app. 1/4"pieces
2. Separate 2 eggs carefully. Reserve the egg whites.

Make the dough
2. Add stick of Earth Balance, 2/3 C sugar, 1 whole egg, 2 egg yolks, cornstarch, baking powder
    and flour to a mixing bowl. Mix thoroughly until you have a firm dough.
3. Spread dough into baking form, and top with rhubarb
4. Bake for about 30 minutes, or longer until dough is just slightly golden

Make Meringe
5. In a clean mixing bowl beat egg whites with a pinch of salt until firm
6. slowly add lemon juice, and sugar
7. Carefully spread meringue over the top of the baked cake
8. Bake for another 20 - 30 minutes, depending on your oven this could be longer or shorter until
    meringue turns just ever so slightly golden

Enjoy!!!

Now check out what the rest of the #SundaySupper team brings to our virtual table.

Breakfast/Brunch

• Colomba Muffins from Manu's Menu
• Strawberry Amaretto Coffee Cake from Savvy Eats
• Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
• Spinach Bacon Breakfast Cups from Runner's Tales

Appetizers:

• Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
• Colorful Delicious Deviled Easter Eggs from Hot Momma's Kitchen Chaos
• Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
• Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

• Healthier Hot Cross Buns from A Kitchen Hoor's Adventures
• Whole Wheat Croissants from What Smells so Good?
• Hot Cross Pretzels from Jane's Adventures in Dinner
• Italian Easter Bread from Curious Cuisiniere
• Greek Easter Bread from Hip Foodie Mom
• Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
• Paska Bread from Seduction in the Kitchen

Sides and Salads:

• Aunt Ruthie Mashed Potatoes from Melanie Makes
• Vegetarian Cornbread Stuffing from Pescetarian Journal
• Mixed Greens with Hot Bacon Dressing from Cindy's Recipes and Writings
• Passover Kugel: Veggie-Style from Take A Bite Out of Boca
• Syrnyk--Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

• Pan Seared Lamb Chops from The Foodie Army Wife
• Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
• Italian Easter Torta from La Bella Vita Cucina

Desserts:

• Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
• Easter Basket Cupcakes from MealDiva
• Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
• Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
• Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
• Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
• Lemon Blueberry Basil Cupcakes from Brunch with Joy
• Banana Carrot Cake Bread from Peanut Butter and Peppers
• Individual Cakes with Peanut Butter Whipped Frosting from Momma's Meals
• Gluten Free Easter Cupcakes from Gluten Free Crumbley
• Lemon Coconut Bars from Magnolia Days
• Lemon Icebox "Pie" from girlichef
• Easter Basket Cupcakes from The Ninja Baker
• Carrot Cake Sandwich Cookies from Pies and Plots
• Carrot Bundt Cake with Cream Cheese Swirl from Alida's Kitchen
• Passover Chocolate Chip Cookie Bars from Food Lust People Love
• Strawberry Filled Crepes from Try Anything Once Culinary
• Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva

• Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Red Wine Cherry Chocolate Bars for #SundaySupper #HBturns50

Every party needs wine - at least that is what I think and my favorites are red wines that are rich,  jammy and dark ruby red in color. Welcome to today's #SundaySupper event Ways to Pair, Cook & Entertain with HeartyBurgundy  sponsored by Gallo Family Vineyards .  The perfect theme -  HeartyBurgundy  has everything I like in a wine; It is rich, with jammy notes, and  ruby red in color.  It pairs perfectly with rich flavorful foods and enhances any meal.   


In our house a party is not complete unless there is wine.  Wine belongs in the glasses of our guests and also in the food when cooking.  Tell me, what is a Bolognese Sauce, or Rouladen without wine?  Yes, the taste is just not the same without wine. HeartyBurgundy is the perfect wine to use in Bolognese Sauce, Rouladen etc. not only does it taste great but since it is available in a 1.5 liter bottle there is enough for the recipe plus you still plenty to enjoy with your guests.  Perfect, right?!  The limited HeartyBurgundy  anniversary edition 1.5L bottle will be available this February in most stores for about $9. Look for the Golden Anniversary Edition Hearty Burgundy at a retailer near you, usingGallo Family’s Where to Buy Tool.  Learn more about Hearty Burgundy and other great wines from Gallo Family Vineyards by following on  Facebook Page,  Twitter, Instagram, and YouTube.


A great dinner party needs delicious food, great wine and great dessert. What is a dinner party without dessert? This is why I bring dessert that is rich, flavorful, plus it is bursting with delicious flavor of HeartyBurgundy, cherries, and rich dark chocolate to our virtual #SundaySupper table.  It is based on  Rotweinkuchen {Red Wine Cake} that is super juicy, full of dark chocolate and just so good!!!  It is easy, however it takes at least a couple of days to make because in order for the cherries to absorb all the delicious Hearty Burgundy flavor they need to bathe in them for at least 24 hours… 


Red Wine Cherry Chocolate Bars

•       1 C dried unsweetened cherries

•       2 C  Hearty Burgundy*

•       3     whole cloves

•       1     vanilla bean pod {scrape out the vanilla and set aside**}

•       2 sticks Earth Balance or other butter/margarine of your choice at room temperature

•       1-1/4 C sugar

•       4 eggs

•       1-1/3 C grated hazelnuts

•       1-1/4 C flour

•       2-1/4 tsp baking powder

•       4 Tb ground cocoa

•       1 tsp cinnamom

•       1/4 ground cloves 

•       **vanilla 

•       3/4 C Hearty Burgundy - *reserved from soaking cherries see above

•       1/2 C chcoolate chips

•       1/2 C dried cherries

•       1/2 C powdered sugar

•       2-3 Tbs Hearty Burgundy - *reserved from soaking cherries see above

•        

Note: Prepare the cherries at the very least 24 hours before you want the dessert; mine soaked for 36 hrs before I used them

1. Place 1 C dried cherries in bowl
2. Add wine with cloves and vanilla bean pod to a pot and bring to a slow simmer; do not boil the wine and continue to simmer for about five minutes until the spices release their flavor into the wine.
3. Pour wine over the dried cherries.  Cover and let the cherries soak in the wine for at least 24 hours or until they have nicely plumped up.
4. When the cherries are ready; separate the fruit from wine+ and take out the spices. Reserve in two separate bowls.
5. ***Preheat oven to 355 F ***
6. In a kitchen machine cream butter together with sugar and when well combined
7. Add one egg at a time.  Beat the mixture for about 30 seconds before adding the next egg.  Repeat. Once all of the eggs are incorporated,
8. Add grated hazelnuts and continue mixing
9. In a separate bowl mix baking powered, cinnamon, ground cloves, vanilla, and ground cocoa into the flour
10. Add flour mixture to the dough then
11. Add 3/4 C of reserved wine (from the cherries) to the dough.  Mix until the dough comes together 
12. Prepare a 9-1/4 " X 13-1/4" baking pan. Pour dough into it and place reserved cherries on top of it. 
13. Bake for about 40 minutes or until a tooth pick comes out clean.
14. Remove from the oven and let it cool down.  When cool, prepare the frosting by combining powdered sugar with 2-3 Tbs of the reserved wine.  Drizzle the frosting over the baked Drunken Cherry Chocolate and top with additional dried cherries.  Let frosting dry and when dry cut into bars.

Note:  Enjoy the leftover wine from soaking the cherries with the dessert - there will however not be a lot left :)

Now take a look and see what the other contributors are brining today to our Hearty Burgundy Party

• Fruity Burgundy Sangria by Shockingly Delicious
• Beef Burgundy in Puff Pastry by Webicurean
• Beef Burgundy Pasta by That Skinny Chick Can Bake
• Burgundy Mushroom Sauce over Beef by The Dinner-Mom
• Classic Coq au Vin by Foxes Love Lemons
• Cornish Beef Pasty with Burgundy Gravy by Neighborfood
• Hearty Burgundy and Chocolate Chili by Peanut Butter and Peppers
• Hearty Burgundy Beef Stew by Yours And Mine Are Ours
• Majestic Burgundy Mushrooms & Cookie Cups with Burgundy Cream by NinjaBaking.com
• Mushroom Bolognese Kale Lasagna by Alida's Kitchen
• Oeufs en Meurette by Curious Cuisiniere
• Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife
• Red Wine Braised Short Ribs with Polenta by The Girl In The Little Red Kitchen
• Roasted Salmon with Burgundy-Balsamic Glaze by girlichef
• Sausage & Mushroom Ragu by The Messy Baker
• Sausages in Burgundy Sauce with Mushrooms by Soni's Food
• Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom
• Slow Cooker Hearty Burgundy Wine Pork Roast by Family Foodie
• Berry Burgundy Sorbet by Magnolia Days
• Red Wine Cherry Chocolate Bars by The Not So Cheesy Kitchen





Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Apfelkuchen {Apple Cake} #Dairyfree

What do you do when you need an after school snack and the pantry is almost empty?  That was me yesterday plus Alena had a friend come over after school so we really needed something tasty.

Usually it means that it is time for some chocolate chip cookies, but guess what?  We are also completely out of them, and since we did not go blueberry picking this summer there aren't any in our freezer :(  Time for a quick and easy Apfelkuchen...

This really is super easy, delicious and it also be great with pears, or a mix of pears with apples; I adapted this recipe

Apfelkuchen

• 1 stick Earth Balance or other vegan margarine
• 2/3 C Sugar
• 1 tsp Vanilla Extract
• 1-2 Tbs lemon juice
• 3 eggs
• 1-1/2 C plus 2 Tb Flour
• 2 tsp Baking Powder
• 2-4 Tbs Almond Milk or your favorite milk
• 2-3 large apples, or 5 small apples
• 1 tsp lemon juice
• Optional 1/4 raisins, or almond slivers, or both 

* Preheat oven to 325 F

1. Cream margarine with sugar,
2. Add one egg at a time, then
3. Add vanilla and lemon juice,
4. Next combine flour with baking powder,
5. While continue to mix slowly add the flour,
6. Add "milk" {you may have to add more or less depending on how heavy your dough is}
7. Prepare a springform and pour the dough into the form {I do not grease mine before using - but feel free to grease your pan}
8. Peel and core apples.  Cut into quarters, push a knife carefully into the backside of each quarter to slightly cut into it.  Toss apples lightly in lemon juice (you may need a little more than 1 teaspoon)
9. Gently press the apples into the dough {the backside should be up}
10. Sprinkle optional raisins/almond slivers over the cake and bake immediately for about 35 - 40 minutes.  The cake is done when a toothpick comes out clean.

This cake would be lovely with some whipped "cream", or vanilla ice "cream".  Enjoy!

Peach Kuchen {#Dairyfree} for Labor Day #SundaySupper Party

Labor Day is here - the last hooray of summer; next week the girls will go back to school and I will start my regular work schedule again.  Back to reality and the lazy days of the 2013 summer will become a treasured memory :)

There are many things to celebrate these last days of summer; just take a look at all the produce that is now in season.  Tomatoes, Peaches, Nectarines...are at their peak, so juicy, sweet, and delicious. Apples will be following soon, then my next favorite season fall, the promise of visits to the pumpkin patch.

Today it is the #SundaySupper Labor Day party and thank you so much to Foodie Stuntman for hosting. It is Peach Kuchen from The Not So Cheesy Kitchen today; it certainly is not a pie, nor a cake, nor a "torte", so Kuchen seemed to be the most suitable title for this easy dessert.  It celebrates the end of summer with plenty of ripe, juicy peaches.

Peach Kuchen 

• 1 box vanilla pudding prepared according to directions with your choice of dairy free "milk" 
• 3 eggs
• 4 Tbl. hot water {not boiling}
• 3/4 C sugar
• 1 tsp. vanilla extract
• 3/4 C flour
• 3/4 C corn starch
• 3 tsp. baking powder
• 3-4 large peaches
• Optional handful of berries 
• 1 package of Clear Glaze {prepare with sugar & water according to directions}

1. Prepare Vanilla Pudding according to directions.  Set aside until ready to use; you will need about 1/2 of the prepared pudding for the cake
2. ***Preheat oven to 400 F*** Prepare a Cake Springform Pan by lining it with parchment paper
3. Mix eggs, with water and beat for about 1 minute,
4. Add sugar, as well as vanilla.  Beat for about another 2 minutes,
5. Mix flour with corn starch and baking powder; once thoroughly mixed gently add it to the dough
6. Transfer the dough into the prepared pan and bake immediately for about 30 minutes
7. When dough is golden and baked all the way through remove from the oven and let it cool down
8. Leave cake in the pan; run a knife around the outer edges of the pan to loosen the cake. Either lay a cake ring around the cake, or leave it in the springform pan.
9. Gently remove to top baked layer from the cake to get a straight surface then spread about 1/2 of the cold vanilla pudding {be sure that it is firm} over the cake; 
10. Slice the peaches and place the peach slices on top of the vanilla pudding layer; add on top of the peaches {if using}
11. Prepare the Clear Glaze according to directions {I used sugar and water} and spread it over the peaches on the cake. The Kuchen is ready for serving once the glaze has firmed up.

Serve with either Vanilla ice "cream", whipped "cream, or just as is :) 

Now check out what all the other #SundaySupper contributors bring to the Labor Day Party today...

Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D's Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama's Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue's Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita's Cocina
• Beer Brined BBQ Chicken from Jane's Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy's Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni's Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin' Mimi
• S'mores Brownies from Alida's Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share Labor Day recipes as well as ideas throughout the day. The chat starts at 7:00 pm EST it is easy to join in, just  follow the #SundaySupper hashtag.

Be sure to join #SundaySupper Pinterest board for many fabulous recipes and ideas. Are you interested to  join the Sunday Supper Movement? It’s easy just click  → Sunday Supper Movement.

#Dairyfree {Ariel} Ice "Cream" Cake for #SundaySupper

Are you ready for another fantastic #SundaySupper? I certainly am - and who could not with a theme as decadent as today's. Cheese, Cake, and Cheesecake amazing, right? Today's event is hosted by Angie a.k.a. as Big Bears Wife - be sure to stop by her fantastic Blog BigBearsWife and say "hello" to her :)

I was originally going to sit out this event; but then - thank's to a suggestion from one of my #SundaySupper friends - changed my mind because it was after all Mia Rosies' Birthday not too long ago....She celebrated her Birthday at the Oaks Park Roller Rink {an old Roller Rink with Wurlitzer and all} with some of her girl friends.  There is our big girl -> 


Now, I know, I know you want to hear about the cake...okay first a little more background.  When we are out shopping, the girls always admire all the different cakes available at the bakery of the grocery stores.  You what I mean, right? Ariel, Cinderalla, Tinkerbell...I totally understand the kids, they look beautiful and certainly also taste fine. However, I always have to tell my girls that the cakes are not "safe" - some maybe available in a "gluten free" version, but certainly not "dairy free".  So, I always get a big sad face and then we move on; truth be said that it also makes me a little sad but this year I decided to make for Mia Rosie her very own beautiful Ariel themed cake.  If you know me, you know that I am not a very crafty person...and I was a little nervous.

I started the adventure by visiting the Decorette Shop to get advice, and the decorating supplies {I am lucky - as the store is right around the corner from our house :)}...I got some clear piping gel, a jar of sky blue dye, sanding sugar, an Ariel, sea shells {edible}, crabs {edible}, and starfish...

Here is the result, I present to you the Ariel Ice "Cream" Cake....

I have one picture after it was cut - not a very good picture at all, but it gives you an idea what it looks like...

Are you ready to hear how I made it - and especially what flavors they are? Wait no longer...it was Vanilla - Raspberry and just delicious :) - I made the cake over a period of 48 hours, just to give me enough time with the decoration, so if you are looking for a quick ice "cream" cake this is not it....

#Dairyfree {Ariel} Ice "Cream" Cake

• 1 box yellow cake mix - prepared according to instructions {of course minus the dairy}; swap either oil or Earth Balance for the "butter", and use your favorite milk substitute {I used Pacific brand Oat Milk which is our new favorite}
• 2 half pints of Sorbet (app. 500 ml each) - I used Raspberry from Trader Joe's
• 1 pint of Vanilla Soy, Rice, Almond, Hemp, or Coconut ice "cream" (app. 1 l) - I used Vanilla Soy from Trader Joe's
• Clear Piping Gel
• Blue food coloring (for the ocean)
• Plastic food grade Ariel
• Sanding Sugar 
• Edible dolphin, sea shells, fish, crabs, star fish, etc.

1. Remove one 1/2 pint of Sorbet from the freezer 
2. Bake the cake in a round springform cake pan, cool thoroughly
3. When the 1/2 pint of sorbet is soft,  smooth it over the cooled cake. Cover with aluminium foil and put the entire cake in the freezer.
4. When the first layer is firm enough {be sure that it is frozen} smooth softened half of the Vanilla ice "cream" over the sorbet. {I took the ice "cream" out about an hour before using} Smooth it carefully over the sorbet layer. Cover with foil and return to the freezer
5. When ice "cream" is firm repeat step 3, and 4.
6. When the last layer is firm remove the "ring" from the cake pan. Then, mix the piping gel with the blue food color.  Smooth the mixture onto the cake to resemble the Ocean; pour Sanding Sugar onto the rest of the cake to resemble the beach.  Carefully place a couple of dolphins into the ocean {next to where Ariel will be}, and place the sea shells onto the sand. Cover and return to freezer.
7. After an hour or so put piping gel onto the back of the starfish, and crabs. Place them on the sides of the cake...

P.S.:  It sounds a lot harder than it actually turned out to be.  Really, trust me - remember I am not crafty

         at all....

Are you ready to see what everyone else is bringing to the event today...it is amazing....

Cheese --

• Garlic and Goat by Supper for a Steal
• Quick and Easy Homemade Cottage Cheese by The Meltaways
• Homemade Velveeta Cheese by Juanitas Cocina
• Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
• Irish Cheese Soufflés by girlichef
• Paneer Tikka Masala by Kimchi Mom
• Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
• Ricotta Croquettes by Basic N Delicious
• Cheeseburger Soup by Dinners Dishes and Desserts
• Cherry Blossom Crescents by The Ninja Baker
• Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue's Nutrition Buzz
• Sourdough Cheese Crackers by Curious Cuisiniere
• Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
• Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
• Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
• Baked Mozzarella Sticks by Mama's Blissful Bites
• Paneer Indian Cottage Cheese Pancake by Masala Herb
• Crepes with Strawberry Mascarpone Cream Filling by Soni's Food
• Roasted Pears with Pecorino by Happy Baking Days
• Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
• Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes --

• Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
• Sour Cream Chocolate Chip Cake by Gourmet Drizzles
• Dairyfree Ice Cream Cake by Galactosemia in PDX
• KitKat Chocolate Cake by The Urban Mrs.
• Old Fashioned Caramel Cake by There and Back Again
• Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
• Flourless Chocolate Bean Cake by Vintage Kitchen
• Dense Chocolate Cherry Cake by What Smells So Good?
• Tequila Lime Cupcakes by Mama Mommy Mom
• Almond Polenta Cake by Shockingly Delicious
• Salmon Cakes by Family Foodie
• Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

& Cheesecakes

• Kit Kat Cheesecake Brownies by Chocolate Moosey
• Reese's Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
• Nutella Cheesecake Brownies by The Foodie Army Wife
• Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
• Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
• Chocolate Covered Cherry Cheesecake by Magnolia Days
• Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
• Mocha Cheesecake by The Lovely Pantry
• Lime Cheesecake Bites by Peanut Butter and Peppers
• No-Bake Banana Sundae Cheesecake by The Messy Baker
• Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
• Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
• Cheesecake au Baileys by Baker Street
• Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
• Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
• Chocolate Cheesecake Bites by Mom, What's For Dinner?

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