Goat-cheese-raspberry-fudge-cicles

So yesterday, EWeage and I were sitting in our dinning room discussing the weekly grocery list when she says, "We need to use up that goat cheese in the fridge." 

Apparently that is all you need to say around this house to get yourself an amazing dessert. 

Exhibit A:

There was a bit more to the story than that. It mostly involved the two of us yelling a conglomeration of: GOAT CHEESE ICE CREAM!! WITH RASPBERRIES!! AND CHOCOLATE!! IN THE NEW POPSICLE Mold!! And that is how this delightful dessert was born. 

Now, for most people, dessert isn't the first place their mind goes when goat cheese is mentioned. But, two years ago for Christmas, our family went to Chicago. We tried to disguise the trip by planning other activities, but the entire reason we went was to enjoy dinner at Rick Bayless' restaurant, Topolobampo. Every part of the meal was wonderful, but JWeage and I picked out the best dessert: Goat Cheese Ice Cream with Dark Chocolate Sauce. It was to die for. We're more than willing to give Chef Bayless "inspired by"credit on this creation!

I have to confess, we were not patient when it came to waiting to eat these. We ended up scooping out less than frozen popsicles into bowls so we could eat some before we went to bed last night. 

Yes, they were that good. And just as good completely frozen for desert this evening.

Goat-cheese-raspberry-fudge-cicles: (Inspired by Rick Bayless)

5 ounces goat cheese

2 ounces cream cheese

1 tablespoon sugar

1/4 cup whole milk

1/4 cup fresh raspberries

Sanders hot fudge

Blend together all the ingredients except the fudge. (I have a mini food-processor that worked perfectly). Heat the hot fudge in the microwave until it can be easily spooned.

Spoon layers of the goat cheese mixture followed by the fudge into popsicle molds. 

Freeze.

Eat.

Hide leftovers from your sister in the back of your tiny freezer. Oh wait... You didn't hear that from me. 

American Flag Cake

Better late than never, right?  Life has been a little crazy around here since starting residency.  I just might have to start baking seasonal treats a month in advance, so I can share on here in time for you to make them!!

This cake looks like a traditional white layer cake... until the first cut is made.  Then its true colors show!  An American flag (without stars, still brainstorming that one) on the inside.

American Flag Cake
(makes 1 cake with lots of leftovers for cake truffles or a smaller, backward flag)

Cake
2 white cake mixes
blue and red food coloring

You'll need 2 red, 1 blue, and 1 white 8" round cakes.
Bake as directed and cool on wire racks.

Frosting
1 1/2 cups milk
6 tablespoons flour
3/4 cup room temperature butter
3/4 cup shortening
1 1/2 cup granulated sugar
1 1/2 teaspoon vanilla

Heat milk and flour over medium high heat.
Stir constantly until a thick paste forms.
Transfer to bowl.  Set aside and let cool.
Beat butter, shortening, and sugar.
Add cool flour mixture.
Mix a bit.
Add vanilla.
Beat until you can no longer feel the sugar granules on your tongue.

To assemble:
Slice white and both red cakes in half.
Use a 4" bowl to cut a circle out of the center of the blue cake.
Using the same bowl as a guide, cut out the middle of one half layer of both red and white.
On your serving plate, layer red, white, and red cakes with a thin layer of frosting in between.
Carefully, transfer the outside ring of blue cake to the top.
Inside the blue cake, layer the small circles of white and red cake with frosting between.
Cover the whole cake with a really good crumb coat of frosting, then generously frost.