Cappuccino Popsicles

Cappuccino Popsicles @runwaychef This post started out as something entirely different, something having to do with iced coffee (and lots of it). But then I took too many pictures of these cappuccino popsicles and realized that they were just too darn pretty to get anything but their own post. That and the fact that anytime a dessert can double as breakfast it obviously needs to be showcased. After all, it’s not often that you can have dessert for your morning meal (at least without anyone judging you). When it comes to these popsicles, though, you most certainly can have one for breakfast. In fact, have two or three while you’re at it. Live a little. It’s Friday and you deserve a treat for getting through the week. Besides, doesn’t ‘morning popsicle’ sound so much better than ‘morning coffee’?!

Cappuccino Popsicles @runwaychef Cappuccino Popsicles @runwaychef Cappuccino Popsicles @runwaychef

Cappuccino Popsicles (w/Vegan, Dairy-Free Option)
A cold and refreshing twist on your morning cup of coffee
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Ingredients
  1. Coffee or espresso that has been brewed and cooled (I like to use cold brew coffee concentrate)
  2. Heavy Cream, half-and-half, milk, or, for a Vegan & Dairy-free option almond milk or coconut milk
  3. Sugar (optional)
  4. Vanilla (optional)
Instructions
  1. I feel almost silly writing out this recipe because it's so easy I don't even know if it can count as a recipe. To start make your first coffee layer. In the bottom of a popsicle mold or dixie cups, pour a small layer of coffee. Place in the freezer for about 30 minutes.
  2. While the first layer is freezing, prep your cream layer. This is where the recipe becomes really flexible and can truly be adjusted to your needs and taste preferences. If you're vegan and health conscious, use the almond or coconut milk. The coconut milk will produce a more creamy texture while the almond milk will produce popsicles with a more ice-y texture. For the popsicles pictured, I used a mixture of 1 part 2% milk to 1 part heavy cream. To this mixture feel free to add sugar and vanilla, again based on your taste preferences. I prefer very little additional flavor so I added about 1 teaspoon of vanilla and about 1 tablespoon of sugar for 2 cups of cream/milk mixture.
  3. After the first layer has been freezing for 30 minutes, add on a thin cream layer and place the popsicles back in the freezer for 30 minutes. At this time you will want to gently place popsicle sticks in the center of each popsicle if you are using dixie cups.
  4. Continue alternately adding layers of coffee and cream, making sure to freeze in between each one for at least 30 minutes.
  5. When you're ready to eat a popsicle simply run it under hot water for a few seconds to loosen from the mold or to help you more easily peel off the dixie cup.
Notes
  1. If you are using dixie cups, I find it is easier to line them up in glass baking dish. It makes taking them in and out of the freezer much more seamless.
Runway Chef http://www.runwaychef.com/

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Great Yellow Cake with Chocolate Frosting

Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef I’m pretty positive there is no better pairing in the world than wine and chocolate. Except for maybe wine, chocolate AND cake. I mean my head can’t even wrap itself around that combination (#isthisreallife). And then there’s this cake…..are you ready for your mind to be blown? Because it will be. Because this cake is made with wine and chocolate. Like as in wine, chocolate and cake all together in one delicious masterpiece. Game. Over.  Basically, way back, when I was a wee little thing, my Mom would make this yellow cake on a frequent basis. While I wish I could say I was a smart little tyke whose flavor palette begged for me to sneak some of the wine, I was only after the chocolate frosting. Wine cake? Forget about it! Ever since Luci posted her wine cake, though, I haven’t been able to get my Mom’s favorite cake out of my mind and I knew I was long overdue for a Great Yellow Cake fix (also, I came to my senses and realized “What idiot doesn’t like wine and cake together?! Or just plain wine for that matter?!”). Now, the only difference between me making this cake and my Mom making this cake, is that I’m sneaking samples of both frosting AND wine!

Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef Great Yellow Cake made with wine & covered with Chocolate Frosting @runwaychef

Great Yellow Cake with Chocolate Frosting
A moist yellow cake made with white wine and frosted in rich chocolate frosting
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Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
For the cake
  1. 1 1/2 cups sugar
  2. 4 eggs
  3. 1 cup vegetable oil
  4. 1 cup dry white wine
  5. 2 1/2 cups all-purpose flour
  6. 1/2 teaspoon salt
  7. 2 1/4 teaspoons baking powder
  8. 1 teaspoon vanilla
For the frosting
  1. 1 1/2 cups semisweet chocolate chips
  2. 8 tablespoons butter, unsalted (1 stick)
  3. 2/3 cup milk
  4. 1 teaspoon vanilla extract
  5. 1 cup confectioners sugar
Instructions
  1. To make the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans and set aside.
  2. In the bowl of a stand mixer, add the sugar and eggs and beat on medium speed for 30 minutes. Next, add in the oil and wine and beat for another 30 seconds. Add the dry ingredients and vanilla, and beat until mixed, about 1 minute.
  3. Divide the batter between the two pans. Place the pans on the middle rack of the oven and bake for 20-30 minutes, or until the cake starts to pull away from the sides of the pan and a knife inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then turn them onto cooling racks and let them cool for at least 2 hours before frosting.
  4. To make the frosting: Combine chocolate and butter in small saucepan and melt over low heat, stirring constantly.
  5. Remove the pan from the heat then stir in the milk and vanilla and transfer mixture to a mixing bowl.
  6. Add the sugar gradually, beating the mixture on medium speed until it's smooth (it will be runny).
  7. Refrigerate the mixture for 1 hour, beating it every 15 minutes (the icing will stiffen). If you won't be around to beat it every 15 minutes, simply refrigerate it, then when you're ready to beat the mixture, remove the bowl from the fridge, let it sit out for 15 minutes and then beat the mixture.
  8. To assemble the cake: After the cake has cooled, place the first layer on a cake stand or serving plate. Spread on about 1/3 of the frosting. Place the second cake on top and cover with the remaining frosting.
  9. To store the cake: Cover with plastic wrap. The cake will keep well for 2 days out of the fridge and 5 days in the fridge.
Runway Chef http://www.runwaychef.com/
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Dress & Dine – Outdoor Pizza & Movie Night

Dress & Dine - Outdoor Pizza & Movie Night || Runway Chef My favorite nights are always the ones that happen to include pizza and movies. I mean, what could possibly be better than lounging in comfy clothes, stuffing your face and zoning out to a movie? Obviously, pretty much nothing. Unless of course you take said movie night and move it outdoors. Warm summer nights? Grilled pizza? Backyard lounging? Yes, yes, and yes! Read on for all my tips on hosting an outdoor pizza and movie night in this month’s Dress & Dine, and, in the comments, I would love to know what your favorite pizza toppings are as well as your favorite movie! 

what to wear to a pizza party Dress// I don’t know about you but when I think pizza and a movie, I think comfy, comfy, comfy. If I’m staying in, you better believe I’ll be in sweats and an over-size tee with my hair in the messiest of buns. If I’m going out the sweats get replaced by leggings, and if I’m going with someone other than my husband the leggings get replaced by boyfriend jeans (sometimes). Regardless of the bottom half, the bun and oversized tee remain constants. For this outdoor pizza extravaganza, I updated the jeans and tee look to something more appropriate for summer entertaining. Regular jeans were replaced by white ripped jeans, I went with a t-shirt that wasn’t oversized (and was nice and bright for warm weather), and my messy bun became a neater, tighter bun (at least until the humidity hit it).  Of course, some fun earrings were needed to tie the look together and make it party appropriate.

how to host an outdoor pizza and movie night Dress & Dine - Outdoor Pizza & Movie Night || Runway Chef

Dine// Having a “make-your-own pizza bar” is one of the easiest entertaining ideas you’ll ever do. Set-up a variety of toppings (the options are endless so have as many or as few as you want) and pizza dough balls (you can pre-make these ahead of time, just roll them in flour so that they don’t stick to each other) and you’re good to go. Since this pizza party was an outdoor affair, I kept the toppings more summer-appropriate. Mr. RC stuck to grilled veggies and mozzarella on his pizza, while I did proscuitto, arugula, peaches, sautéed onions, sage, truffle cheese, parmesan cheese, and balsamic drizzle on mine. Here’s a complete list of all the toppings we had:

  • Proscuitto
  • Arugula
  • Tomatoes
  • Grilled zucchini, yellow squash, and asparagus
  • Artichoke hearts
  • Sautéed mushrooms, onions and peppers
  • Peaches, sliced
  • Fresh herbs (basil, rosemary, sage)
  • Cheese (mozzarella, parmesan, truffle cheese)
  • Olive oil and balsamic vinegar glaze

Of course, you can’t forget about dessert! We decided to do s’mores pizzas as they are super easy and probably taste better than an actual s’more (although the verdict is still out on this one). Here’s what you need for your s’mores pizzas:

  • Graham crackers
  • Marshmallows (mini or regular size work)
  • Dark chocolate chunks (can also use chocolate chips)
  • Peanut butter chips (butterscotch would also be a great flavor to have)

For the pizza dough, there are many affordable and healthy pre-made dough options. Orrrrr, you could just make my 5 minute pizza dough recipe that requires no kneading, no waiting time, and no rising. Yes, you read that right. Yes, this is basically the best thing since sliced bread, or sliced pizza. Either way, it’s the best. My Mom started making this recipe years ago and then passed it on to me. It’s the only pizza dough recipe I’ve ever used and, since it’s the best pizza crust I’ve ever had, I’m going to say it’s the only pizza dough recipe I’m ever going to use. A bold statement I know, but trust me. And if you don’t, just make this dough so you can see taste for yourself. 

meat and cheese plate grilled vegetables sauteed mushrooms, peppers and onions outdoor tabletop decor s'mores pizza pizza party grilled summer pizza grilled pizza grilled vegetable pizza arugula and proscuitto pizza grilled s'mores pizza outdoor pizza party

5-Minute Pizza Dough
The easiest and tastiest pizza dough you'll ever make; no knead, no rise, no wait and ready in 5 minutes
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 teaspoons of yeast
  2. 2 tablespoons of sugar
  3. 1 cup warm water
  4. 2 tablespoons oil (I use vegetable or olive oil)
  5. 1/2 teaspoon of salt
  6. 2 1/2 cups all-purpose flour
Instructions
  1. In a large bowl, mix together the water, yeast and sugar. Add in the salt, then the oil and finally the flour. You can then proceed to use the dough immediately or let it rest for up to 30 minutes. I've also covered the dough with plastic wrap and kept it in the fridge for 24 hours before using it.
  2. To use the dough, preheat your oven to 425 degrees. Prepare your baking pan (or cast iron skillet or pizza stone). I spray mine with oil then sprinkle it with a dusting of fine cornmeal. Spread your dough onto the pan then top with your favorite toppings. For a baking sheet, bake the pizza for about 20 minutes. For a cast iron skillet, start with the pan on a medium heat burner for 5 minutes, then bake for 15 minutes. For a pizza stone, bake 15-20 minutes. For the grill, preheat your pizza stone for about 20 minutes. Cook the pizza on the stone for about 5-6 minutes or until the edges are golden-brown.
  3. This makes enough dough for for one 10"x13" baking sheet, 2 12" skillets, 1 pizza stone or about 7-8 mini pizzas.
Notes
  1. Use extra flour or cornmeal on the dough and your fingers when you are pressing the dough into the pan. It will keep it from sticking to your fingers and will help the dough to spread out more easily.
Runway Chef http://www.runwaychef.com/

Pineapple Upside Down Cake

Pineapple Upside Down Cake || Runway Chef When Mr. RC requested pineapple upside down cake for his birthday, I of course had to oblige (wifely duties call). It’s one of our favorite cakes, what with the moist dough and the crunchy, caramel topping. But, per usual, I can never let a good recipe just be (whoever said “Don’t mess with a good thing!” clearly hadn’t met me) so this time I was determined to find a few ways to switch up the old pineapple upside down cake recipe and make it into something just a little more special. So I added lots of coconut flavors (because have you been to a tropical island?! Pineapple and coconut were just meant to be together.. obvs!) and I baked it in a skillet (because everything tastes better in a skillet, double obvs). The results? One happy birthday boy and one clean cake pan. I knew there was a method to my recipe changing madness…

pineapple upside down cake recipe on Runway Chef skillet pineapple upside down cake recipe for pineapple upside down cake pineapple upside down cake made in a skillet

Pineapple Upside Down Cake
Serves 8
A light and moist cake with a crispy, caramelized topping and hints of tropical coconut, making it perfect for summer
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Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr
Topping
  1. 1/4 cup butter
  2. 1/2 cup light brown sugar, firmly packed
  3. 1/4 teaspoon ground cinnamon
  4. 1/4 teaspoon ground ginger
  5. 20-ounce can pineapple rings in juice, drained (reserve juice for the cake)
Cake
  1. 3 tablespoons butter
  2. 1/4 cup brown sugar
  3. 1/2 cup white sugar
  4. 1 large egg
  5. 1/2 teaspoon salt
  6. 1 3/4 teaspoons baking powder
  7. 1 teaspoon vanilla extract
  8. 1 1/3 cups all-purpose flour
  9. 1/4 cup coconut milk
  10. 1/4 cup pineapple juice (reserved from the rings)
For the coconut cream
  1. 1 can of full-fat coconut milk, chilled
  2. Sugar, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Next, you will prepare the topping. In a 10-12 inch cast iron skillet set over a burner on medium heat, add all of the topping ingredients, minus the pineapple rings (butter, brown sugar, cinnamon, and spices). Cook, stirring constantly, until the butter has melted, everything has combined and the mixture begins to bubble, about 3-5 minutes. Turn the burner off. Lay the pineapple rings on top of the brown sugar mixture (7 rings fit in the pan I used), then set the pan aside.
  3. To make the cake, begin by creaming together the butter and sugars in the bowl of stand mixer. Next, beat in the egg, salt, baking powder and vanilla. Lastly, alternate adding in the flour with the liquids (pineapple juice and coconut milk), making sure to not over mix.
  4. Pour the cake batter over the pineapple rings. The batter is really thick so you will definitely need a spatula to help spread it around. Also, don't be worried if the pineapple is showing through the batter or if it barely covers the pan. It will spread out and rise as it bakes.
  5. Bake the cake for 18-30 minutes (depends on your oven and the size of the pan you used....mine was a 12 inch skillet so it only took 18 minutes to bake), or until a toothpick inserted into the middle comes out clean.
  6. Once the cake is done, remove it from the oven and let it cool for 15-20 minutes. Then, gently run a knife around the edge, place a serving plate on top, grasp the plate and the pan with both hands and flip it over. Gently tap the bottom of the pan all over, then slowly lift the pan off, using your knife to help loosen anything that might be stuck.
  7. To make the coconut whipped cream, open your can of coconut milk and separate the thick cream part from the watery liquid. Place the thick cream in a mixing bowl and begin beating it on medium-high speed. Add in as little or as much sugar as you would like. I don't like thinks overly sweet so I only used about 2 tablespoons. Continue whipping for a few minutes, until soft peaks form. Please note: unlike traditional whipped cream, this doesn't stay stiff forever. As it warms up, it will begin to thin slightly, but simply placing it back in the fridge will get it nice and thick again. It also tastes great thinned out, so if you don't feel like re-whipping it, don't worry!
  8. Serve the cake warm with a dollop of coconut cream. Store remaining coconut cream in an airtight container in the fridge. The cake should be tightly wrapped with plastic wrap and will last about 2 days on the counter, or about 4-5 days if stored in the fridge.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
Runway Chef http://www.runwaychef.com/
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Rosemary Lime Cornmeal Cookies

Rosemary Lime Cornmeal Cookies || Runway Chef I’ve pretty much never met a cookie that I haven’t liked (or really any sweet treat for that matter because, let’s be real, my sweet tooth is ginormous-with-a-capital-G). But when it comes to making cookies, I pretty much stick to one thing- chocolate chip. How boring and unoriginal of me. You see, my brain comes up with all these grand ideas for this cookie and that cookie, but then my tastebuds are all like “I just want chocolate chip.” Until my taste buds had one of these and then they were all like “watermelon + chocolate don’t mix on 90 degree days”. And now this is getting weird, because my tastebuds are talking (What? Yours don’t?!) and I’m not quite even sure what we’re talking about anymore. Oh yeah, cookies. So after making these, I wanted to eat the leftover granita for dessert, but I also wanted a little something to go along with it. I remembered these cookies that my Mom used to make that consisted of cornmeal and lime and had a light buttery, texture, which is perfect for summer and to go along side fruit-based desserts. Of course, growing up I only had eyes for my chocolate chip cookies, so I wasn’t always so keen on these cornmeal ones, but I didn’t mind them either. Armed with a bushel of limes (don’t even ask how we got that many), I set out to find a recipe to replicate these cookies for my now-reformed tastebuds. Mr. RC and I finished half the batch in about a day (what butter??!), so it’s safe to say that the chocolate chip cookies might not be so safe in their number one spot…

What’s your favorite type of cookie?

Rosemary Lime Cornmeal Cookies || Runway Chef cornmeal cookies cornmeal cookie recipe citrus cornmeal cookies butter cookies

Rosemary Lime Cornmeal Cookies
Yields 36
A light and buttery cookie with just a hint of flavor that's perfect for summer
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Prep Time
10 min
Cook Time
18 min
Total Time
1 hr 45 min
Prep Time
10 min
Cook Time
18 min
Total Time
1 hr 45 min
Ingredients
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 3/4 cup powdered sugar
  3. The juice of two limes
  4. The zest of one lime
  5. 1 tablespoon fresh rosemary, chopped
  6. 1 1/2 cups all-purpose flour
  7. 3/4 cup + 2 tablespoons yellow cornmeal + extra cornmeal for rolling
  8. 1 teaspoon coarse salt
  9. Granulated sugar
Instructions
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar, on medium speed, until smooth. Add the lime juice, zest, and rosemary, and mix to combine, making sure to scrape the sides of the bowl as needed. With the speed turned down to low, add in the flour, cornmeal, and salt and mix just until combined.
  2. Divide the dough in half, and shape each half into a log that's about 1 1/2" in diameter. Wrap each log in plastic wrap (I usually wrap mine in the empty butter wrappers first), and then refrigerate until cold (about one hour; you can speed up this process by placing the logs in the freezer).
  3. Preheat the oven to 300 degrees. Sprinkle a cutting board with extra cornmeal and granulated sugar (I did about 2 tablespoons of each) and then roll the logs in the mixture to coat them. Slice the logs into approximately 1/4 inch rounds, and place them about 1 inch apart on a baking sheet lined with a silpat mat or parchment paper. Bake until the edges just start to brown and the cookies are golden, about 18-25 minutes (depending on your oven). Cool on sheet. Store in an airtight container for up to a week.
Notes
  1. Rosemary can be omitted and other citrus flavors, such as orange or lemon, can be used in place of the lime.
  2. Not all of the cookies have to be baked at once; you can keep an unbaked log in the fridge for up to a month or in the freezer for up to 2 months. Just make sure the logs stay tightly sealed in plastic wrap.
Adapted from Martha Stewart
Adapted from Martha Stewart
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