Chef Antonia Lofaso’s Pound Cake & Peaches Sundae + An Interview

This is a sponsored post but as always, all opinions are my own.

On Tuesday afternoon, I had an amazing opportunity to interview Chef Antonia Lofaso. French Culinary Institute graduate and Top Chef All Star, Antonia recently partnered with Breyers to create family friendly recipes that use the best ingredients to create life-long memories.
Pound Cake and Peaches Sundae 9

I was incredibly nervous to talk with her but she made it so easy and had so much to share with me. We talked all things Breyers, weeknight meals, afterschool snacks, Top Chef and restaurant ownership. We talked about her partnership with Breyers first and she said a major reason she decided to work with them was because Breyers has committed to using milk and cream from cows that have not been treated with artificial growth hormones and their vanilla will come from sustainably sourced and Rainforest Alliance Certified vanilla beans from Madagascar. The fact that Breyers cares and holds high standards for their customers is a major win for all of us. Pound Cake and Peaches Sundae 6
What stuck out most to me was her passion for food and the memories it has created throughout her life. She said her partnership with Breyers was a natural one since she grew up eating it. She told me her mom would set up sleepovers where they would lay in bed, watch movies and eat Breyers Natural Vanilla, pound cake and melon. Her dad would come home to everyone in bed asleep with remnants of their dessert strewn about. When her mom found out about the Breyers partnership, she jumped up and told Antonia she just had to do something with the pound cake sundae they used to make. That’s what I love about food, it brings us together, creates forever memories and brings us back to childhood.
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All of the recipes Antonia created for Breyers evoke memories whether it’s of her childhood or her own daughters. The Tropical Ice Cream Sandwich was created to pay homage to her daughter who is half Jamaican and the Toasted Almond and Vanilla Arancini is a play on her Italian roots.

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Although our conversation was over the phone, I could tell she just lit up when talking about the recipes she created and the memories they evoked. They all seemed to hold a special place in her heart but I felt this Pound Cake and Peaches Sundae was where it all started for her and her family with Breyers so it was only right to feature it alongside the interview.
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I expected to enjoy this sundae. I mean, it’s ice cream and cake and fruit. But I’m not a huge fan of peaches so I wasn’t sure it would be my favorite. Well, I truly loved this dessert. The maceration of the peaches brought out so much flavor and sweetness then combine it with the warm, heavy pound cake and cold creamy Natural Vanilla Breyers for an absolutely divine sweet treat.

We were rebels and had this before dinner last night to ensure I had good light to photograph it. I kind of wanted to say screw it to dinner and just have another serving of the sundae. I figured that wouldn’t be the best example to set for my children so I didn’t but I may have it for lunch tomorrow. YOLO.

I can’t wait to share some great tips, advice and ideas from Antonia with you all on Wednesday. And a little something I learned about myself through the process.

Pound Cake and Peaches Sundae
recipe from Antonia Lofaso

2 fresh peaches, diced
2 Tbsp. fresh lemon juice
1 Tbsp. granulated sugar
2 tsp. thinly sliced fresh basil leaves
4 (1/4-inch thick) pound cake slices
1 cup Breyers® Natural Vanilla Ice Cream

1. Mix peaches, lemon juice, sugar and basil in a small bowl. Heat a skillet over medium heat. Spray with coconut oil spray then toast each side of the pound cake, about 1 minute each.

2. To make each sundae, place a slice of toasted pound cake on a plate, then top with a 1/4 cup scoop of Breyers® Natural Vanilla Ice Cream and cover generously with macerated peaches.

 
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Patriotic Peanut Butter Frosted Brownies

Patriotic Peanut Butter Frosted Brownies 4
You know how you run into Target for 2 things and leave with 10. Well, these patriotic M&M’s where one of the additional things on my latest trip. What is it about that place? Everything is so shiny and bright and hard to resist. I don’t know how they do it but they get me every time with those seasonal end caps.
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I was literally rushing through the store since Joel and the kids were waiting in the car and as I walked past the display my arm just went out and grabbed them. Like I didn’t even have control over it. Some kind of crazy hypnotism mind and body altering business going on there. But I like it. Joel probably doesn’t but I do all the shopping so that’s his price (literally) to pay.

I’ve had these hidden in the depths of the pantry for a couple weeks so my children didn’t find them because I’m pretty sure they are bloodhounds and their hunt is for chocolate. Even the babe knows what’s up.
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I know I’ve said it a million times but I love peanut butter and chocolate together. And a brownie slathered with peanut butter frosting, I’m pretty sure they’ll be served in Heaven. I didn’t think they could get better but then I added peanut M&M’s. I love the crunch they add to the chewy brownies and creamy frosting.
Patriotic Peanut Butter Frosted Brownies 1
After the first bite, I quickly cut a row to save for home and sent the rest with Joel to work. Because I can resist a lot of desserts but I knew these would own me.

For more patriotic ideas to celebrate the 4th, check out the end of the post.

Patriotic Peanut Butter Frosted Brownies

1 box brownies, plus required ingredients (13×9 size)
1 stick butter, at room temperature
1 cup peanut butter
1/4 tsp. salt
1 tsp. vanilla
1 1/2 cups powdered sugar
1 bag patriotic peanut M&M’s*

1. Prepare and bake brownies according to package directions. Allow to cool.

2. Meanwhile, beat butter and peanut butter together in a mixer until combined. Add salt and vanilla and combine again. Add powdered sugar and combine slowly. Once powdered sugar has been incorporated, turn mixer on medium high and beat for about 2 minutes, until light and fluffy.

3. Spread peanut butter frosting on cooled brownies and sprinkles with M&M’s.

*If I remember correctly, they were exclusively available at Target. Oh darn, you have to make a Target run.

Patriotic Pudding Pops
4th of July Pudding Pops 5
Patriotic Funfetti Whoopie Pies
4th of July Funfetti Whoopie Pies
Patriotic Fruit Skewers
4th of July Fruit Skewers
Red, White and Blue Layered Milkshake
Red, White and Blue Milkshake 2
4th of July Rice Krispie Cupcakes
4th of July Rice Krispie Cupcakes 3

Samoas Krispie Treats

Samoas Rice Krispie Treats 4
You know what’s the best idea ever? A babysitter. During the week. While your husband is at work. That’s what’s going on as I write this. Yep, I’m in a coffee shop by myself sipping the most glorious iced coffee known to man. Is it really that good or is just because I’m alone and don’t have this toy going off every 2 seconds? When I was first considering this I felt guilt and was having a hard time justifying it since I don’t have a real job. Then summer started and I decided it would be good for everyone’s sanity.

In four hours I’m able to write posts for the whole week and they can be more substantial and include quality information. I even have time to run an errand by myself too. Not having kids screaming through the grocery store that the other is touching them is worth the money alone. Instead of writing and editing photos after the kids are in bed, I can actually spend quality time with Joel. And I feel so refreshed and way more patient when I return home.
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Rice krispie treats take me back to easier times when I was the kid, not the adult taking care of them. They are just so dang nostalgic for me. Add a girl scout cookie twist and it’s like I’m running around outside barefoot without a care in the world. I guess what I’m saying is I should make rice krispie treats everyday. Did I just find the solution to world peace?

This ooey-gooey treat is made by combining chocolate cereal, toasted coconut marshmallows, a coconutty chocolate topping and a drizzle of caramel. That’s some serious, messy indulgence right there.
Samoas Rice Krispie Treats 2

We all know samoas are the king of all the cookies so these are a complete no-brainer. So go make these, then hide in the closet and pretend those kids banging on the door are just playing a friendly game of hide and seek instead of stalking you.

Samoas Krispie Treats

8 oz. toasted coconut marshmallows
3 Tbsp. butter
5 1/2 cups cocoa pebbles cereal
2 cups chocolate chips
1/2 cup toasted coconut
Caramel sauce, for drizzling

1. Spray a 13×9 with non-stick spray. In a saucepan over medium heat, melt the butter and marshmallows. Stir until combined.

2. Drizzle melted marshmallows over the cocoa pebbles and stir until completely combined. Press into prepared pan.

3. Place chocolate chips in a microwave safe bowl and melt in the microwave, in 30 second increments. Once melted, stir in the toasted coconut. Spread thinly over the rice krispie treats. Drizzle with desired amount of caramel sauce.

 

Kettle Chip Bark

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Living in North Dakota, I learned about a lot of interesting foods. Lefse, a delicious Norwegian potato flatbread that is amazing brushed with melted butter and sprinkled with cinnamon sugar. Lutefisk which is a dried and salted fish that gets gelatinous in texture. Can’t say I could ever be convinced to try that one. But best of all, the chocolate dipped potato chip.
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Why had I never thought of that before? I love chocolate dipped pretzels so you would think with my adoration of chips and all things sweet and salty, I would have gone there. But alas, the northerners beat me to it. It was the ruffle chip that I always saw dipped but I love salty, crunchy kettle chips so that’s the direction I chose.
Kettle Chip Bark 3
I’ve mentioned before how much I hate dipping things in chocolate. It’s messy, they never look as pretty and it takes forever. So I figured, why bother dipping when I can make it into a bark. The lazy man’s way to consume chocolate dipped chips.
Kettle Chip Bark 2
This bark is such a snap to make and can be done in 12 minutes with 10 of those being inactive. Melt chocolate, mix in chips, spread and top with more chips, freeze and done. If you keep a well stocked pantry, because all well stocked pantries should have chips duh, you could make this any time the sweet and salty craving strikes.
Kettle Chip Bark 1
Even my non-kettle chip loving husband loved this. Yes, sometimes I wonder why I married him too, #chipsforlife.
Kettle Chip Bark 5
Kettle Chip Bark

12 oz. semi-sweet chocolate chips
1 1/2 cups crushed kettle chips, divided

1. Line a rimmed baking sheet with parchment paper. Place chocolate chips in a microwave safe bowl. Microwave in 30 second increments, stirring each time, until the chocolate chips are smooth and melted. Meanwhile take 1/2 cup kettle chips and crush until fine.

2. Mix finely crushed kettle chips into the melted chocolate. Pour onto prepared baking sheet and spread into a thin layer. Sprinkle with remaining cup of crushed kettle chips. Place in freezer for 10 minutes then break into pieces. Store in an airtight container at room temperature.
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Red, White and Blue Layered Milkshake

Red, White and Blue Milkshake 2
With Memorial Day right around the corner, I wanted to share a patriotic treat that would be perfect for the holiday (or the 4th of July). My dad served in the Air Force for 20 years and that’s something that has always made me incredibly proud. The sacrifice that our servicemen and servicewomen make for our freedom is huge. So I want to say thank you to all who have served and especially to those who made the ultimate sacrifice for our country as well as to their families.
Red, White and Blue Milkshake 1
I don’t know about you guys but I love a dessert themed around a holiday so when I was thinking about what to share with you all for Memorial Day, I couldn’t get red, white and blue out of my head. Although this isn’t a true red, white and blue you still get a hint of color and loads of flavor from the strawberries and blueberries that are added to vanilla ice cream. You could, of course, add food coloring to the red and blue layers to make it more authentically patriotic but I didn’t feel the need.
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The perfect base for this milkshake is Breyer’s All Natural Vanilla Ice Cream. It’s made with sustainably sourced vanilla and milk from hormone-free cows. It has such a simple, vanilla flavor that is perfect on it’s own or with additional flavors like in this milkshake.
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I thought Noah was going to explode with excitement when we were making this. And as much as he likes helping style and photograph the food, he was really pressuring me to hurry it up so he could take a big slurp.
Red, White and Blue Milkshake 3
With just a few simple ingredients, a blender and a couple minutes, you too could have a perfectly patriotic milkshake. And don’t think this is only for the holidays. You could mix it up and add any kind of fruit to make it fit into whatever celebration you may be having. I think layers mixed with coconut, pineapple and strawberry would be so refreshing for summer. Mixed berries would be perfect right now since they are in season. The options are limitless.
Red, White and Blue Milkshake 4
Red, White and Blue Layered Milkshake

For the red layer:
2 scoops vanilla ice cream
4 frozen strawberries (or cherries or strawberries)
6 Tbsp. milk

For the white layer:
2 scoops vanilla ice cream
1/4 cup milk

For the blue layer:
2 scoops vanilla ice cream
1/4 cup frozen blueberries
5 Tbsp. milk

sprinkles

1. For the red layer: place all ingredients in a blender and blend until smooth. Pour into the bottom of a glass.

2. For the white layer: rinse out blender and place ice cream and milk into blender. Blend until smooth and pour on top of the red layer.

3. For the blue layer: rinse out blender, place ingredients in the blender and blend until smooth. Pour on top of white layer. Top with patriotic sprinkles and fun straw.

*I was provided the ice cream for this recipe but all opinions are my own.

Fruit Salsa with Cinnamon Sugar Chips

Fruit Salsa with Cinnamon Chips 1
With graduation parties and barbecue’s in full swing, I thought it was the perfect time to share this fruit salsa. Is it an appetizer? A snack? Dessert? All of the above. We even ate it with a spoon for breakfast one morning. Of course, it’s always better with chips but that’s kind of my life motto about everything.
Fruit Salsa with Cinnamon Chips 3
I made this a few weeks ago for Noah to take for snack at school. They encourage healthy options when you bring in snack for the class which I totally love. The kids gobbled it up and the recipe was requested by several teachers. I call that a success.

Although it does take a little time to prep and chop all the fruit and make the chips, the process is really simple and absolutely worth the time. I say put everyone in your family to work to cut down on prep time. As always, Noah climbed up on the counter with his kid knife and was my little sous chef. Plus, it makes a HUGE batch so it will feed a crowd at a party or your family for a few days.
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The fruit is dressed in a mixture of honey and lime that adds a nice touch of sweet and tartness.

This fruit salsa is a light, refreshing option that you don’t have to feel guilty about which means you can spare a little room for dessert. Am I right?
Fruit Salsa with Cinnamon Chips 4
Fruit Salsa with Cinnamon Sugar Chips

1 lb. strawberries
6 oz. raspberries
6 oz. blackberries
3 kiwi
2 peaches
1 pineapple
1 (15 oz.) can mandarin oranges, drained
1 lb. grapes

3 Tbsp. honey
1 lime, juiced

40-50 flour tortillas
Coconut oil spray
Cinnamon sugar

1. Finely dice all the fruit. Place in a bowl and gently mix. In a small bowl, whisk together the honey and lime juice. Keep separate until ready to serve. Once ready, gently stir in the “dressing.”

2. For the cinnamon sugar chips:  preheat oven to 400 degrees F. Heat a large skillet over medium heat and cook the tortillas for about 20-30 seconds per side, being careful not to burn. Slice each tortilla into 8 triangles (I use a pizza cutter to make quick work of it). Place triangles on a baking sheet lined with parchment paper. Spray the tortillas with coconut oil spray then sprinkle with desired amount of cinnamon sugar. Bake for 5-8 minutes, until lightly browned and crispy.

 

Easter Dessert Round Up

I don’t know about you all but when I think of Easter dessert, I always think of fruit and citrus. Those flavors just scream Spring to me. So today I’m bringing you some of my favorite desserts that would be perfect to finish off your Easter feast.

One of my all-time favorite desserts is Lemon Hush and it always, always graces the Easter table.  I mean, a shortbread crust, layers of sweetened cream cheese, lemon pudding and Cool Whip. There isn’t anything wrong with that.
lemon hush
Keeping with the lemon theme, these Lemon Bars would be another refreshing choice. Lemon Cheesecake Pie is another creamy, dreamy dessert that has the perfect pucker.
Lemon Cheesecake Pie 2
A perfect make ahead dessert would be Strawberry Lemon Sorbet. It’s bright, zingy and very light. Can’t ask for much more after gorging yourself on ham and potatoes.
Strawberry Lemon Sorbet
Everybody loves a theme-y dessert, am I right? Easter Sugar Cookies are so tasty and fun to make. Definitely my favorite cookie hands down.
Easter Sugar Cookies
Brownie Nests are another easy option that would be fun to make with the kiddos. You could even use a brownie mix to make it even easier. Aren’t they cute?
Brownie Nests 3
I made these Almond Joy Eggs a few years back and Joel’s co-workers still talk about them. I have to admit, I haven’t made them in quite awhile because I really despise dipping in chocolate. I just don’t have the patience for it and if I haven’t mentioned, I have a little problem with perfection so it usually doesn’t end well. But they are just so stinking adorable that they are worth it for Easter.
Coconut Cream Eggs 1
Speaking of delicious things in the shape of eggs, there is always these Peanut Butter Eggs. Reese’s Eggs are pretty much the best candy ever and something I look forward to as soon as Valentine’s Day is over and the stores switch over to Easter candy.
peanut butter eggs
I know this isn’t dessert but this citrusy, Spring Sangria would be another perfect way to end your meal this Sunday. Or start it. I don’t judge.
Spring Sangria 4

I hope you guys enjoyed this round up of dessert deliciousness. Would you be interested in one featuring side dishes?