My dad loves cake and my dad loves ice cream. But I’m trying to broaden my baking horizon, so I took his loves and decided to make this, with a twist of course.
I made the cake part exactly how the recipe told me to, and my only issue was that I didn’t have time to completely cool it, so I had to use the fridge, which I think made it s a little crumbly, but it was just what it needed to be.
Next was the mousse, which takes a LOT of whipping. Whipping egg whites, whipping egg yolks, whipping cream and making sure things are the right temperature and then more whipping, it was a lot of work and made me super nervous. Also, my dad doesn’t like Kahlua desserts, so I swapped it for Bailey’s Irish Cream. But, I really don’t know if that was a suitable swap. In the end, flavor-wise, it was good, but consistency wise, I’m not sure that it functioned the same… and I was afraid that it wasn’t going to be as “mousse-y” and fluffy as it was supposed to be. I also took out the espresso powder and used cocoa powder instead, again to steer clear of the coffee flavors he didn’t really want.
Then I said a prayer to the mousse gods and went to work for 11 hours Saturday night and 5 hours Sunday morning. When I finally got home I took the frozen concoction out of the freezer and prepped the ganache, where I used Creme de Cacao instead of the Kahlua. I love using ganache so I’m always happy to find a new recipe for it – this one is a winner!
And so was the rest of the dessert, all about eaten in an hour, like always. Even my relatives that proclaim they didn’t want any dessert gobbled their share. But my dad did have to have some ice cream on the side, some things can’t be swapped 🙂 Happy Father’s Day!
“Michelle! I have something for you! Have you ever heard of Amish Friendship Bread?”
“I’ll bring you a bag tomorrow, but you gotta promise to mush it everyday and then when you make it to bring it in to work for us to eat.”
That was a conversation I had with a co-worker a few weeks ago. He swore this was one of the most delicious things he’d ever eaten and as I wrote, made me promise to go through with the procedure and to bring the bread into work. I did and he was right, it was amazing.
Amish friendship bread is kind of like a baking chain letter. You receive a bag of starter bread from a friend along with instructions and then you must follow the instructions for the next week or so and in the end you have four more starter bags in addition to two amazing loaves of friendship bread.
Although it sounds like a lot of work, it’s actually incredibly easy. Aside from two days (one of which is the final baking day) the instructions only tell you to mush the bag, which results in the bag needing to be burped a bit and takes about four seconds. Other than that you add 1 cup each milk, sugar and flour about halfway though the week and then again the day you bake the bread. Then you divide the batter into five parts, four of which you pass along to a friend (with a set of instructions of course) and the last portion of batter you use for your loaves. To that you add more sugar, flour and milk, instant vanilla pudding and a few other ingredients before sending your creation to the over and about an hour later you have amazing friendship bread. I liken the bread to a cross between a pound cake and a coffee cake, almost a banana-less banana bread. It was so good I had to stop myself from eating an entire loaf. What held me back was that I knew the ingredients and was mesmerized by how much sugar was actually in the batter. I know, I’m a baker and I always use sugar, but this just felt like so much! I think I had to brush my teeth three time after that immense indulgence, but it was so worth it and I hope everyone gets the chance to experience this fun chain recipe. I hope I get it back someday!