Ice Cream Flower Pot Food

FLOWERPOT DESSERT

Steps:

• Wash and dry flowerpot. Place vanilla wafer over drainage hole. Fill pot with ice cream; sprinkle with cookie crumbs. Cover and freeze until firm, about 1 hour. Wash stems of silk flowers and insert into ice cream just before serving.

POT O' COLD

Steps:

• Make the biscotti: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the flour, caraway seeds, baking soda and salt in a medium bowl; stir in the raisins. Add the buttermilk and stir with a wooden spoon until combined. Gather the dough into a ball, then transfer to the prepared baking sheet. Form into a small log, about 8 inches long and 5 inches wide. Bake until golden, about 45 minutes.
• Remove from the oven and reduce the temperature to 350 degrees F. Let the log cool 30 minutes, then transfer to a cutting board and slice crosswise into 1/4-inch-thick pieces. Arrange cut-side down on an unlined baking sheet, brush with the melted butter and sprinkle with the sugar. Bake until lightly golden, about 20 minutes. Transfer to a rack; let cool.
• Assemble the desserts: Fill 6 mugs halfway with coffee and add a splash of whisky to each. Add 2 scoops of ice cream to each mug and serve with the biscotti.

ROSE CUPCAKE CONES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Combine the flour, cornstarch, salt and baking powder in a medium bowl. Set the dry mixture aside.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil, vanilla extract, rosewater and food coloring.
• With the mixer running on low speed, add the dry mixture and the milk to the wet mixture in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.
• Arrange the ice cream cones in a 9-by-13-inch pan. Add the batter to a large piping bag and snip a hole at the tip about 1-inch wide (or use a 1-inch tip). Fill the ice cream cones to the inner line of each cone. Bake for 20 minutes. Let cool in the pan for 10 minutes and then transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• For the frosting: Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then gradually beat in the powdered sugar. Add the milk, rosewater, vanilla extract and salt and beat to combine.
• For the assembly: Decorate the cupcakes with the frosting of your choice. Or, if you made a double batch of frosting to have enough for the roses, separate the frosting, adding dye if you choose, and place into piping bags fitted with a rose petal tip and a leaf tip. Directly onto the center of the cupcake, pipe one small arch shape with the rose petal tip, then another halfway overlapping the previous petal, continuing until your flower is complete. Using the piping bag with the leaf tip, add leaves. You can also form any other decorations your heart desires (for example, using a star tip for adornments). Add the sprinkles.

FLOWER AND ICE CENTERPIECE

Steps:

• Place ice cubes in a 1-inch layer at the bottom of the larger bain marie. Place the smaller bain marie inside of the larger and start layering ice and flowers. Pour a layer of ice then lay flowers in around and up the wall and secure them in place with more ice cubes. More flowers looks better than less once it's frozen, plus try to place them near then outside wall versus the inside wall.
• Once filled, use twine to tie the two containers together tightly. Fill the gap between the 2 containers with water and place it in a pan then freeze it overnight. The next day, remove the twine and heat the inside container with a torch or warm water and slowly try to spin it back and forth to remove it. There may be suction, break it with a thin knife. Then warm the outside container and remove it to reveal your flower ice sculpture. Return it to the freezer until you are ready to use it for display. Wrap the base in a white cloth napkin and place it on a serving tray to catch any water that melts while it's on display. Fill with scoops of sorbet, ice cream, or ice cubes for drinks.