Makes 6 servings
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/4 cup orange juice
- 1/2 pound fresh strawberries, rinsed, stemmed, and sliced
- 1/2 pound fresh blueberry, rinsed
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon almond extract
- 1/4 cup Grand Marnier
- 3 cups vanilla ice cream
- Combine sugar and cornstarch in a saucepan; add water and orange juice; bring mixture to a boil, stirring constantly, until thick; add the strawberries, blueberries, and orange zest and bring to a boil again, then reduce heat and simmer for about 10 minutes, or until berries begin to break down.
- Take the pot off of the heat and mix in almond extract and Grand Marnier, then carefully light to let the alcohol burn off.
- Spoon ice cream into bowls and top with berry sauce.
Makes 12 cupcakes
- 3-ounces semisweet chocolate, coarsely chopped
- 4 large eggs
- 1 1/3 cups plus 5 tablespoons milk, divided
- 1 tablespoon plus 1 teaspoon vanilla extract
- 4 cups sifted cake flour
- 2 cups granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup plus 6 tablespoons unsalted butter, softened and cubed
- 3 cups confectioners’ sugar
- 6 tablespoons unsweetened cocoa powder
- Preheat oven to 350 degrees F and line a 12-cup cupcake tin with liners.
- Melt chocolate over a double boiler, stirring often; set aside.
- Beat eggs with 1/3 cup milk and 1 tablespoon vanilla; set aside.
- In a separate bowl, combine flour with granulated sugar, baking powder, and salt; beat in 1 cup butter and 1 cup milk until well combined; add the egg mixture to the flour mixture and beat well.
- Separate the batter into two bowls and stir the melted chocolate into one of the bowls, batter should be fairly thick; spoon batter into two pastry bags.
- Carefully pipe a small amount of chocolate batter into the center of each cupcake liner then carefully pipe the vanilla batter around the edges to create a donut-like effect; repeat steps, alternating flavors to create a checkerboard pattern.
- Bake cupcakes 20 to 25 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool well. Meanwhile, beat confectioners’ sugar with cocoa powder, 6 tablespoons butter, 5 tablespoons milk, and 1 teaspoon vanilla until well combined and creamy. When cupcakes have fully cooled frost the tops.