Tuesday, June 8, 2021

Easy Melted Gelato Sheet Cake by Cleo Coyle #SummerCake

 


From Cleo CoyleSummer weather is here at last, but Marc and I are not on vacation. Not yet, anyway! Here's a quick update on our writing life.

We are happily brainstorming ideas for our next HAUNTED BOOKSHOP MYSTERY. And if you haven't read this year's release (#7 in the series), here's a ghostly clue for you...




Click here or on the
image above to learn more.



We are also finishing up work on the 19th title in our Coffeehouse Mystery series, HONEY ROASTED, coming soon from our longtime publisher. See the live links below the cover for more info or to pre-order....



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Amazon

Bookshop.org

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+ Many More Pre-Order Links



In the meantime, we still have to eat! "Quick and easy" works best for us right now. Summer and easy just seem to go together, don't they? Okay, maybe not in our writing lives, but we'll take it in the kitchen.

Our "Melted Gelato Cake" is a fun cake to make for picnics, cookouts, and snacking. You can either frost it or do what we do: simply serve it with whipped cream or ice cream, a sprinkling of chopped nuts, and maybe even some fresh fruit. 

The cake is incredibly easy to make (no baking skills needed!) and it's highly versatile. You can experiment with your favorite flavors of gelato. And I suggest a few fun alternate ideas for cake flavors in the recipe...

So let's start baking!

#Easy #SummerCake (using) #MeltedGelato



Cleo Coyle writes two
bestselling mystery
 series with her husband.
To learn more, click here.

A Recipe Note from Cleo

Versions of the "melted ice cream" cake have been around for some time. Years ago, ABC News even published a recipe.

I always wondered if this recipe would turn out well with gelato. Unlike ice cream, Italian gelato uses milk instead of cream, so it has much less butterfat, in some cases half the fat of ice cream, and yet the end product is denser than ice cream.

Well, I finally tested my idea on today's Pistachio Cake recipe, and not only was the cake easy to make, it was delicious, and here's why I can sing its praises.

Typically, a cake mix will require oil or butter to be added along with water. The gelato is about the same amount of calories as the oil or butter required, but it adds flavor as well as moisture and fat to your cake, so it's a real bonus when making a cake from a mix.

Even better, this method will work with any flavor gelato. The cake is rich and moist without being heavy. It's full of flavor and stores very well, and it tastes even better the second day. May you bake it with love and...

Eat with (summertime) joy!

~ Cleo



To download a free PDF
of this recipe that you can
print, save, or share,
click here
or on the image below...



Easy Melted Gelato Cake
by Cleo Coyle


Ingredients:

3 extra-large eggs

1 teaspoon pure vanilla extract

1 package white cake mix 

1 pint pistachio gelato (*see my note below for other flavor ideas)

+ A little almond or nut milk or cow’s milk (see my recipe directions about why you need this...)

3/4 cup shelled and roughly chopped pistachios 

+ 1/2 cup chopped pistachios for garnish

*Other Flavor Ideas: This recipe will work with any flavor gelato. You can experiment and have fun. Certainly, if you’re not using pistachio gelato, then don’t use chopped pistachios. Instead, add an ingredient that will boost the flavor, such as Lemon Zest for Lemon Gelato; Chopped Hazelnut for Chocolate-Hazelnut Gelato; Espresso Powder for Coffee Gelato; Chocolate Chips for Chocolate Gelato, etc. Note: If you're choosing a chocolate gelato, and you want a more powerful chocolate flavor, I would swap out the white cake mix for chocolate cake mix.

Directions:

Step 1 - Prep Oven and Pan: First preheat oven to 350°F. Lightly coat a 13 x 9-inch pan with non-stick spray or butter and flour it to prevent sticking. Set aside. 

Step 2 - Melt Your Gelato: Completely melt 1 pint of gelato (for this cake I'm using pistachio gelato). You should have a little over 2 full cups of melted gelato. If you don’t, then pour in enough almond or hazelnut milk (or plain old regular cow’s milk) until the liquid in the measuring cup reaches a little over the 2-cup line.



Step 3 - Make Batter: Crack your extra-large eggs into a mixing bowl, add vanilla. Pour in melted gelato (and nut milk as described in Step 1) and add the white cake mix. Beat for 2 minutes. The batter will be thick. Fold in the chopped nuts (or whatever other flavor add-ins you're using).




Step 4 - Bake: Pour the cake batter into your sheet pan. Smooth the top with a spatula or the back of a spoon. 




Bake the cake for about 35 to 40 minutes. Allow the cake to cool, slice into squares. Top with whipped cream or ice cream, sprinkle on chopped pistachios as a garnish (or use whatever add-ins complement your chosen flavor of gelato). This light summer cake also goes great with fresh fruit. 

However you make it and serve it, 
we hope you will eat with summertime joy!














Eat (and read) with joy!

New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries



This is us -- Alice and Marc.
Together we write as Cleo Coyle. 

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6 comments:

  1. Wow, this looks lovely and delicious and it's easy. A must try for me. Thank you Cleo. And I am happy to see a new Coffeehouse from you soon.

    ReplyDelete
    Replies
    1. Hi, Marsha - Thank you for stopping by today! Marc and I hope you enjoy the Melted Gelato Cake. It's a nice, easy sheet cake for summer cookouts, and I like the versatility with the recipe. You can have fun experimenting with your favorite gelato flavors and add-ins, and you can serve it many different ways (topped with ice cream, whipped cream, fresh fruit, chopped nuts, or a more traditional frosting).

      We're also glad to know you're looking forward to a new Coffeehouse Mystery. We can't wait to get this one into your hands. Keep in touch for more info soon on Honey Roasted, and enjoy the summer!

      ~ Cleo
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  2. I love Jack and I loved Ghost and the Haunted Portrait. I just pre-ordered Honeyroasted. Thanks for the great books and this wonderful recipe.

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