rainbow ice cream cake

I usually try to keep my composure on this blog, but.....AHHH LIFE IS MOVING SO QUICKLY THESE DAYS. No worries, not about to ramble off another sentimental spiel. But seriously, this past weekend has just been one milestone after another. In the course of 48 hours I have experienced senior prom, my last ever piano recital, and our youth group's senior banquet - all of which I've been anticipating since I was a wee little girl (or maybe since last year, but still).

College shirt day with my roommate/best friend Melissa on the right and good ol' Floyd in the middle
College shirt day with my roommate/best friend Melissa on the right and good ol' Floyd in the middle
Good times, good company
Good times, good company

I was sitting in Spanish class today when someone mentioned that we have only ten days left of high school. Somehow I just cannot wrap my mind around that. I feel like all the seniors have had this mentality of having one foot out the door since the first day of senior year, yet I still feel caught off-guard.

Anyways, some of you are probably just wondering where the food at. Don't worry, getting there. Three of my favorite people in the world had birthdays this past week - my dad and two of my closest friends, Ashley and Ji Whae! Ji Whae requested these cupcakes and I'll cover Ashley's birthday in the next post, so we'll start with my dad.

We were missing the 5 candle so we had to improvise...
We were missing the 5 candle so we had to improvise...

So what exactly does a 50-something year-old Korean man request for his birthday dessert?

A rainbow cake, because "that is how I want our future to be." (Had to ask him to clarify that one...I think he meant full of hope. Very cute, dad.) Not surprisingly, this is the second time he has requested a rainbow cake for his birthday. The first instance was several years back and was a mild failure. It split down the middle like the Grand Canyon and resulted in a crying Caitlin and one-fourth of a cake. Not too shabby.

Consequently, from that day on I have learned to always level my cake layers. I am no cake professional, but my cakes stay intact. Thank the Lord.

To achieve rainbow cake redemption, this year I resolved to go all out with my first-ever ice cream cake! The process was actually much easier than I had anticipated. I attribute this to...

(a) laziness, meaning cake layers were made Betty Crocker style (a.k.a. with a cake mix) (b) the wonders of Cool Whip frosting, and (c) it's actually just a pretty simple process.

So yes, nothing was from scratch but it tasted like a party in my mouth and my dad was ecstatic, which was all that really mattered in the end. The only thing I would do differently is to eat less of the ice cream out of the carton and save it for the ice cream layer.

Here's a link to the video tutorial I used! Feel free to use whatever cake/ice cream combination your heart desires.


coconut coffee blondies

Ah yes, the dawn of May. I realized we were nearing graduation when everything started becoming a "last" - last tutoring session with my third-grader, last piano competition after fourteen years of playing, last time witnessing crazy prom askings at our school.

Maybe it's just because everybody committed to their colleges this week but I can't help feeling sentimental :'(

But enough of that for now, let's talk food.

Blondies...the most ambiguous of baked goods.

I never know how to respond when people ask me what they are. Vanilla brownies? Square-shaped cookies? Chewy cake bars? At this point I usually just hand them a few slices and exit the conversation to avoid exposing my inexpertise.

Make them yourself to uncover their true identity!

Also, apparently it's a rule that every other recipe on this blog has to contain coconut...sorry to all you coconut-haters. I send you my love and a reconciliatory link.

Don't worry, the coconut flavor isn't too overpowering in this one, and the best part imho is the subtle coffee taste that settles in afterwards. These blondies are golden and soft with slightly chewy edges, which everyone knows are the best pieces (this might explain the missing edges in the photos). Enjoy with a glass of milk while you sit at your kitchen table and feel sentimental.

Coconut Coffee Blondies

Recipe from Heather Christo

makes 2 dozen bars

1 cup butter
2 cups brown sugar
2 eggs
3 tablespoons espresso
2 and 2/3 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup shredded coconut


Preheat the oven to 350 degrees and prepare a 9×13 pan with cooking spray and parchment.

In the bowl of a standing mixer, cream the butter and sugar until fluffy. Add the eggs and the espresso and mix until creamy and well combined.

In a separate bowl, combine the dry ingredients and add to the batter. Add the coconut and mix until everything is well combined.

Transfer the batter to the prepared pan and spread evenly.

Bake for 20-25 minutes until they are cooked through in the middle. Let them cool completely before slicing.