Ice Cream and Cake

Day 17 - 43° - rainy, cloudy - Spring Meadows Park

Billy, Molly and I went for our walk in between downpours. Since it was such a gloomy day, we decided to brighten it a bit and treat ourselves to ice cream at Brusters. This is a local creamery where the homemade ice cream is delicious. If you are there when it is raining or snowing, you get the second scoop of ice cream FREE! Unfortunately, when we arrived, it had stopped raining, but Billy got the second scoop of Rasberry Chocolate Truffle in a waffle cone anyway!
We go to the Brusters in Dillsburg about 15 minutes away; there is one in Carlisle as well.


The cranberry coffee cake got a “thumbs up” from our guests. So here is the recipe as promised.

1 ½ cps fresh cranberries
2 Tbsp chopped walnuts
1 tsp grated orange rind
½ cup butter, softened
½ cup packed brown sugar
2 Tbsp orange juice
¼ tsp cinnamon
1½ cups flour
1 tsp baking powder
1 cup granulated sugar
1 tsp vanilla
1 egg
½ cup buttermilk

For the Glaze
1 cup confectioners’ sugar
1 tsp melted butter
2 TBsp oj

1. Preheat oven to 350°. Coat a 9 “pan with cooking spray and dust with flour.
2. Combine cranberries, walnuts and OJ.
3. Melt 2 Tbsp butter. Stir in brown sugar, oj and cinnamon. Cook for 3 minutes. Pour into the pan. Sprinkle with cranberry mixture.
4. Whisk flour, salt and baking powder in a bowl. Beat granulated sugar and remaining butter until creamy. Add vanilla, egg, buttermilk and flour mixture. Spoon over the cranberries.
5. Bake 40 minutes. Cool in pan for 5 minutes. Invert onto a rack to finish cooling. Make the glaze and drizzle over the cake.