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Light the alcohol with the match — it’s going to be a low, blueish kitten of a flame, promise. Cake keeps in the freezer for easily a week (and probably longer); the meringue holds up surprisingly well. When I was 32 weeks pregnant in the summer of 2009 (in fact, this was overflowing on my kitchen counter during my first meeting across town) and should have been doing normal third trimester things like eating jars of Peanutella by the spoonful and repainting the baseboard trim (which still looks awful, not that this will surprise you), I instead decided that I really wanted to write a cookbook. The Canadian edition will be published by Appetite, Random House Canada’s awesome new food imprint, on the same date. (and possibly Canada) this fall and I cannot wait to finally meet all of you.Let cool in pan on a rack for 15 minutes then run a knife around the brownie to loosen it and flip out of pan onto the cooling rack.You might need to bang it around a little but it will come out best while it is still warm.The frosting is just a meringue and we’ve totally got that down. Now, I understand that Turning Seven and Setting Cakes On Fire is pretty exciting stuff. But we’re not because I’ve been fidgeting in the background all month trying to figure out how to tell you something cool was happening but couldn’t decide how. I tried so hard to come up with the perfect way to celebrate this and then got flummoxed and picked 4. Without you, well, I don’t know what I’d be doing but it certainly wouldn’t be getting to write songs of fire and ice cream all day. Most importantly: What’s your favorite thing to cook? (I’ll settle for an answer to any of the above.) It’s been way too since our last Q&A — almost two years (gulp). Snap me all your questions you have and I’ll do my best to answer them before my kids find me and demand I make them dinner. I was going to soften the ice creams and freeze them in layers that lined the bowl so when you sliced into it, you’d have arcs of ice cream and it was going to sooo special and then I did one layer and it was a mess (pulling up the plastic, melting off too fast) and said “AARGH!Plus, I learned you can frost it and freeze it hours and more before you need it, meaning that it was easy to get a lead on this. Food52 invited me to be their newest Writer In Residence this month, which is fun enough, but given the big anniversary over here, I’ve been writing on the topic of 10 years of blogging, if you ever wanted to read more behind-the-scenes stuff. ” and just started scooping the ice cream into the bowl instead and it’s 1) so much easier and 2) marbled and pretty. You can throw many other things into this massive bowl — fudge sauce (mint optional), butterscotch, salted caramel, rainbow sprinkles, cookie crumbles — to add more texture and flavor but you’ll also be just fine without it.

It works but I’m hardly an expert and if there are more helpful tips offered in the comments, I’ll be happy to point you to them.] Fill a mug halfway with very hot water.

Use the plastic covering the bowl/mold as handles to yank the firm ice cream out of the bowl and onto the brownie. Return the ice cream-topped brownie cake to the freezer to firm again, 1 to 2 hours.

Make the meringue: Beat the egg whites with a pinch of cream of tartar in an electric mixer until satiny peaks form and then beat in the sugar a spoonful at a time — I do spoonful, pause, spoonful, pause until all of the sugar has been added and then keep running the mixer until the meringue is stiff and shiny. Frost the cake Spread the meringue in big, messy swirls over the ice cream and brownie base.

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