Summer is here and so are all the local berries. Inspired by this recipe, I decided to make this Strawberries and Cream cake for a family dinner last week. I served very very large slices for everyone and they all enjoyed it. The white cake itself is moist and pairs well with the strawberries and cream fillings. I used both a chocolate cream cheese frosting and a whipped cream frosting. I used the Yellow Cake recipe from my 'Better Homes and Garden Cook Book' and made a basic cream cheese frosting recipe by adding cocoa powder to it.
I made two 9in round cakes and let them cool completely. I iced the top of one of the cakes with the cream cheese frosting then even placed the sliced strawberries all over the top, then I evenly spread on a layer of whipped cream. Then I placed the second cake on top of the other and repeated the same process. I also did the same to the sides of the cake as well. Feel free to use your favorite white or yellow cake recipe (or even the box cake mix would work well too) and your favorite type of creamy frostings and berries (I like the combination of whipped cream, chocolate, and strawberries). Have fun creating your own berries and cream cake and enjoy!
If you like gingersnap cookies then you'll enjoy these balls just as much. They are soft and chewy with tons of gingersnap flavor, their great little one bite treats. I prefer using crispy ginger snap cookies but I think this recipe would also work well with other types or crispy cookies too.
20-30 Gingersnap cookies
2 Tbsp corn syrup
1 Tbsp honey
2 Tbsp cream cheese, softened at room temperature
1/4 Cup powdered sugar
1) Crush cookies into very fine crumbs using a food processor or in a resealable bag with a rolling pin
2) In a small bowl combine corn syrup, honey, and cream cheese and mix until well combined
3) Add about 20 crushed cookies and mix well (the mixture should hold together on its on without being overly sticky). Continue to add crushed cookies until desired texture is reached (if mixture becomes too dry add a little bit more cream cheese)
4) Roll into 1inch balls and then roll them in powdered sugar, store them in the fridge and enjoy!
I stole this recipe from my mom's collection...we'll she knows I took it, so I guess it's not really stealing but she doesn't know that I want to keep it forever because it's so good. It's such a great sour cream coffee cake recipe but I slightly modified it (when do I not change the recipe?) by adding crushed up Iced Oatmeal Cookies within the cake and on top of the cake. The addition of the cookies adds an extra sweetness factor and a nice crunchy texture that goes well with the moist, soft cake.
Cookie Crumb Coffee Cake
20-30 crispy cookies, crushed up by hand (so you have both big and small pieces)
2 Cups all-purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Large eggs
1/2 Cup shortening
1 Cup white granulated sugar
1 tsp vanilla extract
1 Cup sour cream
1) Preheat oven to 350F and grease a 9" spring form pan
2) In a large bowl, mix together sifted flour, baking powder, baking soda, and salt
3) In a separate bowl, beat together eggs, shortening, sugar and vanilla until smooth
4) Separately add both the sour cream and flour mixture into the shortening mixture in two equal parts alternating. (Add half of the sour cream first, then half of the flour mixture, then the remaining half of the sour cream, then add the rest of the flour mixture blending each time after adding each addition to the shortening mixture and until smooth.)
5) Evenly spoon half of the cake batter into the prepared pan, then sprinkle with half of the crushed cookies
6) Add the remaining cake batter on top of the crushed cookie layer evenly (the batter is a bit sticky but try your best to cover the cookie crumbs), then sprinkle the remaining cookie crumbs on top of the cake
7) Bake for 34-45min or until toothpick inserted into the cake comes out clean
8) Cool 10min before removing the cake from the pan, then enjoy!
A good family friend of mine asked me to bake for her son's engagement party that she was hosting at her house. Since it was the beginning of summer she thought it would be a great idea to take advantage of the local strawberries and asked me to bake her chocolate covered strawberries, strawberry tarts, strawberry shortcakes and strawberry shortbread cookies.
For the chocolate covered strawberries, I thought it would be a cute idea to decorate the strawberries in outfits of chocolate covered wedding dresses and tuxedos. I used semisweet chocolate for the tuxedo jackets and white candy coating for the wedding dresses.
For the shortbread cookies, I got the idea from the Pioneer Woman for this recipe. I thought the combination of shortbread, creamcheese, and strawberries was perfect for a light and sweet simple dessert. I decided to use a flower shaped cookie cutter and sprinkled the dessert with raw sugar to make it look more prettier.
The tarts were very fun to make and I used this vanilla pudding recipe that turned out really well. I didn't have any vanilla beans so I added an extra 1 1/2 tsp of vanilla to the recipe and used 2% milk. I made the pudding the day before assembling and let it sit in the fridge overnight so it was extra vanilla tasting. Hope you enjoyed all the strawberry treats, happy baking!