Strawberry Sheet Cake

Strawberry Sheet Cake

How cute is a pink cake?

I made this recipe for a family gathering and it was such a hit!

Every single person wanted some, the kids because it was pink and the adults because it was made from real strawberries.

Tip: To make the sweetened strawberries, just grab a large pinch of sugar and pour it on top of the strawberries.

Ingredients:

• 2 cups self-rising flour
• 2 cups sugar
• 4 eggs
• 1 cup canola oil
• 1 cup milk
• ¼ cup sweetened strawberries, mashed 
• (sprinkle a large pinch of sugar on strawberries)
• 1 small box dry strawberry jello
• 
  

Strawberry Icing:

• ½ stick butter or margarine, softened
• 3-4 cups powdered sugar
• ¼ cup sweetened strawberries, mashed

Instructions:

Mix all ingredients and pour into greased 9x13 pan.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

                                While the cake is baking, make the icing.
                Mix together all icing ingredients until smooth – may need to add more powdered                  sugar or strawberries for a spreading consistency. Mix well first before you add                                               extra sugar or strawberries.

                                      Once the cake is cool, spread the icing on the cake.
                         Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.

Recipe Source: farmflavor.com

Peach Bundt Cake

I made this dessert for the 4th of July holiday and it did not disappoint!
I have really come to LOVE peach anything lately and this doesn't have a powerful peachy flavor. It is subtle and just the right amount of flavor!
I also had never made a bundt cake before, so if I can do it....you can too!
I chose to add some vanilla ice cream and diced up strawberries and smashed raspberries, but you can add any fruit you like!

You will need:

If you use fresh peaches, just make sure they are peeled.
Frozen won't work because the water content is too high.

2 sticks unsalted butter, softened

2 cups sugar

4 eggs

1 Tbsp vanilla extract

1 (16 oz.) can of sliced peaches, drained and roughly chopped

3 cups all purpose flour

1 tsp salt

1 1/2 tsp baking powder

1/4 cup buttermilk or whole milk

nonstick vegetable oil spray

What to do:

Preheat oven to 350 F.

With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for 5 minutes, until it is light and fluffy. It will look like whipped cream in texture and color. As you do that, scrape down the sides of the bowl to make sure all butter is incorporated.

Add in the eggs one at a time while continuing to beat on high. Add the vanilla and beat mixture on high speed 4-5 minutes.

In a medium bowl, toss peaches with 1/4 cup of the flour, coating the fruit.

Add the peach/flour mixture to mixing bowl and beat on high until peaches are incorporated.

In a separate bowl, combine remaining 2 3/4 cups flour with salt and baking powder.

Turn hand mixer down to low speed. Add about half of the dry ingredients. Add buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter. 

Spray nonstick bundt pan with nonstick vegetable spray. Pour in the cake batter & bake 50-55 minutes. A toothpick inserted should come out dry. Remove from oven and let cool 15 minutes. Flip onto plate to serve.



Slice it up and serve with ice cream and your favorite fruit.

Source: The Busy Mom's Cookbook by Antonia Lofaso

Angel Food Cake Skewers

This was a super simple dessert that I whipped up one night for an activity.

They are light, super easy to make, and very addicting.

All you need is:

Angel food cake

chocolate ( I used dove individual wrapped ones)

strawberries

wooden skewers

wax paper (optional)

To assemble all you need to do is cut up the angel food cake into small squares and dice up the strawberries in half.

Then get your skewers ready and alternate putting on angel food cake and strawberries.

When that is all finished unwrap as much chocolate as you need,

I think I did like 20 chocolates.

Then place in a microwave safe bowl and slowly let it melt in the microwave.

Constantly check it and stir it.

Do not let it burn.

Then set out some wax paper for when you pour the chocolate on top.

Then when the chocolate is to a desired consistency, drizzle the chocolate over top.

Remember to put the skewers on top of a piece of wax paper.

Then let them cool and let the chocolate harden.

Then after setting, they will be ready to eat!

Source: http://www.burlapandbabies.com

Lemon Blossoms

Holy Amazing.

These little things are pure deliciousness.

They are super tiny, so of course you can't just eat one!

The glaze makes them and they are sinfully good.

PAULA DEEN'S LEMON BLOSSOMS

You will need:

1  yellow cake mix

1 (3.4 oz.) instant lemon flavored pudding mix 

4 large eggs

3/4 cup plus 3 tablespoons vegetable oil, divided

4 cups confectioners' sugar

1 tablespoon lemon zest (about 1 lemon)

1/3 cup fresh lemon juice

3 tablespoons water

To Make: 

Preheat oven to 350 degrees.

 Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. 

Beat for 2 minutes. 

Spoon 1 tablespoon of the batter into each muffin tin,

and bake for 12 minutes. 

Turn the cakes onto a cloth towel.

In a medium bowl, sift confectioners' sugar. 

Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. 

Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible.

 Place the cakes on a wire rack with wax paper underneath to catch the drips.

 Let the glaze set thoroughly before storing in an airtight container.

Source: Paula Deen

Unbelievable carrot cake

So I made this cake for Easter and boy oh boy did it hit the spot! I have come to love and appreciate carrot cake as I've gotten older and this was an outstanding recipe!

UNBELIEVABLE CARROT CAKE

AND CREAM CHEESE FROSTING


You will need:

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon table salt

1 lb. medium carrots (6 to 7 large carrots), peeled

1 1/2 cups granulated sugar (10 1/2 ounces)

1/2 cup packed light brown sugar (3 1/2 ounces)

4 large eggs

1 1/2 cups vegetable or canola oil

Frosting(If making a 9-inch layered cake, you can double the frosting recipe to cover the entire cake)

8 ounces cream cheese, softened to room temperature

5 tablespoons butter softened to room temperature

1 tablespoon sour cream, light or regular

1/2 teaspoon vanilla extract

1 1/4 cups powdered sugar (4 1/2 ounces)

To Make:
Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. 

In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don’t have a food processor.

In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. 

Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil).

 Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.

 Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.

Pour into prepared pan(s) and bake until toothpick inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9x13-inch pan.



 Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely . At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.

When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. 
Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

Recipe from: Mel's Kitchen Cafe

best EVER chocolate sheet cake

Warning......warning......this is the MOST DELICIOUS CHOCOLATE CAKE!

I got the recipe from the Pioneer Woman (whom I love) and I am so glad that I chose to make it, because wowzers, is it to die for!

FOR THE CAKE:

 2 cups Flour

2 cups Sugar

1/4 teaspoon Salt

4 Tablespoons (heaping) Cocoa

2 sticks Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 whole Beaten Eggs

1 teaspoon Baking Soda

1 teaspoon Vanilla

FOR FROSTING:

1/2 cup Finely Chopped Pecans

1-3/4 stick Butter

4 Tablespoons (heaping) Cocoa

6 Tablespoons Milk

1 teaspoon Vanilla

1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

 I used an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

 

While cake is baking, make the icing. 

Chop pecans finely or buy them already finely chopped (that's what I did!)

Melt butter in a saucepan.

 Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar.

 Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

 Source: The Pioneer Woman

Layered Berry Trifle

A simple trifle recipe with layered berries, cake and a sweetened whipped cream...

perfect for those summer BBQ's!

 I love how easy it is and how pretty!

You will need:

SYRUP:
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1/4 cup water

LAYERS:
12 ounces pound cake or butter loaf (store bought :)
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 cup heavy whipping cream
3 cups fresh blueberries
3 cups fresh strawberries

To Make:

Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool.

Slice cake into 3/4-inch slices. Then brush over both sides of each cake slice. Quarter each slice.

Beat cream cheese with sugar on high speed until light and fluffy.

 Reduce speed to medium and slowly add cream. 

Continue beating until mixture resembles soft whipped cream.

Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. 

Scatter half of the blueberries and strawberries on top. 

Repeat layering with cake, cream cheese and berries. 

Pile additional strawberries on top.

Cover and refrigerate until chilled (about an hour). 

You may also refrigerate overnight.

Watermelon Cake

Watermelon Cake

This was a super fun idea that I made for a Youth activity!
I just bought a strawberry cake mix & followed those directions to bake.

Then I colored white frosting pink & some green.
After frosting the cake I put green jellybeans around the rim & topped the cake with chocolate chips on top to look like watermelon seeds!

Carrot Cake

Carrot Cake

4 eggs, separated

1 cup brown sugar

Grated peel & juice of orange

1 2/3 cups ground walnuts

1 teaspoon cinnamon

1 ½ cups grated carrot

¾ cup whole wheat flour

1 teaspoon baking powder

Frosting

8 oz. cream cheese

2/3 cup confectioners’ sugar

Grated peel & juice of orange

Preheat to 350.

Put egg yolks & sugar in bowl & whisk until thick & creamy. Add all remaining ingredients, except egg white, & fold carefully until mixture is smooth.

Whisk egg whites until stiff, then fold into cake mixture. Pour into prepared loose bottom greased cake pan & bake 1 hour.

For frosting, cream the cheese & confectioners sugar together. Add a little grated peel & juice to flavor. Spread over top of cooled cake using knife dipped in hot water. Sprinkle with orange peel to decorate.

Pink Party Cake

Pink Party Cake

Nonstick spray

1 package (18.25 ounce) strawberry cake mix

1 ¼ cup strawberry nectar (Kern’s)

1/3 cup veg. oil

3 eggs

1 teaspoon almond extract

2 drops red food coloring

1 bar (4 ounces) whitebaking bar, chopped

2 Tablespoons whipping cream

1 ½ cans (12 ounce each) whipped fluffy white frosting

1 cup pink candy coating

Preheat to 350. Spray two 8-inch round cake pans with spray.

In large bowl, combine cake mix, strawberry nectar, oil, eggs, almond extract, and red food coloring. Beat with mixer on low for 30 seconds. Scrape bowl sides and beat on med. For 2 minutes. Pour batter into cake pans.

Bake 28-32 minutes. Cool for 10 minutes. For frosting, place chopped white baking bar in medium bowl & set aside. In small bowl, microwave cream on high 30 seconds. Pour over baking bar & stir until smooth. Stir in frosting. Place a cake layer on a serving plate. Spread with some frosting and top with remaining cake layer. Frost cake with remaining frosting.

Line 5 ½ inch glass bowl with foil & set aside. Place candy coating in small bowl & microwave 1 ½ minutes, stir every 30 seconds. Pour melted candy coating into foil lined bowl & chill 20 minutes.

Lift candy coating from bowl & peel off foil. Turn candy coating over & use vegetable peeler to make curls. Arrange pink curls on top of frosted cake.

*if you can’t find candy coating, then use same amount of chopped vanilla bark. Melt and stir 1-2 drops of food coloring to make pink.