Category: Desserts

Cakes · Desserts · Fruit · Uncategorized

Fresh Strawberry Cake

Chocolate Castles1 Comment

Probably a lot of you have made or indulged this scrumptious cake. Because of this wonderful Arizona heat, the only desserts right now that sound good are cold ones. When  I this ran across  this on FaceBook the other day, I remembered that it was such a good cake and that I hadn’t made it in years, so thought I would post it. Since it starts with a cake mix, it is quick and easy to make. Top it with Cream Cheese frosting and you have a delicious dessert that will cool you off, no matter the time of day.

1 (18.25) oz white cake mix

1 (3 oz) box strawberry-flavored instant gelatin

1 (15 oz) package frozen strawberries in syrup, thawed and pureed

4 large eggs

1/2 cup vegetable oil

1/4 cup water

Strawberry Cream Cheese Frosting

1 stick (1/4 cup) softened butter

1 (8oz) softened cream cheese

1 (10 oz) package frozen strawberries in syrup, thawed and pureed

1/2 teas strawberry extract (I will use vanilla)

7 cups powdered sugar

Fresh sliced strawberries for garnish

Instructions:

Preheat oven to 350

In a large bowl, combine cake mix, gelatin. Add pureed strawberries, (the 15 oz) eggs, oil and water. Beat at medium speed with an electric mixer until smooth. Pour into greased and floured pans and bake for 20 minutes or until cake test done.

Let cool in pans for 10 minutes then remove to a wire rack to finish cooling.

 

To make frosting:

In a large bowl, beat butter and cream cheese at medium until smooth and creamy. Beat in 1/4 cup of the strawberry (from the 10 oz package)puree and the extract. The rest of the puree is leftover but can be used in smoothies or over ice cream. Beat in powdered sugar a cup at a time until all lumps are gone. If you need to add a little more of the strawberry puree, add 1 tables at a time, until frosting is spreading consistency.

P.S. One time I made this cake and divided each cake layer into 2, giving 4 layers. I used the strawberry frosting in-between the layers then frosted the entire outside of the cake with fresh whipped cream…If you do this, you will need to whip up the whipping cream sweetened  with powdered sugar, instead of granulated sugar. The powdered sugar has corn starch in it allowing the whipping cream to stay “whole” longer and not  get runny after the first day.

Also covering the cake in airtight container which you put in fridge will keep the cake fresh for 3-4 days.

 

 

Desserts · Fruit · Uncategorized

Fresh Strawberry Ice Cream

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A friend of mine ask me if I had a good recipe for strawberry ice cream. This ice cream is so easy and so creamy…

This is actually a very old recipe from Southern Living.

1 (14 oz) can sweetened condensed milk

1 (5 oz) can evaporated milk

2 tables sugar

1 1/2 cups whole milk

1 (16 oz) container fresh strawberries or 1 (16 oz) package thawed frozen strawberries (unsweetened)

2 tables lemon juice

1/4 teas salt

Whisk first 4 ingredients in a 2 quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice and salt in a blender or food processor until smooth. Stir into milk mixture.

Pour milk mixture into freezer container of a 1 quart electric ice cream maker an freeze according to directions.

Remove container with ice cream from ice cream maker and place in freezer for 15 minutes. Then transfer to an airtight container; freeze until firm if not eating immediately.

Cakes · Desserts · Uncategorized

Monsoons, Meatloaf & Munchkin

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I’m back…..finally! Between caring for a hubby with one arm right now and trying to train a little new Munchkin we are calling Oliver Leopold, I feel like I am in a house with a new baby. The only difference between a new puppy and a baby is the baby at least poo poos in a diaper instead of the floor. This past week we experienced our first monsoon, which after hearing from folks out here, we truly expected a little more excitement. After living in California with earthquakes and in Texas where lightning and heavy rains are as common as nachos, we found ourselves sitting there watching the heavy rains discussing what we would have for dinner with Randy looked at me and said, “don’t you think we should have meatloaf during the monsoon?” So that is exactly what we had. He reminded me that I had not fixed meatloaf since leaving Dallas the first of March. Randy fell the night before our things arrived to move in and fractured his shoulder in two places and dislocated it also. So we call him the one armed bandit now. Being today is his birthday, we didn’t get to do to much as he says that he feels like either a little kid or a really old man because I have to cut up his food, (but he loves the fact that I have to do his hair, he is getting very spoiled)
Today a recipe showed up on FB and it sounded delicious. It is an Italian Lemon Cake and I have to make it. But today I had to make German Chocolate Cake, which is a tradition for his special day. But this week, as soon as the last crumb is gone from the GCC, this lemon cake will be in the oven. I have to tell you that when I looked up different recipes for the frosting for the GCC, I came across one that used light brown sugar instead of regular granulated sugar. It is really good. In fact, both of us think we like it a little better than the normal frosting that you see on the package of Bakers German Chocolate. So live a little the next time you make one and try using the brown sugar instead of the white. Just gives it a little more caramel flavor. So back to the recipe for the Italian Lemon cake and Happy Fourth of July!

3 cups all purpose flour
1 teas baking powder
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1/2 cup buttermilk
1/2 cup sour cream
4 tablespoons lemon juice
zest of 2 lemons (about 2 tables)
1 teas vanilla
Preheat oven to 300 Grease and flour baking pan
Sift flour, baking powder and salt. Set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla and lemon zest.
Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into the prepared bundt pan.
Bake for 60-70 min or until cake tests done. Remove cake from oven and allow to cool for 5-10 min. Turn cake over onto cake platter.
Sprinkle with powdered sugar, or frost with cream cheese frosting.

Daily Thoughts · Desserts · Uncategorized

Comfy Cow

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No I’m not talking about Randy or myself, even though I have to say that we are truly very comfortable staying in our Tina House, here in downtown Charleston in the historic district. What I am talking about today is ice cream. As we were reading some of the literature which the owner of this darling little house has here, we read about Comfy Cow ice cream, which apparently is very well received here in Kentucky. When I read about their popular flavor of Browned Butter Peanut Brittle, I knew that we would be in search of this remarkable new food for us. So after church, which was such a great blessing today, we went in search of Comfy Cow. We found it here at Whole Foods. $7.99 a pint. Their Browned Butter Peanut Brittle flavor has little bits of peanut brittle broken in it with the flavor of browned butter, which, in my opinion, is one of the greatest flavors of the decade. This ice cream beat out 1200 other entries in the 2015 World Diary Expo Championship. They were out of that particular flavor, but we choose the bourbon infused, vanilla cream with pecan pie pieces and dark chocolate shavings. We sat in the parking lot and devoured the entire pint. I looked over at Randy, who prides himself on eating only Blue Bell and he says, “this is so much better than Blue Bell” WHAT? Did I hear him correctly, I could not believe it. If he knew what it costs, he probably would not say that, but that will be our little secret. If you are ever in Kentucky, be sure and either go to a Comfy Cow Ice Cream store, Or buy a pint from Whole Foods in this great state.
Browned Butter Peanut Brittle,..we cannot wait to find you before leaving to head back to Texas. Randy has a spoon hidden in the console of our car, just in case we find it.

Desserts · Uncategorized

Around The Bend

Chocolate Castles8 Comments

Each morning before my feet hit the floor, it is my intention to just tell the Lord, “”good morning and thank You for the day” before reading Streams in the Desert or the Bible verse of the day. It just helps me to remember that the day belongs to Him, not me, and thatI need God’s guidance and direction each and every day. This morning, I began to go back over the last 3 weeks of adventures we have encountered along the roads which has taken us to 10 states, thus far.
Because we have had such a blessed time, it made me think about all the blessings which have been ours since we packed up and headed out. Because it has been such a time of rest and just being able to go where we wanted, seeking out new places, I started wondering about this time. Yesterday, after Randy pulled off the road to allow me to take a picture after I just stated, “man that would make such a pretty picture”, he pulled over and said,”is this a good spot?P I quickly looked over to him and ask him if I was dying and he just hadn’t told me. In fact, I began to think back over the 3 weeks of travel and remembered that this entire time, Randy had been overly thoughtful, to the point that he lets me choose where we eat, what sightseeing spots we go, the hotels that I suggest, and even saying, would you like to buy this souvenir? It would look so cute in our new kitchen.” I began to get suspicious. I must be dying and he is just not telling me. It made me compare my feelings to how I feel when God pours out His blessings to us. Why God, are you being so good to me? Are you getting ready to take something away, or what bad event will be around the bend? Why is it that we pray and ask God’s Hand of blessing to be upon us, only to question Him when He gives us times of refreshing? Why do we continually question His goodness to us all the while thinking “o wretched man that I am.” because we know our hearts and thoughts, we don’t deserve His grace or goodness? It makes me stop and remember that, in fact, no, we don’t deserve His grace or goodness, EVER, no matter how good we think we are. But because God loves us, He pours out His grace to us. We truly might not know what bends in the road there might be, but no matter the bend, we have the Master of our Souls to carry us through. I need to learn to just accept that love and grace from God the Father and from Randy. I don’t deserve either one, but am truly blessed to be loved by both.

Chocolate · Desserts · Uncategorized

Peanut Butter Chip Brownies

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These brownies are so moist and seem to be just the perfect chocolate flavor that I was looking for last night. Instead of adding the regular semi-sweet chocolate chips, I added the bag that has peanut butter & chocolate chips. Love, love, love these brownies. Sprinkle a little sugar over the top as soon as they come out of the oven and you have yourself a winner! Super easy and quick and you could be munching on them as you watch the New Hampshire returns this evening.

2 cups sugar

2 sticks softened butter

4 eggs

1 cup flour

8 tables cocoa

1 (12 oz) bag of peanut butter/chocolate chips

1 teas vanilla

Cream softened butter with the sugar. Add vanilla and eggs. Stir just until blended. Add cocoa and flour, stirring just until mixed. Add the chips and then spread into a greased 9×13″ pan. Bake for about 18 to 23 minutes, depending on your oven. I take mine out just before the knife comes out clean as I like them a little gooey. Sprinkle with granulated sugar as soon as they come out of oven.

Chocolate · Cookies · Daily Thoughts · Desserts · Uncategorized

Brookies

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Yesterday I had a meeting to attend and it is one I go to once a month. For some reason I have decided this past year that I cannot go unless I have dessert in my hand to pass around. After asking the friend who leads the meeting what she would like to have me bring for our enjoyment, she told me she wanted brookies. Well, I had never made brookies. It is a brownie and chocolate chip cookie combined. I admit I was in my lazy mood, so I ran to the store, thinking I had seen box mixes of these delicious looking morsels and there on the shelp were two different brands of brookies. One was Betty Crocker and the other was Nestle. I got one of each wanting to do a comparison bake.

After baking both boxes, both Randy and I decided that the Nestle was definitely the winner. The chocolate chip cookie part of the brookie tasted exactly like a homemade chocolate chip cookie.  Of course both boxes used a stick of butter, which will always make baked goods taste more like homemade, but the Nestle brand truly was the better brand. I ended up making them in cupcake pans instead of a 8×8 and then topped each one with a dollop of chocolate frosting. The recipe for the frosting is already on the blog. They were devoured and I brought 4 home which I have hidden away. I did make myself share one of them with Randy since he was so sweet to drive me to the store to buy them in the first place. Since today is cold and wind chill is in the 20’s, I am so glad I still have 2 left as a treat to have with hot tea today.

Cookies · Daily Thoughts · Desserts · Uncategorized

Little Debbie & Little Trudy

Chocolate Castles3 Comments

2016 is starting off with a bang! We have discovered some very important facts:

  1. We are now the old people that we use to laugh at. This morning while making Randy some toast, my phone binged with a text. I went to respond and Randy ask me who was texting me so early in the morning. I told him that it was Mandy (our daughter-in-law) and she ask me to take her to Costco so she could get a few things. He looked at me kind of funny and I ask him why. He said (and I quote) “why are you taking Mandy to the hospital?” My response was, (and I quote, in a very loud voice) “you old geezer,  I’m not taking her to the hospital, I’m taking her to COSTCO!” We both just died laughing, realizing that we were now the people that we use to laugh about when we would see a cartoon about 2 old people who totally misunderstood the conversation. Hospital-Costco, not really seeing how those two words are even remotely mistaken for the other. His excuse was that he wasn’t able to fall asleep until about 4 a.m. and that he was not deaf, just tired. Yeah, sure….that’s why the TV volume is turned up to 45.
  2. Now to the second new years finding. I am hooked on Little Debbie anything. At 65 years of age, I had never tried any of the  Little Debbie cookies or baked items. I always just thought all those cookies, brownies and little miniature cakes were for folks who never baked or just had them around the house to throw in their kids lunch boxes. Well, during Christmas, Frosty went shopping and brought home a box of Little Debbie Gingerbread cookies. We went through about 5 boxes. Admitting that we even went as far as him dropping me off at a couple of stores for me to run in to see if they had any boxes of them left, we savored the few we had and hid them from the grandkids so they we wouldn’t have to share the few we had left. Are we just the best grandparents or what?
Well, today, we are out running from store to store to buy items for gift bags for a ladies tea on Sunday. We walked down the Little Debbie cookie aisle and Randy begins to tell me how good the oatmeal cream filled cookies are. He reminds me that our friend Gary (to keep your reputation safe, Gary I won’t say your last name as anyone who comes into your courtroom might make fun of you for being in love with Little Debbie Oatmeal Creams) was also talking at dinner the other night about how good those little gems were, so Randy isn’t the only one our age that was in love with Little Debbie. So we put 8 boxes in the basket (we only needed 7 for the gift baskets, but he wanted to be sure we had some for us as it makes watching re-runs on TV not so bad.)  When I told him I had homemade chocolate chip cookies and homemade ginger cookies in the freezer that we could take out, he replied, “oh let’s save those for company and just eat these tonight.” I’m keeping the other 7 boxes in the trunk to keep them safe from us.
So my new found fact is that it’s impossible to stay a little size and eat Little Debbie cookies. Just not possible! How can something that comes in a box with an expiration date of February 2016 wrapped in cellophane be so good?  My cookies taste stale after 3 days. I hope one day to meet Little Debbie and ask her how she does it.
Would people buy them if they were called, BIG FAT Debbie Oatmeal Creams? Maybe that’s why we only see Little Debbie’s face, who knows what the bottom half looks like?
Desserts · Holiday Fare · Uncategorized

Raspberry Almond Bars

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3/4 cup butter, softened

3/4 cup powdered sugar

1 1/2 cups flour

3/4 cup seedless raspberry jam

3 egg whites

6 tables sugar

1/2 cup flaked coconut

1 cup sliced almonds, divided

Additional powdered sugar

In a large bowl, cream the butter and 3/4 cup powdered sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13×9″ baking pan. Bake in preheated 350 oven for about 16-18 min. or until lightly browned.

Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar 1 table at  time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds and bake at 350 for about 18 to 20 minutes or until top is golden brown. Cool and cut into bars.

Cookies · Desserts · Uncategorized

Simple Ginger Cookies

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I have to admit that I bought some Little Debbie Gingerbread men cookies the other day when we were in Phoenix out shopping with some of the grandkids. I have NEVER bought any Little Debbie anything for myself but didn’t have anything at my daughter’s house to make anything. (It is still such a shock to me that other people don’t always just keep items like molasses just in case you might want to make cookies, in the pantry. Or ginger, or cloves, well, you get the picture. I was craving gingerbread cookies, so thus, the Little Debbie. Shocked, they weren’t bad at all, in fact between Frosty and I we ate the entire box of 6 or 8 (but who is counting) in two days. Anyhow, we are home now and found this very simple recipe for ginger cookies. Just made them and they are awesome. Very quick and very easy.

Courtesy of Paula Deen (which tells you that they must be good)

3/4 cup Crisco shortening

1 cup sugar plus more for rolling cookies in

1 large egg, room temp

1/4 cup molasses

2 cups flour

2 teas baking soda

1 teas ground cinnamon

1 teas ground ginger (I used 2 teas)

1/2 teas ground cloves

1/2 teas salt

Preheat oven to 350.

Using electric mixer at low spee, cream the shortening and sugar until well mixed. Add egg and molasses and beat until completely combined. Sift together the flour, baking soda, spices and salt in a seperate bowl. Stir and the add to creamed mixture. Roll dough into 1″ balls and roll in sugar. Place each ball on baking sheet about 1″ apart. If you use a coated cookie pan you will not need to grease the pan. If not, use parchment paper. Flatten the balls slighty with fingertips. Bake about 11 to 12 min. Cool on paper towels.