Strawberries and Cream Cake

I made this cake for Easter. It was AMAZING! However, humility aside it was extremely difficult. I actually ended up trying it 3 times before I got it to perfection so don't get flustered and if you get it on the first try...don't tell me. J/k well kind of...I made this for Easter this year. Ya I know that was like 9 months ago but life gets busy OK! It's posted now!
Tip: Scroll down to the "strawberry jam filling" you need to make this 8 hours ahead of time! Get started on that! 

The Cake

• 2 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 1/4 cups sugar, divided
• 1/2 cup canola oil 
• 1/4 cup fresh lemon juice
• 4 large egg yolks
• 8 large egg whites
• 1 teaspoon cream of tartar

1. 1. Preheat oven to 350°. Stir together first 3 ingredients and 1 cup sugar in a large bowl. Make a well in center of mixture; add oil, next 2 ingredients, and 1/4 cup water. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth.
2. 2. Beat egg whites and cream of tartar at medium-high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture. Spoon batter into 6 greased and floured 8-inch round cake pans.
3. 3. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
4. 4. Spread filling between cake layers, leaving a 1/4-inch border around edges (about 2/3 cup between each layer). Cover cake with plastic wrap, and chill 8 to 24 hours. Spread Strawberry Frosting on top and sides of cake. Chill 2 hours before serving

Strawberry Jam Filling

• 4 cups mashed fresh strawberries
• 2 1/2 cups sugar
• 1 (3-oz.) package strawberry-flavored gelatin

1. 1. Stir together strawberries and sugar in a large saucepan; let stand 30 minutes.
2. 2. Bring strawberry mixture to a boil over medium heat; boil 5 minutes. Remove from heat, and stir in gelatin until dissolved; cool completely (about 1 hour). Cover and chill 8 hours.

Strawberry Frosting

• 1 tablespoon strawberry-flavored gelatin
• 2 tablespoons boiling water
• 1 cup whipping cream 
• 1/4 cup sugar
• 1 (8-oz.) container sour cream 

1. 1. Stir together first 2 ingredients in a small bowl; cool completely (about 20 minutes).
2. 2. Beat whipping cream and gelatin mixture at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Stir in sour cream, 1/4 cup at a time, stirring just until blended after each addition.

Enjoy! It is delicious! 

Rolo Cookies

www.sixsistersstuff.com is one of my favorite cooking blogs ever! I get a lot of recipes from them they are usually simple and easy and something my taste buds enjoy! Here is a new favorite cookie recipe I got from them.

Rolo Cookies

1 pkg. Rolo's

1 box Devil's Food Cake mix

2 eggs

1/3 c. oil

Mix cake mix,oil, and eggs. Take a small ball of dough and form a ball around the rolo. (only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350° for 7-8 minutes. Yields about 3 dozen.

4 ingredients! Love it! You can also sprinkle cookies with a little powdered sugar for decoration.

Better Than Anything Pumpkin Cake

This is a must bake this fall! It is similar to this cake but with a delicious pumpkin twist! Ben actually says he likes the pumpkin one better and he loves chocolate cake so that's saying something.

What you need:

1 box yellow cake 

1 small can of pumpkin puree or half of the large can and you can use the remaining amount for pumpkin pancakes

1 14oz can sweetened condensed milk

1 small tub of cool whip

Caramel (Ice cream topping kind use the squeeze bottle)

Heath Bits (You can either crush 2 heath bars or you can find a bag in the baking isle by the choc. chips.)

Mix yellow cake and pumpkin puree. It will be a little thicker than your normal cake batter. Pour and spread into a 9x13 pan and bake 350°F according to cake box directions. Let cool for about 10min and then poke holes in the cake with either the top of a wooden spoon or a large straw. Spread condensed milk over holes and let cool in fridge for 30 minutes. Then spread cool whip, drizzle caramel and top with heath bits. Put it back into fridge for a few hours until serving.

I found this recipe on pinterest the blog it linked it to was "somethingswanky".

Orange Creamsicle Cake

My niece Josslyn eating the cake.

Oh my goodness gracious this is one of the best cakes ever! Want to hear how good? I didn't even have time to take a picture it was devoured in a matter of minutes. I found that my 22 month old niece and my dad were the biggest fans of the cake! The only thing was it wasn't as pretty as I was hoping for so I will have to work on that next time.

Ingredients for cake:

~ 1 pkg. white cake mix
~ 1 small pkg. vanilla instant pudding mix
~ 1 1/4 cups orange juice
~ 1 3 oz. pkg. orange flavored Jello.
~ 4 eggs
~ 1/3 cup vegetable oil
~ 1 tsp. vanilla
~ orange food coloring gel

Preheat oven to 350°F. Line bottoms of four 8-inch cake pans with wax paper. Spray pan sides with cooking oil. Mix all ingredients in a large bowl. Add food coloring to mix. Pour into cake pans. Bake for 16-18minutes, or until toothpick inserted comes out clean.

Ingredients for frosting:

~ 1 8 oz. pkg. cream cheese softened
~ 1/2 cup butter softened
~ 6 cups powdered sugar
~ 1 tsp. orange extract
~ 1 tsp. vanilla extract
~ orange food coloring gel

In a large mixing bowl, beat cream cheese, butter, orange extract and vanilla. Gradually beat in powdered sugar. Add food coloring beat to combine. Keep covered.

*This is NOT! my cake! This is from the blog that I got the recipe from. This is the look I'm going for next time!*

Strawberry Lemonade Cake

Is your mouth watering yet? It should be. This cake is to die for! I made it for my grandma's birthday which also fell on Easter. It is so light and delicious and the flavor is fantastic. Not to difficult to make either. Enjoy!


What you need:
1 box strawberry cake mix ( I like the extra moist kind)
8 oz. cream cheese softened
1 pkt. Kool Aid lemonade
yellow food coloring (as desired for color)
1 jar jet puffed marshmallow creme
8 oz. cool whip
Fresh strawberries for garnish


How to make it:


Make cake according to box directs. Use 2 9-inch pans. Turn finished cakes over on wire rack let cool completely. Cream together cream cheese, lemonade, and food coloring. Add in marshmallow creme. Add in cool whip.  Refrigerate until cake is cooled. Cut each cake layer in half. Alternate layers of cake with layers of filling. Top with sliced strawberries. Chill and serve. 

Perfect Pumpkin Pie

1 (15oz) can pumpkin (about 2 cups)

1 (14oz) can sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9-inch) unbaked pie crust

Heat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs,spices and salt in medium bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350°F;bake an additional 45-50 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Goes well with whipped cream!

Apple Pie and Flaky Pastry Pie Crust

I had a huge bucket of apples from my in-laws apple tree so I thought hey lets make apple pie! I thought that it called for a lot of apples and I think next time I might cut it down to 6 cups but not anything less than that it was fun to have it bulging! Also, It says not to cook the pie crust but I am going to cook the bottom crust for 10-15 minutes before putting in the apple filling. So delicious! Don't know if I ever want to buy an apple pie again! 

Ingredients:

Pastry for 2 crusts (recipe below)

8 cups thinly sliced, peeled assorted baking apples-about 3lbs. (Granny Smith, Cortland, Jonathan)

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/3 teaspoon ground nutmeg

2 Tablespoons butter

1 egg yolk

Directions:

In a large bowl, toss the sliced apples with lemon juice. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

Flaky Pastry Pie Crust

Makes two 9-inch pie crusts.

Ingredients:

 2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup butter, chilled and diced

1/2 cup ice water

Directions:

Combine the flour and slat in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball. Wrap dough in plastic and refrigerate for 4 hours or overnight. Sprinkle flour onto rolling surface. Roll dough out, then divide in half. Roll each half to fit a 9-inch pie plate. Place crust in pie plate, pressing evenly into the bottom and sides.

Brown Sugar Chewies (Pizookie)

Found this recipe on a cooking blog I love called "To Die For Recipes" and this recipe is To Die For! Apparently, there is a restaurant called BJ's somewhere that serves something similar to this and they call it a "Pizookie". You can put ice cream on top, have it plain, we did whip cream or cool whip and it was delicious. 

1/4 c. butter

1 c. packed brown sugar

1 egg, beaten

3/4 c. flour 

1 tsp. baking powder

1/2 tsp vanilla extract

1/4 tsp salt

1/4 c. choc chips, PB chips, or butterscotch chips (optional), freeze before adding to to mixture. ( I used just over 1/4 cup of 1/2 choc chips and 1/2 butterscotch chips.)

Preheat oven to 350 degrees. Spray 8 inch-square pan with cooking spray. In a saucepan, melt butter. Turn off the heat, and add brown sugar and stir until it is well incorporated. Stir in 1/2 the egg, and then add the rest of the egg, mixing well. Add vanilla and stir. Add flour, salt and baking powder, and stir well. Pour batter into the prepared pan and bake for 20 minutes or until done. Enjoy!

Basic Crepes

I love crepes! They are so delicious! They are good just by themselves, with fruit, whip cream, caramel...its all just fabulous! Here is a really easy recipe:

ngredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Fast Tres Leches Cake

1 White Cake Baked

1 Cup Heavy Cream

1 Can Sweetened Condensed Milk

1 (12 Ounce) Can Evaporated Milk

mix Together Cream, Sweetened Condensed Milk And Evaporated Milk. Poke Holes All Over The Cake. Pour Mixture over cake. I let it sit in the refrigerator for about 3 hours. Top with strawberries and whip cream as desired.

So FLIPPING GOOD!

Upside Down German Chocolate Cake

Not my picture but it looked very similar to this. 

1 German cake mix, prepared according to box directions

1 cup coconut

2 cups chopped pecans

1 cup melted butter

1 pound powdered sugar

8 ounces cream cheese

Preheat oven to 340 degrees. Make cake mix according to box directions. Set aside. Grease a 9x13 pan and sprinkle the bottom of pan with nuts and coconut. Pour cake mix into pan. In a small bowl combine melted butter, powdered sugar and cream cheese until well combined. Drop by spoonfuls all over the cake batter. Using a butter knife, gently swirl the cream cheese mixture into the cake mixture....don't over swirl. Bake for 1 hour, and don't over bake! Serve with vanilla ice cream. YUM!

FYI This was a super messy recipe with lots of dishes. It was so delicious though! WOW! 

Also, I actually made 2 small pans one with coconut and one without because some of the fam doesn't like cocunut but that one worked out just fine as well. 

Red Velvet Cake Cupcakes and Cream Cheese Frosting + Gift Idea

Happy Valentines Day! What better way to celebrate than eating chocolate flavored red cake...need I say more!

1 package of german chocolate cake mix

1 small package (3.4 oz) of vanilla instant pudding mix

1 cup sour cream

1/2 cup vegetable oil

1/2 cup water

1, 1-oz bottle of red food coloring

3 large eggs

1 cup miniature semi-sweet chocolate chips

1. preheat oven to 350 degrees.

2. mix cake mix, pudding mix, sour cream, oil, water, food coloring & eggs in a large mixing bowl until well mixed.

3. using a spoon, fold in the mini chocolate chips.

4. fill your pan 1/3 full, cupcake pan, or cupcake liners 2/3 of the way full.

5. place pans in the oven ; bake time according to cake mix box or until a toothpick comes out clean, or the cupcakes “springs back” when lightly pressed.

6. cool for approximately 15 minutes before frosting.

Cream Cheese Frosting

1, 8-oz package cream cheese

1 stick of softened butter

1 tsp. vanilla

4+ cups of powdered sugar

1. mix cream cheese, butter, vanilla with an electric mixer until smooth ; well combined.

2. slowly add powdered sugar, one cup at a time, until desired taste achieved. be sure to scrape down the side of bowl with a spatula.

3. once well combined, beat for an additional minute or so, until everything is creamy 

4. Frost!

Gift Idea

Personal Jar Cupcakes bake up a batch of your favorite cupcakes (whether it’s from a box or made from scratch), Put cupcake bottom on the bottom of a mason jar and then frost just a little bit, then put another cupcake bottom up on top and a little more frosting, after putting the lid on tie a ribbon and plastic spoon around the jar and Voila!

The picture is from another cooking blog. I did not use this much frosting. You could barely see the frosting and I think it was just enough but you can decide.

Carrot Cake

Made this for my father in laws birthday it's his favorite. Cheyenne (my sis in law) also helped. I don't have any pictures of the final product so I just found one of the internet but trust me it was delicious.

Ingredients

2 cups sugar

2 1/4 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp cinnamon

1 1/3 cups oil

5 eggs

3 cups grated carrots

1 cup chopped nuts

1 cup raisins

Mix dry ingredients, ad oil and eggs one at a time mixing well after each egg. Add carrots, nuts, and raising.

Bake 350 degrees for 40min. Test! (Be careful if it's not done don't let it deflate!) Moist is better.

Frosting

8oz. cream cheese, softened

1/4 cup butter

2 tsp vanilla

1 pound powdered sugar.

Sprinkle nuts on top of frosting.

Old Fashioned Rice Pudding

Ingredients

• 3 1/2 cups milk
• 1/2 cup uncooked long grain rice
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1 teaspoon vanilla extract
• Ground cinnamon

Directions

1. In a saucepan, combine milk, rice, sugar and salt if desired; bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 325 degrees F for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator.

Lindsey's 2 Cents:

I sprinkled the cinnamon on top stirred it in and then sprinkled the top with cinnamon sugar. Served with a scoop of vanilla ice cream. Makes a warm delicious winter treat.

Enjoy!

Strawberry Whipped Sensation

Strawberry Whipped Sensation

My first recipe turned out pretty dang yummy! We took it over to the Parry family's sunday dinner for dessert and everyone loved it!
Saturday night Ben and I went and got the ingredients and then came home and smashed strawberries...we did this around 10pm and got a knock on our door that we did't answer..oops! I would also suggest putting them in a baggie and smashing them becuase they kinda got all over the place! I actually told Ben right after we smashed the strawberries to put the Oreos in a baggie and smash them and he says to me why didn't we do that with the strawberries...Right...
anyways then we mixed the milk,lemon juice,condensed milk,strawberries together poured them into the pan that had a lining of tin foil, melted the butter mixed it with the oreos poured on top of the whipped mixture and put in the freezer over night.
Right before serving the next day I frosted it with cool whip and put strawberries on top!
Here's some pics!









Here's the Recipe:
what you need!
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
make it!

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers

Blueberry Cheesecake Bars

Just know that pretty much each of these recipes are super easy and super yummy!

Saying that these cheesecake bars are amazing! However I thought they were pretty rich but I'm sure for everyone it's different. Something really nice about these bars is that the recipe actually says to use blueberries but I'm pretty sure you can us any kind of berries. For instance, I used blackberries!

Here's the recipe. Enjoy!

what you need!

6 Tbsp. butter, melted

2 cups HONEY MAID Graham Cracker Crumbs

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

2 eggs

1 tsp. vanilla

1 jar (10 oz.) blueberry jam or preserves

1 cup blueberries

make it!

HEAT oven to 350ºF.

MIX butter and graham crumbs in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.

BEAT cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla; beat until well blended. Stir jam in jar until softened; spread evenly onto crust. Top with berries, then cream cheese mixture.

BAKE 30 min. or until slightly puffed. Cool completely before cutting into bars.

Here's what they should like:

However, I was a bit behind and didn't get picture in until they had mostly been eaten... Mine did not turn out as stiff as they look in the picture either they were a bit more gooey. Not sure about that but they were definitely yummy!

Amazing Easy Cake!

Sadly, I have not been trying out any new recipes lately between school, work, ROTC, family all that good stuff its been super busy! But I have an amazing cake that I have been making a ton because everyone loves it and it's easy!

So what you do is buy a chocolate super moist cake bake it according to directions let it cool. Then take a large straw or the end of a utensil and poke holes all over the top of the cake. Then pour caramel in the holes, frost with whip cream, pour caramel as desired on top then crush up 2 SKOR bars and sprinkle on top.

Guaranteed people will RAVE about this and ask you for the recipe. It's FaBuLoUs!

Frozen Peanut Butter Turtle Pie

What you need

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread

1/3 cup Creamy peanut butter

1/2 cup Sugar

2 cups thawed COOL WHIP Whipped Topping

1/4 cup Caramel ice cream topping

1 OREO Pie Crust (6 oz.) (or you can make your own super simple)

1/4 cup coarsely chopped PLANTERS Pecans, toasted

2 squares BAKER'S Semi-Sweet Chocolate

make it

BEAT cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended. Add COOL WHIP; mix well.

SPREAD caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours.

TOP with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

I honestly messed up on this one a bit and mixed too much of it all together but it still tasted just fine and still looked fabulous!