Wednesday, April 24, 2013

Strawberry Whipped Cake

Strawberries are everywhere in the store and each time I go I buy more and now I have to find recipes to use them in. This is so light, sweet, and creamy. It tastes best when left to defrost a little. Perfect end to a warm spring day.

Strawberry Whipped Cake
Recipe Source:

2 cups Strawberries
1 - 8oz tub Cool Whip
1 - 14oz can Sweetened Condensed Milk
1/4 cup Lemon Juice
10 Oreo Cookies, finely chopped
1 1/2 Tablespoons Butter, melted

1. Line a 9x5 loaf pan with foil, make sure the ends of the foil extend over the sides of pan. Mash 2 cups of the strawberries in a large bowl. Add sweetened condensed milk, lemon juice and 2 cups of the cool whip. Mix well. Pour into loaf pan.

2. In a small bowl, combine the Oreo's and butter. Spoon over the strawberry mixture. Cover with foil and gently press Oreo's into the strawberry mixture. Freeze for at least 6 hours.

3. Invert the dessert onto a plate when ready to serve. Remove the foil. Spread the remaining Cool Whip onto the top and sides of the dessert. Let sit at room temp for a half hour before serving. Store in freezer.

Monday, April 22, 2013

Mini Monkey Breads

On a cold, rainy, spring morning I like to have something warm and comforting for breakfast. Cinnamon rolls are one of my favorite cold morning breakfast. These are just as delicious and much easier. Simple, soft, sweet, and gooey. Happy Spring!

Mini Monkey Breads
Recipe Source:

12 Rhodes Dinner rolls, thawed but cold
6 Tablespoons Butter, melted
2 Tablespoons Corn Syrup
1/2 cup Brown Sugar
2 teaspoons Cinnamon

1 cup Powdered Sugar
1 Tablespoon Butter, melted
2 Tablespoons Milk
1/2 teaspoon Pure Vanilla Extract

1. Spray a 12 cup muffin tin with cooking spray. With scissors cut each roll into 6 pieces. In a small bowl, mix butter and corn syrup and stir until well combined. In a separate bowl, combine sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter/corn syrup mixture and then in the cinnamon/sugar mixture. Place 6 covered pieces in prepared muffin tin. Repeat with the rest of the roll pieces. Spray plastic wrap with cooking spray and let double in size.
2. Remove the plastic wrap and bake at 350 degrees for 15-20 minutes. Cool for 5 minutes and remove from pan. Combine the icing ingredients and mix until well combined. Pour over monkey breads.

Sunday, April 7, 2013

Chocolate Shortcakes {Secret Recipe Club}

This month for the Secret Recipe Club I got Ginny from Cooking with Chopin. When I went to her site I was so excited. She has such a cute family, her food is beautiful, her photo's are beautiful, and all of her recipes look delicious. She makes food that you will be able to find ingredients for at any grocery store. Delicious, homemade food that you need to make! I promise there will be something you want!

These shortcakes are light, flaky, and chocolatey. Topped with sweetened cream, strawberries, chocolate sauce and caramel. Its a sweet dessert that is worth making!

Chocolate Shortcakes
Recipe Source:

2 pints Strawberries, sliced
1/3 cups Granulated Sugar

2 cups All-Purpose Flour
1/4 cup Unsweetened Cocoa Powder
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/8 teaspoon Salt
1/2 cup Salted Butter, cold
1/3 cup Granulated Sugar
2/3 cup Mini Chocolate Chips, plus extra to top with
3/4 cup Half and Half
1 Egg White, lightly beaten

Sweetened Whipped Cream
1 cup Heavy Whipping Cream
3 Tablespoons Powdered Sugar

Chocolate and Caramel Sauce
Chocolate Shavings

1. Mix together strawberries and 1/3 cup of granulated sugar. Refrigerate for 2 hours mixing every 30 minutes.

2. In a large bowl, combine flour, cocoa, baking soda and powder, salt, and remaining 1/3 cup sugar. Using a pastry cutter to cut in the butter into the flour mixture until it has pea size crumbs. Add the mini chocolate chips and mix. Pour in the half-and-half and stir until just moistened. Preheat oven to 450 degrees.

3. Divide the dough into 12 - 3/4 inch patties. Line a cookie sheet with parchment paper. Place patties on the cookie sheet and brush each with the egg white. Then sprinkle patties with granulated sugar and mini chocolate chips.

4. Bake for 13 minutes, or until a toothpick comes out clean. Let cool completely on the cookie sheet.

5. In the bowl of a stand mixer, beat whipping cream and powdered sugar until stiff and then refrigerate.

Cut shortcakes in half. Place the bottom half on a small plate. Top with whipped cream, strawberries, chocolate sauce, caramel and top with chocolate shavings. Place the shortcake top on and top with more cream, strawberries, sauces and shavings.

Wednesday, April 3, 2013

Lava Flow and Guest Post at Sawdust & Embryos

Today I have a sweet, creamy, slushy drink for you to get ready for the warmer weather headed our way. Its strawberry, pineapple, and coconut and you'll love it!
Go get the recipe over at Sawdust and Embryos!
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