A Sweet July 4th!

I can’t believe I’m already writing a Fourth of July blog post!  This last couple of  months have flown with my daughter turning two and having a baby…suffice it to say I’ve baked nothin’ in the last few weeks and don’t have any super-fabulous, totally-original July 4th recipe to share with you BUT I do have some past inspiration from my blog and others that are patriotic AND delicious!  So here are 10 gorgeous red, white and blue desserts that you can feel proud serving this Fourth of July holiday!  Enjoy!

 

Red Velvet and Blueberry Ooey Gooey Butter Cake

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Red Velvet Funnel Cake

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Cherry Star Turnovers

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Easy Flag Fruit Dessert

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Red, White and Blue Pinwheel Icebox Cookies

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Cheesecake Stuffed Strawberries

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Ice Cream Cone Cupcakes

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Firecracker Popcorn

Firecracker Popcorn

 

Easy and Healthy Fresh Fruit Dessert Pizza

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Mini Fruit Tart Cheesecakes

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Blackberry, Almond and White Chocolate Muffins

Every time I walk into the grocery store lately, all the beautiful berries are calling my name. Strawberries, blackberries and raspberries are just begging to be bought right now and I just had to find a recipe that I could use some of them in.  I was struggling to find something that wasn’t a pie or layered cake when all the sudden I remembered a recipe I had made years ago for Strawberry Almond Muffins.  I also remembered it was very good so I thought maybe I’d give it a shot…but with a few changes, of course. 😉

Instead of strawberries I decided to use blackberries and also wanted to add some white chocolate.  The original recipe called for all-purpose and whole wheat flour but I wanted a slightly lighter muffin so I went with cake flour in place of the whole wheat.  What resulted was one of the most delicious, tender and tastiest muffins ever!  Now you could say this muffin was verging on cupcake status but hey, I see nothing wrong with that!  All I know is I loved these and if you need a recipe to use up some berries, I encourage you to try this one!  Feel free to substitute raspberries or sliced strawberries, if you’d prefer.  You really can’t go wrong with whatever you choose.

Enjoy!

Blackberry, Almond and White Chocolate Muffins
 
Ingredients
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 1½ c. Granulated Sugar
  • 4 Large Eggs
  • 1 T. Almond Extract
  • 1 T. Pure Vanilla Extract
  • 1 c. Whole Milk, room temperature
  • 2½ c. All-Purpose Flour
  • 1 c. Cake Flour
  • 1½ T. Baking Powder
  • ½ t. Salt
  • 1 c. Sliced, Toasted Almonds
  • 1 c. White Chocolate Chips
  • 2 c. Blackberries (or more if you'd like)
Instructions
  1. Line 2, 12-cup regular muffin tins with cupcake liners. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time. Beat in almond and vanilla extracts.
  3. In a separate bowl, whisk together the flours, baking powder and salt. Beat ⅓ of the flour mixture until the butter/sugar mixture, then beat in half the milk. Beat in another ⅓ of the flour. Beat in the final half of the milk and then the last ⅓ of the flour. Fold in white chocolate chips and almonds. Very gently fold in the blackberries and divide the batter evenly between the muffin tins (some of mine were quite full so you could probably get more like 25-28 muffins out of this recipe).
  4. Bake in preheated oven for 22-25 minutes until a cake tester comes out clean. Let cool completely on a wire rack or eat while they are still a bit warm...they are VERY good like that. (I topped mine with a little white chocolate and single blackberry for the photos..up to you if you want to do that but be sure they have cooled completely if you do.)
Notes
Makes 24, regular size muffins.

 

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Simple Strawberry Cupcakes with Chocolate Cream Cheese Frosting

This recipe was inspired my two things:  1.  The abundance of strawberries AND strawberry recipes right now and 2. my brand spankin’ new cupcake carrier!  That’s right, I FINALLY am the proud owner of a collapsible cupcake carrier (yes, I had to improvise for quite awhile to transport them!) all thanks to my boss.  A couple of weeks ago it was Administrative Assistant’s Day and my boss was out of town so obviously I knew I wouldn’t get anything and it wasn’t a big deal to me.  But he got back the Friday of that week and when I came back from lunch, this beauty was sitting on my desk.  Ain’t she purty?  And can I just say this thing ROCKS??  It’s both a cake and a cupcake carrier.  I was a little skeptical it would work, but it totally does and I highly recommend getting one if you don’t have one yet!

As for the recipe, do you know how hard it is to find a strawberry cake recipe that doesn’t call for strawberry Jello and a white cake mix?  It’s dang near impossible!  But a couple of years ago and did manage to find one and for the life of me I can’t remember the website I got the recipe from but all I know is it’s titled Katie’s Strawberry Cake, so whoever Katie is, thank you!!  I was so happy when I found the recipe that I made it three times within two weeks…yes, it’s that good.

The method of this cake is a little different because you beat the butter into the dry ingredients and then add the liquid but have no doubt, it totally works.  I absolutely loved these cupcakes…there were small pieces of fresh strawberry in every other bite and the chocolate cream cheese frosting was to-die-for.  The only thing I’d do different is maybe just leave the chocolate out of the frosting next time and do a plain, vanilla cream cheese frosting, as the strawberry cake is such a delicate flavor it almost overpowers it.  But it’s still delicious.

If you are looking for a true “from scratch” strawberry cake, look no further!  This one definitely fits the bill.

Simple Strawberry Cupcakes with Chocolate Cream Cheese Frosting
 
Ingredients
Strawberry Cupcakes
  • 1 c. Strawberry Puree, room temperature (see below for recipe)
  • ¼ c. Whole Milk, room temperature
  • 6 Large Egg Whites, room temperature
  • 1 T. Pure Vanilla Extract
  • 2¼ c. Cake Flour
  • 1¾ c. Granulated Sugar
  • 4 t. Baking Powder
  • 1 t. Salt
  • 12 T. (1½ sticks) Unsalted Butter, softened and cut into 1" chunks
Strawberry Puree
  • 2 c. Sliced Strawberries
  • 2 T. Granulated Sugar
Chocolate Cream Cheese Frosting
  • 1 Stick Unsalted Butter, softened
  • 1, 8 oz. Cream Cheese, cold
  • ¼ c. Crisco
  • ¼ t. Salt
  • 3 T. Pure Vanilla Extract
  • 5 c. Powdered Sugar
  • 4 oz. Unsweetened Chocolate, melted
Instructions
For the Strawberry Puree
  1. Place strawberries and sugar in food processor or blender and puree.
For the Strawberry Cake
  1. Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
  2. In a small bowl, combine the strawberry puree, milk, egg, vanilla and whisk well. In the bowl of an electric mixer, combine flour, sugar, baking powder and salt and whisk thoroughly. Beat the butter into the dry ingredients on low speed and mix until combined and resembling moist crumbs.
  3. Add liquids to the butter/flour mixture and beat a medium speed for about one minutes or until evenly combined. Stop mixer, scrape down sides of bowl and beat for 30 more seconds. Place three tablespoons of batter into each muffin tin.
  4. Bake cupcakes for 18-20 minutes or until a cake tester comes out clean. Let cupcakes cool for a few minutes and then remove from pans and let cool completely.
For the Chocolate Cream Cheese Frosting
  1. Cream the butter, shortening, cream cheese, salt and extracts on medium speed until combined. Beat in the powdered sugar and then the melted chocolate and beat until combined (do NOT overbeat or the cream cheese will break down). Frost cupcakes with chocolate cream cheese frosting.
Notes
Makes 24 cupcakes.

 

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Berry Butter Cake

This post is a little late for Memorial Day, but this is one recipe you’ll be able to break out for any family or friend type gathering you may have in the coming summer months.  It’s basically a pound cake but it is a darn good one…I mean, it’s from Paula Deen after all!  That woman knows her stuff, especially when it comes to absurd amounts of butter and sugar.  I added in two types of berries for a more summery cake and threw in a bit more vanilla.  Also, if you have quite a few eggs you need to use up (like me) this cake is perfect–it uses six! Many of the reviews I read added lemon flavor or zest to give it a little more zing, which would also be a wonderful addition along with the berries.

I really wanted something quick too, as I didn’t have a lot of time last night to make something. However, the time stated on the recipe was a little off.  Instead of the hour and fifteen minutes it said to bake it, it actually took me one hour and 50 minutes to get it perfectly done.  That will definitely teach me to not start a cake around 9 in the evening! Besides that little snaffu, the cake was awesome!  It forms a sugary crust on the bottom (my favorite part) and stays absolutely moist and dense on the inside.  I HIGHLY recommend serving with vanilla ice cream.  Absolutely delish!

Enjoy!

Berry Butter Cake

Adapted from Southwest Georgia Pound Cake

1 c. (2 sticks) Unsalted Butter, softened

3 c. Granulated Sugar

6 Large Eggs

3 c. AP Flour

1/2 t. Baking Powder

1/2 t. Salt

1 c. Heavy Whipping Cream

2 T. Pure Vanilla Extract

1 1/2 c. Each Frozen Blueberries and Raspberries, tossed in flour (Do this once you have mixed everything together. You want the berries to be frozen when you mix them into the batter so that they don’t bleed into it.)

Directions

Generously grease and flour a 10-inch bundt pan.  Do NOT preheat the oven.  Using an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.  Add the eggs one at a time, beating well after each addition.  Whisk together the flour, baking powder and salt.  Alternately add flour mixture and heavy whipping cream to the butter-sugar mixture, beginning and ending with flour.  Stir in the vanilla and gently, but quickly, fold the berries into the batter.

Pour the batter into the prepared pan.  Put into a cold oven and set the temperature to 325 degrees.  Bake for 1 hour and 15 minutes without opening the oven door and then bake for an additional 30–35 minutes, checking with a butter knife toward the end of the time to test for doneness.

Cool the cake on a baking rack  for 15 minutes and then invert the cake onto a cake plate or cake stand.  Slice warm or at room temperature and serve with vanilla ice cream or homemade whipped cream.

Makes 16-20 servings.

 

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