Friday, June 23, 2017

Berry Filled Angel Food Cake

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Now that the warmer weather has hit I'm sure there will be a few parties and cookouts to attend. Most of my friends and family make it pot luck and we all bring a dish. I usually opt for dessert cause I love making desserts. I don't always love making complicated desserts though. Sometimes I'd like to keep it simple. Simple doesn't mean it can't be delicious.

We decided to have a few friends over for dinner. No big, just throw some corn and steaks on the grill, bake a few potatoes, easy peasy. I wanted dessert to the be same way so I made this little beauty.

Angel Food Berry Cake (5) Blog

I made an Angel Food Cake but you can buy one from your local grocery store as well. I think the local stores produce really small cakes compared to making it yourself, plus, you know what you put in yours when you make it yourself.

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Easy Berry Filled Angel Food Cake
recipe from Lisa@The Cutting Edge of Ordinary
1 Angel Food Cake (I used this recipe without the sauce!)
1 pint fresh blueberries, washed
1 pound fresh strawberries, washed
16 oz  heavy whipping cream
5 tablespoons confectioners sugar (divided)
1 teaspoon vanilla extract

Bake the cake and let cool completely. Once the cake is cool, cut it in half horizontally. Remove the top portion and set aside. Using a sharp knife cut a little tunnel into the bottom layer of the cake. Use your fingers to pull some of the cake out. Don't cut too close to the edge.

Slice the strawberries into bite size pieces, add to a large bowl. Add in the blueberries and 2 tablespoons of confectioners sugar. Let the berries sit for 10 minutes.

Using a stand of hand mixer whip the heavy whipping cream on medium speed until it forms stiff peaks. Add in the vanilla. Whip for just 30 seconds more. Using a spatula, fill in the tunnel with the whipped cream and top with half the berries mixture. Place the top back on the cake and cover it with the remaining mixture. Place the remainder of the berries on top and chill until ready to eat!

Thursday, June 15, 2017

Sesame Ginger Dressing

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I've been at it again. Tinkering with vinegars and oils and all things delicious in the kitchen.

I eat a big salad every day for lunch. Yes, every day. I know to some folks that might seem boring, but I mix it up and make a really delicious salad filled with all different kinds of nuts and veggies and fruits and it always contains 1/2 an avocado cause I'm kind of a wee bit addicted to avocado. I admit it.

I don't usually buy store bought dressing because I love making my own. It's so easy to make your own dressing and it' not loaded with preservatives and a buncha of stuff you really don't want in your body in the first place, so why not make your own right? Right.

My trusty transcriber Evan (my son) will often sit at the kitchen table while I shout out what I'm adding and how much until I get the perfect balance of tartness. That's another great thing about making your own, you make it the way you like it.

Grab a mason jar, throw a bunch of ingredients in it and make your own!

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Sesame Ginger Dressing
recipe from Lisa@The Cutting Edge of Ordinary
1/2 cup soy sauce
2 tablespoons red wine vinegar
2/3 cup rice vinegar
2 tablespoons fresh ginger, minced or grated
3 tablespoons honey
2 tablespoons sesame oil
1 cup canola or vegetable oil
salt & pepper to taste
1 tablespoons Asian seasoning (optional)

Put everything in a mason jar and shake! This makes a good amount so use a quart size jar.

Thursday, June 8, 2017

Simple One Bowl Chocolate Cake

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Contrary to what some people might think, I don't make sweets every week, sometimes not even one in a month.

If I go too long without making something sweet my kids will eventually start asking. "hey Mom are you going to make any cookies sometime soon" or I'll get Evan pointing something out in a magazine and saying "you could make that for me mama". Oh why thank you.

I'm happy to make sweets, but I admit it's hard to stay away from them when you have a sweet tooth like I do. So I don't make too many just for us, but I'm always happy to make them and take them (somewhere).

This chocolate cake was a "just because" cake. Sweet were requested and I didn't want to make a big mess in the kitchen so this One Bowl Chocolate Cake was on the menu.

I have to admit I didn't have any cake but I might have licked the spatula after I made the frosting. It smelled like chocolate fudgsicles.

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Simple One Bowl Chocolate Cake
recipe from Lisa@The Cutting Edge of Ordinary
1 1/2 cups white sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

For the frosting: 
3/4 cup unsalted butter (room temp)
4 tablespoons unsweetened cocoa powder
2 1/2 cups powdered sugar
1 tablespoon or more milk

Preheat your oven to 350.

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt until well combined. Add the eggs, the milk, the vegetable oil and the vanilla, and whisk these ingredients into the dry ingredient until the mixture is smooth. Slowly add the boiling water, whisking constantly until the cake batter is runny and smooth.

Pour the cake batter into a greased 9­x13­ inch rectangular pan and bake at 350 degrees 
about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool in the pan on a wire rack while you make the frosting. For the frosting, whip the butter on high speed using a stand mixer or electric hand mixer until the butter is
pale and smooth. Add the cocoa powder and the powdered sugar and continue to whip until smooth. If frosting is too stiff, a teaspoon or 2 of milk to loosen up the frosting until it reaches a consistency that is spreadable. Spread on cooled cake.