Strawberry Cream Cake

What's a birthday without a cake? Again Kyle went through the options on Cook's Illustrated listing them to me and this one sounded suuuuuuper yummy (and it did not disappoint!). 

Strawberry Cream Cake

Recipe came from Cook's Illustrated

Ingredients:

Cake:

1 1/4 Cups Cake Flour (5 Ounces)

1 1/2 Teaspoons Baking Powder

1/4 Teaspoon Table Salt

1 Cup Sugar (7 Ounces)

5 Large Eggs (2 Whole and 3 Separated), room temperature

6 Tablespoons Unsalted Butter, melted and cooled slightly

2 Tablespoons Water

2 Teaspoons Vanilla Extract

Strawberry Filling:

2 Pounds Fresh Strawberries (medium or large, about 2 Quarts), washed, dried, and stemmed

4-6 Tablespoons Sugar

2 Tablespoons Kirsch

Pinch of Table Salt

Whipped Cream:

8 Ounces Cream Cheese, room temperature

1/2 Cup Sugar (3 1/2 Ounces)

1 Teaspoon Vanilla Extract

1/8 Teaspoon Table Salt

2 Cups Heavy Cream

Instructions:

1.FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease and flour round 9x2-inch cake pan or 9-inch springform pan and line with parchment paper. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whish in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth. 

2. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 eggs whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter, until no white streaks remain. Pour batter in prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peal off and discard parchment. Invert cake again; cool completely, about 2 hours. 

3. FOR THE STRAWBERRY FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups). In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled. 

4. FOR THE WHIPPED CREAM: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups). 

5. TO ASSEMBLE THE CAKE: Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve, or chill for up to 4 hours. 

WASC Cake

I got this recipe from Brea and I honestly have no clue where she got it from. This recipe is great because it uses a cake mix as it's base but then you are adding additional stuff so that A. It no longer tastes like a boxed cake mix and B. It makes it go further so you have some slightly larger cakes. 

WASC Cake 

1 Box Cake Mix

1 Cup Flour

1 Cup Granulated Sugar

Generous Dash of Salt

1 Cup Sour Cream

1 Cup Water

3 Whole Eggs

1 Tablespoon Flavoring

Instructions:

1. In bowl mix together dry ingredients. 

2. In mixer bowl place next 4 ingredients and mix for 2 minutes. 

3. Pour into prepared pans and bake as usual. 

*ANY cake flavor can be used

*You can use milk, juice, thawed frozen concentrates, soda (ie Coke), cream or just about anything wet for the liquid. 

*This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.

*Makes 10 sq.: 1-9x13, 1-8" round and 2-6" rounds, 2-8" rounds, 1-12" round, and other combinations of pans. 

*I prefer to bake at 300 degrees for about 20-30 minutes then turn oven up to 325 for equal time.

*The flavoring I most often use is this mixture: 1 part Vanilla Flavoring, 1/2 part Butter Flavoring, 1/4 part.Almond Flavoring.

Root Beer Float Cake

Kayla started not drinking soda (and I've since joined as well) but was really craving root beer so when I saw this recipe using root beer extract without the carbonation (which I think is really what she was trying to avoid) I wanted to make it for her to help satisfy her missing the root beer. The cake and frosting didn't really have a strong root beer flavor to me so I added more root beer extract to the frosting then was called for, it definitely made a difference! I liked how moist this cake was but it was a little over the top sweet for me. 

Root Beer Float Cake with Cream Cheese Frosting

Recipe from Reluctant Entertainer

Root Beer Float Cake with Cream Cheese Frosting

INGREDIENTS:

• 1 package white cake mix (18.25 ounces)
• 1 cup root beer
• 1/4 cup water
• 1/2 cup canola oil
• 3 eggs
• 1 tsp. root beer extract (McCormicks)
• 4 cups powdered sugar
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 tsp. root beer extract (McCormicks)
• 1 tsp. vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, root beer, water, oil, extract, and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.

Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes, or until toothpick inserted comes out clean.

Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, and extracts. Gradually fold in the powdered sugar.

Beat until soft peaks form. Frost the cooled cake. Store in a refrigerator before serving.

Cinnamon Roll Cake

This was a delicious find. I don't think that it really tasted like a cinnamon roll, but it was still super yummy and wasn't very hard to make at all! 

Cinnamon Roll Cake

Recipe Came From Chef In Training

Cinnamon Roll Cake

INGREDIENTS

3 Cups flour

1/4 tsp. Salt

1 cup Sugar

4 tsp. Baking Powder

1 1/2 cups Milk

2 Eggs

2 tsp. Vanilla

1/2 cup Butter, melted

TOPPING

1 cup Butter, softened

1 cup Brown Sugar

2 Tbsp. Flour

1 Tbsp. Cinnamon

GLAZE

2 cups Powdered Sugar

5 Tbsp. Milk

1 tsp. Vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping

1. In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
2. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE

1. In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Sumptuous Sunday

Chunky Pecan Pie Bars

Red Velvet Brownies with White Chocolate Frosting

Cake Batter Cinnamon Rolls

Peanut Butter Cupcakes with Chocolate Cheesecake Frosting

Rhubarb, Coconut and White Chocolate Chip Cookies

Lemonade Cupcakes

Peanut Butter Jelly Bars

Cast Iron Skillet Chocolate Chip Cookie

Pulled Chicken Suiza Sandwiches

Brown Sugar Blueberry Cookies

Gluten Free Rhubarb, Almond, and Lemon Cake

BBQ Chicken Burgers

Crunchy Onion Rings

Buffalo Chicken Wraps

Chicken Empenadas

Easy Raspberry Lemonade

Grilled Quesadillas

Mandarin Orange Pie

Peanut Butter Texas Sheet Cake

This past week a senior class rented out my work for part of their gradnight so a bunch of employees had to work from 10pm-5am (yikes!). I felt bad that they had to work and wanted to make them something to give them a little bit of energy through the night. I wanted to make something that would go far but that would still be yummy. If you don't know me I have a weak spot for pretty much anything peanut butter and when I saw these I knew that I had to try them. Being a sheet cake made it even better (it would go far). I love when I have a reason to make things like this so it doesn't sit at home and Mom and I eat it all (very, very bad!). I finished it, cut out a couple pieces each and took the rest to work. Mom and I thought that it was delicious---super light with peanut butter taste but without being overkill peanut butter, everyone else must have agreed because by the time I came into work the next morning at 9:30 it was all gone.

Peanut Butter Texas Sheet Cake

Recipe came from Sprinkled with Flour

Peanut Butter Texas Sheet Cake

2 cups sugar

2 cups flour

2 eggs

1 teaspoon baking soda

1 cup sour cream

2/3 cup creamy peanut butter

1 cup butter

1 cup water

Frosting

1/2 cup butter

2/3 cups creamy peanut butter

6 tablespoons milk

2 1/2 cups powdered sugar 1 teaspoon vanilla

Preheat oven to 400 degrees. Cake: In a bowl combine the sugar and flour. In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when toothpick inserted in the center of the cake comes out clean. Frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. let the frosting cool for a few minutes, then add vanilla. The frosting will be thick, mix well. Pour over cake while both are still warm. Let cool, then serve.

Blonde Texas Sheet Cake

Brea and Darrell came over for dinner on Sunday so of course I had to make a dessert :) I've been looking at this one for awhile now but knew that I needed to make it sometime when I had more people around than just Mom and I. It came together really easy--not very much work at all! We forgot to add the vanilla and almond extracts to the cake batter :( but it still had some flavor, we ended up adding more flavoring to the icing to compensate (just add till you get the flavor that you like). We really liked how moist the cake was, but we didn't like that the icing took awhile to solidify. I would suggest making it the night before you need the dessert (it tasted even better the next day) or putting it in the fridge for awhile too (Brea and Darrell did that and liked it even better).

Blonde Texas Sheet Cake
Recipe came from Sugar Betty
Blonde Texas Sheet Cake

1 cup butter
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup buttermilk (sour cream works as well)
1 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda

Frosting:

1/2 cup butter

1/2 cup buttermilk

4 1/2 cups powdered sugar

1/2 teaspoon almond extract

pinch of table salt

1 cup sliced almonds, toasted

For the Cake: Preheat oven to 300º. In a small saucepan bring butter and water to a boil. In a large bowl, whisk together flour, sugar, baking soda and salt. Add hot butter mixture to dry ingredients and stir. Add buttermilk, eggs, almond and vanilla extracts to the cake mixture, blending well. Pour the cake batter into a greased jelly roll pan and bake for 30 minutes or until done.

Let cake cool for 20 minutes while preparing frosting, but remember to frost the cake while it is warm.

Frosting: In a small saucepan, bring butter and buttermilk to a boil. In a separate bowl, add 3 cups powered sugar and a pinch of salt. Add hot mixture and almond extract over the powdered sugar and whisk until the frosting is smooth. The frosting will thicken as it cools. Add more powdered sugar, if needed, to help make a thicker frosting.

If adding nuts, you can add them too the frosting before pouring over the warm cake or you can sprinkle them over the warm frosting as it cools. Cut into desired squares and serve. This cake stores well for a few days.

*Remember it cools fast and sets up quickly.

Cake Balls

I'm sure you've heard of Bakerella and her amazing cake balls and cake pops. For Christmas Mom bought me her book "Cake Pops" I was so excited to get it and ready to try it out. Brea and I made some for Valentine's it was a lot of fun and a great learning experience. For the family dinner we wanted to have a bit of a variety, I made these again but I wanted to have something that my Grandma could have (aka GF), we decided to try the cake balls again. I think they turned out really good and pretty too!

Cake Balls
Recipe came from Bakerella
Cake Balls

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Ice Cream Cake

This doesn't look the best but it was super delicious! Brea taught me how to do this when I went home to Oregon and I've already made it again since coming home :)

Ice Cream Cake

1-2 Cartons Ice Cream (your choice of flavor--I used vanilla)

Brownies, Cake, or Cookies (I used brownies)

Tub Whipped Topping

Hot Fudge

We used a springform pan but you can use any kind of dish. Line dish with wax paper and then spray with non-stick spray (like Pam).
Layer 1: Ice Cream---line bottom of dish with ice cream, place in freezer for 10 minutes or so until frozen.

Layer 2: Brownies---make layer of crumbled brownies (about 1/2 pan).

Layer 3:Hot Fudge---spread fudge over brownie crumbles, return to freezer until frozen again.

Layer 4: Ice Cream Mixture---mix the remaining brownies, whipped topping, and remaining ice cream together. Spread over hot fudge layer. Return to freezer until completely frozen (about 1-2 hours).

Slice (or spoon :D), serve and enjoy!