Recipe Monday - Strawberry Buttercream Frosting

It's the time for many celebrations, and we need to have as many easy frosting recipes on hand as possible. With that in mind: strawberry buttercream frosting. Easy and delicious. Great twist to traditional favorite.

1/2 cup butter, softened
1 tsp vanilla extract
1/8 tsp salt
1 (16 oz) package powdered sugar (I only used HALF of this and it was still a bit too sweet, be warned)
1/2 cup of fresh strawberries, chopped

Beat the first three ingredients together until creamy.
Add the sugar and strawberries a little at a time, beating each addition in thoroughly.





 

Recipe Monday - Blueberry Velvet Cake

Another birthday, another birthday cake. This year the girls wanted a blue cake with pink frosting and the closest I could get was a blueberry velvet cake with strawberry cream cheese frosting.

I only had one mess-up, too.

I'll show it to you momentarily.

First, though, the cake! (It basically tastes like a big blueberry muffin, if muffin were cake.)

This recipe originally comes from I Heart Chocolate Milk, who apparently got it from that big, and I mean HUGE, book, Joy of Baking. Ever seen one? My mom had one. Wow.

But before I get to that, let me just tell you a bit about how this went down at my house.

First of all, the kids were supposed to help me, but they couldn't get along for more than 24 seconds at a time, so that idea was basically nixed. They did help measure the dry ingredients, though.

My friend Leanna was over with her young daughter when I started reading the directions.

Right away a snag. This recipe made two 9" round cakes to be piled atop each other, and I wanted a sheet cake. We tried unsuccessfully to do the math for a half-second before giving up. She called her sister, who is apparently a goddess in the kitchen, to ask if a recipe that made two round 9" cakes would also make one 9" x 13" cake.

Her sister didn't know.

Then we got to this gem of a step: "Grease 2 9″ cake pans with butter or cooking spray. Line with parchment paper, then grease again. Set aside."

Are you kidding me? What does that even mean? I completely do not understand this step. Like I'm reading it, and not comprehending what it is they could possibly be asking me to do. I don't get it.

I grease the pans with butter. Then I line with parchment paper? Parchment paper is square. Pans are round. Do I fold it over on itself? Parchment paper is a bit springy. It's not going to stay in those shallow pans? Should I tape it down? Fold it over on itself? Wouldn't the cake come out...crinkled in that case? And then, then, I have to grease the paper after putting it in? After I just greased the pans?

What is this foolery?

Leanna's sister told us to skip that part and just use crisco and flour. Which I gratefully did. Because seriously. What is that up there?

By the way, when Yasmin showed up to save the day (and she really did), she decided this was totally inadequate and re-grease and re-floured these pans. But I'm not complaining, because whatever she did allowed me to get those cakes out of there with more ease than I've ever experienced.

Okay, so now we do all the dry ingredients with no problem.

Then I get to this step: "Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes."

This looks to me like Add the sugar and cream and beat it with the mixer.

That...doesn't work out, actually.

Eww, gross.

I had to toss it out and try again because what the directions said really was cream together the sugar and butter.

Thankfully, this was the point Yasmin and her whole home-cooking family showed up, and I opened the door with, "Oh my God, I need your help" while Leanna laughed in the background. It was a pretty amazing day, not going to lie.

Smooth sailing from here on out, so here are a few pictures before we get to the delicious recipe.

See? I'm very helpful.

Anyway, they left and I took the cake out of the oven and frosted it, and voila! Delicious, delicious cake!

RECIPE:

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon baking powder
• 1 stick unsalted butter, room temperature
• 1¾ cup granulated sugar
• 4 large eggs, room temperature if possible
• 2 teaspoons vanilla extract
• 1 cup milk, room temperature (feel free to use buttermilk)
• ½ teaspoon salt
• 1½ pints blueberries
• Blue Food Coloring (can add a drop of red or yellow to achieve the perfect shade of blue you want
• 1 stick unsalted butter, room temperature
• 1 8oz package cream cheese, room temperature
• 3 cups confectioner’s sugar
• 1 teaspoon vanilla

Instructions

1. Preheat the oven to 350 degrees.
2. Grease 2 9″ cake pans with butter or cooking spray. Line with parchment paper, then grease again. Set aside.
3. In a bowl, combine flour, cocoa, baking powder and salt.
4. In another bowl, using a hand mixer, beat the butter until light and creamy, about a minute or so.
5. Slowly add the sugar, and cream (beat with the mixer) until light and fluffy, about 3 minutes.
6. Add the eggs one at a time, being sure to fully incorporate each egg before adding the next.
7. Add the vanilla, and fully incorporate.
8. Add the blue food coloring as you like. I just add some, mix it, and then see if I need to add more. Keep in mind that we still need to add the flour and milk, so color it a little darker than you want it in the end. It will lighten up once we add the remaining ingredients.
9. Add the flour mixture in 3 parts, alternating with the addition of milk. So you’ll add flour, then milk, then flour, then milk, then flour last. Make sure to incorporate each before adding the next.
10. Mix in the blueberries gently with a spatula.
11. Divide the batter between the 2 cake pans. Bake for 30–35 minutes or until a toothpick inserted into the cake comes out clean.
12. Let the cake completely cool before frosting.
13. Beat the butter and cream cheese with a hand mixer until light and fluffy, about 3 minutes.
14. Add the confectioner’s sugar slowly and fully incorporate.
15. Add the vanilla and fully incorporate.
16. Cut the top of the cakes to level the tops. You want them to be as flat as possible.
17. Place a dab of frosting in the center of the cake stand. Invert one of the cake pans onto the cake stand. This will help prevent the cake from sliding when you frost it.
18. Use a little less than half of the frosting in between the layers.
19. Place the other cake on top. Frost the entire cake as you wish!!

 

Recipe Monday - Easy Kid Snack Rolls

Another month, another set of special days.

This month I did a theme. Tortilla rolls with healthy kids stuffs in them. They're so simple that I put the recipe on the pictures. Do you like that?

And there you have it. Tortillas and fruit, making the special-day world go round.


 

Recipe Monday - Fruit Popsicles

Fruit on a stick. Fruit popsicles. An amazing and easy snack for kids!

For peach popsicles, slice fresh peaches, stick them on toothpicks, and dip them in any flavor yogurt you want. Put them in the freezer for a few hours and you're good to go!

For banana bites, slice up fresh bananas and stick them on toothpicks. Melt semi-sweet chocolate chips and dip the bananas in, then dip in crushed peanuts or rice crispies. You can freeze these or eat them at room temperature.

 

Recipe Monday - Strawberry Chocolate Surprise

The girls and I made this for Valentine's Day. It's not a backbreaker, but it's cute and presents well. It also tastes great!

9oz Jello chocolate pudding mix
milk
heavy cream
confectioners' sugar
strawberries

Make pudding according to directions, allow to set in the fridge for an hour or two.
Slice strawberries into bite-sized bits.
Mix 1 cup of heavy cream with 1 cup of confectioners' sugar to make whipped cream. (Beat for 2-3 minutes on high).

Layer strawberries, then pudding, then whipped cream until you've filled the cups!



 

Recipe Monday - Orange Buttercream Frosting

I put food coloring in here because when my girls said orange frosting, they meant orange frosting. Without the false coloring it has an incredibly gentle, classy light orange tinge.

2/3 cup butter, softened
6 cups powdered sugar, divided (I ONLY USED FOUR CUPS!!!!!)
2 teaspoons freshly grated orange peel
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons milk


Beat butter, 1 cup powdered sugar, orange peel and vanilla in large bowl until creamy.
Add remaining powdered sugar alternately with milk, beating to spreading consistency.
If necessary, add additional milk, 1/2 teaspoon at a time, to get desired spreading consistency.
About 3 cups frosting.


 

Recipe Monday - Strawberry Banana Bread

Easy dessert and breakfast!

1 c. fresh strawberries
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 c. sweet butter
1/4 c. plus 2 tbsp. sugar
2 eggs
2 very ripe bananas, mashed

Toss strawberries with 2 tablespoons flour and set aside. Mix flour, baking powder, baking soda, salt and nutmeg in small bowl. Cream butter slowly adding sugar, beating at medium speed; add eggs, beating well. Add flour mixture and bananas. Mix until dry ingredients are moist. Gently fold in strawberries.

Spoon batter into loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.


 

Recipe Monday - Pumpkin Pie

I made my first pumpkin pie over the weekend, and it was a smashing success. The best pumpkin pie I've ever eaten, and I don't even like pumpkin pie.

9 inch pie crust
Pumpkin puree, 1 can(15 oz)
Condensed milk, 1 can (14 oz)
Eggs, 2 nos.
Ground cinnamon, 1 teaspoon
Ground ginger, 1/2 teaspoon
Ground nutmeg, 1/2 teaspoon
Salt, 1/2 teaspoon

Pumpkin Spice, 1/2 teaspoon

To make the crust:

I used 1 1/2 cups of graham cracker crumbs mixed with three tablespoons of sugar and 1/3 cup of butter.

I baked it at 350 for 8 minutes.

To make the pie:

1. Pre heat the oven to 425 F
2. Whisk together pumpkin puree and condensed milk, add the spices, salt and also beat in the eggs and mix well till they form a smooth mixture. 
3. Pour this mixture into the pie crust and bake for 15 minutes.
4. Now reduce the oven temperature and continue to bake for another 30-40 minutes or until the fork inserted comes out clean.
5. Let them cool. Serve it with dollop of whipped cream or as desired.

To make the whipped cream:

I mixed a cup of heavy cream with 1/3 cup of confectioner's sugar and beat until fluffy.

 

Recipe Monday - Pumpkin Banana Bread

One of the best things about fall is finding different uses for pumpkin! This pumpkin banana bread was really good (mine came out a bit heavy, but I don't have proper stirring equipment. Anything past "spoon" tends to boggle me.)

Ingredients:

For the bread:
2 very ripe bananas
1 (15 ounce) can pumpkin puree
1 stick butter, softened
1 1/2 cup brown sugar
3 eggs
2 tablespoons pumpkin pie spice
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

For the Icing:
2 cups powdered sugar
1/4 cup maple syrup
1-2 tablespoons milk or heavy cream

Directions:

Preheat oven to 350 degrees. Generously spray a large bread pan (or two medium-sized bread pans) with nonstick baking spray.
In a stand mixer, beat together the bananas, pumpkin puress, butter, brown sugar, and eggs until very smooth. Toss in the spice, flour, baking powder, and salt. Beat until smooth again. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the oven, turn out onto a cooling rack, and allow to cool slightly before spooning icing on top.
In a small bowl, whisk together the powdered sugar and maple syrup. Add just enough milk or cream to make the icing slightly runny. Use a spoon to drizzle the icing over the bread. Allow icing to harden before slicing into bread and indulging!

PS - I used the leftover icing as pumpkin coffee sweetener. Wow, delicious.


 

Recipe Monday: Fruit Cobbler

I think I already posted a cobbler recipe, but this is a different one. I really like cobblers because they're like cakes only not hard.

• 4 tablespoons butter
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
• 1 tablespoon sugar

Directions

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. 
4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired. 

Author's note: If you let your kids lick the bowl, keep an eye on them. You never know when they'll think it's a great idea to stick their whole heads in.

 

Recipe Monday - Easy Homemade Strawberry Shortcake

It's strawberry season in Florida. I don't get it, but I'm not complaining, either! Anyway, don't let me fool you. This shortcake is only homemade because I found out too late that I didn't have enough bisquick!

But, it's not even any more work than that, and the cakes were fabulous.

• 1 1/2 pounds strawberries, stemmed and quartered
• 1/3 cup of sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 1/2 cups heavy cream
• Whipped Cream, recipe follows

Directions

Mix strawberries with 1/4 cup sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. (I just made biscuit on a cookie sheet)

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

To make whipped cream, I mixed 1 1/2 cups of heavy cream with as much confectioners sugar as I wanted to taste, using a mixer with a whisk application.

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Recipe Monday - Berry Cobbler

This cobbler is delicious and easy, no lie.

1/3 cup butter
1 1/2 cups flour
1 1/2 cups granulated sugar
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 cups chopped fruit
1/3 cup pecans
1/3 cup brown sugar

Preheat oven to 375F. Add butter to a 9×13″ baking pan and place in oven to melt. 


In a large mixing bowl, combine flour, granulated sugar, milk, baking powder, cinnamon and salt. Whisk together until a thin batter forms and is without any lumps.


In the baking pan with melted butter, pour in the batter. Do not stir – the butter will ooze up around the batter and may pool on the top. It’s ok.

Sprinkle berries evenly over batter, then sprinkle with nuts and brown sugar. Bake for 45-60 minutes or until it tests done. The top will be a beautiful golden color. (I didn't have pecans so I didn't use.)

Serve warm with ice cream or whipped cream. (I just ate it plain!)


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