Fresh Strawberry Cake

My spunky Madison wanted a strawberry cake for her 4th birthday.  If any of you have the pleasure to know her, you know that what Madison wants Madison gets.  I so love that about her.  Definitely a diva~in~training!  She informed me she wanted a cake just like strawberry shortcake, whatever that means.  This is what she got :)  It's a very sweet cake, of course, she loved it.

The fresh strawberry in the cake and frosting makes this more than just a doctored cake mix.  If you've got a girly girl, give this one a try.  If you want to frost the whole cake there is enough frosting to do so.  If you don't have three cake pans, just make a two layer cake.

Recipe slightly adapted from The Cake Mix Doctor Cookbook.

Cake~ 

1 plain white cake mix

1 3 ounce package strawberry jello 

4 Tablespoons flour

1 cup vegetable oil

1/2 cup granulated sugar

1/2 cup half and half

4 large eggs

1/2 cup fresh strawberries, finely chopped and (the juice from cutting)

Frosting~

1/2 cup salted butter, at room temperature

4 cups powdered sugar, sifted 

1/2 cup fresh strawberries, finely chopped and (the juice from cutting)

Preheat oven to 350 degrees.  Lightly butter and dust with flour three 9~inch round cake pans.  Set aside.  

Combine the cake mix, jello, flour, oil, sugar, half and half, eggs, strawberries, and strawberry juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Scrape the sides of the bowl, and beat for 2 minutes on medium speed.  The strawberries should be incorporated well into the batter.  Divide the batter among the three baking pans. 

Bake the cakes for about 33~35 minutes or until they spring back when lightly pressed and just start to pull away from the sides of the pan.  Place the pans on wire racks to cool for 10 minutes.  Invert each cake onto a rack, then invert again onto another rack so the cakes are right side up.  Allow to cool completely, about 30 minutes.  

Meanwhile, prepare the frosting.  Place the softened butter in a large mixing bowl and blend with an electric mixer on low speed until fluffy, about 20 seconds.  Add the powdered sugar and strawberries.  Blend on low speed until the frosting is creamy and a spreadable consistency.  If it's too thin, add more sugar.  If it's too thick add more strawberries.  

Assemble the cake.  Place one cake layer, right side up, on a serving platter.  Spread the top with frosting.  Add another layer of cake and frosting.  Repeat with third layer of cake and frosting.  The cake should resemble a torte with the sides left unfrosted.  If you want to frost the whole cake, go for it.  Decorate the top with fresh strawberries.  Serve at once or chill the cake until you are ready to serve.  

Store leftovers in the refrigerator.  

* If you use sliced strawberries on the top of the cake for garnish, put them on right before serving.  Strawberry juice will start to come out of them.  Not a big deal, just be aware.  :)

Way too sweet! 

Apple Coffee Cake

This recipe comes from the Vichy Hot Springs Resort & Inn in Ukiah, California.  The cookbook is, Breakfast In Bed California by Carol Frieberg.  The recipes are from the best Bed & Breakfast sites in California.  I received this book as a wedding gift and have been making yummy things for breakfast and brunch ever since.

Breakfast and/or Brunch is one of my favorite things.  I also love having people over for brunch.  It's seems fun, relaxed, and just a little different from the normal dinner party.  I haven't met anyone who doesn't like breakfast food.  It doesn't matter if you like savory or sweet, there is something for everyone.  This is a great sweet addition to any breakfast menu.  The grated apple makes this a fun change from the same old coffee cake.  It's perfect for this time of the year with apples so abundant.  This is Vichy Hot Springs recipe as is.  I usually add a little extra cinnamon, as I do with most of my recipes.  The recipe also calls for cooking apples.  I use Granny Smith.

1/4 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all~purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
5 cooking apples, peeled, cored, and grated
Cinnamon sugar (2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon)

Topping~
2 tablespoons cold butter
1/2 cup granulated sugar
1/2 cup all~purpose flour

Glaze~
1 1/4 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees.  In large bowl, cream butter and sugar; add egg and vanilla.  In separate bowl, combine flour, baking powder, and salt.  Add flour mixture alternately with milk to butter mixture.  Spread batter in greased 15 x 10 inch baking pan.  Sprinkle grated apples over batter. Sprinkle lightly with cinnamon sugar mixture.  In medium bowl, cut butter into sugar and flour until mixture resembles fine crumbs; sprinkle over apples.  Bake 40 minutes or until cake tests done.  In small bowl, blend powdered sugar with milk; glaze cake while still warm.

Banana Pancakes with Orange Butter

Sometimes I get stuck in a rut.  I'm not always in the mood for maple syrup, no matter how good it is.  These are a great pancake to make when you want something different.  The pancake batter is a simple recipe, but the added banana and orange butter makes these special.

You don't need to go out to your favorite pancake house when you can make these at home.

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons cooking oil
3~4 bananas (only mash 2 and save the others for garnish)
1/2 cup butter
2 tablespoons frozen orange juice concentrate
1/2 cup light brown sugar

In a large mixing bowl, combine the flour, sugar, baking powder and salt.  In a medium mixing bowl combine the egg, milk, and cooking oil.  Add to the flour mixture.  Stir until just blended, batter should still be lumpy.  Fold in the mashed bananas, be careful not to over mix.

Heat a heavy skillet or griddle and pour about 1/4 cup of pancake mix onto hot griddle.  Cook until pancakes are golden brown, turning to cook the second side when pancake has a bubbly surface and is slightly dry around the edge.

In a small saucepan, combine the butter, orange juice concentrate and brown sugar.  Heat until butter is melted and sugar is dissolved.  Keep sauce warm.

Serve pancakes with orange butter and banana slices.

Buttermilk and Lemon Scented Pancakes with Warm Blueberry Syrup

My son Cameron wanted me to make this for his birthday breakfast.  He is 12 and completely, without a doubt, my son.  He will sit and watch cooking shows with me into the wee hours of the night, or in the middle of a Saturday.   He has his own list of favorites he likes to Tivo.  Like me, he loves the presentation of his food, (he likes to call it "professional").  It always needs to look professional. ;)  Now, my husband has someone else in the house to roll his eyes at when we want to stick some garnish on a plate.  

I love these pancakes, they are pretty simple and easy to make.  The syrup is even easier, with only two ingredients.  I usually leave the blueberries whole the day I make them.  Whatever is left over I will puree and put through a strainer and keep in the refrigerator.  The flavor is actually better pureed.  

2 cups fresh blueberries

2 cups light corn syrup

1 cup all~purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 cup buttermilk

1 large egg

2 tablespoons butter, melted

2 tablespoons lemon zest

confectioners' sugar

In a saucepan, over medium heat, combine the blueberries and corn syrup.  Bring to a boil and cook for a couple of minutes.  Remove from heat and with a potato masher, mash the berries.  Keep warm.  

In a small mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt.  

In a medium mixing bowl, whisk the buttermilk, egg, and butter until fully incorporated.  Add the sifted ingredients to the milk mixture and whisk until it is slightly smooth, but still has some lumps.  Fold in the lemon zest and allow the batter to rest for a couple minutes. 

Lightly grease a griddle over medium heat.  Cooking in batches, pour 1/4 cup of the batter onto the hot griddle for each pancake.  Cook for about 2~3 minutes or until the batter bubbles and is golden brown, flip and continue to cook until golden brown.  Remove and stack on serving plates.  Place a pat of butter between each pancake.  Drizzle the pancakes with the syrup and garnish with the confectioners' sugar.  

With the remaining syrup, I puree it and put it through a strainer.  My kids like it better this way.  

Orange Marmalade Ricotta Cupcakes

OK, you guys... I thought my kids wouldn't really like these.  I was kind of thinking I was making a more adult cupcake, and yes, I think a cupcake could be considered adult (at least for me anyway).  They are not the super candy~sweet kids normally like, with the bitterness of the marmalade.   I was being selfish in making something I knew I would like.  My kids loved them.  So, they had my cake and they ate it too! :)

for the cupcakes~
1 package plain yellow cake mix
1 cup orange juice
2/3 cup ricotta cheese
1/3 cup plus 4 tablespoons orange marmalade
1/3 cup vegetable oil
4 large eggs

for the Marmalade Buttercream~
1/2 cup butter, at room temperature
1 heaping tablespoon orange marmalade
2 1/2 cups confectioners' sugar, sifted
3 tablespoons orange juice

Place a rack in the center of the oven.  Preheat oven to 350 degrees.  Line baking pan with cupcake liners.  Set aside.

Prepare the batter: Place the cake mix, orange juice, ricotta cheese, 1/3 cup marmalade, oil, and the eggs in a large mixing bowl.  Blend with an electric mixer on low for about 30 seconds.  Increase the speed to medium and mix another 2 minutes, scraping down the sides of bowl as needed.  The batter should look thick, and well combined.  Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full.

Bake the cupcakes 15~20 minutes or until they are golden.  Remove the pans from oven and cool on a wire rack for 5 minutes.  While cupcakes are cooling in pan, place the remaining 4 tablespoons of marmalade in a small saucepan over low heat.  Stir until it thins out, about 3~4 minutes.  Remove the cupcakes from pan and let cool on wire racks.  Brush the marmalade over the tops of the warm cupcakes.  Let the cupcakes cool another 20 minutes before frosting.

Prepare the Marmalade buttercream: Place the butter and orange marmalade in a large mixing bowl and beat with an electric mixer on low speed until creamy, 30 seconds.  Add 2 cups of the sugar and 2 tablespoons of the orange juice and beat on low until the mixture is combined, 30 seconds.  Add the remaining sugar and orange juice and beat until the frosting is spreadable, 30 seconds.  Increase the mixer speed to high and beat until fluffy, 1 minute longer.  Frost cupcakes.

Pioneer Woman's Chocolate Sheet Cake

I think I have a new love, for those of you who know me it may come as a total surprise.   I will always pick an appetizer or more dinner over dessert.  But, I can see this getting a bit obsessive.  No worries honey, I'm just talking about cake.  But, not just any cake.

My friend Sandra was talking about eating Texas sheet cake for breakfast a few days ago,  I have to admit I was a little jealous!  If we lived in the same state I would have invited myself over.  It got me thinking of a sheet cake recipe in a cookbook I recently bought.  So, what do you think I brought to a friend's home for dinner when I was asked to bring dessert?  You guessed it, Chocolate Sheet Cake.  Too bad there wasn't enough left over for breakfast the next day.  ;)  Before I get all diva on you, you've really got to make it!

This recipe comes from The Pioneer Woman, Ree Drummond.  The cookbook is titled, The Pioneer Woman Cooks.  This recipe is also one Bakerella raves over and has on her website.   I usually change every recipe I get a hold of.  This is left just as it was written.

for the cake
2 cups all~purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 pound butter (2 sticks)
4 heaping tablespoons cocoa powder

for the icing
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans (optional)

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the flour, sugar, and salt.  Stir together and set aside.
3. In another bowl, mix the buttermilk, eggs, vanilla, and baking soda.  Mix with a fork and set aside.
4. In a medium saucepan, melt the butter and add the cocoa.
5. Whisk together to combine.  Meanwhile, bring 1 cup water to a boil.
6. When the butter is melted, pour the boiling water in the pan.  Allow to bubble for a moment, then turn off the heat.
7. Pour the chocolate mixture into the flour mixture.
8. Stir together for a moment to cool the chocolate, then pour in the egg mixture.
9. Stir together until smooth, then pour into an ungreased jelly roll pan or rimmed baking sheet and bake for 20 minutes.
10. While the cake is baking, make the icing:
Melt the butter in a saucepan over medium~low heat.
11. Add the cocoa powder and stir until smooth.
12. Add the milk and vanilla.
13. Add powdered sugar.  Stir together.
14. Dump in the chopped pecans and stir until well combined.
15. Immediately after removing the cake from the oven, pour the warm icing over the top.  You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

White Chocolate Macadamia Nut Cake

When I think about making a cake I usually go to chocolate, as it's my husband's favorite. So, for my family this one is a little different. It's a fun twist on a great cookie! It's a moist cake with chunks of white chocolate and nuts, which I happen to love. It's also a really pretty cake that doesn't need a lot of messing with. I tend to be a little cake decorating challenged. I've got to take a class one of these days. Drizzle a glaze? Yes, I can handle that.

For the cake~
1 package vanilla cake mix
1 package vanilla instant pudding mix (3.4 ounces)
4 large eggs
1 cup sour cream
2/3 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup white chocolate chips, plus more for garnish
3/4 cups chopped (unsalted) macadamia nuts, plus more for garnish

For the glaze~
3/4 cup white chocolate chips
2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Lightly mist a 12 cup bundt pan with cooking spray, then dust it with flour. Shake out the excess flour and set pan aside.

Place cake mix, pudding mix, eggs, sour cream, water, oil and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds, while scraping down the sides of the bowl. Beat another 2 minutes on medium speed. The batter should look smooth and thick. Fold in the chocolate chips and nuts. Transfer the batter to the prepared pan, smoothing the top with a rubber spatula.

Bake the cake on the center rack in oven, until the top springs back when lightly pressed with a finger, about 55~58 minutes. Cool cake on a wire rack for 10~15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely.

Make the glaze. Melt the white chocolate chips in a small microwave~safe glass bowl in the microwave for about 30 seconds. Stir, and melt another 30 seconds if needed. When the chocolate is melted, stir in the cream. Spoon the warm glaze over the cooled cake. Garnish with more white chocolate chips and macadamia nuts. Let the glaze set for 10 minutes before slicing and serving.

Triple~Citrus Cupcakes

I have a friend that used to call me Martha Stewart. I'm not going to lie...it drove me nuts! Of course, she meant it as a compliment. Martha Stewart is a great talent. My go~to pie crust is from her along with many tips I've picked up over the years. So, thank you Martha. I guess I just like to be called by my own name. :)

This recipe comes from Martha Stewart's Cupcakes cookbook. It's the first recipe I tried. Did I go to chocolate? Nope, give me a lime and I'm a happy girl.

The glaze and garnish could be made with lime, lemon, or orange. It would even be fun to make all three and see what the favorites are.

3 1/3 cups all~purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from about 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature

Citrus Glaze (made with lime juice and zest) recipe follows.

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium~high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three~quarters full; tap tins on counter top once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Citrus Glaze (used lime for mine)

1 1/2 cups confectioners' sugar, sifted, plus more if needed
1/4 teaspoon finely grated citrus zest
3 tablespoons fresh citrus juice, plus more if needed

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

Blueberry Muffin Crumb Cake

I love blueberry muffins, so why not a cake? With fresh blueberries, a hint of lemon, a pecan crumb topping...life is sweet! This would be great at a brunch.

2 1/4 cup fresh blueberries
Vegetable oil spray, for the pans
Flour, for dusting the pans
1/2 cup all~purpose flour
1/2 cup light brown sugar, packed
4 tablespoons cold butter
1/2 cup chopped pecans
1 lemon, zested and juiced
1 yellow cake mix
1 container (6 ounces) lemon yogurt
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 1/2 cups confectioners sugar, sifted
3 to 4 tablespoons milk

Place a rack in the center of the oven. Preheat oven to 350 degrees. Pre~cut rounds of parchment paper to fit two 9~inch round cake pans. Lightly mist only the sides of the cake pans, and lightly flour them making sure to pat the excess flour out. Place the cut parchment rounds in the bottom of the pans, and set aside.

Place the flour and brown sugar in a food processor, and pulse until combined. Cut the butter into smaller chunks and add to mixture and pulse a few times, until butter resembles coarse crumbs. Transfer mixture to a bowl and add the pecans to mix. Evenly sprinkle this topping onto the parchment paper rounds, about 3/4 cup per cake pan. Set the pans aside.

Measure out 1 tablespoon of the cake mix and set it aside. In a large mixing bowl, combine the rest of the cake mix, the yogurt, water, oil, eggs, lemon zest, 1 tablespoon of lemon juice (you will need another tablespoon for the glaze). Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Scrape down sides of bowl and mix at medium speed for 2 more minutes.

Set aside 1/4 cup of the blueberries for garnish. Place the remaining blueberries in a small bowl and toss with the reserved 1 tablespoon of cake mix. Fold the blueberries into the cake batter until combined. Using a large mixing spoon, dollop the cake batter on top of the crumb mixture in each cake pan, then carefully spread it evenly to the edges. Place the cake pans in the oven side by side.

Bake the cake until they are golden brown and the tops spring back when lightly pressed with a finger, 24~28 minutes. Transfer the cake pans to wire racks and let them cool for 5 minutes. Run a sharp knife around the edge of the pans and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack so the topping side is up. Peel off parchment paper. Let the layers cool about 20 minutes longer.

For the glaze~ Whisk the confectioners sugar and reserved 1 tablespoon of lemon juice in a small bowl. Add 1 tablespoon of milk at a time until glaze is smooth but still runny enough that it will drip down the side of the cake.

To assemble the cake~ Transfer one layer, topping side up, to a serving platter. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the sides. Place the second layer on top and drizzle the remaining glaze over the top, again letting it drip down the sides. Garnish the cake with remaining blueberries.