1/4 c. sour cream
4 eggs
1/2 c. water
1/2 c. oil
1 strawberry cake mix
1 sm box which chocolate or vanilla pudding mix
1 c. white chocolate or vanilla chips
powdered sugar to garnish
whipped topping
Strawberries, sliced
Preheat oven to 350 degrees. Beat sour ream, eggs, water and oil together. Add cake mix and pudding mix. Stir in white chips. Place batter in a greased and floured cube or bundt cake pan. Bake 45 - 0 minutes or until an inserted toothpick comes out clean. Invert hot cake onto a platter. When cool, sift powdered sugar on top of cake. Serve with whipped cream and sliced berries.
Showing posts with label strawberry. Show all posts
Showing posts with label strawberry. Show all posts
Thursday, October 17, 2013
Wednesday, May 18, 2011
Strawberry Cupcakes filled with Strawberry Buttercream iced cupcakes
Miss Erica and I have been taking a cake decorating class. The first week I was talked about for making my cookies instead of buying them. (recipe here) So the second week the cakes were from scratch just to show them. (recipe here) By the third week I really had to get creative, which brings us to...
Cake Ingredients:
2 3/4 cups all-purpose flour
1/2 cup cake flour
1 tbsp baking powder
1 tsp salt
2 sticks unsalted butter also known as sweet cream butter, softened
2 1/4 cups sugar
3 large eggs, room temperature
1 large egg white , room temperature
1 cup milk, I use 2%
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
Directions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. The add vanilla and mix thoroughly.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with milk ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
4. Fill with Strawberry buttercream using a Wilton #230 or Bismark tip. (recipe below)
5. Frost with Decorator Icing (recipe here)
Strawberry Buttercream Ingredients:
4 large egg whites
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into tablespoons
1 tsp pure vanilla extract
1 1/2 cups strawberry jam, pureed in a food processor
Directions:
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
Adapted from Martha Stewart's recipe. Thanks Martha!
Cake Ingredients:
2 3/4 cups all-purpose flour
1/2 cup cake flour
1 tbsp baking powder
1 tsp salt
2 sticks unsalted butter also known as sweet cream butter, softened
2 1/4 cups sugar
3 large eggs, room temperature
1 large egg white , room temperature
1 cup milk, I use 2%
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
Directions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. The add vanilla and mix thoroughly.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with milk ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
4. Fill with Strawberry buttercream using a Wilton #230 or Bismark tip. (recipe below)
5. Frost with Decorator Icing (recipe here)
Strawberry Buttercream Ingredients:
4 large egg whites
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into tablespoons
1 tsp pure vanilla extract
1 1/2 cups strawberry jam, pureed in a food processor
Directions:
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
Adapted from Martha Stewart's recipe. Thanks Martha!
Tuesday, June 30, 2009
Red, White & Blueberry Pie
I really wanted a festive recipe for this holiday weekend and thought this one would be fabulous!
Ingredients:
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping
Directions:
1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.
3. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®.
Yield: 8 servings
Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g
Cook’s Tips: Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.
© 2009 The Pampered Chef used under license.
Ingredients:
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping
Directions:
1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
2. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.
3. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®.
Yield: 8 servings
Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g
Cook’s Tips: Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.
© 2009 The Pampered Chef used under license.
Sunday, June 21, 2009
Strawberry Syrup
Knowing I was going to camp with Samantha and not going to eat all of my strawberries, I decided to make syrup with them so they didn't go to waste. And it is soooo YUMMY!! It would work with any berries so give it a try, it is so easy!
INGREDIENTS
1 cup sugar
1 cup water
1 1/2 cups mashed unsweetened strawberries
DIRECTIONS
In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
INGREDIENTS
1 cup sugar
1 cup water
1 1/2 cups mashed unsweetened strawberries
DIRECTIONS
In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
Tuesday, March 10, 2009
Strawberry Salad Dressing
I made this last night and it ROCKED my world!!
1 lb. strawberries, hulled and sliced
3 Tbsp. fresh lime juice
2 tsp. honey
1 tsp. olive oil
salt and peper
In blender puree 3/4 c. strawberries with lime juice, honey, oil, 1/4 tsp. salt and 1/8 tsp pepper.
I used it on salad mix topped with rotisserie chicken and the remaining strawberries. It was fabulous!
1 lb. strawberries, hulled and sliced
3 Tbsp. fresh lime juice
2 tsp. honey
1 tsp. olive oil
salt and peper
In blender puree 3/4 c. strawberries with lime juice, honey, oil, 1/4 tsp. salt and 1/8 tsp pepper.
I used it on salad mix topped with rotisserie chicken and the remaining strawberries. It was fabulous!
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