Spring has finally started to show it’s beautiful face around here. The birds are chirping and the smell of fresh cut grass is prominent I adore that smell. We’re also seeing strawberries plants blooming earlier than usual. Is there anything sweeter than fresh strawberries on a beautiful day?
This weeks Food Blogger Challenge happens to be for strawberries so I was excited. Sadly we don’t have any fresh strawberries ready for the pickin’ just yet. I used the next best thing, frozen strawberries, for a delicious strawberry cake. Strawberry cake has to be my all time favorite cake.
I can’t think of much that makes me as happy. The frozen berries don’t quite do what I want them to, but they do bring it as close as I’m going to get until I can use some fresh picked berries. I used a simple vanilla cream cheese frosting topped with sliced strawberries to finish the cake and let me just say: “YUM!“
This is a fairly dense cake, but not in a bad way. I know most people use a preserve or puree when making a strawberry cake, but I have to have those strawberry bits so just half mine. Check out the recipe and make sure you hop along to the other strawberry inspired recipes linked up below.
The holidays are one of my favorite times of the year when it comes to cooking. So many yummy treats, hearty dinners, and cooking large meals for my extended family. I just recently, after years of wanting, got my very own Kitchen Aid Mixer and I was SO excited to make something amazingly delicious with it and my husband requested something with lemon in it. So I got to thinking about a recipe I’ve used before for a Super Moist Lemon Bundt Cake. This cake is oh so moist and light, but decadent once you add a cream cheese icing on top. Hungry yet? Let’s get started! Continue reading
Cheesecake is one of those foods that is so simple to make yet puts a smile on your face with every bite. This Oreo Cheesecake is no different. I got the inspiration for this recipe while grocery shopping. I look at everything in the grocery store as a recipe and as soon as I saw Oreo’s sitting on the shelf the first thing that popped in my head was cheesecake. Naturally!
Whipping up the Oreo Cheesecake was so easy and yes I did snack on a few cookies during the process – don’t judge me! I did have to keep reassuring myself the destruction of the Oreo’s was for a good cause – my belly! By the way, smashing Oreo cookies into itty bitty crumbs is surprisingly therapeutic. Sure you can use a food processor but I prefer my handy dandy meat tenderizer.
Since this was my first time making an Oreo Cheesecake I decided to play it safe and Google it. I found a recipe here and decided to play off of that. It was hard to wait an entire day to try the finished product, but let me tell ya – it was well worth it! You’ll never look at Oreo’s the same after tasting the Oreo Cheesecake. I know I’m crushing Oreo’s and freezing the crumbs from here on out!
Okay, okay – I’ll shut up and give you the recipe 🙂
What’s your favorite thing about summer? If the words carnivals, fairs or festivals were in your answer then you’re going to love what I have for you today. Today is the beginning of the Carnival Foods at Home series that I’ll be sharing all summer long. To kick it off I’ve taken a nostalgic carnival treat and given it new life in the form of bundt cake.
There are so many great things about bundt cake, but my all time favorite is icing/frosting them. You don’t have to make it perfect or even pretty for that matter. You can simply dump whatever bit of ooey gooey goodness you choose over it. In this case that ooey gooey goodness is in the form of homemade caramel. I dumped it on the plate and let it sit overnight to soak into the cake and give it that out of this world flavor I hoped for.
You’d think something this amazing would be difficult to make. In all reality this is so simple, even the caramel is flawless if you use a thermometer (or have experience making caramel already.) Of course you don’t need to dump the caramel like I did, but I wanted it to thicken and harden a bit on the cake to give it that candy like coating. You know, like on a caramel apple – where you bite through it to get that bite of crisp sweet magic waiting beyond that caramel coating.
Okay, so I know you’re mouth is probably watering enough by now and you’re ready for the recipe. Here ya go! I adapted the cake recipe from Martha Stewarts Cinnamon Apple Bundt Cake.