Strawberry Shortcake

Today I made a simply delicious Strawberry Shortcake recipe courtesy Emeril Lagasse....of course you know I had to tweak it...how do you tweak perfections, hummm well I did...lol actually I just took out 1 egg and added more milk...reason being I've never made a cake that had such a small amount of milk. However please follow Emerils recipe, you know how I like to live on the edge...lol

It turned out great, well at least that's what my daughter and her friend said...lol

I used frozen strawberries w/sugar added and whipped topping from the store...however I do have a recipe for homemade whipped topping which is just as good.

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
• 6 large eggs, at room temperature
• 2 tablespoons milk, at room temperature
• 1 1/3 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Directions

Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

I cut the cake into cubes layered the margarita glass, added strawberry mixture and whipped topping... yummy

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Yorùbá - Ounjẹ ajẹye o / Yoo gba ibi re





Peanut Butter Cookies

Today I made an old reliable recipe,

Recipe

2 sticks butter                                      

1 c packed brown sugar                          

1 c sugar                                                 

2 eggs                                                     

1 t vanilla                                                

1 t baking soda                                       

1 t salt                                                    

2 ¼ c unbleached flour                          

1 c peanut butter                                   

½ c peanut butter chips                                 

Bake 375  10-12min

Mix butter, sugars well, add eggs, vanilla mix well,  add baking soda, salt, and flour mix well, add peanut butter and chips

 

Tips:

1. I use chunky peanut butter and peanut butter chips for extra flavor.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut 

I hope you enjoy

Bon appétit in Hungarian -  Jó étvágyat!

Tangerine Cake

This recipe came from the Foodnetwork...Paula Deen, my goal is to take easy, simple recipe tweak them and make them my own...This recipe got tweaked on its own lol due to ingredients that I didn't have...lol


The recipe asked for 1 c of vegetable oil, I had 1/2 c soooo I used 1/2 c oil and 1/2 c butter, it worked...it asked for tangerine zest well I couldn't find any tangerines sooo I used orange zest...I did use tangerine juice fyi...very expensive.

• 2 1/2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs, beaten
• 1 cup vegetable oil
• 1 (8-ounce) container sour cream
• 1 cup tangerine juice
• 1 tablespoon tangerine zest
• Tangerine Icing, recipe follows


Directions
Preheat the oven to 350 degrees F.


Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.


In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula. Using a hand-held mixer, add the vegetable oil, beaten eggs, sour cream, tangerine juice and zest. Mix until well combined.


Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool completely before icing. Ice the cakes, as desired, and serve.


Tangerine Icing:


• 1/2 cup butter, room temperature
• 1 (8-ounce) package cream cheese, room temperature
• 6 cups confectioners' sugar
• 3 tablespoons tangerine juice
• 1/2 tangerine, zest
Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and zest and combine well.




*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut


I hope you enjoy

Bon appétit in Icelandic - Verði þér að góðu

Red Velvet Cookies w/Cream Cheese Drizzle

Happy Mothers Day Ladies....Today I made a specialty treat for all the moms...Enough Said!

Mini's

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut


I hope you enjoy

Bon appétit in Ukrainian - Смачного! (Smačnoho)