Tag: CREAM

Fresh Strawberry Cake With Cream Cheese Icing by Gordon Ramsay

Fresh Strawberry Cake With Cream Cheese Icing


Fresh Strawberry Cake is my mother’s favorite and a guaranteed showstopper. I mean look at this y’all. I’ve served this at baby showers, bridal showers, brunches and made for birthdays as well. My favorite place to serve it, though, is at my own dinner table.

When Are Strawberries In Season?

I’ve had strawberries on the brain lately. The national strawberry season can be January all the way through to November so it is usually easy to find them at stores. Prices may vary depending on the time of year you want them.   In deeper parts of the South they are usually ready for harvesting April and May.

When I get them I tend to eat them all on the way home, then throw the container in the trash on my way in the house. The trick is always to hide the evidence! So it’s a big restraint for me to have enough left to make fresh Strawberry Cake!

I mean Y’all, look at that beauty.  It tastes even better than it looks!

The ingredients you will need for the cake are:

  • White cake mix
  • Strawberry gelatin mix
  • Cooking oil
  • Milk
  • Fresh strawberries
  • Three eggs

  • Wash your strawberries and cut the tops off, slice them up a bit.

Mashing Strawberries for Fresh Strawberry Cake

  • Put them in a big old plastic bag and crush them a bit. You can use a rolling pin if you want to be civilized but somedays call for a few fun karate chops!

*The amount of strawberries needs to be one cup after they are crushed, not before.

Mashed Strawberries for Fresh Strawberry Cake

You can use any method of crushing that you like but I find a plastic bag and a can of somethin‘ works just great.

Mixing up Fresh Strawberry Cake

  • In a large mixing bowl, place cake mix, milk, oil, eggs, and gelatin.

Fresh Strawberry Cake Batter

  • Mix that up with an electric mixer until you have a smooth, creamy, pink batter, about two minutes.

Fresh Strawberry Cake Batter

  • Add in your crushed strawberries, juice and all.
  • Mix that up again.

Batter for Fresh Strawberry Cake in Cake Pans

  • Now grease and flour two round cake pans.
  • Divide your batter evenly among the cake pans
  • Bake these at 350 for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to sit in the pans for ten minutes before turning out to cool completely.

Making Cream Cheese Icing For Fresh Strawberry Cake

Now let’s make us some cream cheese icing.

Ingredients needed for cream cheese icing

  • Cream Cheese
  • Butter
  • Powdered sugar.

Important note: If you want to decorate your cake as I have done in these photos, you will need to double this recipe.

Another note: Your cream cheese and butter really need to be room temperature so set them out earlier in the day before starting this.

  • Place your butter, cream cheese, and powdered sugar in a bowl. Mix ’em up til they’re nice and creamy smooth, scraping down sides as needed.

Fresh Strawberry Cake

  • Ice your cake however you like.

Fresh Strawberry Cake

Look how pretty this fresh strawberry cake is!

Fresh Strawberry Cake

And this cake is just as delicious as it is pretty!

Fresh Strawberry Cake

Now cut it quick! The youngun’s are a waitin’!

Store this cake in the refrigerator. It’s even better served cold!

 

Fresh Strawberry Cake With Cream Cheese Icing

Ingredients

  • 1 Package Plain White Cake Mix
  • 1 Cup Chopped strawberries with juice
  • 3/4 Cup Milk
  • 1 Package Strawberry Gelatin 3 ounce
  • 3/4 Cup Vegetable Oil
  • 3 Eggs

Icing

  • 8 ounce Cream Cheese room temp
  • 4 Tablespoons butter room temp
  • 3 Cups confectioner’s sugar

Instructions

  • Grease and flour two 8 inch round baking pans or one 9×13 inch pan.

  • Wash and cut the tops of strawberries. Coarsely chop them. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can.You need to measure out one cup once they are mashed.

  • Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans.

  • Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9×13 pan, simply allow to cool in pan.

  • Combine all icing ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake.

  • Store cake in refrigerator.

  • Ice cake. Store in the refrigerator.

Notes

Important note: If you want to decorate your cake as I have done in these photos, you will need to double this recipe.
*Some people add 1/2 cup crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor! Just mix them in after your icing is smooth and creamy and all other ingredients have been added.
Another note: Your cream cheese and butter really need to be room temperature so set them out earlier in the day before starting this.
If you don’t want to you can make this into a sheet cake as well.  This recipe would be good for a 9 x 13 sheet pan. 

The versatility of strawberries…

There are so many strawberry dishes that I love. My personal favorite is my Mama’s strawberry pie, My husband’s favorite is Strawberry punchbowl cake, and my son favors good old fashioned strawberry shortcake. 

“The distance between who I am and who I want to be is separated by my actions.”

~Brian Solis

Submit your quote here.

 


Yum

CREAM CHEESE PEANUT BUTTER FROSTING by Gordon Ramsay

CREAM CHEESE PEANUT BUTTER FROSTING


Peanut butter cream cheese frosting is a salty sweet, flavorful frosting recipe that you’re going to love! Cream Cheese & peanut butter combine for a deliciously fluffy, smooth peanut butter frosting that is perfect on cupcakes, cakes, cookies & more!

Easy cream cheese peanut butter frosting recipePeanut butter frosting with cream cheese and brown sugar is a great addition to cupcakes, cakes, and brownies. Of course, the opportunities to use it don’t end there and I’m sure you can come up with a few great ideas too! If you do- let me know in the comments because I’m always looking for new and creative ideas!

What is peanut butter cream cheese frosting?

This frosting is a great sweet, tangy, and savory frosting that stands alone in its awesomeness right there next to buttercreams. It’s a cream cheese frosting that is the perfect balance of sweet and salty and it’s so easy to make that you can whip up an entire batch within minutes. So tell the store-bought frosting can to stand aside and grab your favorite jar of PB and some sugar because your next baked good is getting an upgrade.

how to make Easy cream cheese peanut butter frosting recipeIngredients for peanut butter cream cheese frosting

-Peanut butter: We need 2 cups of peanut butter and I highly recommend you use creamy, but natural peanut butter is okay too. You may have to adjust the powdered sugar to get your desired consistency if you use a “wetter” peanut butter variety.

-Cream cheese: We need an entire block (8 ounces of softened cream cheese). You could also use Neufchatel which is a lower fat version of cream cheese. It’s naturally softer and usually even cheaper in the grocery stores too!

-Brown sugar: This adds a little color, sweetness, and depth of flavor thanks to the molasses. We need ¼ cup.

-Butter: Use 4 tablespoons of real butter, not margarine!

-Confectioners sugar: Also known as powdered sugar, you can sift it for a smoother frosting texture, but it’s not necessary.

Easy cream cheese peanut butter frosting recipeHow to make peanut butter cream cheese frosting

Beat together the peanut butter, cream cheese, brown sugar, and butter with an electric mixer in a large bowl.

Slowly beat in the powdered sugar until everything is well blended.

Frost the tops of your favorite cakes, cupcakes, or cookies as desired.

Easy cream cheese peanut butter frosting recipe

Easy cream cheese peanut butter frosting recipe

Cream Cheese Peanut Butter Frosting

Peanut butter cream cheese frosting is a salty sweet, flavorful frosting recipe that you’re going to love! Cream Cheese & peanut butter combine for a deliciously fluffy, smooth peanut butter frosting that is perfect on cupcakes, cakes, cookies & more! 

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Course: Dessert

Cuisine: American

Keyword: Peanut Butter Frosting

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 24

Calories: 181kcal

Ingredients

  • 2 cups peanut butter
  • 1 block cream cheese (8 ounces) softened
  • 1/4 cup brown sugar
  • 4 tbsp butter
  • 1 cup powdered sugar

Instructions

  • In a large bowl using a mixer beat together the peanut butter, cream cheese, brown sugar and butter.

  • Next slowly beat in the powdered sugar, until everything is well blended.

  • Frost cake, cupcakes, or cookies as desired. Enjoy!

Nutrition

Calories: 181kcal | Carbohydrates: 12g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 182mg | Potassium: 169mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Calcium: 45mg | Iron: 1mg

Easy cream cheese peanut butter frosting recipe

How can I soften my cream cheese quickly?

You can soften a brick quickly by taking a clean towel and running it under hot water. Wring out as much water as possible and then remove the cream cheese from the box (leaving it in the foil) and wrapping the warm damp towel wrapped around the foil-lined block for a few minutes. This is by far, my favorite tip for softening cream cheese and it really works!

How can I use peanut butter frosting?

Use this peanut butter frosting over the tops of your next batch of chocolate brownies. Peanut butter frosting for brownies is like a match made in heaven. You can also frost the tops of cookies, or frost a cake (I recommend chocolate-yum!) Of course, you can also spread it over the top of some banana cake for a great twist!

Easy cream cheese peanut butter frosting recipeHow long is cream cheese frosting good for?

If kept in a covered container in the fridge this frosting can last as long as two whole weeks, giving you plenty of time to use it all up (or eat it with a spoon). You can also freeze the frosting in an airtight container for longer storage solutions and then allow it to thaw overnight in the fridge before using it.

More Frosting Recipes to Try

Other Recipes Featuring Peanut Butter

Peanut butter cream cheese frosting is a salty sweet, flavorful frosting recipe that you’re going to love! Cream Cheese & peanut butter combine for a deliciously fluffy, smooth peanut butter frosting that is perfect on cupcakes, cakes, cookies & more! Peanut butter cream cheese frosting is a salty sweet, flavorful frosting recipe that you’re going to love! Cream Cheese & peanut butter combine for a deliciously fluffy, smooth peanut butter frosting that is perfect on cupcakes, cakes, cookies & more!

Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing by Gordon Ramsay

Spiced Beetroot Jelly with Sprouts and Sour Cream Dressing



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Jellied beetroot with sprouts is a super tasty, refreshing appetizer that would lifts up your mood, whet your appetite and makes you feel good. The fun combination of beetroot and sprouts with a creamy horseradish sour cream dressing that’s a cinch to make and perks up any dish.
Beetroot is delicious and is a rich source of antioxidants, minerals and vitamins. If you love this humble root vegetable, you can’t go wrong with this. Sprouts (I am using alfalfa and radish sprouts) are also a nutrient-dense food. One cup of alfalfa sprouts has a mere 8 calories and is a good source of vitamin K. In a nutshell, this dish is a nutritional powerhouse!

Sour Cream Dressing
  • 6 sheet Leaf gelatin
  • 1 Shallot
  • 300 g Beetroot
  • 150 ml Vegetable broth
  • Salt and pepper
  • Pinch of allspice
  • Pinch of nutmeg
  • 2 tbsp Blackcurrant jelly
  • 3 tbsp Dry white wine (or beetroot juice)
  • Sprouts
  • Fresh herbs
  • 200 ml Sour cream
  • 50 ml Plain Joghurt
  • 2 tsp Dill, chopped
  • 1 tsp Horseradish cream
  • Sea salt
  • White pepper
  • Lemon juice
  1. Soak the leaf gelatin in a bowl of cold water for 10 minutes or until soft. Meanwhile peel and finely dice the shallot and beetroot. Place them in a saucepan with vegetable broth. Cook for about 20 minutes until softened. Use an immersion blender to process until smooth. Season the puree with salt, pepper, allspice, nutmeg and blackcurrant jelly.
  2. Warm up the white wine or beetroot juice in your microwave. Remove the softened gelatin from bowl and squeeze out excess water. Dissolve the gelatin in the wine or beet juice. Now add this to the beetroot puree and mix until well combined.
  3. Divide the mixture into 6 silicone muffin cups and chill at least 5 hours or overnight until firm.
  4. Whisk together sour cream and yoghurt together. Add in dill and horseradish cream. Season with salt, pepper and lemon juice.
  5. Turn out the jelly onto serving plates. Drizzle sour cream dressing over and serve with some sprouts and fresh herbs.

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