Tag: Side

STRAWBERRIES AND CREAM PIE – Butter with a Side of Bread by Gordon Ramsay

STRAWBERRIES AND CREAM PIE - Butter with a Side of Bread


Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!

Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!

I absolutely love fresh fruit and this Strawberries and Cream Pie is one of my favorite ways to eat strawberries! Only takes a few minutes to put this pie together and it can be stored in the refrigerator for a couple of days before serving, so it is easy to make in advance. This no bake strawberry cream pie recipe is a must-try dessert. Perfect for holidays and potlucks or just any time you want a fancy looking dessert that only takes a few minutes of prep time.

Is Strawberries and Cream Pie healthy?

Not sure this pie would qualify as a health food, but it’s actually a fairly low-calorie option as far as desserts go (only 200 calories per slice)! A couple things you can do to reduce the calories even more.

  • Leave out the melted chocolate/shortening layer. You’ll barely even notice!
  • Use low-fat or non-fat cream cheese.
  • Use a sugar substitute (like Splenda) in place of the sugar.
  • Swap out the sour cream with plain or Vanilla greek yogurt to add some protein. If you use a low-fat variety, you’ll probably save a few more calories too!
  • Leave the chocolate off the top. Still delicious!

Slice of no-bake strawberry and cream pie

Can you use other fruit besides strawberries?

Strawberries are my favorite, but I’ve made the same pie with raspberries and it’s amazing. You can also do a combination of berries (raspberries, blackberries, blueberries and strawberries) – it’s all delicious!

What type of crust to use in no-bake Strawberry Pie?

I prefer to use an Oreo crust in this recipe, but you can use any pie crust that you want. I’ve tried the strawberries and cream pie with Oreo crust and with regular graham cracker crust, both are delicious! You can even do a standard pie crust if you have one on hand, just bake it and let it cool prior to making the pie.

Ingredients in Strawberries and Cream Pie

Strawberries and Cream Pie Ingredients

-1 cup semi-sweet chocolate chips

-3 tsp shortening

-1 Oreo pie crust

-1 8-oz block cream cheese, softened

-1/2 cup sugar

-1/2 cup sour cream

-1 tsp vanilla

-1 tub Cool Whip (8 oz), thawed

-2 cups fresh strawberries, halved

How to make no-bake strawberry pie with cream filling

How to Make Strawberries and Cream Pie

In a bowl, combine the chocolate chips and shortening. Melt in the microwave for about 30 seconds, stir and if needed, microwave for another 15-20 seconds.

Stir until combined and then pour ¾ of the mixture into the bottom of the prepared pie crust. Refrigerate until firm.

In a mixing bowl, beat the cream cheese, sugar, sour cream, and vanilla extract with a hand mixer until smooth.

Fold in the cool whipped topping.

Pour or scoop the filling into the pie crust and then refrigerate overnight.

Arrange the strawberries on top of the pie. Microwave the remaining chocolate and then drizzle it over the top of the strawberries.

You can serve immediately after making the pie, but I usually place mine in the fridge for at least an hour before serving. You can also add the strawberries and chocolate before the overnight refrigeration, both ways work great.

Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!

STRAWBERRIES AND CREAM PIE

Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries! 

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Course: Dessert

Cuisine: American

Keyword: Strawberries and Cream Pie

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 10

Calories: 213kcal

Author: Nellie- Butter With A Side of Bread

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 3 tsp shortening
  • 1 Oreo pie crust I have also used a graham cracker crust and both options are fabulous
  • 1 8- oz block cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 tsp vanilla
  • 1 8 oz tub Cool Whip thawed
  • 2 cups fresh strawberries halved

Instructions

  • Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

  • Beat the cream cheese, sugar, sour cream and vanilla until smooth.

  • Fold in the Cool Whip.

  • Pour (or scoop) the mixture into the crust and refrigerate overnight.

  • Arrange the strawberries on top of the pie. Microwave the remaining chocolate and drizzle over the top. I usually refrigerate again for about an hour before serving. You can also add the strawberries and chocolate before refrigerating overnight – that works great too!

Notes

The original recipe called for the melted chocolate chip/shortening under the cream layer. I have made it many times this way, but I’ve also skipped this layer many times and the pie is still delicious. So if you are trying to cut a few calories, or just save a few minutes in the process, you can definitely leave this part of the recipe out!

Nutrition

Calories: 213kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 171mg | Potassium: 225mg | Fiber: 2g | Sugar: 20g | Vitamin A: 93IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 1mg

Bite of creamy strawberry pie

CAN YOU REPLACE THE COOL WHIP?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the filling. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!

To make stabilized whipped cream, you will need the following ingredients:

  • 4 ounces of cream cheese (softened to room temperature)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla
  • 1 cup heavy whipping cream
  1. Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
  2. In a separate bowl, beat the whipping cream just until soft peaks form.
  3. Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

Bite of no-bake strawberry pie with creamy filling

How to Store Strawberries and Cream Pie?

Keep your pie well covered in the fridge until you’re ready to eat. For best results try to eat it within a few days. The older it gets the more juice gets released from the strawberries, which will cause your pie to slowly get soggy. Eating within 3 days is ideal.

Is Strawberries and Cream Pie Gluten Free?

It isn’t, but it easily could be! By swapping out the pie crust and choosing a gluten free variety, you can have a gluten free strawberries and cream pie! Just make sure to keep an eye out for cross contamination and to watch the labels if you’re avoiding gluten because of an allergy.

Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!

Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries! 

Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries! 

Strawberries and Cream Pie is one of those desserts that looks really fancy but only takes a few minutes to make and is absolutely delicious too!
Strawberries and Cream Pie is one of those desserts that looks really fancy but only takes a few minutes to make and is absolutely delicious too!

CARROT CAKE BREAD – Butter with a Side of Bread by Gordon Ramsay

CARROT CAKE BREAD - Butter with a Side of Bread


Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting.

Easy Homemade Carrot Cake BreadMaking a full carrot cake is great, but sometimes you don’t need that many servings. So when you want a small batch cake this carrot loaf cake is the perfect solution. The flavors are perfect and every slice gives you a moist, spiced carrot cake that indulges your soul.

What is carrot cake bread?

Carrot cake bread is a super simple and easy quick bread recipe that is loaded with flavor. Packed with all sorts of spices, freshly grated carrots, and the optional addition of raisins and coconut, you’ll wonder why you hadn’t tried this loaf recipe sooner. The homemade cream cheese frosting on top will quickly seal the deal and move this recipe to your favorite’s list.

Easy Homemade Carrot Cake BreadCarrot cake bread ingredients

-Flour: We need 2 ½ cups of all-purpose flour to act as the gluten-filled base for this cake recipe.

-Leavening Agents: Using 2 teaspoons of baking powder and ½ teaspoon of baking soda we can create a fluffy cake loaf.

-Salt: We only need 1/2 teaspoon of salt to enhance the flavors in this recipe.

-Spices: Using 2 teaspoons of cinnamon, and ½ teaspoon each of nutmeg and allspice, we can get a flavorful cake that’s nutty and perfect.

-Sugar: ¾ cup of brown sugar will sweeten and deep the flavors in this bread while adding a caramelized color.

-Oil: This adds the fats we need to create a rich and moist bread, using ½ cup of canola or vegetable oil is sufficient.

-Yogurt: With ½ cup of plain Greek yogurt or sour cream we can add moisture and richness to the loaf.

-Eggs: We need 3 whole eggs to work as the binder for this recipe.

-Vanilla: 2 teaspoons of vanilla extract will help to flavor the carrot cake bread and round out the flavors.

-Carrots: Using 1 ½ cups of freshly grated carrots we can have orange carrots in every bite. Tip: using a food processor to grate them will also save time and effort.

-Coconut: You have the option to add ½ cup of grated coconut for an added flavor and texture boost.

-Raisins: Adding ¼ cup of raisins over the top of the loaf is a great way to add a little chewiness if desired.

Easy Homemade Carrot Cake BreadCream Cheese Frosting Ingredients

-Butter: We need 1 stick (½ cup) of butter for a richer frosting flavor.

-Cream Cheese: Using 8 ounces of softened cream cheese we will have more than enough frosting for this loaf.

-Powdered Sugar: 4 cups of powdered sugar is how we will add sweetness, thickness and the perfect creamy smooth texture.

-Milk: We need about ¼ cup of milk, but you can add more or less depending on how thick you want the frosting to be.

-Vanilla: With 1 teaspoon of vanilla extract our frosting will taste great. Use higher quality vanilla for an even better flavor.

how to make Easy Homemade Carrot Cake BreadHow to Make Carrot Cake Bread

Preheat your oven to 350F degrees and prepare a 9×5 inch loaf pan by spraying it with nonstick spray and then dusting the inside with flour.

If you plan on using raisins, soak them in warm water for 15 minutes before using.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon, nutmeg, allspice.

In another bowl, whisk together the brown sugar, oil, yogurt, eggs, and vanilla.

Gently fold in the grated carrots and coconut. Do not overmix.

Pour the batter into the prepared loaf pan. Top with raisins and then lightly press them into the batter.

Bake in the oven at 350F degrees for 50-60 minutes or until a toothpick can be inserted and come out clean.

Cool completely on a wire rack.

Easy Homemade Carrot Cake BreadHow to Make Cream Cheese Frosting

In a large bowl, beat together the softened butter and cream cheese.

Add in the remaining ingredients and beat again until smooth.

Frost your bread and use remaining frosting for other recipes as you will have some leftover. Enjoy!

Easy Homemade Carrot Cake Bread

Carrot Cake Bread

Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting. 

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Course: bread

Cuisine: American

Keyword: Carrot Cake Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 12

Calories: 554kcal

Ingredients

For the Bread

  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 3/4 cup brown sugar
  • 1/2 cup oil
  • 1/2 cup yogurt
  • 3 eggs
  • 2 tsp vanilla
  • 1 1/2 cup grated carrot
  • 1/2 cup grated dried coconut (OPTIONAL)
  • 1/4 cup raisins for topping (optional)

For the Glaze

  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Instructions

Carrot Cake Bread

  •  Pre-heat oven to 350°F.

  • Spray a 9×5 inch loaf pan with cooking spray and dust with flour.

  • If using, soak the raisins in warm water for 15 minutes.

  • In a large bowl, whisk together ingredients 1-7 (i.e. the dry ingredients.)

  • In another bowl, using a hand whisk, whisk ingredients 8-12  until combined.

  • Add the dry mixture to the wet mixture and whisk to combine.

  • Fold in the grated carrots and coconut. Do not over-mix.

  • Pour the batter into the loaf pan. Top with raisins and press them lightly into the batter.

  • Bake at 350°F for 50-60 minutes or until a toothpick in the center of the cake comes out clean.

  • Cool completely on a wire rack, then frost with cream cheese frosting if desired.

Nutrition

Calories: 554kcal | Carbohydrates: 77g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 310mg | Potassium: 228mg | Fiber: 1g | Sugar: 55g | Vitamin A: 3241IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg

Easy Homemade Carrot Cake Bread

What size bread pans can I use?

You can use any bread pan size that you want. We recommend using a 9×5 bread pan for a large loaf that will no doubt be filling and our recipes reflect the bake time for that as well. That said if you wish to make mini loaves or a smaller bread pan you may. Simply prepare it in the same manner and reduce the baking time to accommodate the size difference.

Can I freeze carrot cake bread?

Yes, this bread can be frozen. I recommend doing it without the frosting as that just makes things easier. Simply let the loaf cool completely and then wrap it well in plastic wrap before storing in a plastic baggie or in an airtight container for up to 4 months. Thaw and then prepare frosting and eat as desired.

Can I make carrot cake bread ahead?

Yes, you can make this bread and even frost it in advance. Keep the bread covered and stored in the fridge it’s been frosted, or at room temperature if unfrosted. This will keep it good for up to a week.

Easy Homemade Carrot Cake BreadCheck out these other tasty bread recipes!

Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting.Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting.

ICED LEMON BUNDT CAKE – Butter with a Side of Bread by Gordon Ramsay

ICED LEMON BUNDT CAKE - Butter with a Side of Bread


Iced lemon bundt cake made with classic ingredients with bright, fresh lemon flavor! Vanilla cake recipe with lemon juice and lemon zest for a delicious Springtime dessert.

Iced Lemon Bundt Cake recipeYou will enjoy this lemon bundt cake with lemon icing because it is like the ultimate dessert for lemon lovers out there. Nothing screams Springtime and Sunshine like a fresh, sweet, and tangy lemon recipe. Make a lemon bundt cake for your weekend snacking, or take it to the next party/get-together and watch it disappear as quickly as it came. It’s so good no one can resist for long.

What is iced lemon bundt cake?

This iced lemon bundt cake is a combination of the moist lemon bundt cake and a lemon flavored icing on top. With greek yogurt in the bundt cake batter, every bite is full of moisture and richness.

Iced Lemon Bundt Cake recipeLemon bundt cake ingredients

For the bundt cake, you will need:

-Flour: We need 3 cups of sifted all-purpose flour for the batter. This means not to pack it into the cups as you want the air to keep it light and fluffy so we don’t over-flour the mixture and throw off the dry:wet ratio.

-Leavening agents: We need 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to make this bundt cake fluffy.

-Salt: Just 1/2 teaspoon of salt will help to enhance the flavors in the cake wonderfully.

-Sugar: We need 1 1/2 cups of sugar to sweeten the cake perfectly.

-Butter: With 1 cup of softened unsalted butter (2 sticks) we can get a rich flavor throughout the cake.

how to make Iced Lemon Bundt Cake recipe-Eggs: 4 room temperature eggs will help to bind the cake together and give it the cake texture we want. You can warm eggs quickly in a bowl of water.

-Yogurt: Adding in moisture is 3/4 cup of plain flavored Greek yogurt. Do not use regular yogurts as that is too much moisture, but sour cream can be substituted.

-Vanilla: 1 teaspoon of vanilla extract will help to enhance the flavor of the cake nicely.

-Lemon: We need the zest and juice from 2 whole lemons to help us pack flavor in every bite.

-Yellow food coloring: If you want your cake to be nice and yellow (like a lemon) then you can add in 1-2 drops of yellow food coloring to help achieve this look. This is an optional ingredient.

how to make Iced Lemon Bundt Cake recipeFor the frosting, you will need:

-Powdered sugar: We need 1 cup of powdered sugar to help give us a nice and sweet icing.

-Lemon juice: Adding in 2-3 tablespoons of lemon juice will thin down the powdered sugar and make a drizzle icing that packs a tangy flavorful punch.

-Vanilla extract: Just 1/2 teaspoon of vanilla extract is needed to help enhance the flavors in this simple icing recipe.

Iced Lemon Bundt Cake recipeHow to Make Iced Lemon Bundt Cake

Preheat your oven to 350 degrees F and prepare a bundt pan by greasing it and sprinkling it with flour. Set it aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium sized mixing bowl and set it aside.

In a large mixing bowl, cream together the butter and sugar until fluffy. Mix in the eggs, two at a time, and then add in the vanilla, mixing after each addition. If desired, add in the yellow food coloring now.

Beat in the lemon zest and lemon juice.

Turn the mixer to low speed and add in the dry ingredients, working in about 3-4 batches, alternating with the yogurt and mixing after each addition until incorporated.

Pour your batter into the bundt pan and then bake for 45-55 minutes or until a toothpick can be inserted and come out clean.

When the cake has finished baking, transfer it to a cooling rack and allow to cool for 10 minutes in the pan before flipping the cake over and allowing it to cool completely before glazing.

Make the frosting by mixing the powdered sugar, lemon juice, and vanilla until smooth. Drizzle over the top of the cake. Enjoy!

Iced Lemon Bundt Cake recipe

Frosted Lemon Bundt Cake

Iced lemon bundt cake made with classic ingredients with bright, fresh lemon flavor! Vanilla cake recipe with lemon juice and lemon zest for a delicious Springtime dessert.

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Course: Cake, Dessert

Cuisine: American

Keyword: lemon bundt cake

Prep Time: 30 minutes

Cook Time: 55 minutes

Total Time: 1 hour 25 minutes

Servings: 12

Calories: 421kcal

Ingredients

Bundt Cake

  • 3 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup sugar
  • 1 cup unsalted butter softened
  • 4 eggs room temperature
  • 3/4 cup plain greek yogurt
  • 1 teaspoon vanilla extract
  • zest from 2 lemons
  • juice from 2 lemons
  • 1-2 drops yellow gel food coloring if desired

Lemon Icing

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F. Grease the Bundt pan and sprinkle with flour.

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  • In a large bowl, beat the butter and sugar until light and fluffy. Mix in eggs, two at a time, and vanilla. Add yellow gel food coloring, if desired.

  • Beat in the lemon zest and juice.

  • With the mixer on low speed, add the dry ingredients in three-four additions alternating with the yogurt and mixing each addition just until incorporated.

  • Pour the batter into the Bundt pan. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.

  • When the cake is done, transfer it to a cooling rack. Let cool for 10 minutes inside the pan. Place a plate over the top of the cake and flip the cake over. Let cool before glazing.

  • For the frosting, whisk the ingredients together until smooth. Drizzle over cake.

Nutrition

Calories: 421kcal | Carbohydrates: 61g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 172mg | Potassium: 134mg | Fiber: 1g | Sugar: 36g | Vitamin A: 552IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg

Iced Lemon Bundt Cake recipe

How to store lemon bundt cake

Keep this lemon bundt cake stored in an airtight container or well wrapped in plastic wrap on a plate for up to a week. You’ll want to eat it sooner rather than later as it’s just too good to wait for that next slice, and fresh cake always tastes best.

Can I freeze lemon bundt cake?

Yes, this cake can be frozen. I recommend wrapping it well with plastic wrap and then storing in an airtight container to avoid freezer burn and letting it sit in the freezer for up to 3 months. Thaw and enjoy as usual. Yum!

Iced Lemon Bundt Cake recipeMore lemon recipes to try soon!

Bursting with fresh lemon flavor and topped with a lemon icing, this lemon bundt cake recipe is one you won’t soon forget. With every bite, you’ll fall deeper in love with this fabulous moist bundt cake.

Iced lemon bundt cake made with classic ingredients with bright, fresh lemon flavor! Vanilla cake recipe with lemon juice and lemon zest for a delicious Springtime dessert.Iced lemon bundt cake made with classic ingredients with bright, fresh lemon flavor! Vanilla cake recipe with lemon juice and lemon zest for a delicious Springtime dessert.

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