Tag Archives: strawberry

Chocolate Strawberry Cupcakes

Made these cupcakes for my mommy for her birthday. I surprised her and brought them to her in the morning so she could take them to work with her to share with her coworkers!

I started with fresh farm-stand strawberries. Pureed them…

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…then used the pureed strawberries in place of water in a box white cake mix. I also added a good amount of red food color because the batter was actually purple-ish after adding the strawberries and I wanted them to be bright and vibrant.

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I wanted to dunk my face in that bowl. My whole kitchen smelled amazing!

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They baked up beautifully!

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I topped these cupcakes with Nestle Perfectly Chocolate Chocolate Frosting.

It’s a very yummy frosting, but I personally think it was a little too rich and took away from the special flavor of these cupcakes. Next time I will try something else that’s more subtle.

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My mommy and all her coworkers loved them!

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Angel Food Whoopie Pies

My mommy loves angel food cake. For the past couple years I have made something angel-food-cake related for her birthday. See here and here for past posts.

This year I used my heart whoppie pie pan to make little love cakes.

I used the same recipe as last year for the frosting, but switched it up to make it strawberry flavored. Aaaaand I kind of over-whipped it so it turned out more like a strawberry whipped cream and less like strawberry marshmallow.

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Angel Food Whoopie Pies

I used a boxed cake mix. It’s too easy, all you have to add is water. I prepared the batter according to the box directions, then used a medium cookie scoop to dollop batter into each well of my whoopie pie pan.

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I tapped it on the counter a few times and jiggled it side to side until it settled into the lumps of the hearts.

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Bake at 375* for 10 minutes.

I didn’t want them to fall too much, so once I took it out of the oven I turned the pan upside-down on top of a couple drink glasses. Probably not necessary, but it couldn’t hurt.

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Once the pan was cool, I used a butter knife to carefully cut around the edge of each heart. Once the edges were free, they were pretty easy to pop out. Lay bottoms up on a cooling rack until ready to frost.

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Strawberry Whipped Frosting – adapted from this frosting recipe

Ingredients:

Some fresh strawberries ( I used about a basket, but it made a lot so I probably only needed a few)

1 cup granulated sugar

about 5 tbsp water

1/4 tsp cream of tartar

2 egg whites

1 tsp vanilla extract

Directions:

1. Clean, hull, and cut up the strawberries, then puree. I used a manual food processor to pulse them as much as possible. I guess you could blend them, but I didn’t mind a little bit of chunks, it was going to get strained anyway.

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2. Cook the strawberry puree in a small pot on low heat for about 30 minutes. I just wanted to reduce it a little… I could have cooked it longer, but I probably could have also skipped this step. I like to think it made a difference so just play along with me. 🙂

3. Once the strawberry goop cooled down a bit, I poured it through a strainer to get rid of the big chunks that were still left. Then I poured some into a measuring cup about 1/2 way up to the 1/3 cup mark. This clearly isn’t exact science here… a little more or a little less won’t hurt anything. Pour any remaining goop into a small jar to store in the fridge for later use. (I’m thinking ice cream topping!!)

4. Add enough water to bring it to 1/3 cup and pour back into the small pot. Add the granulated sugar and cream of tartar, and cook on medium heat until sugar is dissolved and the mixture is bubbly.

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5. While the syrup is cooking, whip egg whites and vanilla to soft peaks. (Use the whisk attachment if using a stand mixer.)

6. When syrup is bubbly, slowly add to egg whites while mixer is running. Whip for about 7-10 minutes or until stiff peaks form. If you err on the side of less stiff, it will be more of a marshmallow texture. If you over whip (like I did) it will be closer to a whipped cream texture. Either would pair well with these!

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OH! and I also added a tad of hot pink coloring because it wasn’t pink enough from just the strawberries for my liking. 🙂

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7. Put whipped frosting into a piping bag with a large tip (star or round would work fine). Squeeze onto one side of the whoopie pies and top with the other side. If you opted for the softer more marshmallowy texture for the frosting, let it sit for about 30 seconds before you top it with the other piece of whoopie pie. You don’t want to squish your frosting too much.

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These were YUMMY. Because angel food cake is typically tall and fluffy, the shortness of these whoopie pies made them a little denser and stickier. It was almost like taking a piece of angel food cake and squishing it up before biting into it. 🙂

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The strawberry frosting was subtle. Next time I would add even more strawberry. I was just nervous about messing with the liquids in this recipe too much.

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I only made about a dozen of these as whoopie pies (the rest were just regular cupcakes). It was kind of a pain because angel food cake has to stick to the pan to rise, so I had to cut every single one out of the pan, then wash the pan before I could bake the next batch. It was worth it for a couple batches because they came out so cute! Besides, they were for my mommy. 🙂

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Anniversary Sweets

My coworker Jaz asked me to make sweets for his wife for their 3rd anniversary. He said I could make whatever I wanted! He had not yet tried my cookies, so I definitely wanted to include some cookies… and then I thought, what is more romantic than chocolate covered strawberries?! Together they would make a cute little love tray.

Here is the picture I used for color inspiration (since he had no idea what colors would be good)…

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… and here are my colors. My pink came out a little more purple, but I still love how they looked together.

Here are the cookies. I stuck with hearts. Cuz they’re all lovey and stuff.

and the romantic strawberries…

On a side note, I know 3 people (they happen to all be men) who don’t like chocolate covered strawberries. Why you might be wondering? Because they don’t like strawberries. WHAT? How is that even possible? They must be aliens or something.

What a lucky lady you have, Jaz!

 

 

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Lemon and Strawberry Cake

I made this cake for Mother’s Day. Actually I made it twice, one for my mommy, and one for my mother-in-law.

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(Sorry the lighting isn’t great in the second one!)

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I made 6″ lemon cakes (with the help of my friend Betty), then whipped up some fresh strawberry buttercream. I basically make my standard buttercream, but substituted almost all of the milk for strawberry puree. I added the strawberry first, then slowly added milk a tablespoon at a time until it was the consistency I was looking for.

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The picture above makes me happy.

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(We’re still working on our kitchen, which is why the walls look funny. It’ll be done soon though, yay!)

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Man… this cake was tasty.

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Oh yeah and I threw in a middle layer of chopped up strawberries mixed with a few drops of puree and a pinch of sugar. Easy, fresh, and yummy!

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After having the first piece at my mother-in-law’s for lunch, my first thought was that I wish I could have more… then I realized I would get another piece after dinner at my parents house that night. 🙂

 

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It was loved by my family members that love sweets, as well as those who don’t care much for them. It was a perfect party cake for a small group.

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Angel Food Cupcakes

My mommy’s birthday was last week and her favorite is angel food cake. Last year’s was a fun twist, but I wanted to do something different this time.

I don’t own a tube pan for baking angel food cake, so I had to get creative. I also had to do some research on angel food. Let’s learn a bit, shall we?

Angel food cake is mostly made of egg whites, which makes it uber light and fluffy. The tube pan ensures that the cake is heated equally from all sides at the same rate. The tube pan cannot be non-stick, as the cake needs to be able to cling to the sides as it rises. After it is baked, it has to be cooled upside down, or else the cake will collapse in on itself and the cake will not be as light and fluffy as possible. The cake has to be cut from the sides of the pan to be released, so a bundt pan cannot be used as it will be nearly impossible to remove from the pan.

Okay all details aside, I decided to try and make cupcakes. I was going to go paperless and then try to dry the cupcakes upside down… but when I got home and looked at the angel food cake mix (ahem, Betty Crocker) there was a cupcake recipe right on the side of the box! So I made them like regular cupcakes, and yes they did collapse a little, but they were still light and tasted amazing.

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For the frosting I wanted something light (exnay on the uttercreambay) but I didn’t really want to do whipped cream because (don’t hate me) I don’t like whipped cream… So I decided to revisit this marshamllow frosting recipe I made a while back for these chocolate cupcakes.

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It was the perfect light fluffy texture to go with the light fluffy cupcake. Top it with a couple pieces of strawberry and they were perfect!

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Mom approved!

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Chocolate Dipped

There is something too perfect about chocolate dipped strawberries.

These I did for my aunt’s Oscars party (a while back!). First time I did little tuxes. Turned out pretty cute!

These were for a 15 year old girl’s birthday party.

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I also (finally) got around to dipping my peeps in chocolate. The week before Easter was crazy for me so I didn’t get to it in time. Peeps are a Spring thing not an Easter thing though right? Let’s go with that.

 

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I actually don’t even like peeps. But dip them in chocolate and you make heaven!!

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I love sprinkles. They make everything better. And prettier.

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Here are all of them together!

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I think this guy was my favorite. I got these pretty extra long jimmies at the 99 cent store right before Easter.

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Strawberry Cake Pops

OMG Yum!

A friend is about to go back to school to Chicago in about a week. She was sad that we didn’t get to make anything while she was here all summer, so I told her to come on over Sunday and we made cake pops together.

I must have gotten lucky the first time I make cake pops, cuz I didn’t have any issues. These were much more difficult but we learned a lot so hopefully next time will be perfect again.

Lesson 1 – I think we put too much frosting in them because it was very wet. They just didn’t harden up enough and kept falling off the sticks. And they are WAY sweeter than last time. Almost too much for me to handle. Almost… 🙂

Lesson 2 – I think some of them were just too big. They started to crack while sitting upright. The smaller ones are okay, so I’ll just have to watch the size next time.

Lesson 3 – Mixing red candy melts with white candy melts does not make pink. I guess we could have just colored the white ones, but we really thought it would turn pink. Oh well.

The purple was fun.. it’s hard to tell here but it was like a neon purple color.

We made a few stars and hearts… they didn’t come out too great, I think they were just too big.

The white candy melts actually have colored dots all in them. SUPER cute.

I have a LOT of different kinds of sprinkles. Super fun. 🙂

The best part about these? I made them with STRAWBERRY cake!!

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Lemon Pudding Cake & Chocolate Strawberries

For Mother’s Day I wanted to make something amazing to take to my mother-in-law’s. I know they favor lemony desserts and so I offered to bring this cake that I already had on my “need to make this one of these days” list.

My aunt makes an amazing lemon cake that I have always liked. It starts from a box, and I know if has some pudding mix in it.. and then she pokes holes in the top and mixes powdered sugar and lemon juice and pours it over the top of the cake… I decided I wanted to try and make something similar, but maybe “fancier” looking, since hers doesn’t actually have frosting or anything on it.

I found this recipe while perusing different lemon recipes and I thought it sounded amazing… plus it is accompanied by a light frosting so I could “fancy” it up. I pretty much just followed the recipe with only a few minor changes. A few of the comments recommended using lemon cake rather than yellow, so I went with that. (I am of the opinion that it’s difficult to get desserts too lemony.) For the icing I used lemon juice rather than extract, cuz well, I don’t have extract.. and I used 2x as much. Also, I don’t have a 10×15 inch pan. (Seriously?! Who has a pan that big?) so I did half at a time using an 8×8 pan, and just slopped some of the icing in between.

I think the “beat for 4 minutes on high” part made the the batter uber smooth and the cake itself looked like velvet coming out of the oven. Also the comments said to  definitely keep the cake in the fridge – the cool whipped icing is key for the refresh-ness of this cake!

Here is the final picture:

I left it pretty plain looking… and of course, here is the cut picture:

Served with fresh cut up strawberries of course. It paired perfectly! This cake was YUMmy! Super smooth and light and moist. I wished there was more of the icing. It is definitely better cold right out of the fridge. I think the strawberries were an essential part, I don’t think I would make it again unless I had the fresh strawberries for it.

For “fresh” strawberry definition, see this post!

Since we are lucky enough to have both families in town, we spend brunch/lunch with my in-laws and dinner with my family. I told my family I was bringing strawberries. I don’t know what they were expecting, but I brought these:

My grandma loved the strawberries (yes they are fresh!) so much I am making her some for her bunco group later this week. (The cups near the center are filled with chocolate drizzled walnuts.)

After brunch with the in-laws I had HALF of the lemon cake left over. So before heading to my family dinner, I stopped home and used the leftover frosting and frosted the cut side. It looked good as new, you couldn’t even tell that it was reused!

**Coming up next… I am making my own birthday cupcakes!

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Fresh Strawberry Angel Cake

I decided to make my mom a (late) birthday cake. Her birthday fell on Easter this year and with everything going on I didn’t have the time to make her anything, so better late than never!

I will admit, I bought the angel food cake. They are like $4 at the grocery store so I didn’t want to spend all the time making it myself. I cut it in half horizontally so that I could slip a layer of strawberries in the middle.

Filling recipe:

2 cups chopped fresh strawberries

3 tbsp pureed fresh strawberries

Then I put the lid on and made fresh strawberry butter cream (YUM!)

I had some trouble with the butter cream… needless to say, it’s pretty heavy for an angel food cake. I hadn’t really thought that one through. My problem was when it came to frosting the outside where the filling is. I put quite a tall pile of filling in there, so there was a wide section to frost with just strawberries. They started coming out a little and getting stuck in my frosting. I ended up putting half of the butter cream in a ziploc and piping a flat blob across the filling section and smoothing it upwards to “stick” it to the cake part. Here is the finished frosted product:

I started getting low on butter cream as I was trying to figure out how to frost the inside of the angel food cake.. so I just kinda blobbed it in as best I could. Didn’t have enough frosting to make it all the way down to the bottom but no one will notice, right? 🙂

I started cleaning up and forgot to put the cake straight in the fridge. I started drooping a little on the sides so I fixed it up quick and stuck it in the fridge to harden up.

When I decided a few weeks back that I wanted to make a strawberry butter cream, I started looking online for recipes and didn’t really find anything that suited what I was looking to do… So I used my own vanilla buttercream recipe and adapted it a bit. Here is what I ended up with:

1 stick butter, softened

1 16oz box powdered sugar

3 tbsp + 1 tsp fresh strawberry puree

1 tsp vanilla extract

1/2 tsp milk

I just mix everything together at once, and probably a little longer than I should. It’s easier to frost the cake when the butter cream is a little airy and “whipped.”

Let me tell you – this butter cream is AMAZING. I will be bringing the cake to my mom in a little bit and we won’t eat it until later. I will try to get a pic of it cut to put in here later with an update on how good it tastes all together!

**Strawberry disclaimer:  by fresh I mean I drove out to the strawberry fields and bought  strawberries that were picked this morning! Being in N. California I am spoiled and have easy access to the best strawberries! I mean look how red they are!

UPDATE-

The cake was amazing, of course. I love the buttercream, I will definitely be using this recipe again! I probably won’t use it on angel food cake though, it was very sweet, and I’m not a huge fan of super super sweet or super super rich things. Here is the inside of the cake photo, as promised:

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I Have a Blog!

I recently discovered how much I love making – creating – things.

I have been making sugar cookies since I was little, but I have been getting more and more fancy with it over the last couple years. My small addiction to buying cookie cutters has helped expand my cookie creating possibilities.

I have also experimented lately with other cookies, cakes, and candy. I decided to create this blog to show off some of my special creations!

Hope you enjoy…

P.S. here are some of my recent creations to kick off the show!

St. Patrick's Day Cookies 2011

Valentine's Day Cookies 2011

Chocolately Chipless Chocolate Chip Cookies

Giant Cupcake

Chocolate Dipped Strawberries

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