Cake
With Summer approaching and wanting something that just screams Summer, I came across this recipe and could not wait to give it a try. This was tart, sweet and so delicious! I did share some of this with neighbors and co-workers and everyone said the same thing “this screams Summer”. It tasted lighter than I had expected too!! If you have a Spring or Summer get together, this is a great dish to make and the best part is that it needs to be made ahead!
INGREDIENTS
Crust
3 cups graham cracker crumbs
4 Tablespoons granulated sugar
3/4 cup of melted butter
Cheesecake
3 – 8 ounce packages of cream cheese (softened)
1 1/2 cups powdered sugar
2 cups heavy whipping cream
3/4 cup Country Time lemonade starter in the berry lemonade flavor. DO NOT DILUTE
Fresh raspberries for garnish
DIRECTIONS
Combine the graham cracker crumbs , sugar and melted butter in a bowl mixing well. Press this mixture into a 13×9 inch pan. In the bowl of a stand mixer beat the softened cream cheese and powdered sugar until light and fluffy. Pour in the heavy whipping cream, lemonade starter and beat for another 3-4 minutes. It started out very runny but will thicken. Scrape down the bowl a time or two during this process to get everything well incorporated. Once it thickens and firms up spread the mixture of top of the crust mixture and refrigerate for 4 hours before cutting. Garnish with fresh raspberries.
Enjoy!
This recipe was adapted from www.chocolatewithgrace.com
This cinnamon chip bundt cake became an instant favorite of both Robby and Mr. MCYM! I liked it, but I am not a HUGE fan of cinnamon BUT let me tell you these two boys devoured this cake. They ate it warm from the oven, cold for a late night snack and warmed up a piece for breakfast! Yup, cake is gone! not a crumb can be found! I know they will be asking for this again soon and thankfully it is super easy to make!
INGREDIENTS
3 cups plus 2 Tablespoon of all purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces sour cream
4 eggs
2 teaspoons vanilla extract
1 1/4 cups butter (2 1/2 sticks)
1 10 ounce package Hershey’s Cinnamon Chips
Powdered sugar
DIRECTIONS
Preheat oven to 350 degrees. Grease a bundt pan and set aside. Combine 3 cups flour, sugar, baking powder and salt in a large bowl. Beat sour cream , eggs and vanilla with a whisk in a medium bowl until smooth. Add butter and then to the flour mixture add the sour cream mixture a little bit at a time. Beat on low speed until thoroughly combined. Beat one minute on high speed. Stir together the cinnamon chips and the two Tablespoon of flour. Stir the cinnamon chips into the batter until well combined. Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool for at least twenty minutes before turning onto a platter.
Dust with powdered sugar.
Enjoy!
This recipe can be found at www.theidearoom.net
I made this recipe a couple weeks ago. I was looking for something that was sweet, but not too sweet. This had fresh strawberries in it with a cheesecake flavor! The recipe sounded delicious and it is a make ahead recipe. Also another bonus in my book! We had our neighbor Randy over so he was my guinea pig for this recipe! Lucky for me and for Randy it was a terrific recipe and loved by all of us. All the plates were licked clean!! This gave us thoughts of summer in this very cold winter! This would be a fantastic summer pool side dessert!
INGREDIENTS
2 pounds of strawberries, cleaned and hulled
2 sleeves of graham crackers
1 8 ounce package cream cheese, at room temperature
1 14 ounce can sweetened condensed milk
2 3.4 ounce packages instant cheesecake flavored pudding mix
3 cups milk (I used 1%)
1 12 ounce carton of fat free Cool Whip
DIRECTIONS
Slice your cleaned strawberries about 1/4 inch thick and set aside. Line the bottom of a 13×9 inch baking pan with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy. Add pudding mixes and milk and continue to mix it on low for 4-5 minutes or until mixture starts to thicken. Fold in two cups of Cool Whip mixing until smooth. Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries slices over cream cheese mixture, top strawberries with another layer of graham crackers then cover with the rest of the cream cheese mixture. Top cream cheese mixture with another layer of strawberries. cover and refrigerate for 6-8 hours.
When ready to serve top with remaining Cool Whip and crushed graham cracker crumbs.
Enjoy!
This recipe can be found at www.southyourmouth.com
Have I mentioned that I really don’t like to bake? I love to cook, but baking has never really been my thing up until the creation of dump cakes! There is almost no measuring in most dump cakes and this recipe is no exception! I made this during the 2015 blizzard that we had! Thankfully we did not lose power. That is always a gamble in the northeast! This is easy and delicious and you can change up the fruit to anything you like, apple pie filling or even blueberry pie filling. You could also add some shredded coconut during the last ten minutes of baking! Make it your way!!!
INGREDIENTS
1 can of cherry pie filling
1 can of crushed pineapple (don’t drain), medium size can
1 box of yellow cake mix
1 stick of butter
Chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. Spray a bundt pan with non stick cooking spray. Pour the cherry pie filling on the bottom of the pan, Pour the crushed pineapple with it juice on top of the cherries. Pour the box cake mix over the pineapple, covering all of the fruit. Slice the stick of butter into tablespoon pieces and place the pats of butter on top of the cake mix. Sprinkle with your desired amount of chopped pecans. Place in oven and bake for 55-60 minutes until baked through and bubbly! Remove from oven and let rest for at least thirty minutes before turning onto a plate. Slice and serve ! This would be great with some vanilla ice cream!!
Enjoy,
This apple bread is to DIE FOR! No joke this is hands down the BEST apple bread I have ever tasted! My good friend Cathy from work made this bread and brought some in for us to try. We all went crazy over this and had to have the recipe! So when I made this at my house last week we had just a small snow storm the night before. While the boys were out clearing the driveway I was inside making this bread. When Robby walked in the door he instantly said how good the house smelled and made his way over for a warm piece of the bread. He decided that this MUST be made for every holiday or any day! Jim came in next and loved it just as much as Robby and I did! Needless to say this apple bread was GONE, G_O_N_E , gone by the end of the day not a single crumb could be found! If you want to impress everyone at your house I highly suggest making this apple fritter bread!
INGREDIENTS
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used 1%)
2 apples peeled and chopped (I used fuji apples) Mixed with 2 Tablespoons granulated sugar and 1 teaspoon cinnamon
GLAZE
1/2 cup powdered sugar
1-3 Tablespoons milk, depending on how thick you want your glaze.
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside. In a medium size bowl beat the white sugar and butter together until creamy. Beat in eggs one at a time and add vanilla extract. In another bowl combine and whisk flour and baking powder then add a little bit at a time into the creamed butter mixture stirring until well combined. Mix milk into the batter until smooth. In a medium bowl mix together the brown sugar and cinnamon, peel and chop the apples and add to the brown sugar and cinnamon mixture. Stir to coat all of the apples. Pour half of the batter into the prepared pan, add half of the apples on top of the batter and half of the brown sugar/ cinnamon mixture. Lightly pat apples into the batter. Pour the remaining batter over the apple/cinnamon layer and top with the remaining apples and then the brown sugar cinnamon mixture. Lightly pat the apples into the batter. Bake in a preheated oven for
50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
To make the glaze simply mix the powdered sugar and desired amount of milk to get the thickness you like and when the apple loaf has cooled for at least 15 minutes, drizzle with glaze.
Enjoy,
