Party food
This cake is a keeper for us! This cake does take a little time but it is well worth it. This is a great dessert to share on Valentine’s Day or any day as it’s sweet and tart and so fresh with the raspberry sauce. It was hard to not just grab a fork and dig in right from the pan. That really might happen sometimes at my house..don’t judge too harshly!
INGREDIENTS
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, can use light
- 1 large lemon zested
- 2 cups all-purpose flour
- 1 package instant lemon pudding (3.4 ounces)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 can sweetened condensed milk (14 Oz)
THE RASPBERRY SAUCE
- 3- 6-ounce containers of fresh raspberries
- 1/4 cup granulated sugar
- 2 Tablespoons flour
- 1 Tablespoon lemon juice
FOR THE TOPPING
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
- zest of one lemon
DIRECTIONS
Preheat the oven to 350 degrees. In a large mixing bowl combine the sugar vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Just a couple of minutes. Scrape the bowl down as needed. Add in the sour cream and lemon zest beat again until combined.
in a separate bowl, combine the remaining dry ingredients. Add half of the dry ingredients to the batter and beat on low speed while pouring in half of the buttermilk and mix until the flour starts to incorporate. Add the remaining dry ingredients mixing on low while adding the other half of the buttermilk beating until all ingredients are combined. Use a spatula to scrape down the bowl as needed.
Pour the batter into a greased 9×13 inch pan and bake for 28-32 minutes. Remove from oven and allow to cool completely. While the cake is cooling use a toothpick to poke holes all over the entire cake, not going all the way to the bottom. Pour the can of sweetened condensed milk over the cake and let it run down into all of the holes. This keeps the cake incredibly moist. Let the cake continue to cool completely.
FOR THE RASPBERRY SAUCE
Combine the raspberries, sugar, and flour in a medium-size pot. Gently crush the raspberries and add the lemon juice. Cook over medium heat while stirring until it starts to bubble slightly. Once the sauce is bubbling and thick remove it from the stove and allow the sauce to cool until it’s no longer steaming. Pour the raspberry sauce over the top of the cake spreading evenly. Refrigerate the cake until it has completely cooled.
FOR THE TOPPING
Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Spread over the cake when the cake is completely cooled. Zest lemon over the top if desired.
Enjoy
Valentine’s Day is just around the corner so I have a couple of sweet treats coming up for you including these simple chocolate truffles. These make enough to share with many of your loved ones! You can decorate them any way you want and use different colored sprinkles for different holidays. I hope your loved ones enjoy them as much as mine!
INGREDIENTS
- 3 cups semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 Tablespoon vanilla extract
- optional coatings- chocolate sprinkles, colored sprinkles, cocoa powder or espresso powder
DIRECTIONS
In a microwave-safe bowl melt the chocolate chips and sweetened condensed milk for 30-second intervals until the chocolate is smooth. Stir in the vanilla. Remove from microwave and place the bowl in the refrigerator (covered) until firm enough to roll. About 2 hours.
When firm enough to roll into balls, shape them into about 1 inch balls and roll into your desired topping. Store in the refrigerator until ready to give to your favorite people!
Enjoy!
With just a few simple ingredients you have a delicious party bite! So simple to put together and can be made ahead. I have made these a few times when I have had guests over and never have enough of them as the plate is cleaned in no time. This will be a great snack to take with us in our motorhome.
INGREDIENTS
- Pepperoncini’s
- cream cheese- I used the whipped cream cheese
- dry hard salami circles
DIRECTIONS
Cut the tops off and slice through one side of the pepperoncini without slicing all the way through. Fill the pepperoncini’s with cream cheese, about 1 Teaspoon each. Fold the salami in half then wrap around the outside of the stuffed pepperoncini. Secure with a toothpick. Do this for as many bites as you would like.
Enjoy!
If you are looking for something different to serve your guests, these sliders might just be it. The sausage is sweet with the maple, then you get the tang from the slaw. I used a Granny Smith apple in the slaw but you can use any apple you like. I also added 1 Tablespoon of pure maple syrup to the pork sausage mixture just to add a little more of that maple flavor. This recipe makes 1 1/2 dozen sliders.
INGREDIENTS
- 2 cups coleslaw mix
- 1 cup shredded peeled apple-I used Granny Smith
- 1 cup crumbled blue cheese
- 1/4 cup finely chopped red onion
- 3 Tablespoons olive oil
- 2 Tablespoons cider vinegar
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
FOR THE SLIDER
- 1 cup finely chopped walnuts
- 1/2 cup finely chopped red onion
- 2 Tablespoons minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds maple pork sausage
- 18 slider buns, split and lightly toasted if desired
- 1 Tablespoon pure maple syrup, optional
DIRECTIONS
In a large bowl combine the coleslaw mix, apple, blue cheese, and red onion. In a small bowl whisk the oil, vinegar, maple syrup, mustard, salt, and pepper. Pour over the coleslaw mix, toss to coat. Chill until serving.
In a large bowl combine the walnuts, onion, thyme, salt, and pepper. Crumble sausage over the mixture and mix well. Add the maple syrup if desired. Shape into 18 patties.
In a large skillet, cook patties in batches over medium heat for 3-4 minutes on each side or until internal temperature reads 160 degrees.
Top each bottom roll with a sausage patty add two tablespoons of the coleslaw on top and add the top bun.
Enjoy!
I made this dessert for Robby using a gluten-free brownie mix and let me tell you I could not keep him away from these bars. He said it was the best dessert he has had since having to be gluten-free. Now that says a lot as Robby does not get excited over many dishes. And because it was only Robby and me home I cut the recipe in half and made it in an 8 x 8 baking dish.
INGREDIENTS
- 1 package fudge brownie mix (13×9 inch pan size) gluten-free mix works great.
- 2 1/2 cups peanut butter, chunky or creamy. I used creamy, divided
- 2 cups semi-sweet chocolate chips, I used Enjoy Life brand
- 3 cups Rice Krispie cereal
DIRECTIONS
Prepare and bake brownie mix according to package directions. Cool in the pan on a wire rack for 30 minutes. Refrigerate until cold.
Spread 1 1/2 cups peanut butter over the brownie. Place chocolate chips and remaining peanut butter in a large microwave-safe dish. Microwave in 30-second intervals until melted. Stir until smooth. Stir in the Rice Krispie cereal and spread over the peanut butter layer. Cover and refrigerate at least 30 minutes or until set.
Cut into squares and serve. Store in an airtight container in the refrigerator.
Enjoy!
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