Fresh Strawberry Frosted Whipped Cream Cake


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Nothing is better than a simple whipped cream cake! I have put a fresh Strawberry twist on this old fashioned classic! ~Amy

Fresh Strawberry Frosted Whipped Cream Cake

Vanilla Cake
Strawberry Frosting
Whipped Cream
Fresh Strawberries

Vanilla Cake:
1 cup butter, at room temperature
2 cups sugar
4 eggs, room temperature
1 1/2 cups flour
1 1/2 cups Self Rising flour
1 cup milk

Heat oven to 350 degrees
Line the bottom of 2 8 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

To assemble:
Spread a thin layer of frosting over the top of one layer. Top with whipped cream. Place cake layer on top and frost top and sides with a thin layer of frosting. Refrigerate for at least 20 minutes and frost with a final layer and refrigerate until ready to serve.

To serve:
Remove cake from refrigerator 5-10 minutes before serving and garnish top of the cake with fresh strawberries.

Fresh Strawberry Frosting

4 1/2 cups powdered sugar

1/2 cup butter, at room temperature

1/4 cup milk

1 tsp vanilla

1/4 cup chopped, or blended fresh strawberries

With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.

Makes about 2 1/2-3 cups

Vanilla Whipped Cream

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

Makes 2 cups

Recipes by Amy Richardson

Strawberry Key Lime Eton Mess


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The Eton Mess is a classic Strawberries and Cream British dessert eaten while watching a game of cricket. My summer key lime twist makes it so good, it could be eaten anytime, anywhere! ~Amy

Strawberry Key Lime Eton Mess

Meringues:
Purchased or homemade meringues, broken into pieces.

4 cups strawberries, chopped
1/2 cup powdered sugar

Sprinkle sugar over strawberries, toss to coat. Set aside.

Key lime Cream:
2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
4 tbsp key lime or lemon curd, purchased

In a medium sized bowl, whip together cream, sugar and vanilla to soft peaks. Take out a small amount and gently stir in curd. Fold into remaining cream with about half of the prepared strawberries.

To assemble:
Layer fruit, meringues and cream alternately, finishing with cream. Garnish with fresh strawberries. Refrigerate until ready to serve.

Makes 6-8 servings

Recipe by Amy Richardson

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup


Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

Lately, I have been taken with the flavors of pineapple and toasted coconut, so to kick things off, I came up with this Tahitian infused breakfast favorite! Create your own island getaway!!!
Aloha!
~Amy

Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup

French Toast:

3 eggs
1/2 cup milk
1 tsp Tahitian vanilla
1 1/2 cup crushed frosted flakes
1/2 cup toasted coconut
1/4 cup finely chopped macadamia nuts
6-8 slices bread
Butter

In a medium sized bowl, whisk together eggs, milk, and vanilla. Pour mixture into a shallow pan.
In a separate bowl place macadamia nuts, lightly salt, and toss to coat. Add crushed flakes and coconut. Pour mixture into a shallow pan.
Heat griddle to medium high heat, butter grill.
Dip bread in to egg mixture , coating evenly on both sides.
Place bread into cornflake mixture, coating evenly on both sides.
Place bread on griddle and cook on both sides until lightly browned.
Repeat until all ingredients are used. Keep warm in oven until ready to serve.

Brown Sugar Grilled Pineapple:

Fresh Pineapple, thinly sliced
3 tbsp brown sugar
1 1/2 tbsp butter, melted

In a small bowl, stir together butter and brown sugar until smooth. Set aside.
Heat grill over medium heat, lightly butter grill, cook until golden brown. Add about a teaspoon of the brown sugar mixture to the pineapple and toss to coat evenly.

Pineapple Caramel Cream Syrup:

1/2 cup brown sugar
1/2 cup sugar
1/2 cup pineapple juice
1/2 cup maple syrup
1/2 cup heavy cream
1/2 tsp Tahitian vanilla

In a saucepan, over medium heat pineapple juice, brown and white sugar, until sugar is dissolved. Whisk in maple syrup and cream, remove from heat and stir in vanilla. Mixture will thicken as it cools.

Makes 2 1/2 cups

To assemble:
Place French Toast on individual plates, dust lightly with powdered sugar, top with a spoonful of sweetened whipped cream, Brown Sugar Grilled Pineapple, and Pineapple Caramel Cream Syrup.

Makes 4-6 servings

Recipes by Amy Richardson

Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream


Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream

These pretty little pancakes are easier to make than they look, they are actually really fun to do. Serve up your Sweetheart this tasty Valentine’s Day treat! XO
~Amy

Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream

Pancakes:
2 eggs, lightly beaten
1 1/2 cups milk
1 tbsp melted butter
1 tbsp sugar
1 tsp French vanilla extract
1 1/2 cups flour
In a medium sized bowl, whisk together eggs, milk, butter, and extract.
Add flour and sugar. Beat until smooth.

To make lacy pancakes:
Heat griddle to medium heat. Place batter into squeeze bottle.
Squeeze batter into an outline shape of heart. Let it cook for several seconds before decorating with swirls.

When batter is dry, slide off griddle and turn onto a plate lined with paper towels to cool.

To make bottom pancake:
Outline heart shape, let it cook for about 20 seconds. Fill in with batter to form a solid heart.
Flip to cook other side. Remove to a plate lined with paper towels to cool.

Strawberries:
2 cups sliced strawberries
1-2 tbsp powdered sugar
Zest from 1 small orange

Place strawberries in small bowl, sprinkle with powdered sugar. Toss to coat.
Add orange zest. Set aside.

Chantilly Cream
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp French vanilla extract.
In a medium bowl, whip cream sugar and extract until soft peaks form.
To assemble:
Place whole heart shaped pancake on plate. Place a small amount of berries in the center of the heart. Pipe cream in swirls around the edges. Place lacy pancake on top. Dust with powered sugar.

Makes 4 servings

Recipe by Amy Richardson

Pumpkin Maple Creme Brûlée in Mini Pumpkins


You have likely had a creme brûlée made in a little ramekin. You know, you get them in the fancy restaurants with the caramelized sugar on top. Now you can put a pumpkin-esque spin on them by ditching the ceramic ramekin and baking them in a baby pumpkin. We even spotted these new baby white “ghost pumpkins” which are adorable for a creme brûlée. The recipe is pretty no-fail. Don’t be intimidated by them. They’re way easier than you think. And you don’t have to have a fancy torch either. A simple oven broiler will do the trick just fine. Pumpkin Maple Creme Brûlée in Mini Pumpkins 6 mini pumpkins, tops removed, with the insides scraped clean 1 cup heavy cream 1/4 cup brown sugar 1/4 cup maple syrup 4 large egg yolks 1/2 cup pumpkin purée 1/4 tsp pumpkin pie spice Raw Sugar Whipping cream Heat oven to 325 Place pumpkins into a baking dish.

Fill pan with water about 1/2 inch deep. Set aside. In a medium sized bowl, whisk egg yolks until smooth. Add brown sugar, maple syrup, and vanilla. When well blended, add pumpkin, and spice, continue to blend. Whisk in the cream and pour into prepared pumpkins or ramekins. Bake for about 45-50 minutes or until custard is almost firm. Remove from oven. With a spatula carefully remove pumpkins to a small baking sheet. When cool to handle, generously sprinkle custard with raw sugar, and either torch sugar to glaze or place under the broiler on high for about 1 minute watching carefully. Serve warm on individual plates garnishing with whipped cream.

Makes 6 servings

Recipe by Amy Richardson