prep time: 25 minutes
bake time: 10 minutes
servings: 16
ingredients:
1 16 - 18-ounce package refrigerated sugar cookie dough - softened
1 8-ounce package cream cheese - softened
1/4 cup sugar
1/2 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
steps:
1. press cookie dough onto an ungreased 12-inch pizza pan. bake at 350 degrees for 10 - 15 minutes until golden brown. cool on a wire rack.
2. in a small bowl, beat the cream cheese, sugar, and extract until smooth. spread over crust. arrange berries on top. refrigerate until served.
Showing posts with label strawberries. Show all posts
Showing posts with label strawberries. Show all posts
7.18.2013
6.27.2012
black and white angel food cake
prep time: tbd
cook time: 55 minutes
servings: 12
cake ingredients:
1 cup cake flour
1 1/2 cups sugar - divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoon unsweetened dark cocoa
glaze ingredients:
1 1/2 cups powdered sugar
2 tablespoons cream cheese - softened
1 tablespoon milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa
topping ingredients:
strawberries - sliced (optional)
cake steps:
1. preheat oven to 350 degrees. combine flour and 3/4 cup sugar, stirring with whisk. set aside
2. place cream of tartar, salt and egg whites in a large mixing bowl and beat at high speed until foamy. add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. beat in juice and 1/2 teaspoon vanilla.
3. sift flour mixture over egg white mixture, 1/4 cup at a time. fold in after each addition.
4. spoon half of the batter into an ungreased 10-inch tube pan, spreading evenly. break air pockets by cutting through batter with a knife. sift 2 tablespoons cocoa over remaining batter and fold in. spoon cocoa batter evenly over top of vanilla batter; break air pockets.
5. bake for 55 minutes or until cake springs back when lightly touched. invert pan and cool completely. loosen cake from sides of pan using a narrow metal spatula. invert cake onto a plate.
glaze steps:
1. place powdered sugar, cream cheese, milk, and vanilla in a medium mixing bowl and beat at medium speed until smooth. drizzle half of the glaze over the cooled cake.
2. add 3/4 teaspoon cocoa powder to remaining glaze; stir well to combine. drizzle cocoa glaze over cake. refrigerate 5 minutes or until glaze is set.
3. garnish with strawberries.
- my recipes.
cook time: 55 minutes
servings: 12
cake ingredients:
1 cup cake flour
1 1/2 cups sugar - divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoon unsweetened dark cocoa
glaze ingredients:
1 1/2 cups powdered sugar
2 tablespoons cream cheese - softened
1 tablespoon milk
1 teaspoon vanilla extract
3/4 teaspoon unsweetened dark cocoa
topping ingredients:
strawberries - sliced (optional)
cake steps:
1. preheat oven to 350 degrees. combine flour and 3/4 cup sugar, stirring with whisk. set aside
2. place cream of tartar, salt and egg whites in a large mixing bowl and beat at high speed until foamy. add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. beat in juice and 1/2 teaspoon vanilla.
3. sift flour mixture over egg white mixture, 1/4 cup at a time. fold in after each addition.
4. spoon half of the batter into an ungreased 10-inch tube pan, spreading evenly. break air pockets by cutting through batter with a knife. sift 2 tablespoons cocoa over remaining batter and fold in. spoon cocoa batter evenly over top of vanilla batter; break air pockets.
5. bake for 55 minutes or until cake springs back when lightly touched. invert pan and cool completely. loosen cake from sides of pan using a narrow metal spatula. invert cake onto a plate.
glaze steps:
1. place powdered sugar, cream cheese, milk, and vanilla in a medium mixing bowl and beat at medium speed until smooth. drizzle half of the glaze over the cooled cake.
2. add 3/4 teaspoon cocoa powder to remaining glaze; stir well to combine. drizzle cocoa glaze over cake. refrigerate 5 minutes or until glaze is set.
3. garnish with strawberries.
- my recipes.
7.04.2011
strawberry-margarita mousse
prep time: 30 minutes
refrigerate: 6 hours or overnight
servings: 8
ingredients:
1 1/2 envelopes (.25 ounce each) unflavored gelatin - 3 1/2 teaspoons total
3/4 cup boiling water
1 container (1 pound) strawberries (4 cups) - hulled and quartered
1/2 cup sugar
1/2 cup lime juice (2 limes)
1/2 cup tequila
2 containers (8 ounces each) froze light whipped topping - thawed (such as cool whip)
1 tablespoon large sugar crystals (optional)
thinly sliced lime (optional)
strawberries for garnish (optional)
steps:
1. select a medium-size souffle dish. the bottom should measure 6-inches across and it will take 5 1/2 cups water to fill it up to the top. prepare the souffle dish: cut a piece of nonstick aluminum foil 25 inches long; fold it in half lengthwise with the nonstick side out. wrap it around dish with the folded edge up. press the two ends together; fold twice to make the foil fit tightly around the dish. the "collar" will rise about 3 inches above the top of the dish.
2. place gelatin in small heatproof bowl. add boiling water and stir until gelatin is completely dissolved. 2 - 3 minutes. let cool 10 minutes.
3. meanwhile, place berries, sugar, juice and tequila in food processor and process until berries are pureed. pour into large bowl.
4. stir dissolved gelatin into strawberry mixture until well combined. using wire whisk, gently fold in whipped topping until no white streaks remain, 2 minutes. pour into prepared dish, smoothing top. refrigerate until set; 6 hours or overnight.
5. to serve, carefully remove collar. gently press sugar onto exposed sides of mousse and garnish with lime and strawberries if desired.
- family circle
refrigerate: 6 hours or overnight
servings: 8
ingredients:
1 1/2 envelopes (.25 ounce each) unflavored gelatin - 3 1/2 teaspoons total
3/4 cup boiling water
1 container (1 pound) strawberries (4 cups) - hulled and quartered
1/2 cup sugar
1/2 cup lime juice (2 limes)
1/2 cup tequila
2 containers (8 ounces each) froze light whipped topping - thawed (such as cool whip)
1 tablespoon large sugar crystals (optional)
thinly sliced lime (optional)
strawberries for garnish (optional)
steps:
1. select a medium-size souffle dish. the bottom should measure 6-inches across and it will take 5 1/2 cups water to fill it up to the top. prepare the souffle dish: cut a piece of nonstick aluminum foil 25 inches long; fold it in half lengthwise with the nonstick side out. wrap it around dish with the folded edge up. press the two ends together; fold twice to make the foil fit tightly around the dish. the "collar" will rise about 3 inches above the top of the dish.
2. place gelatin in small heatproof bowl. add boiling water and stir until gelatin is completely dissolved. 2 - 3 minutes. let cool 10 minutes.
3. meanwhile, place berries, sugar, juice and tequila in food processor and process until berries are pureed. pour into large bowl.
4. stir dissolved gelatin into strawberry mixture until well combined. using wire whisk, gently fold in whipped topping until no white streaks remain, 2 minutes. pour into prepared dish, smoothing top. refrigerate until set; 6 hours or overnight.
5. to serve, carefully remove collar. gently press sugar onto exposed sides of mousse and garnish with lime and strawberries if desired.
- family circle
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