Strawberries & Cream Cake

Ingredients:

For the cake:

• Your favorite 2, or preferably 3 layer cake. From a box mix is fine. I used White on White Buttermilk Cake

For the strawberry filling:

• 1½ - 2 c sliced fresh strawberries
• 1-2 t sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:

• 1 pint heavy cream, well chilled
• ¼ c powdered sugar
• 1 t vanilla

To assemble the cake:

• Whole or sliced strawberries, as desired

Directions:

For the cake:

1. Prepare as per the instructions and set aside to cool.

For the strawberry filling:

1. Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

For the whipped cream:

1. Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
2. Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat, or you will get butter.

To assemble the cake:

1. Place 1 layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on the sliced strawberries (about half, if you are doing a 3 layer cake, all if you are doing 2 layers.
2. Spread about another half cup of whipped cream on top of the strawberries.
3. Top with the second cake layer, and, if you are doing 3 layers, repeat with the berries and whipped cream.
4. Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
5. Garnish with the whole and/or sliced strawberries, as desired.

Notes:

 

If you are making the cake in advance, store in the refrigerator.

Source: cupcakesandkalechips.com

Coconut Cream Pie

Ingredients:

1/2 (15-ounce) package refrigerated pie crusts
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar

Garnish: toasted coconut

Directions:

Fit 1 pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

Prick bottom and sides of pie crust with a fork. Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan.

Whisk together half-and-half and egg yolks.

Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly.

Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.

Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes.

Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form.

Spread or pipe whipped cream over pie filling.

Garnish, if desired.

Source: TexasRecipes

Vegetable Pancakes With Basil Chive Cream

Ingredients:

Basil Chive Cream

3/4 c. Greek yogurt
1/4 c. chopped fresh basil
2 tbsp chopped fresh chives
salt to taste

Pancakes

2 zucchini, grated
2 carrots, grated
1 1/4 tsp salt
1/4 c. all-purpose flour
1 1/2 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil



Directions:

Make Basil Chive Cream

In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes

Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.

Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.

Preheat a cast iron pan with 2 tbsp of olive oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.