Strawberry Preserves Cake

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I had two problems with this cake-- one good and one not so good.  The "not so good" problem was trying to find the energy to make it right after breakfast on Sunday after a day of doing spring clean-up in the yard on Saturday.  Hooboy, that left my muscles and joints with a stiff ouch that morning!  The good problem was trying to decide if we liked this cake as much as the Strawberry Dream Cake, the Fresh Strawberry Mousse Cake, or the Strawberry Poke Cake.  After much thought on the matter, we decided that each is good in its own berrylicious way.  

Unlike the other strawberry cakes, this one relies on sweet strawberry preserves to provide that "please get here Summer" essentia.  So if the berries at your local market aren't yet bursting with flavor, make this cake and you just might see the lazy, hazy days peeking at you from just around the corner.  Having said that, seek out the best preserves that you can find.  I like to use Bonne Maman preserves.  For this cake, I use the entire 13-ounce jar; some for the cake itself and some for the frosting.  The preserves do add a pale pink color, but I like to kick up the "pepto-bismol" color with a bit of red food coloring paste.  And yes, please use food coloring paste and not the liquid stuff.  The end result is much purtier.  

What do I have to say about the frosting??  Two things-- butter and cream cheese.  Nuff said. Now go on put your aprons on☺.

Sunday Dinner

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Hot Cream Cheese Shrimp Dip

Turkey and Sausage Gumbo

Creole Cabbage Slaw

New Orleans French Bread

Spice Cake with Cream Cheese Frosting

The Sunday after Thanksgiving means one thing for sure at our table.  While the menu does change up a bit, the main course is a must-- Turkey and Sausage Gumbo.  It is my favorite way to use up those turkey leftovers.  I normally like to prepare a dessert to go along with the main course that is a nice segue into the upcoming holiday season.  I think the warm spices and cream cheese frosting in this cake will fill that role.

I grew up eating the spice cake and frosting from the box and tub and I will admit... I loved it!  But if you are a reader, you know that I try to steer clear of such grocery items and go homemade when time allows.  To bring out a really good spice, the ground spices are bloomed in browned butter and fresh ginger is used for more flavor.  Buttermilk is used for a tangy, tender batter and the whole cake is frosted with my go-to cream cheese frosting with just a touch of the reserved spice.

Sunday Dinner two years ago

Sunday Dinner one year ago

Italian Cream Cake

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It was my birthday this past Wednesday.  How old?  Old enough to make this cake and eat it, too.  

I can't tell you how many times I have had this cake for my birthday.  But I can tell you how many times I have made it-- once.  My mother was always there to bake one for me even after I was grown with children of my own.  But this year my parents headed South for the winter a little early and that left me one option-- ask mom for the recipe and bake the cake myself.

The cake is a simple yellow cake that is flavored with coconut and pecans (finely chopped for me).  The frosting *oh my the frosting*  is basically a classic cream cheese on steroids.  More butter, more cream cheese, and more sugar?? Yes, please!

I know how tasty and moist the cake is.  I know how unbelievable the frosting is and I even know how delicious a slice is with some good vanilla ice cream.  But what I don't know is why this is called an Italian Cream cake.  Do you?  Seriously, if anyone out there knows, please let me know.

Carrot Cake with Cream Cheese Frosting

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I know that I'm jumping around with the recipes this week, but we enjoyed this cake last Sunday and it will be some time before I make it again and I want to get it out there.  Why will it be some time before I make it again?   Well, there are just too many other delicious dessert recipes to make and try☺.  That, and I have had a few requests for a carrot cake recipe.  This one is outstanding!

Normally, carrot cake recipes are incredibly moist due to the carrots and obscene amounts of oil.  I mean 1 1/2 cups of oil-- really?!  I am not one who is afraid of a little fat, but I don't care to have greasy lips after taking a bite of cake.  To eliminate that problem without sacrificing taste and texture, I replace 1/2 cup of oil with buttermilk and use a full pound of carrots.  Now that is a carrot cake.

I keep the spices and frosting traditional, but I give the finished cake an updated twist (literally).  Instead of a 9x13-inch cake pan with a simple frosted top that many of us probably grew up with, I like to make this cake into a two tiered cake with crisp candied carrot curls on top.  Completely optional, but it does make for a nice presentation and a great snack for the kids.  However, a simple 9x13-inch pan is still a good and equally tasty option.  Speaking of options, the nuts are optional too, but I do like the bit of texture that they add.  You can even add the nuts to the cake batter instead of using them as a garnish.

                     

Like many cake recipes, it can be made several days in advance and kept in the refrigerator.  Just bring it to room temperature before serving. 

Red Velvet Cupcakes with Cream Cheese Frosting

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Cupcakes. They've been the subject of TV shows, blogs, commercials, cult utopian communities, etc. It seems that those in the know have relegated the cupcake to the dustbin of food history. To that I say, "Really?!?"  First of all, cake is good and is never going away.  That is a fact I can be pretty sure of.  Secondly-- Do any of these culinary trend setters have kids?

I have a first grader (and a six and seventh grader) that needed a treat for Valentine's Day.  That calls for a compact goody.   I make cupcakes out of the house for local customers that are in need of tasty cakes (more on that can of worms at a later time).  Whether it is a charity event, a school birthday treat, or a house party, the fun and versatility offered by a cupcake is unmatched.

Now let's talk about these ruby jewels.  Red Velvet-- you are either in the "eh" or the "yes, please" category.  Those that are in the "eh" are generally disappointed with the lack of cocoa flavor. But a true red velvet is not about the cocoa.  It is simply a really tasty red cake.  And with a sweet cream cheese frosting that is further flavored by some marshmallow fluff, I am most certainly in the "yes, please" category!