Berries and Cream Layer Cake

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Berries, Cake | April 24, 2017 | By

I guess you could say I’m on a bit of a cake kick lately. I’ve almost completely finished the cake section of my cookbook, and I think my office may or may not be getting sick of it haha. Today, it’s a cake just for you guys though! 

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So, here’s the deal with this cake. There’s a certain cake that a certain fancier grocery retailer sells in the springtime- it has chantilly cream and lots of berries, and it’s SUPER popular. Secret time- I have never had this cake. But, I wanted to create something similar, or at least what I think is probably similar based on what I know of said cake. 

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Anyways, my version has a sweetened vanilla custard cream, strawberries, raspberries, and fluffy white cake. It feels springy to me, and the cake is soft and lightly sweet. The cream is fluffy and smooth, and it’s overall a simple and tasty combo. 

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I’m writing this on a Sunday evening, and I’ve been baking all day long- much more than just this cake. I’m exhausted, and pretty unsure if I’ll ever get up from my current spot on the couch, snuggling with my pupper. Well, back to pretending tomorrow isn’t Monday- enjoy guys! 

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Berries and Cream Layer Cake

Ingredients

  • For the cake:
  • 1 cup softened butter
  • 1 1/2 cups sugar
  • 6 egg whites
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 1/2 cups cake flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • For the cream filling/frosting:
  • 1 8oz. package of cream cheese, softened
  • 2 cups heavy cream
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1/4 cup instant vanilla pudding mix
  • 10-15 strawberries, sliced
  • 1/2 pint of raspberries

Instructions

  • For the cake:
  • Preheat the oven to 350 degrees, and grease three 6-inch pans.
  • In a large bowl, beat together the butter and sugar until light and fluffy.
  • Add in the egg whites, and beat for 3-4 minutes, or until the mixture is completely smooth.
  • Stir in the vanilla and almond extracts.
  • In a medium bowl, whisk together the cake flour, baking powder, and salt. Mix into the butter mixture until completely incorporated.
  • Beat in the sour cream and heavy cream until the batter is smooth.
  • Evenly divide the batter between your three pans, and bake for 25-30 minutes, or until a toothpick comes out clean.
  • Cool completely before frosting.
  • For the cream filling/frosting:
  • In a large bowl, whip the cream cheese and heavy cream until soft peaks form.
  • Add in the vanilla, sugar, and instant pudding mix. Beat several minutes, until the cream is thick.
  • Between each layer of cake, add a thick layer of the cream, and then a layer of the sliced strawberries and raspberries.
  • Frost the outside as desired!
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Double Blueberry Loaf Cake

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Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!

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I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household. 

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Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved. 

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I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!

 

Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.

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This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that. 

So. No liners, no scooping, one single bake. Just slice and enjoy!

Double Blueberry Loaf Cake

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3/4 cup self-rising flour
  • 1/4 all purpose flour
  • 1/2 tsp. salt
  • 2 tbs. heavy cream
  • 1/2 cup fresh blueberries
  • 2 tsp. all purpose flour
  • 3-4 tbs. blueberry pie filling
  • 2 tbs. coarse sugar

Instructions

  • Preheat your oven to 350 degrees, and grease a loaf pan.
  • Beat together the butter and sugar until fluffy. Add in the eggs and sour cream and beat until combined.
  • Add in the self-rising flour, all purpose flour, and salt. Mix until combined- it will be thick.
  • Beat in the heavy cream.
  • Toss your fresh blueberries with the 2 tsps. of flour until coated, and then fold into the batter.
  • Spread about half the batter into your pan. Then take 1-2 tbs. of the blueberry pie filling and swirl it into your batter.
  • Spread the remaining batter over the top, and drop the remaining pie filling, and swirl.
  • Sprinkle the top with sugar.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool completely before removing the pan
  • Enjoy!
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Creamy Strawberry Lemonade Popsicles

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Berries, Ice Cream | June 30, 2016 | By

Let’s all just sit and enjoy some lemonade, shall we? I don’t like summer, but I DO like ice cream a lot. Enter my new popsicle mold, which seriously was a long time coming. I constantly think to myself “oh, you should totally get one of those!” and then proceed to forget. Forever. 

Anyways, I finally managed to buy this ice pop mold, which I love so far! It’s got that classic shape, and it’s simple. Does the job!

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Moving on to one of the prettiest and best tasting ice creams I’ve ever made. Seriously, I was kind of surprised at how addicting it is. If you like lemon, this is perfection. The lemon flavor really comes through, even with so many strawberries in the mix. It’s tart and sweet and creamy, overall I’d say it’s the perfect summer treat to cool off with. 

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The process of making pops is fairly lengthy, but it’s mostly freezing time, so it’s low effort. Basically, for ice pops which are more water-based and use a thin liquid, you want to fill your molds, and partially freeze them. Then, you’ll place the sticks in, and fully freeze before removing them from the molds. 

For this recipe, however, the ice cream base is thick enough on it’s own to hold up the sticks right away. That means you can simply spoon your molds full, place the sticks in, and freeze until completely solid. When it’s time to remove them from your tray, you’ll want to fill a large pan, that is high enough to cover your mold, with warm water. You can set the mold in the water for about 30 seconds, and then simply pull your pops out!

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This recipe makes about 24 pops, so several batches of freezing. You can keep your ice cream mixture in the fridge between batches, or you can simply freeze the rest as a scoop-able ice cream for later!

Enjoy!

Creamy Strawberry Lemonade Popsicles

Ingredients

  • 2 lbs. fresh strawberries
  • 1 tbs. cornstarch
  • 2 tbs. sugar
  • 1 tbs. water
  • 1 pint heavy cream
  • 1 can sweetened condensed milk
  • 3/4 cup lemon juice
  • 3 tbs. grated lemon zest

Instructions

  • Wash and hull your strawberries. Cut them in half. In a medium saucepan, cook the strawberries, cornstarch, sugar, and water until boiling.
  • Remove from heat. Pulse in a food processor or blender until only small chunks of strawberries remain. Cool completely.
  • Whip your cream until stiff peaks form, and then add in the sweetened condensed milk. Mix in the lemon juice and zest until fully incorporated.
  • Mix in the blended strawberries until fully combined.
  • Spoon mixture into your ice pop molds, add the sticks, and freeze until completely hard, 4-6 hours.
  • Wrap each pop tightly in plastic wrap to store in the freezer!
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Peach Blackberry Sorbet

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Berries, Ice Cream | June 12, 2016 | By

Summer is here in Colorado, and it’s not playing nice about it. We’ve been in the 80s and 90s for a while now, and my swamp cooler is down currently, which means I need something else to cool me off. 

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Something you may not know about me- I don’t really prefer summer. I really love winter actually, and I hate what the heat does to my hair and skin. Also, I like all my winter clothes much better. (I know, I know, everyone thinks I’m crazy).

Alas, I still live in a state where the summer season and heat occurs right on schedule every damn year, so here I am with some sorbet to help us all get through it. 

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The first time I made this flavor of sorbet was because I was headed to a BBQ at a friend’s house, and she can’t eat dairy. Sorbet is maybe the best solution for a summer dessert without dairy, honestly. It’s mainly just frozen fruit, with a couple of small ingredients to throw in, and it turns into something super flavorful and awesome. 

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This is a no-churn recipe, but you do need a food processor or a blender that can handle ice. The main reason we churn ice cream is so that it freezes slowly, while moving, in order to lessen the amount of ice crystals being formed on the end result. similarly with sorbet, we want to work with frozen fruit. As you work through the recipe, the fruit will thaw a bit, but overall this will allow for that partially-freezed-before-the-freezer goal, and will result in a creamy delight. 

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If you aren’t in a dairy-free house or if you don’t like almond milk and don’t want to buy it, just use regular milk in place! You can also use soy milk if you prefer. I’m using a sweetened vanilla almond milk because that’s the kind I like best. Adding some form of a milk product helps the sorbet get a smooth, less crumbly and icy texture. 

This is a 4 ingredient recipe, and just takes a few minutes to whip up. 

Enjoy!

Peach Blackberry Sorbet

Ingredients

  • 1 16oz. bag of frozen peaches
  • 1 cup frozen blackberries
  • 1/3 cup sugar
  • 1 cup almond milk

Instructions

  • In a food processor or ice friendly blender, pulse together the peaches, blackberries, and sugar until crumbly. The mixture should be a lot of small chunks of fruit, and should be even- no giant chunks hiding in the corners.
  • Add in about half of the almond milk and pulse several more times.
  • Add in the remaining almond milk, and scrap down the bits near the top.
  • Blend until completely smooth. You may have scrap down the mixture a few times to ensure everything gets blended completely.
  • Pour the mixture into a freezer-safe container, and freeze completely before serving.
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Berry Crumb Lemon Bars

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Bars, Berries, Custard | March 12, 2016 | By

I don’t know how it is where you live, but in Colorado, it looks like we’re about to swing right out of winter! Today it’s 70 degrees, sunny, and totally perfect. 

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That being said, I’m starting to crave those summery treats that I’ve been missing out on all winter, and you probably are too! Enter berry lemon crumb bars. 

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I used to work a coffee shop for several years through college, and we served a lemon bar with a a layer of tart berries, and a delicate crumb topping, which is where I got the inspiration for these! Now, I have no idea how those ones at my coffee shop were made- we had them shipped in frozen every week- but I do know how I’ve always made traditional lemon bars, so that’s where I’ve started. 

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These sweet and tart little gems start off with a super easy shortbread crust. BTW, this same crust recipe can make the most amazing shortbread cookies! Just chill the dough for 30 minutes after mixing it up, and then roll, cut, and bake them until just golden!

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In the meantime, make a full batch of these lemon bars with sweet and tart berries, and a light crumb topping to hold you over until summer comes full on! The berries add a whole other dimension of flavor that traditional lemon bars have never known, and you’ll love this variation on the classic!

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Enjoy!

Berry Crumb Lemon Bars

Ingredients

  • For the Crust:
  • 2 sticks softened butter
  • 2/3 cup powdered sugar
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 2 cups flour
  • For the berries:
  • 2 cups mixed berries (I used blackberries, raspberries, and blueberries)
  • 1 tbs. sugar
  • 1 tbs. cornstarch
  • Juice of 1/2 lemon
  • For the Lemon filling:
  • 6 eggs
  • 3 cups sugar
  • Zest of 3-4 lemons
  • 1 cup lemon juice (5-6 lemons)
  • 1 cup flour
  • 1/4 cup sour cream
  • For the crumb topping:
  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 3-4 tbs. melted butter

Instructions

  • For the crust:
  • Preheat the oven to 350 degrees, and line a 9x13 pan with foil, and grease the foil.
  • Beat together the butter and powdered sugar, then add in the salt and vanilla. Then slowly add the flour until a dough comes together
  • Dump the dough into your lined pan, and press down until the dough evenly coats the bottom of the pan.
  • Bake at 350 degrees for 10 minutes, and then pull out and cool.
  • For the berries:
  • While the crust is cooking and cooling, place the berries, cornstarch, sugar, and lemon juice in a small saucepan over medium heat.
  • Cook until the berries have softened. Puree the mixture in a food processor or blender until just chunky, not completely smooth.
  • Pour the berry mixture over the crust and spread evenly.
  • For the Lemon filling:
  • Simply whisk everything together until completely smooth!
  • Pour the lemon filling over the crust and berries, and place in the same 350 degree oven for 10 minutes.
  • For the crumb topping:
  • Mix together the flour and both sugars. Pour the melted butter in, and stir with a fork until crumbs form.
  • After the bars have baked for 10 minutes, pull them out of the oven, and sprinkle the crumb topping all over the top.
  • Return to the oven, and bake for 35-40 minutes, or until the lemon filling has set.
  • Cool completely before cutting and eating!
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