April 20, 2011

Strawberry Meringue Cake


I was so excited to post this recipe.  I had it FOREVER ago at a luncheon at my friend, Julie, home.  I loved it then and haven't made it sense!  That was like 6 years ago!  I was in the mood for strawberries, and remembered this recipe!  


The cake mix has OJ and orange zest in it...makes it so refreshing!  You also slap on some meringue on top of the cake batter...hence the  Meringue in Strawberry Meringue Cake.  See the back cake?  That's how it should look after spreading it all over the batter.


This is what it looks like when you totally destroy the meringue when trying to get it out of the pan.  Learn from me and REALLY grease your pan well:)  Doesn't really matter though...you don't even see the beautiful meringue.


You make some fabulous strawberry whipping cream and slap it on top of the meringue and then add some beautiful sliced strawberries on top.  


The final product is beautiful:) It is the perfect Spring dessert.  My kids inhaled it.  In fact, the baby was sticking his fingers in my frosting while I was taking pictures.  Not cool:)  


I hope you enjoy it!  I certainly did...I will also be eating it for lunch today!

Strawberry Meringue Cake
 
1 (18 oz.) yellow cake mix                                          
1 ½ c. orange juice                                                            
4 eggs separated (reserve whites for meringue)      
1 ½ tsp. grated orange peel         
1/4 tsp. cream of tarter
1 c. sugar + 1/4 c. for strawberry reserve
2 c. whipping cream
2 pints fresh (not frozen) strawberries
 
DO NOT MAKE CAKE ACCORDING TO BOX!  Grease well 2 (9”) round cake pans.  In a large mixing bowl combine cake mix, OJ, egg yolks and orange zest.
Mix egg white and cream of tarter in separate bowl.  Using a mixer beat on medium to foam and then slowly add 1c. sugar, beating on high until stiff, glossy peaks begin to form.
Put cake batter in 9” pans, then spread meringue carefully and evenly on top.
Bake at 350° for 35-45 minutes or until meringue is light brown.  Cool completely on wire racks.
While cooling, beat whipping cream stiffer than normal and add ½ c. mashed strawberries and ¼ c. reserved sugar and fold into whipping cream.  Once cake is cooled, loosen from pans, and place one on cake plate meringue side up.  Top with large plop of whipping cream frosting and add fresh sliced strawberries on top.  Top with other cake and complete with another spread of whipped cream frosting, adding strawberries everywhere.  Store in fridge for at least one hour before serving.

April 18, 2011

M.M...Front Patio

Wow...it has been TWO weeks since I have last posted!  That is how crazy, busy life has been for me!  I can finally take a breather!  I also need to get crack'in and post some stuff:)  Sorry to let you down!  

Anyway...Do you remember my cousin, Sharlyn?  She had the Makeover Monday Dilemma of her front patio.  She has done so much to it and was sweet enough to send me some pictures!  I was PRETTY excited!  This is what she says:

Summer,
So here are the pics of our front patio.  There is still more we want to do {paint the trim, get a hanging planter on the far column, etc.} but it looks SOOO much better I had to send you some pics.  Thanks for all your ideas.
Sharlyn

Here are the pictures and the big reveal!!


This is the before.

The after. You can see a huge difference already!  The door was painted red, she added a wreath, some cute vinyl and a door mat.  It looks so good!!

I love the tree and the bench that was added. 


The full view.  It looks so beautiful!  The door really pops!  Thanks Sharlyn!  You did a great job!  

April 1, 2011

Lemon Pudding Cake


 This is officially the last recipe for lemon week:)  I loved this cake!  I loved it so much I think it will be my Easter dessert this year.  It is so light and fluffy with a surprise at the bottom...pudding!  You are just making a simple cake batter, but it doesn't cook on the bottom...it just turns into pudding.  It is fabulous!
 See the ooey-gooey pudding?  Yum.  You must make some homemade whipping cream and then crush some raspberries on top.  The raspberries are totally optional...but I think it needs that extra little flavor.  The original recipe is from Martha Stewart, but the added raspberries came from here.

Lemon Pudding Cake

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 c. sugar
1 tsp. vanilla
2 TBS flour
2-3 tsp. grated lemon zest, 1 lemon
1/4 c. fresh lemon juice
1 c. milk
1/4 tsp. salt
powdered sugar, for dusting

Preheat oven to 350 degrees.  Set a kettle of water to boil.  Butter six 6-oz. custard cups and place in a dish towel lined baking dish or roasting pan.

In a large bowl, whisk egg yolks, vanilla and sugar until light; whisk in flour.  Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form.  Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups.  Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes.  Serve slightly warm or at room temperature, dusted with powdered sugar.

**I added crushed up frozen raspberries to the batter.  If you do this,sure you DECREASE your milk by at least 2 TBS.

Whipping Cream

1 c. heavy cream
1/4 c. sugar
1 tsp. vanilla

Start whipping the cream and gradually add the sugar and vanilla.  Whip until it has the right consistency for whipping cream!

Linking up to:

Delightfully Dowling: Mangia Monday
Fudge Ripple: Tuesday Night Supper Club

Lemonade

 Well my friends...today is the last day of Lemon Week!  Kinda sad, but to be honest....I'm a bit sick of the lemon.  I know!  It's a terrible thing to say!  But when I say I have made...oh...about 8 different lemon things...I'm not lying!  I don't even KNOW how many lemons I went through!  All the squeezing and zesting...it's more than I can take:)  Jk.  Come back later for the last of the lemon recipes...I saved the best for last!  (I know...your thinking...how can they get any better!  But they can!!  Ha!)

It wouldn't be a week of lemons if I didn't share an amazing Lemonade recipe with you!  It wasn't until about a year ago that I have had fresh squeezed Lemonade.  It was so good and I will never have the fake stuff again...except at Chick-fil-a...only other Lemonade I will drink:)  Give it a try, fill you Mason jar up with some frozen Raspberries and tons of ice...and why not put a slice or 2 of lemon in it as well.  I found the recipe here.

Lemonade

1 3/4 c. white sugar
8 c. water
1 1/2 c. lemon juice (about 8 lemons, depending on the size)

In a small saucepan, combine sugar and 1 cup water.  Bring to boil and stir to dissolve sugar.  Allow to cool to room temperature, then cover and refrigerate until chilled.

Remove seeds from lemon juice, but leave pulp.  In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups of water.