Monday, January 24, 2011
This really is the best strawberry, or raspberry in this case, shortcake that I have ever had. But then you can't go wrong with angel food cake and cream cheese. I hope you will try this recipe. It's easy and it is so so good.
Mix the cream cheese, the powdered sugar and the vanilla. Mix in the whipped cream. MMMMMM!
Layer in your pan, the cake, the cream cheese mixture, the cake and the cream cheese mixture.
I used raspberries because I had them in my freezer and strawberries were just way too expensive. I think any kind of fruit would be delicious. In fact, I can't wait to try it with peaches:)
Add the sweetened fruit to the top and then top with whipped cream. I made the cake the night before but I added the whipped cream right before I served it. It was yummy and creamy. Love It!
I love this recipe. In fact, everyone I know that has eaten it loves it. I think it would be beautiful in a trifle bowl. Any way you dress it up, it is just plain wonderful.
The Best Ever Strawberry Shortcake
1 angel food cake torn into pieces
1 8 oz. cream cheese
1 cup powder sugar
1 tsp. vanilla
1 8 oz tub cool whip or 3 cups whipped cream
strawberries or any fruit you love
1/2 cup sugar to sweeten the fruit
Whip the cream.
Mix softened cream cheese with powdered sugar and vanilla until fluffy. Mix in the whipped cream. In another bowl mix the fruit with the 1/2 cup sugar. Layer in a 9x13 pan, half the cake pieces, half the cream cheese mixture, the other half of cake pieces and top with the remaining cream cheese mix. Add the sweetened fruit to the top. Top with whipped cream. Let sit several hours or over night. Enjoy!
Saturday, January 8, 2011
I chose to do this recipe because I was hoping it was one that some of you might try and write about. Most people love a little chocolate chip cookie dough and so these are a perfect little treat. The chocolate covering just kicks it up a notch. The dough, of course, is made with no eggs so you don't have to worry about getting sick. Try them out. They are easy, fun and so so yummy.
After mixing the dough together, just roll them into little balls about the size of two bites. Put them onto wax paper. After you get them all rolled, put them in the freezer for 30 minutes. I left mine a little longer but you don't want them to be frozen all the way.
I used the Wilton melts because they are so easy to use and taste really good. You can use any kind of chocolate or almond bark.
Use a skewer or toothpicks to dip the balls with. I also tried a fork but the toothpicks were my favorite. Make sure you stab them in far enough to hold the ball and not let it fall into the chocolate. I also tapped it a little to get some of the excess chocolate off. (I know, I know! What the heck was I thinking to take off the excess?)
You can leave them plain or add sprinkles to dress them up. You could add nuts or coconut too. The problem is that because the dough is frozen the chocolate sets really fast so you have to sprinkle them immediately.
I love cookie dough and I love chocolate. This is a wonderful little treat that is easy to make and just makes me SMILE! Best of all, you don't have to worry about those pesky raw eggs. LOVE IT! Enjoy:)
Chocolate Chip Cookie Dough Truffles
Makes approx. 3-4 dozen.
2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).