The Easiest Strawberry Pie
I debated for a while about whether or not I could put this on the blog because it’s so simple, I can’t really call it baking. But in the end I caved. Enjoy!
· Strawberries (about a quart, I used around two packages)
· ¼ cup sugar (more or less depending on how sweet you like it)
· ½ cup water
· 3 tbsp cornstarch
· Pre-baked pie shell
1. Mash one quarter of the strawberries, and cut the other three quarters into slices, combine in a bowl. Add sugar, and put on the stove to boil.
2. Combine the water and the cornstarch in a separate bowl.
3. When the strawberries are boiling gently, add the cornstarch mixture and stir. Stir constantly for about 5 minutes (or until it has the consistency of honey).
4. Let cool for a couple minutes, and then pour into your pie shell. Carefully (really carefully! I know..) put your pie in the fridge to cool for a minimum of an hour.
The Cupcake Queen
Pumpkin Eggnog Bread Pudding with Orange Whipped Cream
Here is a simple, classic, and delicious dessert that highlights all the great flavors of Christmas. Enjoy it as the finale of your wonderful Christmas meal!
Makes: Approx. 1 10x7 Baking Dish
Prep Time: 20 minutes
Cooking Time: 60 minutes
Pumpkin Eggnog Bread Pudding
1 loaf (24 ounces) Sliced Wide Pan Bread
1 ½ cups Pumpkin Eggnog (Normal Eggnog will work as well)
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Salt
Orange Whipped Cream
1 ½ cups Heavy Whipping Cream
2 tablespoons No-Pulp Orange Juice
2 tablespoons Confectioners Sugar
To make the pumpkin eggnog bread pudding, start by turning the broiler on. Cut the bread into approximately 1-inch squares. Transfer the bread to a baking sheet and place it under the broiler until it is thoroughly toasted, about 5-10 minutes.
While the bread is toasting, whisk together the eggnog, eggs, pumpkin puree, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
Remove the bread from the oven and place it on a cooling rack to cool completely. Turn off the broiler and preheat the oven to 350 degrees F.
Once the bread has cooled, place it into a 10x7 baking dish (or a dish similar in size). Pour the eggnog-pumpkin mixture over the bread and carefully toss to coat. Cover the baking dish with plastic wrap and let it sit for 30 minutes, gently pressing down on the mixture every 10 minutes.
Place the bread pudding into the oven and bake until it has set and toothpick inserted into the center comes out clean, about 60 minutes. Once the bread pudding have finished cooking, remove it from the oven and place it on a cooling rack to cool until warm or room temperature.
While the bread pudding is baking, make the orange whipped cream. In the bowl of a stand mixer, whip the heavy whipping cream until stiff peaks form, starting at a low speed and gradually increasing to medium-high speed. Once stiff peaks have formed, add the orange juice and confectioners sugar and whip for 30 extra seconds.
Serve the bread pudding warm with a dollop of orange whipped cream on top. Enjoy!
Carrot Cake 3 cups all-purpose flour
3 cups granulated sugar
1 teaspoon salt
1 tbsp baking soda
1 tbsp ground cinnamon
1 1/2 cups canola oil
4 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped
1 cup shredded coconut
1 1/2 cups pureed cooked carrots
1 small 8 oz. can of crushed pineapple, drained
1/2 cup walnuts for the top (optional) For the Cheesecake Layer 2 oz. white chocolate, chopped
16 oz. cream cheese, room temperature (2 packages)
1/2 cup + 2 tbsn. sugar
1 tablespoon flour
2 eggs, room temperature
1 teaspoon vanilla
1 tablespoon heavy cream For the Frosting 8-oz cream cheese, room temperature
1 1/4 cups marshmallow creme (7-oz)
1 tsp vanilla extract Procedure Prepare the carrot cake layer. Preheat oven to 350 degrees F. Grease two 9 inch cake pans. Line the bottoms with parchment paper. Peel and cook carrots until a fork easily can be poked in to them. One small bag of full sized carrots should yield about the right amount of pureed, cooked carrots. Drain the carrots and purree while still warm in a blender or food processor until they are smooth. Measure out 1 1/2 cups of the carrot puree and set aside. Sift dry ingredients into a bowl. Stir dry ingredients together with a whisk to combine well. Add oil, eggs and vanilla. Beat well for about 2 minutes. Fold in walnuts, coconut, carrots and pineapple. Pour equal amounts of batter into each pan. Set in the middle of the oven and bake for about 50 minutes or until edges have pulled away from sides and toothpick inserted in middle comes out clean. Remove from oven and let sit in pans 10 minutes. Turn out onto a rack and cool completely. Prepare the cheesecake layer. Preheat the oven to 350 degrees F. Melt the white chocolate, set aside to cool slightly. In a large bowl using an electronic mixer, mix the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time, mixing well after each addition, scraping the sides of the bowl. Mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated. Pour the batter into a parchment paper lined 9-inch spring form pan. Bake for about 30 minutes or until the center is set when you slightly shake the pan. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling the cake. While you’re waiting for the cakes to cool, go ahead and make the cream cheese frosting. Combine all ingredients in a medium bowl and beat with an electric mixer at medium-high speed until smooth and fluffy. Set to the side for once the cake is assembled. ASSEMBLE IT ALL. Place your bottom layer of cake on the dish/ plate you will be serving it on with the leveled side facing up. Spread a thin layer of cream cheese frosting on top – it doesn’t matter how messy it looks since it will be covered. Transfer the cheesecake to the top of the cake, then spread another thin layer of cream cheese frosting on top of the cheesecake. Top with the remaining layer of cake – leveled side down so that you have a clean surface. Use the rest of the cream cheese frosting to frost the entire cake. Top with optional nuts or shredded coconut.
Strawberry Icebox Cake II by The Whinery
To make whipped coconut cream, refrigerate a can of coconut milk overnight, or freeze for the few hours.
This is so that the cream (coconut fat) would rise to the top and harden.
Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid.
Combine the coconut with 1/3 cup of icing sugar and a teaspoon of vanilla, whip until light and fluffy.
- 2 pounds fresh strawberries, washed
- 3 1/4 whipped coconut cream
- 1 teaspoon vanilla
- 400g pack of Digestive biscuits
- Slice strawberries, save some nice ones for garnishing and set aside
- Grab a baking pan or a nice serving pan
- Spread dollop of whipped coconut cream on the bottom of the pan
- Start by layering with digestives, then more whipped cream and then add strawberries.
- Repeat until you run out of strawberries, the last layer is usually whipped coconut cream, then comes the garnish.
- Garnish with your nice looking strawberries, or drizzle some melted chocolate over, or whatever pretty garnish you dream up.