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Showing posts with label yummy. Show all posts
Showing posts with label yummy. Show all posts

 

WHITE TEXAS SHEET CAKE

INGREDIENTS:

For the cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup water
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon almond extract

For the frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon almond extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9 inch baking pan.

  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.

  3. In a medium saucepan, melt the butter over medium heat. Stir in the water and bring to a boil.

  4. Remove from heat and gradually add to the dry ingredients, mixing until just combined.

  5. In a small bowl, whisk together the eggs, sour cream, and almond extract. Stir into the batter until just combined.

  6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let the cake cool completely before frosting.

  8. To make the frosting, cream together the butter and milk until light and fluffy.

  9. Gradually add the confectioners' sugar, beating until smooth.

  10. Stir in the almond extract and nuts, if desired.

  11. Spread the frosting over the cooled cake.


TIPS:

  • For a more decadent frosting, use 1 cup of butter instead of 1/2 cup.
  • To make the cake more moist, add 1/2 cup of buttermilk to the batter.
  • For a more flavorful cake, add 1 teaspoon of vanilla extract to the batter.
  • To make the cake more festive, add 1/2 cup of sprinkles to the batter.

PORTION OF WHITE TEXAS SHEET CAKE

STORAGE:

  • The cake can be stored at room temperature for up to 3 days.
  • The cake can be stored in the refrigerator for up to 1 week.
  • The cake can be frozen for up to 3 months.

BENEFITS:

  • A quick and easy dessert to make
  • A versatile cake that can be served with a variety of toppings or frostings
  • A relatively inexpensive cake to make
  • A moist and flavorful cake that is perfect for any occasion

VARIATIONS:

  • Add chocolate chips or chopped nuts to the batter for a more decadent cake.
  • Use a different type of extract, such as vanilla or lemon, for a different flavor.
  • Make a marble cake by dividing the batter in half and adding cocoa powder to one half.
  • Frost the cake with a different type of frosting, such as a cream cheese frosting or a chocolate ganache.
  • Top the cake with fresh fruit, whipped cream, or sprinkles.

NUTRITION VALUE:

A slice of White Texas Sheet Cake contains approximately:

  • 350 calories
  • 15 grams of fat
  • 45 grams of carbohydrates
  • 5 grams of protein

PORTION OF WHITE TEXAS SHEET CAKE


Please note that the nutrition value of a White Texas Sheet Cake will vary depending on the ingredients used and the size of the serving.


Enjoy! 😋😋 

WHITE TEXAS SHEET CAKE RECIPE

 

STRAWBERRY TRIFLE WITH CREME


INGREDIENTS:

  • For the cake cubes:
    • 1 pound cake, cubed
  • For the macerated strawberries:
    • 2 pounds fresh strawberries, hulled and quartered
    • 1/2 cup sugar
  • For the custard:
    • 3 cups milk
    • 1 (3.4 ounce) package instant vanilla pudding mix
  • For the whipped cream:
    • 2 cups heavy whipping cream
    • 1/4 cup powdered sugar
  • For garnish:
    • Fresh strawberries, sliced
    • Mint sprigs

INSTRUCTIONS:

  1. Make the cake cubes: In a large bowl, gently toss the cubed pound cake with enough sherry or brandy to coat, if desired. Set aside.

  2. Make the macerated strawberries: In a large bowl, combine the quartered strawberries and sugar. Toss gently to coat. Let sit for at least 15 minutes, or up to 1 hour, to allow the strawberries to release their juices.

  3. Make the custard: In a medium saucepan, whisk together the milk and pudding mix. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat and whisk in the vanilla extract. Let cool completely.

  4. Make the whipped cream: In a large bowl, whisk the heavy cream until stiff peaks form. Gradually whisk in the powdered sugar until combined.

  5. Assemble the trifle: In a large trifle bowl or glass serving dish, arrange half of the cake cubes in an even layer. Top with half of the macerated strawberries, spreading them evenly. Spread half of the cooled custard over the strawberries.

  6. Repeat the layers, ending with a layer of whipped cream.

  7. Garnish with additional sliced strawberries and mint sprigs, if desired.

  8. Refrigerate for at least 2 hours before serving.

TIPS:

  • For a richer flavor, use homemade custard instead of instant pudding mix.
  • If you don't have sherry or brandy, you can use orange juice or water instead.
  • To make a more colorful trifle, add a layer of blueberries or raspberries between the strawberries and custard.

CUP OF STRAWBERRY TRIFLE WITH CREME

VARIATIONS:

  • Chocolate trifle: Replace the pound cake with chocolate sponge cake or chocolate cookies. Use chocolate pudding mix for the custard and top with chocolate shavings or curls.

  • Boozy trifle: Add a splash of liqueur, such as brandy, sherry, or Cointreau, to the macerated strawberries. For a non-alcoholic option, use orange juice or apple cider instead.

  • Fruit trifle: Replace the strawberries with other seasonal fruits, such as peaches, raspberries, or blueberries. Adjust the sugar to taste, depending on the sweetness of the fruit.

  • Nut trifle: Add a layer of chopped nuts, such as pecans, walnuts, or almonds, between the strawberries and custard.

BENEFITS:

  • Strawberries are a good source of vitamin C, an antioxidant that helps boost the immune system.

  • Custard is a good source of protein and calcium, which are important for building and maintaining strong bones and teeth.

  • Whipped cream is a good source of fat, which helps the body absorb vitamins A, D, E, and K.

  • Strawberries are a good source of fiber, which helps keep the digestive system healthy.

  • Trifle is a naturally sweet dessert, so it can be a healthy indulgence in moderation.

NUTRITION VALUE:

A serving of strawberry trifle (approximately 1 cup) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Cholesterol: 50 milligrams
  • Sodium: 250 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 25 grams
  • Fiber: 3 grams
  • Protein: 5 grams
  • Vitamin C: 100% of the Daily Value (DV)
  • Calcium: 10% of the DV

CUP OF STRAWBERRY TRIFLE WITH CREME
Please note that these are just estimates and the actual nutrition value of your trifle will vary depending on the ingredients and preparation methods you use.


Enjoy! 😋😋 

STRAWBERRY TRIFLE RECIPE

 


INGREDIENTS:

  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water

To make the frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda.
  3. Make three depressions in the flour mixture. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
  4. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cake cool completely before frosting or serving.

To make the frosting:

  1. In a large bowl, cream together butter and confectioners' sugar until light and fluffy.
  2. Beat in cocoa powder and milk until smooth.
  3. Stir in vanilla extract.

TIPS:

  • For a richer chocolate flavor, use dark cocoa powder.
  • To make a chocolate ganache to drizzle over the top of the cake, heat 1 cup heavy cream and 1 cup semisweet chocolate chips in a saucepan over low heat until melted and smooth.
  • Garnish with chocolate shavings, fresh berries, or mint leaves.



VARIATIONS:

  • Add 1/2 cup chopped nuts or dried fruit to the batter.
  • For a vanilla wacky cake, omit the cocoa powder and add 1 teaspoon vanilla extract to the batter.
  • For a spice wacky cake, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves to the batter.

BENEFITS:

  • Easy to make: Wacky cake is a very easy cake to make, even for beginners. It is a one-bowl cake, so there is minimal cleanup.
  • Affordable: Wacky cake is a very affordable cake to make, as it only requires basic ingredients.
  • Versatile: Wacky cake can be enjoyed plain, or it can be frosted or topped with your favorite toppings. It can also be made into cupcakes.
  • Dairy-free and egg-free: Wacky cake is dairy-free and egg-free, making it a good option for people with allergies or dietary restrictions.

NUTRITIONAL VALUE:

Wacky cake is a relatively low-calorie and low-fat cake. It is also a good source of carbohydrates and fiber. However, it is important to note that wacky cake is also high in sugar.

A serving of wacky cake (about 1 slice) contains approximately:

  • Calories: 150
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 1g


Tips for making Wacky Cake healthier:

  • Use dark cocoa powder instead of regular cocoa powder. Dark cocoa powder is lower in sugar and higher in antioxidants.
  • Add 1/2 cup of chopped nuts or dried fruit to the batter for extra fiber and nutrients.
  • Reduce the amount of sugar in the recipe by 1/4 cup.
  • Serve wacky cake with fresh fruit or yogurt for a healthier dessert.
Enjoy! 😋😋

WACKY CAKE RECIPE

 


INGREDIENTS:

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup sour cream
  • 1 cup chopped fresh strawberries

For the crumble topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup chopped fresh strawberries.

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter, eggs, and vanilla extract until light and fluffy.
  4. Add the milk and sour cream to the butter mixture alternately with the dry ingredients, beating until just combined.
  5. Fold in the chopped strawberries.
  6. Pour the batter into the prepared baking pan.
  7. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
  8. Cut in the butter until the mixture resembles coarse crumbs.
  9. Stir in the chopped strawberries.
  10. Sprinkle the crumble topping over the batter in the baking pan.
  11. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cake cool completely before cutting and serving.

TIPS:

  • For a richer flavor, use whole milk and full-fat sour cream.
  • If you don't have fresh strawberries, you can use frozen strawberries instead. Just be sure to thaw them completely and drain them well before using.
  • To make the crumble topping ahead of time, simply store it in an airtight container at room temperature for up to 2 days. When you're ready to bake the cake, simply sprinkle the crumble topping over the batter before baking.
  • Serve the cake with whipped cream or ice cream for an extra special treat.


VARIATIONS:

  • Raspberry Crunch Cake: Substitute raspberries for the strawberries in the cake batter and crumble topping.
  • Blueberry Crunch Cake: Substitute blueberries for the strawberries in the cake batter and crumble topping.
  • Peach Crunch Cake: Substitute peaches for the strawberries in the cake batter and crumble topping.
  • Apple Crunch Cake: Substitute apples for the strawberries in the cake batter and crumble topping.
  • Chocolate Crunch Cake: Add 1/2 cup of cocoa powder to the cake batter.
  • Cinnamon Crunch Cake: Add 1 teaspoon of ground cinnamon to the cake batter.
  • Vanilla Crunch Cake: Add 1 teaspoon of vanilla extract to the cake batter.

BENEFITS:

Strawberries are a good source of vitamins and minerals, including vitamin C, potassium, and fiber. They are also low in calories and fat.

NUTRITION VALUE:

A slice of Strawberry Crunch Cake (1/12 of a 9x13 inch cake) contains approximately:

  • Calories: 300
  • Fat: 10 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 40 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 25 grams
  • Protein: 3 grams


It is important to note that the nutrition value of Strawberry Crunch Cake can vary depending on the recipe used and the ingredients used. For example, using whole milk and full-fat sour cream will increase the calorie, fat, and saturated fat content of the cake. Additionally, adding toppings such as whipped cream or ice cream will also increase the calorie and fat content of the cake.

Overall, Strawberry Crunch Cake is a delicious and occasional treat. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.

Here are some tips for making Strawberry Crunch Cake healthier:

  • Use whole wheat flour instead of all-purpose flour.
  • Use skim milk instead of whole milk.
  • Use low-fat sour cream instead of full-fat sour cream.
  • Reduce the amount of sugar in the cake batter and crumble topping.
  • Add fresh fruit or nuts to the cake batter or crumble topping.
  • Serve the cake with fresh fruit or sorbet instead of whipped cream or ice cream.
Enjoy! 😋😋

 

STRAWBERRY CRUNCH CAKE RECIPE

 


INGREDIENTS:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying
  • Powdered sugar for dusting

INSTRUCTIONS:

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix, as this will make the funnel cakes tough.
  4. Heat the oil in a large pot or Dutch oven over medium-high heat to 375 degrees F (190 degrees C).
  5. Pour the batter into a funnel or squeeze bottle.
  6. Hold the funnel or squeeze bottle over the hot oil and drizzle the batter in a spiral motion to form a funnel cake.
  7. Fry the funnel cake for 1-2 minutes per side, or until golden brown and crispy.
  8. Remove the funnel cake from the oil and drain on a paper towel-lined plate.
  9. Dust the funnel cake with powdered sugar and serve immediately.

TIPS:

  • For a thinner batter, add more milk. For a thicker batter, add more flour.
  • To prevent the batter from sticking to the funnel, dip the funnel in hot oil before each use.
  • If the oil is too hot, the funnel cakes will brown too quickly and not cook through. If the oil is not hot enough, the funnel cakes will be greasy.
  • Do not overcrowd the pot when frying the funnel cakes. This will lower the temperature of the oil and cause the funnel cakes to grease up.


VARIATIONS:

  • Chocolate Funnel Cake: Add 1/4 cup of cocoa powder to the batter.
  • Funnel Cake Bites: Pour the batter by spoonfuls into the hot oil and fry until golden brown.
  • Cinnamon Funnel Cake: Dust the funnel cake with cinnamon sugar instead of powdered sugar.
  • Fruit Funnel Cake: Top the funnel cake with fresh fruit, such as strawberries, blueberries, or bananas.
  • Caramel Funnel Cake: Drizzle the funnel cake with caramel sauce and serve with a scoop of vanilla ice cream.

BENEFITS:

Funnel cakes are a delicious and decadent dessert, but they are not particularly nutritious. However, they can be made slightly healthier by using whole wheat flour and substituting skim milk for regular milk. Additionally, toppings such as fresh fruit and nuts can add nutrients and fiber to funnel cakes.

NUTRITION VALUE:

A slice of funnel cake (1/4 of a 9-inch funnel cake) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 50 milligrams
  • Sodium: 250 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 20 grams
  • Protein: 5 grams


It is important to note that the nutrition value of funnel cakes can vary depending on the recipe used and the ingredients used. For example, using whole wheat flour and skim milk will reduce the calorie, fat, and saturated fat content of the funnel cakes. Additionally, adding toppings such as fresh fruit and nuts will also increase the calorie and nutrient content of the funnel cakes.

Overall, homemade funnel cakes are a delicious and occasional treat. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.


Enjoy! 😋😋

HOMEMADE FUNNEL CAKE RECIPE

 


INGREDIENTS:

For the crust:

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/4 cup sugar

For the filling:

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 and 1/4 cups granulated sugar
  • 1 tablespoon packed lemon zest (about 1 lemon)
  • 1/2 cup fresh lemon juice (about 3-4 lemons), at room temperature
  • 1/3 cup sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature

INSTRUCTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Press into the bottom and up the sides of a 9-inch springform pan.
  3. In a large bowl, cream together the cream cheese and granulated sugar until light and fluffy. Beat in the lemon zest, lemon juice, sour cream, and vanilla extract until just combined. Add the eggs one at a time, beating well after each addition.
  4. Pour the filling into the prepared crust and bake for 50-60 minutes, or until the center is almost set.
  5. Let the cheesecake cool completely before removing it from the pan.

TIPS:

  • For a smoother cheesecake, use a food processor to grind the graham crackers into crumbs.
  • To prevent the cheesecake from cracking, do not overmix the batter.
  • Bake the cheesecake in a water bath to help prevent cracking. To do this, place the springform pan in a larger baking dish and fill the baking dish with hot water until it comes halfway up the sides of the springform pan.
  • Let the cheesecake cool completely before removing it from the pan. This will help prevent it from breaking.




VARIATIONS:

  • Blueberry Lemon Cheesecake: Add 1 cup of blueberries to the filling.
  • Raspberry Lemon Cheesecake: Add 1 cup of raspberries to the filling.
  • Strawberry Lemon Cheesecake: Add 1 cup of strawberries to the filling.
  • Lemon Meringue Cheesecake: Top the cheesecake with a meringue topping before baking.
  • White Chocolate Lemon Cheesecake: Add 1/2 cup of white chocolate chips to the filling.
  • Lemon Nutella Cheesecake: Add 1/2 cup of Nutella to the filling.
  • Lemon Oreo Cheesecake: Crush 1 package of Oreos and add them to the crust.
  • Lemon Biscoff Cheesecake: Crush 1 package of Biscoff cookies and add them to the crust.

BENEFITS:

Lemons are a good source of vitamin C, which is an antioxidant that can help boost the immune system. They also contain potassium, which is important for blood pressure regulation. Additionally, lemons contain citric acid, which can help to improve digestion.


NUTRITION VALUE:

A slice of lemon cheesecake (1/8 of a 9-inch cheesecake) contains approximately:

  • Calories: 250
  • Fat: 15 grams
  • Saturated Fat: 9 grams
  • Cholesterol: 60 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 25 grams
  • Sugar: 20 grams
  • Protein: 5 grams


It is important to note that the nutrition value of lemon cheesecake can vary depending on the recipe used and the ingredients used. For example, using full-fat cream cheese and sour cream will increase the calorie, fat, and saturated fat content of the cheesecake. Additionally, adding toppings such as whipped cream or chocolate chips will also increase the calorie and fat content of the cheesecake.

Overall, lemon cheesecake is a delicious and decadent dessert. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.


Enjoy! 😋😋

LEMON CHEESECAKE RECIPE

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