As I look back on these yummy desserts from Easter I smile with the remembrance of how good they were. I also smile remembering my dear sister-in-law Pauletta. The day before Easter I made a Coconut Layer Cake with Pineapple Filling and took it to her and my brother for their Easter dinner. Pauletta was not up and about but she was smiling and seemed happy to have company. Little did I know that it would be the last time I seen her.
So I hear that today is National Pound Cake Day, fancy that. I guess it was a good thing that I saved this recipe to post today instead of over the weekend like I had originally intended. I’ve seen some pretty yummy recipes that have been posted in conjunction with Sara Lee in recognition of National Pound Cake Day. However, this little lovely is brought to you by Sandra Lee by way of a winner of a whipped cream poundcake recipe I found at Taste of Home.
It was born of the necessity to use a carton of whipping cream before it went bad. And it is very good. You know how when you swipe a finger lick of batter and can tell right away it’s going to be good? That’s what happened here. Not able to leave well enough alone, I decided to make it even better. Once it had cooled about 10 minutes. I brushed it with a mixture of strawberry margarita mix and vodka. Oh yeah, this one’s for the grown folks! To make it kid friendly just leave out the alcohol.
Whipped Cream Pound Cake – Adapted from Taste of Home
1 cup butter, softened
3 cups sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional
½ cup strawberry margarita mix
1 ½ oz vodka
¾ cup cream cheese frosting (optional)
Whole strawberries (optional)
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined. Pour into two greased and floured 9-in. x 5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then apply strawberry margarita mix and vodka with a pastry brush. Once the cake has cooled completely, fill the center with the cream cheese frosting and then top with whole strawberries.
Yesterday was Charisse’s birthday and of course we had to celebrate. Gabbi was on pins and needles beginning the night before. She wanted her mom to have breakfast in bed and being the sweetie pie that she is, she volunteered to help. Her mommy’s meal was stir-fry veggies with smoked sausage (typical breakfast for us), a slice of sourdough toast, vanilla yogurt with strawberries, and water. Of course there were flowers on the tray and the prettiest napkin and placemat we could find. Breakfast went off without a hitch and of course Charisse was pleased. Next it was my turn to make sure baby girl had a fantastic birthday. Before I get to all the goodies, I have to tell you that Samara sent her sister two dozen of their famous Garth Girl Oatmeal Chocolate Chip Cookies. Samara has tweaked that recipe to the point of perfection and it’s not one that I would ever try to duplicate. Her packaging was absolutely adorable and I can’t wait until these out of this world cookies are available at a store near you.
Birdseye played a huge part in the birthday menu and the selections were right on time. We really enjoyed the Voila Chicken Alfredo. I put a twist on it and will share it with you tomorrow. Also, from the Steamfresh Chefs Favorite line up I added to the carb overload with their Creamed Spinach by making it into a Spinach and Artichoke Hot Dip with Bacon. I’ll post the recipe and pics of it by week’s end. I keep telling myself all the calories were for a worthy cause. Hey that’s my story and I’m sticking to it! The Mr., manned the grill because to him a celebration isn’t complete without a good ribeye steak. Now add to the festivities, chicken wings and cucumber and tomato. See there I through in a few veggies.
I hope you’re not trying to tabulate calories as we go. If you are the dessert will render your calculator useless. Charisse has two favorites that she chooses from for her birthday cake. Yellow cake with messy chocolate frosting, or Neopolitan Cake. In years past when I’ve made the Neopolitan Cake I marbled the three flavors. This year she wanted three distinct layers, and chocolate frosting. Alrighty then! I made a very light and not too sweet vanilla butter cream for between the layers. Wow, wow, wow, she’s going to work tonight and she’s taking cake and Spinach Artichoke Hot Dip with her! Gabbi has finally settled down from all the activity and we’re all still feeling stuffed. Birthdays have always a big deal in our house and we enjoy all the goodies without one ounce of guilt. And that’s the way it should be. The recipes for the cakes have been posted previously so I’ll just give you the links. Also below is my quickie Vanilla Buttercream.
1 cup butter softened
2 cups powdered sugar
1 tsp vanilla
½ of a 3.4 oz pkg of Instant White Chocolate Pudding
1 cup of milk
Mix the pudding mix and milk on high speed until mixture begins to thicken, about 3 mins and refrigerate. Cream butter and sugar until thoroughly blended and then add the vanilla. Add the pudding mix and beat on high speed until very fluffy. This will take at least 5 minutes. It will look like curdled and separated but will come together, don’t give up. The Mr. isn’t a fan of frosting but he really liked this one. Makes about 3 cups.
This wasn’t one of my hook me up creations, but it played out better in my head then in reality. My heart and my taste buds were set on using the strawberries I had on hand so a Strawberry Cake was in order. Strawberry Cake with a Cream Cheese filling. Sounds good so far, right? Right. Next step find a recipe, preferably one with a Cream Cheese filling. Well that didn’t happen after 30 minutes on the web and I didn’t feel like blowing the dust off my cookbooks. That means it’s mix and match time folks. My requirements were that it be from scratch. Once again I was playing spin the wheel on the recipe board. Here is where I landed, A Dash of Sass . All of the requirements weren’t there but I decided to tweak it and make it work. I nixed the red food coloring because Charisse is allergic to red dye and even though she’d probably only take a bite or two, I wanted it to be as natural as possible. The cream cheese filling came form Cooks.com Now that I had a recipe, I wrestled with the decision about whether to make a layer cake, or cupcakes.
My original intention was to inaugurate my mini spring form pans. To much trouble I concluded, next idea. How about baking it in a larger spring form pan? Nope didn’t feel like wrapping it in foil. Yes, that was an extremely lazy attitude, I’ll own up to it. Either of the afore mentioned would’ve been much less work than using my 6 cup mini bundt pan, flower pan, and muffin tin. That was not the smartest baking or time saving move. The time it took me to individually grease the mini bundt and the flower pan could have been spent reading through the entire post. That way I wouldn’t have learned from Kate’s trial and error.
After making the strawberry puree and assembling the rest of the ingredients I had a vague recollection of Kate’s dilemma with the flour. Head over to her blog and read it. The recipe called for self-rising flour, I was using all-purpose. Now I had to find out how to convert all-purpose to self-rising, or did I even have to? Oh boy why didn’t I just make another cream cheese pound cake and call it a day. Back on the web I go to find out what to do about the flour.
I’ve kept you reading long enough and I won’t get into all the floury details. I’ll just tell you that it turned out well. The cake wasn’t vibrant red in color, nor was it heavy on the strawberry taste. The cheesecake filling was good, but didn’t send my taste buds into over drive. It was a good cake not a great cake. You’ll notice I glazed the bundts and even sprinkled a little chopped white chocolate on top of them. The cupcakes begged for a poof of white buttercream frosting and half a strawberry. The whole process took way to much time and it was a lesson learned. I will make this again, and I will nail it, doggone it! One shiny spot in the whole experience was that Charisse had to go to work that day. That means most of the cake was leaving the house. My niece popped in for a visit and I sent some home with her. My scale thanked me for that.
I also want to thank Anne over at From My Sweet Heart for sharing with me the Cute Little Chef award. Please head over to her lovely site, and bring a napkin with you. There’ll be lots of drool. Enjoy your weekend!