Strawberry Shortcake (with a twist)

This dessert has become one that I love to serve when we have guests.   It’s quick and simple but elegant too.


It’s made with pound cake, strawberries, vanilla ice cream, homemade chocolate sauce and whipped cream.


Most of the time I just buy Costco’s package of 3 loaves of poundcake, but you could substitute angel food cake as well.  Next comes  a scoop of ice cream, then fresh strawberries.  A drizzle of chocolate sauce follows the strawberries, and a spoonful of whipped cream on top.

YUM!

If you cut the strawberries in advance, then it only takes minutes to whip some cream and make a warm chocolate sauce.  It’s a fresh dessert without too much preparation needed.


Someone out there has probably got a fantastic recipe like this, but the first time I made it I was just scrambling to put together a last minute birthday celebration for my sister-in-law.  I happened to have these ingredients on hand and threw them together as an experiment.  It worked, and now my family loves it.

So, next time you’re in a hurry, consider this treat.  It’s delicious!


Hopeful Homemaker

Peanut Butter Cups


peanut butter cups

I begin this recipe with a disclaimer.  I had no recipe for these peanut butter cups.  I just felt like making some and they happened to turn out.  They were creamy in the middle, and everyone seemed to like them, so hopefully the simple nature of the recipe will work for you, too.

In a bowl, combine 1 1/4 cups creamy peanut butter with 1 cup confectioner sugar and 1/4 cup powdered milk.


If you need to add a bit more of something to get the right consistency, go ahead.  I wanted mine to be thick enough to roll into balls but not hard.

Roll into 24 balls.  You can let your little ones help, if you like, and get some wonky balls.


Melt some dipping chocolate.


I happened to have some candy molds that worked, but you could just stick with the balls and have peanut butter balls instead.

Pour a spoonful of chocolate into the mold…


and push a peanut butter ball into the chocolate.


Repeat until all the peanut butter balls are submerged in chocolate, and refrigerate while the chocolate sets.  Remove from the refrigerator, pop out of the molds, and dip the tops in more chocolate.

Let chocolate harden, and you’re done!


Enjoy!


Have a great day!

Hopeful Homemaker

Citrus Lemon Bundt Cake


citrus lemon bundt cake

Remember this picture?  Here’s how I came to try this cake.

Fifteen years ago I was a missionary serving in the Washington Tacoma area.  Just before Thanksgiving I was transferred to the city of Auburn WA.  There it was my pleasure to meet a young couple expecting their first baby.  Their lives impressed me and I felt drawn to them.  Fifteen years of friendship have only increased my regard for them.   I have counted myself blessed over and over again to enjoy the friendship of Rohan and Jenifer Shearer.

A few years ago, Ro started cooking.  He hasn’t stopped.  In fact, he’s turned into quite the chef.  I love to follow his blog and see what’s going on with his awesome family and in his kitchen.  A few weeks ago he posted this cake recipe and I was excited to see that…

1.  I could pronounce the name of the recipe.
2.  I was familiar with all of the ingredients.
3.  It actually looked very simple.

So I made it the next day!  I’m happy to say that it was moist and delicious, as I expected.  With his permission, I’ll share the recipe with you here.

citrus lemon bundt cake 2

Citrus Lemon Bundt Cake Ingredients:
1 box (18 oz) lemon cake mix 1 box (3.4 oz) lemon flavored pudding mix 1 can (12 ounce) citrus soda 3/4 cup vegetable  oil 4 large eggs Glaze:
1 1/2 cups confection sugar (powdered sugar) 3 Tablespoons lemon juice 2 Tablespoons unsalted butter Preheat oven to 325.  Grease and flour a bundt cake pan.  In large mixing bowl, combine cake and pudding mixes.  Add soda, vegetable oil and eggs.  Beat until smooth and pour into prepared pan.  Bake for 45-50 minutes.  Let cake cool in pan for 10 minutes, then invert pan to release cake onto cooling rack.  Cool completely.  Combine glaze ingredients and pour over cake.  Serve.

You can see from my pictures that I didn’t QUITE make it to the “completely cool” mark before I glazed the cake.  This is why the glaze looks thin and a bit runny.  I was running out of daylight fast and wanted to get a decent picture SO I glazed a warm cake.

citrus lemon bundt cake 3

It tasted great.  I highly recommend it.

citrus lemon bundt cake 4

Thank you, Ro, for sharing your recipe!

Jennifer

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