Wow! I just cleaned out my old laptop to make room for my new one. My pictures were crazy–especially my food pictures. I don’t know how I did it. I wanted to reshare with you the pictures and the recipes that went with them. I’ll keep posting them until I don’t have anymore to share.
This is a favorite of my friend, Steve. He always talk about it. It’s so moist from the many juicy pears. If you love pears or happen to have a bunch of ripe pears to use up this is a recipe for you: original or my testing on my old blog
These are so good, taste and looks. not to oily because of the rice flour. After it’s fried up it gets rolled in a cinnamon sugar and a great orange-y color from the sweet potato. Here’s my old post with the recipe and more pictures.
This cake has been tweak a bit since the beginning. It still one of my favorite during strawberry season. I love layer cake and this is quite beautiful. I add cinnamon to the batter because I think it brings out the sweetness of the strawberries. I came up with proportions because all the other recipes had so much powder sugar which was so sweet. I like the tanginess of the cream cheese to show up.
April’s Strawberry Cake
Time: 45 minutes to 1 hour
2 loaf pans or 2 9″ round cake pans
2 cups of cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 cup butter, room temperature
1 1/2 cup sugar
1 tsp vanilla
1 cup sour cream, buttermilk or yogurt (I like buttermilk the best)
1 cup strawberries, slice half and mash the other half (you can use frozen strawberries)
Sift together dry ingredients, place on the side. Cream together butter and sugar to light and fluffy. Add eggs one at a time to butter/sugar mixture. Making sure egg is mixed in well, then add in the vanilla. Mix dry and wet (sour cream or buttermilk or yogurt) ingredients alternately in 3 addition ending with dry to butter, sugar and egg mixture. Be careful not to over mix. Fold in your strawberries by hand. Pour into loaf pans or cake pans. Bake for 45 min.–1 hour. Cake test should come out clean. Cake should be totally cooled before if frosting.
April’s Cream Cheese Frosting
For a 2 layer cake or 18- 24 cupcakes
2 8oz package cream cheese, at room temperature
4 tbsp of unsalted butter, at room temperature
1 tsp vanilla
1 c powder sugar, shifted
Mix cream cheese and butter blend and smooth. Add in vanilla then powder sugar slowly to blend well and smooth. If the frosting is too soft, put it in the refrigerator till it firms up.
Please note: I’ve flavored this frosting dried strawberries that I grind up to a power and added to frosting and mix well. It turns the frosting this pretty speckled pink with subtle strawberry taste. Worth the try.
Hope you have time to try out one or two of these recipes. People will love you when you recipe test. Haha.