Monday, August 10, 2015

Strawberry & Yellow Layered Cake

This is the best cake I have ever made! I made it for the first time for my son's 7th Birthday.
It is so moist and full of flavor - not too sweet!

Three Layer Strawberry Yellow Cake

Ingredients for 2 Strawberry Layers:
2 ½ c – Cake Flour (if you don’t have any see separate instructions on how to make your own!)
1 tsp - Baking Soda
1/3 c Buttermilk (if you don’t have any see separate instructions on how to make your own!)
¼ c - Coconut Oil or Canola Oil
½ tsp - Almond Extract
¾ tsp - Vanilla Extract
8 Tbsp - Unsalted Butter (room temperature)
¾ c - Sugar
2 - Large Eggs (room temperature)
1 c - pureed fresh strawberries
1 tsp – Lemon Zest
11      Preheat the oven to 350 degrees .
22    Butter three 9” round pans and line the bottoms with rounds of parchment paper. And set aside.
33      In a medium bowl combine Flour & Baking Soda. Set aside.
44     In another medium bowl combine Buttermilk,Oil, Almond Extract & Vanilla Extract. Set aside.
55    In your adorable pink Kitchen Aid mixer, beat the Butter and Sugar with the paddle attachment until it forms a paste.
66     Add the eggs in a slow stream, beating well after each addition. Beat for 1 minute at medium speed. Gradually add the Buttermilk Mixture and beat for 1 minute at medium speed.
77      Reduce the speed to low and add the Flour Mixture. Mix until just combined.
88     Hand stir in Pureed Strawberries and Lemon Zest.
99      Spoon into 2 of the prepared cake pans and bake until the cakes spring back when touched lightly in the center. About 20 minutes. Cool all the way before removing from the pan.

Ingredients for 1 Fluffy Yellow Cake Center Layer
1/2 c -Unsalted Butter  (room temperature)
3/4 c - Sugar (I used 1 c sugar and ½ c honey)
1 – Eggs Separated (room temperature)
1 1/2 tsp – Vanilla Extract
1 c – Cake Flour (if you don’t have any see separate instructions on how to make your own!)
1/2 Tbsp – Baking Powder
1/2 c – Buttermilk (room temperature)(if you don’t have any see separate instructions on how to make your own!)

11      Preheat to 325 degrees
22      In your pretty pink Kitchen Aid, cream together Butter & Sugar
33      Add in Egg Yolks & Vanilla mixing until fully incorporated. Set aside.
44      In a separate bowl combine Flour & Baking Powder
55     Gradually add dry ingredients into wet ingredients, alternating with Buttermilk.
66      Mix until batter is fluffy but careful not to over mix.
77     Beat egg whites until foamy and thick.
88      Very gently fold egg whites into batter and mix JUST until incorporated.
99      Pour batter into prepared pan.
110   Bake 30-35 mins
111   Remove from oven and let cake cool COMPLETELY before taking out of the pan. I took mine out when it was still warm and it almost crumbled to pieces! Luckily it is so moist that I was able to press it back together and it wasn’t the end of the world J

Filling Ingredients:
About  ¼ c - Strawberry Jam
(Optional) Some thinly sliced fresh Strawberries
 (1 – 2 small cartons of strawberries depending on if you would like them in the filling and if you would like to decorate the top of the cake with them as well)
When all 3 cakes are cool – Remove a strawberry one from the pan and put on a cardboard round to make it easier to transfer to a platter.

1)      Spread a thin layer of jam on the top and if you would like put some thinly sliced strawberries on top.
2)      Remove the Yellow Cake from it’s pan and stack it on top of the jam covered Strawberry Cake.
3)      Spread another thin layer of strawberry jam and thinly sliced strawberries , then stack the last strawberry cake layer on top. Set aside.

Whipped Cream Cheese Frosting
1 (8 oz) Package Cream Cheese
¾ c - Sugar
1 tsp - Vanilla Extract
1 ½ c  - Heavy Whipping Cream
11      In your cute Kitchen Aid Mixer – Beat Whipping Cream until stiff peaks form. Set aside.
22    Combine Cream Cheese, Sugar & Vanilla. Beat until smooth.
33      Then fold in Whipped Cream.

Cover the entire cake with the frosting and decorate the top with Fresh Strawberries and whatever else you would like! 

Wednesday, July 24, 2013

Spicy Tahini Sauce

Fresh Garlic
Ground Sesame Seeds
Chili Flakes
Cayenne Pepper
Lemon Salt
Lemon Juice

Sunday, April 14, 2013

Quick Asian Inspired Veggies


Use any of your  favorite vegetables. Here are a few I like in this dish:

Bok Choi
Onions and/or chives
Bamboo Shoots
Bell Peppers
If you like spice add some fresh jalapeno pepper

Cut them whatever style you like. Add them to a fry pan with coconut oil and about 4 Tablespoons Soy Sauce. Be sure not to cook too long you want a little crunch.

Drizzle almond butter or peanut butter on top to get a peanut sauce taste.

My anti vegetables 4 year old loves this dish!

Tuesday, January 8, 2013

2 1/4 c. all-purpose flour
1/3 c. water
2 eggs
1 tbsp. olive or salad oil
1 tsp. salt

In large bowl with wooden spoon, stir 2 1/4 cups flour with remaining ingredients to make a stiff dough. On well floured surface knead dough until smooth and not sticky, about 20 minutes. Wrap dough with plastic wrap and let rest 30 minutes for easier rolling. Makes 1 pound noodles.

Friday, November 30, 2012

Eggless Pancakes

1 c flour (any kind you prefer)
1 t sugar
1 t cinnamon
2 t baking powder
1 cup milk
1 T coconut oil melted
1 T water
1 t vanilla extract
approx 2 T coconut oil for frying

Combine all ingredients and do not over mix. There should be some lumps.

Monday, October 15, 2012

Sausage Okra and Beans

2 T Olive Oil
1 Onion
2-3 C Okra
5 Stalks Celery
1 T Tomato Sauce
Italian Seasoning
Favorite Cased Sausage (I like to use a spicy kind)
1 C Water
Dash Soy Sauce
Dash Worcestershire
Approx 1/4 C Bread Crumbs
Approx 1/4 C Cheese (Parmesan or I used a Basil Pesto Cheddar Crumble that was very yummy)
1/2 t Garlic (or powder)

Sunday, September 2, 2012

Shrimp and Noodle salad

1 pkg very thin rice noodles
Toasted Sesame Seeds 
Chili Oil to taste
Sesame Seed Oil  to taste
Olive Oil to taste 
Soy Sauce to taste
1 Red Bell Pepper Julienned 
1 Carrots julienned (I used a mandolin)  
1 bunch Green Onion
1/4 c Cilantro chopped finely 
Rice Vinegar to taste 
Napa Cabbage 
Shrimp marinated in your favorite sauce I just used teryaki sauce with fresh garlic 
Fresh Garlic to taste ( I used approx 6 medium cloves) minced and cooked  for a minute in olive oil
Fresh Ginger to taste 
Black Pepper 
asparagus &/or broccolini blanched 

Above are the ingredients I used. It was inspired by the recipe below:

  • 1 package soba noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon hot chili oil
  • 1 tablespoon hoisin sauce
  • 5 tablespoons extra-virgin olive oil
  • 1 carrot, thinly sliced or julienned
  • 2 celery stalks, thinly sliced or julienned
  • 5 green onions, bottom 4 inches, thinly sliced
  • 1/2 cup thinly sliced napa cabbage
  • 1/2 red bell pepper, thinly sliced or julienned
  • 1/2 cup julienned bok choy
  • 1 cup bean sprouts, optional
  • 3 tablespoons minced fresh cilantro leaves
  • 3 tablespoons sesame seeds, toasted, for garnish
  • 4 tablespoons unsalted peanuts, for garnish


In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
Garnish with sesame seeds and peanuts.