Showing posts with label angel food cake. Show all posts
Showing posts with label angel food cake. Show all posts

Wednesday, June 25, 2014

3 E-Z Patriotic Dishes to help Celebrate July 4th! {Blast from the Past}

With the 4th of July just around the corner, I wanted to share these with you now so you have time to plan ahead...have fun!


These kabobs are sure to be a hit, especially if you serve them with the 2 ingredient Nutella Dip in this photo.  Cut angel food cake into stars and thread on kebobs along with berries and bananas for a lovely addition to your holiday picnic or cookout.  




This lovely dessert pizza has a butter/flour crust, a layer of cream cheese mixture and eggless cookie dough dropped over the top, then berries added for that special touch.  Impressive!

Patriotic Cookie Dough Dessert Pizza




Using jelly beans and a pretzel rod, you can impress your friends and family in no time at all.  This will be a dessert everyone will salute you for making!

Jelly Bean Flag Cake



Linked to Weekend Potluck


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Wednesday, June 26, 2013

3 Fun Patriotic Foodie ideas {Blast from the Past}

With the 4th of July just around the corner, I wanted to share these with you now so you have time to plan ahead...have fun!


These kabobs are sure to be a hit, especially if you serve them with the 2 ingredient Nutella dip in this recipe.  Cut angel food cake into stars and thread on kebobs along with berries and bananas for a lovely addition to your holiday picnic or cookout.  




This lovely dessert pizza has a butter/flour crust, a layer of cream cheese mixture and eggless cookie dough dropped over the top, then berries added for that special touch.  Impressive!

Patriotic Cookie Dough Dessert Pizza




Using jelly beans and a pretzel rod, you can impress your friends and family in no time at all.  This will be a dessert everyone will salute you for making!

Jelly Bean Flag Cake





Wednesday, February 29, 2012

A.MA.ZING! 3 - 2 - 1 Microwave Cake

RECIPE ALERT!  RECIPE ALERT!

We interrupt this regularly-scheduled blog post  to 'announce' this incredible new recipe!!
*^*

I am just giddy with glee to share this with you today....

Individual mini cakes and they're ready in a minute!

WHAAATT????

(double size)

After a friend recently emailed this recipe to me, I just had to give it a try!

This is one of those F.U.N recipes!!  Perfect when you have a sweet tooth craving and it's very low in fat and calories to beat!!

Kid - friendly too....soo kid-friendly you can hardly believe it.

Take a box of angel food (1 - step) cake mix, pour it into a ziploc bag, then add a favorite box cake mix - your favorite flavor.
(I used Funfetti) Blend both together....measure out a portion, mix with water and pop in the microwave for a minute!!!

CAN WE EVEN IMAGINE???

All you have to remember is 3 TB. mix, 2 TB. water - 1 minute in microwave!

I tried doubling the recipe in one mug and it was still done in a minute.  


I drizzled a little powdered sugar glaze over top....

The mix...the mug...the cake

The possibilities are endless...try different cake mixes..carrot, lemon, strawberry, red velvet, chocolate.  Just remember one of the mixes has to be an angel food cake (1-step, not 2).

 When you mix with water, it will 'foam' up like the angel food cake...the end result has the texture of angel food cake with the cake flavor...amazing!!!

Here's the directions that even a kid can do!
3-2-1 Microwave Cake

1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Makes 1 serving.

In a ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, measure 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container (I used a rounded bottom coffee mug - ungreased). Microwave on high for 1 minute, and you have your own instant individual little cake!

Keep remaining cake mixture stored in the ziploc bag and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.

ENJOY EVERY FUN AND TASTY BITE!!

The Country Homemaker Hop
Weekend Potluck
Sweet Indulgences Sunday
Melt in Your Mouth Monday
Mrs. Fox's Sweet Party
Crazy Sweet Tuesday

mop it up mondays

Mixitup

Tuesday, July 19, 2011

Wanda's Strawberry Spectacular Dessert

My Kitchen Calendar says...and I agree!




This post takes the 'blue ribbon' for 'most pictures' for a single blog post at my blog. 

And for being added to my collection of 'awesome desserts' too!

I took pictures as my sweet Alaska friend, 'Wanda Lou' (Her real name is Wanda Denise, but we gave her this nickname long ago and it stuck) made this fantastic dessert while we were in Spokane together, which was lots of fun, because it's rare that I ever get hands in my foodie pictures!

It was oh-so delicious!  I'm not overexaggerating when I made up the name. *-*

It goes together quickly and is delicious and always a winner!

THIS IS MUCH LIKE HAVING STRAWBERRY SHORTCAKE IN A PAN! 

Tear the angel food cake into bite size pieces and place in 9" X 13" pan.


Mix softened cream cheese and sweetened condensed milk together
and drizzle over cake pieces...


These are the ingredients you will top the recipe with


 STRAWBERRY SPECTACULAR DESSERT
(From The Better Baker & 'Wanda Lou')

1 baked angel food cake (large size, you'll need more than one small)

1 (8 ozs) box of Cream Cheese
1 (14 ozs) can Sweetened Condensed Milk
1 (12 ozs) Large container Cool Whip
2 (10 ozs) containers frozen strawberries in their juice ... thawed.
Enough fresh strawberries to decorate the top

Break angel food cake into bite size pieces into a 9" x 13" dish. Fill the pan nicely..not clear full (some cakes are smaller than others, so be sure you have enough)


Cream together cream cheese & sweetened condensed milk and drizzle  over the pieces of cake.

Pour thawed strawberries, juice and all, over the top, then
cover with Cool Whip - then top with fresh strawberries


TA-DA!! This is the beautiful presentation!


You can imagine how good that looks dished up!  But we took it to a funeral dinner and I didn't take pictures there...so I guess you'll just have to try it to see for yourself!

YOU WON'T BE SORRY!!!

Thursday, June 9, 2011

{Lightened Up} Pina Colada Parfaits

This is an easy and fat free and almost totally sugar free dessert - but most will never know!

It's sooo delicious and hubby and I really enjoyed this light dessert.

I have a similar 2-ingredient cake recipe in my cookbook because I love it so, but when I saw this 'dress up' idea I couldn't resist.

I found the recipe in this wonderful cookbook that I was given as a gift.

I've decided I need to keep this book out of the cupboard and use it more often.

"Busy People's Diabetic Cookbook" by Dawn Hall


I love that the book gives nutritional info and cooking time also.

The recipe says to 'frost' the cake with the pudding, but I decided to kick it up a notch...

I made parfaits in pretty stemware.



Do it however you'd like...I just didn't want to take up the space in the fridge with the big pan.

It's delicious any way you serve it.

PINA COLADA CAKE
(FROM THE BETTER BAKER AND
BUSY PEOPLE'S DIABETIC COOKBOOK)

1 - 20 oz. can crushed pineapple in its own juice, drain 1 cup juice & save
1-1/2 tsp. plus 1/2 tsp. coconut extract
1 - 16 ozs. box angel food cake mix, dry
1 (.9 ozs) large box sugar free fat free banana cream pudding mix, dry
1 c. skim milk
1- 8 ozs. container fat-free whipped topping
lightly toasted shredded coconut (optional)

Preheat oven to 350.

Line an 11" X 17" jelly roll pan with parchment paper. Set aside.
(Don't grease - cake will not rise)

In large bowl, stir crushed pineapple, 1-1/2 tsp. coconut extract, and cake mix together until well mixed. (Batter will poof up).  (I do it by hand - TBB)

Spread batter into prepared jelly roll pan.

Bake 15 - 20 minutes or until toothpick inserted in center comes out clean.

While the cake bakes, prepare the topping.  In large bowl, beat the pudding mix, milk, pineapple juice and remaining 1/2 tsp. coconut extract for 2 minutes on medium speed.

Gently fold the whipped topping into the pudding with a spatula until well blended.  Keep refrigerated until ready to use.

Once cake is finished baking, remove it from pan and let it cool on wire baking rack (in fridge for about 10 minutes if you're in a hurry).

While the cake is cooling, broil the coconut on a cookie sheet on the top shelf of the oven for a minute or two, just til light brown.

Place cooled cake on large flat serving platter or back into the cooled jelly roll pan.

Spread the cream topping over the cooled cake.

Sprinkle top very lightly with toasted coconut, if desired.

Keep chilled until ready to eat.

Yield: 24 servings

Nutritional value: Calories: 103 (0% fat); Cholesterol: 0 mg; Carb: 22 gm. Dietary Fiber: 0 gm; Protein: 2 gm; Sodium: 222 mg

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Linked to Full Plate Thursday
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              Melt in Your Mouth Monday
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