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

Friday, June 30, 2017

Flashback Friday - Patriotic Foodie Fun



WELCOME TO FLASHBACK FRIDAY!  Hope you'll enjoy these tasty 
treats to help add celebration to your upcoming holiday....


Oh how fun to celebrate the Red, White & Blue with this lovely dessert gracing your table! 





The base is a sugar cookie mix, topped with a white chocolate mixture...topped with sweetened raspberries and blueberries...a perfect summertime dessert. 





Using licorice and frosting gel, you can make these cute cupcakes...made with
buttermilk...a 'star' at your picnic table! 






Easy enough the kids can help. Cut out star-shaped angel food cake and thread it with bananas and  berries....with a creamy simple dip recipe.  






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





Thursday, January 10, 2013

Angelic Macaroons



When my daughter-in-love, Lyn, and I were talking about the kinds of cookies we wanted to make for our annual cookie baking/candy making night in December, she mentioned she loves macaroons, but can never make them right. 

I love them too, but hadn't been able to find the 'perfect' recipe to make.

We've both tried using the recipe for combining sweetened condensed milk and coconut - we know others who have success with that one, but neither of us have. 

Imagine my excitement when I found the great recipe using an angel food cake mix....just the day before our scheduled kitchen time together. 

These yummy cookies are fat free!  You could always use unsweetened coconut in this recipe. There is some fat in the coconut, but I did check online and these cookies only have 79 calories each. That's not bad for such a tasty cookie. 

I loved the crunchy outside...soft inside.  And the flavor was magnificent!

It's definitely a recipe I will make again and again. 

(I did cut the baking time from original recipe) 

I don't want to forget to share where I got the cookbook where I found this special recipe....CAKE MIX MAGIC


My sweet blogging buddy, Angie, from A'lil Country Sugar kindly sent me the book along with several other lovely items she had for a giveaway.  The person whose name was drawn never contacted her with mailing info, so my sweet friend chose me.  How precious is that???  Thanks again Ang, for the lovely package of goodies I received! I am going to have SUCH a great time with this new cookbook.
I rarely EVER make a cake from a cake mix...this is my 'cup of tea'. 

Onto the tasty recipe...


ANGELIC MACAROONS

1 (16 ozs) pkg. angel food cake mix
1/2 c. cold water
1 tsp. almond extract
1 (14 ozs) sweetened flaked coconut, divided
1/2 c. slivered almonds, coarsely chopped

Preheat oven to 325. Line cookie sheets with parchment paper.

Beat cake mix, water and almond extract in large bowl with electric mixer at medium speed until well blended. Add half of coconut (I stirred by hand at this point); beat until blended. Add remaining coconut and almonds.  Beat until smooth. Drop dough by heaping tablespoonsful 2" apart onto prepared cookie sheets.

Bake 18 - 20 minutes or until golden brown.  (Check them at 18) Cool on cookie sheets 3 minutes.  Remove to wire racks; cool completely. 

Yield: about 2-1/2 dozen cookies 


Linked to Foodie Friends Friday
          Weekend Potluck

Sunday, July 1, 2012

Patriotic Berry Kebobs

When I saw this simple idea for Patriotic Berry Kebobs from Mommy Made From Scratch...linked up at our Weekend Potluck linky party, I knew it was exactly what I wanted to put together for our upcoming holiday. 

It was so easy too.  I bought a prepared angel food cake that was on sale, and already had red and blue sprinkles in it. If you want to make your own (this one was cheaper to purchase than a mix!) just add some blue and red sprinkles to your batter.  I cut little star shapes out with one of my smaller cookie cutters, and also added bananas (dip in lemon water or pineapple juice if not serving right away). 

I then decided I wanted to have a dip to go with the kebobs and lo and behold I came across a nutella yogurt dip, also linked up at Weekend Potluck, from Wonky Wonderful.  Click here for that simple 2-ingredient! recipe. 

Hope you enjoy this beautiful and healthy holiday treat! It's a healthy way to celebrate!






Patriotic Berry Kebobs

1 pint of blueberries
1 pint of strawberries/raspberries

2 bananas, sliced, dipped in juice to preserve
1 angel food cake
whipped cream (optional)

(Nutella Dip is great too) 

Cut the angel food cake into bite size cubes or shapes. Hull the strawberries (use whole raspberries) then simply skewer each piece of the recipe onto the skewer in whatever pattern you like. When finished the fruit and cake can be dipped in whipped cream or the nutella dip


Linked to Mix it up Monday
Melt in your Mouth Monday
Show me Whatcha Got Tuesday
Foodie Friends Friday
Lou Lou Girls
Full Plate Thursday
Weekend Potluck
Meal Plan Monday

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

As the saying goes...LIFE IS SHORT...EAT DESSERT FIRST! 

You'll thank me for sharing this simple and scrumptious dessert with you! 


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 (sweetened) 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

(hover over photo to pin) 

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
                  Ingredient Spotlight

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