Grilled Hazelnut Strawberry Shortcake Bites #SLSweetTreats

I love pound cake.  I mean, honestly, who doesn’t? It’s so stinking delicious! So I’m excited to be doing another post with Sara Lee Desserts! (You can check out my last post with Sara Lee here — Mini Berry Trifles with Lemon Whipped Cream) This time around, I wanted to try out grilling the pound cake. I’ve seen a few recipes using grilled pound cake and I was intrigued. (Like this recipe for Mini Grilled Strawberry Shortcake Skewers or this one for Grilled Pound Cake with Berries and Whipped Cream). Strawberries are in season so a Strawberry Shortcake recipe was in order… but I upped the flavor by adding Nutella Whipped Cream.  Oh yes.   Ingredients: 1 family sized Sara Lee Pound Cake 1 16 oz pack of strawberries 1/2 cup nutella 1 cup whipping cream cooking spray    #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.

Blueberry Coffeecake with Almond Streusel

My boyfriend and I were visiting friends this weekend and I wanted to bring a little something for everyone to enjoy. This month’s Cooking Light gave me the perfect recipe: Blueberry Coffeecake with Almond Streusel.     Coffeecake can refer to two different dishes: a cake made with coffee, or a cake that is served with coffee. This coffeecake is the latter, and can be served for breakfast or as a dessert.       Ingredients: 9 ounces unbleached all-purpose flour (about 2 cups) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh blueberries 1/3 cup packed brown sugar 1/4 cup old-fashioned rolled oats 2 tablespoons sliced almonds 1 tablespoon unbleached all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons butter, melted 3/4 cup granulated sugar 1/4 cup butter, softened 2 tablespoons canola oil 1 large egg, lightly beaten 1 cup nonfat buttermilk 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice Cooking spray

Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes! I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes. Ingredients: Cupcakes: 1 cup sifted cake flour 1 1/2 cups sugar 12 large egg whites 2 tablespoons finely grated lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon salt Lemon Whipped Cream Frosting: 1/2 cup fresh lemon juice 1/2 cup sugar 1 tablespoon cake flour 1/4 teaspoon salt 1 1/2 cups heavy cream, chilled 1 tablespoon finely grated lemon zest

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