Strawberry Cake

I found this recipe on Becoming Betty. She has an amazing food blog with a ton of recipes I can't wait to try! I wanted to make a 'thank you' cake for my coworkers at the latte stand and this cake turned out to be PERFECT for that!

The cake is actually pretty dense but its so good! The frosting is really light and fruity which complements the cake perfectly. I highly recommend this for any of your summer parties!

You need a food processor for this recipe and my new graduation present from Brian was fantastic for the job!

Cake:
1 1/3 cups fresh strawberries
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk, room temp ( I used skim milk and it worked just fine!)
2 tsp. pure vanilla
1 cup unsalted butter, room temp
2 cups sugar
2 eggs, room temp
4 egg whites, room temp

*Place strawberries in a food processor and process until pureed.  You need about 2/3 cup pureed.  Save any extra for the frosting.  In a bowl, whisk together flour, baking powder and salt.  In another bowl, mix together milk, vanilla and strawberry puree.  In your mixer, cream butter on medium speed until light and fluffy.  Gradually add sugar and beat until fluffy.  Reduce mixer speed to low and slowly add eggs and egg whites until blended.  With the mixer still on, add half the flour mixture and mix until blended.  Add the milk mixture and mix until blended.  Add the rest of the flour mixture and mix until blended, scraping down sides if you need to. 

 Pour batter into a greased 9x13 and bake at 350 for 35-40 minutes until a toothpick comes out clean.  Cool completely in pan before frosting.

Frosting:
3 Tbs. strawberry puree
1 cup unsalted butter, slightly cold
pinch of coarse salt
3 1/2 cups powdered sugar
1/2 tsp. pure vanilla

*Mix butter and salt on medium speed until light and fluffy.  Reduce mixer to low and slowly add powdered sugar and mix until combined.  Add vanilla and strawberry puree.  Mix until blended.  Do not overmix or frosting will get too much air in it.  Frosting should be creamy like ice cream.  Spread over cooled cake before serving.

Risotto with Shrimp and Peas

I made this a few weeks ago after I got my new Rachael Ray Magazine. Its a great summer dish and it was enough for me for dinner! I always thought risotto took so long to make but this recipe was relatively simple. If you want the original RR recipe you can get it here.

1 can (14.5 oz) chicken broth
3 T. butter
1 small onion, finely chopped
1 C. arborio rice
Salt and pepper to taste
8 oz peeled, cooked small shrimp
1 C. frozen peas ( I didn't have frozen peas so I used frozen edamame instead!)
1 C. finely grated parmesan cheese
1 lemon, zested
I also had bell peppers in my veggie drawer that I chopped up and added in as well!

In a small saucepan, heat the chicken broth and 1 3/4 C water over high heat until steaming; cover and keep warm. Meanwhile, in a medium saucepan, melt 1 T. butter. Add the onion and cook until softened. Add the rice and 1/2 t. salt and cook, stirring, for 3 minutes.

Stir in 1 C. of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2-3 minutes. Maintaining a low simmer, continue to add the broth mixture 1/2 C. at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender and creamy, 20-25 minutes. Add the remaining 2 T. butter, shrimp, peas, pepper, and 1/2 C. cheese and cook, stirring, until the cheese has melted. Stir in the lemon zest, season with S & P, top with remaining cheese.

I also added in dill to give it a little more flavor!!

AH-MAZING Strawberry Muffins

I recently found another fabulous food blog with lots of yummy recipes. I was going back to Sacred Heart Children's last night to say hi to my practicum preceptor so I wanted to take them something delish to snack on. This was perfect! The recipe came from Real Mom Kitchen and they are seriously amazing. I was glad I was giving them away because I would have eaten all 16 of them myself!! 


Fresh Strawberry Muffins


1/2 C. butter, softened
3/4 C. sugar
1 egg
2 C. flour
2 tsp. baking powder
1/2 t. salt
1/2 C. milk
1/2 tsp. vanilla
1 1/2 C. chopped strawberries


Cinnamon and sugar for sprinkling


Cream butter and sugar, add egg. 


Add dry ingredients and milk alternately. 
(Instead of premixing my dry ingredients I did 1 C. flour, 1 tsp. baking powder and 1/4 tsp salt. Then added 1/4 C. milk, 1 C. flour, 1 tsp. baking powder and 1/4 tsp salt and the remaining 1/4 C. milk).


Add in vanilla. Gently stir in strawberries. 


Scoop batter into well greased muffin tins. 


Sprinkle tops with cinnamon and sugar.


Bake at 400 degrees for 20 minutes.

Mom's Crab Salad

I got done studying today and decided I wanted to make something yummy that would last me for the next few days so I can study as much as possible! With it getting nicer I thought my moms crab salad would be perfect!

Cook any pasta shape you like. I had bow-ties in my pantry so thats whats in mine!

Celery
Carrots
Frozen Peas
Black Olives
Sharp Cheddar cheese, cubed
Crab

Chop all ingredients, and combine in large bowl. Cook pasta, drain and rinse. Allow to cool. Mix in with veggies, cheese and crab.

For the dressing my mom always combines Miracle Whip, (I think I used probably 1/3-1/2 C) and 1 tablespoon to 1 Splenda. (This time I used 4 Tbsp and 4 packets of Splenda). Mix well until there are no lumps. I thin mine down so it goes farther with skim milk. Pour over salad, toss and serve!