Red Raspberry Cake

Awhile back my family and I went to “The Gather” restaurant and gift shop that is located in Alexandria, Indiana. It is a beautiful location and I am highly recommending those who have not been to go and experience it! Inside their gift shop they have some of the most unique and extraordinary things – for the inside and outside of your home. They also have one of the most charming cafe / restaurant areas that I have ever seen locally. Their menu is expansive, incentive and delicious! One of the items they are most known for is their famous “Red Raspberry Cake” that was developed by Gloria Gather. I decided I would see if I could make a similar version and try and duplicate their recipe. What I found was a deliciously pink, delightfully flavorful and crowd pleasing dessert! My family and friends went crazy for this!

Red Raspberry Cake

For the cake…
1 box Duncan Hines white cake mix
1 small box raspberry Jello
3 heaping tablespoons white all-purpose flour
1 cup vegetable oil
4 large eggs
1/2 cup water
1 package (10 oz) frozen red raspberries

For the frosting…
1 stick (4 oz) unsalted butter, melted 
Remaining frozen red raspberries
4 1/2 cups confectioner’s sugar

Start by spraying 2 9-inch round cake pans with non-stick cooking spray containing flour. Line the bottoms of each cake pan with a circle of parchment paper and then spray generously again with non-stick cooking spray containing flour. 

Preheat your oven to 350 degrees F. 

In a large bowl whisk together the dry cake mix, dry raspberry Jello and white all-purpose flour. 

In a glass measuring cup combine the vegetable oil, large eggs and water. Whisk to combine everything together well. 

In small increments add the wet mixture to the dry, whisking to incorporate well. After all the wet has been added to the dry whisk well before gently folding in half the bag of frozen red raspberries. 

Divide the batter evenly between the two prepared pans. Even out the batter with the back of a spoon and gently slam the pans on the counter to release the air bubbles. 

Place in preheated oven for exactly for 40 minutes. Remove the pans from the oven and place them inside of the refrigerator to stop the baking and allow them to chill. These cakes need to be completely chilled ice cold before attempting to frost. 

To make the frosting combine the melted unsalted butter and the remaining 1/2 bag of frozen red raspberries. 

Add the confectioner’s sugar, little at a time, incorporating well after each addition. You want the frosting to be the consistency of a thick ice cream. Spreadable but thick. 

Remove the chilled cakes from their pans, generously frost the inside layer and outside of the cake with the frosting. 

Place back into the refrigerator until ready to serve. Keep and serve chilled. 

Enjoy! 

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Cookbook Corner – Trisha’s Table

I am in LOVE with Trisha Yearwood’s new cookbook, “Trisha’s Table”! I loved her first two cookbooks – but this one – she has really hit it out of the park. There is a fabulous mix of “lightened up” classic favorites, as well as many “sinfully delicious” southern recipes that she is known for. The photographs are beautiful, the recipes are unique, easy and amazing, and (as usual) her family stories really add to the overall look and feel of the book. It is with my pleasure to add, “Trisha’s Table”, to my “Cookbook Corner”…

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“Trisha’s Table” By: Trisha Yearwood

I LOVE this cookbook (as I said before) and highly recommend you buy not only this cookbook, but her two previous cookbooks as well. (These cookbooks AND SEVERAL RECIPES can be found on her personal website.)

Trisha has divided this cookbook up into nine categories. Breakfast, Snacks & Appetizers, Soups & Salads, Beef & Pork, Chicken Turkey & Fish, Pasta, Sides, Cakes Cupcakes & Pies AND Cookies brownies bars & more.

Let me start with the writing. Trisha does a fabulous job writing about, and sharing with everyone her family memories and family history. I love a cookbook that produces more than just great recipes. I want stories – history – memories…and this book gave me everything.

The photographs are amazing (as usual in Trisha’ books) and make you want to literally dive into the pictures and start eating.

Now – to the recipes – fabulous! Like I said – over half “lightened up” recipe versions (lightened up but still tasty – believe me when I say this…) and the other recipes – full of fat, flavor and sugar! Ha! Delicious, and expected in a delightful way… and I love them.

The first recipe I tried was the “Cinnamon Orange Rolls” (page 19). I made them for some family members – and they loved them! I am not the biggest fan of orange cinnamon rolls, but I really enjoyed these. The glaze was not overpowering (as many are), and the rolls came out tender and delicious in the middle.

“Hummingbird Pancakes” (page 25) were also a favorite of my Grandma. She LOVES hummingbird cake – and this recipe takes that basic recipe, and morphs them into the most flavorful pancakes you could ever imagine.

Flipping through the book you will find other recipes like “Mel’s Banana Muffins” (page 28), “Avocado and Pineapple Salsa” (page 34 and FABULOUS with homemade tortilla chips), “Caramelized Onion Dip” (page 37 and “lightened up with Greek yogurt – you would never know – and SO delicious), “Cream Cheese Roll-ups” (page 42), “Garth’s Taco Pizza” (page 49), “Power Balls” (page 57 and “healthy” – packed with protein!), “Black Bean Chili and Rice” (page 62) and “Creamy Asparagus Soup” (page 65).

You will also find, “Roasted Beet Salad with Goat Cheese Croutons” (page 82), “Beef Stir-Fry” (page 86), “Sausage and Peppers” (page 101), “Broccoli Slaw Chicken” (page 113), “RASPBERRY CHICKEN” (page 114 – I used ALL CAPS FOR THIS ONE! It is  AMAZING…and I am sharing the recipe at the end of this post! MUST TRY!), “Turkey-And-Dressing Casserole” (page 120), “Citrus Cod Bake” (page 124), “Angel Hair Pasta with Avocado Pesto” (page 132), “Peanut Butter Pasta” (page 141), “Gwen’s Coleslaw” (page 153), “Brussels Sprouts with Pistachios” (page 156), “Mama’s Cornbread” (page 164) and “Grits-And-Greens Casserole” (page 168).

Amazing desserts are also featured such as, “Chocolate Orange Cake” (page 179), “Chocolate Angel Food Cake with Strawberries” (page 185), “Hawaiian Cake” (page 186), “Lemon Poppy Seed Cake” (page 187), “Texas Sheet Cake with Chocolate Ganache” (page 190), “Baked Apples” (page 199), “Brownie Batter Cookies” (page 201 AND SO GOOD!), “Chocolate Marbled Brownies” (page 207) and “No-Bake Peanut Butter Pretzel Squares” (page 211 and needs to be the first recipe you try – after the raspberry chicken of course…)

I mean, how delicious does all of that sound!? And there is more where that came from! This book is packed with delicious recipes that I just know you will enjoy…

So please – do yourself a favor, and buy this book. How? Click here…
http://www.trishayearwood.com

So now – this is usually where my “Cookbook Corner” posting ends. But not this time… I am sharing a recipe directly from Trisha – directly from the book – and it is one of my favorites! So excited! Try it!

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Raspberry Chicken
Serves 4

Boneless, skinless chicken breast has been one of my go-to proteins in my quest to eat a more moderate diet, and it can get boring if I’m not creative. This raspberry chicken is so good—even though it’s a newer addition to my recipe box, not a family recipe—I cook it so often it feels like I’ve been making it for years! Fresh raspberries can be expensive (and not always so fresh looking), so frozen are fine to use in this easy sauté. It’s an elegant dish to share with company. I like to serve mine with a side of crisp green beans and fresh creamed corn. When I’m trying to drop a few pounds, I skip the breading step. You won’t miss it. I promise!

Ingredients

4 boneless, skinless chicken breast cutlets
Salt and freshly ground black pepper
½ cup all-purpose flour
¼ cup olive oil
1 large shallot, thinly sliced
4 garlic cloves, finely chopped
½ cup white wine
1 cup chicken stock
6 ounces cremini mushrooms, sliced (about 3 cups)
1 cup fresh or frozen raspberries
1 teaspoon freshly grated lemon zest
2 tablespoons salted butter
1 tablespoon balsamic vinegar

Directions

Season the chicken with salt and pepper. Place the flour in a large, shallow bowl. Dredge the chicken in it and shake off any excess.

In a large skillet set over medium heat, heat the olive oil until it shimmers, about 2 minutes. Add the chicken and sear until slightly brown, 2 to 4 minutes on each side. Remove from the skillet and set aside. Add the shallots and garlic to the same pan and cook for 1 minute. Add the wine and stock, and cook until reduced slightly, about 10 minutes. Add the sliced mushrooms, reduce the heat to low, return the chicken to the skillet, cover, and cook for 10 minutes. Stir in the raspberries, lemon zest, butter, and balsamic vinegar. Continue cooking, uncovered, until the butter melts, about 1 minute. If needed, add salt and pepper to taste. Transfer the chicken to plates and spoon the raspberry sauce and mushrooms over each piece.

Courtesy of Clarkson Potter. Trisha’s Table: My Feel-Good Favorites for a Balanced Life available now at: http://www.trishayearwood.com

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions. Shout out and special thanks to Clarkson Potter and Trisha Yearwood for this opportunity.

Blaise