White Cloud World Teas Lavender Berry Rooibos Strawberry Cake

In my partnership with “White Cloud World Teas” I immediately wanted to try some of their tea in one of my desserts. Their delicious Lavender Berry Rooibos paired perfectly with my Fresh Strawberry Cake! The rooibos creates a wonderful back note of flavor that people will go crazy for! For this recipe you can use fresh strawberries, or frozen. If using frozen, be sure to thaw at room temperature before using and mashing.

White Cloud World Teas Lavender Berry Rooibos Strawberry Cake

For the cake…
1 small package of strawberry gelatin dissolved in 1/2 cup hot water
1 white cake mix
3/4 cup vegetable oil
4 large eggs, beaten
1/2 cup strawberries, mashed
2 tablespoons dry Lavender Berry Rooibos

For the frosting…
3 3/4 cups confectioners’ sugar
1 stick unsalted butter, melted
3/4 cup strawberries, mashed
2 tablespoons prepared Lavender Berry Rooibos

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch pan with non-stick cooking spray containing flour.

In a large bowl combine the dissolved strawberry gelatin with the white cake mix. Add in the vegetable oil, beaten eggs and mashed strawberries. Mixture will be slightly thick and this is desirable. Stir in the dry rooibos until combined.

Pour into prepared pan and smooth out the top. Place in preheated oven for 37 minutes. Remove and allow to cool.

To make the frosting combine the confectioners’ sugar, melted unsalted butter, mashed strawberries and prepared rooibos. Beat until smooth and creamy.

Frost the cooled cake and serve!

Leftovers should be kept chilled in the refrigerator for up to three days.

Enjoy!

To purchase some of the fabulous “White Cloud World Teas” Lavender Berry Rooibos that I have used in this recipe please visit –

White Cloud World Teas

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Header picture and logo above used with permission from White Cloud World Teas. If you have any questions please email me at blaisethebaker@gmail.com

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Chew This! Strawberry Champagne Cupcakes 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest column features my “Strawberry Champagne Cupcakes” which when served in gold wrappers and a huge strawberry on top of each for garnish, makes one glamourous dessert! These were so fun to develop and my taste testers loved these! Do not worry about the champagne in these – the alcohol bakes off – while leaving a special “bubbly” flavor. Feel free to replace with white grape juice if you so desire. These are perfect for baby showers, birthdays or just an everyday celebration!

Also my “Ask and Answer” feature contains information on where I buy the lemon sugar that I feature so often in my recipes.

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Strawberry Champagne Cupcakes

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 1st 2017 edition. By: Blaise Doubman 

Glamorous Strawberry Champagne Cupcakes
Blaise Doubman

A couple of months back my family and I went to Alexandria, Indiana and had a nice meal at the Gather’s Family Resource Center Café. I had their root beer based bbq chicken, small red potatoes, salad and of course dessert. They are famous for their “Red Raspberry Cake”. I tried a piece and immediately set out to make my own version. Gloria Gather, the matriarch and one of the founding Gather family members, said that her secret was in using a white cake mix mixed with the raspberry Jello. I set out, found her recipe in a cookbook and made one myself. It was delicious! I posted the recipe on my blog and people went crazy! Since then I have adapted the recipe in many ways, such as cupcakes and even a Bundt cake using assorted flavors of Jello and different corresponding types of fruit.

The recipe I am sharing here today is my favorite adaption of the original recipe I posted on blog. By turning the cake into a strawberry based cake, transforming them into cupcakes and adding a small splash of champagne, it elevates the dessert into something glamourous and fun. I just love the looks of these – and the taste! The alcohol in the champagne is baked out of the cupcakes when baked so have no fear when serving these to the underage crowd. I have made these several times and people go crazy! It is best to use frozen strawberries in the cake and the frosting but best to use fresh strawberries for the garnish. Sometimes I will dip the strawberries in melted chocolate before garnishing the top of each cupcake or simply roll them in a little edible glitter or a mixture of brown sugar and cinnamon. Serve these and enjoy!

Strawberry Champagne Cupcakes

These are perfect for movie parties, graduation celebrations, showers and birthday parties. You can substitute the champagne for white grape fruit juice, sparkling cider or diluted strawberry syrup. You can find the glamourous gold liners I have used here in specialty shops and online.

For the cake…
1 box Duncan Hines white cake mix
1 small box strawberry Jello
3 heaping tablespoons white all-purpose flour
1 cup vegetable oil
4 large eggs
½ cup water
2 tablespoons champagne
1 package (10 oz) frozen strawberries

For the frosting…
1 stick (4 oz) unsalted butter, melted
Remaining frozen strawberries
5 cups confectioner’s sugar

Fresh strawberries for garnish

Start by preheating your oven to 350 degrees F. Line 2 cupcake pans with cupcake liners. I used the glamorous gold foil liners but feel free to use any liner you would like. Spray pans evenly and lightly with non-stick cooking spray containing flour.

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

In a glass measuring cup whisk together the vegetable oil, large eggs, water and champagne.

In small increments add the wet mixture to the dry. After all of the wet ingredients have been added, gently fold in half of the bag of frozen strawberries.

Divide the batter evenly between the 24 cupcake liners. Bake in preheated oven for 24 minutes.

Remove and allow to cool completely before frosting.

To make the frosting, combine the melted unsalted butter with the remaining half bag of frozen strawberries. Add in the confectioner’s sugar, a little at a time, stirring well after each addition, until the desired consistency is reached. What you are looking for here is a consistency much like that of a thick, but spreadable, ice cream.

Remove the cupcakes from their pans, frost generously and top with a whole fresh strawberry.

These may be chilled for up to six hours before removing and serving.

Ask and Answer: Several people have written to me wondering where I bought the “sweet and sassy lemon sugar” that I use on or in most of my lemon baked goods. The answer? It can be bought online through “King Arthur Flour”. If you follow me on Instagram or Snapchat you have probably seen me using it on and in lemon bread, lemon cookies and lemon frostings. It is a fine powder and lives up to the name! It is very much sweet and sassy – a little goes a long way!

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Chew This! Strawberry Pizza, From Scratch 

Happy “Chew This!” Sunday! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

My newest recipe is an updated classic! I love the traditional strawberry pizza – that is made with store bought sugar cookie dough, a cream cheese mixture and a mix of strawberries and store bought glaze – but for this recipe I really wanted to take it up a notch. This recipe is so easy! The crust is 4 simple ingredients, the filling the same and the strawberries with homemade glaze will have you wondering why you do not bake from scratch more often! This is the perfect spring and summer dessert for entertaining!

Also my “Ask and Answer” feature talks all about the proper ways of freezing cookie dough! Bake – freeze – bake again. My method is a foolproof method you will need!

Pick up a copy of “The Courier-Times” TODAY and let me know what you think!


Strawberry Pizza, From Scratch

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 4th 2017 edition. By: Blaise Doubman 

Updating A Classic, From Scratch
Blaise Doubman

Every strawberry season my Aunt makes a strawberry pizza and I love them! I could sit down and eat the entire pizza in one sitting, no problem. Matter of fact, I loved it so much I included the recipe for it in my cookbook – page 39. But really, strawberries, cream cheese, sugar cookie crust; who wouldn’t love it? Whenever I make it I think of strawberry season, farmers markets, Bell’s Strawberry Farm and of course the famous strawberry shortcake at Ivanhoe’s Restaurant in Upland, Indiana. If you have not tried the strawberries at Bell’s or the strawberry shortcake from Ivanhoe’s I highly recommend searching out both for a full strawberry experience.

Strawberries are really versatile and pair beautifully with a wide variety of flavors. Blueberries, orange, lemon, lime and even balsamic vinegar to name just a few perfect pairings. There isn’t anything more comforting to me though than strawberries, cream cheese and sugar cookies. When developing this recipe I really wanted to create a recipe truly from scratch. I did not want to use store bought sugar cookie dough or the strawberry glaze that you can buy in a pouch. I wanted something that was still familiar, yet updated and seasonal. I think that you will find this recipe quite delicious and I hope it gives you the good strawberry summer memories it has for me. This is the perfect recipe for entertaining, reunions or cookouts.

Strawberry Pizza, From Scratch

It is important that the cream cheese be at room temperature before starting this recipe. If the cream cheese has any type of chill on it, you will never be able to get the grainy texture away from the end result. The lemon juice in the filling really brightens up the overall flavor and pairs wonderfully with the vanilla and strawberries.

For the crust…
1 cup white all-purpose flour
¼ cup confectioner’s sugar
4 tablespoons unsalted butter, softened
1 teaspoon salt

For the filling…
8 oz. cream cheese, at room temperature
1 teaspoon pure vanilla extract
½ cup white granulated sugar
Squeeze of lemon juice

For the topping…
1 cup strawberries, cut in half
¼ cup white granulated sugar
1 tablespoon cornstarch

Start by preheating your oven to 325 degrees F and line a large baking sheet with parchment paper.

In a large bowl combine the white all-purpose flour, confectioner’s sugar, softened butter and salt. Stir until the mixture forms a soft ball.

With gentle fingers, form dough into ball and place in the middle of the prepared baking sheet. Press the dough into a 14-inch circle making sure the surface and edges are evenly proportioned. Bake this in preheated oven for 15 minutes exactly. Remove and cool.

To make the filling combine the cream cheese, pure vanilla extract, white granulated sugar and squeeze of lemon juice in a medium sized bowl. Whisk together until lump free and smooth. Spread this mixture onto the cool crust and spread evenly.

To make the topping combine the prepared strawberries, white granulated sugar and cornstarch in a pot over medium heat. Stir until the mixture begins to simmer. Simmer until the mixture turns thick and glossy which should take about 6 minutes. Remove from heat and allow to cool slightly before spreading on top of the filling.

Place into the refrigerator until ready to serve. Best stored and served chilled.

Ask and Answer: Pat Bogue from Spiceland would like to know more about freezing cookie dough to make ahead, freeze and then bake off later. It is simple Pat, just make the cookie dough and roll into balls, placing on a baking sheet. Freeze the baking sheet until the dough balls are firm and frozen. Remove from freezer and place frozen cookie dough balls into a plastic storage bag. Store in freezer until ready to bake. When ready to bake simply place and bake. Bake a couple minutes longer than the recipe suggests for fresh dough. Almost all cookie dough can be frozen easily with very few exceptions. Certain peanut butter cookies and certain oatmeal raisin cookies tend to turn out dry when frozen and baked. Hope this helps!

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Chew This! Simple Strawberry Pie

Strawberry season is here! (or gone, depending on who you ask…) and this pie is the perfect way to use those delicious, tender, ripe berries…

The 2nd best way!? My “Simple Strawberry Jam”, here – https://blaisethebaker.com/2014/06/04/simple-strawberry-jam/

This pie uses a homemade crust (this most delicious pie crust recipe is inspired by my Grandma Barbra) and strawberries, almost made into a “jam” filling. This is not your typical strawberry / strawberry glaze recipe…it is so much better!

Try it today…

Simple Strawberry Pie

Simple Strawberry Pie

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 21st 2015 edition. By: Blaise Doubman 

Strawberry season is here!
Blaise Doubman

Strawberry season is here and there is nothing more (aside from homemade strawberry jam) that I love more than strawberry pie! Usually strawberry pie is just simply strawberries and strawberry glaze, all poured into a pie shell and topped with whipped cream. I wanted to create something more than that. I wanted to create something that would be simple to make, have depth in flavor and was something that reminded me of the old-fashioned pies of my childhood. My Grandma Barbra makes the best strawberry pies, and that is because she makes them using a homemade crust, and lots of sugar.

I still remember when I was younger, my Grandma Barbra and I stopping at the Farmer’s Markets in New Castle, early in the season, and stocking up on strawberries, asparagus and peaches. I would always help prepare the strawberries by rinsing them in water (before cutting into them because my Grandma said they wouldn’t absorb water that way), and then cutting off the tops. Naturally, I would be so excited that I would end up almost cutting the strawberry in half in order to take off the green stem and leaves. After all of the strawberries were prepared, we followed along with her recipe. I loved eating a cold piece with vanilla bean ice cream, and sometimes a homemade shortcake biscuit on the side. It was the perfect dessert in celebration of the coming summer months!

Simple Strawberry Pie

This can be made with a store bought pie shell, but may not taste as good. I really wanted an old-fashioned feeling for this pie, and homemade crust is the only way to properly do that. The amount of sugar in this recipe really depends on how sweet your strawberries are, so please taste as you go along. You may need to add a little more – or even a little less. When starting to cook the strawberries over the stove, feel free to mash some of them up before adding in the sugar. It will help “loosen” some of the pie. It’s really all about preference. The pure vanilla extract gives a warm back-note to the strawberries. Also, the cornstarch and water mixture is called a “slurry” – a thickener for the pie. This pie is delicious eaten alone, but feel free to serve alongside some vanilla ice cream. Keep leftovers covered in the refrigerator for up to three days.

For the strawberry pie filling…

1 quart fresh strawberries, washed, hulled and diced
1 cup plus 3 tablespoons white granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons cornstarch
¾ cup water

For the pie crust…

1 cup white all-purpose flour
6 tablespoons shortening
3 tablespoons ice water
1/2 teaspoon salt

Start by preheating your oven to 375 degrees F.

Make the pie crust first, by combining the white all-purpose flour, shortening and salt with a fork until the mixture resembles small pebbles. Next, add the ice water and mix together until a dough forms.

Once the dough is formed, form a ball and place on a piece of floured parchment paper. Take another piece of parchment paper, place on top, and roll out the dough to the size of your pie dish using a rolling pin.

Carefully remove the parchment paper from the top and flip the dough that’s on the parchment paper dough side down into your pie dish.

Remove the parchment paper, and smooth out the dough. If there’s any excess on the sides, remove. If part of the pie tears, repair it with your finger and a little water. This works almost like a glue for the pie shell.

Once the dough is in the pie pan, using a fork, poke holes all over the bottom of the pie dough so that it will not puff up when baked.

Place in preheated oven for 27 minutes exactly and then remove to cool slightly.

Next, take the diced strawberries and place them in a large pot over medium heat. Mix in the white granulated sugar and bring this to a boil, stirring often.

Once the mixture is at a boil, allow to boil for about one minute.

In a medium sized bowl, whisk together the cornstarch and water, and pour it into the boiling strawberry mixture. Reduce the heat to medium and stir continuously for about five minutes, until the mixture has thickened.

Once the mixture has thickened, incorporate the pure vanilla extract, and then pour it into the baked pie shell.

Place in the refrigerator for at least 6 hours before serving.

Top with your favorite whipped cream and enjoy!

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Strawberry Brownies with Vanilla Glaze

A friend of mine sent me a recipe via Facebook several days ago for “Strawberry Brownies” that looked and sounded pretty good – so I decided to try them. I was a little worried that the recipe would not have enough strawberry flavor so I decided to use fresh strawberries in the brownies – but quickly discovered that somehow it threw off the recipe – possibly due to the strawberries being too watery? So instead, I added a little strawberry syrup to the brownies…and they turned out amazing! I also tweaked the glaze recipe a little by adding some vanilla extract. Here is the recipe and what I did…

Strawberry Brownies Blaise the Baker Blog

Strawberry Brownies with Vanilla Glaze

For the brownies…
1 box strawberry cake mix (Duncan Hines)
2 eggs
1/3 cup oil
2 tablespoons strawberry ice cream syrup
½ teaspoon salt

For the glaze…
1 cup powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

Start first by preheating your oven to 350 degrees F.

Next, spray a 13×9-inch pan with non-stick cooking spray. Place a sheet of parchment paper down inside the pan and run your hand over to make sure it “sticks” to the pan. Then, spray the parchment paper with non-stick cooking spray. (This will all make sure that the brownies can be easily removed from the pan.)

In a large bowl, combine the strawberry cake mix, eggs, oil, strawberry syrup and salt. Stir until everything is combined – which is about 50 strokes around the bowl.

Pour the batter into the prepared pan and smooth out using clean hands. Gently press and push the dough evenly in the pan – being sure to get the corners and level out the middle.

Place into preheated oven for 17 minutes exactly – being sure not to over bake.

While the brownies are in the oven make the glaze by combining the powdered sugar, whole milk and vanilla extract – stirring until smooth.

Once the brownies have finished baking, remove from oven and immediately pour glaze on top. Smooth out with the back of a spoon – being sure to cover the entire surface of the hot brownies with the glaze.

Allow to cool before cutting.

Leftovers can be kept sealed at room temperature for up to four days.

Enjoy!

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Pavlova

I have to confess that prior to the last year, I did not know exactly what a “pavlova” was, but I do remember seeing them scattered throughout my French cookbooks. I made a mental note in the back of my mind to one day try it, but that day did not come…until recently.

I had just made strawberry jam (recipe here – https://blaisethebaker.wordpress.com/2014/06/04/simple-strawberry-jam/) and was thinking about all of the different ways I could use it. Topping on angel food cake, homemade lard biscuits and on top of lady fingers were all delicious ideas, but I had tried them all – I was looking for something new. The idea of making a pavlova jumped into my mind, and I remembered wanting to try it.

I (as I always do in this scenario) started out by researching pavlova and where it came from, etc. For those who do not already know pavlova is a meringue “based” dessert that has a light and crisp crust, while still being soft and light on the inside. The dessert was named after a Russian ballet dancer, Anna Pavlova in the 1920’s, for conflicting reasons. I also discovered that this unique dessert was cooked uniquely as well. You bake it in a “low and slow” oven for about a hour, and then turn the oven completely OFF – while still leaving the dessert inside for several more hours (over night is perfect).

It is just as fun to make and bake as it is to eat – and here is the recipe…

Pavlova Blog

Pavlova

3 egg whites
1 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract

Preheat oven to 275 degrees and line a cookie sheet with parchment paper.

Separate the eggs, collecting only the whites. Make sure there are NO traces of yolk in the whites. This is a very important step!

Add the salt to the bowl of egg whites.

Using an electric mixer, beat the egg whites until soft peaks form. This should take about 4-5 minutes depending on the speed of your mixer. You will know it is at the “soft peak” stage, when you remove the mixer and there are light “soft” peaks that form.

Still beating the egg whites with the electric mixer, add the sugar a LITTLE at a time.

This step will take a little bit – but be patient.

Once the sugar has all been added, add 1 teaspoon vanilla extract and beat for about another minute.

Working carefully, spoon the egg white mixture out in a circle shape on the parchment paper using a metal spoon.

Work it gently and “form” a circle with the mixture. Make sure the pavlova is even across the center and about 8-10 inches in diameter.

Using the back of the spoon, working in a “circular motion”, even out the top of the pavlova. 

Place in preheated oven for 1 hour and 15 minutes exactly – no longer.

Once the time is up, turn the oven OFF but leave the pavlova in! DO NOT open the oven door (even to check) for at least 8 hours. This is a perfect dessert to make the night before – to leave it in the oven overnight…

The next morning (or 8-10 hours later) remove the pavlova from the oven and serve same day.

This can be served in a variety of ways. I served mine with whipped cream and fresh strawberry jam. You can also serve it with whipped cream and fresh berries – strawberries, blueberries, etc. Another option would be to crumble the finished pavlova and serve it “Eton Mess” style by layering it in a cup with fresh berries and cream.

Have fun and enjoy!

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Simple Strawberry Jam

It is strawberry season in Indiana and you know what that means!? All of my strawberry jam, strawberry pizza and strawberry shortcake recipes get pushed right to the top of my “to try” list! So far, I have had pretty good luck with all of my strawberry “recipe testing” experiments. Matter of fact, right now (in the refrigerator) I have a new recipe I’m trying for “No Bake Strawberry Cheesecake Cups”! They look incredible and I can not wait to test them! (Which IS after all, the best part of “recipe testing”!)

Many of you requested the recipe for the jam I made a few days ago, but I was still “tweaking” the recipe. It was inspired by a recipe from Ina Garten (“The Barefoot Contessa”). I changed a few things in the recipe, (including the sugar amount, the amount of fruit, the cooking time and the liqueur substitution) and I think it is incredible! DO NOT panic that this recipe calls for a candy thermometer. I have tried this recipe with AND without one, and if you pay close attention…it will work out either way.

I have used the finished product on toast, angel food cake, ice cream…and straight out of the jar! It is really simple and delicious – you will be wanting to make this year around!

Strawberry Jam Blog

Simple Strawberry Jam

3 pints fresh strawberries
3 cups sugar (see NOTE on sugar in recipe)
3 tablespoons fresh orange juice
3 tablespoons orange zest
1 Granny Smith apple (cored and diced)
1 cup fresh blueberries
Candy thermometer

Place the strawberries into a colander and rinse them under cold water. Be sure the strawberries are clean and free of any debris.

Drain the strawberries and place on a paper towel. Cut the tops off the strawberries (hull / clean them).

Cut the strawberries in half – but leave the smaller ones whole.

Place the cut berries into a heavy bottomed pan (Dutch oven). I used a cast iron dutch oven for this, and it worked great. I try and use cast iron when and where I can – big fan!

Pour the sugar in with the strawberries and toss to coat. Be careful not to “break up” the strawberries.

NOTE ON SUGAR – I used the “C&N” brand “Baker’s Sugar” for this recipe, which is “ultra-fine pure sugar”. The difference between this sugar and “regular” sugar is that this particular type of sugar is finely processed and “melts” into the jam better. BUT you can also use “regular” sugar – I have tried both and both work well…

Zest the orange FIRST before you try for the juice. I zest the orange right over the pot. Just eyeball 3 tablespoons. If you need to measure, please feel free.

Next, cut the oranges in half (for 3 tablespoons of zest and juice you should need about THREE oranges) and juice them. I use a juicer, but you can also use a fork and “squeeze” the orange around the fork. Do this in a measuring cup – or right into the pot for those who would rather “eyeball”.

Stir the juice and zest into the strawberries and sugar mixture carefully.

Place the pot over a MEDIUM heat and bring to a boil, stirring occasionally.

Once the mixture is to a boil, add the blueberries and apple and continue stirring.

Skim any foam that might rise to the top…

Using a candy thermometer, have the mixture reach 220 degrees. This should take about 30 minutes. IF you don’t want to use a candy thermometer (I have tried this recipe with and without one) watch the jam closely at about 25 minutes. If the color is RICH and DEEP – remove from heat. Trust me…it only takes a second for the mixture to burn! As long as you are stirring the jam and watching for the rich color it will be fine.

Once the jam is dark and rich in color (ABOUT 30 minutes) the jam is done. Remove it from the heat.

Pour the jam into a large container (I used another deep pot) and let it cool to room temperature.

Once it is cooled to room temperature, place into jars and keep in the refrigerator for 2 weeks.

To keep it longer, place in canning jars and can according to manufacturer’s directions.

Enjoy!

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Lightning Fast Desserts

There is nothing I love more than making desserts from scratch…expect maybe aside from eating them! 😉

I love taking the time to ensure that everything is done correctly and I love seeing (and tasting) the final outcome! In making desserts from scratch YOU control the quality of the ingredients – which I love.

BUT – I know that everyone does not have the time to make homemade desserts from scratch, so I am going to share FIVE of my favorite “lightning fast desserts”! TWO of these desserts have already been featured on my blog and they are the recipes for my “Any Flavor Chip Fudge” (which has just been updated) and my “Turbinado Peanut Butter Cookies”. You can find them here…

Fast blog

Lightning Fast Fudge recipe https://blaisethebaker.wordpress.com/2014/03/02/fudge-favorite-chocolate-fudge-and-favorite-peanut-butter-fudge/

Lightning Fast Cookie recipe https://blaisethebaker.wordpress.com/2014/02/11/peanut-butter-cookies-with-turbinado-sugar/

The other three recipes I am going to share are super simple and super delicious! I have made them a LOT over the years, and I hope that you will to. They are…

Lightning Fast Biscuits and Jam

1 cup self-rising flour
1/2 cup heavy whipping cream

Combine and turn dough out onto a lightly floured surface.

Knead the dough lightly for about a minute.

Roll the dough to 3/4 inch thickness and cut with a biscuit cutter. My biscuit cutter is approximately 2 inches.

Bake at 425 degrees on a lightly greased cookie sheet for 14 minutes exactly.

Top with your favorite jam and serve!

Makes about 6 large biscuits.

Enjoy!

Lightning Fast Banana Bread Cookies

2 overripe bananas
1 cup rolled oats
1/4 cup chopped walnuts

Mash the 2 bananas in a bowl with a fork or potato masher.

Add the oats and walnuts and stir to combine.

Drop tablespoons of batter onto a parchment paper lined cookie sheet.

Bake at 350 degrees for 12-15 minutes.

Makes about 12 cookies.

Enjoy!

Lightning Fast Cupcakes

1 box of chocolate cake mix
1 can room temperature soda

Any flavor of cake mix and any flavor of soda will work! Experiment! Try them all! My favorite though is chocolate cake mix and “Coca-Cola” – so delicious!)

Combine cake mix and soda and whisk together until smooth.

Pour the batter into a cupcake paper lined tin and bake in a 350 degree oven for 20 minutes exactly.

Let them cool completely and then frost as desired! I really like “frosting” them with whipped cream!

This makes 12 regular size cupcakes.

Enjoy!

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