Monday, July 1, 2013

Double Berry Vanilla Fluff Cake

First, I wanted to throw a couple more 4th ideas your way since it's coming up in a couple days!!! We'll be headed up north to my parents cabin in a little town called Springerville. I don't know why, but the valley really doesn't do anything for the 4th except for fireworks. So we try to go up north every year since Springerville does a parade, rodeo, fireworks, and 4th of July dance. It's just really a "down home" "small town" fun experience.

Last Minute 4th Ideas!!

I also have a confession. I don't know why, but I'm in love with sucking the color out of my pictures these days. I feel like it makes them look old and kind of vintage. I just love it. Is there anyone out there with this same compulsive habit? Seriously, every single picture I have to fight the urge to remove some or most of the color out of it.

Anyways, back to this cake. It kind of just popped into my head and I had to see if I couldn't make it turn out. I have this firm belief that all cakes should be super moist and melt in your mouth. I also feel like anything containing sweetened condensed milk turns out amazing. And, I really don't know where the marshmallow fluff came into play, but the combination of it all made a moist fluffy cake that literally melts in your mouth. Hope you guys enjoy this recipe as much as my hubby and kids did!!

Printable Recipe

Vanilla Fluff Cake
1 16.25 ounce box white cake mix
1 7 ounce container marshmallow fluff
2 eggs
1 cup water
1 cup all-purpose flour

1 1/2 heaping cup dice strawberries
1 heaping cup blackberries
1/2 14 ounce can sweetened condensed milk
3/4 cup white chocolate chips

Vanilla Almond Glaze
1 1/2 cup confectioners sugar
1/8 teaspoon almond extract
1/2 vanilla extract
3 tablespoons milk

Preheat oven to 350 degrees.

In a large mixing bowl combine white cake mix.

Marshmallow Fluff.

Eggs and water.

Mix together on low speed until well incorporated.

Add flour.

Mix on low until batter is smooth.

Spread batter into a greased 9x13 inch pan.

I just couldn't resist. Had to take a close up of these gorgeous blackberries.

Evenly space first blackberries over batter. Then evenly space strawberries over batter around blackberries. Press down on berries slightly.

Pour half a can of sweetened condensed milk over berries.

Top with white chocolate chips.

Bake at 350 degrees for 35 minutes until edges turn golden brown and center springs back to the touch. Set aside and let cool for a couple minutes.

In a small bowl combine glaze ingredients and mix until smooth.

Drizzle over warm cake and serve.

Printable Recipe

Wednesday, June 26, 2013

4th of July Line Up!!!

I can't believe today is already Wednesday. I have absolutely had no time to catch up since getting back from California. I think I need a vacation from the work that accumulated while I was on vacation. I really can't complain though. It was a gorgeous weekend on the beach. We also visited an amazing spot called Sunset Cliffs. I have been to San Diego more times then I can count and have never heard of this place. It was breathtaking.

Definitely a little crowded. And one of those spots that if you go without a partner, you feel a little left out. But worth the drive to see. My poor sitter was such a good sport though as I said repeatedly, "Oh!! I have to just get one more picture."

We had lots of fun, but it seems as if everything in my life has to hit all at once. So just a forewarning, I'm taking the rest of the week off and will be posting again Monday. Which is why I'm giving you all this yummy line up of amazing 4th recipes to try until I come back. My Momma got a hysterectomy yesterday and I will be spending some much needed time tending to her. Take care!!

Barbecue Favorites

Patriotic Desserts

Friday, June 21, 2013

Cherry Almond Amaretto Dessert Rolls

I can not find motivation for today. I'm suppose to be leaving for the airport in 5 hours and I'm not packed, I don't have my daughter packed, still need to finish up some of my house work and for sure the dishes at the very least, but I just don't want to. Don't get me wrong, I'm so excited to go on this trip and spend a well needed break on the beach sunbathing, but man I need some caffeine or something to get me going. No doubt I'm probably going to have a panic attack right before I'm suppose to leave and wonder why I put all of it off till the last minute, but for now, I'm going to just relax in my sheer procrastination.

Random question, but have you had gelato? I've had gelato before. Never was really a fan. Yeah it was good. Not amazing but good. Honestly though, if I'm going to have a cold dessert, give me ice cream. Not this weird sorbet stuff.


Oh my gosh, I don't feel that way anymore!! I'm just gonna come clean and say it. I am a Frost addict. The problem started about a year ago, and I fear I will never recover. Seriously!! You peeps in Phoenix, Chicago, Tucson, Albuquerque. Make it a priority. Schedule it in your day-planner, and go. But be prepared. Your life will never be the same.

Long story short, that is where I got inspiration for this dessert. They just came out with a new seasonal flavor, Amaretto, and I'm hooked. It's amazing. As I reflected, while eating my creamy goodness, on what I could make using this amazing flavor combination, this popped into my head. I'm actually in love with how it all came together. Hope you like it! And now, I really do need to go pack!! Housework? Not so much. Have an awesome weekend :)

Quick Tip: Make sure to read though this recipe before preparing. I put the Amaretto Cream Cheese Frosting together in 2 separate steps, because you have to let sauce mixture cool to room temperature before adding it to the softened cream cheese.

P.S. I am completely aware that "peeps"and "gonna" is not grammatically correct. Please do not leave me a comment about it. I did it on purpose. Thanks!

Printable Recipe

Amaretto Cream Cheese Frosting
3 tablespoons Amaretto Liquore
2 tablespoons water
3 tablespoons butter
1/3 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon cherry extract
1/2 cup dark chocolate chunks
4 oz cream cheese, (half block) softened

Almond Dessert Rolls Dough
6 tablespoons butter
1/4 cup sugar, + 2 tablespoons, divided
1/2 cup milk
1/4 cup water
1 .75 oz fast rise yeast packet
3 cups Flour, + 1/2 cup as needed
2 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons almond extract

For Rolls Center
18oz jar of Cherry Preserve
3/4 cup dark chocolate chunks
1/2 cup sliced almonds, + additional for garnish (optional)

Start making frosting by combining Amaretto, butter, water, sugar, and extracts in a medium saucepan and heat over medium heat. Stir until butter is melted, and mixture comes to a bubble. Let bubble for about a minute.

Add dark chocolate chips and stir until chocolate has completely melted and sauce is smooth. Set aside, and let cool to room temperature, for about an hour while you make dough.

Start on dough by combining butter, 2 tbsp. sugar, milk and water in a microwave safe bowl. Heat in microwave for 30 second intervals until butter is almost melted completely. Stir mixture to help butter to finish melting and set aside to allow mixture to cool for about 5 minutes.

After mixture has cooled slightly, add yeast and stir to incorporate into butter mixture. Set aside.

In mixer, add 3 cups flour and remaining 1/4 cup sugar.

Seriously, what is it about falling sugar that I love so much?

Stir yeast mixture and add to flour mixture.

Also add beaten eggs and extracts. Mix on low speed until dough starts to come together. Slowly add remaining 1/2 cup flour as needed if dough seem too sticky. Just until dough starts to ball up.

Lightly flour flat surface and roll dough onto flour. Lightly flour top of dough and hands. Knead dough for a couple minutes until dough feels evenly textured throughout.

Place dough in a buttered or greased bowl and roll dough to coat surface. Cover loosely with plastic wrap  and place in a warm place to rise for about an hour and a half or until dough has doubled in size.

While dough is rising place cream cheese in mixing bowl and beat until smooth. Add cooled chocolate frosting mixture and beat until mixture is completely incorporated and smooth. Cover with plastic wrap and place in refrigerator until rolls are finished.

After dough has risen, roll out on a floured surface. Roll dough about 12 inches wide by 18 inches long.

Evenly spread cherry preserve onto dough surface.

Sprinkle dark chocolate chunks evenly over cherry preserve layer.

Finish rolls center by sprinkling sliced almonds evenly over cherry and chocolate chunk layer.

Roll dough over cherry layer longways until dough has completely enclosed cherry center. Using unflavored dental floss, cut dough about every 2 1/2 inches to create 7 rolls (discard ends). Place in a 9 inch round cake pan and cover loosely with plastic wrap. Set in a warm place to rise again for about 30 minutes.

Preheat oven to 350 degrees and cook rolls for 30 to 35 minutes. Set pan on cooling rack until rolls have cooled slightly and frost with Amaretto Cream Cheese Frosting. Garnish as desired and serve.

Printable Recipe

Recipe Yields: 7 Rolls.

Frost Pictures from Google Images.