Showing posts with label Whip Cream. Show all posts
Showing posts with label Whip Cream. Show all posts

Monday, May 2, 2016

Strawberries & Cream Torte

It is strange to go strawberry picking at the end of April. In Maine, we would go strawberry picking around 4th of July. Last year, we missed it since we hadn't realized it was so early. I'm glad we take them since the kids love strawberries. My youngest daughter tells me that there is something wrong with people who don't eat strawberries. I think she is kidding. When I saw this recipe, I thought the kids would really love it. It has a sponge cake, strawberries, and whip cream. When my oldest daughter visits, I'll have to make this for her. It really is good.  Surprising, the cake is cooked with a meringue topping. It is a good cake for a dessert like this since the cake is very thin. I really would make this dessert again.
Strawberries & Cream Torte
1/4 cup unsalted butter, softened
1/2 cup sugar and 2 tsp sugar, divided
2 egg yolks
1/2 tsp vanilla extract
2 egg whites
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 cups heavy whipping cream
1 pint fresh strawberries, hulled and sliced

  1. Preheat oven to 350 degrees F.
  2. Line two 8 inch baking pans with parchment paper.  
  3. Spray the baking pans with nonstick baking spray and set aside. 
  4. In a large bowl, cream butter and 1/2 cup sugar until flight and fluffy. 
  5. Add the egg yolks and beat well. 
  6. Beat the vanilla.
  7. In a large bowl, whisk the flour, baking powder, and salt. 
  8. Add about 1/2 cup of the flour mixture.
  9. Alternate with some milk and then more flour mixture. 
  10. Continue to alternate until all mixture is combined.
  11. Transfer the mixture evenly to the prepared pans. 
  12. In a bowl, beat the egg whites until foamy. 
  13. Add 1/2 tsp of sugar to the egg whites. 
  14. Beat the egg whites until soft peaks form. 
  15. Spread the egg whites meringue over the batter in the prepared pans.
  16. Bake the cake for 12 to 15 minutes or until a toothpick inserted in the middle comes out clean. 
  17. Allow to cool.
  18. In a large bowl, combine the heavy cream until soft peaks form.
  19. Add 1 tsp sugar to the heavy cream. Combine until stiff peaks form. 
  20. In a bowl, combine the majority of the strawberries with 1/2 tsp sugar. 
  21. Carefully remove one cake with the meringue up and place on the serving plate.
  22. Spread some of the sweetened strawberries over the cake.
  23. Add the whip cream and spread evenly over the top.
  24. Top with the second layer of cake with the meringue facing up. 
  25. Spread some of the sweetened strawberries over top.  
  26. Add the remaining whip cream and spread evenly on top.
  27. Top with strawberries.
Recipe adapted from Taste of Home.

One year ago.........................I made Kentucky Hot Brown.
Two years ago.......................I made Chicken Enchiladas.
Three years ago......................I made Guacamole.
Four years ago.......................I made Coconut Cream Cheese Cookies.
Did you already know......................
-The German word for cake is torte. 
-A torte is a layer cake. 
-A torte tends to have a filling layer of whip cream, jams, fruit, mousse, or buttercream.
-A torte is made with less flour than a traditional cake and is shorter in structure. 

Friday, February 13, 2015


Alright, I thought this would be an easy dessert to make. Oh, foolish me. Even with the purchase of the puff pastry dough, this recipe has a lot of steps. I made the pastry cream, whip cream, and icing. We thought it was great. Since Valentine's Day is approaching, I decided to skip the chocolate on top. If you want to make a fancy dessert, this is a great choice. Just remember to wash your berries and allow them to dry before placing them onto the whip cream unless you like the streak look.
Mille-feuille aka Napoleon
1 box of puff pastry sheets
frosting (recipe below)
Pastry Cream (click here)
Whip Cream (click here) 
1 box of fresh raspberries

  1. Defrost the puff pastry dough according to the package.
  2. Preheat oven to 400 degrees F.
  3. Line a baking sheet with parchment paper.
  4. Roll out the dough and cut into 3 equal pieces.
  5. Transfer the dough onto the baking sheet.
  6. Cover with parchment paper.
  7. Place another cookie sheet on top and place a heavy oven proof dish on top.
  8. Bake the puff pastry dough for 20 minutes or until golden brown.
  9. Uncover and allow the dough to continue baking for another 5 minutes.
  10. Remove from oven and allow to cool.
  11. Once cooled, place one piece of the puff pastry onto a wire rack.
  12. Evenly spread the white frosting on top of the puff pastry.
  13. With the red frosting, create designs on top of the white frosting by piping or dragging a knife through lines. Set aside to set.
  14. Place another piece of puff pastry on a serving dish.
  15. Spread the pastry cream over the first layer.
  16. Place the second layer of puff pastry on top of the pastry cream layer.
  17. On top of the second layer, spread the whip cream on top.
  18. Sprinkle fresh raspberries on top of the whip cream.
  19. Place the frosted piece of puff pastry on top of the raspberry layer.
  20. Refrigerate an hour before serving. 
Mille-Feuille recipe adapted from

1 cup powdered sugar
2 Tbsp unsalted butter, melted
2 Tbsp milk

1 drop red food coloring

  1. In a medium bowl, combine the powdered sugar with the butter and milk. (Add additional milk if needed for the desired consistency).
  2. Remove 1/3 of the frosting and place into a small bowl.
  3. Add the red food coloring and mix.
Frosting recipe adapted from Culinary Couture

One year ago............................................I made Spartak Cake.
Two years ago..........................................I made Vanilla Cupcakes.
Three years ago.......................................I made Wild Mushroom Soup
Did you already know.........................
-Mille-feuille name means cake with thousands of layers.
-Another name for mille-feuille is Napoleon.
-The dessert was not named for Napoleon Bonaparte since it was named before Bonaparte was born. 

Friday, July 4, 2014

Strawberry Fool with blueberries

This is one of the simplest desserts I have made. How could it not be? The dessert is blended fruit with sugar and whip cream. Yes, it is that simple. My family loved it. My children licked the bowl clean and then showed me. I told them it was so simple that they could make it next time. I will not be surprised if they do. Now, the recipe is suppose to be refrigerated for at least an hour. We didn't wait. How could I when the children knew I had made whip cream? I'll make it next time when they are at camp. Oh, this dessert is so light and smooth. If you lick the bowl, you won't be the only one.
Strawberry Fool
2 cups strawberries, sliced
1/2 cup sugar
2 tsp lemon juice
2 cups heavy cream
Additional sliced strawberries, whip cream, and blueberries for garnish

  1. In a blender, puree the strawberries, sugar, and lemon juice. 
  2. Strain the mixture through a sieve to remove the seeds.
  3. In a large bowl, whisk the heavy cream until stiff peaks form.
  4. Remove 1/2 cup of the whip cream for garnish.
  5. Fold the seedless strawberry mixture into the whip cream. 
  6. Refrigerate for 1 hour to chill.
  7. Garnish with the berries and whip cream before serving.
Recipe adapted from Katie Lee. 

One year ago....................................I made Nutella Rice Krispie Treats.
Two years ago..................................I made Chocolate Cookie Cutouts.
Did you already know.................
-A fruit fool is a classic English dessert.
-The classic version called for the fruit to be stewed before being mixed into a custard.
-Gooseberries were the tradition fruit used in a fool.

I hope you have a fantastic 4th of July!

Wednesday, September 11, 2013

Peaches and Cream Cake

It was a warm day and I thought of autumn. I was wearing shorts and I still thought of autumn. Why am I thinking such thoughts? I need to be strong and think about something else. The leaves aren't changing yet. The way to fight autumn (besides move) is to make a dish that is so summer. For me, peaches are always a taste of summer. A cake with peaches and whip cream is a delicious way to hold summer a little longer. Can you tell I'm not ready to say good-bye to summer?
Peaches and Cream Cake
1 stick unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup vanilla yogurt
2 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
4 large ripe peaches, peeled, pitted, and sliced 
1 cup heavy cream
1/4 cup powdered sugar

  1. Preheat oven to 350 degrees F.
  2. Grease two 8 inch circle baking pans. Set aside.
  3. In a large bowl, cream the butter with 1 cup sugar until fluffy.
  4. Add the eggs one at a time. Mix until incorporated.
  5. Add the yogurt and vanilla. Mix until incorporated. 
  6. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. 
  7. Slowly add the flour mixture to the butter mixture. Mix until just combined.
  8. In a small bowl, combine 1/2 cup sugar and the cinnamon.
  9. Toss all the peach slices except 1/2 cup for garnish with the cinnamon sugar.
  10. Gently fold the peaches into the batter.
  11. Evenly divide the batter between the two baking pans.
  12. Bake the cakes for 30 minutes and until a toothpick inserted comes out clean.
  13. Allow the cakes to cool completely before frosting.
  14. In a small bowl, whip the heavy cream with the powdered sugar with a mixer until soft peaks form. Whip for a few more seconds.
  15. Layer half the whip cream on top of one of the cakes.
  16. Place the second cake on top of the whip cream.
  17. Top the cake with the remaining peach slices for garnish.
  18. Serve immediately.
Recipe adapted from Ina Garten.

One year ago............................I made Whole Wheat Blueberry Muffins. Two years ago...............................I made Streusel Cake.
Did you already know.............
-There are over 200 varieties of peaches.
-Peaches and nectarines are from the same species.
-Nectarines have a recessive gene which gives them the lack of fuzz.

Saturday, June 16, 2012

Icebox Dessert

It is hard to buy my husband a gift early. He seems to always be home when it arrives. It is just my luck. Well, my husband loves coffee. He drinks it all the time. It doesn't affect his sleep at all. Now, I drink half decaf sometimes. If I drink any past noon, I will not be sleeping any time soon. Which could be why I tend to do my blog late at night. So the day my husband received his new coffee maker, he made two cups. The machine takes k-cups and he thinks it is the coolest thing. The next day he had four cups. I have a feeling he really likes it.
Now, I haven't been feeling the best so the kids have been helping me in the kitchen. This is the best dessert for kids to make for Dad on Father's Day. I only instructed. I did not make it. My daughter loves it so we have made it several times. The first time I heard about this dessert was on Smitten Kitchen's website but the recipe is also on the box of the chocolate wafer cookies. I will say the first food blog I ever checked out was her website. I still check it out.
Oh, this is going to be good!
Icebox Dessert
2 cups heavy cream
2 Tbsp fine sugar
1 (9 oz.) package chocolate wafer cookies
1 oz. semi sweet chocolate square 
  1. In a large bowl, beat the cream with the sugar until soft peaks form.
  2. Take one cookie and spread the whipped cream on both sides.
  3. Add a cookie to the whipped cream cookie and continue to add cookies to each end to form a long train. 
  4. Take the remaining whipped cream and frost the top and down the sides of the cookie train to cover.
  5. Grate the chocolate over the whipped cream.
  6. Cover the dessert and refrigerate for at least several hours or overnight.
Recipe adapted from Smitten Kitchen.
Singing is allowed during assembly
Did you already know...
-It is estimated to be over 70 million father's in the U.S.
-In 1909, Sonora Dodd conceived the idea Father's Day to honor her widowed father who raised his six children.
- In 1966, President Lyndon Johnson designated Father's Day to be the 3rd Sunday in June.
-June was the month Sonora Dodd's father was born.

Wednesday, November 16, 2011

Whip Cream 101

Please do not say, "Jen, I can not make my own whip cream. It is too hard." Do you know what I'll say? "What? What! It isn't hard little grasshopper. You will become a master in no time." I always called my oldest daughter little grasshopper and my youngest daughter little sparrow. Don't be surprised but I am the Master! 

Now, listen to me little grasshopper because I am the Master! Follow the steps below to make your own whip cream. My son volunteered to show you the way.
Whip Cream 101
1 cup of heavy cream
1 Tbsp powder sugar
1 tsp vanilla extract

1. Place all the ingredients in a mixing bowl or a plastic container.
2. Whip
Am I done yet?
Whip until the whip cream stays on the beater.
Stop beating because if you do not you just may make butter.
I did reward my helper with the beater.

You can vary the amounts of the powder sugar and extracts to your taste!

Enjoy with dessert!