Friday, July 6, 2012
1 box angel food cake mix
8 oz. Cool Whip
12 oz. chocolate chips
2- 1 lb. containers of fresh strawberries
2- 1 pint containers of fresh blueberries
Bake angel food cake in a loaf style pan according the the package directions; let cool completely. Meanwhile, thinly slice the strawberries and mix together with blueberries and chocolate chips. Slice the cake into about 1" pieces then use a star shaped cookie cutter to make star shaped pieces of cake. Spoon a layer of the berry mix into the bottom of the bowl. Lay star shaped pieces of cake along the side of the bowl. Put a dollop of Cool Whip between each star and then spread a layer of cool whip on top of the berry mixture. Add another layer of berry mixture and again put cake stars along the side of the bowl, put Cool Whip in between each star and on top of the berries. Use remaining berry mixture to cover the top. Put toothpicks into remaining cake stars and decorate the top.
Use your favorite kind of cake!
Try it with Chocolate Cool Whip!
Mix in white chocolate chips!
Drizzle with chocolate sauce!
Use prepared cake to save time!
Thursday, July 5, 2012
Thinly slice strawberries then mix together with blueberries and chocolate chips. Spoon the mixture into each cone until just about full. Cover with a dollop of Cool Whip, then sprinkle a few more berries and chocolate chips on top. I also put a bite of angel food cake on top because I had some leftover from another recipe.
Use waffle cones!
Include raspberries and blackberries!
Drizzle with chocolate syrup!
Tuesday, July 3, 2012
Colonial Cupcake Cones
Ingredients & Materials
16 cake cones
1 box white cake mix
12 oz. diet 7up (one can)
2- 12 oz. tubs of white frosting
Red & Blue Pop Rocks
Red & Blue food coloring
16 Cupcake liners
I made 16 cones with these ingredients; you may have more/less depending on how much batter you put in each.
Tip: The cones are best eaten the day you make them. When the cones are stored with the cake in them for too long, the cones get soft from the moisture in the cake.
Combine diet 7up with a box of white cake mix (don't add ingrediants listed on box). Mix together until smooth. Put about 1 1/4 cups of cake batter in three separate bowls (or an even amount of mix in each bowl). Add red food coloring to one bowl and blue food coloring to another bowl until desired shades are achieved; leave the third bowl white.
Line your pan with cupcake liners. Place a dollop of blue cake batter in each liner. (I used a heaping tablespoon of each color.) Gently push the blue cake batter with a spoon until it reaches the edges of each liner. Next, gently put a dollop of white cake batter on top of the blue cake batter. Again, gently push the white cake batter until is reaches the edges of each liner; don't push down or it will mix with the blue, just lightly push to the sides. Finally, put a dollop of red cake batter on top of the white and again gently push it until it reaches the liners. Keep in mind that when all three colors are in the liner you want them to be about 2/3 full; mine that had less mix actually turned out a little better because the cake didn't rise over the sides of the cone. Also, I wouldn't put the red and blue next to each other because if they do mix a little, you will end up with some purple cake. Finally, gently put a cone on top of each cupcake.
Bake the cupcake cones at 350 for about 18 minutes (or until done; I stuck a toothpick gently on the side of the cone until it came out clean). Make sure to periodically check the cupcakes to re-center the cones as they may shift slightly as the cake bakes.
Let the cupcake cones cool completly. The liners will peel off more cleanly when they are cooled. The liners actually look pretty cool!
Frost each cupcake with plenty of frosting and then sprinkle each with blue and red Pop Rocks for an explosion in your mouth! I cut one open so you could see what they look like inside
Make just the cupcake without the cone!
Make the cake batter different colors for different holidays!
Use sugar cones instead of cake cones!
Top cones with different fun candies!
Double the recipe because these are yummy!
Sunday, July 1, 2012
Makes about 10 cups
4 lbs. of apples (I used Gala)
1 lb. frozen strawberries
1 cup white sugar (more/less for desired sweetness)
4 1/2 cups water (less for thicker sauce)
Pot with lid
Peel all apples and slice/decore. Put apples in a large pot with 1 cup sugar and 4 1/2 cups water. Cook (covered) on medium heat for 15-20 minutes or until apples are tender. Remove the lid and let cool; add the frozen strawberries to cool faster and defrost the strawberries. In batches, blend apples, strawberries, and water for about 8-10 seconds (or until desired consistency). Try to have about equal amounts of apples, strawberries, and water in each batch. Store in a covered container.
You can play with the amount of apples/strawberries to get your ideal flavor!
Add more or less sugar depending on how sweet (or healthy) you want your sauce to be!
If you like a thicker sauce, use less water!