Monday, July 25, 2011

Lemonade Party Cake

This cake had me loving it before I even tasted it!  It just looked so good! It did not disappoint at all. I will definitely be taking this to a party or potluck during the summer months. It is a perfect summertime cake. It's so easy to make also. It starts with a cake mix but you could also use any favorite lemon or yellow cake for this.  I have literally been thinking about this cake and when I am going to have another slice.  Is this crazy? Maybe I am "cake crazy!"  Since you also drizzle the lemonade over the cake it reminds me of a poke cake, which I also love. Come to think of it there really are not too many cakes that I don't love!  Hope you will give this one a try. It's so perfect with this heat wave we are having.

Adapted from Betty Crocker (some additions and the frosting are my own.

1 box Betty Crocker SuperMoist lemon yellow cake mix - I used yellow and would stick with that
Water, Vegetable oil and eggs as called for on cake mix box
1 can (6 ox) frozen lemonade, thawed
3/4 cup powdered sugar

Heat oven to 350 degrees F.  Make cake as specified on box in 9 x 13 in. pan.  Cool for 15 minutes.
Mix lemonade concentrate and powdered sugar.  Pierce top of cake every 1/2" with long tinged fork.  Drizzle lemonade mixture evenly over cake.  Run knife around sides of pan to loosen cake.  Cover and refrigerate at least 2 hours or until chilled.

2 (8 ounce) packages of cream cheese, softened
1 stick unsalted butter, softenend
2 cups sifted powdered sugar
1 tsp coconut extract
shredded, sweetened coconut
yellow sugar

Mix cream cheese and butter until well combined.  Add coconut extract and mix again.  Slowly add powdered sugar and mix until desired consistently.  If not sweet enough, add more sugar as desired. 

Spread evenly over cake.  Sprinkle yellow sugar over cake.  Add shredded coconut to outline of cake.  Garnish with lemon slices if desired.

Tuesday, July 19, 2011

Strawberry Icebox Cake

I still have more crazy Krispy Kreme recipes coming up and planned on posting them back to back but with the heatwave we are having I thought this recipe would be perfect. Right now in Virginia we are having temperatures in the low to mid 90's but by Thursday the temperature is expected to soar to 101 degrees. It's expected to remain that high through the weekend. See why I thought this would be a great dessert to post right now? I'm not complaining at all though. I just wish I felt better right now. I have a "wonderful" summer cold/flu and I'm just dragging. I had plans to spend time with my daughter in law and granddaughter but of course whenever one plans something there's always a good chance of it not working out! Especially if you've already taken days off work in advance. What do they say about the best laid plans???

Getting back to the recipe - I found this in the latest issue (August) of Womans Day. This really hits the spot. It has some healthy ingredients and then some just plain delicious ones. I don't know what I did wrong but the cake is supposed to have the wafers looking like stripes. This old brain just couldn't figure out (even with directions) how to do this so my wafers look like wafers and not stripes. Oh well, the taste is the same. I can't even begin to tell you how delicious this is. I can't wait to have another slice of this later on tonight. (Yes, I still eat even when I'm sick.....if I don't eat then I know there is a really BIG problem!). Please, please make this if you don't want to heat up the kitchen this time of year. I promise you will not be disappointed. It is THAT good!

1 lb strawberries, hulled
1/2 cup sugar
1 tsp pure vanilla extract
1/4 oz envelope unflavored gelatin (from a 1 oz box)
1 1/4 cups heavy cream
1 cup fat free Greek yogurt
27 chocolate wafer cookies (such as Famous Chocolate Wafers)

Line the bottom of an 8 1/2 x 4 1/2 in loaf pan with parchment paper, leaving an overhang on two sides. In a food processor, pulse the strawberries, sugar and vanilla until smooth.

Transfer 1/4 cup of strawberry mixture to a small saucepan, sprinkle the gelatin over the top and let stand for 1 minute. Cook over low heat, stirring occasionally, until the gelatin dissolves, about 2 minutes. Transfer the gelatin mixture to the food processor and pulse to combine.

Using an electric mixer, beat the heavy cream and yogurt in a large bowl until stiff peaks form. Fold the strawberry mixture into the yogurt-cream mixture until fully incorporated.

Arrange 3 cookies, spacing them evenly, on the bottom of the prepared pan. Place 3 cookies standing up against each long side of the pan. Using 2 cookies on opposite sides as your guide, place 6 cookies standing up in the mixture between them, creating a row of 8 cookies. Repeat with the rest of the cookies. (You should have 3 total rows of 8 cookies each).

Cover and freeze for at least 8 hours or up to 2 days.

When ready to serve, invert the cake onto a cutting board and remove pan and parchment. Cut crosswise into slices.

(I just realized there is an instructional video for this cake at This should help any confusion - I should have watched this first!).

Friday, July 15, 2011

Krispy Kreme Meatloaf

Yes, you read the name of this recipe correctly. This is a Krispy Kreme Meatloaf and believe it or not, it's very good. I wouldn't make a habit of using a donut instead of breadcrumbs or oats this but it's a fun recipe every now and again that will surprise people! My husband is a huge Krispy Kreme fan and he just loves his Krispy Kreme donuts. He had seen several recipes on the internet using the donuts and wanted to give this one a try. I had my doubts, believe me! We've made a Krispy Kreme milkshake too and I'll be posting that soon. Would I make this again - maybe. Only maybe because I have a hard time wanting to eat a meatloaf that has donut stuffing. I'd rather just plain enjoy the donut itself! Besides, I like mine with sprinkles! If you want to try this out of curiousity by all means do. It tastes just fine. You can definitely surprise your family halfway through the meal by telling them they are also enjoying a donut in their meatloaf!

The meatloaf recipe I used is by Paula Deen. What I changed was using a donut for the filling instead of quick oats.

1 lb ground beef

1 1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 large egg, lightly beaten

8 oz can diced tomatoes with juice

1 1/2 Krispy Kreme glazed donut cut lengthwise in half and then diced into small pieces


1/2 cup ketchup

2 tbsp brown sugar

1 tbsp mustard

Preheat oven to 375 degrees F. In a large bowl, combine meat loaf ingredients and mix well. Transfer to a baking dish and shape into a loaf.

In a small bowl, mix topping ingredients and spread on loaf. Bake 1 hour, or until cooked through. Let stand 5 to 10 minutes before slicing.