Woo-hooo! It is strawberries season in Florida. Let’s make this super easy Strawberry Icebox Pie recipe. It is quick and requires very little baking. The perfect recipe since we are all so busy around this time of the year. A food processor is practical to make the crust however you do not need it. To finely crush the crackers, place the crackers in a food storage bag, such a Ziploc, and roll a rolling pin until finely crushed… if you don’t have a rolling pin use a wine bottle.
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10 graham crackers (2 1/2 by 5 inches)
1 cup fine granulated sugar
5 tablespoons unsalted butter, melted
1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup heavy cream
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Want to learn the secret to making a light moist pound cake? Traditionally pound cake is made with a pound of four simple ingredients: flour, butter, eggs, and sugar. The key to a tender pound cake is all in the technique. The success to a flavorful buttery pound cake lies in the quality of the ingredients. It is very important to start with room temperature ingredients. Cream the butter and sugar thoroughly, do not rush the process. Salt is very important because it will bring out the buttery flavor. Slow does it… mixing slowly will produce a light cake. Although the shape of the pan does not matter, the size matter. If the pound cake recipe makes two loaves you can make in one Bundt pan. Watch the video to learn the science behind pound cake, using just one recipe, you can change the texture from rich and dense to light and moist, with the addition of two ingredients: baking powder and sour cream.
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1 pound (3-1/4 cups) all-purpose flour
2 teaspoons coarse salt
3 teaspoons baking powder
4 sticks softened unsalted butter, plus more for pans
2- 1/4 cups fine granulated sugar
2 teaspoons pure vanilla extract
9 large, room-temperature eggs
3/4 cups sour cream
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I found the perfect Easter dessert recipe… Flourless Cheesecake! The finely ground almonds add a pleasing contrast to the smooth silkiness of this cheesecake. Watch and learn how Martha Stewart makes the richest, smoothest cheesecake.
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1 Tablespoon unsalted butter, softened
1/4 pound finely ground blanched almonds
Four 8-ounce packages cream cheese, room temperature
1/2 cup heavy cream
1-1/2 cups granulated sugar
4 large eggs, lightly beaten
Grated zest of 1 lemon
Grated zest of 1 orange
1 teaspoon pure vanilla extract
*** For directions, please watch the video.
Want more Easter dessert recipes? Try these…
We got treat for you… Watch and learn how Jennifer Shea of Trophy Cupcakes makes her famous Chocolate Stout Cupcakes with Bailey’s Irish Cream Buttercream frosting on the Seattle morning talk show New Day Northwest. The stout adds a wonderful density to the cake, leaning more toward chocolatey than toward a beer-y flavor; the Irish Cream in the buttercream makes it perfect to celebrate St. Patrick’s Day!
Chocolate Guinness Stout Cupcakes with Irish Cream Buttercream
Yield: 24 cupcakes
You’ll need: Two 12-Cup Regular Muffin Pan
Chocolate Guinness Stout Cupcakes
1-1/2 cups (12 ounces) Guinness Stout
1-1/2 cups (3 sticks) unsalted butter
1 cup unsweetened cocoa powder (preferably Valrhona)
2-3/4 cups all purpose flour
3 cups granulated white sugar
1-1/2 teaspoons baking soda
3/4 teaspoons salt
2/3 cups sour cream
Preheat oven to 350 F. Line 2 cupcake pans with 24 paper liners. Bring stout and butter to simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In the bowl of a stand mixer with the whisk attachment (or with an electric mixer), beat eggs and sour cream to blend. Add cooled stout-chocolate mixture to egg mixture and beat until combined. Add flour mixture and mix on slow speed until just combined. Let batter rest for 15minutes. Fill cupcake liners generously (a little more than 3/4 full). Bake cupcakes until tester inserted into center of cakes comes out clean, about 17 to 20 minutes. Cool in pans for 10 minutes. Turn cakes out onto rack and cool completely. Frost with Irish Cream buttercream when completely cooled.
Irish Cream Buttercream
2 cups (four sticks) unstalted butter, room temperature
4 cups (1 pound) powdered sugar
1/4 cup of Irish Cream (such as Bailey’s)
Cream butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) until light and fluffy. While butter is creaming sift powdered sugar in a large bowl. Add sifted powdered sugar one cup at a time to creamed butter (use the lowest setting on your mixer until all of the sugar in incorporated and then increase speed to medium-high and beat until buttercream is smooth and fluffy). Add the Irish Cream and beat until incorporated.
To Assemble the Cupcakes
Hand frost each cupcake and decorate as desired or to make them look Trophy , place the buttercream in a pastry bag fitted with a large round tip. Make a swirl of buttercream on each cupcake and sprinkle with clear sanding sugar and top with a lucky sugar shamrock. ENJOY!
Want more St. Patrick’s recipes? Try these…
Rich, moist, chocolate cake spiked with Irish whiskey enhances the chocolate flavor of this simple bundt cake. Watch and learn how to make Chocolate Whiskey Cake with Caramel Toffee Glaze for the perfect dessert to celebrate St. Patrick’s Day!
St. Patrick’s Chocolate Whiskey Cake with Caramel Toffee Glaze
Yield: 10 to 12 servings
You’ll need: One Bundt Pan
2 oz (56 g) bittersweet chocolate
1 cup (125 g) unsweetened Cocoa
1 cup (240 ml) boiling water
2 cups (400 g) of sugar
1 cup (240 ml) of vegetable oil
2 egg yolks
1 Tablespoon (15 ml) vanilla
2 Tablespoons (30 ml) Irish Whiskey
1 ¼ cups (150 g) of flour
1 ½ (7.5 ml) teaspoons salt
1 teaspoon (5 ml) baking soda
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray 1 bundt cake pan with cooking spray for baking.
3. In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine.
4. Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling ☺ Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside.
5. In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
6. Pour batter into the bundt pan. Tap on counter to release air bubbles.
7. Bake for 40 minutes, or until a long toothpick or skewer comes out clean.
1 cup (200 g) granulated white sugar
1/2 cup (120 ml) heavy cream (room temperature or slightly warmed)
¼ teaspoon (1.75 ml) salt
¼ cup (30 g) toffee bits
1. Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined.
2. Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake)
3. Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits!
4. Allow cake to “set” for 1 hour before transferring to a cake stand.
2 cups (480 ml) whipping cream
2 Tablespoons (30 ml) powdered sugar (same as icing sugar/confectioners sugar)
1 Tablespoon (15 ml) Irish whiskey
1 teaspoon (5 ml) vanilla extract
Combine cream, sugar, whiskey and vanilla in a bowl and whip with an electric mixer until soft peaks form. Serve a dollop on the side of the cake and slide into heaven!
Want more St. Patrick’s cake recipes? Try these…