You’ve been waiting all week haven’t you! This is definitely drool worthy and is super easy to make and a great recipe for the kiddos to lend a helping hand in! They can dip the strawberries in chocolate and braise the cake with Strawberry jam! This was made in the Stoneware Fluted Pan from Pampered Chef and are you ready?…..IN THE MICROWAVE!
Man was this good!! And the pan was awesome of course. We laid it upside down on a beautiful bamboo platter for a good ten minutes to rest before lifting the pan. Viola! It came out so pretty, no sticking.
You can find the main dish we served with this (and giveaway) and see more pictures from the Party.
INGREDIENTS
Cake
- 1/4 cup plus 1 tablespoon vegetable oil, divided
- 1/2 cup milk chocolate morsels
- 1 package (18.25 oz) devil’s food cake mix
- 3 eggs
- 3/4 cup water
- 1 jar (12 oz) seedless strawberry jam, divided
Glaze and Garnish
- 1/3 cup melted vanilla ice cream
- 1 cup milk chocolate morsels
- 1 quart fresh strawberries, divided
- Additional ice cream (optional)
DIRECTIONS
1. Brush Stoneware Fluted Pan with 1 tbsp of the oil using Chef’s Silicone Basting Brush. For cake, combine chocolate morsels and oil in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, ½ cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.
2. Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave. Wipe rim of pan clean using paper towel, if necessary. Center Simple Additions Large Round Platter over pan and carefully invert. Without removing pan, let stand 10 minutes. Remove pan.
3. For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker. Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.
4. To finish cake, place remaining jam into Prep Bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using Egg Slicer Plus; place into center well of cake. Serve with additional ice cream, if desired.
Cook’s Tips: For best results, bake this cake in a 1000-watt microwave with a built-in turntable. This cake can be baked in a conventional oven, if desired. Bake at 350˚F for 45-50 minutes. Proceed as recipe
directs.
Yield: 16 servings
Stoneware Fluted Pan
Chef’s Silicone Basting Brush
Small Batter Bowl
Small Micro-Cooker
About A Cowboy's Wife
I would love to have the Grill Press.
I am KNOWN for these:
CHOCOLATE CHIP COOKIES
* 4 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 cups butter, softened
* 1 1/2 cups packed brown sugar
* 1/2 cup white sugar
* 2 (3.4 ounce) packages instant vanilla pudding mix
* 4 eggs
* 2 teaspoons vanilla extract
* 4 cups semisweet chocolate chips
* 2 cups chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Pumpkin Bars
2 1/2 cups all purpose flour 1/2 cup whole wheat flour (you can substitute all purpose if you want) 1/2 tsp salt 1 tbsp baking powder 1 cup sugar 2 eggs 1 1/4 cups milk 1 cup canned (or cooked & pureed) pumpkin 1/4 cup melted butter 1 tsp ground cinnamon 1/2 tsp ground ginger pinch ground clove pinch nutmeg Optional: 1/2 cup chopped walnuts 1/2 cup dried cranberries
Procedure:
Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan. Combine all the dry ingredients in a large mixing bowl, and make a well in the center. In another bowl, mix eggs, butter, and milk together. Pour the wet ingredients into the well, along with the pumpkin (and nuts and cranberries if you use them). Combine with a spatula or a big spoon, just until the dry ingredients are all moistened. Do not overbeat; mixture should be lumpy, not smooth. Bake for an hour or until a toothpick inserted in the middle comes out clean. Cool for ten minutes before removing from the pan.
I stumbled: uberab by2
I would love to have the rotary grater.
Cheesecake Cupcakes With Blueberries
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Cheesecake Cupcakes With Blueberries
Makes: 12 cupcakes Bake: 35 to 40 minutes
Prep: 15 minutes
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Ingredients
* 12 sugar cookies
* 8 ounces cream cheese, at room temperature
* 1 cup sugar
* 2 large eggs
* 1/2 cup sour cream
* 1/2 teaspoon vanilla
* 1/2 teaspoon grated lemon rind
* 3 tablespoons all-purpose flour
* 1 cup blueberries
Directions
1. Heat oven to 325°F.
2. Line 12 muffin-pan cups (3 x 1-1/2 inches) with foil cupcake liners. Place a cookie in bottom of each liner; trim cookies to fit if necessary.
3. Beat together cream cheese and sugar on medium speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries. Spoon batter into cups, dividing equally.
4. Bake in 325°F oven for 35 to 40 minutes, until cakes are set. Cool cakes in pan on rack 20 minutes. Remove cakes to rack to cool.
Cheesecake (8-1/2-Inch) Variation: Heat oven to 325°F. Grind 15 sugar cookies in food processor until finely crumbed. Mix crumbs with 2 tablespoons melted butter in small bowl. Press ground cookie mixture over bottom of 8-1/2-inch springform pan. Prepare cheese filling with blueberries as in step 3. Spoon batter into prepared springform pan, spreading evenly. Bake in 325°F. oven for 45 to 50 minutes or until firm in center. Cool cake in pan on wire rack for 30 minutes. Remove side of pan; cool cake on wire rack. Cheesecake will be shallow.
This recipe was posted on a site I frequent. I haven’t made it yet but I plan to. My kind of dessert….EASY! Thanks
1 box cake mix, strawberry or white cake mix
1 (14oz.) can sweetened condensed milk
1 (14oz.) container of Cool Whip
1 frozen strawberry daiquiri mix, thawed and drained
1 large container of frozen strawberries.
Bake cake according to the box, after cake bakes, let cool 10 minutes.
Break the cake up into pieces and layer in a glass bowl or punch bowl.
Stir the sweetened condensed milk and daiquiri mix together and then fold in the Cool Whip.
Put half of the strawberries on the cake and then add the cool whip mixture. then place the rest of the cake over the strawberries. Spread the rest of the icing on and refrigerate.
You may decorate with more strawberries, toasted coconut or pecans.
I would love the small microwave cooker you’re giving away! I had one but left it on the stove once…and amazingly it’s not melt proof. OOOPS!! So I need another. Thanks.
I made these fudgy brownies today. YUM!
Cocoa Brownies
1 2/3 cups sugar
1 1/2 sticks butter melted
2 T water
1 T vanilla
2 eggs
1 1/3 cups flour
3/4 cup cocoa powder unsweetened
1/2 t baking powder
Mix sugar, butter, and water. Add eggs and vanilla.
In another bowl combine flour, cocoa powder, and baking powder.
Add flour mixture to sugar mixture and stir until well blended.
Spread into greased brownie pan and bake for about 25 minutes in a 350 degree oven. Let cool, dust with powdered sugar, and cut into squares.
strawberry recipe
1 box cake mix, strawberry or white cake mix
1 (14oz.) can sweetened condensed milk
1 (14oz.) container of Cool Whip
1 frozen strawberry daiquiri mix, thawed and drained
1 large container of frozen strawberries.
I don’t know if this counts but I love this recipe.
Cauliflower and bacon salad
1 head of lettuce
1 head of cauliflower
1 pound of bacon (fried and crispy crumbled)
1 purple onion
1 cup of mayo
1/4 cup of sugar
1 cup (or more) of shredded sharp cheese
just mix all ingrediants right before serving..
Giant Peanut Butter Cup Cookies
1/2 C butter, softened
3/4 C sugar
1/3 C peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
16 peanut butter cups miniatures, quartered
Heat oven to 350. Cream butter, sugar and peanut butter iin medium bowl. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to butter mixture; blend well. Drop dough by level 1/4 cups onto ungreased cookie sheets, three cookies per sheet. Cookies will spread while baking. Push about seven pieces of peanut butter cup into each cookie, flattening cookie slightly. Bake 15 to 17 minutes or until light golden brown around edges. Center will be pale and slightly soft. Cool 1 minute on cookie sheets. Remove to wire racks and cool completely. Yield: 9 cookies.
My fave easy dessert recipe is strawberry pie. Take a frozen bag of strawberries, thaw and drain. Mix into a bag of strawberry gel/pie filling and pour into a pre-made pie crust. Top with a layer of whipped cream and some cut strawberry halves on top. Serve with a spoon! Delish
I tweeted the giveaway @justnikkig
Thanks!
Pina Colada Pie
This pie is SO easy but great!
Purchase a frozen tube of Bicardi Pina Colada mix, 1 tub of cool whip, 1 can of crushed pineapples, and one graham cracker crumb pie shell.
Thaw the Pina Colada mix and mix it with a tub of cool whip. Place it in the pie shell. Place it in the freezer for one hour. Before serving drain the pineappple and place it on top of the pie.
EASY Coconut Cream Pie
Store bought graham cracker pie crust
2 pkgs. coconut pudding mix
milk
1 tub of cool whip
coconut
Mix coconut pudding mix with 3/4 tub of cool whip and 1/2 cup of milk or to the consistency you like. Set it in the fridge while you roast the coconut. Stick the coconut on a jellyroll pan and set your oven to broil and brown the coconut. Watch closely and toss every few minutes. Once that is done, pour coconut mix into store bought crust and then put the remaining cool whip on top and then sprinkle with coconut! DELICIOUS and EASY!
I need in KitchenAid FGA Food Grinder Attachment for Stand Mixers
Key lime pie
Ingredients
200g wheatmeal or Granita biscuits
1/4 cup ground almonds
1 tbs caster sugar
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes
Method
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust.
Place on tray and bake for 40-45 mins or until set. Cool. Serve with extra lime slices.
Banana Butterfinger Pudding
Ingredients:
1 cup cold milk
1 package (3.4 ounces) instant banana pudding mix
3 Butterfinger candy bars (2.1 ounces each), crushed
1 carton (8 ounces) frozen whipped topping, thawed
3 medium firm bananas, sliced
Directions:
In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding.
Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving. Yield: 4-6 servings.
Here is a great recipe for GA Peach Pound Cake:
Ingredients:
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract 3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.