Almost forgot to share the news with everyone I graduated on Friday!!!! I am now a certified K-6 teacher!!!!
I would like to thank EoP for always supporting me, Acosta for being there when I needed a pep talk, my Mom for her prayers & last but def not least GOD because without him I would not have been able to make it!
So I was really in the baking mood today and I tried my hand at lemon cookies (my first attempt @ using cookie cutters...) Well it didn't go so well. The cookies were delish but the cutting part was a thumbs down. I purchased the book Cookie Craft and believe me it is a wonderful book and you will get inspired. I think I need a bigger rolling pin and some parchment paper...(any donations :o) just kidding! ) So I didn't let this get me down and I searched the web for fresh strawberry cakes. Unfortunately I didn't like any of them so I had an epiphany (yep just like Chrisette) I had originally planned on making a batch of lemon blossoms but I think I've had my share of lemon deserts today. (besides eyes doesn't really care for lemon) Then it hit me I had some very ripe strawberries that I had been munching on all day and I realized what I needed to do. See the recipe below!
Fresh Strawberry Cake with Strawberry Glaze
1 box Butter Flavor Cake Mix (Betty Crocker Super Moist)
*follow directions on the box
1/2-3/4 cup of crushed fresh strawberries
Follow all directions for the cake mix and add the crushed strawberries to the batter.
Bake in a tube pan as directed.
For the Glaze
1 stick of butter melted
3 cups of powdered sugar
1/2 cup crushed fresh strawberries
1 tsp vanilla
mix and add milk until thin enough to pour like a glaze
When cake is done remove it from pan and turn on to a plate. While hot spoon glaze over strawberries should lie around the top. Glaze will seem sort of white but the heat from the cake will make it turn clear.
This recipe is a no fail! I've made it a few times and I swear there are NEVER any left overs!
*courtesy of Paula Deen
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.