Recipes from My Kitchen

Berries, Berries Everywhere!

I had some company this past weekend, my college roommate and her son, and I thought “What dessert can I make that would be good for a one-year-old, and adults?”  So I scoured my recipe books to find something – also summer appropriate – and this recipe (or rather, recipes) caught my eye.  I was impressed with how simple it was to make!  And it turned out so well.  This is definitely a keeper.

The first recipe is for a raspberry sorbet.  You could probably use any fruit you wanted, but raspberries sounded delicious and matched the cake I was making.

Take one bag of frozen raspberries (about 12 oz) and chop/pulse slightly in a food processor.  In the meantime, mix 1/4 C water with 1/4 C sugar until dissolved.  After you pulse the berries, and with the processor running, add the sugar water.  (I had to add a little extra water)  The berries should form a kind of paste, and will looks like …well, will look like sorbet should!  Remove from processor and put in a bowl in the freezer for about an hour or so.

For the cake – Get a pound cake!  I got a Sara Lee from the frozen section 🙂  Why bake, when she does it for you!!  Take the pound cake and, with a bread knife, slice into three layers.  Lay out some vanilla ice cream (about a pint) to soften and become spreadable.  Lay some wax paper in the pound cake container, and lay the bottom layer of the cake on top of it.

Lay some fresh, washed raspberries (couple handfulls) on the cake, then spread half of the ice cream on top (you can also do this in reverse order: ice cream first, then berries; I tried both ways, and both worked).  Put on the second layer of cake, and repeat with the berries and ice cream.  Lay on the top layer of cake.  When this is all stacked and ready to go, cover with foil and freeze for a couple hours.

Serve with the raspberry sorbet for an easy dessert that is kid- and adult!- friendly 🙂  Keep in mind though, if you freeze too long the berries will become little ice cubes – so you may need to set it out to thaw a few minutes before serving (best served~2 hours after freezing).

Strawberry Cake Cookies (with icing!!)


All you need is a box of cake mix!!

This recipe looked so good on the website, but the cookies were a little soft and hard-to-handle.  I still think they taste more delicious than they looked – but we’ll reevaluate it in the morning when the other people try to eat it :-p

Really they were very easy to make – and they’re cute for kids.  You can make them just about any color you want (it’s just a box of cake mix) and the sprinkles can be any color.  The icing is the key though – makes the cookie worth eating (it’s a cookie, but it’s cake! so of *course* icing is required 🙂 ).

For the cookies
1/4 cup butter (half of one stick), softened
1 large egg
1 teaspoon vanilla extract
1 cup + 1/8 cup strawberry cake mix (I doubled the recipe, which is an entire box of mix and double the rest of the ingredients)

Preheat oven to 350F.  Mix the softened butter, egg, vanilla, and stir by hand or with a mixer until combined.  Add  the cake mix and stir until smooth.

If time permits, chill the dough by placing the mixing bowl in the freezer for 15 to 20 minutes.  Chilled dough spreads less during the baking process (I just put mine in the fridge for a while, i couldn’t tell a huge difference, but i did refrigerate it while the first round baked).

Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray.  Allow for adequate spacing because they do spread (but are easily separated); which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls.  Bake at 350F for 8 to 10 minutes or until cookies are barely browned.  They make look a bit loose and jiggly after only 8 to 10 minutes (I cooked for 10 minutes) but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool.  Do not overbake.  Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them.

While the cookies are baking, make the frosting.

For the

1/4 cup butter (half of one stick), softened

1/4 cup cream cheese, softened

1 teaspoon vanilla extract

2 to 4 cups powdered (confectioner’s) sugar (I used 3)

In a large mixing bowl, stir together the butter and cream cheese either by hand or with a mixer.  Then add the vanilla extract and add two cups of powdered sugar and mix until smooth.  If you like thick(er) frosting, add more powdered sugar until desired consistency is reached.

Spread on top of cooled cookies and single-layer them onto your serving tray.  Be sure to store in the fridge if you’re not serving them till the next day, since the icing is a dairy product.

Again, it wasn’t a great recipe, but something I still wanted to try.  And it wasn’t awful (pretty tasty, actually).  So if you need a good Valentine’s day recipe, or something for a pink-themed party (or make a different color), these are perfect.


From the website: