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Strawberry Cake

Looking for a light, easy summer recipe? This strawberry cake is the perfect fit and may even replace your favorite strawberry shortcake recipe. I made this for my dad’s small coworker party, and it was a huge hit!

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk (I used nonfat)
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F (180°C). Grease a 10-inch pie pan or 9-inch deep-dish pie pan (please be cautious as your cake may overflow with a 9-inch pan!)  

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown about 50 minutes to 60 minutes. Use the toothpick test to determine if ready or not. Its OK if the strawberries are gooey. Let cool in pan on a rack. Cut into wedges and serve with a dollop of lightly whipped cream.

Recipe from Smitten Kitchen

Texas Roadhouse Rolls (Copy-Cat Recipe)

Although I have never been to Texas Roadhouse, I have heard great things about their rolls and trust that this recipe closely mimics the yummy goodness that these buttery buns have to offer. While I have been to Texas numerous times and have eaten at to die for restaurants, I very well know that Texans don’t mess around when it comes to making great food. Screw the diet and try these rolls! 

Ingredients:

• 1/4 ounce active dry yeast
• 1/2 cup warm water
• 2 cups milk
• 3 tablespoons of melted butter
• 1/2 cup sugar
• 2 quarts all-purpose flour
• 2 whole eggs
• 2 teaspoons salt

Directions:

• Soften yeast in warm water with a teaspoon of sugar.
• Scald milk; cool to lukewarm.
• Add yeast, sugar and enough flour to make a medium batter (this took me about 3 cups)
• Beat thoroughly.
• Let stand until light and foamy.
• Add melted butter (which has been cooled), eggs and salt.
• Beat well.
• Add enough flour to form soft dough (a little over 2 cups maybe)
• Sprinkle small amount of flour on counter and let dough rest.
• Meanwhile, clean and dry bowl; grease clean surface of bowl.
• Knead dough until smooth and satiny.
• Put in greased bowl; turn over to grease top.
• Cover; let rise in warm place until double in bulk for about 30-35 minutes (I set it on an open oven door)
• Punch down.
• Turn out on floured board.
• Divide into portions for shaping; let rest 10 minutes.
• Shape dough into desired forms.
• Place on greased baking sheets.
• Let rise until doubled.
  Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more.
  Cool on rack.

I got this recipe from Food.Com

Better than Sex Cake (healthy style!)

A few easy substitutions will reduce the calorie count of this delicious dessert and give you the same great taste! 

INGREDIENTS:

1 box yellow cake mix 

4 egg whites instead of 3 eggs

1/3 cup applesauce

1 can of crushed pineapple

1 3.4 oz box of sugar-free, fat-free vanilla pudding

1 cup of whip cream or light cool whip

1/4 cup of shredded coconut

INSTRUCTIONS:

1. Grease rectangular pan and set oven to 350 degrees
2. Combine and mix ingredients to make the yellow cake batter and pour into pan. Use 4 egg whites and 1/3 applesauce instead of the cake box’s recommendation of 3 large eggs and 1/3 cup of oil.
3. Put in the oven and cook for 30 minutes
4. Once ready, puncture holes in the cake while still warm and pour can of crushed pineapple on top of the cake. Try to get as much pineapple juice as possible to seep into the punctured holes. 
5. Prepare vanilla pudding according to directions on the box. Put in refrigerator.
6. Once the cake has completely cooled, take out the vanilla pudding and layer on top of the crushed pineapple. 
7. Add whipped cream or cool whip topping on top of the vanilla pudding layer
8. Toast 1/4 cup on coconut in the oven. Sprinkle on top of cake.
9. Refrigerate overnight for best results or 3 hours before eating.
10. Enjoy!

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