Tag: Strawberry

Glazed Donut Strawberry Burger

Glazed Donut Strawberry Burger

 Me, screaming out my window:

“Forget about National Jelly Filled Donut Day, which happens to be June 8th, I have glazed donut strawberry burgers.  Sappily Sugary Sweet donuts STUFFED with my favorite berry…. Strawberries!  Serve them on a plate for a party or make a few for your favorite TV show and sit there and eat it with both hands, overindulging and loving every minute of it!”

 

Ingredients for Glazed Donut Strawberry Burger:

2 – cups chopped strawberries

2 – teaspoons of sugar

3 – glazed donuts

Add chopped strawberries to a bowl and add sugar.  Mix well. Set to the side.

Cut a donut in half lengthwise.

Then fill donut with sliced strawberries.

Cover strawberries with half of the donut and enjoy with two hands….. or if you want to be PROPER eat with a knife and fork.

ENJOY YOUR FAR-OUT DONUT!

Photos taken by: Nicole Presley and Mando Lopez

Winter Wonderland Cake (can be substituted as a Birthday Cake)

Winter Wonderland Cake (can be substituted as a Birthday Cake)

 What do I do when my guy asks for a coconut birthday cake?  I think winter wonderland. It’s not my fault his birthday falls in December.  I got to making his cake and instead of going with a traditional decoration I went the holiday route.  In the end I put some birthday candles so he’d have something to blow out…. He didn’t mind, as long as he got his cake!

Ingredients for coconut almond cake:

2 1/3 – cups flour

1/2 – cup sliced almonds (coarsely chopped)

1 – teaspoon baking soda

1/2 – teaspoon salt

1 – cup buttermilk

3 – eggs

1 – cup vegetable oil

1 1/2 – teaspoons almond extract

1 1/2 – teaspoon vanilla extract

1 1/3 sugar

2 – cups sweetened shredded coconut

Ingredients for the frosting:

16 – ounces cream cheese (room temperature)

1 – cup butter (room temperature)

1 1/2 – teaspoon vanilla extract

2 1/2 cups powdered sugar

3 – cups coconut

1/2 – cup strawberry preserves

Optional decoration:

Holiday cookies

red candies

dried cherries or cranberries

Preheat oven to 325 degrees fahrenheit.

Spray edges of (2) 8-inch round cake pans and place a round piece of wax paper at the bottom of pan for easy removal.  Set to the side.

In a small bowl add flour, almonds, baking soda, and salt.  Mix with a fork and set to the side.

In a mixing bowl add buttermilk, eggs, vegetable oil, almond extract, vanilla extract, and sugar.  Mix on low speed to combine for about 2 to 3 minutes.  Then slowly add in flour mixture till combined.  Fold in coconut.

Fill both prepared pans with cake batter, make sure to give each pan the same amount.

   

Bake for 30 to 32 minutes or until toothpick inserted comes out clean.  Remove from oven and allow cakes to cool completely.  Then remove from pans and remove wax paper bottom.

Let’s make frosting: In a large mixing bowl beat cream cheese and butter till smooth for about 2 minutes on a medium high speed.  Then add in vanilla and mix for an additional minute.  Next add in the powdered sugar a little at a time mixing until completely combined and fluffy.

   

Place one cake upside down on a cake plate and frost with cream cheese frosting, then spread strawberry preserves in the inside leaving a half inch away from the edge.  Then top with the other cake.  Fill with frosting all around the edges in the open space between both cakes.

   

   

Then frost entire cake.  Once completely frosted place coconut on entire cake.  If you wish place holiday cookies around the edge of cake and make a border with red candies and dried cranberries or cherries.  Happy Holidays!  Or in my man’s case, HAPPY BIRTHDAY!

                                                 All photos taken by: Nicole Presley