Tag: STRAWBERRY

BLOG 365.19 ~ HAPPY HOMEMAKER MONDAY ~ week 3 of 2026 ~ MENUS & RECIPE LINKS

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Once again the year seems to be speeding by! We’re already in the third week and I haven’t completely cleaned up from Christmas! I have a super busy day starting early this morning so will jump right in!APPOINTMENTS

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The past week has been clear of an evening making for some REALLY COLD nights and mornings with freezing fog! This is supposed to continue until Friday when the rain returns and will warm it up slightly! Not enough to change how I dress in layers and UGG’s!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • APPOINTMENTS I have a pedicure this morning with a couple small errands after and then lunch with a girlfriend going through a tough divorce and she needs an outing. I also have an afternoon appointment to deal with the kitchen new menu in the Eagle’s kitchen and the procedures to make it run smoother.
  • LAUNDRY & CLEANING I did a deep clean on Saturday and got the mattress turned as well as 6 loads of laundry. The problem with winter is that we wear so many more clothes to begin with which creates so much more laundry!
  • GROCERIES & ERRANDS I’ll be doing the grocery shopping and Costco shopping for us, the Eagles and the Offyce on Wednesday.
  • PROJECTS & TRAVELS I need to make the reservations today for upcoming coast trip.
  • RECIPE RESEARCH & MENU PLANNING I spent the whole weekend scanning bookmarks in 3 separate cookbooks while watching football to get a plan together through mid-March. 🙂
  • DVR/TV There are a couple new shows we’re trying, but I’m really still trying to clean out the DVR from the holidays.
  • WHAT MAKES ME HAPPY the aroma of the slow cooker being almost done with a favorite recipe… the sound of laughter when the joke is so stupid the other person just can’t stop laughing… the morning silence while I drink my coffee and listen to the birds… 

READING TIME

FUNNIES

MENU PLANS
1/19
MONDAY
 1/20
TUESDAY
1/21
WEDNESDAY
 1/22
THURSDAY
1/23
FRIDAY
1/24
SATURDAY
1/25
SUNDAY
DINNER
TRIVIA NIGHT CORN/YOYO   clean out fridge night or you’re on your own
TUSCAN CHICKEN PASTA SALAD
PEANUT BUTTER BURGERS with GRILLED ONIONS
PORK CHOPS & STUFFING
COOKING @ EAGLES SO CORN/YOYO   clean out fridge night or you’re on your own
CHICKEN ARTICHOKE CASSEROLE
CAESAR SALAD PARMESAN CUPS
DESSERT
 
S’MORES MONKEY BREAD MUFFINS
 

FAVORITE PHOTOS FROM THE CAMERA

The strawberry Hummingbird cake was a HUGE hit on Friday night and the FREEZING FOG was beautiful on Thursday, though it delayed many a flight and made the roads a bit treacherous in the early morning. This picture was taken late morning as it was burning off.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CHOCOLATE CARROT CAKE
  • BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

PRETTY IN PINK TRES LECHES (3 MILKS) CAKE ~ BLOG 365.86B

You can make the cake a day ahead before poking it with holes and storing it tightly wrapped at room temperature. The cake benefits from sitting in the refrigerator to absorb all of the milk. It needs at least 1 hour but can sit in the fridge overnight before frosting and serving. The longer it sits, the more it can absorb, making the cake better and better.

CAKE
1 1/2 cups AP flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 – 1/2 cup freeze dried fruit powder, optional
5 LARGE eggs, separated
1 1/4 cups granulated sugar, divided
1 teaspoon PURE vanilla extract
1/2 cup WHOLE milk
4 tablespoons unsalted butter, melted and cooled

  • Preheat oven to 350°.
  • Grease a 13″ x 9″ baking pan with cooking spray.
  • In a large bowl sift together the flour, baking powder, salt and freeze dried fruit powder if using.
  • In a medium bowl, using a handheld mixer on medium-high speed, beat egg yolks and 1 cup sugar until stiff ribbons trail behind beaters.
  • Beat in vanilla.
  • In another large bowl, using handheld mixer on medium-high speed, beat egg whites until soft peaks form.
  • Gradually add remaining 1/4 cup sugar and continue to beat until stiff peaks form.
  • Add yolk mixture to dry ingredients and beat to combine.
  • Add milk and butter and beat until combined.
  • Gently fold in egg whites until just combined.
  • Pour batter into prepared pan.
  • Bake cake until a tester inserted into middle of cake comes out clean, about 30 minutes.
  • Let cool.

FILLING
1 (14 ounnce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup WHOLE milk
1 teaspoon PURE vanilla extract

  • In a medium bowl, whisk condensed milk, evaporated milk, whole milk and vanilla until combined.
  • Using a fork, poke holes all over cake, then pour milk mixture over cake.
    Cover pan with plastic wrap and refrigerate until milk mixture is absorbed, AT LEAST 1 hour, BUT PREFERABLY OVERNIGHT.

WHIPPED CREAM & ASSEMBLY
2 cups heavy cream
1/2 cup granulated sugar
1/4 cup cinnamon-sugar
Sliced FRESH strawberries (or fruit of choice), for serving

  • In a large bowl beat the heavy cream and sugar until stiff peaks form.
  • Frost cake with whipped cream.
  • Sprinkle with cinnamon-sugar.
    Serve with strawberries alongside.

NOTES:

  • The trick to this recipe is in the egg whites. Be sure to beat them until they hold STIFF peaks and then fold them ever so GENTLY into the cake batter. The goal is to avoid deflating them while folding, so that the cake bakes up nice and tall with lots of lift.
  • Egg temperature matters! You’ll get the most stable whip and tallest sponge cake by using room temperature eggs. Make sure to let the eggs sit at room temperature for 30 minutes before using.
  • To make this flavored I add freeze dried powdered fruit flavors to the sifted dry mixture. 1/4 – 1/2 cup is all it takes.
  • DO NOT rush the soaking step. A longer soak results in a deeper flavor AND a moister cake.

NEAPOLITAN CAKE ~ BLOG 366.362

Why have one flavor when you can have three? Neapolitan bundt cake is a tribute to nostalgic classic Neapolitan ice cream from childhood. It was a family favorite with a flavor for everyone in the family. I was never a single flavor girl. I always ate a mix of all three flavors together.

This bundt cake is dense but soft, similar to a pound cake in texture with strawberry, vanilla, and chocolate layers of soft and fluffy cake and all three flavors – strawberry (sweet), vanilla (basic), and chocolate (deep and rich) are all made from the same batter, making this cake much easier than it looks. But, with just a few additions for the sweet strawberry layer and the deep rich chocolate layer combined with the base vanilla flavor it all balances out! Not the best picture, but the flavor made up for it!

VANILLA CAKE
1 cup or 2 sticks unsalted butter, room temperature
1 cup sugar
2 teaspoons PURE vanilla extract
3 LARGE eggs, room temperature
2 and 1/4 cups AP flour
3 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup full fat or whole milk
2 tablespoons full fat sour cream

  • Grease and line three 6-inch round baking pans.
  • Preheat oven to 350 (320 convection).
  • In a large mixing bowl, beat the butter, sugar and vanilla together until smooth and creamy.
  • Add eggs, one at a time, beating after each addition.
  • Sift in flour, baking powder and salt.
  • Add milk and sour cream and beat on a low speed until just combined. DO NOT OVER MIX!!!!!
  • Divide batter evenly into three bowls.

STRAWBERRY CAKE
1 teaspoon strawberry extract
Pink food gel or food coloring

  • Add strawberry extract to one bowl and a few drops of pink food gel and stir together.

CHOCOLATE CAKE
1 tablespoon cocoa powder, sifted
1 tablespoon milk

  • Add the cocoa powder and milk to another bowl, stirring until smooth.
  • Leave the final batter as is for the vanilla layer.

 

  • Carefully pour each batter, one layer at a time, into prepared cake tins.
  • Bake cakes 25-30 minutes or until a skewer inserted in the middle comes out clean.
  • Carefully remove the cakes and set on a wire rack to cool completely.

VANILLA BUTTERCREAM
1 cup or 2 sticks butter, room temperature
2 teaspoons PURE vanilla extract or vanilla bean paste
5 cups powdered sugar
3–4 tablespoons WHOLE milk, room temperature

  • Beat butter with an electric mixer until smooth and creamy.
  • Add the vanilla.
  • Add powdered sugar, one cup at a time.
  • Add a tablespoon of milk as needed.
  • Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
  • Use a serrated knife to trim tops of cakes to even them out.
  • Place one cake on a small cake board, then cover the top with buttercream.
  • Place the second cake on top. Cover top with buttercream.
  • Place the third cake on top.
  • Cover the entire cake, top and sides, with remaining buttercream. 
  • Use a cake scraper to remove excess buttercream on the sides.

PEACH or STRAWBERRY EARTHQUAKE CAKE ~ BLOG 366.158

I found this recipe on Facebook originally and it looked so intriguing I just HAD to try it and am so glad I did! You won’t be disappointed either. The original recipe called for strawberries, but we LOVE it with peaches too. The picture on facebook is quite deceptive also – they evidently added a great looking glaze that isn’t included in their recipe. I will be adding the glaze below from now on.

EARTHQUAKE CAKE

1 white cake mix prepared per box directions
1 cup fruit pieces, chopped
8 ounces cream cheese, softened
1/2 cup unsalted butter, melted
4 cups powdered sugar
1 teaspoon PURE vanilla extract
1/2 cup sweetened and toasted coconut flakes
1/2 cup white chocolate chips, chopped

  • Preheat your oven to 350°
  • Grease a 9 X 13 baking dish.
  • Fold the chopped strawberries into the prepared cake mix.
  • Pour batter into the greased baking dish.
  • In another medium bowl, beat together the softened cream cheese, melted butter, powdered sugar and vanilla extract until smooth.
  • Drop spoonfuls of the cream cheese mixture over the cake batter in the baking dish.
  • Sprinkle coconut flakes and white chocolate pieces evenly over the top of the batter.
  • Bake 40-45 minutes until the cake is set and the edges have turned golden brown.
  • Allow the cake to cool COMPLETELY before serving. As it cools you’ll notice a beautiful cracked, earthquake cracked effect on the top, with delicious pockets of cream cheese and strawberry throughout. Top with additional chopped fruit if desired.

NOTE: Change up the fruit flavor as desired, peaches, blueberries, raspberries, blackberries or cherries work well also.

GLAZE (optional)
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

This is what it looked like on facebook.

LEMON PUDDING BUNDT CAKE ~ BLOG 366.74

It’s not often I use a package mix of anything, but my friend gave me this recipe to make for her dinner night at the Eagles and I followed it to the letter. I actually recommend you do the same thing. 😀 It has a airy tender crumb that is FULL of intense flavor. I’ve since changed it up a bit and also made it strawberry by using a strawberry cake mix and vanilla pudding. The possible combinations are based on your imagination with cake and instant pudding flavors 😀

I’ve also adapted it to a scratch version that uses freeze dried fruit to make it mango or raspberry using a white cake mix.

LEMON PUDDING BUNDT CAKE
CAKE
1 package lemon cake mix
1 small (3.4 ounce) package instant lemon pudding mix
2/3 cup lemon juice
1/2 cup neutral oil
1 teaspoon lemon zest
4 LARGE eggs

  • Preheat oven to 350°.
  • Generously butter (NOT non stick spray) a bundt pan.
  • In a large bowl whisk together the cake mix and pudding mix.
  • Add oil, lemon zest, lemon juice and eggs, whisking to combine well.
  • Pour into prepared pan.
  • Bake 35-40 minutes until a toothpick comes out clean.
  • Cool 15 minutes in pan.
  • Invert onto cooling rack to cool completely.

GLAZE
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

NOTE: Flavors can be altered by using 1/4 cup freeze dried fruit with a white cake mix and vanilla flavored pudding mix.