Friday, August 14, 2009

For the Love of Baking

Strawberry Crème Trifle...

...doesn't this just make you salivate? I make everything from scratch, including the most amazing and moist white cake you will ever taste. Layered in between the cake and strawberries is a cream cheese infused whipped cream. So sweet and addictive. And so easy that you don't really even need a recipe.

Strawberry Crème Trifle

Strawberries, sliced 
Granulated sugar
Whipping cream
Powdered sugar
Cream cheese, chilled
White cake, cooled and cut into cubes (angel food or recipe above)

  1. Pour sugar over sliced strawberries and let sit, covered, in fridge for about 30 mins. so juices have time to emerge and work their magic. 
  2. Chill a mixing bowl and whipping attachment, then blend whipping cream with powdered sugar and vanilla. Once soft peaks are reached, add cream cheese and whip until stiff peaks form and everything is completely blended.
  3. Layer ingredients in trifle bowl, starting with cake at bottom, then strawberries, then whipped cream, until bowl is full and ingredients are all used up. 
  4. Either chill for half hour in fridge, or serve and enjoy!

And last night at around 10 p.m. I decided that I needed...

Tomato Rosemary Muffins...

Baked in a mini-muffin pan because these are little morsels of goodness. There is so much flavor in a small amount!

Topped with Parmesan cheese.

And "Oh So Good"!

Tomato Rosemary Muffins
(Recipe from Better Homes and Gardens Baking Book)
1 ¾ cups all-purpose flour
1/3 cup grated Parmesan Cheese
2 tsps baking powder
½ tsp dried Rosemary, crushed
¼ tsp baking soda
½ tsp garlic powder
½ tsp pepper
1 beaten egg
½ cup milk
½ cup tomato sauce (or store-bought Marinara sauce)
1/3 cup olive oil
2 tbsp grated Parmesan cheese
  1. Preheat oven to 350 F. Lightly grease a mini-muffin tray.
  2. In a medium bowl, combine flour, parmesan cheese, baking powder, crushed rosemary, baking soda, garlic powder and pepper. Make a well in the centre and set aside.
  3. In another mixing bowl combine egg, milk, tomato sauce and olive oil. Add this mixture all at once to the dry mix. Combine with a wooden spoon just until moistened (batter should be lumpy).
  4. Spoon prepared batter into the greased muffin pan, 2/3rd full. Sprinkle the remaining Parmesan cheese on each muffin. Bake for 15 minutes or until light brown. Cool in muffin pan for 5 minutes, then remove and serve warm.

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