2 Ingredient Berry Angel Food Cake

This dessert could NOT be any easier. What I particularly like about it is that it actually isn’t too sweet. For a savory food lover like me, it was perfect. The actual cake part is just two ingredients. I additionally made my own whipped cream, but this could be simplified even further by using store-bought canned whipped cream or Cool Whip.

Since this is so easy to prepare, it’s a good option if you’re entertaining. If you’re using your oven for the main meal, mix this and pop it in the oven before you sit down to eat. Then, this will be done and can sit out to cool for a little bit before serving. The timing works out well.

If you’re interested in making your own whipped cream like I did, here is the link to the recipe I used. You just need whipping cream, powdered sugar, and vanilla extract.


Here’s what you’ll need for the cake:

  • One box of angel food cake mix (the kind where you only need to add water)
  • One 21-oz can of pie filling (I used blueberry, but any kind of berry will work)

Preheat the oven to 350 degrees Farnenheit.

Mix the angel food cake mix (just the dry ingredients in the package, no need to prepare per the box instructions) and the pie filling.

Pour the mixture into a 9″ x 13″ baking dish. (I chose to rub some butter on the bottom and around the edges of the dish to help prevent sticking.)

Bake for about 30 minutes.

I truly hope you enjoy the simplicity, lightness, and deliciousness of this dessert!

Sincerely,

Fu’d

No-Fail Ginger Cookies (Tip: Try them with matcha frosting or ice cream!)

I had made these ginger cookies a few years ago for the very first time. And even as a beginner cooker/baker (which I still very much am) I was incredibly pleased at how easy these were and how well they came out. These cookies will always be special because I made these for Jake’s grandfather. I only knew his grandfather for a little bit before he passed, but he was suffering from Alzheimer’s and had a hard time remembering people and events. However, I brought him these cookies and he always remembered that I did that and how soft and chewy they were. I will ALWAYS remember that.

I really didn’t make any substitutions or modifications at all with the actual recipe. (Here’s the link to the recipe.)

As a side note, I have also used this recipe to make ginger cookie sandwiches with matcha frosting inside. What?!?! YES!!! If you’re interested in the frosting recipe, here it is! It is very sweet, but if you’re looking to impress or have that sweet tooth, try it!

I do, however, follow my own process for baking by using parchment paper on top of a baking rack because, otherwise, there is no doubt I would end up with burnt bottoms. I’ll talk a little more further down about what I did.

First, use a fine colander to sift the dry ingredients into a bowl and set it aside.

This recipe also calls for butter. I only had cold butter, but I used this handy dandy trip I learned a while ago to soften it without melting it. Boil some water, fill a glas that’s big enough to fit over the stick of butter (a beer glass works great). Let the hot water sit in the glass for 5 minutes. Carefully (I recommend with oven mits) dump the water out and out the warmed empty glass over the cold stick of butter. I also typically put everything in a bowl for the condensation to fall in. Let that sit for 5 – 10 minutes. Voila! Butter is soft!

I used a hand mixer to mix the butter and sugar until creamy.

I then incorporated the dry ingredients into the butter/sugar in batches. I added about 1 cup of dry ingredients at a time and incorporated, then did the next batch, and so on until all the ingredients are combined together.

Add some sugar (about a half cup) into a separate small bowl. Make 1″ balls with the dough and roll in the sugar. Do this until all the dough is used.

I prepared the baking sheet by putting a baking rack in/on a baking sheet. Then, I put parchment paper on top of the baking rack.

Bake for about at 350 degrees Fahrenheit for about 10 minutes. I judge doneness by the slightly darker color it becomes and the fact that the tops gets those cracks in them. Once done, I let it sit for a few minutes as is out of the oven. I carefully transferred the parchment paper with cookies on top off the rack and onto the baking sheet that should still be hot. This helps to give a little more cooking time to the bottoms without burning them.

I haven’t done this yet, but I can imagine how good these would be served warm with a scoop of vanilla ice cream on top. Wow!

Enjoy!

Sincerely,
Fu’d

The Perfect Fall Treat – Mini Cider Donut Muffins

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We don’t usually drink apple cider, but we bought some last week so we could make that delicious bone-in pork recipe. Of course, we had a bunch of the cider left over. With fall now officially in the air, cider donuts are apparently a must. I’ve never personally had cider donuts, but Jake raves about them. That gave me the idea of maybe trying my own cider donuts and using up some of that left over apple cider. Most of the recipes I found required buttermilk. That would’ve been yet another ingredient we buy a jug of when all we need is a cup or less. So, instead, I found a cider donut muffin recipe. No buttermilk and no frying! (Here’s the link to the recipe.)

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I prepared the wet mixture, which included one egg, 3/4 cup apple cider, and 1/2 tsp vanilla extract.

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I then put the dry ingredients (as directed in the recipe) into my stand mixer bowl. I turned the mixer on to mix up the dry ingredients a bit and then I poured the wet mixture in batches until well combined.

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The mixture seemed a little too wet. I thought maybe I forgot to add a 1/2 cup of the flour! I ended up adding about one more tablespoon of flour.

I decided to use a mini muffin tin because I wanted more bite-sized donut muffins. I sprayed the muffin tin with olive oil spray. I then used a tablespoon measuring spoon to scoop the batter into each muffin spot. That seemed to be just the right amount.

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I placed the mini muffin sheet on top of a baking wire rack, which was on top of a baking sheet. I did this because I didn’t want the bottoms of the mini muffins to cook faster and darken more than the rest of the muffin. I baked at 350 degrees Fahrenheit for about 15 minutes. When done, I set everything on the counter to cook as I prepared the melted butter and cinnamon sugar mixture. I only melted about 4 tablespoons of butter (rather than the 7 tablespoons in the recipe.) I also halved the cinnamon and sugar mixture.

To get each mini muffin out of its little hole, I poked a toothpick around the edges and pried the muffin out a bit, taking care not to rip the bottom part of the muffin.

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I decided not to cover the entire mini muffin with the sugar both because it was easier just to dunk the top and also because I thought it might keep the muffins a little lighter/healthier. I dunked the top of the muffin into the butter and then immediately after into the cinnamon sugar mix. I then set each on the wire rack.

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These cooled very quickly, so they were ready to eat almost immediately after I was done coating all the muffins. These were great! Not the same thing as the fried cider donuts, but still a winner – great to just make and eat at home or to bring as a mini dessert for friends and family. If you have kids, this would be a great shared baking experience to try!

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Sincerely,
Fu’d