Berries with Mascarpone [RECIPE]

Heather first made this dish for my college graduation party many years ago, and I have loved it ever since. Nothing says summer like this light, buoyant dessert. Easy to prepare, but oh so delicious, this is the perfect finish to a special meal. It’s so easy to make, she even taught two of my interns, Jordan Tidwell and Rachel Breitfeller, how to prepare it! Read more of this post

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Simply Chocolate Cake with Whipped Cream and Berries

Simply Chocolate Cake with Whipped Cream and Berries

As the name indicates, our Simply Chocolate Cake with Whipped Cream and Berries is easy enough even a novice in the kitchen can prepare it! Heather taught our youngest niece, Esperanza, 10, to prepare this tasty treat on a recent trip to down South.

Kids love to be included in family activities and taught how to do new things. Not only are they usually quick learners, but they oftentimes surprise us with their natural talent. On a recent trip down South to visit family, we taught our youngest niece, Esperanza, 10, how to make this yummy cake. She did a spectacular job, and we were so proud of her effort. In fact, she liked it so much that she promised to make it for us again when we come for another visit!

PREP: 20 minutes
COOK: 35 to 40 minutes

INGREDIENTS

  • 2 Simply Chocolate Cakes, baked in 2 8-inch round cake pans
  • 2 pints heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 quart fresh strawberries, washed, trimmed and thinly sliced

DIRECTIONS

  1. Bake cakes and cool completely.
  2. Whip the cream to soft peaks, then add the sugar and vanilla, and whip again until just stiffened. Do not over mix!
  3. Slice the top off 1 cake round to make a flat surface. Spread bottom cake round with a thick layer of whipped cream. Top with half the strawberries. Top with the other cake round and spread with another thick layer of whipped cream. Top with remaining strawberries.
  4. Slice and serve with any extra whipped cream and berries on the side.

YIELDS: 1 two-layer cake, about 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Belgian Waffles

Belgian waffles with sweetened whipped cream and sliced strawberries

Belgian waffles are low-calorie, kid-friendly, and perfect to prepare ahead and store in the freezer for up to a month. (Photo by Jathan Fink, Jadeworks Entertainment)

Who doesn’t love waffles? They are perfect for breakfast, brunch or even dessert. If you whip up a batch on Sunday morning, eat them for breakfast and freeze leftovers in a zip-top plastic bag, separated by layers of wax paper. When you’re ready to eat them, simply pop them in the toaster until they are warm. Then serve them with butter and maple syrup or as shown here, topped with sliced strawberries and fresh whipped cream. Yum!

PREP: 18 minutes
COOK: 4 minutes per batch

INGREDIENTS
  • 4 large eggs, separated
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • Sweetened whipped cream
  • Sliced fresh strawberries
DIRECTIONS
  1. Beat egg yolks and sugar at medium speed with an electric mixer until thick and pale. Add butter and vanilla, beating until blended. Combine flour, baking powder and salt. Add flour mixture and milk to egg mixture, beating until smooth. Beat egg whites until stiff peaks form; fold into batter.
  2. Cook in a preheated, oiled Belgian waffle iron until golden. Serve with sweetened whipped cream and strawberries.

YIELDS: 1 dozen

© 2011 Jadeworks Entertainment.