My son is turning one in a few weeks and I have been looking for a strawberry cake for him. First birthday parties a big deal and the birthday cake has to live up to the occasion. He loves strawberries and enjoys them more than anything else so I wanted to make him a strawberry cake for his first birthday. During my search, I came across this Berries & Cookies cake topper and I just LOVE it. Isn’t it gorgeous? And to think it is so easy to pull off, I had to try it. Such a show stopper for any party.
The cake topper does not give you a recipe for the cake, which is perfect — it gives you room to be creative. I love strawberry and chocolate, but for a first birthday cake, chocolate might be too messy, so I opted for a strawberry cake with fresh strawberry frosting. You can use your favorite strawberry cake recipe or a boxed mix. I used this recipe from Grandbaby Cakes for my cake.
What I love about the cake topper is the simple placement of strawberries and Oreo cookies. It’s elegant and yet inviting. So I wanted to keep that in my strawberry cake but without a chocolate cake, I thought chocolate Oreo will be out of place. I went with Golden Oreo instead and the birthday cake edition was perfect for our strawberry cake.
If you are looking for a summer birthday cake this summer, try this Strawberry & Cookies cake topper. The fresh strawberry cake is perfect for summer and the cake is gorgeous.
Here are the changes I made to the original recipe:
I used this strawberry cake recipe to make a two-layered cake. (instead of the chocolate cake)
I used fresh strawberry frosting.
I used Golden Oreos instaed of chocolate oreos.
The daiquiri is the ultimate summer cocktail, conjuring images of lounging on a sandy beach amid crystal blue waters in the tropics. Its main ingredients include rum, citrus juice and sugar, and can be served on the rocks or frozen. To celebrate National Daiquiri Day, we’ve rounded up our favorites – perfect for poolside!
The Hemingway Daiquiri
Start your day off right with the classic cocktail that put daiquiris on the map – The Hemingway Daiquiri! The Kitchn provides the recipe for one of the writer’s favorite variations, which combines rum and maraschino liqueur with fresh lime and grapefruit juice.
Cool and refreshing, this classic Lime Daiquiri from Tide & Thyme is hard to beat! While the taste is far from basic, preparing the cocktail is super easy – we bet you have all the ingredients already stocked in your home bar!
Hummingbird Cake Daiquiris
Hummingbird cake is a Southern staple, and we’re so glad Slim Pickin’s Kitchen morphed the pineapple-banana delicacy into a sweet, creamy cocktail! Hummingbird Cake Daiquiris become all the more scrumptious served in a glass rimmed with nutty cream cheese icing.
Frozen Cherry Daiquiris
A little sweet, a little tart, and a lot of yum! These Frozen Cherry Daiquiris from Celebrating Sweets are delicious on their own, or you can add a scoop of vanilla ice cream for a boozy dessert!
Lava Flow Cocktail
Pack your bags – one sip of The Lava Flow Cocktail from The Chic Site will make you want to spend the rest of your summer vacationing on a Hawaiian island! The cocktail, also known as a Miami Vice, is a frosty treat that swirls pina colada with strawberry daiquiri. You’re going to want to make an extra one (or two) of these!
Blood Orange Coconut Mai Tai
Blood Orange Coconut Mai Tai‘s can be a sophisticated stand-in to replace mimosas during summertime brunches. One Sweet Mess’s recipe includes three types of rum, plus lemon-lime soda and pineapple and blood orange juice. Sip, sip, hooray!
Frozen Dark and Stormy
Try a Frozen Dark and Stormy for a cocktail that’s less cloying and more refined. Delish mingles the flavors of ginger beer and lime with dark rum to create a grown-up slushy with a hint of spice.
There’s not a batch of fries we met and didn’t like — especially this tasty roundup of classic curly fries, garlic fries, poutine, and more. Grab the aioli and get ‘em while they’re hot!
Come on, you didn’t think we’d forget poutine, did you? This fancy-schmancy version from Yes To Yolks is made with lobster and a brown butter cheese sauce. (Don’t worry: the cheese curds made it, too.)
When it comes to Cuban sandwiches, nothing makes a better sidekick than fries. Enjoy both at the same time, with House of Yum‘s totally tasty mashup starring ham, pickles, mustard, and a special Swiss cheese sauce.
Sucker for garlic? Then you’ll love this fry basket from Dinner Then Dessert. Start with a bag of the frozen fries, then coat in six cloves of minced garlic, some canola oil, and a little bit of salt. Now all you need: ranch!
There should never be a toss-up between nachos and fries — or street tacos for that matter. Half Baked Harvest brings them all together in this glorious, guac-topped fry basket starring every favorite imaginable. Now that’s a mashup done right.
Whatever, we’re getting cheese fries. Have a total Mean Girls moment with your own cheese-draped basket. This Texas version from Club Narwhal is everything, and features not only cheese but paprika-seasoned ingredients like turkey bacon and feisty jalapenos.
Hello, happiness! Introducing Zesty Ranch Fries from Sweet As A Cookie. The recipe looks to — yep, you guessed it — a packet of ranch seasoning and a sprinkling of cayenne for just the right amount of sass.
Today is such an exciting day! I get to debut the first recipe from my new cookbook No-Bake Treats I’ve chosen a very special recipe to share with you today and it’s my No-Bake Banana Pudding Cheesecake. I’ve been raving about this cheesecake since the first time I made it.
First let me tell you guys a little about my book. This has been a year in the making, and to see it finally come to light is the best feeling in the world. In my cookbook, you’ll find 80 recipes including cheesecakes, icebox cakes, pies, tarts, ice cream, cookies & bars and parfaits. Every recipe in the book does NOT require any baking at all. Is it hot where you live? No problem! We’re giving the oven a break this summer.
In the cookbook, there are classic no-bake recipes like Grasshopper Pie and Pina Colada Cheesecake. There are tarts including Raspberry Margarita Cream Tarts and Lemon Cream Pie Tarts. In the frozen treats chapter, you’ll find 12 different types of ice creams, cakes and popsicles. Then for the more adventurous eater, you want to try the Blackberry White Chocolate Truffle Cheesecake, The Cookie Dough Lover’s Icebox Cake or the Salty Peanut Butter S’mores Tart. I am drooling just thinking about all these recipes!
Let’s bring it back to this cheesecake though. It starts with a Nilla Wafer crust, then a layer of tangy cheesecake, fresh sliced bananas and homemade pudding. It’s all topped with a generous layer of whipped cream and more Nilla Wafers on top. One slice is just not enough.
I recommend reading all the way through the recipe before you begin, the pudding needs time to chill. Sometimes I make the pudding and the cheesecake at the same time, then once the pudding is cold, I can add the remaining ingredients. It’s pretty quick to throw everything together, maybe 20 minutes or so, it just needs time to chill in the refrigerator before serving.
There is no better feeling that taking the first bite of a dessert that you created for yourself!
Banana Pudding Cheesecake
Serves: 8-10 slices
For the Pudding:
2 large egg yolks, slightly beaten
1/3 cup (64 g) granulated sugar
2 tbsp (16 g) all-purpose flour
Dash of salt
1 ½ cups (355 ml) heavy whipping cream
½ tsp vanilla extract
For the crust:
11 oz (312 g) vanilla wafers
8 tbsp (115 g) unsalted butter
For the cheesecake:
16 oz (454 g) cream cheese, softened
½ cup (96 g) granulated sugar
2 tbsp (30 ml) heavy whipping cream
1 tsp vanilla extract
For the topping
2 cups (473 ml) heavy whipping cream
1 ½ cups (195 g) powdered sugar
2 whole bananas, sliced
6-8 vanilla wafers, crushed
For the pudding:
1. Measure out all of the ingredients for the pudding prior to starting. Place egg yolks in a separate bowl.
2.In a medium-size saucepan, add sugar, flour and salt, and whisk to combine.
3. Add the heavy whipping cream and vanilla extract, and heat the mixture on the stove top over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture.
4. After 5 or so minutes, once the mixture is warm (but not boiling), pour about ¼ cup of the cream mixture into the egg yolks and whisk vigorously to temper.
5. Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until pudding starts to thicken. Once the mixture is thick and bubbly, remove it from the heat.
6. Strain pudding through a fine sieve into a medium-size bowl. This step is optional, but it will help catch any lumps of ingredients that did not get blended.
7. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding), and poke a few holes with a toothpick. Allow the pudding to cool for 30 minutes at room temperature, and then refrigerate for 2 hours until the pudding is cold.
For the crust:
1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45-60 seconds until the butter is melted.
3. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom to create a thick crust.
For the cheesecake:
1. Beat cream cheese on medium-high speed for 2-3 minutes until it’s light and fluffy.
2. Slowly add sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed.
3. Next, add heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy.
4. Pour cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.
For the topping:
1. Prepare the whipped cream by placing the mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy whipping cream into the chilled bowl and use an electric mixer to beat heavy cream on medium-high speed until the cream gets bubbly.
2. Slowly add powdered sugar and continue beating on high speed until stiff peaks form. Separate out 1 ¼ cups of the whipped cream for piping edge on cake.
3. To assemble cheesecake, slice bananas about 1/2 inch thick. Start by aligning them on the outside of the cheesecake and work your way in toward the middle. Pour chilled pudding over the top of sliced bananas, spreading evenly. Add whipped cream on top and spread smoothly.
4. Use the prepared whipped cream to pipe a border along the top of cheesecake. Garnish with crushed vanilla wafers. This cheesecake must be refrigerated for another 2-4 hours before serving to allow all the ingredients to set properly.
For a preview of the No-Bake Treats Cookbook, check out my QVC appearance and see what recipe got David’s signature “Happy Dance”.
To enter to win one of 5 copies of No-Bake Treats, tell us below: “What is your favorite go-to no-bake dessert?”. For another opportunity to win,connect with Better Homes and Gardens on Twitter and re-tweet the giveaway announcement tweet with #BHGNoBakeSweepstakes. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.
We’re wild for watermelon, and not just a slice. This fun and fruity round-up features everything from watermelon pico de gallo to boozy watermelon slushies. Now that’s what we call summer.
Trendy pineapple isn’t the only fruit heating up these days. Give honey-brushed watermelon a quick flip on the grill, then top with all the makings of a classic caprese salad. Two favorites in one? Thanks, How Sweet It Is!
Ever wake up craving cinnamon rolls? I do. All the time. While homemade cinnamon rolls can be quite time consuming, today I’m sharing a super quick alternative. Refrigerated crescent dough! Inspired by these nutty honey mini rolls, I added pecans and orange zest to make them into a version of my favorite cinnamon rolls.
These bite-sized mini rolls are great for an anytime snack or perfect for parties. Best of all, it only takes 10 minutes to bake. From start to finish, in less than half an hour, you can enjoy fresh from the oven honey orange pecan mini rolls!
Simply roll out the refrigerated crescent dough into a large rectangle. Spread on the filling mixture made of softened butter, honey, cinnamon, and finely chopped toasted pecans. Roll up the dough and slice them into 24 portions. Gently transfer slices to a mini muffin tin.
After slicing the dough, the rolls will look a little wonky like the ones photographed above. Do not worry. As they bake in the oven, the rolls will spread out to the diameter of the muffin tin.
Pop the mini rolls out the pan while they’re still warm to prevent them from getting soggy. Drizzle orange honey glaze over the warm mini rolls and enjoy them immediately!
These mini rolls are packed with a ton of flavor and they’re ideally portioned to keep your summer beach body in check!
This is the link for the original NUTTY HONEY MINI ROLLS.
HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:
- Instead of 1/4 cup toasted almonds, use 1/4 cup finely chopped toasted pecans
- Add 1 tsp orange zest to the filling
- Add 1/2 tsp orange zest to Honey Icing recipe