Strawberry Swirl Cream Cheese Pound Cake

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Let me start by saying…. I made this.  From scratch.  Ok it’s not my recipe.  Usually if I’m baking something it can’t be my own recipe.  No one would be able to eat it!!  But Brown Eyed Baker had this posted a while ago and I thought I’d give this a try.  (I’m now reaching my hand back and patting myself for a good job!!)

Well I just followed directions, but when I can make it and it tastes good, I am a happy person.  This was gone within 2 days!!!

It’s been a while since I’ve posted because I’ve been busy with my stella & dot business and these kids here.  But this is my first passion so I do have to stay on top of it.

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How pretty!!  The kids love strawberries.  So much so they tried to eat them before I was done with my photos!!!

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I do have to admit, strawberries are one of my favorite too!  Nothing beats a nice crisp apple, but strawberries with a bit of sugar..mmmmmm!!!!

I know I’ve said many times, if you get a chance to make this, you really should.  But you really should.  My pictures don’t do justice as to how good this really is!!

We’ve had a pretty crazy season here in MN.  It snowed until May.  Then it decides to rain every day.  Now it’s in the 90s.  I am so not going to complain but it makes it hard to decide if you should bake or not.  It feels like fall most days and now we’re in the dead of summer.  And you will NOT catch me complaining one bit.  Not one bit!

Strawberry Swirl Cream Cheese Pound Cake
Recipe Type: Dessert
Author: Patricia
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 10
Ingredients
  • INGREDIENTS:
  • For the Strawberry Swirl:
  • ⅔ cup finely diced fresh strawberries
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon cornstarch
  • For the Pound Cake:
  • 1½ cups unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 cups granulated sugar
  • 6 eggs, at room temperature
  • 3 cups cake flour, sifted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
Instructions
  1. DIRECTIONS:
  2. Make the Strawberry Swirl: Combine the strawberries, sugar, water and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using.
  3. Make the Pound Cake: Preheat oven to 325 degrees F. Grease and flour a standard-size Bundt pan.
  4. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.
  5. Spoon about ⅔ of the cake batter into the prepared Bundt pan. Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the strawberry filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.
  6. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

I hope you guys enjoy this post as much as I did making it and eating it.

Have a great day!

Patricia – Two Girls Cooking 😉

Source:

Brown Eyed Baker

Chili Jax Sandwiches

I feel like I haven’t blogged for a long time.  The kids have started their fall sports and we have been busy almost every day of the week with that and then the weekends are the weekends.

My friend from work, Heidi, gave me another great chicken dinner to make.  This was pretty good.

Here’s what  used to coat the  4 boneless skinless chicken breast:

1 cup of brown sugar

1tbs chili powder

1tbs garlic powder

1tb onion powder

1tsp cumin

Mix all ingredients in a medium sized bowl.  Coat each chicken breast with the brown sugar mix and grill for 15 minutes.  After chicken is almost done place a piece of Pepper Jack Cheese on top of the breast until melted .

My family is not a fan of any fancy dinner rolls or buns.  I would have loved to use an onion roll for this.  I added some onion an pickles.  Heidi has been coming up with some pretty good recipes for me!! The brown sugar on the chicken with the spice from the chili powder and the cheese – great combo!!

Here in MN we have some warm weather in the  next few days.  Good to get a this in while it’s still warm enough to get your grill on!

Patricia – Two Girls Cooking

Source

Heidi DeJong – Friend

Fruity Fro-Yo Bars

I love ice cream.  Jodi has been busy making her homemade ice-cream lately and I’ve been trying my luck with some different frozen treats.  Last week was the Limeade Pie.  And if you’re a Trix fan, then this treat will be for you!  The kids were playing downstairs when I was making this. So they will have a fun surprise after daycare tomorrow!  I dislike getting or knowing about surprises for myself, but I love giving them.  And kids love the little things like a fun frozen treat!

Here’s what you need:

1 can (14 oz) sweetened condensed milk (not evaporated)

2 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt
1 cup Trix® cereal
  • 1 Line 8×4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
  • 2 Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
  • 3 To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.
For some reason my strawberry yogurt portion didn’t seem as full as the key lime pie.  But either way, I’m going to have a hard time going to bed knowing this is in the freezer setting for me to maybe try for breakfast!!
Have a great day.  Enjoy your weather no matter where you are reading from.
Patricia – Two Girls Cooking 😉

Asian Chicken

It’s been so hot almost every single day for who knows how long.  As I’ve said, some love the heat, some don’t.  I don’t mind being hot, but I do not like to sweat when I walk out on the deck to grill.  But last night we got some rain which cooled the heat dow to the high 80s today!  Woo hoo, time to grill some chicken.

I got this recipe from My Baking Addiction earlier this past weekend for my meal this week.  This recipe was kebabs but I only had the wooden sticks and I’ve had bad luck with getting the meat off the stick without getting splinters left on me or the chicken.  So I just made the same recipe, changed a couple of things and grilled it!

Great flavor.  Super tender.  One of my favorite scents is fresh ginger root.  Love it.

I would have loved to have had this with some potatoes and some purple onions! Hmmmm, that would be a good salad combo!!

INGREDIENTS:

1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey (I did not have honey and I used Maple Syrup)
1-2 teaspoons Sriracha (or other hot sauce)- (I used Franks Hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed

4 boneless, skinless chicken breasts

DIRECTIONS:

1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.

2.  Dip each chicken breast into the marinade and set in the fridge for 3 hours.  If you don’t have 3 hours, just prepare and soak as long as you can.  I didn’t have 3 hours but the flavor was still pretty good.

3. Prepare barbecue (medium-high heat). Grill Asian Chicken breasts until chicken is just cooked through, turning occasionally, about 9-12 minutes.

Served this with a side of rice and some corn on the cob. Quick and easy summer grilled dinner.

Have a great week.

Patricia – Two Girls Cooking 🙂

Quick Chicken Cordon Bleu (done on the grill)

Another beautiful day here in MN as we come to a near end of March.  The grass has turned green (much sooner than it did last year), the flowers are starting to bloom, and leaves are starting to bud on the trees.  What does that mean?  The window are opened up, the kids can play outside, the birds are chirping away (though not a fan of being woken up in the morning by them) and yes, bring on the grill!!!!!

Time to be inventive with cooking outside again!  I love it.  I love it!!!!!

When I planned this weeks dinner I had no intention of grilling this.  It didn’t call for being put on the grill, but I couldn’t bring myself to turning on the oven when it’s so nice outside.

Turn on the grill, foiled up a pan and got my dinner going!!!

Ingredients:

4 pieces boneless, skinless chicken breasts (fat removed)

1/2 tsp ground pepper (I rarely measure this) – garlic salt

4 pieces Swiss Cheese slices (reduced fat)

2 tbs reduced fat cream cheese

1/2 cup Italian flavored Bread Crumbs

1 tbs fresh chopped parsley (or thyme – my least favorite herb)

4 tbs extra virgin olive oil

1/4 cup chopped ham (left overs from the other nights dinner!!)

Directions:

1.  Preheat Grill to 400 degrees

2.  Sprinkle chicken with garlic salt and pepper.  In a bowl combine the bread crumbs, parsley and 2 tsp oil and mix well.

3.  In a large skillet add the remaining extra virgin olive oil and turn on to med-high heat.

 

Cook the chicken until browned on both sides, about 2 minutes per side.  Move the chicken to the baking sheet (sprayed with cooking spray) and spread cream cheese over the top of each piece of chicken, add the Swiss Cheese and top with the bread crumb mixture.  Sprinkle the chopped ham over the top and bring it on out to the grill.

4.  Bake chicken until it’s no longer pink on the inside (which I never check because I don’t want to lose the juice inside) or it reaches a temperature of 165 degrees.

This chicken was so tender and full of flavor.  It was just as the title says….Quick!  There are so many different ways to make chicken and to make it with great flavor.  We eat chicken at least a couple times per week but it’s never the same way.

Happy Spring (It’s actually summer here in MN!!!)

Have a great weekend.

Patricia – Two Girls Cooking

This was really good 😉

Source:

iVillage