Tuesday, June 21, 2011

Berry Yummy Stuffed Angelfood Cake

This homemade angelfood cake is a summer showstopper.  Not only is it easy to make, it is light, fluffy, and absolutely delicious.  The addition of sweet summer berries make this dessert super healthy and super good.  Everyone will be impressed by this sweet, melt-in-your-mouth cake.  Enjoy! :)

Ingredients:
1 cup flour
1 1/4 cup powdered sugar
1 1/2 cups egg whites, about 10
1 1/2 tsp vanilla extract
1 vanilla bean, seeded
1/4 tsp almond extract
1/4 tsp salt
1 1/2 tsp cream of tartar
1 cup granulated sugar
Light Cool Whip
Strawberries, sliced
Blueberries
Raspberries

Directions:
In a small bowl, sift flour and powdered sugar together twice.  In a large bowl, whip egg whites, vanilla, vanilla bean seeds, almond extract, salt, and cream of tartar together until small peaks form.  This should take a couple of minutes.  Continue blending and slowly add the sugar, about two tablespoons at a time, into the egg white mixture until stiff peaks form.  This will take a couple more minutes.  Slowly add and fold the flour mixture into the egg white mixture, about 1/4 cup at a time.  (Fold this in very carefully to keep the mixture fluffy.  Use an "under and up" folding method.)   Carefully pour mixture into an ungreased angelfood cake pan and bake for 30 minutes or until the top of cake is brown.  Invert hot cake pan onto three cans while cooling.  Slowly take out cake once completely cooled.  Cut a single serving slice, then cut that piece in half to fill.  Add a thin layer of cool whip on top of the bottom half of the cake piece.  Place a couple berries on top of the cool whip.  Put on the top half and another dollop of cool whip, along with as many berries as you would like!  Enjoy :)

Sunday, June 12, 2011

Shrimp on the Barbie

Summer is finally here and nothing says summer more than a barbecue!!  (Sorry for the long break, we were gathering up our best summer recipes!) This shrimp recipe is absolutely amazing and it is a MUST try.  This recipe is a great appetizer for a party or as a main dish on any summer night.  Get ready to chow because you cannot stop eating these! 


Ingredients:
1 cup olive oil
1/4 cup chopped fresh flat-leaf parsley
1 lemon, juiced
2 TBS hot pepper sauce
3 cloves of garlic, minced
1 TBS tomato paste
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
2 lbs. large uncooked shrimp, peeled and deveined with tails

Directions:
Combine first nine ingredients in a bowl.  Place shrimp in a large ziplock bag and pour the marinade over the shrimp.  Massage the marinade into the shrimp and let it marinade for at least two hours in the fridge.  Grill shrimp either in a shrimp basket, like in photo above, or place on skewers.  Grill for five minutes on each side.  Enjoy!!