Berry Patriotic Ice Cream Cake & July 4th Round Up

It’s Independence eve and here are some awesome 4th of July Patriotic inspired recipes and DIY’s!  Along with a Berry Patriotic Ice Cream cake perfect for dessert in this uber hot weather! I had hoped to post a picture of the cake but it doesn’t look like that will be happening until tomorrow as the ice cream is still setting.

At least the recipe for the Berry Patriotic ice cream cake can be posted! Then again there is plenty of pictures below to some incredible patriotic inspired dishes. They are all so pretty I am not sure which one I would pick!

patriotic party july 4th

On another note, today is my Uncle and Dad’s birthday. They are twins! We used to celebrate every year on the 4th. Plenty of fireworks and food, guess that’s why I enjoy that day so much. It means family, food and fun! What are you doing this year? Are you cooking up a feast or anything patriotic? If so, please do post in the comments your link or story; I’d love to hear about it.

Berry Patriotic Ice Cream Cake

Total Time: 24 hours

Serving Size: 6 to 8


1/2 gallon of vanilla ice cream (Bluebell is what I used)
1 package of fresh blueberries
1/2 package of fresh strawberries; tops removed and sliced in half
1 package of Oreo cookies; crushed for bottom


Line a cake pan or bread pan with plastic wrap. Set ice cream out briefly to soften. Once the ice cream is slightly soft layer in fruit and ice cream in layers. This will help disburse the fruit through out the cake.

Crush Oreo's in a bowl or plastic bag. Layer over top of ice cream and fruit mixture. The top of this will be come the bottom once the ice cream has set to the mold. Freeze ice cream for several hours or up to two days prior to serving. The longer is of course better!

Serve with fresh fruit on the side and/or caramel or hot fudge topping.

Please check out the links below and feel free to pin and comment!


Patriotic Preztel Smores by Chocolate Moosey

Red, White and Blueberry Parfaits by Cravings of a Lunatic

Independence Day Fruit Tart by Big Bear’s Wife

Star Spangled Berry Pizza on the grill by Bread in Five

Summer Berry Pizza by Magnolia Days

Salads, Salsas & Side Dishes:

Red, White and Bleu Mac ‘N Cheese by Juanita’s Cocina

Blueberry, Strawberry & Jicama Salsa by Two Peas & Their Pod

Patriotic Potato Salad by Chez Us


Red, White & Blue Popsicles by  The Little Kitchen


Red, White and Blue Vanilla Bean Spritzers by Pineapple and Coconut

Blackberry Lime Green Tea by My Invisible Crown


Patriotic Rose Cake Tutorial by I am Baker

DIY American Flag Jean Shorts by Tealou & Sweet Pea

4th of July Manicure by Fab Fatale

Raspberry Bublanina #BakeForWest

On April 17th, a small town named West in Texas was rocked by a fertilizer plant explosion. 15 people lost their lives with almost 200 injured. Many of those that fell were firefighters that were first to the scene. It’s such a tragic event to hit this little Czech/Texan community. With more then $100 million in damage, my fellow bloggers and I decided to #BakeForWest to show our support in hopes to raise awareness for those to donate to help this great Czech/Texan town West, TX.

I live about two hours from West, TX. My sweet V and his parents are Czech.  His parents came to Texas more then 25 years ago from the Czech Republic and they love it here. When I witnessed the tragedy on the news I knew I had to help somehow.

Raspberry Bublanina

In West, Texas is a quaint little shop called the  Czech Stop that are famous for their kolaches. It’s right off one of our main highways. The town is well known for its Czech culture and heritage  In fact, the Czech Republic is donating monies to help with this community. It may not be much but it is nice of them to put forward an effort to help.

Raspberry Bublanina

Today, I am using a recipe that V’s mom sent me a few years ago after she baked me this wonderful cake with fresh plums from the tree in her backyard. It is traditionally made with cherries or other fresh picked berries that grow wild in the Czech Republic. I looked everywhere for cherries but they are not in season here yet. I decided to settle on raspberries since they are a berry and one of V’s favorites. Here is my #BakeForWest recipe: Raspberry Bublanina (bubbly cake) in honor for those lost or injured in this horrible tragedy.

Raspberry Bublanina

Raspberry Bublanina


1 1/4 cups whole milk
5 eggs, separated, save whites
¼ cup vegetable oil
2 cups flour
1 cup powdered sugar
1 tablespoon baking powder
1 lemon, zested & juiced
1 teaspoon salt
2 cups of raspberries; or fruit you would like.
Powdered sugar, for dusting


Preheat oven to 375 degrees F. Grease 9x11 pan and set aside. Toss raspberries in one to tablespoons flour and set aside.

In a medium bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Set bowl aside. Separate eggs yolks from whites into two small bowls. In a stand mixer beat the egg whites on a 10 for 2 to 3 minutes until they form stiff white peaks. You may also hand whisk the egg whites.

In a large bowl, whisk together milk, egg yolks, lemon juice, and vegetable oil until the batter is smooth like silk. Slowly whisk in dry ingredients with the wet until the batter is smooth. Using a spatula, fold in the egg whites slowly and carefully. Do not over mix. The egg whites will create your bubbly top.

Bake for 40 to 45 minutes or until a small butter knife inserted into the center comes out clean. Cool to room temperature and shift powdered sugar over the top of the cake. Serve in small squares.

If you would like to donate to help those in West, TX you can donate here through the Pointwest bank.


Please take a moment and stop by to visit these other fantastic foodies for their wonderful Czech desserts for #BakeForWest

Mardi Gras Cupcakes

It’s carnival time again and I am counting the days till Fat Tuesday when I get to celebrate with fried gator tail and plenty of drinks. Until that time I plan on cooking everything Cajun in my book of secrets. Hence the Mardi Gras cupcake recipe.

Last year, I bought some doubloons from the dollar store to decorate my cupcakes with. Unfortunately, I never got the chance to use them. Though I am glad because I did not know my way around my new camera then. Now my abilities have grown and well I hope you can see that in the pictures below.

Mardi Gras Cupcake

One of the many questions I get asked is how do you swirl icing. It’s pretty simple! I just add a tad of each color to different spots in the pastry piping bag and then squeeze. I only add a little at a time of each or the colors tend to blend too much. You can see my bag below :)

Mardi Gras Icing

The tip I used is 1M by Wilton. I like this shape a lot for cupcakes as it gives a nice ice cream swirl effect. The Mardi Gras beads are a part of the collection of beads I have started to get ready for all the Fat Tuesday fun. I picked them up at the local Dollar Tree if you are interested in getting some of your own.

Now, I cannot take full credit on this recipe as my daughter, whom is 12, took the fun of baking these cupcakes. With a recipe from me she had fun with the colors and the endless licking of all the bowls. That is her favorite part of baking sweets. In fact, I generally have to continue to tell her the licking belongs at the end of baking not while we are trying to mix everything. She’s hilarious!

Mardi Gras Cupcakes

Total Time: 1 hour

Yield: About 16 cupcakes

Mardi Gras Cupcakes


For Cupcakes
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon Malibu coconut rum
1/2 cup oil olive oil
1/2 cup buttermilk
Yellow gel food coloring
Purple gel food coloring
Green gel food coloring
For Frosting
2 cups unsalted butter , at room temperature
5 cups powdered sugar
2 tablespoon vanilla extract


For Cupcakes:

Preheat oven to 350 degrees F.

In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

In the bowl of an electric mixer, add eggs, sugar, vanilla, rum, and oil; beat on medium speed for about 30 seconds. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour and the rest of the buttermilk; beat until combined.

Separate batter into bowls and color with gel food coloring in yellow, purple, and green. Pour a little of each batter into lined cupcake. Fill liners a little over half full. Bake cupcakes 12-14 minutes. Remove from oven and allow to cool completely before frosting.

For Frosting

Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. To color frosting just whip with purple, yellow, and green gel food coloring individually.

To swirl the frosting, simply put each color of frosting on each side of bag and pipe. I used a 1M tip from Wilton.

#SundaySupper White Chocolate Cranberry Cookies

Every year I make these cookies for my oldest son, Tommy. He loves them and I always change the recipe a bit and he does not mind. This year I wanted to add fresh cranberries and it turned out tasty!

When the teens were younger I would go through this whole ordeal of making cookies, watching Christmas movies, and having hot chocolate. We would then set out the cookies for Santa, not that I did not already have enough sweets, and then they would push off to bed.

Many things have changed now, such as we do our gifts on Christmas Eve. Though one tradition still remains and that is the white chocolate cranberry cookies. They just scream Christmas!

For a bit more spice you may add in some cinnamon and clove. It’s all up to you and your creative side :)

#SundaySupper White Chocolate Cranberry Santa Cookies

Total Time: 2 hours

Yield: 3 dozen cookies

#SundaySupper White Chocolate Cranberry Santa Cookies


4 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 sticks melted butter
2 cup dark brown sugar
1 cup granulated sugar
2 tbsp vanilla extract
2 eggs
1 bag of fresh cranberries
1 bag white chocolate chips
parchment paper


Preheat oven to 325F.

In a medium bowl, combine flour, baking soda, and salt. Whisk until fully combined; to aerate.

Melt butter completely in a microwave safe bowl. In a large bowl using an electric mixer, cream together the brown sugar, white sugar, and melted butter. Beat in the vanilla and eggs. Continue beating until batter is light and creamy. In increments, add in flour mixture, mixing after each addition.

Add in white chocolate chips and cranberries; mix well.

Roll the cookies into 1/2 balls and place on cookie sheet lined with parchment paper. These cookies spread . You want to make sure to make the cookie balls small. Place a dozen to a sheet.

Bake for 15 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove to a cooling rack. Allow to cool completely.

- Eggs Benedict by Cindy’s Recipes and Writings
- Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
- Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
- Chicken Liver Pate by Tora’s Real Food
- Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
- Crab and Asparagus Soup by The Urban Mrs.
- Roasted Chestnuts by Curious Cuisiniere

- Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
- Italian Orange Salad by Shockingly Delicious
- Sweet Potato Casserole by Magnolia Days
- Lightened up Twice Baked Mashed Potatoes by Real Nutrition
- Carrots au gratin by Juanitas Cocina

Main Dishes
- Char Siu Bao – Chinese Roast Pork Buns by
The Girl In The Little Red Kitchen
- Christmas Eve Pizza & Martinis by The Webicurian
- Savory Crepe Cake by Vintage Kitchen Notes
- West Indian Curried Goat by The ROXX Box
- Pot Cheese and Potato Cheese Pierogies by
Cupcakes and Kale chips
- Seafood Gumbo and Grilled Oysters: A Louisiana Christmas
Tradition by the Catholic Foodie
- Mom’s Paella by Yummy Smells
- Portuguese inspired Chorizo Crown Pork Roast by
The Family Foodie
- Dorie’s Chicken in a Pot by Gotta Get Baked
- New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
- Crab Cakes for Christmas Eve by Daddy Knows Less

- Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
- Fudge by Dinner Dishes and Desserts
- Orange Refrigerator Rolls by The Wimpy Vegetarian
- Crescent Cookies by Cookistry
- Christmas Stollen by Hezzi D’s Books and Cooks
- #GlutenFree Cookies for Santa by The Cooing Underwriter
- Pfeffernusse by The Foodie Army Wife
- Creme De Menthe Cake by I Run for Wine
- Panettone Bread Pudding by the Country Girl in the Village
- Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis
Favorite by Daily Dish Recipes
- Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by
Crispy Bits and Burnt Ends
- Jamaican Christmas Pudding by Lovely Pantry
- White Chocolate Cranberry Santa Cookies by Mooshu Jenne
- Christmas Tree Cookies by Damn Delicious
- Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
- Rose Milk Almond Falooda {Indian Dessert Drink} by
Sue’s  Nutrition Buzz

- Wine Pairings by ENOFYLZ Wine Blog
- Cinnamon Infused Hot Chocolate with Southern Comfort Whipped
Cream by Mama Mommy Mom
- Mint Chocolate Cocoa by Mama’s Blissful Bites

Finnish Piparkakku Pomegranate – #FBCookieSwap

Today I’m participating in the 2nd Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen! I am featuring my Finnish Piparkakku cookies.


The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.

This year #FBCookieSwap is partnering with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

I was lucky to have three very creative bloggers send me some delicious cookies.

Main Line Feast sent Toblerone Cookies that were very scrumptious! My oldest son said these were his favorite with lots of flavor.

A Chronic Venture baked Pistachio White Chocolate Chip Cookies that my middle son insists he needs the recipe for. He loves pistachios!

AnnaDishes set us two sets of cookies, one a super soft sugar cookie and White Chocolate Cranberry Walnut cookies. Anna, how did you know I like cranberries?! I also added the lovely Christmas card to our display :)

Here is my recipe that I sent out to my three bloggers which are listed below the recipe with the cookies they shared with their three bloggers.

First, here is a picture of how the batter should look when mixed so that you know what the consistency should look like.

Finnish Piparkakku batter

Cut the cookies out with any shape you would like. I think hearts show the love of the season. Lightly dust with water to remove flour if you feel the need to have them look perfect. See OXO’s adorable “Be a Good Cookie” spatula  and the monies help with kids’ cancer.

Finnish Piparkakku Cookies cutouts

Bake for 5 minutes and cool before you ice them.

Cooling Finnish Piparkakku Cookies

Ice those bad boys and decorate with pomegranate.

Finnish Piparkakku with Pomegranate

Then bag them with cute gingerbread bags!

Finnish Cookies

Finnish Piparkakku w/ Pomegranate

Prep Time: 2 hours

Cook Time: 25 minutes

Yield: About 5 dozen cookies

Finnish Piparkakku w/ Pomegranate


For Cookies:
2 cups dark brown sugar
1 cup molasses
2 teaspoons ginger
3 teaspoons cinnamon
2 teaspoon clove
1 1/2 sticks of butter
1 egg
2 teaspoons baking soda
3 cups of flour
For Icing:
Half a bag of powder sugar (confectioners sugar)
3 to 7 tablespoons of rum, water, or vanilla (your choice)
For Decoration:


For Cookies:

Mix molasses, dark brown sugar, and spices in the bowl of a mixer with paddle attachment. Add in the stick and a half of butter and mix for about 1 minute. Add in flour and baking soda and while mixing add one egg. Let the dough rest in fridge over night. This will help enhance the spices. Roll the dough on floured table top and use any kind of cookie cutter you prefer. Place cookies on baking tray and bake for 5 minutes at 425 degrees F. Let cool on rack before icing.

For Icing:

Mix half a bag of powdered sugar with three tablespoons of rum in the stand mixer fitted with the paddle attachment. Add more coconut rum as needed until mixture becomes like a paste or glaze. Dip cookies in glaze or paint cookies with glaze with a brush. Add pomegranate and let dry.

Please check out the recipes of bloggers that I sent cookies to!

Sweet Remedy Peanut Butter and Chocolate Chip Oatmeal Cookies

Valerie’s Kitchen Chocolate Pecan Truffle Cookies

NickStirs Pomegranate Butter Cookies

Thank you ladies it was a blast!

No Shave November – Mustache Cookies

During November each year, Movember is responsible for the sprouting of mustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital awareness and funds for men’s health issues, specifically prostate and testicular cancer initiatives. For more information on Movember please check out the site. Below is a recipe for sugar cookies that I used on the No Shave November mustache cookies.

My teenage sons’ school, Media Arts Academy, all month have been raising awareness by not shaving. The girls at the school are wearing fake mo’s for $1 and raising money for the movement. To contribute to the fun I made over 150 mustache cookies and I thought I would share them will my readers.

no shave november, mustache cookies, media arts academy

Before they were iced.

no shave november, mustache cookies, media arts academy

After we iced them. After a few dozen we just started slapping icing on as it was getting pretty late and we were tired!

no shave november, mustache cookies, media arts academy

For the cookie recipe I used please visit Brown Eyed Baker and and for the icing please visit Bake 350.

I used Cookie Cutter Company’s mustache cookie cutter that can also be turned upside down and used to make a Mardi Gras mask. They are my go to place to order cookie cutters as I love metal cookie cutters. It is a pain to use plastic cookies cutters. They tend to stick to the dough making the cookie cutting process the worst ever. Currently, I have about eight of there cookie cutter with a growing collection. Before collecting the mother load of cutters it in my best interest to look for some type of cookie tackle box. Something to place the cutters and icing tips in to un-clutter my kitchen drawers. Do you have a sacred place that you store your cookie goodies in? If so, I would love to hear where you store them.

Halloween Countdown – Day Four

Last weekend we had our Halloween party and I though I would share with you guys and gals as my Halloween countdown. Not very many people came out though we still had tons of fun. We had sinister cider with voodoo heads, buttered corn (popcorn), eyeball punch, caramel apples, and petrified pizza. Maybe a few late night tacos from Jack in the Crack (ie: Jack in the Box) for the drinkers; at least we had the sober driver go and get them :)

Today, I want to share with you a DIY project on how to make wood grave stones and a recipe for the classic caramel apples with bacon or with nuts.  But first I want to scare the crap out of you ;)

Halloween Countdown Michael Myers Chase Windham

This would be my brother whom scared the piss out of the my teens and their friends at our Halloween party. He came through the house in the pitch dark while the movie was on and stood behind them. It’s was a class A scare!

This year I decided to go with a literary/science Halloween theme.The gravestones I crafted feature Poe, Tesla, and Shakespeare. What I seriously love about wood stones is they do NOT blow away in the wind. Just take a long piece of plywood and cut into three. Lowe’s will do this for you for free if you ask and don’t have a saw at home. Stencils are great for the lettering. I used spray paint in black, one to each slat, and acrylic white paint for the lettering.  Used wood fencing pieces and adhered them to the back with screws and a drill to insert the stones in the ground to stand upright. These stones are better on the environment as you can use them year to year and they don’t blow away in the wind like the Styrofoam stones you can buy at the store.


Halloween can’t be without a treat! These were requested by the other half.

We chopped up our own nuts and added bacon to a few. I used Fuji apples.


Halloween Countdown – Day Four

Total Time: 45 minutes

Yield: 5 Caramel Apples

Halloween Countdown – Day Four


1 bag Kraft caramel candies
1 large bag peanuts; cracked and chopped
3 strips of bacon; cooked and chopped
Lollipop sticks
5 apples


In a medium pot, heat caramels with two tablespoons of water on low heat.

Meanwhile, push lollipop sticks through the apples. It's fine if they pop out the bottom a little just slide them back up through.

Once the caramel is melted dip the apples and set on parchment paper. Drizzle chopped peanuts or cooked chopped bacon on the apples. Freeze for about 30 minutes to an hour.

Tip: I keep the apples frozen and pull them about an hour before they want to eat them as they last longer in the freeze!

Four days until Halloween! What do you have planned?

Curry Cantaloupe Parfait & A Chobani Giveaway

Today, I visited our local world market and I fond two of the cutest Chinese bowls with a place to hold the chopsticks. They are white with a black design. I can not wait to use them for a upcoming recipe! I scored them for only $2 a piece. Trying to decide if I should go back and pick up the plates that match.What do you think?

The lovely people over at Chobani sent me a case of yogurt to try out. I love the blood orange flavor and the pomegranate. Though, the honey goes perfect with so many desserts and savory dishes that I had a hard time deciding what recipe to make. My inspiration came to me when I was at the local organic store and I could smell the cantaloupe from across the way. Some might say yellow curry is spicy, but I feel it is actually flavorful. If your not a curry fan you can replace the curry in the recipe with apple pie spice. My son said apple pie spice would be wonderful with it. He’s not the hugest fan of curry. On the other hand I love curry spice especially with yogurt or apples!

My recipe for curry cantaloupe parfait.

Curry cantaloupe parfait

Chobani Greek yogurt is currently sponsoring Team USA! And I am giving away a case of Chobani to one lucky winner! First the recipe for this simple parfait then you can fill out the rafflecopter below for the giveaway.

Curry Cantaloupe Parfait & A Chobani Giveaway

Total Time: 15 minutes

Serving Size: 1 parfait

Curry Cantaloupe Parfait & A Chobani Giveaway


1 - 6oz container of Chobani Greek Yogurt Honey
1 cantaloupe (make in to balls; there will be extra)
1 teaspoon yellow curry spice


In a parfait glass, add in a few balls of cantaloupe. Add a layer of honey Chobani yogurt on top of the cantaloupe and top with 1/2 teaspoon of yellow curry. Repeat the process one more time. Serve cold.

a Rafflecopter giveaway

*Disclosure: I was given a case of Chobani to review. I was not reimbursed for writing this post and all opinions expressed are my own. 

Rainier Cherry Ricotta Cobbler

The lovely team at OXO sent me a Cherry Pitter to test out. I am already bias to OXO tools since everything I have tested is wonderful! The cherry pitter is simple to use even for my left handed daughter who is 12. She was excited to use the new tool and insists that I buy all OXO tools for her to use in the kitchen because it is difficult for her with most kitchen gadgets. As you can see below it pops out the seed and has a splatter proof shield.

Here she is using the cherry pitter to pit the rainier cherries for this rainier cherry ricotta cobbler recipe.

oxo cherry pitter menya

In addition to the cherry pitter, OXO is running a recipe contest which will be judged by creativity, taste, and presentation. Below is my recipe for Rainier Cherry Ricotta Cobbler in which I am entering into the OXO Cherry Recipe Contest. The ricotta acts as an ice cream in this dish and it is topped with a crumble crust regularly featured on cobblers with a fresh topping of Rainier cherries that have been tossed lightly in honey added to the top with more honey drizzled over the entire dish.

rainier cherry ricotta cobbler

I hope you all enjoy this refreshing dessert in this relentless heat.

Rainier Cherry Ricotta Cobbler

Serving Size: 6 to 8 People

Rainier Cherry Ricotta Cobbler


1 bag of Rainier Cherries (about two cups)
1 container of Ricotta (you will use half the container; about 2 1/2 cups)
2 tablespoons cinnamon (you may add more to taste)
1 cup sugar
1/4 cup heavy whipping cream
1 cup brown sugar
1 cup flour
2 - 3 tablespoons margarine


For Ricotta Ice Cream:

In a food processor, add ricotta, cinnamon, heavy cream, and sugar; blend well. Select the dish you plan to serve it in and layer in the ricotta mixture and freeze for about two hours until set.

For Crumble Crust:

Cover a cookie sheet with parchment paper. Preheat oven to 350 degrees. In a medium bowl, add brown sugar and flour; whisk well with fork. Adding one tablespoon at a time, whisk in margarine with a fork to make crumble granules. Be careful not to add to much margarine as you want the butter to create the granules rather then make it mushy. With your hand, drizzle the crumbles on to the cookie sheet and bake for 15 to 20 minutes or until golden brown. Pull and let cool.

For The Rainier Cherries:

Using a OXO cherry pitter or other pitter of choice, pit cherries and then slice them in halves. Toss with about two tablespoons of honey and refrigerate for 10 minutes.

For Rainier Cherry Ricotta Cobbler:

Pull the ricotta ice cream from the freezer and top with crumble crust. Lightly scoop Rainier cherries over the top of the crumble crust. Drizzle lightly with honey and serve.

Please stop by Pinterest and have a look at all the other great recipes from bloggers that are entering the OXO Cherry Recipe Contest.

Strawberry Daiquiri Cupcakes

My son always challenges me for his birthday to create a new cupcake with a liquor flavor and no alcohol in it. I have a feeling this will change on his 21st. Until then I get to be creative. This year he asked for a Strawberry Daiquiri Cupcake with a cream cheese icing.

Here you can see his birthday blow out and display of my cool chalkboard wall and the strawberry daiquiri cupcakes.

And here is a picture of the cupcakes with out the top ice cream cake.

Strawberry Daiquiri Cupcakes

Total Time: 1 hour, 20 minutes

Serving Size: 36 cupcakes

Strawberry Daiquiri Cupcakes


For Cupcakes
3 large eggs, at room temperature
1/2 cup milk, at room temperature
3/4 cups strawberry puree (make with fresh strawberries in a food processor)
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, softened but still cool
1 1/4 cups sugar
For Frosting:
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
4 cups of powdered sugar
2 teaspoon of coconut extract
1/2 cup strawberry puree (make with fresh strawberries in a food processor)


For Cupcakes:

Preheat oven to 350 degrees. Line your cupcake pan with cupcake liners.

In a medium bowl, whisk together the eggs, milk, strawberry puree, and vanilla extract; set aside.

In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter one piece at a time, mixing until the dough comes together and looks sandy.

Add about half of the egg mixture and mix on low. Then add the other half of the mixer slowly as it is mixing on low.

Fill cupcake pan using a ice cream scoop for even cupcakes. These do not rise as much so make sure to fill almost to top of liner. Bake for 20 - 25 minutes. Cool completely before frosting.

For Frosting:

In a stand mixer fitted with the paddle attachment, mix the butter and cream cheese together, about 1 to 2 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the coconut extract and strawberry puree. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Fill into a piping bag and decorate the cupcakes.

Garnish with strawberries sliced in half.

Strawberry cupcake recipe adapted from Bakingdom’s Strawberry Cake recipe.