Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Thu, 14 Jul 2016 16:21:47 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 Lemonade Popsicles https://everykitchentellsastory.com/lemonade-popsicles/ https://everykitchentellsastory.com/lemonade-popsicles/#respond Tue, 12 Jul 2016 16:00:57 +0000 http://everykitchentellsastory.com/?p=2055

If summer had a taste, these Lemonade Popsicles would be it. Filled with seasonal berries and fresh mint, these lemony pops are the most refreshing treat I’ve had in a long time. The berries are fresh and juicy, and the mint offers just the slightest hint of flavor. I’m pretty sure these popsicles will be

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If summer had a taste, these Lemonade Popsicles would be it. Filled with seasonal berries and fresh mint, these lemony pops are the most refreshing treat I’ve had in a long time. The berries are fresh and juicy, and the mint offers just the slightest hint of flavor. I’m pretty sure these popsicles will be in heavy rotation around here based on the fact that they were devoured the day I made them.

POPSICLE2
I love when food looks like art. The fruit and mint gives these treats beautiful pops of summer color.

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Well, hello gorgeous.

Enjoy these delicious treats!

Looking for popsicle molds? Find them here.

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Lemonade Popsicles
Author: 
Recipe type: Lemonade Popsicle
Serves: 10 popsicles
 
Ingredients
  • 2½ cups lemonade, store bought or homemade
  • 8 strawberries, thinly sliced
  • 1 small carton blueberries
  • 10-15 fresh mint leaves (optional)
  • POPSICLE MOLD
  • POPSICLE STICKS
Instructions
  1. Pour lemonade into each popsicle mold about ¾ of the way up.
  2. Place 2 thin slices of strawberry in each mold.
  3. Add 6 blueberries into each mold.
  4. Add 1-2 mint leaves to each mold, if using.
  5. Fit with popsicle stick.
  6. Freeze for 4 hours, or preferably, overnight.

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]]> https://everykitchentellsastory.com/lemonade-popsicles/feed/ 0 2055 Country Cake with Berries https://everykitchentellsastory.com/country-cake-berries/ https://everykitchentellsastory.com/country-cake-berries/#respond Tue, 28 Jun 2016 16:00:42 +0000 http://everykitchentellsastory.com/?p=2035

  My kids would tell you this is my “go to” cake when we are off to a friend’s house for dinner. This cake is easy to make, a showstopper of a dessert, and delicious. The bright white of the whipped cream against the vibrant colors of the berries is just beautiful. The cake itself is

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My kids would tell you this is my “go to” cake when we are off to a friend’s house for dinner. This cake is easy to make, a showstopper of a dessert, and delicious. The bright white of the whipped cream against the vibrant colors of the berries is just beautiful. The cake itself is dense and moist. You get a slight hint of lemon zest and then it’s all about the perfect sweetness from the whipped cream and the berries.

I started making this cake from Ina Garten years ago. My son doesn’t eat chocolate and every time we went to a party, he was boxed out of dessert. After the main course, kids would excitedly run into the kitchen and take in the beautiful dessert table of cookies, cakes, and ice cream. Poor Jake would stare at the selections and do his best to mask his disappointment. It seemed like almost everything always had chocolate in it. Total bummer for my little guy.

I started looking for desserts that didn’t involve chocolate. We experimented with things like peanut butter, fruit, and caramel. There are a lot of great options, but this cake ended up being one of our favorites.

This recipe makes 2 8-inch round cakes. Stacking them is an impressive presentation with the layered whipped cream and colorful berries. If you only want to make one standard 8-inch round, simply half the recipe. Or, you can make the full recipe and use one cake, and wrap and freeze the other.

Enjoy!

 

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Country Cake with Berries
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 cakes
 
Adapted from Barefoot Contessa.
Ingredients
  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra-large eggs, at room temperature
  • ¾ cups sour cream, at room temperature
  • 1 teaspoon grated lemon zest
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • FOR FILLING:
  • 2 cups heavy cream, chilled
  • 4 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • assorted berries: strawberries, raspberries, blueberries, blackberries
Instructions
  1. Preheat oven to 325 degrees.
  2. Spray bottom of two 8-inch cake pans with nonstick spray. Line pans with parchment paper. Spray again with nonstick cooking spray.
  3. Mix together flour, cornstarch, salt, and baking soda. Sift and set aside.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs, one at a time. Add sour cream, vanilla, and lemon zest.
  6. Scrape bowl down as needed.
  7. On low speed, slowly add flour mixture to butter mixture. Combine until smooth.
  8. Pour batter evenly into prepared pans. Smooth tops.
  9. Bake for 25 minutes or until a toothpick comes out clean.
  10. Cool in pan for 30 minutes. Remove to wire racks. Cool to room temperature.
  11. For filling, whip cream, sugar, and vanilla in mixer fitted with whisk attachment until firm.

 

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