{ Strawberry Lemon Pound Cake }

I think, dare I say it... it's finally Spring here in Ohio.

I thought that before, then awoke to snow on Bean's birthday (April 9). It seems it is here for real now though. 

Ohio likes to give us 75 degree days in March, but when April rolls around its like, "Hey, jk! Here's a 30 degree day!". Um, thanks.

Now that Spring actually has arrived, I like to open all the doors and windows and just let the happy flow through.

Don't get me wrong, I love Winter. I love Winter a lot. I love beautiful snowy days, snuggling inside, reading books under blankets, warm cocoa, etc, etc, etc.

However, I love Winter IN Winter. By the time April arrives, I'm over it. Over. It.

Bring on the sunshine, bring on the lemonade, bring on the lemon cake!

This is a simple lemon pound cake (it starts with a box mix) with a tangy lemon glaze.

Not too lemony. Just right lemony. As my friend Lori likes to say, too much lemon "tastes like Pledge". And let's be real life here. No one wants that.

Just right lemony with strawberries.

Welcome, Spring!

Strawberry Lemon Pound Cake

by Tina @ Sugar Bean Bakers

1 lemon cake boxed mix

1 package (3.4 oz) vanilla pudding mix

4 eggs

1 cup water

1/3 cup oil

1 Tablespoon lemon zest

2 Tablespoons fresh lemon juice

1 cup fresh strawberries, chopped, and set aside in a bowl.

Zest one lemon and set aside.

Preheat oven to 350 Degrees F.

Grease and flour tube or bundt pan, set aside.

In mixing bowl add the cake mix and pudding mix, stir to combine. Spoon a couple tablespoons of this over the strawberries to dust. This will help them from all sinking to the bottom while baking*. Set strawberries aside again.

Add the oil, water, and eggs. Beat until well combined. Add in the juice and zest. Mix well. Fold in the strawberries last. Pour into pan and bake for 45-50 minutes until toothpick comes out clean.

Allow to fully cool before glazing.

*they still like to sink, but this will help some.

Lemon Glaze

2 Tablespoons butter, melted

1 cup powdered sugar

1 Tablespoon fresh lemon juice 

1 Tablespoon lemon zest, divided

hot water

Stir together powdered sugar and melted butter. Add in lemon juice. Stir until glossy. If desired consistency is not reached, add hot water 1/2 teaspoon at a time. Stir in 1/2 Tablespoon of lemon zest.

Drizzle over cake, immediately sprinkle the other 1/2 Tablespoon of lemon zest over the glaze.

If you like more glaze, double the recipe above.

{ Summer Berry Pie }

Hey there!

So many things have happened in the last few weeks. Sorry I haven't been around, but to name a few: prom, graduation, anniversary, vacation, first day of college, etc, etc, etc. Now here we are, officially into the season of summer!

Soon I will be sharing the graduation party I had for Bean, so keep an eye out for that.

Today though, I'm posting the pie I made for Father's Day. Actually, this recipe makes TWO pies, so, huzzah!

This beautiful pie is all that is right and wonderful about summer. It starts with a graham cracker crust, then has a layer of cream cheese, then gorgeous summer fruits bathed in a sweet strawberry gel. Yum.

This is very simple. The hardest part is waiting for it to cool and gel.

This is a great recipe for all of your summer picnics and get togethers, make some up and never let them know just how easy it was. You deserve the accolades!

This is also a gorgeous pie for the 4th of July.

Enjoy!

Tina

Summer Berry Pie

by Tina @ Sugar Bean Bakers

This makes two pies. You can also add all ingredients into one crust for a 'mile high pie'.

Ingredients:

2 premade graham cracker pie shells

2 pounds of strawberries- cleaned and dry

1 pint of blackberries- cleaned and dry

1 pint of blueberries-cleaned and dry

1 package cream cheese- softened

2 cups sugar- separated 

4 tablespoons cornstarch

3 tablespoons strawberry jello powder

1 cup water

To make the gel:

Add 1 cup of the sugar, 1 cup water, 4 tablespoons cornstarch, and 3 tablespoons jello power into a heavy sauce pan. Cook over medium heat, allowing to boil. Stir constantly. As the gel thickens, it will darken to a bright red. When thick and red, remove from heat and allow to cool for about 30 minutes.

To make the cream cheese layer:

Beat the other 1 cup of sugar into the softened cream cheese until creamy and well mixed. Spread 1/2 into each pie shell.

To make fruit layer:

Arrange fruit on top of cream cheese layer starting with the strawberries. Add the blackberries and blueberries on top of strawberries.

Slowly pour cooled gel over the top of the pies coating each pie evenly.

Place in refrigerator to chill and gel for several hours.

Place leftovers back in refrigerator. Will keep for about 3 days.

{ Florean Fortescue’s Butterbeer Ice Cream }

I've been talking about it for months and months, I instaspammed you on instagram, and I even wrote up a long post about it. However, it may have skipped your notice that I was at THE WIZARDING WORLD OF HARRY POTTER two weeks ago. Two weeks ago? It feels like FOREVER ago. Fo-evah. Sad panda.

While there, as I mentioned in my post, we went to Florean Fortesuce's Ice Cream Parlour.

It. was. delish. So, so good. The signature ice cream, of course, is Butterbeer. Of the four of us, do you know how many got Butterbeer flavor? Um. Zero. Perhaps because we'd already had Butterbeer to drink? I'm not sure, but we all opted for more unique (and ah-maze-ing) flavors. I had Stick Toffee Pudding, Darla had Salted Caramel Blondie, Bean got what Florean gave Harry- Strawberry Peanut Butter, and the girl got Chocolate Raspberry.

The HUGE hard packed scoops are 4.99 served in a cup or $5.99 in a waffle cone.

Other hard packed flavors include: Chocolate Chili, Apple Crumble, Vanilla, Chocolate, Clotted Cream, and Earl Gray and Lavender. They also have soft serves, which none of of tried, but the flavors are: banana, chocolate, granny smith, mint, pistachio, vanilla, orange marmalade, toffee, toffee apple, and strawberries and cream. You can also get the Eton Mess, which is a huge sundae in a souvenir glass!

Every one of us loved our ice cream. So, so good. I wish I had some now.

So, I made some. And so did Darla (more info below).

I, of course, made butterbeer.

To make it, I started with a custard based ice cream. I find them much creamier than recipes made without eggs.

I used a bottle of Flying Cauldron Butterscotch Beer (made by Reed's) for flavoring. If you can't locate this, use Darla's recipe to achieve a very similar taste.

I then reduced the butterscotch beer by 1/2. Reducing basically means cooking the water out. So, just add the soda (I'm from Ohio, man that word is hard to type. We call it POP here) to a pan. Over medium heat cook it, stirring often, until it's about 1/2 of what it started as.

After making the custard, I added this cooled (but not cold) syrup to it.

You know what else you can make?

Butterbeer Floats!

Can't you almost see Ron and Hermione sipping on one of these in The Three Broomsticks? Two straws, please!

I like to sprinkle my Butterbeer ice cream with a tiny bit of turbinado sugar for a pop of crunch! I'm sure it would be great with chocolate too, or many other toppings (although I think it stands great on it's own). It's still a very vanilla flavor with a hint of butterscotch. Apparently, unmistakably Butterbeer flavored too. I made Bean taste it and tell me what flavor it was. It took him a minute, but he got it right!

Making homemade ice cream is easy, and the bonus is that you know every ingredient that went into it. None of that weird xanthan gum or anything.

And the taste of homemade ice cream? Magical!

(I'm not even sorry for the pun.)

Want more? You know you do! Zip on over to Bakingdom to see Darla's recipe for Florean's Chocolate Chili ice cream. Spicy chocolate? Want.

Tina

See all of my Harry Potter posts here. Food, crafts, and 2 massive parties.




Butterbeer Ice Cream
by Tina @ Sugar Bean Bakers

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon salt
6 large egg yolks
6 ounces of Butterbeer syrup (see above)- cooled to room temp
1 teaspoon imitation butter flavoring

In a small pan, simmer cream, milk, sugar and salt until sugar completely dissolves, approx 5 minutes. Remove from heat. In a separate bowl, whisk yolks together. While whisking constantly, slowly add about a third of the hot cream into the yolks. Whisk the yolk mixture back into the pan with the cream. Return pan to medium-low heat and cook, stirring often, until mixture is thick enough to coat the back of a spoon (about 170 degrees).

Remove from heat, and carefully strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Whisk in the butterbeer syrup & butter flavoring. Cover and chill at least 4 hours or overnight.

Churn in an ice cream machine according to manufacturer’s instructions.

Directly from the machine will give you a soft serve consistency, or store in freezer until needed.

Yield: About 1 1/2 pints


Adapted from this recipe found in the New York Times

{ Cherry Limeade }

We are just three weeks away from the unfathomable now.

Bean will start his senior year of high school. I can't even, folks. I. Can't. Even.

For years he's wanted to be a History teacher, high school or college level. Now that push comes to shove, he's decided IT is where it's at. I can't even complain about this. Someone to fix my computer issues for  free? Uh, yeah. I'm all in.

I'm not prepared for his 'lasts' though. I'm fully prepared to be THAT mom. The one that cries at all the events. I can't even help it. He's my widdo baby boy!

I know the world is wide open to him after this, and so many fantastic things are about to happen for him, but, gosh dern it, I'm sad. And if anyone doesn't like that, well, they can go suck a lemon.

Or, how 'bout some lime instead? (How cheesy was that segue?)

I've done several lemonade recipes, but, never a limeade. Of course, cherry limeade is the first that pops to mind!

I love the tart lemon limeyness of this paired with the cherry. I do add sugar. You can omit this if you wish. Your drink will be slightly tarter.

Today it is over 90 degrees and drippingly humid. Yes, I totally drank this WHILE I shot these photos.
I'm the only one here that likes it though, so there's still one up for grabs. Any takers?


Tina

Strawberry Lemonade

Blackberry Lemonade

Frozen Strawberry Lemonade


Cherry Limeade for Two

For two glasses:

4 tablespoons fresh squeezed lime juice

2 tablespoon sugar*

4 tablespoons maraschino cherry juice

1/4 cup cherry juice (I used Juicy Juice)

2 cups lemon lime soda

In a liquid measuring cup add the lime juice, sugar, and cherry jucies. Stir together. 

Add crushed or shaved ice (I prefer shaved) to glasses and fill 1/2-2/3 way full. Add soda. Pour 1/2 of the juice mix into each glass and swirl with spoon or straw. Garnish with maraschino cherries and lime slices/wedges.

*omit or use less for tarter drink

Adapted from The Pioneer Woman

{ Blackberry Lemonade }

Hey, hey, hey... I know June 21 is still far off, but as I watch the thermometer hit 90, I can, without a doubt, state it is SUMMER in the OH.

Our pool is open, the sunblock is purchased, and school is OUT.

Summer? BRING IT.

Like last summer, Bean has made a to-do list for the weeks ahead. We are pretty excited about it. We had a great time last year, and completed the list, less one (we never did get ALL of the River Song Doctor Who episodes watched in order of her timeline).

A few of the things on this year's list are: Watch a Thunderstorm from the porch, lay in the yard and look at stars, play more board games, try a new restaurant, see The Fault in Our Stars movie,  go thrift shopping, go to Coldstone, Harry Potter marathon,The Hobbits and The Lord of the Rings marathon, drive and see where it leads, and much more.

I feel pretty fortunate that my 17 year old son wants to spend that much time with me, so, I'm planning to soak it all in! This upcoming year will be his last year of High School! Sad momma bear.

I guess drown my sorrows in this lemonade.

Simple and beautiful. This starts with a powdered mix and ends with yum.

Whatever your plans this summer, I hope you take a moment, put your feet up with a cool glass of lemonade, and soak it all in.

Happy Summer!

Tina

See also: Strawberry Lemonade
Frozen Strawberry Lemonade

Blackberry Lemonade
by Tina @ Sugar Bean Bakers

Powdered lemonade mix to make 2 quarts (I prefer Country Time)
6 oz to 1/2 pint of blackberries, washed
2 Tablespoons sugar (more to taste)

Mix lemonade as stated on back of package in a 2 quart pitcher.

Add blackberries to food processor. Mix until pureed.

Strain through a sieve or cheesecloth. Stir in sugar. Pour into prepared lemonade. Stir well.

Stir again before serving.

Keeps about 2 days in the refrigerator.

{ Summer Treats }

Tomorrow marks the unofficial start of Summer! It's Memorial Day.

I've put together a few of my favorite summer treats for this post. I think any of them would be a hit at your Summer get togethers!

I have so many other Summer recipes. Check them out here: Summer Treats.

{Chocolate Chip Cookie S'mores}

{Rainbow Slush}

{Very Berry Trifle}

{Strawberry Lemonade}
{Cookie Crumble Trifle}

{Disney Dole Whip}

{Angel Fluff Cakes}

{Soft, Iced Pineapple Cookies}


Have a wonderful Memorial Day, and remember to remember.

Tina

{ Strawberry Cake }

I'm sorry, but I'm going to talk about Disney here for a second.

Actually, I'm not that sorry. ;)

Things are falling together for our trip with Bakingdom and we. can't. wait.

We reserved our seats at the Tomorrowland Terrace Fireworks Party in the Magic Kingdom, our hotels are paid off, and as of yesterday, the tickets are purchased!

Something rather odd has happened too, I think my husband is actually getting excited! He told us that he's looking forward to the Animal Kingdom Safari and going to Hollywood Studios!

In just three months we will be making the long drive to Florida. We can't wait! Well, Bean and I. Hubs is coming around. I can't wait to finally meet Darla. It's going to be an amazing time. Cap all this off with the fact that we are going to the Wizarding World of Harry Potter & seeing the new Diagon Alley sections! We are going to be such happy little nerds!

However, three more months. It'll go fast, but creep along at the same time.

I made cake to pass a little time. Here you go.

This is a Frech Vanilla Cake with a few strawberries thrown in. It is topped with a simple vanilla buttercream and drizzled with a strawberry sauce.

It's pretty divine.

I topped my cake with three sugared strawberries. A beautiful decoration. Delicious too.

This is a wonderful summer treat. It requires a few steps, but all are easy.

If you take this to a summer picnic/graduation party/family reunion, you are sure to get ooh and ahhs!

It took my mind of Disney for a few minutes, anyway!

Enjoy!

Tina



Strawberry Cake
by Tina @ Sugar Bean Bakers


For the cake
1 box French Vanilla Cake mix, plus ingredients listed on back of box
1/2 cup washed, dried, hulled, and chopped strawberries

Preheat oven to 350 F

Prepare cake according to back of box. When completed, gently stir in strawberries.
Pour into prepared pan. Sprinkle sugar over the cake, if desired. Bake according to box directions.

For the icing
1 stick unsalted butter, at room temperature
2 cups confectioner's sugar
pinch of salt
1  tablespoon heavy cream
1 teaspoon vanilla extract 

In the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt until well combined. Add 1 tablespoon heavy cream and whisk on high for 4 minutes, until light and fluffy. If  too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla

Swirl over cooled cake. I used the "rosette" look.

Sugared Berries
This link explains it, it's easy!
How to sugar fruit

Strawberry Glaze
 2 cups berries, washed, dried, hulled, and chopped strawberries 
4 Tablespoons sugar
2 Tablespoons water
2 teaspoons cornstarch

Add all ingredients to a pan. Stir well to combine cornstarch. Heat over medium, bring to a boil stirring constantly, then simmer for 5 minutes. Remove from heat and allow to cool to room temp. You can use this way if you like the chunks of berries or blend in a blender/food processor for a smooth sauce. Store remaining sauce in refrigerator. It will keep about 3 days.

{Liege Waffle Strawberry Shortcake}

I blame Darla.

After her post about Liege Waffles months ago, I've never looked at a waffle the same. I've judged waffles for not being dense and crispy. For not having those pops of sugar in them. For not being shiny and caramelized. Regular waffles are so flimsy. So wibbly wobbly.

I'm a dirty waffle bigot. I don't even care.

Once you have a liege waffle, you'll understand. You'll join me. We will have liege waffle superiority badges. It'll happen.

I first made my Vanilla Bean Liege Waffles in January. Big hit. Big. Huge.

The liege waffle is really such an amazing base, you could add most anything on it.

Which is where this post comes in.

Imagine a strawberry shortcake with crunchy pops of sugar inside. Mmmm.. You've just imagined this.

For this recipe, I made small waffles, using dough a little larger than a golf ball.

See the sugar? Yummeh.

You can use 1 or 2 for your shortcakes. I chose 2, because yum.

I also made a simple strawberry syrup for the waffles.

is goooooood.

Add some strawberries, syrup, a little whipped cream, and perhaps a dusting of powdered sugar?

Delish. Or as the Bean described them: "Delicious in every. single. way."

I guess he liked them.

 By the way, check out Darla's Chocolate Liege Waffles.

She says she's my friend, but I think she's trying to kill me with these. I mean seriously. Can you even? For really!

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Liege Waffle Strawberry Shortcakes with Strawberry Syrup

Waffles adapted from Bakingdom

For the Waffles:

1/3 cup  hot milk
1/2 cup (1 stick) unsalted butter
2 eggs, at room temperature
1 teaspoon vanilla
2 cups bread flour
2 1/4 teaspoon (or 1 packet) instant yeast
1/2 teaspoon salt
3/4 cup Belgian pearl sugar

In a medium bowl or measuring cup, heat the milk until it’s hot enough to melt the butter. Stir the butter into the milk, stir until melted. Add vanilla.  Add the eggs, whisking lightly.

In a large bowl, or the bowl of a standing mixer with the dough hook attached, combine the flour, yeast, and salt. Turn the mixer to low, and slowly add the warm milk mixture in a slow steady stream. Increase speed to medium, beat until the dough barely sticks to the bowl, this will take about about 7 or 8 minutes. Scrape sides as necessary. Lightly oil a bowl, place the dough in there. Cover & allow to rise until double (about 1 hour).

Once doubled, turn on the waffle iron. Knead the pearl sugar into the dough. Set aside to rest while the iron heats.

Divide the dough into14 pieces, slightly larger than a golf ball. One piece at a time, spread the waffle dough into the hot iron. Cook until golden brown (about 2 to 3 minutes). Let sit for about 1 minute before serving (the melted sugar will be HOT).

For the Strawberry Syrup:

1/2 cup water

1/2 cup sugar

1 cup cleaned and chopped strawberries 

Add water, sugar, and berries to a heavy saucepan. Bring to a boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat. For a clear syrup, strain out strawberry bits. For chunky, allow to cool, then blend in a blender.

Store leftovers in refrigerator.

For Shortcakes: 

Add one waffle to a plate. Cover with strawberries. Add another waffle. Top with strawberry syrup and whipped topping. Enjoy!

{ Virgin Strawberry Daiquiri Smoothie}

I posted about the Peanut Butter Chocolate Dipped Krispie Treats that I made for our Bean's Pool Party the other day. I also made, what I thought was, Strawberry Daiquiris.

Lemme just tell you, I don't know much about drinking. So, what I thought was a daiquiris may not actually be. After a bit of googling, I found out that daiquiris don't take NEARLY as many berries as I was using.

I'd say I'm sorry, but I'm not. These were yummy.

Very strawberry, very cool, very refreshing, and daggone it, not bad for you at all!

Did I say yummy? Cause they were.

So quick and easy, but perhaps not a real daiquiri. So, I changed the name to Strawberry Daiquiri Smoothie.

Call it what you want. I call it good.

Try it.

Tina


Strawberry Daiquiri Smoothie
Recipe by Tina @ Sugar Bean Bakers


4 cups fresh strawberries, washed and hulled
2 cups ice
1/2 cup lemon lime soda, chillled
teaspoon of lime juice
sugar to taste


This recipe requires a blender that can crush ice.

Add the strawberries, lime juice and sugar into the blender. Pulse until smooth.  Taste mix. If too bitter, add more sugar. Add in ice. Blend until ice is crushed well. Stir in soda, do not blend. Pour into glasses.

Makes 4-6 servings.

{Delicious Summer Drinks}

As the thermometer heads up, you can keep cool with these drinks that I've posted.

They are yummy, and, my favorite thing, EASY.

Easy is especially great on a hot day!

{Disney Inspired Dole Whip}

{Peach Banana Smoothie}

{Frozen Strawberry Lemonade}

{Strawberry Lemonade}

{Layered Drinks}

{Easy to Make Smoothie}

Stay cool, my friends!

Tina

{Disney-Inspired Dole Whip}

If you are a regular reader, you'll know this story I'm about to tell. If not, well... you soon will.

Last summer, we went to Disney World. I never knew I wanted to go to Disney World... until I was there. The Bean and I (and our friends) had THE BEST DAY. It was true magic for us at The Magic Kingdom. Since that time, I've become a little obsessed about Disney. I've amassed a collection of Disney items, clothes, purses, and an unhealthy amount of earhats. People, I need HELP. We just LOVED it. You can read all about it in my post (it's a Magic Kingdom walk through guide with prices, etc).

We went in September. By November I decided to have a Disney themed party. This was a simple, little party, but believe me people, there WILL BE MORE. Well, speaking of more... I did just host this Alice in Wonderland party last week!

Then, for Easter, I made some Mickey Mouse Easter Egg Cookies. Because. I have no other reason.

The one thing I really wanted to try at The Magic Kingdom was the Dole Whip. I'd read so much about them! It is available at Aloha Isle in Adventureland. We finally got around to it mid-day. I just sat down to take a bite when Bean SPILLED EVERY DROP of it. I was upset. He was upset. Annoyance ensued. However, all was set right in the world, because we were at Disney! Who can stay  mad there? My friend Bobby went and bought me another. He didn't need to, but I was glad he did, because, hello yummy!

As soon ate it, I knew I'd make this at home. However, I found many, many recipes which all called for massive amounts of heavy cream. Oy. The actual Dole Whip is non-dairy and comes in a powder that they mix there. You can actually buy the powder. It comes in a HUUUGE 70 serving bag though.

I was surfing around the net when I stumbled upon this YouTube video by The Disney Diner. I liked her recipe. Simple. Good. Score.

So,  her's is what I decided to make. She has a full website of ALL KINDS of Disney treats! Shuffle on over there, Disgeeks and tell her I sent you! I know I'll be referencing it again!

Oh, did I forget to mention the Mickey Mouse silverware I now own?

The Dole Whip itself is a pineapple soft serve. You can actually get a Dole Whip in pineapple, vanilla, orange, or swirled. The BEST thing to get though, in my (any many other people's) opinion is the Dole Whip Float. That is the Dole Whip with a bit of pineapple juice poured over. Yummeh.

My friend, Steph, loved it SO much she wanted another. I can't wait to make this for her!

This is a light, refreshing treat that is so great for summer!

Give it a whirl...

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Dole Whip
adapted from The Disney Diner

4-5  cups Pineapple Sherbet (softened, but not melted)
1 (8 ounce) Tub Cool Whip (thawed)
4 tablespoons pineapple juice, chilled


In a mixing bowl, add the sherbet & cool whip. Mix together. Add pineapple juice. Mix again. Scrape down sides and make sure the cool whip is well incorporated. You can also use  food coloring to achieve a yellow look (like at Disney). I opted not to do this.

Pour into a 1 gallon zippered bag. Freeze for 2-3 hours. It will still be a soft serve consistency. Snip one corner and squeeze into serving dish.

Enjoy!

OR... for a 

Dole Whip Float 

Recipe of Dole Whip
Pineapple Juice
Sugar

Sweeten a bit of pineapple juice to your liking so it is not too sour for your Dole Whip. I used about a Tablespoon for 1 cup juice. You can use more or less to your personal taste.

Pour over Dole Whip.

Enjoy!

If you have any Dole Whip left, place your snipped zippered bag into another zippered bag and return to freezer. It will freeze solid, but place on your counter for a few minutes to return to a soft serve-like state.

{For the Fourth}

A quick recap of some fun and easy treats for the Fourth of July.


Red, White, and Blue Strawberries

Layered Drinks

Homemade Snow Cone Syrup


Did I mention easy?

Cause yeah.

Tina

{Knickerbocker Glory}

I don't know if you know this or not, but yesterday was a very important day.

It was Dudley Dursley's birthday.

Ok, first of all, I can hear the non- Harry Potter fans sighing already. "ANOTHER Harry Potter post?"

I'm sorry, I have a problem.

Then, I can hear the fans sighing, saying, "Tina, really? You are celebrating DUDLEY'S birthday??"

Well, no, not really. See, the second chapter of the Sorcerer's Stone/Philosopher's Stone, the one in which we actually MEET Harry, takes place on Dudley's birthday.

For Dud's birthday, they go to the London Zoo.

"They ate in the zoo restaurant, and when Dudley had a tantrum because his knickerbocker glory didn't have enough ice cream on top, Uncle Vernon bought him another one and Harry was allowed to finish the first."  Harry Potter and the Sorcerer's Stone, Chapter 2

I'm totally not making this to celebrate mean ole Diddykins. This is all about Harry. :) It is in this chapter that we are introduced to who he is. It is in this chapter that we start to fall for the messy, black haired, bespectacled orphan.

Now, as an American, I had to wonder, what the heck was a knickerbocker glory? I, of course, googled it. I finally decided it was time to make and post on here.

A Knickerbocker Glory is a fruit and ice cream sundae. I did a lot of reading up on the subject.  I know, I know, I have problems (see above).

It seems it originated in the 1930's as a British Seaside treat. It is served in a tall glass to allow for all the layers. There seems to be no actual right or wrong way to make a Knickerbocker Glory, but traditional ingredients are strawberries, grapes, peaches and bananas along with a fruit sauce. Other fruits can be used, as well as a chocolate sauce, but all are less traditional. They are layered in the glass starting with the fruit, then the ice cream, then the sauce. Repeat. A KBG has at least 2 layers of ice cream. It is topped with "squirter cream" as  the British recipes call for. This would be what we American's know as canned whipped cream. It can then be topped with nuts, if desired, and some form of fancy wafer cookie. Unfortunately, I forgot to buy those, so a Vanilla Wafer had to do. According to recipes, you can use fresh or "tinned" (canned) fruit, fruit cocktail, or a mixture of both. I also forgot to put the cherry on top. Oops. What was I thinking?!

Anyway you slice it, you've got a fruit and ice cream sundae and who can say no to that? Well, Dudley, who obviously wanted more ice cream and less fruit. That's ok though, it worked out well for Harry.

For my KBG, I used sliced strawberries and peaches. I also made a simple strawberry sauce by blending up a few strawberries and adding a bit of sugar (just add to taste).

Sadly, it was over 90 degrees outside yesterday, so my layers kind of melted. It's still pretty though, eh?

Tastes good too!

So, here's a fun new treat to make for pudding (British speak for dessert).

Also, if you, like me, ever wondered just exactly what a Knickerbocker Glory is, now you know.

Read even more here.

Tina

Click HERE to see all my Harry Potter posts.

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Linked up at 30 Handmade Days Pity Party 

Knickerbocker Glory

Ice cream
Fresh or canned fruit
Whipped Cream
Nuts (if desired)
Fruit based ice cream sauce
Cherry
Wafer cookie

Layer fruit, ice cream, sauce, fruit, ice cream sauce in a tall glass.

Top with whipped cream, nuts, cherry, and a wafer cookie

{Soft Iced Pineapple Cookies}

I know I've mentioned my BFF Lori on the blog before. She's even behind some of the recipes here, like Strawberry Filled Cupcakes, Holy Moses Dip, and she introed me to the current most popular recipe on my blog, Buckeye Bites.

For a long time, she has told me about her great grandmother's Pineapple Cookies. Sounds good, eh?
These are a definite memory for Lori. She says she cannot remember a time when she went to visit her grandmother that these were not present.

I can see why.

They are soft and lightly citrusy.

When I say soft, I mean, I want to curl up and use one for a pillow. They are tender and delicious.

I made a 1/2 a recipe. I live with picky people, folks. 2 days later and there are 5 cookies left. FIVE. Even a 1/2 of this recipe makes A LOT of cookies (about 3 dozen).

Gone. People. Gone.

So, saying they were a hit, well, now that would be quite the understatement.

I believe these will be a new summer standby cookie. A soft sugar cookie with a pineapple twist? Perfect for summer.

Tres yummy.

Thanks Lori!

I'll be buying stock in pineapple after this!


Tina



Soft Iced Pineapple Cookies
Recipe by Margaret Cameron


 Cookies
1 Cup butter
1 Cup sugar
1 Cup brown sugar
2 eggs
1 Cup crushed pineapple (drained)
1 teaspoon vanilla
4 Cup flour
2 teaspoon baking powder
1 teaspoon baking soda 
1 Tablespoon pineapple juice
1/2 teaspoon salt
1/2 Cup nuts ( optional )

Cream butter and sugar together. Add well beaten eggs. Beat in crushed pineapple and vanilla. Add baking soda which has been dissolved in 1 Tablespoon pineapple juice. Mix together flour, baking soda and salt in a bowl. Gradually add this to the other ingredients. Mix in nuts, if desired. Beat well. Drop by teaspoon onto greased or parchment lined cookie sheet. bake at 350* for 12 mins.

Icing
1/3 Cup softened butter
1/4 Cup pineapple juice
2 Cup powder sugar

Melt butter, stir in pineapple juice and powdered sugar. Whisk until glossy. Spoon onto cooled cookies or dip tops of cookies into the glaze.

{Strawberry Cheesecake Parfaits}

Shrek: For your information, there's a lot more to ogres than people think.
Donkey: Example?
Shrek: Example... uh... ogres are like onions!
Donkey: They stink?
Shrek: Yes... No!
Donkey: Oh, they make you cry?
Shrek: No!
Donkey: Oh, you leave 'em out in the sun, they get all brown, start sproutin' little white hairs...
Shrek: NO! Layers. Onions have layers. Ogres have layers. Onions have layers. You get it? We both have layers.
Donkey: Oh, you both have LAYERS. Oh. You know, not everybody like onions. What about cake? Everybody loves cake!
Shrek: I don't care what everyone else likes! Ogres are not like cakes.
Donkey: You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I don't like no parfait"? Parfaits are delicious!
Shrek: NO! You dense, irritating, miniature beast of burden! Ogres are like onions! End of story! Bye-bye! See ya later.
Donkey: Parfait's gotta be the most delicious thing on the whole damn planet! 

 So, Shrek is one of my very favorite movies on all of planet earth. Also, Shrek 2, which is veerd since most sequels kinda, well, let's not mince words here, suck.

Donkey is one of my all time favorite characters. Eveeer.

copyright Dreamworks

I luff him. I cannot, cannot, cannot make a parfait without thinking of the above conversation. Ever. Ever. Donkey resides in my brain and randomly quotes things, like, "we took a magic potion, and now, we're SEXY!". Yes. Donkey. In my brain. Which can be entertaining, but probably annoying to those closest to me. Quoting Shrek & Harry Potter lines all day long. There's nothing wrong with that, right? I know.

I wanted to make a quick and easy dessert for hubs for Father's Day. Two of his favorite treats are Aunt Rosie's Strawberry Delight and Grammy's Strawberry Pie. So, what I did today was kinda combine the two.

Funny story. The Bean took hubs to the movies today to see Man of Steel for Father's Day. While they were gone, I made this. I was editing the pictures when hubs saw them.

Hubs: WHAT'S THAT?
Me: a dessert
Hubs: Is there more?
Me: I ate it all.
Hubs: Those pictures are at our house!
WHERE IS IT?
Me: It's GONE.
Hubs: runs to fridge and proceeds to gobble it down.

So, I guess it was A-OK, huh?

Hope you've had a wonderful day celebrating all the special men in your life!

Tina



Strawberry Cheesecake Parfait
serves 4 (photo above is a very large serving)

For the graham layer: 
3 full sheets of graham crackers
2 Tablespoons sugar

Add together in food processor and crush until very fine

For the cream cheese layer:
1- 8 ounce package cream cheese, softened (I used 1/3 less fat for a softer set)
1-2 Tablespoons milk
1/2 cup sugar

Starting with 1 Tablespoon milk, beat together cheese and sugar in mixer until well combined. Should be the consistency of pudding. If too thick, add the other tablespoon of milk.

For the strawberry gel layer:
1/2 cup water
1/2 cup sugar
2 Tablespoons corn starch
2 Tablespoons strawberry jello powder (mix)*

*store the rest in a ziploc baggie for making this again! 
 

On the stovetop, add all ingredients into a heavy saucepan. Stir together. Heat over medium heat. 

It will be kind of a milky red. Allow to boil, stirring constantly. As it begins to thicken, it will turn a clear, bright red. When thickened, remove from heat. Allow to cool for about 10 minutes before assembling parfaits.

 

For the strawberry layer:

sliced strawberries

Assemble:

Graham cracker layer, cream cheese layer, gel layer, strawberries. Repeat. Top with whipped cream and sprinkles.

{Homemade Snow Cone Syrup}

It's finally feeling like Spring around here. Let me tell you, it was a long time coming. Winter seemed to start early this time and lasted well into April. As much as I love snow, cocoa, and cuddling up by the fire, I was ready to move ON.

The Bean's 16th birthday, as I mentioned, was in April. We wait until late May to have the party so I'm not over run by 20 teenagers in my house. No and thanks. Some years the weather around his birthday is perfect. This year? Yeah, totally glad we are having it in May. It was COLD. Now, I just have to wish the rain away for that weekend.

I'm having food 'bars' for his party. It's his 16th, it's going to be pretty major.

I will have a full report on his party later this month, but one of the bars is a Snow Cone bar!

Snow Cone syrup is pretty spendy, and I figure we'll go through quite a lot. I did some snooping around the internet and found homemade syrup.

ALL of it called for 2 cups of sugar to 1 cup of water. That seemed like a LOT. So, I tried it with 1 1/2 cups of water to 1 cup of sugar. Still SOOOO sweet. SOOOO sweet. I can't imagine the 2 Cups.

In the end, I settled at 1 cup sugar 1 cup water... and, it's good.

I have one of these

and it works great, but it's totally not necessary if you have a blender that will crush ice, or a fridge that spits out crushed ice. Bean won this in a costume contest at church (80's Party, whut's up!).

So, you need just a few things for this: Sugar, Water, Crushed ice, & Koolaid packets.

I recommend heating your water in the microwave instead of on the stove top. If you let it boil with the sugar in it, it will thicken. It's just easier to heat a cup of water in a microwave save bowl/mixing cup.

Once your water is boiling (takes under 3 minutes in my microwave), remove it (carefully, cause it's boiling!) and add sugar. Whisk until dissolved. Then add in 1 packet of Koolaid (or other drink mix). These are the little packets that cost like 20 cents. Whisk until dissolved.

Allow to cool.

That's it!

I like to boil/mix/cool mine in this. It's easy to pour into the bottles when cool.

Oh, and the bottles? Just water bottles with squeeze tops (I saw this idea online somewhere).  I dressed mine up with scrapbook paper.

To fill a water bottle this size (24 ounces), you will need two recipes per bottle.

This is super yummy & so easy. Not to mention inexpensive! Instead of $3 on a small bottle of syrup from the store, you are looking at around 75 cents for a large bottle. Woot!

An excellent summer treat, of course! Just think of all the different flavors you can make.



Can't wait to share the rest of the party with you, it's happening in a couple weeks!

UPDATE, the whole party is now posted here.

Tina


P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Linked up at 30 Handmade Days Pity Party 

Homemade Snow Cone Syrup


1 cup white granulated sugar
1 cup water
.22 ounce packet koolaid drink mix
(store brands are usually .15 ounce and work fine too)


Bring 1 cup of water to a boil in a microwave safe bowl or large measuring cup. Remove it carefully and add 1 cup of sugar. Whisk until dissolved. Then add in 1 packet of Koolaid (or other drink mix).  Whisk until dissolved. Allow to cool fully. Serve over crushed ice. Store leftover syrup in refrigerator.