Chocolate Cake and Berries

Chocolate cake on a plate with berries all over it…oh can’t it get any better than this?!

Strawberry Slice of Cake

Strawberries is my absolute favorite of all the berries and topped over a slice of cake sends happiness all through me.

Ice-Cream Carrot Cake

photo by joyosity
What an incredible dessert to enjoy! I simply adore carrot cake anyway so this one blows my mind. I just made some carrot cupcakes last weekend with cream cheese icing and they lasted about a day literally! This might not last the night! It’s a totally “I’ve had a bad day and deserve some dessert” kinda dessert!
The recipe is inspired by David Lebovitz, who has an incredible blog. You have got to try this, cause it is soooo yummy!

2 c. whole or 2% milk
1 c. heavy cream
5 egg yolks
1/3 c. white sugar
1/4 c. packed brown sugar
1/2 c. packed shredded carrots
1/4 c. raisins
1 c. toasted pecans, chopped
1/4 c. chopped walnuts or pecans
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground ginger

In a small bowl, beat the egg yolks with the sugars and spices until fluffy and the lighter in color. Set aside. Combine the milk, cream, carrots, and raisins in a medium saucepan. Bring mixture just to a boil, then reduce heat to very low. Let simmer, stirring occasionally, for 25 minutes. (Do not let boil.)

While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat again, and again. (This will temper the eggs, so that they don’t cook lumpy.) Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.

Let custard cool completely, then transfer to an airtight container and completely chill in the refrigerator at least 2 hours. Follow your machine’s instructions for churning length. Add the chopped nuts in the last minute of the churning process. (If you’re looking for a good ice cream churn/maker, visit my store here.) Transfer ice cream to an airtight container and freeze for 2 hours to “ripen.”

Almond and Mixed Berry Shortcakes

photo by Priscilla Martel
What a pretty presentation this shortcake is! I’m so glad I can share with you guys. It has my favorite fruit mixed with almonds and topped with powdered sugar! Oh I can feel the calories coming on just looking at this! haa haaaa! The recipe calls for “Love’n Bake Almond Paste” which happens to be gluten-free! You can buy this in The Baker’s Shoppe for just $8.95! I looked this product upm because I was curious and from their website, I gathered this info:
“Create family memories while baking macaroons, almond horns, stolen, strudel, pignoli cookies, buttery tea cakes and all of your heirloom recipes with our all-natural Almond Paste.  Our Almond Paste is made from select, blanched almonds which are ground then cooked with sugar to make a creamy paste used as an ingredient in cakes, tarts and pastries.

Visit our recipe pages to find simple yet delectable recipes for Almond Tea Cake, Almond Horns, Rustic Macaroons and more classic and contemporary cakes, cookies and pastries.

All Natural – Net Weight 10 oz.
Love’n Bake Almond Paste is gluten-free.” Info from

1/2 cup granulated sugar
1/2 cup (5 ounces) Love’n Bake Almond Paste, cut into small pieces
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon lemon rind
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into 1/2-inch pieces
1 whole egg
2/3 cup buttermilk
1 teaspoon vanilla
2 pints each fresh raspberries and blueberries
2 cups heavy cream, whipped
Confectioner’s sugar for garnish

Preheat the oven to 375 degrees F. Blend the sugar and Love’n Bake ™ Almond Paste in the bowl of a food processor fitted with a metal blade until finely ground.  Add the flour, baking powder, lemon rind and salt.  Process a few seconds to mix.  Add the butter, pulsing until it is cut into a fine meal, about 10 to 13 pulses.

Transfer the flour mixture to a large bowl. In a separate bowl, whisk together the egg, buttermilk and vanilla. Add the buttermilk mixture to the dry ingredients tossing with a fork until it gathers into moist clumps. Scoop the dough into even balls measuring about 2 inches in diameter using a 1/4-cup measure. Place them on a parchment-lined baking sheet spaced 2 inches apart to allow room for the biscuits to spread while baking. Flatten the dough slightly with your fingertips.

Bake the biscuits until golden brown, about 25 to 28 minutes. Allow the biscuits to cool on a rack. (If not serving the biscuits the day they are made, freeze them then thaw and reheat them before using.)

To serve, split each biscuit in half. Combine the berries in a bowl. Spoon some mixed berries onto the bottom of each biscuit. Top with few generous tablespoons of whipped cream and more berries. Sift confectioner’s sugar over the tops of the biscuits before serving.

Quick Banana Blueberry Cake

photo by Alpha
How about a quick and easy cake for tonite’s dessert? Try this wonderful banana blueberry cake with walnuts! And…I’m doing a 2 for 2, I’ve got a quick vanilla glaze recipe too which you can use for this cake or something else. Bookmark this post in case you want to make it later! I’m really busy today so not a lot of talking right now. You understand…

3 lg. bananas, mashed
2 c. flour
1 tsp. baking soda
2 eggs
1/2 c. sugar
1/2 c. Mazola oil
1 c. walnuts
1 c. fresh or frozen blueberries
Vanilla glaze (optional, recipe below)

Put all ingredients in large bowl. Mix thoroughly and then fold in nuts. Grease 9″ x 5″ x 3″ loaf pan. Bake 1 hour at 350 degrees. YUMMO!

Quick Vanilla Glaze:
2 c. powdered sugar
1 tsp. vanilla
1 tbsp. butter, softened
3-4 tbsp. milk or heavy cream

In bowl, combine powdered sugar, vanilla, butter and milk until mixture has the consistency of a glaze. Use this method to glaze cakes, coffee cakes, and pastries.

Easy Blueberry-Topped Cheesecake

photo by Chris Gladis
This recipe couldn’t be more easy to make and it is sooooo good. You know I have to have something mixed with cheesecake to really enjoy it so this definitely qualifies for my tastebuds as well as for my sensitive tummy. I recommend this recipe as a go-to when you want something sweet to eat or to take to a party cause it takes such little time to make. 

I like desserts that look glamorous yet take hardly any effort. Makes it look like you slaved over the kitchen oven all day but you hadn’t! No one has to know just how easy it was…. so when they compliment you on how long it must have taken you to make this cheesecake, just smile as you shove a piece of cake in your mouth! hee hee!

2 (8 oz.) pkgs. cream cheese, room temperature
4 eggs
1 pt. sour cream
1-3/4 c. sugar
2 tsp. vanilla
1 can blueberry pie filling, chilled
1 graham cracker pie crust

Combine cream cheese and 1 cup sugar; beat until smooth. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Pour into graham cracker pie crust. Bake for 40 minutes at 350 degrees. Let cool for 10 minutes. Combine sour cream, 3/4 cup sugar, and 1 teaspoon vanilla. Pour over cheesecake. Bake for 15 minutes at 350 degrees. Cool. Top with blueberry pie filling.