No-Bake Strawberry Angel Cake

I think it's no secret that sweets aren't really my thing.  Savory cooking is more my cup of tea.  However, when I do have the desire to go through the motions of baking a delicious dessert, a no-bake variety is usually the kind sweet that graces the dinner table.     

This no-bake Strawberry Angel Cake is absolutely heavenly because not only is it delicious, but it is SO easy to make.  Yes, it's made from store bought angel cake... but hey, it'll be our little secret.  

No-Bake Strawberry Angel Cake 

Recipe adapted from Cooking Light Magazine

Ingredients

4 cups sliced strawberries

3/4 cup sugar, divided

2 tablespoons evaporated skim milk

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (10-inch) round angel food cake

3 tablespoons triple sec (orange-flavored liqueur) or orange juice, divided

1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed

2 tablespoons sliced almonds, toasted

Preparation

Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.

Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.

Spiced Cashew Brittle & Pumpkin Cheesecake Muffins (Guest Post from Bonnie!)

Ahh, Autumn in Florida...the leaves remain summer green, it's a touch less humid, and my Cambodian hair is a little less out of control. But despite its lack of foliage, you really can't beat fall weather in the Dirty South. The mornings and evenings will be a perfect 68 degrees and afternoons will be reminiscent of the blazing summer that came before it (including the occasional five-minute intervals of rain). With the random weather comes ironic outfits. It becomes more acceptable for me to wear my trademark outfit: chunky sweaters and short shorts accompanied by my bare legs and combat boots. Although I'm a sucker for comfort over style most of the time, I still have not fallen victim to the Aeropostale hoodies with Uggs craze that still remains rampant in some parts of Jacksonville. Thank God. And yes, that sort of ensemble does exist beyond the Jersey Shore.

In addition to ironic couture, I love this season because it's when every coffee house and bakery smells of delicious pumpkin pie. The typical fall scent consists of the warm spices of nutmeg, cinnamon, and cloves, but what if I sprinkled a little cayenne pepper into the mix? Sure, short shorts with boots with the fur... maybeee... but a party in your mouth, summer time, beach spice like cayenne pepper paired with a fuzzy, football season, ingredient like pumpkin? Shut UP.

Check out my following two recipes, and see how I pair unlikely ingredients with your favorite fall flavors.  Skeptical?  Trust me,  they will make you feel as cozy as a cashmere Cosby sweater or as snug as the insides of one of Snooki's downtrodden Ugg boots.  Ew. Maybe not.  

Spiced Cashew Brittle
(Adapted from Bryce Caron's recipe in Food & Wine Magazine)

1 1/2 cups cashews (I used roasted and lightly salted)
1 cup sugar
1 stick of unsalted butter
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper

It's time to bring out your inner Wonka. It's a great beginner's candy. No soft-ball this, no hard-crack that, and no thermometer necessary. Easy and yummy! My favorite.

1.Prepare a baking sheet with buttered parchment paper. Put to the side.

2. Roast your cashews in a dry pan or 325 degree oven for a couple minutes. Stir every now and again. When you start smelling delicious hot nuts, then it's probably ready. Your nose knows! But if you suffer from indoor allergies like me, then....you're screwed because I almost burnt mine. Keep warm.

3. While your nuts are roasting, bring to a boil the sugar, butter, corn syrup, and water. Once at a boil, lower the heat a bit to medium/medium-high and keep stirring until it turns into a delicious amber color. It took about 15-20 minutes for me.

4. Remove from the heat and add the baking soda and cayenne pepper. Stir. Add the roasted cashews. Stir! Spread the mixture on the buttered parchment paper and spread as thinly as you can. Let cool completely and break into chunks (because I hate the word "shards"). 

5. Enjoy! the cayenne really brings an unexpected heat. Definitely a good alternative to regular brittle for people that lack a sweet tooth.

Not the prettiest, but definitely delicious.

Pumpkin Cheesecake Muffins
(makes 12 muffins)

Filling:
8 oz softened cream cheese
1 egg
1 tbs flour
1 cup powdered sugar

Muffins:
1 1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tablespoon + 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup sugar
1 cup pumpkin puree (I used canned)
1/2 cup vegetable oil

Crumble topping:
1/4 cup sugar
2 1/2 tablespoons flour 
3/4 teaspoon cinnamon
2 tablespoons cold butter

Preheat your oven to 350 degrees. Prepare muffin tin (with liners or greased muffin tin).

1. To prepare the filling, mix cream cheese, egg, flour, and powdered sugar in small bowl until smooth. Set aside. 

2. To prepare the muffins, mix flour, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda in medium bowl. In a separate bowl, whisk eggs, sugar, pumpkin puree, and vegetable oil until combined. 

3. Slowly add dry ingredients to wet, making sure not to over mix. 

4. To prepare the crumble topping, combine all ingredients with a fork until resembling a coarse, crumbly texture. 

5. Spoon batter into muffin tin or liner about 3/4 of the way. Smooth on cheesecake batter (hopefully you didn't eat all of it) on the muffins. If it tickles your fancy, do a fancy swirl thing with your knife or toothpick with the cheesecake and batter. Sprinkle on crumble topping. 

6. Bake for 20-25 minutes! Let cool (yeah, right!) and enjoy.

Chambord Soaked Berries Shortcake with Vanilla Whip

I am not the biggest sports fan.  All of my sports trivia knowledge comes from watching basketball, football and boxing with my dad, circa 1990 - 1996.  

What do you mean?!  Patrick Ewing doesn't play for the Knicks anymore?  Really??  Jim Kelly isn't the quarterback for the Buffalo Bills? Wait a second, why does Charles Barkley look so hefty*? Why is Michael Jordan walking around with a golf club and not a basketball? What in the world is going on!?!  

*I was informed by Clara Mae James that Charles Barkley is a Weight Watcher's member and is no longer hefty.  Sorry, Charles. You are not fat, you look fabulous. Keep up the good work! 

I am pretty much clueless about anything that happened in sports after the second millennium.  I guess you can call me sport's own Encino Man! Speaking of a true classic from the nineties! 

Even though I've never in my adult life watched a game in its entirety on TV, I do love a good ole fashion sports outing! I love the comradery that takes place amongst spectators while mutually witnessing a sporting event live in a stadium. I always get caught up by the infectious team spirit and applaud  with gusto whenever the home team scores a point or makes a winning play. Who cares that my cheers come with a two second delay? I am never entirely clear on what is exactly happening on the field. Whooo cares. Shouting boisterously with a large crowd is always good fun! 

Sometimes, to shake things up, I would use outings as an opportunity to proclaim my love for other things not related to sports.  For instance...

Devoted Jets fans - 

"Go Jets, Jets, JETS!"

Me -

"I love ICE CREAM!!"

Fun, right?

Anyway, when my friends suggested a trip to the MetLife Stadium to not only watch the NY Jets play the Carolina Panthers, but to also have a serious pregame tailgate feast, I enthusiastically said yes! The only problem was, because we all lived in Manhattan, neither one of us owned a car. 

No car? No problem!

Equipped with a parking lot pass.... 

We decided to have a tailgate picnic right there in a parking spot! 

Sure, there were some heckling from people tailgating out of their hummers and SUVs. Much to my surprise, one fellow gas guzzling tailgater even had the audacity to call our picnic "sad"! 

I thought our tailgating picnic was far from sad! Don't you? On the contrary, I thought a more accurate description would be innovative and exceptionally earth friendly! Losers. 

Besides, who needs a car when you have Popeyes fried chicken?

Oh, and Coronas.

Despite the light heckling from passersby, I had an amazing time at MetLife stadium.  Don't ask me who won or how many touchdowns so and so made, all I know is that Popeyes is always awesome and oh, yeah, Tebow was there (thanks, Karen). 

Chambord Soaked Berries Shortcake with Vanilla Whip

This recipe requires absolutely no cooking and is super easy.  Perfect for a tailgate! Beware, football fans will stare and make fun of you due to its "bougie" presentation. 

"What is this?? Organic tailgating??" 

1 small carton of mixed berries

1 travel sized Chambord bottle

1 package of store bought shortcake 

1 tub of whipped cream

1. Soak the berries in Chambord overnight. 

2. When you're ready to eat dessert, top soaked berries on a shortcake and top with whipped cream.  Done! Go Jets! 

Cinnamon Raisin Bread Pudding

It was a Sunday.

It was extremely hot outside.

Braveheart was on TNT. 

There was no way I was going to leave my apartment. 

It was time to scrounge my pantry.

After shifting a few pieces of oddly shaped plasticware around,

I found a half loaf of cinnamon raisin bread.

Even though it was a few days passed it's expiration date, 

the biggest mistake one could do is 

throw this perfectly edible half loaf away. 

Eureka! I've found the makings of a 

scrumptious and sweet Sunday treat. 

When life gives you stale bread,

make amazing Raisin Bread Pudding. 

Cubed.

Custard.

Bake. Easy like Sunday morning.

Cinnamon Raisin Bread Pudding 

serves 4

2 cups cubed cinnamon-raisin bread

2 egg

1 1/3 cup 2% milk

1/2 cup brown sugar

2 tablespoon butter, melted

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash salt

2/3 cup raisins

1. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.

2. Bake at 350° for 35-40 minutes or until a knife inserted near  the center comes out clean. Serve warm. 

Chocolate Pudding Pie

I don't have a lot of experience with desserts. 

When I throw a dinner party, I always request that my friends 

bring two things - wine and sweets.

Don't get me wrong, my sugar tooth is exceptionally large and I

adore sugary treats. Unfortunately, my will power

kinda sucks when I'm around desserts, so I try to avoid keeping copious amounts of food drenched in sugar in the apartment.

However, when I found this recipe online, I knew I had to give

it a go. A split second later, my brain quickly justified the creation of this pie.  I had two spin classes later that week that would eventually negate the consumed pie (not a 100% that it works that way), so it was like it never existed. Done.

I couldn't even wait until I took the stupid picture. ..

Chocolate Pudding Pie

Recipe adapted from Ezra Pound Cake

Makes one 9-inch pie (8 servings)
   
    
    1 Chocolate Cookie Crust (see below)

Filling:  

  
 2 1/2 cups whole milk
 5 ounces (155 g) chopped semisweet chocolate
 4 large egg yolks
 3/4 cup (185 g) sugar
 3 tablespoons cornstarch
 1/4 teaspoon salt
 1 1/2 teaspoons vanilla extract

Topping:

     1 cup heavy cream
     1 tablespoon sugar
     1 teaspoon vanilla extract
    
    Garnish: chocolate curls

1. For the Filling: In a heavy saucepan over medium-high heat,     warm the milk and chocolate. Whisk them occasionally until the chocolate is melted.

2. In a large bowl, combine the egg yolks and sugar, whisking them until pale yellow. Add cornstarch, salt and vanilla.

3. Slowly pour the warm chocolate mixture into the egg mixture, whisking them well.

4. Return the mixture to the saucepan, and cook over medium heat until it thickens and begins to bubble slowly, about 7 minutes. Remove the saucepan from the heat, and stir the mixture until it’s smooth, about 1 minute.

5. Pour the chocolate filling into the cookie crust, and smooth it with a spatula. Cover it with plastic wrap, pressing it directly onto the surface, and refrigerate it for 2 hours.


For the Chocolate Curls: Microwave a medium-size chunk of chocolate on low for about 5 seconds. Using a vegetable peeler, slowly and evenly scrape the edge of the chunk until curls form. (If it’s too cold, the peeler will make ragged shavings instead of curls, so repeat warming the chocolate as necessary.) Refrigerate the curls until ready to use.

1. For the Topping: Using an electric mixer fitted with a whisk (whip) attachment, beat the cream, sugar and vanilla on medium-high until stiff peaks form.

2. Spoon the whipped cream onto the pie, and use a spatula to spread it evenly, being careful not to disturb the chocolate pudding underneath. Decorate with chocolate curls.

3. Refrigerate the pie until ready to serve, but let it sit at room temperature for 20 minutes before serving.

Chocolate Cookie Crust

1 1/4 cups (4 ounces) cookie crumbs from chocolate wafers (pulverized in the food processor) 

5 tablespoons unsalted butter, melted
3 tablespoons sugar

1. Preheat the oven to 350 degrees F.

2. In a bowl, combine the cookie crumbs, butter and sugar. 

3. Pat the mixture into the bottom and up the sides of a 9-inch pie pan. 

4. Bake for 5 minutes.