Butterfly Cookies (and how to create a bokeh effect with royal icing!) When I was decorating these butterfly cookies, my main focus was to use royal icing to experiment with bokeh effect (if you’re not familiar with bokeh, you can see some examples here). I studied a few images and zeroed in on the features … Continue reading → The post Butterfly Cookies (and how to create a bokeh effect with royal icing!) appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Fresh Blueberry Pie This Fresh Blueberry Pie can be made with fresh or frozen berries. The streusel topping adds extra texture and flavor.Which do you prefer – a fruit crisp or a fruit pie? On one hand I love a fruit crisp because I love the streusel like topping that goes on top of it. I love the sweet crunchiness of it. On the other hand I love a good pie too and a nice buttery, flaky crust. Well, with today’s recipe I no longer have to choose one over the other. I can have both in one amazing fresh blueberry pie I started with my Perfect Pie Crust to make a flaky, buttery crust. When I make a fruit pie I like to par bake my crust to keep them from getting soggy from the liquid the berries make when they are cooked. Just bake your crust at 350 degrees F for 5 minutes before filling it with fruit. I also add flour and corn starch in with the fruit to cut down on the liquid. No one likes a soupy pie!And then the crowning glory – the streusel topping. Now you could always add a pastry crust to the top if you like but one crust on the bottom is enough for me and I love the texture of the streusel topping. Bake the pie until the crust is golden brown and the streusel topping is nice and brown too. I let the pie cool for a while so it sets up a bit.As far as I’m concerned any and all berry pies must be served topped with a nice big scoop of vanilla ice cream – required! Thanks to some lemon juice and lemon zest, this blueberry pie has a nice fresh lemon hint to it. If you aren’t a lemon fan you can leave it out or just cut down on the amount. I think blueberries and lemons are a perfect combination. Fresh Blueberry Pie Print Prep time Cook time Total time Author: LeighAnne Wilkes Recipe type: Dessert Serves: 1 pie Ingredients 1 9 inch unbaked pie crust ½ C brown sugar ⅓ C flour 2 Tbsp cornstarch 2 tsp grated lemon zest 1 Tbsp lemon juice 4 C fresh or frozen blueberries Crumb Topping ⅔ C brown sugar, packed ¾ C rolled oats ½ C flour ½ tsp cinnamon 6 Tbsp butter Instructions Make pie crust according to my Perfect Pie Crust Tutorial. This recipe only requires one crust and the recipe makes two, so cut it in half if you are only make one pie. Preheat oven to 375 degrees F Place pie crust in bottom of 9 inch pie plate. Par bake the pie crust for 5 minutes in the oven to help prevent it from getting soggy. In a bowl, combine ½ C brown sugar, flour, cornstarch, lemon zest and lemon juice. Add in blueberries and stir to coat. Place blueberries in par baked crust. In another bowl, combine ⅔ C brown sugar, oats, flour, cinnamon and butter. Cut butter in until mixture is crumbly. Spread crumb mixture onto of pie filling. Bake for 30-40 minutes in preheated oven until top is browned. Cool on a rack. 3.3.3077 Follow Leigh Anne, YourHomebasedMom’s board YHM – Desserts on Pinterest. Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Fresh Blueberry Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Brown Sugar Tropical Fruit Topping This Brown Sugar Tropical Fruit Topping is perfect on ice cream, yogurt, waffles, pancakes – just about anything and everything!Fruit and ice cream are two of my favorite summer time dessert treats and combining the two of them together is even better. When it comes to dessert, especially in the summertime, I like to keep it simple, delicious and fresh! Today’s recipe for Brown Sugar Tropical Fruit Topping is all three of those things and the perfect thing to put on top of that ice cream. Using a can of DOLE Tropical Fruit makes this easy dessert, even easier!! You get the fresh, delicious taste of pineapple, red and yellow papaya in lightly sweetened passion fruit juice. So delicious! All I did was combine the DOLE Tropical Fruit with a brown sugar sauce, pour it over some vanilla ice cream and presto, you’ve got an amazingly easy and delicious summer time dessert. Serve the sauce warm and it will melt the ice cream a little, I like to stir the mixture into the fruit and you’ve got magic. This Brown Sugar Tropical Fruit Topping is not just for ice cream though. It would be perfect over yogurt, or on top of a waffle or pancake. Of course, you can always just eat it straight, with a spoon! DOLE Canned Fruit is pretty much a staple in my pantry. It is a convenient and easy ingredient for so many of your summer desserts and other recipes. This was the first time I had tried the Tropical Fruit but it won’t be the last. It now has a place of honor on my pantry shelf. The DOLE Pineapple is one of my favorites and I keep it on my pantry in tidbits, chunks, crushed and slices. One of my favorite things to do is just through some of the DOLE Pineapple Slices on the grill when we are grilling hamburgers and then pop a slice onto each burger!! So yummy and easy. DOLE Canned Fruit is naturally fat free, cholesterol free, and contains very low sodium. It’s also rich in Vitamins A & C. Be sure and visit Dole.Com to check out all the other fruits available. Make yourself a batch of this Brown Sugar Tropical Fruit Topping and you’ll be find all kinds of things to put it on! Brown Sugar Tropical Fruit Topping Print Prep time Cook time Total time Author: LeighAnne Wilkes Recipe type: Dessert Serves: 1½ C Ingredients ¾ C brown sugar 1 tsp cornstarch ¼ C syrup, drained from fruit 2 Tbsp butter 1 C fruit, drained Instructions Combine brown sugar and cornstarch in a saucepan. Stir in syrup. Add butter and place over medium heat. Cook and stir until it comes to a boil. Allow it to thicken. Add in drained fruit. Serve over ice cream. 3.3.3077 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Brown Sugar Tropical Fruit Topping. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Mermaid Tail Cookies! These mermaid tail cookies were inspired by a technique that I used to create a set of dinosaur cookies a few weeks ago. This time, I used the brush embroidery technique to create the scales rather than using SugarVeil® as I did on … Continue reading → The post Mermaid Tail Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Birthday Cake Milkshake Celebrate your birthday with a Birthday Cake Milkshake this year! I originally posted this recipe over at my friend Kristen’s blog. I knew she would post this during her birthday week so I texted to ask her what her favorite birthday cake was and she had a hard time coming up with an answer for me but one thing was clear, she loves sprinkles. What birthday would be complete without sprinkles, lots of sprinkles. A birthday also requires cake and ice cream so I decided to combine the two in a Birthday Cake Milkshake. You can get the flavor of the cake and the ice cream all in one. It is pretty, delicious and easy! You only need three ingredients for the shake, ice cream, milk and your favorite flavor of dry cake mix. I used yellow cake mix. Of course no milkshake would be complete without whipped cream and sprinkles so I guess that makes 5 ingredients. Add a few balloons, a colorful straw and a present or two and you’ve got a party. And don’t forget the spoon! For more yummy ice cream treats check out these: Chick-fil-a Frosted Lemonade – Frosted Freckled Lemonade – Caramel Corn Milkshake Birthday Cake Milkshake Print Prep time Total time Author: LeighAnne Wilkes Recipe type: Dessert Serves: 1 milkshake Ingredients 2 C vanilla ice cream 1 C milk 3 Tbsp dry cake mix Sprinkles whipped cream Instructions Put ice cream, milk and dry cake mix into blender. Blend until desired consistency Top with whipped cream and sprinkles 3.3.3077 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Birthday Cake Milkshake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Dreamcatcher Cookies! I wanted to create a “dreamy” effect on these dreamcatcher cookies, so I mixed a few of my favorite shades from the Wilton Color Right color system with a few drops of vodka to create edible watercolors.— Here’s what you’ll need for this project: … Continue reading → The post Dreamcatcher Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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No Cook Strawberry Pretzel Ice Cream Strawberry Ice Cream with Pretzels – a fun combo of flavor and texture.There are several things I love about this ice cream. One, it is no cook so it is quick and easy to make. Second, I love the fun texture that the pretzels give the ice cream and third, it reminds me of one of my favorite holiday side dishes. One of the must haves for our Wilkes family Thanksgiving dinners is this Strawberry Pretzel Jello. It has a crust of pretzels, a cream cheese layer and then topped with strawberry jello (sometimes I use cranberry) We call this a salad but it is really dessert and you can get the same yummy flavor and texture with this strawberry ice cream with pretzels. You don’t have to wait for Thanksgiving! This ice cream is made with a base of cream cheese, sugar, whipping cream, buttermilk and vanilla extract. Blend it up until is liquid. Add in some strawberry jam and fresh strawberries and put it into your ice cream maker. Check out my favorite ice cream maker here. Once the ice cream is churned but before you put the ice cream into the freezer to harden, stir in the broken pretzel pieces. I put my ice cream in the freezer for several hours to let it harden up. Now I don’t have to wait until Thanksgiving to enjoy one of my favorite flavor combos – strawberry and pretzel. No Cook Strawberry Pretzel Ice Cream Print Prep time Cook time Total time Author: LeighAnne Wilkes Recipe type: Dessert Serves: 1 qt. Ingredients 1 8 oz. pkg. cream cheese, softened 1½ C half and half ¾ C sugar ½ C whole buttermilk 2 tsp vanilla extract pinch of salt 1 C chopped strawberries ⅓ C strawberry jam ¾ C crushed pretzels Instructions Put cream cheese, half and half, sugar, buttermilk, vanilla and salt into blender and blend until smooth. Place in a bowl and cover and chill for 2 - 24 hours. Add in jam and chopped strawberries into milk mixture. Process in ice cream maker. After it is set up, stir in pretzels. Place in freezer to firm up. 3.3.3077 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading No Cook Strawberry Pretzel Ice Cream. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Fresh Mint Gelato This Fresh Mint Gelato is a perfect summertime treat, but really, it’s good any time of year! I am officially declaring it ice cream week here on the blog. On Monday I shared a yummy roundup of 25 delicious ice cream recipes to beat the heat and today I’ve got another one for you. Be sure and check back Friday for another fun new ice cream recipe. We’ll be back to savory next week. When I was on my recent trip to New York City I had to check out Gelateria at Eatlay. It was voted one of the 10 best Gelato places in NYC. Although it is the only one of the 10 I tried I have to agree it was pretty darn good. It was hot and humid while I was in NYC and some gelato was the perfect way to cool down. I went with the Mint Chip Gelato. So when I got back home to Portland I was thinking and craving some more mint gelato so I got to work and made my own. I had never made gelato before and basically it is made just like ice cream. The main differences between ice cream and gelato are that gelato has less fat and less air and usually uses fewer eggs. Gelato tends to have a more dense and milky texture. Basically though, gelato is just the Italian word for ice cream. Today’s recipe is made with heavy cream and whole milk and is infused with fresh mint. Fortunately, I have mint growing in my herb garden but you can pick it up in the produce department of the grocery store too! Don’t leave your mint in your warm milk too long or the mint flavor may be overpowering. Fresh mint is definitely different than the mint flavor you will get from extract and I love it!I used my favorite Cuisinart Ice Cream Maker to churn the gelato. After the gelato is churned but before you put it in the freezer to set up you are going to add the chocolate. By stirring in melted chocolate it will harden when it hits the cold ice cream and turn into chocolate flakes and bits. Just use a wooden spoon to stir in the chocolate. I like to let my gelato/ice cream set up for a few hours in the freezer before digging in. Fresh Mint Gelato Print Prep time Cook time Total time Author: LeighAnne Wilkes Recipe type: Dessert Serves: 1 qt. Ingredients 1 C sugar 2 Tbsp cornstarch 2 C heavy cream 2 C whole milk 6 fresh mint sprigs 4 ounces semisweet chocolate, chopped Instructions In a large heavy saucepan, stir the sugar and cornstarch together. Stir in the cream and milk and cook over medium heat, stirring constantly for about 10 minutes, or until the mixture thickens and begins to bubble. Transfer the milk mixture to a glass bowl and add the mint. Set the bowl over a bowl of ice water to cool the mixture down quickly and stir occasionally until cool; discard the mint after 5 minutes. If you leave the mint in too long the flavor will be too strong. Cover the mint cream and refrigerate about 4 hours, or until completely cold. Freeze the mint cream in an ice cream maker according to the manufacturer's instructions until frozen. While the milk mixture is cooling, melt the chocolate. I did it in the microwave but can also done in an double boiler. Cool until the chocolate is barely warm and still fluid. Working quickly, drizzle the melted chocolate into the gelato while whisking or stirring vigorously. The chocolate will flake apart as it hits the cold gelato, forming bits of chocolate throughout, stir with a wooden spoon.. Serve immediately, or transfer to a container and freeze until firm, 3 to 4 hours. Read more at: http://ift.tt/1O5FODS 3.3.3077 Recipe from adapted from Food Network. Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Fresh Mint Gelato. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

25 Ice Cream Recipes to Beat the Summer Heat! At our house, our favorite way to beat the heat is with ice cream! We love our ice cream and especially making it at home! Check out this amazing collection of ice cream recipes. Which one are you going to make first? I love using my Cuisinart Ice Cream Maker with all my ice cream recipes. Lemonade Ice Cream from Your Homebased Mom The Munchies Ice Cream from Your Homebased Mom Avocado Ice Cream from Olivia’s Cuisine Banana Pudding Ice Cream from Spicy Southern Kitchen Buttermilk Pancake Ice Cream with Blackberry Chips from Giramuk’s Kitchen Carrot Cake Ice Cream from Cooking on the Front Burner Cinnamon Ice Cream from Noshing with the Nolands Double Chocolate Cashew Ice Cream from It Bakes Me Happy Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl from The Recipe Rebel Homemade Mango Coconut Ice Cream from A Night Owl Blog Lemon Buttermilk Ice Cream from Lemons for Lulu Lemongrass Ginger Coconut Ice Cream from The Joyful Foodie Milky Way Ice Cream from Crumbs & Chaos Mint Chocolate Chip Ice Cream from Natural Chow No Churn Cinnamon Snickerdoodle Ice Cream from Two Peas & Their Pod No Churn Strawberry Peanut Butter Swirl Ice Cream from Pumpkin ‘N Spice No Churn Tahini Cardamom Ice Cream from The Organic Dietitian Old Fashioned Peach Buttermilk Ice Cream from The View from Great Island Peanut Butter Cup Ice Cream from Urban Bakes Pistachio Ice Cream from Cooking with Curls Pumpkin Pie Ice Cream from The Gunny Sack Roasted Blueberry Cheesecake Ice Cream from Cravings of a Lunatic Salted Caramel Pecan Ice Cream from Like Mother Like Daughter Skinny Creamsicle Cake Batter No Churn Ice Cream from Mom’s Test Kitchen Vanilla Bean Cheesecake No Churn Ice Cream from Cupcakes & Kale Chips Author information Jaime Oliver | Continue reading 25 Ice Cream Recipes to Beat the Summer Heat!. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Jaime Oliver to let us know. Enjoy the posts.

At our house, our favorite way to beat the heat is with ice cream!  We love our ice cream and especially making it at home!  Check out this amazing collection of ice cream recipes.

Which one are you going to make first?  I love using my Cuisinart Ice Cream Maker with all my ice cream recipes.

Lemonade Ice Cream from Your Homebased Mom

The Munchies Ice Cream from Your Homebased Mom

Avocado Ice Cream from Olivia’s Cuisine

Banana Pudding Ice Cream from Spicy Southern Kitchen

Buttermilk Pancake Ice Cream with Blackberry Chips from Giramuk’s Kitchen

Carrot Cake Ice Cream from Cooking on the Front Burner

Cinnamon Ice Cream from Noshing with the Nolands

Double Chocolate Cashew Ice Cream from It Bakes Me Happy

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl from The Recipe Rebel

Homemade Mango Coconut Ice Cream from A Night Owl Blog

Lemon Buttermilk Ice Cream from Lemons for Lulu

Lemongrass Ginger Coconut Ice Cream from The Joyful Foodie

Milky Way Ice Cream from Crumbs & Chaos

Mint Chocolate Chip Ice Cream from Natural Chow

No Churn Cinnamon Snickerdoodle Ice Cream from Two Peas & Their Pod

No Churn Strawberry Peanut Butter Swirl Ice Cream from Pumpkin ‘N Spice

No Churn Tahini Cardamom Ice Cream from The Organic Dietitian

Old Fashioned Peach Buttermilk Ice Cream from The View from Great Island

Peanut Butter Cup Ice Cream from Urban Bakes

Pistachio Ice Cream from Cooking with Curls

Pumpkin Pie Ice Cream from The Gunny Sack

Roasted Blueberry Cheesecake Ice Cream from Cravings of a Lunatic

Salted Caramel Pecan Ice Cream from Like Mother Like Daughter

Skinny Creamsicle Cake Batter No Churn Ice Cream from Mom’s Test Kitchen

Vanilla Bean Cheesecake No Churn Ice Cream from Cupcakes & Kale Chips

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Ice Cream Cookies! My friend Miki of Sugarcoder and I felt like making something really cute for a summertime collaboration! We decided on an ice cream theme and I couldn’t resist putting little faces and purple bows on my ice cream cookies. You … Continue reading → The post Ice Cream Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Lemonade Ice Cream Lemonade Ice Cream is the perfect summer combination of two favorite summertime treats – ice cream and lemonade all in one. Summer came early to the Northwest this year and it has stayed. Temperatures have been in the high 90’s for several weeks now and we aren’t quite sure how to handle that here in the NW. As a result of all the warm weather, my summer ice cream cravings kicked in early. Besides ice cream, another one of my favorite summer treats is lemonade so I decided to combine the two together today with lemonade ice cream. My lemonade cravings have been going strong so far this season. It started with this yummy Chick -fil-a frosted lemonade and then continued on to Frosted Freckled Lemonade. I get on a kick with something and I have a hard time stopping, this summer it is lemonade flavored things!! You will need an ice cream maker for this one and I love using my favorite Cusinart Ice Cream Maker. This recipe requires a little cooking and cooling so plan ahead. Because there are eggs in the recipe you must cook the custard and then temper the eggs. This basically means is that you have to add some of the hot milk mixture into the egg yolks, just a little at the time so that the eggs don’t cook. No one wants scrambled eggs in their ice cream. It’s easy to do, just takes a bit of time. Then you have to let the ice cream mixture chill before putting it in your ice cream maker. Ones the mixture has cooled, it’s ready to add to your ice cream maker and let it process. Then, you’re ready to enjoy, whether in a dish or in a cone! I’m a cone girl. Lemonade Ice Cream Print Prep time Cook time Total time Author: LeighAnne Wilkes Recipe type: Dessert Serves: 1 qt. Ingredients 3 C whole milk 6 egg yolks ⅔ C granulated sugar 1 tsp lemon extract zest of 3 lemons 2 Tbsp fresh lemon juice ⅓ C undiluted frozen lemonade concentrate Instructions Heat the milk to a boil in a heavy pan. Cover and remove from heat. Beat the egg yolks and sugar together in a bowl until light and thick. Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon. Do not allow it to come to a boil or it will curdle. Add in lemon extract, zest, and juice. Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours. Freeze in the mixture in your ice cream maker. Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up. Place in freezer to set up further. 3.3.3077 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Lemonade Ice Cream. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Ooey Gooey Cake Ooey Gooey Cake is just what it’s name implies – ooey and gooey and oh so wonderful. This recipe was first posted in July of 2008. On my recent trip to NYC I enjoyed some ice cream with chunks of ooey gooey cake in it and it reminded me of how much I loved this recipe and that it was due for a recipe redo! Here is the original recipe with new photos. Here are three reasons why I love Oregon… Blueberries… …Raspberries…. … and Marionberries. I love berries and Oregon is berry heaven this time of year! I made a trip to the corner berry stand today and came home with a flat of all three – blueberries, raspberries and marionberries. Most of them are going into the freezer for our winter enjoyment. Blueberries to snack on, throw into smoothies and add to pancakes. Marionberries for pies and crisps and raspberries for all kinds of things….including Ooey Gooey Cake, today’s recipe. Ooey Gooey Cake is a Paula Deen recipe and the first dessert I always make during raspberry season. There are all different versions of Ooey Gooey Cake but our favorite is the original topped with fresh Oregon raspberries! I add a seedless currant or apple jelly glaze and we are good to go. I just heat up the jelly until it is liquefied and pour over the top of the berries that are on top of the cake. The cake is a base of yellow cake mix together with melted butter and an egg. You then top that with a mixture of softened cream cheese, eggs and powder sugar. Oh my! After you bake it you can eat it as it is or like I said, we like to top it with fresh raspberries and a glaze of apple jelly. The cake is best served warm (if you really want it ooey and gooey) but it is also yummy at room temperature or right out of the refrigerator – it is good any time! If I don’t have fresh berries to throw on top I like to throw a ripe banana into the batter for some added flavor along with some fresh whipped cream. Berry Time – Ooey Gooey Cake Print Author: LeighAnne Wilkes Ingredients 1 packaged yellow cake mix ½ cup melted butter (1 stick) 1 egg 1 (8 oz.) cream cheese, softened 2 eggs 3¾ cup powdered sugar Glaze Seedless current or apple jelly or any kind of clear jelly. Instructions Grease and flour one 13 x 9 pan Preheat oven to 350 degrees Mix together cake mix (DO NOT add the things it tells you on the back of the box - you are using just the dry cake mix.), melted butter and 1 egg Press into prepared pan In separate bowl mix cream cheese, 2 eggs and powdered sugar Pour over the first layer Bake at 350 degrees for 40 minutes 3.3.3077 Author information Leigh Anne Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. | Facebook | Google+ | Pinterest | Continue reading Ooey Gooey Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Ooey Gooey Cake is just what it’s name implies – ooey and gooey and oh so wonderful.

This recipe was first posted in July of 2008.  On my recent trip to NYC I enjoyed some ice cream with chunks of ooey gooey cake in it and it reminded me of how much I loved this recipe and that it was due for a recipe redo!  Here is the original recipe with new photos.

Here are three reasons why I love Oregon…

Blueberries…

…Raspberries….

… and Marionberries.

I love berries and Oregon is berry heaven this time of year!  I made a trip to the corner berry stand today and came home with a flat of all three – blueberries, raspberries and marionberries.  Most of them are going into the freezer for our winter enjoyment.  Blueberries to snack on, throw into smoothies and add to pancakes.  Marionberries for pies and crisps and raspberries for all kinds of things….including Ooey Gooey Cake, today’s recipe.

Ooey Gooey Cake is a Paula Deen recipe and the first dessert I always make during raspberry season.

There are all different versions of Ooey Gooey Cake but our favorite is the original topped with fresh Oregon raspberries!  I add a seedless currant  or apple jelly glaze and we are good to go.  I just heat up the jelly until it is liquefied and pour over the top of the berries that are on top of the cake.

The cake is a base of yellow cake mix together with melted butter and an egg.  You then top  that with a mixture of softened cream cheese, eggs and powder sugar.  Oh my!

After you bake it you can eat it as it is or like I said, we like to top it with fresh raspberries and a glaze of apple jelly.

The cake is best served warm (if you really want it ooey and gooey) but it is also yummy at room temperature or right out of the refrigerator – it is good any time!

If I don’t have fresh berries to throw on top I like to throw  a ripe banana into the batter for some added flavor along with some fresh whipped cream.

Berry Time – Ooey Gooey Cake

 

Print

Author: LeighAnne Wilkes

Ingredients

• 1 packaged yellow cake mix
• ½ cup melted butter (1 stick)
• 1 egg
• 1 (8 oz.) cream cheese, softened
• 2 eggs
• 3¾ cup powdered sugar

Glaze

• Seedless current or apple jelly or any kind of clear jelly.

Instructions

1. Grease and flour one 13 x 9 pan
2. Preheat oven to 350 degrees
3. Mix together cake mix (DO NOT add the things it tells you on the back of the box - you are using just the dry cake mix.), melted butter and 1 egg
4. Press into prepared pan
5. In separate bowl mix cream cheese, 2 eggs and powdered sugar
6. Pour over the first layer
7. Bake at 350 degrees for 40 minutes

3.3.3077

 

Author information

Leigh Anne

Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.

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Sweet Melody Designs – Cookie Art Collaboration These woodland cookies are based on some of my favorite illustrations by Carrie of Sweet Melody Designs. Visit her website to see more of her adorable nursery art and browse through her online shop for prints, pillows, and nursery bedding. — Here’s what … Continue reading → The post Sweet Melody Designs – Cookie Art Collaboration appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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