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Whipped Goat Cheese

May 16
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Whipped Goat Cheese
Print Recipe
Servings Prep Time
12 ounces 5 minutes
Passive Time
5 minutes
Servings Prep Time
12 ounces 5 minutes
Passive Time
5 minutes
Whipped Goat Cheese
Print Recipe
Servings Prep Time
12 ounces 5 minutes
Passive Time
5 minutes
Servings Prep Time
12 ounces 5 minutes
Passive Time
5 minutes
Ingredients
Servings: ounces
Instructions
  1. In a small food processor add the cheeses, garlic, red pepper, lemon juice and black pepper. Pulse until well incorporated. Add the parsley and pulse again until blended in.
  2. Serve on crackers or sandwiches. Can be stored in an airtight container in the refrigerator for a few days. Bring to room temperature to make it easier to spread.
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Aunt Sarana’s Chocolate Cake

October 20
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Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Aunt Sarana's Chocolate Cake
Print Recipe
This dense cake is similar to a chocolate pound cake. It's lovely with icing but also with fruit and a light glaze. A really versatile dessert to serve for many occasions!
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Servings Prep Time
1 loaf cake 15 Minutes
Cook Time
40-45 Minutes
Ingredients
Chocolate Cake
Almond Cream Cheese Icing
Servings: loaf cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift the dry ingredients together to blend well. (not critical if you forget to sift)
  3. Add all other ingredients, adding the hot water mixed with the baking soda last.
  4. Beat or mix with spoon until blended.
  5. Bake in a greased loaf pan 40-45 minutes or until a pick comes out clean. For a 9 x 9 square pan, bake appx. 35 minutes. For 12 cupcakes, bake 15-20 minutes checking often.
  6. Cool completely before frosting.
Almond Cream Cheese Icing
  1. Beat butter and cream cheese until smooth. Add almond extract and then confectioners sugar one cup at a time until you reach the consistency you desire. You can add the teaspoons of milk in between sugar, and add more if icing gets too thick.
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No-Bake Cheesecake

September 23
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No-Bake Cheesecake
Print Recipe
Servings Prep Time
1 cake 30 minutes
Servings Prep Time
1 cake 30 minutes
No-Bake Cheesecake
Print Recipe
Servings Prep Time
1 cake 30 minutes
Servings Prep Time
1 cake 30 minutes
Ingredients
Crust
Filling
Servings: cake
Instructions
Crust
  1. Put cracker crumbs, sugar and melted butter in a large bowl and stir until blended. It will look a bit like wet sand. Press into the bottom & up the sides of a 9" spring form pan or in the bottoms of individual containers such as small mason jars or ramekins. chill 10 minutes
Filling
  1. Beat the cream cheese until smooth. Add sweetened condensed milk, vanilla and lemon juice and mix until no lumps remain. Pour into prepared crust or crust containers and chill for 4 hours.
  2. Top with berries or any favorite pie filling or dessert topping. Store in refrigerator for up to 3 days. If the filling is not setting firm, freeze for 2 hours. Don't add toppings until ready to serve.
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Savor

Watermelon Cupcakes & Frosting

May 29
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Watermelon Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Watermelon Cupcakes
Print Recipe
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Servings Prep Time
18-24 cupcakes 15 minutes
Cook Time
14-19 minutes
Ingredients
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pan with liners
  2. Mix the cake mix and Jell-O in a large bowl. Add water and oil and mix on medium speed
  3. Add eggs, one at a time. Beat well. Add watermelon puree and beat until blended.
  4. Add food color, if desired, until you reach your desired color.
  5. Fold in chocolate chips, optional. Pour into cupcake liners and bake according to the instructions on the box or until slightly golden and a pick comes out clean. Cool completely before frosting.
  6. Frosting Instructions: In a large bowl beat the cream cheese & butter. Beat in the watermelon puree. Gradually add sugar and Jell-O and beat until smooth. Add green food color to reach the color you desire. Frost and enjoy!
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Easy Mini Blinis

May 24
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mini blinis
Easy Mini Blinis
Print Recipe
Servings Prep Time
40-44 mini blinis 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
40-44 mini blinis 20 minutes
Cook Time
15-20 minutes
mini blinis
Easy Mini Blinis
Print Recipe
Servings Prep Time
40-44 mini blinis 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
40-44 mini blinis 20 minutes
Cook Time
15-20 minutes
Ingredients
Servings: mini blinis
Instructions
  1. Flatten the slices of bread with crusts removed with a rolling pin and set aside.
  2. In a mixing bowl beat the cream cheese, sugar, and egg until smooth. Spread a thin layer on each slice of bread and roll it up jelly role style.
  3. Pour melted butter in a baking dish and roll each blini in the butter and line them up in the pan. Sprinkle with the cinnamon sugar.
  4. Bake at 400 degrees for 15-20 minutes or until golden. Can be frozen before baking. You can bake directly from the freezer, but may need to increase time slightly.
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Lavender Pound Cake

February 6
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Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Lavender Pound Cake
Print Recipe
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Servings Prep Time
2 small cakes 20 minutes
Cook Time
90 minutes
Ingredients
Servings: small cakes
Instructions
  1. Beat the cream cheese and butter until creamy. Add the sugar and mix until light and fluffy.
  2. In a separate bowl add the flour and salt and set aside
  3. Add the eggs one at a time, alternating with the flour/salt mixture. mix well with each addition ending with flour. Then add the lemon, vanilla, almond extracts and the apricot nectar-mixing until blended. Fold in the lavender flowers by hand.
  4. Pour batter into two well greased, small pudding molds (similar to a small bundt or angel food pan) or you can use an alternate container such as a ovenproof bowl or clean, new, flour pot. you may need to adjust the bake time if using a container without a hollow center like the molds)
  5. Bake in a pre-heated oven set at 315 degrees for 1 hour and 20-30 minutes or until pick comes out clean.
  6. Cool 15-20 minutes. Loosen edges of pan with a knife and turn out from pan and cool completely. This cake freezes wonderfully. You can ice it and serve immediately or wrap well and freeze for up to 6 months.
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Coconut Cream Fruit Dip

June 20
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Coconut Cream Fruit Dip
Print Recipe
Servings Prep Time
10-20 people 10 minutes
Servings Prep Time
10-20 people 10 minutes
Coconut Cream Fruit Dip
Print Recipe
Servings Prep Time
10-20 people 10 minutes
Servings Prep Time
10-20 people 10 minutes
Ingredients
  • 1 8 oz box cream cheese
  • 1 15 oz can coconut cream not coconut milk. coconut cream can be found in the baking isle or where cocktail mixers are found.
  • 1 8 oz container cool whip
Servings: people
Instructions
  1. In a mixer blend the cream cheese and coconut cream until it is smooth and the lumps are gone. Remove from mixer and fold in the container of cool whip until blended. Chill until ready to serve. Serve with fruit, cake cubes or graham crackers. Also delicious as a topping on pancakes or waffles.
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easy almond-vanilla icing

April 2
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easy almond-vanilla icing
Print Recipe
Servings
1 cake
Servings
1 cake
easy almond-vanilla icing
Print Recipe
Servings
1 cake
Servings
1 cake
Ingredients
Servings: cake
Instructions
  1. cream together the cream cheese & butter, add in the liquid flavors.
  2. begin adding powdered sugar a cup at a time and milk if needed until you reach your desired thickness.
Recipe Notes

if you’re not piping cupcakes the icing may not need to be as thick.  i actually used about 3-4 cups for this cake so i could make a thinner coating (and it is easier to spread on a full cake if it’s not too thick!)

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