Strawberry Delight

My best friend, Danielle, used to do all of the cooking back in the day. I NEVER cooked. It happened by chance. I just one day decided to put a pot on the stove. Haven’t turned back since! Back to the story. My bad. Danielle made some super bomb desserts! She introduced me to one called Strawberry Delight! And the name fit it perfectly! It instantly became my favorite thing to have her make! And it was extremely easy! I hadn’t made it in years before this Thanksgiving mishap transpired. 

On this past Thanksgiving, I was in the middle of baking pound cakes when I realized I was out of Baker’s Joy! I figured I’d just flour and grease the pan. Big mistake! The damn cake stuck! I mean, it was glued to the pan! That’s what I get for being lazy! I went into panic mode. And that’s how my version of Strawberry Delight was created…

Yeah, it’s definitely not a cute dessert. It looks a mess! But, I promise, no one will care about the looks after tasting this heavenly treat! Danielle’s version used Nilla wafers instead of cake and Cool Whip instead of fresh cream. I had to be extra! And I definitely encourage you too be extra too!

I’ve made this with Cream Cheese Pound Cake and it was great. But, I do prefer using my Easy White Cake recipe http://www.coopcancook.com/easy-white-cake/ in this. I made a few changes to the cake recipe. I used strawberry extract instead of almond. I also used Vanilla Coconut almond milk instead of whole milk. Yummy! So, feel free to play around with the flavors. 

Happy Cooking,

B. Coop

Strawberry Delight
Serves 8
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Ingredients
  1. 1 13x9 white cake cut into cubes (Use my Easy White Cake recipe)
  2. 8 oz cream cheese (soften; don't you put it in the microwave! Let it sit out at room temp.)
  3. 15 oz container frozen, sweetened, sliced strawberries
  4. 2 tsp pure vanilla extract
  5. 14 oz can sweetened condensed milk
  6. 1 pint heavy whipping cream
  7. 3 T powdered sugar
Instructions
  1. Spread cake cubes into a casserole dish or container
  2. Using an electric mixer, mix 4 oz of the cream cheese until smooth
  3. Pour in the condensed milk and mix well
  4. Add in the juice from the strawberries and 1 tsp of vanilla extract
  5. Mix until combined.
  6. Fold in the strawberries.
  7. Pour mixture evenly over the cake
  8. Now, mix the remaining half of cream cheese until smooth
  9. Slowly pour in the heavy cream and mix for 30 secs
  10. Add in the powdered sugar and vanilla.
  11. Whisk until stiff peaks form; about 2 minutes.
  12. Spread cream evenly over the crumbled cake mixture
  13. Cover dish with plastic wrap and refrigerate for 1 hour or until ready to serve.
  14. Enjoy!
Coop Can Cook https://coopcancook.com/

Pineapple Upside Down Cake

Not one, not two, but three recipes back to back this week!!! I’m on a roll! lol You know I couldn’t let National Pineapple Upside Down Cake Day pass me by! Pineapples make me happy. They’re really my favorite food. Ever. And this cake is super easy! Making it in my cast iron skillet was a breeze!

Easy right?? And so delicious!

Whipping and incorporating the egg whites into the batter separately from the yolks makes a huge difference in the texture of this cake!

I’m loving these sweet food holidays.

Pineapple Upside Down Cake
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Topping
  1. 1 20 ounce can of pineapple rings
  2. 4 T unsalted butter
  3. 3/4 cup packed light brown sugar
  4. Maraschino cherries
Cake
  1. 1 1/2 cup self-rising flour
  2. pinch of salt
  3. 2 eggs
  4. 1 cup of sugar
  5. 1 stick of butter (softened)
  6. 1/4 cup milk
  7. 1/4 cup pineapple juice
  8. 1 tsp pure vanilla extract
Topping
  1. Melt butter in 9 inch cast iron skillet
  2. Stir in sugar then turn off heat and allow to cool for 10 mins
  3. Arrange the pineapple rings and cherries on top
Cake
  1. Preheat the oven to 350 degrees F
  2. Blend butter and sugar together for 2 mins
  3. Separate egg yolks from the whites; reserve the whites
  4. Beat in the egg yolks one at a time
  5. Add in the vanilla
  6. Add flour/salt gradually alternating with the liquids (milk and pineapple juice)
  7. Mix whites in a separate bowl until frothy and stiff peaks form
  8. Fold the whites into the batter.
  9. Pour batter over the topping; spread evenly
  10. Bake for 45-50 mins or until a toothpick inserted into the center of the cake comes out clean
  11. Glide a butter knife around the edge of the cake to loosen it from the sides of the skillet
  12. Allow to cool for 20 mins
  13. Flip onto a cake plate
  14. Enjoy!
Coop Can Cook https://coopcancook.com/

 

Homemade Banana Pudding

Sweet tooth alert! One of my goals is to take the fear away from beginner cooks that shy away from “homemade” and “from scratch” recipes. It’s not as hard as you think! I believe in you! You can do it! I’m here to help. Take this banana pudding. No box of of pudding mix necessary.banana-pudding It just breaks my heart to see people buying that “banana pudding” from the deli at grocery stores. It’s literally banana pudding. It’s instant banana cream flavored pudding mix and vanilla wafer. The devil is busy!! That’s why i’m sharing this with my Cookies. Don’t settle for less out of fear. I promise my version is super easy. Watch me whip it up…

 

See. Piece of cake, right? Told ya it was easy! Make this!! 

banana-pudding

Love, 

B. Coop

Homemade Banana Pudding
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 3-4 bananas
  2. 3/4 cup of sugar
  3. 3 egg yolks
  4. 1 tablespoon cornstarch
  5. 3 cups of milk
  6. 3 tablespoons salted butter
  7. splash of pure vanilla extract
  8. 1 pkg cream cheese, softened
  9. 2 tablespoons of lemon juice
  10. 1-2 pkgs vanilla wafers
  11. 1 tub of cool whip
Instructions
  1. Mix sugar, cornstarch, and egg yolks well
  2. Add to a heavy bottomed saucepan
  3. Whisk in milk slowly on medium heat
  4. Add butter
  5. Continue whisking and bring mixture to a simmer
  6. When it starts to thicken turn off the heat
  7. Add extract and cream cheese
  8. Whisk until smooth
  9. Allow to cool for 20 mins.
  10. Slice bananas and toss in lemon juice
  11. Layer in a dish or bowl starting with cookies and ending with cool whip
  12. Refrigerate for at least 3 hours
  13. Enjoy!
Coop Can Cook https://coopcancook.com/