Valentine's Day Strawberry Upside Down Cake

Happy Valentine’s Day!! Tis the season to remind the ones you love why you love them, how you love them, and generally just how lovely they really are. It doesn’t hurt to show that love with a strawberry upside down cake!

Ingredients:

Whip cream:
½ Tablespoon vanilla extract
1 cup heavy whipping cream

Topping:
2 teaspoons cinnamon
 ½ stick of unsalted butter
½ cup brown sugar
2 cups strawberries

Cake:
Pinch of cinnamon
3 cups flour
1 Tablespoon baking powder
½ teaspoon salt
1 ½ cups sugar
4 eggs room temp
1 Tablespoon vanilla extract
¾ cup heavy cream
2 sticks room temp butter

 

 

 

 

 





Preheat oven to 350 degrees.

 

Start by slicing the strawberries and measuring out all of your ingredients.

Make the cake first. In a medium sized bowl whisk together flour, baking powder, salt, and cinnamon.

In a separate large bowl beat the two sticks of butter and sugar until light and fluffy. Beat in the eggs one at a time, then beat in vanilla.

In a small bowl mix together ½ cup water and the cream. Start mixing it all together by beating the flour in thirds, and adding the cream mix in between.  Set the batter aside.

Spray down your loaf cake or butter it in preparation of pouring batter in. To lay down the topping for the cake, melt down ½ stick of butter, ½ a cup of sugar, and the cinnamon until the sugar melts.
Pour at the bottom of the loaf pan. Lay the strawberries down creating two layers if possible to ensure maximum juiciness! Next spoon the batter on top.

Place in oven and bake for 50 minutes, and turn half way through. Check to see if baked through about 40 minutes in.

In the meantime, make your whip cream by beating the remainder of your whipping cream and vanilla extract on high speed until it forms peaks.

Serve warm to the ones you love!

Happy Valentine’s Day!

                                                                    

Stone Fruit Summer Roast

Summer is about to end, though here in Los Angeles it feels as if it never will. If I could get some rain we will be happy campers, so will LA! The end of summer brings some amazing stone fruits, especially at this time when it is so warm, they get so juicy and delicious. There is no better way to honor the summer than creating a simple roasted fruit dessert.

We roasted some wonderful pluots, peaches, and nectarines, topped it with some sweet goodness and sprinkled some fresh mint! If you don’t want to use these specific fruits, you can use whatever large stone fruit you like. Delish!!!

Ingredients: Serves 3-4

2 peaches
2 pluots
2 nectarines
¼ cup heavy whipping cream
1 teaspoon almond extract
5 -7 mint leaves
1 cup sugar
1 cup water

Preheat oven to 375 degrees. Wash and cut fruit in half, removing the center stone. Place fruit cut side down. Bake in oven for 20 minutes, flipping fruit oven half way through.

While in the oven, make simple syrup, boil water and sugar for 5 -7 minutes. You want the syrup to start to become sticky and a bit gel like, not super gooey though.

Next make whip cream by combining heavy cream and almond extract and whipping with an electric mixer until it starts to form peaks.

Lastly chiffonade mint by rinsing the leaves, then roll up and slicing in small strips.

To create the beauty that is this dish, loosely arrange fruit cut side up, pour some simple syrup over but not too much! Plop some dollops of whip cream on, and then sprinkle the mint.  This is a guaranteed dish to wow anyone, and is so simple to make.

Cheers to the end of summer!

Strawberry Thin Mint Milkshake

Mikey and I were talking about how we haven’t really seen and Girl Scout’s in our neighborhood recently, and then bam….they snuck up on us! Or should I say that I saw a Girl Scout walking through the farmer’s market and essentially ran after her and instantly bought three boxes of thin mints! Love it!

My mom taught me that thin mints are best when they are frozen, so instead of just throwing all the boxes in the freezer, we only threw two in and used the remaining box for this week’s food post. Enjoy our strawberry thin min milkshake inspired by thin mints, and be sure to support the Girl Scouts of America and go buy some delicious boxes of whatever you favorite cookies may be! This is an American tradition that we need to keep going, one cookie at a time!

*If you find the chance, you should absolutely go pick up some old fashion ice cream float glasses!

Ingredients: makes 2

1 quart strawberry ice cream
1 quart mint chocolate chip ice cream
6 thin mints
1 ½ cups half and half
½ cup whip
1 Tablespoon powdered sugar

This is the simplest recipe I think we have on Food Nasty. All you need to do is blend together all the ice cream and the half and half. Next you need to make the whip cream by whipping together the heavy cream and powdered sugar for about 2 minutes until it gets stiff. Don’t over whip. Now for the best part….crumble up the cookies and sprinkle on top. Yay a milkshake inspired by the wonderful Girl Scout cookies we all love!

Halloween Pumpkin Milkshake

 

So we will fully admit that we love a good milkshake, and that a spiced one is possibly the best (besides strawberry). This is a simple recipe with all the fall flavors in it, we use soy ice cream in this to make it a bit healthier, and because milk can be very hard on your stomach. One special thing we have added is instead of the whip cream you expect, we have made an almond whip cream, which has the slight taste of marzipan, and is our new addiction.  The 11^th day of Halloween comes in style with a delectable shake!

Ingredients: Milkshake
6 tbsp whole milk
7 scoops soy vanilla ice cream
2/3 cup pumpkin puree
Pinch of cinnamon
Pinch ground nutmeg

Whip cream:
1 cup heavy whipping cream
2 tbsp confectioners sugar
1 tsp almond extract

 

 

 

 

So simple, take your milkshake ingredients and blend! Yeyuh!!

For the whip cream take your cream, add the sugar and almond extract and using an electric whisk, whisk it together until it starts to form into a thick cream. You don’t want to over whip, you want it to be just right, so that the cream can form a bit of a peak, but isn’t overly stiff.

Using a sandwich bag, pour the whip cream in, cut one of the corners off, and use it to top your milkshake with whip cream…top with some cinnamon…and drink!! Yum