Summer Strawberry Pie

There’s nothing like a fresh, homemade strawberry pie in the middle of the hot summer to cool you down. There’s something about strawberries and summer that I absolutely love so when I found this recipe at Cook’s Country, I couldn’t wait to try it! It’s such a simple recipe and the results are definitely worth it. Bring this to your next get together and I swear, your dessert will be the talk of the party.

Summer Strawberry Pie (Serves eight)

Filling

  • 2 pounds frozen strawberries
  • 1 pound fresh strawberries
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon unflavored gelatin
  • 1 cup sugar
  • Pinch of salt
  • 1 (9-inch) pie shell, baked and cooled

Topping

  • 4 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream

Directions

  1. Cook frozen berries in large saucepan over medium-low heat for about 3 minutes, as berries begin to release their juice. Increase heat to medium-high and cook, stirring frequently, until thick and jam like, about 25 minutes (mixture should measure 2 cups).
  2. Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, salt, and sugar into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temp, about 30 minutes.
  3. Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours.
  4. Make topping with an electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve chilled pie with whipped topping.
  5. Enjoy!

My Labor, My Love- Rosette Cake

I’m a Pinterest lover and after seeing numerous cakes iced with the Rosette technique, I decided to try my hand at it.  I posted a picture of my finished cake on facebook and got such a great response from my friends that I wanted to post a “how to” on the rosette icing technique.  I promise this is so simple that all of you can do it and, for your next get together, your cake will stand out amongst the others.

****Update, I posted a rosette icing tutorial video for cupcakes here but wanted to directly post this video here as well!

Ingredients~

Cake:

One box cake mix (I chose strawberry)

Follow directions on box

Cream Cheese Frosting: (I made a double batch so I’d have enough for the crumb coat and rosettes but if you want a single batch cut the ingredients in half)

–          2 sticks of unsalted butter at room temp

–          2 8 oz packages of cream cheese at room temp

–          2 pound bag of powdered sugar (sifted)

–          3 Tbl. of milk (use more or less depending on the what type of consistency you want your icing to be. Note- thin icing is great for a crumb coat, thicker icing is great for decorating.

–         Food coloring (if you want a color other than white)

Decorating Supplies

Supplies:

–          Wilton 2D or 1M tip

–          Wilton Cake Icer Tip #789 (I love this for the crumb coat, but it’s not necessary)

–          2 Icing Piping Bags

–          Offset spatula

Now for the fun part, how to actually ice the cake…

Start with a crumb coat. I like to use the Wilton tip #789 for this part- it makes the icing go on smoothly and evenly. If you don’t have one, an offset spatula will work just fine. ***I would recommend using the same color icing for the crumb coat as the color you plan on doing for the rosettes. I didn’t do this, and you could see my white icing underneath the pink rosettes.

Crumb Coat

Once the crumb coat was on, I put my cake in the fridge to chill and let the frosting set.

First Row

After the the crumb coat has set, start with a first row of rosettes. Fill your piping bag with your Wilton 2D (this is what I used) or 1M tip (you can either use a large coupler or put your tip right in the bag and score the bag in the center of your tip) and fill it up with frosting.

 

My Labor, My Love

 

Put your tip in the center of the row and move your hand clockwise. Your tip will be parallel to the floor. Be sure to stop your rosette at the same place each time to ensure consistency with your rosettes.

 

Time to enjoy a slice

Once you finish your row, do the same thing with the top of the cake. This time your tip will be perpendicular to the floor. I always start from the outside of my cake and work my way to the center. There will be some dead space but that’s fine- just add a little extra frosting with your tip.