Recipe Variety

Blissful Berry Margarita Dessert Squares
Ingredients:
For the Crust:
1 1/2 cups crushed pretzels
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Filling:
1 cup fresh strawberries, pureed
1/4 cup fresh lime juice
1/4 cup tequila
2 tablespoons triple sec or other orange-flavored liqueur
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 cup whipped cream or whipped topping
Directions:
Preheat oven to 350°F (175°C). Mix crushed pretzels, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9x9 inch baking dish. Bake for 10 minutes, then cool completely.
In a blender, combine pureed strawberries, lime juice, tequila, and triple sec. Blend until smooth.
In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth and fluffy. Gradually blend in the strawberry mixture.
Fold in the whipped cream gently until the mixture is uniform. Pour over the cooled crust.
Freeze for at least 4 hours or until firm. Cut into squares and serve chilled. Garnish with additional whipped cream and fresh strawberry slices if desired.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Freezing Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 280 kcal per serving | Servings: 9 servings

Classic Sweet Simplicity Sugar Cookies
Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Directions:
Preheat oven to 375°F (190°C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 160 kcal per cookie | Servings: 24 cookies

Southern Summer Peach Iced Tea
Ingredients:
4 cups water
3 tea bags (black or green tea, depending on preference)
1 cup freshly pureed peaches
1/2 cup sugar, or to taste
Juice of 1 lemon
Fresh peach slices and mint leaves for garnish
Directions:
Bring water to a boil in a large pot. Remove from heat and add the tea bags. Let steep for 5 minutes, then remove the tea bags.
Stir in the peach puree, sugar, and lemon juice until the sugar is completely dissolved.
Allow the mixture to cool to room temperature. Once cooled, strain the tea to remove any pulp or tea leaves.
Refrigerate until chilled.
Serve over ice, garnished with fresh peach slices and mint leaves.
Prep Time: 10 minutes | Cooling Time: 2 hours | Total Time: 2 hours 10 minutes
Kcal: 80 kcal per serving | Servings: 4 servings

Caramel Bliss Dulce de Leche Chocolate Chip Cookies
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup chocolate chips
1/2 cup dulce de leche
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and eggs, one at a time, until thoroughly incorporated.
Gradually blend the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.
Drop tablespoonfuls of the dough onto the prepared baking sheet. Press a small dent in the center of each dough ball and fill with a dollop of dulce de leche.
Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 210 kcal per cookie | Servings: 24 cookies

Zesty Lemon Sunshine Cake
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice
1/2 cup milk
For the Lemon Glaze:
1 cup powdered sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
Directions:
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, sift together flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
Mix in the flour mixture alternately with the milk, starting and ending with the flour. Stir in the lemon juice.
Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal per serving | Servings: 8 servings

Orchard Harvest Apple French Toast Bake
Ingredients:
1 loaf of French bread, cut into 1-inch cubes
3 large apples, peeled, cored, and chopped
8 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, cold and diced
1 teaspoon ground cinnamon
Directions:
Grease a 9x13-inch baking dish. Spread half of the bread cubes in the bottom. Top with the chopped apples, then layer the remaining bread cubes on top of the apples.
In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and nutmeg. Pour this mixture evenly over the bread and apples in the baking dish.
In a separate bowl, mix the flour, brown sugar, and cinnamon for the topping. Add the diced butter, and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
Sprinkle the topping evenly over the casserole.
Cover the casserole with aluminum foil and refrigerate overnight.
The next morning, preheat the oven to 350°F (175°C). Bake the casserole, covered, for 30 minutes. Remove the foil and continue to bake for another 30 minutes or until the top is golden brown and the center is set.
Serve warm.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Chilling Time: Overnight | Total Time: 8 hours 80 minutes
Kcal: 450 kcal per serving | Servings: 8 servings

Delightful Scoop-Styled Ice Cream Cone Cupcakes
Ingredients:
24 flat-bottom ice cream cones
1 box cake mix (any flavor)
Ingredients called for on the cake mix box (typically water, eggs, and oil)
2 cups buttercream frosting
Sprinkles and small candies for decoration
Directions:
Preheat the oven to 350°F (175°C). Arrange the ice cream cones in the cups of a muffin tin.
Prepare the cake mix according to the package instructions. Carefully spoon the batter into each ice cream cone, filling them about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Allow the cupcakes to cool completely. Once cooled, frost each one with buttercream frosting using a piping bag and a decorative tip.
Garnish with sprinkles and candies to mimic the appearance of traditional ice cream cones.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal per serving | Servings: 24 cupcakes

Heavenly Fruit Ambrosia Salad
Ingredients:
1 cup heavy cream, whipped to soft peaks
1/2 cup Greek yogurt
1 tablespoon granulated sugar
1 teaspoon vanilla extract
2 cups mini marshmallows
1 cup shredded coconut
1 cup canned mandarin oranges, drained
1 cup canned pineapple chunks, drained
1/2 cup maraschino cherries, halved and drained
1/2 cup chopped pecans (optional)
Directions:
In a large bowl, combine the whipped cream, Greek yogurt, sugar, and vanilla extract. Mix gently until smooth.
Fold in the marshmallows, coconut, mandarin oranges, pineapple, cherries, and pecans if using. Ensure all ingredients are evenly distributed.
Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Serve chilled, ideally as a sweet side dish or dessert.
Prep Time: 15 minutes | Chilling Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 220 kcal per serving | Servings: 6 servings

Southern Delight Banana Pudding
Ingredients:
3 cups whole milk
1/3 cup granulated sugar
1/4 teaspoon salt
3 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter
3 ripe bananas, sliced
1 box vanilla wafers
3 large egg yolks
Whipped cream for topping
Directions:
In a saucepan, combine the milk, sugar, salt, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat.
In a small bowl, lightly beat the egg yolks. Gradually whisk about a half cup of the hot milk mixture into the yolks to temper them. Then, slowly pour the tempered yolks back into the saucepan, whisking constantly.
Return the saucepan to the heat and continue to cook, stirring constantly, for 2 more minutes or until the pudding is thick and creamy.
Remove from heat and stir in the butter and vanilla extract.
In a serving bowl, layer vanilla wafers, banana slices, and pudding. Repeat the layers until all ingredients are used, finishing with a layer of pudding.
Chill the pudding in the refrigerator for at least 4 hours to allow the flavors to meld and the pudding to set.
Serve topped with whipped cream.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 280 kcal per serving | Servings: 6 servings

Creamy Dreamy Instant Pot Classic Cheesecake
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the Filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Directions:
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a greased 7-inch springform pan, smoothing out to create an even layer.
In a separate large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, beating just until combined after each addition. Mix in sour cream, vanilla extract, and flour.
Pour the filling over the crust in the springform pan. Cover the top of the pan with foil to prevent moisture from getting into the cheesecake.
Pour 1 cup of water into the Instant Pot and place the trivet inside. Position the springform pan on the trivet.
Secure the lid and set the pot to Manual or Pressure Cook mode on high for 35 minutes. After cooking, allow the pressure to release naturally for 25 minutes, then manually release any remaining pressure.
Carefully remove the cheesecake from the pot and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Serve chilled, optionally topped with fresh berries or a drizzle of chocolate sauce.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Pressure Release: 25 minutes | Total Time: 4 hours 75 minutes
Kcal: 350 kcal per serving | Servings: 6 servings

Fireside Frosted S'mores Delight Cookies
Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1/2 cup chocolate chips
1/2 cup mini marshmallows
For the Frosting:
1 cup marshmallow creme
2 tablespoons butter, softened
1/2 cup powdered sugar
1-2 tablespoons milk
Directions:
In a small bowl, mix together flour, baking soda, and salt.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the flour mixture to the sugar mixture, mixing until just combined. Stir in graham cracker crumbs, chocolate chips, and mini marshmallows.
Drop by rounded tablespoonfuls onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until the edges are golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the frosting: Beat together marshmallow creme and butter until smooth. Gradually add powdered sugar and enough milk to achieve a spreadable consistency.
Once cookies are completely cool, frost each cookie with a layer of marshmallow frosting.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes + cooling
Kcal: 220 kcal per cookie | Servings: 18 cookies

Citrus Symphony: Lemon-Cream Delight with Exotic Saffron Glaze
Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Zest of 2 lemons
1/4 cup lemon juice
1/4 cup milk
For the Saffron Glaze:
1 cup powdered sugar
1/4 teaspoon saffron threads, steeped in 2 tablespoons hot milk
2 tablespoons lemon juice
Directions:
Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Mix in the sour cream, lemon zest, and lemon juice.
Gradually add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the glaze: Combine powdered sugar, steeped saffron milk, and lemon juice. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 390 kcal per serving | Servings: 8 servings

Summer Splash Watermelon Sugar Cookies
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
Red and green food coloring
Mini chocolate chips
Directions:
In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Divide the dough into two equal parts. Color one part with red food coloring and the other with green.
Roll out the red dough on a lightly floured surface into a rectangle, about 1/4 inch thick. Do the same with the green dough.
Place the green dough on top of the red dough. Roll the layers together tightly from the long side to form a log.
Wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the log into 1/4 inch thick slices and place on the prepared baking sheet. Press mini chocolate chips into the red part of each cookie to resemble watermelon seeds.
Bake for 8-10 minutes or until the edges are just turning brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 40 minutes
Kcal: 150 kcal per cookie | Servings: 24 cookies

Classic Vanilla Bean Elegance Cookies
Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
2 teaspoons vanilla bean paste
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla bean paste.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
Roll the dough into 1-inch balls and place on the prepared baking sheet. Flatten slightly with the bottom of a glass.
Bake for 10-12 minutes or until the edges are just starting to brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutesKcal: 160 kcal | Servings: 24 cookies

Crispy Golden Delight: Fried Ice Cream
Ingredients:
1 quart vanilla ice cream
3 cups crushed cornflakes
1 cup shredded coconut
2 teaspoons ground cinnamon
3 large eggs
2 tablespoons milk
Vegetable oil, for frying
Honey, whipped cream, or chocolate sauce for topping
Directions:
Scoop ice cream into 8-10 round balls. Place on a baking sheet and freeze until solid, about 2 hours.
In a shallow bowl, mix crushed cornflakes, shredded coconut, and ground cinnamon.
In another bowl, whisk together eggs and milk.
Roll each ice cream ball first in the egg mixture, then in the cornflake mixture, making sure to coat thoroughly. Repeat the process for a double thick coating. Return coated ice cream balls to the freezer for at least 1 hour.
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Fry ice cream balls for about 15-20 seconds or until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve immediately, topped with honey, whipped cream, or chocolate sauce.
Prep Time: 15 minutes | Freezing Time: 3 hours | Cooking Time: 20 seconds | Total Time: About 3 hours 15 minutesKcal: 330 kcal | Servings: 8 servings

Superfood Symphony: Blueberry Quinoa Kale Salad
Ingredients:
1 cup quinoa, rinsed
2 cups water
3 cups chopped kale, stems removed
1 cup fresh blueberries
1/2 cup chopped walnuts
1/4 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Directions:
In a saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
While the quinoa is cooking, blanch the kale in boiling water for about 2-3 minutes, then rinse under cold water and drain well.
In a large bowl, combine cooked quinoa, blanched kale, blueberries, walnuts, and feta cheese.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
Pour the dressing over the salad and toss to combine. Serve immediately or chill in the refrigerator before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutesKcal: 290 kcal | Servings: 4 servings

Strawberry Bliss Cookies with Vanilla Frosting
Ingredients:For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup strawberry puree (from fresh strawberries)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Vanilla Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Pink food coloring (optional)
Directions:Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in strawberry puree, egg, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
Drop by rounded spoonfuls onto prepared baking sheets. Bake for 12-14 minutes or until edges are just beginning to brown. Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Vanilla Frosting:
In a bowl, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth. Stir in vanilla extract and milk, adjusting consistency with more milk if needed. Add a few drops of pink food coloring if desired.
Once the cookies are completely cooled, spread or pipe the frosting on each cookie.
Prep Time: 20 minutes | Cooking Time: 14 minutes | Total Time: 34 minutesKcal: 210 kcal | Servings: 24 cookies

Zesty Lemon Bliss Cookie Bars
Ingredients:For the Cookie Base:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
For the Lemon Frosting:
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
Yellow food coloring (optional)
Directions:Cookie Base:
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla and lemon zest.
Combine flour, salt, and baking powder in a separate bowl. Gradually add to the creamed mixture, mixing just until incorporated.
Spread the batter evenly in the prepared pan.
Bake for 25-30 minutes or until the edges are light golden brown. Allow to cool completely in the pan on a wire rack.
Lemon Frosting:
In a bowl, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth.
Stir in lemon juice, zest, and vanilla extract until well blended. If desired, add a few drops of yellow food coloring.
Spread the frosting over the cooled cookie base. Cut into bars before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutesKcal: 385 kcal | Servings: 24 bars

Cinnamon Sugar Snickerdoodle Cobbler
Ingredients:For the Snickerdoodle Layer:
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup milk
1 teaspoon vanilla extract
For the Topping:
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 1/2 cups hot water
Directions:
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
In a medium bowl, combine flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Stir in milk and vanilla until just combined. The batter will be thick. Spread the batter evenly into the prepared baking dish.
In a small bowl, mix together sugar, brown sugar, and cinnamon. Sprinkle evenly over the batter in the baking dish.
Carefully pour the hot water over the top, but do not stir.
Bake for 45-50 minutes, until the center is set and the surface is golden brown.
Let cool slightly before serving, ideally with vanilla ice cream or whipped cream.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutesKcal: 295 kcal | Servings: 8 servings

Berry Delight: Fresh Strawberry Cake with Silky Strawberry Frosting
Ingredients:For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup milk
1 cup finely chopped fresh strawberries
For the Strawberry Buttercream:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar, sifted
1/4 cup pureed fresh strawberries
1 teaspoon vanilla extract
Directions:Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Mix in the sour cream and milk. Gradually blend in the dry ingredients until just combined. Fold in the chopped strawberries.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Strawberry Buttercream:
In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating until smooth.
Add the strawberry puree and vanilla extract, and beat until fluffy and well incorporated.
Once the cakes are completely cooled, spread frosting between the layers and over the top and sides of the cake.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hourKcal: 510 kcal | Servings: 12 servings

Rustic Hearty Italian Meat Sauce
Ingredients:
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pound ground beef
1 pound Italian sausage, casing removed
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup red wine (optional)
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onions are translucent, about 5 minutes.
Add the ground beef and sausage to the pot. Cook, breaking the meat into small pieces, until no longer pink, about 10 minutes.
Stir in the crushed tomatoes, tomato sauce, tomato paste, red wine, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
Reduce the heat to low and simmer, covered, for at least 2 hours, stirring occasionally.
Before serving, stir in the parsley and Parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutesKcal: 330 kcal | Servings: 8 servings