Cherry Crisp

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I thoroughly love my Blueberry Coconut Crisp, but I wanted to change things up one night. I had an extra can of lite cherry pie filling in my pantry and, in the midst of my recent cleaning sprees, I pulled it out knowing I needed to get it used up and clear up the space on my shelf. I knew I also wanted to try to cut out some of the calories so I decreased the amount of butter in the original recipe. The result was, I have to say, as equally delicious as the blueberry crisp. In a rush, I forgot to decrease the amount of flour, oats, and brown sugar to match the decrease in butter. The crisp topping was not as crispy this time, so I have made those modifications in this recipe. I would definitely make this again and am looking forward to switching things up with other fruits!

Cherry Crisp
Source: Me
Yields: one 8x8 dish

Ingredients:
1-20oz can of lite cherry pie filling
3/4 cup flour (I used whole wheat flour)
3/4 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup cold butter, cubed

Directions:
Preheat oven to 350 degrees. In a large bowl, toss together the flour, oats, and brown sugar. Cut in the cold butter until the mixture resembles small peas. Press half of this mixture into the bottom of a greased 8x8 glass baking dish. Cover with all of the cherry pie filling. Cover with the rest of the brown sugar mixture. Bake in oven for 30 minutes until the cherry pie filling is bubbly. Serve warm with a scoop of vanilla ice cream.

Christmas Treats Re-cap, Part 4

And, finally, since we own a small computer repair business, some goodies for our faithful business clients. The most fun part about these goodies is that one of my best friends, Summer of The Wannabe Ranch Wife, came over to help me prepare everything! She really gets the credit for the majority of the sugar cookie decorating and all the credit for the brownies, but we had tons of fun baking together. In fact, I went over to her house a couple of weeks later and did some late night baking with her! We've decided to make it a regular tradition!

I arranged everything in tins, and provided some loose items too, and then tied everything up in snowman cellophane and Christmas ribbon. I inserted handmade Christmas cards and finished the whole thing off with personalized tags. 

This banana bread recipe is a definite favorite; anyone who tries it can't believe how moist and delicious it is. The secret is to use REALLY ripe bananas!

I've made sugar cookies before, so the recipe isn't anything new, but I had lots of fun decorating these with Summer this year!

These are my favorite brownies in the world! The original recipe, 5-Minute Fudgy Brownies, is a childhood favorite and all we did this year to jazz them up and "Christmas-ify" them was take them out of the oven 5 minutes shy of finishing, quickly sprinkle an entire bag of broken Andes Peppermint Bark mints on top and pop them back in the oven for the remaining 5 minutes. They were SO yummy!

Christmas Treats Re-cap, Part 3

Also for our Sunday School Christmas party:

-Peanut Blossoms

This is definite favorite recipe from childhood. My mom used to make these using the little chocolate stars, so I always called them Star Cookies. I think I enjoy these out of everything that the Christmas dessert table has to offer. Call me a nostalgic sap, but these are the best because of the memories attached to them! 

Ingredients:

3 1/2 cups flour

2 tsp baking soda

1 tsp salt

1 cup butter at room temperature

2/3 cups creamy peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

1 bag Hershey's Kisses (unwrap about 30 to start with)

Directions:

Preheat oven to 375. Cream together butter, peanut butter, and both sugars. Add eggs. Blend in dry ingredients. Mix well. Shape dough into walnut-sized balls. Roll each ball in a small bowl filled with some white sugar. Place on a greased cookie sheet. Bake 8 minutes. Remove from oven and press a Kiss onto each cookie so they crack around the edges. Baked another 2-5 minutes longer until golden.

Christmas Treats Re-cap, Part 2

For our Sunday School Christmas party:

-Coconut Chocolate Chunk Blondies

I really enjoy reading other blogs and finding new recipes that I can make a staple in my repertoire of tried and true favorites. This recipe from BrownEyedBaker certainly has hit home with me--I made it twice in the month of December! Enjoy this one! I doubled the original recipe to make a 9x13 pan, but it easily halves to make an 8x8 pan. 

Ingredients:

2 cups flour

1/4 tsp salt

8 oz unsalted butter, melted and cooled to room temperature

2 cups light brown sugar

2 eggs

2 tsp vanilla 

2 cups sweetened flake coconut

2 cups chocolate chips

Directions:

Preheat oven to 350. Grease a 9x13 baking pan. Combine the flour and salt; set aside. Stir together the melted butter and brown sugar until smooth. Beat in the egg and vanilla extract until well blended. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips. Scrape the batter into the 9x13 pan and smooth even with a rubber spatula. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool completely before cutting into squares.

Christmas Treats Re-cap

I don’t normally do a lot of Christmas baking because we certainly don’t need all those sweets in our house. But, I did get a chance to make some goodies for different occasions this year. The next several days will provide you with a rundown of some of the sweets I made this year.

For our Choir and Orchestra Christmas party:

-Glazed Peanut Butter Bars

These reminded me of home for some reason. They were simple, yet satisfying, and very low-maintenance. That basically describes my upbringing: simple, but totally satisfying because we always had everything we needed, and very low-maintenance since our family is very anti-drama. Why do I enjoy teaching junior highers so much, then? Hmmm. Anyways, enjoy these tasty treats! I was able to get 48 bars out of the pan, and then they even got cut in half again since they were being served to a large group of people.

Ingredients:

Bars--

3/4 cup unsalted butter, softened

3/4 cup creamy peanut butter

3/4 cup sugar

3/4 cup packed brown sugar

2 tsp water

2 eggs

1 1/2 tsp vanilla

1 1/2 cups flour

1 1/2 cups quick cooking oats

3/4 tsp baking soda

1/2 tsp salt

Glaze--

1 1/4 cups milk or semi-sweet chocolate chips

1/2 cup butterscotch chips

1/2 cup cream peanut butter

Directions:

1. In a large bowl, cream butter, peanut butter, both sugars, and water. Beat in eggs and vanilla. Combine flour, oats, baking soda, and salt; gradually add to creamed mixture.

2. Spread into a greased 15x10x1 inch baking pan. Bake at 325 for 18-22 minutes or until lightly browned.

3. For glaze, melt chocolate chips, butterscotch chips, and peanut butter in a microwave safe glass bowl--melt in 30 second increments, stirring after each 30 seconds until totally melted. Pour over warm bars and spread evenly. Cool on a wire rack before cutting into squares and removing from pan.

Christmas Dinner (Kinda Sorta) Re-cap

I got to host Christmas dinner at our house this year which was a pretty big deal for me. I’ve done Easter Sunday, but never Christmas. We had a small crowd for dinner, but I still wanted to make sure that everyone was satisfied and full. Here is a run-down of some of what I made for Christmas. I say “some” because, well, I forgot to take pictures of everything before we ate it--hence the weird title of this post!

To accompany the pot roast, roasted chicken, green beans, sweet potato soufflé (which I am making again soon and will post pictures thereof!), and mashed red potatoes:

-Maple Oat Dinner Rolls

Found in the Taste of Home magazine, this recipe was a hit! Computer Man couldn't stop eating these! The saddest part of the whole deal was that I didn't realize I forgot to pass the bread basket around until we were done eating! My friends and family we had over politely agreed to eat a mercy roll after their plates were already cleaned and ready to be taken to the kitchen. I froze the leftovers and am looking forward to using them with Beef Stew some night!

Ingredients:

1 package (1/4 oz) active dry yeast

1/2 cup warm water

1/2 cup warm strong brewed coffee

1/2 cup old fashioned oats

1/4 cup sugar

1/4 cup real maple syrup

1 egg

3 T shortening

1 tsp salt

3 to 3 1/2 cups bread flour

1 T butter, melted

Directions:

1. In a large mixing bowl, dissolve yeast into 1/4 cup of the warm water. Add the coffee, oats, sugar, syrup, egg, shortening, salt, remaining water, and 2 cups of the flour. Beat until smooth. Stir in enough flour to form a soft dough--add the flour in 1/4 cup at a time. I needed a full cup, but yours might be different.

2. Turn onto a flour surface; knead until smooth and elastic about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

3. Punch down dough. Turn onto a floured surface; divide into 4 portions. Divide each portion into 6 pieces; shape each into a ball. Place in a greased 9x13x2 baking pan. Cover and let rise until doubled, about 30 minutes.

4. Bake at 350 for 25-30 minutes, or until golden brown. Brush warm rolls with melted butter. Remove from pan to a wire rack. 

To end the meal:

-Buttermilk Cake with Caramel Icing

Also a Taste of Home recipe, I had a bit of trouble with this cake. The first time around, I beat way too much air into the cake and when it baked it puffed up and then fell as soon as I took it out of the oven. Even after 10 extra minutes of baking, the center was totally raw and the whole thing was inedible. This was the first time I'd ever made a cake in the fluted tube pan, but I knew it shouldn't have been such a colossal disaster and I was determined to remedy the situation. I knew immediately that too much air had been beaten into it, but I felt like there had to be something else going on. I googled the recipe and found it on the Taste of Home website. I found out that the recipe I had was significantly different from the online version--of which everyone had raved! I tried the online version and had total success! I have provided you with the correct version as well as ways to avoid beating in too much air like my awesome self! 

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature 

2 1/3 cups sugar

3 eggs

1 1/2 teaspoons vanilla extract

3 cups flour

1/2 tsp baking soda

1 tsp baking powder

1 cup buttermilk

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at time until they are just incorporated. Turn the mixer off after each addition. Beat in vanilla. Combine flour, baking soda, and baking powder. Add to creamed butter mixture alternately with buttermilk, beating until just incorporated after each addition.

2. Pour into a greased and floured 10 inch fluted tube pan. Bake in a 350 preheated oven for 45-50 minutes, or until a toothpick inserted near the enter comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. For icing, combine 1/4 cup cubed butter, 1/2 cup packed brown sugar, and 1/3 cup heavy whipping cream in a small sauce pan over medium heat. Bring to a boil, stirring constantly. Remove from the heat; cool for 5-10 minutes. Whisk in 1 cup powdered sugar. Drizzle over cake. Enjoy with vanilla ice cream!

Good Food, Good Books

Alright, I'll admit it: I'm a book nerd. I have a floor-to-ceiling bookshelf filled with books I've read, want to read, won't read, should read, and probably should not read because my Grandma wouldn't approve. Everything from Shakespeare to One Hundred Years of Solitude line the many shelves. My husband is allowed one shelf; it contains 2 economics books, one high school yearbook, one contracting book, a soccer trophy from the 8th grade, and a few of my books that wouldn't fit on the other shelves. In my classroom library, I have over 400 novels that I let my students borrow so that they can't say that there aren't any good books from which to choose; of course, they'd end the sentence with the preposition: "There aren't any good books to choose from." In the words of Cathy the comic strip lady, "ACK!"

Nevertheless, one of my all-time favorite things to do is curl up on the couch in my PJs with a good book, droop my big zebra blanket over my lap, set my bottled water, Diet Coke, a sweet and a salty treat on the TV tray next to me, and start reading. I'll sit there as long as it takes to get a good chunk of the book read--if not the whole thing. When I was in 3rd grade, I challenged myself to read all of Charlotte's Web in one day--and I did it! I was so proud of myself and that is still my favorite book to this day.

Admittedly, I read all types of books, but my favorite genre is Christian Fiction. I love the imagination it takes to create a fiction novel, but I also really appreciate the values and cleanliness of Christian Fiction. I think our world gets far too wrapped up in sex and the physicality of relationships. It's not that I'm opposed to non-Christian Fiction because it certainly takes talent to artfully string together any meaningful phrase that can hold a reader's attention, it's just that Christian Fiction offers something that is both entertaining as well as uplifting. That being said, I want to promote a friend's Christian romance fiction novel she wrote and self-published! My friend, Heidi Marshall, and I played in the band together in high school and both went to Azusa Pacific University so I'll be able to say, "I knew her when..." :-). Here's Heidi's description of her work as the writer of More:

"Remember 16 months ago when I decided to write a book?

It's been quite a journey! What started out as some ideas scribbled on index cards is now an actual novel. Well, a digital novel. I self published my book, More, and I'm excited to share it with all of you. And with strangers, too. And with those of you who are strange.

It's a light-hearted Christian romance fiction novel. I wanted to write a book for people like me - who believe in true love (awwww), but get tired of reading all those "romance" books out there that are just about sex. And vampires. And vampire sex. This story is about a young woman trying to navigate adulthood with all of its victories and failures, joys and sadness, community and lonliness, and basically trying to not end up a crazy cat lady. I hope it will make you laugh and think.

If the book had a back cover, this is what it would say:

Twenty-something Kate Henry lives a simple life in Rocky Mount, North Carolina. She fills her days managing a bookstore that she loves, spending time with her best friends and their young children, and trying to convince herself that she will someday have what she’s always wanted – a family of her own. Wounded by a father who abandoned her, Kate is desperate to find a man who wants to know and love the real her. The real her who talks to inanimate objects, loves to cook for others, and named her favorite pillow Mr. Darcy.

Will the reliable lawyer Ian realize after ten years of friendship that Kate is the one? Will the exciting and spontaneous Ben sweep her off her feet? After facing one heartbreak after another, Kate begins to wonder if perhaps she was meant to be alone. She faces some life-changing decisions, but always manages to keep her sense of adventure and humor.

It's available in ePub format (which works on most eReader devices except for the Kindle.) iPhone, iPad, Sony Reader, Nook - or you can read it on your PC or Mac by downloading free software (I recommend Adobe Digital Editions).

Thanks everyone!"

You can buy the book here and you can also read the first chapter by downloading the preview file. I hope you enjoy reading this book!

Recommended sweet treat: 5-Minute Fudgy Brownies
Recommended salty treat: Dilly Crackers
Recommended clear beverage: Water
Recommended fizzy beverage: Diet Coke

Much food love,
Michelle

Peanut Butter Rice Krispy Treats

Cue the orchestra and choir! "HALLELUJAH!" So I don't think my mouth has ever, ever tasted something so scrumdidlyumptious for dessert. Ever. Okay, I might be exaggerating because there have been some amazing sweets that have made their way to my mouth, but these are right up there with number one. I know what you're thinking: "Rice krispy treats? Really? How borrrring." Well, quit thinking that! It's rude! What you should be thinking is, "Holy heck these sound amazing!" You'll thank me for influencing your thoughts when you try these bars. They are SO simple to make and will make you happy. They made me happy. Twice. Within one week. Oops. Better get on that treadmill.

As a side note, I only made half a pan because Husband wanted the other half of the pan plain; strange, strange man. These are amazing. I'm obsessed.

Peanut Butter Rice Krispy Treats

Yield: 9x13 pan, about 24 bars

Source: browneyedbaker

Ingredients:

6 cups Rice Krispies

10.5 oz bag of mini marshmallows

1/4 cup unsalted butter

2 cups creamy peanut butter

1 bag (12 oz) mini Reese's peanut butter cups, roughly chopped (it's about 40 mini PB cups)

1 cup semi-sweet chocolate chips (original recipe calls for milk chocolate but I like semi-sweet better for this)

Directions:

-Butter the bottom and sides of a 9x13 baking pan.

-Measure the cereal into a large mixing bowl and set aside.

-Melt the marshmallows and butter together in a medium sauce pan over medium heat.

-Pour the melted butter/marshmallows over the Rice Krispies and stir well so all the cereal gets coated by the creamy deliciousness. Transfer to the buttered 9x13 pan and use a piece of buttered wax paper or a spatula to press into place.

-In the microwave, melt the butter in a heat-proof bowl until thin, about 1 min. Pour over the bars in the pan.

-Sprinkle the chopped peanut butter cups over the peanut butter; they will slowly melt into the peanut butter and continue to do so in the next step when you add the chocolate.

-In the same bowl you used for the peanut butter, melt the chocolate chips in the microwave. This works best in 30 second increments: heat 30 seconds, stir, repeat until the chocolate chips are melted. Be patient; this whole melting of chocolate chips in the microwave is tedious.

-Using the back of a spoon, drizzle the melted chocolate over the peanut butter cups. Lick the spoon (and dish if no one is watching) to make sure you don't waste any chocolate.

-Place the pan in the refrigerator to set before cutting and serving. Trust me, it's worth the wait.

-Store in the refrigerator if your house is always hot like mine; otherwise, an airtight container in a cool place will work.

-Try not to eat these all in one day. I wish you luck, my friend.

Blueberry Coconut Crisp (yes, Mom, the coconut is optional)

My local grocery store had a pint of blueberries on sale for just $1.99! I couldn't believe it! I love fresh fruit because it makes the best addition to something sinful like a Crisp, Crumble, or Streussel recipe. I'm sorry! Did you think I enjoy fresh fruit just for the sake of eating fresh fruit?! Heck no. My husband is the one who thinks a bowl of fruit is dessert. I say that's fine as long as you sprinkle it with sugar and put a dollop of whip cream on top. I distinctly recall my dad eating a lot of frozen fruit for dessert, too. So strange. Anyway, this dessert was a hit--even with my husband. It was actually his idea to add the coconut after he tasted the uncooked crumble mixture! He didn't have very much of it...and he didn't even know I used wheat flour instead of white. At least I attempted to "health-ify" it, right?

Blueberry Coconut Crisp

Yields: 8x8 dish...so two gigantic servings?

Source: Adapted from browneyedbaker

Ingredients:

1 pint fresh blueberries (about 2 cups)

2 Tablespoons white sugar

1 cup flour (all-purpose OR wheat)

1 cup instant oats

3/4 cup packed brown sugar

3/4 cup butter

1/2 to 1 cup sweetened coconut (depending on how much coconut you want--you can totally leave this out)

Directions:

Preheat oven to 350. In a large bowl toss together blueberries and white sugar; set aside. In a separate large bowl, combine flour, oats, and brown sugar. Cut in butter until crumbly. Press half of this mixture in an 8x8 glass baking dish. Cover with all of the berries and then sprinkle the coconut on top of the berries. Sprinkle remaining crumble mixture on top of the coconut. Bake in the preheated oven for 30-40 minutes, or until the berries are bubbly and the topping is golden brown. Serve warm with a scoop of vanilla ice cream.

Monkey Bread

Hold on...I can't talk...my mouth is full of this monkey bread!!! I don't know what it is about Monkey Bread that makes me go bananas! {Cue cheesy joke drum solo: ba dump sh} I have to admit that I regularly purchase the frozen Monkey Bread and just do that as a quick dessert or in place of cinnamon rolls for breakfast. But, you can bet that after having made this Monkey Bread I solemnly swear to never purchase frozen Monkey Bread again!

Monkey Bread

Source: Adapted from EzraPoundCake.com (a new favorite blog)

Ingredients:

4 tubes regular sized homestyle refrigerated biscuits or 2 tubes jumbo biscuits

2 cups sugar

2 T cinnamon

2 sticks butter, melted

Directions:

-Preheat oven to 350 degrees.

-Melt the butter in a glass dish in the microwave.

-Open all the tubes of refrigerated biscuits and put the biscuit rounds on a large cutting board.

-Mix together the sugar and cinnamon in a large bowl.

-Cut the biscuit rounds into quarters.

-Generously spray the entire inside of a deep, metal pan/bundt pan/tube pan with cooking spray.

-Dip the quarters of biscuit in the butter and then begin arranging them in the pan, stacking them on top of each other in no particular pattern.

-Bake for 40 minutes or until the top springs back when touched with your finger. Cool in the pan on a wire rack for 10 minutes (if you can wait that long!!) and then invert onto a plate to serve.

-Eat them for breakfast, mid-morning snack, lunch, mid-afternoon pick-me-up, appetizer, dinner, dessert, and midnight snack.

Yeah. I know. Amazing.

Blackberry Crumble

I love the fact that summer is quickly approaching because it means that fruit is going to be in abundance again. My favorite fruit is any kind of berry, and berries are certainly better when there's a delicious crispy, crumbly, brown-sugary mixture on top. I was inspired to make this recipe when I saw blackberries on sale in my local grocery store. I think I'll end up eating this whole thing by myself. Enjoy!

Blackberry Crumble (an attempt to make it healthier)
Source: Me

2-6 oz. packages blackberries
2 T lemon juice
1 cup sugar or Splenda
1/4 cup wheat flour

Crumble:
1/2 cup wheat flour
3 T sugar
1/8 cup light brown sugar, lightly packed
1/4 tsp. salt
scant 1/4 tsp. cinnamon
1/2 stick unsalted butter, diced

Preheat oven to 350 degrees. Wash berries and put them in a large bowl. Add lemon juice, sugar, and wheat flour. Toss to coat well. Allow to sit for at least 10 minutes.




In a stand mixer bowl, combine wheat flour, sugar, brown sugar, salt, cinnamon, and butter using the paddle attachment. Mix until the butter is the size of peas.

Pour the berries into the bottom of a glass baking dish (I used a deep 2-quart, but a square 8x8 would work, too). Press the crumble mixture together with your fingers to form large crumbles. Sprinkle over the berries and bake for 40-45 minutes until the tops are browned and the juices are bubbly. Serve warm or at room temperature. Vanilla ice cream would be good with this, too!


I accidentally put my scoops on the plate in the shape of a heart!




It's not going to last long!

5-Minute Fudgy Brownies

My mom is notorious for always having a Tupperware full of some sort of yummy baked good. In fact, one my bestestestestestest friends, Kalene, would spend the night at my house when we were kids so she could sample all the treats. She'd say things like, "I'm going to go rummage for some baked goods" at two or three in the morning when we should have been asleep. This recipe is especially important to me for a couple reasons. One, I had tried a bunch of brownie recipes in college only to find that they were all for those boring cake-like brownies; I was searching for the brownies that crackle on the top and are really dense and gooey. Two, these brownies are just about the ONLY dessert I make that my husband actually enjoys. He was obviously raised on a different planet: he thinks that plain fruit (no sugar, no whip cream, no nothing) is dessert and that cookies, cakes, and ice creams are too sweet. TOO SWEET? IS THAT EVEN A POSSIBILITY? So when he actually takes two of these brownies I am in heaven; I love it. We had some friends from our Sunday School class over one night and I served these up as a nice finisher to our tri-tip and baked potato dinner. I actually whipped them up while everyone was still sitting around the table just talking and taking the last swigs of their drinks. One of the husbands actually asked me if the brownies were homemade--he had no clue that I was making brownies because these are so quick and easy to "throw together." Enjoy!

5-Minute Fudgy Brownies
Source: Me and Mom
Yields: 1 9x13 pan...so 4 brownies? Ha!

3/4 cup cocoa powder
1/2 tsp. baking soda
2/3 cup veg. oil
1/2 cup boiling water (exact)
2 cups sugar
2 eggs
1 1/2 cups flour
1 tsp. vanilla extract
1/4 tsp. salt

Preheat oven to 350. Stir cocoa and baking soda together in the bottom of a mixing bowl on your stand mixer fitted with the paddle attachment. Add in 1/3 cup of the oil and the boiling water and stir until the mixture thickens. Add in the sugar, eggs, and remaining 1/3 cup of oil. Stir until smooth. Add flour, vanilla, and salt, and blend completely. Pour into a thoroughly greased 9x13 metal baking pan. Bake for about 30 minutes, or until the sides of the brownies pull away from the edge of the pan. Don't over bake. Serve warm with a scoop of vanilla bean, chocolate, mint chip, or neapolitan ice cream.


I didn't cut the brownies to show you the inside, but I did poke a hole so you can see how nicely they crack on the top!

Berry Delicious Dessert

I love the flavors of summer. Unfortunately, California has been suffering from torrential downpours lately so things like sunshine have been sparse. The clouds haven't put a damper on my love for summer fruits and desserts that can be made from them. I love the fact that fruits can be found year-round in the freezer. Frozen fruits (and veggies) are usually just as healthy as fresh fruits since they're frozen at the peak of their freshness. We were strolling through Fresh and Easy one afternoon and saw bags of berry medleys and strawberries. We grabbed one of each, a tub of Cool Whip, and an angelfood cake. Voila! This was such an easy dessert that will be so much more delicious in the summer with fresh fruits. I'll definitely do this again come June!

Berry Delicious Dessert
Source: Me

1 angelfood cake
1 tub of Low Fat Cool Whip
1 bag frozen berry medly
1/4 cup sugar or Splenda

Allow fruit to fully defrost in a glass bowl. Pour sugar on top and let sit for at least a half hour, mixing occasionally. After 30 minutes there should be a good amount of berry liquid in the bowl. Slice the cake into whatever size slice you prefer, top with a couple of spoonfuls of berries, and a dollop of Cool Whip on top. Enjoy!


Sugar draws out the natural juices in the berries!


Yum, yum, yum!


Playing with the settings on the new camera!