angel lush cakes

The Littles and I try to venture North to my mom's house at least once a week throughout the Summer months to spend extended time with her. I don't get to visit as often when our little ones are in school, so I seize the lazy days of Summer to spend extra time with her.

During one of my visits she surprised me with two cookbooks.

They weren't just any ol' cookbooks though . . . they were hers!

I remember one of them from my growing up years . . . and the other was one that was given to her by her family and friends as a wedding gift. They filled it with their favorite recipes; and over the years, my mom has added her favorite recipes, too . . . and now I have them! I'm pretty sure I heard my heart sing that day!

We spent upwards of 4 hours combing through the cookbooks and loose-leaf recipe cards and papers . . . It was so much fun!

It's a treasure to have so many of my maternal grandma and great-grandma's recipes . . . and the best part is that so many of them are written in their own hand-writing!

We also found recipes from my dad's Kansas family, most of which were from his sisters. These also mean a lot to me because our family spent Summers in Kansas every year . . . so I have fond memories of all my aunts and cousins great home-cooking!

The recipe that I'm sharing with you today is one that my dad's family shared with my mom more than a decade ago, as Angel Food was my dad's favorite cake. It's fun to have a pretty and delicious twist on one of his favorites.

Although the real Angel Lush recipe calls for angel food cake, I thought I would bake a white vanilla cake instead. (I'm more of a cake gal!)

It's ridiculous how easy this cake is to prepare and assemble! And if you buy an Angel Food from your local bakery or market, then it'll be that much faster to put together.

The light and fluffy vanilla and pineapple pudding filling is delicious! The vanilla pudding 'warms up' the pineapple juices giving it a more tender sweetness, and the fresh berries brighten up the whole cake. YUM!

Since my from-scratch white cake recipe yield a crumb that's too tender for this kind of cake, I used a moist vanilla cake mix, and then added and an extra teaspoon of vanilla to the batter. And voila, you have my version of an Angel Lush Cake!

This beautiful cake can also be made into mini cakes and cupcakes . . . and topped with a single berry or combination of fresh berries. I chose strawberries because they're absolutely gorgeous and ripe this time of year!

I will be making Angel Lush Cupcakes for my mom's Annual End-of-Summer Family Gathering this weekend. I'll post a photo on Facebook or Instagram so that you can see how darling they are!

I hope I've inspired you to whip up one more Summer-inspired dessert before this beautiful season ends!

angel lush cakes

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1 20-ounce can CRUSHED pineapple, undrained

1 3.4-ounce package instant vanilla pudding   

1 8-ounce package Cool Whip whipped topping

1 10-ounce package round angel food cake, cut into 3 (or 4 layers)

fresh seasonal berries

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Preparation

Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.

Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Enjoy!

 

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lemon and honey tart with salted shortbread crust

We're heading into citrus season!

You know what that means, right!? . . . lemon cream sauces, citrus syrups, lemon cakes and cookies, and tarts - like this one.

It's around this time of year when we see lots of lemon desserts make an appearance in magazines, and on blogs.

Although I'm a BIG chocolate girl, I still enjoy a good citrus dessert in the Spring and Summer months.

I shared this lemon and honey tart on the blog for the first time last April when I was planning our Easter dessert menu. Its been a popular lemon dessert for our family since then; and is also one of the most requested lemon desserts that I make for clients.

It certainly packs a lemon punch . . . and the honey rounds it out beautifully. And well . . . the salted shortbread crust . . . . is just amazing!

Please don't let the preparation steer you away from making it!

It might seem like there are a lot steps, and that it will take forever to prepare . . . but I assure you that it's as simple to make as an ordinary tart.

The only extra step is prepping the lemon slices that lay in the tart. Most of that is allowing them to sit in sugar and honey for at least an hour. That's it!

As with any dessert, my greatest advice is to take it slow and enjoy the process. It will show in the finished product!

lemon and honey tart with salted shortbread crust

CRUST 

Nonstick vegetable oil spray

1 3/4 cups all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoons kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces

2/3 cup powdered sugar

FILLING & Assembly

1 LARGE Meyer lemon, if possible (a larger Meyer will yield more slices, which makes for a prettier tart)

1 cup sugar (*I use vanilla sugar)

3 Tablespoons honey

1 Tablespoon finely grated Meyer lemon zest

3 large eggs

2 large egg yolks

1/4 cup all-purpose flour

2 teaspoons cornstarch

1/4 teaspoon kosher salt

2/3 cup fresh Meyer lemon juice (about 10 Meyer lemons)
      

Preparation

CRUST

Coat spring form pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.

DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

FILLING & Assembly

Using a mandolin, slice Meyer lemon into paper-thin rounds. If you don't have a mandolin, then use a small serrated knife and cut very THIN slices. Remove seeds. 

Using a whisk, mix the sugar, honey, and lemon zest in a medium bowl. Add lemon slices and using a spoon, GENTLY toss to coat. Let sit until lemon is softened and sugar is dissolved, 60 minutes.

DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. 

Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. 

Whisk in lemon juice. Add lemon slice mixture; mix GENTLY to combine.
*If a foam develops on the top of the mixture, use the end of a paper towel to skim it off the top.

Reduce oven temperature to 300°. Pour filling into hot crust. Using a fork, move the lemon slices around so that there is even coverage. 

Bake until filling is set and slightly puffed around edges, 35-40 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.

DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

**I've read many reviews that this tart does not work with regular lemons, only Meyer lemons. Regular lemons are too tart and bitter.

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Simply Suzannes at Home

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Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, View from the Fridge, 3 Little Greenwoods

watermelon and rose water

I'm excited to share this simple two ingredient Summer dessert with you.

All you need is one sweet watermelon and a few teaspoons of Rose Water.

 

Have you heard of Rose Water?

It's water scented with rose petals . . . a by-product of steam-distilling the crushed petals of roses.

It has a very distinctive flavor, and is heavily used in Persian and Middle Eastern cooking, especially in sweets like nougat and baklava.

I've seen in it used more and more in flavoring cookies and cakes.

You can find Rose Water in the International aisle of your market; and it costs approximately $3-10 per bottle, depending on where you buy it.

It smells like the sweetest and most fragrant of roses, and gives baked goods a "wow factor." You'll be asked over and over, "I can't figure it out. What is that flavor? It is so good." 

I'm not trying to make watermelon any better than it already is, because let's face it . . . a juicy, sweet watermelon is already amazing.

But if you want to elevate your watermelon to new heights, then try this simple addition . . . sprinkle rose water over your watermelon slices. Yum!

watermelon & rose water

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watermelon, sliced

rose water

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Slice watermelon into triangles or wedges. Spread on a platter.

Using a teaspoon, SPRINKLE (not drizzle) rose water over the watermelon, 

so that several drops of rose water land on each slice of watermelon.

Let sit for 5 minutes, and then ENJOY!

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blueberry cake with lemon whipped cream frosting

You'll love this Summer-inspired cake!

I made it for my mom's birthday last week. She's a big fan of fruit desserts!

I wanted to make her something special, so I browsed through my personal cookbook and came across a hand-written recipe for blueberry cake.

What makes this cake extraordinary is that it's made with real blueberries . . . 4 cups of pureed blueberries. Yes, 4 cups!

The pureed blueberries give this cake its gorgeous dark blueish purple color.

What makes it so special, besides the blueberries, is that I spread lemon curd on each layer before I frost it, brightening each and every layer with lemon.

And the frosting . . . it's a light and luxurious whipped cream that's flavored with lemon curd.

When I was planning this cake, I wanted to make something that was light and flavorful, since rich desserts can taste too heavy during hot Summer months.

What goes great with the subtle flavor or blueberries . . . lemons, of course! So I paired this wonderfully light blueberry cake with a lemon curd whipped cream.

And the result . . . a Summer-inspired cake that is so light and delicious, that you'll find yourself going back for seconds (and maybe even thirds)!

Happy Summer!

blueberry cake
makes 1 (9-inch) 3 layer cake or 2 (6-inch) 2 layer cakes

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2 cups sugar

1 cup butter, room temperature

4 large eggs, room temperature

3 cups all purpose flour

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 cups frozen blueberries, thawed and pureed
*the longer you blend the blueberries, the darker the puree

1/2 cup sour cream

1 Tablespoon pure vanilla extract
mint leaves for garnish, optional

lemon whipped cream frosting (ingredients & recipe follows)

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Preparation
Preheat oven to 350 degrees F.

Spray 3 9-inch cake pans with nonstick baking spray with flour.

In a large bowl, beat sugar and butter at medium speed with an electric mixer until fluffy.

Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine sour cream, blueberry puree, and vanilla.

In another medium bowl, combine flour, baking soda, and baking powder.

Gradually add flour mixture to butter mixture alternately with blueberry puree/sour cream mixture, beginning and ending with flour mixture. Beat until well combined.

Spread batter evenly into prepared pans. Bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

** For an extra moist and delicious cake, I always slice each layer in half (horizontally), as seen in the photo. Thinner layers of cake mean more frosting between each layer, making every bite that much more delicious, especially when you spread something like lemon curd on top of each layer!

Spread 1 Tablespoon of Lemon Curd on the top of each layer of cake, set aside. Prepare frosting.

Spread Lemon Curd Whipped Cream frosting between layers and on top and sides of cake. Adorn with fresh blueberries and sprigs of fresh mint leaves.

Keep refrigerated until you serve. 

Lemon Whipped Cream frosting

16 ounces of heavy whipping cream

1/2 cup confectioners' sugar

1/2 cup lemon curd 

.     .     .     .     .     .     .

Add whipping cream and confectioners' sugar to an electric mixer. Whisk just until the cream reaches SOFT peaks.

Add lemon curd, continue to whisk until the cream reaches FIRM peaks.

LET'S STAY in touch!

Simply Suzannes at Home 

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Thank you so much for stopping by!

I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies, Time Warp Wife,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, View from the Fridge, 3 Little Greenwoods

a berry shortcake platter . . .

It's hard to believe that Summer officially begins next Saturday!

Although I'm not a fan of the heat that Summer brings, I am a big fan of al fresco dinners, light meals, fresh vegetables, gorgeous fruits (berries! berries! berries!), and late evening sunsets . . . all of which are a hallmark of Summer.

I thought it would be fun to share photos of a Berry Shortcake platter that I put together for a Memorial weekend gathering last month.

Our friends invited us to spend time with them for a little fun in the sun, so I wanted to bring a festive Summer-inspired dessert that would be easy to enjoy outside.

Strawberry & white chocolate cookies came to mind, but then I remembered what a hit my 'berry shortcake bar/station' was last year, so I made it for our friends' gathering this year.
 
It's simple to prepare . . . and so much fun to eat!

I garnished the berries on the platter with strawberry leaves from our garden.

The extra green brightened up the berries! It was so pretty and festive. But if you don't have access to strawberry leaves, then sprigs of mint would look quite pretty too.

The base of the berry shortcakes are sour cream scones. 

I think it's fun to make them on the small side, like a two-bite appetizer, snack, or dessert . . .  so I use a 2-inch scalloped round cookie cutter.

I cluster the berries on one end, place big bowls of fresh whipped cream in the middle, and then pile fresh sour cream scones on the other end. Place a few festive napkins near the platter, and then watch your guests have fun assembling their own shortcakes!

It's a fun, light, and delicious dessert for any Summer gathering!

  

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