Browsing Tag

whipped cream

Whipped Cream Sweetened with Maple!

Fresh Whipped Cream 1

Okay, I know what y’all are thinking, “whipped cream isn’t that hard to make!” True. 🙂 But I often post pictures of my coffee creations on instagram and am always asked for my whipped cream recipe. So, here it is! About 3 years ago we decided to move away from refined sugar as much as possible and started using pure maple syrup for much of our baking and sweetening. At first I was extremely skeptical but since the first taste I can say it doesn’t get much better than pure maple in freshly whipped cream! Delicious on coffee, fresh strawberries, or(if your like me) just by the spoonful! 😉

 

Yields 2 or more cups whipped cream

Ingredients

  • 1 cup Fresh Heavy Cream
  • 3-4 TBS Pure Maple{I use 3 but if you prefer less/more sweet adjust accordingly!}

Directions

  1. Place cream and maple syrup in mixer bowl and beat on high until fluffy and stiff peaks form!
  2. ENJOY!

Fresh Whipped Cream

Fresh Whipped Cream 2

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Lemon Cream Cheese Pound Cake

Sunday dinners are always followed by a Sunday dessert at my house. This Sunday happened to be very warm in my part of the country and nothing sounded better than Lemon Pound Cake with fresh Strawberries and freshly whipped cream! I spent an entire hour looking for a Lemon Pound Cake recipe that DIDN’T take pudding mix or lemon extract but couldn’t find one that looked like it would be a success. So I  finally decided to add lemon zest and juice to my favorite Pound Cake recipe. The cakes turned out moist and very delicious!

Yields 2 loaves

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  •  The zest and juice of 3 lemons

Glaze

  • 4 ounces cream cheese, softened
  • The juice of 1 lemon
  • 1/3 cup confectioners’ sugar
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with butter and dust with flour; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 50 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
  5. Enjoy!
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