Too Southern to Snack

triumphs in teen cooking

Month: August, 2011

Scrumptious Strawberry Cake with Cream Cheese Frosting

Hello there, I’m Sara! This is my first post and I wanted it to be something different from Colleen’s recipes (even though they’re wonderful and delicious) but I realized after it was too late, that it is, indeed, a fruity cake treat like the others. Oops. It still tastes delicious.  Anywho, I stumbled upon this recipe on a food blog called Confections of a Foodie Bride. I modified it a bit and I think it turned out really well. Hope you like it! So here it goes.


16 oz fresh strawberries( or frozen if fresh aren’t available)

2 tsp granulated sugar

1/4 cup milk (room temperature)

6 large egg whites (room temperature)

1 tbsp vanilla extract

2 1/4 cup all-purpose flour  (sifted)

1 3/4 cup sugar

4 tsp baking powder

1 tsp salt

12 Tbsp unsalted butter (1 1/2 sticks), softened (not melted)

Note: I didn’t have any unsalted butter, so I used salted butter instead and only used a 1/4 tsp of salt. It worked fine.


Slice and hull strawberries, place in bowl with 2 tsp. of sugar and mix. Let sit for an hour or two until strawberries are room temperature. Put strawberries into a food processor or blender and puree. I reserved a few  strawberries for garnish, because it looks pretty.

Preheat oven to 350 degrees and prepare two 8 inch pans: To grease pans I always use butter and flour. It’s the only foolproof method I’ve found, but I’m sure other people have different ways.

In  a small bowl mix milk, vanilla, puree and egg with whisk until well blended.In a large bowl, add sifted flour, sugar, baking powder, and salt and mix until combined. Continue beating at low-speed and add butter, mixture should resemble moist crumbs.

Add puree mixture  and beat at medium speed for about 1 minute or until full and evenly combined. Divide the batter evenly among the pans and smooth tops.

Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).

Now what I did was make it a four layer cake as opposed to a two layer. I find the easiest way to cut cakes in half is to freeze them first. After the cake is cooled down, wrap them individually in plastic wrap and put them in the freezer until they are cold all of the way through. Then remove them from the freezer and the plastic wrap, take a pretty sharp knife and cut as evenly as you can.( I’m still trying to perfect it myself.)

After that you can frost it with whatever frosting you prefer, I just used a simple cream cheese one, but i think that a vanilla or strawberry buttercream would taste delicious!

Cream Cheese Frosting

2 packages of Philadelphia cream cheese

2 tsp milk

3 cups confectioner’s sugar

1 tsp of vanilla

Put all of the ingredients in a large bowl and mix well.

I actually made this recipe twice, because I ran out. I do definitely recommend doubling it if you plan on making it a four layer cake.

After you’re done with all of that I recommend grabbing a big fork and just devouring the entire thing yourself.

Author: Sara


Chocolate Zucchini-Raspberry Cupcakes with Raspberry Whipped Cream

Author: Colleen

I came across this recipe on while searching for a way to rid myself of the ridiculous amount of buttermilk in my fridge. My initial response was, “Ew, raspberries and zucchini?” But then I started thinking about it and realized that it might actually be tasty.

Because, really. Who doesn’t love zucchini and raspberries separately? Why would they be anything less than delicious together?

In fact, you can’t taste the zucchini in these cupcakes at all! For those of you who’ve never tasted home-made zucchini bread, know that zucchini makes breads and cakes really moist and delicious. It has a very mild flavor, especially when baked with something as full and rich as cocoa.

Now, we altered the recipe a bit, for our own preferences. And then we decided that we wanted a less intense flavor for the frosting, so we whipped up (no pun intended, hardy har har) this incredible raspberry whipped cream. The cupcakes and cream together are just way too good…

Chocolate Zucchini-Raspberry Cupcakes

makes 24 cupcakes

2 1/2 cups of all-purpose flour

3/4 cups of unsweetened cocoa powder

1 1/2 teaspoons of baking soda

3/4 cup of butter, softened

1 cup of white sugar

2 eggs

1 teaspoon of vanilla extract

1/2 cup of buttermilk (plus a little extra, in case too thick)

2 cups of shredded zucchini

1 1/4 cups of fresh raspberries

Preheat oven to 350 degrees F.

Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next; beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. If too thick, pour in extra buttermilk until desired consistency (I wouldn’t worry about it, really; our batter was super thick and the cupcakes turned out fine). Fold in the zucchini and the raspberries, mixing just enough to evenly combine. The batter will be lumpy.

Spoon the batter into cupcake liners, filling each 3/4 full. Bake for about twenty minutes. Let cool completely before frosting.

Note: The cupcakes will stick to the liners a bit, since there is so much chunkiness in this recipe. If that bothers you, you might have to crush the raspberries up a bit!

Oh, my law. I love fresh raspberries…

Raspberry Whipped Cream

makes just enough to ice 24 cupcakes (2-3 cups)

1 cup of heavy whipping cream, chilled

3-4 tablespoons of powdered sugar

1 teaspoon of vanilla

1 cup of fresh raspberries (plus extra, for garnishing)

Combine whipping cream and desired amount of powdered sugar. Mix together by hand. Add vanilla, and beat with electric mixer until extremely stiff. (Ours was almost curdled! But, be aware you’re using this to ice cupcakes, so it needs to be very stiff!) In separate bowl, thoroughly crush the raspberries with a fork.

Fold the crushed raspberries into the whipped cream. Spoon the finished result into a piping bag and pipe onto cooled cupcakes.

Note: Be sure that you serve the whipped cream cold! At room temperature, the raspberry whipped cream will begin to taste like plain old yogurt. Yuck!

Also, the cupcakes get hard and rather unpleasant when refrigerated, so you should probably ice the cupcakes right before serving to prevent and of that grossness happening. Sara and I screwed up and did that… then we ended up throwing some of the cupcakes away. ‘Twas heartbreaking.

What do you think? Would you make these?

Roasted Blueberry Cupcakes with Chocolate Fudge Frosting

Author: Colleen

So, recently I stumbled upon this website about food blogging. Jessica is an amazing chef – obviously; her photos should get that point across – and these delicious blueberry cupcakes are no exception.

I needed something to make because I had about three pints of blueberries moldering away in the fridge. Note – the internet is a great resource when you have food in your fridge that’s about to go bad. Use the internet often for googling these types of things. It will make you a better cook.

This was my end result. Check out Jessica’s blog for step-by-step pictures; it’s a lot more colorful, because my photos weren’t all in the right format to upload.

Roasted Blueberry Cupcakes

makes 12 cupcakes

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups fresh blueberries + a few additional ones rubbed with sugar for garnish

2-3 tablespoons milk, if needed (I used 2.)

Preheat oven to 350 degrees F.

Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.

Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes. Add eggs and vanilla extract and mix until combined, another 2-3 minutes. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter. Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough.

Pour into cupcake liners, filling 2/3 of the way full, and bake for 18-22 minutes or until cake is set. Let cool completely, then frost.

Chocolate Fudge Buttercream

1 cup of butter (2 sticks), softened

3-4 cups of powdered sugar

1/3 cup cocoa powder

1 tablespoon vanilla extract

1/3 cup hot fudge sauce (at room temperature or cold, and using store bought is fine)

1-2 tablespoons milk, if needed

In the bowl of an electric mixer, beat butter until smooth. Gradually add in powdered sugar about 1/2 cup at a time with the mixer on low, increasing it to medium-high speed once all the sugar has been added. Add the cocoa, vanilla and hot fudge, and mix until completely combined (while scraping down the bowl every few minutes) for about 5-6 minutes. If the frosting seems very thick, simply add some milk 1 tablespoon at a time and mixer for another minute or 2 until it comes together.

Note: this makes enough frosting for me to frost 12 cupcakes with a pastry bag. If you use a spatula for frosting, you will most likely have frosting left over. If you use a pastry bag and add a lot of frosting, you may not have enough. I add about 1/4 cup of frosting on my cupcakes when piping. If you have some leftover, simply store it in an air-tight container in the fridge (a few days) or the freezer (3-4 months!).

Now, I would recommend using a pastry bag. I bought these awesome little Wilton brand disposable plastic pastry bags at a craft store last year. They are awesome. I’ve recently mastered their usage, I believe.


What do you think? Would you make these?

Hola! Bonjour! Ohaiyo! Guten tag!

Author: Colleen

This being my first post, I haven’t got all that much to say. Currently I’m attempting to get used to the setup on WordPress.

I’m really biased. I’ve only ever used blogspot in the past. 

Ahem. So, check out the About page to learn more about Sara and me!


A little bit more information about me, as an individual:

I love video games. I love writing. I love writing about how awesome video games are. Sometimes I can’t shut up about video games and Sarebear gets mad. When she gets mad, usually she punches me until I shut up.

Okay, not really, but one time she laid down on the carpet and wailed for an hour until I turned Final Fantasy off. No joke. She hates it that much.

So, yes, we have our subtle differences. I suppose if we were identical in every aspect of our interests, we would get super bored with each other because then there would be no more throwing of flour and other such baking stuffs at each other in the heat of intense arguments. Eh. Life goes on.

I cook, mostly to relieve stress. After I get home from school, cooking is one of the only things I really feel free to do. It’s so easy, too. My mom and my dad raised me in the kitchen, frying eggs the southern way and baking pies like no one’s business. Cooking and baking are the ultimate aphrodisiacs for me. There is nothing like a home-cooked meal after a long day dealing with things that you really don’t want to deal with.

Incidentally, this is not solely a food blog, though primarily, yes, it is. Because mostly, I cook. And bake. But I also have a life if, by life, you mean gaming and drawing and writing and homework and new movies. In other words, I’m not only going to write about food because this blog is under the category ‘food blog.’ Sara might, but I will not. I refuse to open up three blogs at one time just for the sake of being organized. That’s silly.