Baked Chocolate Donuts with Powdered Sugar Glaze

Baked Chocolate Donuts with Powdered Sugar Glaze | sprightliest.com

Today is such a beautiful day. The sun’s out and it’s a slightly breezy 65 degrees. As I look out my living room window I see the ducks are enjoying the sun and swimming around the lake. Flowers are starting to bloom and the grass and leaves are turning green again, Spring is here!
It’s been a long while since I last posted a recipe. Time just flies by these days. I’m 28 weeks pregnant and only have 12 weeks to go before we get to meet our little baby boy!
This pregnancy has given me a major sweet tooth so naturally I had to bake me up something sweet to eat. And since baked donuts have been all over Pinterest it was high time to give them a try.

Baked Chocolate Donuts with Powdered Sugar Glaze | sprightliest.com

I chose these Baked Chocolate Donuts with Powdered Sugar Glaze because you can’t go wrong with chocolate. They were really easy to make and while not quite as good as the full on fried version they were satisfying…especially dipped in a generous layer of sugar glaze. Sugar on sugar, give me more!

Baked Chocolate Donuts with Powdered Sugar Glaze | sprightliest.com

Baked Chocolate Donuts with Powdered Sugar Glaze | sprightliest.com

Next time I’d like to try these Carrot Cake Doughnuts or these Greek Yogurt Cinnamon Roll Donuts!
Baked Chocolate Donuts with Powdered Sugar Glaze
Yields 12
Old Fashioned Chocolate Donuts with a powdered sugar glaze. Baked instead of fried.
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Total Time
30 min
Total Time
30 min
For the Donuts
  1. 1 1/4 Cup All-Purpose Flour
  2. 1/3 Cup Unsweetened Cocoa Powder
  3. 1 Teaspoon Baking Soda
  4. 1/8 Teaspoon Ground Nutmeg
  5. 1/2 Teaspoon Salt
  6. 1/3 Cup Granulated Sugar
  7. 1/3 Cup Plain Yogurt
  8. 1 Large Egg
  9. 1 Tablespoon Butter, melted
For the Sugar Glaze
  1. 1 Cup Powdered Sugar
  2. 3-4 Tablespoons Milk
  3. 1/4 Teaspoon Pure Vanilla Extract
For the Donuts
  1. Preheat oven to 350 degrees.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Combine the flour, baking soda, cocoa powder, nutmeg, salt and sugar in a bowl.
  4. In another bowl stir together the melted butter, egg and yogurt. Add the wet ingredients into the dry ingredients and mix until combined.
  5. On a well floured surface, knead the dough a few times.
  6. Roll out the dough to about 1/4 inch thickness.
  7. Using a doughnut cutter, or cookie cutters, cut out doughnuts and place on your lined baking sheet. Place the doughnut hole centers on the 2nd lined baking sheet.
  8. Bake the doughnuts for about 10 minutes and then bake the doughnut holes for 4-5 minutes. Cool slightly.
For the Sugar Glaze
  1. While the doughnuts are baking in the oven, mix together the powdered sugar, milk and the vanilla extract. Add more milk a little at a time until you have the desired consistency. (More milk=thinner, more powdered sugar=thicker)
  2. Dip the top of each doughnut and doughnut hole into the glaze and allow to dry completely before storing.
Adapted from Heather's French Press
Sprightliest http://kaicreatives.com/
Do you have a favorite baked donut recipe? Share in the comments below!

Strawberry Cheesecake Bites

Strawberry Cheesecake Bites | sprightliest.com

While grocery shopping the other day my eyes landed on the fresh strawberries they had placed near the entrance of the store. They looked too good to pass up and they had a special deal if you bought 2 packages. I loaded 2 packages into my cart and continued on with my shopping.

I had been craving strawberries and also wanted to make a special Valentine’s day treat so I got to work. I knew I wanted to pair the fresh strawberries with a creamy filling and so these Strawberry “Cheesecake” Bites were born.

Strawberry "Cheesecake" Bites - Fresh strawberries filled with a creamy center | sprightliest.com

Back at home, I washed and dried the strawberries and cut the tops off. I also cut off a small portion of the bottom so they would stand up on their own and then I used a small spoon to hollow out the centers. I reserved the bottoms and the centers of the strawberries and sliced them into very small pieces which I later added to the filling.
To make the filling I combined cream cheese, powdered sugar, a splash of milk and vanilla in a bowl using a handheld blender. I crushed up one graham cracker and mixed that into the cream cheese mixture along with the reserved strawberry pieces. Using a small spoon I filled each strawberry with a heaping amount of the “cheesecake” filling.
A sprinkle of more graham cracker crumbs finished off the sweet treats.

Strawberry Cheesecake Bites | sprightliest.com

Of course I taste tested a few of these right away before taking photos and they were divine.
The perfect blend of sweet, juicy and creamy all in one bite. Try ‘em out and let me know what you think!

Strawberry Cheesecake Bites | sprightliest.com

Strawberry Cheesecake Bites
Fresh strawberries filled with a creamy "cheesecake" center.
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Ingredients
  1. 1pkg Strawberries
  2. 4oz Cream Cheese, softened
  3. 1/4 Cup Powdered Sugar
  4. Splash of Milk
  5. 1/4 Teaspoon Pure Vanilla Extract
  6. 2 Sheets Cinnamon Graham Crackers
Instructions
  1. Wash and dry strawberries.
  2. Cut off tops and discard.
  3. Cut of a small amount from the bottom so they sit up on a plate and then use a small spoon or melon baller to hollow out the centers of the strawberries. Reserve the pieces you cut from the bottoms and the hollowed out centers for the filling.
  4. In a bowl add the cream cheese, powdered sugar, milk and vanilla extract. Mix well.
  5. Place the 2 Graham cracker sheets in a zip top bag and use the bottom of a measuring cup to crush them up into small crumbs.
  6. Divide the crumbs into 2 equal portions and add 1 of the portions to the cream cheese mixture.
  7. Reserve the 2nd portion for topping the strawberries.
  8. Slice or chop the reserved strawberry pieces from earlier into very small chunks and stir into the filling mixture.
  9. Spoon some of the filling mixture into the middle of each strawberry and top with the remaining Graham cracker crumbs.
Notes
  1. You can also use regular Graham crackers but cinnamon Graham crackers add a little extra flavor.
  2. Only a small amount of milk is needed for the filling. Just enough to help mix everything through and to thin out the mixture a little.
Sprightliest http://kaicreatives.com/

Creamy Tomato Tortellini Soup

The Christmas tree is up and it smells so good! The fire is roaring in the fireplace and I’m sitting here all nice and cozy on the couch as I write this.
I just love this time of year. All the lights, the Christmas spirit, spending time with loved ones, baking Christmas goodies, it’s all so magical.
What else is magical? How about a big pot of this Creamy Tomato Tortellini Soup simmering away on your stove top!?

Creamy Tomato Tortellini Soup | Sprightliest.com

This is total comfort food in a bowl right here! A rich and creamy tomato soup is loaded with pillow-y cheese stuffed tortellini pasta and topped off with shaved Parmesan cheese. Mmmm mmm!

Creamy Tomato Basil Tortellini Soup | Sprightliest.com

“Souper” easy to make and oh so fulfilling, it’s sure to become a regular in your meal rotation.

Creamy Tomato Tortellini Soup | Sprightliest.com

Creamy Tomato Tortellini Soup
Serves 6
A rich and creamy tomato soup loaded with pillow-y cheese Tortellini.
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 1 Tablespoon Extra Virgin Olive Oil
  2. 1/2 Large Onion, chopped
  3. 3 Cloves Garlic, minced
  4. 32 Ounces Vegetable Stock
  5. (2) 28 Ounce Cans Crushed Tomatoes
  6. 20 Ounces Cheese Tortellini
  7. 1/4 Cup Fresh Basil, chopped
  8. 2 Bay Leaves
  9. 1/8 Teaspoon Crushed Red Pepper Flakes
  10. Salt and Pepper To Taste
  11. 1/4 Cup Half & Half
  12. Parmesan cheese for topping
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Saute onions until softened. Add in garlic and cook for 1 minute.
  3. Pour in the vegetable broth and both cans of tomatoes. Add chopped basil, crushed red pepper flakes, salt, pepper and bay leaves.
  4. Simmer on low for 15 minutes.
  5. Stir in the Tortellini and half & half.
  6. Cook for about 8 minutes, stirring occasionally, until Tortellini is cooked through.
  7. Remove bay leaves.
  8. Transfer to serving bowls and top with shaved Parmesan cheese.
  9. Bon Appetit!
Notes
  1. I took the photos the day after I cooked this soup so it thickened up a bit. It originally had a more soup-like consistency.
Adapted from Two Peas and Their Pod
Sprightliest http://kaicreatives.com/

Minestrone Soup

The weather has turned chilly so what’s a girl to do on a cold Fall night? Make Minestrone soup for dinner and enjoy it in front of the roaring fire.

Minestrone Soup Recipe| Sprightliest.com

I actually eat soup quite often not just on cold nights, but I have to admit it’s usually pretty satisfying to have a warm bowl to cozy up with when its cold outside. It gives you that warmth from the inside out.

Minestrone Soup Recipe| Sprightliest.com

One reason I eat soup often is because its so quick and easy to make. Even on the busiest nights I can throw together some veggies, protein and/or carbs add in some broth and seasonings and dinner is served in no time. It’s a great way to use up leftovers, it’s low in calories and soup provides a balanced meal that comes together in one pot.
Tonight’s menu: Minestrone soup with a healthy sprinkle of fresh Romano or Parmesan cheese. Get your spoons ready!

Minestrone Soup Recipe| Sprightliest.com

Minestrone Soup
Serves 6
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 4 cups Chicken or Vegetable Broth
  2. 1 Cup Water
  3. 1 14.5 Ounce Can Green Beans, drained
  4. 1 14.5 Ounce Can Diced Tomatoes
  5. 2 Carrots, peeled and chopped
  6. 1 15 ounce Can White Beans, drained and rinsed
  7. 8 ounces of Orzo or other small pasta
  8. Salt and Pepper to taste
  9. 1 Teaspoon Dried Basil
  10. 1/2 Teaspoon Dried Thyme
  11. 1/2 Teaspoon Onion Powder
  12. 1/2 Teaspoon Dried Rosemary
  13. 1 1/2 Teaspoons Dried Oregano
  14. 1-2 Cups Fresh Kale or Spinach
  15. Romano or Parmesan Cheese for Topping
Instructions
  1. In a large pot add broth, water, tomatoes, green beans, carrots, basil, thyme, onion powder, rosemary, oregano, salt and pepper.
  2. Bring to a boil over med-high heat.
  3. Stir in the Orzo or pasta, reduce heat and simmer until the pasta is cooked through.
  4. Add in the fresh kale or spinach and cook until it is wilted.
  5. Spoon Minestrone into a serving bowl, sprinkle with Romano cheese and enjoy!
Notes
  1. If you plan to have leftovers you may want to cook the pasta in a separate bowl and add it in when you are ready to eat. This will prevent the pasta from soaking up all the liquid and becoming mushy.
Sprightliest http://kaicreatives.com/

Almond Joy Cookies

Almond Joy Cookies - Chocolate Topped Coconut Meringue Cookies with an Almond Center| Sprightliest.com

I was daydreaming the other day about cookies…specifically coconut cookies. I’ve made these coconut meringue cookies before which are great by themselves, but then I had the idea to add in dry roasted almonds and top them with chocolate to make a cookie that tastes similar to an Almond Joy.
Success!

Almond Joy Cookies - Chocolate Topped Coconut Meringue Cookies with an Almond Center| Sprightliest.com

Almond Joy Cookies! Perfectly sized bites filled with coconut, chocolate and almond flavors.

Almond Joy Cookies - Chocolate Topped Coconut Meringue Cookies with an Almond Center| Sprightliest.com

What’s better than chocolate and coconut together in a chewy cookie? Well, maybe the fact that they have about half the fat, sugar and calories than an Almond Joy candy bar. Here’s the nutritional breakdown I got for each Almond Joy Cookie when I entered the recipe into a recipe calculator:

Calories: 48 Calories
Fat: 2.5 g
Sugar: 4.2 g

Hard to beat those numbers when it comes to a delicious cookie. I’ll take 2 please!

Almond Joy Cookies - Chocolate Topped Coconut Meringue Cookies with an Almond Center| Sprightliest.com

Almond Joy Cookies
Yields 40
What's better than chocolate and coconut together in a chewy cookie with a crunchy almond center? These cookies taste similar to an almond joy but have less sugar and are made with just a few ingredients.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 Egg Whites
  2. Dash of Salt
  3. 2/3 Cup Sugar
  4. 1/4 Teaspoon Pure Vanilla Extract
  5. 1 1/4 Cup Shredded Coconut (you can use sweetened, unsweetened or a combination)
  6. 1/2 Cup Chocolate Chips, melted
  7. 2 ounces Dry Roasted Almonds (about 40 almonds)
Instructions
  1. Preheat oven to 325 F.
  2. Beat egg whites with a dash of salt until soft peaks form.
  3. Add in sugar a little at a time.
  4. Beat until stiff, glossy peaks form.
  5. Fold in coconut and vanilla.
  6. Drop onto a parchment lined baking sheet. I used a rounded teaspoon to measure out my cookies.
  7. Bake just until very slightly brown, about 10-15 minutes. The center will remain soft.
  8. Allow to cool.
  9. Melt chocolate in the microwave in 30 second increments at 50% power, stirring between each increment.
  10. Once the chocolate is melted use a spoon to drizzle/spread out chocolate on each cookie.
  11. Place in the refrigerator to allow chocolate to harden. Cookies will become nice and chewy.
  12. Store in the fridge for up to 5 days or freeze for longer storage.
Sprightliest http://kaicreatives.com/

Vegetable Fried Rice

Easy Fried Rice | Sprightliest.com

Isn’t it great when you have all the right ingredients in your fridge and pantry to make what you are craving and at the same time use up leftovers?
That’s what happened last week when I was craving vegetable fried rice. The stars aligned and I had all I needed to put together this quick dish that’s way better than takeout (not to mention healthier too!)
I remember making fried rice for the first time way back in high school when I took a Food Production class.

Vegetable Fried Rice | Sprightliest.com

Food Production was one of my favorite classes. It was always fun to cook and then get to eat our creations while in school! The classroom was split into 5 or 6 groups and each group had their own kitchen. Sometimes we would have competitions like Iron Chef where our teacher would give us a tray with various ingredients and each kitchen had to come up with a different dish using those ingredients. Other times we would all have to make a specified dish following the same recipe. Vegetable Fried rice was one of the dishes where we followed a recipe but it was so easy to make!
Start by cooking your rice (or better yet, grab leftover rice from the fridge if you have it). In the meantime chop up the celery, carrots and cabbage and place a skillet on the stove to heat up. Add the veggies to the hot oil and cook until softened. Next add in all the spices, soy sauce, vinegar and rice. Mix all that up and make a well in the middle for the egg. Once the egg is scrambled, that’s it, time to eat!

Vegetable Fried Rice | Sprightliest.com

Vegetable Fried Rice
An easy fried rice recipe. Made with brown rice, celery, carrots, cabbage and an egg.
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Ingredients
  1. 1 Cup of Cooked Brown Rice
  2. 1 Large Egg
  3. 2-3 Celery Heart Stalks, chopped
  4. 1/4 Head Cabbage, chopped,
  5. 2 tablespoon of Soy Sauce
  6. 2 teaspoons of White Wine Vinegar
  7. 1/4-1/2 Teaspoon of Salt
  8. 1/4 Teaspoon Ground Black Pepper
  9. 1/8 Teaspoon of Ginger
  10. 1/2 Teaspoon Granulated Garlic
  11. 1/4 Cup Shredded Carrots
  12. 1 Tablespoon Saffllower Oil
Instructions
  1. Sauté cabbage, celery and carrots in oil over medium heat, until softened.
  2. Add in spices, soy sauce, vinegar and rice.
  3. Mix that all together and then make a well in the center of the skillet.
  4. Crack the egg into the well and stir constantly, scrambling in place until the egg is cooked through.
Sprightliest http://kaicreatives.com/

Tuscan White Bean Soup with Spinach

Tuscan White Bean Soup with Spinach | Sprightliest.com

You know Fall is near when pumpkin flavored everything takes over Pinterest.
Growing up I never really cared for pumpkin much. Of course, the only pumpkin thing I remember trying was a piece of Pumpkin Pie and it was okay, but not my favorite. I’d much rather have chocolate. As I’ve gotten older my taste buds have changed and I enjoy pumpkin more. Or maybe it’s just the spices that go with pumpkin that I like?!
It just so happens to be that time of year when Starbuck’s rolls out their tasty Fall inspired Lattes too, but after reading this article about the Starbuck’s Pumpkin Spice Latte, it shot down my cravings real quick. I decided to try making my own pumpkin spice coffee. We have a Keurig coffee maker and use the refillable coffee pod so I first attempted to add the spices along with the coffee grounds but it clogged the filter and the water couldn’t get through. Next, I just added pumpkin pie spices to my coffee. It tasted good but it’s a little weird to have the spices floating around as they never really dissolve. Next time I’m going to try to infuse the spices in the creamer and hope it yields better results…
After all my pumpkin spice coffee escapades , I was really hungry and it was time to make dinner. I guess I was in the Fall spirit (even though it’s still hot as heck outside!) and decided to make a Tuscan White Bean Vegetable Soup.

Tuscan White Bean Soup with Vegetables | Sprightliest.com

Lots of veggies, white beans and Italian style spices went into the pot for a nice big bowl of goodness. And since this white bean soup is low in calories, I offset that by adding a healthy amount of mozzarella cheese and a piece of bread on the side ;-).

Tuscan White Bean Vegetable Soup with Spinach | Sprightliest.com

Maybe I will try Pumpkin soup next time I make soup…and hopefully I will have a Pumpkin Spice Coffee Recipe to share with y’all soon!
Tuscan White Bean Soup
Serves 4
A hearty white bean soup made with Great Northern Beans, carrots, onion, celery and spinach.
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Ingredients
  1. 2 Carrots, peeled and chopped
  2. 1/2 Large Onion, chopped
  3. 1 Stalk of Celery, chopped
  4. 1 Can Diced Tomatoes
  5. 3 Cloves Garlic, minced
  6. 1 Tablespoon Extra Virgin Olive Oil
  7. 32 Ounces Chicken Broth
  8. 2 Cups Great Northern Beans, cooked (drain and rinse if using canned beans)
  9. 2 Cups Fresh Spinach Leaves
  10. 1/2 Tablespoon Dried Oregano
  11. 1/4 Teaspoon Dried Rosemary
  12. 1/8 Teaspoon Dried Thyme
  13. 1/4 Teaspoon Salt, and more to taste
  14. 1/4 Teaspoon Black Pepper
Instructions
  1. In a large pot, heat the oil over medium-high heat.
  2. Add in the carrots, onion and celery and saute until softened.
  3. Next add the minced garlic and cook, while stirring, for 30 seconds.
  4. Place the spinach in the pot and cook, stirring frequently, until wilted.
  5. Pour in the canned tomatoes and chicken broth and add in the beans and spices. Stir to combine.
  6. Simmer for 20 minutes.
  7. Bon Appetit!
Sprightliest http://kaicreatives.com/

Turkey Burgers

Grilled cajun spiced turkey burgers stuffed with avocado and topped with mozzarella cheese. | Sprightliest.comWith our new grill setup in the backyard, there’s been a lot of grilling going on around here. It’s nice to keep the heat outside and since things cook up quick on the grill we have more time to work on our home improvement projects.
Currently, we are putting the finishing touches on our new pantry. We replaced the old wire shelves with stained wood shelves. I can’t wait to give the big pantry reveal but before I can do that I have to touch up a few spots. I want to cover the screws with wood putty and stain them to match the shelves and there’s a few scuff marks on the wall from the drill that I need to cover up. Then, we will be moving on to one of our next projects -the master bedroom closet. I have big plans for that (like a sparkle concrete floor!). I’m looking forward to that project and also to having a place to hang my clothes again!
All this home improvement work sure makes a girl hungry :). And if you saw my last post for Avocado Egg Salad, I told you about how much I am in love with avocados right now. So naturally, I came up with another avocado recipe. I made these turkey burgers the other day and was happy with how well they came out. Perfectly flavored with a little cajun spice and topped with melty mozzarella cheese! Adding the avocado into the turkey burgers is a good way to add flavor and healthy fat so they come out nice and juicy.Grilled cajun spiced turkey burgers stuffed with avocado and topped with mozzarella cheese. | Sprightliest.com
Turkey Burgers
Yields 6
Grilled Cajun spiced turkey burgers stuffed with avocado and topped with mozzarella cheese.
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Ingredients
  1. 1/2 Haas Avocado (you could use any kind of avocado - but Haas are my favorite)
  2. 1.25 lb Ground Turkey Breast
  3. 1 Teaspoon Cajun Seasoning + More For Sprinkling on Top
  4. 1 Teaspoon Dijon Mustard
  5. 1/4 Teaspoon Paprika
  6. 1/4 Teaspoon Garlic Powder
  7. 1/8 Teaspoon Onion Powder
  8. 1 Scallion, Minced
  9. Salt and Pepper to Taste
  10. 6 Slices of Mozzarella Cheese
Instructions
  1. Heat up the grill to high heat.
  2. Smush together the avocado, ground turkey breast, scallion and seasonings.
  3. Mix well to incorporate everything evenly.
  4. Form into 6 patties.
  5. Place turkey burgers on a plate or foil lined tray for easy cleanup.
  6. Sprinkle a little more cajun seasoning on top.
  7. Grill for about 5 minutes on each side.
  8. Add the cheese once you have flipped the burgers and they are close to being done.
  9. Once the cheese has melted and the burgers are cooked through, remove from the grill and allow to rest for 5-10 minutes.
  10. Serve the turkey burgers on top of your favorite bun or skip the bread and eat with a fresh lettuce and tomato salad.
Sprightliest http://kaicreatives.com/

Avocado Egg Salad

Avocado Egg Salad Sandwich | Sprightliest.com

I don’t know what triggered my new found love of Avocados but I began buying them every week at the grocery store a few months ago and have since used them in all kinds of ways.
Avocados make a great (and healthier) alternative to butter or mayo and taste just as good, if not better. I enjoy avocados for breakfast, using them in sauces or dressings, as a topping for salad, even in desserts.
I came up with this easy avocado egg salad creation by substituting creamy avocado in place of the mayo and I don’t miss the mayo one bit!

Avocado Egg Salad Sandwich - Skip the mayo and use creamy avocado instead!  | sprightliest.com

So simple, with just a few ingredients and yet so tasty!

Avocado Egg Salad Sandwich - Skip the mayo and use creamy avocado instead! | Sprightliest.com

Avocado Egg Salad
Serves 1
Egg Salad Sandwich using creamy avocado instead of mayo!
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Ingredients
  1. 1 Teaspoon Dijon mustard
  2. 1/2 Hass Avocado
  3. 1 Hard Boiled Egg, peeled
  4. Pinch of Garlic powder
  5. Pinch of Onion powder
  6. Pinch of Paprika
  7. Salt and Pepper taste
  8. 2 Slices of Tomato
  9. Spinach Leaves
  10. 2 Slices of Bread
Instructions
  1. In a bowl add avocado, boiled egg, dijon mustard and spices.
  2. Use a fork to mash everything together until creamy. Mix well to incorporate spices evenly.
  3. Spread onto toasted bread.
  4. Top with spinach leaves and tomato slices.
  5. Sprinkle with a little more salt and pepper and as my husband often says, "Mangia!"
Sprightliest http://kaicreatives.com/

Red White and Blue Watermelon Cake

Red White and Blue Watermelon Cake | sprightliest.com

Whoever came up with this Watermelon Cake idea is genius! Ever since I saw a picture of this on Pinterest I have been thinking about making it.
A watermelon is cut into the shape of a cake and then iced with fresh whipped cream. I was skeptical of how the whipped cream would stay on the cake since watermelon has a lot of water in it but just patting off the top and sides with a paper towel got it dry enough for the whipped cream to stick to the cake. I slightly over-whipped my cream as it looks a little grainy but it still tasted great and it held its shape with no problem.

Red White and Blue Watermelon Cake | sprightliest.com

It’s so refreshing to bite into this cake. The juicy melon combined with the cream, is the perfect summertime treat. The watermelon cake would make a great addition to summertime get togethers, BBQs, 4th of July…or anytime!

Red White and Blue Watermelon Cake | sprightliest.com

Any melon – cantaloupe or honeydew, I bet even pineapple could be used instead of watermelon. You could even make a layer cake by alternating the different melons and stacking them up with a layer of whipped cream in between! Any way you stack it or cut it, this cake is a winner!

Red White and Blue Watermelon Cake | sprightliest.com

Red White and Blue Watermelon Cake
Watermelon is cut into the shape of a cake, iced with fresh whipped cream and decorated with strawberries and blueberries.
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Ingredients
  1. 1 Watermelon, washed and dried
  2. Strawberries, washed and dried
  3. Blueberries, washed and dried
  4. 1 Cup of Heavy Whipping Cream
  5. 1 Tablespoon Granulated Sugar
  6. 1/2 Teaspoon Pure Vanilla Extract
Instructions
  1. Place a mixing bowl into the freezer.
  2. Carefully slice off the top and bottom of the watermelon. Remove the rind and cut into the shape of a cake.
  3. Pat the top and sides of the watermelon with a paper towel until it's dry.
  4. Remove the mixing bowl from the freezer and add in the heavy whipping cream, sugar and vanilla extract.
  5. Whip cream for a few minutes until stiff peaks form. (Be careful not to over whip or your cream will turn into butter pretty quickly.)
  6. Ice the watermelon cake.
  7. Decorate with strawberries and blueberries.
  8. Enjoy!
Sprightliest http://kaicreatives.com/