Lisa says: This is a really simple recipe, especially because you are only using one bowl for all of the mixing! This one isn’t a sweet recipe, but more fruity. Delicious!

Ingredients:

            Cake-

• 100 grams of softened butter
• 100 grams of granulated sugar
• 2 eggs
• A pinch of salt
• Lemon zest
• 160 grams of all-purpose flour
• 2 teaspoons of baking powder
• 3 tablespoons of milk

Topping-

• A small box of strawberries
• 24 grams of Dr.Oetker’s Tortenguss (or strawberry jello)

Instructions:

1. Preheat oven to 350 degrees and butter your round spring baking pan.
2. In a large bowl, combine all of your cake ingredients and mix! This may take a little bit, simply because you’re adding all the ingredients at once, but not too long.
3. Pour the batter into your spring pan and bake for about fifteen to twenty minutes, or until a toothpick comes out clean.
4. Allow the cake to completely cool.
5. Wash and cut strawberries in half. Use a paper towel to dry. They must be really dry or else the jello will not stick.
6. Organise your strawberries neatly on the top of your cake.
7. Make your jello following the package directions.
8. Pour liquid jello over top your strawberries, making sure that not a single strawberry is sticking out. If they do, the strawberries will go bad QUICKLY.
9. Put your strawberry cake into the fridge and allow the jello to cool and stiffen.
10.  Enjoy!

Ingredients:

Crust-

• 2 teaspoons dried yeast
• ½ teaspoon salt
• ¾ cup warm water (and a little more)
• 2 ½ cups flour
• 2 tablespoons olive oil

Topping-

• ½ cup canned tomato pasta sauce
• 3 cups grated pizza cheese (or any cheese you like)
• ¾ cup cut up ham
• 2/3-1 cup drained and chopped canned pineapple

Instructions:

1. First start with the dough. In a small bowl add the yeast, salt, and ¾ cup of warm water. Allow this to sit for a while, until it becomes cloudy and bubbly looking. It should only take ten minutes or so.
2. In a larger bowl, combine the flour and oil, as well as the yeast mixture. Starting with a spoon, mix it together, but once it starts to become more dough-like, use your hands and begin kneading. Do this for a few minutes, until the dough is softer and elastic. If your dough is too sticky, add some more flour. If your dough is too dry and doesn’t really stretch, add some more warm water.
3. In your large bowl, make the dough into a ball and add some oil at the bottom and top. This is to ensure that your dough won’t stick to the bowl. Allow it to sit for about an hour or two. It should be quite a bit larger than before.
4. I used a baking sheet because I don’t have a pizza pan, but either is fine. Roll out the dough until it is the thickness of your liking, but don’t forget that it does rise while baking. If you’re using a rough dough pan, you should be able to get about two twelve inch (30 centimeter) rounds.
5. Preheat your oven to 500 degrees Fahrenheit (260 degrees Celcius). After rolling out your dough, brush a little more oil onto your pizza dough. Spread the tomato pasta sauce evenly with a large spoon, as much or as little as you like. Sprinkle half of your cheese, add the ham and pineapple, and then sprinkle the rest of your cheese.
6. The pizza only needs about twenty minutes, or until it turns golden brown on the crust. Enjoy!

Made this one for my boyfriend. He loves Hawaiian pizza, and he LOVED this one! Wish I could have taken a picture of him eating it, but he was through three slices before I could even serve myself. 

EXTREMELY Easy (No Bake) Blueberry Cream Pie Recipe! One of the easiest recipes I’ve ever made! Perfect for any occasion especially if you’re a procrastinator like me! 

Ingredients:

• 1 Graham cracker pie crust.
• 8 oz package of cream cheese
• 1 cup of powdered sugar
• 10 oz cool whip
• 1 teaspoon of vanilla extract
• 10 oz blueberry pie filling

Directions:

1. In a large mixing bowl, add the cream cheese, powdered sugar, cool whip, and vanilla extract, until completely combined.
2. Pour this mixture into your pie pan.
3. Layer the top of your cream with the blueberry pie filling.
4. Let cool in the fridge for about an hour or two, and enjoy!

(This recipe is my attempt at the recipe originally posted on www.culinarycoutureblog.com)

Ingredients:

Dough-

• ¾ cup warm water
• 2 ¼ teaspoon active dry yeast
• ½ cup sugar
• ½ teaspoon salt
• ¼ cup buttermilk
• 1 egg
• 1/3 cup oil
• 4 ½ cup flour

Filling-

• 1 ¼ cup light brown sugar
• 2 ½ tablespoons ground cinnamon
• 2 tablespoons cornstarch
• ½ cup unsalted butter (softened)

Cream Cheese Frosting-

• 2 oz cream cheese (softened)
• ¼ cup unsalted butter (softened)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 ¼ cup powdered sugar

Instructions:

1. In a mixer, with the dough hook attachment, add water, yeast and 1 teaspoon of sugar. Stir a bit, and allow it to rise for about a few minutes.
2. In a small bowl combine the egg, buttermilk and oil. Once the yeast mixture as risen, add egg and buttermilk mixture to your mixing bowl, and the rest of the sugar and salt mix.
3. Add two cups of flour, and allow it to mix on low until the flour is incorporated (if you don’t mix on low, you’re going to be covered in flour…). Add flour, a little at a time until the dough isn’t sticky and the sides of the bowl seem clean.
4. Put the dough into another, non metal bowl and allow to rise for an hour or until it doubles in size. In a small bowl, combine the brown sugar, cinnamon and cornstarch. Butter a baking dish. The original recipe says an 11×15 inch glass dish, but I used an aluminium one.
5. When your dough has doubled in size, flour a clean work surface and start rolling out the dough. It should only be a quarter of an inch thick, or so. Spread your softened butter on the entire dough. Leaving about an inch of space on one side of your dough square, sprinkle on the cinnamon and brown sugar filling, pressing it into the dough and butter to ensure it will stay inside of the roll.
6. Start rolling the dough from the opposite side of the square (from where you left your one extra inch, and tightly roll your cinnamon rolls). When you come to the last empty inch, lightly brush it with warm water and stick the end on.
7. Cut the ends of the dough roll off, and start measuring/cutting one and a half inch segments. Stand this in a buttered baking dish and allow to rise for another hour.
8. When they have risen again, preheat your oven to 350, and allow to bake for fifteen or so minutes.
9. While those are baking you can start working on your frosting. In a bowl cream together the butter, and cream cheese. Add the vanilla extract and lemon juice, and continue to mix. A little at a time start incorporating the powdered sugar. Allow to mix for another few minutes, until the icing turns white.
10. Right when your cinnamon rolls come out, cover them with icing and ENJOY!

This was the perfect dessert for the Super Bowl! Every really liked them, and couldn’t compliment them enough! They make the entire house smell delicious!!

I made this one for a birthday party and while I don’t like coconut, everyone was loving it! It was quick, easy and simple! I promise!

Ingredients:

For Custard-

• 1 premade pie crust
• 3 egg yolks
• 1 ¼ cup of sweetened coconut flakes
• ½ cup of sugar
• 1/3 cup of flour
• ½ cup of milk
• 1 stick of unsalted butter
• ½ teaspoon of vanilla extract

For Meringue-

• 3 egg whites
• ¼ cup of sugar

Instructions:

1. In a medium sized sauce pan, mix egg yolks, sugar, flour, milk, and butter. Allow to thicken over medium heat, whisking constantly. (Be very careful and pay close attention to the pot.)
2. Once the mixture has thickened, take the pot off the heat, and add 1 cup of coconut flakes and vanilla extract, stir.
3. Pour this mixture into the prepared pie crust.
4. Preheat oven to 325F. In a mixing bowl beat the egg whites and sugar until stiff. You should be able to turn over the bowl without being afraid the meringue will fall out.
5. Spread the meringue onto of your custard mixture in your pie crust and sprinkle the rest of your coconut flakes over top. Allow to bake until meringue has turned gold!

Enjoy!