Memorial Cake

Yesterday was Memorial Day. 

This at a federal Holiday, in which American's remember all the Men & Women who have died while serving their Country.

Being of Welsh Birth, but now an American citizen, I don't have a grave to visit and place flowers upon. But we do have Rememberence Day

But, I did have family that served in the British Army and I remember them as well as all the US soldiers; men & women on this Memorial Day.

But for dinner, we did the usual burgers, hot dogs and lots of fixings on the side (of coarse all homemade)

And for dessert, a patriotic

Red, White & Blue

MEMORIAL CAKE

INGREDIENTS

Boxed White Cake

Marshmallow Fluff

2 Pkts (8oz) Cream Cheese

1/2 Cup heavy Cream, whipped

Raspberries

Blueberries

Powdered Sugar

Bake Cake as per instructions on the box. Allow to Cool completely.

Wash Fruit and allow to dry on some kitchen towel

Whisk Cream Cheese until smooth & the whipped Heavy cream and whisk.

Add 1 tablespoon of powdered Sugar

Add 1 full Cup of Marshmallow Fluff

MIX WELL. Pop in the fridge until ready to decorate the cake.

 Cake, spread the frosting all over, raspberries around the edge, blueberries in the center.

Sprinkle with a little powdered sugar

Light, fluffy and moist, with the sweetness and tartness from the fruit, makes a wonderful dessert.

Drizzle with some homemade fruit syrup.

Memolicious!!

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Strawberry & Raspberry Cookie Dessert

What do you get when you have sugar cookie dough, strawberries, raspberries, cream cheese, heavy cream & birds custard powder in the pantry and fridge?

A

 Yummylicious 

Strawberry Cookie Dessert.

You get the chewy-ness from the cookie base

Filled in with the rich cream cheese frosting

Finishing with the creamy Birds Custard.

Topped Strawberries, Raspberries, drizzled with melted chocolate and sprinkled with a little powdered sugar.

HOW TO MAKE

Bake the cookie dough as in my recipe HERE

Make the custard as my recipe HERE

To make the Cream Cheese frosting:

Take 2 packets of Cream Cheese, room temp.

2 Tsp of Vanilla Extract 

1 cup of heavy cream, whipped

1/4 cup - 2/3 cup Powdered Sugar

 (Depending on how sweet you want it)

Mix everything together well.

Once the cookie base is cooled, layer with the cream cheese frosting first

Then add the Birds Custard

Top with sliced strawberries and raspberries

Drizzle with melted chocolate

Sprinkle with a little powdered sugar

Chill for 30 mins

With a fresh Strawberry and Raspberry Sauce

It also compliments a vanilla ice cream too!

To make the Sauce:

1/2 punnet strawberries

1 punnet of Raspberries

1/3 cups water

Juice from 1 lemon

1/4 cups of Sugar

Wash  strawberries & raspberries

 Slice the strawberries

Place everything in a saucepan & reduce down until the fruit is soft. Then puree.

Chill until ready to serve

Mmm.... It not only looks creamy and tasty

It is!

ENJOY.

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Blackberry, Raspberry Cream Pastry Puffs

Truly Scrumptious

 Mmm... Truly, truly scrumptious. 

This is what you'll be saying/singing

 After eating one of these

 Yummy delights.

Don't think for one second these are hard to make- There Not!

Heres what you'll need to make them

Yep, I cheated and used ready made Puff Pastry Shells

1 packet of Puff Pastry Shells (I used Pepperidge Farms Brand)

1 small punnet of Blackberries

1 small punnet of Raspberries

Birds Custard Powder

3 tablespoons room temp Butter

1/4 cup sugar

200 mls Milk

300 mls Coconut Milk

1/4 cup dried Milk

1/4 cup heavy Cream

2 packets of Fat Free Cream Cheese

1/2 Teaspoon Vanilla Essence

Crio Bru Coaco Nibs

Melted Chocolate Chips
1/4 cup powdered sugar

I haven't posted how to make the custard on this post but

You can follow  it from this post HERE

Heat your oven to the temp in the box of Puff  Pastry.

Cook for 18- 20 minutes till golden brown, leave to cool

*After making your custard, leave it cool. If you find it too thick, add some cream to thin it out.

Next you take your Blackberries & Raspberries, leaving some for decoration, and puree them.

 Blend you cream cheese

Add your Powdered Sugar

Add your butter & 2 large spoons of your blackberries & raspberries

Taste your cream cheese, I wanted mine more blackberrish :) so I added one more spoonful

Then added vanilla

Once cooled, I took off the tops and removed the middle, be careful not to remove it all as it will break the shells.

Plop a blackberry & raspberry into each puff shell.

Next plop, some of the custard mixture on top of the fruit.

Then on top of the custard, plop on your cream cheese mixture.

Don't discard the tops of the puff shells - use them for your Kiddies :)

Decorate with the melted choc chips and the remaining fruit

Then get ready to say..... Mmm Truly Scrumptious!

Blackberry Raspberry Cream Pastry Puffs

How the puffs look when you cut into one...mmmm!

Now you may say...hey I have leftover cream cheese & fruit puree, you can always make more puffs.

Well heres what happened to mine!

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Raspberry Coconut Cream Pie

Dessert is delicious!

I love dessert, although my waist line doesn't :) 

Of late, I  made dessert when we have had the LDS Missionaries over to dinner.

This week I made, 
Raspberry Coconut Cream Pie. 

It has a pastry base, a yummy smooth custard  filling, with Rasberries gently tossed into the filling, topped off with a whipped cream, and decorated with, toasted coconut flakes, and drizzled melted chocolate.

Now, how can anyone, resist eating that!

300 ml -Coconut Milk 

200ml - Rice Milk
The milks combined to total 500mls. (I used mostly coconut as I wanted that flavor to come through)

 2 heaped Tablespoons - Powdered Milk

2 heaped dessert spoons - Sugar

2 cups - Raspberries

4 heaped dessert spoons - Birds Custard 

 1 Pastry Pie Crust

2 cups Heavy Cream, 

Handful Chocolate Chips

Coconut Flakes for decoration

*Now, I cheated when I made this pie, I'd run out of flour to make the pastry, so rummaging through my pantry, I found a Betty Crocker Pie Crust, Hallelujah!

*Also you'll notice the powered milk 'Darifree' is Dairy free, made by Vance foods , its sweet and delicious and great for those who can't do dairy. I use this to make my filling creamy!

*The Coconut Milk is my homemade by me, learn how Here

*If you're wondering, what is Birds Custard, well it's a British staple for desserts and for a warm topping over hot sweet pies. You can find this at any good international store or Amazon. I always have this in my pantry. To make the custard you can follow the direction on back.. Although that is if you want a runny custard, for my pie you want it to be thicker, yet still creamy.

Make your pastry, roll it out and line a 9" baking tin, prick the pastry and bake blind in the oven till light brown. Keep an eye on it, you don't want it to burn the edge's.

Measure your milk into a jug, then pour 400 ml into a pan and heat. Do not let it boil. With the remaining 100 ml of milk, leave that in the jug. You are going to add the sugar, powdered milk and custard powder to it.

Once you have all that in the jug, stir well, make sure you get all of the lumps smoothed out

Next pour you warmed milk, into the powdered mix, Stir well.

Once you have stirred it well, pour that mixture back into your saucepan, and heat through.

Again don't let it boil. As it will burn. You must stir continuously!

It will thicken, once you see it start to thicken, take off heat.

Stir till it resembles a smooth texture.

Pour into a cold bowl and let it cool down. I stir mine every so often so the top doesn't form a skin.

 As it cools it will look quite thick. DON"T worry, we are going to add some cream to it, this will make it super creamy!

Toast your Coconut Flakes in a warm oven. They only take minutes to toast. Keep an eye on them. Once they are lightly browned, set aside to cool.








 Once the custard has cooled, add some of your heavy cream to  it and whisk till you reach your desired consistency.

Next whip your cream up in a jug and set it aside.









Fold your Raspberries into the custard mix ( leave some for decoration)  then add into your pie cooled pie crust base. Take a spoon and spoon your whipped cream on top, decorate with your remaining Raspberries.


 



Add your toasted coconut, melt your chocolate chips in the microwave and drizzle over your pie.

Your Raspberry Coconut Cream Pie!

Enjoy with a fresh glass of coconut milk, which you have made the day before :)

Sumptuously delicious!

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