Happy Pride Month! To celebrate, I baked this rainbow lamassu cake for my LGBTQ+ Assyrian family, friends, and readers. May you be loved, accepted, and respected wherever you go, and may you always be free to be your beautiful, wonderful self ❤️🧡💛💚💙💜

This recipe is adapted from Quin’s vanilla almond rainbow petal cake—I cut the recipe in half to make it one single layer, subbed orange blossom water in place of the vanilla and almond extracts, and made my favorite cream cheese frosting instead of buttercream. Quin’s recipe is wonderful, and you should check it out and give it a try (especially her beautiful rainbow petal design).

For anyone who’s interested in replicating this rainbow sprinkle covered white chocolate lamassu, I’ve included instructions in the recipe below. But a small word of warning—this rainbow lamassu takes a lot of patience and care. If you’re the kind of person who likes building ships inside bottles and knitting intricate hats, this is totally up your alley. But if you’re the kind of person who absolutely dreads fiddly tasks, like installing a tiny SIM card, or if you always manage to get the entire bottle of superglue on your fingers instead of on your favorite broken coffee mug, then this project isn’t going to spark joy for you. But covering a cake in rainbow sprinkles is always a hit, so don’t sweat it if you don’t feel like fussing with all that tempering and piping.

rainbow lamassu orange blossom cake

adapted from Butter Be Ready’s vanilla almond petal cake
yield: 8 servings
active time: 30 minutes (+ an extra 30 minutes active with the rainbow lamassu)
total time: 90 minutes
download a PDF to print

the cake

200g all purpose flour (1 1/2 cups)
7g baking powder (1 1/2 teaspoons)
3g salt (1/2 teaspoon)
55g unsalted butter, softened to room temperature (4 tablespoons)
55g neutral-flavored oil (1/4 cup)
150g granulated sugar (3/4 cup)
2 large eggs, room temperature (110g)
160g buttermilk, room temperature (2/3 cup)
15g orange blossom water (1 tablespoon)

Preheat the oven to 350°F (175°C) convection (without convection, it might just take a couple more minutes to bake). Butter an 8-inch cake pan, line it with a parchment round, and then butter the parchment.
Use a mesh sieve to sift together the flour, baking powder, and salt, and set it aside.
Place the butter, oil, and sugar in the bowl of a stand mixer. Beat at medium-high speed with the paddle attachment until it comes together, then beat for another 3 minutes until it lightens a bit.
Add the eggs, one at a time, allowing each to incorporate completely before adding the next. Then add the buttermilk and orange blossom water, and beat until combined.
Add the dry ingredients to the wet ingredients, and mix just until it comes together into a smooth batter (don’t overmix it—it’s ok if there are a couple little lumps).
Pour the batter into the cake round. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Trace around the edge of the cake with a thin knife, and then invert onto a cooling rack (flip it one more time, so it’s cooling flat-side-down). Let it cool completely before leveling or frosting.

cream cheese frosting

225g (8 oz) package cream cheese, softened to room temperature
115g butter, softened to room temperature (8 tablespoons)
250g powdered sugar (2 cups)
7g orange blossom water (1 1/2 teaspoons)
1 pinch salt

Combine the cream cheese, butter, and powdered sugar in the bowl of a stand mixer. Beat with the paddle attachment until light and fluffy, about 3 minutes.

decorating

Cooled cake
Cream cheese frosting
Rainbow sprinkles

Once the cake cools, carefully shave a little off the top if it has a hump (it’s ok if it has a slight hump).
Evenly frost the cake with the frosting (use a rotating cake tray and offset spatula if you have them).
Decorate with rainbow sprinkles, or try your hand at a rainbow lamassu (below)

rainbow lamassu (optional)

White chocolate
Tiny round rainbow sprinkles
Large circle rainbow sprinkles (optional)

Draw the outline of a lamassu on a piece of paper (look at some photos online, and feel free to just print one if that’s easier). Place the drawing on a small microwave-proof cutting board and masking tape it down so it doesn’t move around. Place a piece of parchment paper on top of the drawing, and use about 4 small pieces of masking tape to keep it in place and hold it flat.
Temper some white chocolate (zap it in the microwave 10 seconds at a time, mixing between zaps, until it melts completely). Transfer the white chocolate to a pastry bag (or ziplock bag), and cut a small hole in the tip. Carefully pipe the outline of the lamassu in white chocolate (pipe at a 45 degree angle, rather than pointed directly down, and let the chocolate fall in a line).
Once you’re completely done outlining, cut a larger tip in the bag, and go back and flood the rest of it. It will probably look a little rough and will probably harden a bit as you work—your priority is to stay in the lines and flood it with a somewhat thin layer (about 1/8-inch). Use a small offset spatula to help it spread out if you’re having trouble piping thinly enough.
Once you’re done, place the lamassu back in the microwave just for a few seconds to slightly warm it if it has hardened at all (it takes about 15 seconds in my microwave, so keep a very close eye on it). It should be melted, but still holding its shape. Use a small offset spatula to very carefully smooth out any lumps on the surface, without letting it spill over the sides (make sure it stays in the lines).
Once it’s nicely smoothed out and pretty much level (it doesn’t have to be perfect), top it generously with rainbow sprinkles. Carefully shake the excess sprinkles off the cutting board—tilt the board slightly in different directions to get them to fall off (being careful not to disturb the white chocolate too much—you don’t want it to run).
Use your offset spatula to gently nudge the outline back into shape (some sprinkles will stick to the side of the outline, and you’ll want to nudge those into the chocolate slightly, so that the outline isn’t jagged).
Place in the refrigerator for at least 30 minutes, until it’s completely solid.
Once your cake is frosted, carefully remove the tape from the parchment. Once the parchment is released from the cutting board, carefully lift it away and lift the lamassu away. Place the lamassu in the center of your cake, and optionally decorate the cake with a few large circle sprinkles.

To make this cake ahead:

The cake itself can be baked 16 hours ahead and left at room temperature. If you want to bake it a day ahead of time (or longer), wrap it tightly and freeze it as soon as it cools, or it will get stale (it will stale even faster in the refrigerator than at room temperature). Let the cake thaw for a couple hours at room temperature before you’re ready to frost it.
Frosting can be made a couple days ahead of time and stored in the refrigerator, but must be brought to room temperature so that it’s spreadable before you frost the cake.
The white chocolate lamassu can be made a couple days ahead of time and stored in the refrigerator. Leave it on the cutting board, and wrap the board with plastic wrap once the chocolate has hardened.
Cakes are best assembled and decorated as close to the last minute as possible, because they tend to stale a little in the refrigerator (especially as the butter hardens), but it can be kept in the refrigerator for about 8 hours without much negative effect. Try to let it come to room temperature for about an hour before you serve it.

see more:

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The Very Best No Bake Cookies are a quick and simple chocolaty, peanut butter cookie with a soft oatmeal texture that is a classic favorite! Ready in under 15 minutes!

Chocolate and Peanut Butter are the perfect combination! Try these Buckeye Peanut Butter Balls, Reese’s No Bake Peanut Butter Bars or Energy Bites aka Protein Poppers are easy to make and no baking required treats

Easy No Bake Cookies

These are for sure a childhood favorite! You can’t go wrong with this classic No Bake Cookie that everyone loves! It is a perfect recipe that can’t be changed.

Making these cookies with my kiddos brings back so many memories! Growing up I would scoop some on the pan and then take a giant bite of warm, gooey chocolate oatmeal, then repeat until all the cookies were gone. My kids do the same thing and it just makes me happy!

I love how simple these cookies are and how delicious they taste! I can never stop at just one! Try these Easy No Bake Cookies today and see how good they really are!

How do you make No Bake Cookies?

In a medium size sauce pan over medium high heat, add the butter, sugar, milk and cocoa powder. Bring to a rolling boil for about 2 minutes. Remove from heat.
Stir in peanut butter, oats and vanilla and mix until incorporated.
Line a cookie sheet with parchment paper. Use a medium sized cookie scoop, scoop the cookies and drop them onto the parchment paper. Let set and cool to room temperature.

What types of oats can you use for No Bake Cookies?

There are two types of oats that I generally see in recipes when I bake, old-fashioned rolled oats and quick cooking oats. I prefer quick cooking oats because they mix in quickly, but you can substitute with rolled oats if you want a chewier texture. Quick cooking oats are smaller and absorb the liquid easier which makes the cookies more soft and chewy.

How long can you store No Bake Cookies?

No bake cookies can be stored at room temperature in an airtight container or Ziploc bag for about a week, or two weeks in the refrigerator. You can also refrigerate no bake cookies to help them cool faster, but that is not required.

Can you freeze No Bake Cookies?

Yes! No bake cookies are perfect for making ahead and freezing.

Can you add or substitute extras to No Bake Cookies?

Yes! I love to make these fun and different from time to time.

Nutella
Shredded Coconut
Almond extract instead of Vanilla
Chocolate Peanut Butter instead of Peanut Butter
Brown Sugar instead of White Sugar
Sea Salt for a salty/sweet combination
Add 1/2 cup semisweet chocolate chips

Are you looking for more No Bake Desserts?! Here are some!

The Very Best No Bake Cookies

The Very Best No Bake Cookies are a quick and simple chocolaty, peanut butter cookie with a soft oatmeal texture that is a classic favorite! Ready in under

1/2 cup butter
2 cups sugar
1/2 cup milk
4 T cocoa powder
1/2 cup peanut butter
3 1/2 cups quick oats
1 tbsp vanilla

In a medium size sauce pan over medium high heat, add the butter, sugar, milk and cocoa powder. Bring to a rolling boil for about 2 minutes. Remove from heat.
Stir in peanut butter, oats and vanilla and mix until incorporated.
Line a cookie sheet with parchment paper. Use a medium sized cookie scoop, scoop the cookies and drop them onto the parchment paper. Let set and cool to room temperature or refrigerate.

9:17 PM No komentar

This Summer Gratin is full of seasonal fresh vegetables! Serve it as a side dish to grilled meats and fish. Or you can enjoy it as a main dish too!

This gratin is layered with four kinds of vegetables- onion, tomato, zucchini and yellow squash. It’s topped with Parmesan and fresh thyme, and it’s baked until golden brown on top.

What is a Gratin?

Simply said, a “gratin” is a dish that has been given a browned topping. It’s made in a low-lying dish, usually with some sort of vegetable. And it can be topped with breadcrumbs or cheese or a combination of both. The result after baking is that the dish has obtained a browned topping. That being said, you’ll see a lot of potato gratin recipes, and you will also spot recipes for gratin that are made with various kinds of vegetables.

How to make a Summer Gratin:

You’ll begin by doing a little bit of stove-top cooking. The onions are sauteed with olive oil and garlic until browned and a bit caramelized. Then you can assemble your gratin. Simply layer tomatoes, yellow squash and zucchini. Cheese and fresh thyme are sprinkled between layers along the way. The whole thing is topped with more cheese and fresh thyme. About an hour in the oven, and you’ll end up with a wonderful summer vegetable side dish.

In this close-up photo, you can see how the cheese pulls everything together. It becomes nice and crusty on top, connecting that wonderful flavor of fresh thyme with the vegetables.

Best things to serve with a Summer Gratin:

This is a beautiful recipe to serve with something you’ve made on the grill. If you decide to do this, then the Gratin will be the only thing made in the oven. I suggest Grilled Lemon Mustard Chicken or Grilled Flank Steak with Rosemary. If you have more than one oven, consider serving the Summer Gratin with something like Roasted Beef Tenderloin with Merlot- Shallot Sauce or Roasted Chicken with Lemon Curd.

Can this recipe be prepared ahead?

This recipe is a good one to make earlier in the day and then put in the oven when it’s time to prepare dinner. It’s not a good one to bake ahead of time to be re-heated later. I fear that the ingredients will become a bit to soggy if it’s baked ahead and then re-heated for your meal.

Leftovers re-heated should be totally fine. It just won’t be as intact and wonderful as it will be when coming directly out of the oven.

Here are a few more gratin recipes you might like to try:

Summer Gratin

This Summer Gratin recipe is full of fresh seasonal vegetables!

5 tablespoons olive oil, (divided)
2 medium onions, (thinly sliced)
1 medium garlic clove, (minced)
1 1/4 pounds small or medium, ripe tomatoes ((cored and cut into 1/4-inch slices))
3/4 pound (2 small) zucchini, (cut into 1/4-inch slices)
3/4 pound (2 small) yellow summer squash, (cut into 1/4-inch slices)
1/4 cup chopped fresh thyme, (divided)
1 teaspoon salt, (divided)
1 1/4 cups grated Parmesan cheese, (divided)
freshly ground black pepper, (to taste)

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté, stirring frequently, until limp and golden brown (about 20 minutes). Reduce the heat to medium-low if they're browning too quickly. Add the garlic in the last minute or two.
Spread the onions evenly in the bottom of an oiled 2-quart shallow dish. Let cool.
Preheat oven to 375°F.
Put tomato slices on a shallow plate to drain for a few minutes, and then discard the collected juices.
In a medium bowl, toss the zucchini and squash slices with 1 1/2 tablespoons of olive oil, 2 tablespoons thyme, and 1/2 teaspoon salt.
Sprinkle 1 tablespoon thyme over the onions in the dish. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Repeat with a row of squash, then repeat rows, sprinkling each with cheese, until the dish is full. You may want to press the rows tight (like you're trying to stand them more upright) two or three times as you go along. Season lightly with pepper and remaining 1/2 teaspoon salt. Drizzle remaining 1 1/2 teaspoons olive oil over everything.
Combine the remaining cheese with the remaining 1 tablespoon of thyme, and sprinkle this liberally over the whole gratin. Bake 65 to 70 minutes, until well-browned all over and juices have bubbled for a while and reduced considerably. Let cool at least 15 minutes before serving.

The post Summer Gratin appeared first on Recipe Girl®.

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This vegan berry French toast casserole is a perfect illustration of the timeless cooking rule that simpler is better.

I learn this again and again and again in my life as a home cook. Sure, there are those moments when an extra step or two, a longer process, a specialty ingredient, or an added seasoning really do make a meal measurably better. But those instances are fewer and farther between than the times when simple combinations of everyday food, thoughtfully put together, add up to something that’s just right. And all the better for being straightforward.

There are many ways to replace egg in vegan baking, which means roughly an equal number of ways to make vegan French toast. When I first tested this recipe, last weekend, I used a mixture of cornstarch and chickpea flour that’s based on what I used for the vegan French toast in Power Plates.

Funnily enough, what worked for that recipe—which, in fairness, isn’t a casserole—didn’t really work this time. My casserole ended up gummy, with that slightly gelatinous texture that can happen with cornstarch. So then I tried a version with arrowroot and with nutritional yeast, which is sometimes used in vegan French toast for eggy taste. It’s a good idea, and it works in tofu scramble, but it gave my casserole too much savory flavor, even with a small amount.

Finally, I decided to use a mixture that felt intuitive to me, but almost suspiciously simple: non-dairy milk, flax egg for binding, cashew butter for richness. And, lo and behold, it worked beautifully.

So beautifully, in fact, that this is now going to be one of my go-to, make-ahead breakfasts. Baked oatmeal is lovely, and I’m still making plenty of that (now with summery fruits!), but sometimes a girl craves change.

In spite of the DI craziness, I’ve still been baking bread every weekend, and I often have a half loaf of sourdough or country bread lying around. This is a perfect way to use it up once it’s gotten a bit dry, to employ the whole loaf over the course of a week rather than freezing half, and to mix up my morning meals.

As far as type of bread goes, I’d recommend a Pullman white, a French country style loaf, a peasant bread (like Alexandra’s loaves), or a round sourdough boule. A white whole wheat or wheat boule will work, too, but I think the best texture for this recipe is a bread that’s more white than wheat, or a more a delicate wheat bread. Save the super seedy, dense, and sprouted loaves for toast 🙂 If you’ve got a gluten free bread that’s similar to sourdough that you love, by all means, use it.

Bread aside, this recipe can be modified to fit what you have. I recommend almond or cashew butter, but if you have sunflower seed or pumpkin seed butter, those would both work. Or feel free to throw a heaping 1//3 cup cashews into the blender instead. Any non-dairy milk is fine, and I’ve tested the recipe with both maple syrup and whole, pitted medjool dates. They both work, though I preferred the version with dates for that magical, caramel-like flavor.

And finally, you can use blueberries, blackberries, or raspberries in place of strawberries, if that’s what’s local or your preference. I’ll likely try the casserole with both peaches and apples at some point.

Without further ado, the recipe.

Easy Vegan Strawberry French Toast Casserole

1 small (14-16 ounces) boule French style country bread, pullman white, sourdough, or vegan challah, cut into large cubes (or half of a 2-lb loaf)
1 1/2 cups chopped strawberries, <strong>or</strong> another berry/fruit of choice
2 1/4 cups non-dairy milk of choice
1/4 cup cashew or almond butter (substitute another nut/seed butter or a heaping 1/3 cups raw cashews if you have a powerful blender)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup maple syrup <strong>or </strong>6 pitted, medjool dates
2 tablespoons ground flax meal

Preheat your oven to 350F and lightly oil a 9 x 13 baking dish. Place your cubed bread and chopped strawberries into the baking dish.
Blend the non-dairy milk, cashew butter, salt, cinnamon, syrup or dates, and flax meal in a blender till smooth. Pour the this mixture over the bread and berries. Allow the bread to soak up the liquid for at least 30 minutes. You can also prep the casserole the night before breakfast, cover it, and let it sit in the fridge overnight.
Bake the casserole for 45-55 minutes, or until the top is golden and the bread cubes are getting a little brown and crispy at the edges. (Check the casserole at 35 minutes, and if it's browning too quickly, you can cover it with foil and continue baking for 15 more minutes or so.) Allow the casserole to cool for at least 15-20 minutes before serving.

The casserole can be frozen for up to 6 weeks. Leftovers will keep in an airtight container in the fridge for up to 5 days.

A little drizzle of maple syrup doesn’t hurt, if you’re hankering for something especially sweet.

And that’s the lovely thing about this breakfast. Just like the lasagna and enchilada casserole that I made recently, it feels special, like a treat. It’s not overtly eggy, but it has a creaminess that feels custardy for sure. It turns my portable, on-the-go, rushed weekday breakfasts into a Sunday-brunch-worthy special occasion. The sweetness here goes beyond maple syrup or dates; it’s been a sweet and comforting surprise to find the leftovers in my fridge every morning during an otherwise rocky week or two. I hope you’ll feel the same way about the dish, whether things are rocky or smooth sailing.

Speaking of that, thank you for kind responses to this rough patch. They mean so much. I’ll see you back here soon.

The post Easy Vegan Strawberry French Toast Casserole appeared first on The Full Helping.

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It’s grilling season, so it’s only natural (and about time) that I make my own homemade BBQ Sauce! This sweet, smoky, and tangy BBQ sauce takes only minutes to make and will take your summer grilling to new heights of drooly deliciousness. While making your own BBQ sauce isn’t much less expensive than buying a bottled sauce, I love it for its deep rich flavor, the fact that I can make it on demand instead of having another half-used bottle of sauce hanging out in my fridge, and because I have control over every single ingredient that goes into it.

Why Homemade?

I have a chronic condiment problem. I tend to have waaaay too many bottles of half used condiments in my fridge, so when I can make a homemade sauce with pantry staples, I do. It’s not always less expensive, but the fact that I can use up what I already have on hand instead of buying something new is itself an advantage. Plus, there are no mystery thickeners, emulsifiers, or sweeteners in this version.

Freezer Friendly

I purposely made this a fairly small batch (just over one cup) so there wouldn’t be much leftover, but if you do happen to have some leftover, this Homemade BBQ Sauce freezes very well! Pack it into any freezer safe container (a resealable Ziploc container, freezer bag, or even portioned into an ice cube tray), label it, and freeze. It should stay good for at least a few months in the freezer.

How to Use Your Homemade BBQ Sauce

If you’re a BBQ sauce fan then you know just how versatile this sauce is. If you’ve only ever had it when eating BBQ meat, you’re missing out! Here are a few of my other favorite ways to use BBQ sauce:

To top meatloaf (see Sheet Pan BBQ Meatloaf Dinner)
In quesadillas (see Ultimate BBQ Chicken Quesadillas)
As a pizza sauce (see BBQ Black Bean Quesadillas)
To top bowl meals (see Loaded Mashed Potato Bowls)
For sandwiches (see BBQ Tofu Sliders)
As a sauce for beans (see BBQ Beef and Beans)

Can I Reduce the Sugar?

BBQ sauce is by nature a sweet sauce. The sugar in this recipe (both the brown sugar and molasses) serve to sweeten the sauce, balance the acidity, and create a slight glaze-like texture. The amount of sugar listed in the recipe below is balanced to my taste buds, but you can always experiment with a lower sugar content to see if it’s palatable to you. Or try Googling a low sugar BBQ sauce to find a recipe that is already specifically designed to be balanced with a lower sugar content.

Homemade BBQ Sauce

This sweet, tangy, and rich homemade bbq sauce takes only minutes to make, uses no bottled ketchup, and is great for more than just grilling!

8 oz. tomato sauce ($0.25)
2 Tbsp tomato paste ($0.10)
2 Tbsp apple cider vinegar ($0.12)
2 Tbsp brown sugar ($0.08)
2 Tbsp molasses* ($0.35)
1/2 Tbsp Dijon ($0.05)
1 tsp Worcestershire Sauce ($0.02)
1 tsp smoked paprika ($0.10)
1/4 tsp garlic powder ($0.02)
1/4 tsp onion powder ($0.02)
1/8 tsp cayenne ($0.01)
freshly cracked pepper (about 10 cranks of a pepper mill) ($0.02)
salt to taste ($0.02)

Combine all of the ingredients except the salt in a small sauce pan. Stir and heat over medium heat, allowing it to come up to a slight simmer.
Let the sauce cook and simmer lightly, stirring often, for five minutes. Taste the sauce and add salt if needed (I did not add any).

*Not black strap molasses. I used Grandma’s molasses, which is a light, unsulfured molasses.

Are you ready to see how fast and easy this is? Check out the whopping two step by step photos! 🤣

Step by Step Photos

This sauce is so ridiculously easy to make. Simply combine all of the ingredients, minus the salt, in a small sauce pot: 8 oz. tomato sauce, 2 Tbsp tomato paste, 2 Tbsp apple cider vinegar, 2 Tbsp brown sugar, 2 Tbsp molasses, 1/2 Tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, and some about ten cranks of a pepper mill. (that’s ice on the tomato paste, I had some saved in the freezer.)

Stir and heat the ingredients in the pot over medium heat. Allow the sauce to come up to a slight simmer, then continue to stir and cook for about five minutes. Make sure to stir often. After simmering for about five minutes, give it a taste and add salt if needed (I did not add salt). And that’s it! The sauce is ready to use.

P.S. This is the molasses I use. It’s a light (not black strap) unsulfured molasses. For more info on different types of molasses, check out Everything You Need to Know About Molasses, from The Kitchn.

The post Homemade BBQ Sauce (no ketchup) appeared first on Budget Bytes.

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Cherry Chip Cake recipe by wood and spoon. This is a vanilla cake with cherries and mini chocolate chips filled with a quick dark cherry filling and coated with a tangy cream cheese American buttercream. The cake is a great summer layer cake for parties and cake be made in advance. The frosting is stable and compliments the cherries and chocolate well. Find the recipe and learn more about stacking layer cakes on thewoodandspoon.com

Happy Monday, Friends! We’re going to dive right into today’s super sassy recipe for a cherry chip cake. This cake is beautiful, seasonally appropriate, and perfect for any special celebrations you may have coming up in the next couple of months. Made with fresh Stemilt dark cherries, a simple vanilla cake, and a tangy cream cheese frosting, this cake is well-balanced and entirely satisfying. Let’s dive in!

The breakdown of this cake feels really complex, but the components are simple if you take it step by step. To make this cherry chip cake we start with the cake layers. A simple vanilla cake batter made with butter, milk, and eggs is folded with miniature chocolate chips and a load of fresh chopped cherries. The cake layers bake up flat with a fine crumb and a mild flavor so that the chocolate and cherries can sing.

Next comes the filling! Here, a simple jammy filling is made with more chopped cherries, sugar, and cornstarch. The filling thickens up on the stove and can be made up to a week in advance. If you happen to have any left after baking, this filling tastes wonderful over ice cream or with shortbread cookies and extra frosting.

The cake comes together with a simple and tangy cream cheese American buttercream that adds another element of flavor to this cherry and chocolate-rich cake. You can use a piping bag or a plastic bag with the end snipped off to pipe a dam around the border of each cake so that the cherry filling stays in its place. Alternating layers of cake with the dammed filling are stacked before the whole thing is coated buttercream and topped with cherries.

Today’s post is sponsored by Stemilt, the leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Their website is host to a number of produce-packed recipes that are perfect for each turning season, and I was thrilled to contribute this cherry chip cake recipe for the summer. In the coming months I’ll share two more recipes on their site, but for now, please go check out and try this one! The link to the recipe is below. Happy baking to all of you and all my love in this coming week!

Click here for the cherry chip cake recipe!

If you like this cherry chip cake you should check out:

Cherry Chip Ice Cream

Black Forest Ice Cream Cake

Cherry Gateau Basque

Cherry Lime Hand Pies

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Here’s a recipe to help you kick off summer: Grilled Pork Sliders with Greek Cole Slaw. Sliders are perfect for summer parties, and these sliders happen to have a ton of great flavor.

Hey, these were my first sliders of the summer grilling season! And they were a big hit too! This is another recipe I’ve created using Smithfield’s line of already marinated pork. It’s so easy to work with their products because you get to work with pork that already has a base of great flavor because it’s conveniently pre-seasoned. No extra prep or time needed to marinate the pork because it’s already done! You’ll be able to put together these sliders in about 30 minutes.

Smithfield is currently hosting the “Get Grilling America” Sweepstakes– encouraging at-home cooks to get grilling all summer long! From now through September 4, 2019, visit www.SmithfieldGetGrilling.com to share how Smithfield Fresh Pork helps you become the hero of your grill for a chance to win $5,000.

Ingredients needed for these Grilled Pork Sliders:

Greek Cole Slaw (an easy to put together recipe using cabbage, carrots, red onion and feta cheese tossed in a simple red wine vinaigrette)
slider buns
hummus
pepperoncini

Oh, and you’ll need the Smithfield marinated 100% fresh pork loin too (the most important part!) This pork loin marinade is “Slow Smoked Mesquite” (no artificial ingredients). Since summer is already in full swing in my part of the world, it made sense to throw this on the grill. Pork loins are a bit thicker than pork tenderloins, so you’ll simply take a knife to butterfly the loin open so it will be cook more quickly and evenly on your grill.

I decided to add corn to complete this meal, and I threw it on the grill with the pork loin. It should only take about 5 to 7 minutes on each side to cook through completely. Don’t forget to toss the buns on the grill too so they get a little bit toasted.

Cooked on the grill the pork loin comes out nice and tender and full of flavor from the marinade. You’ll slice it thinly to put on the sliders.

Each small slider bun is piled high with hummus, grilled pork, Greek cole slaw and pepperoncini.

These sliders are such a simple recipe for summer entertaining. Everyone loves a good slider to eat at a party!

For more recipes, grilling tips and sweepstakes information, visit www.SmithfieldGetGrilling.com.

Here are a few more grilled pork recipes you might enjoy:

Grilled Pork Sliders with Greek Cole Slaw

These grilled pork sliders are made even more delicious with the addition of Greek cole slaw and hummus!

GREEK COLE SLAW:

10 ounces (4 cups) shredded cabbage or cole slaw mix
1 medium carrot, (peeled and shredded)
1/4 medium red onion, (sliced thinly and chopped)
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
1/8 teaspoon dried mustard
4 ounces crumbled feta cheese
salt and pepper, (to taste)

PORK:

1 27.2-ounce package Smithfield Slow Smoked Mesquite-Flavor Pork Loin

SLIDER ASSEMBLY:

18 small slider buns
1 cup prepared hummus
1/2 cup sliced peperoncini

PREPARE THE GREEK COLE SLAW:

Place the cabbage into a medium bowl. Add carrot and red onion. In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano and mustard. Toss the cabbage mixture with the dressing, and then stir in the feta cheese. Toss well, and season with salt and pepper.

GRILL:

Preheat your grill to medium heat. Butterfly the pork loin by taking a sharp knife and cutting it "almost" in half- just cut across to the other side so you can open it up and lay the opened up pork loin on the grill. Grill 5 to 7 minutes on each side. If you're using a meat thermometer, it should read 145 degrees F. when inserted into the middle of the loin. Add the buns to the grill toward the end of grilling, just to toast them a little. Remove the pork from the grill and let it sit on the cutting board for a few minutes, then slice it thinly.

ASSEMBLE:

Spread hummus on the bottom halves of each bun. Add pork slices on top of the hummus. Spoon some of the Greek cole slaw on top of the pork, and then top that with a few peperoncini slices. Add the top buns, and they're ready to serve!

The post Grilled Pork Sliders with Greek Cole Slaw appeared first on Recipe Girl®.

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