Strawberry Shortcake Poke Cake

 

INGREDIENTS

• 1 (15.25 oz) box white cake mix
• 3 eggs
• 1/2 cup oil
• 1 cup water
• 1 teaspoon vanilla extract

For the filling:

• 1 (3.0 oz.) package strawberry flavored jello mix
• 1 cup boiling water
• 1/2 cup cold water

For the topping:

• 1 (8 oz) package frozen whipped topping, thawed
• 1 (3.4 oz) instant vanilla pudding mix
• 1 cup milk
• 2 cups fresh strawberries, sliced, to garnish

PREPARATION

Preheat oven to 350°F (or at temperature called for on cake box instructions) and grease a 9×13-inch baking dish with butter or non-stick spray. Set aside.
In a large bowl, mix together cake mix, eggs, oil, 1 cup water, and vanilla extract until smooth. Pour into prepared baking dish and bake for 28-32 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15 minutes. Then, pierce holes all over cake with the end of a wooden spoon or a large serving fork.
Meanwhile, make the filling:
Add jello mix to a large bowl and whisk in boiling water until jello is fully dissolved. Stir in cold water.
Pour jello over top of cake so it fills all the holes you’ve made, then cover and refrigerate cake for at least 2 hours.
Once chilled, make topping:
Place pudding mix in a large bowl and whisk in milk until thick. Gently fold in whipped topping until fully incorporated.
Spread over chilled cake and top with sliced strawberries. Slice, serve, and enjoy!

Lemon Cheesecake Bars

 

INGREDIENTS

• 2 3/4 cups shortbread cookies, finely crushed
• 6 tablespoons unsalted butter, softened
• 1 tablespoon granulated sugar
• 12 ounces cream cheese, softened
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 teaspoons vanilla
• 2 large eggs
• 1 cup powdered sugar

PREPARATION

Preheat oven to 350°F, and spray an 8×8-inch baking dish with cooking spray.

Combine granulated sugar and crushed cookies. Slowly stir in melted butter until mixture resembles wet sand. Press into prepared baking dish.

Beat cream cheese with powdered sugar until smooth. Mix in lemon juice and zest. Reserve 3/4 cup of the mixture, and place in refrigerator.

Add vanilla to remaining mixture, and beat in eggs one at a time. Pour over prepared crust. Bake in preheated oven for 25 minutes.

Cool cake completely before topping with reserved frosting. Refrigerate lemon bars until firm, 2 hours.

Cut into bars and serve.

Lemon Pound Cake

 

INGREDIENTS

• 1 3/4 cups cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 4 eggs
• 1 lemon, zested and juiced
• 1 teaspoon lemon extract, optional
• 1/2 teaspoon vanilla
• Lemon Simple Syrup:
• 1/4 cup lemon juice
• 2 tablespoons sugar

PREPARATION

Preheat oven to 325º F and lightly grease a 9×5-inch baking dish.
Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.
In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat in eggs one at a time, then mix in lemon and vanilla extracts.
Alternate between adding the dry ingredients and the ricotta mixture, beginning and ending with the flour mixture, and scraping down the bowl as needed.
Pour batter into greased loaf pan and place in oven.
Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.
Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.
Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.
Once cooled slightly, pour or brush over cake, making sure to cover all sides.
Optional: pierce cake all over with a fork for better absorption.
Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.

Homemade Fruit Cake

 

Perfect choice! Here's a classic homemade fruit cake recipe — rich, moist, and packed with fruit:

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Homemade Fruit Cake

Ingredients:

• 250g mixed dried fruits (raisins, sultanas, currants, chopped dates, etc.)
• 100g glacé cherries (halved)
• 100g chopped nuts (optional — walnuts, pecans, or almonds)
• 200g plain flour
• 1½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 200g unsalted butter (softened)
• 180g brown sugar
• 3 large eggs
• 2 tbsp golden syrup or honey
• Zest of 1 lemon and 1 orange
• 3–4 tbsp orange juice (or dark rum/brandy for extra richness)
• Pinch of salt

Instructions:

1. Prepare the fruits:
   In a bowl, mix dried fruits and cherries with 2 tablespoons of flour (this keeps them from sinking during baking). Set aside.

2. Prepare the batter:
   Preheat your oven to 150°C (300°F). Grease and line a loaf tin or an 8-inch round cake tin with baking paper.
   In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Add the golden syrup, lemon zest, and orange zest.

3. Combine:
   Sift together the remaining flour, baking powder, spices, and salt. Fold the flour mixture into the wet ingredients, alternating with the orange juice. Then gently fold in the prepared fruits and nuts.

4. Bake:
   Spoon the batter into the tin and smooth the top.
   Bake for about 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
   (If the top is browning too quickly, cover loosely with foil halfway through baking.)

5. Cool and store:
   Let the cake cool in the tin for 15 minutes, then turn out onto a wire rack.
   For best flavor, wrap the cooled cake in parchment paper and foil, and let it mature for a few days before eating.

Optional finishing touch:
Brush with a little warmed apricot jam and decorate with nuts or more glacé fruits for a festive look.

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Would you also like a "boozy version" of this fruit cake that’s aged with rum or brandy for even deeper flavor? It’s amazing for special occasions!

melt-in-the-mouth cake

 

That sounds delicious! Here's a simple idea for a melt-in-the-mouth cake that everyone will love:

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Melt-in-the-Mouth Vanilla Butter Cake

Ingredients:

• 200g unsalted butter (softened)
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour (sifted)
• 2 tsp vanilla extract
• 2–3 tbsp whole milk
• Pinch of salt

Instructions:

1. Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake tin.
2. Beat the butter and sugar together until light, fluffy, and pale (about 3–5 minutes).
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gently fold in the sifted flour and salt, alternating with a little milk if needed, until you have a smooth, silky batter.
5. Pour the batter into the prepared tin and level the top.
6. Bake for 35–40 minutes or until a skewer inserted into the center comes out clean.
7. Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

Optional finishing touch:
Dust with icing sugar or top with a light whipped cream and fresh berries.

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Would you like me to also give you a chocolate, lemon, or almond version of this melt-in-the-mouth cake?

Pineapple Spectacular Pie

 

INGREDIENTS

• 1 graham cracker crust, store-bought

Filling:

• 1 (20 oz.) can pineapple chunks, drained, juices reserved
• Water, as needed (water w/ reserved pineapple juices should make 1 cup)
• 1 (8 oz.) package cream cheese, room temperature
• 1 (3.4) oz. package lemon or pineapple jello

PREPARATION

Place reserved pineapple juices in a measuring cup, then add enough water to make 1 cup liquid.
Bring to a boil in a small or medium saucepan, then whisk in lemon jello mix.
Place room temperature cream cheese in a medium bowl, then beat in 1/2 lemon jello.
Beat until smooth and fully incorporated, then spread cream cheese mixture over cooled graham cracker crust. Refrigerate for at least 15-20 minutes, or until set.
Arrange pineapple chunks on top of cream cheese layer, then pour remaining lemon jello on top.
Return to refrigerator and chill until set.

15 Foods With Almost No Calories and a Ton of Nutrients

 

15 Nutrient Dense Foods

1. Celery
Celery is your classic zero calorie food. Consisting of mostly water, by the time you’re done all that chewing, you’ve probably expended more calories than you’ve consumed. A 100-gram serving contains just 16 calories. Just don’t go overboard with dips or spreads or whatever topping you usually prefer.

2. Broccoli
Broccoli is one of my all time favorite vegetables. In a stir-fry or as a side, I absolutely love it. It’s great because it contains a ton of fiber, helping your digestive system, and even some plant protein. There’s just 34 calories in a 100-gram serving.

3. Apples
At 52 calories per 100 gram serving, apples actually have more calories than most of the foods on this list. But filled with fiber, antioxidants, vitamins, and minerals, they’re more than worth it. Personally, I like to eat one as a snack between lunch and dinner to stop me from turning to something a lot less healthy.

4. Cucumber
Growing up cucumbers were one of the few vegetables I liked to eat. Filled with water, they are great for hydration and are delicious when added to a pitcher of water. At 16 calories per 100-grams, they are extremely low in calories and make an excellent addition to any salad.

5. Oranges
I’m not really a big fan of oranges, but their health benefits are undeniable. Filled with vitamin C, oranges come in at just 47 calories per 100 gram serving, far fewer than many other fruits.

6. Cabbage
Cabbage has been known to help fight cancer and heart disease. It can also help you lose weight, coming in at just 25 calories per 100 grams. I absolutely love cabbage soup and it’s a great soup to love because it’s so filling and has so few calories.

7. Cauliflower
Cauliflower has anti-inflammatory properties and can help your heart and digestive system. It contains just 25 calories in a 100 gram serving and can be used to make delicious pizza crusts. You may even burn more calories preparing it than you will eating it.

8. Asparagus
Grilled asparagus in the summertime is one of my favorite side dishes. It’s filling but doesn’t have many calories, just 20 in a 100-gram serving.

9. Kale
Kale is one of the most nutrient dense foods around. For just 49 calories you get a ton of fiber, vitamins, minerals, phytonutrients, and protein. You can try making kale chips, put it in a salad, or I even regularly eat it in wraps.

10. Mushrooms
Pretty much all kinds of mushrooms are low in calories. Chanterelles have just 38 calories in a 100-gram serving, portabellas just 22. Put them in a sauce, a sauté, or even make them into a burger, they add nothing but earthy flavor and nutrients.

11. Carrots
Carrots aren’t just good for your eyesight. They also have anti-inflammatory properties, are a natural diuretic, and can help stabilize your blood sugar levels. All that for just 41 calories per 100-gram serving.

12. Brussels Sprouts
Brussels sprouts are a cruciferous vegetable, like broccoli, cabbage, and cauliflower, and so have many of the same benefits, including being low in calories (just 43 per 100 grams). But they aren’t everyone’s favorite vegetable. My sister absolutely despises them.

13. Watermelon
Watermelon is another summertime favorite of mine. So sweet and juicy – who would’ve guessed that it is so low in calories? With just 30 in a 100-gram serving and containing loads of beneficial antioxidants, it really is a guilt-free treat. It’s even been known to boost your metabolism. Just be sure not to overindulge – something I’m definitely guilty of on occasion.

14. Zucchini
Zucchini has just 17 calories in a 100-gram serving. I love it in a stir-fry or a pasta sauce, but you can use it in a ton of different ways, even in bread.

15. Onions
Onions are the starting point for a lot of different recipes. When I don’t know what I’m doing in the kitchen, I always start with frying some onions in a pan to get some flavor going. It’s nice to know that I’m not adding many calories, just 40 per 100 grams. They also contain beneficial flavonoids.

Some other nutrient dense foods include beets, lemons, tomatoes, grapefruit, and turnips.