It seems like everyone is all about strawberries these days, and with good reason – they’re finally affordable, and more importantly, plump, juicy and packed with sweetness. There’s probably no better time to showcase a cake like this!

I knew I wanted to prepare a strawberry cake of sorts for my sister’s birthday cake. I looked all over the place for a decent strawberry cake recipe, but all I kept coming across was that one for a cake mix+Jello mix. I was looking for something a little more…natural….So I decided to take matters in my own hands and created my own neapolitan cake. I prepared a cake-version of Magnolia Bakery’s chocolate cupcakes and vanilla cupcakes as the two layers. I then made a massive batch of strawberry cream cheese frosting to resemble the pink layer in the classic ice cream.

The end result was a lot of fun. It looks beautiful, and tastes even better. The cakes are moist, and both the chocolate layer and the vanilla layer have their own distinctive flavours. The sweet strawberry frosting only complements the chocolate and vanilla, doesn’t overpower it. To me, it’s a perfect birthday cake, and especially seasonable right now.

Neapolitan Birthday Cake
Printable Recipe

CHOCOLATE CAKE LAYER
adapted from Magnolia Cupcake‘s chocolate cupcakes
This recipe yields 1 9″ round cake layer (or 12 cupcakes)

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 ounces unsweetened chocolate, melted
1/2 cup buttermilk
1/2 teaspoon vanilla extract

1. To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.

2. Grease one 9″ round cake pan, and line bottom with a circle of parchment paper. Grease parchment paper. Set aside.

3. In a bowl, sift the flour and baking soda together; set aside.

4. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth. Add the sugars and beat for about 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate, mixing until well incorporated.

5. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix.

6. Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.

7. Carefully spoon batter into cake pan.

8. Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
9. Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack. Ice when completely cool.

VANILLA CAKE LAYER
adapted from Magnolia Bakery‘s vanilla cupcakes
This recipe yields 1 9″ round cake layer (or 12 cupcakes)

1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
240 grams cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup milk
1/2 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.

2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beat for 30 seconds between each.

4. Whisk together flour, baking powder, and baking soda in a bowl.

5. Measure out milk and vanilla together.

6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

7. Add about one third the milk/vanilla mixture and beat until combined.

8. Repeat above, alternating flour and milk and ending with the flour mixture.

9. Grease one 9″ round cake pan, and line bottom with a circle of parchment paper. Grease parchment paper. Set aside.

10. Spoon batter into pan.

11. Bake for 22-25 minutes at 350 degrees F until a cake tester comes out clean.

STRAWBERRY CREAM CHEESE FROSTING
adapted from Cupcake Project

1/4 C butter (room temperature)
1 8 oz package cream cheese (room temperature)
1/2 C strawberries, pureed up in a food processor
5 to 6 cups powdered sugar

1. Cream butter and cream cheese.

2. Mix in the strawberries.

3. Add the powdered sugar to the taste and consistency you prefer.

Assemble cake! I suggest letting the frosting sit in the fridge before frosting, to avoid having the cake layers slide around. I topped cake with freshly sliced strawberries.

This is probably my favourite lasagna recipe ever. It is simply the perfect lasagna…so much so that I made it twice within a two-week period. So what do I love about it?

I love how it’s packed with veggies – and it’s so easy to be able to use which ever veggies you want in it. I added a lot to it that wasn’t in the original recipe, and I know you can add whatever it is that makes your mouth happy. You can taste all the veggie goodness in it too – they don’t all just blend together in one tasteless lump, but each vegetable maintains a bit of crunch and a whole lot of flavour.

The cheese filling! I loved the combination of ricotta and cream cheese. I’m sure many people, especially lasagna purists, will find this addition strange, an abomination against true lasagnas everywhere, but it really is fantastic. It gives a smoothness and a bit of tartness, which plays perfectly with the sweet tomato sauce.

This does take a little time to make, since there’s so much chopping, but the end result is worth it. You probably get about 18 servings of vegetables in one piece, so you can feel virtuous eating it as well.

Garden Goodness Vegetarian Lasagna
adapted from Paula Deen
Printable Recipe

VEGETABLE FILLING
2 cups thinly sliced zucchini
1/2 cup thinly sliced parsnips (or squash)
1/2 cup thinly sliced carrots
1 cup thinly sliced fresh mushrooms
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3/4 cup frozen spinach, thawed
2-3 tablespoons olive oil

SAUCE
1 (28-ounce) can crushed tomatoes
1 (16-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup sliced fresh basil
4 cloves garlic, minced
1 bay leaf
2 teaspoons dried oregano
1 tablespoon brown sugar
2 teaspoons salt (or to taste)
1 teaspoon ground black pepper (or to taste)

CHEESE MIXTURE
1 (8-ounce) package cream cheese, softened
1 cup ricotta cheese
1 large egg, lightly beaten
1/2 teaspoon salt

8 oven-ready, “no cook,” lasagna noodles
8 slices provolone cheese, thinly sliced (I used emmental the last time, worked great!)
2 cups shredded mozzarella

1. Combine all the chopped vegetables in a large bowl. Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Place about 1/3 of the veggies in pan and cook until slightly tender. Sprinkle with salt. Repeat until all the veggies have been lightly cooked.

2. Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, oregano, bay leaf, sugar, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

3. In a medium bowl, combine cream cheese, ricotta, eggs and salt. Stir together.

4. Preheat oven to 350 degrees F.

5. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheese. Place in oven for 35 minutes or until lasagna is hot and bubbling

Let lasagna stand for 10 minutes before serving.

I was one of the lucky winners of La Cuisine d’Hélène‘s Kraft giveaway! I have never won a giveaway like this, so I’m understandably quite excited. I received a big package in the mail at the beginning of the week, packed to the brim with some excellent Kraft products:

Caramilk Secrets
Cadbury Buttons
2 x Kraft Signature Dressings (Mango Chipotle and Masala)
Kraft Peanut Butter Whipped
2 x Crystal Light (Raspberry Peach and Mixed Berry)
3 x Brown Rice Crisps (Mesquite, Sour Cream/Onion, Salt/Black Pepper)
2 x Peak Freans Lifestyle (Peach and Yogurt and Banana Chocolate)

In addition, I was given a bunch of coupons for some free Kraft products:

KRAFT Shreds Mozza-Cheddar Light LE
Philadelphia Cream Cheese, Dill
Cracker Barrel Block Havarti
Kraft Refrig Pure Ranch
2 x Jell-O Mousse Temptations (Chocolate Indulgence, Crème Caramel)

Talk about a lot of food! Opening this package was like Christmas in May. I have tried the two salad dressings and the rice crisps, and I’m definitely enjoying it all. I’ll definitely be posting some more posts about this giveway as I eat my way through all the food.

A big thank you to Helene (who has some amazing food on her blog!) and to Kraft Canada!

These bars (found on Ezra Pound Cake) are something special. I can’t think of a more decadent dessert – chocolate, sweet butter filling, pecans, coconut, and a crust that rivals the best shortbread, and not to mention a healthy shot of alcohol – talk about perfection!

These are pretty rich, so I recommend cutting them in little pieces. They’re also quite gooey, even after being chilled overnight, so be prepared to get sticky. It’s so worth it though. I think the recipe speaks for itself. If you like pecan pie, you’re going to adore these bars.

Chocolate-Bourbon Pecan Pie Bars
adapted from Ezra Pound Cake
Printable Recipe

CRUST
3/4 cup (1 1/2 sticks; 12 tablespoons) unsalted butter, room temperature
1/2 cup firmly packed light brown sugar
2 cups all-purpose flour
1/2 teaspoon salt

FILLING
2 ounces bittersweet or semisweet chocolate
1 tablespoon unsalted butter
4 large eggs
3 cups firmly packed light brown sugar
1/8 cup bourbon (optional) (I used some scotch whiskey)
3 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup sweetened flaked coconut
1 cup pecan halves

1. Preheat the oven to 350 degrees F. Grease a 10-inch square baking pan with butter or cooking spray, and line it with parchment paper, leaving a 2-inch overhang. Spray or butter the parchment.

CRUST
2. Using a mixer fitted with a paddle attachment, beat the butter on medium for about 1 minute. Add the sugar, and beat until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for about 20 minutes, until it has darkened to a deep golden brown.

FILLING
3. For the Filling: Place the chocolate and 1 tablespoon butter in a bowl or glass measuring cup, and melt it in the microwave. Let it cool.

4. In a large bowl, whisk the eggs and brown sugar until blended.

5. Stir in the cooled chocolate, bourbon, butter, vanilla, flour and salt.

6. Stir in the coconut and pecans.

7. Pour the filling over the cooled crust, spreading evenly. Bake until set, 25 to 30 minutes.

8. Cool thoroughly, at least 30 minutes, in the pan. Then chill the bars in the refrigerator before cutting into 3-inch squares. Store bars in the refrigerator.