Take-Along Sugar Berries with Fresh Mint

Breakfast during the work week is often compromised by too little time. The truth is, I often fall prey to the drive thru at my local coffee shop, ordering a blueberry scone and a $7 latte, then I’m off to the Office. Continue reading “Take-Along Sugar Berries with Fresh Mint”

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5 Farmers’ Market Recipes to Make Right Now

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Poor Robin Gardens from Screven, County is one of my favorite vendors to purchase produce from at the Statesboro Mainstreet Farmers’ Market. Meet Ricardo, the farmer!

The return of the Farmers’ Market for me each season is just about as exciting as Christmas Day. With fresh herbs and local produce on my mind, I love getting up on Saturday morning, throwing on my yoga pants, a tank top, a pair of favorite flip flops and my over-sized sunglasses and heading out the door. Sometimes, I even pack up my 11-pound Shih Tzu, Ewok, and we ride with the radio up and the windows down on the way.  Continue reading “5 Farmers’ Market Recipes to Make Right Now”

Summertime Watermelon Cake

Watermelon is an iconic symbol of summertime. When I learned it could be incorporated into a cake, I was super excited to get in the kitchen and bake it. Pretty in pink and sweet as can be, this cake is bursting with watermelon flavor, light and airy, and comes together quickly.

It all starts from a boxed white cake mix. Gather your ingredients and go to town! The recipe calls for a mixed-fruit-flavored gelatin, so I used strawberry-banana. I’m convinced it was the secret ingredient that really boosted the cake’s flavor.

Dump your cake mix in the bowl of an electric mixer, top with 1 tablespoon of flour, the gelatin packet and 1 cup of chopped fresh watermelon. I love the contrasting colors in this bowl!

The watermelon turns the batter a beautiful, natural pink.

You’re never too old to lick the beaters! 😉

Divide the batter evenly among two 8-inch round cake pans and bake for 30 minutes at 325 degrees. I like to drop my pans on the counter top before popping them in the oven to get rid of any air bubbles.

Meanwhile, whip up the frosting. It’s very sweet and achieving the right consistency can be tricky. Here’s what’s in it: 1 16 oz. box of confectioners sugar, 1 stick of margarine and 1/2 – 1 cup of chopped watermelon.  Red food coloring is optional and I chose to add it because without it, the frosting appeared to be the color of peach. A few drops will turn it pink, the same color as the batter. Remember–too runny? Add more powdered sugar. Too thick? Add more watermelon.

Once the cakes have cooled completely, they are ready to frost. Note: I used Crisco to grease my pans and also dusted them with flour…they released the best I’ve ever seen any cake let go from a pan. THAT’S a beautiful thing.

Frosting the cake is a messy job. Use wax paper under your cake to avoid having so much to clean up.

My favorite part is always decorating it! Fresh mint and tiny watermelon wedges did the trick.

Ta-da! So fun, so festive.

In the video below, watch as I cut the cake and share some ideas on places to take it! If you do bake the cake for a gender reveal party, obviously, you’ll want to change the color of the frosting.

Special thanks to my friend, Tori, for help with photography and video for this blog post, and contributing to the recipe (girl’s night was a blast!). 🙂

Also, a shout out to Jessica for posting this cake on Facebook and inspiring me to make it. This recipe originally appeared in The Blue Willow Inn: Bible of Southern Cooking:

Cake:

  • 1 Tbs.  All-Purpose Flour
  • 1 18.25 oz. Box White Cake Mix ( I used the Duncan Hines brand)
  • 1 3 oz. Package of Mixed-Fruit-Flavored Gelatin
  • 3/4 Cup Vegetable Oil
  • 1 Cup Chopped Watermelon
  • 4 Eggs

Frosting:

  • 1/2 Cup (1 stick) of Margarine, Softened
  • 1 16 oz. Box Confectioners’ Sugar
  • 1/2 to 1 Cup Watermelon
  • Red Food Coloring (Optional)

Have fun!