Episode 6 of SKG-TV: Perfect Sweet Tea Every Time

“Sweet tea should not be like drinking cane syrup. It is meant to be a refreshing, cold beverage that does not put you into a diabetic coma.” – Rebekah on Perfect Sweet Tea Every Time, Episode 6 of SKG-TV

Continue reading “Episode 6 of SKG-TV: Perfect Sweet Tea Every Time”

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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!

Lime Cheesecake Pie – Mix, Pour and Freeze!

A pie doesn’t have to be complicated. With only six ingredients, this Lime Cheesecake Pie takes literally minutes to assemble and the freezer does the rest! Cold, refreshing, creamy and tart, this is the best and easiest pie you’ll ever make. It’s fantastic in the spring and summer when the temperatures outside are really hot. You can make it as light as you like too, by purchasing lower fat ingredients.  Start by juicing some fresh limes. You’ll need 1/3 of a cup. I have a juicer, but no fancy equipment is needed. Just roll your lime under the palm of your hand a few times while pressing gently or pop the lime in the microwave for about 15 seconds to get those juices flowing. The lime flavor is what makes this pie AWESOME.

Beat softened cream cheese until smooth, then add in one can of sweetened condensed milk, fresh lime juice and vanilla extract.

Pour the mixture into a 9-inch graham cracker crust. Mine is store-bought, but you can always make your own (it’s just graham cracker crumbs and melted butter). Spread the mixture evenly into the pie crust…

Then put the pie in the freezer for 2 hours. How easy is that?

When the pie has set, the mixture will be firm.

 Top with whipped topping. Use the entire 8 ounce container.

Spread the whipped topping over the pie filling evenly. Then place it in the freezer for one hour.

Garnish with lime wedges and mint! That’s my favorite part, getting to decorate it. 😉 Amazing how that little touch of green contrasts so well against the white whipped topping.

Here’s the recipe, courtesy of The Taste of Home Cookbook:

1 pkg 8 oz cream cheese, softened
1 14 oz can sweetened condensed milk
1/3 cup lime juice
1 1/2 teaspoons vanilla extract
1 graham cracker crust (9 inches)
1 carton 8 oz frozen whipped cream topping, thawed
Lime slices, fresh mint for garnish

In a large bowl, beat cream cheese until smooth. Add milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate 2 hours. Spread with whipped topping. Refrigerate 1 hour. Garnish with mint and lime.

This dessert pairs well with seafood. Let me know what you think!