Memorial Day Dessert

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Brownie Flag, recipe provided below (adapted from Spicy Southern Kitchen)

Ingredients

  • 1 stick + ½ stick butter (12 tablespoons)
  • 1½ cups sugar
  • ⅔ cup unsweetened cocoa powder
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • ¾ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup mini chocolate chips
  • 1 cup fresh blueberries
  • About 2 cups sliced strawberries
  • 2 containers white frosting

Directions

  • Preheat oven to 350 degrees and line a 9X13-inch pan with aluminum foil. Make sure the foil extends up the sides so that you will be able to lift the brownies out of the pan. Spray with cooking spray.
  • Melt butter in a medium saucepan. Whisk in sugar and coca powder.
  • Make sure mixture is not hot and then whisk in eggs and vanilla extract.
  • Stir in flour, salt, and baking powder.
  • Fold in chocolate chips. Pour batter into prepared pan. Bake for about 22 to 25 minutes. Let cool completely.
  • Lift brownie out of pan and place on a serving tray. Spread with a thin layer of frosting.
  • Arrange blueberries in rows in top left corner. Place strawberry slices in 5 rows.
  • Place remaining frosting in a large pastry bag fitted with a large star tip. Pipe frosting between rows of strawberries.
  • Refrigerate until ready to serve.

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Red Velvet Cupcakes, recipe provided below (adapted from Your Cup of Cake

Ingredients

  • Red Velvet Cake:
  • 1 box red velvet cake mix
  • 3 eggs
  • 1/3 C. oil
  • 1 C. milk
  • 1/2 C. sour cream or plain yogurt
  • 2 tsp. vanilla extract
  • Whipped Cream Topping:
  • 8 oz cream cheese, cold
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pint heavy whipping cream, cold
  • Blueberries for decoration

Directions

  • Preheat oven to 350 degrees and line pans with cupcake liners.
  • Sift cake mix into a large bowl.
  • Add eggs, oil, milk, sour cream and vanilla extract and stir until smooth.
  • Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  • Let cool.
  • Whipped Cream Topping: Using the whisk attachment on your stand mixer (make sure bowl is cold), beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
  • Pipe onto cooled cupcakes and top with blueberries to give a red, white and blue look!

Fresh Berry Vanilla Layered Cake, a portion of the recipe provided below. For the full recipe visit Life, Love, and Sugar

Ingredients

  • Cake
    • 1 1/2 cups sugar
    • 3/4 cup salted butter, room temp
    • 4 tsp vanilla extract
    • 3/4 cup sour cream
    • 6 egg whites
    • 2 1/2 cups all purpose flour
    • 4 tsp baking powder
    • 3/4 cup milk
  • Strawberry Puree
    • 1/2 cup strawberry puree (from about 6 medium-large Driscoll's strawberries)
    • 5 tbsp water
    • 4 tsp sugar
  • Blueberry Puree
    • 1/4 cup blueberry puree (from about 2/3 cup of Driscoll's blueberries)
    • 2 1/2 tbsp water
    • 1 tsp blueberries
  • Whipped Cream and Topping
    • 2 1/2 cups heavy whipping cream
    • 1 1/4 cups powdered sugar
    • 2 tsp vanilla extract
    • additional strawberries and blueberries for flower on top*

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Strawberry Red Velvet Cupcakes, recipe provided below (adapted from Your Cup of Cake)

Ingredients

  • 1 box red velvet cake
  • 3 eggs
  • 1/2 C. melted butter, cooled
  • 1/2 C. strawberries, pureed in the blender
  • 1/4 C. milk
  • 2/3 C. sour cream or plain yogurt
  • 1 tsp. vanilla extract
  • Cream Cheese Frosting:
    • 1/2 C. butter, softened
    • 8 oz. cream cheese
    • 2 tsp. vanilla extract
    • 3-4 1/2 C. powered sugar
    • Extra strawberries for decoration

Directions

  • Preheat oven to 350 degrees and line pans with cupcake liners.
  • Sift cake mix into a small bowl and set aside.
  • In a large bowl, combine eggs, butter, strawberry puree, milk, sour cream and vanilla extract. 
  • Add cake mix and stir.
  • Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
  • Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Add vanilla and 3 cups powdered sugar. Beat well. Slowly add in more powdered sugar until you reach your desired consistency. 
  • Pipe onto cooled cupcakes and top with strawberries.