Strawberries and Cream filled Coconut Cake with Chocolate Ganache

I'm always experimenting with dessert recipes. Changing or adding this or that. Most times they turn out great, while other times not so good. But this time I think I have a winner. This is a very moist and somewhat dense cake, made with fresh juicy Driscoll's strawberries all folded up into rich layers of a sweet, cream cheese and white chocolate filling. Top it off with a creamy chocolate ganache and your holiday meal is complete.
I've also made this cake using fresh Driscoll's raspberries, which is the perfect ending for your family Thanksgiving or Christmas holiday meal. 
Now let's get started. 

Strawberries and Cream filled Coconut Cake with Chocolate Ganache

Ingredients
Cake
1 box white cake mix
1 tsp baking powder
4 eggs (use just the egg whites of 2 or all 4 eggs for a less dense cake)
3/4 of one can of coconut milk, mixed well
2 tsp McCormick's very vanilla extract
2 tsp coconut extract


Filling
8 oz cream cheese-room temperature
4 oz white chocolate-melted
1/2 cup heavy cream
1 tsp McCormick's very vanilla extract
2 tsp coconut extract
1 1/2 cups powdered sugar
2 cups fresh Driscoll strawberries, chopped

Fresh strawberries with special thanks to Driscoll's

1 cup fresh Driscoll strawberries, sliced for decorating
2/3 cup shredded coconut

Ganache
1 1/2 cup semi-sweet chocolate chips-melted
1 cup heavy cream

Frosting
1 12 oz tub Cool Whip, thawed

Directions
Cake
Preheat oven to 350 degrees. Prepare three 9" cake pans with cooking spray and flour and set aside.
Empty cake mix in large mixing bowl. Add baking powder and stir together. Open and stir coconut milk until smooth. Pour 3/4 of the can into cake mix and blend at medium speed with mixer for about 3 minutes or until smooth and completely mixed. Add eggs one at a time, mixing well after each egg. Mix in vanilla and coconut extracts.
Pour equal parts into each of the three 9" cake pans. Bake at 350 degrees for 35 minutes or until golden brown and top springs back when touched.
Set cake pans on wire racks to cool. Remove one cake layer from pan and place flat side down on cake plate. Using a knife, trim cake layer of any mound so that layer is flat on top. Remove remaining two cake layers from pans and level as well. (Be sure to eat the trimmings!)
Prepare strawberries
Clean and chop enough fresh Driscoll's strawberries to make 2 cups. Clean and slice a separate cup of fresh Driscoll strawberries to decorate top of cake. Set aside.
Prepare ganache
Pour one and a half cups of semi-sweet or milk chocolate chips into microwavable bowl. Add 1 cup of heavy whipping cream. Microwave for one minute and stir until smooth. Set aside and let cool to room temperature.

Prepare filling
Break up white chocolate into small pieces in microwavable bowl. Microwave at 30 second intervals until all chocolate is melted and smooth. Set aside, stirring periodically until cooled.
Blend cream cheese and extracts on med-high speed until fluffy. Pour in melted white chocolate and mix. Slowly add heavy cream and powdered sugar mixing at med-high speed. Continue to mix until filling thickens. Stir in chopped strawberries and optional 2/3 cup shredded coconut with large spoon or spatula. Place in refrigerator for about 15 minutes.
Remove from refrigerator and pour about half of filling onto center of prepared cake layer, spreading to half inch from edges. Place second cake layer, flat side down on filling and top with remaining filling. Place the last cake layer, flat side down on top. Frost entire cake with Cool Whip and refrigerate for 15 minutes.
Remove from refrigerator and pour ganache on top of cake directly in center, allowing to flow down sides. Decorate with fresh sliced strawberries and refrigerate at least one hour before serving.
Enjoy!

Visit Driscolls.com where you'll find recipes for pies, cakes and many other desserts to serve all your holiday needs.
Thanks to Driscoll's for suppling the farm fresh strawberries.

Driscoll's Strawberry Shortcake Skillet Cobbler

Dorie Greenspa

Photo by Vicki Arsenault/Recipe and berries courtesy of Driscoll's.

n has a story to tell.

It’s a "berry" sweet story of strawberry shortcake. The ‘culinary guru’ and award winning cookbook author, together with Driscoll’s offers everything you ever wanted to know about shortcake but were afraid to bake!

For over 100 years, Driscoll’s farm fresh strawberries have been a part of some variety of a shortcake recipe. Greenspan, who says she adores baking for the love of creating and the joy of sharing, serves up shortcake in a variety of desserts.

Cookbook author Dorie Greenspan
Photo courtesy of Driscoll

One recipe that really caught my eye was the Strawberry Shortcake Skillet Cobbler. I’ve had many varieties of shortcake, but never one that incorporated corn meal into the batter. My interest was peaked, and what better day to give it a try than National Strawberry Shortcake Day!

I was won over with this recipe. I made a slight change by adding two pints of Driscoll’s fresh red raspberries (my love of raspberries!) and the next time I may even add a pint of fresh blueberries.

This is a wonderful summer time recipe. It’s not too sweet and the corn meal shortcake goes well with the juiciness of the berries. Top it off with a dollop of sweet whipped cream and you’ll be back for seconds.

Driscoll's StrawberryShortcake Skillet Cobbler

INGREDIENTS

Cobbler

·       2 packages (16 ounces each) Driscoll's Strawberries, hulled and sliced

·       3/4 cup granulated sugar, divided

·       2 tablespoons freshly squeezed lemon juice

·       1 tablespoon cornstarch

·       1 cup all-purpose flour

·       1 cup cornmeal

·       2 tablespoons baking powder

·       6 tablespoons cold unsalted butter, cut into pieces

Photo by Vicki Arsenault

·       Pinch salt

·       1 large egg

·       1/2 cup milk

Whipped Cream

·       1 cup heavy whipping cream

·       1 tablespoon confectioners' sugar

DIRECTIONS

1.Combine strawberries, 1/4 cup granulated sugar, lemon juice and cornstarch in a medium bowl. Let sit 15 minutes.

Preheat oven to 375°F. Butter a 10-inch cast-iron skillet.

Whisk together flour, cornmeal, remaining 1/2 cup granulated sugar and baking powder in a large bowl. Add butter and salt and cut into flour mixture with a pastry cutter or your fingers until the butter is incorporated. Whisk egg and milk together in a small bowl. Stir egg mixture into flour mixture.

Scrape strawberries and juices into prepared skillet. Drop batter by the spoonful on top of strawberries.

Bake 30 to 35 minutes, or until the shortcake cobbler is golden brown. Remove pan from oven and let cool at least 15 minutes before serving.

Use a hand mixer to beat cream and confectioners' sugar until thickened. Spoon cobbler into serving dishes and top with sweetened whipped cream. 

For more Strawberry Shortcake recipes, click here!

Pure Michigan: Hudsonville Double Berry Pie Ice Cream Cake

Hudsonville Double Berry Pie Ice Cream

Summer time. Warm weather, ice cream, dreamy desserts and Mackinac Island. Hudsonville Ice Cream, Michigan’s largest manufacturers of branded ice cream offers a full line of ice cream flavors. From their rich and creamy Vanilla and Chocolate Cravings flavors to their specialty and Limited Time only line.


They even have a specialty flavor for the sports fan - filled will chocolate covered baseball pretzels and smooth gooey fudge - Tiger Traxx made me a fan! Or how about taking a vacation without leaving the house with Grand Traverse Bay Cherry Fudge. A creamy amaretto ice cream, loaded with chunks of cherries and fudge.

A new addition to their specialty line this summer is Grand Hotel Pecan Ball.

Partnering with the Grand Hotel on Mackinac Island for the Grand Opening of Sadie’s Ice Cream Parlor, Hudsonville has replicated the deliciousness of the hotel’s famous pecan ball dessert. Starting with their very own rich Vanilla ice cream and adding genuine Grand Hotel fudge and pecan pieces - this specialty ice cream is served in the Grand Hotel’s dining room and five restaurants located on Mackinac Island - and of course – Sadie’s Ice Cream Parlor.
My favorite has to be the Pure Michigan Double Berry Pie. Hudsonville's original creamy Vanilla loaded with swirls of blueberries and strawberries and filled with real pieces of pie crust.
And because it is my favorite, I turned it into a dessert that's perfect for a summer treat or that special birthday celebration.

Double Berry Pie Ice Cream Cake

Pure Michigan Double Berry Pie Ice Cream Cake
Ingredients
1 carton Hudsonville Double Berry Pie ice cream
1 box strawberry flavored cake mix
1 container Cool Whip frosting
1 pint fresh Driscoll's raspberries
2 eggs
1/2 cup water
1/3 cup oil

Directions
Prepare two or three 9 inch round cake pans by spraying bottom and sides with cooking spray.
In medium size bowl, prepare cake mix according to directions on box. Bake and completely cool cake layers.
While cake layers are cooling, empty carton of Double Berry Pie Ice Cream into large bowl and set aside to soften (do not let the ice cream melt).
Wrap cake layers individually in plastic wrap and place in freezer until frozen (about an hour). Once frozen, remove one cake layer from freezer and place on a cake plate. Ice cream should be soft but not melted. Gently stir and mix ice cream and spread onto first cake layer.
(Work fast, ice cream will start melting) Form, fill and smooth until you have a large layer of ice cream. Remove second cake layer from freezer and place on layer of ice cream. (If using three layers, divide ice cream between layers). Immediately put back in freezer and allow to refreeze. Once refrozen, remove from freezer along with the Cool whip frosting and completely frost top and sides using entire carton. Decorate with Driscoll's raspberries and return to freezer.

To serve
Cut desired number of slices and place on serving plates,  returning unused cake to freezer. Allow slices to thaw about 5 to 7 minutes before serving.

Note: Your freezer should be set very cold so that the ice cream begins refreezing immediately.
Enjoy!

Triple Berry White Chocolate Smoothie starts with Driscoll's farm fresh berries

Photo/Recipe by Vicki Arsenault

I was so excited on Christmas to find a brand new Ninja blender under the tree! I could hardly wait to try out all my favorite smoothies.

When it comes to smoothies, most have a common ingredient. Fruit. And for me - fruit is a must to every great smoothie. Fresh, red ripe, sweet strawberries are the start of all my favorites. But whether I’m using just strawberries or a variety of berries, one name that is on almost all the berries in my refrigerator is Driscoll’s. 

Most people probably don’t think smoothies when planning meals or snacks. But if you want to get your family on board with getting more fruits and vegetables into their day - you may want to rethink the smoothie.

A recent survey sponsored by Driscoll’s - a family owned business for over a 100 years - revealed 97 percent of those surveyed, indulge in between-meal nibbling. Three fourths of those say they should be making healthier snack choices. People who snack between the hours of 2 p.m. and 4 p.m. reach for fruit, according to the survey.

Driscoll’s works with independent farmers to produce the highest quality, premium berries in the world. Whether you reach for a hand full of fresh fruit for that afternoon pick-me-up or get your healthy snack in a creamy, fresh and fruity smoothie - be sure to hit the grocery aisle and pick up a variety of fresh wholesome Driscoll berries. 

You'll get all these nutrients from Driscoll's Berry Farm fresh berries. And if you want to add even more nutrition don’t be afraid to throw in a little protein powder or flax seed.

Strawberries: Vitamin C; potassium; fiber; iron; protein

Raspberries: Fiber; vitamin C; iron; calcium; protein,

Blueberries: Antioxidant protections; vitamin C, A; iron

What’s not to love!

Triple Berry White Chocolate Smoothie

INGREDIENTS

2 cups Driscoll's strawberries

Photo by Vicki Arsenault

8-oz package Driscoll's red raspberries

1 cup Driscoll's blueberries

2 cups Vanilla Almond milk

1 cup Nestle White Chocolate chips

DIRECTIONS
Rinse and cut strawberries into quarters - enough strawberries to make 2 cups. If using medium or small berries only cut into halves. Rinse and drain the raspberries and blueberries. Pat dry and place berries (in separate containers) into freezer. Berries should be completely froze, a couple hours should be fine. To save time, berries can be prepared the day before and frozen for future use. You should remove the berries from the freezer about a half hour before using so that the berries are not sticking together. Use can use a knife to gently separate large clumps.
Measure out 1 cup of the white chocolate chips (do not freeze) and 2 cups of cold Vanilla Almond milk.

Using a high powered blender (as I stated above, I love the Ninja - works fantastic for a very well blended Smoothie) pour 1 cup of the Vanilla Almond milk and white chocolate chips in blender. Add half of each container of berries and blend until you have small chunks. Add remaining Vanilla Almond milk and berries and blend until completely smooth. During the final blending process, you may want to stop about halfway and using a spatula, push down any large chunks of berries.

Pour Smoothie into serving glasses, garnish and serve. For this recipe I garnished with red raspberries and 2 tablespoons of melted white chocolate chips drizzled over the top.

Thinking about Valentine’s Day - this recipe, provided by Driscoll’s is straight from the “Heart”.

In just 20 minutes you can treat your “Sweetie” to the perfect pair for Valentine’s Day - fruit and chocolate!

Chocolate Covered Strawberries with Sprinkles

Chocolate Covered Strawberries with Sprinkles.
Photo/Recipe courtesy of Driscoll.

INGREDIENTS

1 package (16 ounces) Driscoll's Long Stem Strawberries, if available

6 ounces semisweet chocolate (chips, chunks or chopped bar chocolate)

1 package (2.5 ounces) Sprinkles

DIRECTIONS

Rinse and dry the strawberries. Make sure you dry them well with a soft cloth. You do not want water on the berries when you dip them in chocolate.

Melting the Chocolate

Melting chocolate is a delicate but simple task that requires constant attention. Chocolate can burn quite easily, so it's important to melt at a low temperature, be patient and follow the right steps to ensure a bowl of smooth melted chocolate for dipping.

There are two trusted methods for melting chocolate: stovetop and microwave. The method you choose depends on your preference and comfort level, but you'll end up with the same result.

Stovetop

To melt chocolate on the stovetop, place chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and "seize", not melting properly.

Microwave

To melt regular chocolate in the microwave, place chocolate in a glass bowl and microwave semi-sweet or bittersweet chocolate at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%)power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple minutes.

Dipping the Berries

Line a baking sheet with wax paper, parchment paper or aluminum foil. Place sprinkles in a shallow bowl or small plate right beside the baking sheet.

Hold berries by their stem or calyx (green leaves) and dip in bowl of melted chocolate, swirling until coated as much as you like. Gently shake off excess chocolate. Immediately dip chocolate covered berry in sprinkles. Place berry on prepared baking sheet to set. Repeat with remaining berries.

Place baking sheet of chocolate-covered berries in refrigerator to set for about 15 to 30 minutes. If leaving berries in refrigerator longer than 1 hour, condensation may occur.

Chocolate-covered berries are best served the day they are made. Chocolate will hold up at room temperature for about 2 hours, depending on the temperature where they are being served. If you need to store overnight, do so in the refrigerator and let berries sit at room temperature about 30 minutes before serving.

Thank you to Driscoll's for providing the berries for my recipe.

NoOodle Soup: For a quick, easy guilt-free meal

NoOodle Chicken Noodle Soup.Photo by Vicki Arsenault

How would you like a soup that is all natural and gluten-free, with an ingredient that offers no calories, no net carbs, no soy and no preservatives?
Self-taught Chef Terri Rogers, founder of the NoOodle ™ Company has created a variety of recipes centered on this ingredient.
I recently had the opportunity to try a couple soups made with the NoOodle noodle. I have to say, I was excited to give them a try. After reading what the key ingredient in NoOodle soups has to offer - including health benefits - I was curious about the taste.
I tried two different soups from the NoOodle™ Company, Chicken Noodle and Tomato Risotto. They each came packaged in 16.9 oz. boxes. A full list of the all-natural ingredients includes the key ingredient, the Yam Noodle. The yam-based noodle is what Chef Terri Rogers and her company is all about. Consumed in Japan for centuries, where Rogers first discovered it and brought it to America, led to the creation of her company.

NoOodle Chicken Noodle Soup.Photo by Vicki Arsenault

The NoOodle consists of a dietary fiber called glucomannan. Glucomannan is a water-soluble dietary fiber derived from the root of an Asian yam plant. It is designed to slow digestion and trap cholesterol and fat from being absorbed by the body.
First I tried the Chicken Noodle. Even though the soup can be heated in the microwave, I decided to heat it on the stove top so that I could see the ingredients and smell the aroma as it heated.
Following the directions - I went from the box to the bowl in less than 5 minutes and sit down to a delightful bowl of Chicken Noodle Soup.
The noodles were not at all like I thought. After reading about the NoOodle, I was afraid I wouldn't be able to get past the texture. I had an image of a slick, mushy noodle, which couldn't have been further from it. The texture of the noodle was firm and gentle and not at all mushy. The soup is not shy on noodles, it's packed with plenty of noodles in a very flavorful chicken broth, diced carrots, celery and generous chunks of chicken. It was very enjoyable.

NoOodle Tomato & Risotto Soup

The Tomato Risotto Soup was equally flavorful. The noodle was a lot lighter than that in the chicken noodle soup. It didn't have a lot of texture to it but went great with the tomato based broth. The soup also has diced tomatoes, pieces of spinach and basil that give it a very flamboyant flavor.
Whether your diabetic, on a gluten-free diet, watching your calories and carbs or just prefer to eat healthy - you'll enjoy the NoOodles Soup.


The NoOodle line of soup retails for $5.99 each and can be purchased online at www.NoOodle.com along with their entire line of products.

You can reach me at Vicki.Arsenault@oakpress.com or 248-745-4621. Follow me on Twitter: @OCKidsKorner. Find more reviews, recipes on the Web: www.theoaklandpress.com