brit's poppy seed cake with berries & cream

i found this recipe on another great food blog & changed it up to suit me better. i just can't leave things well enough alone!:) it is such a great mix on sweet, tart (with the berries), creamy & not too sweet. i just love the flavors & the beauty of it too! so great for mother's day!!!!

{brit's poppy seed cake with berries & cream}

2 1/2 Cups Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Baking Powder
2 Sticks Butter, softened
2 Cups Sugar
4 Large Eggs
1 Cup Buttermilk
1 tsp. vanilla

1 tsp. almond extract
1/4 Cup Poppy Seeds

~Cream & Berries~

1 cup chilled whipping cream

1 cup creme fraiche

1- 8oz. package cream cheese, softened

1/2-3/4 cup powdered sugar--to taste

1 pint fresh blueberries

1 pint fresh blackberries

1 pint fresh raspberries

1 pint fresh strawberries

1/2 cup sugar

1/2 cup water

in a large bowl, cream together, butter & sugar. add eggs one at a time, mixing after each. set aside. in another bowl, whisk together, flour, salt, baking powder & soda. stir both vanilla & almond extract into buttermilk. add 1/2 of the flour mixture to your butter & sugar & mix until combine. add 1/2 of the buttermilk & repeat the steps again. add poppy seeds & gently mix until combined. butter & flour 2- 9 in. round cake pans. evenly split batter between the 2. bake at 350 degrees for about 25 minutes, or until toothpick comes out dry. let cool in pan for 10 minutes, turn out & cool completely. after cakes are cooled, with a serrated knife, cut each cake in half horizontally.

In a small sauce pan, over medium-high heat, combine blueberries, sugar & water until berries start to burst & create a sauce. Set aside. In a large bowl, with an electric mixer, beat cream cheese until smooth. Add sugar, whipping cream & creme fraiche & beat until whipping cream has reached full volume. Toss remaining berries in blueberry sauce.

Assemble cake by spreading cream mixure & spooning berries between each layer & on top. Serve immediately & enjoy!

little lemon mousse cups...

i love these little individual desserts! they are so simple, light & delicious! if you have any spring luncheons coming up or even looking ahead to mother's day-- these would be the perfect ending to any meal. let me know what you think.

{jeanette's little lemon mousse cups}

24 jumbo cupcake liners

24 pecan shortbread cookies (pecan sandies)

1-3 oz. package lemon jello

1 cup boiling water

3 TBSP lemon juice

1-8 oz. package cream cheese

1 cup sugar

1 tsp. vanilla

1-12 oz. can evaporated milk, well chilled

Place metal bowl, beaters & the can of evaporated milk in the freezer for 1 hour.

Place cupcake liners into cupcake pan. Press a cookie into the bottom of each liner. Set aside.

Dissolve jello in boiling water. Add lemon juice. Cool in the refrigerator for about 20 minutes, until syrupy, then beat until light.

In a large bowl, beat together cream cheese, sugar & vanilla. Add to jello mixture. Mix until all blended.

Whip chilled evaporated milk, on low speed, until full volume or beaters leave a soft peak. Blend & fold with jello mixture. Spoon into cookie lined cupcake liners. Refridgerate overnight. Top with fresh raspberries & raspberry sauce.

{Fresh Raspberry Sauce}

1 half-pint package fresh raspberries

1/2 cup sugar

1/4 cup water

1 cup seedless raspberry jam

In a small sauce pan cook together raspberries, sugar & water. Bring to a boil, turn down heat & simmer for 4 minutes. Pour into a food processor. Add raspberry jam. Beat until smooth. Cool completely.

Kelli's Berries & cream in a Cookie Shell...

this is the dessert that jess made last month for recipe club.  it was so fabulous i can't even describe it... you'll just have to make it!  the cookie is sweet & crisp, the berries are tart & juicy & the custard is perfectly creamy to balance it all out!  definitely a keeper!  

*also a great make ahead dessert.  just make the cookies & custard ahead of time & then assemble just before serving.  easy peasy!

{kelli's berries & cream in a cookie shell}

~Cookie~

1/4 c. butter

1/4 c. brown sugar

1/4 c. karo syrup

3 1/2 T. flour

1/2 c. ground pecans

1/2 t. vanilla

Melt butter, stir in sugar and syrup, bringing it to a boil. Remove from heat stir in flour, then fold in pecans and vanilla.

Drop 1 TBSP of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper.

Bake @ 325 degrees for 8 minutes. Cool 30-60 seconds then drape over custard cup letting it completely cool.

~Berries~

Raspberries

strawberries

Blackberries

Blueberries

Lay on a cookie sheet to freeze Take out 20 min before serving.

~Custard~

10 oz White chocolate

1 cup heavy cream

1/2 t. vanilla

Melt chocolate on a double boiler, add cream and vanilla (serve immediately)

Dish berries into cookie cup and pour custard over the top!!

DELICIOUS!!!!!!!!!!!

(makes about 6 servings)