Maple Walnut White Chocolate Cookies

With fall bringing change to nature and everything in it, it also changes the flavors and aromas that are filling the kitchen.

While these great cookies are wonderful to enjoy all year round, I especially enjoy the maple walnut combination around fall time.

If you would like to try these wonderfully delicious cookies, check out the recipe here: Maple Walnut White Chocolate Cookie Recipe

Zucchini Chocolate Brownies Recipe

Over on my blog I was writing about my experiments with brownies made with shredded zucchini.

I was a little skeptical about the zucchini, but the finished brownies have no zucchini taste at all. However, the shredded vegetable gives a wonderfully moist texture to the brownies.

The full recipe and directions can be found on my blog: Zucchini Brownies Recipe

Strawberry Cake Recipe

One of my favorite cake flavors for the summer time is strawberry cake. Just yesterday I made some yummy cupcakes from this recipe. There are many options, but I really enjoy them paired with chocolate icing.

Let me know your favorite summer cake recipes and what you think when you try this one. I am looking forward to hearing your feedback.


Strawberry Cake

2 c white sugar
1 (3 oz) package strawberry flavored gelatin
1 c butter, softened
4 eggs (room temperature, divided)
2 3/4 c sifted cake flour
2 1/2 tsp baking powder
1 c whole milk (room temperature)
1 tbsp vanilla extract
1/2 c strawberry puree made from frozen sweetened strawberries
a couple drops red or pink food coloring (optional)

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

Divide the eggs and beat the egg whites until stiff peaks form. Combine the dry ingredients in a large bowl. Add butter, egg yolks, and milk. Mix well until combined.

Blend in vanilla and strawberry puree. Sometimes if I feel like a vibrant looking cake I add a few drops red or pink food coloring at this stage.
Just before baking blend in the stiff egg whites.

Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted to the center comes out clean.

Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before inverting them to cool completely.