I love how simple and fool proof this recipe is. They always turns out perfectly delicious.
For the crust:
I’m re-posting this one because its one of my favorite 4th of July desserts! This is a really tasty cake, and it’s big so it’s great for get togethers. Enjoy
Butter and flour cookie sheet pan.
Cream the butter and sugar together until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. Add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes on 350 degrees until a toothpick comes out clean. Cool to room temperature.
2 (8oz) cream cheese at room temperature
1/2 bag of confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/2 Pint heavy whipping cream (whip and fold into the other 3)
Assemble with fresh blueberries and strawberries.
We really love Mexican food! I feel like I make Mexican dishes A LOT. There is just something about a lime and cilantro flavor combination that I crave all the time. Since it is Cinco de Mayo tomorrow I thought I would share with you some of my favorite Mexican dishes, and give you some new recipes to try out!
I have always wanted to have a food blog for a few different reasons. First-because I have sooo many recipes kinda scattered all over the place that it would actually be amazing to just have them all in one spot where it would only take me seconds to find them. And second-to share my love for cooking with others and getting feedback. I would say it’s kind of one of my hobbies to collect recipes and try them out. So far my husband and kids are my only fans, but I love seeing the enjoyment on their faces when they eat something I make them. Hopefully whoever happens to stumble upon this blog will enjoy the different recipes too 🙂