Cherry-Berries On A Cloud

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We're having a barbecue picnic today out at the falls with a few work friends of my wife and I, of course, got slated with the dessert. Since it is going to be 90 degrees today and it is already 70 something and we don't have central air....I decided to make something cold. I made this dessert for the first time last summer. It is sooo delicious. I made one little change when making it this time...I added about a teaspoon of cherry brandy to the cream cheese when beating it. Just to give it a little spring *KICK* in the taste buds!! I also made a second topping with raspberries, cherries, and peaches because my loverly wife is allergic to strawberries.

MAKE THIS TODAY!!! It's totally worth your time. And you don't really have to let it set for 8 hours---but I would definitely let it set for four.

**PASTRY CRUST** (do this part first)

1 1/2 C AP Flour
1 C Margarine, softened
1/2 C powdered sugar

Preheat overn to 400
Beat all ingredients on low for 1 minute, fully incorporating ingredients.
Increase speed to medium and beat 2 minutes or until creamy (and pillowlike)
Spread into ungreased rectangular pan, 13*9*2.
Bake 12-15 minutes or until edges are golden brown.
Cool completely. (Place in freezer for 10-15 min for quick cooling)

**CLOUD**

1 package cream cheese (8 oz), softened
3/4 c sugar
1 t vanilla

2 c heavy whipping cream

2 1/2 c minature marshmallows

1 can cherry pie filling (20 oz)
1 t lemon juice
1 pint (16 oz) of fresh or frozen sliced strawberries (if using frozen - thawed)
1 c fresh or frozen sliced peaches

Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on med until smooth.
Beat whipping cream in chilled bowl with electric mixer on high until stiff.
Fold whiipped cream and marshmallows into cream cheese mixture.
Spread over pastry crust.
Cover and refrigerate at least 8 hours (to set) but no more than 48.

Mix pie filling, lemon juice, strawberries, and peaches. 
Cut dessert into serving size pieces.
Serve with fruit mixture.
Cover and refrigerate and leftovers.

Peanut Butter Chocolate Chip Pound Cake

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If you know me at all, you know that I am not a huge peanut butter fan. But when I saw this cake, I was drawn to it and decided I had to make it. It looked so pretty and appetizing. I haven't made hardly anything new in the baking department in quite some time, not since the chocolate raspberry cake a while back. I have been cooking up a lot of new things from my different magazines or things that pop into my head...but as for baking...MEH not so much. This cake has those itty bitty mini chocolate chips, not only sprinkled across the top, but also baked right in throughout the cake. 

The feedback from my lovely wife's employees was that this cake was like the best peanut butter chocolate chip cookie they had ever eaten - in cake form. I even bought them some milk to go with it. Who can eat peanut butter without milk???

Glazed and chipped and completed :) 

I got the recipe for this cake from Recipe Girl who is COMPLETELY amazing!!! I can actually take NO credit for this cake except for the good sense to make it. I have made a few things from her site recently and EVERY single one of them has been AMAZING!!! 

PEANUT BUTTER CHOCOLATE CHIP POUND CAKE

Ingredients:

CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Directions:

1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).


Peanut butter, butter, and sugar

2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.

A very thick cake dough - it IS a pound cake!

2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.

You couldn't see the chocolate chips so I flipped it over and glazed it upside down

I didn't think the glaze would be very glaze-y, but it totally was

3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.


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