Cookie Friday: Pretty Pink Strawberry chocolate chip cookies

Happy Valentine’s Day !

A melt-in-your-mouth


easy to make, ready in 35 Mins. All you need is,

strawberry cake mix, chocolate chips, baking

soda, eggs, and some vanilla extract. Enjoy 

Cookie Friday: Pretty Pink Strawberry cookies




Total Time: 35 Mins

Bake Time: 10-12 Mins

Serving: 20



1 box (18.25 oz) strawberry cake mix

1/2 teaspoon vanilla extract

 1 teaspoon baking powder

2 large eggs

1/3 cup vegetable/canola oil

1/2 teaspoon vanilla extract

1 – 1/4 cup semi-sweet chocolate chips or white chocolate chips


1.Preheat oven at 350. Line large cookie sheet with parchment paper and set aside .

2.In a small bowl, Whisk together eggs, oil, and vanilla, and set aside. In a large bowl, place cake mix, baking soda and mix. Then add the eggs, oil, and vanilla to the cake mixture and mix together, until you  a dough form. Lightly add in chips.

3 .Form into round small balls on cookie sheet 2-inches apart. 

4.Bake for 10 mins.DON’T LET THEM BROWN. { YOU DON’T WANT A BROWNISH PINK COOKIE} take out and cool for 3 mins. Then transfer to cooling rack. They will be very soft at first and a little puffy. Don’t worry it will sink down after it sits for a few mins.

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Strawberry pink-lemonade mini cakes

Strawberry Pink-lemonade cupcakes

Like a cool refreshing drink on a hot day, this cake is deliciously fab ! A cool and yummy cream cheese frosting melts in your mouth with each bite.

Prep time 20 mins
Bake 12-14 minutes
Makes 24 cupcakes
Preheat oven  350

Strawberry Pink-lemonade cupcakes

3 cups cake flour

1 tablespoon baking powder
1/2 teaspoon kosher salt

2-1/2 cups granulated sugar

1/2 cup of pink lemonade juice

1/2 cup of strawberries , pureed
1 stick (8 tablespoons) unsalted butter, at room temperature

2 large eggs

2 egg whites

1 teaspoon pure vanilla extract

1-1/4 cups buttermilk

a few strawberries for garnish and pink sugar on to .


1.Preheat your oven to 350 . In a large bowl combine the 

flour, baking powder and salt. Whisk to  combine.

 2.In the bowl of a stand mixer combine, add the butter and 

cream until it is light and fluffy, about 3-5 minutes. Add the

eggs, egg whites and vanilla. Mix it until it is combined. Add

the pink lemonade juice and mix well. Then add the 

puree strawberries and blend well.

3.On low add 1/3 of the dry ingredients to the bowl and

 allow that to combine. Then add 1/2 of the buttermilk and

 wait for  that to combine. Add another 1/3 of the dry

 ingredients and mix. Add the other 1/2 of the buttermilk and

 mix it.

4.Then finally add the remaining of the dry ingredients. Mix 

it until they are combined. Stop to scrape down the bowl as 

often as needed. Do not over mix.

5.Pour the batter into sprayed ramekins. Bake 12-14 minutes

 or until a toothpick comes out with moist crumbs.Cool the

 cakes in the pan 1-2 minutes, then carefully remove them

 from the pan and allow to cool completely on a wire rack.

Cream cheese frosting

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 – 3 cups of powdered sugar
1 teaspoon of vanilla extract

1 With an electric mixer, mix the butter and cream cheese together,

about 3 minutes on medium speed until very smooth. Scrape down

the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the powdered sugar. 

Keep adding until you get to desired sweetness and thickness.

3 Either spread on with a blunt knife or spatula, or spoon into a 

piping bag to decorate your cake or cupcake.

Frosting from simply recipes

Strawberry short cake batter milkshake

Hey guys, I hope everyone had a wonderful holiday weekend.I made so many of these yummy milkshakes this weekend I had to share it with you. My milkshake bring all the boys to the yard….
I had to do that. Lol.
 Strawberry shortcake batter milkshake.


3/4 cup of light strawberry ice cream
1 cup of milk
2 tablespoons of strawberry cake mix
10-12 crushed vanilla wafer cookies 
1/2 cup of fresh strawberries
1 spray can of pink frosting


1.In a blender, combine ice cream, milk, and strawberries. Pulse 8-10 times or until smooth.
2.Once blended, add strawberry cake mix, crushed vanilla wafer cookies and for pulse 4-5 times to combine all ingredients.
3.Pour into chilled tall glass, add pink frosting on top and sprinkles and enjoy.

Strawberry marshmallow fluff bundt cake

 This is my ” Last minute surprise guest cake ” . Everyone has that friend who calls you and say ” hi, I’m coming over, what do you have to eat ? Well this is cake is  easy and delicious . White cake mix and some fresh strawberries . And marshmallow fluff . Yes, I always have fluff in my kitchen .

Prep 45 mins
Bake 25-35 mins
Makes about 12-16 serving


1 package of white cake mix
1 cup of water 
1/2 cup of oil
1 cup of strawberries mashed
1 package of strawberry gelatin
4 egg whites 
8 oz. marshmallow fluff


1.In large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute
or until moistened. Then beat on medium high for about 3 -5 mins.

2.In another small bowl, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter. 

3.Pour into lightly floured bundt pan. Bake for 25-30 mins or until toothpick comes out clean. Let cool
for before removing from pan.

4.Once cake has cool, remove and place on serving dish. In a microwave bowl, spoon marshmallow fluff
 in bowl and heat for 10 seconds and take out. Pour over cake in a back and forth direction and serve when  ready.

Adapted from : Taste of home.

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Skinny pink strawberry lemonade spritzer

Hey foodie friends, today i’m starting something new, Thirsty Tuesday’s. I hope you will join me every week for two delightful drinks every tuesday. 

1 bottle of seltzer water
6-7 cups of cold water
1 qt. of crystal light pink lemonade drink mix
1 cup of frozen strawberry


1.Add water to drink mix in plastic or glass pitcher; stir until mix is dissolved. Pour half into blender. Add half the berries; blend until smooth.
2.Pour over ice in glasses. Repeat with remaining ingredients.
3.Serve immediately.

 I chopped 6-10 strawberries and sprinkle in each each glass for a little extra flavor and garnish .

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Light Strawberry cake

A light strawberry cake, waistline- friendly. With Vanilla cool whip frosting. Which is 60 calories per serving. I used ramekins for single serving. You could used cupcake pan or 9 x 11 pan. So good the whole family will enjoy it.

Prep Time: 20 min
  Bake Time: 15-20 mins
  Makes: 6-8 Ramekins

1 white cake mix
1 package of sugar free strawberry gelatin {3 oz.}
4 egg whites
1/3 cup of canola oil
1/2 cup of water 
1 cup of frozen strawberries 
Fresh strawberries for garnish 
1- 10 oz. Cool whip whip frosting vanilla


  • Spray ramekins with cooking spray. And set aside.
  •  In a large bowl, combine cake mix and gelatin. Add egg whites and oil; beat until well blended.
  • In a small bowl, mash strawberries in their juice. Add water and remaining berries to the batter; mix well.
  • Pour into ramekins . Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In container, simply whip frosting with fork. For ramekins cakes :simply frost with a spoonful on each cake. Place strawberry on top of each cake. 9 x 11 cake : frost cake, slice strawberries or simply place 3 berries in a row spaced apart. And place another 3 in a row spaced apart, and serve.
Adapted from :Taste of home

Angel food cake with fresh strawberry sauce

 Sunday Night dessert: Angel food cake with fresh strawberry sauce

It’s a beautiful day here in New York city today, so I want to make something light and not to heavy. My angel food cake has seven-up in it, to give it a little kick . It adds a really good taste to it . It also has almond and butter extract. This is my sister’s fav. recipe because she is on weight watchers and it’s 2 points.
Pan- mini bundt or bundt
Bake: Mini : 10-12 mins  Bundt: 25-27 mins
Pre-heat oven: 325
Angel food cake
1 1/2 cup of egg whites
1 teaspoon of almond extract 
1 teaspoon of 7 up soda / diet
1 teaspoon of butter extract
1 1/2 teaspoon of cream tartar
1/4 kosher salt
2 cups of sugar
1 cup of shifted flour

Fresh strawberry sauce

1 pint of fresh strawberries sliced
1/2 cup of sugar
1 teaspoon of vanilla extract

wash berries and remove stems. In a saucepan place berries, sugar and vanilla, simmer on med heat for 4-7 mins. Stirring off and on. Remove from heat and let cool before placing on top of whip cream.

1. Heat oven at 325. Combine egg whites, extracts, 7 up soda,cream of tartar, and salt in large bowl, and beat on high speed with mixer until stiff peaks form. Whisk sugar and flour together in a bowl, and then add to beaten egg whites, using a rubber spatula, fold gently until evenly combined. Transfer to a ungreased mini bundt cake pan. Smooth so it is even in pan. Bake until lightly browned and a toothpick inserted halfway between the edge and comes out clean.
Wait until cool about 1 hour.
2. Flip upside down on wire rack for an hour. Take long knife,run along sides of pan to release the cake.

3. In a saucepan place berries, sugar and vanilla, simmer on med heat for 4-7 mins. Stirring off and on. Remove from heat and let cool before placing on top of whip cream.