Hooray for the long weekend! Labor Day Weekend is here and that probably means a lot of BBQs will be served up this weekend. Are you going to a BBQ? Do you need a dish to bring? Well you came to the right place, I have the perfect pot-luck or BBQ pasta salad. This Pesto Pasta Salad is a great side dish to any BBQ meal. It came be made the night before and can be served cold or at room temperature. It is a great way to celebrate the last official weekend of summer! I used most of the last of my basil plant to make my homemade pesto. Which is a great inexpensive way to make pesto and also tastes amazing. However, if you don’t have your own basil plant, I am sure store-bought would be tasty as well. The tomatoes bring a bite of freshness and burst of color to this salad.
First I made the pesto. I pick the basil leaves from my plant added all the ingredients to the food processor.
I washed the cherry tomatoes and cut them in half.
I drained the mozzarella and add it to the a large bowl with the cut tomatoes.
Next, I added the cooked pasta and gave it a stir.
Then I added the pesto and seasoned it with salt and pepper. I added a few tablespoons of reserved pasta water just to keep it moist.
I mixed this all together and was done!
I put this in a serving dish and sprinkled some fresh basil on top.
This was great! I actually think this might taste better after a few hours or overnight in the fridge.
Pesto Pasta Salad (serves 6)
- 1 cup pesto
- 1 pint of grape or cherry tomatoes, halved
- 1-8 ounce container of mozzarella bocconcini
- 1 lb curly pasta, such as rotelle
- 1/2 cup of reserved pasta water
- salt and pepper
- basil for garnish
Directions:
Cook pasta according to package directions. Drain and set aside. Reserve 1/2 cup of pasta water.
In a large bowl combine cut tomatoes, mozzarella and cooked pasta. Mix together. Add pesto (directions for this recipe found here) and mix together well. Season with salt and pepper. If pasta salad is too dry add small amounts of reserve pasta water and mix well.
Serve cold or at room temperature . Garnish with basil.
This salad keeps well in the fridge for about 3-4 days covered.
Question:
What are you Labor Day Weekend plans?
I am surprised everyone out there has not gotten on my case about the lack of chocolate on this blog! I like chocolate, a lot, so why haven’t I baked with it more? I woke up one day while reading Joy The Baker and saw the most delicious and funny Rocky Road Brownies! I think the tiny little marshmallows on top are funny looking and just make me laugh a little inside (okay, someone is with me here, right?). Nothing is better than a rich, moist, gooey brownie-nothing. This recipe went one step further and added some walnuts to these decedent brownies and some marshmallows on top. I thought these jazzed up brownies were perfect. Be sure to take Joy’s advice on the marshmallow topping, stay close to the oven while you are melting the marshmallows. No one likes a burnt black marshmallow. Or maybe someone of you do and if that is the case, go right ahead.
I combined the butter and cocoa powder in a small bowl.
I put this bowl over a pot of simmering water and let the cocoa powder and butter melt together.
In another small bowl I whisked together the egg, sugars and vanilla extract.
I added the melted chocolate sauce.
And mixed together.
Then I added the dry ingredients.
I mixed this together.
I added some walnuts and mixed those in.
I poured the batter into a greased pan and sprinkled chocolate chips on top.
Once the brownies were baked I added the layer of marshmallows on top.
I set the oven on broil and let these in for about 3 minutes, until golden brown on top.
I let them cool completely before cutting. I ran my knife under hot water and I think it helped to get them cut up.
Try these brownies they are delicious!
Rocky Road Brownies
from Joy The Baker
- 1 2/3 cup granulated sugar
- 3/4 cup cocoa powder
- 3/4 cup butter
- 2 Tablespoons strong coffee or water
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
- 2 cups miniature marshmallows
- 1/4 cup milk chocolate chips
Directions:
Preheat oven to 350 degrees. Grease and flour a 9 or 10-inch square baking pan. Set aside
Combine butter and cocoa powder in a small bowl, and place over a pot of simmering water. Make sure that the simmering water down not touch the bottom of the bowl. Add the coffee or water and stir to melt the ingredients.
In a medium sized bowl whisk together the eggs and the sugar. Add the vanilla extract. When the butter and chocolate have melted and come together, slowly stir the chocolate mixture into the sugar mixture.
Add the flour, baking powder and salt. Stir to combine. Fold in the nuts.
Pour the batter in the pan, sprinkle with chocolate chips or chocolate chunks. Bake for 18-25 minutes. Remove from the oven and set the oven to broiler. Sprinkle the top of the hot brownies with miniature marshmallows. Once the broiler is heated, place the brownies on an upper shelf close to the broiler heat. Remove from the oven and let cool to room temperature before cutting.
Use hot running water to clean the knife blade after each slice into the cooled brownie. This should help the marshmallow not stick to the knife blade.
Question:
How do you take your brownies?
As summer comes to a close, I am frantically trying to bake all of the summer desserts I have in my “to make” file. Where did the time and all of the great summer produce go? Well, I think we have a few more weeks left of juicy peaches and therefore you will have time to make this delicious yet simple Peach Cake. The ingredient list is short and full of pantry-staple items. One of the great things about this cake is the recipe does not call for an eletric mixter. All you need is a large bowl, a wooden spoon or spatula and some very soft butter. Your arm will not get tired if your butter is soft. Your sugar and butter will melt together effortlessly with your wooden spoon. If you want to go way over the top, and I think you should, serve each slice with a nice scoop of vanilla ice cream.
Here are the things you will need for this cake.
First, I cut up the peaches into bite-sized pieces and put them into a small bowl.
I added the nutmeg and sugar on top and gave it a toss.
I set the peaches aside and got started on the cake batter. I mixed the butter and sugar together.
I then added the wet ingredients to this- egg, vanilla & almond extract and buttermilk.
I poured the dry ingredients into the wet and stirred it together.
I greased a cake pan and poured the batter into it.
I got the bowl of peaches.
I sprinkled the peaches on top. No need to push them down into the batter, they sink in while the cake bakes.
Don’t forgot to pour all of the juices on from the peaches. I gave it a sprinkle of sugar on top and baked this for 55 minutes.
I let it cool completely before digging in.
This was delicious! The cake is so moist and the nutmeg is the perfect compliment to the juicy peaches.
Enjoy a slice of summer!
Peach Cake
adapted from Savour on Food52
- 3 ripe peaches (cling and freestone are both fine)
- 3/4 teaspoon freshly ground nutmeg
- 1 cup sugar, preferably unbleached
- 6 tablespoons softened unsalted butter
- 1 large egg
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Sugar, for topping the cake
Directions:
Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.
Cut the peaches in half and remove pits, then chop roughly. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.
Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla and almond extracts, and stir to combine.
Combine the flour, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients and mix until smooth (some lumps may remain). Pour batter into the prepared pan, and smooth top.
Sprinkle the peaches into the top of the cake, they’ll sink into the cake as it bakes. Sprinkle sugar over the top of the cake; about 2 tablespoons.
Bake cake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.
Let cake cool completely before cutting or serving. Serve with vanilla ice cream on top (optional).
This is a great hearty, inexpensive and healthy dinner. This recipe is a lightened up version of your favorite Chinese food Sesame Chicken with Broccoli. The chicken is sauteed, not fried and using brown rice really helps to lightened this dish up. The taste doesn’t suffer though. I find that I like dishes that have less oil and aren’t as greasy. The sesame sauce has a wonderful flavor and the crisp broccoli gives it a nice crunch. If you like a lot of sauce, you might want to make double. It made enough sauce just to cover the chicken but there wasn’t any extra to pour on top. All of the ingredients are pantry staples except for the sesame seeds. I found a huge container for less than $2 and will be making more things with my sesame seeds. I bet they would make a good addition in granola.
First, I made the sesame sauce. I combined honey, soy sauce, garlic and sesame seeds in a bowl and whisked it together.
In a large bowl, I added an egg, lightly beaten, corn starch and the chicken cubes.
I mixed this together and seasoned it with salt and pepper. I heated oil in a large saucepan and began to cook the chicken.
I let the chicken cook on each side until brown. When the chicken was cooked I added the sesame sauce.
I tossed the chicken in the sauce. In another pot, I cooked the broccoli just till it was tender.
I added the cooked broccoli to the chicken and tossed it together.
I served this over brown rice.
Sesame Chicken with Broccoli over Rice (serves 4)
Directions:
You know when something is supposed to be so easy and then it turns out to be so hard? Yes, you do know that feeling. Well, this Easy Jam Tart turned out to be a Crazy Difficult Jam Tart for me! Names on recipes can be so deceiving. One Sunday afternoon, I decided to use up last year’s jam to make room for this year’s jam. I am a loyal reader of Smitten Kitchen so I remembered seeing this Easy Jam Tart on her site. Her tart is gorgeous and she said it was a snap to make. I made the Easy Jam Tart and had one heck of a time with it. The problem was I did not have enough dough. I did not have enough dough to cover the top of the tart and barely enough for the bottom. I re-read the recipe a hundred times doubting myself that I had not added the right amount of ingredients. But after it was all said and done I just decided that the measurements in the recipe were wrong. Yeah, they were wrong and not me. That was until my mother came over to taste my Easy Jam Tart. I told her my story and she simply stated your tart pan is about 3 inches larger than the recipe called for. My tart pan was too big and therefore of course I didn’t have enough dough! What? The moral of my story is to pay attention to sizes of tart pans because apparently they can make your Easy Jam Tart into a Not So Easy Jam Tart. Oh and that big tart pan never had a chance. It was tossed into the trash never to be heard from again.
But if you have the correct size tart pan, make this Easy Jam Tart. It is simply delicious.
I whisked the dry ingredients together in a small bow. The recipe called for cornmeal or polenta, I used polenta because I had it my pantry.
In the mixer, I whipped together the butter and sugar.
Carefully, I separated the eggs.
I added the egg yolks and almond extract to the mixer.
I gradually mixed in the dry ingredients until the dough came together.
I put the dough down on a flour surfaced. I rolled this into a log and put it into the fridge.
I put the rest of the dough into the tart pan. This is when I started to realize that I didn’t have enough dough.
I even borrowed some dough from the log, and I still felt like I didn’t have enough! For the filling, I used my homemade blueberry cherry jam I made last summer.
I filled the tart pan with the pretty jam.
This is when I starting cutting up the log into pieces and realized I was never going to have enough dough to cover the top. So, I improvised.
Not so pretty or easy as I thought! It baked in the oven and came out smelling delicious.
I let it cool completely and cut myself a slice. Regardless of the size of my tart pan this tasted fantastic!
Easy Jam Tart
Smitten Kitchen
1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal or polenta (I used polenta)
2 teaspoons baking powder
1/2 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg, whole
1 large egg, separated
1/8 teaspoon almond extract
1 1/3 to 1 3/4 cups jam or marmalade (I used blueberry cherry jam)
2 tablespoons coarse-crystal or granulated sugar
Directions:
In a small bowl, whisk together the flour, cornmeal, baking powder and salt. In a stand mixer with the paddle attachment or in a food processor, mix the butter and 1/2 cup sugar together until smooth. Add the egg, egg yolk (keep the egg white from the second egg on hand for later) and almond extract and beat until combined. Gradually add the flour mixture and mix until the dough just comes together.
Transfer about one-third of the dough to a lightly floured counter and shape it into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate it until needed.
Transfer the remaining dough to a buttered 9-inch tart pan with a removable bottom of a 9-inch springform pan. Using your hands, press the dough evenly into the bottom. If using a tart pan, press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet. If using a springform pan, press the dough about 3/4-inch up the sides of the pan. Refrigerate the dough-lined pan until firm, at least one hour.
Preheat the oven to 375°F. Spread the jam or marmalade evenly over the dough in the pan. Cut the chilled dough into very thin discs with a sharp paring knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Whisk the remaining egg white with a teaspoon of water until frothy; brush evenly over the tart lid and then sprinkle with 2 tablespoons coarse sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.
Question:
What is the last thing you messed up in the kitchen?
It has been hot this summer in NYC, very hot. So, I have been avoiding cooking anything too heavy or time consuming over the stove. This is a great recipe for a hot night or any night you need a tasty meal in a flash. I mentioned I was cooking with zucchini a lot, so here is a perfect zucchini-inspired pasta. The caramelized onions are worth the extra time as they bring big flavor to the sauce. Hit this sauce with a touch of milk at the end and it brings the sauce together. I would think a little heavy cream would bring more richness to the sauce without making it too heavy. This pasta dish is excellent reheated as well. Just add a touch of water or milk/cream when reheating and it might even taste better than the night before.
I melted the butter in a pan and added the chopped onion to caramelize for about 20 minutes.
I chopped up 1 1/2 half zucchini into small pieces.
In a large saucepan, I added chopped tomato, zucchini, oil and butter.
I added some salt, pepper and red pepper flakes and cooked this over medium heat for about 15 minutes.
I added the onions once they were cooked and a touch of milk.
Once the sauce had thicken, I added the cooked pasta and some parmesan cheese.
I mixed this together well.
And served.
This was light, summery and very tasty.
Zucchini, Tomato & Onion Pasta (serves 3-4)
- 1 1/2 zucchini, chopped
- 1 small onion, chopped
- 3 large tomatoes, chopped
- 3 tbs butter
- 1 tbs olive oil
- 3 tbs milk or heavy cream
- salt & pepper
- pinch of red pepper flakes
- 1/4 cup Parmesan cheese (plus more for passing)
- 3/4 lb pasta
Directions:
In a small saucepan, add 2 tbs of butter and chopped onion. Sprinkle with salt. Caramelize the onions over medium heat for about 20 minutes. Stir often
In a large saucepan, added olive oil and 1 tbs of butter. Once butter is melted, added chopped zucchini and tomatoes. Add salt, pepper and red pepper flakes. Stir together for about 5 minutes. Add onions and stir together. Cook for another 15 minutes. Add milk and reduce heat to a simmer. Add cooked pasta and Parmesan cheese. Toss to coat pasta and serve hot.
Don’t mind me over here, I am still in a Martha frenzy.
Zucchini are the perfect summer vegetable and are just so pretty. This zucchini spice bread is full of fresh summer zucchini flavor with a touch of fall spices. It is an easy way to use up the zucchini you have growing in your garden or that you might have purchased at a farm stand. Zucchini is a tasty vegetable and very easy to cook or bake with. I love the small burst of bright green throughout this bread and the crunch the walnuts bring to every bite. This bread was simply delicious. I will be cooking with zucchini more, so just wait and see…
First, I used a box grater to grate the zucchini. I used 1 1/2 zucchini.
In another bowl, I combined the sugars, eggs, oil and vanilla.
I whisked that together. In yet another bowl, I combined the dry ingredients.
All three bowls together now.
I added the wet to the dry ingredients.
Mixed together well.
Pour the grated zucchini on top and mixed together.
I also added some walnuts for a crunch.
I poured the batter into a greased loaf pan.
And into the oven for 60 minutes.
Remember to take in the delicious smell while it bakes! It came out golden brown on top.
I let it cool completely and then sliced it.
Enjoy with some butter on top!
Zucchini Spice Bread (12 servings)
Martha Stewart
Directions:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
- Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini and nuts.
- Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Question:
What is your favorite way to cook or bake with zucchini?
If you are like me, Martha Stewart is your idol. They should have a name for us Martha Stewart Fans or maybe I should say stalkers! I was ecstatic to receive an invitation to Martha Stewart Living Omnimedia Bloggers’ Night Out! Martha invited a lot of bloggers to her headquarters for a party to mix and mingle with her Creative Team. I quickly and happily accepted her invitation.
As I stood in line to get whisked up to the party, I heard rumors that Martha herself was going to be at the event. Of course, only for a brief time as she had another commitment afterwards. I had my serious doubts about Martha being in attendance as rumors can break your heart. But as I was wandering the halls of her perfect old warehouse space, I saw her. I saw Martha Stewart walking towards me with her entourage. I had to restrain myself from screaming out at her (that would not be very Martha to do so) and so I managed to give her my best smile. She smiled right back. Wow, that was enough for me I just could have gone home satisfied right there and then. But then I saw this…
and thought I should probably stay and enjoy the party. I mean who would not want to attend a party thrown by Martha Stewart. She is the best hostess of them all. As I entered the main event room, I heard that I had just missed Martha’s speech. I was bummed but at least I did get to see her. Here is a link to photos of Martha talking, among others, about how blogging is the new and best way to create your own empire. Blogging is a great way to make a brand for yourself and well, become the next Martha!
I wandered around the room and took in all that was Martha. I came across a gorgeous Oreo Cookie Cake.
A place setting from Martha Stewart Weddings.
I sipped on a basil vodka drink.
I visited the Crafts Department.
The Crafts Department of course had many different displays.
One of which had all of the various paper cut outs, stickers and anything to decorate paper.
I ran into an old co-worker who now works for Martha Stewart Living, Heidi, and chatted with her about all things Martha.
In typical Martha fashion, she had a modern ping pong table set up for people to play.
And I spotted, Martha’s daughter, Alexis of the show Whatever, Martha!
Her show is so funny, check out the site here. Her co-host, Jennifer was there as well. I got a chance to meet them and they were very friendly and nice!
And here I am with them.
It was such a fantastic night! Great food, great drinks and great meeting other bloggers. Thank you Martha Stewart Living Omnimedia!
I will come back anytime!
Question:
What is your favorite thing/product of Martha Stewart?
P.F. Chang’s is a great restaurant and one of my favorite dishes there is the Chicken Lettuce Wraps. The ground chicken is cooked in this delicious, tangy, smooth sauce that compliments the buttery lettuce wrap. This is one restaurant dish that seems simple enough to recreate at home ,so I thought I would give it a shot. As I looked around at the so-called P.F. Chang’s lettuce wrap recipes, I realized they had numerous steps and so many ingredients. This meal just didn’t seem so simple anymore. Just as I was about to give up hope, I came across this recipe that seemed to simplify the dish. This is the quick and dirty version of P.F. Chang’s Lettuce Wraps. My wraps didn’t taste exactly like the ones at P.F. Chang’s but nonetheless it was an excellent meal. Next time, I might add some carrots or sprouts to give it that extra crunch or even make a dipping sauce. However, this meal is still very tasty and the perfect bring-to-work lunch.
This recipe, like many Asian dishes, calls for various sauces and oils. I have made the investment and purchased them as I cook with them a lot. But if you don’t cook with these Asian flavors often, then I would suggest buying the already-made sauces at the store to save some money. I recently added hoisin sauce to my collection and it tasted delicious in this recipe. Here are the sauces that I used in this recipe.
First, I browned the ground meat and added the garlic, ginger, soy sauce, hoisin sauce, rice wine vinegar and garlic chili pepper sauce.
Next, I chopped up a bunch of green onions and added them to the meat mixture along with the water chestnuts.
I cooked this for about 5 minutes, until the onions wilted. I then added the sesame oil. This oil added a smoothness to the sauce.
I cooked this for another few minutes and then it was ready to serve!
I put down my lettuce leaves.
I spooned some meat mixture into each lettuce cup.
A great quick and easy lunch or dinner. The lettuce wrap and water chestnuts gave this dish a nice crunch.
Lettuce Wraps (serves 4)
adapted from cdkitchen
- 16 Boston, bibb or butter lettuce leaves
- 1 lb ground chicken
- 1 large onion, chopped
- 2 tbs minced garlic
- 2 tbs reduced-sodium soy sauce
- 1/4 hoisin sauce
- 2 tsps minced fresh ginger
- 1 tbs rice wine vinegar
- 2 tsps Asian chili pepper sauce
- 1 8-ounce can of sliced water chestnuts, drained and finely chopped
- 1 bunch of green onions, chopped
- 2 tsps Asian sesame oil
Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain.
Cook ground chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, ginger, soy sauce, hoisin sauce, rice wine vinegar and chili sauce. Stir together. Cook until meet is brown. Add water chestnuts and green onions. Cook until onions are tender and begin to wilt.
Stir in sesame oil. Cook for 2 minutes. Arrange lettuce leaves on plate and spoon in mixture.
Question:
What is your one restaurant dish you want to make at home?
This pound cake is the perfect summer dessert. It is light, refreshing and is a delicious compliment to fresh summer berries. It is even good for you! Well, that might be a stretch but don’t feel too bad indulging in this one; this recipe is from Cooking Light. Unlike some other dry pound cakes, this one is very moist and has a great lemon flavor. The touch of cornmeal gives the cake a nice but subtle crunchy texture. Finish the cake off with a dollop of freshly-made whipped cream and top with your favorite berry. This cake was a perfect treat for a summer Sunday afternoon.
This pound cake is easy to make but has multiple steps. Be sure to grease your loaf pan very well or you might have some problems. My cake broke a part a little when I had some difficulty getting it out of the pan.
First, I gathered my dry ingredients. Mom recently came back from Texas and picked me up some local cornmeal.
I combined the cornmeal, flour, baking soda and salt into a small bowl.
In a mixing bowl, I mixed up the soften butter and sugar.
Then I added the 3 eggs, one at at time, lemon zest and vanilla.
I combined the buttermilk and lemon juice into a small bowl. I added the buttermilk mixture and dry ingredients to the batter.
In a small bowl with a hand mixer I whipped the egg whites into a stiff foam.
I folded half of the egg whites into the batter.
I repeated the same step with the last half of egg whites.
I greased a loaf pan and poured the batter in and baked it for 60 minutes, until golden brown.
I let the cake cool completely before slicing it.
Next, I made the whipped cream.
A slice of pound cake, whipped cream and strawberries on each plate.
Lemon-Cornmeal Poundcake with Berries & Cream
adapted from Cooking Light
For Pound Cake:
- 1 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 10 tablespoon butter, softened
- 3 large eggs
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- 3 tablespoons fresh lemon juice
- 3 large egg whites
- Cooking spray
- 2 tablespoons all-purpose flour
For Topping:
- 1/2 cup of heavy whipping cream
- 2 tablespoons of powdered sugar
- 1 lb berries of your choice
Directions:
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Combine 1 1/2 cups granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in rind and vanilla. Combine buttermilk and 3 tablespoons juice. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
3. Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into a 10-inch tube pan coated with cooking spray and dusted with 2 tablespoons flour. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
4. Wash and cut berries, if necessary. Beat cream with a mixer at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. Serve cake with berries and cream.
Question:
What is your favorite summer dessert?
