Eating My Way Through Fourth of July by Heather Novak

Why is it we celebrate holidays with food that we really shouldn’t stuff into our mouths? I mean, I’m not complaining or anything. This is why I’ve added additional time to my work out routine…ish.

Here are a few recipes I will be trying over the weekend. Some are new, some are old favorites, and some I will probably throw away and never talk about again. 

Watermelon Granita

Ingredients

4 cups seedless watermelon chunks

1/2 cup sugar
Juice of 1 lemon

Directions

Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.

***

Fireworks Red, White and Blue Daiquiris

Ingredients

Red:
1 cup frozen strawberries
1 cup watermelon chunks, frozen
2 tablespoons fresh lime juice (about 2 limes)
2 tablespoons white rum
1 tablespoon sugar
1 cup ice cubes

White:
1 cup coconut sorbet
1/4 cup rum
2 tablespoons fresh lime juice (about 2 limes)
1 cup ice cubes

Blue:
1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize
1/4 cup fresh lime juice (about 4 limes)
2 tablespoons blue curacao liqueur
2 tablespoons white rum
2 tablespoons sugar
2 cups ice cubes

Directions

Begin by making the red layer: Put the frozen strawberries, watermelon, lime juice, rum, sugar and ice in the carafe of a blender. Blend until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.

For the white layer: Rinse out the blender and add the coconut sorbet, rum, lime juice and ice. Blend until thick and smooth. Transfer to another large measuring cup or small bowl and place in the freezer while you make the final layer.

For the blue layer: Rinse out the blender and add the passion fruit liqueur, lime juice, blue curacao, rum, sugar and ice cubes. Blend until slushy and there are no chunks of ice left.

Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the white layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the blue layer over the second layer in each glass.

***

Red, White and Blue Layered Flag Cake

Ingredients

Red Cake Layers
1 box white cake mix
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites
1 teaspoon red paste food color

Blue Cake Layer
1/2 box white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
1/2 teaspoon blue paste food color
3 tablespoons white star-shaped candy sprinkles or nonpareils

White Cake Layer
1/2 box white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 tablespoons vegetable oil
2 egg whites

Frosting and Sprinkles
3 containers Whipped fluffy white frosting
Red, white and blue sprinkles, as desired

Steps

To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.

To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.

To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.

To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

***

Now, if you excuse me, I’m going to go fill my plate, grab a fancy drink, and put on my Pandora Fourth of July station. Happy birthday, America.

 


On this day in 2003 – Katharine Hepburn passed away. American stage, film and television actress, known for her versatility as an actress and long successful career, winner of four Academy Awards for Best Actress (b. 1907)


Wishing You Laughter & Good Books,BannerWithInfo_ForWeb
Heather Novak
Find me at:
Twitter: authorheathern
Instagram: authorheathern
Facebook: authorheathernovak

Hunting Witch Hazel: Now available
I was happy with my West Coast life – 24-hour pizza delivery and bikini-clad bodies as far as the eye could see. Now I’m in the small-ass town of 
Hayvenwood to extract a ransom to save my little brother’s life. And that ransom is locked inside of the sexiest witch I have ever met, Hazel Evanora.

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About Heather Novak, Author

Bewitching romance with a bold twist. Focusing on powerful imagery and emotional storytelling – you’ll laugh, you’ll cry, you’ll laugh so hard you’ll cry. Only Happily Ever Afters allowed.
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One Response to Eating My Way Through Fourth of July by Heather Novak

  1. Oh my gosh! I love the cake. Gotta make one for myself.

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