♥ Tea on Tuesday: Strawberry Poke Cake ♥

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 2 packages (3 ounces each) strawberry gelatin
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• Fresh strawberries, optional

Directions

• In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
• Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
• Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
• Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. 
•  Yield: 10-12 servings.
  
  Editor's Note: This cake was tested with Pillsbury white cake mix.

~~yummy recipe and photo from:Taste of Home, April/May 2002~~

♥ sale! ♥

I think we need to have a Christmas in July sale! You can save 15% on the entire site of my Etsy Shop by using the coupon code: JulyXmas.  Just add that into the "coupon code" section when you check-out to save! :)

I've been making a few new beaded tea infusers and working on more medical alert bracelets too! We just spent a  week in Gatlinburg and I always feel inspired when I return from the Smoky Mountains!

Hope you're staying cool in your part of the country! It's been sweltering hot here and our grass in looking rather dry and crunchy. :( Perfect time to stay indoors and bead away. :)

Have a wonderful Thursday!

♥ Tea on Tuesday: Chocolate Cupcakes ♥

Ingredients:
 •2 cups all-purpose flour
•2 cups sugar
•1 teaspoon salt
•1/2 teaspoon baking soda
•1/4 cup baking cocoa
•1 cup water
•1 cup canola oil
•1/2 cup butter, cubed
•2 eggs
•1/3 cup buttermilk
•1 teaspoon vanilla extract

CARAMEL ICING: 
•1 cup packed brown sugar
•1/2 cup butter, cubed
•1/4 cup milk
•2 to 2-1/4 cups confectioners' sugar

Directions:
•In a large bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring the cocoa, water, oil and butter to a boil. Gradually add to dry ingredients and mix well. Combine the eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).

 • Fill paper-lined muffin cups three-fourths full. 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.

 • For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small bowl. Cool to room temperature. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.

Yield: 2 dozen.

~~yummy recipe and photo from: Taste of Home, April/May 2007~~

♥ Happy 4th of July ♥

We are taking a break and vacationing in Gatlinburg TN this week. The weather is scorching! Monday was our first day here and it was 105! Yes, we are in the Smoky Mountains and you would think it would be cooler. Nope. :( It's cooled down to about 98 degrees today and looks like it will be this hot all week. I hear it's just as hot at our home in Virginia. I'll be back to blogging next week, just in time for Tea on Tuesday! :) Looking forward to the fireworks tonight. Hope you are having a safe and happy 4th of July!

♥ Tea on Tuesday: Fresh Blueberry Pie ♥

Ingredients:
•3/4 cup sugar
•3 tablespoons cornstarch
•1/8 teaspoon salt
•1/4 cup water
•4 cups fresh blueberries, divided
•1 graham cracker crust (9 inches)
•Whipped cream

Directions:
•In a large saucepan, combine the sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool to room temperature.

• Spoon remaining blueberries into the crust; top with cooled blueberry mixture. Cover and refrigerate for 1-2 hours or until chilled. Serve with whipped cream.

Yield: 6-8 servings.

~~yummy recipe and photo from: Country, June/July 2006~~