Raspberry-Almond Angel Food Cake is a hit in my family! Featuring fresh, almond angel food filled and topped with raspberry-almond whipped cream and fresh raspberries! Plus, store-bought vs. fresh.
Can we talk about angel food cake? I feel the need to impart some important information.
Forget the ready-made angel food you buy at the grocery store. It’s dry. And, who knows how long it’s been sitting there?
You have two, far-better options:
- You can make the cake from scratch, as I’ve done here. Homemade angel food is soft, fluffy and divine. It blows the store-bought one out of the water!
- You can make a boxed-mix angel food cake. I’ve never mentioned cake mixes on this blog, because I haven’t used any in three years. But…if you need convenience and are even slightly tempted to buy the ready-made cake, I urge you to go for the cake mix. The freshly baked cake that emerges from your oven will be five times better than any pre-made angel food you buy at the grocery store. (And those come from a mix anyway.)
This raspberry-almond angel food cake needs to go on your must-make list, pronto. It’s a big hit in my family. It’s perfect for Mother’s Day, anniversaries, spring birthdays and look-who’s-home-from-college days. Yes!!…
You’ll love this creamy Italian Mac and Cheese with cheddar, Parmesan, a hint of garlic and fresh basil! A delicious, stovetop meal ready in 25 minutes! Plus, a ridiculous story to go with it.
As of this week, I’ve been married to my hubby for exactly half of my life. That’s 24 years of marriage, in case you’re wondering.
You can read the crazy story of how we met in this Bucatini with Clams and White Wine post. And, if you’re thinking I waltzed down the wedding aisle with all the cooking skills I possess today…hahaha!
No. Not even close.
I’m making up for it though. This Italian mac and cheese symbolizes how far I’ve come….