🍓Strawberry Shortcake Kabobs

 

Ingredients:

 

• 2 boxes strawberries
   
• 1 box of white cake mix
   
• 3/4 cup of Greek vanilla yogurt
   
• 2 egg whites
   
• 1 1/3 cups of water
   
• 1 bag of white chocolate chips
   
• Skewers
   

 

Instructions:

 

Combine the cake mix, greek yogurt, egg whites and water in a bowl.

 

Mix until smooth and pour into a greased cake pan or dish. (9x13)

 

Bake at 350 for 20-25min until toothpick comes out clean or according to directions on the box.

 

Cut stems off of strawberries and halve them if need to in order to create uniform sizes.

 

Cut shortcake into 2-inch cubes. Take skewer and alternate strawberries and shortcake cubes. (I like to do three or four of each per stick).

 

In a glass bowl melt chocolate in the microwave for about two minutes stirring every every 30 seconds.

 

Once fully melted, insert it into a large plastic bag and cut off the corner tip. Drizzle all over kabobs and place in fridge to set.

 

 

Recipe 2 

INGREDIENTS:

 

APPLE CAKE:

• 3 cups all purpose flour
   
• 1 ½ teaspoons baking soda
   
• 1 teaspoon salt
   
• 1 tablespoon cinnamon
   
• ½ teaspoon ground cloves
   
• ½ teaspoon nutmeg
   
• 1 ½ cups vegetable oil
   
• 2 cups brown sugar
   
• 3 large eggs room temperature
   
• 1 ½ teaspoons vanilla extract
   
• 4 large Honeycrisp apples peeled, cored and chunked
   
• 1 cup chopped pecans
   

CARAMEL DRIZZLE:

 

• 1/2 cup brown sugar
   
• 2 tablespoons butter
   
• 1/2 teaspoon vanilla
   
• 1/4 cup heavy cream

 

INSTRUCTIONS:

 

Preheat oven to 350 degrees. Butter and flour a 10 inch bundt pan. In a medium bowl whisk together the flour, baking soda, salt, cinnamon, ground cloves and nutmeg.

 

In a separate large bowl whisk together the vegetable oil, brown sugar, eggs and vanilla extract.

 

Add the dry mixture to the wet mixture in 3 intervals stirring just until combined. Add the apples and pecans stirring just until mixed. Spoon the cake batter into the prepared cake pan.

 

Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before inverting.

 

In a small saucepan over medium add the butter, brown sugar, and cream. Bring to a boil while stirring to dissolve the sugar. Remove from the heat and stir in the vanilla. Drizzle over the warm cake.