Categories
Packaged Food

Oreos Gets The Strawberry Shortcake Treatment And It Looks Awesome

Strawberry-Shortcake-Oreos

Yet another Limited Edition Oreo flavor has surfaced. Impulsive Buy shared a photo of the cookie brand’s latest flavor: Strawberry Shortcake.

Found on Instagram, the new Oreo flavor is set to be a limited-time offering. No word yet where it’ll be sold. Though it’s more than likely to be found at a Target or Walmart.

We’ll keep our ears to the ground.

Categories
Hit-Or-Miss

Urinal Cakes Shaped Like Actual Cakes Let You Pee Over Everything You Love

Sometimes people have bad days, I get it. Maybe you’ve finally reached the age where your birthday is more a hassle than a celebration. Or maybe you’ve forgotten your anniversary, again. Regardless of the miserable circumstances though, it is never okay to express your disdain by taking your party cake and peeing all over it.

Until now.

Brought to us by Minnesota’s Carmichael Collective, these delicious-looking urinal cakes come in 5 “flavors,” including a two-layer strawberry cake, a birthday cake, a wedding cake, a cupcake and hotcakes. Unfortunately the designs appear to be just concepts for now. But if these darlings ever do go commercial, I just hope someone installs them in a public location, like a theme park or a restaurant.

Dance, my curious and bewildered puppets, dance.

More photos below:

via Laughing Squid

Categories
Recipes

Spiked Desserts — Drunken Strawberry Shortcake

This recipe comes by way of Peg Couch and her awesome new book of decadently alcoholic sweets, Spiked Desserts. The book features 75 booze-infused party recipes, ranging from cake, pie and popsicles to pudding, brownies and cream puffs. Today we’ll be enjoying a Drunken Strawberry Shortcake, because nothing beats being able to bite into alcohol.

The Recipe

Preheat oven to 325°. Line the bottom of an ungreased 9 x 9″ baking pan with parchment paper; set aside. In a large bowl, combine strawberries with ¾ cup amaretto and ¹⁄³ cup sugar; let berries soak at least 30 minutes. In a large mixing bowl, beat egg yolks on high speed until very thick and lemon-colored. Reduce speed to medium and gradually beat  in 2/3 cup sugar. Add 3 tablespoons water and vanilla; mix well. Beat in flour; set aside. In a small mixing bowl with clean beaters, beat egg whites until frothy. Add cream of tartar and salt. Beat until whites are stiff but not dry. Fold beaten egg whites into yolk mixture. Spread batter in prepared pan and bake for 22 to 25 minutes or until cake tests done with a toothpick. Cool in pan.

 

In a small chilled mixing bowl with chilled beaters, beat whipping cream and remaining 2 tablespoons sugar until soft peaks form.  Fold in remaining 3 tablespoons amaretto (or less  to taste). Cut cake into 16 squares. Place one square on each serving plate and spoon strawberries and juice evenly over cake, using half the berries. Top with another cake square and spoon remaining strawberries and juice over the cake. Add a dollop of whipped cream on top before serving.

  • 6 C. sliced fresh strawberries
  • ¾ C. plus 3 T. amaretto, divided
  • 1 C. plus 2 T. sugar, divided
  • 4 eggs, separated
  • ¾ tsp. vanilla or almond extract
  • ¾ C. flour
  • ¼ tsp. cream of tartar
  • 1/8 tsp. salt
  • 1 C. heavy whipping cream
  • 7 ½ oz. alcohol