Sponsored: #MyPlatinum @MyCascade Bites! – Week 3

I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.


Cascade Platinum has improved the appearance of my dishes, glasses/cups and silverware for everyday meals and entertaining. I don’t have to worry about stuck on food on my dishes anymore! I love that if my kids throw stuff in the sink that has been sitting for a couple of days, I will be able to get it off without having to prerinse!

I also love that I can make desserts like the one below and not have to worry about the mess.

Bumbleberry Pie Sundae
Serves: 6
  • 3 cups plus ¾ cup mixed berries, well washed and divided (any combination of strawberries hulled and
  • quartered, blueberries, raspberries, blackberries halved)
  • 4 tablespoons granulated sugar, divided
  • 2 teaspoons fresh lemon juice
  • 1 pinch coarse salt
  • 1 cup heavy cream
  • 1 pint vanilla ice cream
  • 1 pint raspberry sorbet
  • 6 graham crackers, crushed
  • 2 tablespoons fresh lemon zest
  1. In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over
  2. medium heat, until the blueberries begin to burst and the other berries break down, about 10
  3. minutes. Remove from off heat and stir in the pinch of salt.
  4. Place half the berry mixture in a blender and puree until smooth. Return the sauce to the
  5. saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
  6. Meanwhile, in a medium bowl crush ¾ cup of mixed berries with remaining 2 tablespoons sugar
  7. using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk
  8. or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the
  9. crushed berries into the whipped cream. Refrigerate until ready to serve.
  10. To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a
  11. scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest.
  12. Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a
  13. dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of
  14. zest. Serve immediately.


As a food blogger, it is very important to make my recipes look even more delicious since I frequently
take photographs of our meals. Presentation is super important. Cascade allows me to be proud of my dishes.

Cascade also wants you to show off your sparkling dishes, silverware and glassware for a chance to win great prizes by entering the “My Platinum” Instagram contest. The Cascade “My Platinum” contest is a four week Instagram contest that encourages fans to upload photos related to the weekly contest themes. We are now in week two of this great contest. Each week, two contestants will be selected to receive a brand new Whirlpool dishwasher. Additionally, one lucky grand prize winner will receive a Platinum kitchen makeover! Each week will have a 6-day entry period where Instagram users can enter the contest with their #MyPlatinum Photo. Cascade will choose two weekly winners and one final grand prize winner after the entry period has ended. Please be sure to include both the #MyPlatinum hashtag and tag @MyCascade in your entries to the contest!

Why do you use Cascade?

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Rosemary Scalloped Potatoes

Creamy, cheesy potatoes baked until tender and golden brown. Sometimes you just must indulge!

Holiday Side Dish from Cooking Planit: Rosemary Scalloped Potatoes

click to check this recipe on CookingPlanit.com

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
  • Fresh Rosemary – 1 Tablespoon
  • Russet or Baking Potatoes – 2 1/2 Pounds
  • Gruyere Cheese, Shredded – 1 3/4 Cup
  • Parmesan Cheese, Grated – 1/4 Cup
  • Kosher Salt
  • Black Pepper
  • Butter, Unsalted – 1 Teaspoon
  • Heavy Cream – 2/3 Cup
  • Whole Milk – 1/3 Cup

  1. Pick leaves of rosemary off the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.


  1. Preheat the oven to 425 degrees.
  2. Peel the potatoes and cut into 1/8-1/4 inch thick slices. Place in a microwave-safe bowl and cover tightly with plastic wrap.
  3. Microwave the potatoes on high for 5-7 minutes until slightly tender. Strain any liquid from the potatoes after microwaving.
  4. Combine whole milk and heavy cream in the bowl with the rosemary. Season with salt and pepper.
  5. Lightly butter a baking dish. Layer the potatoes on the bottom, overlapping them slightly. Cover with 1/3 the Gruyere cheese, 1/3 the Parmesan cheese and 1/3 the heavy cream mixture. Season the first layer with salt and pepper, then repeat with 2 more layers. Cover the dish tightly with aluminum foil.
  6. Place the potato gratin in the preheated oven. Cook until potatoes are tender and pierce easily with a fork, and sauce is thick, about 20-25 minutes. Remove foil and cook for another 10-15 minutes until top is golden brown.
  7. Once the gratin is out of the oven, let it rest for about 5 minutes before cutting.
  8. Slice the gratin and transfer to dinner plates. Serve warm!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Garlic Mashed Potatoes

Classic mashed potatoes at their best. After you try this recipe, add any of your favorite flavors like blue cheese, caramelized onions, horseradish or truffle butter!

Cooking Planit recipe: Classic Garlic Mashed Potatoes

click to try this classic in Cooking Planit for free

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
  • Garlic Cloves – 6
  • Russet or Baking Potatoes – 2 Pounds
  • Butter, Unsalted – 8 Tablespoons
  • Heavy Cream – 1/2 Cup
  • Black Pepper
  • Kosher Salt


  1. Peel the potatoes and cut into 1/2 inch cubes. Place in a large pot. Fill the pot with cold water to cover the potatoes by about 1 inch. Place on the stove.
  2. Smash the garlic under the side of your chef’s knife to remove the peel. Place the smashed cloves in the pot with the potatoes.


  1. Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.
  2. Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about 10-15 minutes.
  3. Cut the butter in cubes and place in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
  4. Once butter is melted, stir in heavy cream and microwave again, in short increments, until mixture is warm.
  5. Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.
  6. Once potatoes are dried out, remove from heat and use a potato masher or a potato ricer to mash the potatoes until smooth.
  7. Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes.
  8. Season the potatoes with salt and pepper to taste. Remove from heat. Cover until ready to serve.
  9. Transfer the garlic mashed potatoes to a serving bowl or dinner plates. Serve warm!