Showing posts with label strawberry. Show all posts
Showing posts with label strawberry. Show all posts

Monday, June 13, 2016

Strawberry Sour Cream Streusel Cake

Strawberries are very popular at my house. They are one of my two girls favorite fruit. So everyone agreed that we should try this dessert. It is so good. It is very moist and dense. It didn't need any topping like frosting or powdered sugar. I think whip cream would be a nice addition but not a necessary. This dessert was gone by the next day. I will be making it again but next time I'll it with a different type of berry. I really do like this recipe.
Strawberry Sour Cream Streusel Cake
Strawberry Puree:
8 oz. strawberries
3 Tbsp strawberry jam
2 tsp cornstarch
2 tsp vanilla extract

1 cup sugar plus 2 tsp sugar
2 cups plus 2 Tbsp white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
12 Tbsp cold butter, cut into small cubes
1 cup sour cream
1 large egg
1 Tbsp vanilla extract

  1. In a blender, puree the strawberries with the jam. 
  2. In a small bowl, combine the cornstarch with the vanilla. 
  3. Add the cornstarch mixture to the blender. Mix until smooth. Set aside.
To prepare the cake: 
  1. Preheat oven to 375 degrees F.
  2. Spray a 9 inch spring-form pan with nonstick cooking spray. Set aside.
  3. In a large bowl, combine the sugar, flour, baking powder, and baking soda. 
  4. Add the butter cubes and combine until mixture resembles large crumbs.
  5. Remove 1/2 cup of the flour mixture and set aside in a small bowl.
  6. To the large bowl, add the sour cream, egg, and vanilla. Mix well.
  7. To the prepared pan, drop half of the batter by spoonfuls. 
  8. Pat the batter down and about 1 inch up the sides of the pan.
  9. Add the strawberry puree to the pan and spread over the batter.
  10. Cover with the other half of the batter over the strawberry puree. Set aside.
  11. In the previously set aside small bowl, add 2 tsp sugar to the flour mixture. 
  12. Sprinkle evenly over the cake.
  13. Bake the cake for 45 minutes and until lightly golden brown.
  14. Allow to cool completely before serving.
Recipe adapted from NY Times Cooking

One year ago.................................I made Msemmen Moroccan pancakes.
Two years ago...............................I made White Chocolate Ice Cream.
Three years ago.............................I made Cheese Crackers.
Four years ago...............................I made Macaroni Grill copy-cat bread.
Did you already know.................
-The New York Times began publication in September 1851.
-The newspaper has won 117 Pulitzer Prizes. 
-The New York Times is the second largest circulated newspaper.

Monday, June 29, 2015

Berry Cobbler

Since 4th of July is approaching fast, I decided to make a red, white, and blue berry cobbler. I placed the blueberry filling on one side. The other side had a raspberry and strawberry filling. I really liked both sides but my husband preferred the raspberry and strawberry filling better. Next time I make this recipe, I will mix all the berries together. This cobbler is really good and easy to make. I really should make more cobblers. They make me think of my Mom. She spoiled us by making cobblers for us. It would be perfect to bring to a 4th of July celebration!
Mixed Berry Cobbler
1/4 cup sugar
1 1/2 Tbsp flour
7 cups blueberries, strawberries, and raspberries

1 1/3 cup all purpose flour
1/2 cup sugar plus more for sprinkling
1 1/2 tsp baking powder
1/2 tsp salt
5 Tbsp chilled, unsalted butter
1/2 cup chilled milk

  1. Preheat oven to 400 degrees. 
  2. Spray the 2 quart baking dish with nonstick baking spray
For Filling:
  1. In a large bowl, combine the berries.
  2. Fold in the sugar and flour with the berries. Set aside.
For Dough:
  1. In a medium bowl, combine the flour, sugar, baking powder, and salt.
  2. Add the butter and mix until coarse meal forms.
  3. Stir in the milk. Combine until incorporated. 
  4. Add the berries into the prepared baking dish.
  5. Spoon on the dough evenly over the berries.
  6. Sprinkle the top of the dough with a little sugar. 
  7. Bake the cobbler for 25 minutes or until the crust is golden brown.
  8. Allow to cool for 30 minutes before serving.
Recipe adapted from Epicurious.

One year ago................................................I made Tri-Berry Pancakes.
Two years ago..............................................I made Raspberry Cheesecake Cookies.
Three years ago............................................I made Dulce de Leche Macaroons.
Did you already know.......................................
-Since 1777, Americans have been celebrating the 4th of July as Independence Day.
-In 1870, Congress made 4th of July an official holiday.
-Our 30th President Calvin Coolidge was born on the 4th of July.

Friday, July 4, 2014

Strawberry Fool with blueberries

This is one of the simplest desserts I have made. How could it not be? The dessert is blended fruit with sugar and whip cream. Yes, it is that simple. My family loved it. My children licked the bowl clean and then showed me. I told them it was so simple that they could make it next time. I will not be surprised if they do. Now, the recipe is suppose to be refrigerated for at least an hour. We didn't wait. How could I when the children knew I had made whip cream? I'll make it next time when they are at camp. Oh, this dessert is so light and smooth. If you lick the bowl, you won't be the only one.
Strawberry Fool
2 cups strawberries, sliced
1/2 cup sugar
2 tsp lemon juice
2 cups heavy cream
Additional sliced strawberries, whip cream, and blueberries for garnish

  1. In a blender, puree the strawberries, sugar, and lemon juice. 
  2. Strain the mixture through a sieve to remove the seeds.
  3. In a large bowl, whisk the heavy cream until stiff peaks form.
  4. Remove 1/2 cup of the whip cream for garnish.
  5. Fold the seedless strawberry mixture into the whip cream. 
  6. Refrigerate for 1 hour to chill.
  7. Garnish with the berries and whip cream before serving.
Recipe adapted from Katie Lee. 

One year ago....................................I made Nutella Rice Krispie Treats.
Two years ago..................................I made Chocolate Cookie Cutouts.
Did you already know.................
-A fruit fool is a classic English dessert.
-The classic version called for the fruit to be stewed before being mixed into a custard.
-Gooseberries were the tradition fruit used in a fool.

I hope you have a fantastic 4th of July!

Wednesday, July 3, 2013

Strawberry Shortcake Whoppie Pies

It is strawberry season in Maine so we take the kids with us to the strawberry fields. My husband seems like it takes him no time to fill our containers full of strawberries. I did notice my son may have contributed three to our container. He did tell us afterwards that he just ate his lunch. I'm sure he did. I did ask the ladies to weigh him before we began but they told me it is expected some of the strawberries would be eaten. With all these strawberries, I decided to do a twist on the traditional strawberry shortcake. These are really good. 
Strawberry Shortcake Whoppie Pies (makes about 18 whoopie pies)
4 cups flour
1 tsp salt
3/4 tsp baking soda
1 tsp baking powder
1 stick (8 oz.) unsalted butter, softened
1 1/2 cup granulated sugar
2 large eggs
1 Tbsp vanilla
1/2 cup milk
1 cup strawberries, chopped

1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla
1/2 cup strawberries, chopped

  1. Preheat the oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
  4. In a large bowl, cream the butter and granulated sugar until fluffy.
  5. Add one egg at a time. Mix well after each egg.
  6. Add the vanilla and mix.
  7. Slowly, add 1/2 of the flour mixture to the butter mixture. Mix until just combined.
  8. Add 1/4 cup of milk to the butter mixture and combine.
  9. Add the remaining flour mixture to the butter mixture. Mix before adding the remaining milk to the butter mixture.
  10. Gently, fold in 1 cup of chopped strawberries to the batter.
  11. Scope about 1/4 cup of batter onto the cookie sheet. (I used a large ice cream scoop.) Space the batter about 4 inches apart.
  12. Bake for 6  minutes and rotate the cookie sheet.
  13. Bake for another 6 minutes or until the whoopie tops are golden brown and a toothpick inserted in the middle comes out clean.
  14. Remove from the oven and allow the whoopie tops to cool for a couple of minutes before transferring to a wire rack to cool.
  1. In a mixer, mix the heavy cream until soft peaks begin to form.
  2. Carefully add the cup of powdered sugar and vanilla. Mix until incorporated for another minute.
  1. Take one of the cooled whoopie pie tops and flip it over so the flat side is facing up.
  2. Add the whipped filling and top with a few strawberries.
  3. Place another whoopie pie top with the flat side facing down on top of the filling. Gently press down.
  4. Eat immediately or refrigerate. (I individually wrap each one if I refrigerate.) 
Recipe by Jen of Sweet Morris.

One year ago...............................I made Chocolate Cookie Cutouts.
Did you already know.................
-Once picked, a strawberry will not ripen anymore.
-Size doesn't determine flavor but the growing conditions and when harvested.
-If the strawberry is red, then it is ripe and should be picked even if the berry is small. 

Have a Safe and Happy 4th of July!

Tuesday, July 10, 2012

Fresh Strawberry Jam

Since our oldest son is in his 20s, he doesn't live with us but we are very fortunate to see him often. He has been working at restaurants for awhile now but he only works in the evenings. My husband called him the other day and said this is your boss and we have decided to start serving breakfast so you need to come in. Our son called right back and said that he didn't fall for it and he wasn't even going to come over to make us breakfast. Hey, I thought it was a good try on my husband's part. 
Our son did come over later that day to join us for dinner. I offered him some of my jam and he really liked it. Everyone in my household liked it. I was glad since it was my first time ever making jam. Were you surprised? I have a great friend and she makes jam every year in a pressure cooker. I think the pressure cooker intimidated me. Plus I still have nightmares of sterilizing baby bottles so why start with mason glasses? This is an easy recipe and next time I'm going to get fancy with it.
Fresh Strawberry Jam
1 1/2 pint of strawberries, hulled and halfed
2 cups sugar (use slightly less if the strawberries are very sweet.)
1/2 lemon, freshly squeezed

In a small saucepan, combine the sugar and lemon juice over low heat for 10 minutes or until the sugar dissolves.
Add the strawberries and continue to cook over very low heat for 20 minutes or until mixture boils slowly. 
Continue to cook until a small amount of the juice gels on a very cold plate.
Store in a sealed container in the refrigerator for a week, freeze, or follow proper canning guidelines.

Recipe adapted from Ina Garten.  
Did you already know...
-In 1858, John Landis Mason patented his Mason jars.
-John Mason gave another company his patent rights and passed away in 1900 a poor man.
-Over the years, there has only been a few iterations to Mr. Mason's original design.

Thursday, April 5, 2012

Mango Strawberry Muffins

My son's latest amusement is to try to have both of his eyebrows touch. He hasn't succeed yet. I don't know where he got this idea from but it is funny to watch. I don't know if someone dared him to do it but it has kept him occupied for awhile now. After you try, let me know if you can do it. Unibrows do not count.
I decided to put mango and strawberries together in a muffin. I wasn't sure how it would come out but the kids liked it. These muffins are dense but moist. I liked the combination. I probably will not top the muffins with a slice of strawberry next time since it did make the top sink a little.
Mango Strawberry Muffins
1 ripe mango, cup up
1 Tbsp lemon zest
3 Tbsp lemon juice
1/2 cup milk
1/4 cup strawberry yogurt
6 Tbsp unsalted butter, melted and slightly cooled
1 egg
2 1/2 cups all purpose flour
1/2 cup sugar
3/4 Tbsp balking powder
1/4 tsp salt
1 cup strawberries, chopped

  1. Preheat the oven to 350 degrees F.
  2. Line a 12 cup muffin tin with cupcake liners.
  3. Add the mango, lemon zest, and lemon juice to a food processor.
  4. Pulse for about 30 seconds.
  5. In a medium bowl, combine the mango mixture with milk, yogurt, butter, and egg.
  6. In a larger bowl, combine the flour, sugar, baking powder, and salt.
  7. Add the mango mixture to the flour combination. Stir until incorporated.
  8. Fold in the chopped strawberries.
  9. Fill the lined muffin tins with 3/4 of the batter.
  10. Bake the muffins for 35 minutes or until a toothpick inserted in the middle comes out clean.
  11. Allow the muffins to cool for about 5 minutes.
Recipe really adapted from The Pastry Queen cookbook.
Did you already know....
-Mango is the national fruit of India.
-A mango is rich in Vitamins A, C, and D.
-The skin of the mango is not edible. 
-The mango is part of the cashew family.