Posts Tagged ‘strawberries’
Fourth Thursday of the month? Time to dig out those unused cook books for Pass the Cook Book Club! This month we embraced the warm weather and made recipes from the cook book Slushed! which features boozy frozen treats. In other words, a must have for summer.
I almost made the Frozen Key Lime Margarita Pie, but after going a little crazy with strawberry picking over the weekend I knew I had to make this ice cream. I was especially intrigued by the flavors – basil in ice cream? But the flavors balanced with each other perfectly! I may be daring and try balsamic reduction drizzled over it next time. Doesn’t that sound like it could be great?
As for the boozy part, you could not tell there was any alcohol in this ice cream. I actually used vodka instead of strawberry liqueur because it’s what I had and strawberry liqueur is basically half vodka. I also didn’t feel like going out to buy the liqueur for such a small amount. But now I am tempted to make homemade strawberry liqueur with my leftovers from picking!
One year ago: Apricot White Chocolate Granola Bites
Two years ago: Chicken and Veggie Nuggets
STRAWBERRY BASIL GELATO
Makes about 1 quart
1/2 cup fresh strawberries, hulled and sliced
2 egg yolks
1/4 cup sugar, divided
1 cup whole milk
1/2 cup heavy cream
1/2 cup fresh basil leaves
1/2 cup strawberry preserves
2 Tbsp strawberry liqueur (I used 1 Tbsp vodka instead)
- Macerate the strawberries by putting them in a small bowl and tossing with 2 tablespoons of sugar. Set aside for 30 minutes.
- Whisk the egg yolks and the remaining sugar in a large bowl. Set aside.
- Combine the milk and cream in a medium-sized sauce heavy bottomed pot. Cook over medium heat, stirring occasionally until the edges just start to bubble. Remove from heat. Stir in the basil. Cover and let the mixture infuse for 10 minutes. Strain and discard the basil leaves.
- Slowly drizzle the hot mixture into the egg yolks, whisking constantly. Return to the pot. Cook over medium heat, whisking constantly, until it registers 170 degrees on a candy thermometer and is thick enough to coat the back of a spoon.
- Transfer the mixture to a large bowl. Whisk in the strawberry preserves, liqueur, and sliced strawberries with syrup. Refrigerate until chilled, 4-6 hours.
- Process the mixture in your ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze overnight.
Source: Halved from Slushed!, page 70.
The first time I made these, I did a dumb thing and used the juice from the lemon as well as the zest. Do you know what happens when you add liquid to rice krispies? They get soggy just like in a bowl of milk. I should have realized this in advance but somehow I thought it was a brilliant idea, until I took a bite and was appalled with myself.
Batch #2 I did not use the juice, just the zest and added some extract to ensure the citrus flavors did not get lost. With the addition of the freeze dried strawberries they taste just like strawberry lemonade but without the use of any artificial beverage mixes!
What brainless baking/cooking things have you done in the past? Make me feel better by letting me know I’m not the only one who does things without thinking them through in the kitchen.
One year ago: Malted Chocolate and Peanut Butter Chip Cookies
STRAWBERRY LEMONADE RICE KRISPIE TREATS
Makes 24 bars
3 Tbsp unsalted butter
10 oz. marshmallows
1 lemon, zested
1/8 tsp fiori di sicilia or lemon extract
6 cups puffed rice cereal
1-1/2 cups freeze dried strawberries
- Coat a 13 x 9-inch pan with non-stick spray, set aside.
- In a large pot over medium heat, add the butter. Once melted, stir in the marshmallows until melted. Remove from heat and stir in lemon zest and extract (if using).
- Add the puffed rice cereal and strawberries to the melted marshmallows and stir until coated and evenly distributed.
- Transfer to prepared pan and spread evenly. Press down with a sheet of wax paper.
- Allow to cool completely, then cut into bars.
Source: The Spiffy Cookie original
I have a bad habit of forgetting about Cinco de Mayo every year because my birthday is the day before and it is also Star Wars Day (may the fourth be with you). I pretty much have the most amazing birthday ever, right? But when I was contacted by Karla of Truco Enterprises recently, asking if I’d like to try out any On The Border products, I knew it was a sign that I wouldn’t be missing out on posting any recipes for the holiday this year.
Of course, the first thing I was drawn to was the strawberry margarita mix. What’s Cinco de Mayo without a good margarita in hand? As a bonus, On The Border’s margarita mixes are made with all natural flavors and juices, setting them apart from many other manufacturers. After seeing many different margarita cupcake recipes, I knew I had to try making a strawberry margarita cupcake with their mix. And I have to say, they taste fantastic and look brilliant! I even gave them a sugar rim just like the drink itself. Obviously these are not kid friendly cupcakes since they do contain small amounts of tequila, but you can substitute with extra margarita mix if you want a “virgin” cupcake.
These are actually displayed in a huge margarita glass that I own, and will likely need to fill it up with the actual strawberry margarita beverage with the remaining mix on Sunday! Yummy
STRAWBERRY MARGARITA CUPCAKES
Makes 12 cupcakes
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
3 Tbsp pureed, thawed frozen sweetened strawberries
1/4 cup On The Border Strawberry Margartia Mix (regular also works)
2 Tbsp tequila
1/4 tsp vanilla extract
1/4 cup buttermilk
1-2 Tbsp tequila
2 Tbsp pureed, thawed frozen sweetened strawberries
1 cup (2 sticks) unsalted butter, room temperature
2-1/2 cups powdered sugar
1 Tbsp On The Border Strawberry Margartia Mix (regular also works)
1/2 Tbsp tequila
Pinch of salt
1/4 cup crystal sugar sprinkles mixed with 1/4 tsp salt
- Preheat the oven to 325 degrees. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
- Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the strawberry puree, margarita mix, tequila and vanilla extract. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry)
- Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
- Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
- Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
- To make the frosting, whip the strawberry puree and butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the margarita mix, tequila, salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached.
- Frost cupcakes by first piping a circle around the edges. Dip the frosted edges iton the sugar/salt mixture, then finish frosting and garnish with a lime wedge.
Disclosure: I was provided with a complimentary bottle of On The Border’s Strawberry Margarita Mix by Truco Enterprises. I was not compensated for this post. All thoughts and opinions are my own.
Everyone’s had apple juice, but have you ever had FUJI apple juice?Leave it to Red Jacket to create an entire line of fantastic juices including strawberry apple, raspberry apple, blackcurrant apple, grape apple, tart cherry stomp, apricot stomp, apple cider, and even spiced apple cider. And their company is close to where I grew up, so it’s great to support a local company!
Located in the beautiful Finger Lakes Region of New York State along the rolling hills of Seneca Lake, Red Jacket was originally planted in 1917. Today, the orchard and juice company is managed by the second and third generation of the Nicholson family, who have spent over 50 years mastering the art and science of quality fresh fruit and juice production.
But what makes their juice so special? It is 100% juice, never from concentrate, cold-pressed, unfiltered (so it retains the fiber of the fruit), 50% more antioxidant activity than clear juice, and made right on the orchard in Geneva, NY. It’s as close to eating the whole fruit as you can get! And I’m giving away a 6-bottle variety pack and the end of this post! (US residents only – but they cannot ship to CA.)
After thoroughly enjoying drinking a couple juices straight up, I decided to make a smoothie using the Fuji Apple Juice. I make green monster smoothies almost religiously, so it was fun to change it up a bit. The tangy-ness brought by the Greek yogurt and mango was well balanced with the sweetness of the strawberries and juice. I may need to add some of their juice to my green monsters!
One year ago: More Fudge Less Pudge Brownies
Two years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette
STRAWBERRY, MANGO, AND YOGURT SMOOTHIE
Makes 2 large or 4 small smoothies
1-1/4 cups Red Jacket Fuji apple juice
1 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
1 cup fresh or frozen strawberries
2 cups fresh or frozen mango chunks
- In a blender, combine all ingredients and puree until smooth.
Source: Adapted slightly from Everyday Food, June 2010.
a Rafflecopter giveaway
Disclosure: I was sent a variety pack of juice from Red Jacket. Giveaway provided by Red Jacket. I was not compensated for this post. All thoughts and opinions are my own.
Just in time for Easter weekend, I present to you this fun and easy cupcake. You all know how much I love stuffing cookies and cupcakes with various truffles and what not, but this time I went with something more natural – a whole strawberry! It is a basic white cupcake that gets a small part of it cored after baking in order to fit the strawberry inside. Then top it off with some fresh strawberry buttercream and you’ve got one heck of a spring-time cupcake.
After celebrating Passover with my brother’s in-laws this past weekend, I don’t have much planned for Easter this weekend. I am working a regular day in the lab today, and am going to a Circa Survive concert tonight. Not exactly festive, but still fun! I will be attending my friend’s annual Easter brunch on Sunday so maybe I can bust out some bunny ears for that .
Two years ago: Eggplant Parmesan
STRAWBERRY STUFFED CUPCAKES
Makes 12 cupcakes
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
1/4 cup unsalted butter, room temperature
2 egg whites
1 tsp almond extract
2/3 cup buttermilk
FROSTING & FILLING
2 sticks (8 oz.) unsalted butter, softened
1 tsp fresh lemon juice
1/4 tsp salt
4 cups (1 lb.) powdered sugar
1/4 cup pureed strawberries (about 1/2 cup whole strawberries)
12 whole strawberries, hulled
- Preheat oven to 350 degrees. Line a muffin pan with paper liners.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternatively beat in flour mixture and buttermilk, making three additions of lour mixture and two of buttermilk, beating until smooth.
- Scoop batter into prepared pan. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- While the cupcakes are cooling, make the frosting. In a medium bowl, beat the butter until creamy then add the powdered sugar, lemon juice, sea salt and pureed strawberries. Continue beating until very light and fluffy.
- Using a paring knife, carve out a portion from the top of the cupcake resembling an upside-down cone (sized to fit the strawberries). Insert strawberries, pointed end down. Pipe or spread frosting on each cupcake. Enjoy!
STRAWBERRY MALTED PANCAKES
Source: Adapted from King Arthur Flour.
Check out all the other contributors to the pancake party as well. It’s been going on all July so there as tons of great pancakes to drool over.
One year ago: Peanut Butter Sandwich Bread
The blog hopping party is back in time for Valentine’s Day! I was so excited when Erin, from Big Fat Baker,announced that she was thinking of extending the Holiday Blog Hop past Christmas. These blog hops are great for finding new blogs and recipes with a theme involved (if you would like to join fill out the contact form found HERE). Today for the Valentine’s Day theme, we had to incorporate at least one of three ingredients, which were: beef, heavy cream, or strawberries. Once you’re done here, be sure to check out the others blog hopper’s posts listed at the bottom!
While digging through my bookmarked recipes, I noticed there were far too many that would be great to make for your Valentine this year. Even with the help of narrowing it down by ingredients! But when I saw this dark chocolate version of strawberry shortcake I knew I had a winner. After all, in addition to the dark chocolate and strawberries (already making me happy) the whipped cream topping has pudding AND Amaretto in it – wee!! I’ll have my dessert with a little liqueur, thank you very much. This recipe just screamed “love”, even if it’s only a love affair with the dessert itself .
For the first shortcake I assembled, I wanted to slice the shortcakes in half like a bun in order to make a multilayer shortcake. Yea, that shortcake crumbled into a (delicious) pile. Learn from me – do not try to cut the shortcakes. Just stack them up in their slightly thicker glory. Then serve with a little extra cream topping and strawberries.
And the Amaretto cream? Sure at first it looks like you’ve made far more than necessary, but you’ll end up wanting to eat it straight up. Or maybe you’ll start thinking of the strawberries and chocolate shortcake as mere vehicles for the cream. With the cream cheese and pudding mix in there it tastes like cheesecake, in the consistency of pudding. So where does that leave me? I’ll be in the corner mixing the attempted-sliced-but-crumbled-shortcakes in with the strawberries and cream. Make-shift trifle anyone? You don’t want to see the pictures of that though. Focus on the prettiness I’ve shown here (when I did not try to cut the shortcakes in half).
P.S. I love mixing Amaretto and coke together. It’s lovely beverage.
One year ago: Guiltless Fettucine Alfredo
DARK CHOCOLATE STRAWBERRY SHORTCAKES WITH AMARETTO CREAM
Makes 3 large or 6 small
2/3 cup 2% milk
1/3 cup dark chocolate chips
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
1/2 tsp salt
1/4 cup unsalted cold butter, chopped
8 oz. reduced fat cream cheese, softened
1 (3.4oz) package instant vanilla pudding mix
1/4 cup Amaretto
1-1/2 cups 2% milk
8 oz. frozen light whipped topping, thawed
2 lbs. sliced strawberries, leaving a few whole for garnish
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silpat (or grease pan well).
- Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
- Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into a large bowl, and whisk together until combined. Add butter and cut in with fork until crumbly in texture. Slowly add milk and chocolate chip mixture and stir in until just combined.
- Using an extra large cookie scoop, spoon mixture into 6 large circles (or 12 small) onto prepared baking sheet. Bake for 15-20 minutes or until set (or about 8-12 minutes for small). Cool on wire racks.
- Meanwhile, in large bowl mix together cream cheese and pudding mix with electric mixer on medium speed until well combined. Slowly mix in Amaretto and milk until well combined. Fold in whipped topping. Cover and refrigerate for about 1-2 hours or until firm.
- To assemble, place one shortcake on serving plate then top with cream and strawberries; end with another chocolate shortcake. Top with more Amaretto cream and strawberries if desired. Repeat with remaining shortcakes.
Source: Adapted slightly from Snappy Gourmet.