Tag Archives: strawberries

Buttermilk Pancakes II and Strawberry Sauce

Posted on by

2

strawberry2
I wanted to try a new recipe for pancakes that didn’t require lots of ingredients or that made a huge batch, (like our favorite, go-to recipe). The pancakes are more dense than I prefer, but I’m sure pastry flour or even cake flour would take care of that issue. I also decided to make this simple strawberry sauce because I had less than a pint of strawberries left in the fridge that needed to be used up. The strawberry sauce is so easy to throw together and would taste great on top of waffles, ice cream, cheesecake, angel food, yogurt or you could stir it into milk, or lemonade! Thanks for reading, enjoy!
strawberry1
 
Best Buttermilk Pancakes – adapted from Nummy Kitchen
  •  2 cups sifted all-purpose flour
  • 1 teaspoon soda (baking soda)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 slightly beaten eggs
  • 2 cups buttermilk
  • 2 tablespoons melted butter

Directions –

Sift flour, soda, salt, and sugar into bowl. Add eggs, buttermilk, and melted butter, stirring only until flour is barely moistened.
Bake on hot, lightly greased griddle or electric skilled heated to 375 degrees. For uniform pancakes, use a 1/4 cup measure – or use a drip-cup pitcher and count 1-2-3 as you pour. Turn cakes when center springs back to touch, or when bubbles on surface break. Flip cakes only once. Makes about 1 and 1/2 dozen 4 inch cakes.

strawberry

Strawberry Sauce – adapted from Our Best Bites 

  • 1 pint strawberries
  • 1/3 c. white sugar (*I used vanilla sugar, so I omit the extract*)
  • 1 tsp. almond extract or vanilla extract

Directions –

Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly. When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

 

Advertisement

Strawberry Ice Pops

Posted on by

2

I recently purchased these ice pop mold from Amazon, and borrowed this book from the local library. This book is full of real fruit recipes and I can’t wait to try the cantaloupe, watermelon, avocado (yes, avocado!), lime, spicy pineapple, and maybe I’ll try the roasted banana ice pops. I am almost tempted to purchase this book! 😉
Verdict: This is the first recipe in this book, probably because it’s the most basic and well-loved flavors. It was very easy to make and of course, there is a little waiting involved, but these are definitely worth making. Yes, there is sugar in these, but I’m sure you could substitute with another type of sugar. Next time I’ll use less sugar because these are pretty sweet. If you’re using super ripe and sweet fruit, adjust your sugar content accordingly – unless you like super sweet popsicles. Thanks for reading, enjoy!
Strawberry Paletas – adapted from Paletas
  • 4 cups fresh strawberries, hulled and quartered
  • 3/4 cup sugar (**I used vanilla sugar**)
  • 1/2 cup water
  • 2 tsp. lemon juice

Directions:

Combine the sugar and strawberries in a bowl. Let sit until the strawberries start releasing their natural juices, 20-30 minutes. Place in a saucepan with the water over medium heat. Simmer until they are slightly softened, about 5 minutes. Let cool to room temperature.

Transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth. If using conventional molds, divide the mixture among the molds, snap on the lid and freeze solid, about 5-8 hours.

Strawberry Cake

Posted on by

4

I love strawberries and some of my favorite baked goods use them. I have shared just a few of my favorite ways to enjoy strawberries here, but this is a new one. It’s simple and perfect for any occasion – like today is Thursday…I needed cake! This smells amazing while baking, and the vanilla sugar makes a difference! The finished cake is beautifully light, fruity and floral (thanks to the vanilla sugar). The raw sugar sprinkled on top before baking, became caramelized and crunchy. I like the strawberries arranged on top, it’s simple but elegant and girly! It’s a perfect spring time treat and great for sharing if you’re feeling generous 😉 I’m sure I will make this many more times this strawberry season.

I also have a unique way of hulling strawberries to show you. I saw this technique on Good Eats, where AB uses a large star tip for cutting and extracting the hulls of strawberries. AB is not a fan of “unitaskers” and a strawberry huller is just that. I thought it was pretty clever, and thankfully I had one that worked perfectly. ( ‘scuse the camera phone pictures).

Carefully twist the leaves off the top of your strawberries.

Gently twist the star tip into the center of the stem end of the strawberry, making sure to go as deep into the berry as the tip will allow.

Gently pull out the tip and your strawberry will have a nice hole in the center where the hull used to be. See? So easy – now make this!  Thanks for reading, enjoy!

Strawberry Cake – adapted from Martha Stewart

  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar (*I used vanilla sugar)
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved
  • 2 tablespoons raw or sanding sugar

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle raw/sanding sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Strawberry Pineapple Crumble

Posted on by

1

Joy the Baker is a huge inspiration to the baker in me! She has so many recipes to choose from, but this is one of her more recent posts. I love pineapple and strawberries together, so this is right up my alley. I have never seen anything like this – usually crumbles are made with apples, pears, peaches or mixed berries. I was intrigued by this combo and knew that I needed to try it out.

Verdict: This was ah-mazing! Even my husband who wont eat dessert unless is chocolate covered agreed that it was tasty. That’s a winner in my book! Enjoy:)

Strawberry Pineapple Crumble – adapted from Joy the Baker

    • 1 pound strawberries, hulled and cut in half
    • 1 pound peeled and diced fresh pineapple
    • 3 tablespoons granulated sugar
    • 3 teaspoons cornstarch
    • 1/4 cup all-purpose flour
    • pinch of salt
    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 6 tablespoons unsalted butter, cold and cut into cubes
    • 1 1/3 cup old-fashioned oats
    • 1/4 cup brown sugar
Directions –
1. Place a rack in the center of the oven and preheat oven to 350 degrees F.
2. Toss diced fruit together in an 8-inch square baking dish. In a small dish, whisk together 3 tablespoons sugar, cornstarch, 1/4 cup of flour and pinch of salt. Toss the mixture with the diced fruit. Set aside.
3. In a medium bowl, whisk together remaining flour, baking powder, salt and sugar. Add the cold butter cubes. Use your fingers to break up the cold butter cubes into the flour mixture. Add the oats and toss together until the butter bits are about the size of the oat flakes.
4. Pour the oat mixture over the prepared fruit. Place in the oven and bake for 30 to 35 minutes, or until juices from the fruit bubble up around the sides of the pan.
5. Remove the crumble from the oven and allow to cool for at least 15 minutes before serving. Crumble is delicious served warm with vanilla ice cream.
6. Crumble can we wrapped and refrigerated for up to 4 days. Reheat in the microwave or wrapped in foil in a low oven.

Chocolate Fondue

Posted on by

2

Quick Post: This was the dessert that my SIL requested for her birthday. It’s super simple – only two ingredients for this fondue. Serve this with strawberries, bananas, pineapple, pound cake, pretzels, marshmallows – anything that goes well with chocolate but wont easily fall apart. Next time I will use a combination of bitter and semi-sweet chocolate, because the bittersweet was just too bitter!;)

Chocolate Fondue – 

  • 8 ounces bittersweet chocolate (or which ever chocolate you prefer)
  • 3/4 cups of heavy cream, warm (plus more to thin the fondue as needed)
Directions –
1. Chop the chocolate and set aside in a bowl. Pour the warm cream over top and let it slowly melt the chocolate. Whisk until the cream and chocolate are incorporated. If you have a fondue pot – use it! Thin out the chocolate with more heavy cream as needed. Enjoy!

Strawberry Cream Cheese Bread (just keeping it real)

Posted on by

2

Note to self: impatience is NEVER rewarded. I learned this the hard way. I’ve made this bread twice this week (and plan on making it again next week – hopefully with better results). The first time was fine because I didn’t bother getting the loaf out of the pan while it was still hot and just cut the pieces out of the pan. There is a short window of opportunity to get loaves out of their pans before they stick, so I wanted to work on it within seven minutes of taking it out of the oven. That obviously didn’t help either. This loaf sticks like crazy, so now with two failed attempts at de-panning, I know now that I need to butter the pan and then put a piece of parchment paper on top of that. Next week we’ll see if that works! It better because this is not something I want to happen again.
Thanks for reading, enjoy!
Fresh Strawberry Bread – My Baking Addiction
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 ounces cream cheese, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup buttermilk
  • 1 1/2 cups strawberries, rinse, dried and chopped

Directions
1. Grease and flour a 9×5 inch loaf pan.
2. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.
3. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
4. Carefully fold in strawberries. Dough mixture will be thick.
5. Bake in a 350 degree oven for 50 to 60 minutes.

Strawberries

Posted on by

2

Quick Post: This is my favorite way to eat less than stellar strawberries! I love the creamy, sweet, caramel-y flavor that this mix creates. It’s as simple as can be and would taste great with apples, pineapples or any other fruit you like. All you need is sour cream (full fat, please) and some light brown sugar on a plate. Snuggle up some cleaned strawberries next to the dip ingredients, and enjoy!

“Smoozy”

Posted on by

0

My Mom and Dad sent money for Christmas – always a good gift! I had a lot of fun choosing new kitchen toys that will make my life a little easier. With my portion, I bought two new loaf pans (I can’t wait to use these), a new cooling rack and a stick blender. Oh, how I love you stick blender…I have so far only used it to make smoothies, but if that was all it was good at making that would be just fine with me. It’s a lot less hassle than dragging out the blender every morning, and I have even had time to make the kids one before school too. The clean up is so easy too which is always a plus. Anyway, here’s my tasty, super simple, healthy, basic smoothie. Enjoy!

Morning Smoothie

  • 1/2 cup almond milk
  • 1/8 cup Greek vanilla yogurt
  • 5 slices frozen banana ( the secret to a thick smoothie )
  • 4 frozen strawberries
  • 10 frozen blueberries
  • 5 frozen peach slices
  • squeeze of honey

Directions –

Place all ingredients into the mixer beaker and blend using an up and down motion until ingredients are combined.