Strawberry Brownie Ice Cream Cups

In the midst of this excruciatingly hot summer – this dessert is absolutely the perfect relief.  A brownie base – that tastes great still frozen – topped with homemade strawberry ice cream (or any flavor of your choice really!) and topped with a dollop of chocolate ganache.   It’s almost like your own individual mini ice cream cake.   You don’t even need a reason to celebrate to enjoy these – just reward yourself for getting through another hot day. 

Ingredients

For the brownies

• 3/4 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 8 Tbsp. unsalted butter, cut into 8 pieces
• 3 oz. unsweetened chocolate, coarsely chopped
• 2 large eggs, plus 1 egg yolk
• 1 cup plus 2 Tbsp. sugar
• 1 tsp. vanilla extract

For the ice cream

• 2 cups fresh ripe strawberries, stemmed and sliced
• 3 Tbsp. freshly squeezed lemon juice
• 1 cup sugar, divided
• 1 cup whole milk
• 2 cups heavy cream
• 1 tsp. vanilla extract

For the ganache

• 3/4 cup mini semisweet chocolate chips
• 1/4 cup heavy cream

Directions

1. To make the ice cream: Combine the strawberries with the lemon juice and 1/3 cup of sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours.  In another bowl, use a hand mixer to combine the milk and remaining granulated sugar until the sugar is dissolved.  Stir in the heavy cream, the vanilla and strawberries and their juices.  When ready to use – churn according to your manufactures instructions.  Freeze until ready to fill ice cream brownie cups.

2. To make the brownie bottoms: Preheat the oven to 350 degrees F.  Line two cupcake pans with foil liners.  Combine the flour, baking powder and salt in a small bowl; stir together and set aside. 

3. In a heatproof bowl set over simmering water combine the butter and chocolate.  Heat, stirring occasionally, until melted and smooth.  In a large mixing bowl combine the eggs, egg yolk, sugar and vanilla extract.  Whisk to blend.  Stir in the warm chocolate mixture, and then the dry ingredients, mixing just until incorporated.

4. Scoop 1 tablespoon of batter into cupcake liner.  Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6-8 minutes.  Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature.  Freeze for at least 30 minutes.  Top with strawberry ice cream until the cupcake liner is full.  (If the ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return the cupcake pans to the freezer for 45 minutes to 1 hour. 

5. To make the ganache: Place the chocolate chips in a small bowl.  Bring the cream to a simmer in a small saucepan.  Pour the cream evenly over the chocolate, let stand for 1 minute.  Stir until smooth with a rubber spatula and let sit until firm enough to spread.  Once the ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. 

Source: Annie’s Eats 

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Strawberry Pie

If you’ve never had fresh strawberry pie – you are really missing out.   It is just about as all American as apple pie.  My family gets together every year on the 4th of July – and I hope to make this pie as part of that tradition.  You have to make this with fresh, local strawberries for the best result – but you could use California ones in a pinch.  This pie went so quickly I was lucky I even got to try a piece of it.  Enjoy – I promise you will not be disappointed!  

Ingredients

• 3-4 pints (about 2 1/2 to 3 lbs.) fresh strawberries, gently rinsed and dried, hulled
• 3/4 cup sugar
• 2 Tbsp. cornstarch
• 1 1/2 tsp. Sure-Jell for low-sugar recipes (pink box)
• pinch table salt
• 1 Tbsp. freshly squeezed lemon juice
• 1 baked 9-inch pie shell (I use the recipe in this post)
• whipped cream (homemade or store-bought)

Directions

1. To make the filling, select 6 oz. misshapen, under-ripe or otherwise unattractive berries, halving those that are large; you should have about 1 1 1/2 cups.  In the food processor, process the berries to a smooth puree, about 30 seconds.  You should have about 3/4 cup of the puree.

2. In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt; whisk to combine.  Stir in the strawberry puree.  Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil.  Boil for 2 minutes, scraping the bottom and sides of the pan constantly.  Transfer to a large bowl and stir in the lemon juice.  Let cool to room temperature.

3. Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries.  Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated.

4. When getting ready to serve, scoop the berries into the pie shell, piling into a mound.  If any cut sides face up on the top, turn them face down.  Refrigerate the pie until chilled, about 2 hours.  Serve within 5 hours of chilling. Serve with whipped cream.

Source: Cooks Illustrated, May/June 2011

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Frozen Strawberry and Cream Bars

I made a call out on Facebook for suggestions when I had my 16 quarts of strawberries – and I got lots of suggestions on what to make and this was one of them (thanks Cathy!).  I liked the idea of making things that can be frozen – like ice cream, popsicles, etc. – because they last much longer than say a strawberry cake or muffins.   These were really simple to mix up together and I enjoyed that the crust stayed crunchy.  Another cool, refreshing treat to make for a summer get together!  Enjoy! 

Ingredients

• 1 cup flour
• 1/4 cups brown sugar
• 1/4 cups slivered and chopped almonds
• 1/2 cup (1 stick) unsalted butter, melted
• 2 whole egg whites
• 1/2 cups granulated sugar
• 1 1/4 cups whipping (heavy) cream
• 2 Tbsp. fresh lemon juice
• 2 cups crushed strawberries

Directions

1. Preheat oven to 325°F.

2. Combine flour, brown sugar, almonds and melted butter in a medium bowl.  Spread gently in an 8×8″ pan.

3. Bake at 325°F for 20 minutes. Stir a couple of times. Cool.

4. Once cooled, evenly press 2/3 of the mixture in the 8×8″ pan to create the crust. Set aside the remaining 1/3 of the mixture.

5. Beat egg whites and granulated sugar until stiff.

6. In a separate bowl, beat whipping cream until soft peaks form.

7. Gently combine beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread the mixture over the crust.

8. Sprinkle remaining crust/crumb mixture on top.

9. Freeze at least for 3-6 hours.  Cut in squares to serve.

Source: The Tasty Kitchen

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Strawberry Ricotta Popsicles

It’s hot hot hot here – like 90 degrees – which is really hot for Buffalo.  We only have window air conditioners so we can sleep at night during the summer.  But the rest of the house is about as hot as it is outside.  I actually don’t mind it completely – because I’m in air conditioning at work, in the car and at night.  I don’t want to have to live all summer without actually feeling the heat summer (all you have to do is think about how cold it is during the winter – and you don’t mind the heat).   But the heat and humidity can be really draining – and these popsicles turned out to be the perfect relief to the heat.   They are super easy – you just mix everything up in your food processor and then pour into popsicle molds and freeze.  They are not overly sweet and they are creamy and refreshing.  You would never even know there was ricotta cheese in there if I didn’t tell you.   I think I’m going to finish up this post now – so I can go have one    Enjoy!

Ingredients

• 1 pint (12 oz.) fresh strawberries, washed and hulled
• 2 cups (15 oz.) part-skim or whole milk ricotta cheese
• 1/4 cup sugar
• 1 Tbsp. fresh lemon juice

Directions

1. Puree strawberries in a blender or food processor. Add ricotta cheese, sugar and lemon juice; blend or process 2 minutes.

2. Pour into freezer pop molds and cover with popsicle mold tops.  Freeze 3 hours or until firm.  Makes 8-10 popsicles.

Source: My Baking Addiction

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Strawberry Daiquiri Ice Cream

My husband and I went to Bermuda for our honeymoon two years ago.  And while on the cruise ship there we did a rum tasting – and ended up buying three bottles of rum!   So when I had an overabundance of strawberries and I found this recipe (which includes rum!) – I knew I was all set!  Actually adding alcohol to homemade ice cream helps keep a softer consistency when frozen.   Fortunately this only made a small dent in both my strawberry and rum stash – so I can definitely make more of this when I feel like it!. 

I have to say – this is some of the best ice cream I’ve ever made.  It’s super smooth, creamy and sweet.   

Believe me – you will see the bottom of your glass before you know it!   Enjoy!

Ingredients

• 1 cup sugar, separated
• Zest from 2 limes
• Pinch salt
• 1 1/2 cups half-and-half
• 1 1/2 cups heavy cream
• 4 egg yolks
• 1 1/2 cups (~12 ounces) strawberry puree
• 1/4 cup fresh lime juice
• 3 Tbsp. rum

Directions

1. In a medium saucepan, rub the lime zest into 1/2 cup of the sugar until fragrant.  Add the half-and-half  and pinch of salt and heat the mixture over medium-high heat until it simmers.

2. Pour the cream into a large bowl; set a fine-mesh strainer over the bowl.

3. In a separate medium bowl, beat the egg yolks with the remaining 1/2 cup sugar. When the half-and-half simmers, very slowly pour it into the beaten egg yolks, whisking constantly.

4. Pour the mixture back into the pot and bring just to a simmer over medium heat, still whisking constantly (the mixture should reach 170 degrees F).

5. Pour through the strainer into the bowl with the cream; stir to combine. Mix in the strawberry puree, lime juice, and rum.  Chill until cold, at least 4 hours or up to overnight.

6. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions and freeze until firm.

Source: slightly adapted from The Way the Cookie Crumbles

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Strawberry Bruschetta

I wasn’t joking in my last post – after I am done with my strawberry posts you are going to think we’ve turned red – I’ve made that many different recipes already.   We enjoyed these as a pre-dinner appetizer and they were fulfilling and refreshing.  Reminded me a little of the salmon with strawberry salsa I made last year (of course without the salmon).   They are a great easy appetizer that would be fun to serve at an outdoor summer party!  Enjoy!

Ingredients

• 1 cup strawberries, hulled and diced
• 1 Tbsp. sugar
• 1 French baguette, sliced on a bias
• 4 oz. goat cheese
• 1 Tbsp. olive oil
• 2 tsp. balsamic vinegar
• 1/4 cup minced basil leaves
• Freshly ground black pepper

Directions

1. Combine the  strawberries and sugar in a small bowl; toss to combine.  Let the berries macerate for about 30 minutes so that they begin to release their juices. 

2. Spread a thin layer of goat cheese on top of each baguette slice.  Top each slice with the strawberry mixture. 

3. Drizzle lightly with olive oil and balsamic vinegar.  Top each slice with the basil leaves and cracked pepper, to taste.

Source: Annie’s Eats

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Strawberry Shortcake

I had a bit of a mini heart attack a few weekends ago – I had plans to go to a strawberry farm to pick up a bunch of local strawberries to freeze and to use in some recipes.  Well I go to their website for directions – and they are already done picking for the season!  Eeek – my heart seriously stopped and I immediately went into search mode online.   Luckily I found another farm that wasn’t too far away and they still had berries available.  So I immediately got in my car and drove there – expecting to buy about 6 quarts.   I get there and they are selling flats (each with 8 quarts) for buy one get one free – since I can’t pass up a deal – I had to get it.  So that’s how I ended up with 16 quarts of strawberries.  

Let me just say this – 16 quarts is a LOT of strawberries.  The hard thing is that you need to process them fairly quickly before they get mushy and moldy.   It almost doesn’t need to be said – but I have lots of strawberry recipes to share coming up soon. 

I knew that the first thing I wanted to make though was basic strawberry shortcakes.  I’ve been craving these since last year when I made them (but my photos got lost so I never shared them here).  

You have to have the perfect biscuit that soaks up the juices and compliments the sweet strawberries.  This recipe is it!   I promise you won’t be disappointed.

Eating these made me reminiscent of 5 years ago when we went to Coney Island to help our friends selling Strawberry shortcakes at their booth there. Good times! 

Ingredients

• 2 cups all-purpose flour, plus extra for work surface
• 5 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 8 Tbsp. (1 stick) cold unsalted butter, cut into 1/2 cubes
• 1 large egg, lightly beaten
• 1/2 cup plus 1 Tbsp. half-and-half
• 1 large egg white, lightly beaten
• 6 cups strawberries, hulled
• 4 Tbsp. sugar
• whipped cream (store-bought or homemade)

Directions

1. For the fruit: Crush 2 cups of strawberries with a potato masher.   Slice remaining berries and stir into crushed berries along with 4 Tbsp. sugar. Set aside. 

2. For the shortcakes: Adjust oven rack to middle-lower position and heat until 425 degrees F.

3. In food processor, pulse flour, 3 Tbsp. sugar, baking powder and salt to combine.   Scatter butter over and process until mixture resembles coarse meal – about fifteen 1-second pulses.   Transfer to a medium bowl.

4. Mix beaten egg with half and half.  Pour into flour mixture and stir with a rubber spatula until large clumps form.  Turn onto floured work surface and lightly knead until it comes together. 

5. Pat dough into 9 by 6 inch rectangle about 3/4 inch thick.  Flour a 2 3/4 inch biscuit cutter and cut out into 6 dough rounds.  Pull the scraps together to make 2 or 3 more shortcakes.

6. Place 1 inch apart on a baking sheet, brush tops with beaten egg white and sprinkle with remaining 2 Tbsp. sugar. 

7. Bake until golden brown, 12 to 14 minutes.  Cook on wire rack until warm, about 10 minutes.

8. When shortcakes are cool, split in half and portion fruit on top and dollop with whipped cream. 

Source: Cook’s Illustrated

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Strawberry Salad with Candied Almond Brittle

Strawberry season is in full swing here in Western New York.  Local strawberries are only available for such a limited time – I get so excited when I can finally enjoy them!   See strawberries are supposed to be small and red and juicy – not those humongous things that come from sent from California.  Notice how red they are inside – no white flavorless centers. 

With the first quart that I bought – I wanted to make this salad.  It was so simple and I knew I would love the flavor combination of sweet berries, creamy goat cheese and crunchy almonds.  I was also really excited to use this bottle of Strawberry Balsamic Vinegar that I had bought just a few months earlier. 

This salad definitely did not disappoint – it was so refreshing – really a perfect summer salad.  Now, if only Strawberry season would last longer that a few weeks.

The dressing was a (strawberry) balsamic vinaigrette – which was the perfect accompaniment to the sweetness of the berries and the candied almonds.  Definitely make the almonds in advance if you want to save some time at dinner. 

I ended up serving this as a side to a simple grilled salmon fillet – but honestly it was so good I could have this as a meal in itself.  And that is exactly what I did for lunch the next day.  Enjoy!

Ingredients

For the salad

• 4 cups baby spinach, washed
• 1 cup strawberries, thinly sliced
• 2 oz. goat cheese, crumbled

For the candied almond brittle

• 1/2 cup granulated sugar
• 2 Tbsp. water
• 3/4 cup sliced almonds, lightly toasted

For the vinaigrette

• 1/4 cup balsamic vinegar (fell free to use flavored if you have it!)
• 2 Tbsp. cup extra-virgin olive oil
• Pinch granulated sugar
• Pinch sea salt

Directions

1. For the candied almond brittle: In a medium saucepan over low heat, combine the sugar and water and continuously stir until the sugar is completely dissolved. Using a silicone or pastry brush dipped in water, brush the sides of the saucepan to dissolve any sugar that adheres to the sides of the pan.

2. Increase the heat to high and bring the mixture to a boil, continuing to brush down the sides of the saucepan as needed.

3. Continue to boil the mixture, swirling the saucepan occasionally, until the mixture is golden brown, about 8-9 minutes.

4. Turn off the heat and quickly add the sliced almonds, stirring to thoroughly coat.

5.  Pour the mixture onto a foil lined baking sheet, breaking up the almond pieces with a fork.  Let cool completely.

6. For the vinaigrette: Combine the vinegar and olive oil in a small bowl and whisk to emulsify.  Add the sugar and salt, to taste.

7. Once the candied almond brittle has hardened and cooled completely, distribute the spinach evenly in the serving bowls and assemble with the strawberries, goat cheese, candied almond brittle, and vinaigrette.

Source: adapted from The Curvy Carrot

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Daring Bakers: Chocolate Panna Cotta and Florentine Cookies

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I’ve missed the past few Daring bakers challenges for one reason or another.  But I am so glad to be back.  I was extra excited when I saw that this months challenge was something that I’ve never made or even tried before.  I decided to try the chocolate version of panna cotta that was given, and wanted to pair it with my favorite compliment to chocolate – strawberries!   I also thought the chocolate panna cotta would go better with the florentine cookies.   The panna cotta reminded me of a mix between ice cream and pudding.  The ingredients were very similar to an ice cream base and the final result was more like a pudding.  Overall, the end result was smooth and creamy deliciousness – which was the intention of this challenge. 

It was slightly more difficult to make the layered version of panna cotta, since you had to harden the layers in the fridge before you could add on the next layer.  And the hard part is that you need to try to portion out the mixture to ensure that you still have enough to top these off.  It ended up taking a few hours to harden the bottom layer (and I left the extra panna cotta and strawberry gelee on counter).  So when I was ready to add the next layer those were still liquid.  But with a little planning ahead – you have a beautiful and delicious dessert.

The florentine cookies were about as easy to make as they get.  And even though they spread out really thin in the oven – they were still soft and chewy in the centers.  They were a really great snack throughout the week.  

Be sure to check out the Daring Bakers Blogroll to see the other fun varieties of panna cotta they came up with this month!  And thanks to Mallory for hosting this month!

Ingredients

Chocolate panna cotta

• 1 cup milk
• 1 Tbsp. unflavored powdered gelatin
• 2 cups heavy cream
• 1/2 cup sugar
• 3/4 cup bittersweet or semisweet chocolate
• 1/2 tsp. vanilla extract

Strawberry gelee

• 1 cup (8 oz.) strawberries (or other fruits - raspberries, mango, blackberry, etc. DO NOT use pineapple or kiwi)
• 3 Tbsp. water
• 1/4 cup granulated sugar
• 1 1/2 tsp. unflavored powdered gelatin

Florentine cookies

• 2/3 cup unsalted butter
• 2 cups quick oats
• 1 cup granulated sugar
• 2/3 cup all purpose flour
• 1/4 cup dark corn syrup
• 1/4 cup milk
• 1 tsp. vanilla extract
• pinch of salt
• 1 1/2 cups dark or milk chocolate

Directions

Chocolate panna cotta

1. Pour milk into a small bowl, sprinkle gelatin over the top, set aside for 2-5 minutes.

2. Place a medium saucepan over medium heat, stir in cream, sugar and vanilla. Bring to a low boil.

3. Add chocolate and whisk until melted. 

4. Whisk the milk and gelatin mixture into chocolate cream mixture. Whisk until gelatin has completely dissolved.

5. Transfer to ramekins, or nice glasses for serving.  Cover and chill at least 8 hours, or overnight.   [Note: If layering with gelee – only chill bottom portion and keep remaining at room temperature until layers are set]

Strawberry gelee

1. Sprinkle gelatin over water.

2. Place fruit and sugar in a small saucepan and simmer until sugar has dissolved.

3. Mix the gelatin into the strawberry mixture and stir until gelatin has dissolved.

4.Remove from heat and allow to cool to room temperature until use for layering panna cotta.

Florentine cookies

1. Preheat oven to 375°F. Line two baking sheets with silpat or parchment paper.

2. Melt butter in a medium saucepan or microwave.

3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.

4. Drop a tablespoon full, three inches apart, onto your prepared baking sheet.  Flatten slightly with the back of your tablespoon, or use a spatula.

5. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

6. While the cookies are cooling melt your chocolate until smooth either in the microwave, or stovetop in a double boiler.  Peel the cookies from the silpat or parchment and spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

Source: chocolate panna cotta from Bon Appetit, gelee from A Soft in the Kitchen and Florentine Cookies from Nestle

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Salmon with Strawberry Salsa

I am not the type to pair fruit with something savory – but I am starting to come around (I have a meal planned this week that has a mango relish!).  And this strawberry salsa was quite surprising.  I had a feeling I was going to like it though – cherry tomatoes are so flavorful right now – and with the addition of balsamic vinegar – I knew this was going to taste good. 

My husband wasn’t home when I ate it – but I had the leftovers ready for him and he was also leery of the strawberries.  But he loved it as well!!  Definitely a meal that looks really impressive – but super simple to make!  Enjoy!

Ingredients

• two salmon fillets
• juice of half of a lemon
• salt and pepper, to taste
• 1/2 pint fresh strawberries, hulled and diced
• 6-8 cherry tomatoes, quartered
• 2 scallions, white and light green portion diced
• 1 tsp. chopped fresh parsley
• 1/2 Tbsp. balsamic vinegar
• 1/2 tsp. red wine vinegar
• 1/2 tsp. fresh lemon juice
• 2 Tbsp. olive oil
• drizzle of honey
• dash of salt and pepper, to taste
• steamed Jasmine rice for serving

Directions

1. Preheat broiler on low. Line baking sheet with foil and spray with olive oil spray. Place salmon fillets on sheet.

2. Squeeze fresh lemon juice onto tops of each fillet and generously season each with salt and pepper.

3. Broil on low to desired doneness, about 10 minutes dependent upon thickness of fillets or until fish reaches 130 degrees in the thickest part.

4. In a medium bowl, combine strawberries, tomatoes, scallions, parsley, vinegars, lemon juice, olive oil, honey, salt and pepper.

5. Serve salmon on top of rice and cover with salsa. 

Source: Good Things Catered

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Strawberry Banana Oatmeal Brûlée

With the last of my local strawberries, I knew I had to try this recipe and savor every last bite.  It is such a fun way to spice up your ordinary breakfast oatmeal.  You essentially create a brûlée sugar topping  on the fruit using your kitchen torch.  You get that crunchy topping and it is the perfect contrast to the chewy oatmeal underneath.  Enjoy!

Ingredients

(for one serving)

• 1 cup water
• dash salt
• 1/2 cups old fashioned oats
• 1/4 tsp. vanilla extract
• 1 tbsp. brown sugar
• dash of cinnamon
• Swirl of honey
• 1 tsp. chia seeds
• 1/2 banana, sliced thin
• 6-8 strawberries, sliced thin
• Granulated sugar

Directions

1. Combine the water, salt, oatmeal in a 2 cup microwave safe bowl.  Cook in microwave on medium for 5-6 minutes.

2.  Remove from the heat and stir in the vanilla, brown sugar, cinnamon, nutmeg, honey and chia seeds, if using.

3. Top with sliced bananas and strawberries in an even layer.  Sprinkle the sliced fruit with granulated sugar in a thin layer – just enough to help the surface caramelize.  Heat with a kitchen torch until the surfaces are golden brown.

Source: adapted from Annie’s Eats

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Strawberry Cream Pie

Do you know what time of the year it is – it’s Strawberry time!  They are just starting to become available locally here in NY – and I’ve been eating them every morning with my yogurt.  It really is amazing to taste the difference of food that is in season and locally grown – it tastes like the way it is meant to taste.  And with strawberries – it is pure deliciousness! 

Now about this pie – I actually made it a few weeks ago with some California strawberries – and I can only imagine how much better it would be with some of the local ones.  Regardless – this pie is the perfect combination of flavors – it doesn’t get much better than strawberries and cream – with a bit of chocolate to top it off. 
I used my favorite pie crust – which I baked ahead of time – but feel free to use what ever recipe you want. 

Ingredients

• 1 cup cold heavy cream, divided
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract
• 1 pie crust, completely baked and cooled
• 2 pints fresh whole strawberries, hulled and sliced if large
• 2 ounces bittersweet chocolate chips

Directions

1. In the chilled bowl of a standing mixer fitted with the whisk attachment, beat 1 cup minus 1 tablespoon of the cream on medium speed.  When the cream is frothy, increase the speed to high and whip until the cream holds firm peaks.

2. In a separate large bowl (or the bowl of a standing mixer fitted with the paddle attachment), beat the cream cheese on medium speed until it’s soft and creamy. Add the sugar and vanilla and continue beating until combined.

3. Fold about 1/3 of the whipped cream into the cream cheese to lighten the mixture, then add the remaining cream and continue folding until it’s incorporated.

4. Evenly spread the cream mixture in the pie crust. Arrange the strawberries, pointed side up, over the filling.

5. Melt the chocolate with the remaining 1 tablespoon cream in the microwave on medium power, or in a double boiler.  Using a small sandwich bag with the corner snipped off - drizzle the chocolate over the strawberries.

6. Refrigerate the pie until set, about 1 hour.

Source: slightly adapted from The Way the Cookie Crumbles

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Strawberry Ruhbarb Crisp

One of my Aunts has celiac disease – so she can’t eat any gluten, she also need to avoid dairy.  So fruit based desserts are usually the easiest to make that fit this bill.   I’ve made crisps before with ground oatmeal – but this recipe calls for Bob’s gluten free All purpose baking flour – which is nice to have on had for when I need it.    I also used Smartbalance to replace the butter.   You could easily adapt this recipe to use both gluten and dairy if you can have it.   Enjoy! 

Ingredients

• 1 1/2 quarts fresh strawberries, hulled and halved
• 4 to 5 firm stalks rhubarb, trimmed and sliced 
• 1 cup light brown sugar
• 2 Tbsp. balsamic vinegar
• 2 1/2 Tbsp. Minute Tapioca
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. kosher salt
• 1 large orange, zested

crumb topping:

• 1 1/4 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour  or regular all-purpose flour
• 1/2 cup light brown sugar
• 1/4 teaspoon kosher salt
• 1 tsp. ground cinnamon
• 6 Tbsp. cold unsalted butter or Smartbalance 

Directions

1. Preheat the oven to 350 degrees F.

2. Butter an 11-by-8-inch glass baking dish or another dish with an 8-cup capacity.

3. In the bowl combine the strawberries and rhubarb. Add the brown sugar, vinegar, tapioca, cinnamon, nutmeg, salt, and orange rind. Toss thoroughly and transfer to the baking dish.

4. In a food processor, combine the flour, brown sugar, salt, and cinnamon. Pulse the mixture several times.

5. Place the butter on top of the flour mixture. Pulse again about 6 times or until the mixture looks like coarse meal.

6. Sprinkle the topping evenly and loosely over the fruit mixture, leaving fruit visible in a few spots for the juices to bubble up.

7. Transfer to the oven. Bake the crisp for 45 to 50 minutes or until the top is brown and the fruit juices are bubbling at the edges. If the top browns too quickly, place a piece of foil loosely on top until the crisp is finished baking. Serve warm or at room temperature.

Source: adapted from The Boston Globe

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Strawberry Margarita

Mmmmmm……are you thirsty yet?  My favorite alcohol is definitely tequila.  I love it in any form, whether straight up or mixed with something.

But my weakness is margaritas.   I’ll drink them on the rocks or blended…but definitely with salt!    This recipe is perfect for summer – so refreshing and sweet.  You can easily adjust it to your personal tastes, as there are lots of different opinions on how to make the perfect margarita. 

Enjoy – have one for me!  :)

 

Ingredients (for 2 margaritas)

• 1/2 pint of fresh strawberries, plus 2 for garnish
• 1 lime, juiced
• 2 tbsp. caster sugar
• splash orange juice
• 8-10 ice cubes
• 3 ounces tequila
• 2 ounces triple sec
• coarse salt, to rim glasses

Directions

1. Clean strawberries and remove stems.  Reserve two for garnish.

2. In a blender combine the strawberries, lime juice, sugar, orange juice, ice, tequila and triple sec.

3. Blend until smooth, adding more ice if needed. 

4. Rub the rim of the glass with lime juice and dip in salt.

5.  Pour in strawberry margarita and garnish with lime wedge and strawberry.

Source: adapted from Recipezaar

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Chocolate dipped Strawberry Ice Cream

I grew up going to Dairy Queen (if I say many, many times it would be an understatement!) – and it is still my favorite ice cream.  I can honestly say that over the 30 years of my life – I have tried almost everything on their menu at some point (well – maybe not everything– but all of  the old staples – dilly bar, buster bar, peanut buster parfait – yes I have had them all).   But I definitely have a few favorites – butterscotch dilly bar, hot fudge sundae w/crushed nuts and chocolate dipped strawberry blizzard.    oh – the chocolate dipped strawberry blizzard is my current Dairy Queen item of choice!  
So when I wanted to make a new ice cream flavor – I could not stop thinking about combining chocolate and strawberries.  I combined two recipes to get the perfect result – and I was even better (gasp!) than the Dairy Queen blizzard!   First, I made strawberry ice cream – but the chocolate was added by a technique called stracciatella that I learned in The Perfect Scoop by David Lebovitz – the king of ice cream.    This technique is really just combining warm melted chocolate into the ice cream at the last minute of churning – and when it freezes it leaves the perfect chocolate chip texture in the ice cream.  So it was really similar to the chocolate shell on a chocolate dipped strawberry. 
Enjoy this recipe – perfect timing for strawberry season!

Ingredients

• 1 pint fresh strawberries, hulled and sliced
• 1/3 cup sugar
• juice of 1/2 lemon
• 2 large eggs
• 3/4 cup sugar
• 1 cup heavy cream
• 1 cup milk
• 5 oz. bittersweet chocolate, chopped

Directions
1.  Combine the strawberries, 1/3 cup sugar and lemon juice in a mixing bowl.  Cover and refrigerate at least 1 hour.
2. Whisk the eggs in a mixing bowl until light and fluffy, about 1-2 minutes.
3. Whisk in the sugar (3/4 cup), a little at a time, and then continue whisking until completely blended, about 1 minute more.
4. Pour in the cream and milk and whisk to blend.  Refrigerate until ready to churn.
5. Mash the strawberries to a puree (either with a food processor or immersion blender) and stir into the cream base.
6. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
7. Melt the chocolate in a completely dry measuring cup in the microwave (~2 min. on 50% power).
8.  At the last minute of churning, drizzle a very thin stream of warm chocolate into the ice cream maker.  If the chocolate clings to the dasher – you can just layer the chocolate as you remove the ice cream from the machine – and break up the chocolate with a spoon as it hardens.
9. Place ice cream in freezer for 12-24 hours before serving.  
Source: recipe a combination of and adapted from Ben and Jerry’s, as seen on Blissfully Delicious, and chocolate from The Perfect Scoop
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