Tag Archives: strawberries

Bananaberry Smoothie

Posted on by Laurie

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Bananaberry Smoothie

(serves 2)

1/3 c. light coconut milk

2 T. fresh orange juice

1 medium size frozen banana, peeled and cut into slices (about 3/4 c.)

1 c. mixed fresh berries (sliced strawberries, raspberries, blackberries and/or blueberries)

fruit for garnish

Place coconut  milk, orange juice, banana and berries in blender and process until smooth. Pour into serving glasses and garnish with fruit. Serve immediately. Enjoy!

Notes

• A mix of red berries and dark berries produces the best color.

• This recipe makes a smoothie that is thin enough to drink. For a thicker smoothie, use frozen berries.

Strawberry Shortcake Donuts

Posted on by Laurie

Happy National Donut Day!

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Strawberry Shortcake Donuts

1 3/4 c. + 2 T sifted all-purpose flour or gluten-free all-purpose flour

1/3 c. granulated white sugar

2 t. baking powder

pinch of salt

3/4 c. buttermilk

2 lg. eggs, beaten

2 T. unsalted butter, melted

1 t. fresh lemon zest

3/4 c. finely chopped ripe strawberries

Lemon Glaze

Directions

1. Preheat oven to 425 degrees F. Spray a 6-mold donut baking pan with oil. Set aside.

2. In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.

3. In a medium bowl, whisk together buttermilk, eggs, butter and lemon zest. Stir wet ingredients into dry ingredients until mixture is smooth. If the mixture is too stiff, slowly stir in a little bit more buttermilk. Fold in strawberries.

4. Divide the batter between the donut molds. Spread with the back of a spoon. If needed, run your fingers under cold water, shake them off lightly, then finish shaping donuts with your damp fingers. The batter will stand above the donut pan. Bake for approximately 10 minutes or until done to the touch.

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5. Remove donut pan from the oven and place on a baking rack to cool for just a few minutes.  While the donuts are resting make Lemon Glaze, recipe below. After a few minutes, turn donuts out upside down onto serving plates and then glaze.  The donut holes will have slightly filled in on what was the top and is now the bottom of each donut. Top with fresh strawberries and whipped cream if desired. Serve while donuts are still warm. Enjoy!

 Lemon Glaze

1/2 c. confectioner’s sugar

1 T. fresh lemon juice

1/2 t. fresh lemon zest

Directions: Slowly stir lemon juice into confectioner’s sugar until perfectly smooth. Stir in lemon zest.

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Have a great weekend!

This recipe is loosely based on the Cinnamon-Dipped Donuts recipe that I posted a few years ago which originally came from Frugal Feeding.

Valentines’ Mocha

Posted on by Laurie

A special after-dinner coffee made with dark chocolate and chocolate vodka. Don’t forget to dip your strawberry in the whipped cream before drinking! Happy Valentine’s Day!

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Valentines’ Mocha (serves 2)

1 c. fresh-brewed, good decaf coffee

1 oz. dark chocolate

1 oz. chocolate vodka

1 T. dark brown sugar

1/4 c. heavy cream

2 large, ripe strawberries (cleaned and stemmed)

cinnamon sugar

1. Place coffee, chocolate, vodka and dark brown sugar in a small saucepan over medium heat. Stir occasionally until chocolate and brown sugar are melted and blended into the coffee.

2. Meanwhile, whip cream until it holds soft peaks.

3. Pour coffee into two glass coffee mugs. Garnish mugs with strawberries. Top with whipped cream and cinnamon sugar. Serve immediately. Enjoy!

4th of July Cheesecake Cupcakes

Posted on by Laurie

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An easy to make, fancy treat for the upcoming holiday!

Cheesecake Cupcakes

makes 12

12 Oreo cookies or Oreo Golden cookies

16 oz. cream cheese, softened

2/3 c. granulated white sugar

1/4 c. sour cream

2 lg. eggs

1 T. + 1 t. fresh lemon juice

2 t. vanilla or almond extract

whipped cream for topping

fresh strawberries, raspberries and/or blueberries

1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with muffin papers. Place one cookie in the bottom of each muffin paper.  (The cookies will be a little smaller than the bottom of the muffin cups, but they puff out during baking.)

2. Using a large food processor or an electric mixer, process or beat cream cheese and sugar until perfect smooth. Add sour cream and process or beat until well blended. Add eggs, lemon juice, and extract. Process or beat until well blended and perfectly smooth. Divide cheesecake batter between muffin cups, filling until almost full.

3. Bake for about 20 minutes or until puffy and set in the middle. Remove from the oven and cool on a wire rack. (The cupcakes will sink in the middle as they cool.) Once completely cool, cover with plastic wrap and refrigerate for at least 3 hours before serving.

4. When ready to serve, lift cupcakes out of pan, remove muffin papers, top with whipped cream and fruit. Enjoy!

Notes: The cheesecake batter is the same batter that I use for my Miniature Cheesecakes in Confectionately Yours. Either recipe can be made ahead of time and frozen until shortly before serving, then decorated at the last minute.

Two Little Chefettes Monthly Cooking Challenge: Strawberries

Posted on by Laurie

Thank you to Bebe and Ridha from Two Little Chefettes for suggesting this month’s cooking challenge. My entry is a Strawberry Watermelon Soup with Blueberries swirled with Blueberry Honey Sauce. (These recipes are from my first cookbook A Taste of Morning after which I named this blog). I serve the soup as a fruit course for special occasions or as a light summer dessert paired with a sweet wine. It is easy to make and very refreshing.

Strawberry Watermelon Soup with Blueberries

Serves 4

Except for the sugar, use chilled ingredients.

3 c. sliced fresh strawberries

2 c. seedless watermelon chunks

1/2 c. fresh orange juice

1/3 c. granulated white sugar

1 T. fresh lemon juice

1/2 c. fresh blueberries

Blueberry Honey Sauce for garnish (recipe below)

Place strawberries, watermelon, orange juice, sugar, and lemon juice in the bowl of a food processor. Pulse until fruits are puréed. Divide blueberries between four dessert bowls. Top with soup.  Swirl 1 T. Blueberry Honey Sauce through each bowl of soup, being careful not to blend it in.

Blueberry Honey Sauce

2 c. frozen blueberries

1/4 c. cold water

1/3 c. honey

1 t. fresh lemon juice

In a medium non-stick pan, bring blueberries, water and honey to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries begin to pop. Stir in lemon juice. Push berries and liquid through a sieve to remove skins. Use right away or pour into a glass jar, cover and refrigerate. (Yields about 1 cup.)