Showing posts with label Strawberries. Show all posts
Showing posts with label Strawberries. Show all posts

Thursday, May 17, 2012

Strawberries, Cream, and a Cookie Journey

Today is reveal day for the Improv Challenge! This challenge is always fun and this month our two ingredients are strawberries and cream. Does anything say summer more than that? So I went with cream cheese cookies covered with frosting made with strawberry coulis for taste and color.
 Here's to a Happy Summer!

Cream Cheese Cookies w/Strawberry Coulis Icing
 Cream Cheese Cutouts
 (from allrecipes)
1/2 cup Butter, softened
3 ounce Cream Cheese
1 cup Sugar
1 Egg
1/2 teaspoon Vanilla 
2 cups Flour
1/2 teaspoon Baking Powder
Cream together your butter, cream cheese, and sugar until
light and fluffy.
Add your egg and vanilla. 
Combine your flour and baking powder and 
spoon into wet mixture. Mix. Divide your dough into
two pieces and cover and chill until firm; about 1 hour.
Preheat oven to 375 degrees. 
On a lightly floured surface, cut out your dough.
Bake for 7-0 minutes until done.
Cool completely.

Strawberry Icing
(adapted from Antonia74-Cake Central.com)
6 oz warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioners Sugar
1/4 cup Strawberry Sauce

Pour the warm water in a mixing bowl.
Add the meringue powder.
Whisk for 30 seconds. It should be thicker and frothy.
Add your cream of tartar and mix for 30 seconds more.
Pour all the confectioners sugar in the bowl at one time.
Mix on the lowest speed for 10 minutes.
Icing will get thick and creamy.
Cover icing immediately.
Tale about 2 cups of icing out of the bowl.
Slowly pour in just a little at a time of the strawberry sauce.
Mix well.
Icing should begin to turn color and take on the taste
of a strawberry. Add more as needed.
Start by outlining and filling in the leaves on your 
strawberry cookies. The leaves on real
strawberries are never perfect or the same, 
and mine aren't either. (That sounds like a good excuse
to cover a mistake, doesn't it?  :))
 Let all the leaves dry. I made 2 dozen of the cookies, so 
I just outlined and filled in all the leaves first.
Then I outlined the rest of the cookie in the strawberry icing.
I went rather low on the top outline because of the danger of
getting the strawberry icing on the green leaf.
Fill in the body of the strawberry, then go back to the top where
the leaf is and push the icing gently with your paintbrush.
There you have it.
When I made my frosting, I used a homemade
strawberry coulis that I made last week, instead
of a store bought sauce.(I'll be posting the recipe for the
coulis tomorrow) The fresh sauce gave the cookies a
true strawberry look because of the flecks of strawberry.
(you can barely see it in the pic)
However, the store bought sauce
might give a more intense flavor.

Check out what everyone else made!

The Freshman Cook is stopping by these parties:
Sunflower Supper Club
Friday Favorites
Crazy Sweet Tuesday
Tasty Tuesday
Tutorial Tuesdays







Wednesday, August 31, 2011

Strawberry Avocado Salad!

Our second fruit inspired dish of this weeks menu is a Strawberry Avocado Salad! This is a simple salad with a delicious vinaigrette that lingers on your tongue, and when it mixes with the slightly sweet strawberry and the creamy goodness of the avocado, it's remarkable! Plus, it's pretty!
 
Strawberry Avocado Salad
(Makes 2 Salads)
1 1/2 teaspoon Dijon Mustard
1 1/2 teaspoon minced Shallots
1 1/2 tablespoon Granulated Sugar
3 tablespoon Sherry Cooking Wine
1/2 cup Extra Virgin Olive Oil
Pinch of Salt
1/4 teaspoon pepper
1 Avocado
Romaine Lettuce
1 cup Strawberries
Mix the sherry and the mustard in a bowl and whisk.
Chop off both ends of the shallot.
Ready to chop.
Cut slices off of the end of the shallot.
Slice the shallot into pieces.
Cut the shallot in the opposite direction, then measure.
Add the shallots to the bowl along with the sugar.
Drizzle the oil in while you whisk it all together.
I used 2 leaves of lettuce for each salad. 
Wash lettuce and cut off the ends.
Slice the romaine into four strips.
Slice the other way until all the lettuce is chopped.

Place the chopped lettuce in the middle of 
your plate.
Wash the strawberries
and dry them with a towel.
 
Trim the strawberries
Slice them in half.
Cut the avocado in half by cutting around the seed on the
outside, then pull apart.
Slice the avocado into 4 pieces. 
To get the avocado out, scoop with
a spoon.
Top your lettuce with the avocado slices.
Place your strawberries  on the lettuce.
Drizzle vinaigrette over the salad.
Enjoy!


Thanks for joining me today!
Tomorrow we will be making Orange Chicken!

Hope to see you then!!

Wednesday, August 10, 2011

Very Berry Parfait

Our salad this week is a Very Berry Parfait. These are great for picnics, for parties, or for a quick snack. They can be made a few hours ahead of time, and refrigerated. To take on a picnic, or to transport anywhere, cover the top with plastic and use a rubber band to hold it on. Oh, and they taste great!


 Very Berry Parfaits
Oatmeal Raisin Granola
Strawberries
Blueberries
Raspberries
Vanilla Cherry Yogurt
I used 8 ounce plastic cups to construct the parfaits.
Place granola in the bottom of each.
Add a scoop of yogurt on top of the granola.
Add a layer of raspberries.
Add a layer of yogurt and then a layer of blueberries.
Add a layer of granola.
Add more yogurt.
Add a layer of strawberries.
Top the strawberries with some granola.
Add another layer of yogurt, then add 2 pieces of each 
berry as a topper.
Enjoy!


Thanks for joining me today for this weeks salad!

Tomorrow we will be cooking a Turkey Breast, so we
can make fresh Turkey Breast Sandwiches for our picnic.

I hope you will join me!

Saturday, July 23, 2011

Key Lime Cheesecake~The Perfect Way to End our Week!

This weeks dessert is Key Lime Cheesecake. I love cheesecake-pretty much any kind of cheesecake. But Key Lime Cheesecake just sounds like the perfect hot weather treat. Doesn't it?
And it's HOT, and I would love a treat!!!
  We will start with our crust. I made a mini cheesecake.
Sometimes, it's not a good idea to have left over dessert 
at my house! The ingredients are for the mini size. If you want to 
make a full size cheesecake, multiply the recipe by 4.
Crust
3 oz. Graham Cracker Crumbs
1 1/2 oz chopped Macadamia Nuts
1 1/2 teaspoons Sugar
1 1/3 oz.  Butter
In a bowl, mix together the graham cracker crumbs,
the macadamia nuts, and the sugar.
Melt the butter, and add it to the bowl. Mix together.
Scoop the crust mix into the cheesecake pan.
Tamp the mix all around the bottom of the pan.
Set aside while we make the filling.
 Key Lime Filling
6 oz. softened Cream Cheese
3 1/2 oz. Sugar
2 oz. Sour Cream
2 1/4 teaspoons Flour
1 Egg
1 3/4 oz. Key Lime Juice
1/4 teaspoon Vanilla Extract
Cream together the sugar and cream cheese.
Add in the flour and sour cream.
Add the egg and mix well.
Add the lime juice and vanilla. I used fresh
key limes for my juice. To juice the key limes I...
rolled my cutting board over the lime several times
to loosen the juice and pulp. Then...
cut the limes in half,...
take the seeds out,...
hand squeeze the key limes into a measuring glass,
making sure to remove all seeds that fall in.
Taste the batter to make sure you are happy with the
amount of key lime taste. If you want more, add more juice.
Pour your filling mix into the springform pan.
Bake for about 30 minutes.
When a toothpick poked into the middle of the
cheesecake comes out clean, take it out of the oven
and let it cool on a cooling rack.
After the cheesecake is cooled, take a stick or
knife around the edges to loosen them.
Loosen the pan handle and remove the ring.
Remove the cheesecake from the base of the pan.
Top the cheesecake with sliced strawberries.
Enjoy!!

Thanks for joining me today!

I hope to see you tomorrow for 
something special!
See you then!