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

Monday, July 9, 2012

A Week of Mini's and a Giveaway!

This week will be a week of mini's! What the heck am I talking about? Well, I just love little bite sized mini desserts, and if you are like me, you can't get enough of them either! So, starting today I will be making and posting (and eating!) a mini dessert everyday! Doesn't that sound like fun! I know, I love it too! :)

In celebration of our "mini week" The Freshman Cook is giving away a "Just Mini Desserts"cook book along with a Libbey, Just Desserts, 25 piece parfait! You must comment in the comment section and tell me what your favorite mini dessert is. You can comment every day this week until Sunday, July 15. Each day you comment is an entry. If you would like additional entries you may follow The Freshman Cook, and like our facebook page. Of course, that can only be done once and it doesn't matter what day you do that. So if you enter every day, like us on facebook, and follow us, you will have a total of 9 entries. I hope to hear from you!

Our first mini is a takeoff on strawberry shortcake and I call it Creamy Dreamy Shorties. Its made of strawberries, pastry cream, and pound cake, and topped with whipped cream. Yum!
Creamy Dreamy Shorties
Pound Cake
1 1/2 cups Butter
8 oz. Cream Cheese, softened
3 cups Sugar
6 Eggs
1 1/2 teaspoon Vanilla
3 cups Flour
1/8 teaspoon Salt

Preheat your oven to 350 degrees.
Grease and flour bread pans.(or really any kind of pan)
Beat your butter and cream cheese until creamy.
About 2 minutes.
Add your sugar a little at a time beat for 5-7 minutes.
Add your eggs, one at a time, beating just until
the yellow disappears. Add vanilla and mix well.
Combine your flour and salt in a bowl, then gradually
add the mix to your butter mixture. Have your mixer 
at low speed and mix just until blended.
Pour into your prepared pans and bake for 30-40 minutes.
Cool on wire rack for 15 minutes, then take it out of the pan.

Pastry Cream
2 cups Milk
1/4 cup Sugar
2 Egg Yolks
1 Egg
1/4 cup Cornstarch
1/3 cup Sugar
2 tablespoons Butter
1 teaspoon Vanilla
Using a heavy saucepan, stir together the milk
and 1/4 cup sugar.
Bring to a boil over medium heat.
In a medium bowl, mix together the egg yolk and the egg.
In a separate bowl, mix together the cornstarch and the
1/3 cup of sugar.
Then stir the sugar and cornstarch mix in to the
egg mix and ...
stir until smooth.
When your milk comes to a boil, drizzle about 1/2 of the milk into
the egg mix. This is called tempering the eggs.
You slowly add the milk so that the eggs can get used to the
high temperature and they won't curdle or cook.
As you are pouring, stir or whisk the eggs.
Once your eggs are mixed, pour the egg and milk
mix back into the pan with the rest of the milk.
Slowly bring the mix to a boil, stirring the entire time
until it thickens.
After it has thickened, remove from the heat.
(mine is still on the stove, but on a turned off burner)
Add your vanilla and butter, stirring until the
butter is completely blended.
Pour cream in to heat proof container.
Place a piece of plastic wrap on the top of the cream.
Make sure it is touching the cream.
This way a skin can not develop on the cream.
Refrigerate until chilled.

Strawberries
Cut up a few strawberries.
I made a little extra here.
If your strawberries need a little sweetening, sprinkle a
spoonful or two of sugar on them. Mix it up and refrigerate.

Assembly
Cut up some of the pound cake into small bite size pieces.
Use more or less depending on the size of your serving dish.
I went back and cut my strawberries into small pieces
as I was putting this together. Plus I wanted a few tiny pieces
for garnish on the top.
I filled the bottom with short cake, then added some
strawberries, and then some pastry cream.
Top it with whipped cream and garnish with strawberries.
This can be changed around according to the size
and design of your dish.
Enjoy!

Thanks for joining me today!

Please stop by tomorrow for another mini recipe
and don't forget you can enter the giveaway every day.
The giveaway ends on Sunday, July 15, 2012 @ 11.59pm PST.

Saturday, June 2, 2012

Grilled Fruit Sundae!

If you are grilling this weekend, add this quick and simple dessert to your menu. I grilled strawberries and banana, but you could use any fruit you like, such as peaches, plums, oranges, pineapple, or even watermelon. The heat from the grill really brings out the sugar in the fruit. So good!
Grilled Fruit Sundae 
(adapted from Ellie Krieger)

Cooking Spray
1 Banana
2 Strawberries
2 cups Vanilla Ice Cream
Strawberry Sauce

Spray your grill with cooking spray.
Cut the tops off of your strawberries, and slice in half lengthwise.
Slice banana in half lengthwise.
Place on grill. 
Turn when they begin to get brown. It only takes
a few minutes.
A week or so ago, I made this 
Strawberry Coulis. Now I will use it for this dessert.
Scoop the ice cream into your dish, and top with
strawberry sauce.
Place strawberry and banana pieces in your sundae.
Super simple~Super delicious!

Thanks for joining me today!

The Freshman Cook is visiting these parties:
Church Supper 

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!!