Grilled Fruit Sundae!

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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!

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Strawberry Coulis

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I used to work in a high end restaurant, and raspberry coulis was a staple in the dessert pantry. We used it for garnishing dessert plates and as a topping for brownies, cheesecake, and many of our wonderful treats. I wanted to make a strawberry coulis, so I used the same recipe, just a different fruit. It is so very tasty. I thought it would be nice, as the heat is upon us here is Las Vegas, to have some strawberry coulis ready to go, as an ice cream topping. It would  make a delicious strawberry shake, and  I used it to flavor and color my Cream Cheese Cookies w/ Strawberry Coulis Icing also.

Strawberry Coulis

1 pound Fresh Strawberries

2-3 tablespoons Sugar

1/4 cup Water

Chop the leaf off of your strawberries, and cut berries into 

small pieces.

Add the sugar and water.

If your strawberries are really sweet, or sweet enough for

 you, then add only 2 tablespoons of sugar. If not, then add three.

Bring to a boil.

 Let it boil for 5 minutes. 

Puree in blender.

Run the pureed sauce threw a strainer or cheesecloth.

I ran mine through cheesecloth to get rid of any

strawberry seeds. It got most of them.

Place the coulis in a jar and refrigerate for up to a week.

Enjoy!

Thanks for joining me!

Strawberries, Cream, and a Cookie Journey

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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!

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