strawberry

Strawberry Upside Down Ricotta Cake

Apr 08, 2018

Strawberry Upside Down Ricotta Cake – delicious moist ricotta cake with juicy strawberries on top! The perfect spring and summer dessert!

Hi guys!

Okay, I know I said we were doing pizza every Sunday for the entire year but I’m tired of pizza. Pizza’s a lot of work. Also? I get a lot of unsubscribers every time I post a pizza recipe.

I mean, y’all could’ve told me you were sick of pizza.

So. We’re having cake today.

I’m still going to use my Sunday post to share random photos from my week and talk about what I’m reading, watching, and loving. But we’re gonna take a break from pizza for awhile.

I’ve tested this cake recipe twice in the last couple weeks and both times, it’s disappeared from my kitchen within hours. You’re definitely going to want to make this one now that the strawberries are starting to look good.
…

Paleo Strawberry Ice Cream

Sep 06, 2017

Paleo strawberry ice cream is so yummy! Bursting with fresh fruit, it’s one summer treat that can’t be missed.

One of my favorite things about summer is homemade ice cream. I have already made several different ice cream recipes this summer, including my favorite pistachio with chocolate chunks and a homemade orange sherbet that my kids couldn’t stop raving about.

But, you know, I don’t exactly need to be eating real dairy ice cream every day. It makes me so sluggish and blah the following day every time. So yeah, that’s where this Paleo Strawberry Ice Cream came in.

Paleo ice cream is actually really easy. Like, even easier than regular homemade ice cream because the coconut milk just doesn’t seem to scorch as easily as heavy cream.

Tell me I’m not the only one that always scorches the heavy cream.

So paleo ice cream is just coconut milk (the canned kind, not the kind in the carton in the refrigerated section) with honey and egg yolks. You cook that down until it’s nice and thick and then chill it overnight. After that, you blend it up with your fresh strawberries and then freeze it in your ice cream maker.

…

Strawberry Orange Smoothie

Aug 08, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Healthy4School #CollectiveBias

Happy Monday, guys!

We’re one week closer to school starting.

Will it ever get here?!

We’re officially all stocked up on notebook paper and pencils and approximately 250 glue sticks. Why so much glue? Why?!

…

Homemade Strawberry Milk

Aug 03, 2016

A few weeks ago my oldest kid came home from a sleepover and was all, “GUESS WHAT I HAD FOR DINNER LAST NIGHT! CHICKEN POT PIE!”

And as someone who, in recent history, spent several hours making Ina’s chicken pot pie only to be told, “Eww, this is gross!”, put my hands on my hips and said, “You don’t like chicken pot pie.”

To which he said, “Yeah, but this one was from a box. I made it in the microwave!”

And then I kicked him out of the house and haven’t heard from him since.

Why are kids jerks? I mean, really? A boxed pot pie? Over Ina’s?

Really?!

…

Paleo Strawberry Crumble

Feb 16, 2015

Well guys, it’s time to start another week. Hopefully you at least got to sleep a little late today. And I hope you had a wonderful Valentine’s Day.

We spent our Valentine’s morning at the park. The husband took the kids to the playground and I took the dogs to the dog park, like we usually do. And then we spent a couple hours texting each other photos of the kids and the dogs and others people’s dogs. #crazydoglady

I always forget how awkward the dog park is. Like, I’m bad at small talk to begin with but small talk while also picking up poop and politely looking away when someone’s dog tries to get frisky?

The worst.

We went to our fave Mexican place for dinner and then I forced my husband to go to REI to get new running shoes because he’s been complaining about his since before this last deployment. A full year. Of hating his running shoes. And telling me about it.

So he got new shoes and then we got Dairy Queen because I haaaad to try the Red Velvet Blizzard before it went away.

It was pretty perfect.

After all the Mexican food and the mojitos and the ice cream and the entire box of Ferrero Rocher chocolates, I need a small detox. But I cannot detox without at least a few treats in there and this Paleo Strawberry Crumble is amazing for situations like that.

There’s nothing bad in it and it’s absolutely scrumptious. I can’t get enough coconut flour so I used that in the topping and then some shredded coconut. The top gets all crunchy and the strawberries get juicy and delicious.

Also, why are the strawberries so good so early in the year? We can’t get enough!

…

Chocolate-Covered Strawberry Pudding Cups

Jan 30, 2015

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixins #CollectiveBias

We are just over two weeks away from Valentine’s Day so I figured it was time to share some easy to make desserts!

I not-so-secretly love Valentine’s Day because it’s an excuse to put up every sparkly heart decoration I have. Which thrills my husband, I’m sure. I also love it because I feel like it’s a free pass to eat chocolate. And what’s better than that?

So for my super simple Valentine’s Day dessert, I’ve got these fun Chocolate-Covered Strawberry Pudding Cups.

How cute would these be for a class party?

I picked up a pack of vanilla and a pack of chocolate Snack Pack Pudding Cups at Walmart, along with some strawberries, Reddi Wip, and really cute Valentine’s Day sprinkles.

The Snack Packs have a new Easy Open Lid which made it really simple for the kiddos to help me. They also contain the same amount of calcium as an 8 ounce glass of milk so it’s a treat your kids will love and you’ll feel good about letting them have it.

Like I said, these are super simple to make. You just dip the strawberries in a Snack Pack pudding cup (I used chocolate but you can use whatever flavor you like) and then let them set in the freezer for a couple hours. Then you you put a chocolate-covered strawberry on top of the rest of your Snack Pack puddings cups, top with Reddi Wip, and sprinkle with your favorite pink heart sprinkles!

I did some strawberries with sprinkles and some without. You could dip half the strawberry in a chocolate Snack Pack and then the other half in a vanilla. There are so many ways to customize this cute and kid-friendly Valentine’s Day dessert!

…

Strawberry-Watermelon Popsicles

Jul 21, 2014

Happy Monday! I hope you had an amazing weekend and your week is off to a great start!

We’ve been having crazy storms recently that have made us cancel most of our outdoor plans. So when our local frugal blog posted about free military admission to the county fair on Saturday, I jumped at the opportunity to get out of the house.

It was free! We had to go!

And then we spent $80 to ride the rides. You got me, El Paso County Fair.

You got me good.

Buuuuuut, it was totally worth it to watch my 7 year old almost poo his pants on his first upside-down ride after insisting that he wouldn’t be scared at all.

But anyway, yesterday we had homemade popsicles while we (they) played in the mud that all these storms have created.

I finally broke down and bought popsicle molds after seeing so many great recipes this summer. And the first one was Strawberry-Watermelon Popsicles because I have been obsessed with all things watermelon this summer. Except actual fresh watermelon. Bleh.

These popsicles are just watermelon, strawberries, lemon juice, and a tiny bit of sugar. My kids loved them and I liked knowing where all the ingredients came from. Win all around!

…

Pineapple Lemonade Sangria

Jun 27, 2014

Pineapple Lemonade Sangria – the ultimate summer drink recipe! White wine, lemonade, and rum with tons of fresh fruit mixed in. It can be made ahead so it is perfect if you are prepping for a party!

Quick reminder: The blog will be down from Sunday night to Tuesday morning. If you need any recipes during that time, get them now!

And now we talk wine. Because it’s Friday! And I’m currently roadtripping with all 3 kids and a cockapoo. I’m almost positive that by the time this post goes live, I’ll be wishing that I was at the pool with a glass of wine in my hand.

(The husky was boarded. Because she sings in the car. And I couldn’t handle that for 19 hours.)

CK Mondavi recently sent me what may be the greatest box of goodies I’ve ever received. It was wine. All wine.

…

Strawberry Cream Cheese Coffee Cake

May 20, 2014

Strawberry Cream Cheese Coffee Cake – cake for breakfast! Coffee cake filled with strawberry cheesecake and topped with crumb topping!

I’m breaking all my rules with this one.

Normally, stuff in my favorite cake would be a big no no in my house. I like my coffee cake to be just cake with a ton of crumbly topping. And then I just eat the crumbly topping off and leave the rest in the pan.

But this cake really called out to me for some reason!

Strawberry Cream Cheese Coffee Cake!

It’s got the cake and the crumbles that I love but it also has a layer of cheesecake-y filling and a layer of sweetened strawberries.

It’s good. It’s really, really good.

I caught both the baby and the husky trying to sneak a piece off the counter so… I mean, that probably doesn’t tell you much since both will eat pretty much anything… but, yeah I’m not sure where I was going with that one.

You should just make it. And don’t tell me you’re not a sweet breakfast person. Because I’m not either. But cake for lunch? I can get into that.

…

Chocolate-Covered Strawberry Pie

Feb 23, 2012

Fact: I am having the worst time with pastry these days. I don’t know if it’s the dry winter air or what but everything’s falling apart on me.

Another fact: This pie is not going to cut nicely for you. But no one will care because it’s delicious.

One more fact: I really intended to have a week of Mardi Gras food but I dropped the moonpie on that one. Get it?! No? Moving on…

I took all my kids to Costco last week. Always a bad idea. Not as bad as taking all the kids AND the husband but still a bad idea. We ended up with 4 pounds of strawberries in our cart and even though they love strawberries, they just couldn’t eat them quickly enough. So I made a pie. Because there is never a bad time for pie!

I wasn’t going to post this pie because I was so disappointed that it didn’t cut smoothly but then my husband went absolutely nuts over it. The man loves strawberries but I definitely didn’t expect this pie to get such a strong reaction out of him. I swear he ate half of it in one sitting and then talked about it for a week after that.

It’s an easy pie too. You bake the pie crust alone and then you just have to refrigerate it once the filling is in. It took no time at all and the hardest part was waiting for it to chill!

And that lovely pink color? All strawberries! No food coloring needed. :)

5 from 1 vote

Chocolate-Covered Strawberry Pie

adapted from Blue Ribbon Recipes

Ingredients

1 pie crust store-bought or homemade

For the filling:

2 cups fresh strawberries thinly sliced
¼ cup sugar
4 teaspoons cornstarch
1 cup white chocolate chips
8 ounces cream cheese softened
1/3 cup powdered sugar

For the topping:

1/3 cup heavy whipping cream
½ cup semisweet chocolate chips

For the garnish:

sweetened whipped cream
chocolate-covered strawberries

Instructions

Bake pie crust in a 9-inch pie plate according to the instructions on the box or the recipe you are using. Set aside to cool.

To make the filling:

Combine strawberries, sugar, and cornstarch in a saucepan over medium heat. Cook until thick, stirring constantly. Cool to room temperature.
In a double boiler (or a microwave) melt the white chocolate chips. Set aside to cool slightly.
In a medium-sized mixing bowl, beat the softened cream cheese and powdered sugar until combined. Slowly add the melted white chocolate chips. Add the strawberry mixture and continue beat until well blended. Pour into the baked pie crust. Smooth the top with a rubber spatula.

To make the topping:

Place the semisweet chocolate chips in a medium-sized mixing bowl. Heat the heavy whipping cream in a saucepan over medium heat until it just begins to bubble. Pour the cream over the chocolate chips and stir until melted. Drizzle the topping over the pie. Chill for at least 2 hours and garnish with whipped cream and chocolate-covered strawberries.

Pina Colada Fruit Salad

Jul 02, 2011

So I mentioned we were moving and then disappeared for a month. Totally not my intention but if there’s one thing I’ve learned with the Army, it’s to never expect anything to happen when they say it will happen. Anyway, we’re finally settled, finally have internet set up, and finally replaced the laptop cord that a certain rodent made a midnight snack.

We moved from a very hot, wet area on the Gulf of Mexico to the dry, it’s-101-degrees-outside-but-feels-like-80 Colorado. Seriously, we’ve been here a month and I’ve yet to break a sweat. It’s the weirdest thing ever. However, the sun is ridiculous. It’s, like, right there. You walk outside for 5 minutes and your skin smells like you just spent 20 minutes in a tanning bed. You pretty much have to wake up with a bottle of water in your hand and then fall asleep with one in your hand or else you’re dehydrated beyond belief. I’m hoping it’s just something we have to adjust to but in an effort to hydrate in more exciting ways, I made this fruit salad.

It turned out fantastic and everyone in my house loved it! I think next time I make it, Iâ€™ll throw in some banana slices, shredded coconut, and maybe some mandarin oranges. It was delicious as is but if you can get away with more fruit, why not!

Pina Colada Fruit Salad

Prep Time

30 mins

Ingredients

1 1/2 cups grapes red, green, or a mix
1 1/2 cups fresh blueberries
1 1/2 cups fresh strawberries sliced
1 can 8 ounces pineapple chunks, drained
1 can 10 ounces frozen non-alcoholic pina colada mix, thawed
1/3 cup sugar
1/3 cup pineapple-orange-banana juice Dole makes one.
1/8 teaspoon almond extract

Instructions

In a serving bowl, combine all of the fruit. In a small bowl, whisk the pina colada mix, sugar, juice and extract until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving.

White Chocolate Cupcakes with White Chocolate & Strawberry Cream Cheese Frosting

Sep 04, 2010

Also known as Roll Tide cupcakes.

Welcome to football season! Those of you who were around last season will remember that we are huge football fans and what better way is there to celebrate football than with cupcakes? I made these in honor of Alabama who we’re hoping will have another amazing year. Last season I made red velvet cupcakes when Alabama made it all the way so I had to get creative with the red and white. I know these aren’t exactly crimson, but close enough, right?

They are a delicious white chocolate cake with strawberry and white chocolate cream cheese frosting. It should be illegal for so much goodness to be in such a tiny cake! The frosting is like those cream cheese stuffed strawberries with white chocolate mixed in. Yeah, it’s amazing.

The best way to do the 2-color swirl? I have no idea. What works for me, though, is putting the 2 colors in separate pastry bags with the ends cut off and then putting those 2 bags in a larger pastry bag with a piping tip. You don’t risk any bleeding since the colors are completely separated until they come out of the large bag. For the recipe, I included enough to do the 2-colors but if you want to do one or the other, make a double batch of whichever one you choose.

White Chocolate Cupcakes with White Chocolate & Strawberry Cream Cheese Frosting

Ingredients

For the cupcakes:

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter softened
3/4 cup sugar
2 large eggs
4 ounces white chocolate chopped
1 teaspoon vanilla extract
1 cup plus 1 tablespoon milk

For the white chocolate cream cheese frosting:

4 ounces cream cheese softened
1/4 cup butter softened
1 ounce white chocolate melted and cooled slightly
1 teaspoon vanilla extract
3 teaspoons heavy cream
3 â€“ 4 cups powdered sugar

For the strawberry cream cheese frosting:

4 ounces cream cheese softened
1/4 cup butter softened
3/4 cup strawberries mashed by hand or with food processor
1/4 teaspoon vanilla
3 â€“ 4 cups powdered sugar

Instructions

To make the cupcakes:

Preheat oven to 325F. Line muffin pans with 18 cupcake liners.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
Divide batter evenly into prepared muffin cups. Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip. Cool completely before frosting.

To make the white chocolate cream cheese frosting:

Using a stand mixer, combine cream cheese and butter until fluffy. Add white chocolate, vanilla extract, and heavy cream and mix until combined. Add powdered sugar 1/2 cup at a time until it reaches desired consistency. If you want to pipe it, make sure itâ€™s stiff enough to stand up on itâ€™s own.

To make the strawberry cream cheese frosting:

Using a stand mixer, combine cream cheese and butter until fluffy. Add mashed strawberries and vanilla and mix until combined. Add powdered sugar 1/2 cup at a time until it reaches piping consistency.

Strawberry Cheesecake Ice Cream

Jul 19, 2010

Yesterday was National Ice Cream Day. Better late than never, right?

Cheesecake ice cream is my favorite kind (after birthday cake, of course) and I hate how most store-bought ones contain strawberries but for some reason I couldn’t bear to leave out the strawberries that I had sitting in my fridge.

The ice cream turned out great! If you get a bite of the strawberry with a cream cheese piece it really does taste like a frozen cheesecake. You could definitely make it more cheesecake-y if you were willing to actually make a cheesecake and cut it up but I think that’s kind of unnecessary. The tanginess of the cream cheese provided a nice contrast which would be almost lost if you used an actual cheesecake.

Strawberry Cheesecake Ice Cream

2 egg yolks
2 cups heavy cream
1/3 cups sugar
1 teaspoon vanilla extract
1 cup strawberries (diced)
2 ounces cream cheese (cut into small pieces)

Whisk egg yolks in a small bowl. Set aside.

In a small saucepan, heat cream and sugar until sugar dissolves and cream is almost boiling. Pour a small amount of the mixture into the egg yolks, whisking constantly. Pour eggs into the cream while you continue to whisk the entire thing. Cook at low heat until the mixture has thickened. Remove from heat and stir in vanilla. Chill in refrigerator.

Once chilled, freeze in ice cream machine according to manufacturer’s instructions. About 10 minutes it, add strawberries and cream cheese. Store in airtight container.

Strawberry Cupcakes with Strawberry Buttercream

Mar 22, 2010

My favorite thing about this time of year is the cheap strawberries. Target had them for $1 a pound this past week! I’m pretty sure we’ve had strawberries for breakfast, lunch, and dinner almost every night. No one’s complaining though!

Strawberry cupcakes are something I’ve wanted to make for awhile but I’ve just never gotten around to it. These guys were everything I hoped for. The cake had a very subtle strawberry taste thanks to the gentle folding but the buttercream – oh, the buttercream. It was exploding with strawberry flavor. And the pink? Totally natural, no food colors at all! That is why I love working with strawberries.

Strawberry Cupcakes with Strawberry Buttercream

Ingredients

For the cupcakes:

2 1/2 cup cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/4 cup sugar
2 eggs
1/3 cup buttermilk
1/4 cup oil
1 teaspoon vanilla extract
2 cup chopped strawberries

For the frosting:

1 stick butter softened
1 pound powdered sugar
1 cup chopped strawberries

Instructions

To make the cupcakes:

Preheat oven to 350 degrees and prepare 2 cupcake pans.
Sift flour, salt, and baking soda in medium bowl.
In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries.
Fill cupcake pans 3/4 way. Bake for 20 minutes. Allow to cool completely before frosting.

To make the frosting:

Use a mixer to beat butter until light and fluffy. Add in powdered sugar a little at a time until you reach a slightly stiffer consistency then you wanted. Blend the strawberries into the mixture. The strawberry juices should thin out your buttercream a little bit, add more powdered sugar if needed.

Strawberry, Blueberry, Peach Cobbler

Jul 06, 2009

You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh, I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

Strawberry, Blueberry, Peach Cobbler

Ingredients

For the filling:

1 16-ounce package fresh strawberries, sliced
2 6-ounce packages fresh blueberries
3 medium peaches peeled and sliced
Cooking spray
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt

For the topping:

4.5 ounces all-purpose flour about 1 cup
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chilled butter cut into small pieces
1/2 cup milk
1/3 cup sliced almonds
3 tablespoons turbinado sugar
1 tablespoon egg white

Instructions

Preheat oven to 350F.
To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9â€“inch baking dish lightly coated with cooking spray. Sprinkle 1/2 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350Â° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.