Strawberry Cupcakes

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This is the ymmy dessert that Jodi made for us last weekend.  Home made Strawberry Cupcakes with Strawberry Cream Cheese frosting.  To die for right!  Yep, they were good.

Ok so I’m trying to stay away from sweets as I may have mentioned, but come awwnnnnn…When Jodi bakes and comes to my house, I can’t not have one.  This was not a case of stay strong or indulge completely.  This was me knowing when I was alone, so no one could actually see me eating it, I ate it.  I almost had another one but then thought for sure that my game would be called!!!  Haha.  All kidding aside, Jodi made these to go along with out Chicken Dinner and they were fabulous.  She gave us an entire pan to keep.  Now I said I only had one!!

I wasn’t there to watch Miss Jodi make these, but now I wonder if Mr. Sam got to lick the batter spoon.  Hmmm…I’ll have to ask.

Jodi has a garden growing…Jodi has about 37 lbs of fresh strawberries.  She ended up having to freeze the majority of them.  And that’s ok.  I’m going for the next time we get to make these:

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We have no idea what this is made with but know that we will make them and enjoy them with those fresh strawberries!!

Anyways.  We had a great time.  We got to eat great food, we got to watch two 2 year olds play together on an iPad!!  What did we have when we were growing up again!

It seems though time passes too fast that you sometimes forget that you need to always make time for your friends.  And when Two Girls get together, you can bet we’re putting together something worth writing about!!  How’s that!

Strawberry Cupcakes
Recipe Type: Cupcakes
Author: Jodi
Ingredients
  • 1 white cake (mix or homemade)
  • 1 cup of strawberries, diced
  • 1 drop of red food coloring
  • ….
  • 1 stick of butter, softened
  • 3 ounces of cream cheese, softened
  • 4 cups of powdered sugar
  • 1 cup of strawberries, diced
  • whole strawberries, garnish
Instructions
  1. Prepare cake as directed then mix in diced strawberries. Pour batter into paper-lined cupcake tins. Bake as directed. Let cool.
  2. For frosting, mix together butter and cream cheese until smooth, then add powdered sugar and strawberries. Mix on medium for 3-4 minutes. When cupcakes are cool, frost generously and top with a strawberry. Refrigerate.

When there’s a smile on your face, laughter in the room, your belly is full, and a friend by your side, remember, life is good.

Patricia written for Jodi – Two Girls Cooking 😉

Source

Jenny Steffens

Strawberry Swirl Cream Cheese Pound Cake

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Let me start by saying…. I made this.  From scratch.  Ok it’s not my recipe.  Usually if I’m baking something it can’t be my own recipe.  No one would be able to eat it!!  But Brown Eyed Baker had this posted a while ago and I thought I’d give this a try.  (I’m now reaching my hand back and patting myself for a good job!!)

Well I just followed directions, but when I can make it and it tastes good, I am a happy person.  This was gone within 2 days!!!

It’s been a while since I’ve posted because I’ve been busy with my stella & dot business and these kids here.  But this is my first passion so I do have to stay on top of it.

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How pretty!!  The kids love strawberries.  So much so they tried to eat them before I was done with my photos!!!

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I do have to admit, strawberries are one of my favorite too!  Nothing beats a nice crisp apple, but strawberries with a bit of sugar..mmmmmm!!!!

I know I’ve said many times, if you get a chance to make this, you really should.  But you really should.  My pictures don’t do justice as to how good this really is!!

We’ve had a pretty crazy season here in MN.  It snowed until May.  Then it decides to rain every day.  Now it’s in the 90s.  I am so not going to complain but it makes it hard to decide if you should bake or not.  It feels like fall most days and now we’re in the dead of summer.  And you will NOT catch me complaining one bit.  Not one bit!

Strawberry Swirl Cream Cheese Pound Cake
Recipe Type: Dessert
Author: Patricia
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
Serves: 10
Ingredients
  • INGREDIENTS:
  • For the Strawberry Swirl:
  • ⅔ cup finely diced fresh strawberries
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon cornstarch
  • For the Pound Cake:
  • 1½ cups unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 cups granulated sugar
  • 6 eggs, at room temperature
  • 3 cups cake flour, sifted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
Instructions
  1. DIRECTIONS:
  2. Make the Strawberry Swirl: Combine the strawberries, sugar, water and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using.
  3. Make the Pound Cake: Preheat oven to 325 degrees F. Grease and flour a standard-size Bundt pan.
  4. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.
  5. Spoon about ⅔ of the cake batter into the prepared Bundt pan. Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the strawberry filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.
  6. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

I hope you guys enjoy this post as much as I did making it and eating it.

Have a great day!

Patricia – Two Girls Cooking 😉

Source:

Brown Eyed Baker

Strawberry Ice Cream

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We’re all ice cream lovers in our house.  So it was a good thing when I finally decided to get the Cuisinart maker.  I’ve used it several times so far.  Strawberry was the next suggested flavor to make.

I have been keeping my bowl in the freezer outside so that when I need it it’s ready to go.  But I have a feeling that the freezer isn’t working as well as it should.  I’ve been having problems with the mixture not getting thick when it’s being mixed.  The first time I made some last week the recipe I had for vanilla ice cream didn’t say to chill in the fridge.  I talked to Heidi at work and she says she chills her mixture in the fridge for a couple of hours before mixing it in the freezer bowl.

So when I made this batch I brought freezer bowl in the kitchen fridge and I put the ice cream mixture in the fridge to chill.  Not for a couple of hours (because we were celebrating Justice’s birthday) but for about an hour.  Still, after putting it in the freezer bowl for 25 minutes, it didn’t come out thick at all.

I put it in the fridge over night and had some after lunch today.  It has a great flavor, but a bit of freezer burn feel to it.  I’m not sure what I’m doing wrong here.  Any suggestions would be helpful!

Ingredients:

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 tsp pure vanilla extract

Instructions:

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of sugar.  Stir gently and allow the strawberries to macerate in the juices for 2 hours.  Strain the berries, reserving juices.  Mash or puree half the berries.

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In a medium mixing bowl, use a hand mixer on low speed to combine the mild and remaining granulated sugar until the sugar is dissolved, about 1 or 2 minutes.  Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

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 Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes.

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Five minutes before mixing is completed, add the reserved sliced strawberries and let mi in completely.  The ice cream will will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight  container and place in freezer for 2 hours.  Remove from freezer about 15 minutes before serving.

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After reading the dang directions from the book that came with the mixer, I realize you get directions for a reason.  It did say that you should chill the mixture at least 2 hours or over night.  I did put mine in two airtight containers and ate it today.  I will not be discouraged!  This was really good.  I like making it at home!  We’ll see what new kind we can come up with soon.

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My favorite is Praline Ice Cream.  I’ve found some recipes so I’ll have to give that a shot next!

Two Girls Cooking – Patricia 😉

Source:

Cuisinart Ice Cream Maker

Strawberry Stuffed French Toast

Breakfast for dinner in our house guarantees a clean plate!  Figuring my meal plan for last week this one just came in to mind and could not pass on it.  As I said, I was trying to cut my food budget by following my friend, Heidi’s meals for that week.  She had french toast for breakfast one day.  That made me think of stuffing it with strawberries!  And here we are!!
This would be good with any type of fruit added or just plain cream cheese mixed with your favorite jam.
What you need:
  • 1 loaf French Bread
  • 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
  • ½ packages Cream Cheese (4 Oz), At Room Temperature (I used strawberry cream cheese)
  • 2 whole Eggs (I used just egg yolks due to a little one in the house)
  • 1 Tablespoon Cinnamon (I used more!!!)
  • ½ cups Skim Milk
  • 2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.

Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.

In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

When done cooking, serve immediately with butter or powder sugar.

Craig asked if we used syrup on our french toast!!!  With the powder sugar on top, it wasn’t needed.  Though I think he would have rather had syrup on his.  This was really good.  The look on the kids’ eyes when I put this on the table was awesome!!

Always make time to have breakfast for dinner!

Patricia – Two Girls Cooking 😉

Source:

Tasty Kitchen

Strawberry Shortcake Cookies

Today was a lazy Saturday.  Had a lot to get done and chose to hang out with the kids, play some PS3 and bake some cookies.  Craig was looking around in the fridge and said that I needed to use my strawberries soon or they’d go bad.

That lead me to search for a good cookie recipe.  But then thinking of Strawberries brought me back to good old school music days…Strawberry Lover by Mazerati!  Went to You Tube and found the video.  Wow did that bring back good memories!  From there to now!  For those of you that know and remember…watch the video.

Now back to the strawberry cookies.  I wanted to find something I hadn’t made before, something that would stand out.  I made the first batch as the recipe called for minus the sanding sugar.  I cannot find that type of sugar.  So the 2nd batch I added some white chocolate chips and added a sprinkle of sugar on the top to add a bit more flavor.

I may have eaten more than half of them by myself!!  Great cookie.  I loved the strawberries added together with the chocolate chips.  Just enough sweetness to this soft strawberry lover cookie!!!

Ingredients

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream – I used half and half
  • Sanding sugar, for sprinkling – couldn’t find the sanding sugar and used regular sugar

Directions

  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I added white chocolate chips to the 2nd batch of cookies)

Give these a try.  Sure not to disappoint.

Patricia – Two Girls Cooking 😉

Source

Martha Stewart

Deep Fried Strawberries

Oh my word.  That is what I have to say about these pretty little deep fried wonders of joy!  They were fabulous.  I had my little side kick helper on the side to giving me a hand with these and we were both very eager to try these.

Just about anything deep fried has to be good.  Not good for you, but good none the less!  I saw these and knew, just knew that with a bit of melted white chocolate, they would be a hit.  And a hit they were.  The tender strawberry dipped in the warm chocolate..words can’t describe.  You’re going to have to just go make these to get the full effect!!!

There was some stove work that had to be done with hot oil, so my handy helper couldn’t get too close to that part, but she had a ton of fun dipping the strawberries in the mixture for me and then passing them off so they could do their thing in the pot.

The fair is coming to our state soon.  Why not be ready for a little fried food early!!!

Deep Fried Strawberries 
What you’ll need:
batter:
1 1/2 cups whole milk
2 eggs – beaten
1/4 cup vegetable oil
1 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
1 1/2 cups all purpose flour
1 cup cornmeal

(I used white chocolate candy coating for the dipping sauce – melted 4 squares in the microwave).

large strawberries
1/2 cup – 1 cup all purpose flour – enough  to dredge strawberries
vegetable oil – enough to fry
powdered sugar – to dust
dipping sauces:

What to do:
1. Place enough vegetable oil into a deep sided frying pan {or deep frying machine} and heat to 375 degrees. I use a candy thermometer to monitor my oil temperature.

2. Into a large bowl add: milk, eggs, 1/4 cup vegetable oil. Whisk to combine. Set aside.

3. Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated.

4. Into a shallow pan, add enough flour to dredge strawberries.  Mist strawberries with water. Dredge strawberries in flour and then into batter mixture.

5. CAREFULLY place battered strawberries into the hot oil. Do not crowd pan. Cook until golden. Turning {I find chopsticks work well} so it’s evenly browned on all sides. Transfer strawberries to a plate lined with paper towels to absorb excess oil.

6. Transfer to serving plate and dust with powdered sugar. Serve with dipping sauces.

These disappeared so fast it was funny.  The plate was full and the next thing you know, they are gone.  A must try for sure.

Patricia – Two Girls Cooking

Source

Babble

Double Strawberry Smoothie Pie

Pies are pretty much a good bet that it’ll be liked AND eaten at our house.  Banana cream pie is the favorite.  Dutch Apple Pie is close second.  Everyone has been enjoying the smoothies lately so I thought I’d give this pie a try. (Hey that rhymed  – yep dork I am)

I’ve also been trying to find desserts and meals that can be made during my lunch break with the lack of time at night we have now.  And I’ll admit, I used a store bought pie crust.  Not because I didn’t want to make it, just trying to save time.  After I bought this I saw a recipe on Betty Crocker that had used the Dulce de Leche Cheerios as a pie crust instead of the graham cracker crust.  So I am wishing I would have just made one now!  There will be another next time I’m sure 😉

Again, the hardest part for me is sitting here waiting to see if it turned out good before anyone gets home.  OR that someone takes a piece out before I get to take a pix for our blog.  No names shall be mentioned here.

Pie Crust:

  • 1¼ cups graham cracker crumbs (about 12 squares)
  • 2 tablespoons ground flaxseed or wheat germ
  • 1 tablespoon granulated sugar
  • 1 egg white, beaten
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon canola oil

Pie Filling:

  • 1½ cups frozen strawberries, thawed
  • 1 cup 100% cranberry strawberry or cranberry raspberry juice, divided
  • 2 envelopes unflavored gelatin
  • 3/4 cup strawberry low-fat yogurt
  • 3 tablespoons granulated sugar
  • Light whipped cream, optional

Directions

  1. Preheat the oven to 350°F. For the pie crust, stir together the graham cracker crumbs, flaxseed, sugar, egg white, butter, and canola oil in a large bowl until well combined.
  2. Using the back of a large spoon or your fingers, press the crumb mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake about 8 minutes (the color of the crust won’t change). Cool before filling.
  3. Meanwhile, in a blender, blend together the strawberries and ½ cup of the juice until smooth. Pour into a small saucepan and bring to a boil. Stir occasionally to break up any frothy bubbles
  4. Place the remaining ½ cup juice in a large bowl. Sprinkle the gelatin over the juice and let stand 1 minute. Add the hot juice mixture and stir, or gently whisk, until the gelatin completely dissolves, about 5 minutes. Stir in the yogurt and sugar.
  5. Pour the mixture into the prepared pie crust. Refrigerate until firm, about 3 hours. Serve with light whipped cream as desired.
I left the ingredients and how to for the pie crust in case you want to make home made.
This is a light and refreshing pie.  Not to sweet for me!  (I’m not huge on sweets – give me candy though!)  I can eat a piece and be okay.

Nutrition Information per Serving (1 slice): 180 calories, 6g fat (1.5g saturated, 0.5g omega-3), 130mg sodium, 29g carbohydrate, 1g fiber, 4g protein, 20% vitamin C

Have a great day.

Patricia – Two Girls Cooking 😉

Source:

Meal Makeover Moms