Tag Archives: strawberries

End of Summer Strawberry Peach Crisp

7 Sep

There is nothing that I love more than strolling through my local farmer’s market on warm summer mornings with my family and sampling the delectable varieties of peaches, plums, plots, and nectarines that the farmers display with such pride. All year I wait for the mouth-watering stone fruits to arrive, and when they finally do I take it upon myself to see how many of the juicy beauties I can eat before they disappear once more.

Now that Labor day has come and gone, summer is officially starting to come to an end. This recipe is the perfect way to savor the delicious summer berries and stone fruits before it’s too late.

Because the fruits are at their sweetest and most succulent, they do most of the work for you. Simply chop up the fruits and toss together some sugar, flour, butter, and spice and bake!

As you can probably tell by the amount of fruit this recipe calls for, it feeds a crowd. Feel free to cut the entire recipe in half for a reasonable 9 inch by 9 inch crisp, or make the whole thing and freeze the leftovers so that you can lavish in the sweetness of summer even a few months down the road.

End of Summer Strawberry Peach Crisp

Adapted from King Arthur Flour

Serves: Many (about 12-18 depending on how hungry your guests are)

Ingredients:

  • Fruit filling
    • 4 white peaches
    • 8 yellow peaches
    • 3 pounds of strawberries (about 3 pints)
    •  3/4 cup granulated sugar
    • 1/3 cup all purpose flour
    • 1/3 cup whole wheat flour
    • 1/2 teaspoon salt
    • 2 tablespoons lemon juice
    •  1 tablespoon vanilla bean paste
    •  1 teaspoon almond extract
  • Topping
    • 1  cup brown sugar
    •  1/2 cup call purpose flour
    • 1/3 cup whole wheat flour
    •  1 1/3 cup rolled oats
    •  1/2 teaspoon salt
    • 2 teaspoons cinnamon
    • 3/4 teaspoon nutmeg
    • 3/4 cup (1 ½ sticks) softened butter (or substitute coconut butter if you prefer)

Directions:

  1. Preheat oven to 350°F, then butter a 9″ x 13″ glass or cermanic baking dish.
  2. Whisk together the flours, sugar, and salt.
  3. Toss the flour mixture with the peaches, strawberries, lemon juice, vanilla, and almond extract. Then spoon the filling into the prepared pan.
  4. Use a fork to combine the brown sugar, flour, oats, and spices, then mixing in the soft butter until the mixture is crumbly.
  5. Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.
  6. Bake the crisp for about 50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool briefly before serving.

***the topping makes more than needed for a 9 by 13 inch dish, so make only half a batch, or use the extra crumble on top of  oatmeal, ice cream, yogurt, muffins, or other fruit

Advertisements

Back to School Chocolate Strawberry & Zucchini Muffins

20 Aug

In June and even in July, summer seems like an endless stretch of time to cross items off your to do list, see people whom you don’t see often enough, and simply to relax. But as August starts to rear its ugly head, reality hits and you suddenly realize that the lofty plans you made for the summer will just have to wait some more. School and cold weather are just around the corner and no matter how tempting it may be to bury your books under your bed and forget about them, there’s no way to ignore rapidly approaching fall.

Rather than wallow in remorse over unaccomplished summer hopes and goals, focus on the exciting aspects of fall. This means that it’s almost close enough to Halloween that you can start planning your elaborate costume without sounding like a crazy person. This means it’s time to go shopping for new coats, boots, sweaters, or school supplies. This means that it’s gradually becoming time to resume your normal schedule of cozy nights indoors that your mind and body will appreciate even if you do not. And most importantly (for me at least) this means it’s starting to cool back down enough to turn back on the oven and stove to cook tasty, heart-warming meals and goodies.

Instead of resenting or resisting the passing of summer, set an example for those in your life who may not quite be ready for the change of the seasons by baking them tasty goodies to celebrate the best of summer produce in a form that is perfect for hectic fall mornings. By that I mean, bake them these Chocolate Strawberry & Zucchini Muffins, of course!

 

While these muffins are not exactly for picky eaters, they are delicious and nutritious, the perfect way to quell any chocolate cravings first thing in the morning while still getting in some veggies too. These muffins rely on shredded zucchini and applesauce to keep them nice and moist without the addition of any butter or oil.

Back to School Chocolate Strawberry & Zucchini Muffins

Yield: 18-20 muffins

Adapted from From the Little Yellow Kitchen

Ingredients:

  • 2 cups shredded zucchini, shredded
  • 1 cup white whole wheat flour
  • 1/2 cup quinoa flour
  • 1/3 cup sugar, rounded (or add 2/3 cup for sweeter, more traditional muffins)
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
  • 4 tablespoons greek yogurt
  • 1/2 cup unsweetened applesauce
  • 15 large strawberries (about 1 1/2 cups), chopped, plus 5 more, sliced for garnish
  • 1 cup semi-sweet chocolate chips (or you can chop up 1 bar of dark chocolate into tiny pieces-I had some left over from s’mores, so that’s what i did)

Directions:

  1. Preheat oven to 350 degrees. Line two muffins tins with silicone baking cups. Muffin batter sticks to paper liners too much, so invest in a few sets of silicone liners to avoid eating paper and cut down on waste.
  2. Coarsely grate the zucchini, then place in a colander and sprinkle it with a pinch of salt. Let it sit for about 10 minutes while combing the other ingredients to leach out the excess water from the zucchini.
  3. In a medium bowl, whisk together the flours, sugar, cocoa, salt, baking soda, baking powder and cinnamon.
  4. In another bowl, whisk the eggs. Then add the applesauce and yogurt, and stir well.
  5. Use paper towels to gently press the zucchini in the colander so that it releases any remaining excess liquid. Add the zucchini to the wet mixture and stir.
  6. Use your hands to form a well in the center of the dry mixture, then pour the wet mixture into the well. Stir until just combined. Fold in the strawberries and chocolate chips.
  7. Fill each baking cup about 3/4 full, then gently press a strawberry slice into the top of each muffin.
  8. Bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean.
  9. Allow the muffins to cool on cooling racks, then keep them refrigerated for up to 4 days or freeze them for a quick and easy breakfast or afternoon snack.

 

What I’m Loving Now: July 2012

24 Jul

Ass a follow up to my “What I’m Loving Now: June 2012” post, here’s what I’m loving this month! With so many websites and blogs releasing incredible new information daily, it’s impossible to catch everything, so here are my 10 favorite tidbits of the month. Enjoy!

10. This week’s DineLA deals got my craving some seriously good food. I’m talking sophisticated, savory meals, not the sweets that I so often cook up in my own kitchen. Easter LA’s round up of LA’s 20 most iconic dishes is the perfect way to keep treating my taste buds while trying to track down some of the city’s best fare. Two of the the highlights on this list for me are #7: Mozza Pizzeria’s butterscotch bundino, one of my favorite (and the richest) desserts in the city and #20: Jitlada Thai Resturant’s green curry, the dish that I’m most eager to try soon thanks to my obsession with any type of Asian cuisine.

9. This charming “Let’s Sleep Under the Stars” print from TheWheatField captures the true essence of the carefree attitude that summer elicits. The soft twinkling of stars and innocence of the red plaid tent illustrate the perfectly childish fun of summer camp, and show what all of us try to recapture each year as the temperatures climb.

8. This “You Know You’re A Food Blogger If…” list from Eat the Love cracks me up! While Not all 40 of these statements are true for me just yet, it’s good/frightening to know what’s in store for me in the future as I continue working on my blog. I think #20 just may be my favorite…or #10…it’s just too hard to choose!

7. I adore this sweet necklace from TagYoureItJewelry! The tiny pendant is sweet and pretty, but still simple enough to wear everyday.  It’s so refreshing to see romance jewelry without an abundance of hearts!

6. My mouth is watering simply from looking as this delicious Eton Mess Trifle from Sips and Spoonfuls. This trifle layers Middle Eastern rosewater and pistachio meringues with luscious strawberry whipped cream for a desert that looks decadent, yet tastes light and airy. This looks like the perfect end to any summer get-together! I can’t wait to ry out the recipe myself (as soon as I return from Europe that is).

5. I was so impressed by Wes Anderson’s latest indie flick, Moonrise Kingdom. Goose kindly gave into my pleas to go see the unconventional love story of two 12-year-old misfits who decide to run away together and eventually fall in love. We both walked out of the theatre in awe of how the two unlikable protagonists manage to have the audience rooting for them throughout the film. Equally impressive are the stellar performances by Ed Norton, Bruce Willis, Bill Murray, Frances McDormand and the young new comers, Jared Gilman and Kara Hayward. The movie has been out for a few weeks, so try to catch it in theaters before it’s gone!

4. I am completely obsessed with Free People’s Indian Enchantment Dress! I wrote a post a while back about how I love Free People’s whimsical, boho-chic aesthetic and this dress is the perfect elevation into formal wear. The wispy, jewel toned fabric is the perfect anti-dote to boring, monochromatic prom dresses. I don’t have any idea what I could wear this dress for, but that doesn’t make it any less beautiful!

3. Brad Pitt’s Make It Right Foundation recently released pictures of the duplex that Frank Gehry designed for the project. Gehry’s four-bedroom duplex is one of the 21 new additions to the ninth ward that he and 20 other leading starchitects have designed. PS the home’s new inhabitants chose the lavender color for their new home, not Gehry himself.

2. On Sunday I was lucky enough to witness an incredible feat of partner yoga while walking with Goose along Santa Monica beach. We saw over a dozen people engaged in this trust-based practice that ended with one of the partners in each of the pairs simultaneously lifting the other partner into a handstand. It amazes me how the yogis can have such a deep conviction in their partner’s ability to protect that they  are willing to attempt an already difficult pose while balancing upon another person. I was nervous about trying aerial yoga because I had to put my faith in fabric to support me, but by placing your faith in a fallible person takes trust to a whole other level.

1. I can’t wait to tryout the wonderful step-by-step tutorial for making my own dinosaur bookends from A Life Worth Living. The gold spray paint is such a chic update to classic children’s toys. I’m thinking of making them with zoo animals to hold up all of the books I’ll be reading as an English Major. Just a few weeks ago I decided to switch my major from architecture to English and Creative Writing, so there couldn’t possibly be better timing for this sweet literary DIY.

Festive Summer Fruit Basket

22 Jul

I always count down the days until my favorite summer fruits starts to flood the farmer’s market stands. Oranges and apples are nice, but nothing can beat the taste of a ripe mid-summer peach or a juicy pint of strawberries. They are delicious in compotes, pies, jams, or tarts but I think that they are best eaten plain.

So often people feel entitled (myself far too often included) to a sugar-packed treat after dinner or even after lunch. However, when fresh fruits are so sweet and delectable, there’s no need to turn to goodies with added sugar because fruit tastes even better. Fruit takes less time to prepare, is far healthier, tastes better, and can be even prettier than any baked treat.

The next time you’re entertaining and need a fun way to end the meal, give this fruity basket a try. Its cute presentation will thrill kids and adults alike!

Summer Fruit Watermelon Basket 

Adapted from the National Watermelon Promotion Board

Materials:

  • 1 pint of blueberries
  • 1 pint of raspberries
  • 1 pint of strawberries
  • 1 large seedless watermelon
  • Cutting board
  • Kitchen and paring knives
  • Nontoxic green dry erase marker
  • thin rope or ribbon
  • Large bowl and spoon
  • Melon baller
  • cookie cutters in hearts, stars, and other fun shapes

Directions:

  1. Rinse strawberries, blueberries, and raspberries. Cut the strawberries in half and set all berries aside.
  2. Wash watermelon and pat dry.
  3. Place the watermelon on its side and cut off the bottom  1/4 to 1/2 inch so it can stand up flat.  Make sure not to cut too deep into the white part of the rind so that the liquid doesn’t leak from bottom of the melon.
  4. Stand the watermelon on its cut end then use the dry erase marker to draw a line about 1/3 of the way down from the top, around the whole watermelon. Use the rope or ribbon to make sure that you make a smooth line going around the melon.
  5. Pick a point on the line and find the corresponding point on the exact opposite side of the watermelon. From those points measure 1 inch to the right and to the left. Connect those points by using the rope to draw two parallel lines across the top forming the handle.
  6. Use the paring knife to cut along the horizontal line and two vertical lines. Go very slowly with gentle force so as not to break or crack handle. For best results, hold paring knife like a pen, but only cut half way into rind. Once you complete that first cut all the way around, go back and cut the rest of the way through the rind. Doing the cut in two steps will ensure a cleaner line and smoother cuts.
  7. Make a cut around the inside perimeter and carefully remove the trimmed rind and flesh. Try to remove as much as possible in large portions that can later be sliced and used with the cookie cutters.
  8. Scoop out remaining flesh from base, trying to leave as much flesh intact. Remove it in larger pieces that can be used for making watermelon balls or bite-sized chunks.
  9. Using cookie cutters, cut shapes from watermelon. Se the shapes aside on a paper towel to drain.
  10. Use the melon baller to scoop out balls of watermelon.
  11. Then use a large spoon to remove any unsalvageable watermelon and puree it and mix it with lemonade or freeze it to make popsicles.
  12. Start filling the carved out melon with a mixture of watermelon and berries from the first step. Make sure to save the fruit cut outs for the top of the melon.
  13. Arrange any remaining fruit around the perimeter of the melon.
  14. Optional: Use a shovel or cake mix sand to create a beachy vibe.

Valentine’s Day Treat Round-Up

3 Feb

Now that it’s finally February, Valentines Day is less than two weeks away! I understand that some people resent this holiday as a time for relationship insecurities and means for flower, greeting card, and chocolate companies to get rich by capitalizing on societal pressure. Personally, however, I cherish Valentine’s Day as a wonderful opportunity to show the people in my life how much I love them, without the pressure to buy a gift for everyone I know (as with Christmas and Hanukkah) or to have your thoughtfulness overlooked because of the overwhelming sea of presents (as with birthdays). Every year I look forward to baking goodies, decorating cards, and crafting presents as a way to show my family, girlfriends, and Goose how much they all mean to me.

So that you do not feel pressured to spend $39 for a box of Valentines Day Sprinkles Cupcakes, or splurge on a $100 box of chocolates, check out this round-up of treats that is not only cheaper, but cuter and more heartfelt than anything you could hope to buy. Whether you are looking for a special dessert recipe to make for your sweetheart, wanting to make treat boxes for your friends, or trying to find an easy snack to brighten your children’s faces, this list has you covered!

Candy melts molded into Lego ice-cube trays and topped with heart sprinkles make these the most playful treat I’ve ever seen: Lego Dude Valentines

From Sugar Swings! Serve Some

These three-ingredient treats were a huge hit when I made them last year: Hershey’s Kiss Oreo Truffles

From Bakerella

For the especially skilled pastry chef, these delicious rhubarb desserts will not go unappreciated: Pistachio, Roasted Rhubarb, Strawberry and White Chocolate Petits Gateaux

From Cannelle Et Vanille

Here’s a a sweet cake that is as delicious as it is beautiful: Cherry Vanilla Layer Cakes

From Sprinkle Bakes

Here is a semi-healthy treat for the men in your lives: Chocolate Covered Tuxedo Strawberries

From Delicious Adventures

These French-inspired cookies will make any travel-junkie’s heart skip a beat: Red Velvet Valentines Day Macarons 

From Delectable Deliciousness

These classic icebox cookies get a playful makeover from maraschino cherry juice and pink sanding sugar: Vanilla Bean and Cherry Swirled Icebox Cookies

From Shugary Sweets

For everyone who is sick of chalky-conversation hearts, here is a delicious upgrade: Homemade Marshmallow Conversation Hearts

From A Farm Girl's Dabbles

These old-fashioned cookies get a Valentines Day make over with a new heart shape that you can fill with chocolate, jam, or marshmallow fluff: Peanut Butter and Jelly Heartprint Cookies

From Steph's Bite By Bite

These petite baked doughnuts are the perfect morning treat before school or work: Mini Baked Sugar Doughnuts

From Kirbie's Cravings

What Valentines Day (or Anti Valentine’s Day) treats are you baking?