STRAWBERRY CRUMB BARS....BUTTER & SCRUMPTIOUS!!!

NOTE: YOU CAN HALVE THIS RECIPE AND USE A 9X13 PAN BUT THE BARS FREEZE BEAUTIFULLY SO I SAY GO FOR THE WHOLE BIG BATCH!!!!

GREASE A 12X17 JELLYROLL PAN WITH PAM (I USE PAM WITH FLOUR)
PREHEAT OVEN 350

CRUST:
3c. FLOUR
1 1/3c. CONFECTIONERS SUGAR
3 STICKS SOFT BUTTER
ELECTRIC MIX ALL TILL COMBINED AND PAT DOWN EVENLY INTO THE PAN. (OK IF DOUGH IS CRUMBLY-JUST PAT DOWN) BAKE 15-20 MINUTES TILL LIGHTLY GOLDEN. COOL COMPLETELY (40 MINUTES)

SPREAD 1 1/4c. JAM ( I USED STRAWBERRY) ON THE CRUST OR ANY FLAVOR YOU'D LIKE!!!!! BE CREATIVE!!! I AM THINKING CHOCOLATE WOULD BE GOOD TOO, OR CARAMEL OR NUTELLA!! MMMM... THE POSSIBILITIES!!!

MILE HIGH CRUMBS:
4 1/2c. FLOUR
3c. LIGHT BROWN SUGAR
4 STICKS SOFT BUTTER
ELECTRIC MIX ALL TILL HUGE CRUMBS FORM. SPRINKLE OVER ENTIRE TRAY. IT LOOKS LIKE A LOT BUT IT'S PERFECT-KEEP SPRINKLING!!! TRUST ME!!! LIFT CAREFULLY AS IT WILL BE HEAVY LOL AND BAKE 25-30 MINUTES TILL GOLDEN. COOL. SPRINKLE WITH POWDERED SUGAR BEFORE SERVING.
NOTE: IF FREEZING, DO SO BEFORE YOU ADD THE POWDERED SUGAR!

FUNFETTI STRAWBERRY SHORTCAKES WITH A LINZER TART TWIST!

How about using 2 huge sprinkle cookies as the shortcakes in your strawberry shortcakes?  Your kids will thank you!!!!!  Click here for my fabulous sprinkle cookie recipe.  Once they are baked, (I used the ginormous size-7 ounces of dough per cookie. Feel free to down size lol) use a cookie cutter to cut out the center of one cookie. The bottom cookie should be left whole.  Lay the whole cookie on a plate. Top with berries and cream.  Place the cut cookie on top to create a Linzer Tart look!  Dig in!

HERE IS ANOTHER TWIST! USE THE CUT OUT CENTERS AND TOP THEM WITH COTTON CANDY SHERBERT, SOME CHOCOLATE SAUCE AND MORE SPRINKLES!!!

TRIPLE LAYER CHOCOLATE DIPPED STRAWBERRY CHEESECAKE

This cake was made for my hubby's 40th birthday!  He is gluten free, so I used 2 layers of flourless chocolate cake and one crustless chocolate cheesecake.  In between the layers you find a delicious caramel layer!  The cake is coated in chocolate ganache and topped with chocolate dipped strawberries!!!

Flourless chocolate cake layers:
PREHEAT OVEN TO 375. LINE TWO 9-INCH ROUND CAKE PANS WITH NONSTICK FOIL.

IN MICROWAVE,  MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER

ONCE MELTED, ADD:
1 1/2C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.  DIVIDE BETWEEN PANS. BAKE FOR 20-25 MINUTES. COOL COMPLETELY REMOVE FROM FOIL AND FREEZE THE LAYERS.  

CRUSTLESS CHOCOLATE CHEESECAKE:

8 ounces dark chocolate chips, melted and cooled

3 eggs

24 ounces cream cheese, room temp

1 cup sugar

Heat oven to 325°F.
Line 9 inch cake pan with nonstick foil. 
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended.  Pour into pan and bake 45-55 mins.  Cool completely and freeze layer.

For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.

Assembly:
Lay a frozen flourless cake layer on a plate.  Top with half of the caramel sauce.  Next, put the cheesecake on top.  Add the rest of the caramel on top of the cheesecake.  Place your second flourless cake layer on next.  Chill while you make ganache.

Ganache:
Microwave together:
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools.  Can speed this in the fridge for a few mins.

Strawberries:
Melt Dark chocolate chips and dip your berries.  Lay on wax paper to set up.

Pour cooled ganache over the cake and place in fridge just to set the chocolate.  Decorate with the strawberries on top! 

CHOCOLATE DIPPED STRAWBERRIES!!!

Beyond simple!!!!
Melt your chocolate in the microwave until smooth.  Dip berries and place on wax paper to set.  Place in fridge to help the setting process along!!!

STRAWBERRY SHORTCAKE CREPES!!!!!!

 

 

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE

 SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED DEBBIE DOES DINNER HEALTHY

I CHOSE TO MAKE HER FABULOUS CREPE RECIPE!  THANKS FOR THIS AMAZING RECIPE, DEBBIE!

CREPE RECIPE:  ADAPTED FROM DEBBIE DOES DINNER HEALTHY

Crepes


1 1/4 cup milk (I needed 1 1/2 cups milk for proper consistency)
1 cup flour
pinch of salt
2 tbsp. sugar
1 tbsp. vanilla
3 eggs

Add all ingredients to a blender.  Blend until smooth and no lumps remain.

Preheat a crepe pan or non-stick pan on medium heat.  Spray with coocnut oil (available at Trader Joe's) or cooking spray. Pour a small amount (scant 1/2 cup) of batter into pan while swirling around to make it thin in an even coat.  Place pan back on heat and cook for 30 - 45 seconds on the first side, then flip and cook for about 10 - 20 seconds more until done.

Fill with your favorites: nutella, bananas, strawberries, whipped cream, eggs, etc! 

 

STRAWBERRY SHORTCAKE SKEWERS WITH A WHITE CHOCOLATE SPRINKLE

 

START WITH PILLSBURY GRANDS BISCUITS AND ROLL OUT SLIGHTLY.

USE A SMALL BISCUIT CUTTER TO CUT OUT ROUNDS.  

BRUSH WITH 1 BEATEN EGG AND BAKE 13-15 MINS AT 350 UNTIL GOLDEN.  COOL.

STANDING EACH SKEWER UP STRAIGHT, THREAD ON ONE BISCUIT, NEXT A SLICE OF STRAWBERRY AND THEN USE A PASTRY BAG TO PIPE ON SOME COOL WHIP!  SPRINKLE WITH GRATED WHITE CHOCOLATE.  REPEAT AND SERVE IMMEDIATELY!!!

ADAPTED FROM KAREN IN THE KITCHEN

CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO SERVE.

PESTO: In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER!

MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE'S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

STRAWBERRY CREAM CHEESE JAM MUFFINS

RECIPE!!!! 1 3/4C. FLOUR (USE C4C TO MAKE IT GF) 1 TSP. BAKING POWDER 1/2TSP. BAKING SODA 1/4 TSP. SALT 8 OUNCES CREAM CHEESE 1 STICK BUTTER 1C. SUGAR 2 EGGS. 1/4C. MILK
STRAWBERRY JAM
COARSE SUGAR
LINE MUFFIN CUPS. PREHEAT OVEN 350. BEAT BUTTER, CREAM CHEESE AND SUGAR. ADD EGGS. ADD DRY INGREDIENTS AND MILK. DIVIDE IN 6 HUGE MUFFIN CUPS. TOP EACH WITH A DOLLOP OF JAM AND SWIRL IN WITH A TOOTHPICK. SPRINKLE ON COARSE SUGAR. BAKE APROX 30 MINUTES (FOR X-LARGE MUFFIN CUPS AND 20 FOR SMALLER ONES) CAN TOP WITH POWDERED SUGAR WHEN COOL.

4 LAYER STRAWBERRY MERINGUE CAKE

THIS IS A 4 LAYER MERINGUE CAKE FILLED WITH A COMBO OF WHIPPED HEAVY CREAM & MASCARPONE! IT IS FILLED WITH ALMOST 4 POUNDS OF STRAWBERRIES!!

HERE WAS THE CREAM AFTER BEING WHIPPED!

AND THE BERRIES WAITING FOR THEIR GUEST APPEARANCE!
I WAS INSPIRED TO TRY THIS RECIPE FROM LIZ AT THAT SKINNY CHICK CAN BAKE. SHE ADAPTED IT FROM SOUTHERN LIVING. LIZ-YOU WERE RIGHT-SOOOO DELISH! THANKS FOR YET ANOTHER YUMMY RECIPE MY FRIEND! XOXO

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups sugar, divided

7 egg whites, at room temperature

1/2 teaspoon cream of tartar

16 ounces mascarpone cheese

2 teaspoons vanilla extract

3 cups whipping cream

4 1/2 cups sliced fresh strawberries, plus some halved berries to garnish the top of the cake-I didn't measure-I prepared 4 pounds of berries and used most!

Preheat oven to 250°.

Cover 2 baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn parchment over and use masking tape to keep in place.

Beat egg whites and cream of tartar at high speed until foamy. Add salt and cornstarch. Slowly add 1 1/2 cups of the sugar, 1 tablespoon at a time, beating at medium-high until stiff peaks form and mixture is glossy, about 4 minutes.

Place one quarter of egg white mixture onto circles drawn on parchment paper and spread evenly.

Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry. Mine took 2 hours and were not sticky.

To assemble, beat mascarpone cheese and vanilla in bowl just until blended.

Beat whipping cream on low until foamy, then increase speed to medium-high, and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold whipped cream into mascarpone mixture.

Carefully remove 1 meringue from parchment paper; place on a serving plate. Layer with cream and berries. Repeat until using the last layer. Spread top layer with cream and decorate with halved berries. Serve immediately, or chill up to 2 hours. Cut with a serrated knife. Warning: I found this verrrrrry difficult to cut neatly but the taste and presentations are worth making it again!!!!

CHOCOLATE COVERED STRAWBERRIES

MELT DOWN SOME GHIRARDELLI BITTERSWEET GHIRARDELLI CHIPS IN THE MICROWAVE AND DIP, DIP, DIP!!!!
AND VOILA! PERFECTION!!!!


AND ALL CHOCOLATE CONSUMED THE DAY AFTER VALENTINE'S DAY IS CALORIE FREE, RIGHT?!

STRAWBERRY SHORTCAKE

SOMETIMES THE EASIEST DESSERTS ARE THE BEST! THE PERFECT ENDING TO A SUMMERTIME DINNER!

STRAWBERRY SOUFFLE

YOOOOO HOOOOO.....OH, YOOO HOOO....LOOKING FOR ALL THE SOUFFLE LOVERS!! HAVE YOU MADE YOUR OWN YET? THIS WAS A STRAWBERRY SOUFFLE SERVED WITH WHIPPED CREAM & YOU CAN SEE THE RAMEKINS WERE BASICALLY LICKED CLEAN!!! AND YET, THESE THINGS ARE FAT FREE AND GLUTEN FREE? THEY ARE SO DECADENT THOUGH----GO FIGURE!!!!! BEST TREATS EVER! LET ME KNOW IF YOU TRY THESE!!!!

RECIPE!!!!

Strawberry Souffles

12 oz fresh strawberries, trimmed

1/2 cup sugar, divided

1 T. cornstarch

4 large egg whites, room temperature

pinch of salt

Preheat oven to 400F. Butter and sugar four 8-oz ramekins.
In the bowl of a food processor, combine strawberries, 1/4 cup sugar and cornstarch. Process until mixture is very smooth.
In a large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 1/4 cup sugar and a pinch of salt and continue beating to stiff peaks. Whisk 1/3 of strawberry mixture into the egg whites. Gradually fold in remaining strawberry puree until everything is evenly combined. Fill all ramekins to the top. (may be small amount batter leftover)
Bake for 10-14 minutes, until the tops of the souffles are golden brown.
Remove from oven and serve immediately. Serve with whipped cream or ice cream. Or BOTH!!!! Mmmmmm

recipe adapted from baking bites

Strawberry Shortcake Trifle..Mmmmmmm

JUST LAYER STRAWBERRIES, WHIPPED CREAM AND POUND CAKE! YUM!!!!
CLICK HERE FOR THE BEST WHIPPED CREAM RECIPE!!!