Strawberry and Peach Salad
Pancakes with a Balsamic Strawberry Compote
Balsamic Strawberry Frozen Yogurt
For my first icy experiment, I decided to make a frozen yogurt (let's ease into it with something a bit healthier), particularly a balsamic strawberry frozen yogurt - which is one of my favorite flavors from my favorite ice cream shop here in Seattle.
Strawberry and Avocado Salsa
Pound Cake with Summer Fruit and Whipped Cream
Triple Berry Crumble on the Grill
This crumble was so easy to make. Five minutes tops, minus the cooking time. All you do it cut up the fruit and place it right into the skillet. Mix up the topping in a small bowl, pile it on top of the fruit and then bake. You can even eat it right out of the skillet once cooked. I think I dirtied 3 dishes in the process.
Heart Shaped Whole Wheat Banana Pancakes
This month I have teamed up with the folks over at DOLE to bring you a heart-healthy, heart-inspired recipe for American Heart Health month. It also just so happens to be Valentines Day this weekend, so if you're looking to make something healthy, delicious, and sweet (and in the shape of a heart!), this recipe is for you.
Mini Ice Cream Waffle Sandwiches
These little waffle sandwiches bring me back to my childhood. Each summer we would visit the CNE, and I would get a waffle sandwich. At that age, I thought they only existed at the CNE, which made it even more special. When I got a bit older, I tried to recreate them at home with frozen Eggo waffles, and surprise, it wasn't the same.
Lemon Vanilla Bean Cheesecake with a Cashew Coconut Crust
Mini Hand Pies
Balsamic Roasted Strawberries with Vanilla Ice Cream
Strawberry and Avocado Salad
I wake up in the morning, pick an ingredient that inspires me that day, and go from there. This morning it was strawberries and salad. I decided on some soft buttery spinach, creamy avocado, crunchy almonds, with a sweet citrus dressing. It was a beautiful salad, one that I will gladly create again.
Strawberry Almond Thumbprint Cookies
Strawberry Shortcakes
Yesterday, I got bored. I often get bored. I blame this on; a) constant need for change, b) constant need for stimulation, and c) short attention span. What to do? Eat chocolate? No wait, I just ate chocolate. Do yoga? One problem, today I'm lacking gusto. Hmmmmmm.....shopping No....... yes....... no....... yes...... no........ YES. Self-control = 0 vs Self-indulgence = 1 Shopping will be fun, but what shall I buy? A puppy? No, bad idea. Ody (my dog) + _____ (new dog) = poop x 2 - no thanks. A xylophone? Wait, do I really want a xylophone or do I just really like saying xylophone? What about a banana-phone? Also, cool name, but no, I don't think I need a banana-phone. A cookbook? Do I really need a cookbook? This is questionable. Do I really want a cookbook? Definitely. This dilemma, the whole need vs want thing, seems to be a reoccurrence in my life. I've determined that my desire to want is way stronger than my actual need.
So now that we've determined I want a new cookbook, how does one decide? There is so much to think about; baking vs frying, italian vs japanese, Jamie Oliver vs Gordon Ramsay.
Undoubtedly, I picked the big, pretty one, with lots of pictures and BAKING in large letters on the cover. That's how you lure in the girl with a constant need for stimulation and low attention span.
STRAWBERRY SHORTCAKE RECIPE
makes 8
inspired by Baking by James Peterson
INGREDIENTS
2 cups flour
1/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup of cold butter
1 egg
3/4 cup buttermilk
2 pints strawberries
1 cup heavy whipping cream
1 tbsp sugar
1 tsp vanilla
2. In a food processor, pulse flour, sugar, baking soda, and salt. Finely chop the cold butter into 1/4 inch slices. Add the butter to the flour mixture, and pulse until it has turned into pea size pieces.
3. In a separate bowl, mix the egg and butter milk. In a large bowl, combine the flour with the buttermilk mixture. Don't over mix. Plop the dough onto a well floured work surface, and knead until it sticks together. Don't over knead. You want the dough to be manageable. Separate the dough into 8 balls. Flatten the balls into disk shapes, and place on a parchment covered baking sheet. Brush the top and bottom of the dough disks with buttermilk.
4. Bake for 20 - 25 minutes or until light brown.
5. While the biscuit are baking, prepare the chantilly creme. Pour 1 cup of whipping cream, 1 tbsp sugar, and 1 tsp vanilla in a bowl and place in the refrigerator (including the mixing beaters), for 5 minutes. You want the whole kit and caboodle to stay cold.
6. Remove from fridge and beat with an electric hand mixer on low speed. Once the cream starts to thicken, turn up the speed to medium. Once the cream starts to form soft peaks, stop. This is the your desired consistency.
7. Once the biscuits are done, slice them in half. Line the bottom with strawberry slices, and top with a few dollops of whipped cream.
