Strawberries

Name: French Strawberry Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1/2 Cup (1 stick) unsalted butter, room temperature; 1 1/4 Cups granulated sugar, divided; 2 Large eggs, room temperature; 1 Tsp vanilla; 1 1/3 Cup all purpose flour; 1 1/4 Tsp baking powder; 1/4 Tsp salt; 1/2 Cup sour cream; 1 Pound fresh strawberries, sliced or quartered

French Strawberry Cake

September 11, 2020 by Lynsey Leave a Comment

Fresh, juicy strawberries run heavily through this almost custard-like cake. With a custard inside and crispy, crackly crust on the top; this cake isn’t only full of texture but is bursting with flavor. Simple, yet elegant, this French strawberry cake will become a quick favorite.

Over the past several months I’ve had copious amounts of strawberries in my house. Every time I pass by a farmer set up with fruits and vegetables I couldn’t resist the urge to pull over and see what all he had to offer. It seems like each time I saw strawberries I ended up walking away with some.

I truly adore fresh, ripe strawberries. My opinion may be biased, but there is something truly amazing about Arkansas grown strawberries. They are sweet, bright red and almost candy-like.

I say all that to say, I tend to always have strawberries on hand. At times, I have more than I know what to do with. Such was the occasion when I found this recipe for French Strawberry Cake on Foodtastic Mom. The pictures alone enticed me, but after reading the description I KNEW this was definitely one recipe that I would make to help use up my bounty of strawberries.

This cake did not disappoint. From the moment it came out of the oven I was ecstatic. It looked GOREGIOUS. The top crackly, with a shimmer from the baked sugar.

There’s the important matter of taste. Oh-My-Goodness. Yes! There’s different layers of texture and tons of flavor. A crispy outer edge, thanks to the sugar, and the middle was custard-like and filled with juicy, sweet strawberries.

This was unlike any cake that I’ve ever had.

I adore the custard center. French strawberry cake is simplistic perfection and impressive all at the same time. I served this with a homemade sour cream whipped cream, which added a slight tang and paired perfectly with the sour cream flour in the cake itself. The cake would be amazing served by itself or with a scoop of vanilla bean ice cream.

What started as a way to use up excess strawberries, has quickly become a reason I buy strawberries!

This is hands down one of my favorite cakes, and my family is in 100% agreement. This cake will disappear as quickly as it appeared!

French Strawberry Cake

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Fresh, juicy strawberries run heavily through this almost custard-like cake. With a custard inside and crispy, crackly crust on the top; this cake isn't only full of texture but is bursting with flavor. Simple, yet elegant, this French strawberry cake will become a quick favorite.

Ingredients

1/2 Cup (1 stick) unsalted butter, room temperature
1 1/4 Cups granulated sugar, divided
2 Large eggs, room temperature
1 Tsp vanilla
1 1/3 Cup all purpose flour
1 1/4 Tsp baking powder
1/4 Tsp salt
1/2 Cup sour cream
1 Pound fresh strawberries, sliced or quartered

Instructions

Preheat oven to 350. Spray a 9-inch round cake pan with non-stick cooking spray and lightly sprinkle with sugar. Set aside.
Place flour, baking powder and salt in a bowl and whisk to combine. Set aside.
Place butter and 1 cup of sugar in a large bowl, beat on high until light in color and fluffy, about 5 to 7 minutes.
Add the eggs, one at a time, beating well after each is added. Add vanilla and mix to combine.
Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture, mixing well after each addition.
Fold in the strawberries. Pour the batter into the prepared pan. Sprinkle remaining 1/4 cup of sugar evenly over the cake batter.
Place in the preheated oven and bake for 35-45 minutes, until toothpick inserted in the center comes out clean.
Allow cake to cool completely before serving.

Some of my favorite products-

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Strawberry Lemon Cream Cheese Bread

April 8, 2020 by Lynsey Leave a Comment

Fluffy sweet pastry layered and filled with a bright and flavorful strawberry cream cheese filling. Topped with crispy sugar that makes this bread reminiscent of those special bakery pastries and finished with a simple yet delicious lemon cream cheese glaze. This strawberry lemon cream cheese bread is impressive, delicious and perfect for any special occasion.

One of my favorite smells is the whole world is freshly made bread. From the moment the dough is prepped and the dough starts to rise, I can’t help but inhale that fresh, yeasty smell that permeates the room. It’s truly hard to beat.

From sweet breads, to dinner rolls, to a simple loaf of white bread; I love them all and enjoy the process from start to finish.

This strawberry lemon cream cheese bread starts with a delicious dough that is easy to make, however, the assembly process is where it gets a bit more involved. BUT, it’s totally worth it for the final outcome. The presentation of this bread is topnotch and truly impressive if I do say so myself!

The bread is flavorful, fluffy and perfectly soft and it’s the great base for a sweet and slightly tart filling.

The filling is the combination of a few simple ingredients that combine and blend perfectly! Tangy cream cheese, sweet strawberries and tart lemon. Spread between four layers of dough, not only is the flavor running throughout, but makes a pretty statement in the finished product.

What takes this bread to the next level is the crunchy coating of sparkling sugar that is sprinkled over the top right before baking. This is that step that is so small but adds that something extra that makes it so special.

Right before serving the bread gets a healthy drizzle of a simple and tasty cream cheese glaze. I love lemon so I used lemon juice as the liquid to pull the mixture together, but if lemon isn’t you’re thing then a splash of milk will be perfect.

This bread utilizes a few simple ingredients, some fun techniques and yields an impressive pull apart bread. It’s perfect for a special occasion, brunch, or holiday breakfast.

Strawberry Lemon Cream Cheese Bread

Yield: 8-10 Servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 25 minutes

Fluffy, sweet pastry filled with a tangy, bright and flavorful strawberry filling, sprinkled with bits of crispy sugar and drizzled with a simple yet tangy lemon cream cheese glaze.

Ingredients

For the Dough

3 1/4 Cups + 2 Tbsp flour
1/4 Cup sugar
1 Package (7 grams) instant yeast
2 Tsp Kosher salt
1/4 Cup unsalted butter, softened
1 Egg, room temperature
2 Tsp vanilla bean paste

Filling

6 Oz cream cheese, softened
1/3 Cup powdered sugar
1/3 Cup freeze dried strawberries, crushed
1 Tbsp lemon zest
1 Tbsp egg white, lightly beaten
1 drop strawberry oil flavoring

For baking

1 Egg, room temperature
Sparkling or sanding sugar

For the cream cheese glaze

1/4 Cup powdered sugar
2 Oz cream cheese, room temperature
1-2 Tbsp lemon juice
Pinch of salt

Instructions

For the dough-

Combine 1 cup flour, sugar, yeast and salt in a large bowl. Stir to combine.
In a medium saucepan, combine milk and butter and heat over medium heat until an instant read thermometer reads 120-130 F.
Add milk mixture to the flour mixture and beat on medium speed for 2 minutes, pausing to scrape sides of bowl as needed.
Add egg and vanilla bean paste and beat on medium for 2 minutes.
Reduce mixing speed to low and gradually add in the remaining flour, beating until just combined.
Remove paddle attachment and replace with the dough hook and knead on medium speed until soft and somewhat sticky dough forms, about 6-8 minutes. (Alternately you may knead using your hands, but the kneading process may take closer to 15-20 minutes)*
Spray a large bowl, transfer dough to bowl, cover with plastic wrap and allow to rise until doubled in size, about 1 hour.
Punch dough down, cover and allow to rest for 5 minutes.
Divide dough into 4 even portions, working with one portion at a time.

For the filling-

Combine cream cheese, powdered sugar, crushed strawberries, egg white and lemon zest in a bowl and beat until incorporated. Set aside.

To layer the bread-

Line a baking sheet with parchment paper and set aside.
Preheat oven to 375.
Working on a clean, floured surface, roll one portion out to form an 11 inch circle. Transfer to the prepared baking sheet. Spread a third of the filling mixture evenly over the circle.
Repeat process with remaining dough and filling.
Place a 1 1/2 inch round cutter in the center of the dough, gently press down to form an impression of the cutter. Using a pizza cutter or sharp knife, cut 16 evenly spaced sections in the dough.
Working with two pieces at a time, twist the pieces away from one another, then pinch the 2 ends together. Repeat with the remaining sections.
Combine egg and 1 tablespoon of water and whisk to combine. Brush the pastry with the egg wash. Sprinkle with sparkling sugar.
Place in the preheated oven and bake for 22 minutes, until a thermometer inserted in the center reads 190. (Lightly cover with foil, if needed, to prevent overly browning.
Allow to cool completely.

For the glaze-

Combine all ingredients and whisk until completely incorporated and smooth.

To serve-

Place the glaze in a piping or plastic sandwich bag. Snip a small hole in the corner of the bag, drizzle over the cooled bread.
Serve.

Slightly adapted from BAKE from scratch

Notes

*To test the dough, pinch off a piece and slowly pull the dough. If the dough is ready it will be able to stretch until it's thin and translucent. If it rips before this point, knead an additional 1-2 minutes then test again.

*Sugar in the raw may be used in place of the sparkling or sanding sugar.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 90mgSodium: 710mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 4g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

The process in pictures is below.

Some of my favorite for this recipe:

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Lime Strawberry Shortcake

April 29, 2016 by Lynsey Leave a Comment

Homemade lime strawberry shortcake is so easy, uses a few simple ingredients and comes together quickly. Fluffy and subtly sweet drop biscuits create a beautiful foundation for a mound of fluffy, sweet strawberries and a simple and fluffy homemade whipped cream. A truly perfect summer dessert.

Y’all, the weather is getting warmer and I’m so excited. You know why? Because that means it’s garden weather and that means lots of fresh fruits and veggies right at my fingertips!!!

I’m a sucker for strawberries. Those sweet, juicy berries call my name whenever I peruse the produce section. And you know you’ve picked a winner when you get home, rinse one off, taste it and it tastes like it has been sprinkled in sugar.

I think I could eat my weight ( and then some) in strawberries. Which is a dangerous thing since ours are thriving right now and are just a few steps away in our garden.

Since we seem to be surrounded with an abundance of strawberries, the only answer is to make numerous strawberry goodies! Like strawberry shortcake.

A dessert that is so simple yet so delicious.

Strawberry shortcake is a simple dessert that packs a lot of flavor and one that truly highlights the delicious, sweet strawberry.

This particular recipe uses a simple, sweet drop biscuit that receives a sprinkle of raw sugar before being baked. The the perfect amount of fluffy, sweet dough with just a slight crunch of sugar.

After baking, the biscuit is sliced in half, topped with a generous serving of strawberries and finished with a big spoonful of fresh whipped cream. A simple, yet extraordinary dessert!

Lime Strawberry Shortcake

Yield: 6 Shortcakes

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Homemade strawberry shortcake is so easy, uses a few simple ingredients and comes together quickly. Fluffy and subtly sweet drop biscuits create a beautiful foundation for a mound of fluffy, sweet strawberries and a simple and fluffy homemade whipped cream. A truly perfect summer dessert.

Ingredients

Biscuits-

2 Cups flour
2 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 Tsp salt
1/4 Cup unsalted butter, cubed
1 Cup milk
Zest of a lime
1 Tbsp sugar in the raw, for topping

Berries:

3 Cups strawberries, hulled and sliced
1 1/2 Tbsp sugar

Whipped cream:

1/2 Cup heavy whipping cream
2 Tbsp sugar
Pinch of lime zest

Instructions

For the biscuits:

Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl combine flour, sugar, baking powder, and salt. Whisk to combine.
Add the butter, using hands or a pastry blender cut the butter into the flour mixture until coarse crumbs are formed.*
Add the zest and milk and stir until just combined.
Drop heaping tablespoons of dough on the prepared baking sheet, leaving at least an inch between each. Sprinkle with sugar in the raw.
Place in the preheated oven and bake for 12-14 minutes, until golden. Remove from oven and allow to cool.

For the strawberries:

While the biscuits are baking, slice the strawberries and place in a bowl. Sprinkle with sugar and toss to coat.
Cover and place in the refrigerator.

For the whipped cream:

Pour the whipping cream in a large bowl, beat on high until mixture begins to thicken. Add the sugar and continue whipping until stiff peaks form.
Add lime zest and fold to incorporate.
Refrigerate until ready to serve.

To assemble:

Slice the biscuits in half.
Spoon some of the berries and their juices on the bottom half of the biscuit. Top with a spoonful of lime whipped cream. Set the top half of the biscuit on the whipped cream and serve.

Notes

*Do not overwork the batter. If there are chunks of butter visible that is perfectly fine. That will yield a flakier biscuit.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 468mgCarbohydrates: 57gFiber: 3gSugar: 19gProtein: 7g

Some of my favorite products for this recipe:

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Strawberry Mojitos

June 2, 2015 by Lynsey Leave a Comment

I am beyond excited about this new series I have for you this summer!

We’ve all heard of meatless Mondays, enjoying a meatless meal at least once a week. It’s a good practice and a great way to incorporate more veggies and grains into our diets. It’s something we try to do in our house; although I must admit we don’t participate weekly.

Anywho. So, we’ve heard of meatless Mondays, and those are great. But what about Mojito Mondays?!? What what! I think this is a trend that most everyone can get behind.

Summer hasn’t officially come, we still have a few weeks, but it’s June 1st and I’m deeming it the unofficial, official start of summer. We have 3 months of sun, sand, backyard bbqs, vacations, and lake fun ahead of us! And we all know that when that warm, summer sun starts pounding down hard, we need a beverage to help us cool off. What better cocktail to sip on during the dog days of summer than a Mojito?

Counting today, we have 14 Mondays from now until the end of August. 14! That means, you guessed it, 14 mojitos coming to you all throughout the summer. And, I’m sharing them with you on Monday, so that will add a little extra sunshine to those sometimes gloomy, horrible Mondays.

Since I’m doing a mojito Monday series, you probably guessed that I’m a little partial to mojitos. Honestly, they are one of my favorite cocktails ever. It’s a few simple ingredients, but muddled together to make an amazingly flavorful and refreshing cocktail. While I typically don’t stray from the traditional mojito, lately I’ve been incorporating fresh, seasonal fruit in our cocktails. Recently I added a few blackberries to the mix and made an awesome blackberry mojito.

Since I have had fresh strawberries at my fingertips, and an abundance of fresh mint. I mean, the mint is literally crawling out of my pots and taking over. I needed to get it under control, and stat. So, when life hand you lots of mint, muddle it up in a mojito! A strawberry mojito.

And that’s exactly what I did. I muddled up a delicious and refreshing strawberry mojito. The addition of the strawberries added another touch of brightness and sweetness that can only come from fresh strawberries.

I added a strawberry puree, just strawberries and a touch of water, to really enhance the strawberry flavor. I didn’t strain mine, but if you want a smoother cocktail without the seeds then feel free to strain. Then I poured it over the top of the cocktail for a pretty presentation!

Just like the traditional mojitos, they comes together quickly and go down so easy. So go ahead, unofficially kick off your summer with one of these refreshing strawberry mojitos.

Be sure to check back next Monday for the next installment of #MojitoMonday!

Strawberry Mojitos

Ingredients:

For the puree-
3 Strawberries, washed and stems removed
1/2 Tsp water

For the cocktails-
4-5 Strawberries, washed, stems removed
1/2 Lime, quartered
8-10 mint leaves, plus more to garnish
2-3 Oz Vodka
Soda water

Directions:

Place 3 strawberries and water in a blender and puree. Set aside.

Pour some sugar in a shallow dish. Rub a lime slice around the rims of 2 glasses. Roll the rims in the sugar.

Divide the strawberry slices, lime slices, and mint leaves evenly between two glasses. Using a muddler, firmly press the berries, limes and mint leaves to release the juices of the fruit. Add 1-1 1/2 ounces of vodka to each glass, fill with ice. Add the soda water, leaving some room at the top so the puree can be added. Stir to combine the vodka, fruit and soda water. Top each drink with the strawberry puree.

Garnish with a mint leaf and a strawberry, if desired.

Recipe source: A Lynsey original

Strawberry Caprese Chicken

May 30, 2015 by Lynsey Leave a Comment

One of my favorite salads is Caprese salad. It’s simple, easy to throw together and it’s so incredibly versatile. Eat it alone, serve as appetizers, or even pop those ingredients on top of some chicken and wow, simply amazing.

It’s safe to say that during the summer months, when I can walk to the garden, snag a tomato and some basil we have this salad multiple times a week. Healthy and refreshing, oh, and let’s not forget that it’s topped with sticky, tangy and sweet balsamic. Yum!

I’ve been having cravings for this simple salad that screams summer, and I’ve had everything on hand that is needed to make it…except the tomatoes. Those tomatoes are kind of a key part of the salad. So, I adapted and used what I had on hand. Strawberries.

And boy, this trio didn’t disappoint. Fresh, sweet, juicy strawberries, mozzarella and basil. Oh-mah-goodness. Amazing. I could eat this stuff right out of the bowl. Um, and I did. For a second. Until I reminded myself I had other plans for it.

And those plans consisted of marinating chicken in balsamic vinegar and then baking to tender, juicy perfection. After that, then the magic happens. Topping it with this deliciously addicting salad. Then drizzling it with more of my favorite vinegar ever, balsamic!

This chicken, with prep and all takes under 45 minutes. That’s all it takes to get this perfectly delicious and simple meal from oven to table. And, it’s pretty as a picture too! Chicken topped with the bright red, green and white from the salad. It truly doesn’t get any better.

This meal is both adult and kid approved and has been requested numerous times since it was originally served.

Strawberry Caprese Chicken

Ingredients:

2 Boneless, skinless chicken breasts
1/3 Cup balsamic vinegar
3 Tbsp olive oil
1 Clove garlic, mined

For the strawberry caprese-
1/2 Cup fresh strawberries; diced
6-7 Leaves basil, rolled up and sliced
1/4 Cup fresh mozzarella, cubed
Drizzle of olive oil, optional
Drizzle of balsamic

Directions:

Place chicken, balsamic vinegar, oil and garlic in a plastic bag. Toss and move chicken around to coat. Place in refrigerator and allow to marinate for at least 10 minutes or up to 2 hours.

Preheat oven to 325. Remove chicken from bag and place in a pan sprayed with non-stick cooking spray. Pour a little of the marinade over the chicken and place in the preheated oven. Bake for 25-35 minutes, until cooked through and juices run clear when cut. Remove from oven, tent with foil and allow to cool for about 5 minutes.

For the caprese-

While the chicken is marinating combine the strawberries, basil and olive oil, if using and stir to combine. Cover with plastic wrap and place in the refrigerator until ready to serve.

Once the chicken has finished baking, remove the strawberries from the fridge, add mozzarella and toss to combine.

Place the chicken on the plates, top with strawberry mixture and drizzle with balsamic dressing. Serve and enjoy.

Recipe source: A Lynsey Original

Strawberry Bruschetta

May 22, 2015 by Lynsey 1 Comment

The days are getting warmer and my garden is really starting to come along. The tomatoes are starting to bloom and I even have a few small, green tomatoes coming on. I honestly cannot wait until the tomatoes are bright red and ready for picking. Oh, the amounts of sliced tomatoes, salsa, bruschetta, and caprese I will consume.

But, it’s not quite tomato time. Yet. So, in the meantime my strawberries are thriving. I mean, honestly more that we can eat. I’ve picked and picked and picked. And picked some more. We are literally in strawberries up to our eyeballs. And they are still coming!

I’m not complaining. They are absolutely amazing. Like nature’s candy. They are perfect. Red, juicy, sweet. And they are right in my back yard just waiting to be consumed.

Since I have a plethora of strawberries at my fingertips, the recipes including strawberries haven’t been lacking. From baked goods, dips and even in main dishes, I’ve added strawberries to them all.

Since I spotted those tiny tomatoes on the vine it got me to thinking about bruschetta. I love the stuff. But, the tomatoes are ready and the strawberries are so I decided to make that favorite, summertime appetizer of mine using fresh strawberries and basil from my garden!

These strawberries were sweet and juicy, but I added just a touch of sugar to the mix to really get those juices going. Then rolled up some basil and sliced it in strands and folded it in the berry mixture. Mint would be a delicious alternative too. I left it with just these three ingredients but a drizzle of balsamic would add another layer of flavor, sweetness and tartness. Goat cheese would be oh, so amazing too.

Instead of just lightly buttering the bread as I do with traditional bruschetta, I made a cinnamon-brown sugar butter and lightly spread it on the bread. It really made it more of a dessert type bruschetta, but could still easily be enjoyed as an appetizer.

So if you have an abundance of strawberries, or just can’t wait for those tomatoes to ripen on the vine try out this amazing fruit version of this classic.

Strawberry Bruschetta

Ingredients:

2 Cups diced strawberries
1 Tsp sugar
1/4 Cup loosely packed chiffoned basil

For the bread-
1 Baguette, thickly sliced
3 Tbsp lightly salted butter, room temperature
1/4 Tsp cinnamon
1/2 Tsp brown sugar

Directions:

Fort he bread-
Preheat oven to 300.

Combine butter, cinnamon and brown sugar and mix until combined. Thinly spread over bread sliced and arrange on a baking sheet. Place in the preheated oven and bake until the bread is lightly toasted, crispy on the edges and slightly tender (not gooey from melted butter) in the center. Remove and allow to cool completely.

Meanwhile, combine the strawberries, sugar and basil and stir to combine. Cover and place in the fridge until ready to serve.

Place strawberries in a bowl and surround with toast and serve.

Recipe source: A Lynsey original

Strawberry Southern Sweet Tea

May 20, 2015 by Lynsey 1 Comment

Sitting on the porch, the summer sun shining brightly, a big glass of ice cold sweet tea isn’t just desired, it’s essential. There’s no better way to beat the summer heat than with a tall glass of tea in hand.

It’s no mystery that I love tea. I’ve shared several recipes that revolve around tea; southern sweet tea and bourbon cocktails, my MaMaw’s tea and lemonade, southern style sweet tea, and my sweet tea granita, just to name a few. So, there’s no guessing that tea has been around my entire life. It’s a staple.

Flavored teas are becoming increasingly popular. It’s funny, my dad and I were just talking about this particular topic just the other day. Tea has always been served with a wedge or two of lemon, but over the past few years the addition of peach, mint, and orange have become an increasingly popular addition to tea.

Strawberries are another fruit that pairs so well with tea. Sweet, juicy, slightly tart strawberries make the perfect addition to a pitcher of southern-ly sweet tea. It truly takes the tea up a few notches.

Plus, it always makes you feel just a little more fancy when there’s sliced fruit and sprigs of fresh mint in a tall, ice-filled mason jar. Don’t you agree? It’s something so simple, but so truly southern.

A pitcher of this strawberry southern sweet tea is so simple to make, but completely unforgettable. It is the perfect concoction to keep in the fridge all summer long. So this Memorial Day weekend, and all summer long, sip on this refreshing tea while enjoying the summer days and trying to beat the heat.

Strawberry Southern Sweet Tea

Ingredients:

6 Large tea bags
5 Cups water
1 Cup sugar
2 Cups sliced strawberries

Directions:

Combine water and sugar in a large saucepan and place over medium heat. Once the mixture begins to simmer, stir and allow sugar to dissolve. Once the sugar has dissolved add the tea bags and strawberries and allow mixture to return to a simmer and continue simmering for 5-6 minutes. Remove from heat, cover with lid and allow to rest for at least 30 minutes to an hour.

Remove and discard the strawberries. Add 2-3 more cups of water, depending on how strong you like your tea. Fill glasses with ice and fresh strawberry slices, pour tea in prepared glasses and serve.

Garnish with fresh mint and a strawberry, if desired.

Recipe source: A Lynsey original

Strawberry Cheesecake Cookies

May 19, 2015 by Lynsey Leave a Comment

We are in one of my favorite times of the year. Yes, it’s the end of spring and summer is just around the corner. While I’ve been enjoying this truly spring weather lately. that’s not what I’m referring to. It’s strawberry season. And did you know that May is national strawberry month?

I don’t know about you, but strawberries are pretty much at the top of my list when it comes to berries and fruits. I love them year around, but like all fruits and veggies, in season is definitely the best. And, I’m beyond excited about this particular strawberry season.

Why?

Well, the past few years I’ve been trying to grow strawberries. I’ve tried them in regular pots, a few different types of strawberry pots and even in the garden. And well, nothing has worked. We’ve had pretty green plants, but that’s where it started and stopped. No blooms, no flowers and definitely no red berries.

Last year the plants survived the winter and came back. We even saw a few flowers. Yay! Then I saw it, one. One berry and let me tell you, I was literally doing a happy dance in my back yard for that berry. I watched it and checked on it everyday for at least a week. It started cute, little and green then started growing and yes, even changing colors to red. It was within days of being picked and I went out to check on it and finally pick it and when I saw it I was heartbroken. A darn bird had pecked half of it away. I was so mad and so upset. Stinkin’ birds.

Don’t get my wrong, I love them, I even have several bird feeders I keep stocked up with birdseed in my back yard, but I was so mad at them after that. The seed is for them, not my one berry that I had been waiting on for years.

Anywho, I got over it and decided to try my hand at it again this year. Those few strawberry plants made it through the winter again and boy did they thrive this year. I mean, they took over half the garden. I saw a few blooms, then flowers but tried not to get overly excited since history hadn’t proven successful. But this was my year; those flowers bloomed, strawberries started growing and the birds were staying away.

This year was the year of the strawberry! We’ve kept our eyes on them daily, picking several every-other-day and trying to keep the birds away. The first bite of the strawberries straight from our garden were not only rewarding but delicious. They are bright red, juicy and perfectly sweet!

We’ve eaten our share of fresh strawberries from the garden, but we’ve had more than enough for me to use in several different recipes! I’ve made breads, dips, strawberry caprese chicken (recipe coming soon) and these cookies.

Now, a cheesecake topped with strawberries is a classic and truly hard to beat. I love cheesecake. Love strawberries. And yes, I even love cookies. That’s a whole lotta love! So, I decided to combine my loves and make strawberry cheesecake cookies. Ah-mazing, right?

I made soft sugar cookies with the tiniest hint of lemon. And these cookies are so good by themselves. But, this is strawberry month and what’s a strawberry cheesecake cookie without the strawberry and cheesecake? So, I combined a light, fluffy and airy cream cheese mixture with diced strawberries, topped each cookie with a hefty scoop of said cream cheese mixture and then topped with a strawberry slice. Viola. Strawberry cheesecake cookies were born!

The cookies are perfectly soft, and subtly sweet making them the perfect palette for the cheesecake topping. Whether you’re craving cheesecake, have a plethora of berries to use, or just want to make some cookies, you need these in your life.

Strawberry Cheesecake Cookies

Ingredients:

For the cookies-
1 Stick (1/2 cup) unsalted butter, room temperature
1/2 Cup powdered sugar
1 Cup granulated sugar
1 Egg
1 Egg yolk
1 Tsp vanilla
1/2 Tsp lemon juice
2 1/4 Cups flour
1/2 Tsp salt
1 Tsp baking powder

For the cheesecake topping-
4 Oz cream cheese, room temperature
1/4 Cup powdered sugar
1/2 Cup heavy whipping cream
1/4 Cup diced strawberries

Strawberries for garnish, optional

Directions:

For the cookies-

Preheat oven to 350. Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray and set aside.

Place butter in a large bowl and beat on high until creamy, about 2 minutes. Add both sugars and beat and additional 3 minutes, until light and fluffy. Add the egg and egg yolk and beat and additional minute. Add vanilla and lemon juice and mix until combined.

Add the flour, salt and baking powder and mix until just incorporated.

Roll the dough into a ball and cover with plastic wrap. Chill for 30 minutes.

Scoop 1 1/2 tablespoons of dough and form into a ball. Place on prepared cookie sheet and gently flatten using the palm of your hand. Repeat with remaining dough. Place in the preheated oven and bake for 8-10 minutes, until the bottom is beginning to turn golden, remove and allow to cool on sheet for 5 minutes. Transfer to cooling rack and allow to cool completely.

For the cheesecake topping-
Drain the strawberries on a kitchen or paper towel until ready to use.

Pour cream in a large bowl and beat on high until stiff peaks form. Set aside.

Place the cream cheese in a bowl and beat on high until creamy. Add the powdered sugar and mix until combined. Add vanilla and mix to combine. Using a spatula, gently fold the whipped cream into the cream cheese mixture. Fold the strawberries in the mixture.

Spoon on the cooled cookies. Garnish with strawberry slices, if desired.

Store in an airtight container in the refrigerator, or store un-topped cookies in an airtight container and cheesecake topping in the refrigerator until ready to use.

Recipe source: cookies adapted from my Shirley Temple cookies
cheesecake topping, a Lynsey original

Homemade Strawberry Fruit Roll-Ups

May 18, 2015 by Lynsey Leave a Comment

I am a child born and raised in the 80’s and 90’s. Crimped hair, Aquanet, bows as big as my head, and neon everything was the anthem of my childhood.

Aside from the undeniable fashion that was definitely 80’s and 90’s, there were the food trends. One that sticks out were the gummy fruit snacks. My lunch wasn’t complete without a fruit roll-up, fruit by the foot or Gushers. Ah, Gushers.

Remember those gummies that were fill with that sour, puckering juice? I loved those things.

I was a walking, talking gummy snack during my childhood.

Every time I’m at the store I pass those chewy, fruity snacks of my childhood and I reminisce for a moment. But, I honestly couldn’t tell you the last time I actually enjoyed one. All that changed the other day. I was at a church event and they had fruit roll-ups and fruit by the foot that were there for the taking.

I grabbed a couple for my little guy. When I saw them I realized I hadn’t ever let him try one of my favorite childhood snacks and instantly felt like I was depriving him of the awesomeness that is tart, chewy fruit roll-ups. Just like with me, he tried one and it was love at first bite!

Since I now had a partner in crime that loved these things just as much as I did I wanted to try making my own at home. He was by my side through the entire process; dumping the fruit in the processor, adding a little lemon juice and even taste testing along the way. It was pure torture waiting for 3 plus hours on the stuff to get to that iconic gummy consistency. But, he was a trooper and made it through.

It was finally time for the true test, the taste test. I tore off a piece and let him try it. He studied it for a moment, popped it in his mouth and instantly gave them a thumbs-up. That was the seal of approval I was looking for!

These were so simple and easy to throw together. The most time consuming part is the dehydrating process, but it’s totally worth it. We left the seeds in the mixture, but if you want a smoother consistency you can strain through a fine mesh sieve before placing on the baking sheet.

Strawberry was the first fruit I tried, but these could be made using so many different fruits and fruit combinations. I can’t wait to try others. Mangos may be next!

Homemade Strawberry Fruit Roll-Ups

Ingredients:

4 Cups strawberries, stems removed
Zest of 1 lemon
Juice of 1/2 lemon
Honey, agave nectar, or other sweetener, to taste
Alternately 4-5 Tbsp sugar (in place of natural sweetener)

Directions:

Preheat oven to 200. Line a rimmed baking sheet with a silicone baking mat and set aside.
Place strawberries, lemon zest, and lemon juice in a food processor and process until smooth. Pour in a large sauce pan, add sweetener and place over medium-low heat. Allow mixture to simmer until it begins to thicken, about 20 minutes. Taste, be careful to not burn yourself, add more sweetener if needed.

Pour on the prepared baking sheet and spread in an even layer. Place in the preheated oven and bake for 3-4 hours, until dehydrated. It will be tacky, but should be dry. Remove from oven and allow to cool completely.

Spread wax or parchment paper over a flat surface. Turn the fruit roll-up out on the paper, roll up and cut into strips. Store in an airtight container for a week or freeze.

Recipe source: A Lynsey original

Strawberry Cream Biscotti with White Chocolate

March 16, 2015 by Lynsey Leave a Comment

Before a few weeks ago I had never tasted biscotti. I had seen it countless times on the counter at gift shops and coffeehouses, but I had never broken down and bought one. I know, shocking. In my 30 plus years of life I had never sunk my teeth into a breakfast cookie.

Breakfast cookie. That right there should have been excuse enough to try a piece. A cookie that was okay to enjoy for breakfast. What was wrong with me?

Well, I decided to give into my cookie obsession and try it out. Not only did I sample a piece, I actually did two things at once; I made it and tried it for the first time. And, it could be said that since I made that amazingly addicting orange and dark chocolate biscotti a few weeks ago, I’m now obsessed with any and everything biscotti.

So now, all I needed was an excuse to make another batch. And what do you know, spring is right around the corner. That sounds like a perfect reason to make another batch of biscotti.

So some strawberry biscotti seemed like the perfect thing to make for this occasion. But, we all know I couldn’t just stop with strawberries; I also added a little cream cheese to the mix and once they were baked and cooled I drizzled them with a generous amount of white chocolate.

Since I used fresh strawberries, this isn’t your typical super crispy, crunchy biscotti. By using fresh strawberries and a bit of brown sugar this biscotti is slightly crispy on the outside with a chewy inside.

This biscotti is slightly sweet with bits of strawberry chunks scattered throughout, and has a slight tang from the addition of cream cheese. After being baked it’s given a drizzle of white chocolate. Because what goes better with strawberries than chocolate? This biscotti is amazing and the perfect treat to serve at your next spring festivity. They are also sturdy enough to be wrapped up and shipped to friends for a sweet treat.

So what are you waiting for? Make a batch of this strawberry white chocolate biscotti and welcome spring!

Strawberry Cream Biscotti with White Chocolate

Ingredients:

1/4 Cup (1/2 stick) unsalted butter, room temperature
4 Oz cream cheese
3/4 Cup granulated sugar
1/4 Cup brown sugar
1 Tsp vanilla extract
1/4 Tsp rum extract
2 3/4 Cup flour
1 1/2 Tsp baking powder
1 Tsp salt
1 Cup diced strawberries

1/4 Cup white chocolate
1-2 Tsp vegetable oil

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.

Combine flour, baking powder and salt in a large bowl and whisk to combine. Set aside.

Place cream cheese in a large bowl and beat on high until creamy, about 30 seconds. Add butter and beat until just incorporated. Add both sugars and beat on high until light and fluffy, about 3-5 minutes. Add vanilla and rum and mix until just combined. Add half a cup of the diced strawberries and beat until incorporated. Slowly add the flour mixture and mix until just combined. Fold in the remaining 1/2 cup of strawberries.*

Divide dough in half. Form each half into a log, about 10 inches long and 2 inches wide. Place in the oven and bake for 45 minutes. Remove from oven and allow to cool slightly. Cut the biscotti, using a sharp knife, and arrange on the baking sheet cut side up. Return to oven and bake for 15 minutes, turning halfway through the baking process.

Remove from the oven and allow to cool completely.

Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each. Add a little vegetable oil to loosen, if needed. Drizzle over the biscotti. Allow the chocolate to set and store in an airtight container.

Recipe source: A Lynsey Original

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