Strawberry Week

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

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Strawberry Week

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