Tuesday, June 11, 2013

Strawberry Muffins



Sometimes when I'm at home and in the mood to bake, I just want to bake.  Meaning that I just want to bake something without having to worry if it will come out right or how many times I will need to change up the recipe to make it accurate.  In simpler terms what I am saying is that sometimes I like to pull a recipe from one of my cookbooks and just make it.  Don't get me wrong, I love creating my own recipes but it is time consuming.  It's nice to just find a recipe and know that it's going to work if I follow all of the steps right.  That's exactly what I did this week.

I am a huge Food Network fan.  It's always on my tv and I have my favorite chefs that I love to watch and I know exactly what time they come on.  Ina Garten is the chef on Barefoot Contessa, one of my absolute favorites.  I swear nothing this lady makes is bad.  One day, when I was watching her show, she started making strawberry muffins and I started thinking that I have never actually had a strawberry muffin.  I have had many strawberry cupcakes in my life, but never a muffin.  I found her recipe to be unique because she adds quite a bit of cinnamon to this recipe.  Come to think of it, I never even thought how strawberries and cinnamon taste together.  When I made these muffins the other day it was probably one of the best decisions I have ever made.  These muffins are delicious!  And this exactly why I have felt the need to share all of this with you...

Strawberry Muffins
recipe from Barefoot Contessa

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.

Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

*Feel free to use any type of fruit that you like! 

Thursday, June 6, 2013

How to be a Better Baker

Sometimes I get so caught up in what I am doing that I forget some of my readers may not be "natural" bakers or maybe are just looking for some tips on how to be better at baking.  It's nothing to be ashamed about.  Trust me, I go to bookstores all the time and sit in the cookbook section trying to find books about how to make better cakes or cookies.  I decided instead of giving you another recipe of mine to make, I would give you some tips on how you can make your desserts better.

1.  Always use the best ingredients.
You are probably thinking, well that's a given.  But, using pure vanilla extract over imitation vanilla is going to make your cookies taste a whole lot better.  These ingredients don't necessarily have to be more expensive they just need to be good!  Next time you are buying ingredients and you have a choice over good quality chocolate over really cheap chocolate, pick the good quality stuff.  You will find that your dessert will taste better and that it's really not that much more expensive.

2. When making cakes, remember to alternate.
I bet most of you have read a recipe and read where it says to "alternate the flour mixture with the liquid, starting and ending with the flour".  It really does make for a better cake!  When you dump everything in and then mix the end result is a dry, dense cake.  Alternating will make your cake light and moist which is exactly what we want.  So next time you read that in a recipe, don't skip it!

3. Use room temperature ingredients.
Always make sure your butter, eggs, milk, or any dairy products that you will be using in your recipe are at room temperature.  It has been proven that ingredients at room temperature incorporate better than cold ones do.  When your ingredients are nicely incorporated, it creates a nice, light batter and will then result in a nice dessert!

4. Do not overmix.
I know now that I am saying this you will become highly aware of your mixing and sometimes might not even mix your batter enough.  That's exactly what happened to me when I found out this tip.  Just be aware that after adding flour to your batter of the amount of mixing going on.  If too much mixing occurs the gluten will start to develop and make the cookie (or cake or pie dough) tough.  A good note to know when mixing is you have mixed just enough when the dough is developed and there is no more flour visible.

5. A great substitute.
Did you know that if you take any kind of milk in your refrigerator and add some white vinegar to it, that it is a great substitute for buttermilk?  I actually do this all the time instead of buying buttermilk.  I just don't use buttermilk in my house enough to buy a carton of it.  This substitute works great in all cakes that call for buttermilk!



These are just a few tips that I thought might be helpful.  If you have any other questions or an idea for a blog post just contact me!



Tuesday, May 21, 2013

White Chocolate Macadamia Milk Chocolate Brownies

If that title isn't a mouthful then I don't know what is!  But it describes these brownies perfectly because that is exactly what they are: a mouthful!  My favorite type of brownie is milk chocolate.  Sometimes I find the richer they are the less I can eat.  However, milk chocolate brownies are light and delicate and still taste great with a glass of milk!  If you have never had one, I highly suggest it.

I personally think white chocolate and macadamia nuts were made for each other.  Have you ever had one without the other?  It's just not the same.  They are soul mates.  I refuse to tear them apart.  But, when you add them together in cookies it makes them even better.  That is why this week I am adding them together in my brownies.  I am going to make them better than better! 

These brownies are everything.


White Chocolate Macadamia Milk Chocolate Brownies
a LindsayRoseDessert Original

8 oz milk chocolate chips
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup flour
1/4 teaspoon baking powder
pinch of salt
1/2 cup sugar
2 eggs
1/2 cup white chocolate chips
1/2 cup chopped macadamia nuts


  • Preheat oven to 350 degrees.  Line a glass baking pan with aluminum foil and spray with non-stick cooking spray.
  • In a saucepan, on low heat, combine together the milk chocolate chips and butter.  Continuing stirring until completely melted.  Take off heat and let cool.
  • In a small bowl, mix together flour, baking powder, and salt.
  • In a large bowl, beat together sugar and eggs.  Stir in flour mixture just until combined.  Fold in chocolate mixture until all mixed together.  Stir in white chocolate chips and nuts. 
  • Bake for 20-25 minutes or until a toothpick inserted comes out clean.  Let cool before cutting.

Tip:
* If you are a coconut lover, try adding in coconut to these brownies for a hawaiian style brownie.
** Try making these brownies without white chocolate or nuts.  They are still DEEElicious!

If you have any other great ideas for these brownies or tried this brownie recipe, let me know and comment below!:)

Monday, May 13, 2013

Flourless Strawberry-Rhubarb Crisp

Wow, time flies!  I apologize for it being so long since I wrote but, by the time I realized a couple weeks had passed!  But now that summer is quickly approaching, I have been finding new recipes to share with all of you.

This strawberry-rhubarb crisp was actually created on accident.  One day when trying to make a fruit cobbler I realized there was absolutely no flour in the house.  So, instead of running to the store I decided on trying to make up my own recipe for cobbler, but it turned into more of a crisp.  The good news is that you can use any kind of fruit that you have on hand or that you are in the mood for, I just happened to use strawberries and rhubarb.  This is the perfect summer dessert especially on those days that can be a scorcher.  It's not too heavy, is sweet, and pairs excellent with vanilla ice cream! 

Flourless Strawberry-Rhubarb Crisp
a LindsayRoseDessert Original 

Filling: 
2 cups strawberries, halved
1 1/2 cups rhubarb
1/2 cup sugar
1 tablespoon cornstarch

Crust:
2 cups oats
1 tsp vanilla
1/4 cup brown sugar
6 tablespoon softened butter, not melted

Preheat oven to 350 degrees.  Spray a pie pan or 8x8 square pan with nonstick cooking spray.

In a bowl, combine strawberries, rhubarb, sugar, and cornstarch.  Let sit until fruit is macerated and sugar is dissolved.

In a separate bowl, combine oats, vanilla, and brown sugar.  Cut butter into the oat mixture until crumbly.

Pour fruit mixture into prepared pan.  Sprinkle oat mixture on top of fruit.  Bake until juices from fruit start to bubble and oats become golden brown. 

Let cool and serve with whipped cream or vanilla ice cream:)

Wednesday, April 17, 2013

Monster Sugar Cookies

I have officially discovered the greatest thing about living in Florida (besides Disney World, of course). It is an amazing thing called the Cottage Food Law and I am so excited about it.  This law allows me to  bake certain foods from my home kitchen and sell them without having to get a bunch of licenses and permits.  I am officially open for business!  However, I, unfortunately, cannot do mail orders but, I can do deliveries!  So, if you would like one of my special treats just email me at lindsay0rose@gmail.com!

The very first recipe I am making to sell would be these delicious Monster Sugar Cookies.  I call them "monster" because they are HUGE!  I am so excited about these because not only are they the first baked item I will be selling but, they are deeeeeelicious!  Although I won't be sharing my cookie recipe, I will be giving great tips on how to make delicious, thick, and chewy cookies!  Hey now, this recipe took a lot of times to perfect, I can't just give it away!




Tips on creating you're own cookie recipe or how to make fantastic cookies:

1. Cream together the butter and sugar right from the start.
This means go ahead and beat together any fats (butter, shortening, etc.) together with the sugars until creamy.  This helps whip air into the batter.  If you cream the butter and sugar too much it will result in a thin and crumbly cookie however, if you cream the butter and sugar just enough it will result in a thicker cookie that will retain its shape.

2. Keep the butter cold before the cookies go into the oven.
This tip is helpful when wanting to keep the shape of your cookie and not have it spread too much.  This may seem confusing because most of the time butter needs to be softened when adding to a recipe.  This is true.  When you are done mixing all of the ingredients and you have scooped the cookie batter onto baking sheets put them in the freezer for 15-20 minutes.  This will make the butter harden up and resist the butter from melting, which will result in beautiful, thick cookies.

3. Always use fresh ingredients.
I know this seems obvious but, having the freshest ingredients is going to result in the best cookies.  Just like having the best quality ingredients will result in the best tasting cookies.  I have learned, from many times of messing up, that having baking soda and/or baking powder that is fresh is the key.  I like to replace my baking soda about once a month, which may seem like a lot, but that is how I know for sure my cookies will turn out right.

4. Once the flour is added, be careful of over-beating.
It is very easy to leave the mixer on and walk away.  But, after that flour has been added, I like to mix on low until just combined and then add my mix-ins with a rubber spatula.  This way I know I have not over mixed and the cookie will not become flat and greasy.



Monday, April 8, 2013

Strawberry Cheesecake Bites

If you have never been to a farmer's market, I highly recommend it.  This past weekend I headed over to my local farmer's market and what a wonderful thing it was.  Not only do they have some of the best fruits and vegetables, they also sell homemade jams, desserts, gourmet popsicles, and even pet items!  The best part of it all was dogs were allowed, so my sweet girl Carly had a blast.  I am literally obsessed with all of the great items that I bought.  Of course, one of those items being delicious, succulent strawberries!

When I got home from the farmer's market, I knew the strawberries needed to be used right away.  They were so ripe and sweet that I didn't want any to go to waste.  Instead of chopping them up or throwing them in some batter, I wanted to make sure these strawberries maintained form and still carried their sweetness.  What better way than to fill the strawberries with a cream cheese mousse?  These little guys are the perfect bite size dessert and taste just like a mini strawberry cheesecake (in less than 10 minutes)!

Here are some pictures of some of the great things I purchased:





Strawberry Cheesecake Bites
a LindsayRoseDessert Original

20 strawberries, tops cut off and hulled
4 oz softened cream cheese
3 tablespoons powdered sugar
1 tsp vanilla
1/2 tsp lemon juice
1/2 cup cool whip
1/8 cup graham cracker crumbs


With a handheld mixer, beat the softened cream cheese until smooth.  Beat in powdered sugar, vanilla, and lemon juice until combined.  Fold in the cool whip.

Take the hulled out strawberries and pipe with the cream cheese mixture.  Then, dip the top in graham cracker crumbs.

Place in the fridge for 10-15 minutes until set.

Enjoy!:)



Wednesday, April 3, 2013

Carrot Cake Cookies

Spring is fully upon us!  And I am very excited to be able to enjoy all of the wonderful things that come along with Spring.  One of those things being the delicious desserts that are especially wonderful this season.  I love lemon, orange, mint, and strawberry flavored desserts during this time but, one dessert that really reminds me of spring is carrot cake.

Instead of making the typical carrot cake with the typical frosted carrot on top, I wanted to do something a little different.  I call these little handheld cakes, or carrot cake cookies, they are delicious and everything you could every want in carrot cake.  They definitely didn't last longer than one day in my house!




Carrot Cake Cookies
a LindsayRoseDessert Original

1/2 cup softened butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup grated carrots
1/2 cup raisins
1/2 cup finely chopped nuts (pecans or walnuts)

Preheat oven to 350 degrees.

In a small bowl add in raisins and cover them with water.  Let sit for at least 15 minutes.  Drain.

In a mixer, on medium speed, cream together butter and sugars.  Beat in egg and vanilla.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.  Slowly add in to butter mixture in 3 additions, beating well after each addition.

Mix in carrots, raisins, and nuts until all combined.

Using a cookie-scoop, drop onto parchment paper lined baking sheets and bake for 10-12 minutes or just until cookies are set.  Let cool completely.


Vanilla Bean Cream Cheese Frosting
adapted from Cat Cora's Cream Cheese Frosting

4 oz softened Cream Cheese
8 oz softened butter
3 cups powdered sugar
1/2 vanilla bean, split and seeds removed
1 tsp vanilla extract

Beat cream cheese and butter together until fluffy.  Beat in powdered sugar, vanilla bean seeds, and vanilla extract until frosting is at the right consistency.  Frost onto cooled cookies.


Sunday, March 24, 2013

Bananas Foster Cupcakes

First of all, let me just say, Happy Birthday to me! (and anyone else born on this glorious day)

Okay, now that I got that out of the way...

About a month ago I went to Food Truck Friday in Celebration, Florida.  For those of you who do not know what Food Truck Friday is, it is when select local food trucks come together in one area and you can go up to each food truck and order delicious food off of their menus.  Everything was AMAZING and I can't wait to go again.  Of course my favorite was The Yum Yum Cupcake truck.  They had the most delicious cupcakes I have ever tasted.  We ordered a dozen of all different kinds but, the one that stuck out the most was the banana one.  So, knowing me,  I wanted to try to make my own version of this delicious cupcake.  I don't know if theirs' was necessarily bananas foster but, it's exactly what it reminded me of.

This cupcake is extra special and that's why I am sharing this with you on my birthday.  It consists of a vanilla cupcake filled with a caramelized banana, banana pudding, and a meringue frosting.  However, my banana pudding recipe is top secret :x, but don't worry, your favorite banana pudding recipe or a boxed banana pudding mix will work just as great! Mmmmmm

Bananas Foster Cupcakes
a LindsayRoseDessert Original

Bananas Foster

1  large banana
2 Tablespoons butter
4 Tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon rum extract

Slice the banana to get about 12-14 slices.

In a skillet over medium heat, melt the butter and add the brown sugar and cinnamon.  Once the sugar is dissolved, add in the bananas and rum extract.  Cook until bananas are softened.  Take off the heat and let cool completely.


Vanilla Cupcakes

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup sugar
2 large eggs
1 stick of softened butter
2 tsp vanilla
1/2 cup milk

Preheat oven to 350 degrees.  Line the muffin tin with cupcake liners.

In a bowl, whisk together flour, baking powder and salt.  Set aside.

In a mixer, beat butter and sugar together until light and fluffy.  Add in eggs and vanilla and beat until combined.  On low speed, alternate the flour mixture 3 times with the milk mixture 2 times, starting and ending with the flour until all is combined.

Scoop about one tablespoon of the batter into the bottom of each cupcake liner or just enough to cover the bottom.  Place a banana from the bananas foster on top of the batter of each liner.  Use the rest of the batter to fill the liners and cover the banana.

Bake for 15-20 minutes or until toothpick inserted comes out clean.  Cool Completely.



Banana Pudding Recipe of your choice

Once the cupcakes are completely cool, cut out a small circle and dig a hole into each cupcake until just right above the cooked banana.  Spoon in the banana pudding and cover with the circle cut out of the cupcake.


Cinnamon Meringue Frosting

4 egg whites
1/3 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Beat the egg whites until soft peaks begin to form.  Slowly beat in sugar.  Beat in vanilla and cinnamon until stiff peaks form from the meringue.

Pipe onto cupcakes.

In a 350 degree oven, place the piped cupcakes back in the oven until the meringue is browned.

Wednesday, March 20, 2013

Vanilla Cupcakes with Chocolate Frosting

This is my most favorite type of cupcake.  Of course, I love fancy flavors that involve bananas, chocolate chip cookie dough, and creme fillings.  However, when we are talking simple, vanilla cake with chocolate frosting is my favorite.  And no, it can not be the other way around.  I just love the way it tastes, it's not too rich and not too filling so I can have as much or as many as I want.  Many of my friends and family have learned this is my favorite type of cake so on my birthday it's never a problem getting to eat it.  This year, I actually wanted to make it (not just eat it) and share it with you.

Not only are these a simple, basic cupcake but, they are incredibly easy to make!  Also, I bet you have all of the ingredients in your house!  That's how great these cupcakes are.  So, don't just make these in honor of my birthday, make them if you have a chocolate craving or if you just have a need for cupcakes.  As for the frosting, I'm pretty sure you have never tasted anything like it in your life!

And for my friends and family that wanted to make this for me on my birthday... I will still gladly accept :)


Vanilla Cupcakes with Chocolate Frosting
adapted from Food Network

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup sugar
2 large eggs
1 stick of softened butter
2 tsp vanilla 
1/2 cup milk

Preheat oven to 350 degrees. 

In a bowl, whisk together flour, baking powder and salt.  Set aside.

In a mixer, beat butter and sugar together until light and fluffy.  Add in eggs and vanilla and beat until combined.  On low speed, alternate the flour mixture 3 times with the milk mixture 2 times, starting and ending with the flour.  Once the flour is incorporated, scoop into lined muffin tins.  

Bake for 15-20 minutes, or until a toothpick inserted comes out clean.  Cool completely before frosting.

Chocolate Frosting

3 egg whites
1/4 cup sugar
pinch of salt
2 sticks of butter, softened, cut into pieces (1 cup)
3 oz of milk chocolate chips, melted
1 tablespoon unsweetened cocoa powder

In a heatproof bowl, whisk the egg whites, sugar, and salt continuously over a pot of simmering water until the sugar is dissolved and the temperature reaches 160 degrees.

Take off the heat, and beat the egg white mixture in a mixer until soft peaks form and they are still shiny.  On medium speed, beat in the butter a few tablespoons at a time.  Once all the butter is added and the mixture is smooth, beat in the melted chocolate and cocoa powder until combined.

Frost onto cooled cupcakes.


*For a richer frosting, use a tablespoon more of cocoa powder and semi-sweet chocolate chips





Friday, March 8, 2013

Birthday Cake Cookies

For those of you who do not know me personally, I have something to share.  March is absolutely my favorite month of the year.  No doubt about it.  Why?  Well, springtime is great, the air begins to get warmer, and I get to do some spring cleaning to make my house feel all new again.  BUT, the main reason I love March sooo much is because my birthday occurs on March 24th, the best day of the year:)

I decided, since it is my birthday month, I wanted to share all different recipes of things I love!  Two foods that I absolutely love are cake and sprinkles.  However, I wanted to start off my birthday month with something a little more original than birthday cake.  I love this cookie recipe because it tastes just like cake and has lots of sprinkles but, it's actually a cookie.  What could be better than a birthday cake cookie??

Birthday Cake Cookies
adapted by chef in training

1 cup softened butter
1 cup sugar
2 eggs
1 (3.4oz) dry vanilla pudding mix
3/4 cup dry vanilla or white cake mix
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup sprinkles*

Preheat oven to 350 degrees.

With a mixer, cream together the butter and sugar until fluffy.  Add eggs, one at a time, beating well.  Add pudding mix and cake mix, blend together.  Beat in vanilla.

In a small bowl, combine flour, baking soda, and salt.  Stir together.

Slowly add the flour mixture into the butter mixture until all combined.

Stir in your favorite sprinkles!  Roll dough into 1 to 2 inch balls and bake for about 10-12 mins.






Look at all those delicious sprinkles!!

*Instead of sprinkles, you can try adding chocolate chips or m&ms!

Monday, February 18, 2013

Strawberry Italian Meringue Buttercream

So, I must be really into strawberries this month without even realizing it!  That's okay because this is the season for them so they must be screaming my name every time I walk into the grocery store.  But, enough about strawberries and more of why I am really here.  I am here to tell you about the BEST, homemade frosting you will ever taste in your entire life.

I am not a fan of the frostings made with powdered sugar that give off a "fake" taste.  Nor am I a fan of overly sweet frostings that taste like you need to get a toothbrush right away or else you will have a mouthful of cavities in two minutes.  The best thing about this Italian Meringue Buttercream is it is the complete opposite of all of that.  It is light, sweet, and tastes amazing!  I don't think I can ever make another frosting another way again and the best part is it's practically fail proof.  If you love the powdered sugar or overly sweet frostings, I still recommend you try this recipe. 

Now you must be wondering where the strawberry comes in.  I had some leftover strawberries from my strawberry pop tart recipes and decided to add in strawberry puree to the meringue buttercream.  But, trust me, this frosting is just as delicious without adding in any extra flavoring.

I used this frosting on plain sugar cookies.  This frosting is delicious on anything you would normally put frosting on though!  Take my word for it!


Strawberry Italian Meringue Buttercream
adapted from, Cake Love, Italian Meringue Buttercream


5 egg whites
1 1/4 cups white sugar
1/4 cup water
4 sticks softened unsalted butter
1/2 cup pureed strawberries


Put egg whites into a standing mixer with the whip attachment.

In a saucepan, put the 1 cup sugar and water.  Stir.  Heat over medium-high heat and place a candy thermometer in the saucepan.  Wait until the mixture heats until 245 degrees.

Meanwhile, whip the egg whites until soft peaks start to form.  Then, add in 1/4 cup sugar while the mixer is still running.

When the sugar mixture reaches 245 degrees, pour into meringue with the mixer beating at slow speed. Then, increase the mixture speed to medium until meringue is cooled.

Cut the butter into tablespoon portions.  Add the butter into the meringue one piece at a time, beating well after each addition.  Once the butter is incorporated and the meringue is smooth, turn off the mixture and gently fold in the pureed strawberries.  You then have delicious buttercream frosting:)


*If, after the butter is added, the mixture looks curdled just continue mixing until smooth.

**Leftover meringue refrigerates and freezers well!


***This meringue recipe can be cut in half and still comes out nicely!  Just make sure to use 3 eggs when cutting in half!






Monday, February 11, 2013

Chocolate Covered Strawberry Pop Tarts

Valentine's Day.  The sweetest day of the year!  Some people consider this just to be another commercial holiday for all the stores to make some money.  But I consider it to be a time when we should stop everything we are doing, for just a few moments, and really show all the people we love just HOW much we love them.  Sure, we should be doing this everyday but, let's be realistic.  We all get caught up in the moment with work, school, or our own lives.  Valentine's day doesn't have to be about the money, it could just be a simple phone call to your mom who hasn't heard from you in awhile to tell her that you love her.  I, personally, think Valentine's Day is one of the best days of the year.  For me, it's the perfect time to show some love with some delicious, homemade treats and what more could anyone ask for?

I decided this year, I wanted to bake something completely different then from past years.  So, thanks to People Magazine and one of my good friends, this idea came right to me.  Of course, these "pop tarts" or "heart tarts" are changed up than what the original recipe was, but give both a shot and pass them to all your loved ones.  This Valentine's Day make it about everyone who means something to you, not just your significant other.


Chocolate Covered Strawberry Pop Tarts
Makes 6-7 Tarts
slightly adapted from Catherine McCord's Heart Tarts

1 store bought pie crust or homemade pie crust
Strawberry Filling:
about 5-6 large strawberries
1/4 cup cream cheese
2 teaspoons powdered sugar
1 teaspoon of honey

 Strawberry Glaze with Chocolate Drizzle:
1 large strawberry
1/4 to 1/2 cup powdered sugar (how much ever is needed)
1/4 cup milk chocolate chips

Preheat the oven to 375 degrees.

Unroll pie crust and using a heart shaped cookie cutter, cut out 12 or 14 hearts. (You may need to roll out the "scrap" dough to get more hearts)

Whisk softened cream cheese and then mash in whole strawberries.  Mix in powdered sugar and honey.  Top half of the hearts with about a teaspoon to two teaspoons of cream cheese mixture.  Leave a border around the hearts and with your finger brush the edges with water.  Then take the remaining hearts, with no filling, and cover the hearts with the filling.

Taking a fork, press all around the edges of each of the hearts to seal them.  Then, prick the tops with a toothpick 3 times each.  Bake for 20 minutes and let cool completely.

For the Glaze:

In a bowl, microwave the strawberry for 30 seconds.  Mash up the strawberry.  Then add in powdered sugar and mix until a glaze forms.  Spread onto cooled tarts with a spoon.

In a separate bowl, microwave chocolate chips until just melted.  Then drizzle all over the glaze.



** If you do not have a heart shaped cookie cutter, you can use a circle cookie cutter or cut the pie dough into even rectangles to create a real "pop tart" look!

Monday, January 14, 2013

Strawberry Cheesecake

If there's one thing more I enjoy baking it's definitely cheesecake.  All cheesecakes start with a base, much like any cake, and then flavorings are added in the batter or on top to change the taste of it to make it more unique.  This cheesecake is very special to me because this is the first cheesecake I really took to making my own.  I took a basic, plain recipe and topped it with strawberries and a glaze.

The main reason I am sharing this strawberry cheesecake recipe with you is because, what are you really supposed to do with a huge carton of strawberries from Costco?  You can only eat so many strawberries by yourself before you feel like you may turn into one.  So, I baked this cheesecake this week, shared it with some friends,  and it lasted about two days.  Now, that's what I like to see.  This dessert speaks for itself.  Yes, it does take some time to put together but it makes for a beautiful presentation when it's done.

Well, you know what they say, when life hands you a bundle of strawberries make strawberry cheesecake.  Or something like that:) 



Strawberry Cheesecake
adapted from Emeril's New York Cheesecake Recipe
Crust:
1 3/4 cup graham cracker crumbs
2 Tablespoons sugar
5 Tablespoons butter

- Preheat oven to 350 degrees.  Press crust mixture into 9inch springform pan.  Bake for 5-8 minutes and cool completely.  Spray sides of pan with nonstick cooking spray.

Cheesecake:
2 lbs cream cheese
1 1/4 cup sugar
1 whole lemon zested
1 whole orange zested
2 teaspoons vanilla
4 eggs
2/3 cup sour cream
3 Tablespoons flour

- Beat softened cream cheese until smooth.  Beat in sugar, zests, and vanilla until combined.  Add eggs one at a time and beat well after each addition.  Beat in sour cream and flour until cream cheese mixture is nice and smooth.  Pour into springform pan.  Bake for about 50 minutes.  Top and bake for 5 more minutes with sour cream topping, if desired.

Sour Cream Topping:
from Taste of Home, Strawberry Cheesecake Recipe
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

- Mix together and top on cheesecake, bake cheesecake for 5 more minutes.

Strawberry Glaze:
adapted from Taste of Home, Strawberry Cheesecake Recipe
1/4 cup water
2 Tablespoons cornstarch
1 (12 oz) jar of strawberry jam
3 Tablespoons of lemon juice
1 teaspoon vanilla

-In a small saucepan, combine water and cornstarch.  Add strawberry jam and cook over medium heat until melted and smooth.  Take off heat and add lemon juice, vanilla.  When cheesecake is completely cooled, top with strawberries and pour the glaze over the strawberries.  Refrigerate until cheesecake is set.





Saturday, January 5, 2013

Homemade Peanut Butter Granola Bars

Out with the old and in with the new!  It's the time of year to make a promise or a goal for yourself; lose 20 pounds this year, get a gym membership, go on a diet, workout 3 times a week.  It seems that most everyones new years resolutions involve something with being healthier or losing weight.  This is why I decided granola bars would be the perfect treat for this week!

Granola Bars.  The perfect snack to throw in your bag when heading out the door, the easy breakfast food when on the go, and the snack you think is healthy but is loaded with sugar and other fun additives.  Homemade granola bars are definitely the way to go.  They are super easy, pretty much take no time at all, and YOU can control what goes into them.

My granola bars have peanut butter in them because I love the protein before I go workout.  However, you don't have to put peanut butter in them if thats not your thing.  Adding craisins, raisins, pretzels, chocolate chips are all great add-ins, some healthier than others, of course.  Also, I use honey instead of sugar to get the sweetness I want but without the extra calories and fat that sugar contains.

Granola Bars
adapted from Emeril's Homemade Granola Bars
2 cups of oats
1/2 cup of sliced almonds
1 Tbsp unsalted butter
1/2 cup honey
1 Tbsp brown sugar
1/2 cup peanut butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray an 8inch baking pan , with cooking spray, and put parchment paper on top and then spray the parchment paper.

Put oats and almonds on a foil lined cookie sheet and toast for about 15 minutes.

In a medium saucepan, heat butter, honey, brown sugar, peanut butter, and vanilla extract until everything is combined and melted together.

Add toasted oats and almonds to the saucepan mixture.  Stir until combined.

Press granola into baking pan evenly.  Bake for about 15 minutes.

Once completely cooled, cut into small squares.