Tag Archives: strawberry

Happy 2 Year Blogging to Me! And Strawberry French Toast Pots

P1050463Hello, followers. I can’t believe it’s been two years since I started this blog. I admit, I haven’t always been that consistent with my posts, but that doesn’t mean that my love for food or experimentation with it has fallen by the wayside. In fact, quite the opposite. Continue reading Happy 2 Year Blogging to Me! And Strawberry French Toast Pots


Fresh Strawberry Hand Pies


Fresh Strawberry Hand Pies

The super-concentrated flavor of ripe strawberries had permeated our house. We had hit our limit on the berry in its raw form, since I grabbed multiple boxes for multiple weeks when they were on sale at the grocery store. Now what to do with the last box before they go bad? Ah Ha! I thought I’d take another stab at making hand pies, but this time a sweet take on the pleasureful pocket. My version of the store-bought breakfast toaster pastry, but in this adaptation there’s real fruit and not nearly as much sugar. Not to mention that these babies are pretty easy to make and store for a quick breakfast on the run.

Shopping List:
1 package pre-made pie dough (includes 2 dough circles)
1 lb. strawberries, roughly chopped to about 2 cups
1/4 cup sugar
1 egg beaten with 2 tablespoons water
powdered sugar for dusting
cookie cutters for fun shapes
1. Remove pie dough from the refrigerator, but not packaging. It must come to room temperature before working with it.
2. Heat oven to 400 degrees. Prepare your baking pan with parchment paper or silpat for even baking.
3. In a small sauce pot on medium heat cook the strawberries and sugar until the strawberries start to resemble jam.This will take about 15 minutes.
4. Remove the strawberries from the heat and let them cool while you are working with the dough.
5. On a floured cutting board, unroll one of the pie dough circles. Cut out 6 3-inch rounds using either a highball glass or cookie cutter. Smoosh together the remaining scraps and roll out the dough to about 1/4 inch thick and cut two more rounds. These are your bottoms. Lay them out on your baking sheet leaving about an inch between them.
7. Now, unroll the second pie dough circle and repeat the process to make 8 3-inch rounds. With this set of rounds you need to create a vent so the pies don’t explode. I cut out little ovals with a tiny cutter, but you can snip a 1/2 slit in the center of each.
8. Spoon about 1 tablespoon strawberries on top of the first set of pie rounds, leaving about 1/2 inch border on the edge of the dough. Moisten the edges with just enough egg wash to get the dough wet.
9. Place the vented circle on top of the first one and press them together with your fingers or gently with the back of a fork. Paint a bit of the egg wash on the tops of the pies, so that they get golden brown while cooking.
10. Bake for 12-15 minutes, until the pies are golden and cooked through. Dust with powdered sugar or make your own icing for more sweetness.
**Friendly Tip: You can let these cool and then pop them in a freezer-safe bag. Just like the store-bought brand you can pull one out of the bag at a time and reheat it in the toaster before you head out the door.
***Variation: You could replace the strawberries with other fresh berries, stone fruits or apples.
Makes: 8 hand pies

Strawberry Coffee Cake Muffins

Strawberry Coffee Cake Muffins

I’ve been making this coffee cake for a few years now. It’s made appearances at baby showers, Christmas morning, and as a holiday gift to friends. I make it when guests are in from out-of-town or just a special breakfast is in order.

It’s pretty versatile too. When I started making this I used fresh strawberries (as the recipe suggested) but since then I have mixed it up a few times. I’ve had success with frozen mixed berries (no sugar added) and fresh apples. I think any stone fruit would work well too. Since I am constantly in a rush every morning that school is in session, I thought why just why not turn it into bite size bits of heaven.

Shopping List:
1 1/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups sliced strawberries
For Crumb Topping:
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
1/4 cup (1/2 stick) cold butter, cut in pieces
1/3 cup walnuts, chopped
1 tablespoon confectioners sugar
1. Heat oven to 350 degrees and coat a 12-cup muffin pan with cooking spray.

2. In large bowl, whisk together flour, sugar, baking powder and salt. In small bowl mix egg, milk, oil and vanilla.

3. Make well in center of flour mixture. Add egg mixture to well. Beat with wooden spoon 1 minute until evenly moistened. Divide evenly into prepared muffin pan. Divide strawberries among muffin cups..

4. In small bowl, mix flour and sugar. Cut in butter with pastry blender until crumbly. Stir in nuts. Sprinkle topping over strawberries.

5. Bake at 350 degrees F for 12-15  minutes. Let cool in pan on wire rack.  Dust with confectioners sugar. Makes 12 servings.

For standard coffee cake form: Bake in an 8 x 8 inch greased pan for 40 minutes.

Source: Family Circle Magazine

Strawberry Apple Compote (or Strawberry-Applesauce)

One of my kids’ favorite lunchtime snacks is applesauce. Hey, in fact, even when I was a kid I remember getting so excited for the nights that my mom would make applesauce with her pork chops. I do have reservations about buying too much prepackaged food though, but since applesauce is so easy to make this is a fantastic fresh alternative to a kid favorite. Actually, this is the perfect thing to make as a big batch and serve it all week. Yep, I’ll say it… this is the go to meal for when the kiddos are sick and don’t want to eat anything. And yeah it’s easy.  For a grown up version you could use it as a side dish, or crumble some graham crackers on top for a sweeter treat. My mom makes this without the butter and she uses Splenda, but I like the rich flavors that develop in this version. You can puree it in a blender for a smooth sauce or leave it diced for a more rustic version.

Shopping List:

2 cups firm apple, peeled and diced (use any kind except red delicious, they get too mushy)

2 cups diced strawberries  (or you could just do a pure applesauce)

3 tablespoons butter

2 tablespoons brown sugar


1. In a medium saucepan over medium-high heat melt the butter.

2. Toss the berries and apples in the butter so that they are coated evenly.

3. Stir in the brown sugar and put the lid on the pot and reduce the heat to low. Let it simmer 15-20 minutes, until the apples are soft when poked with a fork.

4. For an alternate version: use only apples and add 1/2 teaspoon cinnamon.