that's forking good

adventures in a culinary neophyte's kitchen

Posts Tagged ‘strawberries’

chocolate-covered strawberry paleo pancakes

Posted by culinaryneophyte on January 19, 2015

Thank you to Mrs. Thinsters for featuring my breakfast on their social media channel!

paleo chocolate-covered strawberry pancakes with Mrs. Thinsters brownie batter cookie thin crumbs.

chocolate-covered strawberry pancakes with Mrs. Thinsters brownie batter cookie crumbs.

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chocolate-covered strawberry footballs

Posted by culinaryneophyte on January 29, 2013

Chocolate-Covered Strawberry Footballs

Looking for an easy but impressive Super Bowl snack? For our game day feast last year, I made about 10 different things. (I got a little carried away because the Giants were playing in — and subsequently winning — the big game.) One of my favorites I cranked out were these chocolate-covered strawberry “footballs.” Simply dip in melted chocolate, set on parchment paper, wait until the chocolate has dried and line with melted white chocolate or decorative icing.

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perfect BBQesque dessert

Posted by culinaryneophyte on July 1, 2011

Aaaand the holiday weekend begins. There’s a good chance you’re going to a barbecue over the next few days, and you better not show up empty handed. My BBQ staple is a simple macaroni salad (elbow mac, mayo, onion, celery, salt and pepper), but that makes for a boring blog post, so instead, here’s an awesome, barbecue-themed dessert: strawberries and cream cake kabobs (adapted from How Sweet It Is).

Cookies and brownies are great hand-held treats, but my group of friends consistently has 10 packages of each at every gathering; I thought it was time for a change. Cake is a much less BBQ-ready dessert, but putting it on a stick is a quick fix and makes for a more delightful presentation. I made these for this year’s Memorial Day barbecue, and they were gone in minutes.

The cake is very moist (fresh strawberries have a tendency to do that), so I lost a few pieces whilst skewering; as a result, this yielded only about 15 sticks of two cake chunks and three strawberries. If you have a bigger group, you might want to double up on everything.

Hands down, the star of the show is the strawberry cream dipping sauce. Don’t settle for the kabobs alone. Make the sauce.

FOR CAKE
3 eggs
2 tbs. heavy cream
1 tbs. vanilla extract
1-1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt.
3/4 c. sugar
1-1/2 sticks of butter, room temperature
1-1/2 c. strawberries, chopped (*Make sure you reserve enough of your container to have fruit for your kabobs)

Combine eggs, vanilla extract and heavy cream in a small bowl. Use mixer (my second KitchenAid mixer masterpiece!) to combine flour, sugar, baking powder and salt. Add butter. Once combined, add half egg mixture and mix on medium speed for 30 seconds. Add remainder of mixture, and mix for 30 more seconds. Add strawberries and mix until combined.

Butter sides and bottom of loaf pan. Pour batter in pan and bake at 350 degrees for 50-60 minutes. Once cooled, cut into cubes and alternate on skewer with reserved sliced strawberries. For a more patriotic take, add blueberries!

FOR SAUCE
1-1/2 c. powdered sugar
3 tbs. heavy cream
2-1/2 tsp. vanilla extract
2 strawberries, smashed

Whisk mashed strawberries with powdered sugar, vanilla and cream until smooth and creamy. Be sure to taste test. If you prefer a thicker (or sweeter) consistency, add powdered sugar. If sauce is too thick, add vanilla and/or cream and continue to whisk. Store in fridge until ready to serve.

Total time? 25 minutes prep, 1 hour bake, 20 minutes to dress.
Cost? $2 strawberries, $1.50 heavy cream, $1 skewers.
Overall success relative to expectations? 9 out 10. When the cake came out of the oven, I wasn’t blown away. It was good, but I spent a few moments questioning my decision to serve this instead of some standard cookies or cupcakes. Once I started skewering, I found solace in the novelty of the dessert kabob; I thought, “Well, at least no one’s had these before.” It all came together when I took that first strawberry sauce-covered bite. All my worries melted away into creamy, strawberry bliss. If you didn’t catch it the first time: MAKE. THE. SAUCE.

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strawberry cookfinscuit

Posted by culinaryneophyte on March 23, 2011

Earlier this week, I got together with a few of my girlfriends to watch the season finale of a show targeted toward girls half our age; I won’t name names, but I felt it apropos to make these ‘pretty little’ strawberry shortcake cookies (adapted from Martha Stewart) for the super-girly viewing party.

Only they didn’t really turn out like cookies. More like muffins. Or biscuits. Or cookfinscuits.

At the request of one of my taste testers who’s looking to make these for an office baby shower, I’m getting this post up in a bit more hurried fashion than usual, so I’ll skip the lengthy prose.

Two notes: Cutting butter into batter (tongue-twister?) is a pain in the butt. According to my butter-cutting resource, the process helps spread out the fat in the dough, so when the chunks melt, they create “layers of flakiness.” Hulling the strawberries for this was also a little time-consuming, but not as labor intensive. Just be careful or you won’t be able to tell the difference between strawberry juice and your bleeding fingers.

2 c. hulled and chopped strawberries (about 12 oz.)
1 tsp. lemon juice
1/2 c. + 1 tbs. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
6 tbs. cold butter, cut into small pieces
2/3 c. heavy cream

Combine strawberries, lemon juice and 2 tablespoons of sugar in a small bowl, and set aside. In a separate bowl, whisk flour, baking powder, salt and remaining sugar (7 tablespoons). Cut butter into dough until it forms coarse crumbs. Stir in cream until dough comes together (note: the dough will be almost unbearably tough/dry, but don’t despair), then stir in strawberries. Scoop 1-1/2-inch balls onto baking sheet, and bake for 18-22 minutes at 375 degrees.

Total time? 45 minutes prep (hulling and cutting, grr), 20 minutes bake.
Cost? $1 strawberries (I love the farmer’s market!), $2 heavy cream.
Overall success relative to expect? 7 out of 10. I’ve said before that I’m not really a sweets person, and because these were not overly sugared, I liked the flavor; if you’re looking for something sweeter, you could look into adding white chocolate chips. As I mentioned above, the texture isn’t very cookie-like, either, but my friends agreed that their airy nature makes you feel better about eating so many. And you want people to eat a bunch because — as their biggest downfall — these cookies only stay good for about a day (when stored in an airtight container).

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