Archive for the ‘Fruit’ Category

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Strawberries n’ Yogurt Popsicles

June 9, 2018

Our teething toddler recently discovered popsicles and all their cool yumminess. We found a mini popsicle mold online that makes small popsicles that are just the right size for his cute little hands and mouth. He loves strawberries and yogurt, so we let that inspire these popsicles.

20180601 Strawberry Popsicles

You will need:

  • 16 oz fresh strawberries, hulled
  • 1 c vanilla yogurt (I recommend a thicker yogurt like Greek or Icelandic skyr)
  • 4 T honey or maple syrup
  • 1/2 t lime juice
  • 1/2 t vanilla extract

Then you will…

  1. Puree all the ingredients in a blender until smooth.
  2. Pour into popsicle molds.
  3. Freeze overnight.
  4. Enjoy in the sunshine.
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Citrus Cream Cheese Cake

May 18, 2018

Lemon and limes are extra special as the weather moves from winter to spring and summer. They are bright and wonderful additions to your dishes. The cake itself reminds me of a pound cake, and you get lots of citrus sunshine through the glaze in particular.

IMG_0035

You will need:

  • 1 c + 1 T unsalted butter, at room temperature (divided)
  • 8 oz reduced fat cream cheese (or regular), at room temperature
  • 2 c sugar
  • 4 eggs, at room temperature
  • 2 t vanilla extract
  • 2 limes, zested and juiced (divided)
  • 2 lemons, zested and juiced (divided)
  • Pinch of salt
  • 1 c all purpose flour
  • 1 c whole wheat flour
  • 1 3/4 c confectioners’ sugar

Then you will…

  1. Preheat your oven to 325 degrees. Prepare a Bundt pan or cake pan by greasing with a nonstick cooking spray.
  2. Beat together 1 cup of the butter and the cream cheese until smooth, light and fluffy.
  3. Add the eggs and sugar. Beat until well combined with the butter-cream cheese mixture.
  4. Beat in the vanilla, half of the citrus zests, and a pinch of salt.
  5. Mix in the flours until just combined.
  6. Spread the batter into the prepared pan and bake until a toothpick in the center comes out clean, about 45 to 60 minutes.
  7. Allow to cool 10 minutes before removing from the pan.
  8. In a small mixing bowl, whisk together the confectioners’ sugar with the remaining of the citrus zests and juices until smooth.
  9. Melt the remaining tablespoon of butter and whisk into the glaze.
  10. Drizzle over the top of the cake until you have as much as makes you and your taste buds happy.
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Pina Colada Whipped Dessert

March 12, 2018

This simple dessert is great cold or frozen. If you wanted, you could also mix in a few tablespoons of rum.

You will need:

  • 1 box (3.4 oz) instant cheesecake pudding mix
  • 1 can (20 oz) crushed pineapple with their juices
  • 1 package (8 oz) lite Cool Whip container Cool Whip, thawed
  • 1 c shredded sweetened coconut
  • ½ c chopped pecans

Then you will…

  1. In a large mixing bowl, stir together the pudding mix and the crushed pineapple with its juices until well mixed.
  2. Mix in the Cool Whip, coconut, and nuts.
  3. Chill at least 1 hour before serving.

20180227 Pina Colada Fluff 02

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Cinnamon Apple and Blueberry Baked French Toast

February 5, 2018

I love baked french toast. You can prepare it the night before or the morning you want it. This one comes out especially fluffy and light, and the fruit is delicious.

You will need:

  • 1 loaf challah, cut into 1-inch chunks
  • 2 large tart apples, peeled, cored and chopped
  • 1/2 c fresh blueberries
  • 8 large eggs
  • 2 c milk
  • 1/2 c whipping cream
  • 1 c brown sugar, divided
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 3/4 c flour
  • 1/2 t ground nutmeg
  • 1/2 c butter, cut into pieces

Then you will…

  1. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the bread, apple and blueberries.
  3. In a medium mixing bowl, whisk together the milk, cream, half cup of the brown sugar, vanilla, and 1 ½ t of the cinnamon.
  4. Pour over bread and stir to coat. Let rest for 15-20 minutes until the liquid is absorbed, stirring periodically.
  5. Spread the mixture in the prepared dish. If prepping the night before, cover and refrigerate overnight.
  6. Preheat the oven to 350 degrees.
  7. Bake for 35 minutes.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon, the flour and the nutmeg.
  9. Cut in the butter until crumbs form.
  10. Sprinkle the crumb topping on the French toast.
  11. Bake for another 5-10 minutes, or until the topping is melty and golden.

20171225 Baked French Toast 02

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Pecan Lemon Bars

January 19, 2018

With baby #2 on the way, I find watching cooking shows problematic: I see something and suddenly that’s what I want to eat. The other night they were baking lemon bars, so here you go. These are extra special with pecans in the cookie base; if you don’t want the nuts, you can always substitute more flour.

20180119 Lemon Bars 01

You will need:

  • 1/2 c unsalted butter, cut into large pieces
  • 3/4 c ground pecans
  • 2 c flour, divided
  • 1/2 c light brown sugar, packed
  • 4 eggs
  • 1 3/4 c sugar
  • zest of 1 lemon
  • 1/2 c lemon juice
  • 1/2 t baking powder

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with foil and lightly grease with nonstick cooking spray.
  2. In a food processor, pulse together the butter with the pecans, 1 1/2 cups of the flour, and the brown sugar until well mixed and crumbly. (If you don’t have a food processor, you can always do this step by hand).
  3. Spread the pecan cookie base into the prepared pan. Press with your fingers to even it out on the bottom of the pan.
  4. Bake 18-20 minutes or until starting to turn golden brown.
  5. Remove from the oven and allow to cool for 10 minutes.
  6. In a large mixing bowl, whisk together the eggs with the sugar, lemon zest and lemon juice until light and well mixed.
  7. Whisk in the baking powder and remaining 1/2 cup of flour.
  8. Pour the lemon mixture on top of the cookie base.
  9. Bake for another 20-25 minutes, or until the top is starting to turn golden and the filling looks set.
  10. Allow to cool before slicing. You are welcome to dust with powdered sugar if you’d like!
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Fruitcake Inspired Shortbread Cookies

December 23, 2017

My mom enjoys fruitcake, although most of the family does not. I decided to try making a fruitcake inspired cookie in her honor for the winter holiday. This was the result. These would also be delicious with a little lemon glaze (powdered sugar + lemon juice + milk).

You will need:

  • 1 c dried fruits (such as cranberries, cherries, apricots etc.), roughly chopped
  • 1/2 c bourbon
  • 1 c unsalted butter, at room temperature
  • 3/4 c powdered sugar
  • Zest of one lemon
  • 1/2 t salt
  • 2 c flour

Then you will…

  1. In a small bowl, combine the dried fruits and bourbon. Allow to macerate for 3 hours, before draining.
  2. Preheat your oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  3. In a large mixing bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.
  4. Gradually mix in the flour.
  5. Stir in the macerated dried fruits.
  6. Roll the dough out until it is 1/2-inch thick. Cut however you want!
  7. Place cookies on the prepared baking sheets.
  8. Bake for 25-30 minutes, or until starting to turn golden at the edges.
  9. Allow to cool for 5 minutes on the baking sheets before transferring to a wire rack to finish cooling.

20171221 Fruitcake

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Lemon Meringue Pie

November 9, 2017

20171027 Lemon Pie 05Lemon meringue is one of my mom’s most favorite types of pie. I was missing her the other afternoon, and we had friends coming over for dinner. One thing led to another and soon we had a lemon meringue pie for everyone!

You will need:

  • 1 pie crust
  • 5 large eggs, split into yolks and whites
  • 1 1/4 c sugar
  • 1/4 c cornstarch
  • 1/4 t salt
  • 1 1/4 c water
  • 1/4 c whole milk
  • 1 lemon, zested
  • 1/2 c fresh lemon juice
  • 2 T unsalted butter, cut into four pieces
  • 1/2 t cream of tartar
  • Pinch of salt
  • 1/2 t vanilla
  • 3/4 c powdered sugar

20171027 Lemon Pie 04

Then you will…

  1. Line a 9-inch pie plate with the pie dough, trimming the edge if needed.
  2. Lightly prick pie dough all over with a fork, then chill for 30 minutes.
  3. Preheat your oven to 375 degrees.
  4. Line the pie crust with aluminum foil and fill with raw rice.
  5. Bake until the sides are set and edge is just turning a pale golden color, about 20 minutes.
  6. Carefully remove the foil and rice; return pie crust to the oven and back until the pie crust is golden, another 10-20 minutes.
  7. Meanwhile, whisk together the yolks in a small mixing bowl.
  8. In a medium saucepan, whisk together the sugar, cornstarch and 1/4 teaspoon salt.
  9. Gradually add the water and milk, whisking until smooth.
  10. Bring to a boil over medium heat, whisking frequently as the mixture begins to thicken.
  11. Remove from heat.
  12. Gradually whisk about 1 cup of the hot mixture into the yolks to temper the yolks.
  13. Then whisk the yolk mixture back into the saucepan.
  14. Whisk in the lemon zest and lemon juice and simmer, whisking constantly, for 3 minutes.
  15. Remove from the heat and whisk in the butter until incorporated.
  16. Cover the surface with wax paper to keep warm and prevent a film from forming.
  17. Remove the crust from the oven and reduce temperature to 350 degrees.
  18. In a large mixing bowl, beat the egg whites with the cream of tartar, a pinch of salt, and the vanilla until they hold soft peaks.
  19. Keep beating and add the powdered sugar gradually, until the meringue holds stiff, glossy peaks.
  20. Pour the lemon curd filling into the prepared pie crust.
  21. Spread the meringue on top of the lemon curd filling, covering completely.
  22. Bake until the meringue is golden, about 15 minutes.
  23. Cool completely on a wire rack for at least 2-3 hours before serving.

20171027 Lemon Pie 01

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