Tis the season for a non stop supply of cookies, candy, and desserts staring you in the face. I have a serious weakness for dessert, especially Christmas treats, I can’t keep my hands off of them. If you have the same problem as me, then it is essential that you make these Cinnamon Apple Energy Bites and keep them on hand at all times to ward off that craving for cookies!
Lately I feel like all I’ve been doing is shoving one cookie after another in my mouth. Don’t get me wrong, they have all been delicious, but I’m starting to get a little disgusted with myself. I know it’s the time of the year when overindulging is expected, but I really don’t want January to come and find out I have to run off 10 extra pounds of gingerbread, eggnog, fudge, and peppermint ice cream! To help combat my sugar cravings I decided to make a healthier snack that would still let me feel like I was eating a sweet treat.
These Cinnamon Apple Energy Bites are the perfect cure to quiet down anyone’s sweet tooth. The best part is they are guilt free, unlike those 3 cookies I shoved in my mouth yesterday! The energy bites are a combination of dried apples, oats, almonds, dates, cinnamon, allspice, and a little bit of maple syrup. To make them, start by soaking the dates in hot water for about 10 minutes. Then add all of the ingredients to a food processor or high-speed blender and blend them until they form a paste/dough consistency. You may need to add a couple of tablespoons of the water that the dates soaked in if you find the mixture isn’t combining.
1 cup dried apples (not freeze dried)
1/2 cup medjool dates, pits removed
1/2 cup unsalted dry roasted almonds
1/2 cup old fashioned oats
1 T. maple syrup
1 t. cinnamon
1/8 t. allspice
2 T. water, more if needed
Soak the dates in hot water for 10 minutes.
Add all of the ingredients to a food processor or high speed blender and blend until the mixture turns into a paste or dough like consistency.
You can find complete recipes of this CINNAMON APPLE ENERGY BITES in reciperunner.com
I know, I post a ridiculous amount of cupcakes. But really, can you blame me? If I were to do a cookbook someday it might just be a cupcake cookbook because I’m just that obsessed with them. And I can’t even begin to tell you how obsessed I am with these strawberry cupcakes. A-MAZ-ING! They are hands down the best strawberry cupcakes I’ve ever had, and they’ll likely be your new favorite too. Yes, that could sound totally braggish (since it’s my own recipe), but I’m kinda thinking these deserve bragging rights :).
Last week I made a layered strawberry cake. Very similar to these but I topped that with a cream cheese frosting. Well, when you combined cream cheese frosting with sliced strawberries between cake layers things can get a little slippery. Loved the cake, just not the way it held up, so I made these to share instead. And I actually preferred going all strawberry instead of a cream cheese frosting though because it didn’t diminish that sweet strawberry flavor at all. It just added to it of course.
In the past, I’ve tried many strawberry cupcake recipes and they’ve all left me wondering, where is the strawberry flavor? I’d see a hint here and there but these, oh these! They are overflowing with strawberry flavor. The liquids of this batter are made up of a strawberry puree and milk blend, then chopped fresh strawberries are folded into the batter. Then after they are baked they are topped with more fresh strawberries (which is a lovely hidden surprise underneath the frosting), and then more strawberry puree is creamed into the fluffy, melt-in-your-mouth frosting. And they key here to the frosting is that it is made with a strawberry reduction (meaning we are going to simmer off 2/3 of the waters in the berries so we can concentrate that irresistible strawberry flavor). Yes it would be nice if we could just add 2/3 cup of fresh strawberry puree into a frosting but we all know that’s not going to happen without a royal disaster, soup of a frosting. This is definitely my new favorite strawberry buttercream frosting and I know I will make it time and time…and time again. If you are lucky enough to have any frosting left, spread it on graham crackers for a delicious treat.
I hope you love these cupcakes as much as I do! Enjoy!
1 2/3 cup cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup + 2 Tbsp granulated sugar
1 large egg
2 large egg whites
1/3 cup fresh strawberry puree*
1/4 cup buttermilk**
1/2 tsp vanilla extract
5 drops red food coloring (optional)
3/4 cup diced strawberries (dice into about 1/4-inch pieces)
Diced and whole strawberries for topping (about 1 lb small strawberries)
Frosting (double recipe if making for a double layer cake)
1/2 cup + 2 Tbsp strawberry puree
1/2 cup unsalted butter, nearly at room temperature
1/4 cup salted butter, nearly at room temperature
2 1/2 – 2 3/4 cups powdered sugar
1/4 tsp vanilla extract
4 drops red food coloring (optional)
Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then mix in egg whites one at a time. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk, 1/3 cup strawberry puree and the vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition. Fold in the 3/4 cup diced strawberries. Divide batter among 12 paper lined muffin cups, filling each 3/4 full (nearly 1/3 cup in each). Bake in preheated oven 20 – 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
You can find complete recipes of this Strawberry Cupcakes with Strawberry Buttercream Frosting in cookingclassy.com
Strawberry Cobbler~A delicious cobbler made with fresh strawberries crowned with a cakey topping that has a lovely hint of lemon flavor. Easy and quick to put together.
Is there anything better than spring and summer fruit?
There’s not a variety of this seasonal fresh fruit that I don’t absolutely love!
Strawberries are the first of these treasures to hit the streets.
As soon as those cute little baskets overflowing with those beautiful red berries show up at the local farm stands, I start buying, buying, buying! Believe it or not, even in busy, urban Southern California, we still have a few farm stands left.
I love to eat them fresh out of the carton, generally unwashed, and really only seconds after I’ve paid for them. I don’t get home, heck I don’t even make it to the car before I have half of the carton devoured. Really, there are few things as glorious, in my book, as juicy, fresh, handpicked, farm stand strawberries.
As to the surviving berries, if there are any, they’re headed to my kitchen to make strawberry desserts!
This yummy fresh Strawberry Cobbler is pure comfort food. It’s quick and easy to put together and the warm, cooked strawberries with the fabulous topping is absolutely divine.
4 Cups, Quartered Fresh Strawberries
1/3 Cup Sugar
1/2 Teaspoon Fresh Lemon Juice
1/4 Cup Instant Tapioca
1 Cup All-Purpose Flour
1/4 Cup Sugar
1/4 Cup Brown Sugar, Firmly Packed
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
6 Tablespoons Cold Unsalted Butter, Cut Into Small Pieces
1/4 Cup Boiling Water
1 1/2 Tablespoons Sugar
Preheat oven to 350 degrees. Spray an 8 X 8 inch baking pan with nonstick baking spray.
Rinse the strawberries, let whole berries dry, then slice in half or quarters.
In a large mixing bowl, gently fold together cut strawberries, sugar, brown sugar, lemon juice and tapioca. Pour fruit mixture into prepared baking dish.
Meanwhile, in a medium bowl,mix together all the topping ingredients, except the butter and boiling water. Add the butter and cut in with a pastry blender or 2 knives until the mixture looks like coarse meal. Pour the boiling water into the boil and stir just until the mixture comes together.
An easy 5-ingredient ice cream pie that’s loaded with crushed Oreos, chopped pecans and plenty of chocolate syrup to sanctify any sweet tooth and cool you off all summer long.
I seriously can’t believe I’m just now sharing this recipe with y’all! I’ve been eating this Oreo Ice Cream Pie on every single one of my birthdays since I was a toddler. No joke! My mom or Brandon still to this day insures that I get my Oreo Pie every year on or near my birthday. It wouldn’t be my birthday without one.
Even though my birthday is in November and the weather is usually cooler, this ice cream pie is my absolute favorite. I love getting to eat a huge slice of pie that’s made of ice cream, Oreos, pecans and chocolate syrup and then getting to finish off any leftovers in the days that follow. Mmmm! Mmmm!
It’s the perfect summer dessert too. There’s no baking required and you can have it prepped and ready for the freezer in just about 15 minutes. It’ll cool everyone off and satisfy every sweet tooth.
The crust of the pie is a layer of crushed Oreos that have been mixed together with whipped topping. Then comes a layer of vanilla ice cream followed by a generous drizzle of chocolate syrup and sprinkling of chopped pecans. And you’ll just repeat all of those yummy layers one more time to complete the pie before placing it in the freezer for at least 3 hours.
Spray an 8 or 9-inch spring-form pan with non-stick cooking spray and set aside.
Reserve ¼ cup of the crushed Oreos for garnishing the top of the pie. Stir the remaining crushed Oreos together with the thawed whipped topping until well combined.
Press half of the Oreo mixture evenly into the bottom of the spring-form pan. Spread half of the ice cream over the Oreo layer. Drizzle with ¼ cup chocolate syrup and sprinkle with ¼ cup chopped pecans. Repeat layers again with remaining ingredients. Sprinkle the reserved crushed Oreos over the top of the pie.
This Strawberry Brownie Cheesecake is such a wonderful combination of flavors. A chewy brownie topped with vanilla no bake cheesecake, fresh whipped cream and fresh strawberries! So simple, yet classic and delicious!
So I mentioned last week that the hubs was getting his wisdom teeth out last week. The one thing I was hoping for was something funny to come out of him while he was all drugged up. I remember when I had mine removed back in high school and my mom was driving me home I was saying all kinds of random and funny stuff. And I could barely keep me head up.
Sadly the hubs was actually quite together. He kept trying to talk to me but wasn’t saying anything fun. He probably would’ve made sense if I could have completely understood what he was saying through the gauze. I thought I’d have a good story for you, but he failed us. 😉
Also unlike me, when he’s not feeling well he’d just rather not eat. I mean I never have that problem. I wish. Getting him to eat the last few days has been a challenge. There are very few things that could keep me from not eating. I got some freeze dried apples from Trader Joe’s a couple weeks ago and ate so many of them at once I got a stomach ache. Had there been any left, I’d probably have kept eating them. I’m so quitter.
My love for food probably is why this whole dessert blog thing works so well for me. 🙂 And it’s why you should believe me when I say you are going to want to make this cheesecake. It’s so good you’d even want to eat it after having your wisdom teeth pulled.
3/4 cup vegetable oil
1 1/2 cups sugar
1 1/2 tsp vanilla extract
3/4 cup flour
1/3 cup + 2 1/2 tbsp cocoa (I used Hershey’s Dark Cocoa)
1/4 tsp + 1/8 tsp baking powder
1/4 tsp salt
20 oz cream cheese, room temperature
1 cup sugar
3 tsp vanilla extract
1 cup heavy whipping cream
1/2 cup powdered sugar
2/3 cup heavy whipping cream
1/3 cup powdered sugar
1/2 lb strawberries, sliced
1. Preheat oven to 350 degrees. Grease a 9 inch baking pan, or line it with parchment paper.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add dry ingredients to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs. Remove brownie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
8. Once the brownie is cool, make the cheesecake. Beat cream cheese and sugar until smooth.
9. Add vanilla extract and beat until combined.
10. In a separate bowl, whip heavy whipping cream until it starts to thicken. Add the powdered sugar and whip until stiff peaks form.
11. Gently fold the whipped cream into the cream cheese mixture.
We all love ice cream cake, but who has the time to make it?
Thankfully the lazy ice cream cake actually exists, and we can all roll around the neighborhood with happy bellies.
Lazy Ice Cream Cake
12 ice cream sandwiches, any flavor
Ice cream, any flavor- softened
Ice cream topping, such as caramel, hot fudge, strawberry, etc.
Line an 8″ x 8″ pan with saran wrap. Using half the sandwiches, make a single layer.
Cover the ice cream sandwiches with softened ice cream- try to make an even layer. (used about ⅓ of a tub of Cookies ‘n Cream.)
Cover the ice cream with a thin layer of hot fudge
Finish the layers off with the remaining ice cream sandwiches.
Throw the pan in the fridge for about an hour so the ice cream can harden.
nce the ice cream has hardened, invert the pan onto the plate you’ll serve it from.
“Frost” the cake with the whipped topping.
tried to get fancy and made lines of caramel & chocolate sauce, then dragged a toothpick in alternating directions to create the design.
Return the cake to the freezer until ready to serve.
Our Strawberry Pound Cake recipe is simply delicious!
Strawberry Pound Cake! What a lovely cake this is! if you are a fan of pound cakes and strawberries, then this one is for you. The cake recipe itself is very easy, and the ingredients are straightforward. The cake is moist and soft, with lots of flavour from the strawberries, just as you would expect from a strawberry pound cake!
For this recipe, I used fresh strawberries, but of course you could also use frozen strawberries, just make sure you defrost them and pat dry with kitchen paper to get rid of any excess water from the freeze.
This recipe came about because of our monthly 30 day Blogger recipe challenge, and yep, the theme for this month was strawberries! Of course I had to make a cake. I love cake, and even more, I love a good pound cake. So it was a simple decision to bake a strawberry pound cake. I’m so excited to see the other recipes from our bloggers who took part in the strawberry challenge too. There’s such a wide variety, from sweet to savoury, so be sure to take a look at them at the end of this post. there’s something for everyone!
You will need a loaf tin, mine measures 30 cm x 12 cm, and 8 cm deep. (12 inch pan)
The batter may also fit in a 9 inch loaf pan. If you have any left over, make some cup cakes!
3/4 cup or 175 g softened butter
1/4 cup or 60 ml milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
9 oz or 250 g Fresh Strawberries, mashed
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
1 teaspoon Vanilla Extract
Heat oven to 160C, Gas 3, 310F. Grease and line your baking tin.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
Start with making the cake batter by creaming the butter and sugar until a pale light colour.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
You can find complete recipes of this STRAWBERRY POUND CAKE in lovefoodies.com