Strawberry Pizza

When you mix up the crust it will seem a bit crumbly but just use your hands and form it into a ball.  It will come together nicely.

Just roll it out with a rolling pin on an ungreased cookie sheet or a baking stone will work too.

Bake for about 12-15 minutes or until lightly golden brown.

While it is baking and cooling mix up your cream cheese mixture and your strawberry mixture.  Use 1 cup of smashed strawberries.  I do mine in the food processor.
Cook the strawberries with sugar and cornstarch until it thickens and is glossy – will take about 5-10 minutes.  Cool.

After the crust is cool spread with cream cheese mixture you mixed up.

Add strawberry mixture and sliced strawberries.

The crust ends up being a bit fragile so it can be a bit messy to eat.  I just use my pizza cutter to slice it up.

Ingredients

Crust:
• 1 C flour
• 1/4 C powdered sugar
• 1/2 C butter
Filling:
• 1 (8 oz.) cream cheese, room temperature
• 1/2 tsp. vanilla extract
• 1/2 C granulated sugar
• 1/4 tsp. freshly squeezed lemon juice
Topping;
• 1 C fresh strawberries, mashed
• 4 Tbsp. granulated sugar
• 1 Tbsp. cornstarch
• 8 - 10 strawberries sliced.

Instructions

Crust:
• In a medium bowl, combine flour, sugar and butter.
• Form into a ball with hands and press into a 14 inch ungreased pizza pan (I used my Pampered Chef pizza stone)
• Bake at 325 degrees for 15 minutes. Cool.
Filling:
• In a medium bowl, combine cream cheese, vanilla, sugar and lemon juice.
• Spread on cooled crust.
Topping:
• In a saucepan over medium heat, combine strawberries, sugar and cornstarch.
• Simmer until thick and glossy. Cool.
• Spread on top of cream cheese filling.
• Cut fresh strawberries crosswise to make rounds that resemble pepperoni, place on pizza and serve
  
  
  Source: http://www.yourhomebasedmom.com/strawberry-pizza/

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Brownie Strawberry Trifle

Ingredients:

Servings:
8-10
Units: US | Metric
1 (20 ounce) box brownie mix (I use Betty Crocker)
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 quart strawberry, thinly sliced, save one whole for decoration
2 (3 1/4 ounce) packages French vanilla instant pudding
8 ounces Cool Whip
hershey's shell chocolate syrup, as needed
Directions:

1 To make brownies:.
2 Heat oven to 350°F.
3 Grease bottom of a 13x9 inch pan.
4 Stir brownie mix, water, oil and eggs in medium bowl until well blended.
5 Spread in pan.
6 Bake for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; let cool.
7 While brownies are cooling slice the berries and set aside.
8 Mix pudding with 2 cups of milk and whisk until thickened.
9 Fold in Cool Whip.
10 To layer, put brownie for first layer, add strawberries for second layer, drizzle with chocolate shell and the pudding mixture layer.
11 Repeat layers ending with the pudding mixture.
12 Decorate with the whole strawberry, cool whip and drizzle with the chocolate shell.
13 Chill until serving about 3 hours at least.
14 Enjoy!

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Grilled angel food cake

Dietitian's tip:Angel food cake is a low-fat, airy dessert that is the perfect finish to a summer meal. If you're using the grill for dinner, grill the angel food cake after you finish your meal. Or, if you prefer, broil the angel food cake until it browns. 

By Mayo Clinic staff

Serves 6

Ingredients

1 1/2 cup strawberries, chopped
3/4 cup chopped rhubarb
1/2 cup sugar
6 tablespoons water
1 3/4 teaspoons vanilla
1/8 teaspoon cinnamon
1 prepared angel food cake, cut into 6 pieces
3/4 cup reduced-fat whipped topping

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

To make the sauce, in a saucepan, combine the strawberries, rhubarb, sugar, water, vanilla and cinnamon. Cook on medium heat until the mixture just starts to boil, about 5 minutes. Remove the saucepan from the heat and set aside.

Place the angel food cake toward the edge of the grill rack where there is less heat or on the broiler pan. Grill or broil until each side turns brown, about 1 to 3 minutes.

Place the angel food cake on individual serving plates. Top each piece with 1/4 cup of the strawberry-rhubarb sauce and 2 tablespoons of the whipped topping. Serve immediately.

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Strawberry petit beurre

Petit Beurre is a small rectangular cookie that was invented in 1886 by Louis Lefèvre-Utile in Nantes. This cookie, quickly became a true classic in French country, with millions of packages sold every year throughout the world. Le petit beurre is a very crispy biscuit, not too sweet and not too rich. Its signature silhouette has dents all around the edges, tiny holes on the surface as if pricked by a fork, and a small browned ear at each corner.

The best part of the recipe is that it has no egg in it, so it is perfect for people with egg-allergy. Filled with strawberry buttercream, they are great with a cup of tea!

Prep time: 30 min

Cooking time: 10 min

Yield: 40 double cookies

Ingredients

Petit beurre:
• 200 g granulated sugar
• 200 g salted butter
• 125 ml water
• 500 g flour
• 1 tsp baking powder
Strawberry filling:
• 200 g strawberries, washed
• 150 g butter, room temperature
• 150 g confectioners’ sugar
Cookie cutter:
• I used this Miffy Rabbit Cookie Cutter and Stamp

  Directions

  1. Prepare the petit beurre dough. Place, sugar, butter and water in a medium saucepan, and melt, stirring until smooth. Let cool the mixture a bit.
  2. Add flour and baking powder and stir until combined. Make two balls, wrap in cling film and leave in the fridge for at least 3 hours
  3. Preheat oven to 350º F (180 ºC). Flour your worktop, and roll the dough to a very thin layer (max. 3 mm). Using a cookie cutter, cut out shape and place them on a baking tray lined with paper parchment
  4. Bake for 8-10 minutes. Allow to cool before filling
  5. Whilst the cookies are cooling down, prepare strawberry buttercream. Place strawberries in the bowl of a small food processor; process until pureed.
  6. In the bowl of an electric mixer, beat together butter and sugar on high speed until light and fluffy. Reduce mixer speed and slowly add strawberry puree; mix until just blended. Add more sugar as necessary to make it thicker.
  7. Use a piping bag to fill one cookie, and sandwich with another cookie. Repeat until all the cookies are done. Store in an airtight container in the fridge
     
     Source: http://www.larecetadelafelicidad.com/en/2013/06/strawberry-filled-petit-beurre.html

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Strawberry Mojito Cocktail Recipe

Strawberry Mojito Cocktail Recipe

YIELD: 1

Adapted from The Berry Bible

ingredients:

• 1.5 ounces of simple syrup
• about 3 fresh strawberries
• about 4-5 fresh spearmint sprigs (chopped if you prefer smaller mint pieces in your cocktail)
• soda water
• 1/2 lime
• 2 ounces of light rum

directions:

1. In a chilled glass (about 10-12 ounces), muddle the simple syrup, strawberries and mint leaves together with the back of a spoon or muddler. Crush the strawberries and mint leaves well.

2. Squeeze the juice from the lime into the glass, add the rum and stir well. Fill glass with ice and top off with soda water.

3. Garnish with mint sprigs or strawberry slices.

simple syrup recipe

• 2 c Water
• 1 lb Sugar

1. Combine water and sugar in a medium saucepan. Heat until sugar is completely dissolved. Set aside to cool. After cool, store in refrigerator until ready to use.

RECIPE SOURCE: http://whiteonricecouple.com/recipes/beverages/strawberry-mojito-cocktail/

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Fresh Strawberry & Lime Tom Collins Cocktail Recipe

Memorial Day in the United States is just a week away and that can only mean one thing. That’s right, it’s grilling season! When I say “grilling”, I mean everything that comes along with it – backyard parties, kids running through the sprinklers, cocktails on the patio and long, warm summer evenings. That’s where this fresh take on a classic Tom Collins cocktail recipe comes into play.

To kick off the season, I’m pairing up with OXO, the fantastic company behind of at least half of the tools in my kitchen. Not only do I use their tools for everyday cooking andPortion Control for Weight Loss & Healthy Living, but I also re-designed my pantry forHow to: Organize Your Pantry. Well, it turns out that they have some equally awesome (read: functional, spiffy-looking and easy to use) cocktail tools.


Pictured: OXO Steel 7-Piece Barware Set

What better way to start off the backyard party season than with a cooling cocktail that highlights fresh fruit? A classic Tom Collins cocktail is a simple concoction of gin, simply syrup, lemon and club soda. Classic and perfect in every way.

However, this Tom Collins maker happened to have a heck of a lot of fresh strawberries sitting in her fridge. So, the classic cocktail got a little summertime makeover with a splash of an easy strawberry puree, slightly sweetened with agave nectar, and a squeeze of lime juice.

This cocktail is not overly sweet, nor is it overly berry-ish. If you’re hoping for a full-on hit of strawberry, reminiscent of a strawberry margarita, well…then I suggest making a margarita. But if you want something that’s subtly flavored, cold and perfectly refreshing, then this is your drink.

The recipe:

Place the strawberries and agave nectar in a blender, and puree until smooth.

Pictured: OXO’s citrus knife, included in the OXO Steel 7-Piece Barware Set

Using two Collins glasses, place a few ice cubes in each glass.

Pictured: OXO Steel Ice Bucket & Tongs Set

Divide the gin, lime juice and strawberry puree between the two glasses. Stir with a long spoon.

Pictured: Cocktail Mixing Spoon & Jigger, included in the OXO Steel 7-Piece Barware Set

Fill the glasses to the top with club soda. Stir again and garnish with lime wedges. Serve.

To stay updated on OXO’s newest tools and designs, follow them on Twitter and Facebook.

Other summertime cocktails:

Cookin’ Canuck’s Kicked-Up Avocado Margarita Recipe
Cookin’ Canuck’s Pink Grapefruit Greyhound Cocktail Recipe
Foodiecrush’s Hotel Inspired White Peach Sangria
The Boys Club’s The Rhubarb Sour
Inspired Taste’s Southside Cocktail

Fresh Strawberry & Lime Tom Collins Cocktail Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 cocktails

Serving Size: 1 cocktail

Calories per serving: 161 cal

Fat per serving: Total Fat 0.2g / Saturated Fat 0g

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 10 oz. strawberries, hulled & quartered
• 1 tbsp agave nectar
• Ice cubes
• 3 oz. gin, divided
• 1/2 oz. fresh lime juice, divided
• Club soda
• Lime wedges, for garnish

Instructions

1. Place the strawberries and agave nectar in a blender, and puree until smooth.
2. Using two collins glasses, place a few ice cubes in each glass.
3. Divide the gin, lime juice and strawberry puree between the two glasses. Stir with a long spoon.
4. Fill the glasses to the top with club soda. Stir again and garnish with lime wedges. Serve.

Notes

Caloreis 161.2 / Total Fat 0.2g / Saturated Fat 0g / Cholesterol 0mg / Sodium 14.3mg / Total Carbohydrates 13.8g / Fiber 1.2g / Sugars 11.0g / Protein 0.4g / WW (Old Points) 3 / WW (Points+) 1

Disclaimer: The OXO tools pictured were provided to me free of charge. In addition, I was compensated for this post. All opinions are mine. What can I say? I love OXO products!

Source: http://www.cookincanuck.com/2013/05/fresh-strawberry-lime-tom-collins-cocktail-recipe/

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Strawberry, watermelon and Aqua Fresca : Perfect summer drink!

It it hot and humid where you are? Or are you just looking for a fun non alcoholic summer drink? Either way, you are not going to regret making this Watermelon, Strawberry & Mint Aqua Fresca.

I made this drink after purchasing Marcella Kriebel's Comida Latina.  The book is nothing like I've ever seen before: each recipe is illustrated and there are pages filled with helpful tips, definitions, and even Spanish names for everyday cookware equipment.

Last week I actually took a watercolor class taught by Marcella!! It was so much fun ;)

Two of the recipes in the book that looked especially refreshing were the Aqua Fresca and the Paletas. I decided to combine the flavors from these two recipes to make my own Aqua Fresca.

Watermelon, Strawberry & Mint Aqua Fresca

Ingredients

1 part watermelon

1 part strawberries

fresh mint

2 parts water

Directions

1. Add everything to a blender and puree till perfectly smooth.

2. Strain the mixture through a fine sieve and refrigerate the clear liquid for at least 30 minutes.

3. Pour the Watermelon, Strawberry & Mint Aqua Fresca into glasses, add a straw and a strawberry as fun decorations and drink!!

I'm looking forward to experimenting with different fruit combinations to make other varieties of aqua fresca!

Two questions for you:
1) What's the latest cookbook you've purchased?
2) What's your favorite flavor of aqua fresca?

Source: http://www.mangotomato.com/2013/06/perfect-summer-drink-watermelon.html

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