Strawberry Banana Pops

Long time no see friends!  Phew!  Been a long handful of months, and I am overjoyed to say I am back.  I think I took the time I needed.  I still feel sad, and have to have moments of complete breaking down, but, I think I am ready to get back to what I love most!  I have missed your comments here, our chats on social media and just knowing your prayers and thoughts were with me and my family, was heartwarming.

Let me tell you about my surroundings while I get my first blog in a couple of months up.  Some of you may or may not remember, I ALWAYS wear lipstick when I am writing a blog.  It empowers me.  There is pretty much nothing I can't do, with a good lippy on my face!  Listening to some old Lionel Ritchie. Stevie Wonder and Luther Vandross.  My tiny lady (dog) Sofia, is at my feet.  It is sunny and hot outside, but I have the blinds drawn and the light off where I work.  I like to edit photos in a dim room.  I find it relaxing and with my vision issues, it is easier on my eyes.  OH, don't forget my huge orange ball jar glass that is next to me with ice water.  If I randomly type lyrics to a song, I can't be held responsible.  I usually do ok, but it has been awhile!!

I had my 2.5 year old granddaughter over last night.  She stayed the night with Nonna and Pop Pop.  I am becoming increasingly mindful of what I feed them.  Never thought THAT would happen.......  But they are the single most important people alive in my world, and I will only try to do what is best for them and their health.  They are the most precious little gifts.  Anyway I wanted a popsicle recipe that was really wholesome and good.  Sure it has a little bit of sugar, but, they are going to love the heck out of these.  My husband did.  I foresee lots of different varieties in our near future but, I shopped produce that was on sale, and that I had on hand to use and we came up with these simple pops.  I also like the smaller size.  Each one holds approx 1/3 cup of mixture.  I needed some new popsicle molds, these were .99 at Walmart and ended up ringing up .52!  I will take them!  I sort of like that they are all one piece except the lids.

Am I rambling?  I thought so, this just feels so awesome, I want to stay with it as long as I can!  Lucky for me I tested (successfully) 2 other recipes today so I get to ramble two more times this week!

Here we go, easy recipe, a sweet, tiny bit tart reward comes after a few hours in the freezer!  I hope you enjoy!

You will need:
2 bananas
1 cup sliced strawberries
2 strawberries that you cut up small (set aside)
1 T. granulated sugar
1/3 cup water

Add all ingredients to your blender or food processor.  I used my blender.  It might take a second to get it going, but it will, and then blend until smooth.

Next, take your finely diced up strawberries that you set aside and put a few into each mold.  Just drop them in until you have used them all!

Now fill the molds up with the blended strawberries and bananas mixture.  These molds can be filled to the top but be careful that yours might need to stop just shy of the top!

Pop them into the freezer and let freeze at least 4 hours.  You might need to dip your mold into some warm water to loosen them, however, I didn't need to do that.  I think it sort of all depends on the molds you use.

Enjoy these sweet, fruity, frozen treats on a hot day!!

Glad to be back...........

Strawberries and Cream Crepe Cake

I have such a love/hate relationship with summer.  Do you?  I hate the heat, I love the heat.  I hate mosquitos, I hate bugs, but I love being outside.  I guess I'm a girl who can't be pleased or something.  One thing I DO love about summer most is fresh fruits and veggies.  Though I haven't ever grown strawberries, we have a few farms around here to go pick them at.  My sister did recently and I knew, when I tasted the jelly, it NEEDED to become part of a recipe.  And what is better in summer than anytime of the year?  Strawberry shortcake, of course!  Well, I figured most everyone knew how to make that, and I have been hungry for crepes, so here you go.  The marriage, as I see it, of the two delicious dishes!

This is a very easy dessert.  I think you could technically eat it for breakfast or brunch, maybe supper, oh let's be real, you will want it at midnight too!  You will probably use store bought jelly or jam and that is perfectly fine.  But please don't buy store bought crepes.  My heart won't be able to handle it.  You can go to my recipe for Nutella Cream Crepes and do a couple of things that I will list with the recipe.  Make those Nutella Cream Crepes while you are at it.  And roll that "R" for me baby.  HA! 

NOTE: My crepes appear a bit thick, they are.  I used my 6 inch nonstick skillet that I use only for crepes for this recipe.  Ideally, you will use an 8-9 inch pan for yours.  My cake served 4 very well, yours might serve a couple of more, or leave more for you to eat at midnight.

Here is what you are going to need to make the 3 different components that you will need to make this light, and delicious recipe.

You will need :
a double recipe of my crepe recipe and to this recipe, you will add 1 tsp. vanilla extract.  Make your crepes, and set aside to cool.

Vanilla Cream Filling
8 oz. cream cheese
1/2 cup powdered sugar
1 tsp. vanilla extract or paste
1 individual cup of vanilla pudding or 1/3 cup if you are measuring it from regular size batch

Add all ingredients in a bowl and using your hand mixer, mix until well combined, then turn to high and beat for 1-2 minutes. 

Strawberry Filling
1/2-3/4 cup strawberry jelly
1-2 T. hot water

Mix together and microwave for 30 seconds, to loosen the jelly and make it a bit thinner. 

Now, here is how it goes...

First get your jelly/jam and vanilla cream together...

Then pull over your crepes...

Now, lay a crepe on a plate and top with a THIN layer of cream...

Top with another crepe and spread with strawberry jam...

Rinse and repeat until you have stacked all of your crepes.  I don't recall how many my double recipe made of the 6 inch but it will make a few less of the 8 or 9 inch.  No worries, your cake will still be perfect.

When you are done, refrigerate for 30 minutes to set.  If you are doing this with any other fillings I don't think it needa chilled, but with the jam it does.  Do not make this HOURS in advance. (You can make your crepes way in advance just not the whole cake)  You pretty much want to eat it as soon as it is chilled.  It ROCKS!

 

That is it.  Simple, isn't it?  I hope your enjoy it and make it soon!  Be creative with your fillings too!  Post your photos on Instagram, Twitter, or Facebook.  Use the hashtag #chefwannabesfood !

ENJOY!



Strawberries and Cream Donut Holes

Evening folks!  This is one of the easiest recipes EVER.  It is more of an assembly process but I decided to share it with you anyway.  Are there recipes that are "to easy"?  I think we could all use a few of these in our last minute panic arsenal! 

Honestly, you COULD do this with glazed donuts as well but in my opinion, the sugar coma, won't be worth it.  I love using the donut holes because you can use them as a little mini dessert, little snacks, and it is just enough.  Feel free to make your own donut holes, I purchased mine because I was in fact taking these somewhere as a gift and was in a rush.  I recommend the glazed ones, no sugar dipped or anything. 

The amounts of the ingredients will really depend on how many you are making, I did a dozen.  I also used fresh sweetened whipped cream, but if you groove on cool whip or the stuff in a can, go for it.  The world is your sandwich friends, make it how you like it.  Make sure to buy your donut holes the day you are making these or they will go stale!

I hope this quick and easy, dessert, food gift, or snack is enjoyed by everyone you make it for.  Oh yea, make sure to make it!

1 dozen donut holes
4-6 nice ripe strawberries
1/2 cup heavy whipping cream
1 tbsp. powdered sugar
1/4 tsp. vanilla

Start with prepping your strawberries, slice them thick or thin, just make sure you put the rounded end slices with the rounded part down in the whipped cream so the tops will sit nicely!  OCD much?  I own it.  In a bowl whip the cream, sugar and vanilla to stiff peaks.  Now cut the donut holes in half and go to town.  You can pipe the cream on, but I just used a spoon.  Don't worry if you get whipping cream where you think it shouldn't be, I mean, that means there is just more.  NEVER a bad thing.  Cover and refrigerate until ready to serve but I recommend serving immediately.  (you might notice I said I made a dozen and there are only 10 on the plate)  No shame in my game, NONE!!

ENJOY my friends!

Strawberries, Moscato, and Cream Cake

WARNING: I have been playing with cake mixes again.  I know this will displease some of you and others will be ecstatic.  Either way, don't let this recipe out of your sight or mind until you make it!

Love is in the air!  I love Valentine's Day.  Not because I need a special day to express my love for my husband or anyone I love, but because I like having a special day to do it up even more than ever!  I know many who loathe Valentine's Day.  But who needs to be IN love, can't you celebrate the love of kids, family, friends, etc?  I love to spread the mushy love stuff around!!

That being said, this cake, besides being DE-lish, is perfect for celebrating Valentine's Day with your kids or families.  It will definitely feed more than 2, and it is perfect for the occasion!  I do everything heart shaped on Valentine's Day, you would think I would outgrow that stuff, but nope, never, EVER going to outgrow it! 

This cake looks beautiful, maybe even slightly complicated but it isn't at all, that is the great part.  You are really going to make someone think you worked like crazy, when you barely did much work at all!  I would not make this cake ahead.  I would make it the day of serving.  You want it all as fresh as possible.  I also did not sweeten my strawberries, with the condensed milk and sweetened whipped cream, it is sweet enough that teeny bit of tartness is delightful.

Give it a try, and be careful, I might keep playing with cake mixes!

Here is what you will need:
Strawberry Cake Mix
2 tbsp. red sprinkles
Pink Moscato Wine (I like Barefoot)
14 oz. can of sweetened condensed milk
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla extract
1 pint fresh strawberries, sliced

Preheat your oven to temperature recommended according the pan size you are using.  I used 2 heart shaped pans to make this layered effect, but you are more than welcome to use a plain 9x13, it will work out just as beautifully.  I promise!  Make sure whatever pans you use, spray with nonstick cooking spray well, and if using 2 shaped pans, line the bottom with parchment paper. 

Mix up you cake mix according to package directions EXCEPT when it calls for water, substitute that with the pink Moscato.  Add red sprinkles into your batter and mix.  

No this is NOT a sponsored post, I simply only will use Pillsbury for a strawberry cake mix!

Now pour into your pan(s) and bake for the recommended time.  Remove from the oven and let sit 10 minutes.  Using a large for, (I used a meat fork) poke holes all over the cake(s).  Now if you are doing one cake, pour the condensed milk over the top or divide, half over one cake and the other half over the other.  Let sit for 20 minutes. 

At this point place your cold heavy cream, vanilla and powdered sugar in a large bowl or stand mixer and whip until you achieve stiff peaks.  From here on out, it will depend on what kind of cake you are making as to what you will do next. 

For a 9x13, spread whipping cream on top of the cake, sprinkle around your sliced strawberries, cover and refrigerate until serving.

 

For a layered cake, place one cake on your cake plate of choice.  Top with 1/2 of whipped cream mixture.  Place second cake on top, cover the top with the rest of the whipped cream and top with strawberries. 
NOTE: You can use double the strawberries and add them to the first layer on top of the whipping cream as well. 

Refrigerate until ready to serve.

Enjoy and feel the love in the air!

4th Of July Strawberries

ACK!!

Happy 4th Of July to my fellow Americans! 

As most of you know I got called out of town for a family emergency and I had just finished making these.  I had no time, didn't take my camera or computer and just got home and decided to throw them up in case anyone needed some last minute thing!  Maybe you are celebrating this weekend or ALL weekend long!  These are so easy and SO delicious!  I love festive desserts fitting for the holiday!

ENJOY and celebrate safe my friends!

2lbs strawberries, rinsed and dried completely
2 cups white chocolate or almond bark
1 tsp. vegetable oil
1- 2.2oz container of blue sugar

After strawberries have been prepared, line a baking sheet with parchment.  Melt white chocolate in the microwave in 30 second increments.  When all melted add vegetable oil and stir to combine.  Put sugar in a small bowl.  Take your strawberry and dip 3/4 of it in white chocolate.  Let the excess chocolate drip off.  Let dry for about 1 minute and then dip half of the white chocolate section into blue sugar.  Place on parchment lined cookie sheet and continue in this fashion until all are done.  Refrigerate for 1 hour and serve!

 

GOD BLESS AMERICA!

 

 

Strawberry Short Cake Cookies

Good Evening friends........

It is COOKIE time.  I am on a cookie kick.  I was on a cupcake kick, and I pray my next kick, will be going to the gym, but that is another entire blog.

My sister makes these awesome Strawberry Shortcake Cookies.  She gets the dough from some big name cookie company, which I am sure you can guess.  They are bomb,  no matter how you slice it.  I just prefer less "junk" if I can help it at all and so I decided to try my own.   Besides, I LOVED Strawberry Shortcake, as a child.  As in...the cartoon.  I wanted to BE Strawberry Shortcake.  Oh, the days when nobody thought you were delusional, or needed meds,  when you wanted to grow up to be cartoon characters!

I used a sugar cookie recipe that I fancied up.  It is as simple as that.  I like soft cookies.  These are soft, yet chewy, perfection in my opinion.   I prefer this, so, if you don't, remember this is all about me. HA!  Really though,  if you like a crunchy, crispy cookie, this isn't your ride.  I sprinkled the top of mine with pink sugar, but something just occurred to me.  WHY, didn't I use red?  WHY do I always associate strawberries with pink?   I do that all the time.  So use pink, red, plain white, whatever tickles your funny bone.  (by the way "funny bone" is not what I originally typed).  I think that is about it.  These are a delicious cookies and I hope you enjoy them!

1 1/2 cup sugar
1 cup butter (softened)
1 tsp vanilla
1 egg
3 1/3 cups flour
1/2 tsp baking soda
1 cup dried strawberries  (not hard and crunchy dried, but dehydrated!)
1 cup white chocolate chips (or more, you know you will add more)
sugar (optional)

Preheat your oven to 375.  In a large bowl or the bowl of your stand mixer, cream together sugar and butter.  When it is light and fluffy add in vanilla, egg and baking soda.  Combine thoroughly.  Add in flour and mix until just combined.  Stir in strawberries and white chocolate chips.

On a lightly greased baking sheet, scoop your cookies, flatten them slightly, and sprinkle with sugar (optional)  Bake for 10-13 minutes.  Let cool 5 minutes on your cookie sheet and then transfer to cooking rack.  Repeat until all cookies are baked.

Your "reminds me of my childhood and strawberry shortcake" Chefwannabe

Strawberry Rhubarb Muffins

Rhubarb, it is such a scary word isn't it?  When I was growing up we had a patch of rhubarb that seemed endless.  The huge leaves we were warned to NEVER eat.  We would pick it out and just eat it plain.  I can't IMAGINE that now.  My mom froze it, made everything with it, and as it wasn't my favorite then, it still isn't.  I had one of my sisters who doesn't like rhubarb taste test these after my first batch.  I was concerned there wasn't enough rhubarb. HA.  She took the tiniest bite and then in the trash it went.  I asked, "WHAT IS WRONG" she said, "OMG THEY ARE RHUBARB".  So for your rhubarb lovers, I guarantee, you will love these. HAHA

These muffins are very easy.  I would suggest you use your food processor.  The strawberries need processed because they will serve as liquid in the recipe and the rhubarb serves as an addition so while I wouldn't puree it, I did pulse mine until it was in pieces about like NERDS candy.  The combination is tart and sweet, it is great, even though I don't groove so much on rhubarb I did enjoy one of these myself.  See, I AM a grown up..... sometimes. 

The key to these is not over mixing.  While I did not add brown sugar to the top, I think it would have been fabulous so I am writing it into the recipe.  (I added a sprinkle of plain granulated sugar). 

I have made a vow to always measure out my ingredients before cooking or baking.  This was my first day of my personal vow.  SO much easier, I am never looking back!  I mean I do it sometimes, but not always, but not anymore! 

You will need:
(makes 18 muffins)

1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs that you have lightly beaten
3/4 cup pureed strawberries
3/4 cup milk
2 tbsp vegetable oil
1 cup FINELY mince or food processed rhubarb
2 cups all purpose flour
1/2 cup brown sugar (for topping)

Preheat your oven to 400 degrees F.  Line your muffin pans with liners or grease them liberally if not using liners.  In a large bowl add all ingredients EXCEPT flour.  Mix until completely combined.  Add in flour and mix ONLY UNTIL COMBINED.  DO NOT OVER MIX!  Scoop into your muffin cups and then sprinkle the top with brown sugar.

Bake 17-20 minutes.  Let cool and dig in!

Your "always retrying things I hated" Chefwannabe