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...........

Homemade Gumdrops!

Who would have imagined I would one day be making gumdrops, from SCRATCH.  No way!   Let me tell you, these were so fun, so easy, and taste so good, I think this will become a new "go to" for little edible gifts in a cool little box or bag. 

In my quest to find a good recipe, because let's face it, some recipes, I just need some help with.  I found numerous recipes, with all the same ingredients.  I am convinced one took it from another who doubled it from another who tripled it from the first and so on.  I didn't care that all the recipes were basically the same, this was my maiden sailing and I just wanted to see what the outcome of this recipe was before I tried to "play" with it.  They turned out fantastic but there are a few little tips that make it MUCH easier if you take the time to do them.

I used an 8x8 square pan.  You could use a 9x9 or a 7x11 or, well, don't get bigger than that.  Either spray the CRAP outta that baby with nonstick cooking spray or line every last inch of it with parchment.  Or BOTH!  Before I poured the hot mixture in my prepared dish, I added about 1/2 cup of granulated sugar to the bottom  so it would perhaps come out easier. 

If you do those things and follow my other directions you will find how easy, and delicious these little treats are.  I also cut mine into heart shapes for Valentine's Day.  I got 21 hearts.  If you just cut them into cubes, you will obviously get many more.  Just an FYI.

You will need
1 cup granulated sugar
1 tsp. lemon juice
3/4 cup applesauce, use sweetened or unsweetened (I used sweetened)
1 3.4 oz. pkg strawberry jello (use cherry or anything red or pink for V-Day)
1 .25 oz. pkg unflavored gelatin
1 cup granulated sugar for dusting at the end

Prepare pan as described above and set aside.  It must be prepared first. 

In a saucepan combine 1 cup granulated sugar, lemon juice, applesauce, jello and gelatin.  Bring to a boil, stirring constantly and one it boils, let it boil for 1 minute. 

WARNING this is a hot sugar mixture be VERY CAREFUL!!!  Pour carefully into your prepared pan and refrigerate at least 4 hours, I left mine overnight which I think is best. 

When it is chilled, run a knife around the edges and turn out unto a cookie sheet that is covered in granulated sugar.  Use a knife or cookie cutter to cut your gumdrops into your desired shapes, dust in the sugar and lay in a flat layer to let dry.

 Let them sit overnight!!

 

ENJOY some sweets, for your sweet!

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

Sweet Valentine's Treat - Raspberry Palmiers

Have you been shopping today?  Do you have a special something picked out for that special someone?  I do, I do!  Remember, if money is an issue, just write a love letter, if money is NOT an issue, write a love letter! Write one to a friend, a spouse, a child, a parent, a friend.  Even though this holiday is traditionally one for lovers, who says it has to be?  I can't think of a better day than a special day specifically for showing your love to someone else.  I think it is marvelous!  Add a few candles to your dinner table, run someone a bubble bath, those things don't cost money and frankly, I would adore both!

The weather was so drab here today I had to something to cheer it up a little!  A chefwannabe reader, Ann, requested  raspberry CHOCOLATE palmiers, however, I sort of forgot about the chocolate part and I am kind of glad I did.  Sorry Ann!  These are SO good and so sweetly colored for Valentine's day!  These are also known as elephant ears.  They are made from puff pastry, and no, I did not, and for the record never will make my own puff pastry.  Puff pastry, for those unfamiliar,  is dough that is layered with melted butter, layer after layer, which makes the dough so flaky and "puff" when it is baked (because of the steam).

Now, please use parchment paper.  Even if you have a silpat just use parchment!  This is so easy, 3 ingredients in this recipe.  Thank you Pepperidge Farms for making this so easy!  (shouts out in my best "SKYYNNAARRDDDD" voice)

Here is all you need!!

1 box of puff pastry, you will only need 1 of the sheets (take it out 30 min before using or put in the fridge over night to thaw)
1/2 cup sugar
1/4 cup raspberry jam  or any jam! (more if you want but it will just squeeze out and go to waste)

Preheat your oven to 375 degrees.   Place parchment paper on your counter, sprinkle it with sugar and unfold puff pastry and lay it on top.  If it tears at the seam, no biggie, it is a very easy fix.  Using a rolling pin, roll over it a few times to smooth it and to push the sugar underneath it into the dough.   Slide the parchment with dough on it unto a cookie sheet.

 

Sprinkle more sugar on top and then spread jam over entire sheet of puff pastry.

Needed one more roll so they were on top of each other!  Get it?

Fold each side in until they meet in the middle and then fold on top of the other.  Refrigerate 15-30 minutes, remove and slice into approx 1/2 inch slices, lay flat on the parchment and bake 15 minutes.  Let cool and then enjoy!

before baking, I know, I am messy!

If you like caramelized sugar, and raspberry filling you will be in heaven.  They are a little crunchy from the caramelization and flaky from the puff pastry.  They even look like fancy hearts!  They are sometimes called "French Hearts".  I hope you enjoy this sweet little dessert!

Happy Valentine's Day!

 

Your "french pastry chef" wannabe

Chris

P.S.  The spellchecker kept wanting to change "caramelization" to "cannibalism" wth?  Freaky dudes.

Pavlova

Is it Australian or is it from New Zealand?  The debate goes on.  They both claim it originated in their country, so whoever did it is genius!!  Pavlova is named after the famous Russian ballet dance, Anna Pavlova.  The dish is said to have been created in honor of the dancer after or during one of her tours to Australia and New Zealand.   This dessert is popularly served on holidays and celebrations.  It is a meringue based dessert and is easily changed up to meet your taste. 

 

Since I made this the first time, it was a hit.  The mix of textures is like a party for your palette.  It is a sweet meringue cake, slightly sweetened whipping cream and fruit on top. Lets not delay this any longer, I can't stand the anticipation of sharing!  


Pavlova

4 egg whites

1 1/4 cup granulated sugar

2 tsp cornstarch

1 tsp vanilla extract

Preheat oven to 300 degrees.  Crumple up a piece of parchment paper and then uncrumple, dust with a bit of cornstarch and place on pan large enough to draw or eyeball a 9 inch circle or the size it should be.  



My bowl is being held upside down!

Beat egg whites adding in granulated sugar 1 tbsp at a time.  Beat until you get stiff peaks.  Add in cornstarch and vanilla.  You will know they are ready when you can turn the bowl upside down and the egg whites will not fall out.  See I have a photo of mine, upside down!  Spread on parchment paper to form approx 9 inch "cake".  Make sure all sides are even.  Bake 1 hour.  Remove and let cool completely.

Before

Here you can see before it was baked and after!

After                                 

For the topping you will need:
2 cups whipping cream
1 pint berries of your choice or kiwi fruit (or both!)
1/2 cup powdered sugar

Clean fruit, slice berries if you are using them.  Use a large bowl and pour in COLD whipping cream and powdered sugar.  Beat until your whipping cream is a nice stiff peaks but don't go to far or you will have butter!  Carefully spread on top of pavlova and top with fruit.

HELPFUL HINT:  When you are beating fresh whipping cream it is helpful to have everything very cold, put your beaters, whisk attachment or whisk in the freezer with the bowl you will be using for 15-30 minutes before using.  Cream should be very cold as well.  It will make it whip up MUCH faster.  

I hope you enjoy your possibly first pavlova experience.  It is not one you are soon to forget!  Pick your own favorite berry or combination of berries or kiwi. *Kiwi are traditional*.