Posts Tagged ‘strawberry’

Strawberry Pop-Tart Pie

Strawberry Pop-Tart Pie
Strawberry Pop-Tart Pie

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14 Summer Desserts from Willow Bird Baking (plus some from other blogs!)

Check out 14 Refreshing Summer Desserts

by Julie Ruble at Foodie.com

Thanks, Foodie, for sponsoring this post.

Thank you so much for filling out my reader survey! If you haven’t yet, you can still do so here. I’m not surprised at all by how kind and thoughtful your comments were, but I do feel humbled by it. I seriously have the best readers in the world. One of the things I appreciated most was how many of you have made LOTS of recipes from the blog and how many of you love my stories. I can’t adequately put into words how much that means to me, since it’s been my dream since I was little to be a writer. I feel really blessed to share with you here.

Because I’m in total denial about school starting soon (I’m still going to sleep at 3 a.m. every night, so that should be fun to correct), here are some of my very favorite summer desserts from other bloggers (above) and 14 summer desserts from Willow Bird Baking (below). I only picked the absolute BEST EVER summer desserts, so make them ALL. And make them quickly to savor every second of the fading summer (Wahhhh.)

1. STRAWBERRY COBBLER WITH LEMON CREAM.

STRAWBERRY COBBLER WITH LEMON CREAM
cooking difficulty: easy

2. GOOEY BUTTER STRAWBERRY SHORTCAKE.

GOOEY BUTTER STRAWBERRY SHORTCAKE
cooking difficulty: easy

3. STRAWBERRY COCONUT CREAM PIE.

STRAWBERRY COCONUT CREAM PIE
cooking difficulty: intermediate

4. BROWN SUGAR POP-TART ICE CREAM SUNDAES.

BROWN SUGAR POP-TART ICE CREAM SUNDAES
cooking difficulty: easy

5. CARAMELIZED BANANA UPSIDE DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM.

CARAMELIZED BANANA UPSIDE DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM
cooking difficulty: easy

6. LEMON RASPBERRY SQUARES.

LEMON RASPBERRY SQUARES
cooking difficulty: easy

7. KEY LIME PIE CHEESECAKE WITH SKY-HIGH MERINGUE.

KEY LIME PIE CHEESECAKE WITH SKY-HIGH MERINGUE
cooking difficulty: advanced

8. FRUITY PEBBLE STRAWBERRY ICE CREAM SUNDAES.

FRUITY PEBBLE STRAWBERRY ICE CREAM SUNDAES
cooking difficulty: easy

9. END OF SUMMER BERRY COBBLER.

END OF SUMMER BERRY COBBLER
cooking difficulty: easy

10. STRAWBERRY LEMONADE CHEESECAKE BARS WITH A SHORTBREAD CRUST.

STRAWBERRY LEMONADE CHEESECAKE BARS WITH A SHORTBREAD CRUST
cooking difficulty: easy

11. HOT RASPBERRY CAKE WITH VANILLA ICE CREAM.

HOT RASPBERRY CAKE WITH VANILLA ICE CREAM
cooking difficulty: easy

12. LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE.

LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE
cooking difficulty: easy

13. RASPBERRY CHEESECAKE MORNING BUNS.

RASPBERRY CHEESECAKE MORNING BUNS
cooking difficulty: intermediate

14. LEMON RASPBERRY GOOEY BUTTER CAKE.

LEMON RASPBERRY GOOEY BUTTER CAKE
cooking difficulty: easy

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Crêpes with Roasted Berries and Coconut Whipped Cream

Crêpes with Roasted Berries and Coconut Whipped Cream
Crêpes with Roasted Berries and Coconut Whipped Cream

Crêpes with Roasted Berries and Coconut Whipped Cream


Recipe by: Willow Bird Baking using crêpe recipe adapted from America’s Test Kitchen
Yield: 10 servings of 1 crêpe each

Thin crêpes with clouds of coconut whipped cream and rich roasted berries! Before you begin, take a quick peek at the excellent post on Oh She Glows! about making coconut whipped cream. You want to use a brand of coconut milk that separates into liquid and solids (I used Geisha brand) and chill the cans, mixing bowl, and whisk overnight.

Crêpes Ingredients:
PAM Cooking Spray
1 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon table salt
1 1/2 cups whole milk
3 eggs
2 tablespoons butter, melted and cooled

Topping Ingredients:
1 pound strawberries, quartered
1 pint blueberries
6 tablespoons sugar, divided
lemon juice
3 cans coconut milk
7 tablespoons powdered sugar
3/4 teaspoon vanilla extract
toasted coconut (optional)*

*To toast coconut, spread shredded coconut on a baking sheet and bake at 350 degrees for 6-8 minutes, tossing frequently.

Directions:
Make crêpe batter: Whisk together flour, sugar, and table salt in a large bowl. In a separate small bowl, lightly whisk together eggs and milk. Whisk half of the egg mixture into the flour mixture. Whisk in the melted butter. Finally, whisk in the rest of the egg mixture. Allow this batter to rest for at least 30 minutes while completing the rest of the recipe.

Roast your berries: Preheat the oven to 400 degrees F. Spray two baking dishes (big enough so the berries can sit in a single layer) with PAM cooking spray. Toss blueberries in one and strawberries in the other. Sprinkle each baking dish with 3 tablespoons sugar and toss the berries to coat. Bake the blueberries for 13-15 minutes and strawberries for around 30 minutes (you’re looking for the berries to be slouchy and releasing syrup but not entirely broken down) before removing them from the oven, spritzing them with lemon juice, gently tossing, and setting aside to cool.

Make coconut whipped cream: While berries are in the oven, turn the cans of coconut milk upside down gently and open them. Pour off coconut liquid and reserve for another use. Place coconut solids into the chilled bowl of a stand mixer. Add powdered sugar and vanilla extract and beat on high until your coconut cream reaches the consistency of whipped cream. Cover this and set it in the fridge.

Make your crêpes!: Heat a 10-inch nonstick skillet over low heat for 10 minutes. Turn the heat up to medium and heat the pan for 1 more minute. Spray your skillet with PAM Cooking spray. Test your skillet’s heat: put a teaspoon of batter in the center of the pan and time it for 20 seconds before flipping. If it’s nice and golden, you’re ready to cook! Otherwise, you may need to adjust your heat up or down, let your skillet heat for another minute, and re-test. Take the time to get the heat right at the beginning!

Now you’re ready! Scoop a scant 1/3 cup of the batter into your pan, swirling immediately to thin it out into a wide circle. Time your cooking for 20 seconds before using a spatula and your fingers to flip the crêpe. Cook for 20 more seconds before transferring to a wire rack to cool. Between each crêpe, re-spray your skillet and let it heat for 10 seconds. Keep crêping until you finish your batter. You can then reheat the crêpes you made by placing them on a plate, inverting another plate over them, and microwaving them for 30 seconds. Slather coconut cream, roasted berries, and toasted coconut on your crêpes, fold them into quarters, and enjoy!

Disclosure: Compensation was provided by ConAgra via Mode Media. All opinions are mine and are not indicative of the opinions or positions of ConAgra.

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Strawberry Cobbler with Lemon Cream

Strawberry Cobbler with Lemon Cream

Strawberry Cobbler with Lemon Cream


Recipe by: Willow Bird Baking
Yield: 8 servings

A quick, easy, tender Strawberry Cobbler with Lemon Cream. Such a delicious summer treat! Eat it right out of the skillet for a special 4th of July treat.

Cobbler Ingredients:
1 cup flour
1 cup plus 3 tablespoons sugar, divided
Dash of salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk
1/2 cup (1 stick) butter
2 cups whole strawberries
2 cups quartered strawberries

Lemon Cream Ingredients:
2 cups heavy cream
6 tablespoons powdered sugar
zest of 1 lemon
1 teaspoon lemon extract
1/4 teaspoon yellow food coloring (optional)

Directions:
Preheat the oven to 350 degrees F. Put the stick of butter into a 12-inch cast iron skillet in the preheating oven to melt.

In a medium saucepan, mix 3 tablespoons sugar, 2 cups whole strawberries, and and 1/4 cup water. Cook them over medium-high heat until the berries burst and release their juices and the mixture begins to thicken, about 8-10 minutes. I mush the strawberries throughout the cook time to speed up the process. Pour this mixture through a fine mesh strainer and discard the pulp, letting the strained strawberry juice cool (I stuck it in the fridge).

Remove the skillet and melted butter from the oven. In a large bowl, whisk together flour, sugar, salt, baking powder, and cinnamon. Pour the milk into the dry ingredients and mix until the lumps are gone (the batter will be very liquid) and then pour this batter over top of the melted butter.

Gently mix the quartered strawberries with the strained, mostly cooled strawberry juice. Pour this juicy fruit around the top of the batter. Do NOT stir this — just let it fall where it falls! Bake the cobbler for 35-40 minutes or until golden brown and almost set.

To make the lemon cream, put heavy cream into the bowl of a mixer and begin beating on medium until the cream starts to thicken slightly (chilling your cream, bowl, and beaters first will speed the process up). Add powdered sugar, most of the lemon zest (saving some for the topping), lemon extract, and yellow food coloring. Turn the mixer up to high and whip cream to stiff peaks. Serve cobbler warm with a big scoop of vanilla bean ice cream and another big scoop of lemon cream. I like to eat it right out of the skillet, because I’m classy.

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Strawberry Doughnut Cake (and a creative giveaway!)

Strawberry Doughnut Cake
Strawberry Doughnut Cake

Strawberry Doughnut Cake


Recipe by: Willow Bird Baking with strawberry glaze adapted from Sally’s Baking Addiction
Yield: 8-10 servings

You’re going to be shocked by how delicious this super cute and super quick cake is. SHOCKED, I tell you!

Cake Ingredients:
1/2 cup (1 stick) butter
1/2 cup water
1 cup plus 2 tablespoons cake flour
1 cup white sugar
1 egg, lightly beaten
1/4 cup sour cream
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze Ingredients:
5-6 strawberries, chopped
1 tablespoon strawberry jam
1 tablespoon milk
2 cups powdered sugar
1/8 teaspoon vanilla extract
sprinkles (optional)

Directions:
To make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into a 10-inch cast iron skillet (alternatively, I think this would work fine in a 8-inch square baking pan lined with parchment paper.)

Bake at 375 degrees for 15-18 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). Cast iron skillet cook times can be variable, so check early and often. Cool completely.

To make the glaze: Put chopped strawberries and jam into a food processor or blender to puree. Pour into a medium bowl and mix in milk and vanilla extract. Gradually whisk in powdered sugar. Pour glaze over the cake to cover (I used most but not all of it) and top with sprinkles.

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Strawberry Coconut Cream Pie Bars

Strawberry Coconut Cream Pie Bars
Strawberry Coconut Cream Pie Bars

Strawberry Coconut Cream Pie Bars


Recipe by: Willow Bird Baking, with filling adapted from All Recipes
Yield: 9 bars

These Strawberry Coconut Cream Pie Bars are an incredible mixture of coconut cream pie and strawberry cream pie — just perfect for a beautiful spring dessert. Seriously, they are SO GOOD. They’re easy to make, too (no pie crust rolling)!

Crust Ingredients:
1/2 cup (1 stick) butter
1 cup all-purpose flour
1/4 cup powdered sugar

Filling Ingredients:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup flaked coconut
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Topping Ingredients:
1 1/2 strawberries (I had some leftover, but I always buy two packs just in case)
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare an 8-inch square baking pan by lining it with parchment paper. Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack to cool.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 10-20 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the shredded coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Assemble and make glaze: Slice most of a pound of strawberries in thin slices lengthwise and layer the slices in pretty alternating diagonal rows on the top of the coconut cream. Set this in the fridge to chill while you make your glaze.

Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Pour a little of the resulting strawberry juice into the glass with the cornstarch and stir to make a slurry. Put the rest of the juice back into the saucepan over medium-high heat and gradually whisk in sugar and cornstarch slurry. Cook until thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Chill bars before serving.

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Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip
Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip


Recipe by: Willow Bird Baking, adapted from SkinnyTaste
Yield: about 3 cups of meringue dip

I love this easy, delicious dip. It whips up a ton — perfect for a brunch party. I put about half of the dip into a pretty ramekin on a platter of fresh berries and then replenished as needed during brunch.

Ingredients:
4 egg whites from large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup water
1 cup sugar
1/8 teaspoon salt
3/4 cup shredded coconut

Directions:
Place the egg whites with the vanilla extract and coconut extract in the clean bowl of a stand mixer. Stir the water and sugar together in a small saucepan over high heat. Bring this to a boil and cook until the syrup reaches 234 degrees F on a candy thermometer, about 4-8 minutes.

When the syrup begins to boil, start mixing the egg whites on low speed so they begin to get foamy. When the syrup is up to temperature, turn the egg whites to medium-high speed and very slowly drizzle the hot syrup into the whites. Beat until the dip forms stiff glossy peaks, tossing in the salt to mix in along the way. Gently fold shredded coconut in to the meringue dip, saving a bit to sprinkle on top. Serve with a platter of fresh strawberries, raspberries, blueberries, or whatever fruit you love most!

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The BEST Valentine’s Day Recipes from Willow Bird Baking

The BEST Valentine's Day Recipes from Willow Bird Baking
Thanks, Foodie, for sponsoring this post showcasing the BEST Valentine’s Day Recipes from Willow Bird Baking.

Valentine’s Day is one of my favorite food holidays. Everything’s so CUTE and CHOCOLATE and CUTE and PINK. Since it’s my fave, I go all out on heart day recipes. See the caption under each recipe for a description and difficulty level.

Red Velvet CHEESECAKE-STUFFED Cake Balls
Red Velvet Cheesecake-Stuffed Cake Balls

That’s right. They’re STUFFED WITH CHEESECAKE. This was one of the best ideas I’ve ever had. You should pretend it was yours. Difficulty level: Intermediate.


Gooey Chocolate Coconut Cream Skillet Cake
Gooey Chocolate Coconut Cream Skillet Cake

Not all of the best Valentine’s desserts are red. This is a romantic favorite, eaten straight from the skillet! Difficulty Level: Easy.


Gooey Turtle Brownie Sticky Buns
Gooey Turtle Brownie Sticky Buns

Brownies + sticky Buns = Love. Difficulty Level: Intermediate.


Raspberry Cheesecake Morning Buns
Raspberry Cheesecake Morning Buns

Incredibly indulgent Raspberry Cheesecake buns that are perfect for breakfast or dessert! Difficulty Level: Intermediate.


Gooey Chocolate Skillet Cake Ice Cream Sundae
Gooey Chocolate Skillet Cake Ice Cream Sundae

Another incredible, chocolate skillet dessert that’s quick and simple to make. Difficulty Level: Easy.


Samoa Monkey Bread with Ganache Dipping Sauce
Samoa Monkey Bread with Ganache Dipping Sauce

So romantic. Trust me. Difficulty Level: Easy.


Sparkling Raspberry Lemonade
Sparkling Raspberry Lemonade

A sweet, puckery way to brighten your sweetheart’s day! Difficulty Level: Easy.


Spiked Mocha Mousse Bars
Spiked Mocha Mousse Bars

A little sassy, a little sultry, a lot delicious. Difficulty Level: Easy.


Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

The absolute 100% perfect Valentine’s breakfast. Like, don’t even wake me up if these aren’t sittin’ in the kitchen. Difficulty Level: Intermediate.


The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

Coconut is for lovers. Difficulty Level: Intermediate.


Deep Dish Pizza Cupfakes
Deep Dish Pizza Cupfakes

A fun dinner idea for your Valentine. It’ll look like you skipped right to dessert! Difficulty Level: Intermediate.


Heart-Shaped Palmiers
Heart-Shaped Palmiers

Another lovely savory treat for Valentine’s Day. Difficulty Level: Easy.


Chocolate & Coconut Cream Pie Bars
Chocolate & Coconut Cream Pie Bars

I would marry someone immediately if they made me these. And I weren’t already married or whatever. Difficulty level: Easy. (NOT ME, THE BARS.)


Gooey Carmelitas
Gooey Carmelitas

I don’t know if you should make these, actually. Your girlfriend might love them more than you. Difficulty level: Easy.


(Freshly Picked!) Strawberry Cream Pie
(Freshly Picked!) Strawberry Cream Pie

A stunning and indulgent pie. Difficulty level: Intermediate.


Strawberry Coconut Cream Pie
Strawberry Coconut Cream Pie

Mike likes this version with coconut cream even better. It’s nuts. Well, really it’s strawberries. Whatever. Difficulty level: Intermediate.


Itsy Bitsy Berry Cream Pies
Itsy Bitsy Berry Cream Pies

Teensy, adorable mini pies! Difficulty level: Intermediate.


Red Velvet Cheesecake
Red Velvet Cheesecake

This recipe is easy if you make it over a few days. It’s got some serious curb appeal! Difficulty Level: Intermediate.


Thick Chocolate Cake with a Big Red (Velvet!) Heart
Thick Chocolate Cake with a Big Red (Velvet!) Heart

LOOK AT THE HEART. Difficulty level: Easy with the right cake pan!


Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze
Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze

Another idea I’m unabashedly proud of. Difficulty level: Intermediate.


Gooey Butter Strawberry Shortcake
Gooey Butter Strawberry Shortcake

This is one of my favorite desserts everrrr and so easy to make! And so pretty! Difficulty Level: Easy.


Brownie-Bottom Coconut Chocolate Cream Cake
Brownie-Bottom Coconut Chocolate Cream Cake

This dessert seems fussy, but it’s incredibly easy and everyone loves it! Difficulty Level: Easy.


Want some amazing Valentine’s Day recipes from other blogs around the interwebz? I have you covered there, too. Here are some I collected:

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Willow Bird Baking’s 13 Best Recipes of 2013

Willow Bird Baking's 13 Best Recipes of 2013

Happy New Year! My head is spinning with thoughts of resolutions and responsibilities for the upcoming year, but let’s relax first and just enjoy some edible reflection, shall we? You guys have good taste. Here are Willow Bird Baking’s 13 Best Recipes of 2013, as chosen by your visits. At the end, I’ve included a few recipes that didn’t make the “Most Popular” list but are actually some of my favorites from the year!

Want to gather lots of amazing recipes from other blogs, too? I’ve just created a Best of 2013 Recipes Pinterest board where you can see “Best of” posts from some of my favorite blogs. This is one of the best times of the year to gather top eats from around the internet! While you’re there, make sure you follow me on Pinterest. I’m kind of a food lover, in case ya didn’t know. My pins are gonna make you hungry.

Without further ado, Willow Bird Baking’s 13 Best Recipes of 2013:

1. Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

These things totally deserve their “Most Popular” title. They are absurd.

2. The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

YOU KNOW HOW I FEEL ABOUT COCONUT.

3. Pumpkin Cheesecake Pillow Popovers
Pumpkin Cheesecake Pillow Popovers

These use premade crescent dough! So easy.

4. Key Lime Pie Cheesecake with Sky-High Meringue
Key Lime Pie Cheesecake with Sky-High Meringue

Tangy, sweet, and stunning! Such a show-stopper.

5. Gooey Chocolate Coconut Cream Skillet Cake
Gooey Chocolate Coconut Cream Skillet Cake

DID I MENTION HOW I FEEL ABOUT COCONUT.

6. Strawberry Coconut Cream Pie
Strawberry Coconut Cream Pie

CO.CO.NUT.

7. Boozy Icebox Cake
Boozy Icebox Cake

It’s like regular icebox cake, but (duh) better!

8. Bailey’s Hazelnut Chocolate Tiramisu
Bailey’s Hazelnut Chocolate Tiramisu

Bailey’s makes any dessert totally nuts.

9. Chocolate Poke Cake with Whipped Coconut Icing
Chocolate Poke Cake with Whipped Coconut Icing

COCONUT, Y’ALL (and my new favorite frosting in the universe).

10. Biscoff Spread Gooey Butter Cake
Biscoff Spread Gooey Butter Cake

I don’t know what got into me, but I have no regrets.

11. White Sheet Cake with Fluffy Whipped Icing
White Sheet Cake with Fluffy Whipped Icing

Just like those awesome sheet cakes you buy at the store (with the fluffy frosting, not the weird crusty stuff).

12. Lasagna Stuffed Portobello Mushrooms
Lasagna Stuffed Portobello Mushrooms

Hearty, delicious meal.

13. Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake

Pumpkin and Tres Leches: two of my faves combined.

…And a few of my personal favorites from this year:

1. Samoa Monkey Bread with Ganache Dipping Sauce
Samoa Monkey Bread with Ganache Dipping Sauce

It’s a crime that this recipe didn’t go viral. It’s nuts!

1. Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)
Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)

Coconuttttt.

1. Flan Tres Leches Cake
Flan Tres Leches Cake

For when you can’t decide between making flan and making tres leches cake, and also you’re feeling a little crazy. So good.

1. Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries
Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

The shortbread makes all the difference here! And the Limoncello, obv.

1. The Ultimate Sausage Breakfast Buns
The Ultimate Sausage Breakfast Buns

Pure decadence. Don’t skip the syrup drizzle.

1. Gooey Carmelitas
Gooey Carmelitas

Gooey, chocolatey masterpiece.

1. Lemon Raspberry Gooey Butter Cake
Lemon Raspberry Gooey Butter Cake

Bright, springy, fresh! I love lemon.

1. Sausage & Corn Chile Con Queso Taco Ring
Sausage & Corn Chile Con Queso Taco Ring

Again, HOW did this recipe not go viral? TASTE IT. JUST TASTE IT. It’s like the best thing I’ve ever eaten.

1. Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)
Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)

This is also the best thing I’ve ever eaten. Don’t question me.

Don’t forget to see what others have cooked up on my Best of 2013 Recipes Pinterest board. Happy happy happy almost-2014!

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Fruity Pebble Strawberry Ice Cream Sundaes

Fruity Pebble Strawberry Ice Cream Sundaes


Recipe by: Adapted from Cuisinart
Yield: 5 cups, or 10 servings

Strawberry ice cream is already an amazing summertime treat, but this ice cream mixes in fruity, fun kid cereals. It makes a surprisingly delicious ice cream sundae!

Ingredients:
1 1/2 cups fresh or frozen strawberries, hulled
3/4 cups whole milk
2/3 cup sugar
pinch salt
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
1 cup Fruity Pebbles (or similar cereal)
1 cup Cap’n Crunch Oops! All Berries (or similar cereal)

Directions:
Make sure your ice cream maker’s bowl is frozen per manufacturer’s instructions. Process the strawberries in a food processor until they’re finely chopped. In a separate medium bowl, blend together the milk, sugar, and salt until the sugar is dissolved. Mix in the heavy cream and vanilla. Stir in the strawberries (with juice). Cover this mixture and chill it overnight.

Turn on your ice cream maker and pour the mixture into its frozen bowl. Let the ice cream churn until thickened (mine takes about 20 minutes but it depends on your ice cream maker’s instructions). Pour in the Fruity Pebbles and Oops! All Berries cereal and let the mixture continue churning until mixed. Spoon the ice cream out into an airtight resealable container and freeze until firm according to your preference. Serve with extra cereal sprinkled over top, whipped cream, and strawberries.

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