Showing posts with label Garden strawberry. Show all posts
Showing posts with label Garden strawberry. Show all posts

Monday, August 20, 2012

Mango-Strawberry Cobbler

Some cobbler have toppings that are actually as thick as biscuits, but to me it's patches of a crusty dough that has a cake-like flavor on the inside. I've been making all kinds of cobblers that is so easy, and so nice with fresh fruit that you want to use up.
Although, I did just state in my previous recent post that mango season is over in S. Florida...it really is over! This was the best mango season for us in years, and we were so blessed with all the abundance of these lovely tropical fruit, that we just had to use it in so many ways.

Last week, the final 4 mangoes fell down from the top of the tree and they were almost too ripe. Didn't want to use them for smoothies...it would be so selfish when we had smoothies just about every day for one month. I have not made a cobbler, since about one year ago, and it's time that I make one.

I made the cobbler this afternoon, and I was so very happy that we had beautiful sunshine today, but very, very, hot. Today was the first day of school for most of the kids in our area, and both my grandchildren started back! The weekend also went so nice with perfect Florida weather...rain again, in the late afternoon, but during the day was gorgeous and sunny!

Cobbler has got to be the easiest and fastest dessert to make...you just have to remember, that it starts out with 1 cup of flour, a little sugar, dash of salt, and don't forget the baking powder, and of course, a little butter, moisten it with either a little bit of milk to form a dough, or a little over 1 cup to be able to drop the dough on the fruit, and bake for 35 minutes...Let me tell you, the best way to eat this amazing cobbler; while it's still warm. This was gone so fast that I must say I will be making it more often now, with different fruits!
 I wanted to show you close up how juicy the fruits are (I have a little secret for that)...and for the cobbler, you can see the thickness, which is just right, and see how moist it is, yet has a crusty top!
This is my favorite photo...Gabby enjoying her cobbler, for an afternoon snack. She had her first day of school, 6th grade, and she came home so happy...all smiles, and such positive energy and lots of stories.If you want to make your family happy, with the most perfect, easy, afternoon snack...make them a fresh fruit cobbler...they will love it, and 'thank you' for it!  Now, on to the recipe...click on read more...(as if you didn't know it!?)

linking to: Hearth and Soul @ Zesty South Indian Kitchen

Friday, August 17, 2012

Chocolate Balsamic Strawberries

Another TGIF...and I feel I've been so neglectful in cooking, or baking something for a new post this week. Too busy eating lunches and dinners at my daughter Lora's.

 For instance, her amazing sourdough pizza that she made yesterday and just posted it...you gotta check out her Sourdough Pizza Margherita...as for me, all I could come up with for today, is a fabulous quick and light strawberry dessert that I made, and photographed at her house...playing 'tag' with the sun coming in and out!
It's been over a year now, that I have received an amazing giveaway gift set of fantastic walnut olive oil, chocolate balsamic vinegar, seasonings, and spice rubs. from ARTISANO'S  via my dear friend Lizzy! I have not opened the chocolate balsamic vinegar...until now, even though I know how amazing it is on strawberries. I did make balsamic soaked strawberries before, but nothing like this particular one!
I've been reading  quite a few recipes from my Hungarian food blogger friends...especially GIZI who happens to make a lot of desserts with mascarpone and whipped cream...'hmm'...I thought to myself; why is it that I have not seen a whipped cream incorporated with mascarpone?...what's so hard about it?...it's done the same way as if you are whipping cream, adding a little sugar and vanilla, to the mascarpone, and the cream...I'll tell you, it is pure HEAVEN! My 6yr. old grandson, took a soup spoon and was totally eating the cream...like 'no tomorrow'...I had to remind him that we need to save it for the dessert!

Monday, June 18, 2012

Strawberry Cake...for Father's Day!


Notice something different?...a pink cake...and it's for Father's Day!...just can't stop having 'Lucy' moments, since I agreed to guest post for my friend Ping, and Veronica. It just seemed to have rubbed off on me. Now, I'm enlisted in the 'Lucy Club'

Why a 'pink' cake for Father's Day?...wouldn't it be more appropriate to make a cake with perhaps 'blueberries' that would signify that it's for  a male?...actually, not really Having a strawberry cake is OK, but why go overboard for the pink frosting?...well, I have an explanation for that, as well!

Linking to:
Hearth and Soul Blog Hop @ Swathi's Zesty South Indian Kitchen

OK, I must admit that I got a little carried away with the cake. I had 2 containers of beautiful ripe strawberries, and I just had to do something with them, so I decided to make a cake (last minute)...like a few hours before we were going to eat lunch.

The cake was an absolute success to celebrate Father's Day for my son, and my ex-hubby! They never even notice that it was all PINK, but my little granddaughter sure did. Pink is her favorite color, so it was a double celebration!

Strawberry Cake
my doctored up creation

1 box of strawberry or yellow cake mix
1- 3oz. box of strawberry JELL-O
1/2 cup canola, or vegetable oil
1 cup of plain water
4 eggs
1 1/4 cups mashed strawberries
1 Tbsp sugar




It's a lot easier than you think. Just one box of strawberry cake mix, or yellow cake mix,

For the strawberries: cut the berries in 1/3 pieces, place them in a medium bowl, and add the 1 Tbsp sugar...mash with mashed potato masher, and let it sit for about 20 minutes. It will be juicy and slightly chunky.


In a large mixing bowl, add the cake mix, 1/2 of the 3-oz. JELL-O the eggs, oil, water. Beat on slow speed with electric mixer, until combined, then on high speed for about 3 minute, till creamy, and fluffy.










After mixing the ingredients, pour in the mashed strawberries.












 Gently fold in the mashed strawberries.













Pour into a sprayed and floured 9 inch spring form pan, or 2- 9 inch round pans. (my pan I used only has the bottom removable.
For spring-form pan, bake at 350 degrees F. for 45-50 minutes, for the 2 round 9 inch pans, about 30-35 minutes.








Let it cool on a wire rack, and frost with strawberry cream cheese frosting:

1- 8 oz. pkg Philadelphia cream cheese, at room temp.
1 stick=4 oz, (113.4 g,) unsalted butter, at room temp.
3 cups powder (icing) sugar
1 teaspoon of the strawberry JELL-O
1 teaspoon plain water

With an electric mixer, mix all ingredients together, till combined, and beat until light, and fluffy, on high speed. Spread it on the cake, when cake is cool, and decorate with additional strawberries if you like. Let the cake set in the fridge for about 2hrs before serving! It is yumm, and delish...and no-one will suspect that it's a "doctored-up" cake...let it be YOUR SECRET! 


I finally received the special addition of the Bon Appetit for the Giveaway, and will announce the winner for my next post!

So, for my continuing photos....just wanted to share some S. Florida photos. The mango tree has already been trimmed down...it is at least 50yrs old.

The glorious mango tree...mangoes getting nice, and ripe!

He loves bougainvilleas!


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Wednesday, April 11, 2012

Very Berry...oh, so Good Shortcakes


I am so way behind with commenting, and even my posting. Here it is, Wednesday, and I missed my Monday's post due to the holidays, and all the catching up to do in my household. I also downsized so much, donating at least 20 cookbooks that I have not looked into, just sitting around my bookshelf. Lately, food magazines and my older collection in neatly organized binder notebook with their plastic jackets, where I have tucked away recipes.
With all the abundance of berries available at this time of the year in South Florida, why not just enjoy the beautiful fresh and bright berries...especially the strawberries that are so affordable right now, and they are absolutely perfectly ripe, and flawless, so delicious, and so full of vitamin C that is so good for you. I hope you all had a wonderful Eater holiday, and are back into the normal routine of your daily lives.

First, and foremost, I do want to share with you as I have promised; my Flourless Chocolate Mousse Cake recipe which I have just recently found, tucked away in my binders notebook in a plastic jacket, behind some other recipes.
It seems, like every recipe of mine brings back special memories of places I've worked at, making  something special for the occasion, or holiday.
I'm not trying to take a short-cut, but I do have to, so this is the best way to post the recipe! Obviously, I don't have the source where this recipe originated from, I do know that I typed it myself, and this is how I used it.
Instead of the 2 ounces of the unsweetened chocolate, I used 2 ounces=which equals to 1/4 cup of dark cocoa powder. As for the cake pan, I used a 9 inch spring form pan...just spray the pan with cooking spray first. Everything else is just perfect...right down to a "science". Make sure you beat the egg whites, and egg yolks real well, and fold in the melted chocolate into the egg yolks first...then add the whites carefully in 2 additions, gently folding it in.

For the glaze: I used 1 cup of orange marmalade, 1/4 cup water mixed together (you can use other flavors such as apricot, or peach) follow the same way; heat up in a medium saucepan, bring to boil. slice strawberries, or leave them whole. Decorate the cake with the berries after it has been cooled, and removed from the pan, and take a medium mesh colander to spoon over on top of the berries. Place in the fridge, and let it set for about 2hrs. before serving.
Now, continuing the recipe for the Shortcake and strawberries!


Fresh Strawberry Shortcake
adapted from unknown source

for the shortcake:

6 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 Tbsp grated orange peel
1/2 teaspoon salt
1/2 cup col butter, cubed
1 cup heavy whipping cream
1/2 cup sour cream
1 egg
1 egg yolk
1 tsp. vanilla extract
Coarse sugar, for topping

Combine flour, the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs.
Whisk together 1 cup cream, egg, egg yolk sour cream, and vanilla, add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface, gently knead 8 to 10 times.

Roll out to 1 inch thickness.












Cut with floured, 3 inch scalloped or round biscuit cutter, place on a parchment paper line- baking dish about 2 inches apart.Brush tops with 1 Tbsp. cream, sprinkle with coarse sugar, if desired.










Bake at 400 degrees F. for 15 to 18 minutes.









Cool on wire rack for 5 minutes. Just before serving, cut shortcakes in half, horizontally. Place bottoms on dessert plates, top with strawberry mixture. Replace tops.











Replace tops, and spoon over the top with whipped cream, and serve extra strawberries on the side, if you like.
This is the best shortcake recipe that I can suggest. So light, crispy on the outside, soft, and fluffy on the inside.









For the strawberries:

6 cups of strawberries, sliced
1/2 cup sugar
1/4 cup orange juice

In a small bowl, combine the strawberries, sugar, and orange juice, set aside, till ready to assemble, the shortcakes.

For the whipped cream:

2 cups of heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla

Beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
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Tuesday, February 14, 2012

Strawberry Whipped Sensation...for your Valentine!

I can't help but keep thinking about the famous quotation..."A rose is a rose, is a rose"...some of you might have heard that famous quotation, by Gertrude Stein, part of a poem in 1913. Actually there is a meaning to the quote.
"Things are the way they are!"...yes, that is so true. The sooner we realize and understand how things are, we will understand what they are!
What I like to do is to see a recipe, especially one with a photo, and do my own spin on the final result. I can tell if the recipe will actually work out or not, and in this case, I totally did a different shape, form, but kept the ingredients... just added more strawberries, and crushed Oreo cookies to the crust! Even though I didn't make this cake for a "romantic significant other"...I did have plenty of raves from my wonderful family. How could you possibly resist the fresh strawberry mousse filling over the most favorite cookie crust, topped with America's all-time favorite Cool Whip topping, and surrounded by Dove heart shaped chocolate pieces!


A rose can say I love you and want you to be mine,
A rose can say I thank you for being so very kind,
A rose can say congratulations, whatever the occasion may be,
A rose can say I miss you and wish you were here with me,
A rose can say I'm sorry if I've hurt you in any way,
A rose can say get well soon, May God bless you today,
A rose can say I wish you happiness, and the best for you each day

A rose can say farewell when someone goes away,
A rose can say hello, I'm thinking of you today,
There's just so many wonderful things that a rose can say,
A r
ose can say goodbye when a love one is laid to rest,


No matter what there is to say, a rose can say it best. 


~Margie Drive

Linking to:#chocolatelove blog hop, @ Mis Pensamientos
http://mizhelenscountrycottage.blogspot.com/
                   http://katherinescorner.com/

                   Be my Valentine Challenge @Very Good Recipes

Strawberry Whipped Sensation
adapted from: Family Circle magazine, March 2003

4 cups fresh strawberries, divided
1/4 cup lemon juice
1 tub 8 oz. Cool Whip Whipped Topping thawed, divided
8 Oreo Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter melted

Line 8x4 inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the Cool Whip; pour into pan.
Top with combined chopped cookies and butter; press into mixture. Cover.
Freeze at least 6 hours.To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, Makes 12 servings.



My version of making this cake: I used 16 cookies, and 2 Tbsp. of melted butter, put them in the food processor, and pressed the crushed cookies into a heart shaped springform pan. I filled it with the filling, and topped it with Cool Whip.






I carefully folded my crushed up strawberries into the sweetened condensed milk
Now fold in half of the Cool Whip whipped topping.
Now, cover with aluminum foil, and freeze up to 6 hrs.








Gabby wanted to decorate the cake...instead of using sliced strawberries, she used the most amazing Dove chocolate heart shapes, and just one strawberry on the top. Extra box of strawberries came in handy, to add some halved strawberries on the side, to enjoy!




Beautiful slice of heavenly Whipped Sensation!












This is dessert devoured...before dinner:D









Your MOMENT...YOUR DOVE...saved for last...yumm!









HAPPY VALENTINE'S DAY!
...with Love, to all my friends!
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Thursday, July 7, 2011

Eggplant Parmesan...and a Beautiful Garden!

I'm sure you are all familiar with eggplant Parmesan...so I will not go into a lengthy recipe with this, other than my simple "tried and true" method, and somewhat a step-by-step direction. Last week, I decided to use up my much needed "attention" eggplants that were just sitting lonely in the fridge box...looking almost sad after more than one week. Don't get me wrong, they were not spoiling or anything else, but I'm not like my daughter Lora, piling up on veggies, and day after day making something healthy out of them like she does.
That's why she stays skinny...LOL even when she will be returning from Italy, maybe she gains about 5 lbs. and every time I travel, I come back gaining 15 lbs. and it takes several months to get rid of it.

I'm linking my Eggplant Parmesan to:
Foodie Friday # 16 @Little Brick Ranch


So while I'm house sitting, I hope Lora sees my post on her I-Pad that I really took care of her basil that Teresa planted...aren't they gorgeous...but wait, there's more!
With all the drought we had, we've been literally praying for rain here, in South Florida, but now, for the last week it's been raining every single day...prayers do WORK for positive results. This little rosemary plant nearly died, now I'm going to plant it in a bigger pot, or in the ground so it could flourish, and grow bigger.

As you can see more basil plant, more oregano, a different type, and some Mexican oregano....love it!

A beautiful aloe plant...planted by Lora's dad...that was a tiny plant...thanks to the glorious Florida climate for this wondrous plant that "cures all" it has so many good uses, including for your skin, and to drink a refreshing aloe juice that would cost so much to buy!
Another beautiful Sicilian plant...planted by Lora's dad (my ex-hubby)...he has the "green thumb" for plants, and so does Teresa...I just take care of these beautiful plants!
The Bougainvillea, we have to give credit to Fabrizio for! (Lora's hubby)...he plants them all over the house, and they just flourish...such happy, and beautiful plants....such a wonderful garden to relax, and enjoy!
Another Bougainvillea, in the back yard...also, one on the front, which I didn't even take photo of yet! A
bird of paradise tree behind it at Dr. Eric's yard...peeking through!
Just look at the swimming pool, Fabrizio will be proud when he sees that I make sure the pool gets well maintained. It has an automatic vacuum cleaner that cleans it every day...no chlorine used in this pool, it's salt added to the pool...automatically feeding in. Wouldn't you want to "house sit" under this kind of beautiful scenery every morning you wake up, "sunshine" greets you, birds singing, and such a quiet neighborhood!
This tropical beauty divides the property, from the back neighbor's yard...you can see a little part of the fence...otherwise it's all lush green!
There's no reason not to have beautiful herbs, plants, trees, when you live in a tropical climate as we do...it's a matter of taking care of them, and caring for them, as if they could understand that you do. Take care of
nature's glorious gifts...and you will be greatly rewarded by their abundance of giving you much more!