Double Blueberry Muffins with Citrus-Sugar {& $500 Amazon Gift Card Give-Away!}

Summer is a time when we get to indulge ourselves a little bit. Like ... with ice cream, or trips to the beach, extra time hanging out with friends, lazy days at the pool, or big shopping trips. Some may say that during summer, we get to splurge. The other day, my Mom and I splurged with these Double Blueberry Muffins with Citrus-Sugar. Yes, double blueberry. Two kinds of blueberry make these blueberry muffins extra delicious. And a sprinkling of citrus-sugar on top adds just that much more deliciousness. The perfect summer berry splurge.

Rather splurge with cash? Hmmmmm, we might be able to make that happen. Read on ...

Continue Reading >>

Summer is a time when we get to indulge ourselves a little bit. Like ... with ice cream, or trips to the beach, extra time hanging out with friends, lazy days at the pool, or big shopping trips. Some may say that during summer, we get to splurge. The other day, my Mom and I splurged with these Double Blueberry Muffins with Citrus-Sugar. Yes, double blueberry. Two kinds of blueberry make these blueberry muffins extra delicious. And a sprinkling of citrus-sugar on top adds just that much more deliciousness. The perfect summer berry splurge.

Rather splurge with cash? Hmmmmm, we might be able to make that happen. Read on ...

Continue Reading >>

reade more... Résuméabuiyad

Make a Rage of Delicious Desserts with Berries

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

reade more... Résuméabuiyad

A Trio of Dips with Strawberries {Easy Entertaining}

When I entertain I like to have really delicious and really pretty foods for my guests. And sometimes really delicious, really pretty foods take a lot of time and effort to prepare. Which I don't mind. For a few things. But not for everything I'm serving. That's just too much work!

So I balance out those few time-&-effort consuming items with a lot of easy make-ahead really delicious and really pretty foods. Like this trio of fruit dips, served with fresh strawberries.

Continue Reading >>

When I entertain I like to have really delicious and really pretty foods for my guests. And sometimes really delicious, really pretty foods take a lot of time and effort to prepare. Which I don't mind. For a few things. But not for everything I'm serving. That's just too much work!

So I balance out those few time-&-effort consuming items with a lot of easy make-ahead really delicious and really pretty foods. Like this trio of fruit dips, served with fresh strawberries.

Continue Reading >>

reade more... Résuméabuiyad

Make a Rage of Delicious Desserts with Berries

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

reade more... Résuméabuiyad

Triple Berry Punch Bowl Cake {Beautiful Red, White, & Blue!}

Ever since making a Southern Strawberry-Coconut Punch Bowl Cake a month or so ago, I have been enamored with this easy, scrumptiously delicious no-bake dessert. I just had to create another punch bowl cake. So today I bring you Triple Berry Punch Bowl Cake! And. Oh. My. Good. Gravy. ... Is this stuff ever good!

Continue Reading >>

Ever since making a Southern Strawberry-Coconut Punch Bowl Cake a month or so ago, I have been enamored with this easy, scrumptiously delicious no-bake dessert. I just had to create another punch bowl cake. So today I bring you Triple Berry Punch Bowl Cake! And. Oh. My. Good. Gravy. ... Is this stuff ever good!

Continue Reading >>

reade more... Résuméabuiyad

Fresh Strawberry Sangria

Thanks to the nice folks at Staples, the other day was like Christmas in May for me ... and the wine to make this fabulous Fresh Strawberry Sangria was at just the perfect temperature! What?? You're probably thinking, "What does Staples the office supply store have to do with the temperature of your wine?" ... right?

Continue Reading >>

Thanks to the nice folks at Staples, the other day was like Christmas in May for me ... and the wine to make this fabulous Fresh Strawberry Sangria was at just the perfect temperature! What?? You're probably thinking, "What does Staples the office supply store have to do with the temperature of your wine?" ... right?

Continue Reading >>

reade more... Résuméabuiyad

Scrumptious Strawberry Cobbler

I treated myself this weekend. Yes, I treated myself to one of my absolute, absolute favorite treats ... fresh-picked strawberries. Not strawberries from the grocery store ~ strawberries fresh from the local fields! When it comes to berries, there's just nothing better.

And then I came home and treated myself some more ... with scrumptious strawberry cobbler. Made with those sweet, juicy, fresh-from-the-field strawberries. Sooooo good ... and soooooooo easy.

Continue Reading >>

I treated myself this weekend. Yes, I treated myself to one of my absolute, absolute favorite treats ... fresh-picked strawberries. Not strawberries from the grocery store ~ strawberries fresh from the local fields! When it comes to berries, there's just nothing better.

And then I came home and treated myself some more ... with scrumptious strawberry cobbler. Made with those sweet, juicy, fresh-from-the-field strawberries. Sooooo good ... and soooooooo easy.

Continue Reading >>

reade more... Résuméabuiyad

Southern Strawberry-Coconut Punch Bowl Cake

So you've heard of a trifle, right? Well, what about a punch bowl cake? Your familiarity with this term probably depends upon where you live!

In the South, we call these beautifully layered, absolutely creamily delicious desserts punch bowl cakes ... layers of cake pieces, fresh fruit, and something-yummily-creamy all piled together in a gorgeous glass bowl ... yum. The glass bowl, of course, just so happens to quite frequently double as a punch bowl ... and you guessed it, that's how these cakes got their name.

Continue Reading >>

So you've heard of a trifle, right? Well, what about a punch bowl cake? Your familiarity with this term probably depends upon where you live!

In the South, we call these beautifully layered, absolutely creamily delicious desserts punch bowl cakes ... layers of cake pieces, fresh fruit, and something-yummily-creamy all piled together in a gorgeous glass bowl ... yum. The glass bowl, of course, just so happens to quite frequently double as a punch bowl ... and you guessed it, that's how these cakes got their name.

Continue Reading >>

reade more... Résuméabuiyad

Lemon-Poppy Seed Dip with Fresh Strawberries

It's almost strawberry season in my neck of the woods! And I. Can't. Wait. I absolutely love fresh-from-the-field strawberries, eating most of them 'straight-up.' Just a quick little rinse ... and then a big ol' bite into the sweet, juicy goodness. Yes, my favorite way to enjoy strawberries.

But sometimes I do want to jazz my strawberries up just a bit. Like, with a really simple, flavorful dip. Oh, like with, say ... Lemon-Poppy Seed Dip? Yeh, that sounds good!

Continue Reading >>

It's almost strawberry season in my neck of the woods! And I. Can't. Wait. I absolutely love fresh-from-the-field strawberries, eating most of them 'straight-up.' Just a quick little rinse ... and then a big ol' bite into the sweet, juicy goodness. Yes, my favorite way to enjoy strawberries.

But sometimes I do want to jazz my strawberries up just a bit. Like, with a really simple, flavorful dip. Oh, like with, say ... Lemon-Poppy Seed Dip? Yeh, that sounds good!

Continue Reading >>

reade more... Résuméabuiyad

Make a Rage of Delicious Desserts with Berries

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

The word 'dessert' means a lot of different things to different people, and most of these feelings are pleasant and happy. The sugary and textured feel of these food items are a treat for the tongue and taste buds. While chocolate and vanilla usually form the basis of most after meal sweet meats, fruits, spices and syrups are also a major part of them. Here are a few items that will help you create the finest and tastiest sweet dishes for the upcoming holiday season using berries. And the best part is that most of these may be consumed by strict vegetarians too.

Muffins, Brownies and Cakes

Essentially made from similar dough, these are best made soft with a pinch of baking soda. When it comes to adding strawberries or blueberries to these items, it is always a bonus as these fruits go extremely well with chocolate, vanilla or any other flavor. The conventional way is to use a bit of berry essence and bake these food items with the fruit itself. However, you may experiment and sweeten the berries beforehand, and put on the top as garnish.

Souffles, Mousse, Trifle and Ice Creams

The frozen goodness of these desserts is just enhanced by adding a handful of raspberries or blackberries to it. In fact, they offer an added flavor to the sweets. You may opt for a tangy taste or a sweet one by boiling these fruits with a bit of sugar water. You may even use a mix of both for the sweet and sour taste which may bring a unique burst of flavors in the mouth. The benefits of strawberries and other fruits is that they may be used full or cut into pieces to match these food items.

Tarts, Pancakes, Cobblers, Pies

Strawberries and raspberries are known to be versatile, whether you use it for main course or salads, thus, when it comes to creating the warm, homemade pancakes for breakfast or bite sized tarts for a party, these may be used anywhere.

Sorbets and Iced Pops

Nothing better than icy treats during the chilly winters! Use the sour blackberries to create the finest of ice candies and scoops of sorbets during the party time. You may make these in advance and store them in the freezer so there is hardly any last minute work to be done.

Treat your sweet tooth by making these amazing desserts by adding bite sized fruits to it.

Berries at Driscoll's® - We grow some of the finest strawberries, raspberries , blueberries & blackberries. Also, we have a huge variety of berry recipes for you because there is just so much one can do with berries. Our recipe index gives you options for appetizers, beverages, main courses, etc. Check out our entire recipe index here . If you would like to speak to a Driscoll's representative, please call our 24 hour toll free number at 1-800-871-3333.

reade more... Résuméabuiyad

Blueberry Gingerbread Streusel Muffins

Mmmmmmmm ... gingerbread. It's one of my absolute favorite Christmas traditions. I make gingerbread cookies every year. And though we don't do it every year, our family has lots of fun with gingerbread houses, too.

So when I had the opportunity to participate in the 'Twist Up Tradition with Blueberries!' recipe challenge, sponsored by the U.S. Highbush Blueberry Council, I knew exactly what tradition I wanted to 'twist up' ...

Continue Reading >>

Mmmmmmmm ... gingerbread. It's one of my absolute favorite Christmas traditions. I make gingerbread cookies every year. And though we don't do it every year, our family has lots of fun with gingerbread houses, too.

So when I had the opportunity to participate in the 'Twist Up Tradition with Blueberries!' recipe challenge, sponsored by the U.S. Highbush Blueberry Council, I knew exactly what tradition I wanted to 'twist up' ...

Continue Reading >>

reade more... Résuméabuiyad

Cranberry Apple Casserole {or crisp ... or crunch}

As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
Continue Reading >>

As I'm sitting here thinking about writing about this dish, I can't help but have a vision of a TV infomercial playing in my head, 'cause this dish is so versatile. {insert boisterous announcer voice here} ... It's a creative cranberry fall'ish, Thanksgiving'ish side dish ... BUT WAIT! THERE'S MORE! ... It's perfect as a breakfast/brunch dish ... BUT WAIT! THERE'S MORE! ...
Continue Reading >>

reade more... Résuméabuiyad

Kiwi Sangria Popsicles {Eating the Alphabet Letters K or L}

The title of the Southern Living  magazine article from which I adapted these popsicles was "Serve a Cocktail on a Stick" ... ummmmmm, okay!  You really don't need to twist my arm on that one.

And since these have kiwi in them, I decided they were just perfect to give a whirl for this month's installment of the Eating the Alphabet challenge - letters K or L.  The original recipe was for white peach sangria pops, with a little splash of kiwi and raspberry ... I decided to change it up to be just kiwi with a touch of raspberry.  I think you could put in just about any fruit you'd like!

Remember these cute little Dixie paper cups?  That's what you'll need to whip up these popsicles.

First mix up some white wine, white grape juice, sugar, and fresh lemon juice ... and pour it into the cute little cups.

Then drop in a raspberry and some kiwi.

(Optional)
Next, get inquisitive about the wine-and-fruit combination ... give it a little taste ... decide it tastes really good ... and serve up an un-frozen popsicle for the chef.   You know, 'cause this cookin' stuff's rough and the chef deserves it.

Then cover each cup with a small piece of aluminum foil and make a small slit in the center of the foil with a knife ...

 ... and insert a popsicle stick through the slit.

You're ready for the freezer! 

Now one big tip I can give is to make sure you've cleared a spot in your freezer to put these before you're standing there with the freezer door wide open, one hand precariously holding a plate of liquid popsicles, and one-handedly trying to rearrange the entire freezer contents.

I might have learned that the hard way.

When you're ready to enjoy your popsicles, just peel off the paper cup and enjoy away!

Mmmmm.  Popsicles are all grown up.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Kiwi Sangria Popsicles

Source:  Adapted from Southern Living  magazine's White Peach Sangria Pops, July 2012

Ingredients

2 1/4 c. dry or semi-sweet white wine*

3/4 c. white grape juice

1/3 c. sugar

1 T. fresh lemon juice

12 raspberries

2 kiwi fruit, peeled and sliced

12 (3 oz.) paper cups

12 wooden popsicle sticks or ice cream spoons

Directions

1.  Combine wine, grape juice, sugar, and lemon juice in large measuring cup.  Stir until sugar dissolves.  Pour mixture into paper cups.  

2.  Quarter each kiwi slice.  Drop a raspberry and four kiwi quarters into each cup.

3.  Cover each cup with aluminum foil.  Make a small slit in the center of each cup's foil and insert a popsicle stick.  Freeze 8 hours or until firm.

*NOTE:  For this batch I used a semi-sweet sparkling Moscato.

Enjoy!

This post is linked with Just Something I Whipped Up, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Crazy Sweet Tuesday, Tuesday Talent Show, Totally Tasty Tuesdays, Weekend Bloggy Reading, Inspiration Friday, Foodie Friday, Foodie Friday with Diane Balch, Weekend Potluck, Sweets for a Saturday, Strut Your Stuff Saturday, Cast Party Wednesday, Whatcha Whipped Up, Full Plate Thursday, Sweet Treats & Swanky Stuff Thursday.

Join the Eating the Alphabet challenge!

The title of the Southern Living  magazine article from which I adapted these popsicles was "Serve a Cocktail on a Stick" ... ummmmmm, okay!  You really don't need to twist my arm on that one.

And since these have kiwi in them, I decided they were just perfect to give a whirl for this month's installment of the Eating the Alphabet challenge - letters K or L.  The original recipe was for white peach sangria pops, with a little splash of kiwi and raspberry ... I decided to change it up to be just kiwi with a touch of raspberry.  I think you could put in just about any fruit you'd like!

Remember these cute little Dixie paper cups?  That's what you'll need to whip up these popsicles.

First mix up some white wine, white grape juice, sugar, and fresh lemon juice ... and pour it into the cute little cups.

Then drop in a raspberry and some kiwi.

(Optional)
Next, get inquisitive about the wine-and-fruit combination ... give it a little taste ... decide it tastes really good ... and serve up an un-frozen popsicle for the chef.   You know, 'cause this cookin' stuff's rough and the chef deserves it.

Then cover each cup with a small piece of aluminum foil and make a small slit in the center of the foil with a knife ...

 ... and insert a popsicle stick through the slit.

You're ready for the freezer! 

Now one big tip I can give is to make sure you've cleared a spot in your freezer to put these before you're standing there with the freezer door wide open, one hand precariously holding a plate of liquid popsicles, and one-handedly trying to rearrange the entire freezer contents.

I might have learned that the hard way.

When you're ready to enjoy your popsicles, just peel off the paper cup and enjoy away!

Mmmmm.  Popsicles are all grown up.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Kiwi Sangria Popsicles

Source:  Adapted from Southern Living  magazine's White Peach Sangria Pops, July 2012

Ingredients

2 1/4 c. dry or semi-sweet white wine*

3/4 c. white grape juice

1/3 c. sugar

1 T. fresh lemon juice

12 raspberries

2 kiwi fruit, peeled and sliced

12 (3 oz.) paper cups

12 wooden popsicle sticks or ice cream spoons

Directions

1.  Combine wine, grape juice, sugar, and lemon juice in large measuring cup.  Stir until sugar dissolves.  Pour mixture into paper cups.  

2.  Quarter each kiwi slice.  Drop a raspberry and four kiwi quarters into each cup.

3.  Cover each cup with aluminum foil.  Make a small slit in the center of each cup's foil and insert a popsicle stick.  Freeze 8 hours or until firm.

*NOTE:  For this batch I used a semi-sweet sparkling Moscato.

Enjoy!

This post is linked with Just Something I Whipped Up, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Crazy Sweet Tuesday, Tuesday Talent Show, Totally Tasty Tuesdays, Weekend Bloggy Reading, Inspiration Friday, Foodie Friday, Foodie Friday with Diane Balch, Weekend Potluck, Sweets for a Saturday, Strut Your Stuff Saturday, Cast Party Wednesday, Whatcha Whipped Up, Full Plate Thursday, Sweet Treats & Swanky Stuff Thursday.

Join the Eating the Alphabet challenge!

reade more... Résuméabuiyad

Strawberry-Balsamic Milkshake {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time!  What's this month's challenge, you ask?  FRUIT SMOOTHIES and MILKSHAKES!  Just in time for summer, it's a whole party full of delicious fruity-and-frothy treats.  You're welcome.

My entry is pretty easy to pull together, with only four little ingredients ... but they're four little ingredients that pack a huge flavor punch - it's a Strawberry-Balsamic Milkshake.  Yes, you read that right.  Balsamic Milkshake.

Balsamic vinegar is absolutely, fabulously delicious with strawberries.  So, when I found this Strawberry-Balsamic Milkshake out in blogland, I knew I just had to give it a try for the Challenge.  And I wasn't at all disappointed.  Just like Balsamic vinegar drizzled over fresh sliced strawberries wonderfully compliments and enhances the berries' flavor, it does the same thing in this milkshake.  Yummy, yummy, yummy.

You just need a touch of Balsamic, though.  I tried the milkshake with varying amounts of Balsamic, and I found that one could go 'to far' with it.  I liked it when the Balsamic complimented the strawberries, not overpowered them.  Experiment with the amount to find just the right balance for your taste buds.

{Now, the original Sunny Vegan's version is ... as you would expect ... vegan.  I un-veganized it by using regular ice cream (instead of vegan 'ice cream') and honey (instead of agave nectar).  If you'd like to make the vegan version, pop on over to Sunny Vegan's blog for her original recipe.}

To whip up this milkshake, simply place fresh sliced strawberries, honey, vanilla ice cream, and a drizzle of Balsamic vinegar in a food processor or blender ...

... and let 'er rip!  When everything is well combined ...

... pour the strawberry-Balsamic deliciousness into a glass and enjoy.  But please do be careful not to slurp it up too quickly and get a brain freeze!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Strawberry-Balsamic Milkshake
Source:  Adapted from Sunny Vegan

Ingredients
For 2 milkshakes:
1 c. vanilla ice cream
1 c. chopped fresh strawberries
1 T. honey
1 tsp. balsamic vinegar (or more, to taste)


Directions
1.  Combine all ingredients in a blender or food processor.  Process until well combined.

2.  Pour into glasses and serve immediately.

Enjoy!

This post is linked with Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, On the Menu Monday hosted by StoneGable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Saturday Dishes, Gooseberry Patch Recipe Round-Up.


Have fun visiting other Crazy Cooking Challenge participants through the linky party below.  Looks like there are some fantastic fruit smoothies and shakes!

It's Crazy Cooking Challenge time!  What's this month's challenge, you ask?  FRUIT SMOOTHIES and MILKSHAKES!  Just in time for summer, it's a whole party full of delicious fruity-and-frothy treats.  You're welcome.

My entry is pretty easy to pull together, with only four little ingredients ... but they're four little ingredients that pack a huge flavor punch - it's a Strawberry-Balsamic Milkshake.  Yes, you read that right.  Balsamic Milkshake.

Balsamic vinegar is absolutely, fabulously delicious with strawberries.  So, when I found this Strawberry-Balsamic Milkshake out in blogland, I knew I just had to give it a try for the Challenge.  And I wasn't at all disappointed.  Just like Balsamic vinegar drizzled over fresh sliced strawberries wonderfully compliments and enhances the berries' flavor, it does the same thing in this milkshake.  Yummy, yummy, yummy.

You just need a touch of Balsamic, though.  I tried the milkshake with varying amounts of Balsamic, and I found that one could go 'to far' with it.  I liked it when the Balsamic complimented the strawberries, not overpowered them.  Experiment with the amount to find just the right balance for your taste buds.

{Now, the original Sunny Vegan's version is ... as you would expect ... vegan.  I un-veganized it by using regular ice cream (instead of vegan 'ice cream') and honey (instead of agave nectar).  If you'd like to make the vegan version, pop on over to Sunny Vegan's blog for her original recipe.}

To whip up this milkshake, simply place fresh sliced strawberries, honey, vanilla ice cream, and a drizzle of Balsamic vinegar in a food processor or blender ...

... and let 'er rip!  When everything is well combined ...

... pour the strawberry-Balsamic deliciousness into a glass and enjoy.  But please do be careful not to slurp it up too quickly and get a brain freeze!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Strawberry-Balsamic Milkshake
Source:  Adapted from Sunny Vegan

Ingredients
For 2 milkshakes:
1 c. vanilla ice cream
1 c. chopped fresh strawberries
1 T. honey
1 tsp. balsamic vinegar (or more, to taste)


Directions
1.  Combine all ingredients in a blender or food processor.  Process until well combined.

2.  Pour into glasses and serve immediately.

Enjoy!

This post is linked with Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, On the Menu Monday hosted by StoneGable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, Saturday Dishes, Gooseberry Patch Recipe Round-Up.


Have fun visiting other Crazy Cooking Challenge participants through the linky party below.  Looks like there are some fantastic fruit smoothies and shakes!

reade more... Résuméabuiyad

Strawberries with Toffee Sauce

I am into seasonal strawberries right now!  They are so delicious when they're fresh out of the fields, brilliant red all the way through, and practically dripping with sweet juice when you bite into them.

But want to know what makes them even better?  This quick-to-whip-up toffee sauce!  Oh, yes indeed, it does. 

For a really easy, yet impressive and delicious dessert, just slice up some fresh strawberries and drizzle them with a little bit of this rich toffee sauce ... which just so happens to be chock full of tasty little toffee bits.  Top with a dollop of whipped cream or creme freche, and there you have it.  Isn't it pretty?

Don't feel like drizzling?  Oh, then go for the straight dunk!  Mmmm, hmmmm ... dunking whole strawberries was tasty, too.

Either way you dive on into this sauce, trust me ... your tummy will thank you.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Toffee Sauce

Source:  Adapted from my friend Beth

Ingredients

3/4 c. sugar

1/2 c. whipping cream

1/4 c. light Karo syrup

2 T. butter

1/2 c. crushed Heath Bars or Heath Milk Chocolate Toffee Bits*

Directions

1.  Combine sugar, whipping cream, Karo syrup, and butter in a small saucepan.  Bring to a boil, and immediately remove from the heat once it reaches a boil.  Let cool for about 10 minutes.  

2.  Stir in crushed Heath Bars or toffee bits.  

3.  Serve over sliced strawberries, and top with whipped cream or creme freche if desired.

*Note:  Heath Milk Chocolate Toffee Bits can be found in the baking aisle of the grocery store, in the same area as chocolate chips.  Be sure to get the Milk Chocolate Toffee Bits, not the plain toffee bits.  You need the milk chocolate on the bits to melt into the sauce.

Enjoy!

This post is linked with Crazy Sweet Tuesday  hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Red, White, & Blue Link Party hosted by Mrs. Fox's Sweets, Trick or Treat Tuesday hosted by BruCrew Life. Cast Party Wednesday hosted by Lady Behind the Curtain, Whatever Goes Wednesday hosted by Someday Crafts, Show & Share hosted by Southern Lovely, Foodie Friday hosted by Rattlebridge Farm, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Kitchen Fun & Crafty Friday hosted by Kitchen Fun With My Three Sons, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, The Cure for the Common Monday hosted by Lines Across, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Saturday Dishes.

I am into seasonal strawberries right now!  They are so delicious when they're fresh out of the fields, brilliant red all the way through, and practically dripping with sweet juice when you bite into them.

But want to know what makes them even better?  This quick-to-whip-up toffee sauce!  Oh, yes indeed, it does. 

For a really easy, yet impressive and delicious dessert, just slice up some fresh strawberries and drizzle them with a little bit of this rich toffee sauce ... which just so happens to be chock full of tasty little toffee bits.  Top with a dollop of whipped cream or creme freche, and there you have it.  Isn't it pretty?

Don't feel like drizzling?  Oh, then go for the straight dunk!  Mmmm, hmmmm ... dunking whole strawberries was tasty, too.

Either way you dive on into this sauce, trust me ... your tummy will thank you.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Toffee Sauce

Source:  Adapted from my friend Beth

Ingredients

3/4 c. sugar

1/2 c. whipping cream

1/4 c. light Karo syrup

2 T. butter

1/2 c. crushed Heath Bars or Heath Milk Chocolate Toffee Bits*

Directions

1.  Combine sugar, whipping cream, Karo syrup, and butter in a small saucepan.  Bring to a boil, and immediately remove from the heat once it reaches a boil.  Let cool for about 10 minutes.  

2.  Stir in crushed Heath Bars or toffee bits.  

3.  Serve over sliced strawberries, and top with whipped cream or creme freche if desired.

*Note:  Heath Milk Chocolate Toffee Bits can be found in the baking aisle of the grocery store, in the same area as chocolate chips.  Be sure to get the Milk Chocolate Toffee Bits, not the plain toffee bits.  You need the milk chocolate on the bits to melt into the sauce.

Enjoy!

This post is linked with Crazy Sweet Tuesday  hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Red, White, & Blue Link Party hosted by Mrs. Fox's Sweets, Trick or Treat Tuesday hosted by BruCrew Life. Cast Party Wednesday hosted by Lady Behind the Curtain, Whatever Goes Wednesday hosted by Someday Crafts, Show & Share hosted by Southern Lovely, Foodie Friday hosted by Rattlebridge Farm, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Kitchen Fun & Crafty Friday hosted by Kitchen Fun With My Three Sons, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Simple Living with Diane Balch, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, The Cure for the Common Monday hosted by Lines Across, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Saturday Dishes.

reade more... Résuméabuiyad

Strawberry Chicken Salad & Homemade Poppy Seed Dressing

As I mentioned in my last post (No-Bake Strawberry Ice Box Cake), it's strawberry season where I live.  It's one of my absolute favorite food-times of the year!  I just adore fresh strawberries picked from the field that very day.  They're so sweet, juicy, and delicious.  I could pop them in my mouth just as they are ... oh, and I do ... with more than my fair share.

But I like to whip up tasty concoctions with them, too.

So, when I found this Strawberry Chicken Salad in the latest edition of Cooking Light magazine, it didn't take me long to give it a whirl.  And. It. Is. Tasty. - winning the approval of both me and my hubby.

The original recipe calls for using bottled poppy seed dressing.  I wanted to see if I could pull together a homemade dressing, instead of using the bottled.  Not that there's anything wrong with bottled dressings ... I just wanted to also have a homemade alternative.  I loved, loved, loved the homemade dressing!!  I'll definitely be making it again, even when I'm not making this Strawberry Chicken Salad.

For the dressing, combine some cider vinegar, canola oil, a bit of sugar, poppy seeds, and a bunch of chopped onion.  Give it a whirl in a food processor or blender ... and you have homemade Poppy Seed Dressing.  Pretty easy, huh?

Mix this dressing into a combination of chicken, fresh basil, minced green onions, fresh diced strawberries, and chopped pecans ... and you've got one tasty and refreshing chicken salad.  It's great just on its own, but I could also see this in phyllo cups as a wonderful hors d'ouvre ... or, on croissants for a beautiful sandwich ... or, in a tea sandwich, or ... or ... or

I'll just have to give these other ideas a try, won't I?!?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Strawberry Chicken Salad

Source:  Chicken salad adapted from Cooking Light magazine; Homemade poppy seed dressing adapted from Happier than a Pig in Mud

Ingredients
Chicken Salad:
3/4 c. bottled or homemade poppy seed dressing (see below)

1/4 c. minced green onions

3 T. chopped fresh basil

1/2 tsp. ground black pepper

4 c. chopped cooked chicken

2 c. diced fresh strawberries

1 c. chopped pecans

Salt, to taste

Homemade Poppy Seed Dressing:

1/4 c. sugar

1/2 c. canola oil

1/2 tsp. salt

1/2 c. apple cider vinegar

1/4 c. white, yellow, or Vidalia onion, finely chopped

1/4 to 1/2 tsp. poppy seeds

Directions
Prepare the Homemade Poppy Seed Dressing (if using):
1.  Combine all dressing ingredients in a food processor or blender.  Process until well combined.

Prepare the Chicken Salad:
2.  Stir together the poppy seed dressing, green onions, basil, and black pepper in a large bowl.  Fold in the chicken, strawberries, and pecans.  Add salt to taste.

3.  Cover and chill for about 2 hours.

Note:  This salad is best eaten the day it is made.  Though it was still tasty the next day, be aware that on the second day the strawberries will have gotten a bit limp and some of their color will have 'bled' onto the chicken.

Enjoy!

This post is linked with Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, This Week's Cravings hosted by Mom's Crazy Cooking, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Makin' You Crave Monday hosted by Mrs. Happy Homemaker, This Week's Cravings hosted by Mom's Crazy Cooking, Spring Projects Linky Party, Saturday Dishes.

As I mentioned in my last post (No-Bake Strawberry Ice Box Cake), it's strawberry season where I live.  It's one of my absolute favorite food-times of the year!  I just adore fresh strawberries picked from the field that very day.  They're so sweet, juicy, and delicious.  I could pop them in my mouth just as they are ... oh, and I do ... with more than my fair share.

But I like to whip up tasty concoctions with them, too.

So, when I found this Strawberry Chicken Salad in the latest edition of Cooking Light magazine, it didn't take me long to give it a whirl.  And. It. Is. Tasty. - winning the approval of both me and my hubby.

The original recipe calls for using bottled poppy seed dressing.  I wanted to see if I could pull together a homemade dressing, instead of using the bottled.  Not that there's anything wrong with bottled dressings ... I just wanted to also have a homemade alternative.  I loved, loved, loved the homemade dressing!!  I'll definitely be making it again, even when I'm not making this Strawberry Chicken Salad.

For the dressing, combine some cider vinegar, canola oil, a bit of sugar, poppy seeds, and a bunch of chopped onion.  Give it a whirl in a food processor or blender ... and you have homemade Poppy Seed Dressing.  Pretty easy, huh?

Mix this dressing into a combination of chicken, fresh basil, minced green onions, fresh diced strawberries, and chopped pecans ... and you've got one tasty and refreshing chicken salad.  It's great just on its own, but I could also see this in phyllo cups as a wonderful hors d'ouvre ... or, on croissants for a beautiful sandwich ... or, in a tea sandwich, or ... or ... or

I'll just have to give these other ideas a try, won't I?!?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Strawberry Chicken Salad

Source:  Chicken salad adapted from Cooking Light magazine; Homemade poppy seed dressing adapted from Happier than a Pig in Mud

Ingredients
Chicken Salad:
3/4 c. bottled or homemade poppy seed dressing (see below)

1/4 c. minced green onions

3 T. chopped fresh basil

1/2 tsp. ground black pepper

4 c. chopped cooked chicken

2 c. diced fresh strawberries

1 c. chopped pecans

Salt, to taste

Homemade Poppy Seed Dressing:

1/4 c. sugar

1/2 c. canola oil

1/2 tsp. salt

1/2 c. apple cider vinegar

1/4 c. white, yellow, or Vidalia onion, finely chopped

1/4 to 1/2 tsp. poppy seeds

Directions
Prepare the Homemade Poppy Seed Dressing (if using):
1.  Combine all dressing ingredients in a food processor or blender.  Process until well combined.

Prepare the Chicken Salad:
2.  Stir together the poppy seed dressing, green onions, basil, and black pepper in a large bowl.  Fold in the chicken, strawberries, and pecans.  Add salt to taste.

3.  Cover and chill for about 2 hours.

Note:  This salad is best eaten the day it is made.  Though it was still tasty the next day, be aware that on the second day the strawberries will have gotten a bit limp and some of their color will have 'bled' onto the chicken.

Enjoy!

This post is linked with Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, This Week's Cravings hosted by Mom's Crazy Cooking, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Rattlebridge Farm, Foodie Friday hosted by Simple Living with Diane Balch, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Makin' You Crave Monday hosted by Mrs. Happy Homemaker, This Week's Cravings hosted by Mom's Crazy Cooking, Spring Projects Linky Party, Saturday Dishes.

reade more... Résuméabuiyad

No-Bake Strawberry Ice Box Cake

 It's strawberry season in my neck of the woods!  And I'm very excited about it.  I absolutely love fresh strawberries, straight from the field.  I'm so fortunate that my husband passes by a local farm stand every day on his way home from work.  So what did I do with my first delivery from my sweet hubby this past week?  Whipped up this delicious No-Bake Strawberry Ice Box Cake from 6 Sisters' Stuff.

As soon as I found this dessert on the Sisters' blog, I knew it was right up my alley.  Creamy.  Fresh strawberries.  A touch of chocolate.  Yes, please!

I'm happy to report it was a great choice for my first strawberries of the season.

The method to make this is very similar to the No-Bake Chocolate Eclair Dessert I posted a little bit back.  Except, this no-bake cake uses real whipped cream laced with a touch of almond extract (soooooo good!) instead of Cool Whip between the graham cracker layers.  I love Cool Whip, don't get me wrong ... but I really need to whip up the real stuff more often.  Real whipped cream is such a little bite of heaven!

So, whip up some whipped cream.  Then layer it with graham crackers and sliced fresh strawberries.

Make a really simple ganache with dark chocolate and a little bit of warmed whipping cream ...

... and drizzle it over the top.

Refrigerate over night, and then cut yourself a big piece.  No ... cut yourself a huge piece.  (You'll be glad you did.)

Now, a note to my blogging friends.  If you make this and want to photograph it, remember to save a couple of your most gorgeous strawberries to garnish your photo shoot plates. 

If, by chance, you happen to forget to save any strawberries and decide to stop at a vacant lot on your drive home from work to 'borrow' a few flowers ... you know, so you'll have something red for the side of your photo shoot plate .... make sure not to stand in a fire ant hill while picking said flowers.  Especially while wearing flip-flops.

If, by chance, you happen to accidentally stand in a fire ant hill while 'borrowing' flowers and wearing flip-flops, try to refrain from eating all three pieces of this you cut for the photo shoot to help drown out the fire ant 'fire' burning in your swollen toes.

Then, if by chance, you happen to decide to place a bag of frozen vegetables on your burning swollen toes as an ice bag to help soothe the fire ant 'fire,' make sure the bag doesn't have a hole in it.  Because if the bag does have a hole in it, as the vegetables inside thaw you'll end with green asparagus-water seeping out onto your carpet leaving a lovely pea-greenish stain.  Which you'll end up spending some time the next day steam-cleaning out.

You know, not that any of this happened or anything.

I'm just sayin' ... be sure to save out a couple of your most gorgeous strawberries for your plates.

We invite you to follow The Kitchen is My Playground with Google+, Pinterest, Facebook, Twitter, Google Friend Connect, bloglovin', or Feedburner.  We'd love to have you back soon!  Want to promote your website, business, or Etsy shop with us?  Visit our advertise page for details.

No-Bake Strawberry Ice Box Cake

Source:  Adapted from 6 Sisters' Stuff

Ingredients
2 lbs. fresh strawberries, washed and sliced into thin slices

3 1/2 c. whipping cream, divided

1/3 c. confectioners' sugar

1 tsp. vanilla

1/2 tsp. almond extract

1 box graham crackers (about 24 to 28 whole graham crackers)

4 oz. dark chocolate, finely chopped

Directions
1.  With an electric mixer, whip 3 cups of the whipping cream until it just holds stiff peaks.  Add confectioners' sugar, vanilla, and almond extract and whip to combine.

2.  Spread a small spoonful of whipped cream in the bottom of a 9x13" dish.  Place down a layer of graham crackers. Spread on a thin layer of the whipped cream over the graham crackers, and then top with a single layer of sliced strawberries. Repeat with two more layers of graham crackers, whipped cream, and strawberries; then top with the last of the whipped cream.

3.  To make the ganache, heat the remaining 1/2 cup whipping cream until bubbles just begin to form around the edges in the pan.  Immediately pour over the chopped dark chocolate.  Let stand for a couple of minutes, and then whisk until combined and smooth.  Drizzle over the top of the layered cake.

4.  Refrigerate over night.

Notes:

- This recipe can easily be halved and prepared in an 8x8" pan, which is what I did.

- The almond extract is optional, but it makes the whipped cream so delicious!  I highly recommend including it.

- I used Dove dark chocolate.

- This is best eaten the day after it is made.  While it was still good on the second day, the strawberries do start to 'wilt' and lose some of their 'perkiness.' 

I can't really speak for the 3rd day.   :-)

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Recipe Sharing Monday hosted by Jam Hands, Martha Monday hosted by Watch Out, Martha!, On the Menu Monday hosted by Stone Gable, Weekend Potluck hosted by The Country Cook, Sweet Treats & Swanky Stuff Pink Party, Saturday Dishes.

 It's strawberry season in my neck of the woods!  And I'm very excited about it.  I absolutely love fresh strawberries, straight from the field.  I'm so fortunate that my husband passes by a local farm stand every day on his way home from work.  So what did I do with my first delivery from my sweet hubby this past week?  Whipped up this delicious No-Bake Strawberry Ice Box Cake from 6 Sisters' Stuff.

As soon as I found this dessert on the Sisters' blog, I knew it was right up my alley.  Creamy.  Fresh strawberries.  A touch of chocolate.  Yes, please!

I'm happy to report it was a great choice for my first strawberries of the season.

The method to make this is very similar to the No-Bake Chocolate Eclair Dessert I posted a little bit back.  Except, this no-bake cake uses real whipped cream laced with a touch of almond extract (soooooo good!) instead of Cool Whip between the graham cracker layers.  I love Cool Whip, don't get me wrong ... but I really need to whip up the real stuff more often.  Real whipped cream is such a little bite of heaven!

So, whip up some whipped cream.  Then layer it with graham crackers and sliced fresh strawberries.

Make a really simple ganache with dark chocolate and a little bit of warmed whipping cream ...

... and drizzle it over the top.

Refrigerate over night, and then cut yourself a big piece.  No ... cut yourself a huge piece.  (You'll be glad you did.)

Now, a note to my blogging friends.  If you make this and want to photograph it, remember to save a couple of your most gorgeous strawberries to garnish your photo shoot plates. 

If, by chance, you happen to forget to save any strawberries and decide to stop at a vacant lot on your drive home from work to 'borrow' a few flowers ... you know, so you'll have something red for the side of your photo shoot plate .... make sure not to stand in a fire ant hill while picking said flowers.  Especially while wearing flip-flops.

If, by chance, you happen to accidentally stand in a fire ant hill while 'borrowing' flowers and wearing flip-flops, try to refrain from eating all three pieces of this you cut for the photo shoot to help drown out the fire ant 'fire' burning in your swollen toes.

Then, if by chance, you happen to decide to place a bag of frozen vegetables on your burning swollen toes as an ice bag to help soothe the fire ant 'fire,' make sure the bag doesn't have a hole in it.  Because if the bag does have a hole in it, as the vegetables inside thaw you'll end with green asparagus-water seeping out onto your carpet leaving a lovely pea-greenish stain.  Which you'll end up spending some time the next day steam-cleaning out.

You know, not that any of this happened or anything.

I'm just sayin' ... be sure to save out a couple of your most gorgeous strawberries for your plates.

We invite you to follow The Kitchen is My Playground with Google+, Pinterest, Facebook, Twitter, Google Friend Connect, bloglovin', or Feedburner.  We'd love to have you back soon!  Want to promote your website, business, or Etsy shop with us?  Visit our advertise page for details.

No-Bake Strawberry Ice Box Cake

Source:  Adapted from 6 Sisters' Stuff

Ingredients
2 lbs. fresh strawberries, washed and sliced into thin slices

3 1/2 c. whipping cream, divided

1/3 c. confectioners' sugar

1 tsp. vanilla

1/2 tsp. almond extract

1 box graham crackers (about 24 to 28 whole graham crackers)

4 oz. dark chocolate, finely chopped

Directions
1.  With an electric mixer, whip 3 cups of the whipping cream until it just holds stiff peaks.  Add confectioners' sugar, vanilla, and almond extract and whip to combine.

2.  Spread a small spoonful of whipped cream in the bottom of a 9x13" dish.  Place down a layer of graham crackers. Spread on a thin layer of the whipped cream over the graham crackers, and then top with a single layer of sliced strawberries. Repeat with two more layers of graham crackers, whipped cream, and strawberries; then top with the last of the whipped cream.

3.  To make the ganache, heat the remaining 1/2 cup whipping cream until bubbles just begin to form around the edges in the pan.  Immediately pour over the chopped dark chocolate.  Let stand for a couple of minutes, and then whisk until combined and smooth.  Drizzle over the top of the layered cake.

4.  Refrigerate over night.

Notes:

- This recipe can easily be halved and prepared in an 8x8" pan, which is what I did.

- The almond extract is optional, but it makes the whipped cream so delicious!  I highly recommend including it.

- I used Dove dark chocolate.

- This is best eaten the day after it is made.  While it was still good on the second day, the strawberries do start to 'wilt' and lose some of their 'perkiness.' 

I can't really speak for the 3rd day.   :-)

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Recipe Sharing Monday hosted by Jam Hands, Martha Monday hosted by Watch Out, Martha!, On the Menu Monday hosted by Stone Gable, Weekend Potluck hosted by The Country Cook, Sweet Treats & Swanky Stuff Pink Party, Saturday Dishes.

reade more... Résuméabuiyad