Sweets
Strawberry Muffins
I have been on a Strawberry Kick as of lately. It must be the time of the year.
Strawberries are everywhere and ripe for the picking!
“There’s umm Strawberries and Cream, Strawberry Shortcake, Strawberry Tartlets, Strawberry Pancakes, Strawberry Cake, Strawberry Ice Cream,
Strawberry Creole…………………..”
SAY WHAT??????? Sorry, had to throw in a little Forrest Gump there.
My latest is Strawberry MUFFINS! SO GOOD!
These little things are ridiculous. It’s best not to be alone when you bake these because others may never get one! They are that good!
The best part or possibly the worst part is that they are very quick to make! This may or may not cause you to bake them all the time, not being the best thing for your waistline! LOL!
They have a pecan streusel topping that is AMAZING!
I always add more strawberries than the recipe calls for. Because of this, I bake them a little longer to make sure the filling is done.
Definitely give these a try and if you manage not to eat them all yourself, try giving one to your child’s teacher or better yet, YOUR BOSS! You might just get that raise you have been wanting.
However, if your boss is allergic to nuts, might want to skip that one……………. OR not……………….. YOUR CHOICE! I DON’T JUDGE!
XOXO,
Esther
Recipe: Strawberry Muffins
– 3/4 cup Skim Milk
– 1/2 cup Vegetable Oil
– 1 Egg
– 2 cups All-Purpose Flour
– 1 1/4 cup Chopped Stawberries
– 1/3 cup Sugar
– 1 tbsp. Baking Powder
– 1/4 tsp. Salt
Direction:
– Heat oven to 400 degrees. Grease 12 regular size muffin cups or line with paper baking cups.
– Mix milk, oil and egg in large bowl until well blended. Stir in remaining ingredients except Pecan Streusel Topping , just until moistened.
– Make Pecan Streusel Topping , Divide batter evenly among muffin cups, filling two- thirds full. Sprinkle batter with Pecan Streusel Topping on top.
– Bake 15-20 minutes or until toothpick inserted in center comes out clean.
Pecan Streusel Topping:
– 1/2 cup chopped Pecans
– 1/2 cup Packed Brown Sugar
– 1/4 cup All- Purpose Flour
– 2 tbsp. Melted Butter
Mix all ingredients in large bowl until well blended.
Pecan Streusel Topping (recipe below)
Strawberry Balsamic Glazed Brownies
There is a store near my house that is just Pure Genius! I am not kidding.
If you are remotely in the slightest bit into cooking….. you would think this store is the coolest thing EVA!
It is called DEVO and is located here in Myrtle Beach. It is a shop full of Gourmet Olive Oils and Balsamic Vinegars.
BUT! That isn’t the cool part. The cool part is YOU.GET.TO.TASTE.THEM!!!!!!!!! All of them! Anyone you want!
Go for it! However! Proceed with CAUTION! You will not be able to decide upon only one, so you will end up buying a ton of different ones!
They have the original store in Branson, MO. However, this is the first additional one they opened here locally. So glad they did.
Make sure you check out their site here.
Let me just tell you about the Strawberry Balsamic Vinegar. O.M.G.!!! is all I can say. This stuff is good. No! This stuff is GREAT! The kinda great that makes you want to go and hide somewhere with it and just GUZZLE it. Only you would probably immediately think that was a BAD idea once you remembered it was Balsamic Vinegar. REGARDLESS! This stuff is UH…… MAYYYYY……ZING! (Is that a word???? Don’t check my spelling.)
They give you little disposable cups and allow you to serve yourself. They have things like Blood Orange Olive Oil, Lavender Olive Oil and Lavender Balsamic Vinegar…… They even have Chocolate Balsamic Vinegar. I mean, come on!
Instead of going on and on about the products that they carry, let me just start by telling you what I did to some ordinary Store Bought Boxed Brownies!
First, I took probably the best brownie mix on earth and fixed them according to the package instructions.
Once they cooled slightly, I turned them out onto a cutting board, top side up. Then I pricked the top all over with a toothpick.
Then I took this Strawberry Balsamic goodness and ………….
heated about a cup of it on the stove.
I did this until the vinegar reduced by about half and coated the spoon like a syrup. (About 10-12 minutes)
Then I poured that delicious syrup over the slightly cooled brownies. OHHHHH! YEAHHHHH!
I spread it out over the brownies with a basting brush so that every possible inch would be covered.
I know it looks sticky. That is why you need to put it in the fridge for about 10 minutes so that it can set up.
I flipped it over after it had set up in the fridge and sprinkled powdered sugar over that side.
Then I flipped it over and did the other side too.
So! I had NOT one………
BUT, both sides with powdered sugar on it.
Let me just tell you! The taste is a slightly zinged out subtle strawberry flavor that is slightly sticky, but chewy sweet!
In other words……… YOU HEART ME! YOU JUST DON”T KNOW IT YET! 😉
ENJOY and ALWAYS serve with milk!
Recipe: Strawberry Balsamic Glazed Brownies
Ingredients:
– One store bought box of Brownies (cooked according to package instructions) *I used Ghirardelli Double Chocolate Mix
– 1 Cup Strawberry Balsamic Vinegar
– Powdered Sugar for dusting
Directions:
– After cooking brownies according to package instructions, allow to cool slightly.
– Heat Vinegar in a medium saucepan until bubbly and allow to simmer for 10 to 12 minutes or until reduced by half. (mixture will heavily coat a wooden spoon and appear syrup like)
– Meanwhile, prick slightly cooled brownies all over with a toothpick or fork.
– Pour thickened vinegar over brownies and spread with basting brush or backside of spoon. *NOTE: Do this quickly as it will become more difficult as the syrup cools.
– Allow to set up in fridge for atleast 10 minutes.
– Dust powdered sugar over one side of brownies.
– Carefully flip brownies over by laying another cutting board over and carefully flipping over.
– Dust other side of brownies with a layer of powdered sugar. *You should now have both sides of brownies dusted with powdered sugar.
– Cut brownie sheet into pieces and serve with ice cold milk.
NOTE: As brownies sit, powdered sugar may melt into brownies. If this happens, simply sprinkle with more powdered sugar before serving.
*DISCLOSURE: In no way shape or form has DEVO paid me to write this Blog Post. Just a simple fan who loves their products. Trust me! I have reached out to them and said….. “WILL WORK FOR BALSAMIC VINEGAR AND OLIVE OIL!” LOL!
Gingersnap Ice Cream Sandwiches
I’m Back!
Did you miss me???
………………………………………………………………………….
………………………………………………………………………….
(Insert: Cricket Chirping Sound)
Ok, not everybody at once!
Well, in case you haven’t noticed, I have been a little M.I.A.
This can be due to a combination of things. For one, I got sick… Boo!
Wait a minute, I already used that excuse. Ok, hold on… let me think.
Ok, I got it! I also lost my BLOGGING MOJO!
Not to worry! I found it again. It was hiding under a pile of dirty clothes in the corner of my closet.
SO! Without further adieu,
Who wants to take a look at a Yummy dessert?
That’s right y’all! Say it with me!
ICE.CREAM.SANDWICHES. !!!
I basically combined two of my most favorite things in the world.
Gingersnaps AND Ice Cream!
I used this brand of Gingersnaps because they seem to have a slight softness to them that most Gingersnaps don’t have.
This way, there is no Teeth Chipping and Dental bills being sent to me.
Also, make sure to let your Ice Cream sit out about 10 minutes to soften up before topping cookies.
Just lay them bottom side up.
Take a metal scoop (if I had to guess, I would say mine measures out around a teaspoon or so) and top one side with a scoop of the Ice Cream.
(You didn’t think I was going to stop there, did you?)
Now top the other cookies with the same thing! 🙂
Awe! Aren’t they so cute?
Carefully take one side and top it with another. Then carefully press together.
(The ice cream will be soft, so you should have no problem doing this)
Perfect little dessert…..
Or is it?
AGAIN…You didn’t honestly think I was going to stop there either, did you?
Grab some pretty sprinkles….
Let your sandwich go for a roll.
And Voila!
Make sure you put in the freezer for just a little bit to set up. You can tell some of them started to melt a little, but that will be ok after they hang out in the freezer.
In about 20 to 30 minutes, you will have happy tummies !!!
The combinations for this are endless! If you aren’t the biggest fan of Gingersnaps and if Vanilla is too boring for you,
try your favorite flat cookie paired with your favorite ice cream flavor.
GO CRAZY!
But, if you do…..
leave me a comment and tell me what you did so I can try the same thing!
Enjoy!
~ Esther ~
Pumpkin Bread in a Mason Jar
Happy Thanksgiving Week!
What are y’all doing right now?
Planning your menus, planning your diet and exercise regime for after your menus?
Maybe doing lunges or stretching out your muscles to prepare for the Black Friday Madness?
Well, I am making bread. That’s right!
Bread!
But not just any kind of bread. Pumpkin Bread!
This is a great Southern Recipe!
We are going to be on the road this Holiday and we always end up stopping along the way for breakfast. This usually consists of Bojangles.
Now, any good Eastern Southerner typically knows about “Bojangles”. The good ole Fried Chicken Restaurant.
I have decided this time will be something better. Pumpkin Bread!
I made them in Mason Jars, so the “Babies” can just eat their bread with a spoon in the car.
Hopefully, this means less clean up for Z and myself. I guess we will see.
The best thing ever is Fresh Canned Pumpkin. Store bought is completely fine too. I just happened to have a jar in my pantry that my mom had given me.
You can make this in a loaf pan, muffins, or even little mini poppers. I thought the mason jars gave it a fun twist. I sprayed the inside so that they wouldn’t stick.
Make sure you wipe off the rim of the jar afterwards so that the lids will seal.
A funnel is a great tool to use to keep batter off the rim.
I filled the mason jars about half way full and set on top of a cookie sheet.
I baked them at 350 degrees for 35 minutes, until a toothpick came out clean. Then I sprinkled additional finely chopped walnuts on top.
And sprinkled each one with a little powdered sugar!
While they were still hot, I topped each one with a lid/seal. They will actually seal on their own after a few minutes, just like the canning process.
Did you know they will last up to 6 months sealed ! ? !
However, these won’t make it past the morning!
When ready to serve, you can either run a knife down and around all the sides of the jar, and tapping the bottom a bit, it will come out as a “log”. Simply slice it and serve.
OR!
You can do my personal favorite and what we will be doing tomorrow morning.
AND…..
Taking a spoon…..
Sit down……
Open the lid/seal……
and go to town! Yum!
HAPPY THANKSGIVING!
Recipe: Pumpkin Bread
Ingredients:
– 1 3/4 cup All Purpose Flour
– 1 1/2 cup Sugar
– 3/4 tsp. Salt
– 1 tsp. Baking Soda
– 1/2 tsp. Cinnamon
– 1/2 tsp. Nutmeg
– 1 tsp. Vanilla Extract
– 1/2 cup Vegetable Oil
– 2 large Eggs
– 1/3 cup Water
– 1 cup Fresh Pumpkin or Store Bought
– 1/2 cup Chopped Walnuts, plus more finely chopped Walnuts for Garnish (Optional)
– Powdered Sugar
Directions:
– Preheat oven to 350 degrees.
– Combine all dry ingredients (except powdered sugar and walnuts). Mix well.
– In another bowl, conbine pumpkin, water, eggs, vanilla, and oil. Mix well.
– Add dry ingredients to mixture and beat thoroughly.
– Stir in nuts and pour batter into greased loaf pan or 1/2 way up greased mason jars.
– If using a loaf pan, bake 75-80 minutes. If using mason jars, bake 35 minutes or until toothpick inserted into middle, comes clean.
– Cool 15 minutes in loaf pan and then sprinkle with powdered sugar. If using mason jars, sprinkle with finely chopped walnuts, powdered sugar and carefully put lids/seals on top and twist to tighten. *Jars are HOT! Be careful!
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