Tag Archives: strawberries

Chocolate Cake with Roasted Strawberry-Balsamic Swiss Buttercream

I spotted a recipe for Roasted strawberry-balsamic Swiss buttercream (that’s a mouthful!) and  I knew the time had come. It was time to conquer buttercream. I had tried to make it once before… it was unfortunate.  See my Mother’s Day post  for the horror.  I did succeed after, when I made my World Cup Cupcakes, but I made Italian Meringue buttercream that time, and honestly… I do prefer to try the Swiss technique so I don’t have to deal with temperatures and sugar crystallization. To be honest with you, the whole sugar crystallization thing is still a gamble with me, sometimes I get the syrup right and sometimes the thing crystallizes on me and sends me on a cursing and stomping rage.  Then, I try again.

I called Kitty up, I needed backup. (She can make buttercream) We got together for a Foodies’ day of baking.  Glad to say, I think I have the Swiss buttercream technique down. The trick is the butter temperature. It has to be at room temperature, but still firm enough that you can slice it and still get neatly shaped squares, do you know what I mean?  I am so pleased with the results, I will try to make it again, tweaking a few things here and there. I would like to get more “merenguiness” (I don’t think that word exists, but you get me ) and less butter flavor. I already have my eye on a few recipes that I will try soon.

Now, about this specific recipe with the roasted strawberries.Oh… my…God.  You have to try it. Balsamic vinegar and strawberries love each other, and you can really taste the natural strawberry flavor in this.   For the batter, we used Hershey’s chocolate cake recipe.  You can’t go wrong there.

I’ll walk you through the cake recipe first, and then below you will find the buttercream recipe.

You can also see more pictures of the procedure over at our Flickr stream! http://bit.ly/GTOVom

Helga

Chocolate Cake & Cupcakes with Balsamic Roasted Strawberry Buttercream

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Very Berry Pie (Mixed Berries Pie)

I love pies… Not so much baking them since I am still a bit hesitant on the crust… I know, I know… practice makes perfect, but the two teachers I had for baking were my grandmothers, and they completely rock at it- I am intimidated. So, I cheated for this recipe: I bought pre-made pie crust. If you want to make your own, I’d recommend that you follow this recipe for the Pate Brisee from a recipe that Helga already posted about a year ago.

So, back to topic. Berries are in season, and after browsing for recipes left and right to be able to use the strawberries, raspberries, blackberries and blueberries that I had available (I love berries!) I decided to go with a pie. This is a no-hassle worry free pie! The original recipe from the Neely’s has just Strawberries, but I wanted to use all the berries! They make all their recipes look so easy – check their video here - so I knew that it would be great. I also added a tablespoon of Tapioca flour, that way the juices wouldn’t run. If you like the pie to run its juices hold the tapioca flour!

Very Berry Pie

Very Berry Pie
(Mixed Berries Pie)
Recipe adapted from The Neely’s on The Food Network
Serving Size: 8

Ingredients:

2 sheets roll-out pie crust
2 tablespoons butter, melted
White sanding sugar, for top of crust
5 cups of mixed berries (strawberries, raspberries, blackberries and blueberries), washed and hulled
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon tapioca flour
Pinch salt

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges for a pretty presentation. Roll out the other sheet and cut into 1/2-inch thick strips with a sharp knife or pastry wheel.
  3. In a medium bowl, mix together all of the filling ingredients and pour into the crust.
  4. Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges, or layer the circular shapes on top of the strawberries.
  5. Brush the top with the melted butter and sprinkle the sanding sugar.
  6. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees F and bake until the top is golden brown, another 30 minutes.
  7. Let it cool before serving with Whipped Cream, if desired.

*Notes: For a fancier crust: use a 1 to 1 1/2-inch circular cookie cutter and cut out circles. You can make pretty designs with a Top cutter like this one that will make designs easy for you.

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Very Berry Pie

Condensed Milk Waffles

Mariano loves, and I mean LOVES condensed milk, so that inspired me to make these waffles for one of our Sunday breakfasts. They are not overly sweet, and it’s a nice variation from the regular kind.

Every food has a history, and the humble waffle had its beginnings in the Middle Ages as light and thin cakes that were cooked between wafer irons. The purveyors of these treats took to the streets to sell them to the public. Sellers were called “waferers.” In Europe, these sellers were only allowed to sell during special occasions.

Competition was so fierce and demand was so high that violence became common amongst the waferers. The King of France had to take drastic action and institute a decree that said sellers had to maintain a distance of four meters from each other. This is likely the start of the many rules and disagreements that affect hot dog vendor street- fights today!

Source: Belgian Waffle Works

Condensed Milk Waffles

Condensed Milk Waffles
A The Foodies’ Kitchen Original Recipe

Ingredients:

1 ¼ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 egg
½ cup condensed milk
½ cup water
¼ cup milk
½ teaspoon vanilla extract.

  1. In a medium sized bowl mix the flour, baking powder, salt, sugar.
  2. In another bowl, mix the condensed milk, water, milk, vanilla extract and egg.
  3. Incorporate the milk mixture into the dry ingredients. If the batter is to thick and sticky add a little bit more milk.
  4. Use your waffle iron according to its instructions.

Serving suggestion: Maple syrup, sliced strawberries and whipped cream.

Condensed Milk Waffles

Kiwi, Strawberry and Spinach Salad

I’ve been in the mood of a summery salad, and there’s nothing more summery than Kiwis and Strawberries. At first I thought of this as a very sweet fruit salad, but when combining them in this Kiwi, Strawberry and Spinach Salad along with the vinaigrette, it’s perfect!

Kitty

Kiwi, Strawberry and Spinach Salad

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