Tag Archives: Strawberry

Strawberry Pancakes with Cream Cheese-Maple Syrup

I’m finally getting settled into my routine, the beginning of the year was challenging for me in terms of me being able to find the time to do all the things I need to get done everyday (which are a lot), including posting recipes.  I missed posting!

But I seem to have it all under control now (I hope!), and I am back with this recipe right in time for Valentine’s Day so you can enjoy a little something sweet for breakfast.  I wanted to try a new strawberry pancake recipe, but all I could find were pink colored pancakes.  That’s not what I was looking for. I decided to use my regular pancake batter and just add sliced fresh strawberries on top of the pancake, after I had poured the batter on the hot pan. I wondered if I could find an interesting syrup to go along with it?  I found just the thing in Marla Meredith’s blog, Family Fresh Cooking (we love her) a Cream Cheese Maple Sauce.

As decoration, just cut out a triangle shape on top of the strawberry to form a heart-like shape, then slice the strawberry in half of into thirds lengthwise. This pancake recipe can easily be doubled to feed a larger crowd. Typically, we use this recipe to feed 3 people, including my 5-year-old.  Same thing with the syrup.  This made just enough to cover my pancake stack, I added extra maple syrup to my pancakes once they were served.


Strawberry Pancakes

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Strawberry-Grapefruit Smoothie

Try this Strawberry-Grapefruit Smoothie to boost your morning energy. This smoothie will help your body focus on detoxing, rather than on breaking down complex foods.  Think of this as a jump-start to your day. Because it has so much fibrous fruits, it helps your body to remove toxins. I’ve skip my early morning coffee when taking my smoothies and trust me, you won’t need it!


Strawberry Grapefruit Smoothie by The Foodies' Kitchen, on Flickr

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Strawberry Peach Pie with Honey and Sage

You guys need to try this recipe. So far, this is my favorite pie recipe… I think it’s the peaches. I’m not particularly crazy about peaches, because I find they lack flavor, at least most of the ones you find at the supermarket have that disappointing quality. They look great, nice yellow/red skins and when you bite down… not a whole lot of flavor.

But baked peaches mixed with sugar are a completely different thing.  What got my attention about this recipe was the honey and sage twist, too.   After you mix the strawberries and peaches you add the sage and drizzle honey on top before baking the pie.  These two elements elevate this dessert to a whole new level.  I’ve made this pie twice already, the first time I didn’t have any fresh sage around, so I used powdered sage, (which I had recently purchased just because it wanted to go home with me). The second time around, I used fresh sage that my hubby got for me so I could try it in this recipe.  I can honestly say, you can use either one.   The only thing I changed about this recipe is that I added 2 tablespoons of cornstarch to the mix, to make it less runny.  Also, on the procedure: place a cookie sheet under the pie pan (not directly under, but on the lower racks) to catch dripping fruit and sugar juices.   I made a mess out of my oven the first time.

This pie can be served at room temperature, drizzled with maple syrup and topped with a dollop  of whipped cream.  You’ll love it.


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Strawberry Peach Pie with Honey and Sage

Serves 8
Seafield Farm


1 pint strawberries, rinsed, hulled and sliced
4 peaches, sliced
2 tbsp fresh sage, finely chopped
2/3 sugar
¼ cup honey
¼ cup flour
2 teaspoons cornstarch
1 batch of pastry (see Pie Dough recipe)
1 egg
1 tbsp water
Maple syrup for drizzling
Whipped Cream


  1. Preheat oven 400°
  2. Place peaches, strawberries, sugar, honey, flour, cornstarch and sage in a large bowl and stir to combine.
  3. Roll out half of the chilled pastry and line a nine-inch pie plate with it.
  4. Pour filling into the center.
  5. Roll out second half of the pastry and cut into strips a quarter of an inch wide.
  6. Weave strips of pastry on top of the filling to make a lattice top, or any other design you want to try.
  7. Trim and crimp edges.
  8. In a small bowl whisk water and egg together.
  9. Brush pastry with egg wash using a pastry brush.
  10. Fit tin foil over the edge of the crust and bake for forty minutes.
  11. Remove foil and bake for an addition fifteen minutes or until golden brown and bubbly.
  12. Allow to cool and slice. Serve drizzled with maple syrup.

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Honey Balsamic Strawberry Galette

Need a quick dessert, but also want to serve something that looks like you really put some effort into?  This is the recipe.  I always like to keep a pound of puff pastry in my freezer for whenever the mood for baking something like this strikes.  I defrosted my dough, rolled it out onto a not so thin rectangle and put in my strawberry mixture. Fold, bake and that’s it!

I love how galettes have a rustic pie look, you don’t need a pie dish to make them, just transfer your rolled dough to a cookie sheet or a cast iron pan, if you have it.  This recipe can be used as a base for you to change and use different fillings. Try it with raspberries maybe sprinkle some slivered almonds on top. Or peaches with cinnamon and sugar sprinkling on top. Apples, blueberries, blackberries, plums… whatever you feel like.

A friend on mine saw a photo of my strawberry galette, but she lives in Colombia and swears she can’t find puff pastry anywhere (Hi, Iveth!). Don’t worry about it, you can make pie dough for this galette as well.  Follow the instructions for this easy food processor dough here. (I swear it is very easy, and doesn’t take a lot of time).  Just make the dough, flatten it into a disk and cover it with plastic film. Refrigerate for one hour and get ready to make your galette.


Honey Balsamic Strawberry Galette

Recipe adapted from Honey and Jam
Yields: 1 galette

For the crust:

1lb of store bought puff pastry

For the filling:

1 pint fresh strawberries
2 tablespoons balsamic vinegar
4 tablespoons honey
1 teaspoon flour
1 teaspoon cornstarch
2 teaspoon sugar
1 egg, beaten

Ground black pepper
Whipped cream or vanilla ice cream, for serving.


  1. Slice strawberries, toss in bowl with balsamic vinegar & honey. Let sit for 1 hour or more, up to 24 hours.
  2. Preheat oven to 375. Roll out dough to 1/8 inch thick. Lay crust flat on cookie sheet or cast iron pan. Strain strawberries, reserving the liquid. (this is your sauce, don’t throw it out!)
  3. Combine the flour, sugar and cornstarch, and mix with the strawberries.
  4. Mound strawberries on top of the dough, then fold dough over, overlapping where necessary. Brush dough with egg. Bake until golden brown & bubbling, about 45 minutes.
  5. Meanwhile, place remaining balsamic & honey in a small saucepan, adding 2 more tablespoons of balsamic and 3 more tablespoons of honey, boil until thickened.
  6. Remove galette from oven & top with freshly ground pepper. Serve warm with balsamic honey sauce.




Honey Balsamic Strawberry Galette