Strawberry Lemon Shortbread Bars

Hope everyone is having a great Labor Day! I spent the first part of the day at work, but luckily have the afternoon off. We had a big cookout this weekend and made a ton of great food! My parents came in town and my sisters came over so I was glad to get to spend some time with them. I will be posting some of the dishes we made over the weekend in the next few days but wanted to put my dessert up first. I knew I wanted to make something kind of summery since this is the last official holiday of the Summer. Something light and citrusy sounded good to me. I thought about regular lemon bars but when I saw the recipe for Strawberry Lemon Shortbread Bars I knew I had to try it.  They were pretty easy to make which was good since we had been busy cooking all day. I thought they turned out really well. Not to heavy and not too sweet. A great ending to a great meal!

Saturday night we had sweet and sour tilapia, grilled veggies over couscous, and homemade french bread. My sister thought my presentation needed something so she added "fins" to my fish with the orange balsamic sauce.

Sunday we grilled/smoked some pork and chicken (I actually did try some of the pork and it was good!), homemade coleslaw, salad, baked beans (which I did not eat since I don't like them), sangria, and more bread. My husband actually made his own barbeque sauce which was great. He also decided to try and make mayonaise for the coleslaw and it actually turned out better than I thought it would. We had never tried it before, but he saw it done by chef Alton Brown and wanted to try it.

Ingredients
2 cups unbleached all-purpose flour
1/2 cup powdered sugar
1 tsp lemon zest, divided
3/4 cup cold butter
2 (8oz) pkgs cream cheese, softened
3/4 cup sugar (organic/natural if you have it)
2 large eggs (cage free/vegetarian fed is what I always buy)
1 Tbsp fresh lemon juice (fresh juice is best- the bottled stuff usually has preservatives and other additives)
1 cup strawberry preserves
fresh whipped cream and strawberry slices for topping

Directions
1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 20 to 22 minutes or until lightly browned.
3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/2 tsp. lemon zest, beating well (note: original recipe only used a total of 3/4 tsp lemon zest and added 1/4 tsp to batter. I like a stronger lemon flavor so I added 1/2 tsp to the batter. Adjust according to your personal tastes)
4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.



Recipe source: Southern Living (April 2011) via myrecipes.com

4th of July Strawberry Cheesecake

Happy 4th of July everyone! Today we are planning a big cookout at the in-laws and my husband and I had a couple different things we made to bring over. For dessert, I finally decided on a strawberry cheesecake.  I searched for some recipes and found that many were just a regular cheesecake with a strawberry topping. I wanted to incorporate the strawberries into the actual cheesecake. I found a great recipe on Annie's Eats and gave it a shot. It turned out perfect! Well, I haven't actually had a piece yet, but it looks good! I made this last night and decorated it this morning since it takes awhile to make and then has to chill in the fridge. But I think it's going to be well worth the time. I also made some buffalo chicken dip that I'll be posting soon  and my husband made some awesome coleslaw.  Hope everyone has a safe and happy holiday!

Ingredients

Graham Cracker Crust
2 cups of graham cracker crumbs (pulse in food processor, or put in plastic ziplock and smash up)
6 tbsp melted butter
1/3 cup sugar (I used the rest of the organic sugar I had on hand)

 Strawberry puree
10 oz. fresh strawberries, hulled and sliced
2 Tbsp. sugar
2 tsp. fresh lemon juice

Cheesecake filling
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

Whipped Cream
* I made more than I needed but I figured I would bring the extra if anyone wanted any
1 pint heavy whipping cream
1 tsp vanilla
3/4 cup powdered sugar

Directions
1. For graham cracker crust, mix graham cracker crumbs, sugar, and melted butter together. Press into the bottom of a springform pan. Press up the sides 1 1/2 to 2 inches.

2. For the Strawberry puree,  toss the berries with the 2 tablespoons of sugar and set in a strainer placed over a bowl. Let sit for about 1-2 hours. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz (1/4 cup). Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.

3.For the cheesecake filling, combine the cream cheese and sugar in a large bowl (stand mixer with the whisk attachtment if you have it ) and eat on medium-high speed for about 3 minutes or until smooth. Beat in the eggs one at a time, mixing well after each addition.   Add the vanilla and salt. Mix in the sour cream then the strawberry puree.

4.Wrap a springform pan tightly in a double layer of aluminum foil. Pour the batter into a prepared graham cracker crust.  Place the springform in a larger pan filled with an inch or 2 of water. Bake for aproximately 1 hour. Make sure not to overbake.

5.Remove from the oven and place on a wire cooling rack. Let come to room temp and then refridgerate for at least 8 hours.

6.For whipped cream, beat the heavy whipping cream and vanilla until it starts to thicken. Add in the powdered sugar and mix until stiff. Taste, and add in additional powdered sugar if desired.

7. Unmold the cheesecake carefully from the springform pan. Top with fresh strawberries and blueberries if desired.



Recipe source: Annie's Eats, originally from Jael and Dan Rattigan

Strawberry Margarita Cupcakes

Let me start by saying that these are some of the best cupcakes I've ever made. And I'm a pretty harsh self-critic.  I knew I was going to make a margarita cupcake for Cinco de Mayo since I've seen them many times on different blogs and recipes sites and hadn't tried them yet.  I normally prefer a regular margarita on the rocks in regards to the drink, but these were so fun and taste like fresh strawberries with a hint of tequila.  Yum!

Many recipes I came across used a box mix, which I hardly use anymore because of all the added chemicals and junk. So I tweaked a vanilla cupcake recipe I had used for some baby shower cupcakes last week (I've actually made a quite a few baby shower cupcakes lately and my first set came out dry, but I tried a new recipe for the second set and they were really good!).  I kinda guessed on how much tequila and lime juice to use. Next time I may add just a touch more tequila in the cupcake batter, but overall these were pretty close to perfection! If only I were sitting on the beach somewhere in Mexico sipping on a real strawberry margarita....

Ingredients
Cupcakes
1 cup regular sugar
1 3/4 cups cake flour (not self-rising)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup unsalted butter at room temperature
2 large eggs, room temp
1/3 cup sour cream
1/4 cup vegetable oil
1/3 cup + 1 Tbsp whole milk
3 Tbsp tequila
1 1/2 Tbsp lime juice
Directions
1. Pre-heat oven to 350
2. In a stand mixer (or medium size bowl), mix together the cake flour baking powder, baking soda, salt, and sugar
3. Add in the butter and beat for about 3 minutes on medium-low. The mixture should be crumbly
4. In another small bowl, whisk together the eggs, sour cream, vegetable oil, tequila, and lime juice
5. Add the egg mixture to the dry ingredients until just combined
6. Slowly pour in the milk and mix on low speed until just combined (batter will be runny)
7.Fill prepared cupcake pans and bake for about 14-16 minutes or until toothpick comes out clean

Strawberry filling
1 16 oz container of fresh strawberriees
1/8 cup sugar
1/2 lime, juiced
1 1/2 Tbsp cornstarch
pinch of salt

1.Hull and cut the strawberries into small pieces.
2.Place into small bowl and sprinkle with sugar.

 Let sit for about an hour and then strain the juice into a 1/2 measuring cup (you probably won't get a full 1/2 cup of juice so add a little water to fill the rest).
3.Add strawberry juice to small saucepan and add in the lime juice cornstarch (mixed with a little water so it doesn't clump up) and salt)
4.Cook on medium heat and stir constantly until mixture because thick.
5. Add mixture to the reserved strawberry peices and then pulse in a food processor until smooth (I just used my immersion blender which worked pretty well).
6. Cool mixture completely

6. Add mixture to decorating bag and pipe into cupcakes
*I cut the holes out of my cupcakes with an apple corer which was pretty easy to do

Strawberry tequila frosting
1 Stick (1/2 cup) butter
1 1/2 Tbsp tequila
1/2 Tbsp lime juice
3 Tbsp Strawberry puree (5 or 6 medium strawberries that have been run through the food processor until smooth)
3 cups powdered sugar
Pinch of kosher salt

1. Cream butter
2. Add in the tequila, lime juice, strawberry puree and a pinch of salt
3. With mixer on low, slowly add in the powdered sugar.
4. Mix for a few minutes or until mixture comes together. If it seems to runny add a little bit more powdered sugar.

5. Spread or pipe onto cooled and filled cupcakes. Roll in pink decorating sugar and serve with a sliced strawberry and lime

*tip: if using fresh fruit on top, you may want to dry it off first so it doesn't get runny and make the icing and cupcake soggy.  If you have more cupcake than you need, I would store the icing in the fridge and decorate when ready to eat (icing may need to sit out for a minute to be spreadable)



Recipe sources:
Cupcake base: adapted from Cupcake Project
Strawberry filling: adapted from Strawberry Sue
Icing: Harper's Original

Whole Wheat Strawberry Oatmeal Muffins

Although it's felt like Spring for the past month (some days even summer), today is the official first day of the season! I love all the yummy produce that is now is season or will be in the next few weeks, especially Strawberries. They were on sale last time I went to the store so I bought a few cartons and wanted to make something at least semi-healthy with them. I decided on muffins and used some of the whole wheat flour I had left and as well as the rest of our oats.  I also didn't use as much sugar or butter as most recipes called for and used skim milk. Still not sugar or fat free, but definitely better than some versions I looked at. The recipe below made 18 muffins.

Ingredients

1 1/2 cups chopped Strawberries

1 3/4 cups Whole Wheat Flour

3/4 cup packed brown sugar

1 Tbsp regular sugar

1 1/2 Tbsp baking powder

1/2 cup regular uncooked oats

2 eggs

1/2 tsp salt

1/2 cup skim milk

1 1/2 tsp vanilla

6 Tbsp of melted butter

Directions

1. Pre-heat oven to 350

2. Mix the regular sugar in with the chopped strawberries

3. In a large bowl, mix all dry ingredients

4. In a small bowl, mix together the eggs, milk, vanilla, and melted butter then stir into the dry ingredients

5. Mix in the chopped strawberries

6. Scoop batter into prepared muffin pan and sprinkle tops with a little more brown sugar if desired

7. Bake for about 20-25 minutes

Recipe source: Harper's Original