I bought a little too much fresh fruit the other week and I need to use it up before it went back. I threw together a berry crumble and it was delicious! The filling was sweet, but not too sweet. The crumble topping was delicious. I can’t wait to try it with peaches before the season is over. What’s your favorite type of fruit crumble?
Do you love chocolate covered strawberries? They’re one of my weaknesses … but add them onto of strawberry silk mousse and a layer of chocolate ganache – you have this amazing dessert. I made this dessert for Easter and I have to say it was probably one of the most amazing and delicious desserts I’ve ever made. The strawberry silk is smooth and creamy. You can’t go wrong with chocolate ganache and then topped with chocolate covered strawberries. This pie is a little labor intensive, but it’s sooooo worth it! Trust me, you’ll only need a little slice – it’s rich!
Do you find yourself with random ingredients in your fridge that need to be used? This is always me and I decided I’m going to try to use up things more, because we are throwing away too much food. Here’s my first recipe that used up some leftover strawberries that were on the verge of being too ripe and half a container of ricotta cheese.
These scones were tasty and the perfect treat for Madeline after school. Plus I used whole wheat flour to add some extra goodness. All you need to do is warm them in the microwave, slice and spread a little butter in the middle. You could also make a lemon glaze with lemon juice and confectioners sugar if you were serving them immediately.
Strawberries are finally in season here and I love seeing all the quarters of fresh picked strawberries at roadside farm stands. This salad is the perfect place to use delicious, fresh berries. It would be great with some blueberries thrown in too. The salad is quick to throw together and you can always pre-grill the chicken breasts to have on hand for a quick dinner or even lunch!
I loved the combination of baby greens, pecans and feta. The light dressing is so delicious too! So, so good! You’ll definitely want to make this recipe ASAP!
My daughter has been asking for me to make her bars and as I was looking through the fridge and pantry to see what I had on hand and saw two containers of strawberries that no one had touched. I found this recipe for strawberry oatmeal bars and it was so simple to make!
Both kids have gobbled them up and I love they’re prefect for an after school snack or a sweet treat after dinner. I switched out the butter for coconut oil, but I’m going to try making them with butter next time. The crust was not as solid as I wanted and broke apart easily. They tasted great otherwise! They’re not too sweet and I love the crumble on top.
It’s strawberry season here and we’re all happy about that! Last weekend, we went out to one of the local farms and bought a half peck. I had plans to make a variety of things with them, but my kids ate the majority of them! I’m planning to pick up another batch this week to make some strawberry butter or jam.
If you’re a regular follower, you know I like making muffins for the kids. I loved this version and so did both kids. They’re made with whole wheat flour, packed with fresh strawberries and Chia seeds. They’re really moist and even better when you warm them up with a little pat of butter.
2 cups whole wheat white flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup of sugar (or more depending on the ripeness of the strawberries)
1 tsp vanilla
1/3 cup coconut oil, melted and cooled
1 1/2 cups diced strawberries
1 cup nonfat Greek vanilla yogurt
1/4 cup milk (I used cashew milk)
1 heaping Tbsp Chia seeds
Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, mix the egg and sugar together until it is well combined. Add in the coconut oil and vanilla and then stir in the yogurt.
Gradually add in the dry mixture into the wet mixture. Add in the milk and stir until the batter is just combined. Gently fold 1 cup of the strawberries.
Fill the cups 3/4 of the way and top the muffins with the reserved strawberries. Bake for 20 to 25 minutes until they’re golden brown. Allow the cool in the pan for 5 minutes and then transfer to a cooling rack to completely cool.
Source: Keeper of the Home