Tag Archives: strawberry

Roasted Strawberry, Blue Cheese, and Walnut Biscuits

Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale YellowShort post today, I’ve been staring at my computer for hours working on a project for grad school.  I think I have written “citizen science” approximately 80 times and have power read a bunch of articles.  Education is no joke.  Being the teacher is easier in a lot of ways than being the student.  My instructors are doing it right.

Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale YellowAfter having a lovely salad at Jackie’s shower with strawberries, blue cheese, and walnuts, I’ve been obsessed.  I’ve gone through two blocks of blue cheese and show no signs of stopping!  These biscuits are a new combination of my current favorite combination.

Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale YellowThe strawberries and honey provide sweetness and flavor while the walnuts provide a toasty crunch.  The blue cheese provides tang and interest.  A little balsamic reduction adds a lovely touch!  These are not your grandma’s plain-jane biscuits, these have interest and delight in every bite!Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale Yellow

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Roasted Strawberry, Blue Cheese, and Walnut Biscuits

Adapted from Caramelized Onion, Bacon, and Smoked Gouda Biscuits which was adapted from Joy the Baker Cookbook (Cheddar, Chive, Jalapeno Biscuits, page 46-47)

Yield – 12 1” biscuits

 

1 cup chopped strawberries

1/2 cup chopped walnuts, toasted

1 1/2 cups flour

1/2 tablespoon sugar

2 1/4 teaspoons baking powder

3/8 teaspoon cream of tartar

3/8 teaspoon salt

3/8 cup buttermilk + more for topping

1 egg yolk

6 tablespoons unsalted butter, cold

1/2 cup crumbled blue cheese

honey

1/2 cup balsamic vinegar, optional

  1. Clean and chop the strawberries.  Line your toaster oven pan with foil and sprinkle the strawberries on top.  Bake at 450 ˚F for 10-15 minutes or until the strawberries have gone soft and their juice browns.
  2. Toast the walnuts in a dry skillet until they begin to brown.
  3. Set the strawberries and walnuts aside to cool completely.
  4. Preheat the oven to 425 ˚F and a two cookie sheets with parchment paper.
  5. In a large bowl whisk together the flour, sugar, baking powder, cream of tartar, and salt.
  6. Whisk together the buttermilk and egg with a fork in a measuring cup.
  7. Grate the butter into the flour mixture and toss gently with your fingers.  Press gently to combine.  Toss the cooled strawberries, walnuts, and blue cheese into the flour mixture.
  8. Make a well and pour in the buttermilk mixture; use a fork to mix the two together.  Turn out onto a floured surface and knead together until the dough comes together in a circle that stands 1 1/2 inches tall.
  9. Use a 1” cutter to cut the dough into circles.  Push the dough together to cut more circles.  Place on the parchment lined cookie sheets.
  10. Whisk together 1/4 cup buttermilk and a generous squirt of honey.  Brush the tops with this mixture.
  11. Bake for 10-12 minutes or until the tops are golden brown.  Enjoy with honey and reduced balsamic!
  12. Balsamic reduction – Add 1/2 cup balsamic vinegar to a small pan.  Heat until the mixture reduces to an amount less than 1/4 cup.  Let cool and thicken before drizzling on your biscuits.Roasted Strawberry Biscuits wtih Walnuts and Blue Cheese | Pale Yellow
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Berry Pudding Cake

Berry Pudding Cake | Pale YellowWhat, what?  Back to normal?  Hardly.  I did bake quite a bit while in Michigan and the time right before Michigan, so I have a stock pile of recipes to share with you.  A bit of a backlog if you will.  Last night I chose to edit photos instead of finishing my essay for grad school, wise choice!  Photos for five different recipes are complete.

Berry Pudding Cake | Pale YellowI’ve made the choice to continue blogging despite my overwhelming schedule with grad school and work because I like it and I need to do something besides go out and drink to release my steam.  Plus it’s nice to have an excuse to bake, buy expensive ingredients, and use my creativity.

Berry Pudding Cake | Pale YellowThis berry cake is a must make with the last of the season’s fresh berries!  It is easy, moist, tender, and delicious.  The cake is so soft and all the berries are juicy and fresh.  Make this cake this weekend, trust me!

Berry Pudding Cake | Pale YellowOne Year Ago – Greek Quinoa Salad

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Berry Pudding Cake

Adapted from Bake or Break

Yield – 16 pieces

 

4 cups mixed berries (I used 1 cup each sliced strawberries, blueberries, blackberries, and raspberries)

1 + 1/4 cup sugar, divided

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs

1 tablespoon olive oil

1 tablespoon (1 lemon) lemon zest

1 teaspoon vanilla extract

powdered sugar

  1. Preheat the oven to 350 ˚F and line a 9 x 13” pan with parchment paper.
  2. Wash, dry, and slice the larger berries, toss with 1/4 cup of sugar.  Spread evenly in the prepared pan.
  3. Whisk together the flour, powder, and salt in a small bowl.  In a large bowl whisk together the remaining sugar, eggs, oil, zest, and vanilla. Stir in the the flour until just combined.
  4. Spread the batter over the berries evenly.  Bake for 35-40 minutes or until set.
  5. Let cool and dust with powdered sugar before serving.Berry Pudding Cake | Pale Yellow

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Strawberry Coconut Overnight Oatmeal

Strawberry Coconut Overnight Oatmeal | Pale YellowI got home from work today and had nothing important to do, yay!!!!  Now that my paper is finished, my summer is wide open!  It’s time for fun and ice cream sandwiches and jello shots, there are some good things in your future.  Vacation hangover finished.

Strawberry Coconut Overnight Oatmeal | Pale YellowYou know how I used to make you tons and tons of quinoa recipes?  Move aside quinoa, it’s overnight oatmeal time!  Forever and ever. Quinoa isn’t over, it just needed a time out for a few months.  Now that it is summer I really enjoy leafy salads instead of grain based salads with cooked vegetables; much needed in the winter, not so much in the summer.

Strawberry Coconut Overnight Oatmeal | Pale YellowNo worries my friends, I have some fantastic ideas for fall overnight oats including those with pumpkin spice and apple pie.  Those are fall flavors and I don’t want to rush, I’m way too into summer to rush into fall!  There maybe one more I might make, but an unhealthy, decadent overnight oatmeal.  Until then, you’ll have to make due with this delicious version that’s a little bit decadent.  Creamy coconut milk mixed with chopped strawberries and coconut flakes make a delicious treat (and mostly healthful) way to start your day!

Strawberry Coconut Overnight Oatmeal | Pale YellowTwo Years Ago – Cookie Crazy Cupcakes

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Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1/4 cup unsweetened coconut flakes
1/2 cup chopped strawberries
1 cup unsweetened coconut milk, I was decadent and used the sweetened vanilla version

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Strawberry Coconut Overnight Oatmeal | Pale Yellow

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Strawberry Rhubarb Ginger Popsicles

strawberry rhubarb popsicles | Pale YellowI made you popsicles.  It’s summer, popsicles are good in the summer! They are cool, crisp, refreshing, and moderately healthy; they are like ice cream without any guilt.  Well at least minimal guilt!  Fruit, a little sugar, a little ginger candy and we’re done.

strawberry rhubarb popsicles | Pale YellowHere is the problem – I still don’t like eating popsicles!  I won’t stop making them, I like popsicles in theory, but whenever I pull one out, I eat a few bites and throw the rest away.  I’m weird.  Just be warned, if you come over this summer I’m going to try and shove a popsicle in your face.

strawberry rhubarb popsicles | Pale YellowStrawberry + rhubarb is a classic combination.  I was looking for inspiration at Whole Foods and saw the beautiful rhubarb and figured I should make something with it; strawberry rhubarb popsicles seemed like a natural pairing for some summer popsicles.  Throw in some candied ginger because I’m a little out control in the bulk section, and we’re done!  The popsicles are fruity, slightly tart and slightly sweet, but totally refreshing.  It’s summer on a stick!

strawberry rhubarb popsicles | Pale YellowTwo Years Ago – Chocolate Malt Cupcakes

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Strawberry Rhubarb Ginger Popsicles
Pale Yellow Original
Yield – 7 popsicles (using this mold)

1/3 cup sugar
1 cup water
1 1/3 cups chopped rhubarb
2 cups chopped strawberries
8 pieces candied ginger
juice of 1/2 an orange

  1. Add the sugar and water to a medium saucepan, start heating on low.
  2. Chop the rhubarb and strawberries and add the the sugar syrup.  Stir and cook.
  3. Chop the candied ginger and add to mixture on the stove top with the orange juice.  Cook until the rhubarb is soft.
  4. Remove from the heat and allow to cool slightly.  Puree with an immersion blender or tool of your choice.
  5. Strain the mixture through a fine sieve.  You could skip this step if you want a pulpy popsicle, this would probably give you an eighth popsicle too!
  6. Pour into your popsicle molds leaving about 1/2” space at the top.  Cover and add the popsicle sticks.  Freeze.strawberry rhubarb popsicles | Pale Yellow

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Vegan Chocolate Strawberry Tarts

Vegan Chocolate Strawberry Tarts | Pale YellowI wanted to make a pie, so I searched my favorite pie cookbook for a recipe that struck my fancy.  I found one, but things didn’t quite work as  I expected.  The filling was all runny; the flavors were spot on, but the texture off.  Baking fail.

Vegan Chocolate Strawberry Tarts | Pale YellowHere is take two; four mini tarts instead of one large pie plus twice the amount of cornstarch.  Success!

Vegan Chocolate Strawberry Tarts | Pale YellowOreos are vegan, so a crust with Oreos and vegan butter is a breeze!  Cook some strawberries on the stove with a few extras until the mixture is thick and jam like.  Fill the crust.  To complete, whip up some coconut cream.  Vegan heaven my friends.

Vegan Chocolate Strawberry Tarts | Pale YellowThe tarts are sweet and large, each one easily serves two.  The filling is fresh and springy.  You’ll never miss the dairy and other artificial ingredients (just ignore the artificial ingredients in Oreos…).  Strawberries scream of Spring and they are front and center in this dessert.  Vegan chocolate strawberry tarts are one of those desserts that seem complicated, but is actually easy.  In other words, it’s tart time!

Vegan Chocolate Strawberry Tarts | Pale YellowTwo Years Ago – Black Bean Sliders

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Vegan Chocolate Strawberry Tarts
Adapted from Martha Stewart Pies and Tarts
Yield – 4  4” tarts (8 servings)

Crust
20 Oreos
3 dates
5 tablespoons vegan butter, melted

  1. Preheat to oven to 350 ˚F and generously grease your mini tart pans.
    Crush the Oreos into fine crumbs.  Blend the dates until a paste forms.  Mix the Oreos, date paste, and melted butter together until all the crumbs are moistened.
  2. Divided the crumbs evenly between the four tart pans and press firmly on the bottom and up the sides.
  3. Bake for 10-15 minutes until the crusts become firm.  Let cool completely on a wire rack.

Filling
1 quart strawberries
1/4 cup + 2 tablespoons sugar
1/4 cup unsweetened cranberry juice
1/4 cup cornstarch
generous pinch of salt

  1. Take half the strawberries, core them, and chop them up.  Add the chopped strawberries, sugar, juice, cornstarch, and salt to a medium saucepan.  Cook and smash the mixture until it thickens into a paste.
  2. Slice the remaining strawberries and add the strawberry paste mixture.  Turn off the heat and allow to cool slightly.  Add to each tart and smooth over the top.  Freeze for several hours.

Finishing
1 can full fat coconut milk, Thai Kitchens Organic
2 tablespoons powdered sugar
splash of vanilla
Oreo halves and extra strawberries for garnish

  1. Separate the solid coconut cream from the liquid.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment and beat until fluffy.  Beat in the powdered sugar and vanilla until well combined.
  2. Remove the the tarts from the freezer and from the little tart tins.  Add the whipped cream to a pastry bag with a star tip and pipe a dollop on each tart.  Garnish with Oreo halves and more strawberries.
  3. Store in the fridge and try to eat within 24-hours, the crust gets soggy.Vegan Chocolate Strawberry Tarts | Pale Yellow

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Green Smoothie 2

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Almost everyday for lunch I drink this smoothie along with leftovers or a quinoa salad.  It should be no surprise I eat a lot of quinoa salads.  What I like about the smoothie is the ingredients are relatively cheap and the magic bullet is able to make a smooth smoothie.  Losing access to a VitaMix is tough, but I’m surviving and improvising.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)I drink the smoothie for the nutritional value more than anything.  Since stopping a regular vitamin routine, I feel good knowing I’m putting vitamins into my system through whole foods each day.  I listed the nutritional value to satisfy my own curiosity about what I was putting into my body and  to justify this continued practice.  It’s all worth it!  Smoothie for everyone!

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)How to make a smoothie in a few easy steps:

Add frozen strawberries.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Add canned pineapple.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Sprinkle a little flax.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Take a big handful of spinach – squish it in.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Cover with almond milk.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Blend away.

green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)One Year Ago – DIY Blue Print Juice Cleanse

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green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)Green Smoothie 2
Yield – 1 drink

2-3 frozen strawberries
6-7 pineapple chunks, canned in juice
1 teaspoon ground flaxseed meal
1 cup spinach, loosely packed
1 cup unsweetened almond milk

  1. Add the strawberries, pineapple, flaxseed, spinach, and almond milk in that order to the cup of a magic bullet blender.
  2. Blend for 3-4 minutes.  Drink immediately or cover to drink the next day.green smoothie 2 | pale yellow (almond milk, spinach, pineapple, strawberry, and flax)

Nutritional Information:
102.6 calories | 4.2g fat | 3.6g fiber | 9g sugar | 2.8g protein
Vitamin A 65% | Vitamin C 48% | Vitamin D 25% | Calcium 35% | Iron 14%

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Vegan Chocolate Cake

vegan chocolate cake | pale yellowYesterday I discovered a new part of the beach!  Usually I walk downtown because there are more points of interest and I like walking to the jetties, but once and awhile I walk uptown on the beach.  Uptown is just houses, beautiful houses, but just houses.  I walked down to where the public city beach ends and the park begins, it was a beautiful sight.

vegan chocolate cake | pale yellowNow that I’ve reached the end of the beach I want to  climb the fence and keep walking.  It’s time to break all the rules!  We’ll see what happens, if I stop posting for a few days it’s probably because I got arrested.  No worries.

vegan chocolate cake | pale yellowDo you ever wake up and decide you’re going to make yourself a cake?  I had been thinking about layer cakes for a week, I was ready for this to happen.  It happens some days.  At least this cake is vegan and borderline healthy.  Vegan is healthy, right?  I’m going to pretend that it is; that’s just my style.

vegan chocolate cake | pale yellowDespite being vegan, this cake doesn’t taste vegan.  And there aren’t any weird vegan tricks.  Just a simple cake, with simple ingredients, and a little coconut whipped cream.  The cake is super moist and tender and squishy.  The chocolate is rich and flavorful.  A little whipped cream and fresh strawberries pair delightfully.  Spring time in a cake!  Plus, when you make yourself a cake you have lots of leftovers, perfect for freezing.  Now when I crave cake, I have a piece ready that just needs to be thawed!

vegan chocolate cake | pale yellowOne Year Ago – Graham Crackers
Two Years Ago – Cake Decorating 2 – Final Cake

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Vegan Chocolate Cake
Adapted from Shutterbean
Yield – 8 servings

Chocolate Cake
1 1/2 cups flour
1 cup sugar
3 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water

Topping
1 quart strawberries, cut into thick slices
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 cans coconut milk, refrigerated
1 tablespoon sugar
splash of vanilla

  1. Cake – Preheat the oven to 350 ˚F and grease the bottoms and sides of a 8” and 6” round pan.  Cut circles of parchment paper and place on the bottom of each pan.  Grease the paper and then lightly dust each pan with cocoa powder.  Set aside.
  2. In a large bowl whisk together the flour, sugar, cocoa powder, soda, and salt.  Make a well in the middle of the dry mixture.
  3. Stir together the oil, vanilla, vinegar, and water in a measure cup.  Pour into the well in the dry ingredients and whisk until combined.
  4. Divide the batter between the two pans, more in the larger pan, and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  5. Let cool on a wire rack for about 10 minutes and then remove the cakes from the pan.  Let the cakes cool completely on the wire rack.
  6. Topping – Slice the strawberries and add to a bowl, toss with sugar and vinegar.  Let sit in the fridge while the cakes cool.
  7. Carefully separate the solid cream from the clear liquid in the canned coconut milk.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment.  Add the sugar and vanilla.  Beat until creamy and fluffy.
  8. Assembly – Level the cakes (eat the scraps) and place the bottom layer on a cake stand.  Smear a generous layer of whipped cream.  Arrange two-thirds of the strawberries on the whipped cream.
  9. Place the smaller layer in the middle and spread the remaining whipped cream on top.  Arrange the rest of the strawberries.
  10. Store in the refrigerator.vegan chocolate cake | pale yellow

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