Tag Archives: strawberry

May 17, 2013 · 5:00 am

Sangria Cupcakes

Sangria Cupcakes | Pale Yellow

There is wine in the frosting.  Somehow, somewhere in my life I have reached the point where it is perfectly acceptable and seemingly normal for me to combine my two favorite things – wine and cupcakes – into one delicious dessert.  That’s what we have here, the possibility that I may have gone too far.

Sangria Cupcakes | Pale Yellow

No.  I’ve gone just far enough.  In my search for a sangria cupcake recipe I found nothing worth using.  It was time to start from scratch.  I knew I could use my favorite cupcake and frosting recipe as a base and adapt from there.  Substitute orange extra for vanilla, soak with sangria, add a little wine to the frosting, and garnish with some boozy fruit.  Done.

Sangria Cupcakes | Pale Yellow

I was surprised how well these turned out.  I have to admit I was a little apprehensive about putting wine in a cupcake, I just didn’t know if it would taste good.  Individually, a cold glass of sangria on a hot day is a delightful treat and a cupcake is lovely any day or night, but together, I was a skeptic.  The orange cake is wonderful.  Magic happens when you massage zest and sugar, everything is on the fast track to flavor town for sure!  Soaking the top with sangria adds flavor, moisture, and color; it tells you that this is a sangria cupcake.

Sangria Cupcakes | Pale Yellow

The light purple frosting has just a hint of wine flavor, it’s kind of addicting, I kept needing little “samples” to make sure it tasted alright.  The star of the show is the bejeweled, boozy fruit on top.  Boozy fruit was a college staple for my roommates and I, and it brings home the sangria flavor and concept.  Mixing your wine and dessert is a surprisingly fantastic idea, you should definitely try it out!  By the way, the leftover sangria is a delicious accompaniment!

Sangria Cupcakes | Pale Yellow

I made these cupcakes for Krystal in honor of her birthday because we enjoy sharing pitchers of sangria together in the summer.  Some of my best summer nights were with Krystal, sangria, and a fantastic outside drinking establishment.  What better way to celebrate her birthday than with sangria cupcakes!  Last year she received margarita whoopie pies,  I see the boozy theme here…

Sangria Cupcakes | Pale Yellow

One Year Ago – 50 Shades of Grey Cupcakes

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Sangria Cupcakes
Yield – 15 cupcakes

Sangria
juice of one orange (zest first and save for later)
1/4 cup triple sec
1 apple diced small
8 strawberries diced small
1/2 bottle red wine
1/2 orange cut into small slices

  1. Add all the ingredients to a jar with a lid.
  2. Refrigerate overnight.

Cupcakes
1 cup sugar
zest of one orange
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1/2 tablespoon orange extract
2/3 cup milk
1/2 cup sangria from above recipe

  1. Preheat the oven to 350 ˚F.
  2. Add the sugar and orange zest to the bowl of a stand mixer.  Massage the sugar and zest together for about 30 seconds.
  3. Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
  4. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  5. While the mixer is mixing, whisk together the yogurt, oil, eggs, and extract.  Pour this in the mixer and combine.
  6. Slowly add the milk in and turn on high for a few seconds.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake 14 minutes until a toothpick in a center cupcake comes out clean.  Place on a cooling rack.
  9. Use a toothpick or skewer to poke holes in the top of each cupcake while still warm.  Use a pastry brush to apply sangria to each cupcake.  Repeat until all the sangria is used up.  Let cool completely.

Frosting
2/3 cup whole milk
1/3 cup red wine
5 tablespoons flour
1 teaspoon orange extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
Sangria fruit separated from the liquid and chopped in need be

  1. In a small saucepan over medium heat, whisk together the milk, wine, and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
  2. Remove from the heat, stir in the extract and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – beat for 8 minutes
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
  5. Use a piping bag with a plain tip to pipe a ring on the top of each cupcake.  Pipe less frosting on the inside so that you leave an indent in the center of the frosting.
  6. Pile about 1/2 tablespoon of the sangria fruit in the center.
  7. Garnish with a fresh orange slice.

Sangria Cupcakes | Pale Yellow

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May 1, 2013 · 5:00 am

Strawberry Coconut Ice Cream

strawberry coconut ice cream // pale yellow

Strawberry ice cream is one of my bottom choices at an ice cream shop, yet this is my third recipe for some version of strawberry ice cream.  I first made a traditional strawberry ice cream and then a strawberry-beer sorbet.  Like the sorbet, this version is also dairy-free and could be vegan if you replaced the honey with agave nectar, simple syrup, or maple syrup.  Perhaps I never enjoyed strawberry ice cream previously because it didn’t taste good or didn’t have enough fresh, berry flavor.

strawberry coconut ice cream // pale yellow

Or, let’s be real, if you knew me growing up you know I was an extremely picky eater; I probably never ordered strawberry ice cream because I didn’t eat berries until I was in my 20′s.  True story.  Instead of strawberry shortcake, I would have banana.  When presented with fruit salad I would pick out the grapes, but only the red grapes of course.  I don’t know what my problem was, I also didn’t eat melon or stone fruit.  Basically I was an apple, canned pear (no skins), banana, and red grape eater for most of my life.

strawberry coconut ice cream // pale yellow

There are still a few fruits I’ll pick around in a fruit salad like pineapple, raspberries, blackberries, and cherries.  Besides the cherries, I’ll eat the others in smoothies or baked goods, I’m getting better, really!  Maybe there are so many strawberry ice cream recipes because I’m trying to make up for lost time and lost strawberry eating opportunities.  It may have taken me a long time to realize this, but there really is nothing better than a fresh, juicy, summer strawberry.

strawberry coconut ice cream // pale yellow

As far as healthy ice creams go, this one is a keeper.  But let’s get rid of the word healthy and replaces it with a better, more inviting word.  How about raw?  Natural?  Simple?  Guilt-free?  Whatever word you use to describe this ice cream should entice your friends to try some.  This is some tasty ice cream with fresh strawberry flavor and a hint of coconut in the background.  I really enjoyed mixing in the toasted coconut, it provided a lovely crunch.  And besides, it finally feels warm enough here to start eating ice cream all the time!  Happy May.

strawberry coconut ice cream // pale yellow

One Year Ago – Chocolate Peanut Butter Cup Cookies

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Strawberry Coconut Ice Cream
Adapted from Immer WachsenYield – 1 quart
1 quart strawberries, hulled and roughly chopped, about 2 cups
1/3 cup honey
2 cups (about 2 cans) coconut milk (separate the white part from the clear liquid, only use the white part)
2 capfuls whipped cream vodka
toasted, shredded coconut to garnish

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. Add the strawberries, honey, and coconut milk to a blender.  Blend until smooth.
  3. Add the mixture to the ice cream maker and blend for 20 or so minutes or until firm.
  4. Place in a freezer container and freeze until firm.
  5. Garnish with coconut and strawberries as desired.

strawberry coconut ice cream // pale yellow

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April 19, 2013 · 5:00 am

Strawberry Shortcake Whoopie Pies

strawberry shortcake whoopie pies // pale yellow

When I was deciding which category to click for this recipe, I had to check out my recipe index to see how I’ve been classifying whoopie pies.  In sixteen months of blogging this is only my third whoopie pie recipe.  That seems kind of sad.  I feel like I’ve made more whoopie pies than that, but apparently they were pre-blog.  Things are going to be changing around here!

strawberry shortcake whoopie pies // pale yellow

Nicole called these strawberry shortcake whoopie pies delightful and “one of the most delicious things you’ve [I've] ever made.”  I said that was bold statement.  I’m always surprised when people say  things like that to me because everyone has such different tastes and ideas of taste perfection.  In this way, food competitions are so biased, get a different group of judges with different tastes, and you could have completely different results.  This is also what makes baking for friends so fun, it’s always possible to please someone!

strawberry shortcake whoopie pies // pale yellow

I’m writing this while watching the movie Hook and I know it has nothing to do with strawberry shortcake whoopie pies, but it’s such a throw back to my childhood.  I don’t even know how many times I’ve watch this movie, but it’s been a lot.  Growing up my brother and I watched it countless times with a babysitter while my parents were bowling.  I’ve had the distinct pleasure of introducing the movie to campers one summer and some students during Saturday school.

strawberry shortcake whoopie pies // pale yellow

RUUUUFFFFIIIII-OOOOOOOOOO!  Why is this such a great movie?  Is it simply nostalgia from my childhood or is it cinematic genius?  I don’t know if I care.  Also, did you know Maggie Smith plays Wendy?  IMDB to the recuse!  The make-up tried to make her look older (about the age she is now in Downtown Abbey), but she still looks young.  In real life she’s much older than you would expect.

strawberry shortcake whoopie pies // pale yellow

Enough digression, back to the whoopie pies.  They really are delightful as Nicole said.  I don’t know what happened to yield 30 pies when the original recipe only yielded 12, but feel free to cut the recipe in half to make a more manageable amount.  However, I assure you, there will be no problem distributing all of these.  I was not only able to give a bunch to a student monitor for her birthday, but I was able to share with colleagues at lunch.  Make yourself some lovely strawberry shortcake whoopie pies this spring; everyone will be as happy as a 28 year old re-watching Hook!

strawberry shortcake whoopie pies // pale yellow

One Year Ago – Red Velvet Brownie S’more Bars

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Strawberry Shortcake Whoopie Pies

Adapted from Cookies and Cups

Yield – 30 whoopie pies

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

1 teaspoon salt

1 tablespoon baking powder

3 eggs, room temperature

4 1/4 cups flour

1 cup whole milk

1 tablespoon vanilla

10 tablespoons (1 1/4 sticks) butter, room temperature

1 teaspoon vanilla

4 tablespoon whole milk

3 cups powdered sugar

1 quart strawberries, washed, trimmed, and thinly sliced

  1. Preheat the oven to 400 F and line all your cookie sheets with parchment paper.  The more cookie sheets the faster things will go.

  2. Beat the butter and sugar together in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 2 minutes.

  3. Beat in the baking powder, salt, and eggs on low speed until well combined.

  4. Add the vanilla to the milk in a mixing glass and add the flour in three batches with the milk/vanilla mixture in between. Scrape the bowl as needed.

  5. Mix until the dough is just combined.

  6. Use a 2-tablespoon scoop to portion the batter on the cookie sheets.  Leave plenty of room between whoopie pies, I was able to put 8 whoopie pie halves per baking sheet.

  7. Wet your fingers to smooth and flatten the top of each whoopie pie.

  8. Bake for 10 minutes or until the tops are golden brown.  Transfer to a wire rack to cool and completely.

  9. Make the filling by creaming the butter and vanilla until pale yellow in the bowl of a stand mixer with a paddle attachment.  Add in the powdered sugar half a cup at a time.  Start on low and then increase the speed to high to whip the filling.

  10. Beat in the milk until light and fluffy.

  11. Match the whoopie pie halves and smear some filling BOTH halves.  Place a few strawberry slices on one half and smush together.

strawberry shortcake whoopie pies // pale yellow

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February 13, 2013 · 5:00 am

Strawberry Beer Sorbet

Strawberry Beer Sorbet // Pale Yellow

My plan was to make this vegan treat for Super Bowl Sunday, however, I forgot to throw the ice cream maker bowl in the freezer.  Whoops.  This treat was enjoyed on Monday and it is still being enjoyed as it lingers in the freezer.  When you only sneak “bites” or “spoonfuls,” desserts seem to last awhile.

Strawberry Beer Sorbet // Pale Yellow

Since Valentine’s Day is tomorrow, this would also make a lovely dessert for any vegan friends or lovers you have.  The pink color is delightful and the frozen strawberries provide a way to enjoy their fresh, berry flavor in the depth of mid-winter blues.

Strawberry Beer Sorbet // Pale Yellow

You would never guess this sorbet is dairy-free.  I know sorbet explicitly implies dairy-free, but the overall texture is so nice and creamy, it really melts in your mouth.  The little chunks of strawberry are so pretty scattered throughout the sorbet.

Strawberry Beer Sorbet // Pale Yellow

Strawberry beer sorbet couldn’t be easier to make: three ingredients, one pot, churn, and done.  You could use any flavor beer you desire, but the beer flavor comes through, so as always, choose something you would enjoy drinking on its own.  I thought the apple would be lovely with strawberry, and I was right.  The extra beer was dutifully consumed during the actually Super Bowl, no waste here!

Strawberry Beer Sorbet // Pale Yellow

One Year Ago: Valentine’s Day Decorated Sugar Cookies

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Strawberry Beer Sorbet
Adapted from Beantown Baker
Yield ~ 1 quart

3 cups frozen strawberries, thawed for about an hour
3/4 cups sugar
12 ounces beer (Shock Top – Honeycrisp Apple Wheat)

Shock Top Honeycrisp Apple Wheat

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. In a medium saucepan bring the strawberries and sugar to a boil.  Once the strawberries are soft mash with a potato masher.
  3. Allow the mixture to cool and then stir in the beer.  Place this mixture in the fridge for at least 2 hours (or overnight) until cooled completely.
  4. Churn in the ice cream maker until whipped and set, it only took me about 15 minutes.
  5. Freeze until desired hardness.Strawberry Beer Sorbet // Pale Yellow

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September 7, 2012 · 5:00 am

Strawberry Ice Cream + A Boozy Milkshake

This is best ice cream I have made since purchasing an ice cream maker!  Seriously, the very best.  Rich, creamy, perfectly sweet, delectable!  The secret – a little bit of tequila, just a bit.  You can’t taste the tequila, this is not a recipe to get you drunk, the tequila simply allows the the ice cream to be smoother and creamier.

I made this recipe to make a boozy milkshake called a Pink Elephant.  The Pink Elephant is made with this strawberry ice cream, a little milk, and tequila.  You can taste the tequila in the milk shake!  Adult milkshakes are the best and delightful after a long, hot day in the classroom.  The milkshake is rich and sweet and has just the right kick from the tequila.  Adulthood has its moments!

This is my third recipe for back-to-school.  The week started with a Kahlua infused muffin and  peach sorbet Bellinis.  What’s next you ask?  One last tribute to summer fruit – Blueberry Mojitos!  Look for the recipe Monday!  But I implore you, with the last strawberries of summer, make some ice cream and save it in the freezer for those days you need one more touch of summer!  Because, really, what is more summery than strawberry ice cream???

Print the Recipe!

Strawberry Ice Cream
Adapted from The Boozy Baker by Lucy Baker, page 130
Yield – 1 1/2-2 quarts

1 pound strawberries
3 tablespoons tequila
1/3 + 3/4 cup sugar
6 egg yolks
1/8 teaspoon salt
2 1/4 heavy cream
1 cup whole milk

  1. Freeze the bowl for the ice cream maker the night before.
  2. Wash and trim the strawberries.  Slice and place a food processor.  Process until they are pureed into a chunky liquid.
  3. Add the strawberries to a bowl with a 1/3 cup of sugar and the tequila.  Mix and allow the mixture to macerate in the fridge while you prepare the rest of the ingredients.
  4. In a medium bowl whisk together 3/4 cup of sugar, egg yolks, and salt.  Whisk until the mixture become pale yellow and ribbony.
  5. Heat the cream and milk on the stove in a medium sized pot until the mixture begins to simmer.  Add about 1/2 cup of the hot liquid into the egg yolks and whisk to combine and temper the eggs.  Add another 1/2 cup and repeat.
  6. Add the eggs/milk into the rest of the cream mixture to the pot on the stove and cook for about 5 minutes or until the mixture begins to thicken.
  7. Strain the egg/cream mixture using a fine mesh strainer.  Whisk in the strawberries.
  8. Allow this mixture to completely cool and become cold.  I place the bowl in the freezer for about 2-2 1/2 hours.
  9. If you use the KitchenAid attachment ice cream maker, set it up and turn the mixer on the lowest speed.  Pour in the ice cream base and allow the mixture to churn for 20-25 minutes.
  10. Use a rubber scraper to move the ice cream to a freezer safe bowl.  Let the ice cream harden overnight.

Pink Elephant Milkshakes
Yield – 3 milkshakes

8 scoops of strawberry ice cream
1/4-1/2 cup milk
1/4 cup tequila
strawberries & tequila for garnish

  1. Add the ice cream, milk, and tequila to a blender.  Blend until smooth.  Add enough milk to reach the desired consistency.
  2. Garnish with a strawberry and a tequila floater.

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July 27, 2012 · 5:00 am

Strawberry Vodka Lemonade

After I had listened to a year old podcast by Joy the Baker and Tracy of Shutterbean, I was inspired to make this Infused Vodka from Tracy’s website.  Once the vodka idea was in my head, I had several ideas of what to do with said vodka!  The first idea was a strawberry lemonade.

The sad thing was I had never made lemonade before.  After some high quality Internet research it seemed like the magic equation for lemonade was 1 cup water to 1 cup sugar to 1 cup lemon juice and then add water to taste.  I reduced the amount of sugar in my simple syrup because I knew the strawberry vodka would be really sweet.

I was so pleased with this cocktail!  It starts going down so smoothly and I was like, oh man, I thought this would be stronger.  But then, after several tastes, the strength started to catch up with me!  This cocktail packs a delicious, hidden punch!  The sweetness of the strawberry vodka is balanced by the tartness of the lemonade.  I can’t wait to make this again!

Print the Recipe.

Strawberry Vodka Lemonade
Yield – 4-6 servings

3-4 days before serving
16 ounces strawberries, washed, trimmed, & cut in half
3 cups vodka (I used Stoli Strasberi)

  1. Add the strawberries and vodka together in a pitcher or jar with a lid.
  2. Shake or stir the mix.  Place the mixture in a cool dark place.
  3. Try to shake or stir the mix 1-2 times per day for three days.
  4. Strain the mix through a fine mesh strainer into a bottle, I just used the empty vodka bottle.  Store until needed.

An hour or two before serving
3/4 cup sugar
1 cup water
1 cup fresh lemon juice (7 lemons)
2 cups strawberry vodka
1 cup water
sliced lemons and strawberries for garnish

  1. Add the sugar and 1 cup of water to a small saucepan and bring to a boil stirring occasionally to make a simple syrup.
  2. Juice the lemons.
  3. Add the simple syrup, lemon juice, strawberry vodka, and the remaining 1 cup of water to a pitcher.  Mix to combine.
  4. Add in the sliced lemons and strawberries. Refrigerate for at least an hour to cool the drink and let the flavors marry.
  5. To serve add ice to a glass and pour over.  Garnish as desired.

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July 20, 2012 · 5:00 am

Roasted Strawberry Cake

Sometimes you bake a cake and it seems done so you sneak a piece after it has cooled for a few minutes.  After taking a piece of said sneaked cake you realize the cake is not baked all the way through.  Sometimes you need to turn on the oven again, throw the cake in, and bake for a few minutes more.  Sometimes you just need to hope for the best.  The cake may or may not be a little dryer than anticipated, but this is likely due to over baking.  There is nothing a little whipped cream can’t fix!

I made this cake on the Fourth of July because I wanted something red, easy, and light that could be used as a mid-day snack.  We may have called it “healthy cake” and had seconds.  By the time this post is published, I am aware it is the end of July and it makes no sense to start talking about the 4th, but my blogging time doesn’t always match with my baking schedule and social time.  Every summer starts with a week and a half of shenanigans encompassing the last day of school, my birthday, Fourth of July, and a party weekend.  Life is starting to slow again!

Don’t get me wrong, this is an excellent time in my life filled with gallons of wine, lots food, lots of friends, and most importantly, no work! Life. Is. Good!  This time also gives me the opportunity to slowly roast some strawberries and enjoy a little afternoon snack with a glass of wine and some friends who have just arrived in town.

This cake would be great for breakfast or afternoon tea.  It’s light and flavorful.  The roasted strawberries on top add the perfect amount of interest to this moist and tender cake.  Serving the cake with some whipped cream and strawberries makes the cake into delicious and beautiful snack!

Print the Recipe.

Roasted Strawberry Cake
Adapted from Joy the Baker
Yield – 12-16 Servings

2 tablespoons agave nectar
1 tablespoon olive oil
2 teaspoons balsamic vinegar
pinch of salt
10 ounces trimmed strawberries
1/4 cup (4 tablespoons) unsalted butter, melted and cooled
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 teaspoon vanilla
3 tablespoons turbinado

Whipped cream {1 cup heavy cream + 2 tablespoons powdered sugar +1 teaspoon vanilla whipped together}
Strawberries

  1. Preheat the oven 375 F and line a baking sheet with foil or parchment paper.
  2. Whisk together the agave nectar, olive oil, balsamic vinegar, and salt in a small bowl.  Chop the strawberries in half and add to the liquids.  Mix to combine.
  3. Bake for 30 minutes until the strawberries are browned.  Set aside.
  4. Turn the oven to 400 F and grease & flour a 9×11” pan.
  5. Melt the butter in the microwave and then set aside.
  6. Whisk together the flour, powder, sugar, and salt in a medium bowl.
  7. In a large mixing cup, whisk together the buttermilk, eggs, butter, and vanilla.  Add the liquids to the dry ingredients and mix until just combined.
  8. Pour the batter into the prepared pan and arrange the roasted strawberries on top.  Sprinkle the turbinado sugar on top.
  9. Bake for 20 minutes or until the top is golden brown.
  10. Once cool garnish with whipped cream and strawberries.

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June 1, 2012 · 5:00 am

Strawberry Sparkler

Thursday are hard.  The week has dragged on and it’s almost the weekend, but you still have that one last day to work.  And summer vacation is not coming fast enough.  I’ve been turning the last few Thursday into cocktail nights.  Previously I have made the delicious Cake Martinis, but they are a little strong, and I wanted something more summery.

There is a liquor and wine store right next to the nail salon across the street.  It’s kind of a bad combo, yet it is an awesome routine!  Sit for a nice relaxing mani/pedi and then pick up some booze and head on home.  On top of everything else, it has been raining for days and days here in Brooklyn.  This Thursday required a drink, some food delivery, and a movie on the couch!

This cockail is light and refreshing, like a strawberry lemonade with a kick!  The Strawberry Sparkler is similar to a light sangria.  The cocktails were fun to drink and very enjoyable!

Print the recipe.

Strawberry Sparkler
Inspired by Valley and Co Lifestyle
Yield – 1 pitcher (serves 3-4)

2/3 cup lemon juice (5 lemons)
1 cup sliced strawberries
1 cup strawberry vodka (Stoli)
1 cup water
2 tablespoons agave nectar
1 bottle Prosecco (or other sparkling wine)

  1. Juice the lemons and add the juice to a pitcher with the strawberries, vodka, water, and agave.  Stir to combine.
  2. Add in the Prosecco and refrigerate until ready to serve.
  3. Serve in a glass with a strawberry on the side and ice.

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