Tag Archives: strawberry

Mmmm…Mama

Lemon Berry Tart

Life is a funny thing – full of ups and downs, great joy and sorrow, heartache and love. A mother’s greatest gift to her child are roots and wings to navigate this sometimes bumpy life and I find myself using these tools more than ever these days.

I am grateful to be a mother today but I am even more grateful to the woman who taught me how to be a mother. It’s funny that at age 36, I need her just as much today as my 14 month old needs me.

We love you to the moon and back – Happy Mother’s Day!

Recipe:

1/2 cup almonds, dry roasted and unsalted

1 cup graham cracker crumbs

1 tbsp sugar

1/4 tsp cinnamon

3 tbsp butter

1 – 14 oz. can sweetened condensed milk, fat free

2 eggs, separated

1/3 cup lemon juice, fresh

1 tsp lemon zest

1 tbsp sugar

strawberries and whipped cream for garnish

Preheat oven to 325 degrees.

Grind almonds in a food processor until finely ground. Combine almonds with graham cracker crumbs, sugar, cinnamon and melted butter.

Press mixture into a tart pan with a removable bottom. Make sure to firmly pack the crust down with the bottom of a glass. Bake for 5 minutes and then let cool.

In small bowl, whisk together condensed milk, egg yolks, lemon juice and lemon zest and then set aside.

In a separate bowl, beat egg whites and sugar until stiff peaks form.

Fold egg whites into the condensed milk mixture and the pour into the tart pan.

Bake for 20-25 minutes until center is set. Let cool for an hour on a wire rack and then transfer to fridge and let chill for another hour before serving.

Serve with whipped cream and a strawberry.

Sugar and Strawberries

Strawberry Bread

Sugar is not my friend and oh how I love cakes, cookies and pies but they do not love me back. Anyone that know’s me well knows that when crisis strikes, I can solve anything with a cookie in hand. I’ve had a terrible sweet tooth all of my life. I remember being 5 years old, scaling the cabinets in our kitchen looking for chocolate. Not having much luck finding a Hershey bar, I ran across baker’s chocolate and yes, I ate it.

Shopping while starving at Costco a few weeks ago, I wound up with 6 pound bag of frozen strawberries. While my intent was smoothies for months, my sweet tooth got the better of me and I had visions of a giant strawberry cake with cream cheese icing, which was always my birthday cake of choice. I came up with a delicious strawberry bread that will beat out a cake craving any day.

Recipe:

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp cinnamon

1/4 tsp salt

1/4 tsp baking soda

1 tsp baking powder

2 cups fresh or frozen strawberries, pureed

1/2 cup sugar

1 egg

1/3 cup applesauce, no sugar added

1/4 cup canola oil

1 tsp vanilla extract

1 tsp lemon zest

Preheat oven to 350 degrees.

If using frozen strawberries, let defrost before processing in blender.

In a large mixing bowl combine flours, cinnamon, salt, baking soda and baking powder.

In another bowl combine strawberry puree, sugar, applesauce, oil, egg, vanilla and lemon zest.

Pour wet ingredients into dry ingredients and fold together. Do not overstir.

Pour into a loaf pan sprayed with oil or cooking spray and bake for 50-55 minutes. A knife will come out clean in the center of the bread when it is done.

Let cake cool for 30 minutes before drizzling the glaze over the bread.

For Glaze:

3 tbsp powdered sugar

1 tbsp fresh lemon juice

Whisk together until smooth. Let bread cool for 3o minutes and then drizzle on the bread.

Notes:

One kitchen tool I love and use all the time is my rocket blender. I got this Bella Cucina rocket blender at  Macy’s for around $30. It is great for making salad dressing, smoothies and sauces. It comes with three different blending cups, two blade choices and several lids.