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Strawberry Banana Smoothie | alidaskitchen.com

Strawberry Banana Smoothie

For a quick and healthy breakfast, this easy Strawberry Banana Smoothie recipe is thick, creamy and delicious! {gluten free}  

Strawberry Banana Smoothie | alidaskitchen.com

This Strawberry Banana Smoothie has been my little taste of sunshine this winter.   Bursting with juicy fresh strawberries, bananas and a protein boost from Greek yogurt, it is easy to make and always delicious!   The strawberry and banana combination is always a favorite and when whipped into a smoothie, becomes perfect for busy mornings, any time on-the-go or for an afternoon snack pick-me-up!…

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Mixed Berry Moscato Gelees | alidaskitchen.com #recipes #SundaySupper #moscato

Mixed Berry Moscato Gelees #SundaySupper

Mixed Berry Moscato Gelees | alidaskitchen.com #recipes #SundaySupper #moscato

Mixed Berry Moscato Gelees are a sophisticated gelatin dessert featuring sweet, flavorful Moscato wine, studded with juicy fresh berries and topped with whipped cream.  This dessert is very easy to make and a fun way to celebrate and highlight the delicious flavors of the Moscato wine. …

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Strawberry Banana Pancakes

We recently picked up several pounds of strawberries from a local farm, and I’m chipping away at my long list of things to make.  At the top of the list was pancakes, but not just any strawberry pancakes… Strawberry Banana Pancakes!  I searched online for inspiration and found nothing, so I decided to just make something up.  I took my standard pancake base recipe, combined it with my Strawberry Vanilla Pancakes and added some banana.  The result is a Strawberry Banana Pancake made with a buttermilk pancake base, a good dose of vanilla, and a generous amount of chopped strawberries and mashed bananas.  Such a delicious combination!

I never thought my little Adam would ever love any pancake more than Cottage Cheese Pancakes.  Well, after making these Strawberry Banana Pancakes, I stand corrected.  He devoured 4 pancakes with impressive speed and has been asking about them ever since.

Strawberry Banana Pancakes
 
Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 1 tablespoon brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups low fat buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons vanilla extract
  • 2 cups diced strawberries
  • 2 mashed bananas (about 1 cup)
  • 1 tablespoon oil
  • Cooking spray or addtional oil, for pan
Instructions
  1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
  3. Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy) and then fold in strawberries. Let batter sit for about 10 minutes.
  4. Preheat nonstick skillet to medium heat and spray with cooking spray.
  5. Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size. Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

 

 

frozen strawberries and cream cool whip graham cracker sandwiches

Strawberries and Cream Sandwiches

 Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms
We recently picked up several pounds of fresh strawberries from our local farm.  While we will happily eat a majority of them plain, I also have a long list of things to make with these delicious strawberries.  Muffins and pancakes were at the top of the list (of course), but I wanted to make a dessert as well.  Nothing elaborate or fussy, just something simple and tasty to enjoy at the end of our day.

Strawberries and cream immediately came to mind.  It is such a classic combination that is simple and tasty.  But I wanted something a little more interesting, while still being easy.  With a toddler in the house, we of course have lots of graham crackers.  With COOL WHIP whipped topping, strawberries and graham crackers on hand, it seemed all the pieces were falling into place to make these cute little Strawberries and Cream Sandwiches.

Strawberries and Cream Sandwiches are a chilly version of strawberries and cream.  They are similar to an ice cream sandwich except made with COOL WHIP whipped topping instead of ice cream.

I like the flexibility and the simplicity of these Strawberries and Cream Sandwiches. The recipe is super quick and easy to make, can be made ahead, and can be multiplied or adjusted to suit your preferences.

Do you have a special dessert you’d like to share? Enter COOL WHIP’s Fan Dessert of the Month Contest for a chance to win $500! Simply make a COOL WHIP dessert, take a photo, and upload it here. Enter now!

Strawberries and Cream Sandwiches
 
Yields: 3 sandwiches
Ingredients
  • ½ cup COOL WHIP whipped topping, thawed
  • ¼ cup diced strawberries
  • 6 graham cracker squares (3 sheets broken in half)
Instructions
  1. Place 3 graham cracker squares on a plate or baking sheet.
  2. Put strawberries in a bowl. Fold in COOL WHIP whipped topping until combined.
  3. Spoon an even amount of COOL WHIP mixture on top of each square. Top with remaining graham cracker square.
  4. Place in freezer until COOL WHIP whipped topping has set, about 30 minutes.

Disclaimer:  Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

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Strawberry Vanilla Pancakes

My Adam is a pancake-eating machine.  Though he is pretty set on eating his favorite Cottage Cheese Pancakes every morning, I like to encourage a little variety.  So when I had some extra strawberries, I decided to give strawberry pancakes a whirl.  I figure Adam loves strawberries. Adam loves pancakes. It just might work. I scoured the internet, found some inspiration, and crafted this recipe with fingers crossed it would be a success. 

I had Mike test the first pancake. After one bite, he asked for another. 🙂

I gave a pancake to Adam…instead of pushing away the new pancake, he ate the whole thing.  Success!  

Strawberry Vanilla Pancakes are packed with an abundance of juicy strawberries and simply delicious. I used whole wheat pastry flour, but you can definitely substitute all-purpose flour if that’s what you have. I diced the strawberries (in eighths), though sliced strawberries would work just fine and yield a beautiful result. Using orange zest is optional. You could substitute any other citrus zest or simply omit the zest if that’s your preference.

There is no question that Cottage Cheese Pancakes are Adam’s favorite, but these Strawberry Vanilla Pancakes may someday rival that top spot.  Mike and I definitely love them, so here are tasty fruit-filled pancakes that will please everyone at the table, big and small.

Strawberry Vanilla Pancakes
Yields 32 small pancakes

1 1/4 cup whole wheat pastry flour (or all-purpose flour)
1 tablespoon brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 cup buttermilk
1 egg
1 tablespoon canola oil
2 tablespoons vanilla extract
2 cups strawberries, diced or sliced
1-2 teaspoons granulated sugar
zest of 1 orange (optional)
powdered sugar or maple syrup, for serving (optional)

  1. In a small bowl, mix strawberries and orange zest (if using) with 1-2 teaspoons of granulated sugar (adjust the sugar based on the sweetness of your berries). 
  2. In a large bowl, whisk together flour, brown sugar and baking powder.  Set aside.
  3. In a medium bowl, whisk buttermilk, egg, oil and vanilla until combined.
  4. Add wet ingredients to dry ingredients, mixing until combined.  Fold in strawberries and orange zest, if using.
  5. Heat griddle to medium heat (add oil and/or use cooking spray as needed).  Pour about 1 tablespoon of batter onto griddle for each pancake.
  6. Cook until you see bubbles appear (about 2-3 minutes), flip and cook on the other side until set (about 2 minutes).

Adapted from All Recipes

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Fresh Strawberry Pie ~ Lightened up!

Let’s just get this out in the open.  Yes, I am doing another strawberry recipe.  And yes, I am doing another strawberry recipe with yogurt.  Every year around the Fourth of July, I look forward to making this healthy version of a strawberry pie.  It just so happens to coincide my Strawberry Yogurt Muffins post from Wednesday.  I promise you a break from strawberry and yogurt recipes in the coming weeks.  In fact, there are even some indulgent recipes on the horizon!

There are 3 parts to making this pie.  The first step is making yogurt cheese, which is draining plain yogurt through cheesecloth.  This step needs to be done a day in advance, as the yogurt needs at least 16 hours to drain.

Part 2 is making the crust.  This crust is a simple stir and roll crust which uses oil instead of shortening.  It is nice and thin, and serves as the perfect vehicle for the rest of the pie. 

The last step involves mixing the yogurt cheese with sugar, vanilla and chopped strawberries; then pouring that mixture in the crust and topping/decorating with strawberry halves.  It is all very easy.

Now I do not want to mislead you into believing this pie is a replica of its sugary, fat-laden counterpart because it is not. It is, however, delicious, light and healthy!  It’s a wonderful summer dessert!

 Happy pre-Fourth of July and have a great weekend!

Fresh Strawberry Pie ~ Lightened up!
Yields 8 servings

16 oz plain yogurt
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar (adjust amount to taste and the sweetness of your berries)
1 cup diced strawberries
approximately 1/2-1 pound strawberries, halved (the amount depends on the size of your berries)
1 tablespoon strawberry preserves (optional) – amount many vary depending on size of strawberries
1 Stir ‘n Roll Pie Crust (recipe below)

  1. Make yogurt cheese:  Arrange wire strainer lined with double thickness cheesecloth (or coffee filters) over bowl.  Spoon yogurt into lined strainer; cover with plastic wrap and refrigerate until liquid has drained from yogurt and yogurt is very thick (16-24 hours).  Discard liquid.
  2. Combine yogurt cheese, vanilla extract, powdered sugar, and diced strawberries.
  3. Pour yogurt mixture in cool pie crust, spreading evenly.  Top with strawberry halves.
  4. Optional (see note below):  Microwave strawberry preserves for 5-10 seconds, just to melt it.  Then with a spoon or silicone pastry brush, brush the strawberries with preserves. 
  5. Refrigerate for 2 hours, or until serving.

Note:  If you do not plan on serving this immediately, I highly recommend using the preserves in order to seal and preserve the appearance of the berries.  It gives them a little shine as well, which can be nice.

Stir ‘n Roll Pie Crust
Yields 1 9″ pie crust

1 cup flour
1/2 teaspoon salt (optional)
1/4 cup canola oil
3 tablespoons cold skim milk

  1. Preheat oven to 425 degrees.
  2. In medium bowl, combine flour and salt; stir in oil and milk just until blended. Form dough into a smooth ball.
  3. Dampen counter top.  Place 12 x 15 inch sheet of waxed paper on dampened counter.  Place pastry on paper; cover with another sheet of waxed paper.  Roll dough into a 12 inch circle, turning dough and paper over once to roll evenly.
  4. Peel off top paper.  Lift dough and paper, and place dough-side down in pie plate, fitting dough to the plate.  Carefully peel off the remaining paper. 
  5. Trim edge so it fits evenly with the pie plate.  Prick dough with fork, and press edges with tines of fork. 
  6. Bake until golden brown (12 to15 minutes).  Remove to wire rack to cool.

Adapted from The Best of Byerly’s Cookbook

strawberry-yogurt-muffins

Strawberry Yogurt Muffins

Strawberry Yogurt Muffins are an easy, healthy muffin recipe made with lots of fresh strawberries and Greek yogurt.  

After picking up 8 pounds of strawberries from a local farm, I noticed these were the most perfect strawberries I have ever seen.  They had a perfect shape, a perfect stem and were a deep red throughout (no white inside these berries).  My husband wondered what I could possibly do with 8 pounds of strawberries?  Spend a LOT of time experimenting in the kitchen, that’s what!

In fact, I was thinking 8 pounds might not even be enough.  I eat strawberries on my plain Greek yogurt every day.  My son eats strawberries by the fistful.  There is also a long list of goodies that I want to make with strawberries…hmm.

For the longest time, I have been searching high and low for the perfect strawberry muffin recipe.  I was inspired by this recipe for Strawberry Bread on Cate’s World Kitchen.  I love that Cate uses yogurt, a good dose of vanilla, and this recipe uses more actual strawberries than other recipes I found.  From the original recipe, I reduced the amount of sugar and used plain nonfat Greek yogurt.   The recipe below is written accordingly.

These muffins smelled incredible while baking in the oven.  It was hard to resist digging in while they cooled, but I knew they would be worth the wait.  And worth the wait they were indeed!  They are moist, delicious and have bits of sweet strawberries in every bite.  We are definitely going to make another trip to the farm to pick up more strawberries, and I will definitely be making more of these muffins!

Strawberry Yogurt Muffins
 
Yields: 12 muffins
Ingredients
  • 1½ cups white whole wheat flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (optional)
  • 2 eggs, lightly beaten
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup oil
  • 2 teaspoons vanilla
  • 1½ cups strawberries, chopped
Instructions
  1. Preheat oven to 350 degrees. Line or grease 12 muffin cups.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, combine eggs, yogurt, oil and vanilla until blended. Add to flour mixture and gently mix until combined (Be careful not to over mix). Gently fold in strawberries.
  4. Divide batter evenly between muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for 5 minutes. Transfer muffins to wire rack and let cool completely.

Adapted from Cate’s World Kitchen

Strawberry Yogurt Muffins | alidaskitchen.com