Sunday, July 17, 2011
Here is another recipe using up those strawberries that we bought during the 4th of July weekend. [These are amazing when topped with strawberry jam]
I have been making these muffins every week for the last few months using both fresh and frozen fruits & berries. I just love this recipe.
I have tried strawberries, blueberries, raspberries, peaches and a combination of both.
Next on my 'must try' list is lemon poppy seed.
This week I made a double batch so that I could freeze the extras for when I am on maternity leave. I am sure I will not want to be in the kitchen baking but I know we will miss these muffins if they aren't around!
I am planning on creating a freezer list of all the menu items I am making ahead before baby arrives. I will share that with you all when it is complete. Until then, please try these muffins!
Strawberry & Blueberry Jumbo MuffinsServes 8
Source: Confessions of a Bake-aholic
1/2 c butter, softened
3/4 c sugar
2 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
1 1/2 c strawberries & blueberries [or any berries you prefer]
Sugar for topping
Preheat oven to 375. Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then add almond and vanilla.
In a separate bowl, stir together flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk, beginning and ending with flour. Fold in berries. The batter will be very thick. Use a cookie scoop to divide batter among prepared muffin cups. Top with sugar.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Sunday, July 10, 2011
I have wanted to try my hand at making jam for a long time. With all the strawberries we have I figured now was as good of time as any. I have to admit I was a little intimidated by the canning process, but let me tell you, it was so simple and the results could not be sweeter. Now I can't wait for more items in my garden to ripen so I can try canning again.
We have already been enjoying this jam on our morning bagels and muffins. And this will certainly make a wonderful gift.
Just add jam to the list of items I won't dare buy from the store any longer.
Happy canning!
Don't forget to prep your jars before you begin making your jam and this process moves along quickly. Simply bring a large pot of water to a simmer, add the jars and lids. Do not boil the lids. I kept my rings out of the boiling water so they would be ready to work with. 
Strawberry JamMakes: 4 pints of jam
Source: Ball
5 c crushed strawberries (approximately 3 lbs)
2 tbsp fresh lemon juice
7 c sugar
1/2 tsp butter
1 packet fruit pectin
Combine crushed strawberries and lemon juice in a sauce pan. Still in fruit pectin and butter. Bring to a full boil over high heat, stirring constantly.
Add the sugar and stir till dissolved. Return mixture to full boil. Boil for one minute and then remove from heat.
Fill jars.
For the canning process I followed the instructions from Ball. I found this online How-To very helpful.
For the canning process I followed the instructions from Ball. I found this online How-To very helpful. The basic process is to make sure you have hot jars when filling with hot jam so the jars do not break. Then place the lids on the jars and attach the rings. Place the jars back in the hot water bath and make sure to cover the jars with 1-2 inches of water. Bring the water to a boil and let the jam hang out for 10 minutes. Turn off the heat and leave the jam in the hot water for another 5 minutes. Remove the jars and let cool for 12-24 hours.
Remember if the lid does NOT flex up and down you have properly sealed your jars. If it does, you can try the canning process again or simply refrigerate and use within a couple of weeks.
Wednesday, July 6, 2011
Over the holiday weekend P and I spent our time off at the lake. On our way up we stopped at the strawberry farm and picked up 25lbs of fresh strawberries. I know that amount sounds a bit CRAZY but they were so beautiful I just had to bring them all home. I guess what I should be saying is, keep your eyes peeled for lots of strawberry recipes!
This 'recipe' came about as I was missing all of the fun summer drinks [margaritas, daiquiris, and mojitos] and wanted to have something fruity and bubbly to sip on. You could of course make your own lemonade but I went the quick route and just used my favorite store bought brand.This really hit the spot for me and I think it would be great with some vodka if you are fortunate enough.
Sparkling Strawberry LemonadeServing: 1
Source: three square original
3 Strawberries, mashed
2 parts Lemonade
1 part Club Soda
Place mashed strawberries in the bottom of your glass. Pour in one part club soda and two parts lemonade. Add ice and strawberry for garnish. Enjoy!
Friday, July 1, 2011
Last weekend my mom celebrated a milestone birthday [don't worry mom I won't share the number] and my sisters, step dad and I decided to throw her a surprise party! She has always wanted to visit Las Vegas so this theme seemed appropriate. And since Vegas is known for buffets that is the food route we went.
I kept the food simple and all small bites since there was not enough space for everyone to sit down.
And the menu included:
Caprese Skewers
Red Berry Fruit Salad
Dijon Croissants stuffed with Asparagus & Swiss Cheese
Three Cheese Ravioli with Olive Oil and Fresh Herbs
BBQ Chicken Skewers
[me, mom, & sisters]
The birthday girl and guests all had a great time. Happy Birthday Mom!
Subscribe to:
Posts (Atom)
