Strawberry White Chocolate Macarons


Strawberries are in full season in my back yard. Perfect for jam, pies or just for eating. My gamache uses a little freezer jam to give it that garden fresh taste! ~Amy

Strawberry White Chocolate Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract

3-4 drops neon pink food coloring

3 drops red food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Strawberry White Chocolate Ganache

1/2 cup heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp vanilla extract
1/4 cup strawberry freezer jam, or preserves

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add extract and whip to desired consistency. Beat in strawberry jam until light and fluffy.

Recipe by Amy and Madeline Richardson

Spicy Lime, Cucumber, and Strawberry Salad


Give your strawberries a kick with fresh lime and chili! Paired with cucumbers, this fresh salad might be your next addiction! ~Amy

Spicy Lime, Cucumber, and Strawberry Salad

Strawberries, sliced
Cucumbers, diced
Fresh limes cut into wedges
Tajin Classico Seasoning

Layer together, strawberries and cucumbers. To serve, squeeze fresh lime over the top of salad mixture and sprinkle desired amount of Tajin over the top.

Recipe by Amy Richardson

Breakfast Strawberry Pineapple Frozen Yogurt


I have had so much fun coming up with these healthy frozen yogurts, because really, who doesn’t want ice cream for breakfast?!~Amy

Breakfast Strawberry Pineapple Frozen Yogurt

2 cups pineapple juice
1 1/2 cups vanilla yogurt
1 cup sliced strawberries
2-3 Tbsp sugar or honey
1/4 tsp vanilla
Juice of 1/2 small lime

Granola
Fresh strawberries

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Homemade Pretzels with a Sweet Trio of Dipping Sauces


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Homemade Pretzels are well worth the effort, they are not hard, just an extra step, but they are SO good! Wonderful with a little coarse salt and mustard, but the sweet dipping sauces are super fun! ~Amy

Homemade Pretzels with Sweet Trio of Dipping Sauces

Pretzels:

1 1/2 cups warm water
1 tbsp sugar
2 tsp coarse salt
2 1/2 tsp yeast
3 tbsp butter, melted
4 cups flour

1 egg yolk + 1 tbsp water

10 cups water
2/3 cup baking soda

To make dough:
Place water, sugar and salt into a mixing bowl. Sprinkle yeast over the top and let it set for about 5 minutes. Attach dough hook, add butter, mix lightly. Add flour and knead in low until blended and starts to come together. Increase speed to medium and mix for about five minutes. Lightly oil bowl and turn dough over once to coat. Cover with plastic wrap and let raise until double in size.

Line 2 sheets with baking parchment.
Heat oven to 450
Heat water and baking soda in a large pan to rolling boil.

On lightly sprayed surface, dived dough into eight equal portions.
Roll each section into a 24 inch rope. Make an upside down U shape on baking sheet, crossing ends to form pretzel shape. Repeat, place 4 on each pan.
Remove each pretzel from pan with a large spatula place in boiling water one at a time and boil for 30 seconds. Return to pan, brush with egg wash, and bake one sheet at a time for 9-12 minutes or until golden brown.

Serve with dipping sauces or sprinkle with coarse salt after the egg wash for savory pretzels

Fresh Strawberry Vanilla Sauce:
1/3 cup vanilla frosting
1 large strawberry chopped

Place ingredients in a small food processor and blend until smooth.

Cinnamon Vanilla Sauce:
1/3 cup vanilla frosting
1/4 tsp cinnamon
1 1/2 tsp water
Place ingredients in a small food processor and blend until smooth.

Chocolate Sauce:
1/4cup butter
1/2 cup sugar
1/2 cup evaporated milk
1/2 cup bittersweet chocolate pieces

In a medium sized saucepan over medium heat, melt butter. Add sugar, evaporated milk, and chocolate. Whisk until smooth and comes to a simmer. Remove from heat and let cool.

Vanilla Frosting

1/2 cup butter, room temperature

4 cups powdered sugar

1/4 cup milk

1 tsp vanilla

With an electric mixer, beat butter and 2 cups of the sugar, milk and vanilla until creamy. Add remaining sugar and beat until light and fluffy.

Recipes by Amy Richardson

Beautiful Little Bride’s Cake: Strawberry White Chocolate Truffle!


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Here comes the Bride! This beautiful little Bride’s cake is a new tradition! Rich vanilla cake, filled with a strawberry white chocolate ganache, iced with sweet buttercream, and topped with a beautiful bouquet! ~Amy

Beautiful Bride’s Cake:
Strawberry White Chocolate Truffle!

Wedding Cake:

1 1/2 cups butter, at room temperature
3 cups sugar
6 eggs, room temperature
2 1/4 cups flour
2 1/4 cups Self Rising flour
1 1/2 cups milk

1 1/2 tsp vanilla

Heat oven to 350 degrees
Line the bottom of three 7 inch cake pans with parchment. Spray sides with non stick cooking spray.

With an electric mixer beat butter for 2-3 minutes or until smooth. Slowly add the sugar and beat for 3-4 minutes. Add eggs, one at a time beating thoroughly after each one, scraping down the sides as necessary. Add vanilla, and mix well.

In a separate bowl whisk together flours. Add alternately with milk, beating well after each addition. Pour evenly into cake pans. Smoothing tops to finish. Place in the center of the oven and bake about 22-25 minutes or until golden brown and springs back when touched.
Remove from oven and cool for about 15 minutes in pan. Gently loosen sides, turn upside down onto parchment to finish cooling. Place in freezer for easy assembly.

Strawberry White Chocolate Truffle Filling:

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
2 1/2-3 Tbsp strawberry preserves

Place chopped chocolate into a metal bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. For a faster set. Place the bowl of chocolate and cream over an ice bath, and with an electric mixer whip to thick consistency. Add strawberry preserves and beat again until thick.

Vanilla Buttercream:

1 1/2 cups butter, at room temperature
3/4 cup milk
9 cups powdered sugar
1 tbsp vanilla

With an electric mixer, beat butter for 2-3 minutes, until smooth. Add 5 cups of the sugar and milk, beat on high until smooth. Scraping down sides as necessary. Add the vanilla, beat until smooth. Add additional sugar and beat until light and fluffy.

To assemble:

Trim frozen cake tops to make even.
Place bottom layer on cake plate, brush off crumbs. Evenly spread half of the filling on top, leaving a half inch border around edges. Brush second layer of crumbs and press gently on top of filling. Repeat.
Coat sides with a thin layer of frosting, using more on top. Pipe frosting beads around base and top of cake. Set aside to set. When set trim flowers and arrange on the top of the cake in a bouquet style.

Flowers:
White roses
Blush bunch roses
White freesia

By Amy Richardson

Fresh Strawberry Frosted Sugar Cookies


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This is supposedly a Swig sugar cookie rip off recipe, but being an expert on eating them, they are not quite true. But when frosted with fresh strawberry frosting, they make a truly yummy treat! ~Amy

Fresh Strawberry Frosted Sugar Cookies

Dough:

5½ cup + 2 tablespoons flour

1 teaspoon salt

½ teaspoons baking soda

½ teaspoon cream of tarter

1 cup (2 sticks) butter, room temperature

¾ cup canola or vegetable oil

1¼ cup sugar

¾ cup powdered sugar

2 tablespoons water

2 eggs, room temperature

1 teaspoon vanilla

Preheat oven to 350 degrees

With an electric mixer, cream butter and sugars together for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat in the eggs, and beat on high for about 3 minutes until light and fluffy.

Add the salt, baking soda, cream of tarter and flour to butter mixture. Mix until just combined

In a small dish, mix together 1/4 cup sugar and a pinch of salt. Set aside.

Roll dough into 1 inch balls and place on a parchment lined baking sheet about 3 inches apart to allow for spreading

With a small drinking glass, dip the bottom into sugar and press down, until dough is about a 1/2 inch thick

Bake for 8 minutes, be careful not to over bake. Place hot cookies onto a cooling rack and let them cool completely. Frost with Fresh Strawberry Frosting.

Makes tons

*Swig copycat recipe

Fresh Strawberry Frosting

4 1/4 cups powdered sugar

1/2 cup butter, at room temperature

1/4 cup milk

1 tsp vanilla

1/4 cup chopped, fresh strawberries

With an electric mixer, beat butter and 2 cups of the sugar, and milk until smooth. Add vanilla, beat again. Add remains sugar and beat until light and fluffy. Mix in fresh strawberries, adding additional sugar if necessary.

Makes about 2 1/2-3 cups

Recipe by Amy and Madeline Richardson

Strawberry Key Lime Eton Mess


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The Eton Mess is a classic Strawberries and Cream British dessert eaten while watching a game of cricket. My summer key lime twist makes it so good, it could be eaten anytime, anywhere! ~Amy

Strawberry Key Lime Eton Mess

Meringues:
Purchased or homemade meringues, broken into pieces.

4 cups strawberries, chopped
1/2 cup powdered sugar

Sprinkle sugar over strawberries, toss to coat. Set aside.

Key lime Cream:
2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
4 tbsp key lime or lemon curd, purchased

In a medium sized bowl, whip together cream, sugar and vanilla to soft peaks. Take out a small amount and gently stir in curd. Fold into remaining cream with about half of the prepared strawberries.

To assemble:
Layer fruit, meringues and cream alternately, finishing with cream. Garnish with fresh strawberries. Refrigerate until ready to serve.

Makes 6-8 servings

Recipe by Amy Richardson