Strawberry White Chocolate Brownies {Gluten Free}

HAPPY VALENTINES DAY!!

Love is in the air. Do you do anything special today, with your loved one, family or friends?  Most Fridays we go out for dinner, myself, hubby and the little one. Tonight we will not. Even though we go out fairly early because of the little one, most places will just get too busy, loud and potentially overpriced.  As well behaved as she is most times, I don't want that one time she isn\t to be tonight as no one wants a fussy toddler ruining their romantic dinner. So just in case, tonight we will order in, and stay cozy.

The hubs and I have never really gone too over the top for Valentines Day.  Neither of us need anything, so other than some flowers, chocolates or a tub of his favorite ice cream, we keep it low key.  Better to save our money for more important things.  More money saved means I can finally convince him to get an SUV to make room for our expanding family.

Oh right!  I haven't told you yet.   Baby #2 is on the way, making its arrival late July.   We are very excited and getting ready for some busy times ahead.  Our little ones will be 20 months apart so there will be a lot going on.  Even the next few months will be busy moving around some bedrooms, office and workout equipment to make room for Baby #2.     I will definitely need to find a big win of energy now and then.   For now I will have to run on adrenaline since caffeine is not a pregnant ladies friend.   Post baby these brownies might have to the kick I will need, and at least they have some fruit in them.

Hope you have a wonderful day with your loved ones.

Strawberry White Chocolate Brownies {gluten free}

INGREDIENTS

• 1/2 cup unsalted butter
• 8 oz dark chocolate, chopped
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup Gluten free flour blend
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp espresso powder
• 3 oz white chocolate , chopped
• 3/4 cup strawberries, chopped
• 1/2 cup strawberry white chocolate
• 1/2 cup unsalted butter, softened
• 2 - 2 1/2 cups confectioners sugar
• sprinkles

INSTRUCTIONS:

1. Preheat the oven to 350F. Spray a 9 inch springform pan.
2. Place the chocolate and butter in a bowl over a double boiler. Stirring off and on to melt together. Once completely melted remove from heat and let cool slightly.
3. Whisk in the sugar. Then whisk in the eggs, one at a time.
4. Add vanilla and whisk in.
5. Add flour, salt, espresso powder and baking soda. Fold in until partially combined.
6. Add strawberries and white chocolate.
7. Using a spatula, scrape the batter into the spring form pan. Bake for 25-30 minutes and a skewer comes out clean. Remove from oven, let cool.
8. Make icing : Beat cream cheese and butter in a medium bowl using a spatula.
9. Add icing sugar, one cup at a time, beating in with spatula.
10. Using an offset spatula spread over the brownies. Top with sprinkles.

Strawberry Almond Tart

I went strawberry picking twice this year.  It was hard not too really.  I left the first picking with at least 4 litres of strawberries and they tasted soooo good. I knew they would not be enough.  I froze over half of the first batch, ate some and then used some for a cake.  I went picking with a friend and we just sat the babies on the side of the patch and they just watched us, played and tried to eat the hay on the side of the patch.  The first picking was also the first time my little one has strawberry.  It was pretty cute.  She just numbed it down with her gums.  The second time I went with my SIL and niece and nephew.  This batch which was another 4 litres was brought to the cottage, eaten by 8 of us in a fruit salad and then made into this delicious tart.

Love local fruit. I am hoping to go raspberry and green bean picking this week. No baking will be done with the green beans, except for maybe a quiche.

I also mentioned I did a cake,  I did my first topsy turvy cake and it was so much fun.   I was pretty happy with how this turned out.  It was bright, funky and fun.   It also turned out to be quite the hit of the bridal shower so my friend told me.   Something I always love to hear from my customers.  This was a gluten free vanilla cake with strawberries and cream icing.   YUM!

Maple Strawberry Blondies

HAPPY CANADA DAY WEEKEND!

I love Canada, I love Canada Day Weekend. We often head up to the cottage this weekend.  What better place to spend Canada than on a beautiful lake enjoying the great Canadian landscapes.  Sometimes we head into town to watch the fireworks, which I love.  I am still a kid when it comes to fireworks.  I was so excited to see the fireworks at Disney, probably more than my niece and nephews.  Must just be the big kid in me. 

I am so happy to live in this great Country.  Great people, beautiful places and many social benefits.   I say this as I enjoy my 1 year maternity leave.  Pretty great, EH?   Hope all my Canadian friends and followers enjoy this great long weekend. 

I decided to make today's treat full of delicious Canadian items.  Maple syrup and local Ontario strawberries.   I went strawberry picking the other day with a friend and our two little ones.  We just sat them off to the side and they just sat there stealing each others toys and then eating many strawberries.  Then later that after what seemed like hours of chopping I still wish I had more.  They are so fresh and juicy.  I am in love. 

Strawberry Rhubarb Cobbler

Just spent a great long weekend in Ottawa visiting some friends.  They have a three year old, so we all went to the fair Sunday morning.   This was her first time at a fair and she had a lot of fun.  She did have the look of terror a few times but she warmed up pretty quickly.  I didn't go on any rides but my hubby and one of your friends managed to get their own session of bumper cars.  Not sure how much fun it is with two people but they managed to get a few good hits in.   I just stood in the shade taking pictures.   After that we hit up a Mexican place on the patio, enjoy the weather and the beautiful scenery.  Ottawa is such a beautiful place if you ever get a chance to visit.  If you live there you are lucky.  I think it might be one of the cleanest cities I have ever been to.  It is a big city with out a big city feel, lots of great neighborhoods.   Once upon a time I tried to convince my hubby to  move there but he wisely talked me out of it to stay close to family and friends.  I sure do like to visit now and then though.

I continue my love for fresh fruit baking, by capitalizing on some rhubarb I got from my good friend Kelly.  She has a nice big bush in her backyard and is always kind enough to give me some stalks each May.   I took half chopped it up and put it in the freezer for a creation that will go to Kelly.   The other half went to this wonderful dessert.

Strawberry Rhubarb Cobbler



INGREDIENTS:

Fruit part

• 1lb strawberries, washed, stemmed and chopped
• 2 cups chopped fresh/frozen rhubarb
• 1/4 cup brown sugar
• 1/4 cup corn starch
• 2 tsp balsamic vinegar
• 2 tbsp agave

Cobbler topping (adapted from Anna Olson)

• 1 egg
• 1/4 cup granulated sugar
• 3 tbsp melted and cooled butter
• 1/3 cup milk (I used 2%)
• 1 cup all purpose flour or gluten free all purpose
• 1/4 tsp salt
• 2 tsp baking powder
• 1 tbsp cinnamon sugar for sprinkling.

INSTRUCTIONS:

1) Preheat the oven to 375F.
2) Combine the fruit, brown sugar, corn starch, vinegar and agave in a medium bowl.  Toss together and place in a 8 inch square baking dish. 

2) In a large bowl, combine egg, melted butter, sugar and whisk together.  Whisk in milk.  Stir in the flour, salt and baking powder and until combined.  Mixture will be wet.
3) In clumps, allowing for some spreading drop the cobbler topping on to the fruit mixture.  Sprinkle with cinnamon sugar.
4) Bake for about 45 minutes.  Until the cobbler top is brown and set. Fruit will be bubbling.

Serve warm with some vanilla ice cream.  Yummy.  I am more a fan of crisps and crumbles than cobblers I have no discovered.  I think I just need more of a crunch than what a cobbler provides.  I did really enjoy the filling, a great combination of sweet and tart. 

MEG's RATING: D-EEEE-LICIOUS!

Strawberry Pie one on me.

It's August already.  The summer has flown by so fast and before I know it I will be shocked it is September.  My sister asked me to make her a strawberry pie for a BBQ she was having and this gave me an idea. I am going to dedicate the month of August to PIES and TARTS!   If you haven't seen Martha Stewart's Pie and Tart book, you need to check it out.  There are so many fabulous looking desserts.  Page after page of mouth watering pie/tart goodness. They all look good but do they all taste good?  This month you and I will both find out.  I am going to do my best to bake quite a few from this book.  Don't worry,  I am sure I will still have several ice creams and other desserts to throw in the blogging mix but there will be quite a lot of pies coming your way.   To start, the strawberry pie requested by my sister.   This is not actually a Martha pie, this comes from the food network magazine care of Emeril Lagasse.  I loved the look of this pie, sort of like a deep dish pizza filled with fruit and topped with a crumble.  This pie involves some waiting time so be prepared when you plan on making this. 

Strawberry Crumb Pie

(Adapted from Food Network)

INGREDIENTS:

Crust

• 1/2 cup (4oz) cold unsalted butter
• 3 oz cold cream cheese
• 1 1/4 cup unbleached all purpose
• pinch of salt

Crumb

• 3/4 cup oatmeal
• 1/2 cup unbleached all purpose
• 1/3 cup granulated sugar
• 4 tbsp unsalted butter, melted and slightly cooled

Filling

• 6 cups (2 lbs) hulled, quartered strawberries
• 1/2 cup granulated sugar
• 2 tsp lemon juice
• 2 1/2 tbsp cornstarch
• 1/4 tsp grated orange zest

INSTRUCTIONS:

Make the Crust

1) Add butter and cream cheese to a food processor and process until smooth. 

2) Add the flour and salt and process again until the dough comes together and forms a ball. 

3) Scrap out the dough, form it into a disk and wrap in saran wrap. Place the disk in the refrigerator for at least an hour.

Make the Crumb

1) In a medium bowl, stir together oatmeal, sugar and flour.  Add the melted butter and stir until combined and moistened.  Refrigerate the topping until chilled. 

Pre-bake the dough

1) Preheat the oven to 350F.   Lightly flour a flat surface.  Roll out the dough to 1/8  inch thick and fit into a 9 inch springform pan, having the crust go up the sides. Return the crust to the fridge for 20 minutes.  Trim off the excess dough to level off the crust on the inside of the pan.  Line the crust with foil and fill with pie weights or dried beans and baked for for 18-20 minutes until crust is lightly golden brown.   Remove the beans and foil and let cool. 

Make the filling:

1) Combine all filling ingredients in a large bowl and toss to combine.  Add the strawberry filling to the crust and sprinkle the crumb topping over the strawberries.  Bake in the middle of the oven for 50-55 minutes, until filling is bubbling and crumb is golden brown.   Transfer to a rack to cool. 

The crust for this pie was very easy to put together and tasted great.   I actually couldn't believe how well it came together and how easily it was to handle and roll.  This dough will be used in other pies for sure. 

Although this pie wasn't for me, I was able to steal a piece for myself.   I really enjoyed this pie.  I think I would have used brown sugar for the crumb topping instead of white granulated but a minor change.   This was great. 

MEG's RATING : D-EEEE-LICIOUS

My photo shoot got invaded by my niece when my sister came to pick up the pie.  What can I say,  she is also a big fan of strawberries.   Too Cute for words!!

Three Berry and Rhubarb Crumble Bars. A Summer MUST!!

What to do with the remaining rhubarb sitting in my freezer?  I wanted to use it to go along with the brownies and cupcakes I made for the bridal shower. My friend, Kelly who was wonderful enough to give me the Rhubarb was hosting the shower, so I thought it would be great to bring a dessert that showcased some of the fresh fruit growing right in her backyard.

Mixed Fruit Crumble Bars

INGREDIENTS:

Fruit Filling

• 4 cups fresh berries or rhubarb (fresh or frozen), cut into small 1/2 inch pieces.
• 1 tablespoon lemon juice
• 1/3 cup sugar
• 2 tablespoons cornstarch

Crust

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 cups uncooked quick-cooking oats
• 3/4 cup firmly packed brown sugar
• 3/4 cup butter, softened
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

INSTRUCTIONS:

1) Combine fruit and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until fruit is tender about 12-15 minutes.

2)  Combine the granulated sugar and cornstarch in small bowl. Stir into fruit mixture. Continue stirring until mixture comes to a boil.  Continue boiling until thickened about 1-2 minutes. Remove from heat. Set aside, it will continue to thicken as it sits and cools.

3) Preheat oven to 350°F. Combine all crust ingredients in large or mixer bowl. Beat at low speed until mixture resembles coarse crumbs. Scrape down if needed so that all mixture is crumbly.

4) Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 10-inch square baking pan lined with foil.  Spread filling over crust. Sprinkle with reserved crumb mixture.

5)  Bake for 30 to 35 minutes or until golden brown.   Let cool completely before removing so that fruit is set.  Cut into squares. 

I sadly have no "hero" shot for theses.   Most of them went to the bridal shower and the remaining went into to work and I simply forgot. It is a shame to because the word needs to be spread on how fantastic these bars are.   I am not sure if it was my choice of berries ( I used one cup of blueberries, strawberries, blackberries and rhubarb)  that gave a sweet and tart flavour or maybe it was the crunchy crumble base but I love loved these!  Yes, it deserved two loves.

I was almost tempted to make them again just so I could take a proper photo, or really because I wanted to eat another batch.   I, however did not.    Spread the word on these bars people, they are summer berry crunchy heaven.

MEG's RATING : D-EEEEE-LICIOUS!

Strawberry Rhubarb Coffee Cake

My friend Kelly has a huge rhubarb plant in her backyard that in the spring flourishes with beautiful red stalks. I showed up at her house on the perfect weekend for picking. She was kind enough to chop off several stalks for me to take home.    The funny things is I hadn't eaten a lot of rhubarb in my lifetime unless it has been hidden in pies.  I am looking forward to this fun experiment.  Look how beautiful it looks.

Adapted from Canadian Living

INGREDIENTS:

1/2 cup butter,  softened
3/4 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup Greek yogurt
1 cup chopped Strawberries
1 cup chopped fresh rhubarb
Streusel:
1/2 cup sliced almonds
1/3 cup packed brown sugar
1 tsp cinnamon
1 tsp icing sugar

INSTRUCTIONS:


1) Make the streusel:  Combine almonds, sugar and cinnamon in a small bowl and set aside.

2) Preheat the oven to 350F. In a mixer bowl or large bowl combine the butter and sugar and beat until fluffy. Beat in eggs, one at a time with vanilla.

3) In another bowl combine dry ingredients.  Add dry mixture and yogurt, alternating, splitting the dry ingredients into 3 additions, yogurt into 2.   Fold in half the fruit.
4) Spray a bundt pan with non stick spray. Add 1/3 the mixture into the pan and then add the remaining fruit and streusel mixture.  Add the remaining batter on top.

5)  Bake for 35 min until a wooden skewer comes out clean.   Let cool on rack for 5 minutes and remove from pan.   Wrap with saran wrap to keep fresh.

I don't know why but I love fruit bread and cakes.   This cake was moist, fresh and perfectly sweet.   My first attempt at a rhubarb dessert and I am happy.    Thanks Kel for the rhubarb.   I still have some left in the freezer to bake you something.


MEG's RATING : D-EEEE-LICIOUS!

Strawberry Cupcakes with a Strawberry Glaze

What a beautiful weekend!  The sun is shining and spring is here.  What a great time of year,  people remove from winter hibernation and you start to remember what your neighbours looked liked.    It's a time for refreshing jogs, long walks and kids playing at the park.    Flowers start to come up and for a few weeks you don't have to fight to keep your grass alive.   Beautiful!  Here's another cupcake to welcome spring and a bright and sweet Mother's day treat.   Happy Mother's Day!

Adapted from the mother of mothers - Martha Stewart

Makes about 15

INGREDIENTS:

Cupcakes

• 1 1/2 cups unbleached all purpose flour
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3/4 tsp pure vanilla extract
• 2 eggs
• 1/2 cup skim milk
• 1 cup fresh strawberries plus 8 additional for topping the cupcakes

 Glaze

• 2 cups confectioners sugar
• 1 1/2 tbsp skim milk
• 1 tsp vanilla
• 1/2 cup fresh strawberries (in addition to the above)

INSTRUCTIONS:

1) Preheat the oven to 350F or 325F convection.  Line muffin tins with paper liners. 

2) Wash, cut of the stems and halve the strawberries.  Place them in your mini chopper or blender, give a few pulses to macerate and chop the berries. 

3) In medium bowl whisk together the flour, baking powder and salt. 

4) In your mixer bowl or a large bowl beat together the butter, sugar and vanilla until creamy and fluffy.  Add eggs beating until just incorporated.  Scrape down the sides of the bowl. 

5) Add the flour in two batches with the addition of the milk in between, mixing until each is just combined. 

6) Fold in the strawberries by hand with a spatula. 

7) Divide the batter evenly amoung the cups, I use about 1/3 cup scoop.    Bake for 25-30 minutes, rotating tin half way if you are not using convection.  A toothpick should come out clean.   

8) Let tin cool on a rack for 10 minutes then remove cupcakes and let cool completely.  Store in an airtight container for up to 2 days.

Strawberry Glaze

1) Wash, cut of the stems and halve the remaining strawberries.  Place them in your mini chopper or blender, pulse a lot to finely finely chop the berries. 

2) Whisk together all the glaze ingredients, adjusting with additional sugar or milk as needed to your desired consistency. Spoon it over each cupcake.

  

Light, fluffy, sticky and sweet.   These cupcakes are all kinds of strawberry goodness.  A cute simple dessert for mom or your next summer BBQ.


Note:If you would prefera buttercream or cream cheese icing over the glaze, check out the follow recipes :  Buttercream icing - replace the chocolate with the strawberries in the icing portion above or try the Cream cheese icing - reduce the recipe by half and add the strawberries in the icing recipe above or use strawberry cream cheese.


MEG's RATING: D-EEE-LICIOUS

No bake, No problem!

This is the second time I am writing this post as I somehow lost everything I had written before.  It was sad, so this post is a bit late.  It was another busy week, I had month end at work and then after a long hiatus (which now after getting back into it, I don’t know why I stopped)  I got myself back into hot yoga.  It is just so relaxing and peaceful.   I also decided to go out for dinner on the night I guarantee myself to bake, so I needed something quick.   Last summer I had baked my friend Jeff some mini cheesecakes for his birthday, he has been bugging me ever since to make them again.  In a small attempt to ease the pressure and appease his craving I thought I would put together a no-bake cheesecake.   I figured this had to be a win-win situation.   I have also put out a lot of chocolate related desserts lately and wanted to go with more fruit focus this time around.   I am a big fan of strawberry cream cheese and since it holds the same consistency as regular cream cheese I figured there is no good reason why I should not be able to bake with it.

NO BAKE STRAWBERRY CHEESECAKE

INGREDIENTS:

Crust

• 9 large graham cracker squares (about 1 ¼ cup crumbs)
• 1/4 cup all bran
• 1/4 cup brown sugar
• 1/3 cup butter, melted.

Cheesecake

• 8 oz strawberry light cream cheese
• 1/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1 cup heavy cream
• 8-9 medium strawberries, sliced
• 2 oz each of semi-sweet and white chocolate chips  ( I couldn't resist at least a little bit of chocolate)

                                                                               INSTRUCTIONS:

    
     1) Preheat oven to 325F. (I baked my crust even though most no bakes say you don’t have to)  In a food processor, blend together the graham crackers and brown sugar.  You can add the all-bran here as well, I just happen to do it as an afterthought in my mini processor.   In another bowl mix together with a wooden spoor or spatula the crumbs and butter until the crumbs are moistened.   Press down into a 9 inch tart pan, pressing up the sides to form an edge.    Bake for 12-15 minutes, until lightly browned.  Let cool.

      2) Melt both chocolates in a double boiler, stirring as it melts to become smooth.  Remove from heat and let cool slightly.    Drizzle on top of the cooled crust.   Then place the sliced strawberries on top of the chocolate in a nice flat layer.

       3) Beat the cream cheese and sugar in a medium bowl (or your mixer bowl) until smooth.   In another medium bowl using beaters (or my preference the Braun whisk attachment), whisk to just beyond soft peaks.   Fold the whipped cream into the cream cheese mixture with the vanilla until combined

      4) Spread the combined mixture onto the crust with an offset spatula until flat and smooth.   Let rest covered with saran or in an air tight container for 3 hours or overnight.

      5) Garnish with any leftover sliced strawberries before serving. 

This is a great quick dessert.  I don’t often do a lot of no bake cheesecakes but I enjoyed this one.  It was light and fluffy, with the feeling of less dessert guilt.   Using the strawberry cream cheese was a nice change to most cheesecakes I have tried and the small layer of chocolate and strawberries in between was subtle but sweet.  I baked my crust as I wanted it to hold together better than a no bake might and although it didn’t hold together as much as I wanted it should be an easy fix for the next time around. Simply a bit more butter or a little less crumb.   This is a good go to recipe when you are in a pinch for time and looking for something lighter than traditional cheesecake that still delivers the same great flavour.

MEG's RATING: D-EEE-LICIOUS
(A bit more tweaks to make)

PRODUCT REVIEW :   Braun Hand Blender - Processor Attachment
A couple weeks back I raved about my Braun whisk attachment and briefly mentioned that you need to make sure you get all 3 attachments when buying the hand blender.   The mini processor is the third attachment.   Again I cannot even tell you how many times I have used this.  It can be used to process so many different items - crumbs, nuts, pesto, fruit purees, carrots for cake,  it is incredible!  Now understand this is no Vita-mix blender and its processing capabilities are only so powerful, however in a pinch or for quick small  processing needs, this is your tool.  It's compact and easy to clean.   It also comes with a lid allowing you to blend and then store or refrigerate for  use at a later time.  Keep your large food processor clean, your mini Braun processor is here to save the day.