Strawberry Banana Muffins

For the past few summers (and since starting this blog), I've always wanted to go strawberry picking. This was my first summer doing so and I absolutely loved it! My 11-month-old had a blast (eating too many, probably) and we are all enjoying having all of the strawberries around! These muffins were the first recipe I tried with our strawberries from Spencer's Farm. It was an older recipe from Annie's website but nonetheless I knew it wouldn't disappoint.

Normally I have a pretty big sweet tooth so these muffins, at first bite, were a little on the dry side. I think next time I might add a tiny bit of cinnamon sugar to the top before baking. Or I'm sure more strawberries couldn't hurt. Nobody ever complained about too many strawberries. None of my friends anyways. ;) These are a great breakfast and my son really enjoyed them as well!

Strawberry Banana Muffins

Adapted from: Annie's Eats

Yields: 12-14 muffins

3/4 cup light brown sugar

2 eggs

1 tsp. vanilla extract

2 large, ripe bananas, mashed (about 1 cup)

1/2 cup (1 stick) unsalted butter, melted

2 1/4 cup all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1 cup fresh or frozen strawberries, chopped

Preheat oven to 350ºF and grease a muffin tray. Set aside.

In a medium bowl, whisk together the brown sugar, eggs, vanilla extract and banana's. Add the melted butter and mix to combine.

In a separate large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Fold in the strawberries and toss to coat them well. (This prevents the strawberries from sinking during the baking process.)

Add the wet ingredients to the dry ingredients, just until combined. Do not over-mix.

Fill each muffin cup about 3/4 full of batter and bake for 20-25 minutes,  until a toothpick comes out clean. Allow muffins to cool slightly and transfer to a wire rack to cool.

Happy Valentine's Day - Easy Chocolate-Covered Strawberries

I hope everyone has a wonderful Valentine's Day today! Here is a quick and easy treat to make for that special someone if you don't have a lot of time or money. I found strawberries on sale at my grocery store and dipped them in some chocolate. Once they dried (about 15 minutes in the fridge), I put some melted white chocolate into a ziploc bag and snipped the corner off. Instant piping bag!

To melt the chocolate without taking a lot of time or using a lot of dishes, simply place the chocolate chips into a microwave-safe bowl and melt on the defrost setting in 30-second increments, stirring in between. Once it is melted, dip the fruit! Keep the fruit on a cookie sheet lined with wax paper in the fridge until they harden and enjoy!

Sorry for the gratuitous instagram photo, but I'm too sleep-deprived and exhausted from my son's teething shenanigans (yes, I said shenanigans) to break out the actual camera, get the lighting just right, etc. Thanks for understanding! :)

Baby Food - Avocado Puree

Avocado is something I'd never eaten because I hate guacamole. I guess my tastes have changed (aka I eat everything in sight) since being pregnant and breastfeeding so I was curious to see how this super-fruit tasted. I've read that avocado is one of the best foods you can give your child! It also has a very low chance of allergy and are so easy to serve, too. Some people just mash it with a fork in a bowl, but Cam prefers the smoothness of the puree foods so I blended it.

And, of course, Camden loved it! He didn't so much like my first attempt to puree it (using less water and being very chunky). I guess we've got a little ways to go until he reaches the stage where he wants textured foods.

Baby Food - Avocado Puree

Adapted from: Kelly's Kitch original

Yields: 1.5 servings/jars

1 avocado

water

Slice the avocado in half and remove the seed. Since this was my first time working with an avocado, I looked up a how-to video on youtube found here. Place the flesh of the avocado into a food processor and add 1/4-1/3 cup water, more if necessary (I used about 1/3 cup). Process until smooth and serve or freeze immediately.

Baby food - Butternut Squash

Now that my baby is 6 months old (and growing too fast), I am very excited to christen my new Baby Bullet I got for Christmas this year! With too much excitement I've purchased bananas, several types of squash, and more. Who would have thought I'd be so excited to make puree foods?! I made pumpkin puree once with my blender but it didn't puree it as much as I'd have liked. The Baby Bullet has worked 10 times better! Side note: Camden did not like the pumpkin .. at all. I am so excited for all the milestones and great times that 2012 is sure to bring us and our new, bigger family! I hope you and yours have a great New Years.

Also, I wanted to note that I saved at least $3 by pureeing the squash myself, compared to $.50 per jar. I purchased one squash at $2 (out of season) and pureed it into several servings!

Puree Butternut Squash

Adapted from: Kelly's Kitch original
Yields: 1 ice cube tray (approximately 14-16 "ice" cubes)

1 medium butternut squash

1/4 cup water, plus more for baking

Preheat oven to 350°F. Cut the top stem off of the squash. Slice squash lengthwise in half and place flesh-side down into an 8x8 baking dish. Add enough water to cover the sides of the squash about 1/4-inch up. Bake for 40-45 minutes, or until flesh is easily pierced with a fork.

Allow squash to cool enough to handle and peel the skin off. Place the cooked flesh into a blender and add the 1/4 cup of water. Puree until smooth, adding more water if necessary. Freeze in an ice cube tray for long-term storage (up to 3 months) or store in the fridge for up to 3 days.

Chocolate Covered Bananas

Pinterest is my new obsession! I got an idea to make something similar to these from one of the pins on there. I totally ignored the recipe when I made these because it was really a spur-of-the-moment kind of thing. I was making buckeyes and had a ton of leftover chocolate so I was searching for things to dip in it. Think chocolate fountain! I didn't want to use my apples since I was saving them for another recipe. I had some banana's so I dipped them into the chocoalte and froze them. I tasted them 1 hour after freezing (they weren't too frozen) and after overnight (they were rock solid). I definitely prefer and would suggest the 1-hour freezing because you still could taste the banana really well. This is a very easy dessert and a great way to use up all that extra chocolate!!

Chocolate Covered Bananas

Adapted from: Kelly's Kitch original

1/2 bag chocolate chips (6 oz)

1/4 bar paraffin wax

4-5 large bananas, cut into 1-inch segments

toothpicks

Parchment paper

Melt the chocolate and paraffin in a double boiler on the stove. While that is melting, prepare 1-2 baking sheets lined with parchment paper. Continue to mix the chocolate until all the wax is melted and there are no more chunks in the mixture. Dip the bananas with the toothpick into the chocolate, completely submerging it. Place onto the prepared baking sheet(s) and allow to freeze for at least 1 hour before serving.

If you plan to freeze overnight, I'd suggest letting them sit out for 20-30 minutes before serving.

Classic Apple Pie, revisited

Apple pie is the quintessential all-American dessert; in my eyes it is anyways. Pumpkin pie just doesn't do it for me, even after an amazing Thanksgiving dinner. This year what was I elected to bring? Pumpkin pie. *shudder*

What am I bringing in addition to (yes, I follow directions) the pumpkin pie? THIS! It's my mom's recipe handed down from generations who've made this amazing dish before. I made it last year for the Fourth of July and my husband's friends were amazed it was completely homemade. Needless to say, it was eaten quickly and next time I'll have to make three pies. If you're looking for a classic and delicious pie for Thanksgiving or any occasion (ah hem, week night cravings), this is it!!

Classic Apple Pie
Kelly's Kitch original
Yields: 8 slices; 1 9-inch pie

3/4 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
7 medium to large apples, peeled and sliced (or chopped)
3 tbsp butter or margarine
3 tsp lime or lemon juice
2 nine-inch pie crusts

Grease a 9-inch pie plate and place an unbaked pie crust  into it. Stir together sugar, flour, cinnamon and nutmeg in large bowl. Mix in apples until mixture is paste-like. Place mixture into greased pie pan lined with pie crust.

Cut the butter into pea-sized portions and lay on top of the apple filling. Squeeze a little lime juice on top. Cover with the second pie crust and fold edges over and make into zig-zag (crust) pattern. Cut 6-8 slits in the top of the pie crust about an inch long. Sprinkle top crust with cinnamon.

Cover the edges of the crust with foil and bake for 30 minutes at 425°F. Remove foil and bake another 15-20 minutes, until crust is golden brown.

Berry Pie Pops

Happy Labor Day to everyone! I am enjoying a very relaxing day at home with my two-month-old son and husband. We had a lovely pancake breakfast, but we really needed something festive to snack on today. I have been watching more Cooking Channel lately and found my new favorite chef, Kelsey Nixon. I absolutely love her show and she makes the most wonderful things! I have only seen two episodes and have 3 foods already bookmarked! At any rate, this was one of the foods I just had to make right away.

With as many pies as I've made over the years, it's surprising that I have never thought to make these cute individual pies. Sometimes when I have to slice pie myself I get a little generous with the portion. These are perfect in that they will always be the perfect portion; no need for guessing! They were absolutely scrumptious, a beautiful presentation, and very easy to make. I wouldn't do the sticks again as I think they would make for fantastic "finger food" at our next family gathering. Hello, these little pies just SCREAM Fourth of July! You've got to try them. You won't be disappointed! The best part is that you can always change the filling to another fruit very easily, too.

Berry Pie Pops

Adapted from: Kelsey Nixon (Cooking Channel)

Yields: 8 individual pies

Ingredients

For the dough

1 1/2 cup all-purpose flour, plus more for dusting

1/2 tsp salt

3/4 cup unsalted butter, cold, chopped into pea-sized cubes

5-6 Tbsp cold water

For the filling

1 1/2 cup strawberry & raspberry mix, large chopped

1/4 cup plus2 Tbsp sugar

1 1/2 Tbsp cornstarch

1 tsp lemon juice

1 egg beaten

1 Tbsp water

turbinado sugar, for dusting

8 lollipop sticks (optional)

Directions:

To make the dough, combine flour and salt in a stand mixer fitted with the paddle attachment. Mix briefly and while on low speed, add the butter pieces until a coarse mixture develops. Add the water 1 tablespoon at a time until dough forms and is slightly tacky. Roll dough into large ball and wrap in plastic wrap. Keep refrigerated for at least 30 minutes.

While the dough is cooling, make the filling by placing the berries in a small saucepan on medium-high heat. Stir in the sugar, cornstarch and lemon juice. Mix well until liquid forms. Bring mixture to a slight boil and reduce heat to low. Continue to stir mixture occasionally for about 10 minutes, or until a spoon is coated with the liquid. Remove from heat and allow to cool (or place in tupperware and refrigerate for faster cooling).

When ready to assemble and bake, preheat oven to 375°F. Line a large baking sheet with silicone mat or parchment paper. Roll out pie dough onto a well-floured surface. Cut out 16 circles with a large, round cookie cutter (or 28-ounce can). Place 8 rounds on baking sheet.

Mix egg and water in small bowl. Scoop 1 tablespoon of berry filling onto the center of the rounds on baking sheet being sure to leave a small 1/4-inch edge all the way around. Brush edges with the egg mixture. Place a lollipop stick in the middle, if using, and be sure the stick goes almost to the top of the inside of the pies.

Stretch out one of the extra rounds a little bit and then place on top of the round with filling. Press edges together. Using a clean fork, press the edges slightly to be sure they are sealed well. Take a paring knife and cut several slits in the top of the pies for ventilation. Repeat with remaining rounds making a total of 8 individual pies.

Brush the tops with the egg wash mixture and sprinkle the turbinado sugar on top. Bake, uncovered, for about 20 minutes or until golden brown on top. Allow to cool. Filling will be very hot!

Banana pancakes

Pancakes are my absolute favorite breakfast to have on the weekends! I love them with fruit and sometimes a little syrup (okay, I drown them in syrup). When I ran out of the boxed pancake mix, I thought to myself that I could surely find a recipe that I have all the ingredients for. I went to my favorite blogger’s website and of course, she delivered! I might even try a waffle recipe whenever we replace our old waffle maker that broke.

These pancakes weren’t to-die-for, but were just as delicious and the same amount of effort as the boxed stuff you buy at the store. I love that they are fresh, homemade, and I know exactly what went into them. My husband approved! I usually cook pancakes on the stove, but my uncle got us an unregistered gift for our wedding (this one was actually something I liked); a griddle. I LOVE our griddle! It’s so easy to entertain in the morning and make breakfast all on one big plate instead of making one pancake at a time. I can make 6 pancakes or 4 pancakes and lots of bacon or sausage all at once. I love that because soggy pancakes are gross!

I also wanted to make note that I always keep browned bananas in my freezer, usually for banana bread. If you do this, instead of just throwing them away, you can simply warm them in the microwave for 30-second increments in order to soften them right up! Snip the tip of the peel off and squeeze out the mushy banana. No need to use a fresh one (that would probably make a great snack for later).

Banana Pancakes
Adapted from: Annie’s Eats, originally Williams-Sonoma
Yields: 8 pancakes

4 Tbsp unsalted butter, melted
1 ½ cups all-purpose flour
2 Tbsp sugar
2 ½ tsp baking powder
¼ tsp salt
1 small ripe banana, mashed
1 cup milk
2 large eggs
½ tsp vanilla extract
Bananas & strawberries, sliced for serving
Maple syrup, for serving

In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk to combine. In a separate bowl, combine the mashed banana, milk, eggs, and vanilla. Mix well. Add the melted butter and banana mixture to the first bowl with the dry ingredients and mix gently with a rubber spatula. Batter will be slightly lumpy.

Heat a skillet or griddle over medium heat (325˚ F) and lightly grease with butter or cooking spray. Drop the batter in 1/3 cup portions onto the heated surface. Cook until bubbles start to form on the surface and then flip. The bottom should be golden-brown. Continue to cook until the other side is golden-brown. Serve immediately and top with fruit and/or syrup as desired.

Strawberry Stuffed French Toast

French toast is amazing. This french toast is to-die-for amazing. I have never had french toast with anything other than powdered sugar and syrup. Neither my husband or I needed the syrup for these because they were so tasteful on their own! I usually don't like french toast because I know it's not all that healthy for you and the syrup really makes it soggy. Well, here is a wonderful solution for those that have missed out on the amazing taste of french toast. I served this with some strawberries on the side, which were an amazing complement.

Strawberry Stuffed French Toast

Adapted from: Annie's Eats, originally Williams-Sonoma

Yields: 4 servings

For the filling:

1 cup largely chopped strawberries
2 Tbsp white sugar
4 oz. cream cheese, softened

For the toast:
4 thick slices of bread (challah or soft Italian)
1 large egg
¾ cup milk
2 Tbsp melted butter
1 tsp vanilla extract
¼ cup all-purpose flour
¼ tsp ground cinnamon
¼ tsp salt
unsalted butter
Syrup, powdered sugar and fresh strawberries for serving

To make the filling, combine the sliced strawberries and sugar in a medium bowl. Mix well and set aside to macerate for about 15 minutes. Stir in the cream cheese until well blended.

Meanwhile, to prepare the toast, carefully slice a pocket into the center of each slice of bread (parallel with the cut sides) almost all the way through. The easiest way to do this is when cutting the bread off of the loaf, cut a thin slice almost all the way down (for the pocket) and then move over and cut the slice of bread off.

Heat a large skillet over medium heat. In a pie plate, whisk the egg and milk together. Add the melted butter and vanilla, whisking to combine. Stir in the flour, cinnamon and salt until smooth. Fill the pocket of each slice of bread with some of the filling mixture; don’t afraid to stuff until your heart’s content! Two at a time, place the filled slices of bread into the pie plate mixture, soaking for 30-40 seconds on each side. Set aside on a plate and repeat with remaining bread slices.

Add 1 tablespoon of butter to the heated skillet and allow to melt and coat the pan. Add the filled slices of bread to the skillet in a single layer. Cook until light golden brown and crisp, about 2 minutes per side. Repeat with remaining slices of bread and serve immediately.

Mango Ice Cream

I love mangoes. I really love any kind of fruit (with the exception of most melons). If I could live off of fruit every day, I probably would. Mangoes are one of my absolute favorites, behind kiwi and strawberries. I saw some frozen mango pieces at my grocery store and thought it might be fun to experiment with them in smoothies or ice creams. Maybe it’s just me, but I’m so ready for summer to be here. Hopefully it will come sooner rather than later! I’m definitely ready to drive with my windows down. So here is to summer and all the good ice creams that come along with it! Enjoy.

Mango Ice Cream
Adapted from: Cuisinart
Yields: 1 quart

1 ½ cup frozen mango pieces, thawed (or fresh)
¾ cup whole or 2% milk
2/3 cup granulated sugar
Pinch salt
1 ½ cups heavy whipping cream
1 ½ tsp vanilla extract

In a small food processor, puree the chopped and thawed mango. Reserve in bowl. Meanwhile, using a hand mixer, combine the milk, sugar and salt in a medium mixing bowl. Once sugar is fully incorporated, add whipping cream and vanilla. Finally add the reserved mango and mix well. You may cover in the fridge for 1 hour or go ahead and make in your ice cream maker per manufacturer’s instructions.

Strawberry Ice Cream

Even if it is winter and there's snow on the ground, a girl's got to have her ice cream. Strawberry is my absolute favorite kind .. of anything! I grew up on strictly a strawberry ice cream diet (for dessert anyways). Nothing else compared. Boy oh boy am I glad my husband got me an ice cream maker for Christmas. This strawberry ice cream is THE BEST ice cream I've ever tasted .. including the famous Handel's. Yes, I'm sorry to tell them but I have found a better recipe.

 I also got David Lebovitz's book with several ice cream recipes in it, but I tried one (chocolate) and it turned out way too overly-chocolate. I'm still hesitant to try another one. All of his strawberry recipes called for vodka, which I can't have right now because as most of you know, I'm a little over 3 months pregnant. I will try some others, probably sorbets which are my favorite (you know, besides strawberry ice cream).

Strawberry Ice Cream

Adapted from: Cuisinart (the recipes that came with the machine)

Yields: 1 quart ice cream

1 ½ cups fresh or frozen strawberries (slightly thawed)

¾ cups whole or 2% milk
2/3 cup granulated sugar
Pinch salt
1 ½ cups heavy whipping cream
1 ½ tsp pure vanilla extract

Hull the strawberries if they are fresh or allow them to thaw most of the way if frozen. Put the strawberries into a food processor or blender and chop until finely pureed. Reserve in bowl.

In a medium bowl, using a hand mixer on low speed, whisk the milk, sugar and salt until combined and sugar is dissolved. Stir in the heavy cream and vanilla and continue to mix well. Add the reserved strawberries with all the juices until well incorporated. You may cover and chill at least 1 hour or go ahead and make the ice cream immediately.

Using the manufacturer’s instructions, pour the ice cream into the ice cream maker for 15-20 minutes or until desired consistency. Transfer to an airtight container and store in the fridge. Ice cream will solidify more with being in the freezer.

Apple Cream Cheese Danish

By far this was the sweetest food item that I’ve ever made, to date. Usually sweet is not a bad thing either with me or my husband. This time, however, it was a bad thing. This Danish was absolutely fantastic, except that it had way too much icing on top. Next time (I’ve reflected the change in the directions below to save some of you from several dentist trips), I will not do the glaze but just the drizzle and use only a half recipe at that. I guarantee it will taste a hundred times better that way. The way it was, we couldn’t even finish eating them and normally I love pastries. The filling though was the best part, by far, of this entire recipe. It tasted absolutely amazing! This is a recipe that is time consuming, but it’s so very much worth it in the end.

Apple Cream Cheese Danish
Adapted from: Annie’s Eats, originally Baking Illustrated
Serves: 6-8

For the dough:
1 ½ cups all-purpose flour, extra for rolling
1 ½ tsp instant yeast
¼ cup sugar
¾ tsp salt
1/3 cup whole milk
1 large egg, slightly beaten

For the butter square:
12 Tbsp cold unsalted butter cut into 1-tablespoon pieces
1 Tbsp all-purpose flour

For the cream cheese filling:
4 oz cream cheese, softened
¼ tsp lemon zest, fine
2 Tbsp sugar

For the apple filling:
1 Tbsp butter
2 medium apples, peeled and sliced thin
2 Tbsp sugar
¼ tsp ground cinnamon
pinch grated nutmeg

For the drzzle:
1 cup powdered sugar
1 Tbsp milk, plus more if needed

To make the dough, combine 1 ¼ cups of the flour, yeast, sugar and salt in a mixing bowl. Place the milk and eggs in the bowl of an electric mixer and beat with the dough hook. With the mixer on low, slowly add the flour mixture and continue to knead until a smooth dough ball forms, about 8 minutes. Check to make sure the dough is sticky but doesn’t stick to the bowl. If needed, add more flour 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for 1 hour.

To make the butter square, combine the flour and butter on a clean work surface. Mix together with a bench scraper (or similar tool) until uniform. Wrap the combined butter mixture loosely into plastic wrap and form into a 5-inch square. Place in the fridge until firm, at least 30 minutes.

Place the dough onto a well-floured work surface and roll into a 9-inch square. Remove the plastic wrap and place the butter square diagonally on top of the dough, with each of the four corners of the butter square pointing towards the corners of the dough. Fold all four corners of the dough into the middle and pinch together all the seams. Take a rolling pin and tap the dough horizontally from the center out to make the butter soft and more malleable. Gently roll the dough into an 11-inch square, re-flouring the surface as needed.

Fold the dough into thirds, vertically like a brochure or business letter. Repeat the folding but in the other direction so you end up with a square again. Wrap the dough in plastic and refrigerate for 2 hours. Roll dough out into an 11-inch square and repeat the folding process and wrap and refrigerate. Keep in the fridge overnight or for at least 4 hours.

To make the cream cheese filling, combine the cream cheese, lemon zest and sugar in a small bowl. Mix well until blended together and smooth. Keep refrigerated until ready to use.
To make the apple filling, melt butter in a large skillet over medium heat. Combine and add the apple slices, sugar, cinnamon, and nutmeg and mix well. Cook until most liquid has evaporated and apples are tender, about 15-18 minutes, stirring occasionally. Let cool before using.

Roll the refrigerated dough into a 14-inch square on well-floured parchment paper. Spread the cream cheese filling down the middle third of the dough. Lay the apple mixture on top of the cream cheese filling. Using a pizza cutter, slice the outer thirds of the dough into ¾-inch strips diagonally downward. When looking at the dough, the strips should be pointing down and to the left and right sides. Then, carefully fold the strips, alternating sides, across the middle third of the Danish. This will make a braided pattern.

Transfer braid and parchment paper to a baking sheet. Cover loosely with plastic wrap and let rise for 30 minutes. Preheat the oven to 400˚F. Bake 22-26 minutes, rotating halfway, until the braid is golden brown. Allow to cool on a wire cooling rack.

To make drizzle, combine ingredients in a small mixing bowl until smooth. Add 1 tablespoon of milk at a time as needed to make it a drizzly consistency. Drizzle the Danish with the drizzle mixture, only using as much as you see fit. I think half would work perfectly.

Cran-Blueberry Pie

I’ve never really liked cranberry sauce because of its tanginess. If they are mixed with a very sweet berry, however, they taste absolutely wonderful. I think that is what makes this pie irresistible. I made it a few weeks ago and I loved it so much I’m going to make another one for my family Christmas dinner (that my dad volunteered me to host this year). The main problems with my hosting a big family dinner is: stress and picking out food. I don’t know what everyone will like and I want to go out of the ordinary but I’m afraid people won’t eat anything or will complain. This year I’m going traditional with a few out of the ordinary extras. This will be something my family has never eaten and I can’t wait to see their faces!

Cran Blueberry Pie
Adapted from: Annie’s Eats, originally Bon Appétit
Yields: one 9-inch pie

For the filling:
16 oz frozen blueberries (do not thaw)
12 oz frozen cranberries (do not thaw) *
1 ¼ cup sugar
3 Tbsp cornstarch
2 cinnamon sticks, or 2 tsp ground cinnamon
1 Tbsp lemon juice
½ tsp finely grated lemon zest

For assembling:
2 9-inch pie crusts
ground nutmeg, for sprinkling

To make the filling, combine the blueberries, cranberries, sugar, cornstarch, cinnamon sticks (or ground cinnamon), lemon juice and zest in a large saucepan. Cook over medium-high heat until the mixture has thickened and begins to boil, stirring constantly, about 14 minutes. Once the mixture begins to boil, continue to boil for an additional 2 minutes, stirring constantly. Transfer the mixture to a bowl and allow it to cool completely before proceeding.

Preheat the oven to 400˚F. Roll out one of the pie crusts to a 12-inch round. Line a 9-inch pie plate with the crust. Remove cinnamon sticks, if using, from the cooled mixture. Then, spread the filling onto the bottom crust in the pie plate. Roll out the second piece of pie crust into a 12-inch round and either cut strips for a lattice crust or place loosely on top of pie and cut slits in the top. Cut off excess crust and pinch the edges together and use your fingers to make a fluted pattern. Sprinkle nutmeg on top crust and bake in the oven for 60-70 minutes, rotating halfway. Be sure to place a drip pan underneath in the oven because this pie will get messy towards the end of the baking time. If the crust is browning too quickly, place foil around it and continue baking normally. Allow pie to cool on a wire rack and serve warm or at room temperature.

*If you can't find already frozen cranberries like I couldn't, then you can buy a 12 ounce package of cranberries in the produce section of your local store and keep in the freezer for this recipe.

Sugar Grapes

Thumbing through my great-grandmother's recipe book, I came across this recipe. Sugar, egg whites and grapes. Simply from intrigue I pulled out the ingredients from my fridge and starting making these little guys. I only did a few, just in case they didn't taste all that good. Well, the result was interesting. The sugar did harden on the skins of the grapes although some had too much sugar (never thought I'd say that). My advice to anyone that wants to make these is to not put too much sugar on the grapes. The sweetness of the sugar and juiciness of the grapes are a perfect combination. I might even suggest mixing the grapes in the egg whites and then tossing with a small amount of sugar in a small bowl. Although they are a little sweet, they make for great finger food or a sweet side dish to your holiday meal. Another idea is just for a centerpiece or visual effect, these are adorable!

Sugar Grapes

Kelly's Kitch Original

20-30 grapes

1 egg, yolk removed

Sugar to coat

Dip the grapes in the egg white and then into a small bowl containing the sugar. Place the grapes on a cookie sheet to dry. If you want to speed the process a little, dip the grapes into the egg white and place in a small bowl. Then, add a little sugar at a time and coat the grapes, until desired coverage. Allow the sugar to harden on the skin of the grapes for at least 1 hour.

Baked Stuffed Peaches

If you haven't already scrolled down to the recipe, you have figured out that I made this from a grilling cookbook, but I actually baked them instead. This is a great adaptation if you live in a cold-weather state like Indiana and don't really have access to a grill 365 days a year. On that note, I recently have decided I want to retire to Grand Turk; it's beautiful and the people are amazing. Back to reality though. Winter is coming (not too soon please) and I want to be prepared. I have included both sets of directions for whichever you decide is best for your family. Either way these will be a big hit with kids, adults and even the ones trying to lose weight.

Baked Stuffed Peaches

Adapted from: Low-Fat Cooking on the Grill

Yields: 8 peach halves

4 large peaches

2 Tbsp lemon juice

1/3 cup oats (recipe calls for quick-cooking but traditional works, too)

2 Tbsp firmly packed brown sugar

1 Tbsp almonds, finely chopped

2 Tbsp butter, melted

1/2 tsp cinnamon

(EDIT) Begin by halving the peaches and pitting. Then, in a large pot of boiling water, cook the peaches for no more than 30-45 seconds. This will loosen the skin without actually cooking the peaches. Rinse them in a strainer under cold water and carefully remove the skin. Sometimes they come easier but a paring knive is ideal. To make the peaches lay flat, slice a small thin piece from the backs of the peaches. Place peach halves in a bowl and toss with lemon juice and set aside.

To make the stuffing, combine oats, brown sugar, almonds, butter and cinnamon in a small bowl. Divide this mixture evenly between the peach halves and stuff the centers.

For grilling:

Preheat the grill to medium heat. Spray the grill cooking plate (off the grill) when ready to cook peaches. Place the peaches on the grilling plate, covered, for 5-6 minutes or until they are tender.

For baking:

Preheat the oven to 375 degrees. Place peaches on a silpat lined baking sheet and bake for 8-10 minutes.

Serve warm.

Strawberry Soup

There isn't much to say about this soup that isn't obvious from it's ingredients (or that delicious photo): strawberries, yogurt, yum! Anything with strawberries in it, I will try. I don't like chocolate, but I thoroughly make up for it with my love of strawberry. Unfortunately that doesn't help me to try new flavors at ice cream outings because if strawberry is an option, I will choose it every single time. Shakes? Strawberry, thank you. I guess you could say I do have a slight obsession with them, which makes it very surprising that I haven't posted more recipes. Usually I like to just eat them by the pound (oops) and so this was a change for me. As soon as I had that first bite of this soup, I knew it wouldn't last more than a day or two. My blender also made it to the sink pretty clean. ;)

Strawberry Soup

Adapted from: The Cooks Next Door, originally Food Network

1 lb strawberries, cleaned and hulled

3/4 cup whipping cream (or half & half)

3/4 cup plain yogurt (or sour cream)

1/4 cup sugar

4 tsp lemon juice

Puree strawberries in blender and pour into a medium-sized tupperware bowl. Add remaining ingredients one at a time to incorporate. Mix well. Chill before serving and garnish with strawberry or mint.

Rasberry Cheesecake Cupcakes

Good news! I found my camera. Even better news: this recipe! If you love cheesecake then be careful to not eat all of these. I had to make my husband take the cheesecakes to work so that I didn't inhale them all before he even got home that night. This was a fantastic idea and they turned out tasty. Not the prettiest cheesecake/cupcakes but definitely the best flavor ever!! I know on Annie's website she says that the water bath is not needed but if you want taste and presentation, I think it very much IS needed. Mine became concave after cooling and did crack on most of them. It wasn't too noticeable and they still tasted wonderful so it's totally up to the chef's preferences.

Rasberry Cheesecake Cupcakes

Adapted from: Annie's Eats, originally Martha Stewart's Cupcakes

For the crust

1½ cups graham cracker crumbs
4½ Tbsp butter, melted
3 Tbsp sugar

For the topping
6 oz fresh raspberries
2 Tbsp sugar

For the filling
2 lbs cream cheese, at room temperature (32 oz)
1½ cups sugar
pinch of salt
1 tsp vanilla extract
4 large eggs, at room temperature

Preheat oven to 400 degrees. Place cupcake liners in muffin pan and lightly grease. Mix all ingredients well for the crust. Place 1 Tbsp of crust mixture in each paper liner. Press with cup (or I used my 1/4 cup measurer and that worked perfect) to press graham cracker crust into cup. Bake until crust is set, about 5 minutes, and set aside to cool.

Meanwhile, mix cream cheese in stand mixer on medium-high until fluffy. Add in the sugar until fully incorporated. Repeat with salt and vanilla. Beat in the eggs one at a time until fully incorporated. Be sure the mixture doesn't have any cream cheese chunks. This may require you to continue to mix and scrape the sides of the mixing bowl.

While mixer is blending, place rasberries and sugar in food processor and blend until it becomes a liquid consistency. Place a bowl under a mesh sieve and press liquid through to remove all the seeds. Set aside.

Place 1/4 cup of cheesecake mixture into muffin cups on top of crust. Drop a small amount of rasberry liquid on top (about 1/4-1/2 tsp) and swirl with a toothpick. Bake until cheescake is set, about 22 minutes, rotating halfway into the baking time. Cupcakes will be convex when removed from the oven but once they cool, they will go down. Leave in muffin pan for at least 5 minutes to cool then transfer to cooling rack. Note: I tried to remove them before the 5 minutes and they totally fell apart and were not "set" yet so I highly recommend waiting. Place in the fridge for at least 4 hours and enjoy!

Cran-Apple Muffins

Whenever my husband is gone out late (work or baseball game) or out on one of his fishing tournaments on the weekends, I get really bored. When I get bored, I love to bake since it usually involves lots of prep time and baking and cooling, etc. Brad is my best friend and when he is gone I sometimes don't know what to do with myself.

I wanted to bake something we could eat for breakfast. See, I am not a picky breakfast eater: cereal, oatmeal, bagels, pop-tarts, anything. My husband on the other hand really has tried to give cereal a chance but he just likes a nice, warm breakfast. Well I thought that I could bake something for the week ahead and he can just nuke them for 10 seconds and be on his way to work (he likes to wake up late .. like me). He absolutely loved .. and devoured these muffins!! I have no doubt in my mind that he will be asking for these when he gets back from fishing this weekend.

Cran-Apple Muffins

Adapted from: Annie's Eats

1½ cups all-purpose flour

1½ tsp baking powder
¼ tsp baking soda
pinch salt
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ cup + 2 tsp milk
1 egg, large
8 Tbsp butter, melted and cooled
¾ cup dried cranberries
¾ cup apple, peeled and chopped
½ cup almond slivers (or raisins)
6 Tbsp brown sugar
6 Tbsp sugar

Preheat oven to 400 degrees. Prepare muffin cups by placing a paper liner in them and spraying lightly with cooking spray. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger. Create a well in the middle of the dry mixture and pour in the milk, egg and butter. Mix together quickly until just incorporated. Add remaining ingredients and mix just enough that mixture is evenly distributed.

Pour ¼ cup of the mixture in each of 12 muffin cups and sprinkle with sugar on the top (optional). Bake for 18-20 minutes until a toothpick comes out clean. Allow to cool in the muffin pan for about 3-5 minutes and then transfer to a cooling rack to cool completely. Keep stored in airtight container at room temperature if planning on eating throughout the week.

Teriaki Burgers with Mango Strawberry Salsa

The most appetizing thing I can think of is a hamburger. The second is fruit. Why have I never thought to combine the two? I have no idea, but this was phenomenal. I have never in my entire life of loving hamburgers not needed to slather on the mayo! The sauce and salsa both combined provided a fantastic taste that I just couldn't add anything to. The sauce was a little heavy on the soy so I decided to half it for next time, which is reflected below. It wasn't too overpowering that I couldn't eat the burger, though. I also replaced pineapple with strawberries because my pineapple I had cut earlier in the week was brown and all I had were strawberries. I think next time I might try the pineapple version just to see how differently it tastes.

Teriaka Burgers with Mango Strawberry Salsa

Adapted from: Annie's Eats, originally White on Rice Couple

For the salsa

1 mango, diced

1 cup strawberries, diced (or pineapple)

1/2 red pepper, diced

1/4 cup red onion, diced

1 tbsp cilantro

lime juice of one lime

pinch of salt

For the sauce

1 cup strawberries, diced (or pineapple)

1/4 cup soy sauce

1 1/2 tsp ginger powder

2 garlic cloves, minced

1/2 tsp vinegar (white, apple)

1/2 tsp sesame oil

1 tbsp cornstarch

1 tbsp cold water

For the burgers

2 tbsp onion, finely minced

1 tsp garlic clove, minced

salt and pepper, to taste

dash of Worcestershire sauce

1 lb ground beef

3-4 hamburger buns

First, make the salsa by combining all ingredients in a small bowl and tossing to combine. Cover with saran wrap and refridgerate until needed for topping.

Next, make the sauce by combining all ingredients except cornstarch and water. Mix well and place in a small saucepan on the stove on medium heat. Heat until slightly bubbly. Meanwhile, combine cornstarch and water in small bowl until smooth. Once the mixture on the stove is bubbly, add cornstarch mixture and stir in completely. Heat on medium-low for another 3 or so minutes, until thickened.

Finally combine all ingredients for the burger and form into desired shaped patties. Note: I always make my patties thicker and a larger diameter because it's inevitable what level of heat I have it on, they will always shrink a little. Cook burgers on the grill at desired temperature until done. Place burgers on hamburger buns and top with sauce mixture, then salsa and enjoy as-is!

Summer Chicken Salad

I have been inspired in the past to try and make restaurant food at home. Usually I am unsuccessful because I'm not the type of food guru it takes to figure out what ingredients are in something just by tasting it. Well this was one huge exception. I get this salad every single time that I go to Paradise Bakery & Cafe because it's so delicious. There, it comes with strawberry vinaigrette but at home we have balsamic. Both are amazing with this salad!! This salad has everything .. even chicken (although you can't see it in the picture). It was even fun to make because I set up a little station almost like taco night to put the fruit toppings on.

Summer Chicken Salad

Adapted from: Kelly's Kitch original

1 boneless, skinless chicken breast

3 cups salad/lettuce mix (I chose spring mix)

3 tbsp raisins

3 tbsp strawberries, chopped

3 tbsp blueberries

3 tbsp pineapple, diced

3 tbsp raisins

2 tbsp pecans, chopped

olive oil

salt and pepper, to taste

Preheat oven to 425 degrees. Drizzle a small amount of olive oil in a small glass baking dish. Place the chicken breast in the oil and flip to cover. Then, sprinkle salt and pepper to desired taste and bake for 15 minutes. Since my chicken breast was quite thick and I wanted to bake it faster, I simply placed it loosely in saran wrap and beat it with a meat tenderizer until it was the desired thickness. You can also buy thin chicken breasts if you desire.


Once the chicken has cooked, place on a plate or cutting board and slice into 1-inch cubes, set aside.

Place half of the lettuce in a serving bowl and top with chicken. Then place 1.5 tbsp of strawberries, blueberries, raisins and pineapple. Place 1 tbsp of chopped pecans on top. You may drizzle desired dressing on top or place in small bowl on the side. This really helps to save TONS of unnecessary calories. I highly recommend: strawberry vinaigrette or balsamic vinaigrette dressings.

Yields: 2 salads