Archive for the ‘Strawberries’ Category

What to bake when the weather decides that it is no longer summer and suddenly dives into fall and does a complete 180? Pumpkin things? It should happen. Warm soups? I’m still not on the band wagon. Apple treats? Definitely fall like.

What do I opt for? Strawberries. Just trying to bring back the warm weather and the excitement that last June brought. You’re all welcome/could I be any more backwards?

Quite a while ago, a friend on my soccer team brought homemade banana bread to one of our games to share post-victory (best teammate ever award goes to Carla).

Side-note, banana bread pairs much better with soccer than the typical half time oranges that I never was a fan of. Good thing my mother was my childhood team’s “orange lady” and decided that hot chocolate was a good idea for half time too. Thanks mom for encouraging my fat years.

Back to the banana bread. It was amazing, I wanted the recipe, I got the recipe, I altered the recipe, I devoured the entire loaf to myself. What else is a girl to do when she’s home alone for a month!? This loaf would be delicious no matter what you throw in, I decided to get creative (a rarity) and opted for strawberries AND chocolate chips alongside the banana, but do what works for you.

Would these be good as muffins? Obviously. Breakfast? When else do you eat muffins? Post-work out? Tested and approved. Lunch? Snack? Dessert? Yes, yes and yes. Just not for dinner. Come on, we need at least a little bit of balanced eating in there somewhere.


Vegan Banana Bread

3-4 very ripe bananas    1 cup brown sugar

1 tsp vanilla                   2 cups flour

1 tsp baking powder       1/2 tsp baking soda

1 tsp cinnamon              1/4 cup milk mixed with 1 tsp vinegar

1/2 cup applesauce

Preheat oven to 350 degrees F. Grease the bottom and sides of a small loaf pan (8 X 4).

In a medium bowl mash bananas with sugar and vanilla until combined and creamy.  Add in the milk and applesauce.

In a large bowl combine the flour, soda, powder and cinnamon.

Add the dry ingredients to the wet ingredients and stir until just combined and the batter is thick and chunky. (At this point feel free to add chocolate chips or any other desired ingredients).

Pour batter into greased loaf pan and for 55-65 minutes.


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Have you ever thought about what you would want your last meal to be?

Clearly I have. Numerous times.

I’ve narrowed it down to a few options. I’m thinking that a full Thanksgiving dinner might suffice. Turkey, cranberry sauce, stuffing and sausage, yam and apple bake, mashed potatoes and throw in a few peas for some colour. Finish it all off with pumpkin pie and whipping cream. Obvs. (ps. this all has to be made by my mother, I’m for sure not settling for anything less than her best).

Or maybe I could do a southern meal. Say pulled pork sandwiches with coleslaw and plenty of bbq sauce, or bbq ribs with corn bread and corn, for the sake of having a vegetable. Wash it all down with sweet tea and let’s have pecan pie too? After all, this is probably the only time in my life that I’ll be able to go big AND go home (literally)!

I had a sort of last meal a few weeks ago, nothing morbid at all, simply the last meal that I had at home before heading to south east Asia for over a month and a half. This strawberry pie was what I finished that last meal with.

Thailand is great, but now I’m missing fresh summer berries. This pie uses exactly that. Fresh strawberries picked by my mom and I, then glazed, thrown into a baked pie shell and topped with whipping cream. So summer appropriate and fresh. And fricking delicious. For real. And now exactly what I want as I sit here eating my bazillionth bowl of rice.

Maybe I’m going to have to reconsider my last dessert. Or maybe my last meal will be ALL desserts. I might be on to something there…

Strawberry Glaze Pie

1 baked pie shell                         1 cup strawberry juice
2 cups or more strawberries        3 tbsp cornstarch
Pinch of salt                                3/4 cup sugar

Prepare, bake and cool the pie shell.

Wash and hull the full berries.  Place in pie shell.

Make strawberry juice by crushing 1 extra cup of strawberries and adding water to make 1 cup in all.

Simmer for 3 minutes, strain; add water to make 1 cup juice.

Cook the juice on medium heat with cornstarch, sugar and salt stirring constantly until thick.

Cool slightly.  Pour over berries in shell glazing them.  Chill 2-3 hours.

Serve with whipped cream.

Ps. This recipe works just as well for raspberries too!

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If you follow this blog you may have noticed that I’m often a season behind in my updates. Christmas recipes come out in January and in today’s case, I give you a strawberry rhubarb upside down cake. Perfect, right? Strawberries and rhubarb are abundant at this time…yeah right. Well, no need to thank me when you make this next year!

At least there’s always chocolate. Chocolate never goes out of season.

We didn’t actually eat this cake fresh from the oven. Instead it was frozen and has recently been brought out to enjoy, with ice cream of course. I feel like this would be the perfect dessert for an afternoon tea. Not that I have afternoon tea, or live in England. Seriously I can’t wait to be 80 years old and have friends over for afternoon tea all the time. You’ll come visit me right?

On a completely unrelated note, I have some advice to pass on. When you are camping and you go to the bathroom always remember to take your iPhone out of your back pocket. You wouldn’t want it to fall out and end up in the toilet bowl, unless of course you want to hear about your crappy phone or your shitty phone for a week…not that I’d know…

Strawberry Rhubarb Upside-Down Cake


3 tbsp butter                  1/2 cup sugar

2 cups chopped rhubarb  1/2 cup strawberries

Preheat oven to 350F. Grease and flour a 9 inch springform pan.

Melt the butter in a saucepan, add in the sugar. Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel colour.

Add the rhubarb. Continue stirring and cook for 3 minutes or until syrup starts to thicken.

Pour rhubarb mixture into bottom of prepared springform pan. Sprinkle sliced strawberries on top. Set aside.


3 oz almond paste  1/2 cup sugar

5 tbsp butter          1 egg

1 1/2 cups flour      1 tsp baking powder

1/4 tsp salt             1/4 tsp nutmeg

1/2 cup milk

With a mixer, beat almond paste and sugar on low speed until the texture of small crumbs.

Add butter and mix until combine. Beat on high for 2 minutes.

Add egg and beat until very creamy, about 3 minutes.

Combine the flour, baking powder, salt and nutmeg. Add flour mixture and milk to almond paste mixture.

Mix on low speed until just combined. Drop spoonfuls of batter on top of fruit. Spread batter evenly across the top.

Bake for 50-55 minutes.

Cook cake in pan on wire rack for 15 minutes. Run a knife around the edge of the cake and unmould the springform. Tip cake upside-down onto serving plate and carefully lift off bottom of pan.

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Please don’t mind the pictures.

This doesn’t look appetizing. But I promise it is.

See that part where the ice cream has melted a little bit and lightly clings to the dumplings? That’s my weakness. That’s when I hear voices that say “eat me, you know you want to…” Well yes, of course I want to, warm dessert fresh out of the oven with ice cream on top, the best. Without a doubt when I get to heaven I’ll be eating this 24/7.

When I was a little girl I asked my mom if there was corn in heaven. Legit question. Think about it. Heaven is going to be amazing, corn is my favorite vegetable, ergo there will be corn in heaven. Corn on the cob to be more specific. With lots of butter and salt. Feel free to join me, I’m sure there will be enough to go around…remember the 2 fish and 5 loaves?

Fresh rhubarb from the garden stewed up and then paired with strawberries, dumplings and ice cream. Delicious. I’m not fond of the name of this though. I’ve heard that it comes from the fact that while the fruit inside cooks, the pot releases grunting sounds. Gross, add the word grunt to my list of least favorite words (mmmmoist anyone? grrrunt? really?). Just turn up the iTunes and don’t worry about it. Then enjoy every bite of this heavenly dessert…

Strawberry Rhubarb Grunt

Adapted from Saltscapes Magazine


2 cups sliced strawberries        2 cups cubed rhubarb

1/2 cup sugar                           1/2 tsp cinnamon

1/2 cup water                           1/4 cup orange juice

1 tbsp quick cooking tapioca

Combine above ingredients in a large saucepan.

Bring to a boil; reduce heat and simmer, stirring frequently, for 5 minutes.


1 cup flour                       2 tbsp sugar

2 tsp baking powder       1/4 tsp salt

2 tbsp butter                   1/2 cup milk

Sift flour, sugar, baking powder and salt into a bowl. Cut in the butter.

Add milk and stir lightly, until just moistened.

Drop by spoonfuls into hot fruit mixture, allowing space for dumplings to double in size.

Cover saucepan tightly and simmer for about 15 minutes.

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What’s better than an individual galette? Getting the chance to choose what kind you want to eat.

Naturally that’s what I did. Mother’s Day was that much better having the choice of strawberry rhubarb, peach or apple galette. I have to shamefully admit that the peaches were not fresh, they were from a can. Embarrassing. Soon enough the peaches will be ripe and I will be able to avoid such a problem. The apple, for that one I used the same recipe from my previous apple galette attempt. Decent.

Have you ever asked a question and the person’s response was “decent.” What an insult. For example, when I was younger I asked my mom after one of my soccer games how she thought I had played. Her response was, “decent.” Decent? Really? So, not good, not bad, but decent!? Don’t use the word decent, in fact I apologize for saying that the mini apple galettes were decent, they were good, just nothing in comparison to strawberry rhubarb galettes.

Galettes are a good thing. The possible combinations are endless and always delicious, never decent.

Strawberry Rhubarb Galette Recipe

Apple Galette Recipe



Peach Galettes

Follow these directions to make the dough.

Preheat oven to 350F.

If cheating like I did, add peach pie filling to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly brush the edge of the dough with the egg and sprinkle with sugar (turbinado if you have it).  Use enough egg to brush the edge of the galette.

Bake for 40 minutes, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

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Strawberry Rhubarb. I told you it was next. Here it is.

Pie is good. Pumpkin pie will always rule as number 1 in my heart, peach is delicious, strawberry pie ranks right up there, apple is classic, tayberry, holy toledo, have you tried tayberry pie, or tayberries in general? You should. A tayberry is a combination of raspberry and blackberry. It’s delicious. I digress.

But strawberry rhubarb, I love it. Again rhubarb, it surprises me every time. Who would have thought that something that looks a bit like celery would be so delicious in a pie crust combined with strawberries. Perfect combination.

Rather than making an entire pie I opted to make strawberry rhubarb galettes. Mini pies. Or as I like to think of it, a whole pie all to myself. Aka a good decision. The galettes were very simple to make, attractive to look at, delicious to eat, and a winning dessert for Mother’s Day. Galettes are so beautiful. I’m obsessed.

I got to spend my Mother’s Day baking with my mom and then had dinner with grandma and the extended family. So blessed to have amazing women in my life, such role models. Except for that 1 time when my mother thought that fanny packs were a good idea. Fanny packs are never a good idea…


 Thanks, love you Mom!





Strawberry Rhubarb Galette

1 cup flour           1/2 tsp sugar
1/8 tsp salt          6 tbsp butter

3 1/2 tbsp cold water

Combine flour, sugar, and salt in a large bowl. Add 2 tablespoons of the butter. Using a pastry cutter cut the butter into the mixture. Add the remaining butter, mixing until the largest pieces are the size of peas.

Dribble in water, stir, then dribble in more, until the dough just holds together. Toss with hands. If necessary add more water.

Roll the dough into a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick.

Strawberry Rhubarb Filling

Adapted from Two Peas and Their Pod

2 1/2 cups sliced strawberries      

1/3 cup sugar           3 tbsp cornstarch
1 tsp lemon zest       1 cup chopped rhubarb

1 egg, beaten          sugar for sprinkling

Preheat to 350 degrees F.

Combine all ingredients in a medium bowl, and toss gently, making sure that the cornstarch coats the fruit.

Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly brush the edge of the dough with the egg and sprinkle with sugar (turbinado if you have it).  Use enough egg to brush the edge of the galette.

Bake for 40 minutes, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

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