Tag Archives: strawberries

Breakfast Deliciousness – Strawberry French Toast Bake

8 Apr

Breakfast is that one meal you should really eat each day. My mornings are usually a rush to get  myself showered and presentable, get the dog fed and outside for potty time, and make sure the chickens have food and water. I could rush less if I got up a little earlier, but I’d rather sleep in a little longer. Those precious extra minutes help to make me a pleasant human. Otherwise…you don’t wanna know. That being said, breakfasts on a weekday consist of cereal, a couple of eggs and an english muffin and coffee, or recently, a smoothie.

Saturday and Sunday I usually put in extra effort for breakfast. Percolated coffee. Bacon or sausage. Fresh made pancakes or Belgian waffles. Biscuits and gravy. Quiche. Not all of those items at once, but a mixture of them, making breakfast more of an event rather than just food for nourishment. Enter in the invention of my Strawberry French Toast Bake. I like to keep a couple of baguette cut into sandwich sized chunks in the freezer. They freeze nice, thaw quickly, and are great for impromptu guests or invites to a party where I will take an appetizer. And, they make for amazing french toast. I had a whole one, unfrozen just hanging around and was in the mood for french toast. But I wasn’t in the mood to soak those little rounds and make a bunch of 3 bite french toasts. I wanted something quick, simple, and hearty. I also wanted something with berries. Whenever strawberries go on sale, I buy a bunch and then cut some up into cubes, freezing them for later uses. The berries took it to another level. Served with some bacon it was a very filling breakfast. This recipe will easily serve a family of 6. Hubs and I had it for breakfast on a Sunday, and then throughout the week. It’s fantastic. A must make.

strawberry french toast closeup

Strawberry French Toast Bake

2 cups frozen chopped strawberries, thawed and excess liquid drained

12 eggs

1 1/2 loaves baguette bread, cut into slices and torn in half

1/2 cup milk

sprinkle of cinnamon, nutmeg & ginger

1 teaspoon vanilla

Grease a baking dish (I used a heart shape that was roughly 9×9).

In a bowl, combine eggs, milk, spices and vanilla, whipping to combine. Sprinkle some of the strawberries on the bottom of the baking dish. Add in your bread chunks. Scatter the rest of your strawberries all over the top. Pour on the egg mixture, being sure to coat all of the bread.

Preheat your oven to 350 degrees. While your oven is preheating, you’re going to let the bread soak up all that egg mixture.

Bake for 35-45 minutes, until top of the french toast bake is golden brown, and the center is set. Serve immediately with butter and maple syrup.

strawberry french toast

German Pancakes with Wine-y Strawberries

18 Mar

Have I ever mentioned that I am a big fan of dessert? No? Well let me clear the air – I am a big fan of dessert. I feel so liberated now. Whew. So, on to the german pancake. I have been eyeballing this treat for some time, but never gotten around to making it.There are SO many recipes out there. Some that are super simple with few ingredients, others that are multi-layered, therefore making something that should be simplistic complicated. It’s called a pancake for goodness sakes! I had a hankering for dessert one day and figured what better time to try one out than right now? But wait. I would totally need a topping of some sort. What a surprise – I had frozen chopped strawberries portioned out into 2 cup servings from when they were fresh and on sale. Ta-da! And I wanted them to be juicy and warm on my warm german pancake. So Wine-y Strawberries were born!

I found the german pancake recipe in one of the old church cookbooks from my Bubba’s collection that were saved and given to me. It was as simple sounding as I was looking for and fairly quick to whip up. I cheated and didn’t sift the flour or really measure out any of the other ingredients. It turned out to be delicous as is. I don’t know the name of the cookbook since the cover has long since been MIA. But it’s got some good old fashioned recipes in it. Along with some weird sounding ones that I wouldn’t feed to an enemy. The recipe makes 2 pancakes, but hubs and split one because I didn’t want to force myself to eat a whole one. He had the other one the next morning for breakfast. Said it tasted great all by itself at room temp and a day old.

This pancake is a nice canvas to add anything you want as a topping, from the sweet to the savory. Just omit the vanilla for a savory dish. It would be good topped with some goat cheese, spinach and artichokes. Mmmm.

German Pancake

Serves 2

adapted from an old church cookbook

4 eggs

1/2 teaspoon kosher salt

1 teaspoon vanilla

1 tablespoon sugar

2/3 cup milk

2/3 cup flour

2 tablespoons butter, divided

Preheat oven to 400 degrees. In a food processor or blender, add the eggs, salt and sugar and process/blend until a light yellow color. Add the milk, vanilla and flour and process/blend again until combined.

Grease 2 8 or 9 inch cake pans and divide the batter in between them. Add a tablespoon of butter to the center of the pancake.

Cook for 20 minutes. At 20 minutes, rotate your cake pans and turn down the oven to 350 degrees, cooking another 10 minutes.

Remove from oven and plate up, topping with Wine-y Strawberries. You could also top these with some jam or preserves, fresh berries and whipped cream, or just eat them like a pancake and douse it in maple syrup.

Wine-y Strawberry Topping

2 cups frozen strawberries, chopped (if using fresh, see note)

2 tablespoons sweet read wine

1 tablespoon sugar

In a small saucepan, place the berries, wine and sugar, stirring to combine everything together. Over medium-high heat, cook the berries until the are bubbling and the juices & wine start to cook off and thicken a little. Turn off heat and place the hot berries on top of your german pancake. These would also be a good topping for regular pancakes or even a chocolate sheet cake. Yum!

Note: if using fresh berries, chop them and place them in a small bowl. Add the 1 tablespoon of sugar, stirring your berries to coat and let sit for 10-15 minutes. This will get the juices in your berries to come out, helping you increase your sauce to berry ratio. Then just add the juicy berries to your pan with your wine and cook as directed above.

The DIY Life: Living Frugal and making your OWN Smoothie Base!

22 Oct

Ever since I made the decision to watch what I was eating, exercise and finally shed this excess weight gain (damn you homemade and craft beer with all your deliciousness!!!), I have attempted to have healthier “snacks” or dessert options. After I got my cardio done for the day, I was enjoying a Chocolate Strawberry Smoothie from the freezer section. Now, $2.38 for a little bag of frozen berries and some chocolate yogurt chunks is kinda pricey as an almost daily treat. Especially when I’m sharing it with the hubs. Then I decided I could totally do it better and CHEAPER!

If you are a fan of smoothies, this is a great way to have a ready-made “mix” where you just add some milk, blend, and off you go!

I chose to purchase fresh berries because they were *shocker* cheaper than the already frozen. If you wanna skip that step and just buy frozen, go for it, but you just can’t beat sale berries! I’m going to buy up some raspberries and freeze them too into this mix to get a big boost of nutrients from all that red berry goodness!

Strawberry Vanilla Smoothie Base

Ingredients/Directions

2lbs strawberries – rinsed, cored and larger berries cut in half/quartered

1 large container vanilla Greek yogurt (I used Chobani)

Ice cube trays

waxed paper

rimmed baking sheet

Take a piece of wax paper and line the bottom of a rimmed baking sheet. Spread your strawberries in a single layer.

For the yogurt, spoon it into ice cube trays. Before stacking the trays for freezing, put a layer of saran wrap in between to keep the trays from getting messy. Freeze for 2 hours along with your baking sheet of strawberries.

Once items are frozen, toss into a gallon size freezer bag or freezer safe container.

To make a single serve smoothie, take 3 yogurt cubes, a handful of the strawberries and add to blender. Add a squirt or two of chocolate sauce, about 1/2 cup milk for a thick smoothie and blend until combined.

Voila! For $10 you get at least 16 smoothies. The frozen prepackaged kind? Double that!

Recipe Test: Joy the Baker’s Strawberry Upside Down Cake

13 Aug

I love Joy. From her wittiness in her posts to her down to earth recipes with a little twist. When I saw her post a recipe for a Strawberry Upside Down Cake, well I was just smitten. And HAD to make it ASAP. So I did. It was FANTASTIC. Really. I followed her recipe with the exception that I did not use any Cardomom, because I didn’t have any to use. I increased the amount of vanilla in mine from 1 teaspoon to 2 teaspoons. Also, I increased the brown sugar from 1/4 cup to 1/2 cup for the topping. It turned out wonderfully. Took it to a cookout and shared it with family and friends. They very much enjoyed it. It was very easy to make and took only a small amount of time to whip up.

I’m noticing an obsessive pattern here with me and strawberries lately. I can’t help it! Every sweet treat I make has these ruby red beauties and the fruit portion. I may need an intervention.

These photos below were taken just after it was freshly popped out of the pan. The strawberries didn’t stay that bright red. Once they are exposed to the air and cool down they turn from bright red to a dark shade of mauve. Don’t worry. This happens with all recipes that cook strawberries. They can’t keep that brightness once all the juices soak into the cake. So don’t worry if yours goes from BLAM! Bright Red to Meh Mauve. It will still taste fantastic. I promise.

Get the recipe HERE, straight from Joy. Drool over my pictures. Ya. That’s right. You know you want a piece of this cake. I sure want another one.

Hope & a Strawberry ShortCake PanCake

8 Aug

Heidi, a fellow blogger over at Lightly Crunchy, has tagged me in a blog relay to write about the subject of hope. What better time to write about it than now?

What better place to start than with the definition of hope?

hope/hōp/

Noun:
A feeling of expectation and desire for a certain thing to happen.

* I hope that my garden does well because I am so looking forward to using my pressure canner to can pasta sauce for the first time (now that I’ve gotten over my fear of it exploding, covering myself and every kitchen surface in molten hot food lava)

* I hope my chickens start laying some eggs soon, because buying them from the store is for the birds. badum-bum. I’ll be here all night.

* I hope that I am able to find the motivation to get myself back into the swing of exercising so that I can lose that 10lbs of fat from overindulging in homemade beer. Whoops.

* I hope that the hubs and I can take a long weekend soon just to kick back and relax and not worry about having to DO anything!

* I hope that my dad being home on the one year anniversary of my mom’s passing helps to make it a less heart wrenching experience.

* I hope that my blog inspires other to cook, craft, and make as many things from scratch as they can.

I think that hope means different things to different people. That having hope makes you feel a little less lost out in this great big crazy world. That hope brings people together, just like food does.

I hope that you enjoy this Seasoned with Sarcasm original as much as I do.

Strawberry ShortCake PanCake

serves 6

1 box white cake mix

2 cups frozen strawberries, chopped (do NOT drain the juices from them) *see note

1 egg

1 1/2 cups water

1 tablespoon vanilla

powdered sugar for dusting

Preheat oven to 350 degrees. Grease 2 9 inch round cake pans. In a medium bowl, add cake mix, strawberries & juices, egg, water & vanilla and mix until no large lumps of cake mix remain. Split the batter between the two cake pans and bake for 30-35 minutes, or until a toothpick pierced in the center comes out clean. Let cool to room temp and dust with powdered sugar. Serve with whipped cream or ice cream, or all by itself.

Note: If you are using fresh berries, chop them up and then place them in a bowl with a teaspoon of sugar. Let them sit for 15-30 minutes until you see them getting nice and juicy. You don’t want to skip the strawberry juice portion because it gives the cake a really nice well-rounded strawberry flavor and helps with the moisture. If using frozen berries, chop them up and make sure they are totally thawed. Once you chop them up and let them defrost there will a nice juicy puddle in with them.

And now it’s my turn to pass the torch to 3 fellow bloggers.

The Food and Wine Hedonist – because his posts are witty, funny, and down to earth.

Bonnie, over at Recipes Happen – she’s a new wife finding her way around the kitchen getting creative and crafty, willing to try new things.

Emily, also known as Yinzerella over at Dinner is Served 1972 – I love her wit, sarcasm, and the fact that she is on a mission to work and eat her way through all the DiS recipe cards. No matter how weird the recipes are!