Browsing Tag

strawberries

Fresh Fruit Cheesecake!

Granola Girl bakes:: Fresh Fruit Cheesecake 5

‘Tis the season for cheesecake!! 🙂 Okay, it is really always the season for cheesecake in my opinion but with spring & summer comes fresh fruit. So, for our Sunday dessert I made a fresh fruit cheesecake!

Original Recipe Yield 12-16 servings

Ingredients

  • 2 cups  Graham Cracker Crumbs
  • 6 tbsp butter, melted
  • 6 tbsp sugar
  • 5 packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 tablespoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • The zest of 2 lemon
Topping
  • 1 cup sour cream
  • 1/3 cup sugar
  • 1 1/2 tsp vanilla
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh strawberries

Directions

  1. Heat oven to 325 degrees F if using a silver 9 inch springform pan. Mix crumbs, 6 tbsp sugar, and butter; press firmly onto bottom of pan. Bake 10 minutes.
  2. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time. Then add the zest, mixing on low-speed after each addition just until blended. Pour over crust.
  3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  4. Mix sour cream, sugar, and vanilla until well blended. Spread evenly over cheesecake and top with fresh fruit!
  5. Enjoy!!
Granola Girl bakes:: Fresh Fruit Cheesecake 6
5 Comments

Strawberry Honey Icecream with Roasted Coconut

Summer is almost here which the perfect season for Icecream (actually all seasons are perfect when it comes to icecream)! 🙂  Seeing that Strawberries are fresh this time of year and I hadn’t made a batch of icecream since last August, I decided to experiment! I knew I wanted honey for the sweetness in this batch of icecream (we attempt to stay away from white sugar plus there is something about the flavor of honey that makes everything taste so much better) and  I also wanted to add a little more depth  to the flavor of the icecream, so I made a custard base and  decided to add toasted coconut to the mix.

My ingredient picture is missing the eggs and Salt… I completely forgot! 😉

Yields: 12 Delightfully delicious AND healthy Peanut Butter Cups

Ingredients

  • 2 pints fresh strawberries hulled and halved
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks lightly beaten
  • 2/3 cup honey
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup toasted coconut
Directions
  1. Preheat oven to 350°.  Place hulled and halved strawberries on parchment lined pan, sprinkle with a pink of salt and roast for 25 minutes. Remove from oven and allow to cool.
  2. Meanwhile prepare the custard. Place eggs, honey, and salt in a medium sized bowl. In a large sauce pan bring heavy cream and milk to a simmer, remove from heat and slowly add 1 cup of cream to the egg mixture whisking constantly until combine. Add remaining cream to egg mixture and pour mixture back into the saucepan. Over low heat, stirring constantly, heat until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. Remove from heat and let custard cool. Add vanilla. Cover and refrigerate until thoroughly chilled, at least 2 hour.
  3. Once cooled, transfer the mixture into your icecream maker and churn according to your icecream maker instructions. When the mixture is 2/3 of the way complete add in cooled strawberries and coconut. Once icecream is completely set(churned/frozen 🙂 place in an air tight container and allow to freeze until firm!
  4. ENJOY!

4 Comments

Lemon Cream Cheese Pound Cake

Sunday dinners are always followed by a Sunday dessert at my house. This Sunday happened to be very warm in my part of the country and nothing sounded better than Lemon Pound Cake with fresh Strawberries and freshly whipped cream! I spent an entire hour looking for a Lemon Pound Cake recipe that DIDN’T take pudding mix or lemon extract but couldn’t find one that looked like it would be a success. So I  finally decided to add lemon zest and juice to my favorite Pound Cake recipe. The cakes turned out moist and very delicious!

Yields 2 loaves

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  •  The zest and juice of 3 lemons

Glaze

  • 4 ounces cream cheese, softened
  • The juice of 1 lemon
  • 1/3 cup confectioners’ sugar
  • 2 tablespoons milk

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with butter and dust with flour; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 50 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
  5. Enjoy!
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