Tag Archives: strawberry

bridal mania pt 3 – cute as can be desserts

15 Sep

This is the last in the trilogy of bridal mania posts. I just wanted to show you guys the cute mini versions of my strawberry Oreo pies that I made. They were so much fun to make, and probably the easiest dessert for this bridal shower. I simply doubled the recipe, bought a bunch of disposable mini tart shells and pressed the graham cracker crust into them. Then just scoop the filling into each tart shell and top off with half a strawberry.

The Oreo truffles I usually make are smaller but Shirley asked me to make them a bit bigger for the bridal shower. So, I obliged and it made the dipping a bit more difficult – not to mention the fact that the hot kitchen made it impossible for the chocolate to set. I ended up making these in shifts and putting them into the fridge until they set. It took a bit longer than usual, but they are soo worth it.

In the end, it was a lot of fun to have an excuse to bake these many goodies. I think the selection was pretty good: refreshing strawberry oreo pies, decadent oreo truffles, rich buttermilk chocolate cupcakes and moist buttermilk vanilla cupcakes. Delicious.

a taste of summer: mini oreo strawberry pies

a taste of summer: mini oreo strawberry pies

a taste of decadence: giant hand-dipped oreo truffles

a taste of decadence: giant hand-dipped oreo truffles

a taste of everything: the bridal shower desserts

a taste of everything: the bridal shower desserts

xo dessertchick

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picnic-perfect strawberry oreo pies

24 Jun

Seriously, I have an Oreo addiction, and hereby I solemnly promise to hold off on any more Oreo recipes – right after this post! Summer has finally kicked in for us Torontonians, and the last thing you want to do on a hot and humid day is turn on the stove or the oven. That’s why this recipe is too simple and too delicious to pass up on – the total baking time is 10 minutes! And it’s even more tempting since it combines oreo cookies, strawberries and whipping cream in the deliciousness that is a picnic-perfect pie!

I got this idea from My Baking Addiction and just tweaked it a little bit to embrace the summer and my tastes. I used a salty graham cracker crust to cut through the sweetness, added cut strawberries and strawberry puree to the filling, and used mini oreos instead of the original ones.

These pies refrigerate very well and keep for at least a couple of days – if they last this long. Pop them into the freezer for an hour if you’re planning on taking them to a picnic, and these babies won’t melt on you! It’s light and airy, with the crunch and sweetness of Oreo cookies and strawberries. Enjoy alongside the harbour front!

one pie, two pies, three pies, four pies, all my pies!

one pie, two pies, three pies, four pies, all my pies!

but I guess I can share - if you ask nicely

but I guess I can share - if you ask nicely

serve by the poolside for a delectable dessert...

serve by the poolside for a delectable dessert...

....while sipping on your mimosas and catching up on gossip.

....while sipping on your mimosas and catching up on gossip.

or, take with you to a picnic by the lake...

or, take with you to a picnic by the lake as a cute dessert...

....and dig in while washing it down with refreshing lemonade!

....and dig in while washing it down with refreshing lemonade!

Recipe

Ingredients:

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1 tsp salt

Filling

  • 1 bag of mini Oreo cookies (roughly 2 cups), save 24 for decorations, and cut the remaining ones in half
  • 8 oz softened cream cheese
  • 1/3 cup sugar
  • 2 cups whipped cream or 2 cups cool-whip
  • 1 cup strawberries, hulled and chopped into small pieces (save 2 for decoration)
  • 1/2 cup strawberries, hulled and pureed

How-to:

  1. Pre-heat oven to 350F. Stir together the graham cracker crumbs, melted butter and salt. Press into two 9-inch pie crusts. I wanted mini pies, so I used four smaller pie pans – but I’m not sure of the exact size of them. Bake in the oven for 10 minutes, and then let cool.
  2. In a bowl, using a hand mixer or stand mixer, combine the cream cheese and sugar, until light and fluffy. Add in the strawberry puree and mix until well combined.
  3. Switch over to a spatula, and gently fold in the whipped cream or cool whip. Lastly, add in the cut oreo cookies and chopped strawberries.
  4. Spoon evenly into your two (or four) pie crusts and smooth down. Decorate with the oreo cookies you set aside, and top with half of a strawberry.
  5. Refrigerate or eat right away, the choice is yours! Or grab your picnic blanket and go outside with one of these pies!

xo dessertchick

where-the-hell-is-summer very berry crumble bars

11 Jun
You know, I love myself a good sale. I’ll spend money that I don’t have if I see an amazing sale, and will go out of my way to stock up on whatever is on sale. Sadly, while others may look to clothes, shoes and purses, I have averted my eyes from such material things (and to save my poor over-stuffed closet!) and turned my hawk eyes towards the best prices for butter, chocolate and flour. Needless to say, when I went to the market and saw that blueberries, strawberries AND raspberries were on sale for only $1.88, I nearly fainted. I. Could. Not. Help. Myself. And proceeded to buy 3 pints of each. Since berries spoil quite easily, I couldn’t find a better excuse to make these delicious (and pretty healthy!) fruit crumble bars.
They are an adaptation of my blueberry bar recipe, and served as an excuse to finally take decent pictures of them since last time, I had a crappy camera and people ate them too quickly. I bought whole wheat flour last week, and have been trying out different recipes to see whether it makes a significant difference in taste & texture. I found that the whole wheat flour worked really well in these bars, as did the brown sugar I was given as a present. The taste is very buttery, even though there isn’t a whole lot of butter in here, considering the amount of bars the recipe yields. The berries really shine through, and are given an added kick with the lemon juice and lemon zest that’s incorporated throughout. Serve this from the fridge, or warmed up with some vanilla ice cream! Yummm!
a sea of berry goodness

a sea of berry goodness

have a crumble bar with a cup of tea....

have a crumble bar with a cup of tea....

....or with custard and strawberry sauce.

....or with custard and strawberry sauce.

or pack it for a picnic or for friends.

or pack it for a picnic or for friends.

just remember: the more bars you eat, the more of your daily servings you'll get ;)

just remember: the more bars you eat, the more of your daily servings of fruit you'll get 😉

Recipe

Ingredients:

  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 3 cups whole wheat flour
  • 1 cup cold butter (2 sticks or 8 ounces)
  • 1 egg
  • 1/4 teaspoon salt
  • Zest and juice of two lemon
  • 2 cups fresh/frozen blueberries
  • 1 cup fresh/frozen raspberries
  • 2 cup fresh/frozen sliced strawberries
  • 1/2 cup brown sugar
  • 4 teaspoons cornstarch

How-to:

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries, raspberries and strawberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for an hour, or until top is slightly brown. Cool completely before cutting into squares.
  5. Nom nom nom.

xo dessertchick

Daisy’s Strawberry Brownie Cheesecake Cups

21 May

Yes, yes, I know that it’s been a very long time since I posted something new. But life has been busy, between school, work and living life. It was Daisy’s birthday last Saturday, so I thought it would only be fair to do her dessert wish. The birthday was a blast, and I finished these babies up, so all she now has to do is trek downtown and pick them up for some yumminess. She said she wanted “hmmm.. some kind of delicious cake (cheesecake?) with DARK chocolate, strawberries and.. custard.”

After tossing a few recipes and ideas around, I thought I’d make these super adorable, delicious, and not-too-heavy brownie cheesecake cups which are then topped with a creamy strawberry mousse. I decided to substitute the custard wish with the mousse, since she said she’d eat anything I bake anyway =)

I modified my favourite brownie recipe, added the cream cheese topping and swirled away to make these as pretty as possible. I have decided that my min muffin tins are one of the best inventions in the world, since EVERYTHING looks way cuter in mini form. It’s ALL about looking cute and tasting yumm. The strawberry mousse was easy, and adds a nice splash of colour – not to mention the tastiness.

Bon Appetit, mon amis!

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such pretty swirls

big brownie cup or small brownie cup? you pick!

big brownie cup or small brownie cup? you pick!

fresh strawberries = strawberry mousse = love

fresh strawberries = strawberry mousse = love

so it's official: anything topped with strawberry mousse tastes ten times better

so it's official: anything topped with strawberry mousse tastes ten times better

after digging through my cupboards, I found these cute cocktail glasses, begging to be photographed

after digging through my cupboards, I found these cute cocktail glasses, begging to be photographed

these ones are for Daisy - aptly sprinkled with daisy sprinkles =)

these ones are for Daisy - aptly sprinkled with daisy sprinkles =)

care to have a taste?

care to have a taste?

hmm what better combination than dark chocolate, cheesecake and strawberries?

hmm what better combination than dark chocolate, cheesecake and strawberries?

and for those who are not huge on strawberry mousse!

and for those who are not huge on strawberry mousse!

Recipe

Ingredients:

  • 1/2 cup butter
  • 4 oz of unsweetened baking chocolate
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup of flour
  • 1/4 cup dark cocoa powder
  • 1 tsp of vanilla
  • 1/2 tsp of baking powder
  • 1/4 tsp of salt1 (8 oz) low fat cream cheese
  • 1 egg
  • 1/3 cup of sugar300 g fresh strawberries
  • 3 1/2 ounces water
  • 5 1/2 ounces caster sugar
  • 4 tsp powder gelatin
  • 1 3/4 cups heavy cream

How-to:

  1. Melt butter and chocolate in a saucepan over low heat, stirring occasionally, until smooth and remove from heat.
  2. Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt; mix just until all ingredients are moistened and mix is smooth.
  3. Spread brownie mixture into prepared baking pan.
  4. For the topping beat the cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a toothpick.
  5. Bake for 25 to 33 minutes or until brownies just begin to pull away from sides of pan. Cool completely.
  6. Wash and hull the strawberries and place in a sauce pan. Add the water, caster sugar, and gelatin and simmer until all the gelatin dissolves. Cool the mixture thoroughly and blend the mixture in a blender or food processor until the mixture is pureed.
  7. Beat the cream in a separate bowl until just thickened, not soft or stiff peaks! Be careful not to overbeat the cream which will result in a stiff mousse. Fold in the strawberry puree mixture and mix until well blended.
  8. Scoop into a piping bag, and top each brownie cheesecake cup with strawberry mousse. Keep refrigerated and share!

xo dessertchick

velvety smooth strawberry lemon curd tart

2 May

Since these past couple of weeks have been taunting and teasing us with wonderful spring/summer weather, only to literally rain on our happiness, I’ve decided that enough is enough. Let’s try to beckon and plead for summer to come – there is no need for pride anymore, because it’s May and there should be May weather! School’s out for me (only to have summer school start again in two days) and I’m itching to go buy summer dresses, a new bathing suit and start planning picnics by the lake.

Nothing spells summer to me more than the smell and taste of fresh strawberries while drinking a nice cold glass of lemonade. This strawberry coulis lemon curd tart is the perfect combination of sweet strawberries and tart lemons, all enveloped by a nice buttery tart shell. This dessert is really easy to put together, but it does require some assembly time because you need to wait for the coulis, the curd and the chocolate to cool down. I adapted a couple of recipes, but my most prominent influence was Donna Hay’s shortcrust recipe for the tart shells, and SophistiMom’s lemon curd recipe (which she adapted from Ina Garten). The coulis sauce (and the chocolate additions, of course) I winged myself, because I didn’t want it to be overwhelmingly sweet.

In the end, even if summer doesn’t come just yet,  I think I’m going to sit in front of my window, with a pot of flowers, a glass of lemonade and one of these tarts – in my bathing suit.

since strawberries are in season, why not take advantage and invite summer to come already?

since strawberries are in season, why not take advantage and invite summer to come already?

so pretty and simple, strawberries are one of my favourite fruits.

so pretty and simple, strawberries are one of my favourite fruits.

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cooking down the fresh berries to turn them into yummy strawberry coulis

shortcrust tart shells - home to the extreme yumminess

shortcrust tart shells - home to the extreme yumminess

shortcrust shells & strawberry coulis are a match made in heaven.

shortcrust shells & strawberry coulis are a match made in heaven.

...but don't forget about the lemon custard!

...but don't forget about the lemon curd!

nothing says love better than a strawberry heart on a tart.

nothing says love better than a strawberry heart on a tart.

what would a dessert be without at least a little chocolate?

what would a dessert be without at least a little chocolate?

did you know you can pretend to be artistic with coulis sauce? =P

did you know you can pretend to be artistic with coulis sauce? =P

strawberries, lemons, and chocolate. this is what life should be like!

strawberries, lemons, and chocolate. this is what life should be like!

this makes me smile =)

this makes me smile =)

getting ready for the first bite...

getting ready for the first bite...

....look at all that yummy goodness contained in that small tart!

....look at all that yummy goodness contained in that small tart!

....ready?

Ready?

Just make sure to wear a bib, because this could get messy!

Just make sure to wear a bib, because this could get messy!

Recipe

Sweet Shortcrust Pastry (from Donna Hay’s Modern Classics 2) – makes about 12 mini tarts or one 9inch tart

  • 2 cups all purpose flour
  • 3 tbsp superfine caster sugar
  • 5 oz cold butter, chopped
  • 2 -3  tbsp iced water
  1. Whizz together the flour, sugar and butter in a food processor until mixture looks like fine bread crumbs.
  2. While motor is running, add enough iced water to form a smooth dough, and process until just combined.
  3. Knead dough lightly, cover with plastic wrap and refrigerate for 30 minutes.
  4. Preheat oven to 350F.
  5. Roll out pastry on a lightly floured surface until 1/8 inch thick. Cut out circles to fit the tart tin(s) and press down, making sure to make them look pretty =)
  6. Place parchment paper over the crust, and fill with baking weights/uncooked rice/dried beans and bake blind for 10 minutes. Remove the weights, and bake for another 10 minutes, or until pastry is golden.

Strawberry Coulis

  • 1 cup strawberries, cut up in small pieces ( make sure to reserve some slices for decorations!)
  • 2 tbsp butter
  • 1/4 cup sugar
  • 1/8 tsp cornstarch for thickening
  1. Melt butter and sugar in a pot until syrupy, but not browned.
  2. Add in strawberries and continue simmering for 5 minutes. Remove from heat.
  3. Using an immersion blender, give the berries a good whirl until smooth.
  4. Dissolve cornstarch in some cold water, and mix it in with the strawberry sauce. Return to heat and cook until it starts to thicken.
  5. Pour into bowl and refrigerate until you’re ready for assembly.

Lemon Curd (adapted from Sophistimom)

  • zest of 3 lemons
  • 5 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 3 large eggs
  • juice of 3 lemons (about 1/2 cup)
  • pinch of salt
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together zest, butter, and sugar.
  2. Incorporate eggs one at a time and mix until smooth.
  3. Add in lemon juice and salt.  Mixture will be curdled.
  4. Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes.  Lemon curd will come together and thicken.
  5. When it is thick enough to coat the back of a wooden spoon, remove from heat.  Strain into a glass bowl and allow to cool.  Refrigerate or freeze until you need it.

Final Assembly

  1. If you want to add chocolate, melt chocolate and just drizzle it in an abstract pattern on parchment paper or your silpad. Let cool, remove carefully and set aside.
  2. Spoon  a teaspoon-full of strawberry coulis into bottom of each tart shell. Top with a tablespoon of lemon curd.
  3. Top each tart with a slice of the reserved strawberries and your chocolate decorations. Let refrigerate for another hour so that curd will set.
  4. Mangia!

xo dessertchick

cupcakes with bite pt 2

30 Mar

So after all the prep and the waiting (the how-to for these cupcake bites can be found here), the dipping and decorating was the most time consuming but also the most fun! I found that letting the chocolate drip down a little bit made these cuties look more like authentic cupcakes. I also came across cute mini easter cupcake liners, so I used them for these cupcake bites.  Here is what mine ended up looking like =)

my workstation

my workstation

colourful spoons!

colourful spoons!

my army of cupcake bites! Let's meet them:

my army of cupcake bites! Let's meet them:

Simple Bites: topped with m&ms

Simple Bites: topped with m&ms

Hippie Bites: flower power

Hippie Bites: flower power

Glamour Bites: crystallized sugar and m&m jewels

Glamour Bites: crystallized sugar and m&m jewels

Clown Bites: confetti lovin'

Clown Bites: confetti lovin'

Pretty Bites: butterflies

Girly Bites: butterflies

Kooky Bites: round sprinkles galore!

Kooky Bites: round sprinkles galore!

Dream Bites: pastel star sprinkles

Dream Bites: pastel star sprinkles

the entire cast!

the entire cast!

up close and personal with lemon chiffon

up close and personal with lemon chiffon

up close with oreo truffles

up close with oreo truffles

let's find out what's up with strawberry shortcake

let's find out what's up with strawberry shortcake

and this is where all of these babies are going!

and this is where all of these babies are going!

Once more, the recipe is here =)

xo dessertchick

cupcakes with bite pt 1

30 Mar

I’m not gonna lie: I went a bit crazy with taking pictures for this latest project, so this post will be a two-fer. This first part will be the prep work and such. I’ll include the recipes for another one of Bakerella’s amazing concoctions with a little bit of my own added twist.  The second part will pretty much just show how my cupcake bites ended up looking! I still don’t think they are as cute as Bakerella’s but practice makes perfect, right?

I had to travel to the other end of the city once more to grab baking supplies, and wasn’t able to find the candy molds that Bakerella uses. Hers have ridges and are shallower than mine, but because I was adamant about making these cupcake bites, I decided to improvise. I bought candy molds that are a lot deeper but decided that if I filled them up more and made the cupcake balls bigger, it should work out.

The chocolate candy melts came in a variety of colours but since I made three different flavours for the bites, I thought I should colour coordinate. So, lemon chiffon bites are yellow, strawberry shortcake bites are pink, and the Oreo truffles are blue. As you can see by my earlier post, I also went sprinkle crazy =)

I loved the way the oreo truffles turned out, so I wanted to try out a different variation. I searched a couple of grocery stores, and finally bought a box of strawberry cream sandwich cookies. I used the same technique/idea for the oreo truffles with just one small addition to make the strawberry shortcake truffles.

Bakerella’s famous red velvet cake balls look delish, but I wanted a lighter and more refreshing bite. So I went ahead and baked a lemon chiffon cake, which I then crumbled and mixed with cream cheese frosting.  Tada! Easy peasy! The hardest part was the decorating – and trying not to eat all of these goodies! Recipes are right after the jump!

naked lemon chiffon cupcake balls

naked lemon chiffon cupcake balls

nekkid strawberry shortcake cupcake balls

nekkid strawberry shortcake truffles

and more nakedness: oreo truffles

and more nakedness: oreo truffles

chocolate candy melts: the best invention ever

chocolate candy melts: the best invention ever

filling the candy molds with melted chocolate

filling the candy molds with melted chocolate

popping the tops on

popping the tops on

out of the molds, but with nothing to wear... yet!

out of the molds, but with nothing to wear... yet!

Recipe

Oreo Truffles:

This post has the recipe AND the instructions, and will make 20 medium sized truffles.

Strawberry Shortcake Bites:

The recipe should make 20 to 25 medium sized bites.

  • 1 box of strawberry cream sandwich cookies
  • 1/2 cup cream cheese
  • 2 tbsp strawberry jam
  1. Break cookies in half and put them into your food processor. Pulse on high until you’ve ground them pretty fine, roughly like bread crumbs.
  2. In a bowl, mix the cream cheese using your hand mixer or KitchenAid stand mixer, and add the crumbs until combined. Add the strawberry jam and continue mixing.
  3. Roll your mix into 1inch balls and refrigerate for as long as possible.

Lemon Chiffon Bites:

This should also make between 20 to 25 medium sized bites.

  • The recipe can be found here for the lemon chiffon cake – just omit the raspberries for this recipe.
  • 1/2 jar of cream cheese frosting. I was going to make my own, but decided Duncan Hines or Betty Crocker frosting will do for now. Don’t judge me =)
  1. When the cake has cooled completely, you want to crumble the cake as fine as possible.
  2. In a bowl, put half of the cake in and tear it apart with two forks until fine. Then add in the last half, and repeat the process.
  3. Finally, add in cream cheese frosting and combine until the mixture is thoroughly combined.
  4. Roll into 1 inch balls and refrigerate again.

Cupcake Bites Assembly:

  • Oreo truffles
  • Strawberry Shortcake bites
  • Lemon Chiffon bites
  • 2 cups dark/semi sweet/milk chocolate candy melts
  • 1 cup of each: blue/pink/yellow chocolate candy melts
  • sprinkles
  • mini m&ms
  • candy molds
  1. Melt the dark/semi sweet/milk chocolate either in the microwave or using a double boiler. For the microwave, heat on high in 30 second intervals, making sure to mix thoroughly between each round.
  2. Spoon each candy mold 1/3 full. Don’t fill all of them at the same time, or else the chocolate will start to harden before you can finish. I usually did 4 molds at a time.
  3. Take your Oreo truffles/strawberry bites/lemon bites, and put one into each mold, making sure to push down slightly so that the chocolate will get squished and rise up. That way, your bites will attach securely to their chocolate bases.
  4. Once all the molds are filled, refrigerate for 10 minutes. When hardened properly, the cupcake bites will pop out quite easily. I just gave them a little push from the bottom to pop them out.
  5. Repeat this process until you’ve used up all the truffles and bites.
  6. Once all your tops have chocolate bottoms, the fun can begin! Melt the chocolate melts in the microwave. It’s best to work through one colour first before moving on, or else the chocolate will just harden up again. I colour co-ordinated, but don’t feel like you have to!
  7. Dip the cupcake bite tops into the chocolate. I found that using a spoon can help the melted chocolate cover the entire top. You want to make sure that it overlaps or at least meets the chocolate base so that you don’t see the truffle or the bites. Swirl it around a bit to get rid of the excess chocolate. Top each bite with an m&m and sprinkle accordingly to your wishes.
  8. Once they are hardened, you can nosh away!

xo dessertchick