Strawberry Sweet Rolls

These sweet little things are absolutely delicious!

For the the last few summers I have been making strawberry jam. I still have a few jars left to use before I make some again this summer. When I saw this recipe I knew it would be a perfect way to use some of the jam in a different way. This was super simple and oh so yummy.
I will be enjoying these during the week for breakast! Yumm!

Easy Strawberry Sweet Rolls
Source: Chocolate, Chocolate, and More

1 can Crescent dough (Pillsbury)
3-4 tablespoons strawberry jelly or jam

1/2 cup powdered sugar
1-2 teaspoons milk
1/4 teaspoon vanilla extracte

Place a sheet of plastic wrap over your work surface. Lightly dust it with flour. Unroll crescent dough onto plastic wrap. Spread jelly over entire dough leaving 1/2 inch along one long side. Roll dough starting on the long edge with the jelly. Use the plastic wrap to help roll. Seal roll in your plastic wrap and refrigerate for a least an hour. Remove from refrigerator, unwrap dough log and slice into sections about 3/4 inch. Place on parchment lined baking sheet. Bake in preheated 375 degree over for about 12 minutes, just until golden brown. Remove from oven and drizzle with glaze. Serve warm.

To make glaze, combine sugar, milk and vanilla till smooth. If too thick add a few more drops of milk.

I'm linking up with Women Living Well!

Valentine's Day Bundt Cake

 Valentine's Day is almost here. Do you have anything special planned? We usually keep it pretty simple around here. 

I was on the search for a special dessert to make this week so I jumped on Pinterest. The picture of this dessert definitely caught my eye. 
 For the last few weeks I have been taking a simple dessert to church on Wednesday nights for our dinner program. I took a half day today and thought since I had some extra time I would make something a little more special. This cake was pretty easy and even if I hadn't had the extra time today I still would have had time to make it after work. 

I can not wait to cut into this cake tomorrow. If you read the comments to the original link of this recipe you will see that many people left suggestions of other jello combinations you could use and other holidays you could use it for. 

Strawberries and Cream Bundt cake 
Source: Chocolate Chocolate and More
Makes 1 large bundt cake and 4-6 cupcakes

 2 boxes white cake mix (15.25 oz)
Ingredients called for on box

1 box strawberry JELL-O mix (3oz.)

1 can white frosting

Spray a bundt pan with cooking spray. Bake cake mix according to box directions. 

Pour 1/3 to 1/2 of the batter into prepared pan. 

Reserve 1 tbls. of JELL-O mix for frosting and add remaining to the rest of the cake batter. Stir well until just blended. Spoon batter into bundt pan to cover the white batter. Do not fill pan past 2/3 full. Place any remaining batter in cupcake tin.  Bake in a preheated oven for 45-55 minutes (19-22 for cupcakes). Using a toothpick test for doneness. Remove from oven and let cool for 20 minutes before inverting onto place to cool completely.

Frost the cupcakes first since you probably won't use the whole can of frosting. 

I melted my icing in the microwave for about 10 seconds. The original recipe says to melt it on the stove. 

Using the reserved JELL-O mix stir it into some of the frosting.

Place the frosting in a plastic bag and cut a very small hole in a corner.

Drizzle over the cake, alternating colors. 

Strawberry Crumb Bars

Yet again another strawberry recipe! I just can't resist their deliciousness this summer.
These little bars are absolutely wonderful. I had to pull myself away from the pan when they were ready to eat.




Strawberry Crumb Bars
Source: Smells Like home
1½ cups sugar, divided
1 tsp baking powder
3 cups all-purpose flour
¼ tsp salt
Zest of 1 lemon
2 sticks (½ lb) cold unsalted butter, cut into pieces
1 large egg
4 cups fresh strawberries, hulled and quartered
4 tsp cornstarch
Juice of 1 lemon

Preheat the oven to 375° F. Grease a 13×9 inch pan; set aside.

In a medium bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender (or two knives if you don’t have one) until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the strawberries with a rubber spatula until combined. Spread the berry mixture evenly over the bottom crust. Crumble the remaining dough over the top of the berries. Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.

Strawberry Pie

I love strawberries! I have a few more recipes with strawberries to add on here! My friend recently made this pie and it was just delicious. I asked for the recipe and made this for Father's day. It is really easy and the pie was really popular at our Father's day get together.



The one change I made to this pie was to not use the top pie crust and instead do a crumble topping.


Strawberry Pie
Source: My friend Liz

Make a double-crusted pie crust (or buy it)


Preheat oven to 400 degrees

8 cups fresh strawberries
1/2 cup sugar
1/4 cup cornstarch
1 tb. freshly squeezed lemon juice
2 tb. of unsalted butter, cut into small pieces
1 large egg yolk
1 tb. heavy cream (i just use water)

Roll dough over pie dish, cut edges and allow to chill for 30 min.

Place strawberries in a large bowl; with your hands, crush about 1/2 cup of berries (i don't do this step b/c the juice runs over). Add the sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly to the center. Dot with butter; place other dough on top of berries. (don't forget to poke holes through if you're doing a full crusted pie.)


In a small bowl, whisk together egg yolk and cream. Lightly brush rim of chilled pie shell with egg wash and the top crust layer. Freeze or refrigerate pie for 30 min. (I skip this step too, haha, and it still turns out ok).

Place pie in oven and bake until crust begins to turn golden, about 20 min. Reduce oven temp to 350 degrees, and continue backing, rotating sheet halfway through, until the crust is deep golden brown and juices are bubbling and thickened, 40-50 min. Allow to cool

Strawberries and Cream Pie

It's been awhile huh? I am so excited to finally have time to create in my kitchen. I have a whole list of recipes to try this summer. I made this pie for mother's day. It was a hit! I love how pretty it is and while it may look like it took some time to make it really took no time at all!


Chocolate-Drizzled Strawberries and Cream Pie
Recipe by Our Best Bites

1 quart fresh strawberries

1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

Summer Strawberry Dessert

Summer is just great for delicious fruity desserts!! I found this recipe using strawberries and it made me so exicted! I love strawberries and I have been eating them all summer. I am not sure where I found this recipe as it was just saved on my computer. I hope you enjoy this as much as I did.
(Sorry for the horrible picture!)

2 Cups Fresh Strawberries sliced(about 1 QT )
1 - 14oz. can sweetened condensed milk
1/4 cup lemon juice
1/2 Container of Cool Whip (I use FF)
8 Oreo cookies
1 TBSP butter (melted)

Directions:
Line a bread loaf pan with foil.
In a large bowl mash 2 cups of the strawberries.
Add the condensed milk to the strawberries and stir.
Add 2 cups of cool whip and lemon juice and stir.
Pour into foil lined pan.
Crush the oreo cookies and add melted butter.
Spread the cookie mixture over the top.
Cover the top with foil and freeze for several hours.
Flip over and slice up and serve.

Strawberry Ice Cream

I have been anxious to get my ice cream maker out this summer. I have only made ice cream once and it turned out to be a disaster. I followed the instructions to a tee this time and luckily it turned out great!I have my list of flavors I want to try, my next one is mint chocolate chip.


Strawberry Ice Cream
Source: All Recipes

INGREDIENTS
1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup

DIRECTIONS
1. Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.

2.Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.

3.Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.