Breakfast, Muffins

Strawberry Oatmeal Pecan Muffins

I had a pint of strawberries, what to do… Maybe I make muffins too much, but they are so easy to grab and eat.  So here is a muffin that is loaded with berries and very berrylicious!

                       

1 pint strawberries, washed, hulled, cut into small pieces
2 Tbl sugar
1 3/4 cups flour
1 cup old fashioned oats
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup milk
1 egg
2 Tbl oil
1/2 cup sugar
1/2 cup chopped pecans

Put strawberry chunks in bowl and sprinkle with 2 Tbl sugar, stir, let macerate for at least 15 minutes.  Preheat oven to 400°.  Put Demarle 12 muffin tray on perforated sheet, or spray 12 muffin pan.  In large bowl stir together flour, oats, baking powder, baking soda, and salt.  In another bowl, stir together milk, egg, oil, sugar.  Add milk mixture to flour mixture, stir just until combined.  Mash strawberries to small chunks and stir into muffin batter.  Scoop batter evenly between 12 muffin cups.  Sprinkle with sugar if desired.  Bake for 20 minutes or until center is set.  Cool on wire rack.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cupcakes

Strawberry Oreo Cupcakes

PINK is my favorite color and chocolate is my favorite taste!  So here is a very strawberry pink chocolate recipe, Strawberry Oreo Cupcakes.  Grab your sunglasses…they’re bright!

                       

Strawberry Oreo Cupcake Batter:
3/4 cup sugar
1/2 cup Strawberry Quik
1/2 cup butter
2 eggs
1 tsp vanilla
1½ cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
14 Oreo cookies, coarsely chopped

Preheat oven to 400°.  Line 12 muffin cups with paper liners.  In large bowl with electric mixer, cream sugar, Strawberry Quik, and butter.  Beat in eggs and vanilla.  Combine flour, baking powder, and salt, add to creamed mixture alternately with milk until batter is smooth.  Fold in chopped Oreo cookies.  Fill paper liners evenly with batter.  As you put pan in oven, turn heat down to 350° and bake for 20 to 22 minutes, until center is set.  Cool completely.

Strawberry Butter Cream Frosting:
1/4 cup butter
1/4 cup butter flavored shortening
1 tsp vanilla
3 cups powdered sugar
1/2 cup Strawberry Quik, sifted
3-4 Tbl milk
Mini Oreos for garnish

Whip butter, shortening, vanilla, powdered sugar, Strawberry Quik, and enough milk to make frosting consistency.  Frost cooled cupcakes, garnished with Oreo crumbs and mini Oreos.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Brownies & Bars, Dessert

Strawberry Lemon Bars

These are a refreshing twist on the traditional lemon bars.  Plus a pretty pink color!  Recipe from Baking Bites.


Crust:
1/4 cup sugar
1/2 cup butter, room temperature
1½ cups all purpose flour
1/4 tsp salt

Filling:
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1¼ cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350°.  Lightly spray a 9×13 baking pan.

In a large bowl, cream together sugar and butter.  Gradually mix in flour and salt until mixture is crumbly. Press into an even layer in prepared pan.  Bake for about 17 minutes.

While crust bakes, prepare filling.  In bowl of food processor or blender, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth.  Add flour, baking powder and salt, then pulse until smooth.

Gently pour filling over hot crust when it has finished baking.  Return pan to oven and bake for 24-30 minutes, until the filling is set.  Cool completely, in refrigerator.  Sprinkle bars with powdered sugar.  Use damp knife to ensure clean slices.  Store bars in refrigerator.

Cupcakes, Dessert

Perfect Party Cupcakes

We posted the pictures but had such a busy Father’s Day, we didn’t post the recipes.  When I say we, I am referring to my daughters Rachel, Lindsay and me.  We had so much fun making all these cupcakes for our family (there were 18 of us).  Here is how we did it.  So much of this was just make it up as we went along, not a lot of precise measuring.  So, use your own judgement and imagination.

Cupcakes for Father's Day!

1 chocolate cake mix
1 white cake mix
1 pkg Oreo cookies
peanut butter chips
chocolate sprinkles
peanut butter
peanut M&Ms
Cinnamon Toast Crunch cereal
pink sprinkles
Strawberry cream wafer cookies
white baking chips

Mix chocolate cake mix as directed on package.  Bake half of the mix (about 12 cupcakes) filling cupcake papers in pan with batter and then put about 12 peanut butter chips on top of batter in each cup.  Bake as directed.  Cool.  Bake remaining chocolate cake mix, put about 1 Tbl batter in each cupcake paper in pan, then one Oreo cookie, then fill with batter to about 2/3 full.  Bake as directed.

Mix white cake mix as directed on package.  Separate batter in half in two bowls.  In one, add about 6 Tbl Strawberry Quik drink mix.  Fill cupcake papers in pan and bake as directed (makes about 12).  In other half of white cake batter, add 1 tsp cinnamon (may want to add more, I really can’t remember exactly how much I added).  Fill cupcake papers in pan and bake as directed (makes about 12).

1 cup butter, softened
2/3 cup butter flavor shortening
2 tsp vanilla
5-6 cups powdered sugar
milk to make desired consistency

Whip together butter cream frosting to thick frosting consistency.  This makes a lot, but you will use it for all the cupcakes.

Cookies & Cream Cupcakes:
Use the chocolate cupcakes with Oreos in them.  Frost with buttercream and sprinkle with chocolate sprinkles and place half Oreo in the middle.

Peanut M&M Cupcakes:
Use the chocolate cupcakes with peanut butter chips in them.  Put about 1 cup buttercream in a bowl and add ¾ cup peanut butter (creamy or crunchy).  Whip to correct consistency (add more powdered sugar and milk).  Frost each cupcake and sprinkle with crushed Peanut M&Ms and 3 whole M&Ms.

Cinnamon Toast Crunch Cupcakes:
Use the white cinnamon cupcakes.  Put some buttercream in a bowl and add cinnamon, whip and frost cupcakes.  Sprinkle with crushed Cinnamon Toast Crunch cereal and sprinkle cinnamon sugar and add a whole piece of cereal.

Strawberry Cream Cheese Cupcakes:
Use the strawberry cupcakes.  In the remaining buttercream, whip in about 4 oz. softened cream cheese.  Add powdered sugar and milk to make correct frosting consistency.  Frost each cupcake, sprinkle with pink sprinkles, add some white chips, and add half of a pink sugar wafer.

If you are interested in Demarle bakeware such as the Muffin Tray please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.

Cakes, Dessert

Strawberry Cake

My daughter Lindsay made this delicious strawberry cake for us.  You can tell by the picture we ate quite a lot before we snapped a picture.  It is a moist, flavorful cake with fresh strawberries in the cake and frosting.

Cake:
1 (18.25 oz) package white cake mix
1 (3 oz) package strawberry flavored gelatin
1/3 cup milk
2/3 cup oil
4 eggs
1 cup finely chopped strawberries

Frosting:
½ cup butter, softened
3-4 cups powdered sugar
4 Tbl milk
1 tsp vanilla
½ cup finely chopped strawberries

Preheat oven to 325°. Grease two 9 inch round cake pans.  In a large bowl, stir together cake mix and gelatin mix. Make a well in center and pour in milk, oil, and eggs. Stir in the cup of finely chopped strawberries. Beat on low speed until blended. Pour half of batter into each cake pan. Bake for 30 minutes, or until toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

In a large bowl combine butter and powdered sugar. Beat until creamy. Add vanilla. Add milk one Tbl at a time until desired spreading consistency is reached. Fold in chopped strawberries.

Place one cake layer on plate, spread layer of frosting. Gently place next layer of cake on top of frosting.  Frost the whole cake with the remaining frosting.

Dessert, Pies

Fresh Strawberry Pie

More strawberries!  Ok, maybe we are getting a little tired of strawberries, but have a piece of pie!  Many fresh strawberry pie recipes call for drops of red food coloring…this is au naturel.  No coloring needed, beautiful right from nature, and tastes good too.

1 deep-dish pie crust, baked
6-7 cups cut up fresh strawberries (halves, quarters, I do equal size small chunks)
1 cup water
3/4 cup sugar
3½ Tbl cornstarch

Puree 2 cups of the strawberries.  In saucepan, mix together strawberry puree, water, sugar and cornstarch.  Bring to boil, cook until thickened.  Cool until slightly warm, fold in remaining 4-5 cups of strawberries.  Pour into baked pie crust and refrigerate. Serve with whipped cream.

Breakfast, Muffins

Strawberry Cinnamon Muffins with White Chips & Pecans

More strawberries!  I took different components of three recipes and came up with these moist, yummy muffins.  They are a hit at our house.

2 cups chopped fresh strawberries
2 Tbl sugar
1/2 cup sour cream
1/2 cup oil
1 cup sugar
2 eggs
1 1/2 cups flour
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/3 cup white chocolate chips
1/3 cup chopped pecans

Preheat oven to 400°.  Sprinkle the 2 Tbl sugar over the chopped strawberries and let sit.  Stir together sour cream, oil, sugar, and eggs.  Mix together flour, cinnamon, baking soda, and salt.  Stir dry ingredients into sour cream mixture.  Stir in strawberries, chips, and pecans.  Drop batter into 12 prepared muffin cups.  Sprinkle with sugar crystals if desired.  Bake for 18-20 minutes.

Dessert

Strawberry Shortcake

The sun is shining and strawberries are here!  How many ways can we enjoy them?

1 lb fresh strawberries
2 cups flour
4 Tbl sugar, divided
3 tsp baking powder
1 tsp salt
1/3 cup cold butter
3/4 cup milk
sweetened whipped cream

Slice strawberries, sprinkle with 2 Tbl sugar (more if desired), refrigerate.  Preheat oven to 450°.  Mix flour, 2 Tbl sugar, baking powder, and salt.  Cut in butter.  Stir in milk just until mixed.  Turn out onto floured surface, knead a couple times.  Roll to 1/2″ thickness, cut with 3″ cutter.  Place on ungreased baking pan, sprinkle sugar on top of each shortcake.  Bake until golden 10-12 minutes.  Split in half, fill with whipped cream and chilled sweetened strawberries.