White Chocolate Strawberry Cookies

If you're looking for a one-of-a-kind way to use up some fresh strawberries, then you've come to the right place.  These cream cheese cookies are bursting with fresh strawberry flavor with a touch of zesty lime while the white chocolate adds just the decadent touch to make these soft textured, unique cookies a colorful addition to a summer menu.  For best results, use only fresh, ripe strawberries chopped shortly before adding to the dough. Enjoy!

Click here for printable recipe.  

White Chocolate Strawberry Chunk Cookies
Recipe by  admin 

The ingredients:


(oops, I forgot the white chocolate chips and two limes in this  picture)

1 cup butter, softened
1 pkg. (8-ounces) cream cheese, softened
2 cups sugar
1 egg
1 Tbs. fresh lime juice
Zest from 3 limes, finely chopped (about 1-1/2 tablespoons)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
2 cups fresh strawberries, finely chopped to about the size of chocolate chips (NOTE:  don't chop the strawberries until shortly before you're going to add them to the dough)
1  pkg. (12-oz.)  white chocolate chips

 Directions:  In a large bowl, cream the butter, cream cheese, and 2 cups of sugar until light and fluffy.  Beat in egg and lime juice and lime zest.  Combine the flour, baking powder, and salt; gradually add to the creamed mixture and mix well.   Gently fold in chopped strawberries (drain any accumulated juices first) and white chocolate chips.

Gently scoop into balls on a greased baking sheet (or a parchment paper lined baking sheet) and bake at 350° for 8-10  minutes or until bottoms are lightly browned.  Cool 1 minute before removing to wire racks.    Makes 4 dozen cookies.  These are best eaten fresh (right out of the oven is good) or within a couple of days. 

Enjoy! 

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Emeril's Strawberry Lemonade

Despite the fact that my kids still have three weeks left of school, it is definitely starting to feel like summer here in the DC area!  The past few days have been HOT, HOT, HOT, with the thermometer up near 100 degrees and 100% humidity.  With heat and humidity like that it doesn't take much to sweat like a pig, with even a quick trip down to the mailbox making me drip like I just ran a marathon.  Although we don't usually have sugary drinks in the house, I am a sucker for fresh cold lemonade on sweltering days like this.     Since my family has a slight obsession with strawberry or raspberry lemonade when we order drinks at restaurants, I was intrigued when  I saw this recipe over at the  Food Network.  The reviews on it were good, so I wasn't too surprised when my family fell in love with the cold, tangy sweet drink, which they drank up in the blink of an eye.  Stay cool!   

 Click here for printable recipe. 

The ingredients:


2 cups  water
1 cup sugar
1 Tbs. grated lemon peel (don't worry it gets strained out)
1 cup fresh lemon juice (from about 6 lemons)
1 pint strawberries, hulled and halved (about 2 cups)
2 cups  sparkling water or club soda, chilled
mint sprigs, whole strawberries and/or lemon slices for serving (optional)

Directions: 

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher. 

In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. 

(NOTE:  I opted to strain the strawberries in a fine mesh sieve before adding it to the lemon juice, since  I knew my kids wouldn't like the strawberry seeds in their lemonade.)

Stir well to combine and refrigerate until well chilled. 

Add the sparkling water and stir well.

Pour over glasses filled with ice and serve, garnished with mint, lemon slices,  and strawberries. 
Enjoy! 

Source:  Food Network

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Here are some of our other favorite strawberry recipes:   (Fresh Strawberry Pie, Strawberry Cheesecake Bars, Fresh Strawberry Frosting,  Strawberry Cheesecake Pancakes, and plenty of homemade strawberry jam!)


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Cheesecake Pancakes with Strawberry Topping

 When I saw this recipe in my latest copy of Food Network magazine,  I literally couldn't stop thinking about them (yes, I can be a little obsessive when it comes to food).   I bought the ingredients and tried THREE times to make them without success, for each time I went to make them the kids had devoured my strawberries before I got to them.   Finally I sent my husband to the store to buy some more strawberries AFTER the kids went to bed and cooked up a big double batch the next morning!  These are supposed to be a knock-off of IHOP's Strawberry Cheesecake Pancakes and while I've never had the privilege of eating their version, I can say that these are a culinary treat totally worth a diet cheat day!  I couldn't help but smile every time I bit into a REAL CHUNK OF CHEESECAKE and I was totally in love with the graham cracker/cinnamon bits of crust in there too.  I figure with a big helping of fresh strawberries on the top, it was practically healthy  ;-)   and perfect for an impressive Easter brunch.  

Click here for printable recipe.  

The ingredients:

1-1/2 cups strawberries, hulled and sliced
2 Tbs.  seedless strawberry jam
1-1/4 cups all-purpose flour
1-1/4 cups buttermilk
1 large egg
1/4 cup vegetable oil
1/4 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
2 cups chopped frozen cheesecake
Cooking spray
Butter, confectioners' sugar or whipped cream, for topping (optional)

Directions:  Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside.  (NOTE:  If your family likes strawberries as much as mine, you may want to double the topping recipe.) 
Preheat the oven to 200 degrees. 


Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.


 

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes.

Transfer the finished pancakes to a baking sheet and keep warm in the oven. Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.

Enjoy!

Strawberry Cheesecake Bars

Cheesecake + strawberry sauce.  How can you go wrong with that combination?  These easy-to-make bars were as pretty, with their pink swirls, as they were tasty.  If you're looking for an impressive dessert to serve guests, then look no further...this recipe from Our Best Bites cookbook fits the bill perfectly!   Enjoy! 

Click here for printable page. 

The ingredients:
1 package (16-ounces) Pecan Sandies cookies, divided
1-1/2 Tbs. butter, melted
11 ounces cream cheese, softened (not low-fat)
2 eggs
2/3 cup sugar
pinch salt
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups sour cream
1-1/4 cups strawberry ice cream topping or pie filling (plus more for drizzling over the finished bars, if desired)

Directions:
Preheat oven to 375 degrees.  Spray a 9x13-inch baking dish with nonstick cooking spray.  In a food processor, process all but six of the Pecan Sandies.  Mix with melted butter and lightly press onto the bottom of the pan.  Set aside. 

In a large bowl, combine the cream cheese, eggs, sugar, salt, vanilla, almond extract, and sour cream.  Beat on high for 4-5 minutes. 

Spread half of the cheesecake batter over the Pecan Sandie crust. Pour 3/4 cups of the strawberry ice cream topping over the cheesecake batter.

NOTE:  Don't worry--It doesn't need to look pretty.

Spread remaining cheesecake batter over the strawberry layer and then spoon the 1/2 cup strawberry ice cream topping over the batter. 

Being careful not to cut into the surface of the cookie crust, swirl the strawberry mixture with a butter knife. 

Bake for 25-35 minutes or until center is jiggly, but not liquid.  While baking process remaining 6 cookies.  During the last 10 minutes of baking, sprinkle the cookies on top of the cheesecake.  Chill for at least 8 hours and cut into squares.

 

If desired, drizzle remaining strawberry sauce over the individual squares.  Enjoy!

 

Raspberry Swirl Coffee Cake

This beautiful coffee cake was a tasty way to start a cold winter's morning.  I got the recipe from an old Simple and Delicious magazine where the submitter bragged that it had won the "Best of Show" ribbon at her local fair.  With its raspberry swirls and unique yogurty flavor, it won best of show at our house too!   NOTE:  I've had a couple people ask about using other flavors of yogurt and preserves and while I've never tried it, I think it would be absolutely delicious.  We're trying it later this week with blueberry yogurt and preserves. 

Click here for printable recipe.

The ingredients:

2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup (8-ounces) raspberry yogurt ( I used Yoplait 99% fat-free original yogurt)
1/2 cup butter, melted
1 tsp. vanilla extract
1/2 cup chopped almonds, toasted (optional)
1/2 cup seedless raspberry preserves, divided
2 Tbs. sliced almonds, toasted (oops, we forgot to do this)

Directions: 
In a large bowl, combine the flour, sugar, baking powder, and salt.  In another bowl, whisk the egg, yogurt, butter, and vanilla until blended; stir in dry ingredients just until moistened.  Stir in the chopped almonds.  (batter will be thick)

Pour into a greased 9-inch springform pan (or just regular 9-inch round cake pan). 

Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. 

Sprinkle with sliced almonds (we forgot this step).  Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack for 10 minutes, then remove sides of the pan if a springform pan was used. 

In a small saucepan, heat remaining preserves until melted; drizzle over serving plates.  Top each with a piece of coffee cake.  (we also skipped this, since I did not care about making it pretty for my kids).  Makes 10 servings. 

Enjoy!

I’m linking up with Cheryl at Tidy Mom for “I’m Lovin’ It Friday”,

and with Kim at Quit Eating Out for her “Saturday Swap”.

Please check them out!!

Holiday Baking #27: Apple-Raspberry Streusel Bars

Twenty-seven straight days of goody recipes and I can officially say that I am almost goodied out.  I'm definitely looking forward to sharing some yummy dinner and side recipes again with you all soon!  In the meantime, I've still got a few more goodies to go to finish out my "Baking through the Holidays with Recipe Shoebox" commitment (or according to my husband "admin likes self-inflicted stress"   commitment) These easy apple-raspberry bars were quite tasty with the  combination of tart and sweet flavors and would be a perfect to share on a plate of goodies or for a tasty, unique dessert. 

Click here for printable recipe. 

The ingredients:

CRUST and STREUSEL:
2 cups uncooked oats (quick or old-fashioned)
2-1/2 cups all-purpose flour
1-1/4 cups sugar
2 tsp. baking powder
1 cup butter, melted

FILLING:
3 cups peeled, chopped tart apples (Granny Smith worked well)
2 Tbs. all-purpose flour
1-1/2 cups raspberry preserves

Directions:
Heat oven to 375°.  For crust and streusel topping, combine oats, flour, sugar, and baking powder; mix well.  Add butter, mixing until moistened.  Reserve 2 cups; set aside.  Press remaining oat mixture onto bottom of 9x13-inch baking dish.  Bake 15 minutes or until light golden brown. 

For filling, combine apples and flour.  Stir in preserves. 

Spread onto crust to within 1/2-inch of edges.  Sprinkle with reserved oat mixture, pressing lightly. 

Bake 30-35 minutes or until light golden brown.  Cool completely; cut into bars.

  Store tightly covered. 

Enjoy!