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! 

Don't miss a single recipe, sign up for free email updates. 

***

Berry Frozen Yogurt {w/o ice cream maker!}

For those of you without an ice cream maker -- this recipe is for you!

I've been in a smoothie making mood lately, and this recipe was born out of my inability to finish an entire smoothie in one sitting.  When I make a smoothie, I make enough for two servings -- sometimes Frog Prince enjoys his half, and other times, he'd rather have a cup of tea.

I poured half of the berry smoothie into our ice cream storage containers and set it in the freezer.  In a matter of 3-4 hours in the freezer, I had our own creamy version of frozen yogurt made without an ice cream maker!

Now, when I make a berry smoothie, I enjoy half right away and freeze the other half.  Then, I'll pop that frozen half in my lunch box and take it with me to my office and stick it in the fridge.  In time for a mid-morning snack the smoothie is now partially thawed and makes a great bowl of frozen yogurt I can enjoy in my office.  This really works well for me as it switches things up in my lunch and it's an easy way to increase the fruits I eat each day.

Berry Frozen Yogurt

1 recipe berry smoothie

Storage container

Freezer

Prepare the berry smoothie according to directions. 

 

Pour the smoothie into a freezer-proof storage container.  

Freeze for 3-4 hours.  

Before serving, remove from the freezer and allow the frozen yogurt to thaw a bit.  Alternatively, remove from the freezer and place in the fridge for 3-6 hours before serving.  

Enjoy your homemade frozen yogurt without using an ice cream maker!

Linked to: Tasty Tuesdays, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Kitchen Tip Tuesday

Strawberry Rhubarb Jam

If you are looking to put some of that rhubarb in your garden to good use, make this jam right away!

Strawberry and rhubarb is about as classic a combo as they come - think peanut butter meets jelly.  Only better.  Wrapped up in this easy-to-make jam, these two are a delightful combination.  Perfect for wheat buttermilk bread, yogurt, ice cream, pancakes, or even that PB and J {if you're not allergic to peanuts}.   

Strawberry Rhubarb Jam - Adapted from One Perfect Bite

4 C rhubarb
3 C strawberries
1 1/2 C sugar
1 T lemon juice

Begin by dicing up the washed strawberries and rhubarb.

Add the strawberries and rhubarb to a large sauce pan.  Drizzle in the lemon juice.  Then, add the sugar. 

Stir to coat.  

Heat the fruit veggie mixture over medium high heat until boiling.  Stir occasionally   

Allow the mixture to cook at a slow boil over medium-low heat for about 1 hour.  After 1 hour, remove a spoonful and place it on a chilled plate or small chilled bowl.  

If the jam pretty much stays put and doesn't run at the edges, the jam is done.  If it's a little runny around the edges, cook for 5-10 more minutes and check again.  

Allow the jam to cool slightly in the pan, about 20 minutes.  Then, transfer into a canning jar or other storage container.  Store in the refrigerator, and use within 2 weeks.  

I placed the remaining jam into a freezer safe container, and froze the rest!  Alternatively, you can actually can the jam using the procedure Mary shares with the original recipe.  

We loved this jam -- especially on buttermilk pancakes.  I'm excited that I was able to successfully reduce the sugar in the recipe and get a jam that we enjoyed.  

Linked to: Somewhat Simple, Fun with Food Friday, Your Recipe, My Kitchen

Pineapple Strawberry Rhubarb Crumble

Our garden is overflowing the rhubarb right now!  And, strawberries are just about in season here too.  So, combining this veggie and fruit with sweet pineapple made for a delightful {and easy} dessert!

Pineapple Strawberry Rhubarb Crumble 


1 box yellow cake mix {or, make your own}
1 lb. strawberries, diced
4 stalks rhubarb, sliced
1 can (large) crushed pineapple
2 T butter

Begin by tossing the rhubarb and strawberries together in a large bowl.

Pour the crushed pineapple into the bottom of a lightly greased 9x13 glass baking dish.

Add the strawberry mixture over the top.

Then, dump the cake mix over the top of the fruit.

Spread out until smoothed.

Slice the Ts of butter very thin, and lay them over the top of the cake.

Bake at 350 for 45 - 55 minutes, until the fruit layer is bubbling and the top is lightly browned.

Serve warm, or at room temperature.

This post is linked to: Tempt My Tummy Tuesday, Tasty Tuesday (1), Tasty Tuesday (2), Full Plate Thursday, Sweets for a Saturday, Family Friendly Fridays, Potluck Sunday, Sweet Tooth Friday

Brownies & Strawberries

Oh me, oh my!  These brownies were a delight.  A great addition to our evening of Agricola.  Which -- seriously is a great game.  

These rich brownies had a nice crunchy top and a moist center.  They were great topped with strawberries and whipped cream.  

Brownies and Strawberries 

Brownie recipe adapted from A Cozy Kitchen

3/4 C sugar (I used just slightly less)

1/3 C whole wheat flour

1/3 C white wheat flour (or all-purpose)

1/4 tsp. baking powder

1/4 tsp. salt

3 T butter

3/4 C dark chocolate chips

1/2 tsp. vanilla

2 eggs

Begin by combining the chocolate chips and butter in a microwave-safe bowl.  

I used dark chocolate chips... because dark chocolate is excellent.  And, has antioxidants.  Fights off those free radicals -- and, makes me feel like these are "healthy".  

Melt the butter and chocolate chips together ... slowly!  Microwave 30 seconds at a time, stirring after each interval.  Meanwhile mix together the dry ingredients in a second bowl. 

When the chocolate butter mixture is melted, pour in with the flour mix.  

Then, add the eggs and vanilla.  

Mix until well blended.  

Pour brownies in a lightly greased 8x8 inch glass baking dish.

Bake at 350 for 25-30 minutes.  A toothpick should come out mostly clean... but, do not over bake the brownies as they will get dry!!

Allow the brownies to cool down; then slice and serve.  

Slice up a few strawberries.  If desired, mash them 1-2 times with a potato masher and sprinkle with 1 tsp or less of sugar.  Serve atop brownies, alongside a scoop of ice cream or freshly whipped cream.  

Enjoy!!

Linked to: Full Plate Thursday, What's Cooking Thursday, Melt in Your Mouth Monday, Tasty Tuesday, Made from Scratch Tuesday, Tuesday Night Supper Club, Totally Tasty Tuesday