June 25, 2011

Strawberry Love: Strawberries & Cream Pudding Pops

Strawberries and Cream Pudding Pops

 
1 small box instant vanilla pudding
1 cup milk
6 oz vanilla yogurt (strawberry is great too)
12 medium strawberries (about 1 3/4-2 C roughly chopped)
2-3 Tsp sugar


Remove stems from berries and pulse with 2 T sugar in a food processor or blender until completely smooth. Taste and add more sugar if needed. You should have just over a cup of puree. Set aside.

In a blender combine pudding, yogurt, and milk and blend until combined. Layer or swirl the pudding mixture with the strawberry mixture in popsicle molds and freeze until solid.

June 23, 2011

My Recipe For The Susan G. Komen Foundation

I have a MASSIVE sweet tooth & just enough insanity to make some really tasty, crazy desserts.

I call these "Hooray For Boobies" (silly, I know, but it works!)

You Will Need:
ghirardelli white chocolate truffles (24)
strawberry cake, baked & chilled (pillsbury, dunken hines or the like)
tub of strawberry icing
white melting chips
pink food coloring
pink & white sprinkles
tube of hot pink icing to pipe with
wax paper

Here's What You Do:
1. Bake your cake according to box directions.  When done, let get to room temperature then pop in freezer for a few hours.
2. When your cake is nice & cold, crumble it in a bowl and add the entire tub of strawberry icing.  Mix very well.
3. Put cake/icing mixture back in freezer for 2 hours.
4. After the mixture is frozen, divide your mixture into golf ball sized circles.
5. Flatten each circle, then place a ghirardelli truffle in the middle.  GENTLY fold the cake/icing mixture around the truffle until it covers it like a ball.  I say GENTLY because you don't want to pop the truffle.
6. Once you have all your truffle cake balls made, pop them in the refrigerator for an hour or so.
7. Melt your white melting chips & add a few drops of pink food coloring until you get your perfect pink color.
8.  Pour your pink & white sprinkles onto a deep plate or dish.
9. Roll the truffle cake ball in the pink melted mixture to coat, then immediately roll in the sprinkles then place on the wax paper.
10.  Once the truffle cake balls are hardened to the touch, pipe a Breast Cancer Ribbon on each & you're done!

People will be so surprised when they bite in and discover not only sprinkles & melted chips, also a delicious cake ball with a hidden gourmet chocolate center! 

June 21, 2011

I’m the kind of girl who is sometimes quiet in large groups or around people I don’t know; you only see the real me if we’re close. I smile and laugh a lot, especially at the most inappropriate times. I’m a hopeless romantic. I trip over air, up stairs, and over people’s feet. I am the hardest person to offend, but it is all too easy to make me feel horrible. I hate telling people about my problems; they don’t need to worry about me. I’m the one who listens to other people’s problems. I believe people should not be judged before one takes the time to get to know them, yet I am guilty of doing that exact thing. I love to think rather than talk. I’m awkward, clumsy, shy, strange… but this is me. Take it or leave it.

June 6, 2011

Strawberry Love: Strawberries with Lemon & Mint

Ingredients:

  • 1 lb. strawberries, hulled and sliced
  • Finely grated zest of 1 lemon
  • 2 Tbs. minced fresh mint
  • 2 to 4 Tbs. sugar

Directions:

In a large bowl, stir together the strawberries, lemon zest, mint and sugar, to taste. Let stand at room temperature for 15 minutes to macerate.

Spoon the strawberries into individual bowls and serve. Serves 4 to 6.