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Tag Archive: strawberries

Strawberry Pop Tarts

August 17, 2014 Print this page

And, in the words of my dad, “Pop Tarts wish they tasted like this.” 

Ingredients

Prep Time 30 min, plus resting overnight
Cooking Time 15 min
Total Time 45 min + overnight
Yield 6 large, 9 medium, or 12 small Pop Tarts

FOR THE DOUGH:

1/3 cup of organic palm shortening (or butter, if you prefer)

1/4 cup of unrefined cane sugar (or coconut sugar)

1 tablespoon of vanilla extract

2 cups of almond flour

1/2 cup of arrowroot powder

1/2 teaspoon of baking soda

A generous pinch of salt

Cold water (3-4 tablespoons)

FOR THE FILLING:

1/3 cup of your favorite all-fruit jam (I used strawberry)

1 teaspoon of arrowroot powder

1 teaspoon of water

FOR THE ICING:

1/2 cup of organic confectioner’s sugar

1 tablespoon of almond milk

1 teaspoon of vanilla extract

Freeze-dried fruit, to garnish (optional)

Directions

In the bowl of a stand mixer, cream together the organic palm shortening with the unrefined cane sugar. Once well-combined, add 1 tablespoon of vanilla extract and mix until creamy and fluffy, about two minutes.

To the wet ingredients, add the almond flour, 1/2 cup of arrowroot powder, baking soda, and salt. Mix on low until a crumbly mixture is formed, about 2 to 3 minutes, scraping the bowl once or twice to make sure everything is combined.

Now is the tricky part. Fill up a measuring cup with cold water and–very slowly–add about 1 tablespoon at a time to the dough until it forms together in a ball. I used 3-4 tablespoons, but you may need more or less. If you find that your dough becomes too sticky, don’t worry–just add a little more almond flour and arrowroot powder (I’d suggest no more than a tablespoon of each).

Squish the dough into a ball and wrap with saran wrap. Refrigerate overnight until firm to the touch.

The next day, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Cut two pieces of parchment paper or wax paper, unwrap the dough, and place it on one of the sheets you just cut. Place the other piece on top and roll out until it is a square approximately 1/4-inch in thickness. (It will be between 10-13 inches long and wide).

Next, cut the dough into rectangles. You can cut it into 12 and make 6 big Pop Tarts, 18 and make 9 medium Pop Tarts, or 24 and make 12 small Pop Tarts–choose whatever you’d like based on how patient you are and how many you’d like to make.

Meanwhile, in a small bowl, stir together the all-fruit jam with 1 teaspoon of arrowroot powder and 1 teaspoon of water. Once well-mixed, add about 1-2 teaspoons of filling to half of the rectangles you just cut out.

Gently spread the filling, making sure you leave a little room along the edges. Take a rectangle of dough without the filling on top and place it on top of one of the rectangles with filling and, using a wet fork, seal the edges.

Carefully transfer the formed Pop Tart to the prepared baking sheet and repeat with the remaining dough. Bake in the preheated oven until golden-brown and firm to the touch, about 15 minutes. Let cool completely on the baking sheet before frosting.

In a small saucepan, combine the organic confectioner’s sugar with the almond milk and 1 teaspoon of vanilla extract. Whisk over medium-low heat until thick and homogeneous, about 5 minutes. If it feels too thin, add a little more confectioner’s sugar–it’s ready when it sticks to your finger without sliding around.

Don’t want to use confectioner’s sugar? Try this recipe with coconut sugar. It won’t be the same, but it will still be good.

Once the Pop Tarts are cool, carefully spread a little icing atop each one using a small spatula or a large spoon. Let it dry for 10 minutes before spreading another layer on top to make a more uniform coating.

If you’re feeling a little eccentric, try crumbling some freeze-dried fruit on top! I love using freeze-dried blueberries, strawberries, green apple, and mango to make purple, pink, pale green, and yellow, respectively.

Store in an airtight container in the fridge for up to 4 days. Eat cold or at room temperature.


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Strawberry Pop Tarts (gluten-free + vegan)

August 17, 2014 Leave your thoughts Print this page

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Oh yes. The infamous breakfast treat is here on Yes to Yummy!

And, in the words of my dad, “Pop Tarts wish they tasted like this.”

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For years, I refused to eat anything healthy for breakfast. I was the Queen of Carbohydrates: if it wasn’t cereal, rolls, or a sugary protein bar, I wasn’t going to have it for breakfast. After going to friends’ houses for junk food, I one day came home and asked my mom to buy Pop Tarts, which she surprisingly got for me.

As I soon discovered, Pop Tarts are not very tasty. Instead of chewy and moist, they’re dry and crumbly, adorned by a pitiful layer of icing that’s literally as hard as a rock. Not a very healthy nor delicious breakfast, but one I still pursued for a few years before I gave up on the rather unappealing breakfast treat.

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After becoming a serious alternate baker, I resolved that one day, I would make a healthy Pop Tart. The first time I tried making them, the dough just wasn’t right (I used coconut flour and it wound up too chewy) and I stupidly chose blackberries for the filling–talk about seed city. Thankfully, my dad ate them (he’ll eat anything), and I went back to the drawing board.

This time, I chose almond flour for its moist baking properties, and my favorite (seedless) strawberry jam for the filling. They were a little on the ugly side when they first came out of the oven, but with the help of some icing and fruit “sprinkles,” they became quite beautiful, if I do say so myself.

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If you have younger kids (or a spouse) who’s quite picky and refuses to eat eggs or drink a green smoothie for breakfast, this is a great alternative. It has very little added sugar and a good amount of protein from the almond flour; pair it with something nutritious like a piece of fruit and you have a decent meal to start your day. These are also a tasty dessert or snack–really perfect for any time of day.

So, let’s get baking, shall we?

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In the bowl of a stand mixer, cream together 1/3 cup of organic palm shortening (or butter, if you prefer) with 1/4 cup of unrefined cane sugar (or coconut sugar). Once well-combined, add 1 tablespoon of vanilla extract and mix until creamy and fluffy, about two minutes.

To the wet ingredients, add 2 cups of almond flour, 1/2 cup of arrowroot powder, 1/2 teaspoon of baking soda, and a generous pinch of salt. Mix on low until a crumbly mixture is formed, about 2 to 3 minutes, scraping the bowl once or twice to make sure everything is combined.

Now is the tricky part. Fill up a measuring cup with cold water and–very slowly–add about 1 tablespoon at a time to the dough until it forms together in a ball. I used 3-4 tablespoons, but you may need more or less. If you find that your dough becomes too sticky, don’t worry–just add a little more almond flour and arrowroot powder (I’d suggest no more than a tablespoon of each).

Squish the dough into a ball and wrap with saran wrap. Refrigerate overnight until firm to the touch.

The next day, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Cut two pieces of parchment paper or wax paper, unwrap the dough, and place it on one of the sheets you just cut. Place the other piece on top and roll out until it is a square approximately 1/4-inch in thickness. (It will be between 10-13 inches long and wide).

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Next, cut the dough into rectangles. You can cut it into 12 and make 6 big Pop Tarts, 18 and make 9 medium Pop Tarts, or 24 and make 12 small Pop Tarts–choose whatever you’d like based on how patient you are and how many you’d like to make.

Meanwhile, in a small bowl, stir together 1/3 cup of your favorite all-fruit jam with 1 teaspoon of arrowroot powder and 1 teaspoon of water. Once well-mixed, add about 1-2 teaspoons of filling to half of the rectangles you just cut out.

Gently spread the filling, making sure you leave a little room along the edges. Take a rectangle of dough without the filling on top and place it on top of one of the rectangles with filling and, using a wet fork, seal the edges.

Carefully transfer the formed Pop Tart to the prepared baking sheet and repeat with the remaining dough. Bake in the preheated oven until golden-brown and firm to the touch, about 15 minutes. Let cool completely on the baking sheet before frosting.

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In a small saucepan, combine 1/2 cup of organic confectioner’s sugar with 1 tablespoon of almond milk and 1 teaspoon of vanilla extract. Whisk over medium-low heat until thick and homogeneous, about 5 minutes. If it feels too thin, add a little more confectioner’s sugar–it’s ready when it sticks to your finger without sliding around.

Don’t want to use confectioner’s sugar? Try this recipe with coconut sugar. It won’t be the same, but it will still be good.

Once the Pop Tarts are cool, carefully spread a little icing atop each one using a small spatula or a large spoon. Let it dry for 10 minutes before spreading another layer on top to make a more uniform coating.

If you’re feeling a little eccentric, try crumbling some freeze-dried fruit on top! I love using freeze-dried blueberries, strawberries, green apple, and mango to make purple, pink, pale green, and yellow, respectively.

Store in an airtight container in the fridge for up to 4 days. Eat cold or at room temperature.

YUM!!!!!!!!!!!!! 😀

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What is your favorite breakfast “treat?” Leave me a comment here or on Facebook and let me know!


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Strawberry Rhubarb Ice Cream (vegan)

June 26, 2014 Print this page

People, it’s summer! Rejoice! And what says “summer” more than fruit-infused ice cream?! I got my strawberries from the local farmers’ market and rhubarb from a farm stand up the road from my house. You can’t get better than that.

Ingredients

Prep Time 4 hr
Cooking Time
Total Time 4 hr
Yield 6-8 servings

FOR THE STRAWBERRY RHUBARB SAUCE:

1 lb of rhubarb, chopped into 1/2-inch cubes

1/3 cup of water

1/3 cup of organic cane sugar or coconut sugar

1 pint of fresh (or frozen + thawed) strawberries, roughly chopped

1 tablespoon of arrowroot powder

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews, soaked overnight

1 14-ounce can of full-fat coconut milk (about 1 1/2 cups)

1/3 cup of coconut oil, melted

1/3 cup of honey or coconut nectar

1/2 teaspoon of salt

1/4 cup of rosé

1/2 cup of dark chocolate chips or nuts (optional)

Directions

FOR THE STRAWBERRY RHUBARB SAUCE:

In a small saucepan, combine the water with the sugar and stir over medium heat until dissolved. Add the rhubarb, then bring the mixture to a boil. As soon as it bubbles vigorously, turn the heat down to medium-low and cook for 15 minutes, stirring occasionally. Watch as the rhubarb magically disintegrates!

To the rhubarb, add in the strawberries. Cook for another 10 minutes, then take a little sauce out and stir in the arrowroot powder. Add it back to the sauce, whisk to combine, then taste and adjust for sweetness and thickness. It should hold together pretty well on its own but not be a goopy paste.

Pour the sauce into an airtight container and put in the fridge for at least four hours or until cool to the touch. That’s one trick about ice cream: you DO NOT want any of the ingredients to be warm!

FOR THE ICE CREAM BASE:

Meanwhile, make the ice cream base: combine the soaked cashews with the coconut milk, coconut oil, honey, salt, and rosé in the bowl of a blender. That’s right, rosé.

Blend everything on high until smooth and creamy, then press the ice cream base through a sieve into an airtight container. Let cool in the fridge for at least four hours or until cool to the touch.

Once both the ice cream base and the sauce are cool to the touch, put the sauce in the bowl of the ice cream machine and churn according to your manufacturer’s instructions–THE LONGER THE BETTER. When you think you have about five minutes remaining, add 1/2 of the strawberry rhubarb sauce and the chocolate chips or nuts, if you’re using them.

Scoop the ice cream into a loaf pan or airtight container and smooth the top with a spatula. Pour the remaining sauce on top of the ice cream and use a fork or wooden skewer to swirl it around a bit to make a pretty pattern.

Freeze until solid–I find it’s best after 4-6 hours–and let sit out for five to ten minutes before scooping.


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Strawberry Rhubarb Ice Cream (vegan, paleo)

June 24, 2014 Leave your thoughts Print this page

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People, it’s summer! Rejoice!

And what says “summer” more than fruit-infused ice cream?!

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In the late days of spring and early days of summer, strawberries and rhubarb make their first appearances in Connecticut. I’ve been waiting all year for fresh, local fruit (even though rhubarb is technically a vegetable, I think…), and here we are! I got my strawberries from the local farmers’ market and rhubarb from a farm stand up the road from my house. You can’t get better than that.

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My favorite part about this ice cream is the wonderful combination of sweet and tart. On its own, rhubarb is EXTREMELY bitter, but with a little help from some sugar and strawberries, it tuns into a much mellower, tastier sidekick to the creamy vegan ice cream base.

At my house, we love having a little crunch in our ice cream, so I added some chocolate chips for flavor, color, and texture. You can leave them out if you like, or replace them with your favorite kind of nut (I’d recommend almonds or hazelnuts here). But really, who leaves out the chocolate?!

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Let’s taste how fruity this summer can be. Yum.

First, soak 1 1/2 cups of raw cashews in a water bath overnight. You can also do this a few days in advance and keep the cashews in a glass jar in the fridge. Make sure you freeze the bowl of your ice cream maker, too!

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Before you get started on making your ice cream base, you’ll need to make the strawberry rhubarb sauce. It’s super simple and tastes amazing–I dare you not to keep dipping a spoon back in for more.

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To begin, chop up a pound of rhubarb–for me, that was about 6 big stalks. I recommend trimming off the bottoms, slicing the stalks in half lengthwise, then cutting into 1/2-inch cubes in the other direction.

In a small saucepan, combine 1/3 cup of water with 1/3 cup of organic cane sugar or coconut sugar and stir over medium heat until dissolved. Add the rhubarb, then bring the mixture to a boil. As soon as it bubbles vigorously, turn the heat down to medium-low and cook for 15 minutes, stirring occasionally. Watch as the rhubarb magically disintegrates!

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To the rhubarb, add in 1 pint of fresh (or frozen + thawed), roughly chopped strawberries. Cook for another 10 minutes, then take a little sauce out and stir in 1 tablespoon of arrowroot powder into it. Add it back to the sauce, whisk to combine, then taste and adjust for sweetness and thickness. It should hold together pretty well on its own but not be a goopy paste.

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Pour the sauce into an airtight container and put in the fridge for at least four hours or until cool to the touch. That’s one trick about ice cream: you DO NOT want any of the ingredients to be warm!

Meanwhile, make the ice cream base: combine the soaked cashews with 1 14 ounce can of full-fat coconut milk (about 1 1/2 cups), 1/3 cup of melted coconut oil, 1/3 cup of honey (or coconut nectar to make it vegan), 1/2 teaspoon of salt, and 1/4 cup of rosé in the bowl of a blender. That’s right, rosé.

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When it comes to homemade ice cream, another trick I’ve found to make a rich, creamy base that doesn’t get icy is to add some alcohol. Yes, I am sixteen, and yes, I know that I am below the legal drinking age. No, I don’t care. It’s not like I’m chugging the stuff at a bawdy party. I’m using it to lower the ice cream’s freezing point and make it easier to scoop here!

Anyway, blend everything on high until smooth and creamy, then press the ice cream base through a sieve into an airtight container. Let cool in the fridge for at least four hours or until cool to the touch.

Once both the ice cream base and the sauce are cool to the touch, put the sauce in the bowl of the ice cream machine and churn according to your manufacturer’s instructions–THE LONGER THE BETTER. When you think you have about five minutes remaining, add 1/2 of the strawberry rhubarb sauce and 1/2 cup of chocolate chips or nuts, if you’re using them.

Scoop the ice cream into a loaf pan or airtight container and smooth the top with a spatula. Pour the remaining sauce on top of the ice cream and use a fork or wooden skewer to swirl it around a bit to make a pretty pattern.

Freeze until solid–I find it’s best after 4-6 hours–and let sit out for five to ten minutes before scooping.

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Aestival win! (Aestival means of or occurring in summer–can you tell I’m studying SAT vocab?)

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What is your favorite early-summer fruit (or vegetable)? Leave me a comment here or on Facebook and let me know!


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Strawberry Milkshakes (vegan)

April 16, 2014 Print this page

I suggest investing in an invisible fence because I do believe it will bring hoards of boys (some of them unattractive and unpleasant) to your yard.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 3-4 servings

2 cups of frozen strawberries

1 cup of strawberry almond milk, or regular almond milk

2 cups of strawberry ice cream

Coconut cream, optional

Directions

In the bowl of a blender, combine the frozen strawberries with the strawberry almond milk. Blend on high until a frosty puree is formed, adding more almond milk if necessary to ease the process along.

Now, it’s time for your ice cream. Add in the strawberry ice cream you made and, with a spatula, incorporate it by hand into the blended strawberries. Give it a quick wiz in the blender just to incorporate all of the ice cream; you don’t want it to become too thin, though.

If you’re feeling extra-fancy, whip up some coconut cream. To make it, simply pour off the liquid of a can of coconut milk left in the fridge overnight, then whip on high speed until light and fluffy, about five minutes.

Line the rim of your desired glass with crushed freeze-dried strawberries, then pour in some of the milkshake mixture. Top with a dollop of coconut cream and more crushed freeze-dried strawberries.


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