Blueberry Focaccia

I never would have tried this recipe had it not been for one of the partners at Bens firm.  During a recent flight (with an apparent lack of reading material) he saw the recipe in this months Woman’s Day and the recipe found its way to my email inbox.  Thanks, Sam!


I love blueberries.  I like them cool from the fridge, but there is something about them after they’ve cooked that is spectacular.  They pop in your mouth and release all the warm sweet juices in a completely different way than a raw berry.


Strawberry Bread

So many strawberries!  I used up the rest of them in this strawberry bread.  I liked this bread.  I made 4 mini loaves with this recipe and baked them for a little less time.  The tops of the loaves got nice and crunchy.  The bread is wonderfully moist.  The strawberry pieces are not too sweet and perfectly tart.


I usually grease and flour my bread pans, but I tried something different with this bread.  I greased and floured 2 of the pans and greased and sugared the other two.



Strawberries and Cream Cookies

A plethora of strawberries found its way into my fridge, and they needed to be used quickly.  I thought about making jam, but strawberry jam didn’t seem too exciting.  I could make more strawberry frosting and freeze it, but I wanted to try something new.  These cookies are from this month’s Martha Stewart Living.  I found this recipe on a blog I hadn’t read before, SliceofSueShe.


The method used to make these cookies creates a light fluffy cookie that is not too sweet.  The resulting texture reminded me of a soft scone.  The strawberry pieces are tart and sweet.  I did not sprinkle them with sugar, but I imagine that adds a nice crunch on top of these soft cookies.  A simple drizzle of a vanilla glaze would also be nice.


Whip It, Whip it Good

I like Cool Whip.  I really like the light Cool Whip, but not the fat free.  I like it on fresh fruit.  I like it on top of ice cream.  I like it on my finger.  My sister puts it in her cottage cheese for breakfast…she’s crazy.

A recent jaunt through the frozen food aisle ended with a container of cool whip in my cart.  What I thought was plain, lovely, sweet and light Cool Whip was something new.  Well, new to me.  French Vanilla Cool Whip!  Initially I was pretty upset about my error.  After I opened the container, saw its luscious creamy, pale yellow color, and tasted a bit on my finger my anger changed to pure joy!  This is a thicker, richer, sweeter whip than the original, but it is oh so good.  A little goes a long way, so there’s no need to overdo it.


Last night I made a lovely dessert with my new cool whip.  A scoop of Blue Bell Homeade Vanilla, fresh sliced strawberries and a dollop of FRENCH VANILLA COOL WHIP!  Yum.

OK, so I know what people say about Cool Whip.  I know that if any foodie is reading this post right now they will blacklist me.  I have opinions on food and I normally turn my nose up at processed foods, especially foods containing ingredients like polysorbate 60.  But I like Cool Whip.  Sorry!

Mint Shortcakes with Strawberries and Cream

A few friends came over for dinner last night.  The food was wonderful and I am excited to share ALL of the recipes, but I will share just one for now.  I was looking for a dessert to make and came across this recipe in one of my fine cooking magazines.  I already had a container of strawberries, so this seemed not only convenient but also enticing as a twist on the traditional strawberry shortcake.


Growing up we had strawberry shortcake made with either angel food cake or those sponge cake dessert cups you can buy in the bakery section of the grocery store.  There was even a time in my life when I actually thought that these were strawberry shortcakes. (more…)

Fruit…Covered in Chocolate

I had an incredible, dare I say life changing, experience of tasting some treats from a specialty food store in Amarillo yesterday.  We’ve all tried chocolate covered strawberries, but they seem a little bit dated and ordinary to me.  Not to say that I don’t like them, I do.  This may not be news to everyone, but it was news to me…you can cover different fresh fruits in chocolate!

I had the opportunity to try a banana coated half in white chocolate and half in dark chocolate.  Chocolate and banana are great together, so this didn’t seem totally out of the ordinary.  And it was delicious.  The combination of texture, crunchy chocolate and soft banana.  The flavors were also spectacular.  I preferred the white chocolate side, but that may just be me.


I also tried dark chocolate covered red grapes.  I was skeptical at first and didn’t expect them to pair well together.  Well, I was wrong.  Again, the texture contrast and the taste combinations were great. (more…)