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Tag Archives: strawberries

Fruit Pizza (The Mini Version)

18 Wednesday May 2016

Posted by BakedNorthwest in Baking, Cookies, Desserts, Holidays

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Tags

blackberries, blueberries, Cream Cheese Frosting, fruit pizza, strawberries, sugar cookies

IMG_2861

Last year was the year of the sugar cookie for me. I managed to make a new sugar cookie recipe every month, and man, it was fun. One of the best experiments was making a giant fruit pizza. It received a lot of rave reviews. When it was requested again, I thought maybe I could improve on it by making individual cookies.  Any fruit can be used, but Strawberries, blueberries, and blackberries make for a great Memorial Day or 4th of July treat. The updated ginger-mascarpone frosting doesn’t hurt either.

Recipe
Mini Fruit Pizza’s
By Baked Northwest
Makes about 4 dozen round 3-inch cookies

Ingredients

For the Cookies:

1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 egg
1 tsp. vanilla
½ cup sour cream
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg

For the Mascarpone Cream Cheese Frosting:

12 ounces mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups powdered sugar
2 tbsp heavy cream (can use milk in a pinch)
1/2 tsp pure vanilla extract
1/4 tsp salt
1/3 cup minced crystallized ginger (optional)

For the Fruit Topping:

6 ounces fresh strawberries, cut into fourths (or bite sized pieces)
6 ounces fresh blueberries, rinsed and drained
6 ounces fresh blackberries, rinsed and drained

other fruits that are fun to use: kiwi, canned and drained mandarin oranges, raspberries, etc.

Directions

For the Cookies:

In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.

Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.

Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour.

Preheat oven to 400 degrees F.

On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used the top of a stemless wine glass to cut out perfect circles. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.

Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.

For the Frosting:

In an electric mixer, beat the mascarpone, cream cheese, powdered sugar, cream, vanilla, and salt together until light and fluffy, about 3 minutes. Add the crystallized ginger, if using, and beat for another 30 seconds until fully combined.

Frost the cooled cookies and add the washed and sliced fruit in whatever kind of design you choose. Have fun with it and enjoy!

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Fruit Pizza

31 Monday Aug 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts

≈ 2 Comments

Tags

august, big cookie, blackberries, blueberries, Cream Cheese Frosting, fruit pizza, kiwis, mandarin oranges, strawberries, sugar cookie, Sugar Cookie of the Month

Fruit Pizza

Fruit pizza is something I have been wanting to experiment with for a long time. Our classic sugar cookie recipe works great for individual cookies, but would it work as one large cookie? I rolled the dough out into one large (and very imperfect) circle, threw it on a pizza sheet and hoped for the best.

Fruit Pizza

I wasn’t sure if this “experiment” had worked, as the cookie came out browned around the edges and the top. Was it going to be way too crispy? After it cooled I spread on some cream cheese frosting, then layered on some tasty fruit. Continue reading →

Chocolate Strawberry Icebox Cake

11 Wednesday Feb 2015

Posted by BakedNorthwest in Desserts, Entertaining, Holidays, LuLu's Classics

≈ 1 Comment

Tags

chocolate, Chocolate Wafer Cookies, Icebox Cake, strawberries, strawberry, valentines day

Chocolate Strawberry Icebox Cake

My obsession with icebox cakes continues. I may one day just become known as the “icebox cake lady.” I’m not quite sure if this is a good or bad thing, but I don’t think anyone can argue with the fact that they are easy to make and delicious. My in-laws came to town last weekend, and I wanted to do something festive and make-ahead.  Continue reading →

Strawberry Jam

03 Thursday Jul 2014

Posted by BakedNorthwest in Baking, Breads, Breakfast, Entertaining, LuLu's Classics, Sauces

≈ 4 Comments

Tags

homemade, jam, pectin, strawberries, strawberry, strawberry jam, sugar

Strawberry JamMy mom has made this jam every summer for YEARS. I can’t remember when it all started, but as a kid, after my first taste of this jam, there was no looking back. I could officially never eat store-bought strawberry jam EVER again. This homemade stuff was way too good. It doesn’t even resemble the store-bought strawberry jam…you know, that name brand everyone else buys…you just can’t do it after this jam.StrawberriesThe proof lies within everyone who has had it, the biggest example being Jordan, who I am convinced maybe decided he was going to marry me after his first taste of this jam. The moment went along the lines of me making him some scones, which he had never had before. Obviously, this plays into the life-changing moment, but then he put some of the jam on top and freaked out. “What is this?!? This is homemade? How is it so good? Oh my god, this is the best jam I have ever had.” I couldn’t help but laugh at his jam freak-out…I mean, it’s just strawberries, sugar (a lot), and pectin. Nothing crazy. It’s just one of those things that is a  bajillion times better when it’s homemade.Strawberry JamThen I told him I didn’t even make the jam – it was actually my mom. Through college (and years after) I still was getting reloaded with jam from her every year. Even through this confession, I think Jordan knew deep down I would be making it one day, solidifying all PB&Js and toast in his future. Or he knew if he stayed with me, I would at least always have an arsenal of jam from my mom. But this year it was finally time!Jam LootMy mom and I made this jam together and it’s super easy, it just takes some time. It’s super worth it and super basic. Like I said earlier – it’s really nothing crazy or special. It’s actually from the side of the pectin box, which is probably why it’s been there for years and is so good. Anyone can do it, as long as you get past the fact it’s about a 2:1 ratio on sugar to berries. Don’t even worry about it – you are eating homemade goodness! It’s better than anything bought from the store. No weird ingredients you can’t pronounce. Everything in moderation, people – you may have a problem if you are like my Grandpa (Pompa) who eats this jam by the spoonful and can clear through a pint in a week (maybe days). But hey, the guy is 88 and also has been known to eat butter by itself, so I say just eat some damn jam every once in awhile and you will be okay.StrawberriesAlso – this recipe is easily adaptable, the same recipe below can be followed with just about any fruit or combo thereof. Strawberry + mango happened this year, and WHOA. Just remember, 1 part berries, 2 parts sugar, 1 box pectin. We always make a few batches, we use at least 4 boxes of pectin every year so we can freeze, save, and give to friends. But if you are flying solo, 1 batch will keep you going for at least 6 months, maybe a year depending on your jam intake Strawberry JamI think the biggest “secret” here is using the best local strawberries you can find. In the Portland area, the local strawberries are different than ones you buy at a grocery store, they are smaller, and much more delicate – they only last about a day after you buy them. This jam does turn out a little different if you use non-local store bought berries. Go to your farmers market or buy them from a road side stand if you can.

Recipe
Mom’s homemade Strawberry Jam
adapted from the box of Sure Jell
makes about 5 cups of jam

Ingredients

  • 2 pints fresh strawberries (preferably farmstand/farmer’s market berries)
  • 4 cups of sugar
  • 1 box (1.75 oz) of Sure Jell fruit pectin, or any other kind of fruit pectin

Directions

1. Wash and rinse plastic or glass containers with tight fitting lids. You can use 1-2 cup sized containers, or whatever you’d like depending on how many batches you are making. Try to make sure they are freezer-safe, as the jam freezes really well.

2. Prepare fruit. Wash 2 pints of strawberries, discard the stems. Crush berries using a potato masher, or you can pulse them in a food processor. Make sure you only PULSE them, do not puree. Your jam should have nice little bits of fruit.

3. Your 2 pints of strawberries should pretty much measure out to 2 cups crushed berries. Pour the 2 cups of berries into a large bowl. Add 4 cups of sugar to the bowl with the berries and stir well. Let stand for about 10 minutes, stirring occasionally. Do not reduce the sugar or add a sugar substitute, or the pectin will not set!

4. Stir 1 box of pectin and 3/4 cup water in a small saucepan. Pectin may start out a little lumpy but just stir it around a bit more. Bring to a boil on high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat.

5. Stir pectin mixture into strawberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.

6. Pour into prepared containers, leaving 1/2 inch space at the top for expansion during freezing; cover.

7. Let jam stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator. This jam is good on everything. Scones, Biscuits, Waffles, Sandwiches, stirred into yogurt, you really have endless possibilities! My mom has even used this jam as the middle layers on white cakes. And it’s amazing.Strawberry Jam

 

Chilled Strawberry Soup

11 Sunday May 2014

Posted by BakedNorthwest in Easy, Entertaining, Healthy, Smoothies & Shakes, Soups, Vegetarian

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Tags

basil, greek yogurt, mint, olive oil, pepper, riesling, strawberries, strawberry, sugar, white wine

strawberry soupIs this one of the weirdest things you haver ever heard of? Strawberry…soup? Ok, it’s probably not the weirdest thing…but still. Not your everyday soup. However, this soup is quite tasty and I highly recommend making it under several different circumstances:

  1. It’s sweltering hot outside and you want something chilled and refreshing.
  2. You are hosting a fancy summer soirée and want to look creative and awesome.
  3. If Gazpacho (aka cold tomato soup, ugh) just isn’t your thing.
  4. There are tons of strawberries in your kitchen, and you are looking to do something “different”.
  5. You are hosting a “ladies only” event…This doesn’t really strike me as a soup a lot of dudes would be into. I’m thinking bridal shower, mother’s day brunch, baby shower…However, maybe not baby shower, since this soup has WINE in it. Which brings me to…
  6. GIRLS WINE WEEKEND. This really doesn’t have to be soup, it can pretty much be a smoothie and the best way to start a wine-filled weekend…A totally healthy breakfast alternative to mimosas or Bloody Mary’s…Because why not be smart when boozin, better to stick with one type of alcohol all day!*

So now that it’s clear I am very excited about the Riesling in this soup, I feel it’s best to put a disclaimer out there that in about a month I will be doing a day in NAPA for a joint Bachelorette party with my favorite girls! Since moving I miss everyone terribly, and I booked my flight pretty much the second the dates were set in stone. For whatever ridiculous reason, making this soup made me reallyreallyEXTRA excited for the upcoming girls wine weekend.

Strawberry Soup

*Drink responsibly. It is recommended to eat something with your breakfast booze, like a f*ckin bagel.

Recipe
Chilled Strawberry Soup
adapted from Southern Living
makes about 4 cups

Ingredients

  • 3 cups fresh sliced strawberries, washed with stems removed
  • 1 cup nonfat plain Greek yogurt 
  • 1/2 cup Riesling or other sweet white wine
  • 1/3 cup sugar
  • Garnishes: olive oil, freshly ground pepper, sliced fresh strawberries, fresh mint and/or basil

Directions

  1. Process 3 cups sliced fresh strawberries, Greek yogurt, Riesling, and sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Cover and chill 2 hours. Garnish with a drizzle of olive oil, freshly ground pepper, chopped fresh mint, and sliced fresh strawberries.

 

Very Berry Summer Pudding Cake

28 Tuesday May 2013

Posted by BakedNorthwest in Desserts, Easy, Entertaining, Events, Healthy

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Tags

berries, berry, blueberries, Cake, ladyfingers, limoncello, pudding, raspberries, strawberries, summer

Very Berry Summer Pudding Cake

Very Berry Summer Pudding Cake

This cake was a very pleasant surprise. I have my mother, the lovely Lulu, to Thank for this one.

Very Berry

When I was originally skimming through Southern Living I saw this beautiful photo of the cake, but I wasn’t sure what to think. Is that some weird jello mold with fruit? How is it not falling apart everywhere? Weird, I thought, blowing it off and not really paying attention to how easy, simple, and healthy this dessert is overall! No jello whatsoever! Fruit, sugar, booze and ladyfingers, that’s it! A perfect make-ahead summer dessert that’s totally different from your standard strawberry shortcake.

Very Berry

My mom swapped out orange liqueur for Limoncello, and used some frozen berries instead of fresh (the original recipe also calls for cherries, probably a very good way to go but we aren’t quite to cherry season here yet).

Very Berry

She called me and said, “I really want to make that berry cake from Southern Living!” At first I didn’t even know what she was talking about, then I said, “Oh, that weird berry cake mold thing? It looks…difficult.” Nope. Moms are always right. This is worth making again and again. It’s easy, and you don’t even have to feel guilty about having dessert!

Very Berry

Recipe
Very Berry Summer Pudding Cake
Adapted from Southern Living
Serves 8-10

Ingredients

  • 2 cups sliced fresh strawberries
  • 5 cups frozen mixed berries (we used a mixed bag of strawberries, blueberries, blackberries, and raspberries from Costco)
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup limoncello
  • 3 (3-oz.) packages soft ladyfingers
  • Garnishes: fresh berries, fresh mint sprigs, whipped cream or ice cream

Preparation

  1. Stir together first 5 ingredients in a large, heavy stainless steel saucepan; let stand 30 minutes, stirring occasionally. Add 1/2 cup water, and cook over medium-low heat, stirring occasionally, 8 to 10 minutes or just until berries begin to break down and release their juices. Remove from heat, and stir in limoncello; cool 20 minutes.
  2. Line a 2-qt. soufflé dish or spring-form pan with plastic wrap. Spoon 1 cup berry mixture into prepared dish, spreading to cover bottom. Arrange ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture. Repeat layers twice, dividing remaining berry mixture evenly between layers.
  3. Cover loosely with plastic wrap, and place a small plate (approximately the same diameter as the inside of the dish) directly on top. Place 2 or 3 heavy cans on plate, and chill 12 hours. Unmold pudding onto a serving plate.

Toasted Oat Smoothie

04 Monday Mar 2013

Posted by BakedNorthwest in Breakfast, Easy, Healthy, Smoothies & Shakes

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Tags

agave nectar, blueberries, hemp milk, smoothie, strawberries, toasted oats

Toasted Oat Smoothie

A quickie smoothie recipe to start the week off right. The oats provide a little extra sustenance…Who knows what I will try next…a smoothie with flax seeds?!? To be continued, as always…

Recipe
Toasted Oat Smoothie
adapted, until almost unrecognizable, from the Joy the Baker Cookbook

Ingredients

  • 1/4 cup frozen or fresh blueberries
  • 1/2 – 1 cup frozen strawberries (about 5 large)
  • 1 cup hemp, rice, almond, soy, or cow’s milk
  • 1/4 cup toasted oats
  • 1-2 tbsp agave nectar or honey

Directions
Preheat oven to 350F. Lay oats flat on a baking sheet. Let toast in oven for 5-10 minutes. (If you don’t have much time in the AM, you can skip this step). Add all ingredients to a blender and mix until smooth.

Happy 4th!

04 Wednesday Jul 2012

Posted by BakedNorthwest in Desserts, Easy, Entertaining, Events, Holidays

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Tags

4th of July, sprinkles, strawberries, white chocolate

The 4th of July will always remind me of being a kid. When the 4th came around you knew it was officially summer. Games all day, potlucks abound, sparklers, Pop-Its, and fireworks at night. Those were the days.

And who doesn’t love all of the fun 4th of July recipes? So much to do with red, white, and blue! I am not sure what people would do on the 4th without strawberries and blueberries. I am having a very boring, adult 4th of July this year, but it didn’t stop me from making some fun white-chocolate dipped strawberries with blue sprinkles. Festive, cute, and tasty!

Sorority Fruit Dip

12 Thursday Apr 2012

Posted by BakedNorthwest in Easy, Entertaining, Side Dish, Uncategorized

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Tags

apple, bananas, cool whip, fruit, fruit dip, marshmallow creme, pina colada yogurt, pineapple, strawberries

I first had this fruit dip when I was in college at my sorority. The sorority part didn’t last forever, but this fruit dip stays with you for life. It is SO good, you can eat it plain. In fact, it is more like crack dip than fruit dip. I was so obsessed with it, I demanded our chef to give me the recipe.

And it is so fricken easy to make.

The 3 ingredients. Mix them all together, let blend, done. That is basically the entire recipe right there...

Recipe

Sorority Fruit Dip

Makes enough to feed a whole sorority in one sitting…enough to feed a large party and have leftovers…enough to feed yourself on an impromptu sorority crack dip binge.

Ingredients

  • 1 (8 oz.) package cool whip
  • 1 (6 oz.) pina colada yogurt
  • 1 (7 oz.) jar marshmallow crème

In a large bowl or Tupperware, whisk together all ingredients until blended. The marshmallow crème will be a little lumpy, that’s okay. Store in the fridge for 4-12 hours, bringing out of the fridge occasionally to stir again. The lumps will disappear after several whisks and after being in the fridge for a few hours. Serve chilled, with your favorite fruit to dip. This dip will last in the fridge for about a week.

Chocolate Velvet.

01 Wednesday Feb 2012

Posted by BakedNorthwest in Desserts, Entertaining, LuLu's Classics, Uncategorized

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Tags

chocolate, chocolate velvet, ladyfingers, mousse, strawberries

Great alone, or jazz it up with some fresh strawberries.

Here’s the story of one of the best desserts of all time. Chocolate Velvet. There actually really isn’t a story behind it, except my mom decided to make it one fateful night, and the result was similar to eating heaven dipped in silk. Light and smooth, yet decadent and rich. I’m pretty sure it’s everything I’ve ever wanted in a dessert.

Seriously, this is an all-time favorite. We’ve made it again and again over the years, and it never disappoints.

Line your spring form pan with Ladyfingers.

gently folding in the goodness.

Pour filling into spring form pan over the Ladyfingers.

decorate top with extra lady fingers if you're feeling crafty.

Recipe

Chocolate Velvet

Ingredients

  • 24 ladyfinger cakes, split
  • 1 lb. semi-sweet chocolate
  • 3 eggs, separated
  • 1 Tbsp. orange liqueur
  • 1 Tbsp. Rum
  • 1 Tbsp. Kahlua
  • 3 Tbsp. Butter, melted
  • 3 Tbsp. Powdered sugar
  • 1 cup whipping cream

1. Split ladyfingers in half and line bottom and sides of a 9 inch spring form pan with them, reserving enough for the top.

2. In double broiler over simmering water, melt 12 ounces of semi-sweet chocolate. Remove from heat and add 3 egg yolks and liqueur, rum, and kahlua. Beat until smooth. stir in melted butter.

3. In small bowl, beat 3 egg whites until foamy. Add powdered sugar and beat until stiff peaks form. Carefully fold into chocolate mixture.

4. In separate bowl, whip cream until soft peaks form and carefully fold in chocolate mixture. Pour into pan, cover w/ remaining ladyfingers, cover and chill 8 hours.

5. Remove cake from fridge. Run knife around edge of pan and release spring form pan sides.

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