Posts Tagged ‘strawberries’

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Dark Chocolate Strawberry Oatmeal Breakfast Cookies

July 6, 2012

Yep, another cookie recipe. And it has dark chocolate in it. I think if I could, I would stick dark chocolate in everything. I’m thinking a dark chocolate panini with some sort of fruit should be happening in this house soon. And cheese. Dark chocolate, cheese, and fruit. Perfect.

If you eat these cookies straight out of the oven, it’s like eating a chocolate-covered strawberry. Oh, my.

Yep, they’re that good.

And if you wait awhile for them to cool you get all the other flavors of the cookie: banana, a hint of coconut oil, the crunchiness of the almonds.

Melted chocolate for breakfast? Yes, please!

So, do yourself a favor and make these. Eat them with coffee, or tea (if that’s your thing). And, hey, if you stumble across some dark chocolate, please send it my way.

Dark Chocolate Strawberry Oatmeal Breakfast Cookies

recipe adapted from Tea with Me

Ingredients:

  • 2 cups old-fashioned oats
  • 1/4 cup whole wheat pastry flour
  • 2 T ground flax
  • 1/4 cup slivered almonds
  • 1/4 tsp sea salt
  • 2 ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 2 T honey
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chunks or chips
  • 1 cup strawberries, diced

Directions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix the oats, flour, flax, almonds, and salt.
  3. In another bowl, combine the bananas, coconut oil, honey, and vanilla extract. Pour banana mixture over oat mixture and mix well, until all is combined. Stir in chocolate. Then gently fold in strawberries.
  4. Using a tablespoon, place dough on the lined baking sheet. Bake 10-15 minutes or until lightly browned and fragrant. Cool on a wire rack.
  5. Enjoy!

— the Jilb

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Strawberry Spinach Salad with Sesame Seed Vinaigrette

July 2, 2012

I’ve got a classic for you. Strawberry Spinach Salad. The first time I made this was a few weeks ago. I don’t know why I waited so long.

I always seem to have spinach on hand because of the smoothies so I make, and since strawberries are really good right now, this recipe is a no brainer. That along with a homemade poppy seed vinegarette, and you’re good to go!

Strawberry Spinach Salad with Sesame Seed Vinaigrette

recipe adapted from Allrecipes.com

Ingredients:

For the Vinaigrette:

  • 1 T sesame seeds
  • 1/2 T poppy seeds
  • 2 T honey
  • 1/4 cup extra virgin olive oil
  • 2 T distilled white vinegar
  • 1/8 tsp paprika
  • 1/8 tsp Worcestershire sauce
  • 1/2 T minced onion

For the salad:

  • 9 oz bag of fresh spinach
  • 1 quart strawberries, sliced
  • 1/4 cup almonds, sliced

Directions:

  1. In a medium bowl, whisk together all your vinaigrette ingredients. Cover, and chill for one hour.
  2. In a large bowl, toss the spinach, strawberries, and almonds. Pour dressing over salad (I always start with a little bit of a dressing at a time to make sure I don’t get too much), toss, and refrigerate for 10-15 minutes before serving.
  3. Enjoy!

— the Jilb

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Strawberry Delights

February 6, 2012

What they really should be called is Chocolate Covered Cheesecake Filled Strawberries. But that is wayyyyyy too long for a name.

If you make these, you will be delighted. And so will anyone you feed them too. (That is if you want to share. If you don’t, I don’t blame you at all.)

I think these little guys would be perfect for Valentine’s Day. They’re easy to make, perfectly sweet and yummy!

We had these for dessert last week, and as soon as the Baby saw them she cried and whined until I gave her one… ahem, or three. Needless to say, I think I’ll have to make these again soon or I won’t hear the end of the whining (and boy, can that Baby whine!).

I also just wanted to say that if you do make these, make sure you make alot. They will go like hot cakes, and you’ll be left wanting more. Seriously.

Strawberry Delights (Chocolate Covered Cheesecake Filled Strawberries)

recipe inspired from The Sweets Life

Ingredients:

  • 1 lb. fresh strawberries
  • 4 oz. cream cheese, softened
  • 2 T powdered sugar
  • 1/2 tsp. vanilla extract
  • chocolate, melted (I used white chocolate chips and milk chocolate chips)
  • sprinkles, for garnish

Directions:

  1. Wash your strawberries, cut the tops off and use a paring knife to cut out the middle. Set aside on a paper plate lined with paper towels.
  2. In a small bowl, cream your cream cheese, sugar and vanilla extract together until all mixed together. Put cream cheese mixture in a piping bag or a small ziploc bag with the corner snipped off. (In the original recipe she doubled her cream cheese, powdered sugar and vanilla extract. The holes in my strawberries weren’t that big, so I halved it. Do what you think is best.)
  3. Fill strawberries with cream cheese mixture.
  4. Dip the tops of your cheesecake filled strawberries in your chocolate. Set on wax paper until chocolate is set and dry. Keep in refrigerator until ready to eat.
  5. Enjoy!

— the Jilb