Tag Archives: baking

Strawberries forever

this is why I clearly need a new camera….at any rate, I’m a fan of strawberries. Always have been. I went to the Union Square Market last Summer with some friends and bought them fresh from a farmer’s stand. They were so tiny and sweet, and fragile. A far cry from the jumbo and often flavorless ones you find in the grocery store. I bought two pints from the farmer’s market last Saturday, along with some rhubarb:

to make a pie. I opted for a strawberry-rhubarb crumble Pie.

I made my own crust, because I enjoy doing it—–

the KEY is using cold ingredients—cold butter and ice water, and not mixing it too much.

My friend Telsa graduates today from her graduate program, so I’m taking this little darling over for the celebration tonight.

I hope to make strawberry ice cream this summer as well….but I also told my friend Donnie, that I would try my hand at Shinerbock Ice Cream too.

We’ll see!

And I’ll get a new camera so that I can actually do everything justice.

STRAWBERRY-RHUBARB CRUMBLE PIE (courtesy of Taste of Home)


  • 1 egg
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 pound rhubarb rib, cut into 1/2-inch pieces or sliced frozen rhubarb, (about 3 cups)
  • 1 pint fresh strawberries, halved
  • 1 unbaked pie shell (9 inches)

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1/2 cup cold butter, cubed


  • In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
  • For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
  • Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Leave a comment

Filed under Uncategorized

A little nonsense now and then…

Jessica from “How Sweet it Is” Blog, if you read this please know that you are my favorite person right now.

A couple of days ago,  Jessica posted a recipe for homemade funfetti cupcakes. I was inspired by this, so I decided to make a funfetti cake instead, and to exchange the buttercream frosting for 7-minute frosting (one of my favorites).

I used nonpareils instead of jimmies, since I don’t care for jimmies as much. I also used almond milk, since I had no regular milk in the house.

Besides the brief moment when I thought my mixer broke (it was just the socket), everything went smoothly.

The 7-minute frosting recipe was courtesy of Paula Deen. My one alteration was using a 1:1 substitute of white vinegar for the cream of tartar or corn syrup since I had neither.

Homemade Funfetti Cupcakes (courtesy of How Sweet It Is Blog)

makes 12 cupcakes or 1 layer cake

1/2 cup butter

3/4 cup sugar

2 eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk or almond milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

Preheat oven to 350 degrees F.

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Pour into cupcake tins or a basic cake pan and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

7-Minute Frosting (Courtesy of Paula Deen on foodnetwork.com)


Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

I finished a night shift at the hospital and instead of sleeping baked this cake. Not a bad breakfast.

Leave a comment

Filed under Uncategorized