Strawberry-Thyme Soda

June 13, 2013 By 14 Comments

I don’t know about you, but sometimes my eyes are bigger than my stomach. I either pile too much food on my plate or pack my refrigerator to the brim with food. It’s only Squirrel and I, yet I buy enough food to feed a small army. Everybody loves coming to my house because they know there’s always something delicious stored in my fridge.

Sometimes I buy too many bananas. We all do it. They sit on the counter patiently waiting to be eaten, getting riper by the day. I swear that’s why banana bread was invented. Someone couldn’t eat all of there bananas before they turned to brown mush on the counter, so in a bowl they went.

The other day I may have went a little wild at the grocery store and bought one too many containers of strawberries. It’s hard to resist those intoxicatingly sweet berries when the aroma drifts your way as you walk by the neatly stacked containers. In the cart they went.

Some of my berries started getting a little soft before I was able to eat them all. What does one do with soft strawberries? Hmm, make syrup for soda? Yup!

Homemade soda is way better than any soda you’ll find at your local grocery store.

Strawberry Thyme Soda-7457

Making soda at home allows me to control the amount of sugar in the recipe.

Strawberry Thyme Soda-7446

This recipe is perfect for kids. It’s caffeine free and low in sugar.

Strawberry Thyme Soda-7455

Enjoy!

5.0 from 1 reviews

Strawberry-Thyme Soda
 
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Author:
Recipe type: Beverage, Drink

Ingredients
  • 1 lb. fresh strawberries, hulled
  • 3 cups water
  • 1 cup sugar
  • ½ lemon, juiced
  • 10 sprigs fresh thyme
  • Club soda

Instructions
  1. In a medium-sized saucepan, add water, strawberries, lemon juice, thyme, and sugar. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes.
  2. Remove the mixture from the heat and strain through a mesh strainer into a large bowl (preferably one with a spout for easy transfer). Using a spatula, press down on the strawberries to release all of their juices.
  3. Transfer the strained mixture back to the saucepan and bring to a boil; reduce the heat and simmer for 30 minutes or until the mixture reduces to about 2 cups of liquid.
  4. Chill the syrup in the refrigerator until completely cool, about 2 hours.
  5. Add ice to a glass, pour in desired amount of syrup, and top with club soda. Enjoy!

 

Filed Under: Drinks Tagged With: , , , ,

Fresh Strawberry Frozen Yogurt ~ #SundaySupper

April 28, 2013 By 59 Comments

I’m finally participating in #SundaySupper again. I usually participate every week, but recently I’ve been posting sporadically because life has been busy. Finding balance has been tough. I’m getting ready to graduate (May 14th is my last day!), I’m currently training for a 5k, and I’ve been developing several new recipes for various companies I’m working with. It’s all very exciting, but also very time consuming. I’m just happy to be back in action with my virtual family this week!

This week we’re being challenged to make something outside of our comfort zone. Maybe try a new cooking method, saute instead of whisk, bake instead of fry, tackle a new cuisine, or cross something off of your bucket list. No matter how we do it, we’re pushing fear aside and trying something new.

Since a majority of my baking is decadent, full-fat recipes, I decided to challenge myself with a skinny recipe. I have several ice cream recipes on my site, but no frozen yogurt. As Barney Stenson would say, “Challenge accepted!”

Frozen yogurt is a bit tricky. You wouldn’t think it would be, but there are certain rules that need to be followed for frozen yogurt success. Of course I didn’t do my research before I dove in full force–typical! The first time I made the yogurt, I used fat-free greek yogurt. The yogurt base tasted amazing. I took it out of the freezer the next day to taste it, and it was rock solid–hard as a brick! I let it sit at room-temperature for half an hour and tried again with no luck; it was still frozen solid.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7098

“What’s a girl gotta do to get a taste of frozen yogurt,” I yelled. Was it lady like? No. But who can be lady like in a time of yogurt desperation? Back to the drawing board I went.

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After some extensive research, I learned that fat-free yogurt freezes into a massive solid brick. Duh! That’s like the weather man telling me it’s raining outside when I’m clearly staring out my window at the monsoon that’s happening on the other side.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7106

When making frozen yogurt, you’ll want to use whole-milk, total-fat Greek yogurt. In this instance, fat is a good thing. The fat prevents the yogurt from over freezing, getting icy, and turning into a blunt instrument. Seriously, I could have inflicted some significant pain with my first batch of yogurt. The fat keeps the yogurt soft enough to scoop.

You want to be able to scoop the frozen yogurt, not use it as a murder weapon. The fat keeps the yogurt at a scoop-able consistency.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7113

I gifted this frozen yogurt to my grandfather, and he loved it…as did everyone else in my family. The Greek yogurt gives this frozen treat a lovely tanginess. The lemon pairs perfectly with the strawberries and brightens it up a bit.

Fresh Strawberry Frozen Yogurt | www.themessybakerblog.com -7094

Enjoy!

Check out the other #SundaySupper recipes:

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines  from Big Bear’s Wife

5.0 from 3 reviews

Fresh Strawberry Frozen Yogurt
 
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Author:
Recipe type: Frozen Yogurt, Ice Cream

Ingredients
  • 32 oz. plain whole-milk Greek yogurt
  • ¾ cup sugar
  • 1 tsp. vanilla paste
  • 2 cups strawberries, chopped
  • ½ tsp. sugar
  • zest of 1 lemon

Instructions
  1. In a large bowl, whisk together Greek yogurt, sugar, and vanilla paste. Cover and place in the refrigerator for at least 1 hour.
  2. In a small bowl, mix strawberries, sugar, and lemon zest. Allow the mixture to macerate for 10 minutes. Using a fork, slightly mash the strawberries.
  3. Freeze the yogurt mixture in your ice cream maker according to the manufacturers’ instructions. During the last few minutes of churning, add the strawberries.
  4. Transfer the yogurt to a freezer-safe container and freeze for at least 4 hours before serving.
  5. Notes- You may need to allow the frozen yogurt to set at room-temperature for 15-20 minutes before scooping.

 

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#SundaySupper ~ Strawberry Balsamic Jam

September 30, 2012 By 72 Comments

Happy #SundaySupper! This week we were challenged by our lovely host Amber from Mama’s Blissful Bites to make a recipe using five ingredients or less. Now, I’m a baker, so this was an exceptionally hard challenge for me, but one I was willing to try.

I like a good challenge every once in awhile. A task that tests my skills and pushes my line of limitation, and I believe a 5-ingredient challenge is just that. Amber gave us three freebies, water and salt and pepper. That’s it. Everything else has to be accounted for. Baking requires too many ingredients, so that was out of the question. I did the next best thing and canned some jam.

I adore fall, and it happens to be my favorite season, but I hate saying good-bye to summer fruit. Nothing beats a juicy peach, plump strawberries, sweet cantaloupe, or deep red watermelons. I decided I wasn’t quite ready to say my farewell to summer fruit, so what better way to preserve the season than to can some strawberries? I’ve been wanting to try the classic strawberry balsamic combination, which, I’m told, is a match made in heaven. I’ve never actually tried the combination, so I figured it was time to say goodbye to my strawberry balsamic virginity and give it a try.

I made strawberry balsamic jam.

This jam happens to be my new addiction. I smear it on these biscuits, layer it in this peanut butter bar, top it on my morning oatmeal, add it to my post workout smoothie, or swirl it in this milkshake. That’s a whole lot of jam.

I completely understand what all the strawberry/balsamic fuss is about…They’re a perfect pair. The acidity of the balsamic cuts through the sweetness of the strawberries, creating the perfect balance of sweet berry flavor.

I started with 6 jars and only have 2 left. I’ll be producing this jam in mass quantities next summer.

Happy #SundaySupper! Now go get your jam on.

Check out the other 5-ingredient #SundaySupper recipes:

 Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

Strawberry Balsamic Jam

4 pounds strawberries, chopped
2 cups sugar
3/4 cup balsamic vinegar

Add the chopped strawberries, sugar, and balsamic vinegar to a large pot. Simmer until strawberries are tender, about 20 minutes, stirring occasionally. If you have an immersion blender, puree strawberries right in the pot until slightly smooth but still slightly chunky. If you don’t have an immersion blender, transfer the mixture to a food processor or blender and pulse until desired consistency, then add the mixture back to the pot.

Bring the mixture to a gentle boil, and cook for 30 minutes, allowing the mixture to thicken. Stir frequently to ensure the mixture doesn’t burn on the bottom of the pot. The jam is done when there is a visible trace left with your finger on a wooden spoon.

To can:

Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes (the water should cover the jars completely). Add the lids to a clean bowl and add a ladle of boiling water to the bowl. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids from the bowl onto the clean towel. Divide the hot jam between the jars, leaving about a 1/2-inch space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings. Submerge the jars in the pot of boiling water, either in a removable basket (I recommend the basket. It makes the process easier, and you’re less likely to get burned) or with tongs. Make sure the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the basket or dip out individually with tongs. Let cool completely on the towel, leaving them there overnight, untouched (do not touch the lids or push on them). You’ll begin to hear a popping sound a few minutes after the jars have been removed from the hot water. This is completely normal and a good sign of proper canning. The next morning, check the lids by making sure they don’t make a popping sound when pressed with your finger. If they’re canned correctly, the lids won’t budge or flex. If they do flex, place the jar in the fridge and use right away. Label and date the jars and store at room temperature.

 

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Chocolate Covered Strawberry Fudgesicles

July 21, 2012 By 20 Comments

 
It’s officially the last day of #icecreamweek, and I can’t tell you how sad I am that it’s over. Okay, I’ll try. I’m REAL sad. Extremely sad. Heartbroken. I’m going to miss all of the frozen treats and the bright smiles on the faces of my friends when they’re testing my ice cream.

To celebrate the last day of #icecreamweek, I made y’all creamy, fudgy, strawberry-filled, chocolate chip studded fudgesicles. They. Are. Divine! I may have eaten the leftover chocolate base that didn’t fit in the molds by the spoonfuls. Maybe.

I got these cute little popsicle molds at Ikea for $1.99. They work great, and they’re pink. My fav color.

These popsicles taste like a chocolate covered strawberry. They’re creamy and have a deep cocoa flavor.

I’d like to thank my wonderful #icecreamweek partners in ice cream making crime, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, for making this week very special and very sweet.

Please join us in the celebration of #icecreamweek by linking up one of your own ice cream recipes.

Chocolate Covered Strawberry Fudgesicles

1/2 cup sugar
2 tbs. cornstarch
3 tbs. unsweetened cocoa powder
Pinch of salt
2 cups milk
1/2 cup heavy cream
1 tsp. vanilla extract
1 tbs. unsalted butter
1 cup strawberries, chopped
1/2 cup mini chocolate chips

In a small bowl, whisk together sugar, cornstarch, cocoa, and salt.

In a medium-sized saucepan over medium low heat, heat milk over medium heat. Whisk in the sugar mixture as the milk heats. Cook until the mixture thickens into a loose pudding. Once it boils, it’s finished. Remove from heat and add cream, vanilla extract, and butter. Stir until melted and smooth.

Place plastic wrap directly over the custard and store in the refrigerator until completely cooled. If you’re impatient like me, place the bowl in an ice bath and whisk until room temperature. Once cooled, stir in strawberries and mini chocolate chips. Divide the mixture between the molds and freeze until solid.

To remove the pops from the molds, run the molds under warm water and pull gently on the sticks until they come loose.

Adapted from Joy the Baker



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Strawberry Rosemary Soda & A Guest Post at German Foodie

July 13, 2012 By 13 Comments

Happy Friday!!!

Are you counting down the days to #icecreamweek? I am! Only 2 more days until we’re swimming in ice cream.

I’m knee deep in the cold stuff. I have a freezer packed full of various flavors just waiting to have there picture taken. My husband is patiently anxiously waiting for me to give him the go ahead to dig in.

Can you tell I’m a wee bit excited? I’ve been doing a #icecreamweek happy dance since Jen emailed me our fancy button.

Today, I happen to be guest posting for my dear friend Sofie over at The German Foodie. If your not familiar with Sofie, you should go on over and visit her site. She makes the most delicious German food, and her photography is stunning. Sofie knows a thing or two about photography. She was nice of enough to share her photography knowledge with me a few months back when she taught a free webinar on Lightroom 4. She may have even convinced me that Lightroom is the best thing since sliced bread, and that every photographer should own it to make great pictures even better. Thanks, Sofie!

Now, I’m half German, but I’m not familiar with authentic German cuisine, except for sour beef and dumplings, which I don’t care for. My father makes it once or twice a year, but I’m not a fan. Nope. Not a fan at all. I can’t seem to get past its sour smell.

I stuck with what I know and I made a strawberry rosemary syrup for homemade soda. The woodiness of the rosemary cuts through the sweetness of the strawberries, creating the perfect balance of sweet and earthy.

Add a little vodka and you have yourself a cocktail. If you want the recipe, go on over and visit my friend Sofie at The German Foodie. Tell her I said hi!

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#SundaySupper Cheesecake with Fresh Berries

May 19, 2012 By 95 Comments

Yay! It’s time for another #SundaySupper celebration. I was unable to attend last Sunday because of that dreaded 20-page research paper, but I’m back, and I couldn’t be more excited. We are  celebrating Cristina Ferrare’s cookbook for #SundaySupper this week. I don’t personally own her cookbook, but I hear it’s amazing. I chose a recipe from her website, which is absolutely beautiful.

You can find Cristina on the Oprah Winfrey Network, Foodily, and on her site. Her recipes are amazing. I made her cheesecake with fresh berries, and it does not disappoint. The filling is smooth and creamy with a hint of lemon. The entire cake gets topped with fresh summer berries and glazed with a sweet sauce. It’s excellent!

This is the first cheesecake I have ever made that didn’t crack. I was thrilled. I felt like a real professional. I thought to myself, “Dang, it didn’t crack. Well I’ll be darned. This cake is a winner.” I took it out of the oven and it was all smooth on top. I was theatrically clapping like a small child. What can I say, a smooth cheesecake makes this girl happy.

Oooo, look at the sweet strawberry sauce dripping down the sides of the ripe berries. That’s a dreamy sight, indeed.

Happy #SundaySupper. A big thank you to Cristina Ferrare for joining us this Sunday. Enjoy your time around the family table.

Make sure you check out the other Cristina Ferrare recipes my fellow #SundaySupper foodies are cookin’ up:

XO,

Jennie

Recipe:

adapted from Cristina Ferrare

GRAHAM CRACKER CRUST

1 1/2 cup graham cracker crumbs

1 cup pecans

1/4 cup sugar

1/4 teaspoon cinnamon

1/3 cup plus 2 tablespoons unsalted butter, melted

FILLING

3 (8-ounce) packages cream cheese, at room temperature

1 cup sugar

3 large eggs, at room temperature

1/2 cup sour cream, at room temperature

2 tablespoons lemon juice

2 tsp. lemon zest

1 tablespoon vanilla extract

TOPPING

1 pint fresh strawberries, halved and arranged on top of the cake

1/4 cup strawberry jam

Preheat the oven to 325 degrees F.

To make the crust:  In the bowl of a food processor, add 1 cup of pecans. Pulse the pecans until they become a fine crumb. In a medium-size bowl, stir together the graham cracker crumbs, pecan crumbs, sugar, cinnamon, and butter until moistened. Using the bottom of a glass, press the crumbs into the bottom of a 10-inch by 3-inch springform pan. Bake for 15 minutes, and cool completely.

To make the filling:  In a mixer using the paddle attachment, mix the cream cheese for two minutes, stopping to scrape down the sides of the bowl. Add 1 cup of sugar in an even stream, and mix for 2 more minutes, until light and fluffy, stopping to scrape down the sides of the bowl. Add the eggs one at a time, mixing after each addition to incorporate thoroughly, and scrape down the sides of the bowl each time. Add the  of sour cream, lemon juice, lemon zest, and vanilla. Process until well blended. Scrape down the sides of the bowl. Pour the filling into the cooled crust, and spread evenly in the pan. Lift the pan and tap it on the counter several times to release any bubbles in the batter. Bake for 1 hour, or until the top is set. If it wiggles slightly, that’s okay. Do not overbake.

Cool the cake completely in the pan overnight. On the next day, release the springform pan from the cake. Arrange the halved strawberries attractively on top of the cake. Heat 1/4 cup of strawberry jam in the microwave for about 40 seconds. Using a pastry brush, brush the strawberries with the jam to give it a sweet, shiny coating. Slice and serve. Enjoy!

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Strawberry Lemon Yogurt Muffins

April 16, 2012 By 34 Comments

I made a last minute decision to make muffins. They literally came out of the oven 20 minutes ago. I was perusing some of my favorite food blogs the other day, and I came across this recipe for strawberry yogurt muffins by bakerstreet. They looked amazing, so I had to make them. I’m glad I did because they are delicious.

The only thing different about my recipe is the addition of lemon zest and lemon juice. I love the combination of strawberries and lemon. I happened to have both in my refrigerator, so I went with it.

The recipe calls for almond flour. I didn’t have any, so I made my own. All I did was take 3/4 cups of blanched almonds and pulsed them in my food processor until they resembled wet sand.

The best part about this muffin is the almond and brown sugar topping. It gave the muffin a nice crunchy topping. So yummy!

The inside of this muffin is packed with fresh strawberries. Oh my, is this muffin moist! Enjoy.

Recipe:

adapted by bakerstreet

1 cup all-purpose flour

3/4 cup almond flour

3/4 cup sugar

1 tsp. baking soda

1/4 tsp. ground nutmeg

2 eggs

1/2 cup vanilla yogurt

1/4 cup butter, melted

1 tbs. lemon juice

1-1/4 cups fresh strawberries, chopped

1-2 tablespoons brown sugar for sprinkling

1/4 cup sliced almonds

Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.

In a small bowl, combine all-purpose flour, almond flour, sugar, baking soda, lemon zest, and nutmeg.

In another bowl, whisk the eggs, vanilla yogurt, butter, and lemon juice. Stir into the dry ingredients just until combined. Fold in strawberries.

Fill muffin cups with batter. I use an ice cream scoop. It makes the job much easier.

Top with a sprinkling of brown sugar and sliced almonds

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

 
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Smoothie Obsession

February 14, 2012 By 4 Comments

My husband and I have a recent obsession with smoothies- like, a serious obsession. Smoothies have some how made their way into our lives (although, I’m not quite sure how), and now we absolutely love the fruity beverage and can’t live without it. I think we have had a smoothie every day for the past week. Total obsession! Matter-of-fact, I’m drinking one right now. Actually, this one- my very berry banana smoothie. It’s super delish.

Not only do smoothies taste delicious, but they’re pretty, too. Depending on what fruit you use, they come in an array of colors. Heck, you may even be able to match a smoothie to what ever outfit your wearing that day. I so don’t do that. Wink!

Smoothies are very versatile. You can use any fruit you like or have on hand. I love adding almonds, oats, or flax meal to my smoothies to give it a boost of protein. The protein helps fill you up and keep you full for a couple of hours. Lately, I’ve been using smoothies as a meal supplement because of my busy school/work schedule. I also drink a smoothie before my zumba class. It fills me up just enough to give me the energy I need for my workout without making me feel nauseous. All you have to do is grab the ingredients your using, throw them in a blender, and buzz. Viola! you have a delicious and filling fruity beverage.

Love and sweet treats,

TMB

This recipe is dedicated to my brother, Mike- the smoothie king!

Recipe:

6 strawberries, fresh or frozen

1/2 cup blueberries, fresh or frozen

1 banana, peeled

1/4 cup natural almonds

1/2 tsp. vanilla extract

1 tbs. flax meal or oats

2 tbs. honey

1 cup milk

Add all of the ingredients to a blender and blend until smooth. Feel free to add some ice if you like it cold and slushy. I happened to use frozen fruit, so it was all ready very cold. Like I said before, play with the ingredients. You can supplement any of these ingredients for the fruit of your choice. Make it your own. Enjoy!

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