Strawberry Pie with a Twist

Are you a fan of chocolate dipped strawberries? Strawberries dusted with cocoa powder? Strawberries and chocolate in any form? Then this might be the strawberry pie for you.

I borrowed a recipe from the Kroger website, and put my own spin on it. Sadly, I did not get photos of this delectable dessert.

STRAWBERRY PIE WITH A TWIST
Prep Time: 20 minutes
Total Time: 1 1/2 hours
Serves: 8

Ingredients:
1 pkg (+/- 14 oz) cream filled chocolate sandwich cookies
3 tbsp butter, melted
1/2 tsp cinnamon powder
2 tbsp arrowroot powder
3/4 cup turbinado sugar
1 3/4 cups water
1 pkg (3oz) strawberry gelatin
2 pints washed strawberries halved
Optional toppings: whipped cream, chocolate syrup, chocolate sprinkles

Directions:
Crust:
– Preheat oven to 325F.
– Crush cookies by preferred method. Place in bowl, add butter, and stir until thoroughly mixed and a little gooey.
– Pat mixture into pie plate, making sure the bottom and sides are covered with no breaks.
– Bake for 10 minutes, allow to cool to the side.

Sauce:
– Bring water and sugar to a boil.
– Add arrowroot and mix thoroughly.
– Remove from heat and stir in strawberry gelatin until dissolved.

Final:
– Arrange strawberries in cooled crust.
– Pour gelatin mixture over the strawberries.
– Refrigerate at least one hour or until set.

Serve:
– Top with whipped topping.
– Drizzle on chocolate syrup.
– Add chocolate sprinkles if desired.
– Refrigerate any leftovers.

 

Keep in mind that if strawberries cut in half are too much of a mouthful, cut them smaller. The smaller the slices, however, the more space there may be to fill in the pie. Adjust accordingly.

Adding other fruit, such as blueberries, can add a twist to the textures and flavors in this pie. Adjust the spices used to taste and give it a whirl.

I hope you enjoy this fresh fruit dessert as much as my friends did – it went quick!

— Ann Cathey

Cool Drinks for a Warm Spring

We are having a warmish spring in my part of Texas, hence the title of this post. Drinks like the ones below are great for any time you want a refreshing cool down, be it spring, summer, fall, or winter (if you live in Texas!). They have been popular on quiet mornings out on the porch, and lazy evenings when the sun starts to set.

The recipes below have been built from several sources and my personal preferences. The notes on substituting ingredients are from my own playing around with the recipes.

MOCHA FRAPPE
Prep time: 30 minutes
Servings: 2

Ingredients:
2 cups ice
1 cup strong coffee (brewed double-strength and chilled in advance)
1/3 cup half-and-half or heavy cream
1/2 cup sweetened condensed milk
1/4 cup chocolate syrup
Whipped cream and chocolate shavings for a pretty topping

Place all ingredients (not the toppings) into a blender and blend until smooth, adding more ice if needed.

Serve in glasses with whipped cream and chocolate shavings on top.

Refrigerate any leftovers.

NOTES: This mix is way too sweet for me, though it is definitely richly decadent.

I prefer ice cream to the ice, or coffee frozen into cubes instead of ice of plain water. This increases the richness of the mocha frappe without watering it down.

I also prefer to use the heavy cream with no sweetened condensed milk or sugar. While this may decrease the overall sweet taste of the drink, it will also pull down the calorie and carbohydrate counts significantly.

The whipped cream and/or chocolate shavings are up to individual preference, of course. Personally I don’t care for them (piling on more calories), though they do make an attractive presentation.

 

MIXED BERRY SMOOTHIES
Prep Time: maybe 10 minutes
Servings: 2

Ingredients:
¾ cup cranberry or cranberry mix juice (cranapple, crangrape, etc)
¾ cup frozen mixed berries (blueberry, strawberry, blackberry, raspberry, etc)
6 oz yogurt, berry or vanilla
½ medium banana, sliced

Combine all ingredients in a blander and on high until smooth. It won’t take long, probably just a few seconds.

Pour into large glasses and serve.

Refrigerate any leftovers.

NOTES: Once again I like to freeze the juice in an ice tray if I have time. This adds extra chill to the beverage without any watering down.

Yogurt may be replaced with sherbet or ice cream for a variety in textures and flavors. For example, substitute the yogurt for lime sherbet, add lime juice to taste, and garnish with a slice of lime for a bitter-sweet alternative. A mellower alternative uses cranapple or cran-blueberry juice, blueberries, and vanilla ice cream. Experiment and find the flavors that suit you best.

In any of the ice cream variations, there are “carb control” ice creams available that may help those on low carb diets to enjoy these beverages.

I hope you have fun with them, and enjoy many happy moments with a cooling drink!

– Ann Cathey

Quick Eggless Brownies

I’ve been playing with recipes to create goodies for friends who are allergic to specific foods like eggs or nuts. This particular research was geared towards making brownies for a little boy who is allergic to eggs. I found a lot of helpful suggestions out there. After test cooking what I felt were the best of them, this is the simplest idea I came up with.

In choosing the brownie mix to be used, check the packaging to make sure that no eggs are either in the mix or have come in contact with it. Generally if a brownie mix calls for eggs, there won’t be any egg in the dry mix. Sometimes, however, the allergy statement may mention eggs.

No-Egg Pumpkin Brownies

Take 1 package of dry brownie mix (10-15oz) and one 15oz can of pure pumpkin. Mix them thoroughly. At first it may seem like there is not enough moisture, but you should find that there is plenty.

Turn the mixture out into a 9×9 pre-greased pan. Make sure to spread the dough around evenly. Bake in a pre-heated 325F oven for 25-30 minutes, or until a toothpick inserted in the center of the dish comes out clean. Allow to cool in pan for a few minutes before turning out or cutting into servings.

The resulting brownies are not cake-like. The finished confection has a dense, bread-like texture that is chewy without being tough. The pumpkin flavor is evident without outweighing the chocolate. The brownies are surprising in quality and level of satisfaction according to a est audience of more than 30 individuals.

If you prefer to make your brownies from scratch, go get your favorite recipe. Mix us all the dry ingredients and use a can of pumpkin in place of the wet ingredients. Nuts, chocolate bits, mini marshmallows, and even a bit of cinnamon may be added to taste for a variety of brownie options.

If you give this no-egg recipe a try, please drop a line here and let us know how it turns out!

— Ann Cathey