Chocolate Covered Strawberry Cupcakes

Happy Monday! Hope you all had a nice and relaxing weekend. My boyfriend and I spent most of the weekend dog-sitting at my parents' house. Luckily Remy was pretty well-behaved and did not spend the night barking as she has during previous stays. Side note- Remy always hides behind the toilet whenever my boyfriend is around. It is pretty hilarious, especially since my boyfriend really likes Remy. Anyways, being at my parents' house was also the perfect excuse to make a mess in a kitchen other than my own. I am really good at making messes when I bake. 

The idea of make these Chocolate Covered Strawberry Cupcakes has been in my head for a really long time now. I could not stop thinking about them so this past weekend I  finally made them happen.  The cupcakes themselves have fresh strawberries in the batter, are dipped in rich chocolate ganache and   are  topped with a silky smooth strawberry Swiss meringue buttercream. Sounds pretty amazing right? If the frosting does not come together right away, just be patient. It might take quite a bit of time for the frosting to become thick and smooth. Do not give up! Finally, I topped these cupcakes with more fresh strawberries dipped in the extra chocolate ganache. Enjoy!

Chocolate Covered Strawberry Cupcakes
Cupcake and frosting recipes from Martha Stewart's Cupcakes, Ganache recipe from Georgetown Cupcakes

2 1/4 cups all-purpose flour
1/2 cup cake flour
1 tbsp baking powder
1 tsp salt
2 sticks (1 cup) unsalted butter, at room temperature
2 1/4 cups granulated sugar
1 1/2 tsp vanilla extract
3 large eggs + 1 large egg white
1 cup milk
2 1/2 fresh strawberries, finely chopped

Frosting:
1 1/2 cups fresh strawberries, rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cup granulated sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature

Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Fresh strawberries, halved, for garnish

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners and set aside. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, combine the butter, granulated sugar, and vanilla extract. With the mixer on medium-high speed, beat until light and fluffy, about 3 minutes. Add the eggs and egg white, one at at time, beating until well incorporated after each addition. Scrape down the sides of the bowl as necessary. With the mixer on low speed, slowly add the dry ingredients in two additions alternating with the milk, mixing until just incorporated after each addition. Turn off the mixer and gently fold in the strawberries with a rubber spatula.

Divide the cupcake batter between the paper liners, filling each about 3/4 full. Bake for about 25-28 minutes or until an inserted toothpick comes out lean. Rotate the pans halfway through baking. Allow to cool for a few minutes in the pans before transferring to a wire rack to cool completely.

To make the frosting, place the strawberries in a blender and puree until completely smooth. In a heatproof bowl set over a pot of simmering water, combine the egg whites and sugar. Heat the mixture until it reaches 160 degrees F, whisking frequently. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until it has cooled completely and stiff peaks form, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, mixing until incorporated after each addition. If the frosting is curdled, continue to beat on medium-high speed until thick and smooth, about 3-5 minutes more. Add the strawberry puree and mix until fully combined. Scrape down the sides of the bowl as necessary.

To make the ganache, combine the chocolate chips and heavy creamy in a large heat-proof bowl set above a pot of simmering water. Allow the chocolate chips to melt completely, whisking constantly as they melt. Once melted and completely smooth, remove the bowl from the heat and allow to cool for 2-3 minutes.

To assemble, take cooled cupcakes and dip into the bowl of chocolate ganache one at a time, allowing any excess to drip off. Return the cupcakes to the wire rack and allow the ganache to set. Once the glaze is set, frost the cupcakes as desired. Garnish with fresh strawberries dipped in any extra ganache.

Roasted Berry and Brie Salad

I can't believe that summer is almost over. It seems like just yesterday we were celebrating the 4th of July. Where does the time go? One thing is for sure, I am taking advantage of all of the fresh berries while they are still in season. I buy so many that I actually have a hard time going through them all before they go bad. I can't help it- I can't resist fresh strawberries and fresh blueberries, especially when they are on mega-sale at the supermarket. 

Earlier this summer, I made this Strawberry Spinach Salad which quickly became my favorite summer salad. But this Roasted Berry and Brie Salad has definitely given that salad a run for its money. I love that the berries are roasted in the oven, making them really juicy and full of flavor. I also love the creamy brie cheese but if you are not a fan you could also use feta or another cheese or your choice. Enjoy!

Roasted Berry and Brie Salad
Recipe from Annie's Eats (originally adapted from Williams Sonoma )

For the berries:
12 oz. strawberries, rinsed, hulled and halved lengthwise
1 cup blueberries
1 1/2 tsp extra-virgin olive oil
Pinch of granulated sugar
Salt and pepper

To serve:
5-6 cups fresh baby spinach
4 oz. brie, cut into bite-sized pieces
1/2 cup slivered almonds
Raspberry or balsamic vinaigrette

To make the roasted berries, preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil. Spread the berries in an even layer of the baking sheet. Drizzle the olive oil over the berries. Add the sugar and lightly season with salt and pepper. Gently toss to coat the berries. Spread them in an even layer once again. Bake until soft and fragrant, about 10 minutes. Remove from the oven and allow to cool slightly.

Add the baby spinach plates to serving plates. Top with pieces of brie, slivered almonds and the roasted berries. Serve with vinaigrette immediately.

French Toast Sticks

Happy Monday everyone! I hope you all had a great weekend. Ours was definitely relaxing and went by way too quickly as always. It was also filled with great food, which makes any day that much better. On Saturday night I tried a new German restaurant with my parents. Although German food is not my favorite, the giant pretzel with spicy apple mustard was a definite highlight of the meal. Today my boyfriend and I took a walk through Boston's North End and came home with a box full of cannolis    from Mike's Pastry. I can hardly wait until dinner is over to dig into my chocolate chip cannoli- definitely one of my all-time favorite desserts.

I also made a few things in my kitchen, including these easy French Toast Sticks. I seriously love French Toast. Most mornings I just eat a simple breakfast- greek yogurt with granola, fresh fruit or cereal with milk. But I am all about indulgent breakfasts on the weekend or vacation and French Toast is at the top of my favorite indulgent breakfast list. These French Toast Sticks are super easy to make and taste so much better than the frozen ones you can buy at the supermarket. Served with fresh fruit and maple syrup, you have yourself a perfect Sunday morning breakfast. You can also freeze the extras and pop them into the microwave for a quick breakfast throughout the week. 

French Toast Sticks
Recipe from Iowa Girl Eats

4 slices thick-cut bread
3 eggs
1/2 cup milk
1 tbsp melted butter, slightly cooled
1 tsp vanilla extract
1/2 tsp ground cinnamon

Preheat the oven to 350 degrees F. Spray a large baking sheet with non-stick cooking spray. Set aside.

Cut bread slices into thirds and set aside.

In a large shallow dish, whisk together the eggs, milk, melted butter, vanilla and ground cinnamon. One at a time, dunk the bread sticks into the egg batter, letting the excess drip off. Place each bread stick onto the prepared baking sheet. Bake for 16-20 minutes or until lightly golden in color. Halfway through the baking time, flip over the bread sticks and spray with the tops again with non-stick cooking spray.

Sprinkle warm french toast sticks with powdered sugar, if desired, and serve.

Strawberry Soup

I have been a huge Disney girl ever since I went to the parks for the first time in high school. I love everything about Disney- the rides, the atmosphere and of course the amazing food. Seriously Disney has some of the best food I have ever had on vacation. And like many other things, the chefs seem to put a magical touch on all of the food that comes out of the Disney kitchens. I don't know where to begin talking about all of the food at Disney. I think my favorite thing to do is walk around Epcot and enjoy all of the food from the different countries at the world showcase. If you have never been to Epcot during the annual Wine and Dine Festival, you must go. I have talked about it before, but it is awesome and provides a great opportunity to sample foods from around the world. 

Even the food from the Disney street vendors is amazing. If you have ever had the a Dole Whip or the churros, then you know what I am talking about. And of course I can never resist a Mickey's Ears Ice Cream Bar. Finally, I love Disney's  Strawberry Soup, which I first tried at the Grand Floridian Hotel a few years ago. When I came across the recipe for this famous soup, I knew I had to try it. It is cool, refreshing and reminds me of the many reasons why I love Disney so much.

Strawberry Soup

Recipe from Delicious Disney by The Disney Chefs with Pam Brandon (via Culinary Covers)

2 ½ lb frozen strawberries, thawed with juice

2 cups heavy cream

¼ cup sour cream

1/3 cup plain yogurt

½ tbsp granulated sugar

1 tsp honey

Fresh strawberries, halved, for garnish

Combine the strawberries, heavy cream, sour cream and plain yogurt in a blender. Mix at low speed until a smooth consistency is reached. Add sugar and honey. Mix for a few more seconds until combined. Chill in the refrigerator until ready to serve. Garnish with fresh strawberries. 

Green Smoothie

I think I am one of the very last people to jump on the green smoothie bandwagon. Am I right? Like many others, I was probably a little hesitant about trying a drink with spinach in it. I thought spinach was made for salads, like this one, and not for smoothies. But I was definitely wrong. This smoothie tastes just like a tropical fruit smoothie and nothing at all like spinach. Perfect for getting picky eaters to incorporate more vegetables into their diets. Although it didn't really work on my boyfriend or the little girl who gave it a thumbs down when she found out that there was spinach in my "cool" green smoothie. 

Although the recipe below details out exactly what went into my smoothie as pictured above, it can easily be adapted based on your own preferences and what you currently have in the refrigerator. When it comes to making smoothies, it is hard to go wrong. I also love adding almond milk and even almond butter to my smoothies for a little something different. What are your favorite ingredients to put in smoothies?

Green Smoothie

2 cups spinach

1 banana, frozen and cut into chunks

5 strawberries

1/3 cup honey flavored greek yogurt

1 cup ice

Combine all of the ingredients in a blender. Puree until smooth and creamy. Pour into glasses and serve. 

Strawberry Spinach Salad

Looking at my most recent blog posts, I noticed that I post a lot of cookie, brownie and cupcake recipes. And with good reason. I love to bake, not to mention eat, all of those things. Despite the crazy amount of baked goods that come out of my kitchen, I actually do try to eat healthy and maintain a good balance in my diet. For instance, I love, and often even crave, a good salad. And this Strawberry Spinach Salad is what I call a good salad. 

At my old job, we often grabbed lunch from this restaurant that had the most amazing strawberry goat cheese salad on the menu. I immediately fell in love and never ordered anything else. It  really was that good. After making this salad at home, I am so excited to have found a recipe that tastes just like the one I always used to order. And now that summer is here and fresh berries are in season, there is really no excuse not to make this salad more often. Leave out the goat cheese if you are not a fan, but for me, it is not optional. 

Strawberry Spinach Salad

Recipe adapted from Annie's Eats

Dressing:

1 cup fresh strawberries, sliced

1 1/2 tbsp apple cider vinegar

1 1/2 tbsp white wine

1 tbsp granulated sugar

Pinch of salt

Salad:

Baby spinach leaves, rinsed and dried

Sliced almonds

Fresh strawberries, sliced

Crumbled goat cheese

In a blender or food processor, combine the strawberries, apple cider vinegar, white winer, sugar and salt. Pulse until the mixture is smooth and combined. Transfer to an airtight container and refrigerator until ready to use. 

Portion spinach onto salad plates. Top with sliced almonds, crumbled goat cheese and sliced strawberries. Drizzle with the strawberry dressing.