Showing posts sorted by relevance for query strawberry. Sort by date Show all posts
Showing posts sorted by relevance for query strawberry. Sort by date Show all posts

Sunday, June 13, 2021

Sparkling Strawberry Lemon Cocktail

Lightly sweetened homemade strawberry vodka is the main ingredient of this sparkling strawberry lemon cocktail, refreshingly cold, perfect for summer!

Food Lust People Love: Lightly sweetened homemade strawberry vodka is the main ingredient of this sparkling strawberry lemon cocktail, refreshingly cold, perfect for summer!

More than a month ago I shared the how-to instructions for making simple strawberry vodka so I hope you all got right on that! If so, you are ready to make this cocktail today. 

If not, what are you waiting for? It’s one of the easiest ways of preserving the flavor of sweet summer strawberries to enjoy all year round. 

Sparkling Strawberry Lemon Cocktail

I am not a fan of the flavored vodkas you can buy in the stores because they always taste artificial to me but if you are a fan, feel free to use one in this cocktail. You’ll need to add a little simple syrup as well though, if your store-bought strawberry vodka isn’t sweetened. Most are not. 

Ingredients
1/2 oz or 15ml freshly squeezed lemon juice
2 1/2 oz or 75ml club soda
Curled lemon peel or strawberry for garnish (optional)

Method
Fill a cocktail shaker 2/3 full with ice cubes. Add in the strawberry vodka and lemon juice. Shake until well chilled, about 15 seconds.

Fill a glass with ice. Strain the cocktail mixture into the glass. Top up with club soda and stir gently. 

Food Lust People Love: Lightly sweetened homemade strawberry vodka is the main ingredient of this sparkling strawberry lemon cocktail, refreshingly cold, perfect for summer!

Garnish with a strawberry plus a curl of lemon peel, if desired.

Food Lust People Love: Lightly sweetened homemade strawberry vodka is the main ingredient of this sparkling strawberry lemon cocktail, refreshingly cold, perfect for summer!

Enjoy!

It's Sunday FunDay and it's all about berries today! Check out the recipes below. Many thanks to our host, Renu of Cook with Renu and her Sunday helper, Rebekah of Making Miracles.


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Sparkling Strawberry Lemon Cocktail! 

Food Lust People Love: Lightly sweetened homemade strawberry vodka is the main ingredient of this sparkling strawberry lemon cocktail, refreshingly cold, perfect for summer!
 .

Wednesday, May 5, 2021

Simple Strawberry Vodka

This slightly sweet simple strawberry vodka is best served well chilled in shot glasses or as a cocktail ingredient. It makes a fabulous sparkling libation with Champagne or soda. 

Food Lust People Love: This slightly sweet simple strawberry vodka is best served well chilled in shot glasses or as a cocktail ingredient. It makes a fabulous sparkling libation with Champagne or soda.

One of the easiest ways to preserve the fresh taste of strawberries is to “pickle” them in alcohol. The strawberries transfer their sweet flavor and gorgeous color to your alcohol of choice in just a couple of weeks. 

Speaking of preserving fruit, jam is one of my favorite things to make with whatever fruit is in season. And I always wash and freeze strawberries and blueberries in a single layer then pop them into a Ziploc bag to extend their seasons. But I wanted to challenge myself to do something different this time. 

I had no idea how easy it would be to make strawberry vodka!

As it turns out, it’s really not much of a challenge at all. You can make straight strawberry vodka by cutting up the strawberries and tipping them into vodka but I chose to add some sugar too so I wouldn’t have to add simple syrup for cocktails. It was a good decision.

Simple Strawberry Vodka

This fruity vodka can also be made with other berries like blackcurrants or cranberries, or any soft fruit really, come to think of it.

Ingredients
9 oz or 255g fresh strawberries
2 1/2 cups or 590ml vodka
1/2 cup or 100g sugar

Method
Hull and chop the strawberries into four or five pieces.


Put them in a sterilized jar with the sugar. Add the vodka and strawberries and shake gently till the sugar has dissolved.


Leave for at least two weeks in a cool, dark cupboard. Give the jar a gentle shake at least once a day.


Strain through several layers of cheesecloth or a single ply of paper towel and decant into a decorative bottle. Discard the poor pale strawberries which have given their all that we might have fruity vodka. 

Seal and label.


Isn’t it a beautiful color?

Food Lust People Love: This slightly sweet simple strawberry vodka is best served well chilled in shot glasses or as a cocktail ingredient. It makes a fabulous sparkling libation with Champagne or soda.

Enjoy!

It’s time for another Foodie Extravaganza party and we are celebrating National Strawberry Month with all sorts of great recipes. Check them out! Many thanks to our host Kelley of Simply Inspired Meals for the theme and to Sneha of Sneha's Recipe for her behind-the-scenes work. 



Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin this Simple Strawberry Vodka! 

Food Lust People Love: This slightly sweet simple strawberry vodka is best served well chilled in shot glasses or as a cocktail ingredient. It makes a fabulous sparkling libation with Champagne or soda.
.

Tuesday, March 4, 2014

Strawberry Cheesecake Sweet Bread for #TwelveLoaves

Think brioche with a little extra sugar and cream cheese added to the sweet dough instead of butter and you get the idea of how this is going to taste. Add in some good quality strawberry jam, fresh strawberries and even more cream cheese for the perfect snack or breakfast loaf. It’s great straight out of the oven and fabulous toasted. 

This month Twelve Loaves is baking up bread with strawberries. The whole time I was away in Uganda, I was mulling this over in my mind. I have the ability to work on and work out a recipe with one section of my mind, even while the rest of me is reading a book or shopping or bouncing along dusty trails or even cooking something else. Perhaps it’s my super power. Anyway, this came to me between wild animals and waterfalls. Would it be possible to bake a yeast bread using cream cheese instead of butter for the fat? I couldn’t wait to get home to start testing.

I am delighted to report that not only is it possible, it’s delicious.

Ingredients
For the dough:
1 packet (1/4 oz or 7g) dried yeast (I use Fleischmann’s Rapid Rise.)
3/4 cup or 90ml whole milk
3 cups or 375g flour
1/2 cup or 100g sugar
1/2 teaspoon salt
1/4 cup or 60g full fat (not whipped) cream cheese
1 egg yolk

For the filling:
1/2 cup or 120g cream cheese, chilled
3 1/2 oz or 100g fresh strawberries (about six medium-sized)
1/4 cup or 80g good quality strawberry jam

Egg white to glaze
Optional topping– about 1 oz or 25g pearl sugar

Method
Warm your milk slightly (I use a quick zap in the microwave.) and then add in one tablespoon of the sugar. Sprinkle on the yeast, stir and set aside for a few minutes. Your yeast should get foamy.

Add your three cups of flour into the mixing bowl of your stand mixer with the rest of the sugar and the salt.

Add in milk/yeast mixture along with the egg yolk and mix with the bread hook.

It’s going to look dry and like it won’t come together.

You may need to stop the mixer and scrape the dough off the hook and put it back in the bowl and then keep mixing but soon, you will have homogeneous soft dough.



Now add in half of the cream cheese and mix until fully incorporated. (It’s like adding butter to brioche.)



Now add the second half of the cream cheese and mix until it is incorporated. Form the dough into a ball with your spatula and leave to rise for about an hour in a warm place. I usually put the bowl in my kitchen sink which has been partially filled with hot water.



Meanwhile, prepare your bread pan by greasing it with butter or non-stick spray or lining it with baking parchment. I am a huge fan of lining with parchment.

Right before your hour rising time is up, hull and chop the strawberries. Don’t do this too far ahead or they will get wet and mushy.




The dough after an hour rising time
On a well-floured surface, push your dough out into a rectangle of about 14” x 12” or 34cm x 30cm.

You can use a rolling pin if you really want to but this is a soft dough and I just pressed it out easily with my hands.


Spread it with the strawberry jam and sprinkle on the chopped strawberries. Cut your chilled cream cheese into small cubes and scatter them out on the jam as well.




Start rolling up the dough on the long side.

When you have a tight roll, seam side up, fold each half into the middle.



Gently turn the dough over and lay it fold side down in your prepared loaf pan.



Allow to rise in a warm place for another hour, but set your timer for 45 minutes.  When it rings, preheat your oven to 350°F or 180°C.  Don’t forget to set the timer again for the last 15 minutes of rising time.

After one hour rising time


When your full hour is up, beat your egg white and brush it on the loaf with a soft pastry brush.


Sprinkle with pearl sugar, if desired.

Bake 45 minutes or until done in your preheated oven. Ever since making the peanut butter and chocolate braid http://www.foodlustpeoplelove.com/2014/02/chocolate-peanut-butter-braid.html  last month, I’ve been using David Lebovitz’s tip of measuring the internal temperature of a loaf to determine doneness. A properly baked loaf is 180°F or 82°C or in the middle.

Remove from the oven and allow to cool for 10-15 minutes before slicing. If you can wait that long.


Enjoy!






February was a delicious month of Chocolate breads! Now we are ready for spring and chose Strawberries for our March theme!



Would you like to join us this month? Choose a recipe featuring strawberries. (It could be a bread accented with fresh or dried strawberries or even strawberry preserves!) Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc.) have fun and let's have a delicious month of bread with strawberries. Let's get baking!

If you’d like to add your recipe to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this March, 2014, posted on your blog by March 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom





Sunday, March 28, 2021

Strawberry Mint Glazed Roasted Rack of Lamb

A tart and fruity strawberry and mint glaze makes a wonderful sticky topping for this strawberry mint glazed roasted rack of lamb. It’s the perfect dish for date night or the ingredients are easily doubled for a family dinner. 

Food Lust People Love: A tart and fruity strawberry and mint glaze makes a wonderful sticky topping for this strawberry mint glazed roasted rack of lamb. It’s the perfect dish for date night or the ingredients are easily doubled for a family dinner.

Years ago I discovered quite by accident that a rack of lamb takes only 45-60 minutes to roast, which is so much quicker than the leg, my usual part of a lamb to roast. As much as we love lamb chops, I had never bought them all hooked together still. 

One day I arrived home to find a care package with big prawns, some smoked salmon and a vacuum-packed rack of lamb stashed in my refrigerator. One of the catering contractors who supplied my husband’s drilling rigs had dropped it all off as a thank you for the business.

Those were the days of achingly slow dial-up internet so I consulted my trusty Good Housekeeping Illustrated Cookbook (1980 edition.) Right there on page 227, the instructions were so simple: Season with salt and pepper. Roast for 1 hour or until you reach your desired internal temperature. In the last 15-30 minutes, brush with an apricot glaze aka warmed apricot jam. Honestly, does it get easier than that? Who knew!

Good Housekeeping ended with the instructions of how to remove the back bones on one side of the rack so the chops can be easily cut apart. Let me offer you a little tip. Ask your butcher to do this before you even bring that rack of lamb home. Roasting and serving is quicker and easier without those back bones to deal with. 

Strawberry Mint Glazed Roasted Rack of Lamb

Instead of the Good Housekeeping recommendation of apricot glaze, you can use any fruit you like so this can be a wonderfully seasonal dish. This time I used strawberries and mixed them with the more traditional accompaniment to lamb, classic mint sauce. Any leftover glaze can be served with the roasted rack of lamb, to spoon over the chops. So good! 

Ingredients
For the strawberry mint glaze/sauce:
7 oz or 200g strawberries
Pinch salt
1­-2 teaspoons sugar (if needed, depending on the sweetness of your strawberries)
2 tablespoons prepared mint sauce (Not mint jelly! Proper mint sauce has a bite from the vinegar. I recommend Colman's Classic Mint Sauce.)

For the rack of lamb:
1 1/2 lbs or 680g rack of lamb, preferably with a nice layer of fat on top
1 teaspoon flakey sea salt 
1 large clove garlic
1⁄2 teaspoon peppercorns (I use mixed peppercorn but just black are fine.)

Method
Start your oven preheating to 375°F or 190°C. 

Use a sharp knife to score the fat on the top of the rack of lamb. Don't cut all the way through to the meat.


Use a mortar and pestle to crush the peppercorns, garlic and salt salt into a paste.

Rub the seasonings into the scored fat then place it on a rack in a baking pan. Set aside. 


To make the strawberry mint glaze, hull the strawberries and chop them into quarters. Cook them until soft in a small covered pot over a medium flame, with the pinch of salt and a splash of water.


Taste the strawberries and add a little sugar if they aren’t sweet. 

Mash the strawberries with a fork and cook them down until they are a thick sauce. Remove from the heat and stir in the mint sauce. Set it aside


When your oven has reached the proper temperature, put the pan in the oven and roast the rack of lamb for about 30 minutes or until the internal temperature reaches about 115°F or 46°C, for rare chops.

Remove the rack from the oven and brush it all over thickly with the strawberry mint glaze.

Food Lust People Love: A tart and fruity strawberry and mint glaze makes a wonderful sticky topping for this strawberry mint glazed roasted rack of lamb. It’s the perfect dish for date night or the ingredients are easily doubled for a family dinner.

Return the rack to the oven for another 15 minutes or until the internal temperature is about 135°F or 57°C. Remove it from the oven and tent it with foil for about 10 minutes.

Food Lust People Love: A tart and fruity strawberry and mint glaze makes a wonderful sticky topping for this strawberry mint glazed roasted rack of lamb. It’s the perfect dish for date night or the ingredients are easily doubled for a family dinner.

Slice into six chops and serve the remaining strawberry mint sauce alongside the chops.

Food Lust People Love: A tart and fruity strawberry and mint glaze makes a wonderful sticky topping for this strawberry mint glazed roasted rack of lamb. It’s the perfect dish for date night or the ingredients are easily doubled for a family dinner.

Enjoy! 

It’s Sunday FunDay again and this time I’m hosting and we are sharing lamb recipes. Check out all the delicious recipes below. 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Strawberry Mint Glazed 

Roasted Rack of Lamb!

Food Lust People Love: A tart and fruity strawberry and mint glaze makes a wonderful sticky topping for this strawberry mint glazed roasted rack of lamb. It’s the perfect dish for date night or the ingredients are easily doubled for a family dinner.

 .

Sunday, February 14, 2021

Strawberry Almond Crumble

Strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. And since it's so quick and easy, this is the perfect dessert to make for your sweeties today for Valentine's Day.

Food Lust People Love: Strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. And since it's so quick and easy, this is the perfect dessert to make for your sweeties today for Valentine's Day.


I was probably five or six years old when I first tasted a crumble. We lived in Pointe-a-Pierre, the Texaco “camp” in Trinidad where all the employees lived with their families. I suppose there were plenty of Americans but the houses on either side of us were English and Scottish. And being a former British colony, that influence was everywhere else on the island too.

Crumble, I discovered, is the simplest of desserts: Fruit topped with sugar, flour and butter and baked till golden. Over the years, I’ve challenged that recipe by mixing more than one fruit together – apple and rhubarb is a traditional and family favorite – and adding extras to the crumble, like today’s slivered almonds and oatmeal. Added bonus: when you need a gluten-free dessert, this is an excellent option.

The best part of crumbles is that they can be baked and served hot. Or baked ahead and served cold, at room temperature or even rewarmed. Like all crumbles, this strawberry almond crumble is the most forgiving of desserts.

Strawberry Almond Crumble

Do feel free to mix up the fruits with whatever is seasonal for you. If your fruit is more tart, you can add a little extra sugar to the filling. Sweeter fruit might need less sugar.

Ingredients
For the filling:
1 1/2 lbs or 560g fresh or frozen strawberries (hulled)
1/4 cup or 50g caster sugar
1/4 cup or 25g almond meal
2 tablespoons Pimm’s No. 3 Cup or alcohol of your choice - optional
1 tablespoon minute tapioca
1 tablespoon cornstarch
1/4 teaspoon salt

For the crumble topping:
2/3 cup or 50g 5-minute oatmeal
1 teaspoon baking powder
1/2 cup or 60g slivered almonds
1/2 cup or 100g demerara sugar
5 tablespoons or 70g cold butter (diced) plus a little extra for buttering deep pie dish

To serve: whipping or thick pouring cream

Method
Preheat your oven to 350°F or 180°C and butter a deep pie dish with butter.

In a large mixing bowl, toss together the hulled strawberries with the rest of the filling ingredients.



Pour the filling into the buttered dish and spread it around evenly.


Mix all of the crumble ingredients together stir.


Use a pastry blender or even a food processor on pulse to cut the cold butter into the dry ingredients until just combined. Do not over process into a paste.


Sprinkle the crumble on top of the filling.

Food Lust People Love: Strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. And since it's so quick and easy, this is the perfect dessert to make for your sweeties today for Valentine's Day.

Bake in the preheated oven for 40-45 minutes for fresh fruit or 50-55 minutes if you are using frozen.

Start checking for bubbling filling about 30-40 minutes in. Once it is bubbling, bake for about 10 minutes more. You need the filling to boil and bubble to help it activate the tapioca and cornstarch so it will thicken up.

Remove from the oven and allow to cool for about 10 minutes before serving.

Food Lust People Love: Strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. And since it's so quick and easy, this is the perfect dessert to make for your sweeties today for Valentine's Day.

If you are baking this a day or two before you are serving, cool the crumble completely, cover it with cling film and refrigerate. You can serve the crumble warmed in the microwave or oven but I must say that some folks love it cold.

Whether warm or cold, at our house, crumble is served with thick whipping cream. I suggest you do the same.

Food Lust People Love: Strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. And since it's so quick and easy, this is the perfect dessert to make for your sweeties today for Valentine's Day.

Enjoy!

This Sunday which is also Valentine's Day, of course, we are sharing dishes that would be great for your celebration. Check out all the goodness below. Many thanks to our host, Rebekah of Making Miracles

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Strawberry Almond Crumble! 

Food Lust People Love: Strawberry almond crumble pairs our favorite sweet red berries with a buttery almond oatmeal topping that also happens to be gluten-free. And since it's so quick and easy, this is the perfect dessert to make for your sweeties today for Valentine's Day.
       .

Monday, July 9, 2012

Strawberry Shortcake Muffins Kicked into Dessert #Muffin Monday

With the addition of extra strawberry sauce and whipped cream, these become Strawberry Shortcake Muffins Kicked into Dessert! So easy for Sunday dinner or any day of the week, really.

Food Lust People Love: With the addition of extra strawberry sauce and whipped cream, these become Strawberry Shortcake Muffins Kicked into Dessert! So easy for Sunday dinner or any day of the week, really.

My maternal grandmother was a wonderful homemaker.  In addition to running a business full-time with my grandfather, she did the grocery shopping and cooked the meals and cleaned house.   I seem to recall that they had a lady in to do the ironing once a week.  And, of course, we pitched in when we visited.  Especially my mother.

The store was in the front of their property on one of the main streets going through New Iberia, LA and their house was in the back so they were never really off-duty if someone had a major appliance emergency.   Their home number must have been given out when an appliance sold because hardly a weekend or holiday went by without a call from someone who needed help with a recalcitrant machine.  Back in the day, Maytag appliances were only sold in smaller shops, by authorized sellers who also provided service when needed.

My grandparents only sold Maytag washers and dryers (and other brands of refrigerator and freezers and stoves) but my grandfather would service anything so he was never lonely like the repairman on the television ads.  Some of my best childhood memories are riding around with him in his old truck, meeting the farmers’ wives out in the country and, trying to be an able assistant, handing him the tools he needed to make repairs. 

While my grandmother was a good cook, time did not allow for fussiness or time-consuming dishes.  She had a number of solid recipes that took advantage of seasonal fruits and vegetables and which were simple to make and always well-received.  One of her most popular was strawberry shortcake.  She would buy the little round sponge cakes at the grocery store and macerate (although I am sure she never called it that) her freshly sliced strawberries with a generous amount of sugar.  After the strawberries created their own syrup, she would whip cream and serve a good helping of strawberries on each of the little cakes and then top with whipped cream.  What could be more simple or more delicious? 

I give you these:  Strawberry Shortcake Muffins.  My grandmother’s strawberry shortcake kicked up a notch or two because 1) freshly baked at home and 2) rich cream IN the muffin AND on top and 3) strawberries IN the muffn AND on top.

Strawberry Shortcake Muffins Kicked into Dessert

This is part of Muffin Monday and the muffin recipe comes from Seasons and Suppers a great website if you are trying to eat more seasonal fruits and vegetables.

Ingredients
For the muffin batter:
2 cups or 250g  all-purpose flour
2 teaspoons baking powder
3/4 cup or 170g granulated sugar
1/2 cup or 115g butter, cold and cut into cubes
1 egg
1 cup or 240ml heavy cream
1 teaspoon vanilla
9 oz or 250g (after hulling and dicing) strawberries

For the strawberry sauce:
9 oz or 250g strawberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch

For the whipped cream:
2 cups or 480ml heavy whipping cream
1 teaspoon vanilla

(Photo disclaimer:  I discovered as I started this project that my dear husband had my camera in his backpack.  And I had just put him on a plane back to Cairo.  I had to use an old tiny Canon until younger daughter’s lovely Canon SLR could charge. I apologize in advance for the dark and blurry method photos.)

Method
Preheat oven to 350° F or 180°C.  Grease or line 12 muffin cups with paper liners. 

Hull and dice your muffin strawberries.


In large bowl mix together the flour, baking powder and sugar.  Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.  (Mine was more like soft sand.)





In small bowl mix the egg, vanilla and cream.  




Add all at once to flour mixture. Stir with spoon or rubber spatula until just blended.  Gently fold in the diced strawberries.




Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes.



Meanwhile, hull and slice your sauce strawberries.


Pop them in a small pot with the sugar, water, lemon juice and cornstarch.



Cook over a medium heat for a few minutes, stirring gently, until the mixture thickens slightly and the cornstarch cooks clear instead of milky looking.  Remove from heat and set aside.

No food coloring, I swear!  Doesn't it turn a gorgeous red?!

When the muffins are baked, remove them from the oven and cool completely before removing from the pan.

Food Lust People Love: With the addition of extra strawberry sauce and whipped cream, these become Strawberry Shortcake Muffins Kicked into Dessert! So easy for Sunday dinner or any day of the week, really.

Food Lust People Love: With the addition of extra strawberry sauce and whipped cream, these become Strawberry Shortcake Muffins Kicked into Dessert! So easy for Sunday dinner or any day of the week, really.


When you are ready to serve, add in the vanilla and whip your cream with a whisk or electric beaters until soft peaks form. 


Cut the muffin into two (removing the muffin liner if used) and spoon over some of the strawberry sauce.

Food Lust People Love: With the addition of extra strawberry sauce and whipped cream, these become Strawberry Shortcake Muffins Kicked into Dessert! So easy for Sunday dinner or any day of the week, really.
Add a spoon or two of whipped cream.

Food Lust People Love: With the addition of extra strawberry sauce and whipped cream, these become Strawberry Shortcake Muffins Kicked into Dessert! So easy for Sunday dinner or any day of the week, really.


Enjoy!

(End note:  I should say that these muffins are divine just on their own as well!)


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