Last week, I picked up a few pounds of fresh strawberries at the store. Unfortunately, work was crazy, so I was at the office super-late and living off of take-out. So I never got around to eating the strawberries. The end of the week rolled around, and I found the strawberries when cleaning out the fridge. Instead of racing to eat them before they spoiled, I knew I needed to find a way to bake the strawberries in to something awesome!
I’ve made a few upside-down cakes before, from a traditional pineapple upside-down cake to my Pear & Ginger Upside-Down Cake last fall. I’d never seen a spring-y upside-down cake, so I decided to go a little outside of the box and make one using my abundance of fresh strawberries!
This cake is sweet and fruity, with a soft and moist almond sponge cake. Sprinkled with slivered almonds, it is a perfect spring cake! The boyfriend has now moved it to the top of his list. He says it’s his favorite cake I’ve ever made! But he’s said that 3 or 4 times now, so I know this one must be good. 😉
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
This past week, I have been in rhubarb heaven… And this post just culminates the Nirvana. Remember that strawberry-rhubarb compote that I posted about earlier this week? Well, it’s the base for today’s post about strawberry-rhubarb ice cream, as well as an extra fruity topping!
The story for this post all starts with a desire for an ice cream flavor that I tasted in San Francisco last Thanksgiving, which I have been dreaming about for about 10 months. It’s a secret for now tho cause I intend to blog about it soon! 😉 Well, I mentioned it to the boyfriend, and he suggested that I just go to Whole Foods and try to find some. But, this was not an acceptable option for me. I wanted to make it myself. I just needed a recipe and an ice cream maker…
I broke down a few weeks ago and bought the ice cream maker attachment for my Kitchenaid. And it sat in my kitchen for about 10 days, taunting me… Finally, I couldn’t stand it anymore and needed to make ice cream! (In spite of my severe lactose intolerance, I still eat ice cream as much as possible. I love ice cream enough to suffer the consequences!) So, armed with my new Kitchenaid ice cream maker and leftover strawberry-rhubarb compote, I set out to make ice cream. Hours of research (this is my first time making ice cream!) later, I cobbled a few recipes together and stepped in to the kitchen and went for it.
Afterwards, I sat down on the couch with two bowls of strawberry-rhubarb ice cream in hand, one for me and one for the boyfriend, and devoured every last drop. I even caught the boyfriend defending his bowl like a wild animal defending a meal when he thought I was going to take it away from him. And, while I’m still getting used to the idea of bragging about my recipes and creations, I have to say that I got this one right: a little bit of sweet and little bit of tart, mixed in to a creamy, custard base. I think it’s time to enjoy another bowl… 😀
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂 Continue reading
Well, I’m back from New York, no worse for the wear. Meeting the boyfriend’s parents went really well, and spending time with his family was great! And now that I’m back home, it’s time to continue Rhubarb Fest 2012! 🙂
After the amazing Rhubarb Crisp from last weekend, I had about a pound of a half of leftover rhubarb to use. (I always over-buy because if I don’t, it’s always gone by the next time I go to the grocery store or farmer’s market!) Since I was going out of town, I chopped up the extra rhubarb and threw it in the freezer so that it wouldn’t go bad while I was away. And then my brain started thinking about what to do with leftover rhubarb when I got home…
When I was a kid, my mom always packed my lunches. And I remember the early Spring or late Summer lunches that occasionally held a little container of rhubarb goo. That was always the favorite part of my lunch. No cookies or candies or fruit roll-ups for me. I wanted the precious rhubarb goo that only manifested during a short season each year. I think I was the only kid at the lunch table that would gladly slurp up the fruity and tart rhubarb compote. The other kids always looked at me strangely when I pulled out a tupperware of dark red stewed rhubarb, wondering what the heck I was eating. It certainly wasn’t the only reason the other kids thought I was weird, but it sure didn’t help much! 😉
As an adult, I’ve stewed up rhubarb a few times, whenever I have leftovers or no idea what else to make or just want some childhood nostalgia. However, while I always remember my mom making hers with only rhubarb, I decided to sweeten my recipe up with a pretty hefty amount of strawberries, reducing the sugar significantly to compensate. The compote is great on toast and biscuits, amazing over ice cream, or simply satisfying by the spoonful! And now I’ll have to head to the grocery store to buy more rhubarb before the season abruptly ends because I’m sure the mason jar in my fridge won’t last long… Especially after Friday when you see what I use the compote for! Check back to find out! 😀
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂