Chef Mia

Chocolate Covered Strawberry Cookies

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Chocolate Covered Strawberry Cookies – Broma Bakery

  • Author: Chef Mia
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Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup Dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup freeze dried strawberries
  • 1 cup semisweet chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. First, make the cookies. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  2. In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.
  3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla.
  4. Beat on medium-high speed until mixture is light and pale in color, about 2 minutes, scraping down the bowl as needed.
  5. Add the flour, cocoa powder, baking soda, baking powder and salt and beat on low speed until just combined and no streaks of flour remain, about 30 seconds. Add the freeze dried strawberries and chocolate chips and fold to combine.
  6. Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Place on the prepared baking sheets, spacing the dough balls 2 inches apart. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat gooey in the middle, 10 to 12 minutes.
  7. Remove the baking sheets from the oven and allow the cookies to cool slightly, about 15 minutes.
  8. Once the cookies have cooled, melt the chocolate for the chocolate coated bottom and drizzle. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30 second increments, using a silicone spatula to stir between each, until the chocolate is fully melted.
  9. Dip the bottom of each cookie in the chocolate, scraping off the excess before placing back on the cool parchment paper lined sheet. Repeat with all the cookies. If desired, use the remaining chocolate to drizzle over the tops of the cookies. Allow the cookies to sit for 30 minutes or until the chocolate is fully set before serving.

Best Heart-Shaped Strawberry Shortbread Cookies

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Filled Heart-Shaped Strawberry Shortbread Cookies

  • Author: Chef Mia
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Description

Delicious Filled Heart-Shaped Strawberry Shortbread Cookies recipe with step-by-step instructions.

Ingredients

Scale
  • 4.8 oz unsalted butter (I like Kerrygold for its high fat content and richness)
  • 2.1 oz sugar
  • 1.25 tsp vanilla
  • 6.5 oz flour (I always use King Arthur all-purpose flour for a consistent crumb)
  • 1/4 tsp salt

Instructions

  1. Start by sifting the powdered sugar for the glaze to remove any lumpsthis ensures a smooth, professional-looking finish. While that's done, cut the unsalted butter into small cubes so it softens to room temperature quickly (this helps it cream evenly with the sugar). In a medium bowl, whisk together the flour and salt, then set aside. In a separate bowl, cream together the butter and sugar for 2-3 minutes until the mixture is light, fluffy, and palethis incorporates air into the dough, creating a more tender cookie. Add the vanilla extract and mix until fully combined.
  2. Add the flour and salt mixture from Step 1 to the butter-sugar mixture and mix on low speed just until a cohesive dough formsovermixing develops gluten and creates tough cookies, which we want to avoid. Roll the dough out between two pieces of parchment paper to 1/2 cm thick, which gives you an even thickness for consistent baking. Cut the dough into heart shapes using a cookie cutter and transfer each cookie to a parchment-lined baking sheet, spacing them about 1 inch apart. Cover the baking sheet with plastic wrap and refrigerate for 30 minutesthis resting time prevents the cookies from spreading too much in the oven and helps them hold their shape.
  3. While the dough chills, preheat your oven to 170°C (335°F). Once the cookies have finished resting, bake them for 10-12 minutes until they're set but still pale and tenderoverbaking will make them dry and hard rather than delicate and buttery. Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. I find that letting them cool completely before glazing prevents the glaze from melting unevenly.
  4. In a small bowl, combine the sifted powdered sugar from Step 1, strawberry puree, butter, milk, and lemon juice. Mix until the glaze is completely smooth and spreadablethe lemon juice brightens the strawberry flavor and prevents the glaze from being overly sweet. The mixture should have a thick but pourable consistency; if it's too stiff, add a few more drops of milk. If it becomes too thin, add more powdered sugar a little at a time.
  5. Separate the cooled cookies into two equal groups. Dip one half of the cookies into the strawberry glaze from Step 4, coating the top surface evenly and letting any excess drip back into the bowl. Spread about 1 teaspoon of strawberry jam onto the top of each remaining cookie, then gently press a glazed cookie and a jam-topped cookie together, glazed side and jam side facing each other, to create a sandwich. The flavors complement each other beautifullyI love how the tartness of the jam balances the sweetness of the glaze. Let the assembled cookies set on a plate for 15-20 minutes so the glaze firms up slightly before serving.

Strawberry Cheesecake Bars

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Strawberry Cheesecake Bars

  • Author: Chef Mia
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Description

Strawberry Cheesecake Bars are dessert bars with a cheesecake filling layered fresh strawberries over a graham cracker crust and topped with a crumble topping. All three layers give you a sweet treat in every bite, perfect for any occasion!

Ingredients

Scale
  • 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
  • 6 tablespoons unsalted butter, melted
  • ¼ cup (50 g) granulated sugar

Instructions

  1. Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides.
  2. In a medium bowl, combine graham cracker crumbs, butter, and sugar. Mix until it resembles wet sand. Press into the lined baking dish.
  3. In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread the cream cheese filling evenly over the crust.
  4. Top with diced strawberries.
  5. In a medium bowl, whisk together flour, brown sugar, and salt. Stir in melted butter until a crumbly dough forms.
  6. Sprinkle the crumble topping evenly over the strawberries.
  7. Bake for 35-40 minutes, or until set.
  8. Transfer to a wire rack and let cool completely (about 1 hour). Then, transfer to the refrigerator until chilled, another hour. Serve chilled.

Nutrition

  • Calories: 409kcal

The Best Strawberry Muffins Recipe – Boxwood Ave

This strawberry muffins recipe is absolutely delicious! Light and fluffy with a delicious streusel crumb topping and filled with just the right amount of strawberries! #strawberrymuffins #muffinrecipes #easyrecipes #breakfastrecipes

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Irresistible Strawberry Muffins Recipe

  • Author: Chef Mia
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Description

Strawberry muffins made from scratch are such a delicious treat! With a yummy streusel crumb topping, this is sure to become a weekend favorite!

Ingredients

Scale
  • 2 tablespoons butter softened
  • 1/8 cup lightly packed brown sugar
  • 1/4 cup all purpose flour

Instructions

  1. Preheat oven to 400 F, and line a cupcake tin with cupcake liners.
  2. Prepare the streusel crumb topping: combine flour, butter, and brown sugar. Use a pastry cutter or fork to cut the butter into the flour until crumbly.
  3. In a medium sized mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla. Once combined, stir in the sliced strawberries.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. It is important to not overmix, a few lumps are okay.
  6. Fill each muffin mold with batter 2/3 full. Sprinkle each muffin with streusel topping (approximately 1 tablespoon per muffin).
  7. Bake at 400 F for 15-17 minutes. Or until muffins spring back like a sponge when pressed gently.

Notes

If using frozen strawberries, do not thaw. You may need to increase cooking time 2-5 minutes. Reduce milk to 3/4 cup.
This recipe makes 12-18 muffins depending how full you fill your muffin liners.

Old Fashioned Peach Jam: Canning Peaches Recipes & Peach Canning Recipes

Step into the world of home canning with our old fashioned peach jam recipe. Discover how preserving fruit in jars is a delightful way to capture the essence of summer peaches. With pectin as a gelling agent, you can now make your own jar of sun-kissed sweetness to enjoy year-round.

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Classic Peach Jam

  • Author: Chef Mia
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Description

Peach jam is a simple way to preserve peaches in a delicious homemade peach spread.

Ingredients

Scale
  • 4 cups peaches, chopped (From 3 lbs whole peaches)
  • 1/4 cup lemon juice
  • 1 box, 1.75 oz Powdered Pectin (Sure Jell)
  • 5 cups sugar

Instructions

  1. Peel and chop peaches.
  2. Toss chopped peaches in lemon juice to prevent browning.
  3. Place the peaches and lemon juice in a deep, heavy-bottomed saucepan.
  4. Add the pectin (but not the sugar) and bring the mixture to a boil. Cook 2-3 minutes, mashing the peaches for a smoother preserve or leaving them whole for a chunky peach jam.
  5. Add the sugar and stir to incorporate. Return the pot to a boil and cook for 1 minute, stirring to distribute heat.
  6. Turn off the heat and ladle the finished peach jam into jars, leaving 1/4 inch headspace. Cap with 2 part lids.
  7. Store in the refrigerator for immediate use, or freeze for up to 6 months, or water bath can for longer storage.
  8. Canning Peach Jam (Optional): If canning, process jars in a water bath canner for 10 minutes if below 1000 feet in elevation (adjust for altitude by adding 1 minute for every 1000 feet in elevation rise). Remove jars to cool on a towel on the counter and check seals after 24 hours. Store any unsealed jars in the refrigerator for immediate use.
  9. Properly canned peach jam should maintain quality on the pantry shelf for 12-18 months.

Notes

Low Sugar Peach Jam ~ Standard pectin requires at least 50% sugar to gel properly. You can reduce the sugar to 4 cups and the jam will still have a loose set. If you’d like to reduce the sugar further, use a low sugar pectin such as Pomona’s pectin and follow the instructions on the packet.
Peach Jam with Liquid Pectin ~ If using liquid pectin, you’ll need at least 7 cups of sugar to get the jam to gel properly. I’m not a fan of liquid pectin, and I don’t suggest using it, as that’s just too darn sweet.
A note on lemon juice ~ The lemon in this recipe is optional and helps to add a bit of tartness to balance the sugar. Omit it if you’d like, but I’d strongly suggest it for improved flavor. Feel free to use fresh lemon juice or bottled, since it’s not added for canning safety.
White Peaches ~ White peaches are less acidic than yellow peaches, and they’re not approved for canning. If you make peach jam with white peaches, preseve it as a refrigerator or freezer recipe (but don’t can it).

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