Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

Author: Chef Mia

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

Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up the sides.

In a medium bowl, combine graham cracker crumbs, butter, and sugar. Mix until it resembles wet sand. Press into the lined baking dish.
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.
Top with diced strawberries.

In a medium bowl, whisk together flour, brown sugar, and salt. Stir in melted butter until a crumbly dough forms.
Sprinkle the crumble topping evenly over the strawberries.
Bake for 35-40 minutes, or until set.

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

Preheat oven to 400 F, and line a cupcake tin with cupcake liners.

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.
In a medium sized mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla. Once combined, stir in the sliced strawberries.

Pour the wet ingredients into the dry ingredients and stir until just combined. It is important to not overmix, a few lumps are okay.
Fill each muffin mold with batter 2/3 full. Sprinkle each muffin with streusel topping (approximately 1 tablespoon per muffin).
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

Peel and chop peaches.
Toss chopped peaches in lemon juice to prevent browning.
Place the peaches and lemon juice in a deep, heavy-bottomed saucepan.

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.
Add the sugar and stir to incorporate. Return the pot to a boil and cook for 1 minute, stirring to distribute heat.
Turn off the heat and ladle the finished peach jam into jars, leaving 1/4 inch headspace. Cap with 2 part lids.

Store in the refrigerator for immediate use, or freeze for up to 6 months, or water bath can for longer storage.
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.
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).

Cream Cheese Banana Bread

Cream Cheese Banana Bread

Author: Chef Mia

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Instructions

Strawberry Sugar Cookies (vegan)

Strawberry Sugar Cookies (vegan)

Author: Chef Mia

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Description

These vegan strawberry cookies are packed with 3 cups of fresh strawberries and use only common pantry ingredients. They are soft and chewy, rather than cakey because we skipped the eggs and use a strawberry reduction.

Ingredients

Scale

3 cups (360g) strawberries, fresh or frozen (note 1)

1 cup (200g) granulated sugar
cup (150g) vegan butter, room temperature
1 teaspoon vanilla extract, optional

1/4–1 teaspoon pink food coloring, or red food coloring, as needed (note 2)
2 ¼ cups (280g) all-purpose plain flour, (note 3)
1 teaspoon baking soda

Pinch of salt, if using unsalted butter

Instructions

Optional: Blend or puree the strawberries with a stick blender or food processor. You should have about 1 1/2 cups of pure strawberry puree. If you don't blend the puree, you'll just have very small chunks of strawberries in your cookies.
Add the strawberry puree (or whole strawberries with a dash of water) to a large pot or saucepan over medium heat. Cook the strawberries while stirring occasionally. Or turn the heat to high and stir constantly. This can take 15-30 minutes, depending on your stovetop and pot/saucepan. Your puree is ready when it weighs 120g (heaped 1/3 cup) and is thick like tomato paste. If you're in doubt, it's better to have less puree rather than more. Allow the strawberry puree to cool.

Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.
Add the sugar and butter to a large bowl and beat until well combined. Add the strawberry puree, vanilla extract, and food coloring and beat until combined.
Add the flour, baking soda, and salt and beat until just combined. Mix in more food coloring if desired, keeping in mind that the color will fade in the oven. My dough was almost hot pink but the cookies baked into a medium-pink color. The cookie dough should be soft and tacky but not too sticky. If your cookie dough is too sticky, cover the dough and refrigerate for 10-20 minutes.

Use a small cookie scoop or spoon to divide the dough into about 20 balls (around 2 tablespoons or 38g of dough each).
Add the remaining 1/4 cup (50g) of granulated sugar to a small bowl. Toss and roll each ball of cookie dough in the sugar.
Arrange the cookie dough balls on the prepared baking sheets about 2 inches (5 cm) apart as they will spread in the oven. If you'd like thinner chewier cookies, slightly flatten each cookie dough ball.

Bake the cookies for 13-15 minutes or until the edges appear cooked then remove from the oven. Allow them to cool on the baking sheets for 10 minutes then transfer them to a cooling rack (note 4).
Enjoy the strawberry sugar cookies warm or at room temperature. Store them in an airtight container at room temperature for up to 5 days, in the fridge for up to 10 days or in the freezer for up to 1 month.

Notes

Notes For the best results, I recommend weighing the strawberries and flour. The volume of strawberries varies a lot and adding too much flour to the dough will prevent the cookies from spreading. Plus, using a scale means you can wash less utensils! For a medium-pink color, I used 3/4 teaspoon of liquid pink food coloring (preferred) or a heaped 1/4 teaspoon of pink gel food coloring. Red food coloring is stronger than pink so youll need less. Keep in mind that the color will fade in the oven so add more than you think you will need. You can also use beetroot powder but the color doesnt always stick during baking and it can dull the strawberry flavor. With my old beetroot powder, I added around 3 tablespoons to get a pale pink color and flattened the cookies before baking. For chewier cookies with slightly more strawberry flavor, you can reduce the flour to 2 cups (250g). The cookies will crack more and the dough will be stickier. You dont need to chill your dough, unless its very sticky. For gluten-free cookies, this recipe also works well with King Arthurs measure for measure flour. The dough will be a little softer than the original, but will bake beautifully. If the ingredients are measured accurately, these cookies will spread in the oven. If they dont spread, flatten the cookies with a fork or bottom of a glass when they come out of the oven.

Nutrition

Calories: 162kcal
Sugar: 15g
Protein: 2g