Memorial Day weekend is almost here, which means summer will be in full swing before you know it!
Like many of you, I will be cranking up the grill for the first time this year getting my barbecue on. I’ve got all of my recipes ready and prepped to go, which include these Strawberry Tropical Swirly Smoothies.
I am such a big fan of smoothies (in fact I consider myself a bit of a smoothie guru). There isn’t a drink more refreshing, healthy and delicious in my opinion. I drink one smoothie per day. It is usually my breakfast of choice because of its fast ease and convenience. When the weather begins to change, so do my selections of smoothies. I adore making them with whatever is in season, which is why I opted for this strawberry flavor.
Looking on BHG’s website, I ran into these fun Raspberry-Citrus Swirly Smoothies that looked so awesome! The swirl of different flavors was such a genius idea. I decided to change the flavors to strawberry, pineapple and coconut.
One of my favorite tropical drinks is the Lava Flow, which is a mix of pina colada and strawberry flavors. This smoothie definitely brings all of those exciting flavors together seamlessly. To create this recipe for yourself, simply make the following small changes to the recipe:
- Replace the raspberries with strawberries.
- Add 1/2-3/4 cup frozen pineapple to the smoothie base (go up to 1 cup if you really love pineapple).
- Replace some of the vanilla yogurt with a coconut flavor.
- Add a bit more liquid like cold water or even coconut milk if it is harder to blend due to the addition of pineapple.
The end result is a smoothie recipe that makes you think you are on a tropical island lounging by the beach. The flavor is intense without being overwhelming, and these drinks are the perfect beverages to serve on a hot day by the grill. I hope you have a wonderful Memorial Day filled with some fun in the sun. One thing’s for sure: I will certainly make a couple of these to have on deck all holiday weekend.
Savory bruschetta takes a turn on the sweet side with quick and easy Strawberry Dessert Bruschetta topped with toasted coconut and salted peanuts.
While I’m all for the traditional tomato-topped take on bruschetta, this slightly sweeter alternative has become my go-to dessert for busy weeknights. So I’ve transformed the original recipe into a Nutella-slathered, strawberry-studded, coconut-sprinkled treat. And it all begins with thick slices of sourdough bread that are brushed with unsalted butter before going for a quick toast under the broiler.
Next up is a generous layer of creamy Nutella that’s spread on the crispy toasts while they’re still slightly warm. And we could call it quits right there and still have a show-stopper, but I’m taking the dessert indulgence a few flavorful steps further with the addition of sliced strawberries.
If the strawberries at your local market are looking less than impressive, don’t hesitate to customize your fruit topping by opting for fresh blueberries, blackberries or raspberries instead.
The final touches on our confectionery canvases? Chopped salted peanuts and toasted coconut for a sweet-meets-salty stunner of a dessert. And best of all, you can forget the forks and dig in with your fingers.
Ready to swap tomatoes for strawberries in this quick and easy treat? Check out the original recipe for Sweet Dessert Bruschetta and customize your creation with your favorite spreads, fruit, and sweet and salty toppings.
- Kelly Senyei, Just a Taste
Yes, indeed. Creamy ricotta is the secret to this towering stack of flapjacks studded with fresh strawberries and blueberries. So how do you go from a few pantry essentials to a breakfast touchdown? Check out the original recipe and read on for my easy adaptations.
All you need is flour, eggs, sugar, ricotta and your choice of chopped fruit for these Mixed Berry Ricotta Pancakes. While the original recipe kept it classic with blueberries, I’ve added a pop of color and flavor with chopped strawberries. But I couldn’t stop there…
Ricotta does well with a citrus complement, so I’ve stirred in 2 heaping teaspoons of freshly grated lemon zest for just a taste of tang. And then it’s time to guarantee those flapjacks fluff. Cue the egg whites!
Egg whites are whipped to stiff peaks then folded into the pancake batter, which puffs up the pancakes while keeping them light and tender in texture.
Once your batter hits the pan, feel free to sprinkle on a few extra pieces of chopped fruit. Then give those flapjacks a flip and top off your stack with a drizzle of warm maple syrup or honey.
- Kelly Senyei, Just a Taste
I sometimes have the hardest time making dessert decisions. Should I have a milkshake or an ice cream float? Do I want cookies or brownies? And the one that always seems to get me stuck is the age old question (well maybe not age old but old enough) Pies or Crumbles?
For me, deciding on the filling was quite simple. I wanted strawberries and rhubarb. End of discussion.
The only issue was deciding on whether I wanted to make a pie or a crumble. There is nothing like the flaky buttery crust of a pie packed with gorgeous sweet fruit. However, I simply can’t resist the brown sugar sweetened crunchiness of crumbs browned over a deep dish of delicious filling.
After mulling over it a bit too long, I thought it would be cool if I just combined the two. Why choose? So that’s what I did. I found this Best-Ever Strawberry Rhubarb Pie and made the following changes:
- I halved the Rich Butter Pastry recipe so I would have just enough for the bottom pie crust.
- Next, I proceeded with making the strawberry rhubarb filling as is with no adjustments.
- Lastly, I made the crumble topping from Strawberry Raspberry Rhubarb Crumble recipe and added to the top. I baked the pie according to the original Best-Ever Strawberry Rhubarb Pie instructions and perfection happened!
This was so delightful and satisfied every single craving I thought I could ever have. It also settled once and for all the “this or that” debate. My new answer for any difficult dessert decisions in the future will be “this AND that”!
When it comes to easy, light, and totally delicious summer desserts, strawberry shortcake is a quintessential favorite. So when I saw this recipe for Classic Shortcakes this past week, I knew I had to kick of the summer properly with this sweet treat.
However, to make things a little more interesting I decided to add a little something extra to the classic recipe with some white chocolate chips. When served slightly warm, the little morsels of melted white chocolate add an extra layer of creamy flavor.
I simply followed this recipe and added in about 3/4 cup of chopped white chocolate chips when mixing together the dry ingredients. I also think these would be delicious with milk or dark chocolate chips as well. Any chocolate goes wonderfully with strawberries.
I also like that you can bake a bunch of these up, throw them in the freezer, and have a quick easy dessert any night of the week. There’s no need to turn the oven on each time you get a craving for something sweet.
Strawberry Shortcake is definitely one of my summer favorites! What yours? Let us know in the comments below.
Michael Wurm, Jr. – Inspired by Charm
Hi everyone, I’m Jesseca, the cook and baker over at One Sweet Appetite. I can’t even begin to tell you how excited I am to be guest blogging here on BHG’s Delish Dish today! It wasn’t hard to pick a recipe to recreate, but these Strawberry Shortbread Cookies quickly pulled me in and won me over!
Strawberries are high on my list of favorite flavors. I’ve made everything from cupcakes to donuts but somehow never thought to create a cookie! I am in love with the fun speckled effect in both the cookie and the sweet glaze. This recipe is a show stopper and a great way to cozy up to friends and neighbors.
I chose to use a round scalloped edge cutter to give these a clean yet elegant look, but I’m sure you could use any shape your heart desires. Maybe a heart for valentines day or rectangle?
I kept recipe modifications minimal. Shortbread cookies tend to be fairly basic and easy to whip up. The biggest change came with the amount of preserve added to the dough. After mixing things together I decided doubling the amount of strawberry preserve was the best route to take. It added more of that gorgeous speckle and a small punch of berry flavor.
I also substituted the almond extract for pure vanilla. Mainly because that is what I had on hand, but I really think it helped enhance the berry goodness and worked in my favor. If you are in a bit of a time crunch you can actually skip the chilling process. I had a hungry five year old lurking in the kitchen who hasn’t mastered the art of patience. To compensate I rolled the dough in between two pieces of wax paper to keep it from sticking.