Strawberry Field Recipes: Easy Whipped Cream Cake

Strawberry Field Recipes: Easy Whipped Cream Cake

Strawberry Recipes for Desserts

You can just never have too many strawberries! Pick too many and turn excess into opulence with this luscious strawberry whipped cream cake.

I hope there are strawberry fields forever because the strawberries that you harvest from their growing green vines are the reddest, ripest, juiciest, sweetest, most flavorful berries you are ever going to eat.

Add the wonder of youngsters plucking for the first time, and you have a moment to remember…forever.

When you get to the farmer and he weighs your overfilling baskets and you find out you have collected eighteen pounds of strawberries, the wonderment retreats just a bit.

Until the lightbulb goes off and you’re able to prolong the day by making EVERYTHING strawberry. 

Strawberry Whipped Cream Cake

The cake is simple. I start with a box of white cake.

The recipe calls for 3 egg whites. If you have the time, you can beat these and fold them into the batter for a fluffier cake. Pour into 2 round (or square cake pans).

Chop about 4 cups of strawberries and sprinkle them with just a bit of granulated sugar. Let these sit while you bake the cake. When the cakes are cooled, use your electric mixer to whisk together a block (8 ounces) of cream cheese with 1 cup of confectioner’s sugar.

When blended, add 1 tablespoon of vanilla and 1 ½ heavy whipping cream. Continue mixing on high speed until the frosting comes together to form stiff peaks. Assemble the cake by placing one cake onto a platter. Spread a layer of frosting on the cake.

Use a slotted spoon to sprinkle chopped strawberries on the frosting. Cover the strawberries with another layer of frosting. Place the second cake on top and slather the remaining frosting all over the top and sides.

Spoon the remaining strawberries over the top. Chill the cake in the fridge until you are ready to serve.

Here’s the recipe for some really FUN ice cream!

 

Strawberry Ice Cream

Strawberry Recipes for Desserts

Serves:

4 to 6

Ready In:

30 minutes ‘til it’s ready to go into the ice cream machine

Ingredients

1 ½ cups half and half

1 cup granulated sugar

⅛ teaspoon salt

4 large egg yolks

1 ½ cups heavy whipping cream

2 teaspoons vanilla extract

2 cups chopped strawberries

Directions

Stir together the half and half, sugar, and salt in a saucepan over medium-low heat until the sugar dissolves, about 3 to 5 minutes.

Whisk the eggs in a bowl until pale and frothy. Continue whisking while you slowly pour about ½ cup of the hot half and half mixture into the eggs. This “tempering” of the eggs will prevent them from scrambling. Pour the egg liquid from the bowl back into the pan and place it on the heat. Continue stirring until the liquid thickens enough to coat the back of a spoon, about 5 to 7 minutes more. 

Place a bowl into a larger bowl that is filled with ice cubes. Pour the thickened custard from the pan through a fine-mesh strainer (or colander) and into the bowl. This will catch any solid pieces. Whisk in the heavy whipping cream and continue whisking until the mixture is cool. 

Pour the custard into an ice cream machine and freeze according to the manufacturer’s directions, adding the chopped strawberries at the end of the cycle. Serve soft, right from the machine, or transfer to an air-tight container and place into the freezer.

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Lots of CHIPS! Easy Chocolate Chip Recipe Ideas

Lots of CHIPS! Easy Chocolate Chip Recipe Ideas

Chocolate chips are meant to be celebrated! Enjoy this deliciously chocolatey morsel with this quick and oh-so-easy recipe to treat yourself.

Can you believe it’s National Chocolate Chip Day! Yay o yay!

Since chips are one of the things that are always in my pantry, I’m so happy to celebrate this deliciously chocolatey morsel. There are soooooo many dishes that use chips, I can hardly decide which ones are my favorite.

Here are just a few:

Shall we start with the hallowed cookie? Chocolate chips are the favored add-in for chocolate chip cookies. But don’t stop there.

Any chip works,  as do nuts and dried fruit.

Mini-chocolate chips are perfect in coffee-dunking biscotti.

Chips are great on an ice-cream sundae bar.

Let’s mix these chips into brownies and bread, like chocolate chip banana bread.

Sprinkle a handful of chips into your homemade trail mix or bake them into your granola bar.

Just a few chips add a great bit of fun to your dessert bread pudding.

Ohhhh, and you can melt chips into things.

I once won a chili cookoff when I added dark chocolate chips to my chili base.

You can make a super mole sauce by adding in some chocolate chips. Chocolate and spice are everything nice!

Melting chocolate chips produces a rich chocolate fondue or a fabulous fudge sauce. Speaking of fudge sauce.

How easy is this?

1. Melt 2 tablespoons butter in a deep pot over low heat.

2. Add 1 (14-ounce) can of sweetened condensed milk.

3. When the butter melts and the mixture is warm, remove the pot from the heat and stir in 2 cups of dark chocolate chips.

The result is a richly, chocolatey mound of chocolate fudge sauce that you can use to top ice cream, smush in between two cookies, spread onto a pretzel, or just dip your finger into when you need a dose of chocolate. It’s all good!

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Plan a Mother’s Day Brunch Fiesta

Plan a Mother’s Day Brunch Fiesta

Make Mother’s Day weekend a fiesta in your kitchen with this fun (AND EASY) brunch recipe! Bonus: You may already have all of the ingredients you need already!

Cinco de Mayo (May 5th) and Mother’s Day (May 8th) come callin’ pretty darn soon and pretty close together.

Let’s don our sombrero’s, tune up the guitars and add some spice to our Sunday Brunch dish to treat Mom and friends and neighbors alike.

Huevos rancheros is a traditional mid-morning dish served on rural Mexican farms featuring tortillas topped with black beans with cheese, spicy red sauce and topped with a fried egg.

Workers gather together to share the meal, taking a much needed break from farm chores.

I am inspired by this communal meal and opted to create my own version of this dish with a strong Southern flare.

Why the heck not….Right?

And here you have it:

Baked beans spiced with onions and peppers, topped with hand grated cheddar cheese, sautéed ham in mustard-maple butter, fried eggs and garnished of diced avocado and (farm fresh again) chopped tomatoes.

This is a great dish to share with friends, especially when most (if not all) of the ingredients are probably sitting in your pantry and fridge.

It’s also a great brunch dish to serve Mom on Mother’s Day. 

You can serve one large portion and pass around forks, or you can use smaller tortillas and let everyone choose their toppings.

Either way this is an eggcellent way to combine two FUN holidays!

Here’s my dish for a mixed up Huevos Rancheros that puts a whole bunch of South in your mouth!

Southern Style Huevos Rancheros

Serves:

2 Large Plates -or- 4 Small Plates

Ready In:

30 minutes ’til you’re ready to eat

Ingredients

For baked beans:
1 tablespoon olive oil
3 slices bacon, diced
1 bunch green onions, tough tops removed, cut into thin slices, about 1 cup
1 small jalapeno pepper, seeded, deveined and finely diced
1 (16-ounce) can baked beans, drained
1 teaspoon salt
½ teaspoon coarse black pepper

For the tortilla:

1 teaspoon olive oil
2 (10-inch) spinach tortillas
3 tablespoons butter
2 tablespoon Dijon-style mustard
2 tablespoon pure maple syrup
8 slices deli ham
4 ounces shredded cheddar cheese, about 1 cup
4 large eggs
1 avocado, pitted, peeled and diced
1 small tomato, diced

Directions

Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the bacon and onions and cook until the bacon begins to crisp, and the onions are soft, about 5 minutes. Drain as much liquid as you can from the baked beans and pour them into the skillet. Season with some of the salt and pepper, stir and reduce the heat to low. Simmer the beans while you cook the ham.

Heat 1 teaspoon olive oil in a large skillet over medium heat. When the oil is hot, carefully lay one tortilla into the oil. Cook for a few seconds. Use tongs to turn the tortilla to the other side. Cook for a couple of seconds more and transfer to a large platter. Repeat with the second tortilla and transfer to a second platter. Add the butter, mustard, and maple syrup to the same skillet. Stir together to melt the butter. Add the ham slices to the pan. Cook until the ham begins to brown and crisp on the edges, turning several times, about 2 minutes. Turn off the heat.

Spoon half of the beans onto one tortilla. Top the beans with half of the shredded cheese. Arrange four slices of ham on top of the cheese and beans. Repeat with the second tortilla. Crack the eggs into the same skillet. Reduce the heat to medium-low and cook until the whites of the eggs are set, and the yolks are still runny (about 3 to 4 minutes). Season with salt and pepper. Transfer two eggs onto each tortilla. Top with diced tomatoes and avocados.

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Stop Food Waste With These Recipe Remixes

Stop Food Waste With These Recipe Remixes

Stop Food Waste Leftover Remix

Make Earth Day every day in your kitchen! Take the pledge to stop food waste with my best tips for reusing produce and remixing leftovers! #StopFoodWaste

Stop Food Waste Day was first introduced in 2017, and this years marks the fifth year of inspiring action around food waste reduction.

Who even knew this was a THING?  

 I discovered very early in the family kitchen that fruits and veggies lingering a little too long must be given a new lease on life! And that leftovers getting too comfortable on the fridge shelf demand an encore.

In honor of Stop Food Waste Day and the innovation and creativity in reducing one’s food waste impact, here’s Jorj’s list of what to do with leftovers.

I thank my grandma’s for the training on this one.

EGGS 

Don’t throw away left over scrambled eggs. Use them in tomorrows egg sandwich or burrito.

WAFFLES

Cut leftovers into chunks and toast them in the oven with a bit of cinnamon and sugar. Now you have waffle croutons for your ice cream dessert.

PANCAKES

Slather left over pancakes with cream cheese or peanut butter. Roll up and place into a baking dish. Douse with syrup and bake until warmed through. Pancake roll-ups for breakfast!

SALAD

Leftover salad with dressing is not as good as it is the first day, but it will work on sandwiches and subs. However, leftover everyTHING will make a great salad. Look in the back of your fridge’s veggie drawer and use those ingredients to doctor up your everyday garden salad. Carrots, fennel, radishes, cukes, peppers, cauliflower… these all work. Look into your jars too. Pickles, sun-dried tomatoes, and olives are perfect additions. Don’t forget the cheese. Salads are a perfect dish to avoid food waste!

CHEESE

I’ve written about cheese about a hundred times. But here are some highlight dishes that are perfect for your leftover cheese: grilled cheese, cheese spread, hot cheese dip, cheesy deviled eggs, cheese-filled omelets, veggies in melty cheese sauce.

NOODLES

Leftover pasta is my go-to thing for that morning-after breakfast. But left over noodles are great for reinvention. Leftover Alfredo pasta top pork cutlets and sauteed eggplant for an inspirational mid-week dish. Stuff some leftover mac ‘n cheese into your next roast beef panini sandwich. And don’t forget spaghetti pie, noodles in casseroles and pasta turned into frittatas.

CHICKEN

Besides chicken salad there’s chicken quesadilla, chicken soups, chicken casserole, chicken burritos, chicken hash, chicken pot pie…… this one’s easy.

FISH

Salmon and tuna turn into salmon and tuna salad with just a couple of additions. Other left over fish can be turned into croquettes, chowders and spring rolls.

BEEF

Leftovers work perfectly in fajitas, cheese-steak subs, stuffed peppers, open face steak sandwiches on Texas toast, quick beef stew and beef and potato hash.

PORK

Shred leftover pork and douse in barbecue sauce for a pulled pork sandwich. 

VEGGIES

I challenge you to give me ANY veggie and I will give you three ways to repurpose the leftovers. These will all revolve around soups, stews, quesadillas, cheese spreads, hot cheese dips, salads, croquettes, veggie bread puddings, veggie filled omelets, casseroles, veggies with pasta, veggie enchiladas, stuffed peppers, hash, veggie pies…. Get the idea?

DESSERTS

Whether you have leftover cake, pie or cookies you can use these to create a crispy topping for ice cream, a base for bread pudding, a fruit crumble and a layer or two for your favorite parfait.

I think you have the picture. (I also think I watch too much CHOPPED!) 

Now, let’s hear what THING you can create with your everyday leftovers.

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Go Nana Bananas!

Go Nana Bananas!

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Watch Nana GO BANANAS!

When you want something homemade to gather grandkids around the kitchen…

Join me in the kitchen for more memories and recipes with our featured ingredient: BANANAS! 

I will show you how to whip bananas into delicious homemade delights, from breakfast (or anytime!) bread to donuts and finally my one-of-a-kind Banana Pudding Ice Cream!

Join Jorj In The Kitchen!

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.

New Year, Old Friends and the Birth of This Book

Beer Battered Fried Things for National Beer Day!

Beer Battered Fried Things for National Beer Day!

Beer brings best friends together in the backyard! Serve these fried things up with beer batter and be the hit of the backyard party this National Beer Day.

Frying things is FUN.

Frying things and then eating those fried things with a cold, crisp brew is even more FUN!

If you want some real FUN, invite your pals to a backyard barbecue and fry things in a beer batter and then toast the pals with a chilled cold one.

Yes…that works.

You can use this batter for other things like shrimp, pickles, mushrooms and cauliflower.

Everything tastes better when it’s battered in beer and fried in hot oil.

In honor of National Beer Day, here’s my take on big, fat, puffy fried onion rings with a really yummy sauce.

Beer Battered Fried Onion Rings
With Spicy Dipping Sauce

These fried onion rings are a perfect pass around, backyard appy! The dipping sauce is reminiscent of that Aussie-style dish. (You know the one I’m talking about…) In early summer markets, you’ll find smaller, tender spring onions with white or purple bulbs.  You can use the same technique described here to fry up these babies. They turn into crispy, golden strings which you can mound on top of your favorite burger. It’s all yummy!

Serves:

A  Crowd

Ready In:

30 – 45 minutes

Ingredients

For Onions

2 large white sweet onions, cut into ¼-inch slices

2 cups buttermilk


For Dipping Sauce:

½ cup mayonnaise

2 tablespoons ketchup

2 tablespoons prepared horseradish

1 teaspoon paprika

½ teaspoon ground oregano

2 teaspoons kosher salt

1 teaspoon coarse black pepper

2 or more drops hot pepper sauce

For the batter:

1 cup unbleached all-purpose flour

1 cup rice flour

2 cups club soda

1 (12-ounce) bottle beer

For dredging:

2 cups unbleached all-purpose flour

1 tablespoon chili powder

For big finish:

Vegetable oil for frying

2 tablespoons chopped fresh parsley

Flaky salt (like sea salt)

Directions

Separate the onion rings and place into a shallow bowl or baking dish. Cover with buttermilk pushing the rings down into the liquid while you get everything else ready to go.

Whisk together mayonnaise, ketchup, horseradish, paprika and oregano. Season with some of the salt and pepper. Stir in as much hot sauce as you like. Pour the dipping sauce into a bowl.

Whisk together 1 cup all-purpose flour with 1 cup rice flour in a shallow bowl or baking dish. Stir in the club soda and beer. 

Place the remaining 2 cups all-purpose flour into a shallow baking dish. Whisk in chili powder and season generously with salt and pepper.

Heat about 3-inches of vegetable oil in a deep, large pot over medium-high heat to 350°. The vegetable oil should come no higher than one third up the side of the pot. Once you add the onion rings, the oil will bubble up. The temperature of the oil will go down when you add battered onion rings and then come up again as they cook. I use a candy thermometer to make sure that the temperature is hot before I add more onion rings to the oil.

Lift an onion ring out of the buttermilk and shake off the extra liquid. Dredge into the seasoned flour and then dip into the beer batter, again shaking off the excess liquid. Place the battered onion ring into the hot oil. Continue this process to fry several rings at a time, being careful not to place too many into the oil at the same time. You want them to swim freely as they fry. Use a slotted spoon or spider strainer to turn the rings in the oil until golden brown on both sides, about 3 to 5 minutes. Remove the rings to a paper towel lined baking sheet.

Continue with the remaining rings until there are none left. Once you remove the onion rings from the oil, immediately sprinkle with parsley and flakey salt.

Serve with dipping sauce.

Cook’s Tip

For a really FUN presentation at your next barbecue, serve these onion rings right out of the fryer and onto a foot-long wooden dowel mounted onto a wooden block. You won’t find this in the restaurant supply store. Instead, you’ll have to get your best DIY buddy to make them for you. Your friends will love plucking a puffy onion ring right off the stick.

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