Strawberry Yumminess: Freezer Jam, Yogurt Muffins, Shortcake

At the beginning of the summer I made a to-do list.  Items on the list were things around the house, things I wanted to sew/make, and things I wanted to do with Bug.  I knew that my list was too long and that I probably wouldn't get everything on my list (as usual), but berry picking was one of the things that I really wanted to make sure that we did.  I thought it would be fun for the little guy and I could use the berries for different baking projects.

Summer felt like it was coming to an end and we still hadn't gone berry picking.  A lot of places in the area were starting to shut down for the season.  I thought that were not going to get to go.  Kevin knew that  I would be really bummed if we didn't go.  He scouted out a strawberry farm and planned it for our last weekend before going back to work (and our anniversary).

It was a great way to spend a morning.  Bug had fun eating more strawberries than he put in the buckets and I got 5 pounds of strawberries for some baking projects.

First on the list, was freezer jam.  I remember a post from Dana at Made a few years ago when she made freezer jam.  For some reason this post has been in the back of my mind ever since and I wanted to try it out.  Canning has always intimidated me, but freezer jam seemed something I could handle.

It was really easy and pretty quick.  I followed the recipe that came with my pectin.  The jam turned out great and I love that I have a supply in my freezer that will last us a while.

Next on the list was strawberry shortcake.  We had my family over for a BBQ and after a busy weekend Kevin said I had to keep it simple.  He wanted me to buy some pre-made angel food cake so that I could relax.  Unfortunately, I couldn't find any at the grocery story.  I decided that Bisquick would be a good option.  I've only ever used it for pancakes and waffles.  I also thought that making homemade whipped cream would add a special touch.

It was a hit.  Everyone enjoyed theirs.  It was a quick and simple

I wanted to try something a little on healthier side as my last project.  I found this great recipe for Strawberry Greek Yogurt Muffins.  I thought they would be an easy go to breakfast option our first week back at work.

They were delicious.  The yogurt made them super moist.  They only used 3/4 a cup of sugar and had a little brown sugar on top, so I didn't feel guilty giving them to Bug either.

The strawberries were so fresh and sweet they were also a yummy part of our breakfast and lunch for a few days.

I loved having the strawberries as a reason to bake.  I'm looking forward to fall and hopefully some apple picking.  I love apple recipes too!

Mini Dark Chocoloate Salted Caramel Delight

A few weeks ago we were going to a friends house for dinner. I was thinking about what dessert I wanted to take with us.  The first thing I thought about was the dark chocolate salted caramel delight.  It was so yummy I couldn't wait to make it again.  The problem was, there was only going to be four of us for dinner.  Taking a whole cake wasn't necessary.  Then I had a great idea...individual cakes in mason jars. 

These were fabulous.  They were easy to take along and serve. They fit in with a couple of beers.

My mom had also mentioned that she kept seeing my post on the cheesecake and would love to try it too.  This made it super easy to send some home with her to try.  I also think that because they have an actual lid they might last a little longer in the refrigerator.  

I only made half of the recipe and it made eight individual servings. 

Dark Chocolate Salted Caramel Delight  

Adapted from: Little Sweet Baker and Kevin & Amanda

Ingredients:
Crust
1 cups Oreo cookie crumbs
3 tbsp unsalted butter
Cheesecake
1/4 cup cold whipping cream
225 grams of cream cheese
6 tbsp sugar
1/2 tsp vanilla
Caramel
2 tbsp butter
1/6 cup packed brown sugar
1 tbsp cup whipping cream
Ganache
1/2 cup whipping cream
4 oz dark chocolate chips (or semi-sweet)

1/2 tbsp sea salt flakes

Directions :

1. Mix the cookie crumbs with the melted butter and press onto the bottom of mini mason jars. Chill in freezer.
2. Using a handheld mixer, whip the whipping cream till soft peaks form, set aside.
3. In a separate bowl, whip together the mascarpone, sugar and vanilla until incorporated. Add the whipped cream to the mixture and blend untill smooth. Pour over the chilled crust. Place back in freezer for at least 1 hour.
4.  Combine 2 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1 tbsp heavy whipping cream until smooth. Cool caramel about 15 minutes.
5. While caramel is cooling make the ganache. Place chocolate chips in a glass bowl.  In a saucepan, bring 1/2 cup heavy whipping cream to a simmer over medium-high heat. Pour over chocolate chips and whisk until smooth. Let cool to touch and pour over frozen tart.  Let it set for a few minutes, but don't let it harden too much.  Drizzle caramel over the ganache and refrigerate for at least 2 hours or until ready to serve.
6. Before serving sprinkle with sea salt.

Enjoy!