Strawberrytastic Cornmeal Cookies

Annually the LTSL family goes strawberry picking, we’ve been doing it forever and will probably continue doing it until I’m old, grey, and speeding around in a motor scooter ( Mr. LTSL and I promise to buy each other matching ones … *sigh* I love that man and how “mature” we are 😉 )

This year was no different; we woke up each to a bright sunny day – loaded into the car – drove about 25 minutes to our local farm and arrived to what can only be described as

a sea of ruby-red deliciousness.

Of course, we left with more than we actually needed – – and our lips were glowing with the amount of fresh strawberries we gobbled down. But summer traditions like this have a special place in my heart.

Our annual trip also means 3 things:

1)      Tonight’s desert will be ice cream sundaes with fresh strawberries

2)      Tomorrow morning we will be having crepes with honey, lemon and strawberries

3)      There’s lots of jam in the near future

Home-made jam =   pies, crumbles, cakes and cookies = one goooood time.

We made jam.

And I made cookies. With cornmeal.

And they had a perfect dense outer edge created by the crunch of the corn meal, with a fantastically cake-like centre.

These cookies scream summer and I have a little inkling that you’d love them (plus they’re pretty 😀 )

Strawberrytastic Cornmeal Cookies

¾ Cup Brown Sugar

½ Cup Butter ~ at room temperature

½ Cup Strawberry Greek Yogurt

1 Tsp. Almond Extract

1 Tbsp. Strawberry Jam

1 Cup Flour

¾ Cup Cornmeal

½ tsp. Baking Soda

1 Tsp. Sea Salt

Directions:

Preheat oven to 350 oc. Prepare a cookie sheet ( I used a muffin top pan 😀 )

In a large bowl, cream together the brown sugar and butter. To this add, your Greek yogurt, almond extract, and strawberry jam.

Next, in a separate bowl mix all of your dry ingredients.

Mix together your wet and dry and let the summer lovin’ begin

Form your cookies, bake for 20 minutes and then

… Well, you know the drill.

Happy Cookie Munching Honey-pies

Xoxox

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Sunday’s with Joy: Strawberry Cookie Dough Frozen Greek Yogurt

You know how every Monday I come here and gush over how amazing Joy is – – I tell you she’s cute and funny … and would make such a great best friend.

I plead that you should go out and buy her cookbook, because I read it as my bed time story

every.single.night.

to make sure I have sweet dreams.

Well, nothing is different this week, except – – I’m here to bring you my new-found love affair.

Sunday night got hot and heavy – – you heard me, it was an intense ménage a trois!!

Me

Strawberry Cookie Dough Frozen Greek Yogurt

And A spoon.

HOT HOT HOT

Please tell me you want in on this action!!

If frozen yogurt doesn’t get you hot a bothered, Joy made Strawberry Cookie Dough Ice Cream in her book – – get to know it.

I knew just reading the title alone I would be in BIG trouble if I made a batch of the ice cream.

So I made a couple of adjustments, ( just so I would feel okay about getting personal with it 😀 lol).

I made frozen Greek yogurt instead.

CreamyYES . RichYEESS . HealthySUREE.

I doubled the strawberries and diced them into small pieces. Fruit = health food. Added fruit = more FroYo for me   😀 

I halved the cookie dough – but cut them in tiny pieces so I still got tons of cookie dough in each bite.

It’s all about tricking yourself … and it worked.

The verdict: There’s no more yogurt left 😦 

For the complete ice cream recipe refer to Joy’s lovely cookbook bible.

Or get crazy with your own frozen yogurt by using my recipe below.

Strawberry Cookie Dough Frozen Greek Yogurt 

Greek Yogurt Base

3 Cups Full Fat Plain Greek Yogurt

1/4 Cup Sugar

1/2 Cup Honey

1 Tsp Almond Extract

1 Tbsp Vodka

Directions:

Mix all of the above together, until well incorporated.

Cover with cling wrap and chill for at least 1 hour ( I left mine over night )

Cookie Dough

1) 

2) 

3) 

4)

5)

6)

The Final Master Piece 

1) 

2) 

3) 

4) 

5) 

I’ll leave you two alone now 🙂

Enjoy each sweet moment of bliss

xox

Triple Berry Fennel Salad with Maple Mustard Dressing

Want to know something weird – I adore fruits in my salad…. but I don’t like fruit salad.

I’ll eat all the fruits in a fruit salad separately – – but add them all in a bowl and I’ll pass – weird right? I think I just don’t like them touching … I know, that sounds creepy – – sorry 😦

Want to know something else, I adore salads. They’re just so fresh and versatile. Whatever you have on hand, throw it on top some greens – add some grains, nuts or seeds and *bham* you have yourself a salad.

Winter, spring, summer or fall – – I would be content to eat salads morning, noon and night (but then after, please pass me the most luxurious, butter filled cookie you have ;))

It’s about balance. If I eat a salad or two, I can eat desert ( a hundred times – – what, *who said that* lol)

So, ladies and gents – – I present to you one of my favourite salads.

Triple Berry Fennel Salad with Maple Mustard Dressing

Triple Berry Fennel Salad

3 Cups Baby Spinach Mixed Greens

1 Medium sized head of fennel, finely sliced

1 Cup sliced Strawberries ( approximately 5 large strawberries)

1 Cup Blackberries

1 Cup Blueberries

Directions:

Easy-peasy : take all of the above and mix together.

Maple Mustard Salad Dressing

1/2 Cup Extra Virgin Olive Oil

3 Tbsp Apple Cider Vinegar

1 Cup Maple Syrup

1/4 Cup Dijon Mustard

1 Tbsp Black Pepper

1/2 Tbsp  Ground Garlic Powder

Directions:

Whisk together the extra virgin olive oil, apple cider vinegar and maple syrup.

Add the Dijon Mustard, Black pepper and ground garlic powder.

Refrigerate until ready to use, or add this liquid love to your salad and enjoy!!

Be Sweet, my loves

xox