Strawberry Waffles

This article is from Delicious Everyday.
Dress up your breakfast with these easy strawberry waffles. They are a cream cheese waffle that is studded with strawberries in each bite. Crispy outside with a fluffy waffle center. Don’t buy frozen and learn …

This article is from Delicious Everyday.

Dress up your breakfast with these easy strawberry waffles. They are a cream cheese waffle that is studded with strawberries in each bite. Crispy outside with a fluffy waffle center. Don't buy frozen and learn how to make homemade in no time.  Top your waffles with this strawberry chia jam for another way to elevate...

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Rose Sangria

Summer in France means a lot of things in France. En masse vacations, a blissfully empty Paris, price increases (which happen during August, when everyone is out of town – of course), and vide-greniers and brocantes, known elsewhere as flea markets, where people sell all kinds of things. If you’re lucky enough to take a trip to the countryside, the brocantes are amazing. But some…

rose sangria recipe

Summer in France means a lot of things in France. En masse vacations, a blissfully empty Paris, price increases (which happen during August, when everyone is out of town – of course), and vide-greniers and brocantes, known elsewhere as flea markets, where people sell all kinds of things. If you’re lucky enough to take a trip to the countryside, the brocantes are amazing. But some small towns in France also have little antique shops that are always worth poking around in. And when your other half has a station wagon, well, the possibilities are endless. (And sometimes voluminous!)

peach for sangria

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Berry Quinoa Salad

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is burstin…

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is bursting with beautiful berries! It has blackberries, raspberries, strawberries, and blueberries…all…

No-Churn Strawberry Ice Cream

Looking for an easy, budget-friendly dessert that’ll help you beat the summer heat? This dangerously delicious, no-churn strawberry ice cream recipe is a winner!

The post No-Churn Strawberry Ice Cream appeared first on Budget Bytes.

What if I told you that you don’t need to buy a fancy appliance to make your own homemade ice cream?? Not only is this simple homemade ice cream delicious, but you can make so many different flavors and it’s just a super fun summer project. This year we took advantage of some of the season’s fresh strawberries to make this dangerously delicious, no-churn strawberry ice cream, and it might be my favorite flavor yet. So make sure to bookmark this recipe for this weekend. You’ll be so happy to have some homemade ice cream stashed away in your freezer later. ;)

Side view of a hand holding a no-churn strawberry ice cream cone.

What Does No-Churn Mean?

No-churn simply means you don’t need an ice cream maker to make this INSANELY easy dessert. The ice cream base doesn’t need to be continuously stirred as it freezes to stay soft and fluffy, and you don’t need to stand over a stove gently simmering and stirring eggs, cream, and sugar into a smooth custard. Halleloo! Whipping the ingredients together before freezing helps keep the ice crystals small and the ice cream smooth and delicious.

With just five ingredients and a hand mixer, this recipe will give you delectable, velvety results. This ice cream is so good I make a double batch because I know that despite my best efforts, I will devour most of it in one sitting.

How Do You Flavor Ice Cream?

There are two ways to flavor your no-churn ice cream. You can flavor the ice cream base or you can swirl flavorful ingredients into the whipped ice cream just before freezing. To keep this recipe simple, we flavored the base with just a touch of vanilla, then swirled in strawberries and strawberry syrup just before freezing.

If you don’t have fresh strawberries or don’t want to make your own strawberry syrup, you can swirl in a little thinned-out strawberry jam. Simply loosen up the strawberry jam by stirring in a little warm water until it is just loose enough to run off a spoon. Then swirl it in as we did with the strawberry syrup below.

What Keeps No-Churn Ice Cream Soft?

Ice cream made in an ice cream maker is slowly churned as it freezes, which incorporates air into the mixture and keeps the ice crystals really small as they form. With no-churn ice cream, the mixture is whipped before freezing to incorporate the air, and the high fat and sugar content of the base helps prevent large ice crystals from forming as it freezes. It’s so incredibly easy and the results are so fantastic, you’ll be glad you didn’t drop $$$ on that ice cream machine.

Love no-churn ice cream? Try these other no-churn ice cream flavors: Balsamic Peach Ice Cream or Mint Chocolate Chip Ice Cream.

No Churn Strawberry Ice Cream being scooped out of the baking dish.
Close up side view of a strawberry ice cream cone.

No-Churn Strawberry Ice Cream

Looking for an easy, budget-friendly, dessert to help beat the summer heat? This delicious no-churn strawberry ice cream recipe is a winner!
Course Dessert
Cuisine American
Total Cost $6.60 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 20 minutes
Servings 7 1 cup each
Calories 471kcal
Author Beth – Budget Bytes

Ingredients

Strawberry Syrup

  • 1 lb. fresh strawberries, divided $1.99
  • 1/3 cup sugar (granulated) $0.05
  • 1/8 tsp vanilla extract $0.06
  • 1 pinch salt $0.01

Ice Cream Base

  • 1 14oz. can sweetened condensed milk $1.59
  • 1 pint heavy whipping cream $2.39
  • 1 tsp vanilla extract $0.50
  • 1 pinch salt $0.01

Instructions

  • Make the strawberry syrup first. Wash the strawberries and remove the green tops. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.
  • Add the other half of the diced strawberries to a sauce pot with the sugar. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
  • Let the strawberries simmer in the syrup, stirring occasionally until they break down and lose their shape and the syrup has thickened slightly. You'll know it's ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.
  • While the syrup is cooling, prepare the ice cream base. Add the sweetened condensed milk, heavy whipping cream, vanilla extract, and salt to a bowl. Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks.
  • Fold the reserved chopped fresh strawberries into the ice cream base. Transfer the whipped ice cream base to a freezer-safe container. Drizzle the cooled strawberry syrup over the ice cream and gently swirl it into the mixture.
  • Cover the ice cream and freeze for eight hours before scooping and serving.

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 47g | Protein: 7g | Fat: 30g | Sodium: 102mg | Fiber: 1g
Close up side view of a strawberry ice cream cone.

How to Make Strawberry Ice Cream – Step by Step Photos

Strawberries being chopped into quarter inch pieces.

Make the strawberry syrup first. Wash the strawberries and remove the green tops from one pound of strawberries. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.

Chopped strawberries in pot with sugar.

Add the other half of the diced strawberries to a sauce pot with ⅓ cup sugar.

Strawberries releasing their liquid and turning into syrup.

Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot and the mixture comes up to a simmer.

Strawberry syrup in a pot with a spoon in it.

Let the strawberries simmer in the syrup, stirring occasionally until they break down and lose their shape, and the syrup has thickened slightly. You’ll know it’s ready when you drag a wooden spoon across the bottom center of the pot and the syrup stays parted for a few seconds. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.

Combine heavy cream, condensed milk, vanilla, and salt in a bowl.

While the syrup is cooling, prepare the ice cream base. Add one 14oz. can of sweetened condensed milk, one pint of heavy whipping cream, 1 tsp vanilla extract, and a pinch of salt to a bowl.

Whipping heavy cream mixture into soft peaks.

Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks (when you lift the beaters out of the mixture it will form a gentle peak that slumps over to the side).

Folding chopped strawberries into whipped cream mixture.

Fold the reserved chopped fresh strawberries into the ice cream base.

The ice cream base is spooned into a freezer-safe container.

Transfer the whipped ice cream base to a freezer-safe container.

Strawberry syrup is being swirled into the ice cream base in a freezer-safe container.

Spoon the cooled strawberry syrup over the ice cream and gently swirl it into the mixture. Don’t over mix it! :)

Strawberry ice cream that's been frozen for eight hours and is ready to serve.

Cover the ice cream and freeze for eight hours before scooping and serving.

Overhead view of ice cream being scooped out of the dish.

The post No-Churn Strawberry Ice Cream appeared first on Budget Bytes.

Strawberry Syrup

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes!

The post Strawberry Syrup appeared first on Budget Bytes.

Strawberry season is so fleeting and I’m always tempted to buy a ton of strawberries when they’re on sale at the height of the season. So I like to make a quick batch of this strawberry syrup to enjoy that fresh strawberry flavor a little longer. You can use it in all sorts of things from strawberry lemonade, to homemade ice cream (recipe coming soon), or just as a topper for your yogurt, ice cream, waffles, and pancakes. Bonus: if you cook it down a little longer it will thicken up even more and make a delicious homemade strawberry jam!

Side view of a jar of strawberry syrup with a spoon.

What’s in Strawberry Syrup?

Strawberry syrup, at its most basic, is just fresh strawberries and sugar cooked down until they form a delicious and vibrant syrup. I’ve added a little bit of vanilla extract and salt for depth, which really gives the strawberry syrup more dimension. It’s so good that you’ll want to just eat it by the spoonful!

Make it Chunky or Smooth

I like my strawberry syrup to be a little bit chunky with bits of strawberry still in the syrup, but if you prefer a smooth and clear syrup, simply strain the mixture through a fine wire mesh strainer to remove the remaining strawberry flesh. The total volume of the syrup will be slightly reduced after straining.

How to Use Strawberry Syrup

I love spooning strawberry syrup over pancakes, waffles, French toast, ice cream sundaes, or yogurt parfaits. But you can also use it to make lemonade, mix it into cocktails and homemade popsicles, drizzle it over cakes, or blend it into smoothies.

A bowl of ice cream with strawberry syrup on top.

Make Strawberry Syrup or Strawberry Jam

With this one simple recipe you can make either strawberry syrup or strawberry jam! The only difference is how long you simmer the strawberries. A shorter simmer time will have less evaporation and a more syrupy consistency. Simmer longer to evaporate more water and create a thicker, jam-like consistency. And if you accidentally simmer too long and make the syrup thicker than you’d like, you can simply stir in a bit of water to thin it out again.

How Long Does Strawberry Syrup Last?

You can keep this homemade strawberry syrup in the refrigerator for about three weeks, or freeze it for longer storage.

Overhead view of strawberry syrup in a jar with a spoon.
Side view of a jar of strawberry syrup with a spoon.

Strawberry Syrup

Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes.
Course Dessert, Sauce
Cuisine American
Total Cost $2.37 recipe / $0.40 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 ¼ cup each
Calories 121kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. fresh strawberries $1.99
  • 3/4 cup sugar $0.12
  • 1/4 tsp vanilla extract $0.25
  • 1/8 tsp salt $0.01

Instructions

  • Wash and chop the strawberries into ¼-inch pieces.
  • Add the chopped strawberries and sugar to a saucepot. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
  • Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape and the syrup has thickened to your desired consistency (5-10 minutes). Keep in mind the syrup will thicken more after cooling.
  • Remove the syrup from the heat and stir in the vanilla extract and salt. Let the syrup cool. Use the syrup as-is, or strain through a wire mesh strainer for a clear, smooth syrup.

Nutrition

Serving: 0.25cup | Calories: 121kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.3g | Sodium: 49mg | Fiber: 2g
Strawberry syrup being spooned over waffles with whipped cream.

How to Make Strawberry Syrup – Step by Step Photos

Strawberries being chopped on a cutting board.

Begin by washing and chopping one pound of fresh strawberries into ¼-inch pieces.

Chopped strawberries and sugar in a saucepot.

Add the chopped strawberries to a medium saucepot along with ¾ cup of sugar.

Strawberries and sugar being stirred in the pot.

Begin to stir and cook the strawberries over medium heat. The sugar will immediately start to draw the water out of the strawberries, creating a syrup.

Simmering strawberries in the saucepot.

Let the strawberries simmer over medium to medium-low heat for 5-10 minutes, or until the strawberries have broken down and lost their shape, and the syrup has thickened to your desired consistency. Keep in mind that the syrup will thicken further as it cools.

Thickened strawberries in the pot being stirred with a spoon.

Remove the syrup from the heat and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. You can either use your syrup as-is with the strawberry chunks in it or strain it through a fine wire mesh strainer to make a clear, smooth syrup. I like the bits of strawberry in mine. ;)

Finished strawberry syrup dripping off a spoon into a jar.

Keep your strawberry syrup in an air-tight container in the refrigerator for up to three weeks. Spoon it over all of your favorite summer foods!

The post Strawberry Syrup appeared first on Budget Bytes.

Creamy Vegan Strawberry Milkshake (4 Ingredients!)

Introducing the ULTIMATE vegan strawberry milkshake — thick, creamy, classic strawberry flavor, and just 4 simple ingredients. It’s maple-sweetened and made without ice cream but has ALL the fresh, rich flavor you know and love.
It’s almost too good t…

Creamy Vegan Strawberry Milkshake (4 Ingredients!)

Introducing the ULTIMATE vegan strawberry milkshake — thick, creamy, classic strawberry flavor, and just 4 simple ingredients. It’s maple-sweetened and made without ice cream but has ALL the fresh, rich flavor you know and love.

It’s almost too good to be true, but you better believe it! Let’s make strawberry milkshakes!

How to Make a Strawberry Milkshake Without Ice Cream

If you don’t have ice cream at the moment, or you’re trying to keep things naturally sweetened or avoid some of the unrecognizable ingredients in store-bought products, we have just the solution for your craving: a strawberry milkshake made without ice cream!

Creamy Vegan Strawberry Milkshake (4 Ingredients!) from Minimalist Baker →

strawberry brita cake

I first read about brita, pardon me, Brita-Kakku, cakes — described as a typical Finnish summer cake with a based of a butter cake with a meringue baked onto it, whipped cream, and fresh berries — a few years ago and was instantly …

I first read about brita, pardon me, Brita-Kakku, cakes — described as a typical Finnish summer cake with a based of a butter cake with a meringue baked onto it, whipped cream, and fresh berries — a few years ago and was instantly mesmerized by not just by the delicious promise of these ingredients but because, forgive me, the mess of it. In image search after image search, I drooled over charmingly lopsided cakes with raw edges, whipped cream with no regard for boundaries, meringues that wobbled and crumbled as they pleased, berries tumbling free, and I wanted it. I realize that there are more practical ways to approach it, such as a single-layer cake, but I didn’t want practical, I wanted berry cake chaos.

strawberry brita cake-02strawberry brita cake-01strawberry brita cake-03strawberry brita cake-04

Read more »

Easy Yogurt Bark

Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your…

A Couple Cooks – Recipes worth repeating.

Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your choice.

Yogurt Bark

Here’s a fun and easy snack no one can turn down: Yogurt Bark! This play on chocolate bark uses frozen yogurt as the base. Mix Greek yogurt with a little honey and vanilla, then sprinkle with toppings of your choice: fruit, granola, chocolate chips, and nuts. Freeze it up and break it into pieces, and each bite is creamy and refreshing: perfect for kids and adults. Our son Larson adores this treat and honestly: I can’t resist it myself!

How to make yogurt bark: a few tips

What is frozen yogurt bark? It’s essentially chocolate bark that uses frozen yogurt as a base for “healthy” toppings like fruit, granola, and nuts. Mixing Greek yogurt with honey and vanilla gives it a subtly sweet flavor. Freeze it with toppings, and they give a pop of sweet, fruity brilliance that makes this treat hard to resist. Here’s the basic concept and a few tips:

  • Use a jelly roll pan (half sheet pan), size 10″ x 15″. This way you can spread the yogurt to fit the entire sheet pan. If you don’t have one, just use a baking sheet and spread to your desired thickness.
  • Mix Greek yogurt, honey and vanilla. If all you have is vanilla yogurt, you can use that too: just omit the sweetener and vanilla. You can also use plain yogurt.
  • Line the baking sheet with parchment paper or foil! This is key: otherwise the bark will freeze to the pan. Spread the yogurt onto the parchment paper in an even layer.
  • Top and freeze for 3 hours. This gets it good and frozen before digging in.
  • Break into pieces and serve! It does become melty after a few minutes, so eat it quickly.
Yogurt Bark

Frozen yogurt bark toppings

Frozen yogurt bark is fun because it works with just about any toppings you can imagine! Here’s what we chose (and why), and a few other ideas:

  • Sliced strawberries: You only need a few: slice them very thinly so they are easy to eat when frozen.
  • Granola: We used a purchased chocolate granola: use whatever you have on hand
  • Chopped pistachios: The fine dust of pistachios looks like all natural glitter!
  • Chocolate chips: Add a pop of richness with some mini chocolate chips
  • Crushed almonds or peanuts: Also add a nice flavor
  • Peanut butter: Drizzle a bit of peanut butter over the top for a creative twist
  • Other fruit: Blueberries are rather icy when frozen, so we tend to avoid them. Sliced bananas are great
  • Sprinkles: Why not?
Yogurt Bark

Storage info

Once the yogurt bark is frozen for 3 hours, you can cut or break it into pieces. Then store it in a sealed container for up to 2 weeks. After that, it becomes pretty icy and looks a little worn. Keep in mind it does melt immediately upon taking out of the freezer, so you’ll want to eat it fairy quickly (or encourage kids to do so).

More yogurt recipes

There’s so much you can do with yogurt! Here are all our best yogurt recipes for using up the yogurt container:

This yogurt bark recipe is…

Vegetarian and gluten-free.

Print
Yogurt Bark

Easy Yogurt Bark


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 16

Description

Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your choice.


Ingredients

  • 3 cups plain full-fat Greek yogurt ⁣
  • ⅓ cup honey⁣ (or ½ cup for a sweeter bark)
  • 1 teaspoon vanilla extract
  • 4 strawberries, thinly sliced
  • ¾ cup granola
  • 2 tablespoons pistachios, crushed
  • Other topping ideas: chocolate chips, peanut butter, crushed almonds or peanuts, sliced bananas, etc.

Instructions

  1. Line a jelly roll pan (aka half sheet pan, 10 x 15″)* with parchment paper or aluminum foil.
  2. In a medium bowl, stir together the yogurt, honey and vanilla extract. Pour it onto the sheet and spread into an even layer.
  3. Sprinkle the top with the thinly sliced strawberries, granola and crushed pistachios (or toppings of your choice).
  4. Freeze for 3 hours. Break or cut into pieces and serve. Store the pieces in a sealed container for up to 2 weeks.

Notes

*If you have a larger sheet pan, pour the yogurt to your desired thickness.

  • Category: Snack
  • Method: Frozen
  • Cuisine: Snack
  • Diet: Vegetarian

Keywords: Yogurt bark, frozen yogurt bark

A Couple Cooks - Recipes worth repeating.

25+ Strawberry Recipes For Summer

From ice cream to shortcakes, tarts, and cakes, these 25+ strawberry recipes for summer are bright and fruity and so easy to make.
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the…

From ice cream to shortcakes, tarts, and cakes, these 25+ strawberry recipes for summer are bright and fruity and so easy to make.

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 25+ Strawberry Recipes For Summer.

Strawberry Spinach Salad with Candied Hazelnuts

This salad has it all, friends! Sweet strawberries, crunchy candied pecans, salty vegan feta, nutrient-packed spinach, and a tangy balsamic dressing. The components marry together for a party in your mouth!
Not only is this salad full of flavor, but it…

Strawberry Spinach Salad with Candied Hazelnuts

This salad has it all, friends! Sweet strawberries, crunchy candied pecans, salty vegan feta, nutrient-packed spinach, and a tangy balsamic dressing. The components marry together for a party in your mouth!

Not only is this salad full of flavor, but it’s so beautiful and easy to make. Just 30 minutes required for this showstopping recipe perfect for hosting or hanging on your own! We love it as the main event topped with protein or alongside creamy pastas or savory soups.

Strawberry Spinach Salad with Candied Hazelnuts from Minimalist Baker →