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  • Cheesecake Fruit Salad recipe by Oh sweet basil ..

    Cheesecake Fruit Salad recipe by Oh sweet basil ..

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    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!

    Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.

    It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!

    Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.

    a photo of a bowl of creamy cheesecake fruit salad with sliced bananas and strawberries and whole raspberries and chunks of crushed graham cracker.

    Cheesecake Fruit Salad Ingredients

    This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:

    • Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.
    • Cool Whip: adds sweetness and creaminess
    • Strawberry Yogurt: adds more fruity flavor and creaminess to the salad
    • Bananas: cut into 1/2 inch slices
    • Strawberries: stem removed and sliced
    • Raspberries: left whole but rinsed
    • Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes
    • Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.

    PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!

    The measurements for each ingredient can be found in the recipe card at the end of this post.

    a photo of all the ingredients sitting on a wooden cutting board including sliced bananas, strawberries and whole raspberries with bowls of strawberry yogurt, a box of cheesecake jello and whipped cream next to ita photo of all the ingredients sitting on a wooden cutting board including sliced bananas, strawberries and whole raspberries with bowls of strawberry yogurt, a box of cheesecake jello and whipped cream next to it

    How to Make Cheesecake Fruit Salad

    One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.

    1. In a large bowl, mix the pudding powder, whipped topping and yogurt together.
    2. Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).

    These instructions can also be found in the recipe card below where you can also print or save the recipe.

    a photo of a cheesecake pudding being stirred together with strawberry yogurt and Cool Whipa photo of a cheesecake pudding being stirred together with strawberry yogurt and Cool Whip
    a photo of sliced strawberries, bananas and whole raspberries being folded into a light pink creamy yogurt mixturea photo of sliced strawberries, bananas and whole raspberries being folded into a light pink creamy yogurt mixture

    Watch How This Fruit Salad is Made…

    a photo of a large bowl full of sliced bananas, strawberries and whole raspberries mixed with creamy yogurt and cheesecake pudding.

    How Do You Keep Fruit Salad Fresh?

    Add a little lemon or lime juice to your fruit salad to stop fruits from oxidizing, and keep your fruit salad in the refrigerator to keep it from going mushy.

    This should keep your salad “fresh” for at least the following day.

    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com

    Is Fruit Salad a Salad or a Dessert?

    Refreshing fruit salad is perfect as a side dish or a healthy dessert.

    I looooooove how creamy it is and the cheesecake pudding gives it so much more deliciousness!!! And the best part is that it’s easily adaptable to any personal preferences, add blueberries, forget the peaches, etc.

    Can I Use Frozen Berries?

    I wouldn’t recommend using frozen berries in this recipe. The texture ends up mushy and frozen berries release extra juices. Definitely stick with fresh fruit for this recipe.

    a photo of a bowl of creamy cheesecake fruit salad with crumbled graham crackers with sliced strawberries and bananas.

    Where Can I Find Cheesecake Pudding Mix?

    Jello brand makes it, you should find it in any grocery store where they sell pudding/gelatin.

    What to Eat with Berry Cheesecake Salad

    Storing Berry Cheesecake Salad

    Store this fruit salad in the refrigerator all the way up until serving. Then store any leftovers in an airtight container. They will keep for up to 2-3 days.

    This recipe will not freeze well, so I don’t recommend trying to freeze it.

    a photo of a creamy fruit salad with bananas, strawberries and raspberries topped with crushed graham crackersa photo of a creamy fruit salad with bananas, strawberries and raspberries topped with crushed graham crackers

    Bookmark it, print it, write it down, do whatever you do to save a recipe and make this soon! Looking for a healthier berry salad? No problemo! We have this awesome Strawberry Feta Spinach Salad that is the best!

    This delicious recipe for fluffy cheesecake fruit salad is perfect for any occasion. With a light and creamy texture and a burst of fresh fruit, it’s sure to be a hit. Plus, check out our step-by-step video for easy preparation!

    More Fruit Salad Recipes:

    Servings: 5 -6 cups fruit salad

    Prep Time: 5 minutes

    Total Time: 5 minutes

    Description

    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof!

    Prevent your screen from going dark

    • Mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt.

      1 Package Instant Cheesecake Pudding, 1 1/2 Cups Cool Whip, 2 Containers Strawberry Yogurt

    • Fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.

      1 Banana, 1 Pint Raspberries, 1 Cup Grapes, 1 Peach

    • If desired, sprinkle some crushed graham crackers on top for even more cheesecake similarity.

      Graham Crackers

    There have been questions about actually mixing up the pudding first. You do not mix the pudding before making this recipe. You are only using the dry powder mixed with the other ingredients.
    Use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc.
    Best when eaten right away, but can be stored for 2-3 days in the refrigerator.

    Serving: 1gCalories: 224kcalCarbohydrates: 45gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 270mgPotassium: 369mgFiber: 7gSugar: 31gVitamin A: 287IUVitamin C: 30mgCalcium: 48mgIron: 1mg

    Author: Sweet Basil

    Course: 100 + Salad Recipes to Obsess Over, 200+ Easy Side Dish Recipes Every Mom Needs, America’s Best 4th of July Desserts, Recipes and Sides

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    A bowl full of fluffy cheesecake fruit salad with strawberries, bananas and blueberriesA bowl full of fluffy cheesecake fruit salad with strawberries, bananas and blueberries
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com
    This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.comThis cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof! ohsweetbasil.com

     

    Lemon berry fluff trifle stacked with graham cracker crust! ohsweetbasil.comLemon berry fluff trifle stacked with graham cracker crust! ohsweetbasil.com

    A hint of lemon and that wonderful graham cracker crust make one of my favorite trifles ever!

    This is our favorite salad ever. It’s full of fresh berries and brown sugar almonds but that sweet lemon dressing is the real star.

    Our favorite #salad #recipe ever! It seems so simple but then when you get that perfect bite with spinach, berry, and brown sugar almonds, a light lemon dressing, good mercy! ohsweetbasil.comOur favorite #salad #recipe ever! It seems so simple but then when you get that perfect bite with spinach, berry, and brown sugar almonds, a light lemon dressing, good mercy! ohsweetbasil.com

     Still looking for a yummy fruit salad? Try this ambrosia salad!

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    Sweet Basil

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  • Chocolate Covered Strawberries

    Chocolate Covered Strawberries

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    These are the perfect Valentine’s Day treat for your sweetie – or yourself!

    Fresh ripe strawberries are dipped in chocolate for a simple and delicous treat. They’re perfect to enjoy for Valentine’s day or when berries are fresh and bountiful!

    easy Chocolate Covered Strawberries

    2 Simple Ingredients for Easy Chocolate Dipped Strawberries

    These are both delicious and easy to make as a homemade gift and you need just a couple of ingredients!

    Strawberries – Choose fresh and firm berries of any size with the green leaves intact for a pop of color. Frozen strawberries do not work well for this recipe.

    Chocolate – Use white chocolate, milk, semi-sweet, dark chocolate, or a combination!

    Topping Ideas

    Before the chocolate sets, sprinkle the berries with toppings if you’d like.

    • jimmies or sprinkles
    • crushed-up Oreo cookies, graham cracker crumbs
    • coconut or chopped nuts like pistachios or pecans
    • drizzle with white chocolate
    Chocolate Covered Strawberries ingredients with labels

    How to Make Chocolate-Covered Strawberries

    1. Wash strawberries and allow them to dry thoroughly.
    2. Melt chocolate in a double boiler (per recipe below) or the microwave.
    3. Dip strawberries so the chocolate covers about 1/8-inch from the top and place them on parchment paper. Add toppings if desired and chill until set.
    dipping a strawberry in chocolate

    No Double Broiler? Use the Microwave!

    1. Place the chocolate in microwave safe bowl and microwave for 30 seconds on 50% power.
    2. Stir the chocolate and repeat at 30-second intervals until it begins to melt.
    3. Once it begins to melt, reduce it to 15-second intervals.
    chocolate covered strawberry with a bite out of it

    Tips & Tricks for Perfect Chocolate Strawberries

    • For perfect chocolate coverage, strawberries should be at room temperature and dry so the chocolate adheres.
    • Avoid overcooking chocolate or getting any water in the melting bowl, as this may cause the chocolate to seize up and become grainy.
    • For perfect results, temper the chocolate.
    • If the chocolate becomes too thick to dip, gently heat or stir in one or two tablespoons of coconut oil.

    How to Store Chocolate Covered Strawberries

    • Prepare chocolate-covered strawberries earlier in the day and keep them at room temperature before serving (this prevents them from ‘sweating’).
    • Or make up to a day ahead and store them in the fridge.
    • You can freeze chocolate-covered strawberries on parchment paper then pop them into a zippered bag and freeze for up to 3 months.
    • Don’t toss that leftover chocolate! Keep it in the refrigerator and remelt it for future recipes like chocolate-dipped pretzels, fortune cookies, and bananas.
    chocolate covered strawberry close

    More Valentine’s Day Favorites

    Did you make these Chocolate Covered Strawberries? Leave us a rating and a comment below!

    chocolate covered strawberries on a sheet to show How to Melt and Temper Chocolate

    5 from 9 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chocolate Covered Strawberries

    Chocolate Covered Strawberries are an easy treat for Valentine’s Day or any holiday. Use white, milk, or dark chocolate, or a combination!

    Prep Time 5 minutes

    Cook Time 20 minutes

    Total Time 25 minutes

    Small Pot or double broiler

    • Wash strawberries well and allow them to dry completely.

    • Place 1″ of water in a small pot.

    • Break chocolate into pieces and place in a glass bowl that fits over the top of the pot without touching the water.

    • Bring the water to a simmer over medium-high heat, then reduce to low and place bowl with chocolate over top. Stir frequently until melted and smooth and the chocolate reaches 88-90°F.

    • Remove from heat (I like to keep the bowl over the pot to keep the chocolate warm) and carefully dip strawberries, holding the stem. Gently shake off excess chocolate and place on a parchment lined baking sheet. Garnish with toppings if using.

    • When all strawberries are coated, place in the refrigerator to set completely before serving.

    • Rinse berries under cool water and dab dry well with paper towels before dipping. Drops of water can ruin the chocolate.
    • Use room temperature strawberries.
    • Low slow heat is the best way to melt the chocolate, ensure the bowl is not touching the water. Tempered chocolate is best.
    • Place dipped berries on a parchment paper or waxed paper lined baking sheet.
    • Make these the same day you plan on serving them.
    • Chocolate covered strawberries are best stored at room temperature for the day.

    Serving: 1berry | Calories: 52 | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 2mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Snack
    Cuisine American
    easy Chocolate Covered Strawberries with a title
    Chocolate Covered Strawberries on parchment with writing
    Chocolate Covered Strawberries with a bite taken out and writing
    Chocolate Covered Strawberries on parchment and plated with a bite taken out with a title



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    Ashley Fehr

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  • Cheesecake Filled Strawberries – Simply Scratch

    Cheesecake Filled Strawberries – Simply Scratch

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    These Cheesecake Filled Strawberries are a simple sweet treat that everyone will love! Strawberries are hollowed out and filled with a creamy cheesecake filling and sprinkled with graham cracker crumbs. Yields 16 to 18 strawberries.

    Cheesecake Filled Strawberries

    When given the option, I’ll choose cheesecake every time. That’s not completely true, it’s cheesecake or something lemon. I love the smooth texture, simple vanilla flavor and graham cracker crust.

    These filled strawberries have all that.

    Hollowed out strawberries are filled with a homemade vanilla cheesecake filling and are sprinkled with brown butter graham cracker crumbs. They’re pretty simple to make and are light yet decadent at the same time.

    To Make These Cheesecake Filled Strawberries You Will Need:

    • strawberries Use medium to large size strawberries.
    • graham crackersI used a 2 ounce package. I had some leftovers but plan to use them for something else.
    • sugarLends sweetness to the graham cracker crumbs.
    • cinnamon (ground) – Lends a distinct warm and woodsy flavor.
    • nutmeg (ground) – Warm, aromatic with subtle hints of clove.
    • butter (salted) – Quickly browned in a skillet for subtle nutty flavor.
    • heavy creamHelps thin the cheesecake filling.
    • pure vanilla extractAdds warmth and enhances all of the other flavors in this recipe.
    • cream cheese (softened) – Set out 1 hour ahead of making. Otherwise follow package directions for softening.
    • powdered sugarLends sweetness to the cheesecake filling.

    hollowed out strawberrieshollowed out strawberries

    Prep the Strawberries:

    Hollow out 16 to 18 medium to large strawberries and set aside.

    graham cracker crumbs, sugar, nutmeg and cinnamongraham cracker crumbs, sugar, nutmeg and cinnamon

    Make The Graham Cracker Crumbs:

    In the bowl of a mini food processor, break up 2 ounces graham crackers. Secure the lid and pulse until you have fine crumbs. Transfer them to a bowl and add in 1 teaspoon sugar, 1/4 teaspoon each ground cinnamon and ground nutmeg. Whisk to combine.

    browned butterbrowned butter

    Meanwhile melt butter in a small skillet over medium to medium-low heat, stirring often until fragrant and golden brown.

    add crumbs and stir to combineadd crumbs and stir to combine

    Remove iff of the heat and add in the graham cracker crumbs and stir to combine.

    add heavy cream, vanilla, cream cheese and sifted powdered sugar to a bowl.add heavy cream, vanilla, cream cheese and sifted powdered sugar to a bowl.

    Make The Cheesecake Filling:

    In a large mixing bowl, measure and add 1 tablespoon heavy cream, 1-1/2 teaspoons pure vanilla extract, 8 ounces (softened) cream cheese and 1/3 cup sifted powdered sugar.

    Blend until smoothBlend until smooth

    Blend until smooth. Transfer the cheesecake filling to a piping bag or resealable bag.

    You can use a bag with a piping tip, however just snipping the corner of the bag is fine too.

    hollowed out strawberryhollowed out strawberry

    Grab a hollowed out strawberry.

    fill with cheesecake mixturefill with cheesecake mixture

    Fill with cheesecake filling. I fill them all up and then go back and add more if needed.

    sprinkle with crumbssprinkle with crumbs

    Lastly, sprinkle on the brown butter graham cracker crumbs.

    Cheesecake Filled StrawberriesCheesecake Filled Strawberries

    That’s it my friends! These are SO easy and taste incredible!

    Cheesecake Filled StrawberriesCheesecake Filled Strawberries

    Make In Advance:

    Hollow out the strawberries and fill with cheesecake filling. Make crumb mixture and save it to sprinkle right before serving.

    Cheesecake Filled StrawberriesCheesecake Filled Strawberries

    Enjoy! And if you give this Cheesecake Filled Strawberries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cheesecake Filled StrawberriesCheesecake Filled Strawberries

    Yield: 16 servings

    Cheesecake Filled Strawberries

    These Cheesecake Filled Strawberries are a simple sweet treat that everyone will love! Strawberries are hollowed out and filled with a creamy cheesecake filling and sprinkled with graham cracker crumbs. Yields 16 to 18 strawberries.

    • 16 to 18 medium to large strawberries, washed and patted dry
    • 2 ounces graham crackers
    • 1 teaspoon granulated sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon salted butter
    • 1 tablespoon heavy cream
    • teaspoons pure vanilla extract
    • 8 ounces cream cheese, softened
    • 1/3 cup powdered sugar, sifted
    • Hollow out the strawberries and set aside.

    • In the bowl of a mini food processor, break up the graham crackers. Secure the lid and pulse until you have fine crumbs. Transfer them to a bowl and add in sugar, cinnamon and nutmeg. Stir to combine.

    • Meanwhile melt butter in a small skillet over medium to medium-low heat, stirring often until fragrant and golden brown. Remove iff of the heat and add in the graham cracker crumbs and stir to combine.

    • In a large mixing bowl, measure and add heavy cream, vanilla, (softened) cream cheese and sift in the powdered sugar. Use a hand mixer and blend until smooth. Transfer the cheesecake filling to a piping bag or resealable bag.You can use a bag with a piping tip, however just snipping the corner of the bag is fine too.
    • Fill each hollowed strawberry with cheesecake filling. I fill them all up and then go back and add more if needed.

    • Lastly, sprinkle on the brown butter graham cracker crumbs.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1strawberry, Calories: 86kcal, Carbohydrates: 6g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 17mg, Sodium: 74mg, Potassium: 28mg, Fiber: 0.2g, Sugar: 4g, Vitamin A: 226IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 0.2mg

    This post may contain affiliate links.



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    Laurie McNamara

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  • How to plant Strawberries

    How to plant Strawberries

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    Stocks Strawberries are subject to several serious virus diseases, and at one time these threatened to make commercial cultivation quite uneconomic and garden culture most disappointing. However, there has been considerable improvement in the general health of strawberry stocks since the introduction of a government scheme of inspection.

    It is of the utmost importance to start with disease-free stock and one should purchase from a grower with a good reputation to maintain.

    Strawberry Growing Location

    Although the strawberry is of woodland origin, the modern fruit requires all the sun it can get. On the other hand, the site for the strawberry bed needs to be sheltered, for cold spring winds can very seriously check growth. The garden sloping gently towards the south, unshaded but sheltered, will yield the earliest crops.

    Although strawberries may be grown in most parts of the world, late spring frosts may be a limiting factor. This can be quite a local problem and if your garden lies in a frost pocket there is not much you can do about it except to be ready to give some kind of protection with cloches or plastic to plants in flower or to sidestep the difficulty by growing only the so-called perpetual fruiting types, removing the first trusses of blossom and concentrating on late summer or autumn fruits.

    Soil Strawberries do best in a rich medium loam with high humus content. Well-rotted leaf mold is an excellent material to incorporate in soils deficient in organic matter, but any other decayed vegetable matter can be used. The site needs to be well drained.

    Heavy clay, peaty, and very light, sandy soils should be prepared well in advance of planting time.

    Soils with a very high lime content are unsuitable for strawberries.

    Soil Preparation

    Early preparation will not only assist soil improvement but will also ensure freedom from perennial weeds, which can be a considerable nuisance. When digging, rotted farmyard or stable manure should be worked in, 5kg (10lb) per sq. m sq. yd) being regarded as a normal ‘dose’ and twice this rate is recommended for poor, sandy soil. Follow with a surface dressing of 28g (1oz) per sq. m sq. yd) of sulfate of potash.

    Where no natural manure or garden compost is available 28g (1oz) per sq. m sq. yd) each of superphosphate, sulfate of ammonia, and sulfate of potash should be sprinkled over the bed after digging and lightly raked in. If the soil is not already rich in humus, add up to half a bushel of peat per sq. m sq. yd).

    Planting the Strawberry

    Strawberries are usually planted in beds, the rows being 0.7 to 1 m (2 to 3ft) apart, the plants 38 to 46cm (15 to 18in) apart in the rows, according to the richness of the soil. One reason for early soil preparation is that the soil should be firm.

    Summer-fruiting strawberries may be planted either in the late summer to early autumn or even in the spring, provided that in the latter instance, all blossom is removed the first summer. The earlier plants can go out, the bigger and stronger plants they will make their first year, if you can obtain plants so early, plant in July, August, or even September, but October is late.

    The perpetual-fruiting varieties can also be planted in autumn but rooted runners are not available so early. However, as they have time to catch up in spring, October planting is quite satisfactory, provided the soil is properly, workable and will break down to a – friable tilth. On cold, heavy soils the planting of perpetual strawberries is probably better deferred until spring.

    When ordering, for preference stipulate plants that have been rooted in pots. These will be slightly more expensive but they will transplant more readily, with less root damage, and they will have better root development.

    Use a trowel for planting and take a hole out for each plant deep enough to accommodate the roots without bending them. Then return a little soil at the center of the hole to make a mound on which the strawberry plant can ‘sit’ with its roots spread evenly around it.

    The base of the crown should be just at soil level: if it is too high, roots are exposed and dry out, resulting in the eventual death of the plant; while if the crown is half buried, it will either produce unwanted weak secondary growths or rot away entirely.

    Plant firmly, using the handle of the trowel as a hammer. As you proceed, see that the roots of plants waiting their turn are not exposed to the wind. Finally, rake the bed smooth and give a good watering to settle the soil.

    Follow up

    Keep an eye on the weather and the state of the soil because many strawberry plants are lost or seriously retarded by the effect of drought during the weeks immediately after planting. Also, inspect the bed after hard weather, and refirm with your boot any plants, which have been lifted by frost action.

    In the early spring scatter fertilizer dressing down the rows at the rate of 56g (2oz) per sq. m sq. yd). This is made up of 1 part of sulfate of potash, 1 part of sulfate of ammonia, and 2 parts of superphosphate (all parts by weight). Be careful that these fertilizers do not go on the leaves, and gently rake them into the surface soil. Then apply light mulch of well-rotted farmyard manure, garden compost or peat to help to preserve soil moisture in the event of a spring drought but be prepared to water as well when necessary.

    When to pick the fruit

    When, in the spring following planting, the first blossom buds appear, you have to make a major policy decision. First-year flowers on maiden plants will give the earliest crop and the largest individual berries, but if you remove this first year’s blossom and wait until the second crop, the yield will then probably be greater than the total of two years’ crops on plants fruiting in their first season.

    If you are very anxious to secure early fruit and if you are going to protect them with cloches or polythene tunnels, then first-year blossom should be left on. Indeed, where earliness is considered all-important, the strawberries may be treated as an annual crop, and a fresh batch of earlies planted every year, to be dug up and burned immediately after harvesting. In such instances, strawberries may take their place in the regular annual rotation of the vegetable garden.

    Where the size of the crop is considered more important than earliness, and the plants are deblossomed in their first year, there is every prospect of the strawberries continuing to yield well for three years, possibly for four.

    The perpetual-fruiting varieties bear at least two distinct crops. In the first year after planting, the first batch of blossom should be removed to give the plants a chance to gain size and strength. Blossom appearing after the end of June is allowed to develop and the fruit will be ripe from late summer onwards. In subsequent years, you have the choice between two crops, one in June and one in autumn, and one, larger crop, earlier in autumn or late summer.

    Not long after the berries begin to develop, runners will appear. Unless these are required for propagation they should be cut off at once with scissors so as not to waste the plant’s energies. With early-rooted plants set out early, runners may even be produced in the first autumn and these should certainly be removed. Perpetual fruiting varieties tend not to produce runners so freely as the summer-fruiting kinds, but these, too, should usually be removed unless required for an increase.

    Protection

    Before the first ripening strawberries are heavy enough to weigh the trusses down to the soil, some kind of protection is necessary to prevent the berries from being splashed by mud. The traditional method is to lay straw on the soil, barley straw being more easily tucked close to the plants than the stiffer wheat straw and less liable to be a carrier of pests than oat straw. Before putting down the straw, weed by gentle hoeing, hand weeding, or spot application of weed killer.

    You should not be in too much of a hurry to put down the straw because, as it is light in color, it loses heat rapidly and increases the risk of radiation frost damage to open blossoms or tiny fruitlets.

    Straw, however, is not always easy to obtain, and you can buy patented strawberry mats or specially-made wire supports which hold the berries clear of the soil. Even a scattering of peat is better than nothing.

    Slugs can do much damage in a strawberry bed and organic slug bait pellets should be scattered freely among the plants and kept renewed as necessary during the fruiting season.

    Picking Out of doors the first berries are likely to ripen between four and six weeks from when the blossom opened. The fruit should be picked by taking the stem about 1cm (0.5in) behind the berry between finger and thumb. In this way the berry can be broken off without being touched.

    Free Garden CatalogFree Garden Catalog

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    Frederick Leeth

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  • Strawberry Pretzel Salad

    Strawberry Pretzel Salad

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    Strawberry Pretzel Salad really isn’t a salad at all; it is an easy make-ahead dessert recipe.

    A buttery pretzel crust topped is topped with a cheesecake-like layer, and strawberry topping.

    This dish has everything: sweet, salty, creamy, and tangy.

    piece of Strawberry Pretzel Salad on a plate with a fork

    Ingredients for Strawberry Pretzel Salad

    This old-fashioned treat is called pretzel “salad,” but really it’s a layered dessert, perfect to serve for Thanksgiving dinner or at Christmas.

    • Crust: crushed salted pretzels, butter, sugar
    • Creamy Filling: a cheesecake-like layer made with cream cheese, sugar, and whipped topping (such as Cool Whip)
    • Strawberry Topping: strawberry gelatin, sliced fresh strawberries

    You can use frozen strawberries if you can’t find fresh ones (thaw and drain first). You could also substitute or add other fresh fruit. Change up the flavor with raspberries and raspberry Jell-O or peaches and orange Jell-o.

    a pretzel crust in a 9x13 pan  with strawberries beside it

    How to Make Strawberry Pretzel Salad

    This strawberry pretzel salad recipe comes together in three easy steps. Be sure to chill each step between so they set.

    1. Crust: Combine the crust ingredients and press into the bottom of a baking dish (per the recipe below).
    2. Creamy Filling: Whip cream cheese and sugar, and fold in whipped topping. Spread over the pretzel layer and refrigerate until firm.
    3. Strawberry Topping: Combine strawberry jello and water with strawberries and pour over the creamy layer.
    4. Refrigerate overnight. When ready to enjoy, cut into squares and serve!

    Tips for a Perfect Dessert

    • Cool layers: Allow each layer to cool/chill before adding the next layer.
    • Protect the crust: Spread the cream cheese layer all the way to the edge to prevent the pretzel crust from becoming soggy.
    • Cool Jello: Allow the Jell-O to cool down to room temperature before pouring on the fresh strawberries so the heat doesn’t wilt them.
    • Use whipped topping: Whipped topping is a more stable ingredient that sets more firmly. Whipped cream can ‘weep’.
    • Frozen berries: Thaw and drain frozen strawberries if using.
    Strawberry Pretzel Salad served on a plate

    To Make Pretzel Salad Ahead of Time

    Strawberry pretzel salad is best when made at least half a day in advance (making it a great dessert or potluck dish).

    It needs a minimum of 4 hours to set up, or preferably longer. It will keep for up to 3 days in the refrigerator.

    This dessert does not freeze well.

    More Sweet Salads

    (that aren’t really salads at all!)

    Did you make this Strawberry Pretzel Salad? Leave us a rating and a comment below!

    piece of Strawberry Pretzel Salad on a plate with a fork

    4.94 from 182 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Strawberry Pretzel Salad

    Strawberry Pretzel Salad is a family favorite. This easy make-ahead dessert is a delicious combo of sweet and salty, creamy and crunchy!

    Prep Time 20 minutes

    Cook Time 15 minutes

    Chill Time 6 hours

    Total Time 6 hours 35 minutes

    • Preheat oven to 375°F.

    • Combine crushed pretzels, melted butter, and sugar in a bowl and press into the bottom of a 9×13 pan. Bake 10 minutes and cool completely.

    • In a medium bowl, mix cream cheese and sugar with a hand mixer on medium until fluffy. Gently fold in Cool Whip. Spread mixture evenly over the cooled crust and refrigerate at least 1 hour.

    • In a large mixing bowl stir Jell-O and boiling water until jello is dissolved. Allow mixture to sit at room temperature until completely cooled.

    • Place sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop.

    • Refrigerate until firmly set, at least 4-6 hours or overnight.

    Do not follow the instructions on the Jell-o box. Ensure the Jell-o is the larger 6 oz size box.
    The pretzels are crushed first and then measured. Use a food processor or a rolling pin to crush the pretzels. 
    For easy removal from the pan, the dish can be lined with parchment paper.

    Calories: 244 | Carbohydrates: 34g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 274mg | Potassium: 94mg | Fiber: 1g | Sugar: 22g | Vitamin A: 360IU | Vitamin C: 28.2mg | Calcium: 15mg | Iron: 0.9mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Salad, Side Dish
    Cuisine American
    Strawberry Pretzel Salad on a plate with a title
    Strawberry Pretzel Salad in a plate with writing
    Strawberry Pretzel Salad in a casserole dish and a piece of Strawberry Pretzel Salad on a plate with a title
    piece of Strawberry Pretzel Salad on a plate with text

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    Holly Nilsson

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  • Tuxedo Brownie Cups

    Tuxedo Brownie Cups

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    Brownies stuffed with a creamy white chocolate cream cheese filling and a big juicy strawberry on top. These tuxedo brownie cups are elegant and delicious!

    Brownies are delicious and they go with just about any occasion or meal so they are the perfect “go to” dessert when you’ve got a lot going on, but it’s time to give brownies a little dressing up. We made it a black tie affair with these tuxedo brownie bites and I’m so glad we did!

    The cream cheese filling is absolutely divine, but really can you EVER go wrong with cream cheese filling? It’s creamy and perfect along with that bold chocolate and the fresh, sweet berry.

    Recommended Equipment

    Ingredients for Tuxedo Brownie Bites

    • Fudge Brownie Mix: Make the brownies following the cake like instructions. You will need eggs, water and vegetable oil.
    • White Chocolate: adds a delicious rich flavor to the filling
    • Milk: thins out the filling a little and adds creaminess
    • Cream Cheese: use full fat cream cheese and make sure it is at room temperature (see section below for avoiding lumps)
    • Powdered Sugar: adds sweetness
    • Frozen Whipped Topping: adds structure to the filling
    • Strawberries: adds flavor and freshness and pairs so well with chocolate
    • Orange Zest: This is totally optional but it adds a beautiful depth of flavor. Mint or chocolate could also be used to garnish.

    The measurements for all the ingredients can be found in the recipe card at the end of the post.

    Lumps in Cream Cheese

    Remember, when cooking or baking with cream cheese you need to either set it out for a bit so that you can soften the brick, making a smooth spread, or fill a sink with warm water and let it sit, still in its foil until soft. There’s nothing worse than lumpy cream cheese filling and no amount of beating will smooth out those pieces.

     A marble background with tiny brownie cups filled with a white chocolate cream cheese filling and a sliced strawberry on top making these the cutest tuxedo brownie cups

    A marble counter with a white round plate filled with brownie cups and cream cheese filling with a sliced strawberry on top and more brownie cups in the background. A marble counter with a white round plate filled with brownie cups and cream cheese filling with a sliced strawberry on top and more brownie cups in the background. How to Make Tuxedo Brownie Bites

    The beautiful thing about these brownie bites (besides how good they taste) is that they seem so decadent and fancy but they couldn’t be easier to make! Here are the basic steps:

    1. Prep: Preheat the oven and spray all the muffin cups with cooking spray.
    2. Brownie Mix: Prepare the brownie mix according to the cake like directions.
    3. Bake: Using a small cookie scoop, fill the cups 2/3 full with brownie batter and bake.
    4. Create: When the brownies are done baking, use the back of the small scoop the indent the middle of each brownie to create a “brownie cup”.
    5. Filling: While the brownies cool, make the filling (see section below for more details).
    6. Assemble: Add the filling to the brownie cups (more details below) and top with a slice of strawberry.
    7. Refrigerate: Allow the brownie bites to finish setting up in the refrigerator for at least an hour.

    The complete instructions can be found in the recipe card at the end of this post. Keep scrolling down for all the details.

    Cream Cheese Filling for Brownies

    The cream cheese filling is really simple to make and we often make cream cheese filling ahead of time.

    This is a white chocolate cream cheese filling so it’s going to take an extra step but not only is the flavor worth it, it’s incredibly simple so don’t panic.

    In a microwave safe bowl, add the baking white chocolate and milk and melt down smooth. We like to do 20-30 second intervals, stirring in between.

    Allow the chocolate to cool completely.

    Beat the softened cream cheese until smooth and add in remaining ingredients except the white chocolate. Once the cream cheese is smooth and everything is incorporated, stir in the white chocolate with a spatula.

    A marble background with a white plate filled with tiny brownie cups filled with a white chocolate cream cheese filling and a sliced strawberry on top making these the cutest tuxedo brownie cupsA marble background with a white plate filled with tiny brownie cups filled with a white chocolate cream cheese filling and a sliced strawberry on top making these the cutest tuxedo brownie cups

    How to Fill the Brownie Cups

    It’s best to use a piping bag, though I know you might be tempted (we, especially Cade, always are!) to use a spoon but it just won’t look as pretty. If you don’t have these simple piping bags, we recommend you get some since they are a great price and you will end up using them from time to time, but if you don’t have time to shop, just use a sealable bag and snip the corner.

    Why Did My Brownie Bites Sink in the Middle?

    There are two likely suspects for brownie bites that sink in the middle — overmixing or underbaking. When making the brownies, mix everything together until just combined. Don’t overdo it! Bake for the suggested time and then test with a toothpick. It should come out clean or with a few moist crumbs.

    How Do You Get Brownie Bites Out of a Mini Muffin Tin?

    If you’ve sprayed the cups thoroughly, the brownie bites should almost fall out, but if they get stuck, slide a small paring knife around the edges of each cup. You can also use a knife to pry up each brownie so that it’s easier to grab and pull out.

    A marble background with a white plate filled with tiny brownie cups filled with a white chocolate cream cheese filling and a sliced strawberry on top making these the cutest tuxedo brownie cupsA marble background with a white plate filled with tiny brownie cups filled with a white chocolate cream cheese filling and a sliced strawberry on top making these the cutest tuxedo brownie cups

    Variations

    With just a hint of orange zest in the filling and a sweet little strawberry on top the whole bite comes to life in your mouth.

    For Christmas I like to add a little peppermint to the filling and sprinkle with crushed candy canes instead of the strawberry. They make a great neighbor gift for the holidays!

    The flavors and toppings can be totally customizable for whatever the occasion is. It’s the perfect treat for any party!

    Storage Tips

    Tuxedo brownie bites should be stored in the refrigerator in an airtight container. They will keep for a day or two. Don’t add the strawberry slices until just before serving.

    These brownie cups will freeze very well. Place them all in a single layer on a baking sheet and stick them in the freezer. Once frozen through, you can layer them in a freezer safe container or a ziploc bag. They will keep for up to 3 months.

    These tuxedo brownie bites are chocolatey, fudgy in the middle and crispy around the edges with delicious white chocolate cream cheese filling. We like to top it with a fresh strawberry slice. I’ll bet you anything you won’t stop at just one!

    More Tasty Dessert Bites:

    Servings: 48

    Prep Time: 30 minutes

    Cook Time: 14 minutes

    Total Time: 44 minutes

    Description

    Brownies stuffed with a creamy white chocolate cream cheese filling and a big juicy strawberry on top. These tuxedo brownie cups are elegant and delicious!

    Prevent your screen from going dark

    • Preheat oven to 325 degrees.

    • Grease mini muffin cups.

    • Prepare brownie mix according to cake like directions.

      1 Package Fudge Brownie Mix

    • Using small scoop, fill cups 2/3 full.

    • Bake 14 min or until edges are set. Do not overbake.

    • Remove pan to cooling rack.

    • Press tops of brownies with mini tart shaper to make indentations.

    • Cool 15 min.

    • Loosen edges and remove to cool completely.

    • Microwave white chocolate and milk in a small bowl, stirring until smooth. Cool slightly.

      2 oz White Chocolate, 2 Tablespoons Milk

    • Combine cream cheese and powdered sugar in a small bowl.

      1 Package Cream Cheese, 1/4 Cup Powdered Sugar

    • Gradually stir in white chocolate until smooth.

    • Fold in whipped topping.

      1 Cup Frozen Whipped Topping

    • Fill cups with cream cheese mixture. Add orange zest, mint or chocolate at this step if using.

      Orange Zest

    • Arrange strawberries on top like tuxedo or just use them to garnish if you are in a hurry.

      1 Pint Strawberries

    • Refrigerate 1-3 hours before serving.

    Store in refrigerator for 3-4 days.

    Serving: 1gCalories: 79kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 48mgPotassium: 27mgFiber: 0.2gSugar: 8gVitamin A: 67IUVitamin C: 6mgCalcium: 10mgIron: 0.3mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes, Over 400 Baby Shower Food Ideas that Taste Amazing

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