Category Archives: strawberry

Strawberry Rhubarb Kolaches

Strawberry Rhubarb KolachesAnother kolache recipe? You better believe it.Strawberry Rhubarb KolachesIf you know the magic that is a warm, fresh kolache from the Czech Stop in West, Texas, (the town, not the region) you know why I keep making them in my own kitchen here in NYC.Strawberry Rhubarb KolachesStrawberry Rhubarb KolachesStrawberry Rhubarb KolachesThey’re super soft and tender and filled with anything from prunes to pecans and they’re just as Texan as they are Czech. Well, *almost* as Texan as they are Czech, kind of like me. I’m a Czech Texan…Czechxan?Strawberry Rhubarb KolachesStrawberry Rhubarb KolachesMaybe it’s because my birthday is next week or because I keep waking up in this alternate reality where I may not get to see my family for a while or because I haven’t driven the expanse of I-35 between Fort Worth and Austin in a few years, but these Strawberry Rhubarb Kolaches are filling a Texas-shaped hole in my soul.Strawberry Rhubarb KolachesNowadays you can get your kolache fix all over the state of Texas and in many other places including Brooklyn, New York, and yet here I am kneading up sour cream dough and simmering fillings late at night and cutting pastries in the morning. Why? Because nothing—nothing—beats the smell of fresh kolaches baking in your own kitchen.Strawberry Rhubarb KolachesOh, and the flavor! Soft, rich, buttery pastry with a warm puddle of filling right in the middle—they’re heaven. This Strawberry Rhubarb situation is particularly good. Tangy with hits of lime and ginger, it’s the perfect foil to the sweet pastry and posypka (crumble).

They won’t solve all your problems, but they may very well cure what ails you. You know, if what ails you is a a little homesickness for Texas or a late-spring kolache deficiency.Strawberry Rhubarb Kolaches

Strawberry Rhubarb Kolaches
makes about 16-18 pastries

1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided
1/2 cup whole milk
1/2 cup full-fat sour cream
1/3 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
3 1/4 cups all-purpose flour
1 teaspoon lime zest (from 1 medium lime)
1 teaspoon Kosher or sea salt
2 large eggs, room temperature

Strawberry Rhubarb Filling:
1 cup 1/2-inch diced fresh strawberries (about 8 ounces)
1 cup 1/2-inch diced rhubarb (about 1 1/2-2 trimmed stalks)
3 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
pinch of Kosher or sea salt
1 tablespoon fresh lime juice

Posypka (Crumble):
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon ground ginger
1 tablespoon unsalted butter, melted

The night before you want to eat kolaches, make the dough. Cut 1/2 cup (1 stick) butter into 8 pieces.Combine butter, whole milk, and sour cream in a small saucepan over medium-low heat. Melt together, stirring occasionally, until mixture is warm to the touch (about 115F). Pour into a large mixing bowl and stir in sugar. Sprinkle yeast over the top and allow to prove for 5 minutes. Mixture will have just a few small bubbles.

Add 1 cup of the flour, the lime zest, and salt to the wet ingredients. Fold together. Fold in beaten eggs, followed by 2 1/4 more cups of flour. Dough will be very soft and a bit sticky.

Turn dough onto a floured surface and knead 5 minutes before forming into a ball. Dough will be very soft and sticky—use a bench scraper for easiest kneading. Grease a mixing bowl with oil. Place dough ball in the bowl, being sure to grease it on all sides. Press plastic wrap to the surface of the dough. Refrigerate overnight, about 8-12 hours.

Make the strawberry rhubarb filling. Combine all ingredients in a small saucepan over medium heat. Cook, stirring frequently, for 12-15 minutes, or until rhubarb softens. Cool and transfer to an airtight container and refrigerate overnight.

In the morning, line two rimmed baking sheets with parchment. Remove dough from refrigerator and discard plastic wrap. Into two pieces. On a lightly floured surface, roll dough until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut kolaches, rerolling as necessary. Place 3 inches apart on prepared pans.

Melt 2 tablespoons of butter. Brush on the tops of cut kolache dough. Flour the back of a tablespoon and press it into the center of one kolache to make a well. Immediately fill with 2 teaspoons of strawberry rhubarb filling. Flour the tablespoon again and repeat process with all remaining kolaches on the baking pan. Repeat process with remaining baking sheet.

Loosely cover with plastic wrap (or greased foil) and allow to rise in a warm, draft-free place for 30 minutes, or until puffy.

Make the posypka (crumble). Combine all ingredients in a small bowl. Stir with a fork until crumbly.

Position oven racks near the center. Preheat the oven to 350F.

Remove plastic wrap from one baking sheet of dough. Top each kolache with a big pinch of posypka. Bake kolaches uncovered for 18-20 minutes, rotating pans front to back at the 10 minute mark. They will be barely-golden when they are done. Brush baked kolaches with 1 tablespoon melted butter.

Let kolaches cool slightly on the pans. Serve warm.

Kolaches are best the day they are made, but may be refrigerated for a couple of days. Warm before serving.Strawberry Rhubarb KolachesStrawberry Rhubarb KolachesStrawberry Rhubarb Kolaches

Friday Favorites: Valentine’s Day

Valentine’s Day is a divisive occasion, but whether you love it or hate it, it’s a week away. I, for one, think any excuse to show people you love them is a good one, and you won’t be surprised to learn that I express love primarily through food (and videos of dogs on Instagram).

Here are some of my favorite treats from Valentine’s Days past. Look out for a new one next Wednesday!Friday Favorites: Valentine’s DayRed Velvet Cheesecake Bars

I may associate red velvet with Oscar Night, but most bakers like to make it for Valentine’s Day. These bars are much simpler to make than the traditional cake, and bypass the frosting in favor of a thick layer of cheesecake.Friday Favorites: Valentine’s DayStrawberry Sugar Cookie Squares

I’ll never understand why strawberries are so popular for Valentine’s Day. Who wants to eat a flavorless February strawberry?! That said, freeze-dried strawberries are good year-round, especially when pulverized and mixed into soft sugar cookie squares and buttercream. They provide both flavor and color here—these are food coloring-free!Friday Favorites: Valentine’s DayChocolate-Covered Strawberry Buttercreams

Speaking of strawberry buttercream, that’s the name and filling of these homemade candies! The frosting is made and chilled before being scooped, rolled, and enrobed in dark chocolate.Friday Favorites: Valentine’s DayCoconut Cluster Brownies

I have a bit of a thing for cheap drugstore chocolate, which is exactly what inspired the milk chocolate-coconut candy layered on top of these brownies. I’ll take these over a heart-shaped box any day of the week!Friday Favorites: Valentine’s DayChocolate-Dipped Brown Butter Shortbread

These Chocolate-Dipped Brown Butter Shortbread hearts are one of my favorite recipes on this site. They’re simple to make and the flavors are universally loved, and while you can make them in any shape you like, I think they are particularly adorable as half-dipped hearts.Friday Favorites: Valentine’s DayChocolate Cut-Out Cookies

For all the class and restraint embodied in those shortbread, these cookies go in the exact opposite direction. They’re brash and bright and snarky and I l-o-v-e love them. Oh, and while icing is great, the rich chocolate cookies underneath are the real stars of the show.Friday Favorites: Valentine’s DayChocolate Puff Pancake {Dutch Baby}

Valentine’s falls on a Friday this year, and if you’re anything like me, making a fuss after a long workweek is not my idea of a good time, especially if it means I have to wear real clothes. Skip the fancy dinner and celebrate the morning after with a Chocolate Puff Pancake. It’s super delicious and easy to make and you don’t have to change out of your pajamas to make it.

Have you made any of these or any of my other Valentine’s Day recipes? Let me know in the comments or on social media!Friday Favorites: Valentine’s DayFriday Favorites: Valentine’s Day

Fresh Strawberry Malts

Fresh Strawberry MaltsHave you noticed that I live for berry season? Is it obvious I start thinking about it the minute I’m done with holiday baking? Because I do.Fresh Strawberry MaltsAnd in case you‘ve missed it, I have a bit of a “thing” for malted milk powder, especially in classic Chocolate Malts.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry MaltsTo those points, did you know that if you combine fresh strawberries, a hefty dose of malted milk powder and a pint of vanilla ice cream in a blender and let it whirl, you’ll wind up with something creamy, thick, and bursting with malty strawberry flavor?Fresh Strawberry MaltsBecause you will. And it will be such a stunning shade of light pink that it won’t need any sort of accoutrements.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry MaltsBut, I mean, a little whipped cream and a festive paper straw never hurt anything.Fresh Strawberry Malts

Fresh Strawberry Malts
makes 2 medium or 3-4 small malts

12 ounces fresh strawberries (about a 1 pound box, trimmed and hulled)
1/2 cup malted milk powder
1 pint (2 cups) vanilla ice cream

For serving (optional):
whipped cream

Combine strawberries, malted milk powder, and vanilla ice cream in a high-powered blender. Pulse a few times to break up the strawberries and then blend until smooth. Pour into glasses, top with whipped cream (if desired), and serve immediately.Fresh Strawberry MaltsFresh Strawberry MaltsFresh Strawberry Malts

Neapolitan Cake

Neapolitan CakeI make a lot of cakes—a lot. In any given month, I make at least ten, plus any that are tested and posted on this blog. What can I say? I have friends who like to celebrate and like my cakes. I’m flattered.Neapolitan CakeOf course, this means that making cake—something that once only brought joy—can sometimes be a slog. I don’t necessarily mind when baking feels like work (because it is my work), but I’d be lying if I said I couldn’t wait to come home and bake layers after a long day of blogging and personal cheffing. The joy understandably gets a little lost when I’m making a double batch of vanilla layers at 11pm on a Tuesday.Neapolitan CakeBut when inspiration strikes and I can be creative, it could be 4am and I’d be psyched to be baking. My roommate might not particularly like it, but I’d be in heaven.Neapolitan CakeSuch was the case last month when I made a cake for a friend whose only instruction was that it should have something strawberry involved, at his young daughter’s request. Other than that, I could go wild.Neapolitan CakeAnd so that request for a strawberry element somehow meshed with vanilla and chocolate and became Neapolitan…and I went wild. Wild! And it was so much fun (and so delicious!) that I went and made a second cake for this blog. You’re welcome 😉Neapolitan CakeY’all. Y’ALL. This cake. It is a thing. A real undertaking. A project best done over the course of two days. The most intricate cake work that’s ever been on this blog (aside from the wedding cake, of course).Neapolitan CakeBut I am also completely obsessed with it. I mean, what’s not to love about this checkerboard chocolate, vanilla, and strawberry interior and the ruffled tricolor buttercream exterior? It’s the most fun!Neapolitan CakeThe cake layers are all made from one batter. Once it’s mixed together, it’s divided in thirds. One is left plain—that’s the vanilla layer. Another is spiked with freeze-dried strawberries, and the last with cocoa powder and melted chocolate.Neapolitan CakeThey’re baked, cooled, evened…Neapolitan Cake…and then punched into rings and reassembled.Neapolitan CakeAnd layered in a specific order with thin layers of vanilla buttercream.Neapolitan CakeNeapolitan CakeNeapolitan CakeNeapolitan CakeNeapolitan CakeAnd then decorated in the most fun (and shockingly easy!) ruffle pattern. Or, you know, however you like.Neapolitan CakeWhen all is said and done and sliced and served, all your friends’ minds will be blown at your Neapolitan Cake prowess. As they freaking should be.Neapolitan Cake

Neapolitan Cake
makes one 3-layer 9-inch round cake

Cake Batter:
5 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, melted & cooled slightly
5 large eggs, room temperature
4 teaspoons pure vanilla extract
2 cups whole milk, room temperature
1 cup full-fat sour cream, room temperature

For the Strawberry Layer:
1 1.2 ounce package freeze-dried strawberries, pulverized
2 tablespoons whole milk
red food coloring (I used 6 drops red gel), optional

For the Chocolate Layer:
1/4 cup natural unsweetened cocoa powder
2 ounces dark chocolate, chopped
1/4 cup whole milk

Special Equipment:
6 inch round cake ring/cookie cutter
3 inch round cake ring/cookie cutter

Preheat oven to 350F. Grease 3 9-inch round cake pans. Line the bottoms with parchment and grease again.

Make the cake batter. In a large mixing bowl, whisk together flour, baking powder, salt, and granulated sugar. Set aside.

Pour melted butter into a medium mixing bowl. Whisk in eggs one at a time, followed by vanilla.

In a large measuring cup, use a fork to stir together whole milk and sour cream.

Whisk half the butter mixture into dry ingredients, followed by half the milk mixture. Add remaining mixture, followed by remaining milk mixture.

Make the flavored layers. Pour 3 1/4 cups of batter into one of the pans. This is the vanilla layer. Set aside.

Pour 3 1/4 cups of batter into each of two small mixing bowls.

To make the strawberry layer, whisk pulverized freeze-dried strawberries, whole milk, and food coloring into one of the bowls of batter. Transfer to another prepared pan. Set aside.

Make the chocolate layer. Whisk cocoa powder into the last bowl of batter.

Put chopped dark chocolate in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until melted and smooth. Whisk into batter, followed by whole milk. Transfer to remaining prepared pan.

Smooth the tops of all the pans-full of batter. Tap each full pan on the counter five times to release any large air bubbles. Bake cakes 32-37 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in pans for fifteen minutes. Run a small thin knife around the edges of the pans and invert the cakes onto cooling racks to cool completely. Layers may be wrapped in plastic and refrigerated for up to 2 days.

Even the layers. Working with one layer at a time, use a serrated knife to trim all layers until they are of even height (mine were each 1 1/4 inch tall).

Assemble the layers. Working with one layer at a time, place layer on a cutting board or other surface. Use the 6-inch ring to cut out the center. Use the 3-inch ring to cut out the center of the 6-inch circle of cake. Wipe rings clean. Repeat with remaining layers.

Separate all circles/rings of cake so that you have 3 3-inch center pieces, 3 6-inch middle rings, and 3 9-inch outer rings. Make layers by pressing pieces together like a puzzle. Layers should be as follows:

• chocolate outer ring, vanilla middle ring, strawberry center
• vanilla outer ring, strawberry middle ring, chocolate center
• strawberry outer ring, chocolate middle ring, vanilla center

For Layering & Assembly of Cake

Simple Syrup:
1/2 cup granulated sugar
1/2 cup water

Vanilla Buttercream:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream

Strawberry Buttercream:
1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
5-6 tablespoons heavy cream

Chocolate Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

Make the simple syrup. Combine sugar and water in a small saucepan over low heat. Stir constantly until sugar dissolves, about 3-5 minutes. Remove from heat.

Make the vanilla buttercream. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached.

Make the strawberry buttercream. In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and 5 tablespoons of heavy cream. Beat until very fluffy, about 2 minutes. If desired, mix in another tablespoon of heavy cream until the proper consistency is reached.

Make the chocolate buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place the layer with the chocolate outer ring on a serving plate or cake stand. Brush with simple syrup. Top with a thin layer of vanilla buttercream. Place the layer with the vanilla outer ring on top. Brush with simple syrup. Top with a thin layer of vanilla buttercream. Place the layer with the strawberry outer ring on top. Brush with simple syrup. Frost the entire cake with a very thin layer of vanilla buttercream (a “crumb coat”). Refrigerate for 15 minutes or up to 1 day.

Load remaining vanilla, strawberry, and chocolate buttercreams into piping bags (or ziplocks with smalls corners snipped off). Remove the cake from the refrigerator.

To decorate the cake as pictured, working with one buttercream at a time, pipe a ring of dollops around the entire bottom of the cake. Use the back of an offset spatula to press into each dollop and drag upward to create a “ruffle” effect, wiping clean as needed. Use another buttercream to make a ring of dollops above the first (now-ruffled), and repeat the same pressing/dragging method to create the same pattern. Use the remaining color of buttercream, and continue the method, alternating in a pattern until you have frosted your way up the cake, onto the top, and to the center.

Slice and serve. Leftover cake may be kept covered at room temperature for up to two days or in the refrigerator for up to five.Neapolitan CakeNeapolitan CakeNeapolitan Cake

Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry ButtercreamsI am irrationally irritated by the fact that strawberries are so popular in Valentine’s Day treats. The amount of time I spend stewing over this sort of thing is more than a little ridiculous, but can you blame me? Strawberries aren’t in season right now—most of the punnets in the produce section have the flavor and texture of a styrofoam cup, but they are red and pretty, so there’s no doubt that this February crop will sell like hotcakes* for years to come.

*This is a thing my mother says. I have never said this before today. I barely understand the metaphor. Lord help me.Chocolate-Covered Strawberry ButtercreamsPersonally, I like to bypass the off-season fruit this time of year and reach for freeze-dried strawberries instead. I buy ‘em at Trader Joe’s, whirl them into powder and fold it into all sorts of things. They deliver big fresh strawberry flavor anytime of year and I love the natural pink color they provide, especially in buttercream frosting.Chocolate-Covered Strawberry ButtercreamsFluffy buttercream with a fresh strawberry punch? Sign. me. up ❤Chocolate-Covered Strawberry ButtercreamsFrosting is, of course, most traditionally used as a flourish on cakes and cookies and bars, but today, I’m putting it in the spotlight with these Chocolate-Covered Strawberry Buttercreams!Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry ButtercreamsThese bite-sized bonbons have sweet, creamy strawberry buttercream centers, a crackly coat of dark chocolate coating, and a smattering of sprinkles—I don’t know about you, but that combination of things is definitely the way to my heart.Chocolate-Covered Strawberry ButtercreamsAdd to that that these no-bake beauties are are simple to make and keep for days on end (as long as your heavy cream stays good), and you’ve got a Valentine’s Day treat that’ll have people lining up to get your number.Chocolate-Covered Strawberry ButtercreamsI mean, they may only want it so that they can get more homemade candy, but is that such a bad thing?Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry Buttercreams
makes about 5 dozen candies

1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
sprinkles (optional)

Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and heavy cream. Beat until thick and very fluffy, about 2 minutes.

Press a sheet of plastic wrap to the surface of the frosting. Chill in the refrigerator for at least 1 hour or up to a day.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar will help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercream balls from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with sprinkles, if using. Continue until all buttercreams have been coated and topped. Chocolate may be re-warmed in 15 second increments as needed.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.

Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry Buttercreams