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Food & Recipes

Strawberry Pie // Week 1

August 24, 2016


Last weekend I promised to make three pies for a friend of my sister-in-law. Sure, I thought, no big deal! But my pie-making skills (specifically my crust-making skills have gotten a little rusty and I realized quickly that I needed to use it or lose it. I had certainly lost “it.”

Being the stubborn one that I am, I made over 12 batches of crust (?!) and researched countless methods before landing on a recipe that that was easy, flaky, and perfectly delicious. I’ll share that method with you in a separate post (because if you’ve made pie crust before, the method might below your mind) but today I’m sharing with you a recipe for strawberry pie.

Consider Espresso and Cream your go-to destination for pie through the end of the year, because I’ve committed to making and sharing one recipe per week throughout the remainder of 2016. I want to get back into the kitchen, get back to this blog’s roots, and dust off my pie-making skills. A little culinary challenge is good now and again, right?

Naturally, I decided to kick off this pie challenge with one of my husband’s all-time favorites, strawberry pie. He’s been begging me to make a strawberry pie all summer. My requirement: strawberry pie must always be easy and packed with strawberries. We’re talking a very high strawberry-to-glaze ratio since I really dislike Jell-o-type consistency.

Joe really dislikes whipped cream, but I can’t make a strawberry pie without it, so I made a stabilized version that allowed me to top the pie with real whipped cream in advance without it weeping/falling.

PS: I took the “cheater way” out with a packet of Danish Dessert in the filling. I’ve never made a strawberry pie this way before, but it turned out great and was the perfect glaze for the strawberries.

Strawberry Pie
Recipe type: Dessert
Serves: 8 slices
  • 1 (9-inch) pie shell
  • 1 (4.75-ounce) package Danish Dessert Strawberry (see above for more details)
  • 1¾ cups water
  • 6 cups sliced strawberries (halved or quartered, depending on size)
  • 1 cup heavy whipping cream
  • ¼ cup water
  • 1 teaspoon unflavored gelatin
  1. In a medium saucepan over medium-high heat, combine the water and Danish Dessert mix together. Bring to a boil, stirring frequently, and boil for 1 minute. Remove from heat and stir in the strawberries to coat evenly.
  2. Pour strawberry mixture into pie shell and refrigerate for at least six to eight hours.
  3. To make the whipped cream: Place heavy cream in the bowl of a stand mixer or a bowl with a hand mixer. Beat whipped cream until soft peaks form.
  4. Dissolve the gelatin in the ¼ cup of warm water and stir to combine. Pour mixture into heavy cream and continue to whip on high speed until stiff peaks form. Spoon whipped cream on top of pie and store for up to 24 hours.


Vegan Strawberry Streusel Bread

June 10, 2011

If I’m completely honest with myself, the reason I’ve avoided vegan baking is because it seems scary and unknown.

Butter and eggs I understand. I know that when you add them to recipes they produce soft, rich, fluffy baked goods that make people oooh and ahhh.

Vegan baking, on the other hand, is another world full of words like flax eggs, vegan margarine and the likes.

So to help you all, and myself, out I stopped by Mama Pea’s site, which is full of amazingly approachable vegan recipes, and picked out the easiest baking recipe I could find. Of course, the Apple Spice Coffee Cake seemed a little too much like fall for this time of year, so I switched things up and subbed in chopped fresh strawberries for the apples. Has anyone else noticed how amazingly delicious strawberries are right now?

If you’ve never ventured into vegan baking, this is a great place to start. And even if you are a vegan baking expert, this streusel bread is worth making. Serve with coffee, at a brunch, or as a mildly-sweet dessert. The choice is up to you.

Have a happy weekend, all!

Vegan Strawberry Streusel Bread
Adapted from Mama Pea’s Apple Spice Coffee Cake 

*1/2 cup non dairy milk
*3/4 cup unsweetened apple sauce
*1/4 cup canola oil
*1 teaspoon ground cinnamon 
*1 teaspoon vanilla extract
*1/2 cup brown sugar
*1 cup whole wheat flour
*1 cup all-purpose flour
*1 1/2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*1 cup chopped fresh strawberries

For the topping:
*3 tablespoons brown sugar
*1 tablespoon sugar
*2 tablespoons flour
*2 1/2 tablespoons vegan margarine
*1/4 cup old fashioned oats
*2 teaspoons ground cinnamon

*Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper. (I prefer to grease and line just the bottom with parchment.)
*In a small mixing bowl, combine the non-dairy milk, apple sauce, oil, cinnamon, vanilla and brown sugar. Stir until well combined.
*In a large bowl, combine the flours, baking powder, baking soda and salt. Stir to combine. Add the wet ingredients to the dry ingredients. Stir until just combined.
*Gently stir in chopped strawberries. Transfer batter to loaf pan.
*In a small bowl, combine the ingredients for the topping and combine with fingers until mixture is well combined and crumbly. Spread mixture atop batter in loaf pan.
*Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool. Serve with vegan margarine or strawberry preserves.

Happy Baking!


Guilt-Free Strawberry Fool

April 19, 2011

Lately I’ve been on a bit of a strawberry kick. Maybe that’s an understatement since I eat a clam shell container of strawberries a day. Thankfully, strawberries are in abundance and finally at a reasonable price. Something I can’t say eight of the other months out of the year.

But as much as I love strawberries, even they need a little bit of love every now and again. Enter the strawberry fool, which is bascially a fancy way of saying berries and whipped cream, with a few other extras added in. And while I would much prefer a full-blown fool made with real, rich whipped cream and thick lemon curd or sticky strawberry jam, the weeknights call for something a bit less decadent.

This week has suddenly turned extremely crazy, full of big changes, decisions and responsibilities. I’m running just to keep up and promise to share with you all the juicy details as soon as I can! Until then, I strongly recommend hitting up the produce isle for some strawberries.

Guilt-Free Strawberry Fool

*1 tablespoon sugar-free strawberry preserves
*2 to 3 tablespoons lemon yogurt
*1/3 cup light whipped topping
*4 strawberries, sliced

*Stir together the strawberry preserves and yogurt until well combined. Combine the strawberries, whipped topping and yogurt mixture in a bowl and gently stir to combine.
*Spoon into glass and enjoy!


Strawberry-Rhubarb Cobbler

May 19, 2010

Working at a magazine devoted to home and family, I think I fit in pretty well. I love my family, dabble in home (er, apartment) decorating and design, and it’s no surprise food gets me going. But truth be told, I’ve never even really had the desire to grow anything, especially when I can run down to the farmer’s market on a Saturday morning and return with a bounty of reasonably priced local produce – no weeding required.  That is, until I was home last weekend and developed a hint of longing for a small garden of sorts. Or in the case of my yard at home, just a few healthy rhubarb plants, sprouting like clockwork every year around this time.

I returned to my apartment Monday morning, suitcase and a big bunch of freshly-cut rhubarb in tow, excited about my loot but unsure what I wanted to make. Rhubarb bread was tossed around for a while, followed by the idea of making rhubarb sauce. But since J. tells me his mom makes a fabulous rhubarb sauce and I’ve never made any, I figured some things are best left untouched. Instead I settled on the classic combo of strawberry and rhubarb in the form of a cobbler.

Cobblers epitomize everything great about fruit desserts; they are sweet, simple, and light enough to eat even during the warmest days of summer. They pair nicely with ice cream and are easily adaptable for whatever fruit is in season. But no matter how great the fruit below may be, the bread and butter of a cobbler lies in the topping.

In my mind a good cobbler topping must be substantial, crispy, sweet and toasty – like eating an oatmeal cookie only to discover an equally delicious fruity delight underneath. This cobbler is best when eaten warm and straight from the oven, or within a day of baking. And if you are lucky enough to have any cobbler left over, it makes a delicious, indulgent breakfast when served alongside a scoop of yogurt and a cup of good, strong coffee.

Strawberry-Rhubarb Cobbler
(Printable Recipe)
*3 cups rhubarb, chopped
*1 lb. straberries, sliced
*1/2 cup sugar
*1/4 cup all-purpose flour
*1 Tbsp. strawberry gelatin
*1 cup all-purpose flour
*1/2 cup sugar
*1 cup rolled oats
*1/2 cup chopped pecans
*1 tsp. ground cinnamon
*1/4 tsp. nutmeg
*1/2 tsp. salt
*1 tsp. baking soda
*1 stick of butter, melted
*1 large egg

*Preheat oven to 350*F. Lightly grease a 9- to 10-inch pie plate. Set aside.
*In a large bowl, toss together the rhubarb, strawberries, sugar, flour, and strawberry gelatin. Pour the strawberry-rhubarb mixture into the pie plate and spread into an even layer.
*In another bowl, combine the flour, sugar, oats, pecans, cinnamon, nutmeg, salt, and baking soda and stir until evenly combined.
*Add the butter and egg to the dry ingredients and stir until dry and wet ingredients are well combined.
*With your fingers, crumble the topping over the fruit. Place the cobbler in the oven and bake for 35 to 40 minutes, until filling is bubbly and topping is set and slightly golden. Cool for 5 to 10 minutes. Best is served warm or within one day of baking.

Happy Baking!