Strawberry & White Chocolate Muffins

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 If you have fresh strawberries in the house, you must make these Strawberry & White Chocolate Muffins!
We’ve been on a muffin kick lately, and these muffins were amazingly tasty.
The strawberries mix perfectly with the white chocolate creating a luscious, fresh flavour.
I know the word ‘moist’ is so overused when it comes to baking, but seriously.. these muffins are SO moist & fluffy! (Due in part to the olive oil, & yogurt used).

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I used my SOCKERKAKA Baking Cups from IKEA for the first time on half of the batch to see how they would turn out.
SOCKERKAKA Baking Cups are rubber silicone baking cups that are dishwasher, and oven safe.

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I really liked how the muffins in the silicone cups turned out! They had a cute oblong shape to them, and the bottom of the muffins came out with a cute little flower design.
I had no issues with getting the muffins out of the cups – They slid right out of the cups without breaking.
I did have to cook the muffins in the silicone cups a tad longer, as the cups held more batter than the muffin pan cups.
All in all, after first use, I enjoy them & would recommend them!

(I’m interested to see what frosted cupcakes would look like using the silicone cups! I’ll be baking some soon & posting an update). 🙂

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Strawberry & White Chocolate Muffins

Ingredients:
(yield: 12 muffins)
2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1 cup Greek Yogurt
1/3 cup olive oil
1 teaspoon vanilla extract
1 1/3 cups fresh strawberries, washed & chopped
1/2 cup white chocolate chips

Directions:

1. Preheat oven to 400 degrees F. Spray muffin pan with non-stick cooking spray, or line pan with muffin cups.
In a large bowl, mix all the dry ingredients (flour, sugar, baking powder, salt) together; set aside.
In a separate bowl, whisk the eggs together until combined. Add the rest of the wet ingredients (yogurt, oil & vanilla) & mix together.

2. Pour the wet ingredients into the dry & mix altogether using a spatula. Fold in the berries & the chocolate chips.
Using a large scoop, divide the batter evenly among the 12 muffin cups. There should be enough batter to fill each cup nearly full.
Bake approx. 20 minutes, or until a tester comes out clean.
Let muffins cool for 5-9 minutes, then transfer to a wire rack to cool completely.

Note: Muffins stay fresh for up to 4 days covered at room temperature.

Enjoy!
Xo Natasha

Very Berry Muffins

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Oh muffins, how I adore you.

Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.

I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. 🙂

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Very Berry Muffins Recipe
(slightly adapted from Martha Stewart)

Ingredients:
(yield: approx. 18 muffins)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)

Directions:

  1. Preheat oven to 375 degrees F.
    In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).

    2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.

    3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.

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Enjoy!
Natasha xo

Strawberry Pie

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By Natasha.

I made 2 strawberry pies for our family dinner on Sunday and wanted to share the recipe with you guys! This strawberry pie recipe is from my Nonna, and is a family favorite. It’s the perfect summertime pie!

Ingredients:
(makes 2 pies)
– 4 pounds of strawberries (2 pounds each pie)
– 2 pie shells
– 3/4 cup sugar
– 1 tablespoon cornstarch
– 500ml whipping cream
– icing sugar

NOTE:
– This was the first time I made these pies with store-bought pie crusts. I do NOT recommend buying pie crusts for this kind of pie because the strawberries contain a lot of juice which can make it soggy if the crust is not thick enough. Definitely want to stick with homemade crusts! 🙂
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Recipe:

1. Pre-bake pie crusts. (Cooking time varies depending on which brand of crusts you buy, or if you make homemade crusts. For Tenderflake crusts, bake 8-10 minutes at 400.)
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2. Wash and drain strawberries.
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3. Chop strawberries into fairly small pieces & drain well. (draining is super important!)
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4. Divide chopped strawberries between the 2 pie crusts. (PUT ASIDE 1 CUP OF CHOPPED STRAWBERRIES. It is needed for the next step.) Sprinkle 2 (1/4 cup total) tablespoons of sugar on each pie.
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5. Mash the 1 cup of chopped strawberries. Set aside.
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6. Mix 1 tablespoon of cornstarch in 1/2 cup cold water.
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7. Mix mashed strawberries, cornstarch/water, along with 1/2 cup sugar in double boiler. Cook until thick, mixing constantly. (approx. 30 mins)
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8. Strain strawberry sauce over pies.
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9. Beat whipped cream until fluffy, add icing sugar to your preference.
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10. Top pies with whip cream & refrigerate. (at least 3 hours)
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Enjoy! 

Mango & Strawberry Banana Smoothie

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I have been on a total smoothie kick lately and have been trying out different kinds of smoothie recipes… Some turned out decent, others not so good. Than I came across this little gem – a delicious Mango & Strawberry Banana Smoothie and it’s so tasty, I had to share this one with you guys – believe me, it’s a keeper!

Fresh, fruity, healthy, pretty, & easy to make! (What more could you want?)

I found the recipe on myrecipes which you can find here, but I have adapted it slightly.

Mango & Strawberry Banana Smoothie
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Ingredients
  1. (Yield: 2 smoothies)
  2. 1 mango (peeled, and coarsely chopped)
  3. 1 1/4 cups total of plain low-fat yogurt
  4. 2 tablespoons honey
  5. 1 tablespoon freshly squeezed lime juice
  6. pinch of freshly grated lime zest
  7. 1 banana (peeled & chopped)
  8. 10 medium sized strawberries (washed, and chopped)
  9. 1 tablespoon freshly squeezed lemon juice
  10. pinch of freshly grated lemon zest
To make the Mango Layer
  1. In a blender, combine the mango, 3/4 cup yogurt, 1 tablespoon of honey, 1 tablespoon fresh lime juice, pinch of lime zest & 2 ice cubes. Blend until combined. Divide the mango smoothie into 2 glasses, and set aside. Rinse the blender.
To make the Strawberry Banana Layer
  1. Combine the banana, strawberries, 1/2 cup yogurt, 1 tablespoon honey, 1 tablespoon lemon juice, pinch of lemon zest, and 2 ice cubes and blend until smooth.
  2. Using a large spoon, GENTLY scoop the strawberry banana layer onto the inside edges of the glass on top of the mango layer. Do not pour the strawberry layer right on top of the mango layer straight from the blender, or else you won’t get the nice crisp horizontal line. (The first time I made a layered smoothie, it didn’t clarify how to pour the layer on top and I ended up with a swirly smoothie, instead of layered 😉 ) Take your time, and using a spoon drop small amounts at a time.
Rose & Lea http://roseandlea.com/
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Happy Smoothie-Drinking! 
Natasha xo