Posts Tagged ‘strawberry’

Last week I spent one whole day eating. Then skipped lunch the next days so I could eat more. Especially more of THIS:

Strawberry Mascarpone Tart

Let me just talk briefly about thursday, though. First of all, I was very tired, having stayed up until 2 am finishing a presentation. I woke up a little later than I wanted to, so my breakfast was a little late. Then I went to class. Then I was supossed to meet a friend for lunch. Then I went to my afternoon class where we had a long day of presentations. Our prof. brought us snacks as a treat. From there I went to the Relay for Life VIP reception, which was catered, where I ate a whole bunch of snacks and watched everyone sample the beer. So I ate more snacks and complained about how my 21st birthday was in one week. From there I went to dinner with my english class at a prof’s house, where I continued to eat and watch everyone drink wine and complain about how my 21st birthday was in one week. From there I went to our Relay for Life wrap up committee meeting where we got ice cream and sundae stuff to treat the committee. And I ate half a pint of ice cream. What a day! Delicious, but fattening.

But I knew there was more to come, for Friday was the Equestrian Team End of the Year dinner & trail ride. As usual, I was assigned the task of dessert.
Strawberry Mascarpone Tart

I was fretting because I wasn’t sure if people wanted chocolatey or fruity or cakey or creamy. I had originally considered doing this lemon-strawberry tart thing, but I was concerned about my ability to make lemon curd. I had never done it before and I was pressed for time, because I had to finish my research paper before I could go bake. And then there was my iGoogle home page.

This little beauty showed up on my Simply Recipes gadget in my time of need. It was my first time ever making a tart, and it went really well! The tart itself was refreshing and the team polished off the entire thing. The balsamic was subtle and tangy. It was a really interesting addition. My glaze had gotten a little sticky because I let it cool a little too long and it was difficult to glaze with, so I actually would have liked MORE balsamic on my tart, but it was still good.

Next time I make this tart: I will cut my strawberries in halves to make decorating a little easier. I will let my strawberries drain a little more. My only option for draining was a colander and I didn’t get as much of the juice out as I would have liked. They were a little too wet so the top of the tart got a little juicy when I cut it… Now for the recipe:

Strawberry Mascarpone Tart with Balsamic Glaze

Prep time: About 2 hours, including refrigeration of the dough

  • Crust (used Easy Tart Crust recipe from Epicurious)
  • 2 lbs strawberries
  • 1/2 cup granulated sugar
  • 1 Tbsp orange zest, divided
  • 1 teaspoon lemon juice
  • 12 ounces mascarpone cheese
  • 1/2 teaspoon vanilla
  • 1/3 cup confectioner’s sugar
  • 1 Tbsp balsamic vinegar

1. Bake crust, following directions, weighting it down with pie weights (I used parchment paper with uncooked rice). Let cool.

2. Whilst the crust bakes: Combine your strawberries with half of orange zest and granulated sugar so the strawberries are coated with sugar. Let sit for 30 min to macerate.

3. Mix together the mascarpone cheese, confectioner’s sugar, the remaining orange zest, lemon juice and the vanilla until well combined. Refrigerate until needed.

4. After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool. I let mine cool too long and it became kind of goopy…Maybe I boiled it too long too?

5. Assemble the tart. Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze.


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Chocolate Strawberry Cupcakes

Helloooo readers! This past weekend was Equestrian Team Movie Night. We watched Hidalgo. I hadn’t baked anything in a while because midterms are HORRIBLE terrible nasty evil creatures. Luckily I had this excuse to procrastinate. So I made these deliiiicous chocolate cupcakes and plopped strawberries on top of them.

Chocolate Strawberry Cupcakes

Ever since I went home for spring break to sunny sunny florida I’ve been wanting to make something with strawberries. I also recently bought some muffin tins (mini and regular sized) that I need to get more use out of. Then I realized it’s not exactly strawberry season in Vermont. All the same I went to the grocery store and the strawberries were on sale so I grabbed a couple boxes. My original intent  was to make strawberry cupcakes, but then I realized I needed to puree my strawberries which was not going to happen here in my dorm kitchen. Then I decided that everyone loves chocolate and I had a bunch of it in my Bag of Baking Goodies so I should use it. And besides, strawberries and chocolate TOTALLY go together.

Chocolate Strawberry Cupcakes

I went for simplicity because I did not have a lot of time on my hands. Of course I ended up with too much batter and loved the mini-muffin trays so much that I made..oh…4 or 5 trays of mini cupcakes. One at a time. While watching Millionaire Matchmaker on Bravo. Oops. I used the Hersheys cake recipe, which I saw on Lovin’ from the Oven, but I did not in fact use Hersheys chocolate because I think it has a very distinct taste that I don’t like that much. So I used ghiradelli cocoa instead. As for the frosting…well…I REALLY adore Duncan Hines Dark Chocolate frosting. I could eat a tub of that stuff without the cupcake, so why change a bad thing? Being resourceful, I spooned it into a ziplock bag and used it to pipe little swirlies onto my cupcakes.

As usual, the cupcakes were photographed on our grimy kitchen table using our collection of frisbees for dishware and the light of a kind of rainy day.

Chocolate Cupcakes

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup ghiradelli cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
1. Heat oven to 350 degrees. Line muffin cups with bake cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on med speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter onto prepared pans.
3. Bake 30-35 minutes if doing 9-inch round pans, 22-25 minutes for cupcakes until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans/cups to wire racks and cool completely.
Frosting: Duncan Hines Dark Chocolate frosting. Spread it on. Pipe it on. Skip the cupcake entirely and eat it with a spoon…

Chocolate Strawberry Cupcakes

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