My only complaint about this cake was that it was made in a bread pan, and thus not very big. And I would have gladly had seconds (you could double the ingredients and make it in a square brownie size pan, but then alter the cooking time). This cake has a sort of coffeecake feel to it, but with the freshness of strawberry. I served it as a dessert after dinner, but it could easily be served at a brunch! I also coincidentally realized that I think this recipe may be vegan (no eggs, butter, or milk), so if you have any vegan friends, be sure to make this for them!
Author Archives: thepetitecroissant
Pesto, Tomato, Spinach and Mozzarella Quesadilla
Yes, this is my third post in the history of this blog about quesadillas. But here’s the deal, quesadillas are amazing. And if you go light on the cheese, and heavy on the vegetables, they’re a relatively healthy easy weeknight dinner. So we tend to eat them a lot. Usually we have a pretty standard quesadilla combo (see here), but here’s a new take on them. It’s sort of the caprese salad of quesadillas. Our basil plant has been doing really well so I’ve been trying to add pesto to as many things as possible. For a pesto recipe, see here.
Lemon Sorbet with Strawberries
Sometimes when it is hot outside, all you want to eat is something cold. And if you’re me, you want that something cold to also be sweet. However, I no longer eat ice cream (I’m mostly dairy free), so my cold dessert options are slightly limited. I have made popsicles in the past which are always fun, but this weekend I bought a pint of lemon sorbet and topped it with some mashed strawberries. The other great thing about this easy dessert is that it is a great way to use strawberries that are slightly past their prime. The strawberries still tasted great but had started to get a bit soft, so they were perfect for this!
And, if you’re trying to think of fun red, white, and blue desserts for the 4th of July, this would be perfect topped with a few blueberries. You could even do a couple of alternating layers, creating a pretty parfait design in a mason jar!
1 cup mashed strawberries
Optional: Handful of blueberries
New Favorite Dinner
As I’ve probably mentioned before, I find easy healthy recipes that I like and then I tend to make them a LOT for dinner on weeknights. This is a new discovery, and we’ve already made it three times. In addition to being delicious, it all cooks in one pan and makes for easy clean up. Plus, you can alter the toppings to your liking, and can also serve it in tortillas if you want to make tacos. So go ahead, make it once. And I promise you’ll start making it all the time!
Strawberry Rhubarb Oatmeal Bars
This isn’t my first time posting about rhubarb. I get really excited when rhubarb becomes available each summer because I love making pies, cobblers and shortcake. But here is another way to incorporate rhubarb into your summer desserts – strawberry rhubarb oatmeal bars. The best part about these is if you don’t eat them all the same day you make them, they make a great breakfast the next morning with a smoothie or some eggs.
It’s actually surprising that I don’t post more recipes about kale because I really LOVE kale. I literally eat it everyday. But here is a new take on it. This bruschetta is easy to make, and I serve it on toasted bread on top of a layer of low-fat cream cheese or goat cheese (we tried both and both are great).
Browned Butter Chocolate Chip Cookies with Molasses and Sea Salt
Although I love the Tollhouse chocolate chip cookie recipe that comes on the back of the bag (which I’ve blogged about before), I have been craving the big flat cookies that are super gooey in the middle so I decided to try these. And the results were delicious. While they didn’t get as flat and gooey as I wanted, it didn’t matter because the hint of molasses and browned butter gives them an extra special flavor that I really liked!
A New Take on Toast
So I have a pretty strict morning ritual. A granola bar and a smoothie made with almond milk, banana, kale, chia seeds, lemon juice and zest, frozen mango and strawberries, and soy yogurt. However, this summer, I have a bit more time, so I decided it was time to spice up my morning ritual. I saw this article on BuzzFeed about all sorts of different interesting toasts you could make. My new favorite, which I’ve been eating the last few mornings, is whole wheat toast, smeared with fat free cream cheese, topped with sliced strawberries and chopped mint, and then finished with a drizzle of honey.
Dave’s favorite has been whole wheat toast covered in a layer of fat free refried beans, topped with a dollop of salsa, and finished with a fried egg.
No matter what your usual morning breakfast ritual is, I definitely recommend spicing it up and trying some of these takes on toast. We’re trying two new ones each week. Next up, whole wheat toast with hummus, pomegranate seeds, and walnuts for me; chickpeas, tomato, and fried egg on whole wheat toast for Dave.
Summer Drink Time!
So this weekend is my five year college reunion. A lot has changed in the five years since I graduated from Hamilton College. One of the ways I’ve changed is I’ve really upped the caliber of cocktails I drink. In college, partly because we lived in upstate NY and weren’t going out to cool bars with trendy drinks and partly just because we were poor and lazy, there was a lot of vodka/Crystal Light combinations, and sadly even some Andre. So in honor of being back at college this weekend, I have two fun and classy summer cocktails to drink this summer.
Easy Lunch to Prep at Night and Take to Work
I get it, we’re all busy and you can’t always spend a lot of time cooking. But if you still want to bring your own lunch to work, here is a salad we’ve started making that you can very easily prep at night.