Ripe Strawberries! What to do?

Yesterday we took the kids to the local Brentwood farms to pick strawberries.  Followed by our usual weekend trip to the Smith Family Farm to buy the rest of our fruits and vegetables.  At the Strawberry farm we pre-paid for 2 cardboard boxes (1 for each child).  Of course the kids filled up both boxes!  Great deal, but we now have a whole lot of SUPER ripe strawberries we can't possibly eat before they go bad!  Not to mention we bought ripe cherries, peaches and plums.  What to do with all this yummy fruit?!  Next step, start baking and creating new recipes!


I found the recipe below so I can start using those delicious strawberries the kids worked so hard to pick.  I will post pictures of my results of this recipe.  Yummm!

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes.

The Martha Stewart Show, February Winter 2008
http://www.marthastewart.com/258957/sprinkles-strawberry-cupcakes

Yield

Makes 1 dozen .Add to Shopping List

Ingredients

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Sprinkles' Strawberry Frosting

Directions

1.Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.



2.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.



3.In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.



4.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.



5.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.



6.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Looking for a lowfat recipe your family will love?

Looking for a low fat recipe your family will love? This recipe I found on Weight Watchers.com will satisfy your family's hunger and keep you on track if you're dieting. My biggest challenge seems to be making a low fat meal that the entire family loves. Trying new things for my husband and 2 kids can sometimes be like pulling teeth. As long as I don't tell my husband it's a low fat meal he seems to try it without resistance!I'm sure this recipe will be hit in your home too. Satisfying, delicious, and best of all you won't gain a pound! Of course, that is if you follow the recommended serving size below. Oh, and best of all it cost me $8.50 for all of the ingredients (minus the seasonings) and it fed our family of four.

http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=50638Stuffed Shells:

POINTS® Value: 4 Servings: 6 Preparation Time: 20 min Cooking Time: 20 min Level of Difficulty: Easy

Mixing the ricotta with nonfat cottage cheese gives the filling more body and flavor while reducing the fat content.


Ingredients
1 cup(s) part-skim ricotta cheese
1 cup(s) fat-free cottage cheese
1 tsp table salt
1 tsp garlic powder, or to taste
1 Tbsp dried oregano
1/4 tsp black pepper
3 cup(s) canned tomato sauce
1 pound(s) cooked pasta, jumbo shells, approximately 24 shells


Instructions
Preheat oven to 375°F.
Mix together cheeses, salt, garlic powder, oregano and pepper.
Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish.
When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes. Yields about 4 shells per serving.