Strawberry Galette

 

 

 Well friends I did it!  Well Eva and I did it.  We created a TikTok Channel for me and my content.  She is not only an amazing editor but she is great with socials and marketing.  My little 7th grader is becoming such a Branding Wiz.  She helped me create my intro video and a few more to get started with.

 

The first recipe I shared is for this amazing Strawberry Galette.  Truth be told, I didn't even know how to pronounce Galette until I watched Five Star Weekend and now I am obsessed!

 

I think if you have been following along for awhile then you know I am not much of a baker.  I consider myself a cook.  I love to cook.  It is therapeutic and helps me to decompress.  I meal plan like a ninja and try different recipes all the time.

 

I am working on my baking game and this galette came out great so I wanted to share it with YOU.  If you are on Tiktok and want to follow along, my channel is "Holly Helps Mamas".  The video below was posted yesterday.  

 

Here is the recipe and instructions and the video goes over how to put this bad boy together.  If you try it, let me know and enjoy! 

 

 

 

Ingredients

1 16- ounce carton strawberries sliced 

3 tablespoons granulated sugar. 

 1 small lemon zested 

1 tablespoon cornstarch 

1 teaspoon vanilla bean paste or vanilla extract 

1 refrigerated pre-rolled pie crust 

1 egg 

1-2 tablespoons Turbinado sugar

 

Instructions

 

 

Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.
 

Add the sliced strawberries to a bowl along with the granulated sugar, lemon zest, cornstarch, and vanilla. Toss several times so that the berries are evenly coated.
 

Carefully unroll the pie crust onto the parchment lined baking sheet. It's okay if it's slightly too large to fit as you'll be folding the edges over.
 

Spoon the strawberry mixture into the center of the dough. Arrange the strawberries in an even layer leaving a 2-inch border free. 

 

Fold the edges of the dough toward the center over the berry filling, overlapping as needed. Gently press any folds to help them adhere.
 

Beat the egg in a small bowl for the egg wash. Brush the crust with the egg wash then sprinkle with the Turbinado sugar.
 

Bake in the preheated 375 degree oven for 40-50 minutes or until the crust is golden brown and the filling is bubbling. 

 

Cool for 10-15 minutes before serving to allow the juices to thicken. Slice and serve with ice cream or freshly whipped cream if desired. 

 

Enjoy warm or at room temperature

 

 

 

The Dorm Haul is coming next...

Italian Summer Dinner Party

First Things First....

 

 

 

and now...for our main event...

 

 

 

When I heard that Zach and Zoe were coming home for a visit, we agreed on a night for dinner and I decided to really dial things up.  If you have been following along for awhile then you know cooking for people is a way I show my love so I will often go overboard ;)

 

 

I thought there was no better time for an Italian Summer Dinner Party and I made some dishes that I want to remember and share here so I can refer back to these wonderful recipes.  I hope you will give them a shot as well!

 

But first....our VIPs :)

 

 

After the hugging attacks, we enjoyed some Market Basket Spinach Pie and Stuffed Grape Leaves while I got everyone a drink.  I didn't do anything fancy for drinks but it would be the perfect meal for an Aperol Spritz ;)  We stuck with water, seltzers, sodas and wine.

 

Here is what our Italian Summer Dinner Looked Like

 

Steak Pizzaiola

Find the Recipe HERE

This is a fairly simple recipe and just dials steak up a bit.  The sauce consists of tomatoes, olives, capers and onions and peppers- so colorful and delish.  I served the sauce on the size in case anyone didn't like it but it tastes even better when the steaks are sitting in this deliciousness

 

Caprese Salad

Kept this one pretty straight forward- the only tweak I made was to add some little golden tomatoes as well

You can find my Caprese recipes HERE  in this post

 

 

Next, I whipped up a Mediterranean Orzo.   The recipe calls for Shrimp in this yummy dish but I omitted the shrimp since Zoe doesn't eat fish.  Rob and I agreed the shrimp would be a nice addition or you could serve this with lamb kabobs OR even by itself- it truly could be a meal in itself and it is SO GOOD

Check out the Recipe HERE 

 

 

 and the finishing dish on our Italian Dinner was a Sauteed Zucchini and Corn and it was probably my favorite dish of this collection!

Check out the Recipe HERE

 

 

 and although not very Italian, I also whipped up a couple of desserts (even though I am really not a baker)

I made the Pioneer Woman's "Knock You Naked Brownies" which are essentially Chocolate Caramel Brownies.  Check them out HERE

 

 

 and Reeses Fluffernutter Bars

Find them HERE

 

 So yes...it was a delicious night BUT the highlight was hearing Zach's stories...we had some real good belly laughs and quality time...I cherish these times more than anything :)

 

 

 

Hot Cocoa Bundt Cake!

 

Hi Friends!  I am sharing a fun recipe with you today.  It is a cake I made for the first time last weekend.  Don't get me wrong.  I am not a baker.  It is a long and tenuous process but the end result is so worth it.  This is a cake that brings on the coziness vibes and is a perfect dessert all...winter....long!

 

 

Hot Cocoa Bundt Cake

 

 

What you will need...

 

Ingredients

 

For the Cake

• 2 teaspoons unsweetened cocoa powder
• 1 cup water 
• ¾ cup unsalted butter, cubed (1½ sticks)
• ¾ cup canola oil 
• 4 ounces semi sweet chocolate, finely chopped
•  1½ cups granulated sugar 
• 3 cups Flour
  
• ¾ cup dry hot cocoa mix
  
• 2½ teaspoons Baking Soda 
• ½ teaspoon kosher salt
• 3 large eggs, room temperature
• ¾ cup buttermilk (see note)
• 1 tablespoon Vanilla Extract
  
• 1 cup milk chocolate chips
• 1 cup mini marshmallows 

For the Chocolate Ganache

• ⅓ cup heavy cream
• 2 tablespoons unsalted butter, cubed (¼ stick)
• 4 ounces semi sweet baking chocolate, finely chopped
•  

For the Garnish

• 1 cup marshmallow cream
  
• Mini Marshmallows Bits

 

 

Instructions Preheat oven to 350°F. Grease a 10-cup Bundt cake pan and lightly sprinkle with the unsweetened cocoa powder. Set aside. In a medium saucepan, heat the water until warm.

 Add the butter, oil, and chopped semisweet chocolate. Cook on low, stirring constantly, until the chocolate is melted and the mixture is smooth, about 3-4 minutes 

Turn off the heat and stir in the sugar until smooth. Let cool for 5-10 minutes.

 In a medium bowl, stir together the flour, cocoa mix, baking soda, and salt. Set aside

 Pour the cooled chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment. Beat in the eggs one at a time until just combined. Slowly add the flour mixture and mix until just combined.

 Add the buttermilk and vanilla extract and mix until just combined.

 Fold in the chocolate chips and mini marshmallows.

 Pour the batter into the prepared Bundt cake pan. Bake the cake for 45 minutes, or until a toothpick comes out clean. Allow to cool for 10-15 minutes, then flip it onto a cooling rack. Cool completely before topping with the ganache. After the cake cools, make the ganache. Place the heavy cream, butter, and chocolate in a microwave-safe bowl. Microwave these ingredients for 30 seconds at a time, stirring after each time until the mixture is melted, until smooth. Let cool for about 5 minutes, or until slightly thickened. Set aside. Add the marshmallow creme to a large Ziplock bag and cut off one corner. Squeeze the bag to drizzle the creme on the cooled cake. Drizzle the chocolate ganache onto the cake.

 Sprinkle the cake with the marshmallows. Allow the ganache to fully set before slicing and serving.

 

 Enjoy!

 

 

Memorial Day Weekend Inspiration!

 

If you have been reading for awhile then you know my love for all things summer...it starts on the unofficial kick off to summer and that is Memorial Day Weekend.

 

I am obsessed with all things patriotic and all things red, white and blue so I get decorating early and let those decorations stay up all summer and through Labor Day Weekend.

 

 

I start my summer planting around Memorial Day too and several years I have gone with a red, white and blue theme with my flowers.

 

 

I just remembered that Memorial Day is a little over two weeks away- eek!  So exciting.  Our weekend is still shaping up (we have a softball tournament for Eva and a party to attend on Monday but we want to host something fun too so we will see how that shakes out)...I can't wait for the excitement of it all.

 

Today, I thought I would share a little inspiration with YOU!

 

How about some festive appetizers and main dishes to kick things off?

 A Patriotic Charcuterie Board?  Yes Please!

Red, White and Blue Bites made with triscuits, blue cheese and strawberries (I drizzled truffle honey over these- delish!)

A Yummy and Festive Dip?  Going to give this one a shot this year!  You can find the recipe HERE

Lobster Roll Sliders- always a big hit!  You can find my recipe HERE 

Patriotic Bites include watermelon, feta and blackberries and sometimes I will add a sprig of mint for flavor

and lastly a Red, White and Blue Burger- YUM!

Top your burger with mozzarella, blue cheese and roasted red peppers- sounds so good.  Check out the recipe HERE

 

 and a celebration would not be complete without dessert of course!

A Festive Charcuterie Board makes such a great statement on the table

Patriotic Bites?  Yes please!  The rolo bites are always a big hit!

Red, White and Blue Rice Krispee Treats?  Definitely giving these a shot this year!  Check out the recipe HERE

 

 and finally...next up Centerpieces!  I always have so much fun putting together patriotic arrangements!

Here are a few for inspiration

 

 and here are a few I whipped up over the years- one of my favorite ways to kick off summer :)

 So any plans for Memorial Day Weekend?  How do you kick off summer?  Any special traditions?  I want to hear it all!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Incredible Hulk Mini Blender Muffins

 

Brittany Williams is an inspiration to me.  You can find her @instaloss.  She lost over 100 pounds and did it the right way through diet and exercise.  I recently finished her latest book "Dear Body" which I flew through- it was incredible!

I peruse her websites for recipes from time to time and came across this gem.  They are so easy to whip up, delish and SO HEALTHY...great way to sneak in those veggies fellow mamas!

So without further ado and since I promised, here is this easy recipe.  Let me know if you give them a shot

Ingredients

• 1 very ripe large banana or 1 medium gala apple, cored and sliced into 4th's
• 1/4 cup raw honey or 3-5 pitted dates
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 to 2 large handfuls baby spinach
• 1 cup steel cut oats
• 1/2 teaspoon baking soda
• Toppings of choice: granola, dairy free chocolate chips, dried fruit

Instructions

• Preheat an oven to 350°F and grease a mini muffin pan with oil or butter, set aside.
• In order, place all of the ingredients into a high powered blender capable of grinding grain, wet ingredients first. Blend until smooth, about 45 seconds.
• Fill the mini muffin pan cups 3/4th's full and sprinkle with additional toppings, if desired. Place the muffin tin inside the oven.
• Bake for 12 minutes and let cool completely before serving.

Love at First Bite!

Favorite Holiday Recipes Of Past

 

So last year was tough...this year just as tough in so many ways due to COVID.  Our favorite thing of every Christmastime is taking part in our annual traditions- some started when we were young and some started by us with our little fam.

 

Last year, to brighten spirits, I surprised Rob with making a few things from his childhood.  The nostalgia was over the top!  I made a couple of things on Christmas Eve to remind him of his mom and aunt and childhood- one was the relish tray of the 60's and 70's.  This year I made it on Thanksgiving.

 

Last year, I also whipped up my first batch of "Angel Balls" and he was thrilled.  His mom and his aunt made them every year at Christmastime and they are a true reminder of the wonderful holidays of past for him.

 

This year I did the same and I did it before he got home the night of his big work outing in Boston.  We were all asleep when he got home but when he walked into the kitchen, the plate of angel balls was sitting there- ready to surprise him and ready for him to indulge :)

 

Here is the recipe if you would like to try making them

 

 Angel Balls

 

 

Ingredients

 

 2 (8 oz.) packages pitted dates 

 
1 stick unsalted butter (1/2 cup)

1 cup brown sugar

4 tablespoons water

1 teaspoon vanilla

2 cups Rice Krispies

Confectioner's sugar or coconut for rolling 

 

 

Instructions

 

1. In a saucepan, mix together butter, water, dates and brown sugar. Cook over medium heat until dates disintegrate and form a paste.

2. Remove from heat and add 1 teaspoon vanilla. Stir in 2 cups Rice Krispies. Let mixture cool until it can be comfortably rolled into balls. I used a 1-inch scoop and rolled the balls in confectioner's sugar or coconut. Store in an airtight container.

 

*Due to the shortage of supply AND a strike happening at Kellogg's, our local grocery stores were sold out of Rice Krispees this year but I was able to snag 1 box of Cocoa Krispees so I substituted with those and they came out just as great!

 

 

Another annual tradition for Rob was to have that oh-so-fave-70's-appetizer on Christmas Eve called "Crabbies".  He actually started the tradition again last year and made them for our Christmas Eve.  We count them now as one of our "Seven Fishes" and they always get wiped out!  If you are looking for a delicious holiday appetizer, and you like seafood, then you must try these!

 

Crabbies

 

 

Ingredients

 

 6 English Muffins Split

1 jar Kraft Old English Cheese (if you can't find this as it is sometimes hard to come by, you can substitute with a cheddar cheese spread)

 
1 stick butter

 
Melt butter with cheese then add:
1 1/2 tsp mayonnaise
1/2 tsp garlic powder
1/2 tsp season salt
7 oz can drained crab meat 

 

Instructions

 In a small saucepan add the butter, and the cheese. Melt then remove from stove top and add the remaining ingredients. Mix well and spread on top of split English muffins. Broil until hot and bubbly and golden on the edges of the English muffins. Cut in half's or quarters and serve hot.  You can prepare these and freeze then broil when ready to serve.

 

 

Another recent fave over the last few years has been my friend Laurel's Cranberry Meatballs...oh can't get enough..they are so delicious and festive and the perfect appetizer for the holidays!

 

Sweet and Spicy Cranberry Cocktail Meatballs

 

INGREDIENTS

 

For the Meatballs:

•2 lbs. ground chuck 

•1 cup bread crumbs

•2 large eggs, slightly beaten

•2 tablespoons Chili Sauce

•2 tablespoons Worcestershire Sauce

•2 tablespoons minced onion, opt.

•½ teaspoon salt

 

For the Cranberry Pepper Jelly Sauce:

•10 oz. jar Hot Pepper Jelly

•12 oz. jar Chili Sauce 

•8 oz. can Jellied Cranberry Sauce

•2 tablespoons dark brown sugar

•juice from ½ lemon

 

 

 

INSTRUCTIONS

 

For the Meatballs:

 

•Preheat oven to 350F and line a baking sheet with

 parchment paper.

•In a large bowl, combine ground chuck, 

breadcrumbs, eggs, chili sauce, Worcestershire

 Sauce, onion and salt. Mix until all ingredients are

 incorporated but do not overwork the mixture or 

the meatballs will be tough.

 

•Form into 1½ inch meatballs and place on the

 prepared baking sheet. Leave at least 1-inch space

 between meatballs.

 

•Cook at 350F for 10 minutes then turn each

 meatball over. Cook another 10-15 minutes or until

 meatballs are cooked through. Remove from oven

•While meatballs are cooking, prepare the sauce.

 

For the Sauce:

 

•In a large skillet over LOW heat, combine all sauce

 ingredients. Stir until well blended then remove 

from heat until the meatballs are ready.

 

•When meatballs are cooked, place them in the

 sauce in the skillet and simmer for 1-hour or until

 sauce has thickened.

 

ENJOY!

 

The meatballs and sauce can simmer on HIGH in a

 slow-cooker for the last hour

 

 

 

 

 

 Please let me know if you give any of these a try- I

 was inspired to share with you today as we are 

getting on our holiday prep!