3-Ingredient Sweet

Roses are red, violets are blue, who forgot about Valentine’s Day? I hope not you! But, if you did, here’s a quick treat you can whip up for a lovely breakfast in bed or dessert for your sweetie tomorrow.

3-Ingredient  Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

It only has three ingredients and is embarrassingly easy to make, but we can keep that between us!

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

Strawberry & Cream Cheese Turnovers 

Makes 8

  • 1 tube refrigerated crescent rolls (like Pillsbury Crescents)
  • 4 tablespoons cream cheese, at room temperature
  • 4 tablespoons strawberry preserves

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. Pop open the crescent roll tube and roll dough out flat as shown below. Place 1/2 tablespoon cream cheese, then 1/2 tablespoon preserves in the center of the larger end of the dough. Gently fold in the two corners closest to the filling then roll up the dough until a small pocket is formed. Transfer to the prepared baking sheet and repeat with remaining dough. Transfer to oven and bake for to 10 to 13 minutes or until golden.

SWWU Tip 1: We used homemade preserves for our filling, but you can use anything you have on hand. Apricot, raspberry, blueberry, the list of delicious possibilities goes on and on.

SWWU Tip 2: We preferred to eat these when they were piping hot right out of the oven, but they were still quite tasty a few hours later. Try to eat them within a day or so for the best texture.

SWWU 3: Use as much or as little filling as you like. There’s no wrong way to do this one!

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Your New Favorite French Toast

Stuffed French toast is always one of our go-to breakfasts when we are hosting overnight guests. It’s something everyone loves and it feels a bit more special than a plate of eggs and toast. Instead of our usual cream cheese filling, we recently added a tangy twist with some creamy goat cheese.

Strawberry Goat Cheese Stuffed French Toast by somethingwewhippedup.com

Strawberry Goat Cheese Stuffed French Toast by somethingwewhippedup.com

Paired with a few strips of farm-fresh bacon, this breakfast turned out to be quite a tasty treat. It was pretty quick and easy to put together, too. To make the decadent filling, we simply combined softened goat cheese with a bit of honey and some strawberry preserves we made at a class we took earlier this summer at The Brooklyn Kitchen.

Strawberry Goat Cheese Filling for Stuffed French Toast by somethingwewhippedup.com

Strawberry Goat Cheese Filling for Stuffed French Toast by somethingwewhippedup.com

Use the recipe below as a guide, adjusting flavors and amounts to your preferences. We cut our toast thin, but if you added a layer of fresh-cut fruit this could definitely stand up to a thicker bread. Swapping blueberry, raspberry or other jellies, james or preserves would also allow you to add a different spin to this dish. Play around and have fun. You’ll be glad you did!

Strawberry Goat Cheese Stuffed French Toast

Makes 8 sandwiches

  • 2 tablespoons ground cinnamon
  • 2 tablespoons sugar
  • 2 4-ounce packages goat cheese, at room temperature
  • 1/4 cup strawberry preserves
  • 1 tablespoon honey
  • 16 pieces challah bread, cut about 1/4- to 1/2-inch thick
  • 4 eggs
  • 2 tablespoons milk
  • 1/2 tablespoon vanilla extract (check out our recipe for homemade extract)
  • 1 tablespoon butter

1. In a small bowl, combine the cinnamon and sugar. Set aside.

2. In another small bowl, combine the goat cheese, preserves and honey. Mix until well combined and set aside.

3. Place the challah pieces in open pairs (like you would to make a sandwich) on a work surface. Make sure the bread pieces will line up when closed together. Smear a bit of the goat cheese filling on each piece and top with remaining bread to make a sandwich.

4. In a medium dish, whisk the eggs, milk and vanilla extract together. Place this bowl near your stove if you can and heat a large skillet over medium. Add about 1/2 tablespoon of butter to the hot skillet and let it melt. PIck up one of your french toast sandwiches and dip it into the egg mixture, making sure to coat all sides. Add to the pan then sprinkle a bit of the cinnamon sugar mixture over the top of each. Cook for 2 to 4 minutes or until brown, flip and cook 2 to 4 minutes more until brown and cooked through. Repeat with remaining french toast sandwiches. (*You may need to make additional egg mixture if your bread is soaking up a lot.) Serve immediately with maple syrup on the side.

Strawberry Goat Cheese Stuffed French Toast by somethingwewhippedup.com

Strawberry Goat Cheese Stuffed French Toast by somethingwewhippedup.com

SWWU Tip: Making enough for a crowd? Keep prepared french toast in an oven heated to 200°F until you’re ready to serve them.

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Frozen Assets

There’s nothing more satisfying than an indulgent scoop of ice cream on a hot summer day. And it’s even better when you’ve whipped up your own homemade creation. Brian and I don’t make nearly enough in our house, even though the bowl for our ice cream maker is always frozen, always ready to go. This past weekend we FINALLY checked the activity off of our to-do list and man, I have no idea why we waited so long! The creamy blend we put together wasn’t difficult, or even that time consuming to make. And the best part: We have enough creamy goodness to last us for days!

Speckled Strawberry Ice Cream by somethingwewhippedup.com

Speckled Strawberry Ice Cream by somethingwewhippedup.com

We started out with a classic base and dressed it up a bit with flecks of dark chocolate and vanilla bean. The addition of some strawberry simple syrup (leftover from another project) and tiny pieces of fresh strawberries made sure that every lick of this decadent treat was one we’ll remember.

Speckled Strawberry Ice Cream

(Recipe adapted from True Vanilla Ice Cream, printed in the August 2013 issue of Bon Appétit)

Makes about 2.5 pints

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar, divided
  • pinch kosher salt
  • 1 vanilla bean
  • 5 egg yolks
  • 3 tablespoons all-natural strawberry simple syrup 
  • 1 3.5-ounce bar 70-percent dark chocolate, chopped
  • 1 cup fresh strawberries, cut into a tiny dice

1. Combine the heavy cream, whole milk, 1/4 cup sugar and salt in a saucepan. Split the vanilla bean lengthwise down the center and use a knife to loosen the seeds. Add both to pot. Heat over medium and bring to a simmer, stirring occasionally. Once sugar has dissolved, remove from heat, cover and let sit aside for 30 minutes.

2. In a medium bowl, whisk together the egg yolks and remaining sugar for about 2 minutes or until pale. Gradually add 1/2 cup of the milk mixture to the eggs and stir to combine. Add 1/2 cup more and combine. Now pour the yolk mixture into the pot with the remaining milk mixture. Heat over medium, stirring constantly, for 2 to 3 minutes or until mixture becomes thick enough to coat the back of a wooden spoon. Strain custard into a medium bowl and refrigerate until chilled.

3. Once chilled, pour custard into an ice cream machine and churn until nearly finished. Once you think you have about 5 minutes remaining, add the strawberry simple syrup, chocolate pieces and fresh strawberry and continue to let the ice cream maker do its thing. When complete, transfer to a freezer-proof container and freeze for 2 to 4 hours or more.

SWWU Tip 1: Don’t have time to make the all-natural strawberry simple syrup? Don’t worry, you can skip it and have a more subtle strawberry flavor. (It really is quite a tasty addition though!)

SWWU Tip 2: Need to send someone a unique thank you note? Check out these adorable ice cream themed thank you cards you can make in just minutes

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Happy Hour Must-Have: Strawberry Gin and Tonic

The strawberries at our local farmers’ market are looking great and tasting sweet. You may remember that we whipped up a pretty (and delicious) all-natural strawberry simple syrup recently and I’ve enjoyed mixing it into fizzy drinks like soda water and champagne. But my favorite use (so far) has been using it as a way to jazz up a classic gin and tonic, my usual drink of choice.

Strawberry Gin and Tonic by somethingwewhippedup.com

Strawberry Gin and Tonic by somethingwewhippedup.com

The strawberry syrup adds a subtle fruity flavor and transforms the cocktail into a festive-looking pink sipper. I think I may have to go have another!

Strawberry Gin and Tonic

Makes 1 drink

  • ice
  • 3 ounces gin (I prefer Pylmouth)
  • 1 ounce all-natural strawberry simple syrup (get our recipe here)
  • tonic
  • 1 strawberry with a small, 1-inch slit cut into the bottom

1. Fill a glass with ice. Pour in the gin and strawberry simple syrup, then top with tonic water. Gently stir until combined. Taste and adjust flavors if necessary. Garnish glass with the strawberry.

SWWU Tip: Make your ice cubes out of tonic water for an extra special treat.

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