Tag Archives: the recipe redux

Whole Wheat Strawberry Shortcake Cups

21 Jun

It’s finally summer! I probably say that every year, but in Wisconsin, summer is an especially happy, albeit short, time of year.

And with the jubilation of summer, comes delicious summery recipes, full of fresh fruit, seasonal produce, and cold treats. To add to it, it’s the 6th birthday of The Recipe Redux!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

Yep, six years of transforming everyday recipes into delicious, healthy options, and the group is still growing strong. It’s always a joy to step up to the monthly challenges and recipe contests.

And as such, there’s much to celebrate, which is why we were tasked with creating a small bite dessert recipe. This recipe for whole wheat strawberry shortcake cups is the PERFECT small bite dessert. It’s simple, vegan, low in sugar, and packed with fresh fruit. It’s also modeled by a beloved childhood character!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

They’re great for entertaining, or a quick dessert to enjoy with your family while watching the fireflies in the backyard during sunset.

Regardless who you serve these to, everyone will be delighted by this small bite dessert!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

Whole Wheat Strawberry Shortcake Cups

Makes 9 shortcake cups

  • 1 C whole wheat pastry flour
  • 1 tbsp coconut sugar
  • 1/2 tbsp baking powder
  • 1/4 tsp sea salt
  • 2 tbsp cold coconut oil
  • 1/2 C nondairy milk
  • 12 large strawberries, diced
  • 1 can full-fat coconut cream, refrigerated overnight
  • 2 tbsp coconut sugar
  • 1 tsp vanilla

Preheat oven to 425. Grease the bottom side of a mini muffin tin and set aside. Place your stand mixer’s metal bowl and beater in the freezer (this will be used for the whipped coconut cream).

In a medium bowl, whisk together the flour, sugar, powder, and salt. Use a fork to cut in the cold coconut oil. Gradually stir in the milk until a dough forms.

Scoop about two tablespoons of the dough and pat it into a flat circle with your hands. Press this around one of the muffin tin bottoms. Repeat with the rest of the dough; you should get 9 from the batch.

Bake at 425 for 8 minutes, or until the cups just turn brown.

Let cool on a wire rack for a few minutes before carefully removing the cups from the muffin tin. Then, let cool completely.

In the meantime, dice the strawberries – you want small pieces, not whole slices – and set aside in a bowl.

To make the whipped coconut cream, take the lid off of the can and scoop out the coconut cream solids into your frozen mixing bowl. Keep the liquid for another use (like in iced coffee, or oatmeal!).

Beat the coconut cream on medium speed to start, then turn it to high. Beat for 7-8 minutes. Add the sugar and vanilla and beat one more minute.

To assemble, place the biscuit cups right-side up on a serving platter. Spoon in diced strawberries, and top with whipped coconut cream. Garnish with some fresh mint or a sprinkle of cinnamon. Enjoy!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com



BBQ Chickpea Spread with Quick Pickled Onions

5 Jun

I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.

This summer weather is perfect for get-togethers outdoors. Whether at a beer garden or the backyard, I love relaxing in the warmth with a nice cold drink, and plenty of snacks.

BBQ Chickpea Spread with Quick Pickled Onions | xtinaluvspink.wordpress.com

My go-to is usually raw veggies and bean dip, chips and salsa, and fresh fruit. But to mix it up a bit, I developed this savory, hearty appetizer that’s perfect for gatherings inside or out. And it features Breton Artisanal Sweet Potato and Ancient Grains crackers, which have a wonderfully light, crispy texture and noticeable flavor of quinoa, rye and sweet potato! They’re an ideal base for this super-simple BBQ chickpea spread, which are dressed up with easy quick pickled red onions.

The result is a tasty appetizer that is great for entertaining, or just an afternoon snack on the balcony!

BBQ Chickpea Spread with Quick Pickled Onions | xtinaluvspink.wordpress.com

BBQ Chickpea Spread with Quick Pickled Onions

Serves 8

Begin by making the pickles. Bring a pot of water to boil – you’ll need this to blanch the onion. Halve and peel the onion, then thinly slice each half. Place the sliced onions in a colander and slowly pour the boiling water over all the onions. Let them drain and cool for a few minutes.

In a wide-mouth jar, stir together the vinegar, sugar, salt, and peppercorns. Transfer the blanched onions to the jar and stir, to make sure all the onions are submerged.

Cover with the lid and refrigerate at least 30 minutes, up to two weeks.

Place the rinsed and drained chickpeas in a large bowl. Use a potato masher or the back of a large spoon to crush the chickpeas – you want most of the beans to be smashed, but some whole beans are fine. The ideal texture will resemble canned, flaked tuna.

Add the BBQ sauce of your choice to the chickpeas and stir well to completely coat. Depending on the consistency of your sauce, you may need to add a few tablespoons; the result should be a mixture that can hold together on a cracker.

Refrigerate if not using immediately.

To serve, place the Breton Artisanal Sweet Potato and Ancient Grains crackers on a serving platter. Scoop 2 tablespoons of the BBQ Chickpea Spread onto each cracker. Garnish with 2-3 pickled onion slices.

BBQ Chickpea Spread with Quick Pickled Onions | xtinaluvspink.wordpress.com


Linking up with Confessions of a Mother Runner and The Fit Foodie Mama for Meatless Monday.
Confessions of a Mother Runner

Chocolate-Covered Strawberry Shrubhattan

22 May

With summer right around the corner, it’s time for more than just wine and beer! I love a good cocktail, but have realized that’s just not my preference during the colder months (which makes up the majority of the year in Wisconsin). So when The Recipe Redux challenged us to post a creative cocktail concoction this month, I was right on board!

This cocktail has all sorts of flavors going on. First, you must make the shrub. In its most basic form, a shrub is an acidulated beverage. According to Wikipedia, “the word “shrub” [refers] to a cocktail or soft drink that was popular during America’s colonial era, made by mixing a vinegared syrup with spirits, water, or carbonated water. The term “shrub” can also be applied to the sweetened vinegar-based syrup, from which the cocktail is made; the syrup is also known as drinking vinegar. Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks.”

Chocolate-Covered Strawberry Shrubhattan | xtinaluvspink.wordpress.com

In the case of this recipe, we’ll be using the latter definition of “shrub,” as we’ll mix our homemade shrub with a spirit, flavoring, and soda water to create a refreshing and complex cocktail.

If a “vinegar-based syrup” makes you pucker up in disgust, hear me out! The syrup is made from equal parts of fruit, sugar, and vinegar. It’s slightly tangy, but retains a sweetness that makes for a wonderfully balanced drink. It’s a great way to make a cocktail that’s not too sweet (like an Old Fashioned), and not too bitter (like a gin & tonic).

The twist in this shrub comes from the chocolate-balsamic vinegar! My mom found this vinegar on a trip to Door County, WI and thought I’d like it. What better way to use a special vinegar than in a special cocktail? 🙂

Speaking of special, this cocktail is great for celebrations of all types. Simply make the shrub ahead of time, and with a bottle each of bourbon and chocolate bitters, you’ll have an easy cocktail ready to make for an entire gathering!

Chocolate-Balsamic Strawberry Shrub

Makes 2 cups shrub

  • 1 C quartered strawberries
  • 1 C cane sugar
  • 1/2 C apple cider vinegar
  • 1/2 C chocolate-balsamic vinegar

Wash, de-stem and quarter the strawberries. Place the berries in a bowl or wide-mouthed mason jar and pour the sugar on top. You can muddle the berries a bit with a wooden spoon. Cover and let sit in the fridge 24-48 hours.

Next, stir in the vinegars, cover and shake/stir. Let this refrigerate for two to ten days! Shake/stir this mixture a few times per day to ensure the sugar dissolves. The flavor mellows over time, so the longer you let it sit, the more mellow it will taste.

Finally, strain out the fruit into a bowl using a fine-mesh strainer. Use a large spoon to press down on the fruit to ensure all the syrup is expelled. Transfer the shrub to a clean bottle or mason jar and make some cocktails! The shrub can be refrigerated until you drink it all.

Chocolate-Covered Strawberry Shrubhattan

Makes 1 cocktail

  • 2 oz bourbon, my favorite is Eagle Rare, but Buffalo Trace or another smooth bourbon would work
  • 3/4 oz chocolate-balsamic strawberry shrub
  • 2 dashes chocolate bitters, I used Fee Brothers Aztec Chocolate Bitters
  • Soda water, to fill

Stir together the bourbon, shrub, and bitters over ice. Strain into chilled cocktail glass and top off with soda water.

For a non-alcoholic drink, mix one ounce of the shrub into a glass of soda water for a refreshing, yet complex beverage.


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