Serving This Week 7-27 To 7-31-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 7-27 to 8-1 on my blog. On Tuesday was Spanokopita aka Spinach Pie. Wednesday was a Strawberry Puree. Thursday were Chocolate Whoopie Pies. And winding up this week was my post, Tip Friday Scraping the Bowl. Enjoy!
If you missed what I served up last week please click Serving This Week 7-20 to 7-24-2020.
I love how healthy this Spinach Pie is.
The caloric value, carbs, sugars and fats are in an acceptable range for most diets.
Four sheets of Phyllo dough, spinach, cheeses and some herbs and cloves create one of the most flavorful and light Greek dishes you can make at home.
I love working with phyllo dough. The finished product is airy and tastes so good!
Mixed with spices like the ones in this Spanokopita and some Greek cheese that are no too sweet creates a dish you will be proud to serve.
And for me, the fact phyllo dough is premade is a win!
I have said before my dough making skills have radically diminished since my arthritis has gotten so bad. Well, that wasn’t very far to go in the first place.
My dough was a bit under par.
Thank goodness for my daughter-in-law! She loves making breads and crusts. She has even passed her success down to Miss J. They both have spent time trying to teach me but I just don’t have those skills!
Whenever we go out to dinner at my husbands favorite Greek restaurant he orders Spinach Pie.
So of course I had to learn to make it.
Once you get all the chopping out of the it is very similar to making lasagna.
It takes about 30 minutes to get the dish prepared.
There is a bit of dairy so if you have those restrictions there are alternatives.
Cheeses made with nuts are good substitutions. Almond, Daiya, Cashew cheeses work well. Parma brand shaker cheeses also are a good choice.
Once this Spanokopita aka Greek Spinach Pie comes together it is done in an hour.
I like to serve a salad and rice with this dish.
This dinner makes enough for a lunch of leftovers. And whether cold or reheated the family will love it.
In my house that doesn’t usually last long.
I haven’t found a good dessert that goes well with Spanokopita. If you think of one let me know!!
Want something not too sweet and eye catching on top of your brunch or dessert?
This Strawberry Puree is just the delicious addition you are looking for.
I love to top all my cheesecakes that don’t already have something going that would fight the flavor of my dish.
I have used regular fruit, fudge, caramel, crumbs and nuts. But this time I wanted something different.
Something that no other cheesecake I have made has.
And this was it!
Not only is it not real sweet, it is also an unexpected variation of a classic topping.
When used with a flavor that doesn’t compete, such as any citrus combination, all the flavors of your dish can shine.
The strawberry puree is fast and easy to make. And it also can be combined with chocolate to enhance the flavor and presentation this topping.
Strawberry Puree tastes great on pancakes, waffles, toast, cakes, cheesecake, and more.
You can also use other fresh fruits. Mango, oranges, all types of berries and fruits can be pureed.
The uses are limitless but the reaction will always be the same. Wonder and amazement.
You will take your dish to another level.
And that is what I am all about.
Simple food, quick, easy and inexpensive.
And the best part is not many dishes! Just imagine that!
Just for a moment picture your family coming to the table for a family breakfast or brunch and this puree is topping your main course.
I am sure they will stop and look twice to see what that is!
Or even better. What a statement on your desserts.
Wether you serve at home or take with you to a church diner or family gathering the knowledge you have knocked it out of the park will stay with you a long time.
Everywhere I have taken a dessert with this puree it has been well received.
I am flooded with requests for the recipe.
Please go through my blog by clicking the top of this recipe for the word “cheesecake” under the title to bring up a complete list that can use this Strawberry Puree.
You won’t be disappointed!
Please let me know if you prepare this topping and what you used it on.
Whoopie Pies have been popular in the United States for decades. And there are different opinions on which states made them popular.
The whoopie pie is an American baked product that may be considered either a cookie, pie, sandwich, or cake.
This Classic Chocolate Whoopie Pie recipe is just one of different styles you will find on the East coast.
“You have two saucer shaped rounds of chocolate cake sandwiched around a marshmallow cream filling. That is the classic whoopie pie.
Originally popular in New England and around Amish country, the whoopie pie has gradually been spreading throughout America, and for good reason. It’s a delicious throwback to the days before everyone started counting calories or fat grams. Consider these an occasional decadent treat.” King Arthur Flour
I couldn’t have said it better.
I have a few different options of whoopie pies on the blog. But trust me, there are many more if you search for them.
I love the fact that whoopie pies are an easy to eat treat. You can hold them in your hand and have no muss or dishes to clean up.
They are a grab and go food. The adults love them as much as the kids.
Classic Chocolate Whoopie Pies can easily become a treat in any lunch box.
In my home these delicious cookies almost never get to completely cool.
They are as popular as homemade warm cookies made for the holidays and special family time.
The chocolate cake that surrounds the fluffy filling is similar to a cupcake that is inside out.
The filling can be made with almost anything.
Confectioner sugar, buttercream, and jams make great fillings.
This recipe uses a marshmallow cream and confectioner sugar filling.
Espresso is added to the cake for a unique flavor. I have a better one on the blog. Look for Chocolate Chip Cookie Whoopie Pie Espresso Cream Filling at this link.
If you enjoy chocolate and a sweet filling then this recipe is for you!
I hope you and your loved ones enjoy this recipe as much as we do!
Do some of the cookies in your batch of cookies end up looking like they came from different batches? Are some thinner or browner than the rest?
Read below to find out why, and how to fix it.
If you bake cookies a lot it’s not uncommon to encounter one or more cookies from the same batch of look drastically different. Some are larger, thinner, and browner than the rest. Sometimes these differences affect one cookie or one pan alone.
Recipes that combine creamed fat and liquids can be difficult to mix thoroughly, because the mixture sticks to the sides of the bowl. The only sure remedy for this is to stop mixing part way through and scrape the sides and bottom of the mixing bowl with a spatula.
See the entire article by pressing the button below.