Roasted Strawberry Skillet Crumble

Roasted Strawberry Skillet Crumble Recipe l

Since I’ve been working my way through iconic summer foods lately, I figured it was about time that I shared this roasted strawberry skillet crumble. Crumbles, crisps, cobblers. Whatever you call them or however you make them, this category of desserts is a must in the summer. There is an abundance of berries, and we all seem to have our fridges filled with them. If you’re like me and realize that you can’t always eat all of them fresh before they go bad, then having this simple skillet recipe on hand will allow you to use whatever berries are about to go bad without having to throw them away!

Roasted Strawberry Skillet Crumble l

Since crumbles are so simple and require very few ingredients, they allow the flavor of the berries to shine through with no other overpowering flavors. I happened to have a few too many strawberries in my fridge before our move and knew that the best way to use them would be in this quick and easy dessert. Usually I don’t take the time to roast my berries before baking with them, but after taking the time for this crumble, I don’t know if I’ll ever not roast them before baking!

Easy Roasted Strawberry Skillet Crisp l

The roasting process makes the strawberries so much sweeter and more flavorful that you will really be missing out if you skip roasting them! A bonus is that you can use the same skillet to roast the strawberries in and you use for the rest of the crumble. I’m all for dirtying as few dishes as possible! Go look in your fridge or on your counter and see what berries need rescuing. Dig out a skillet, and get to work! :)

5.0 from 1 reviews
Roasted Strawberry Skillet Crumble
Serves: 10
For the Filling
  • 5 C strawberries, hulled and halved
  • ¼ C sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla
For the Crumble Topping
  • 1 C regular oats
  • ½ C white whole wheat flour
  • ¼ C brown sugar
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • 6 tbsp butter, melted and cooled
  1. Preheat oven to 425.
  2. Spread strawberries in the bottom of a 10 inch cast iron skillet. Sprinkle with sugar, cinnamon, nutmeg, and vanilla.
  3. Roast for 15 minutes or until strawberries are tender.
  4. While strawberries are roasting, prepare crumble topping. In a large bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Stir in butter until combined.
  5. Carefully remove skillet from oven. Top strawberries with crumble topping.
  6. Return to oven and cook for 10-15 minutes or until filling is bubbly and topping is golden brown.
  7. Serve warm.

 Roasted Strawberry Skillet Crumble from A Kitchen Addiction

Peanut Butter Monster Cookie Dough Ice Cream

Peanut Butter Monster Cookie Dough Ice Cream l

Just like it isn’t summer without sweet corn, it isn’t summer without ice cream. And lots of it! Whether homemade or store bought, our consumption of ice cream definitely goes up in the summer! If you’re like us and just can’t get enough ice cream, here’s a new flavor that you just have to try. Peanut butter monster cookie dough ice cream!

Peanut Butter Monster Cookie Dough Ice Cream Recipe l

I’m usually not a big fan of cookie dough ice cream because it tends to be a little sweet for my liking. This peanut butter monster cookie dough ice cream, however, is just the right amount of sweetness and richness. Plus, monster cookies are my favorite. I can resist just about any cookie, but not a cookie that contains peanut butter, oats, and chocolate.

Homemade Peanut Butter Monster Cookie Dough Ice Cream from A Kitchen Addiction

The eggless monster cookie dough in the ice cream is good enough to eat plain, but try your best to not eat it all while you’re making it so you’ll have some left for the ice cream! The more cookie dough you have, the better. The base is just a simple peanut butter ice cream with a hint of brown sugar to bring out more of that authentic monster cookie flavor. Whip up a batch, and stay cool this weekend with a big bowl of ice cream!

Peanut Butter Monster Cookie Dough Ice Cream
Serves: 1 quart
For the Cookie Dough
  • ½ C quick oats
  • ½ C all-purpose flour
  • ⅓ C brown sugar
  • ⅛ tsp salt
  • ½ C creamy peanut butter
  • 2 tbsp butter, softened
  • 1½ tsp vanilla extract
  • ¼ C chocolate chips
  • ¼ C M&M’s
For the Ice Cream
  • 2⅓ C milk (the higher the fat content you chose, the creamier the ice cream)
  • ½ C creamy peanut butter
  • 14 oz can sweetened condensed milk, chilled
  • 3 tbsp brown sugar
  • ⅛ tsp salt
  1. In a large bowl, whisk together oats, flour, brown sugar, and salt. Stir in peanut butter, butter, and vanilla extract until combined. Add in chocolate chips and M&M’s.
  2. Form dough into approximate 1 inch balls. Place in freezer safe container and freeze until ice cream is almost done churning.
  3. Whisk together peanut butter and sweetened condensed milk. Carefully whisk peanut butter mixture into milk until combined. Stir in brown sugar and salt.
  4. Pour mixture into ice cream machine and churn according to manufacturer’s instructions. When ice cream is soft set, add in frozen cookie dough balls and finish churning.
  5. Serve immediately or transfer to a freezer safe container and freeze until hard.

 Peanut Butter monster Cookie Dough Ice Cream l

Fresh Corn and Tomato Pasta Salad

Fresh Summer Corn and Tomato Pasta Salad l

Sweet corn. We just can’t get enough of it. While it isn’t quite in season here in Minnesota, we’re still able to get some decent corn this time of year. And since summer = sweet corn in my mind, we eat lots of it! Most of the time we end up eating it grilled, but sometimes I manage to save a few ears out for salads like this one. We’re still enjoying this fresh corn and tomato pasta salad.

Fresh Corn and Tomato Pasta Salad Recipe from A Kitchen Addiction

Simple sides like this pair perfectly with your favorite grilled meat and pack a lot of flavor without a lot of work. It can be served warm or cold and makes for a handy recipe to have on hand when you’re invited to a last minute party or extra guests show up at the last minute.

Fresh Summer Corn and Tomato Pasta Salad l

Right as I was finishing it up I added feta, I can’t help putting feta on everything lately! The saltiness of the cheese heightened the flavor of the corn and tomatoes. If you don’t have feta on hand, this salad still tastes great without it. Make a big batch and have enough for leftovers the rest of the week! I may or may not have done this the last time and ate just the salad without any meat for quick lunches!

5.0 from 1 reviews

Fresh Corn and Tomato Pasta Salad
Serves: 12
For the Salad
  • 8 oz uncooked whole wheat rigatoni
  • 3 medium ears sweet corn, cooked and kernels cut off
  • ½ C red onion, chopped
  • 1½ C grape tomatoes, halved
  • 1 C feta cheese, crumbled
For the Dressing
  • ¼ C olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 3 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  1. Cook rigatoni according package instructions.
  2. In a small bowl, whisk together dressing ingredients until well-combined.
  3. In a large bowl, toss pasta with dressing. Stir in corn, onion, grape tomatoes, and feta until combined.
  4. Serve warm or refrigerate until ready to serve.
We preferred the salad cold after it had chilled for an hour to allow the flavors to blend.

Fresh Corn and Tomato Pasta Salad Recipe l

Baked Banana Fritters

Healthier Baked Banana Fritters l

Thanks for all the congratulations and well wishes! The move went off without a hitch. However, I managed to catch a whopper of a cold, and it doesn’t seem to be letting go anytime soon. So, boxes are still packed and rooms have yet to be cleaned. And blog posts have yet to be posted. Sorry about that! Hopefully things will get back on track the rest of this week!

Easy Baked Banana Fritters l

And what better way to get back on track than with some baked banana fritters! A healthier version of a fried favorite. These baked banana fritters are super easy to whip up and can be warm from the oven on your plate in 30 minutes! While I was packing up the kitchen for the move, I had two bananas sitting on the counter that really needed to be used up or they were going to end up in the trash. Obviously I couldn’t let that happen when this recipe was just waiting to be tried!

Lightened Up Baked Banana Fritters Recipe from A Kitchen Addiction

It didn’t take long before the kitchen smelled like banana bread, and I was dipping these fritters in a simple confectioner’s sugar glaze. I say in the instructions to allow the glaze to cool before serving. Of course, I couldn’t wait, and it wasn’t long before I was digging into warm banana fritters covered with a gooey glaze! If you find yourself slightly impatient, grab a glass of milk or mug of coffee and dig in. You won’t be disappointed either way!

4.7 from 3 reviews

Baked Banana Fritters
Serves: 16
For the Fritters
  • ¾ C white whole wheat flour
  • ¾ C all-purpose flour
  • ½ C sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 6 tbsp cold butter
  • 1 egg
  • ¼ C milk
  • 2 medium banana, cut into pieces
For the Glaze
  • 1 C confectioner’s sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk
  1. Preheat oven to 375. Line a baking sheet with parchment paper or a baking mat.
  2. In a large bowl, whisk together flours, sugar, baking powder, cinnamon, nutmeg, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  3. In a small bowl, whisk together egg and milk. Add to flour mixture and stir to combine. Fold in bananas until combined.
  4. Drop by heaping tablespoon full onto prepared baking sheet.
  5. Bake for 13-16 minutes, or until bottoms are golden brown. Remove to a wire rack to cool.
  6. While fritters are cooling, prepare glaze. Whisk together confectioner’s sugar, vanilla extract, and 1 tablespoon milk until smooth. Add up to an additional tablespoon milk to reach desired consistency.
  7. Dip tops of fritters in glaze. Allow glaze to harden and serve.

This recipe is adapted from Hy-Vee Seasons.

Baked Banana Fritters Recipe from A Kitchen Addiction

Blackberry Lime Filled Cinnamon Twists

Blackberry Lime Filled Cinnamon Twists l

If all goes according to plan, we are closing on a house this afternoon. And since we have to be out of our current house tomorrow, today and tomorrow are going to be kind of crazy. (If you send an email, message, tweet, etc. and I don’t respond, don’t be offended, I’m just going to have limited internet access the next few days!) In the midst of the busyness, we’ve been making sure to start the mornings with a good breakfast. The day just goes better when you start it with something delicious! These blackberry lime filled cinnamon twists have been that delicious start for us!

Blackberry Filled Cinnamon Twists Recipe l

I firmly believe that everyone needs a go-to cinnamon roll recipe! Mine is this base recipe. A few tweaks here and there can produce a variety of cinnamon rolls, cinnamon knots, and cinnamon twists! It never fails. Overwork it a little. No problem. Underwork it a little. No problem. This recipe takes the fear and guesswork out of making homemade pastries. I love getting emails from you guys saying that you’ve given one of my pastry recipes a try, and it worked and now you’re trying other yeast recipes. All you need to do is give it a try. You’ll be surprised at how easy working with yeast can be!

Cinnamon Twists Ingredients with Red Star Yeast

Especially when you use Red Star Platinum Yeast. Simply mix the yeast in with the dry ingredients. It’s simple to use and provides consistent results. But back to these specific cinnamon twists. While a lot of pastry recipes on here contain a cream cheese frosting or drizzle, these don’t. I almost couldn’t bring myself to leave it off, but in the end, I’m glad I did. The blackberry lime filling is sweet enough to make up for any missing glaze or drizzle. A simple egg wash gives the twists a rich golden color and locks in moisture keeping them tasting fresh for days after making them.

Blackberry Lime Cinnamon Twist Pastries l

Don’t let the shape scare you away. All you have to do is take each of your dough ropes and give it a twist. (The dough will lengthen as you twist it.) Then you’ll take the twist and form it into a spiral. You’ll then press down the center of each spiral. This will give you the well that you need to put the blackberry lime filling in. Just spoon in the filling and bake. Now excuse me while I go back to burying myself in packing boxes!

Be sure to check out Red Star Yeast’s Facebook, Twitter, Pinterest, and/or Instagram pages for more recipe inspiration and baking tips!

5.0 from 1 reviews

Blackberry Lime Filled Cinnamon Twists
Serves: 12
For the Cinnamon Twists
  • 3 C bread flour
  • 2½ tbsp sugar
  • ¾ tsp salt
  • 2¼ tsp Red Star Platinum Yeast
  • 1 egg, room temperature
  • 2 tbsp butter, melted and cooled
  • 1 C milk, warmed to 120-130 degrees F
For the Cinnamon Filling
  • 3 tbsp butter, softened
  • 1½ tbsp sugar
  • 2 tsp cinnamon
For the Fruit Center
  • 1½ C blackberries, halved
  • 1½ tbsp sugar
  • 2 tsp fresh lime zest
  • additional lime zest for garnish
  1. In the bowl of a stand mixer, beat together 2 cups flour, sugar, salt, and yeast. Add in egg, butter, and milk. Beat until just starting to combine. Add remaining cup flour.
  2. Replace paddle attachment with dough hook and knead on medium speed for 5 minutes or until dough is smooth and starts to pull away from edges of bowl. Dough will be soft and somewhat sticky.
  3. Transfer to a large bowl that has been greased. Roll dough around bowl to coat. Cover with a clean towel and allow to rise until doubled in size, about 45 minutes.
  4. While dough is rising, prepare blackberry lime filling. Combine blackberries and sugar in a small saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium-low and allow to simmer for 20-30 minutes or until blackberries soften and mixture thickens. Remove from heat and stir in lime zest. Allow to cool.
  5. Turn dough out onto floured surface and punch down. Roll out into an approximate 12×10 inch rectangle. Spread dough with softened butter. Sprinkle with sugar and cinnamon.
  6. Gently fold dough in half width wise. Cut dough into 12 strips. Twist each strip and shape each twist into a ring. Press dough down in the center to create a well for the filling.
  7. Place twists on a baking sheet lined with parchment paper or a baking mat. Cover with a clean towel and allow to rise for 20 minutes or until puffed. You may need to press down the center of the twists again before filling with the blackberry mixture.
  8. Preheat oven to 375 while twists are rising.
  9. Fill center of twists with blackberry mixture. Bake for 8-10 minutes or until twists just start to turn golden brown. Remove to a wire rack.
  10. Sprinkle with additional lime zest and serve.

Disclosure: This post is sponsored by Red Star Yeast. As always, all opinions are my own. Thanks for supporting brands that make A Kitchen Addiction possible!

Blackberry Lime Cinnamon Twist Pastries from A Kitchen Addiction

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