Sep 17

Recipe for Sweet Potato Pie from Canned Potatoes

When asked to choose, most southerners prefer the taste of sweet potato pie over the related pumpkin pie. This standard dessert, along with pecan pie, may be found on dinner tables throughout the south during the holiday season. Constantly served for Thanksgiving and Christmas, it is also well-liked for fall and winter Sunday dinners and served with coffee to drop-in guests. While northerners have adapted this southern food and in some cases add toppings which include marshmallows, southerners remain puritanical in regards to the pie and decline such additions. You will discover as numerous recipes for sweet potato pie as there are southern cooks, but they often include canned or fresh sweet potatoes, milk, eggs, sugar, and spices. This easy recipe will impress your family and friends but only calls for eight ingredients, including canned sweet potatoes, and calls for a frozen pie shell.

Non-southerners are at times baffled concerning the distinction between sweet potato pie and sweet potato casserole. While the ingredients are basically the same, as well as the taste, sweet potato casserole is cooked and served in a casserole dish and doesn’t have a crust. It is also acceptable to put toppings on sweet potato casserole where no southerner worth their salt would put a topping on a pie produced from the exact same tuberous root. Essentially the most significant difference is the fact that the pie is served for dessert while casserole as a side. Both are generally served during the very same meal.

Sweet Potato Pie Recipe Ingredients 1 14 ounce can mashed sweet potato, cup evaporated milk, cup firmly packed brown sugar, two huge eggs, 1 tbsp. butter or margarine, melted, tsp. salt, tsp. ground ginger, tsp. ground cinnamon, 9 inch frozen pie shell


1. Preheat oven to 400 degrees Fahrenheit

2. Process first eight ingredients in container of electric blender until smooth, stopping once to scrap down sides. Pour mixture into pastry shell.

3. Bake at 400 degrees for 10 mins then lessen temperature to 250 degrees Fahrenheit and bake an added 15 minutes. Take away pie and cover edge of crust with aluminum foil to avoid excessive browning. Place pie back into oven and bake 20 more minutes or until a knife inserted in center of pie comes out clean.

4. Allow to cool. Cover and keep in refrigerator.

Additional tips For This Sweet Potato Pie Recipe From Canned Potatoes

Sweet potato pie is finest served at room temperature or cold. For an extra unique treat, top with a dollop of whipped cream sprinkled with cinnamon.

The author loves sweet potato pies and has a website devoted to it. You can find there information and recipes like sweet potato pie recipe from canned potatoes. For more of sweet potato pies, take a look at this recipe.

Sep 16

Honey Banana Bread Recipe

This honey banana bread recipe is another low sugar and much more healthy upgrade from the uncomplicated banana bread recipe. Using honey as opposed to sugar gives your banana bread a diverse taste.

For This Honey Banana Bread Recipe You are going to Will need:

– 2 1/3 cups of mashed overripe bananas – two cups of all-purpose flour – three tbs of honey – 1/2 cup of melted butter – two beaten eggs – 1 teaspoon of baking soda – a little salt

1. Before you begin start you oven and set it to 350 degrees F (175 degrees C) so it will be hot and prepared whenever you need it. You can also grease your banana bread pan.

2. Then take a sizable bowl an throw in all of the flour, baking soda and salt. Take yet another bowl and mix (you may use stick hand blender) in (in this order) melted butter and honey, eggs and in the end mashed bananas. You must have nice end even mixture once you are finished. Now pour the mixture into first bowl and stir.

3. Fill banana bread pan along with your honey banana bread batter and place it in the oven to bake for 60 to 65 minutes. You could test if it’s done by sticking a knife in your honey banana bread and when it comes out clean, you are OK.

This was your honey banana bread recipe. Enjoy!

The writer loves banana bread and made a site all about it. There you are able to find banana bread details like recipe for honey banana bread. For additional details about banana bread visit this site.

Sep 11

Banana Bread Recipe

Banana bread is an American classic, and quite much a staple in the southern United states. Although it may be made all year round now, the enticing smell of freshly baked bananas is historically associated with summer season, when the fruit was most plentiful. Banana bread has always been a favourite among mothers because it gives a healthy alternative to more sweet cakes. It can be really enjoyed either as a breakfast meal, or as a dessert. It’s also genuinely uncomplicated to create. There are many distinct banana bread recipes. The following EGG-FREE, moist banana bread recipe will certainly be a hit in your household because the youngsters can enjoy it twice – both just before and right after it is baked!


You will need the following ingredients:

two cups of flour, two teaspoons of baking powder, two teaspoons of baking soda, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 cup of cooking oil, 1/2 cup of pure maple syrup, 2/3 cup of almond milk, 1 teaspoon of pure vanilla extract, 1 1/2 cups of mashed bananas


Preheat your oven to 350 degrees. Oil a 7x4x3 inch pan making use of a paper towel drenched in cooking oil.

In a big mixing container, combine the flour, baking powder, baking soda, salt, and cinnamon. Once these dry ingredients are well blended, add in the cooking oil, maple syrup, almond milk and vanilla extract. Thoroughly combination the wet ingredients with the dry ones. Then, you are going to fold in the mashed bananas, mixing until the batter obtains an even uniformity.

Pour the batter in to the greased pan, and put it inside the oven for 20 minutes at 350 degrees. When baking time is up, stick in a knife or toothpick in the center of the banana bread. If it comes back runny, continue to bake the bread in increments of five minutes until the knife or toothpick comes up clean.

When you are satisfied that your banana bread is completed, take it out of the oven and let it cool on a counter-top for about fifteen minutes. It’s going to then be ready to slice. This recipe serves nine to twelve effortlessly.

Additional BANANA BREAD Tips

As tasty as this recipe currently is, there are several methods you could make it even better. You can make banana nut bread by adding a three-quarter cup of chopped almonds or chopped walnuts to the batter. Or how about chocolate banana bread? A cupful of dark chocolate chips will do the trick. You could also generate a simple glaze by mixing a half cup of confectioner’s sugar with one tablespoon of banana extract and five tablespoons of water. Or you could mix-and-match all of the above!

The author loves to bake and cook and has a web page that contains simple recipes. It displays a collection of easy-to-do recipes like banana bread. Look at this this recipe for more mouth-watering delicacies.

Sep 09

Who made the first pancake

A lot of people question who produced the very first pancake while eating this delicious food. It is actually recognized that the first pancakes were created and eaten by ancient men and women. Pancakes eaten by ancient men and women didn’t appear exactly like the pancakes we know today.

Ancient pancakes had been known as ‘Alita Dolcia’ what in Latin suggests ‘another sweet’ and were basic, fried concoctions of eggs, flour , milk and spices. The finished product had quite a few varieties. It might be fritters, pancakes, custard or omlettes. Every thing relied on proportion of ingredients and method of cooking. A few of the dishes prepared, where sweet with addition of fruits, honey or nuts whereas the other were tasty, served with meat, cheese, vegetables or fish. Ancient recipes are also believed to be relatives of cakes, muffins, waffles and doughnuts. Pancakes which we consume in America these days, were created in Medieval Europe.

Initially pancakes which were distinctive from plain griddle breads are sweet ones mentioned by Apicius. They had been made from batter of eggs, milk, water and flour and served with pepper and honey. Later an English culinary manuscript from 1430 year refers to pancakes, but the reference does not occur generally in early printed cookery books. Pancakes due to their lengthy background, have reflected regional cuisine and local customs. Pancakes can be made from cornmeal, potatoes, wheat flour or buckwheat. Milk can be replaced with buttermilk or even water. Firs ancient pancakes had been cooked on bake stones, medieval on hearths and pioneer griddles. Now they could even be cooked in microwave. Final product could be thin or thick pancakes. They could also be sweet or savory, served for instance with butter and smothered with syrup, or with cheese and meet. Thin pancakes may be rolled around with jam. Christians developed several traditions related to pancakes. Throughout Europe pancakes had a place amongst Easter foods, especially on Shrove Tuesday or Mardi Gras. It is actually the final day just before Lent. Customs varied from country to country… One usually English institution would be the pancake race. The oldest Pancake Race has been held at Olney in Buckinghamshire, in most years since 1445.

Shrove Tuesday is the day just before the Christian Lent season starts. The connection in between pancakes and Shrove Tuesday is rooted in the should deplete shops of forbidden by the Catholic Church foods throughout Lent. These are eggs, meet, milk, oil and also other fats. This tradition started in Medieval periods and carries on these days in the form of Pancake Day in certain countries.

There are several customs connected with this day. The Olney pancake race is said to be one of the most ancient. Shrove Tuesday is celebrated in a lot of nations around the world. Celebrations are many. Everything depends on tradition of country.

The author is interested in homemade pancakes and has a complete internet site dedicated to it. It presents recipes like maker of the first pancake among others. For more of homemade pancakes, click homemade pancakes recipes.

Sep 09

Recipe for Vanilla chocolate chip cookie

This vanilla chocolate chip cookie recipe is not seriously that unique. It is a normal recipe with some vanilla extract. I mean, it is still damn great! Considering that it was sent to me by a friend from Europe the measurements are in grams, I’ll try to convert them to cups when I have time.

Vanilla chocolate chip cookie recipe ingredients

Unsalted Butter – 225 g, Granulated sugar – 150 g, Brown sugar – 160 g, Eggs – 2, Vanilla extract – 1 teaspoons, Flour – 295 g, Baking soda – 1 teaspoon, Salt – teaspoon, Semisweet chocolate chips – 270 g

First you will need to turn on the oven and preheat it to 375 degrees F (190 degrees C). Then get a medium sized bowl, place in the butter and cream it and add in white and brown sugars. Then beat until it becomes light and fluffy.

Beat in the eggs one at a time then put the vanilla extract. Finally you’ve a great wet mixture. Now for the dry ingredients.

Blend baking soda, flour and salt in another bowl and then add the content of the first container. Mix till smooth.

Once you are half way through add in chocolate chips.

Cover the bowl and place it inside the refrigerator. In the meanwhile take some baking paper and cover your baking sheets with it so your cookies do not stick.

Take the vanilla chocolate chip cookie dught out of the fridge and drop around 2 tablespoons dough at a time on to baking sheet. This will be one cookie.

Bake for about 12 – 14 minutes till they come to be golden brown around edges. Then take them out of the oven and let them cool for a while.

And? Well consume them and wash them down with milk! I used to bring vanilla chocolate chip cookies when I visited my aunt, she was a great cook, I genuinely enjoyed her Cajun recipes, she created great home style chili and terrific Cajun style pot roast. By the way, did you realize that you can also use chili along with chocolate, so you could also place it in cookies? Just don’t overdo it!

The author loves chocolate chip cookies and features a website dedicated to it. There you are able to obtain your favorite chocolate chip cookie recipe like vanilla chocolate chip cookie. Also check this out vegan chocolate chip cookies recipe for other recipes.

Sep 07

Tempting Colourful Red Chocolate Cake Recipe

There are numerous forms of red velvet cake recipes from scratch , but I like the blend of plenty of dark chocolate with the colourful red of the cake. I like making the following red velvet cake recipe at home and I always get great compliments for this creation, be it at a children’s party or a formalised soiree.

What you will need:

– Unsalted butter – 1 cup

– Sugar – 1 1/4 cups

– Light brown sugar – 1 1/4 cups

– Sizeable eggs – 6

– Vanilla extract – 2 small spoons

– All-purpose flour – 3 cups

– Baking soda – 1/4 large spoon

– Sour cream – 1 cup

– Dark cocoa powder – 1/4 cup

– Baking powder – 1/2 small spoon

– Red food colourising – 15 ml


– Preheat the stove to 325F.

– Grease three round cake pans employing a little oil and dust them with a little flour.

– In a mixing bowl, cream the butter and sugars together. Beat well using a blender till creamy and smooth.

– Break in the eggs, one by one, and whisk well after each addition.

– Add the vanilla extract and mix well.

– In a separate bowl, mix the flour, baking soda, baking powder and dark cocoa powder.

– Take a clean bowl, put one cup of flour mix in the bowl and add 3/4 cup of the sour cream to it. Mix well.

– Repeat the above step, swapping between flour mix and sour cream until you get a smooth mix.

– Slowly add this mix to the egg-butter mix and blend well.

– Add the red food color and mix well. Make sure that you scrape the sides of the bowl so that the color is uniform.

– Pour the prepared batter in the cake pans similarly.

– Bake in the preheated range at 325F for 45 minutes.

– Take away the cakes from the pans and cool on wire racks completely before applying frosting.

Chocolate hazelnut frosting for the extra dose of chocolate on the cake

What you will need:

– Cream cheese – 500 grams

– Roughly chopped dark chocolate – 2 cups

– Baking chocolate – 2 squares

– Crushed sugar – 1 cup

– Vanilla – 1 spoon

– Roasted hazelnuts, cut – 1 cup


– Put the chocolates in a bowl in the microwave and micro on high for 2-3 minutes.

– Stir well to mix then cool.

– Add the slipped cream cheese and vanilla. Mix well.

– Mix in the chopped hazelnuts and your frosting is prepared.

To assemble the cake:

– Place one cake layer on a plate and spread a layer of frosting on the top.

– Place another cake layer on the top and press gently. ?

– Spread another layer of frosting and place another layer of cake on top.

– Spread the leftover frosting on the top and sides.

– Serve chilled.

u is a dedicated baker who’s eastern influence permits her to create the most superb cake recipe’s.Anu’s inspired creations can be discovered on Cake Recipe Secrets.This week you'll find Anu’s Red Velvet Cake recipes from nothing along with links to her other memorable cake treats.

Sep 06

Making Belgian Waffles with Presto 3510 Waffle Maker

So these fluffy, lustrous, and mouth watering Belgian Waffles are also called ‘Brussels’ in Belgium. One more waffle variation widely recognized in Belgium is simply Liege waffle, that features caramelized pearl sugar around its outside surface, and is actually denser and crunchier compared to Brussels. All of these waffles could be a quick delicacy if you have your own personal Belgian waffle maker. With just one or two device clicks, perhaps you may get Belgian waffles at any time!

Presto 3510 FlipSide is actually one among the top-rated, most ideal Belgian waffle makers these days. It has got many fantastic feed backs from actual users and nearly all of these people rated it a perfect five out of five standing. Exactly what do this waffle iron possess?

Presto 3510 FlipSide Belgian waffle iron consists of a very effective 1100-watt machine that would yield heavy and delicious 7-inch-wide Belgian waffles. Its own special 180-degree flip over design would definitely permit you to spread the batter uniformly on both plate segments. This waffle iron forms your Belgian waffles into 4 easy-to-slice portions. It is also designed with a non-stick surface, which would allow you to conveniently take out the baked waffles, as well as to clean the unit readily and soundly. This also provides a vertical lock for the purpose of practical compact storage.

Basic Belgian Waffle Recipe

Try this basic recipe or try more refined recipes for Belgian waffles.


2 cups cake flour, two teaspoons baking powder, four huge eggs, teaspoon vanilla extract, teaspoon salt, 2 tablespoons white sugar, 2 cups milk, 4 tablespoons melted unsalted butter, Non-stick cooking spray,


Preheat waffle maker based on manufacturer’s instructions.

Grab two medium-sized mixing bowls. With the 1st bowl, incorporate flour, salt, and baking powder. In a different mixing bowl, whip together eggs yolks as well as sugar just until all sugar particles are dissolved. You could also employ an electric mixer for much more thorough whipping.

Pour vanilla extract, milk, as well as melted butter to the egg mixture; stir completely. Dispense this mixture into the first container and then stir completely just until the two mixtures will be perfectly combined. In a different mixing container, beat the eggs whites by using an electric mixer just until foamy as well as bubbly. Carefully add beaten eggs whites into the waffle batter. Blend with a rubber spatula however do not over mix the egg whites into the batter.

Using a non-stick cooking spray, coat the preheated waffle iron and then pour with enough batter. You can flip waffle iron to make sure the waffle batter has spread out evenly on equally plates. Close the top and bake till deep brown or for 3-4 minutes. Meticulously strip off waffles away from waffle iron and then place into a plate. You may put in a scoop of whip cream or ice cream on the top, or some other toppings you wish for. Serve and relish your Belgian experience!

The author is a big fan of waffles and has been baking waffles all his life. He has a site about the best Belgian waffle maker. Click this article and discover the equipment that will give you genuine Belgian waffles. Or visit this blog for more waffle maker facts and videos.

Sep 01

Seitan: a quick and dirty how-to

Super high in protein, this popular choice for vegetarians is shockingly like the look and texture of protein when cooked. Seitan (said say-tahn) is made from gluten, the primary protein of wheat, by washing wheat flour dough with water until all of the starch dissolves. This leaves insoluble gluten that must be cooked before it should be eaten.

It’s really truly possible to make seitan yourself, though it's time consuming. By mixing flour and water you form dough, this dough is then kneaded and washed under running water for about 20 to 30 minutes. The gluten then must be boiled in broth for 1 to 2 hours before it can be eaten. The shortcut to this naturally is to buy already separated wheat gluten instead of beginning from flour.

Seitan is a low sodium and extremely fat free protein. It has approximately 10 mg of sodium, zero grams of fat and 7.5 grams of protein in simply an oz. Protein sensible, it is calorie for calorie higher in protein than both tofu and tempeh.

The drawback of seitan, is that lots of the time it is processed and extremely high in sodium. Also , any person with celiac disease, or a gluten allergy needs to stay away.

Below is a recipe I found for Buffalo Seitan (vegan buffalo wings). Done right , this can be a good snack for the seitan-virgin.

Buffalo Seitan with Vegan Ranch Dip

To make the seitan:

1/2 Cup Vital Wheat Gluten

1/2 Cup water

Mix these together in a bowl. It will get too thick to utilise a spoon, so dig in with your hands. Kneed for 5 minutes and set aside.


2 Cups of water

1 Cup vegan chick’n broth (sold in natural foods stores for plenty of money, or in a powdery form in many Asian markets for inexpensive)

1 tsp each: thyme, dried parsley, rosemary, oregano, onion powder

1 bay leaf

garlic powder to taste

ground pepper to taste

In a large frying pan, bring the broth ingredients to boiling point, and lower the heat. Pinch off tiny pieces of the gluten (rather smaller than bite sized) and drop into the broth. Cover the pan, and cook. It is very important to be sure that the broth doesn't come to a boil, so you’ll have to keep a tight eye. Boiling seitan makes it hard and chewy, which might be good for some things, though not these. You may broil these for about 50 minutes, stirring once each 10 minutes or so while the broth reduced. If by the end of 50 minutes it looks like bite-sized pieces of brain floating in a broth, you've done perfect. Take off heat, but leave in the broth until ready. You can even stick this in the fridge at that time if you are not quite ready to turn them into spicy pieces of deliciousness.

Buffalo-ing them:

Heat oven to 350 degrees Fahrenheit

2 Tbs Vegan marg (similar to Earth Balance)

2 Tbs Hot Sauce or Sriracha

Melt the ingredients together in a tiny shallow pan. Add the seitan from the broth, and coat with the margarine mix. Spread the covered seitan pieces out on a cookie pan, and bake for 10 minutes. Remove to a bowl or tray, and pour any remaining margarine mix over the seitan; toss to coat. Serve with Vegan Ranch Dip, instructions follow.

Vegan Ranch Dip

1/2 cup Vegenaise

1/4 cup minced parsley

1 lemon, zested and juiced

salt, pepper and garlic powder* to taste

Add all ingredients to a little bowl and mix together. If lemon is especially large or juicy, either consider yourself fortunate or add the juice slowly until you reach the consistency you need. Less juice = more dip-like, more juice = more salad dressing-like.

*Powdered garlic works miles better than raw minced garlic here. If you should happen to feel up to it, two roasted mashed garlic cloves work far better.

(Recipe from

Cathy Roosa is a vegan, and is a contributing writer to several websites.

Aug 28

How to make Pumpkin Bread Pudding!

Once you really like pumpkins so much, sure enough you’re preparing pumpkin bread or pumpkin pie every thanksgiving or simply for a toasty autumn breakfast. Then you’ll possibly have pumpkin bread scraps in the fridge. Well before they get rotten, use them by simply following this proven-and-tested Pumpkin bread pudding recipe.


For the Bread:

5 cups or 140 grams cubed day old bread (crusts left on or removed), 1/2 cup golden raisins,

For the Custard:

two large eggs plus 1 large egg yolk, 3/4 cup canned pure pumpkin (no spices added), 1 1/2 cups (360 ml) half & half, milk, light cream or a combination there of, three tablespoons (35 grams) unsalted butter, melted and cooled, 1/2 cup (105 grams) light brown sugar, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/4 teaspoon salt,

For Toffee Sauce 🙁 Makes 3/4 cup)

1/2 cup (110 grams) dark brown sugar, four tablespoons (57 grams) unsalted butter, cut into pieces, 1/4 cup (60 ml) heavy whipping cream, 1/4 teaspoon pure vanilla extract,


Preheat your oven to 350 degrees F or 177 degrees C, and rest rack inside the center of the oven. Set up an 8 inch (20 cm) square baking pan.

Make the custard: Using a big mixing bowl, stir in eggs, pumpkin, half & half, melted butter, sugar, vanilla, spices, and salt. Beat or whisk adequately until eventually mixed up. Add the bread cubes and raisins. Shake for a few times until eventually all the bread cubes get painted with the pre-made custard.

Pour out bread pudding into the ungreased baking pan and then bake for approximately 25 minutes or right until a stick or knife inserted in the center slides out thoroughly clean. Take out freshly baked bread pudding from your oven and allow it to cool a little on a wire rack.

Serve hot or frosty next to Toffee Sauce or accompanied by a dollop of lightly whipped cream or perhaps vanilla ice cream.

Prepare the Toffee Sauce: Blend together butter, sugar, and cream in a saucepan and bring to a boil for roughly three minutes. Take out from heat and add vanilla extract. You may make toffee sauce beforehand and then just simply reheat.

The author is a certified baker who loves baking pumpkin breads. He has a site all about Autumn’s pumpkin bread pudding recipe. Check out this recipe and make this exceptional pumpkin pastry. Or Click this blog for more about pumpkins, autumn and pumpkin bread.

Aug 28

The All New Strawberry Recipe

That is a very well-known treat recipe that’s considerably popular by the little ones. This unique strawberry tarts are very fulfilling and might stuff your belly in a very excellent way.

(For tarts) Ingredients: 1 cups all-purpose flour, teaspoon salt, 3 tablespoons white granulated sugar, 2 tablespoons cold shortening, 6 tablespoons cold unsalted butter (cubed), 2 cups Pastry Cream, cup chilly water, 2 pints entire strawberries (hulled and sliced up in half), 3 tablespoons shelled pistachios (cut in half), 1/3 cup apricot jelly,

Directions Using a small mixing bowl, combine together white granulated sugar, salt, and flour. Freeze for Around 30 minutes immediately after beat using a mixer.

Blend in butter together with shortening and continue combining procedure, then simply add in chilled water gradually. Combine just up until dough is definitely packed and be sure there won’t be any sort of flour blisters. Slightly flour a flat counter and form dough perfectly into a circle; wrap utilizing a plastic wrapping and chill for Thirty minutes or further.

Pre-heat oven to 375 F.

Prepare Four tart pans together with detachable sides (4 inch). Pull out dough within the refrigerator and fit correctly in to tart pans. Certainly not expand the dough to prevent shrinking of tarts. divide unnecessary dough using the rolling pin.

Line the tart shells using a little bit of buttered foil, brush with side down, and stuff with dry beans or rice. Put in the oven and bake for Ten minutes.

Cool tart shells for a few minutes and take off aluminum foil and beans. Place gaps all around the tart shells with a fork and put in the oven and bake just as before for twenty minutes or just till edges tend to be golden brown. Cool.

You’re now equipped to fill the shells with pastry cream then sprinkle with melted apricot jelly and pistachios.

(For pastry cream) Ingredients: 5 large egg yolks, cup sugar, 3 tablespoons cornstarch, teaspoon pure vanilla extract, 1 cups scalded milk, 1 tablespoon unsalted butter, 1 teaspoon Cognac, 1 tablespoon heavy cream,


Make ready an electric mixer or food processor with paddle installation, add in the egg yolks and sugar for 5 minutes just till mixture is actually frothy. Reduce speed and blend in in cornstarch.

Gently add warm milk and blend for several more minutes. Transfer the mixture into a big pot and simmer over low temperature. Resume stirring until mixture thickens and boils. After 7 minutes, swap stirring to beating; whisk consistently for another few minutes just until custard gets as thick as pudding.

Add in vanilla extract, butter, cognac, and heavy cream. Blend thoroughly.

Sift mixture in a large bowl and wrap with a plastic wrap. Refrigerate until cold.

Pastry cream is now ready to fill the tart shells.

The writer is an avid fan of baking treats. She has a specific love for strawberry-flavored tarts and loves making it every weekend. Check out her recipes as well as her list of strawberry desserts here.