A Fresh Start

05.27.2016

Sweetness

Long weekends are SO SWEET. Brad and I kicked Memorial Day weekend off with fresh strawberry picking at Gorman Farm this morning. At 10:00am it was 83 degrees. When did Summer get here?! No complaints, from me – but the guy next to me in the sweaty t-shirt might feel differently! The fruits of our labor (pun intended) are a whopping nine pounds of strawberries and my recipe wheels are already churning. With a sweet celebration approaching…let’s eat cake!

Strawberry Chocolate Chip Cake

 

Ingredients

1½ c. white whole wheat flour

1½ tsp. baking powder

⅛ tsp. salt

3 Tbs. unsalted butter (softened)

3 tablespoons nonfat plain Greek yogurt

1 c. sugar

1 large egg

½ c. unsweetened almond milk*

1 tsp. pure vanilla extract

⅓ c. chocolate chips plus more for sprinkling

1 lb. strawberries (hulled and halved)**

 

*I prefer almond milk, but any milk variety will work.

**1 lb. of strawberries is about 1¾ cup hulled and halved.

 

Directions

  1. Preheat oven to 350°F. Coat a glass pie dish with cooking spray.

  2. In a medium bowl, sift flour, baking powder, and salt together.

  3. In a separate large bowl, combine butter, Greek yogurt, and sugar. Using an electric mixer beat on medium-high speed until light and fluffy.

  4. Reduce speed to medium, add egg, and beat until light and fluffy. Add milk and vanilla, and beat minimally.

  5. Reduce speed to low, gradually beat in flour mixture until just combined. Be careful not to over mix.

  6. Fold chocolate chips into batter. Transfer batter to pie dish. Arrange strawberries on top with cut sides down, close together. Place additional chocolate chips in between.

  7. Bake cake for about 1 hour until the top is golden brown and a center tester comes out clean. In the last 5-10 minutes of baking, even more chocolate chips can be pressed lightly into the top of the cake for a nice presentation. Return to the oven to finish baking.

  8. Remove cake from oven and let cool in dish on a wire rack for about 40 minutes. Serve directly from pie dish or carefully transfer to a cake plate. Garnish with powered sugar if desired.

 

Be sure to store leftovers in the refrigerator to keep those sweet strawberries nice and fresh!

 

Recipe adapted from Julia’s Album

What is the celebration? I graduate from Yoga Teacher Training tomorrowand it is extra sweet!

 

 

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I combined my passions as full-time designer and a registered yoga teacher to create Peace of Burlap. Why burlap? It has so many threads.

 

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