Comments on: Strawberries and Cream Melting Moments

By: bethbara882

bethbara882 — Tue, 02 Mar 2010 02:35:15 +0000

So cute and nice pictures! Thank you for sharing.the recipe.

By: Kathy

Kathy — Sun, 27 Sep 2009 11:23:35 +0000

NutriFruit makes freeze dried fruit powders available for purchase in 4.7 ounce cans. Available in 9 flavors, strawberry, banana, mango, blueberry, cranberry, black raspberry, pomegranate, red raspberry , and marion blackberry. I was searching for recipes to use these and found your website. Thanks, I was just thinking smoothies until you came along. “Big Smile”

By: Megan

Megan — Fri, 08 May 2009 19:43:02 +0000

These look wonderful. I can’t wait to try them myself!

I just found your site today using Stumble Upon and I really love it! I added you to the blogroll on my own blog, A Dash of Nutmeg.

By: katiek @kitchensidecar

katiek @kitchensidecar — Mon, 04 May 2009 22:48:13 +0000

ok. So. I have to make my sister’s wedding cake and she wants strawberry.
I am fighting the inner urge to go with jello pudding mix, but it is common in the strawberry cake world. freakishly so. The “from scratch” recipes, leav emuch to be desired due to the moisture of purreed berries trade off.

As I was eating special K with berries, I remembered this post and how you were able to work in pulverized flavor without any added liquid. I also was reminded of your beet cupcake post.

So here is my plan: Strawberry cake using freeze dried strawberry powder, coloured with beet juice. brilliant!

Do you have any recommendations on:
1. Should you substitute the volume of dry ingredients with the volume of strawberry “powder”? (ej, replace 1/2 c flour with 1/2 strawberry)
2. How much is too much? At what point is structure an issue?
3. Are there any other adjustments I should consider? Does the tartness of the strawberry throw off baking soda v powder equilibrium?

No pressure if these are unanswerable questions. I will be test-kitsching through and through.

By: Steph

Steph — Tue, 07 Apr 2009 23:30:47 +0000

I have some freeze dried bananas that I picked up at Trader Joe’s and I’m thinking they would be awesome here. Now to make the filling with brown sugar and rum somehow….

Thanks!

By: Zenchef

Zenchef — Sun, 05 Apr 2009 03:53:36 +0000

Very cool idea to use freeze-dry fruit in these. I like!

By: sallyanne

sallyanne — Sat, 04 Apr 2009 19:07:36 +0000

I love the idea! I can already see it: Weight gain!
Thanks for the web site. I heard the report on NPR and now I am a fan. I am not much of a cook, but I love to bake, and I rarely follow a recipe very closely.

By: marc

marc — Fri, 03 Apr 2009 04:30:12 +0000

http://www.justtomatoes.com/OJSB-P.html

By: Marysol

Marysol — Thu, 02 Apr 2009 23:32:38 +0000

Well, I can just imagine the punch of flavor the freeze-dried fruits provide here! It’s a beauty for the senses.

By: Jenni

Jenni — Thu, 02 Apr 2009 20:42:32 +0000

RE: 2)You can send them to me, if you’d like;)
RE: 4)Ditto.

By: marc

marc — Thu, 02 Apr 2009 19:09:16 +0000

1) Thanks
2) Great idea, although I have to admit I’m not a big fan of chocolate & fruit together.
3) I thought about this, but I think Parm-Reg is dry enough that it shouldn’t matter, I could also great it a day in advance and leave it out to dry even more.
4) The season is coming up here, I’m headed out next week to go scouting.

By: Jenni

Jenni — Thu, 02 Apr 2009 18:58:21 +0000

1) Magical Melting Cookies=Awesome
2) Please fill the apricot ones with chocolate ganache. You could call them Sacher melting moments. Thanks.
3) I wonder if the additional moisture in the parm would throw off the recipe. I’ll be interested in seeing how your experiment goes.
4) Thank you, god, for ramps.

By: The Duo Dishes

The Duo Dishes — Thu, 02 Apr 2009 18:41:00 +0000

You’ve shared great info…can you share the moments too? The melting moments that is.

By: tokyoastrogirl

tokyoastrogirl — Thu, 02 Apr 2009 18:02:18 +0000

You sold me- I need to try these. I can’t remember the last time I had a strawberry cookie. It’s one of the flavors I miss most since in Japan we had strawberry milk, cookies, candy, cake, cocktails, everything! I love the savory idea.

Now a chemistry question- I wonder if you could make cheesecake melting moments? It’d be easy enough to make the creamy filling with cream cheese, sugar and lemon zest, but how does one “flavor” the cookie part taste like cheesecake since that flavor comes from cream cheese? I guess it would change the texture of the shortbread. OK, now I am just rambling.

Anyway, love the blog as always.

By: elra

elra — Thu, 02 Apr 2009 17:58:09 +0000

Got it Marc, but the link that you’ve provide don’t seem to carry this freeze-dried fruit, have I mistaken? Is there any other company that I can buy the product?