Tag Archives: strawberries

{The Friday Yum} The Outlaw Mom (TM)’s Easy Frozen Berry Summer Smoothie

2 Sep

It still feels like summer around here, so we’re still outside concocting refreshing ways to beat the heat.

Unlike the White Wine Summer Fruit Sangria, this cool down beverage is toddler-friendly.  Jane had fun mixing, stirring and pouring our drinks!

The best thing about this no-fail, never-forget recipe?  It’s as easy as one.  One cup of each ingredient.  One step.  One perfect Frozen Berry Summer Smoothie every time.


  • 1 cup nonfat French Vanilla yogurt
  • 1 cup 1% milk
  • 1 cup frozen berry medley (try Trader Joe’s Fancy Berry Medley)
  • 1 cup frozen strawberries
  • 1 cup pineapple chunks (try Trader Joe’s Pineapple Tidbits
  • apple juice to taste (optional –  use only if you need extra sweetness)

Step 1

Pour all the ingredients into your blender and crush, mix and stir until the smoothie reaches your desired level of smooth.  (I like mine chunky, so stop a little sooner than traditional smoothie texture).

That’s it.

Now, enjoy!


White Wine Summer Fruit Sangria

9 Jul

A refreshing alternative to sweet, syrupy red wine sangria:

{Auntie C’s White Wine Summer Fruit Sangria}

Over the July 4th weekend, Auntie C and Uncle B came for a visit bearing a bounty of fresh summer fruit, Pinot Grigio and Cointreau.  We sat around the table on the deck, tasting and chopping and tasting some more.

The result:  a lighter, crisper version of your typical sangria that was not too cloyingly sweet and helped us beat the heat sipping in style.


  • 2 bottles white wine (Pinot Grigio or Rioja)
  • 1/2 cup Cointreau
  • Raspberries, peaches, strawberries and any other summer fruit on hand
  • 2 limes
  • 2-3 cups peach nectar juice (if you can’t find peach nectar, add sugar to taste)
  • Club soda

Step 1

Pour the wine into your pitcher.

Step 2

Add the washed and chopped fruit to the wine.

Step 3

Squeeze in lime juice.

Step 4

Add the Cointreau and peach nectar juice (or sugar).

Step 6

Let sit and chill for at least 2 hours.

Step 7

Pour individual glasses and top off with club soda.


The Outlaw Mom’s Coconut Sprinkle Strawberries {Fourth of July}

2 Jul

It’s already the first day of the three-day Fourth of July weekend, and I’ve only gotten to my Coconut Sprinkle Strawberries, but none of the other sweet patriotic treats on my list.

It’s not too late for you to try this fun twist on the traditional red, white and blue strawberry before the weekend’s through!

Here’s how to scrub, dip, roll and press your way to these sweet fuzzy berry treats.





Step 1

Scrub your strawberries clean and chill.

Step 2

Dip your clean, chilled strawberries in melted white chocolate.

Step 3

Roll the bottom of your dipped strawberries in the sprinkles.

Step 4

Press the shredded coconut onto the undipped portion of the strawberries.


The color possibilities are endless.


  • white chocolate and pink sprinkles for a girl’s baby shower or milk chocolate and blue sprinkles for a boy’s baby shower;
  •  dark chocolate and just the coconut for a dramatic effect; or
  • pastel sprinkles over white chocolate for colorful springtime berries.

Meyer Madness Part III: Strawberry-Filled Meyer Mint Mini Cakes

25 Apr

. . .  and for the finale . . .

What better way to celebrate the last of our Meyer lemon stash and all of the red, ripe strawberries overflowing on our kitchen countertop than strawberry-filled meyer mint mini cakes?

This time, Jane re-joined the madness from Part I after her brief hiatus in Part II.

First, she mixed the cake (see the flour spray evidence in the photos below).

Then, while the cake was in the oven baking, she removed the strawberry stems from four cups (about 3 baskets) of our organic strawberry stash:

This activity is a great exercise in organization and if your toddler is like mine, he will enjoy the methodical process of picking a strawberry from the first bowl, carefully pulling off the stem, and placing the usable strawberry and discarded stems in their respective bowls.

Next, she squished the ripe strawberries in her fists and poked them silly with her little fingers.  When it was clear the strawberries were definitely dead, we placed them in a pot with 1/2 cup sugar (you could increase to 1 cup) and 2 tbsp butter (you could reduce to 1 tbsp), brought them to a boil, and then kept them on a medium heat simmer until the berry mixture cooked into a nice sauce.  By “nice,” I do not mean a nice “gourmet” strawberry sauce, but a nice “chunky, toddler-chopped” sauce.

Next, she helped mixing my Favorite Buttercream Frosting.  I roughly chopped and added a ridiculous amount of mint leaves:  about 3 to 4 tablespoons (but you could reduce to a dignified amount, like 1 to 2 teaspoons), and added an insane amount of lemon juice and crude lemon zest:  3 to 4 tablespoons juice and 1 to 2 tablespoons rind (you could reduce to 1 to 2 tablespoons juice and 1 to 2 teaspoons zest).  Be aware that if you use as much lemon juice as I did, you’ll probably have to add more confectioner’s sugar to the finished frosting to stiffen it up a bit.

After the mini-cakes cooled, I used a melon baller to hollow out the cakes.  Then I filled them with the cooked strawberry chunks and sauce.  The cake will soak in the sauce, so after the first round of filling, go ahead and top off your cakes a second time.

Finally, I piped the frosting on top of the mini-cakes and Jane helped present them to Grandma for her birthday.

You can skip the frosting completely and still enjoy a very delicious strawberry mini-cake for a head start on a taste of summer.  Enjoy!

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