Frozen Yogurt Strawberry Cake

Frozen Yogurt Strawberry Cake
Print Recipe
    Servings Prep Time
    12-16 slices 60 minutes
    Cook Time Passive Time
    46 minutes 6+ hours
    Servings Prep Time
    12-16 slices 60 minutes
    Cook Time Passive Time
    46 minutes 6+ hours
    Frozen Yogurt Strawberry Cake
    Print Recipe
      Servings Prep Time
      12-16 slices 60 minutes
      Cook Time Passive Time
      46 minutes 6+ hours
      Servings Prep Time
      12-16 slices 60 minutes
      Cook Time Passive Time
      46 minutes 6+ hours
      Ingredients
      Pretzel crust
      Cake filling
      Servings: slices
      Instructions
      Pretzel crust
      1. Preheat oven to 350°F.
      2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
      3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
      Cake filling
      1. Increase oven to 400°F.
      2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
      3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
      4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
      5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
      6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
      7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
      Recipe Notes

      -strawberries can be roasted and chilled one day ahead.

      -frozen cake well covered will keep for up to a month in the freezer.

      Wasabi Slaw

      A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
      Wasabi Slaw
      Print Recipe
        Servings Prep Time
        6 cups 30 minutes
        Passive Time
        10 minutes
        Servings Prep Time
        6 cups 30 minutes
        Passive Time
        10 minutes
        A small metal tub filled with Wasabi Slaw is resting on a checkered white and green kitchen towel.
        Wasabi Slaw
        Print Recipe
          Servings Prep Time
          6 cups 30 minutes
          Passive Time
          10 minutes
          Servings Prep Time
          6 cups 30 minutes
          Passive Time
          10 minutes
          Ingredients
          Servings: cups
          Instructions
          1. In a small bowl whisk together mayonnaise, sugar, wasabi, vinegar, salt and pepper. Allow the dressing to sit refrigerated for at least 10 minutes or until ready to use to allow sugar to completely dissolve.
          2. In a large bowl toss together cabbage, carrots and green onion.
          3. Stir in dressing and serve immediately for a crisp coleslaw. .
          Recipe Notes

          The coleslaw with soften as it sits so it is best served immediately after adding dressing. It can be made a couple of hours ahead and tossed before serving if needed.

          Creamy Mustard Dill Sauce

          Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
          Creamy Mustard Dill Sauce
          Print Recipe
            Servings Prep Time
            1 cup 10-15 minutes
            Passive Time
            10-15 minutes
            Servings Prep Time
            1 cup 10-15 minutes
            Passive Time
            10-15 minutes
            Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
            Creamy Mustard Dill Sauce
            Print Recipe
              Servings Prep Time
              1 cup 10-15 minutes
              Passive Time
              10-15 minutes
              Servings Prep Time
              1 cup 10-15 minutes
              Passive Time
              10-15 minutes
              Ingredients
              Servings: cup
              Instructions
              1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

              Cherry Almond Danish

              A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
              Cherry Almond Danish
              Print Recipe
                Servings Prep Time
                8 1 1/2" slices 40 minutes
                Cook Time
                25-28 minutes
                Servings Prep Time
                8 1 1/2" slices 40 minutes
                Cook Time
                25-28 minutes
                A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
                Cherry Almond Danish
                Print Recipe
                  Servings Prep Time
                  8 1 1/2" slices 40 minutes
                  Cook Time
                  25-28 minutes
                  Servings Prep Time
                  8 1 1/2" slices 40 minutes
                  Cook Time
                  25-28 minutes
                  Ingredients
                  Danish
                  Glaze
                  Servings: 1 1/2" slices
                  Instructions
                  Danish
                  1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
                  2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
                  3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
                  4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
                  5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
                  6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
                  7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
                  8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
                  9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
                  10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
                  11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
                  12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
                  Glaze
                  1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
                  2. Serve warm, cutting into 1 1/2" slices.
                  Recipe Notes

                  -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

                  -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

                  Brent’s Best Margaritas

                  Brent's Best Margaritas
                  Print Recipe
                    Servings
                    6- 61/2 ounce servings
                    Servings
                    6- 61/2 ounce servings
                    Brent's Best Margaritas
                    Print Recipe
                      Servings
                      6- 61/2 ounce servings
                      Servings
                      6- 61/2 ounce servings
                      Ingredients
                      Servings: 61/2 ounce servings
                      Instructions
                      1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
                      2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
                      3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
                      4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
                      5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
                      6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
                      Recipe Notes

                      The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!