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Friday
Aug232013

CSA Cooking: Strawberry Creamcheese Bread

 photo IMG_9286_zps06ff1d7f.jpg

 

I joined our local CSA here in town, really not sure what to expect, and I have been totally pleasantly surprised by the people and the produce. It is lovely seeing my neighbors, neighborhood pals, and new people every week while I pick up all my fruits and veggies. Sometimes I plan ahead when they send the weekly email, sometimes, I wing it and see what the farms throw at me. 

It has certainly kept our dinners much healthier. And our food bill a lot lower.

I like a salad with every meal (roasted beets w/ ricotta; buratta w/ peach and tomato, two of my current faves), much to husband's utter chagrin. He just wants meat. Always makes me think of the line in My Big Fat Greek Wedding, 'He don't eat no meat? What do you mean he don't eat no meat?!' (clip here). Seafood aside, I often think I could go veggie, especially after my aversion to most meat, and especially chicken, with this pregnancy. 

Our first few weeks of fruit from the CSA were pints and pints of delicious, ripe, red, sweet strawberries. I made strawberry rhubarb pie, I ate them for dessert with marscarpone and honey, and every AM with yogurt and granola. I also branched out and made this Strawberry Cream Cheese bread from a pin, on pinterest. Which is often a gamble because sometimes you win with these recipes, sometimes, you come up short. This recipe did not disappoint (full recipe here)- below is my adapted version, which I would make a few additional changes to in version II, yet to be baked. This recipe would also be lovely used with just about any berry or fruit.

My intention with the CSA was to post something weekly based on what I had been cooking up. As August comes to a close you can probably tell, that didn't happen. 

How about you, success with cooking from pins? Or do you stick to your tried and true cookbooks and sites?

 

Strawberry Cream Cheese Bread (1 loaf)


Ingredients:

1/2 cup butter, room temp

1 cup sugar

5 ounces cream cheese * (I love a dense cake, and I want to add more next time, along with maybe some vegetable oil, I'll report back with updates when version II is complete!)

2 eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest

2 cups flour

1/2 teaspoons baking soda

1/4 teaspoon nutmeg

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup buttermilk

2 cups washed, cut up strawberries

 

Directions:

Grease and flour a loaf pan.

Cream butter, sugar and cream cheese until fluffy. Mix in eggs one at a time. Add vanilla and lemon zest.

In a separate bowl, mix all dry ingredients. 

Mix dry into wet ingredients. Add buttermilk until just combined, do not overwork! 

Fold in strawberries and pour into prepared pan. Bake at 350 degrees for 60 minutes or until golden brown and cooked through.

 

Delicious served up with some whipped marscarpone. I had a little extra dough left and made some mini-cakes out of that, which I thought actually came out a littler better, another option for version II, berry cupcakes, with a cream cheese frosting or filling.....

 

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