The garnish of winter vegetables it is a mix of various seasonal vegetables, simple and very tasty. The vegetables used in this recipe are typical winter ones such as pumpkin, the cauliflower and the radicchio.
You can also add other vegetables you have at home such as fennel, carrots, mushrooms, Brussels sprouts, potatoes or onion!
Vegetables they are cooked in the oven until they are slightly au gratin thanks to the addition of breadcrumbs.
This rich side dish it is ideal on cold days because it contains many vitamins and mineral salts that help the body defend itself from the cold and viruses. It is a dish that can be enjoyed both hot and cold and you can combine it with simple grilled chicken or fish fillets.
Being very satiating you can also enjoy it simply accompanied with bruschetta!
Let's see the recipe immediately.
Side dish of baked winter vegetables
Ingredients
a white cauliflower
a Mantuan pumpkin (the small ones with firm pulp)
a head of radicchio
bread crumbs
4 tablespoons of extra virgin olive oil
salt and pepper
aromatic herbs (thyme, rosemary, garlic)
Side dish of baked winter vegetables
Preparation
Clean the vegetables and leave them to soak for a few minutes in water and bicarbonate with this proportion: a teaspoon of bicarbonate for every 2 liters of water, then drain.
Meanwhile, turn on the oven at 180 ° C.
Cut the vegetables into pieces of roughly the same size, so as to have an even cooking and place them in a large bowl.
Now season the vegetables with oil, if you also like a clove of minced garlic, salt, pepper and aromatic herbs such as thyme or rosemary.
Mix the vegetables well with your hands and transfer them directly to the pan, preferably covered with parchment paper.
Finally sprinkle a couple of tablespoons of breadcrumbs over the vegetables and add two tablespoons of water.
Bake your side dish at 180 degrees for about 40 minutes, stirring a couple of times.
Side dish of baked winter vegetables
Baked pumpkin with savory side dish breadcrumbs
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Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!
I absolutely love fresh fruit and this Strawberries and Cream Pie is one of my favorite ways to eat strawberries! Only takes a few minutes to put this pie together and it can be stored in the refrigerator for a couple of days before serving, so it is easy to make in advance. This no bake strawberry cream pie recipe is a must-try dessert. Perfect for holidays and potlucks or just any time you want a fancy looking dessert that only takes a few minutes of prep time.
Is Strawberries and Cream Pie healthy?
Not sure this pie would qualify as a health food, but it’s actually a fairly low-calorie option as far as desserts go (only 200 calories per slice)! A couple things you can do to reduce the calories even more.
Leave out the melted chocolate/shortening layer. You’ll barely even notice!
Use low-fat or non-fat cream cheese.
Use a sugar substitute (like Splenda) in place of the sugar.
Swap out the sour cream with plain or Vanilla greek yogurt to add some protein. If you use a low-fat variety, you’ll probably save a few more calories too!
Leave the chocolate off the top. Still delicious!
Can you use other fruit besides strawberries?
Strawberries are my favorite, but I’ve made the same pie with raspberries and it’s amazing. You can also do a combination of berries (raspberries, blackberries, blueberries and strawberries) – it’s all delicious!
What type of crust to use in no-bake Strawberry Pie?
I prefer to use an Oreo crust in this recipe, but you can use any pie crust that you want. I’ve tried the strawberries and cream pie with Oreo crust and with regular graham cracker crust, both are delicious! You can even do a standard pie crust if you have one on hand, just bake it and let it cool prior to making the pie.
Strawberries and Cream Pie Ingredients
-1 cup semi-sweet chocolate chips
-3 tsp shortening
-1 Oreo pie crust
-1 8-oz block cream cheese, softened
-1/2 cup sugar
-1/2 cup sour cream
-1 tsp vanilla
-1 tub Cool Whip (8 oz), thawed
-2 cups fresh strawberries, halved
How to Make Strawberries and Cream Pie
In a bowl, combine the chocolate chips and shortening. Melt in the microwave for about 30 seconds, stir and if needed, microwave for another 15-20 seconds.
Stir until combined and then pour ¾ of the mixture into the bottom of the prepared pie crust. Refrigerate until firm.
In a mixing bowl, beat the cream cheese, sugar, sour cream, and vanilla extract with a hand mixer until smooth.
Fold in the cool whipped topping.
Pour or scoop the filling into the pie crust and then refrigerate overnight.
Arrange the strawberries on top of the pie. Microwave the remaining chocolate and then drizzle it over the top of the strawberries.
You can serve immediately after making the pie, but I usually place mine in the fridge for at least an hour before serving. You can also add the strawberries and chocolate before the overnight refrigeration, both ways work great.
STRAWBERRIES AND CREAM PIE
Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!
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Course: Dessert
Cuisine: American
Keyword: Strawberries and Cream Pie
Prep Time: 15minutes
Total Time: 15minutes
Servings: 10
Calories: 213kcal
Author: Nellie- Butter With A Side of Bread
Ingredients
1cupsemi-sweet chocolate chips
3tspshortening
1Oreo pie crustI have also used a graham cracker crust and both options are fabulous
1 8-ozblock cream cheesesoftened
1/2cupsugar
1/2cupsour cream
1tspvanilla
18 oztub Cool Whipthawed
2cupsfresh strawberrieshalved
Instructions
Combine chocolate chips and shortening and melt in the microwave. I usually microwave it for about 30 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.
Beat the cream cheese, sugar, sour cream and vanilla until smooth.
Fold in the Cool Whip.
Pour (or scoop) the mixture into the crust and refrigerate overnight.
Arrange the strawberries on top of the pie. Microwave the remaining chocolate and drizzle over the top. I usually refrigerate again for about an hour before serving. You can also add the strawberries and chocolate before refrigerating overnight – that works great too!
Notes
The original recipe called for the melted chocolate chip/shortening under the cream layer. I have made it many times this way, but I’ve also skipped this layer many times and the pie is still delicious. So if you are trying to cut a few calories, or just save a few minutes in the process, you can definitely leave this part of the recipe out!
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the filling. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
To make stabilized whipped cream, you will need the following ingredients:
4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream
Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
In a separate bowl, beat the whipping cream just until soft peaks form.
Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
How to Store Strawberries and Cream Pie?
Keep your pie well covered in the fridge until you’re ready to eat. For best results try to eat it within a few days. The older it gets the more juice gets released from the strawberries, which will cause your pie to slowly get soggy. Eating within 3 days is ideal.
Is Strawberries and Cream Pie Gluten Free?
It isn’t, but it easily could be! By swapping out the pie crust and choosing a gluten free variety, you can have a gluten free strawberries and cream pie! Just make sure to keep an eye out for cross contamination and to watch the labels if you’re avoiding gluten because of an allergy.
Strawberries and Cream Pie is a delicious no-bake pie recipe that is light and refreshing and so easy to make! Sweet cream cheese filling in an Oreo crust, topped with tons of fresh strawberries!
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Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting.
Making a full carrot cake is great, but sometimes you don’t need that many servings. So when you want a small batch cake this carrot loaf cake is the perfect solution. The flavors are perfect and every slice gives you a moist, spiced carrot cake that indulges your soul.
What is carrot cake bread?
Carrot cake bread is a super simple and easy quick bread recipe that is loaded with flavor. Packed with all sorts of spices, freshly grated carrots, and the optional addition of raisins and coconut, you’ll wonder why you hadn’t tried this loaf recipe sooner. The homemade cream cheese frosting on top will quickly seal the deal and move this recipe to your favorite’s list.
Carrot cake bread ingredients
-Flour: We need 2 ½ cups of all-purpose flour to act as the gluten-filled base for this cake recipe.
-Leavening Agents: Using 2 teaspoons of baking powder and ½ teaspoon of baking soda we can create a fluffy cake loaf.
-Salt: We only need 1/2 teaspoon of salt to enhance the flavors in this recipe.
-Spices: Using 2 teaspoons of cinnamon, and ½ teaspoon each of nutmeg and allspice, we can get a flavorful cake that’s nutty and perfect.
-Sugar: ¾ cup of brown sugar will sweeten and deep the flavors in this bread while adding a caramelized color.
-Oil: This adds the fats we need to create a rich and moist bread, using ½ cup of canola or vegetable oil is sufficient.
-Yogurt: With ½ cup of plain Greek yogurt or sour cream we can add moisture and richness to the loaf.
-Eggs: We need 3 whole eggs to work as the binder for this recipe.
-Vanilla: 2 teaspoons of vanilla extract will help to flavor the carrot cake bread and round out the flavors.
-Carrots: Using 1 ½ cups of freshly grated carrots we can have orange carrots in every bite. Tip: using a food processor to grate them will also save time and effort.
-Coconut: You have the option to add ½ cup of grated coconut for an added flavor and texture boost.
-Raisins: Adding ¼ cup of raisins over the top of the loaf is a great way to add a little chewiness if desired.
Cream Cheese Frosting Ingredients
-Butter: We need 1 stick (½ cup) of butter for a richer frosting flavor.
-Cream Cheese: Using 8 ounces of softened cream cheese we will have more than enough frosting for this loaf.
-Powdered Sugar: 4 cups of powdered sugar is how we will add sweetness, thickness and the perfect creamy smooth texture.
-Milk: We need about ¼ cup of milk, but you can add more or less depending on how thick you want the frosting to be.
-Vanilla: With 1 teaspoon of vanilla extract our frosting will taste great. Use higher quality vanilla for an even better flavor.
How to Make Carrot Cake Bread
Preheat your oven to 350F degrees and prepare a 9×5 inch loaf pan by spraying it with nonstick spray and then dusting the inside with flour.
If you plan on using raisins, soak them in warm water for 15 minutes before using.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon, nutmeg, allspice.
In another bowl, whisk together the brown sugar, oil, yogurt, eggs, and vanilla.
Gently fold in the grated carrots and coconut. Do not overmix.
Pour the batter into the prepared loaf pan. Top with raisins and then lightly press them into the batter.
Bake in the oven at 350F degrees for 50-60 minutes or until a toothpick can be inserted and come out clean.
Cool completely on a wire rack.
How to Make Cream Cheese Frosting
In a large bowl, beat together the softened butter and cream cheese.
Add in the remaining ingredients and beat again until smooth.
Frost your bread and use remaining frosting for other recipes as you will have some leftover. Enjoy!
Carrot Cake Bread
Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting.
Print
Pin
Rate
Course: bread
Cuisine: American
Keyword: Carrot Cake Bread
Prep Time: 15minutes
Cook Time: 50minutes
Total Time: 1hour5minutes
Servings: 12
Calories: 554kcal
Ingredients
For the Bread
2 1/2cupsflour
2tspbaking powder
1/2tspbaking soda
1/2tspsalt
2tspcinnamon
1/2tspnutmeg
1/2tspallspice
3/4cupbrown sugar
1/2cupoil
1/2cupyogurt
3eggs
2tspvanilla
1 1/2cupgrated carrot
1/2cupgrated dried coconut (OPTIONAL)
1/4cupraisins for topping (optional)
For the Glaze
1/2cupbutter, softened
8ozcream cheese, softened
4cupspowdered sugar
1/4cupmilk
1tspvanilla
Instructions
Carrot Cake Bread
Pre-heat oven to 350°F.
Spray a 9×5 inch loaf pan with cooking spray and dust with flour.
If using, soak the raisins in warm water for 15 minutes.
In a large bowl, whisk together ingredients 1-7 (i.e. the dry ingredients.)
In another bowl, using a hand whisk, whisk ingredients 8-12 until combined.
Add the dry mixture to the wet mixture and whisk to combine.
Fold in the grated carrots and coconut. Do not over-mix.
Pour the batter into the loaf pan. Top with raisins and press them lightly into the batter.
Bake at 350°F for 50-60 minutes or until a toothpick in the center of the cake comes out clean.
Cool completely on a wire rack, then frost with cream cheese frosting if desired.
You can use any bread pan size that you want. We recommend using a 9×5 bread pan for a large loaf that will no doubt be filling and our recipes reflect the bake time for that as well. That said if you wish to make mini loaves or a smaller bread pan you may. Simply prepare it in the same manner and reduce the baking time to accommodate the size difference.
Can I freeze carrot cake bread?
Yes, this bread can be frozen. I recommend doing it without the frosting as that just makes things easier. Simply let the loaf cool completely and then wrap it well in plastic wrap before storing in a plastic baggie or in an airtight container for up to 4 months. Thaw and then prepare frosting and eat as desired.
Can I make carrot cake bread ahead?
Yes, you can make this bread and even frost it in advance. Keep the bread covered and stored in the fridge it’s been frosted, or at room temperature if unfrosted. This will keep it good for up to a week.
Check out these other tasty bread recipes!
Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting.
Related
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Making a full carrot cake is great, but sometimes you don’t need that many servings. So when you want a small batch cake this carrot loaf cake is the perfect solution. The flavors are perfect and every slice gives you a moist, spiced carrot cake that indulges your soul.
Carrot cake bread ingredients
Cream Cheese Frosting Ingredients
How to Make Carrot Cake Bread
How to Make Cream Cheese Frosting
Check out these other tasty bread recipes!
Carrot cake bread is everything you love about Carrot Cake in bread form! Spiced sweet bread with coconut & raisins, topped with a lovely cream cheese frosting.