Strawberries are bursting forth in the great north woods. Well, not in the woods but in the fields. You know…strawberry 🎶 fields 🎶 forever 🎶. *insert best Beatles singing voice*
(Side note: My kids get so mad at me because hearing just a few of the right words strewn together, matching any song lyrics I have ever heard, causes me to break into song. Case in point.)
Anyway, a cool summer evening and some berries prompted me to get my summer cake on.
If you’ve got strawberries or any berries in your possession, you are free to make this delightful cake.
Go ahead. I dare you.
Here is the official Strawberry Summer Cake post from Smitten Kitchen and official printable recipe. I left it completely un-tweaked, except for the fact that I did not measure my berries and Deb used a much prettier baking dish. While you are there, you should check out more posts on Smitten Kitchen. It’s a beautiful blog and the author even has her very own cookbook. It’s a wonderful one to add to your collection.
P.S. My daughter came in as I was writing this and part of her sentence contained “all you need is…” and what do you think I belted out? Oh, yes. *imagine more beautiful singing* 🎶 All you need is love, love,…🎶 love is all you need. 🎶 Then she said, no, you also need a house and we had a brilliant conversation on what we really do need.
Love (see how I did that?),
So, the holidays have come and gone. I should have posted this recipe a month ago BEFORE the holidays. But, you see, I am just not always that on top of things. Alas, the time must be right because this is when this post is taking place. Now. When I can think clearly and reflect on the wondrous creation that is Christmas Kringler, with nary a thought of gift wrapping or cookie baking to be found in my over-stimulated brain.
Kringler is a Scandinavian pastry and is, hands down, my all time favorite thing in the whole wide world. It holds deep childhood memories for me, as it was tradition for my own dear mom to grace us with this delightful confection on Christmas morning. My grandma made it for my mom, and my great-grandmother made it for my grandma. I’m not exactly sure where the legacy begins. I just know I love it and never want it to end. So, I continue the legacy with my sweet family. Kringler also contains the very same almond extract that always makes my heart go pitter-patter. Oh almond extract! Divine. Delightful. And did I mention that it’s IN the Kringler? AND in the frosting? Be still, my beating heart. Without further ado, I introduce you to the renowned and glorious Christmas Kringler.
Read through all directions before beginning, as there are three parts to the process.
But don’t be afraid. It’s all very basic. And DIVINE.
I like to enlist my husband to help with the mixing in of the eggs (one at a time) portion. It gives him the satisfaction of helping and saves my arm from the heavy stirring.
I have also used milk when I did not have any cream and it works just fine for the frosting.
We even shared this with friends once as dessert. Although, usually it holds its sacred spot of December 25th.
I invite you to try this recipe and if it feels right, to add it to your Christmas morning tradition.
P.S. If you get the urge for Kringler throughout the year, try these Almond Meltaway Cookies.
I wanted to take a moment to share a few easy holiday treats. I know I’m a bit late in offering these (I apologize!) but I also know people oftentimes celebrate with family and friends after Christmas too. Honestly, either of these could be made anytime with adjustments to their decorative offerings. The first are these cute little sandwiches.
Chocolate Almond Bark
Simply take a Ritz cracker and spread it with peanut butter, then top with another cracker. In essence making a mini peanut butter sandwich. Repeat until you have your desired amount. I used two sleeves of Ritz crackers when I did it and copious amounts of peanut butter. They are cute and yummy and you can eat one (or two!) if you need a little sustenance for the task at hand. I make a bunch and stack them on a plate. Then, I use the double broiler method to heat up the Chocolate Almond Bark. Once the chocolate is fully melted, remove from heat. You can dip these little babies to your heart’s content and then lay on a piece of waxed paper to cool and harden. I just use a fork to drop them in, flip them so they are fully covered with chocolate, and then tap off the excess on the side of the bowl.
To add to their cute-ness factor, you can add sprinkles if you like or just leave them as is.
I also wanted to mention these addictive little pretzel treats and share a photo of the red and green holiday edition.
I originally shared these treats when I made them for Valentine’s day last year. They are so versatile and can be made any time of year with regular M & M’s or your favorite holiday version. Click Here for the full link containing details on the Pretzel Treats.
Do you have a favorite easy treat you make for the holidays? I would love for you to share in the comments section!