summer vibes – windedgypsy

Ingredients

3 cups heavy whipping cream

1 1/2 teaspoons vanilla extract

1/4 cup + 2 Tablespoons powdered sugar

20 sugar cookies (bake in advance or use store-bought – you can use gluten-free, sugar-free, or whatever you want)

Approximately 1 1/2 lbs strawberries, trimmed and sliced

Directions

Place your bowl and the whisk attachment of an electric mixer in the freezer for at 10 minutes before starting the process.

Add heavy whipping cream to your chilled bowl and whip on medium speed until peaks form and your whipping cream looks like a whipped cream consistency.

Add vanilla and powdered sugar to the whipped cream and mix.

In an 8 x 8 baking dish, build your cake:

Start with a thin layer of whipped cream. Top with a layer of cookies and then add another layer of whipped cream. Add strawberries and repeat these layers until you reach the top, finishing with a layer of whipped cream. Decorate the top with sliced strawberries.

Cover with plastic wrap and refrigerate for at least 8 hours (overnight). This will allow the whipped cream to fully set and the cookies to soften, so that you can easily cut pieces (squares) out of the cake for serving. This makes for a delicious summer treat!

Variations: You can also use graham crackers in place of the sugar cookies. Going for a red, white and blue theme? Add some blueberries!

Original Credits: Gluten-Free Strawberry Shortcake Icebox Cake

Ingredients

Fresh Mozzarella (either a log or a ball will work)

Fresh basil

Fresh chives

Truffle oil (black or white will work)

Baguette (French bread will work, too)

salt and pepper, to taste

Directions

Use a bread knife to slice the bread into 1/2-inch slices and set aside. Slice enough mozzarella slices for each slice of bread. Finely chop the basil and chives. Layer each slice of bread with a slice of mozzarella and then drizzle with the truffle oil. Sprinkle a mixture of the chopped herbs on top of the oiled cheese (the oil helps the herbs stick). Sprinkle with salt and pepper to taste.

The amount of oil you use is optional, however, I like to use enough oil that it runs off the cheese and down the bread. The underside of the bread will soak up the oil.

These can sit for a while before serving and will taste that much better.

Dressing Ingredients

1/2 cup packed basil leaves, finely chopped

6 cloves of garlic (you can reduce this amount to taste)

1 teaspoon whole grain/stone ground mustard

Juice of 1 small lemon or 1/2 a large lemon

1/4 cup olive oil

1 teaspoon of salt (or to taste)

1/2 teaspoon of black pepper (or to taste)

Salad Ingredients

2 (15-ounce) cans white beans, such as navy, great northern or cannellini (drained and rinsed)

1/4 cup finely chopped red onion

1/4 cup grated Romano cheese

Directions

Blend the dressing ingredients until smooth and all ingredients are fully combined. Set aside.

Combine the beans, onion, and cheese.

Drizzle the dressing over the bean mixture and mix well. Chill for at least two hours before serving (overnight is best). Adjust the salt and pepper, if needed.

Original Source: White Bean Salad with Basil & Lemon Vinaigrette

Dressing

1/4 cup Olive Oil

Juice from 1 small lemon or 1/2 a large lemon

1 teaspoon stone ground mustard

1 Tablespoon balsamic vinegar

To taste: salt, pepper, garlic powder, ground cumin

Whisk everything together and set aside.

Salad

1 English Cucumber

1 15-oz can of chickpeas, drained and rinsed

Handful of halved cherry tomatoes

1/4 cup finely chopped red onion

2-4 Tablespoons of Kalamata olives

1/4 cup of finely chopped flat-leaf parsley

1/4 cup of feta cheese (or more if you like more)

Mix everything together, but the feta cheese. Pour the prepared dressing over the top and stir. Add the feta cheese. Chill for at least 2 hours before serving.

Note: This recipe makes a small salad, but can be doubled if serving a large group.

Tag: summer vibes

Fresh Mozzarella, Herb, and Truffle Oil Appetizer