EASY 5 Ingredient Fresh Strawberry Pie

I had the best intentions for last week. I really did.

I was going to do a super awesome, all-inclusive post for a 100% vegan Fourth of July cookout. Wouldn’t that have been cool?! I had a plan for a main, a side, I even had your dessert all settled. Plus some chocolate covered fruit kebabs for snacks because duh.

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Turns out I was a little overambitious, though. And I also didn’t start planning early enough. Bad combo. You see, once I was finished making everything for the post (in one day–>poor planning) my good photo light was going, and fast.

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

They turned out horribly. The pictures, I mean. The food was pretty dang good. And I managed to use the grill unsupervised! Those pictures though…

*sigh* At least we had one success that day, right?

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

In theory, I could have retaken the pictures the next day, but a common occurrence when you leave things until the last minute is that you leave very little room for error. So it ended up that I didn’t have time to redo the shoot. Will I ever learn?

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Well, I am happy to inform you that this week I opted for an easy, quick, forgiving, and photogenic recipe that’s perfect for a blogger who has a habit of leaving things until the last minute. Yay!!!

I think you’ll really like it, too. It’s the perfect, refreshing dessert for the height of summer. You probably already have all the ingredients at home, so what are you waiting for??

Unless you also like to wait to do things until the last second… 😉

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Fresh Strawberry Pie

Ingredients
10 full rectangular sheets of graham crackers (1 sheet=what you use to make a s’more)
6 tbsp. butter or Earth Balance, melted
1/4 c. brown sugar
5 c. (about 2 lbs) strawberries, some left whole and some halved
2 tbsp. strawberry jam
Whipped coconut cream for serving, optional

Method
1. Make the crust: Preheat oven to 300 degrees F/150 degrees C. Break graham crackers into the body of a food processor and pulse until only fine crumbs remain. (You can also do this by hand by placing the crackers in a tightly sealed plastic bag and hitting them with a rolling pin) Add the melted butter and brown sugar and pulse until combined. Press firmly and evenly into a pie pan. Bake for 10 minutes and then let cool completely on a wire rack.

2. Make the filling: ***The filling can get a bit runny. If you want to make this dessert in advance, I suggest keeping the filling out of the crust until 1 hour before you want to serve it.*** Heat the jam just until it is stirable. Mix together with the strawberries. Scoop filling into cooled crust and refrigerate until ready to serve. Slice and serve as is or with whipped cream, if desired.

Chocolate Strawberry Sweet Rolls

I’M LEAVING FOR ITALY TOMORROW AHHHHHHHHHHHHHHHHHHH (We’ll just pause here while the excessive excited screaming continues for… a super long time)

I know. I’m so excited and grateful that functioning like a normal human being has become kind of impossible. And a bug just flew full-force into the window, and I may or may not have squeaked. That was frightening.

If anyone missed the story of why I will be going to Italy tomorrow, you can catch up by giving this post a read!

Chocolate Strawberry Sweet Rolls | memo2munch

I’m finally going!!!!! I promise I will take pictures of everything I eat (and everything I see) and give a full update when I get back, but for now this will be my last post for the next two weeks. If you really start to miss me I have a whole page dedicated to recipes I’ve posted called the recipe index! *coughcough*

Chocolate Strawberry Sweet Rolls | memo2munch Chocolate Strawberry Sweet Rolls | memo2munch Chocolate Strawberry Sweet Rolls | memo2munch

Anyway, since it’s a time of celebration, we’re ditching healthy for a split sec to make some chocolate strawberry sweet rolls. You gotta indulge from time to time, my friends! And what better reason than Italy. 🙂

Think of a melty, chocolate-covered, strawberry wrapped in warm, chewy, dough and drizzled with a sweet, vanilla glaze. And that’s how you use adjectives.

Chocolate Strawberry Sweet Rolls | memo2munch

I made this recipe on Mother’s Day, which is another great reason to celebrate I might add. Love you, Mommy!

It’s very similar to my blueberry sweet rolls, and you can find the low-down on how to use yeast in that post if you’re curious.

If you’re already a yeast expert, LET’S GET STARTED, HONEY!

If you enjoyed this post please share it with your friends and family. To receive posts directly in your email, you can press the gray follow button on the left side of the screen. Thanks for reading and buon appetito!

Chocolate Strawberry Sweet Rolls | memo2munch

Chocolate Strawberry Sweet Rolls
(Adapted from Sally’s Baking Addiction)

Ingredients:

Rolls

  • 2 and 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package active dry yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup water
  • 1/4 cup almond milk (cow’s milk is fine)
  • 2 and 1/2 Tablespoons unsalted vegan butter (unsalted butter is fine)
  • 1 large egg 

Filling

  • 1 cups sliced strawberries, fresh or frozen
  • 2 tbsp. granulated sugar
  • 1 teaspoon cornstarch
  • 1/2 c. mini chocolate chips

Vanilla Glaze  

  • 1 cup powdered sugar (or more)
  • 1-2 Tablespoons almond milk
  • ½ tsp. vanilla extract

Instructions:

  1. Make the filling first: Combine the strawberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough. Don’t add the chocolate chips yet!
  2. Make the dough: Heat the water, almond milk, and vegan butter together in the microwave until the butter is melted. When mixture is bathwater temperature, sprinkle yeast on top and let proof for 10 minutes.
  3.  Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, and salt together until evenly dispersed. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  4. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used vegetable oil) and let rest for about 10 minutes. Mix the chocolate chips into the filling at this point.
  5. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Pour the filling on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan or square pan.  Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 1 hour. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise. Do not refrigerate the rolls at any point during or after rising.
  6. After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes      to avoid heavy browning.
  7. Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more      powdered sugar. If you’d like it thinner, add more milk. Pour over sweet rolls.

Ice Cream Horoscopes

Guess what? I have a nemesis. And by nemesis I mean something inanimate that gets me all out of whack. Actually, it’s my fault we don’t get along. Wow, that’s gonna weigh on my conscience.

You see, dairy and I have an interesting relationship. I eat it, my body thinks it’s some foreign object and goes completely bonkers, and then I feel pretty bonkers for a while. What I’m saying is that I have a dairy sensitivity. This is different than being lactose intolerant, which has to do with being unable to digest milk sugar, or lactose.

I just have a reaction when I eat dairy products. I don’t go in to anaphylactic shock or anything, so it’s not a serious issue. I can be around milk, touch milk, talk to milk, but I feel much, much better when I avoid eating it.

However, I feel like since I’ve taken dairy out of my diet, we have come to understand each other better. We have sort of a mutual agreement to avoid each other, unless of course dairy is in the form of a warm, gooey, chocolate chip cookie (Hey, I have my weaknesses). Basically, we respect each other, but we keep our distance.

Luckily for you, thanks to my careful observation of the ways of dairy, I’m able to tell you your horoscope based on your favorite ice cream flavor. Boom. Here goes.

Vanilla: You like things simple. Habits and patterns are nice, but sudden changes freak you out. My prediction is that your usual parking spot will get taken, and road rage you didn’t even know you were capable of will get you an even better parking spot. Go ahead, pat yourself on the back. Also you will probably get Chinese takeout for dinner. Again.

Chocolate: You don’t do distractions. No pieces or chunks of chocolate for you. You want the real deal: the pure, unadulterated wonder that is chocolate! By the way, you should probably go out to the store right now and load up on some chocolate ice cream because you are going to get a major chocolate craving today. (From reading this?) Why are you still sitting here? I just gave you an excuse to buy a ton of ice cream!

Strawberry: You’re the kind of person who likes a bit more excitement in your ice cream than just plain chocolate or vanilla, but you’re not quite rainbow sherbet adventurous. If you like pieces of actual strawberry in your ice cream, the stoplights will finally change in your favor today. If you don’t like pieces of strawberry, then the place you go for lunch will forget to charge you for something small. When you go up and tell the cashier (Which you will because strawberry people are very virtuous) they’ll tell you not to worry, and they won’t charge you! But you might step in gum so watch where you walk…

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