Strawberry Jam Whipped Cream

Strawberry jam whipped cream is simple to make, and tastes just like strawberry ice cream! 
Strawberry Whipped Cream | Savvy Eats Ever since February,  I have not been able to stop thinking about new and creative ways to use my preserves. I’ve made oat bars filled with raspberry preserves and glazed a ham steak with pepper jelly. In Jamaica, we had a brick oven pizza that used a mango jam in place of tomato sauce for a Hawaiian pizza, and now I can’t stop thinking about using marmalade or chutney on a grilled pizza. I want to make jam-swirled scones and glazed pork tenderloin, jam milkshakes and apple butter-filled cake.

For today, I’m keeping it simple. Whipping cream, while not exactly a pantry staple, is certainly a nice staple to keep on hand in your refrigerator. It takes less than 10 minutes to beat it into fluffy submission, and then you have sweet whipped cream to top cakes, ice cream, waffles or hot chocolate.  Here, I’ve whisked in a few tablespoons of strawberry jam, turning the plain whipped cream into an airy strawberry ice cream copycat.

Serve it on waffles with some peanut butter. Scoop it on top of chocolate ice cream. Spoon a thick layer on top of hot chocolate. Or, you know, just eat it by the spoonful.  Dessert is ready!

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April: Pantry Staples

Jamaica Collage

Welcome to April! As you may have gathered from Instagram, Dan and I just returned from a weeklong vacation, our first trip that was just for the two of us, and not to visit family or friends, since our honeymoon nearly four years ago. We spent a week on the beach in Jamaica, reading, swimming, snorkeling, and reading some more. There was lots of sun, plenty of cocktails (one of the benefits of staying at an all-inclusive!) and a whole lot of unwinding and relaxation.  I prescheduled all of last week’s posts, and didn’t touch my email or anything else Internet-related for the entire trip. After a stressful winter for both of us, it was exactly what Dan and I needed.

Now I’m back, and ready to jump back into things. This month, we’re talking pantry staples: from caramelized onions to grab-and-go snacks to marinades and everything in between. Rather than filling your fridge and pantry with store-bought condiments, you can make your own! You’ll know exactly what ingredients went into your sauces, and you can customize them to your exact tastes. It is a win-win!

So let’s get going, shall we? I’ll be back later this week with the first staple recipe!

xoxo, Julie

54 Ways to Have Breakfast For Dinner

54 Ways to Have Breakfast for Dinner | Savvy Eats

As Breakfast for Dinner month comes to a close, let’s talk about 54 – FIFTY FOUR – ways I’ve found to eat breakfast, at any time of the day:

Bacon and angel hair pasta from The Frugal Foodie Mama

Breakfast bibimbap from This American Bite

Breakfast enchiladas from Julie’s Eats and Treats

Breakfast salad from Farm Fresh Feasts

Breakfast shakshuka from This American Bite

Breakfast tostada from An Edible Mosaic

Breakfast waffle pizzas from Mom on Timeout

Butternut squash waffles from Farm Fresh Eats

Caramelized onion and bacon frittata

Cheddar bacon scones from Jen’s Favorite Cookies

Cheesy hash brown casserole from Back For Seconds

Chickpea hash from The Law Student’s Wife

Chiles rellenos breakfast strata from Kitchen Treaty

Cornbread waffles with pulled pork and maple apple chutney from Lexi’s Clean Kitchen

Crepes with strawberry chai sauce

Eggplant pepper mushroom hash from Jeanette’s Healthy Living

Eggs benedict in artichoke cups from Apron Strings

Eggs in chili clouds from Kitchen Tested

French toast sticks

Fruit butter waffles

Goat cheese, caramelized onion and roasted red pepper tart from The Law Student’s Wife

Green eggs and ham breakfast burrito from The Corner Kitchen

Healthier Chicken And Waffles

Healthier chicken and waffles

Huevos rancheros breakfast tacos from Jeanette’s Healthy Living

Kale, tomato and eggs baked in ham cups from Farm Fresh Eats

Make-ahead breakfast enchiladas from Very Culinary

Mango sticky farro from Bake Love Give

Marmalade pancakes

Meat lovers’ quiche from Barbara Bakes

Mexican breakfast casserole from Karen’s Kitchen Stories

Mexican egg and sweet potato scramble from Taste and Tell

Mexican sausage & cornbread strata from Snappy Gourmet

Mexican turkey breakfast pizza from Taste and Tell

Mushroom brie omelet from All Day I Dream About Food

Peanut butter banana waffles

Pizza over easy

Polenta cakes with caramelized onions and sauteed mushrooms

Polenta cakes with caramelized onions and sautéed mushrooms

Ratatouille baked eggs from The Corner Kitchen

Ricotta and herb frittata from Gourmande in the Kitchen

Roasted red pepper and egg tart from Healthy Delicious.

Roasted sweet potato and sausage quiche from The Kitchen is My Playground

Savory feta French toast from Diethood

Savory Scones with Caramelized Onions and Prosciutto

Sage waffle breakfast sandwiches

Savory scones with caramelized onions and prosciutto

Smoky summer hash

Spicy chipotle French toast from Dinners, Dishes and Desserts

Squash, kale and pepper hash from Food, Faith, Fitness

Steak and egg tostadas from Girl in the Little Red Kitchen

Sweet potato waffles from Brooklyn Supper

Thai eggs with millet and arugula

Tropical breakfast quinoa

Turkey breakfast casserole

Whole wheat pumpkin walnut waffles

Winter vegetable hash

Photos used with permission from Kitchen Treaty, Taste and Tell and The Law Student’s Wife.

How are you eating breakfast for dinner?