I spend way too much time these days feeling rushed and crammed trying to get everything done. I started this blog as a creative outlet and something to fill up my extra time. Oh boy, does it fill up the time, but the point is that it is supposed to be fun.
Being in the kitchen and creating delicious, sometimes crazy, always messy foods for the people I love is something that makes me happy and I love to share that with you guys.
But recently I’ve been starting to dread writing posts and recipes and, you’d think I’d have my photography situation figured out by now, but I still fight the lighting and my own creativity blocks almost daily. It doesn’t help that the days are getting shorter and rainier and the weather changes every 5 seconds. The food blog world is such a vast place containing so much creativity and I can’t help sometimes comparing my work to others and wanting to just start over.
I know that I shouldn’t let any of these things stress me out because then it shows in every part of my posts. I work best when I’m relaxed and not really trying. I don’t know why I can’t seem to remember this and that sometimes less is more. My favorite posts are always the ones that I am really excited to share. What’s the point if I I’m not being genuine? If I don’t want to spend time on my blog then why in the world would anyone else?
That being said, I am all over these strawberry turnovers. No fuss, no muss. Just basic and oh so yummy. Are any of you perchance fans of strawberry poptarts? Because that’s what my family calls these, only we think that they’re 10 times better. Pie in any form is just pure comfort food at its best.
I’ve been telling you guys all summer about how many berries we’ve been buying, picking, freezing, oh yeah, and eating! The most recent ones were strawberries and we got a lot of them. That means I’ve been trimming stems like a mad woman and possibly “losing” a few berries in the process, did my very red lips give that away? (ooops).
I spent forever trying to decide out of my many different ideas, some more extravagant then other, what to make with them. Of course, as soon as I asked around everyone voted for pie in some form. How could I argue with that when it’s such an obviously right decision.
So here’s to fresh end-of-the-summer berries, buttery pastry dough, and me learning to chill out and have more fun with things.
Oh, and speaking of fun, I made my first gif for the blog!
- 1 1/2 cups fresh strawberries, diced
- 1 teaspoon lemon juice
- 1/2 cup sugar
- 1/2 cup water, divided
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/3 cup ice cold butter, cubed
- 3 tablespoons lard or coconut oil
- 1/4 cup ice cold water
- 2 tablespoons milk
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- Combine strawberries, sugar, lemon juice, and 1/4 cup of water in a medium sauce pan and bring to a boil over medium high heat. Cook for 6 to 8 minutes or until berries have softened and broken down, stirring occasionally. Whisk cornstarch and 1/4 cup of water in a small bowl and add to the mix. Reduce heat to low and simmer until thickened. Remove from heat and cool.
- Preheat oven to 350 degrees F (180 C) and line a tray with parchment.
- Combine flour, sugar, and salt in a food processor or large bowl and mix well. Cut in butter and lard until mixture is fine and crumbly. Slowly add ice water and mix until a dough forms.
- Roll out on lightly floured surface into a layer about 1/8 inch thick. Cut into 4 - 5 inch squares (or any size and shape you would like.) Spread about 2 tablespoons of filling on one corner, leaving about 1/4 inch for sealing, and brush edge with water. Fold the opposite corner over filling and press down to seal. Poke holes with a knife to vent and place turnovers on prepared tray and bake for 12 - 16 minutes or until edges are golden brown.
- Mix ingredients for icing and drizzle over turnovers when cooled then allow to dry before serving.