dark chocolate strawberry galette

Dark Chocolate Strawberry Galette

Chocolate and strawberries, like milk and cookies or Sprite and Chinese food (well, if you’re me), are a flavor match made in heaven. I still very fondly remember eating chocolate-covered strawberries at my grandmother’s house when I was little, a favorite dessert of mine and a real treat to eat. Being young and unable to understand most basic cooking concepts, I was quite unsure how Mamie actually got the chocolate on the strawberries. My only concept of melted chocolate as a tyke was the chocolate that I squirted into my milk from the Hershey’s squeeze bottle. How would that stick to a strawberry? Years later, I discovered the finer art of melting semi-sweet chocolate, perhaps with a splash of cream, to make a luscious dip worthy of dipping a juicy strawberry or two into.

chocolate ganache

However, as a gal that loves a good slice of pastry and as a gal that loves a chocolate-covered strawberry, why not marry both desserts into something satisfying, yet light, yet indulgent?

dark chocolate strawberry galette

I love a good galette. It’s quickly become one of my favorite go-to desserts. Occasionally, a vegetable-filled galette makes for an excellent quick dinner, as well. Admittedly, though I like making my own pastry crusts with simple ingredients, I can not lie: buying a pre-made pie crust is a godsend when it comes to my galette making. I am not ashamed! It saves so much time, especially when the end goal is getting it from creation to your mouth in as little time as possible.

dark chocolate strawberry galette

Could I eat one of these a day? More than likely. Don’t tempt me.

dark chocolate strawberry galette

Dark Chocolate Strawberry Galette
(Serves 4 – 6)

Ingredients:

– 1 pre-made pie crust, rolled out
– 3 cups strawberries, hulled and sliced
– 3 ounces dark chocolate, roughly chopped (I prefer Ghirardelli 60% Cacao Bittersweet baking chocolate)
– 1/4 cup heavy cream
– 2 tablespoons sugar
– 2 teaspoons cornstarch

Before We Get Started…

– If a pre-made pie crust is simply not your jam, substitute with your favorite pie crust recipe. Roll the crust to roughly 1/8″ thickness, uniformly, and to about 11″ – 12″ inches in diameter.

Directions:

1.) Preheat oven to 425 °F.

2.) In a heavy-bottomed medium sauce pan, bring heavy cream to a boil over medium heat. Remove from heat and add chocolate. Wait approximately 1 minute before whisking; whisk until combined.

3.) Lightly grease baking sheet or place parchment paper on baking sheet. Place pie crust on baking sheet. On pie crust, spread chocolate in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.

4.) Spoon strawberries on top of the chocolate layer, leaving approximately 1/2″ between the strawberries and the edge of the chocolate layer.

5.) Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary. Lightly moisten edges of dough and sprinkle with sugar, if preferred.

6.) Bake for approximately 20 minutes. Remove from oven to cool slightly. Serve hot or at room temperature.

schaum tortes

Schaum Tortes

Schaum Tortes were a staple of my Christmas Eves growing up. My paternal grandmother, Mamie, would whip up these crunchy yet pillowy meringues and serve them with sliced strawberries and fresh whipped cream. My cousins and I would plop into the dense black leather couches in her living room, munching away and watching Christmas shows on SNICK while our parents, grandparents, aunts, and uncles would do their boring adult stuff. (In hindsight, what they did then is likely what I enjoy doing now: just sitting around and talking about things that matter.)

My grandmother unexpectedly passed away a few days after Christmas in 2008. Ever since then, Christmas has always, well, been a bit of a downer for me. Not that I spend my holidays weeping, but I always think of Mamie more often than not. However, regardless of how bummed I may feel, I’m always one to try and make myself, and those around me, happy.

This year, with Mamie on my mind, I decided to give Schaum Tortes a try.

schaum tortes

Schaum Tortes translates into “foam cakes” from German, and some research on their origin lead me to find that they are popular amongst Wisconsinites of German origin. Well, Mamie was a Wisconsinite of German origin, so that makes a hell of a lot of sense now! Ha!

schaum tortes

Many people find Schaum Tortes similar to Pavlova, their Russian equivalent. Their crisp outsides yield a pillowy meringue inside; it melts in your mouth like spun sugar. Schaum  Tortes must be served with sliced strawberries and fresh whipped cream. It’s a rule! (Though, admittedly, I’m a sucker for Reddi Whip and that’ll NEVER change.)

schaum tortes

I’m struck with a bit of nostalgia at this moment.

schaum tortes

Cheers, Mamie. I hope I did you proud with these Schaum Tortes…even if I overcooked the first batch I made. Haaa.

schaum tortes

Schaum Tortes
(Makes 4 large tortes)

Ingredients:
– 3 egg whites
– 1 cup sugar
– 1/2 tablespoon white vinegar
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon cream of tartar

Before We Get Started…

– When separating egg whites, be sure no yolk mixes in. Even the smallest amount of yolk will not allow a proper meringue to form.

Directions:

1.) Preheat oven to 275°F.

2.) In a large bowl, use an electric mixer to beat egg whites until they are foamy, approximately 30 seconds.

3.) Add cream of tartar and vinegar to egg whites; beat until soft peaks form, approximately 3 – 5 minutes.

4.) In increments, add sugar to bowl, continuing to beat until all sugar is combined. Beat until stiff peaks form.

5.) On a lightly greased or parchment paper-covered baking sheet, divide meringue mixture into four tortes, slightly denting the middles with a spoon and building up the sides to form a shallow well.

6.) Bake in oven for 45 – 50 minutes; turn off heat and keep tortes in oven, door closed, for an additional 45 – 60 minutes.

7.) Remove from oven and place on wire racks to cool. Serve with strawberries and whipped cream.

oatmeal close up

Baked Fruit Oatmeal with Coconut & Chia Seeds

May I start off with a confession?

I have been tossing and turning over what my inaugural post for Seek Satiation should be. Let’s be honest here, people: this could make or break me! PRESSURE! This blog has been a long time coming, being put off by various life events, namely a two year year-round master’s program. I’ve made plenty of fancier recipes that, likely, will show up in this site in the coming weeks and months. I’ve created plenty of recipes to cater to eaters of all types, from carnivores to vegans, from cheese-addicts to religious Paleo eaters, from Whole 30 followers to those that just don’t care how much cholesterol they just consumed. My former grad school classes have been echoing in the back of my head: how can I make this food blog a Blue Ocean kind of food blog in a Red Ocean of food blogs? What are my deliverables? What will garner the most traffic for ad revenue? Why do I have to be so ‘Type A’ sometimes?!

Finally, I sat down, drank some chamomile tea, took a deep breath, I settled on a simple recipe for baked oatmeal.

Why?

Because I already had photos of baked oatmeal with good natural lighting.

End of story.

Ha!

baked oatmeal

This baked oatmeal recipe is based off of one from a childhood friend turned globally-based yoga instructor. I’ve modified my version from Yoga by Candace’s recipe for Baked Oatmeal with Fruit and Coconut. When I first attempted her recipe last year, I followed it to a T, and it was beyond fantastic. In the past, I’ve made very rich baked oatmeals with eggs and cream, but I have not made one like that since, thanks to this recipe. Fresh out of the oven, it’s akin to a guilt-free fruit crisp. My parents request it each time I come home! What’s great about this recipe is the ability to easily customize it. I have made it with Candace’s ingredients, which are berries, peaches, and coconut. I have also made it with bananas, apples, nectarines, pears, and mangos. (Though, not necessarily together!) I’ve made it with flaxseeds, I’ve thrown in some chia seeds, and I always top it with shredded coconut if I have it. I have drizzled with with maple syrup, and I have dabbed it with cinnamon-infused plain Greek yogurt. Hell, I’ll even drip a little heavy cream on it every now and then. It makes for great leftovers; if I make a batch, I can get two or three breakfasts out of it. (Score!) Usually, I just go the “plain” route when making it on an average day, as I find the availibility of blueberries and strawberries to be pretty universal. Still, for something so relatively plain, it’s still going to garner a hearty “thank you!” from both your tastebuds and your tummy.

baked oatmeal

Baked Fruit Oatmeal with Coconut & Chia Seeds

Ingredients:
– 3 cups oatmeal*
– 1/2 cup water**
– 1 tablespoon cinnamon
– 1 tablespoon maple syrup
– 2 cups blueberries, rinsed
– 1 cup strawberries, rinsed, hulled, and chopped
– 1 tablespoon chia seeds
– 1 cup shredded coconut (optional, but highly recommended)
* – Traditional oats should be used, not quick-cooking oats or steel-cut oats.
** – In my experience, sometimes 1/2 cup of water works, but add an additional 1/2 cup of water if the mixture seems to dry; do not over-saturate, but make sure they are wet.

Before We Get Started…

-Preheat oven to 350 °F.
– Have a 9″ x 9″ pan, non-greased, ready to go. A smaller or larger baking pan will work, but this always works best for me.

Directions:
In a large bowl, combine oats, berries, chia, cinnamon, maple syrup, and water. Mix gently, taking care to make sure the oats are saturated and the fruit is in tact. Spread oatmeal mixture into baking pan. Sprinkle coconut on top. Bake 40 – 45 minutes, or until the coconut flakes are lightly browned.