Strawberry Cinnamon No Milkshake Food

STRAWBERRY CINNAMON ROLLS

Steps:

• Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
• Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
• Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
• Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
• While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

FRESH STRAWBERRY MILKSHAKES

Steps:

• In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.
• In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

STRAWBERRY-CINNAMON NO-MILKSHAKE

Steps:

• Combine ingredients in a blender. Add water to achieve desired consistency.

STRAWBERRY MILKSHAKE WITH STRAWBERRY TWISTS

Steps:

• For the strawberry twists: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
• Dust a work surface lightly with flour and then roll the puff pastry into a 12-by-14-inch rectangle. Rotate the rolled dough so the 12-inch side is parallel to you. Cut the dough in half horizontally by measuring 7 inches up the side, marking it there, and then cutting it in half using the mark as a guide. Evenly spread the strawberry jam over the bottom half of the dough, making sure to spread all the way to the edges. Dust the Strawberry Sugar over the jam. Top with the other half of the dough, pressing down lightly to adhere the top piece to the jam. Cut the dough into 1/2-inch strips using a pizza cutter, making about 24 strips. Twist each strip four or five times and then pinch the ends to prevent the twists from unraveling during baking. Place 12 strips onto each of the prepared baking sheets. Bake for 12 to 15 minutes, until golden brown. Remove from oven and let cool 5 minutes.
• Use an offset spatula to release the twists from the parchment if any jam has leaked out. Let sit until cooled completely. Serve immediately or store in an airtight container for up to 1 day. (Makes 24 twists.)
• For the strawberry whipped cream: Using a stand mixer fitted with the whisk attachment, whip the cream and Strawberry Sugar on medium-high speed until soft peaks form. Refrigerate for up to 2 hours before serving.
• For the strawberry milkshake: Remove 6 strawberries from the quart and reserve for garnish. Remove the tops from the remaining strawberries. Cut approximately 4 strawberries lengthwise into 6 slices each, so you have 24 slices, and then roughly chop the remaining strawberries. Reserve for later use.
• Pour some of the Strawberry Sugar into a small dish. Dip the rims of six 8-ounce glasses in water and then directly in the sugar. Carefully drop 4 slices of strawberries into the bottom of each glass. Use a skewer or offset spatula to press the strawberries up against the sides of the glasses so that when you pour the shake into the glass you will see the strawberries in the bottom of the glass. Hold the glasses at room temperature while you make the shake.
• Place the chopped strawberries in a blender with the milk and strawberry jam. Mix on high speed until the strawberries break down into very small pieces. Add the softened strawberry ice cream and mix until blended.
• Pour the shake into the prepared glasses; top with whipped cream. Serve with 2 twists and garnish with a whole strawberry by cutting a small slit in the bottom of the strawberry and resting it on the rim. Serve immediately.
• Place the freeze-dried strawberries, sugar and cinnamon in a food processor and process until finely ground and blended; the sugar should be as fine as bartender's sugar. Store in an airtight container until ready to serve.