Ingredients

4 pounds of fresh strawberries, cleaned and stemmed (or any fruit you would like)

1/2 – 1 cup of sugar (depending on the sweetness of the fruit)

juice from 1 lemon

DirectionsPreheat oven to 170F degree
1. Toss everything into a food processor and blend until smooth.

2. Pour into a heavy sauce pan and bring to a boil, stirring constantly.

3. Reduce heat and skim off foam that will form on top with a spoon.

4. Reduce heat to low and simmer for 30-45 minutes until mixture is the consistency of applesauce.

5. Line a large baking sheet with parchment paper.

6. Pour mixture on parchment paper and spread evenly.

7. Bake at 170F for 8-10 hours. Until the center is no longer sticky

8. Cut into strips and roll up.

There you have it, homemade fruit-rolls.

- Strawberry Cupcakes - adapted from Annie’s Eats

Yield: two dozen cupcakes
Cupcake:

2 1/4 cups flour

1 1/2 tsp baking powder

3/4 tsp salt

zest of one lime (mine was on the smaller side)

12 tbsp unsalted butter, room temperature

1 1/2 cups sugar

2 eggs

3/4 cup milk

2 cups fresh strawberries, chopped

Frosting:

1 cup fresh strawberries, roughly chopped

12 oz cream cheese, room temperature

18 tbsp unsalted butter, room temperature

2 2/3 cups confectioners’ sugar, sifted

1 tsp vanilla extract

- Preheat oven to 325 degrees.

- Prepare the cupcake batter first. Mix together flour, baking powder, salt and lime zest in a bowl. Cream butter and sugar on medium speed until sugar is dissolved and butter is light and fluffy. Beat in each egg until it is fully incorporated, one at a time. Scrape down the sides of the bowl to ensure that everything is evenly mixed. Add half of the flour mixture and beat on low speed until just combined, then add half of the milk and mix until smooth. Repeat with remaining flour and milk. Fold in strawberry pieces.

- Line two cupcake tins with liners and fill each about 3/4 full; this batch can be stretched to make exactly two dozen cupcakes if you have a keen eye for measuring the batter. Bake for about 23-25 minutes and let cool completely before frosting.

- To prepare the frosting, puree the strawberry pieces in a food processor and strain. Put aside.

- Beat the cream cheese and butter on medium speed for about five minutes, until light and fluffy. Add powdered sugar and beat until smooth. Add vanilla extract and mix until just combined. Add as much strawberry puree to achieve your desired consistency and flavor. I added about six tablespoons. Frost cupcakes as desired and enjoy!