Thank you to Mrs. Thinsters for featuring my breakfast on their social media channel!
Looking for an easy but impressive Super Bowl snack? For our game day feast last year, I made about 10 different things. (I got a little carried away because the Giants were playing in — and subsequently winning — the big game.) One of my favorites I cranked out were these chocolate-covered strawberry “footballs.” Simply dip in melted chocolate, set on parchment paper, wait until the chocolate has dried and line with melted white chocolate or decorative icing.
Aaaand the holiday weekend begins. There’s a good chance you’re going to a barbecue over the next few days, and you better not show up empty handed. My BBQ staple is a simple macaroni salad (elbow mac, mayo, onion, celery, salt and pepper), but that makes for a boring blog post, so instead, here’s an awesome, barbecue-themed dessert: strawberries and cream cake kabobs (adapted from How Sweet It Is). Continue reading perfect BBQesque dessert
Earlier this week, I got together with a few of my girlfriends to watch the season finale of a show targeted toward girls half our age; I won’t name names, but I felt it apropos to make these ‘pretty little’ strawberry shortcake cookies (adapted from Martha Stewart) for the super-girly viewing party.
Only they didn’t really turn out like cookies. More like muffins. Or biscuits. Or cookfinscuits.
At the request of one of my taste testers who’s looking to make these for an office baby shower, I’m getting this post up in a bit more hurried fashion than usual, so I’ll skip the lengthy prose.
Two notes: Cutting butter into batter (tongue-twister?) is a pain in the butt. According to my butter-cutting resource, the process helps spread out the fat in the dough, so when the chunks melt, they create “layers of flakiness.” Hulling the strawberries for this was also a little time-consuming, but not as labor intensive. Just be careful or you won’t be able to tell the difference between strawberry juice and your bleeding fingers.
2 c. hulled and chopped strawberries (about 12 oz.)
1 tsp. lemon juice
1/2 c. + 1 tbs. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
6 tbs. cold butter, cut into small pieces
2/3 c. heavy cream
Combine strawberries, lemon juice and 2 tablespoons of sugar in a small bowl, and set aside. In a separate bowl, whisk flour, baking powder, salt and remaining sugar (7 tablespoons). Cut butter into dough until it forms coarse crumbs. Stir in cream until dough comes together (note: the dough will be almost unbearably tough/dry, but don’t despair), then stir in strawberries. Scoop 1-1/2-inch balls onto baking sheet, and bake for 18-22 minutes at 375 degrees.
Total time? 45 minutes prep (hulling and cutting, grr), 20 minutes bake.
Cost? $1 strawberries (I love the farmer’s market!), $2 heavy cream.
Overall success relative to expect? 7 out of 10. I’ve said before that I’m not really a sweets person, and because these were not overly sugared, I liked the flavor; if you’re looking for something sweeter, you could look into adding white chocolate chips. As I mentioned above, the texture isn’t very cookie-like, either, but my friends agreed that their airy nature makes you feel better about eating so many. And you want people to eat a bunch because — as their biggest downfall — these cookies only stay good for about a day (when stored in an airtight container).