My favorite part of this time of year is an abundance of fruit. I’ve been eating several peaches a day for the last week, and I’m headed to the store shortly to load up on fruit for this week. My love of fruit, stems from growing up eating fruit for dessert. My mom could probably live off of nothing but fruit so naturally when I was trying to decide what to make for her birthday (back in March), it had to involve fruit! Strawberry shortcake fit the bill! I love how lightly sweet strawberry shortcakes are; they’re the perfect summer dessert!

Strawberry shortcake consists of macerated strawberries, whipped cream & white cake or cream biscuits. I fall into the camp that says biscuits are a requirement. This particular recipe calls for the use of buttermilk but cream biscuits are certainly great too (our favorite recipe is here). Enjoy!

Strawberry Shortcakes

Strawberry Shortcakes
Serves 6

1 1/2 cups all-purpose flour
1 1/2 Tbsp granulated sugar
1 1/2 tsps baking powder
Rounded 1/4 tsp kosher salt
1/4 tsp baking soda
1/4 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup buttermilk
1 Tbsp cream for brushing biscuits
coarse sugar for dusting biscuits (optional)

Strawberry Shortcake Assembly:
2 lbs strawberries, trimmed and quartered
1 Tbsp fresh lemon juice
2 Tbsp granulated sugar (divided)
1 1/2 cups heavy (whipping) cream
1/2 tsp pure vanilla extract

Sift together all-purpose flour, 1 1/2 Tbsp granulated sugar, baking powder, salt, and baking soda. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares, flouring knife between cuts. Transfer to an ungreased baking sheet. Chill biscuits for 20 minutes.

Put oven rack in middle position and preheat oven to 425°F. Brush the tops of the shortcakes lightly with 1 Tbsp heavy cream and sprinkle lightly with the coarse sugar. Bake until golden, 12-15 minutes, then transfer to a rack to cool to room temperature.

While the shortcakes are baking, toss strawberries with 1 Tbsp granulated sugar and lemon juice together in a bowl. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.

To serve, split the shortcakes in half horizontally and set the tops aside. Place the bottoms on 6 dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops.

Source: Adapted from Gourmet 


Bacon & Green Onion Corn Muffin

How is it March already? Somehow February flew by and I didn’t manage a single blog post. I’d apologize for being an absentee blogger, but let’s face it… at this point I’m sure you’re not expecting weekly posts from me anymore :-) I’ve been trying to get back into the groove of cooking regularly (more than grilled cheeses, etc) but we’re still a bit behind on progress. The little man is starting to sleep better which will help me be not so far behind on life soon… I hope! I feel like I keep saying that, but surely I’ll manage to not feel like I’m running in a million directions one of these days? Moms, tell me it gets better… please! :-)

I’ve been on a huge muffin kick lately. Craving muffins and eating too many muffins! Sweet and savory. I actually whipped these up around the start of the new year. By the time the holidays have come and gone, I’m usually pretty sugared out; all those delicious cookies and candies can be a bit irresistible and something savory is a great way to break it up! This is a great way to use up some leftover bacon (I know what you’re thinking… what leftover bacon?), and they’re really easy to whip up which makes them particularly great! Enjoy!

Bacon & Green Onion Corn Muffins

1 cup unbleached all purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
6 slices cooked bacon, diced
1/2 cup chopped green onions
1 cup milk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled

Preheat oven to 425°F. Grease or line twelve muffin cups with paper liners. Combine first 8 ingredients in large bowl. Whisk milk, eggs and melted butter in another bowl. Add wet ingredients to dry ingredients and stir just until moistened (do not overmix).

Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack.

Source: Adapted from Bon Appetit


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