Strawberry Shortcake Cookies

7 Dec

These cookies were requested by my very famous blogger friend last week. To be honest, I wasn’t too excited about them. I mean, they looked good, but most baked goods look good to me. They turned out way better than I thought they would. The batter looks like you’re making biscuits, and the cookies were cakey and delicious. The recipe is pretty easy, and would most likely be great with different types of berries.

Strawberry Shortcake Cookies
makes about 2 dozen/adapted from this recipe

Here’s what I used:

  • about 2 cups diced strawberries
  • 2 teaspoons lemon juice
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 2/3 cup heavy cream
  • coarse sugar to top cookies

Here’s what I did:

  1. Mix together strawberries, lemon juice and 2 tablespoons sugar in a bowl – set aside.
  2. Blend together the flour, 1/2 cup sugar, baking powder and salt in a bowl.
  3. Cut the cold butter into small pieces, and blend into the flour mixture using your hands or a pastry cutter (hands work better in my opinion).
  4. Stir in the cream, and then fold in the strawberries.
  5. Drop batter onto a parchment lined baking sheet (I used a tablespoon scoop and ended up with larger, more cakey cookies).
  6. Sprinkle with the coarse sugar and bake at 375 degrees for about 20-25 minutes.
  7. Watch the cookies toward the end of 20 minutes – some of my bottoms looked almost burnt (due to the strawberries settling when baking).
  8. Cool completely on a wire rack before eating.  

Chocolate Cream Pie

4 Dec

Make this pie. Seriously.

Chocolate Cream Pie
serves about 8/adapted from this recipe

Here’s what I used:

Crust

  • 26 Nabisco Famous Chocolate Wafers (crushed)
  • 5 tablespoons butter (melted)
  • 1/4 cup sugar

Filling

  • 2/3 cup sugar
  • 1/4 cup corn starch
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 3 cups whole milk
  • 5 ounces semi-sweet chocolate
  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter (softened)
  • 1 teaspoon vanilla

Here’s what I did:

Crust

  1. Mix cookie crumbs, melted butter and sugar until combined.
  2. Pour crumbs into a 9 inch pie plate and spread along the bottom and sides.
  3. Bake at 350 degrees for about 10 – 15 minutes.
  4. Set aside and let cool completely.

Filling

  1. Mix together sugar, corn starch, salt and egg yolks in a heavy sauce pan.
  2. Slowly pour in milk – whisk while you pour.
  3. Bring mixture to a boil over medium head, whisking the entire time.
  4. When mixture begins to boil, reduce heat and whisk for another minute.
  5. Melt chocolates and add to the custard mixture, along with butter and vanilla.
  6. Cover mixture with a bit of parchment paper, and cool for about two hours.
  7. Pour cooled mixture into the pie crust and chill for about six hours (overnight works).
  8. Right before serving, make some whipped cream and top pie….crumble a few cookies on top for good measure.

Peach Pie

4 Dec

As I was thinking about what I wanted to make for Thanksgiving, I asked a very special (very cute) friend what he wanted. He immediately replied, peach pie. Huh. Peach pie? Yes, he said – peach pie (with an eye roll). So, I made a peach pie – in November. Even though I used canned peaches, the pie turned out to be pretty tasty. I recommend this recipe, and I will definitely try a fresh peach pie next summer.

Peach Pie
serves about 8/adapted from this recipe

Here’s what I used:

  • Crust for a 9 inch pie (top and bottom)
  • 2 thirty ounce cans of sliced peaches
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 6 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon butter

Here’s what I did:

  1. Drain peaches thoroughly and pour into large bowl.
  2. Add sugars, flour and spices and mix gently with a large spatula.
  3. Place the bottom crust in a pie plate and pour peach mixture on top.
  4. Cut the butter into several pieces and place on top of peaches.
  5. Add second crust and seal edges – don’t forget to vent the top crust.
  6. Bake at 400 degrees for about 4 5 – 55 minutes.

Cranberry Upside Down Cake

4 Dec

Here is my first of several Thanksgiving posts (a little late…I know). I wanted to try a few new things this year, and found this yummy recipe. It is very easy to make, and the sugary cranberries on top looked festive and pretty. This cake recipe was a little different from the pineapple upside down cake I have posted, but tasted pretty much the same. From now on I’ll use the pineapple cake recipe….this one makes you beat egg whites. I hate that.

Cranberry Upside Down Cake
serves about 8/adapted from this recipe

Here’s what I used:

Topping

  • 5 tablespoons butter
  • 2/3 cup light brown sugar
  • 8 ounces fresh cranberries

Cake

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 butter (room temperature)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup milk
  • 1/4 teaspoon cream of tartar

Here’s what I did:

Topping

  1. Combine butter and brown sugar in a sauce pan over medium heat until the butter has melted and the sugar has dissolved.
  2. Pour mixture into a 9 inch round cake pan (greased with spray).
  3. Spread cranberries evenly on top of sugar and butter and set aside.

Cake

  1. Blend together flour, baking powder and salt in a bowl.
  2. In a standing mixer bowl, beat butter and sugar until fluffy.
  3. Add vanilla and then yolks from the eggs (one at a time).
  4. Mix in the flour mixture alternately with the milk until combined.
  5. In a separate bowl, beat the egg whites with the cream of tartar until they hold a firm peak (ugh – I did this by hand and it was horrible).
  6. Fold the egg whites into the batter by hand.
  7. Pour the batter over the cranberries in the pan.
  8. Bake at 350 degrees for about 30 minutes.
  9. Cool cake in the pan for about 15 minutes, and then turn it out onto a serving plate.

Butternut Squash Pie

3 Nov

In my last CSA pick up of the season, I received a gigantic butternut squash. This veggie was insanely enormous. Instead of roasting and eating it for days, I decided to take half and make a pie in honor of Halloween. I’ve never made butternut squash pie before, and found a pretty basic recipe online. The end result was simple, light and delicious. I added a few pecans on top for a crunchy texture to the smooth pie. After a piece of this treat, I was ready for tricks with a scary skeleton, Buzz Lightyear, a group of amazing adults and a cooler full of beer.

Butternut Squash Pie
Serves about 8/adapted from this recipe

Here’s what I used:

  • 1 1/2 cups cooked and pureed butternut squash (about half a large squash)
  • 1 cup light brown sugar
  • 3 eggs
  • 3/4 cup evaporated milk
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon butter (melted)
  • 1 teaspoon vanilla
  • 1 9″ pie crust (chilled)
  • whole pecans to top as desired (not necessary but a great addition)

Here’s what I did:

  1. Mix together squash puree and sugar until combined.
  2. Add in eggs, milk, spices, salt, flour, butter and vanilla and mix thoroughly.
  3. Pour filling into the pie crust and top with pecans.
  4. Bake at 350 degrees for about 45 – 50 minutes or until top of pie is set.
  5. Cool before serving.

Boo!

Happy Halloween!

31 Oct

Here’s to tricks and treats – Happy Halloween everyone!

xoxo
Sprinkles

Snickers Cupcakes

30 Oct

These are SO GOOD it’s not even funny. In honor of my beautiful sister-in-law and her beautiful twin’s birthday, I made these festive Halloween treats. The frosting was a caramel delight and you really can’t go wrong with a chopped Snickers topping. And, AND, there is a mini Snickers bar in the middle of each cupcake. I’ve been trying to think how I would make Snickers inspired brownies, and remembered I had this recipe on file. They were a big hit with everyone – super sweet but super worth it. The original recipe suggests using other candy if you don’t like Snickers. I’m absolutely going to try this with Butterfingers…or Kit Kats, or Take 5….

Snickers Cupcakes
Makes about 2 dozen/adapted from this recipe

Here’s what I used:

Cupcakes

  • 1 box devil’s food cake mix
  • 1 box instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs – lightly beaten
  • 1/2 cup warm water
  • 1 teaspoon vanilla
  • large bag of mini Snickers (frozen)

Frosting

  • 3 sticks butter (room temperature….I know, I know…this is a ton. The recipe called for shortening, and I don’t like the looks of that suff, so I used butter.)
  • 2 teaspoons vanilla
  • 1 1/2 lbs. powdered sugar
  • 1/3 cup caramel topping (plus extra for tops)
  • 1/4 teaspoon salt

Here’s what I did:

Cupcakes

  1. Mix together two dry mixes in a large bowl.
  2. Add in the sour cream, oil, eggs, vanilla and water – mix thoroughly.
  3. Fill paper lined muffin tins – do not fill to top.
  4. Push frozen Snickers in the middle of each cup – make sure to cover each bar with batter.
  5. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean.
  6. Cool completely before frosting.

Frosting

  1. Beat butter until smooth and fluffy.
  2. Add in vanilla, salt and caramel topping and mix thoroughly.
  3. Gradually add the powdered sugar until combined.
  4. I added a little more caramel to mine after tasting.
  5. Frost cooled cupcakes, add chopped Snickers and drizzle with extra caramel topping.
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