Archive | December, 2010

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.