Strawberry Shortcake Cookies

one cookie stacked on top of another cookie

First of all I'll start off by saying, my strawberry shortcake cookies don't have the texture

that they were supposed to have, that of a scone or biscuit because 

(mine actually look just like a cookie would) , well, because 

I had friends over, we had plans, and they were impatiently waiting for me at my kitchen table

while I was whipping these up! ( I couldn't wait to bake these as soon as I saw the recipe).

So... three little things that I did that you shouldn't do;

1. Run out of heavy cream and substitute about 1/2 c. of 2% milk.

(I know that has nothing to do with my friends waiting but well that happened. Shame on me,

I could have sworn I had more heavy cream.) That made my dough a tad bit more runny.

2. Over-stir the dough because you were too busy having conversation with friends...

I can't seem to multitask even if my life depended on it! I think had a whole lot to do with

the texture of my cookies.

3. Double the cookie size. It said to use tablespoon and a half of dough while I decided

to just use my little ice cream scoop that holds about 3 tablespoons of dough because

I didn't have time to bake two batches.

There. Now, that being said. I want to tell you how delicious these cookies are.

They are melt in your mouth delicious. They are strawberry shortcake on the go.

My friends devoured them as soon as they were out of the oven. Seriously.

They thought since I made them wait so long, they had the right to eat them. All.

My mom and sisters tried them too. Other than that there were four left.

And if you follow the steps like you should they will probably be even better than mine (:

I absolutely love the color of these cookies. Now I know Valentine's day is

not right around the corner but how perfect would these be for a Valentine's picnic or

gathering of some sort? Don't mind me, I always think ahead.

Strawberry Shortcake Cookies

recipe from Martha Stewart

makes 3 dozen

- 12 oz. strawberries, hulled & diced into 1/4-inch (2 c.)

- 1 t. lemon juice

- 1/2 c. + 2 T. sugar

- 2 c. a.p. flour

- 2 t. baking powder

- 1/2 t. coarse salt

- 3 oz. (6 T.) cold unsalted butter, cut into small pieces
* sanding sugar for sprinkling, optional

Preheat oven to 375 degrees.

1. Combine strawberries, lemon juice and 2 T. sugar. Set aside.

2. Whisk together flour, baking powder, salt and remaining sugar
in a large bowl. Cut in the butter with fingers until mixture resembles
coarse crumbs, as if you were making pie crust. Stir in cream until
dough starts to come together, then gently stir in strawberry mixture
(this is were I went crazy stirring the dough).

3. Using tablespoon, drop about tablespoon and a half onto
baking sheets lined with wax or parchment, whatever you have,
spacing apart evenly about an inch and a half. Sprinkle with sanding
sugar, if using. Bake until golden brown. 25 minutes.
Transfer to a rack, let cool.

Best way to enjoy these is with family and friends <3

note: these cookies are best served immediately or the day of,
they don't keep well, as any other cookie using fresh fruit.

also, 1/4-1/2 t. of lemon zest would be great in these, definitely
adding zest next time I bake these, which will be before the summer
is over, I'm going strawberry picking soon!

Honey & Almond Cake

 

Today I have for you this lovely, sweet & best of all easy to bake up cake!

It's flavors are so  simple and clean; honey, almonds and a hint of lemon.
Just imagine the aroma of that, it's glorious!

Perfect for tea time, family gatherings and pot lucks.

It really is a piece of cake to make this cake. You don't even need an electric mixer

or better yet, you won't even need a whisk! And you're only 7 ingredients away

from this deliciousness. Best of all you probably have these ingredients waiting

for you in your pantry already! So what are you waiting for? Get your oven mitts on!

honey & almond cake

serves 12-16

Ingedients:

- scant 3/4 c. unsalted butter + extra for pan

- 1/2 c. light brown sugar

- 1/2 c. honey

- 1 T. lemon juice

- 2 eggs, beaten

- scant 1 1/2 c. self- rising flour

- 3 T. sliced almonds

* warm honey to glaze

1. Preheat oven to 350 degrees.

Grease and line an 8-inch or 9-inch cake pan. Set aside.

2. Place the butter, sugar, honey and lemon juice in a sauce pan

and stir over a medium heat, without boiling, until melted and smooth.

3. Remove pan from heat and quickly beat in the eggs with a wooden spoon. 

Sift in the flour and stir lightly. Pour into prepared pan and scatter the almonds over the top.

4. Bake in the preheated oven for 35-40 minutes, until risen, firm and

golden brown. Cool in pan for 15 minutes, then turn out onto your

plate, platter or cake stand to cool completely. 

Brush with about 2-4 T. warmed honey. 

I warmed the honey in the microwave for about 30 seconds.

Cut into slices and Enjoy with tea <3

Carrot Cookies, probably one of the best cookies you've had

that don't include chocolate chips anyway...

I said I would post this recipe a day or two ago.
I know, I'm sorry. I always get caught up with something else
as responsible as I try to be with this blog!
But Seriously this recipe is worth the wait.

I don't know what's up with me and baking with veggies but
I looove it! My future kids are definitely not going to be afraid of
veggies.

This cookie is the kind of cookie that disappears as soon as it
comes out of the oven, yesterday my mom ate about 6 as soon
as I took them out of the oven. No lie. And my mom is the type
of person who says cookies or cake shouldn't be eaten warm.
(Now that's a lie.)

Anyway make these. They are light & soft in the inside with a
crispy outside. (I am eating one while I type this.)
Delicious and simple. Best of all so easy to make.
Plus you won't feel so bad about eating about five of them because
they are healthy... right? Carrot cookies? and they are snack size.
I highly recommend these, especially if you have kids.

Carrot Cookies

What you need:

- 2 c. peeled, cubed carrot ( I used about 4 medium size carrots)

- 3/4 c. butter, room temp.

- 1/2 c. sugar

- 1/2 c. packed brown sugar

- 1 egg

- 1 t. vanilla

- 2 c. flour

- 2 t. baking powder

 - 1/2 t. salt

Preheat oven to 375 degrees.

1. Boil the peeled, cubed carrot in a small amount of water
with salt, about two pinches of salt and enough water to cover carrots.
Drain and mash into a puree. Set aside and let cool.

2. Cream the butter and sugars together.
Add egg and vanilla, beat until light and fluffy. Stir in the carrot.

3. Add flour, baking powder and salt. Stir until all is well incorporated.
Scoop onto cookie sheets with a teaspoon, with an inch of space in between
each cookie. Bake 15-16 minutes until golden brown.
Repeat with the rest of the dough.

( My favorite way of testing cookies after I see that they are the
shade of golden I want them to be is by lightly pressing on them and if they
spring right back up, that's when I take them out of the oven.)

Best way to enjoy these cookies is with a glass of cold milk!

<3

FAIL recipes...

Last week I baked up a Cherry Clafouti, (which is a cherry baked custard
inspired by the Limousin region of France) for you guys but unfortunately
this recipe that I was really looking forward to try from my June 2011 bon appetit
issue was not all that and a bag of chips. It tasted too much like egg, and the cherry
flavor wasn't overpowering at all. I only like to share with you guys the recipes
that I absolutely love and will keep in my archive and that the people I share my
food with absolutely love as well, I hope this inspires you reading this
to try one of my recipes <3

Most of the times I enjoy trying new, different recipes more than anything else
and that sometimes has it's bad side but I think most of the time (I would say
95% of the time), my judgment is good.

What are your FAIL recipes, kitchen fiascoes?

P.S. tomorrow I will be sharing a cookie recipe that I've been dying to share
with you guys for a while!

meanwhile, I'll leave you guys a picture of my baby;

and food that inspires me.
                                                             

 

 

pictures found on tumblr.

BEET cake!

 

Have any of you ever heard of beet cake?

I hadn't. I hadn't even tried beets except for

those times when my mom would try to sneak it

into my juice and I completely hated it! 

Until I ran across an amazing video

(that I will share with you) by a talented wife

and husband duo. It made me look at beets in a whole

new way. I am so thankful I saw this video

and I am totally happy that I tried the recipe!

Beet Cake

 

- 1 c. butter, softened, divided

- 1 1/3 c. packed dark brown sugar

- 3 eggs

- 4 oz semi-sweet chocolate

- 2 c. pureed cooked beets

- 1 t. vanilla extract

- 2 c. a.p. flour

- 2 t. baking soda

- 1/4 t. salt

- confectioners sugar for dusting

Cream 3/4 c. butter and dark brown sugar.

Add eggs, mix well.

Melt chocolate with remaining butter;

stir until smooth. Cool slightly.

Blend chocolate mixture, beets and vanilla

into creamed mixture.

Sift together flour, soda and salt.

Add to the creamed mixture and mix well.

Pour into a buttered and floured 9-inch cake pan.

Bake @ 375 degrees for about 40 minutes

or until inserted toothpick comes out clean.

Cool in pan before removing to wire rack,

cool completely. Before serving; dust with

confectioners sugar.

Enjoy! 

<3

beet cake from tiger in a jar on Vimeo.

Feel free to ask any question about this cake (: