Strawberry Shortcakes - Kirbie's Cravings. Thursday, May 13, 2010 When I was little I had a Strawberry Shortcake doll. It was one of my favorite dolls. Recently, I turned on the tv during the weekend morning and there was a Strawberry Shortcake show on. Boy, have they changed how she looks now. Anyway, I was pretty obsessed with my Strawberry Shortcake doll. When my mom asked me to come up with a secret password, my password was “Strawberry Shortcake.’ It occurred to me very recently, that I’ve never actually eaten strawberry shortcake.
I chose to use a recipe from Joelen’s Culinary Adventures because she used a sweet cream biscuit recipe I had been wanting to try. Strawberry Shortcakes (Recipe adapted from Joelen’s culinary adventures) Sweet Cream Biscuits (from Dorie Greenspan’s Baking: From My Home to Yours, page 23) Makes about 12 biscuits Ingredients 2 cups all-purpose flour 1 Tbsp. baking powder 2 tsp. sugar 1/2 tsp. salt 1 to 1 and 1/4 cups heavy cream Directions 1. 2. 3. 4. 5. Directions 1. 2. 3. The Pioneer Woman Cooks - Ree Drummond. I brought along another recipe to share with you during our Orlando vacation this week, but first I must share this recipe from Tasty Kitchen, which my buddy Amy prepared and photographed in such delicious detail, I actually cried when I first saw it. Then I drooled. Then I grabbed the room service menu to see if anything even remotely resembled it, I wanted it so badly.
Alas, it was not to be. CURSE YOU, AMY! The recipe is for—are you ready? Check out some of the delicious carnage. Yum! Thank you, Amy and Susan, for sharing such deliciousness! Here’s the link for those of you who are brave enough: A Tasty Recipe: My Granny’s Chocolate Cobbler Warning: Enter at your own risk. Handle the Heat. Tie-Dyed Red Velvet Cheesecake Recipe. Chocolate Valentino. There is nothing like a flourless chocolate cake. Â They are, quite literally, the easiest dessert to make in the wold. Â This recipe has three ingredients (ok, I snuck in about a half cup of extra sugar, so four ingredients) and comes together in about 10 minutes. Â It looks mouth-watering, tasted incredibly indulgent, and would make a great Valentine’s Day dessert, a little late. Like my last flourless chocolate cake, it was mushy and delicious straight out of the oven, but needed to cool for a bit before it set.
But, um, who on earth is going to complain about that? I’m sad to say that we devoured this cake before I got around to making ice cream, so I don’t have a picture of both together. Chocolate Valentino Daring Bakers – February 2009 The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. DIRECTIONS 1. Mozilla Firefox. Chocolate Chip Cookie Topped Brownies. This will be very brief as I'm in the middle of my finals. I really wish I could spend hours reading food blogs instead. I'll be done on Friday though! Yaey. And I will celebrate by baking eggnog bars and chocolate pots de creme! After I saw this recipe for chocolate chip cookie topped brownies, I couldn't stop thinking about making them. As for the finished product, I wasn't sure what to think at first. Chipster-Topped Browniesslightly modified from Baking From My Home To Yours (Dorie Greenspan Brownie layer:6 oz bittersweet chocolate, coarsely chopped3 oz unsweetened chocolate, coarsely chopped2 sticks (8 oz) unsalted butter, cut into chunks1 2/3 cups sugar4 large eggs1/2 teaspoon salt1/2 teaspoon pure vanilla extract1 cup all purpose flour1/3 cup walnuts, coarsely chopped* Center a rack in the oven and preheat the oven to 350F.
To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Gina DePalma's Zucchini Olive Oil Cake - The Amateur Gourmet. October 30, 2009 | By Adam Roberts | 20 Comments You say “chocolate cake,” and the masses come; you say “olive oil zucchini cake” and there’s a bit of a silence. “Ummm,” a timid voice emerges a few seconds later. “What kind of cake did you say?” It’s olive oil zucchini cake, timid-voiced person!
The only tweak I made was I left out the walnuts; not because I’m allergic or anything, just because I was trying to save a little money (they were $5.99 at the store) but I bet this cake would taste even better with them. Zucchini Olive-Oil Cake with Lemon Crunch Glaze by Gina DePalma, from “Dolce Italiano” For the cake: 1 cup walnut pieces 2 cups unbleached all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 large eggs 1 3/4 cups granulated sugar 1 cup extra-virgin olive oil 2 teaspoons pure vanilla extract 2 1/2 cups grated zucchini (about 2 small zucchini) For the lemon crunch glaze: