#recipeblr
Rustic Strawberry Shortcake
A beautiful dessert that comes together in less than 30 minutes.
Ingredients for Shortcake
2 cups all-purpose flour
2 ½ tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp baking soda
1 ½ cup + 1 tbsp heavy cream
1 tsp vanilla extract
½ tsp salt
Ingredients for Strawberries
1 lb strawberries, quartered
3 tbsp sugar
Juice from ½ lemon
Directions for Strawberries
In a small bowl, combine the strawberries, sugar, and lemon juice and set aside in the refrigerator for 20-30 minutes.
Directions for Shortcake
Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, sift together the dry ingredients.
Add in the wet ingredients and incorporate until just combined.
Using an 8-inch baking pan, spread the shortcake into an even layer.
Bake for 20 minutes or until golden brown.
Once done baking, remove from pan and allow to cool slightly on wire rack.
Using a sharp knife, cut shortcake into 6 even pieces and slice the pieces into biscuits.
Assemble your shortcakes to your liking and serve – for a whipped cream recipe, see here (x).
Enjoy!
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Classic Buttermilk Pancakes
Breakfast classic!
Ingredients
2 cups all-purpose flour
2 cups whole-fat buttermilk
2 large eggs
4 tbsp melted butter, slightly cooled
1 ½ tbsp granulated sugar
¼ tsp nutmeg
½ tsp cinnamon
½ tsp baking soda
1 ½ tsp baking powder
2 tsp vanilla extract
Dash of salt
Zest from ½ lemon, optional
NOTE: The main thing to remember is that the ratio of flour:buttermilk:eggs is always 1:1:1
Directions
Preheat your griddle or skillet to medium heat.
In a large bowl, sift together the dry ingredients and set aside.
In another bowl, combine the wet ingredients.
Make a small well into the center of the dry ingredients and pour in your wet ingredients.
Using a silicone spatula or whisk, combine all of the ingredients until just combined.
NOTE: Be careful to not over-mix the batter or else the gluten will develop in the flour and you will not have light and airy pancakes.
Let the batter rest for a few minutes.
Generously coat your skillet/griddle with butter or non-stick cooking spray.
Using a 1/3 cup measure, scoop out your batter onto your cooking surface and cook until golden brown on each side, roughly 3 minutes per side.
Serve while hot with butter and maple syrup.
Enjoy!
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Wings, Two Ways
Late Post – for Labor Day, I decided to make an array of wings because, why not? I leaned toward the sweet & spicy combination with both flavors because there is something very satisfying about sticky sauce coating your fingers.
Honey Chipotle BBQ
Sweet Sesame Sambal
Wings were made using a variation of this recipe (x). Full recipes coming soon.
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Vanilla Almond Cake with Caramel Buttercream
Because a freshly baked cake can put a smile on anyone’s face.
Ingredients for Cake
2 ½ cups + 3 tbsp all purpose flour
1 stick (8 tbsp) softened butter
2 cups granulated sugar
5 large eggs, brought to room temperature
½ cup canola oil
½ cup whole milk + ½ cup almond milk (or 1 full cup of either)
1 ½ tsp baking soda + 1 tsp cornstarch
1 ½ tsp vanilla extract
Pinch of kosher salt
½ cup whole almonds, processed
Directions for Cake
Preheat your oven to 350 degrees Fahrenheit.
Grease and flour two round cake pans and set aside.
In a standing mixer fitted with a paddle attachment (or a large bowl using a whisk/hand mixer), cream together the butter and sugar for 5 minutes until creamed.
One at a time, add in the eggs, incorporating them into the batter.
Add in the vanilla and oil, mix and set aside.
In a large bowl, sift together the dry ingredients.
Alternating between the egg mixture and milk, combine the wet ingredients with the wet – until the batter has come together.
Evenly divide the batter into the two cake pans and bake for 35-40 minutes or until the centers are produce clean crumbs when stuck with a toothpick.
Once the cakes are finished baking, remove from oven and allow to rest for 15 minutes.
After 15 minutes, remove cakes from pan and allow to cool completely on a wire rack.
Ingredients for Caramel Buttercream
¼ cup half and half
8 tbsp butter, cubed
1 cup brown sugar
1 tsp vanilla extract
Pinch of salt
2 cups powdered sugar
Additional half and half (if necessary to thin frosting)
Directions for Caramel Buttercream
In a small sauce pan over low heat, melt together the butter, sugar and half & half while gently stirring.
Once the brown sugar dissolves, increase the heat to medium-high and allow the mixture to bubble until it turns an amber color.
Once the caramel has turned an amber color, remove it from the heat, stir in the vanilla extract and salt and set aside to cool to room temperature.
Once cooled, mix the caramel with the powdered sugar until the desired consistency is reached.
Frost the cake as desired.
Top the cake with the pulverized almonds.
Slice and serve!
Enjoy!
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