Classic Strawberry Shortcake

As a child, we did frequent family dinners at my grandparents home in Massachusetts. They were less about the food and more about the family. Of course I still loved my grandmothers cooking. I remember she would clip out weekly winner recipes in the paper or a holiday special from a magazine. She had many hand written recipes, but her GO TO kitchen assistant was always "The Fannie Farmer Cookbook" filled with those recipe clippings as page holders and hand written notes in the margins.

She handed the cookbook down to my mother. We frequently referred to it in our kitchen. It had become our GO TO cookbook; however, it was most assuredly my mothers when I moved into my own place. Bummer! To my huge surprise, my dad tracked down a 1996 commemorative edition of THE ORIGINAL 1896 Fannie Farmer for my 20th birthday!! Can you see my excitement jumping out of the page??? Don't get me wrong, I love using my food processor for a perfect pie crust or some DELICIOUS Oreo truffles, but the family oriented simple side of me could not have been happier. My dad gets me. He totally gets me. This is easily a top 5 gift in my 28 years!

Keep in mind, this version was written in 1896 without modern updates. Not a great gift idea for someone just beginning in the kitchen, but perfect as a novelty or a usable cookbook if you can interpret and change things a bit. It is so much more than just recipes though, it begins with teaching you about food. What is it? Organic vs. Inorganic. Moving on to cookery and how to build a fire. This book was also monumental in introducing standard measurements in recipes. Something to think about next time you pull out your perfectly sized measuring spoons.

Are you wondering where am I going with this family favorite cookbook story??? Just a little background about where this recipe came from.

We have been actively crossing things off our Spring Bucket List. There is still about 5 weeks left, if you want to check it out for some fun ideas! This week we had an abundance of strawberries so, it seemed only right that we make strawberry shortcake! Cue Fannie Farmer and my two tiny mixers.

Strawberry Short Cake

Ingredients:

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 Tablespoon sugar + 3 Tablespoons sugar

3/4 cup milk

1/3 cup butter

1 basket of strawberries

2 cups whipped cream

Makes 2 strawberry shortcakes

Step 1: Preheat oven to 350 degrees and create the shortcake.

Step 2: Mix dry ingredients and sift twice.

Step 3: Add butter in small amounts and work in with fingertips.

Step 4: Add milk gradually and mix.

Step 5: Toss onto floured surface and divide into two parts.

Step 6: Pat and roll out into a rough circle.

Step 7: Bake each in a greased round pan for 20-25 minutes until golden brown.

Step 8: While the shortcakes are baking, crush slightly and heat strawberries with 3 Tablespoons of sugar on low. Reserve 3-6 strawberries for shortcake topper.

Step 9: Allow shortcakes to cool slightly, slice and butter. Remove strawberries from heat.

Step 10: Once the shortcake has cooled, layer dessert from the bottom up as follows; shortcake, whipped cream, sweetened strawberries, shortcake, dollop of whipped cream, 3 strawberries.

Serve and enjoy!!!

One great thing about this recipe is that it makes two decent sized cakes. One for you and one to share!

Christmas Cookie Series - Chocolate Chip

Happy Holidays everyone!!!

We had friends over last night for a craft date. We made Christmas ornaments and cards for their dads. Honestly, it was just nice to see them. We have been so busy since we moved last month, that was our first play date. On to the cookies...

Besides Oreos, chocolate chip is my husband's favorite cookie. I mean, who doesn't love a warm chocolate chip cookie fresh from the oven?? Mmmmmm just to think of it melting in your mouth. I'm convinced, it's easily America's favorite cookie. So let's start our delicious, mouth watering, edible gift segment right there.

Classic Chocolate Chip Cookies

Ingredients:
8 Tablespoons of salted butter MELTED
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups AP flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 of a 12oz bag semi sweet chocolate chips

Yields 12 cookies

Step 1: Preheat oven to 350 degrees.

Step 2: You want the butter melted, but not hot. Approximately 30 seconds in the microwave should do the trick. Cream butter and sugars.

Step 3: Add vanilla and egg. Only mix long enough to incorporate the egg. Do not over mix.

Step 4: Add flour, baking soda, and salt. Mix until crumbles form. Use your hands to kneed into one large ball of dough.

Step 5: Pour in the chocolate chips and use your hands to incorporate.

Step 6: Roll the dough into 12 balls onto a greased pan or baking sheet and bake for 10-12 minutes.

Step 7: Let them cool to room temperature (about 20 minutes) before placing in an airtight container. They should stay soft and fresh for a few days...if you can make them last that long!! If you need to keep them fresh longer, then you should freeze them in an airtight container. **For a fresh out of the oven taste, pop frozen cookies into the microwave for about 15 seconds**

Tasty Strawberry Kiwi Pops

The hot weather has arrived and little miss A loves nothing more than a pop to cool her down. Cutting up some fruit for snack time inspired this simple and tasty idea.

Strawberry Kiwi Pops

Ingredients:
Popsicle molds (or small cups)
1 Kiwi diced
4 Strawberries diced
3 Cups coconut milk
Popsicle sticks

Yields 6 pops

Step 1: Peel and dice kiwi. Slices also work if you prefer.

Step 2: Wash and dice strawberries.

Step 3: Add fruit to cups.

Step 4: Fill cups with enough coconut milk to cover the fruit.

Step 5: If using a popsicle mold, simply attach the tops and set in freezer. If using popsicle sticks,  freeze for one hour before inserting the stick. This allows you to set the stick halfway through the pop instead of resting on the bottom of the cup.

Step 6: Freeze overnight and enjoy!!