Strawberry Shortcake Muffins

So all day yesterday I was eager to get home and bake something. I had just bought some strawberries, and we are going out of town this weekend, so I wanted to use them up so my $2.98 wouldn't go to waste...I can be frugal about things like that. If possible, I like to make things that can be served individually, so I can sneak one and then bring the rest to work. That doesn't work well with a pie or cake where it's blatantly obvious that a slice is missing. I decided to make Strawberry Shortcake Muffins, and was able to sample, and I was really happy with them - they are more dense and cake-like than most muffins - but "cake-like" is never a problem in my book! This could be due to the entire cup of heavy whipping cream used...you can use half-and-half if you prefer a less-dense texture. Anyways, these are a perfect summer breakfast food when you feel like treating yourself a little bit!

Strawberry Shortcake Muffins from Seasons & Suppers

Makes 12 muffins



Ingredients:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 3/4 cup granulated sugar
• 1/2 cup butter, cold and cut into cubes
• 1 egg
• 1 cup heavy cream
• 1 tsp. vanilla
• 1 1/2 cups diced strawberries (they don’t have to be too small)
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.
2. In large bowl mix together the flour, baking powder and sugar. Cut in cold butter with a pastry blender (I used my hands to blend -ala Thomas Keller's suggestion) until it is in small pea-size pieces.
3. In small bowl mix the egg, vanilla and cream. Add all at once to flour mixture. Stir with spoon until just blended. Gently mix in the diced strawberries.
4. Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar once cooled.

It's the Simple Things in Life

I don't know if I have mentioned this before...but I love, love, love Trader Joes. I have a tendency to go overboard with talking about how much I "love" something, but this is legit. To some (normal) people it's "just a grocery store" but to be honest, when forced to decide between Short Pump and Trader Joes when we are in Richmond (and I love me some Short Pump) I would opt for TJs. Just FYI...this isn't a paid endorsement...I think I would need a few more readers for that. Anyways, all of that aside, why I'm talking about Trader Joes is that they sell the most amazing spread there...cookie butter...as if the name isn't enough to sell you on it, it's similar to biscoff spread...which is that amazing little cookie they give you on Delta flights. As soon as I got back from Richmond, I started scouring the internet for a recipe that would let me use my cookie butter...but not like a whole jar of cookie butter...valuable commodity here. I found a snickerdoodle sandwich recipe that uses a cookie butter mixture to sandwich together two snickerdoodles...and I had to give it a shot. The result was incredible...much better than I had even expected. I tend to bring things into work once in a while mainly to get them out of my house so I don't gain exorbitant amounts of weight...and these cookies were met with rave reviews. Funny how one of the recipes that I spent the least amount of time and effort on was met with such high praise. Anyways, I want to share the recipe for these cookies, and convince you to make them! If there isn't a Trader Joe's around, I saw some Biscoff spread in the cookie aisle at Walmart which is virtually the same thing. Bon Appetit!

Snickerdoodle Sandwiches from Two Peas and Their Pod

For the cookies:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, at room temperature
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon

For the Biscoff Cinnamon Filling:
3 tablespoons unsalted butter, at room temperature
1/2 cup Biscoff Spread
1 cup confectioners’ sugar, sifted
1/2 teaspoon cinnamon
3 tablespoons milk

Directions:

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.
3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls, I used a heaping teaspoon of dough. Roll balls in cinnamon and sugar. Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack. Let cookies cool completely before filling.
4. To make the Biscoff cinnamon filling: Combine the butter, Biscoff Spread, confectioners' sugar, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the milk and beat until fluffy.
5. To assemble the cookies, find two cookies that are similar in size. Using a knife, spread about a tablespoon of the Biscoff filling on the inside of one cookie. Sandwich the cookies together.

The Best Chocolate Cake

I wanted to write a quick post about my favorite chocolate cake. We made one tonight to take over to a cookout at my in-laws house. My mother-in-law is a big fan of dark chocolate, so I thought this would be the perfect dessert. It was a last minute decision, and I forgot to take a picture. If you're anything like me, you probably won't try it because there is no picture, but I promise it's worth it. Honestly, it's nothing to look at, just a regular chocolate layer cake, but it's so good - rich, moist, and delicious! I like to pair it with a vanilla bean buttercream, but it would lend itself to any frosting that you like. The recipe is from the back of a Hershey Cocoa box where sometimes you can find the best ones, and I'm going to do the best that I can to recall it from memory... 

Hershey Black Magic Cake - Hershey Co.

Ingredients:
1 3/4 cup flour
2 cup sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking power
1 tsp salt
2 eggs
1 cup buttermilk
1 cup strong brewed coffee
1/2 cup vegetable oil
1 tsp vanilla

Directions:
Mix dry ingredients (flour, sugar, cocoa, baking soda, baking powder, salt) in a large bowl.
Make a well in the center and add eggs, buttermilk, coffee, oil, vanilla.
Beat at medium speed for 2 minutes. Pour into two 9 inch round cake pans or one 9x13 pan - batter will be runny.
Bake at 350 for 30-40 minutes or until toothpick comes out clean.

Vanilla Bean Buttercream - from Brown Eyed Baker
Ingredients:
2 1/2 cup powdered sugar
2 1/2 sticks butter
2 tbsp. heavy whipping cream
1 tsp. vanilla
1 vanilla bean.

Directions:
Mix butter in stand mixer until light and fluffy.
Split vanilla bean in half and run knife down each half to put the beans into the butter and mix until combined.
Add powdered sugar and mix until combined.
Add vanilla and whipping cream and mix for 4-5 minutes until light and fluffy.
Once cake is cooled, spread on frosting.