I had the mother's over last week for a Mother's Day dinner. Since it was such a nice day out, I thought for dinner we should BBQ and for dessert we should have something fresh and fruity! I got this recipe for stawberry shortcakes from my boyfriend's cookbook called 'Betty Crocker's Cooking Basics', my boyfriends mom got this for him before we had met and she inscribed it saying 'A man who knows how to cook can always attract someone to share a meal with!' Looks like it worked on me ;) This recipe was very simple and fun to make. The biscuits were like mini scones cut in half and I served them with sugar soaked strawberries and lots of whipped cream (I also sprinkled a few almond slivers on top for a little something extra). The combination of the sweet strawberries, the soft biscuit and the creamy whippped cream was just perfect.
2 Cups all-purpose flour
3 Tbsp sugar
3 tsp baking powder
1 tsp salt
1/3 Cup shortening
3/4 Cups milk
4 Cups of washed and cut strawberries
1 Tbsp vanilla
1/2 Cup sugar
1/2 Cup water
Whipped cream (and almond slivers) for serving
1) Preheat oven to 450F and line a baking sheet with parchment paper
2) In a large bowl mix together flour, sugar, baking powder, and salt
3) Cut shortening into flour mixture with a pastry blender or two sharp knives until the mixture resembles coarse crumbs
4) Stir milk into crumb mixture and mix until just blended and dough forms (if mixture does not completely moistened, stir in an additional 1 - 3tsp milk)
5) Spoon mixture onto prepared baking sheet into 6 equal parts
6) Bake for 10-12min or until evenly golden brown on the bottoms, then let them cool to room temperature (or you can serve them warm out of the oven)
7) In a large bowl mix together strawberries, vanilla, sugar, and water and stir until evenly mixed
8) Cover mixture and let sit in the fridge for a few hours before serving, mixing mixture at least once again while in the fridge
9) Cut each shortcake in half and serve with a spoonfull of strawberries, whipped cream (and almonds), then enjoy!
I found this recipe for ninety minute cinnamon rolls on AllRecipes website a few years ago and made them without any alterations to the recipe. They were a good alternative recipe to have for a cinnamon roll but I thought the dough was a bit chewy rather than flakey/soft, so I thought, 'why not make them even chewier and gooier with added stickiness?'. I followed the recipe exactly except for a few sticky alterations. I decided to increase the amount of cinnamon to 1/4 Cup instead of 1 Tbsp and used butter instead of margarine (but I think both work well). I also changed the baking method; instead of using muffin cups, I used two pie dishes with 6 rolls in each.
But before I added the rolls into the pie plates, I filled them with 1/2 Cup melted butter and 1/4 Cup packed brown sugar mixed together into each pan and then placed the rolls on top before baking. Once baked I let the rolls sit in the pans for a few minutes then inverted them onto a plate and ate them warm! These sticky buns were definately chewy, gooey and delicious! They were best right out of the oven or re-heated up the next day with a big glass of milk. Enjoy!
Nothing is better than a warm chocolate chip cookie right out of the oven! The other week I went over to my girlfriend's mom's house and she served us warm, chewy, and gooey chocolate chip cookies right out of the oven...I ate 6...but who's counting? After that night, I still had a craving for warm chocolate chip cookies all week. These cookies melted down into thin and chewy wonderful treats with a hint of crispiness on the outside, they definately satisfied my cravings.This recipe tastes good either right out of the oven or even a week later with a big glass of milk.
Chewy Chocolate Chip Cookies
3/4 Cup butter, at room temperature
3/4 Cup packed brown sugar
3/4 Cup white granulated sugar
2 Large eggs
1 Tbsp vanilla
1/2 tsp baking soda
1/4 tsp salt
2 Cups flour
1 1/2 Cups semi-sweet chocolate chips
1) Preheat oven to 350F and line two cookie sheets with parchment paper
2) In a large bowl cream together butter and both sugars
3) Add eggs and vanilla and beat until well combined
4) Stir in baking soda, salt, and flour until dough comes together
5) Stir in chocolate chips, then scoop 1 Tbsp of dough onto prepared cookie sheets and bake for 12min or until edges begin to turn golden
6) Let cool on wire racks for 5min then begin eating cookies warm or store them in an air tight container to enjoy all week!
My mom used to always make this yummy vanilla pudding flavored cake when I was little and I thought it was so good that it must have taken her all day to make. To my surprise, when I got older, I realized that my mom's awesome vanilla cake was made using a cake mix. This cake is very moist and has loads of vanilla flavor with the hint of pudding too. This is a great go-to cake to have on hand and I definately always use it when I need a fast and delicious cake to whip up!
Vanilla Pudding Cake
1 box golden yellow cake mix
1 package of instant vanilla pudding mix
1 Cup water
1/3 Cup yogurt
1/3 Cup vegetable oil
3 Large eggs
1) Preheat oven to 350F and grease a bundt cake pan and lightly sprinkle with granulated white sugar
2) In a large bowl mix together the dry ingredients: cake mix and pudding mix
3) Add water, yogurt, oil, and eggs to dry mixture and stir until evenly combined
4) Beat mixture on medium-high for about 2min until mixture is smooth
5) Pour batter into prepared pan and bake for 45-55min or until toothpick inserted in the middle comes out clean
6) Let cake cool in pan for 10min then gently invert it onto a plate to continue cooling, serve warm or at room temperature with a scoop of vanilla ice cream and enjoy!