Classic French Baguettes

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Since Bastille Day was Monday, I’m sharing a tasty baguette recipe with you today. I was a French major in college, so this holiday is near and dear to my heart. Actually, I’m kind of embarrassed to say that it almost slipped by me. It’s been such a busy summer. We’ve been on the road a lot. It’s been fun, but I feel like I haven’t had a chance to just sit down and breathe. You know what I mean? 
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I know you’re not going to believe me when I say this baguette recipe is unbelievably easy, but it is. It also only takes 4 hours. Who ever heard of that? Every other time I’ve made baguettes it’s been an all day affair. Don’t get me wrong, I love making bread-there’s something cathartic about it – but if I can make baguettes in less time then I’m all for it! 

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There are two steps in this recipe that are really key. The first is letting your ropes of dough rise on parchment paper with pleats in between them. Whenever I make long loaves of bread (think sub rolls), my dough always rises out and not up. So, I end up with wide, flat sub rolls instead of tall, fluffy ones. And let me tell ya, flat sub rolls just don’t cut it.

The other step is putting ice in an iron skillet in the bottom of your oven while the baguettes bake. The process of getting the baguettes into the oven does take a little coordination, but I figure if I did it you can too! As soon as you slide the baguettes onto the baking stone, throw some ice in the skillet before you close the oven door. This part is actually kind of fun, because it sizzles A LOT when you throw it in. And you do practically have to throw it in unless you want to get burned. Just a hint. But here’s the thing: the ice trick really works! You’ll have three perfectly crusty baguettes when it’s all said and done. My children were salivating at this point, and they devoured a whole baguette between the two of them! They ate it so fast I didn’t even get a single picture of their cute little bread-stuffed faces.

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I really do hope you’ll be inspired to try this recipe. When you do, just imagine that you’re sitting in a charming French bakery, eating a fabulous baguette and savoring every bite. 

Bon App├ętit!
Carol

4-Hour Baguettes
Yields 3
Crusty baguettes reminiscent of a French bakery!
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Ingredients
  1. 1 1/2 cups tap water, heated to 115 degrees F.
  2. 1 teaspoon active dry yeast
  3. 3 1/4 cups all-purpose flour
  4. 1 teaspoon salt
  5. canola or olive oil
  6. 1/2 cup ice cubes
Instructions
  1. Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour and stir with fork until dough forms and all the flour is absorbed. Let dough rest for 20 minutes. Add salt and then place dough on a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place ball of dough in a lightly greased bowl, cover with plastic wrap, and place bowl in a cold oven or microwave. Let rise until dough has doubled in size, about 45 minutes.
  2. Place dough on a lightly floured surface and shaped into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the middle, then fold the shorter sides toward the center like a t-shirt. Return dough to bowl, seam side down. Cover with plastic and let rise for 1 hour.
  3. Transfer dough to a lightly floured work surface and cut into three equal pieces. Shape each piece into a 14-inch rope. Line a rimless baking sheet with lightly floured parchment paper and place ropes on the paper spaced evenly apart. Life the parchment paper between each rope to form a pleat, and place two tightly rolled kitchen towels under the long edges of the paper to create support for the loaves. Cover loosely with plastic wrap and let rise for 50 minutes.
  4. Place a cast-iron skillet on the bottom oven rack. Place a baking stone (or rimless sheet pan) on the rack above skillet. Heat oven to 475 degrees F.
  5. Uncover loaves, remove the towels, and flatten the paper between each loaf to space out loaves. Slash the top of each baguette with a knife, creating 4 equal cuts about 4 inches long. Pull out the oven rack with the baking stone on it and slide the parchment paper and loaves onto it. Place ice cubes in the skillet. Bake baguettes until dark brown and crisp, about 20 to 30 minutes.
Notes
  1. The ice cubes in the skillet on the bottom rack produce steam so the loaves rise fully before a crust forms.
Adapted from Local Bread and Saveur Magazine
Adapted from Local Bread and Saveur Magazine
Cafe Carol http://www.cafecarol.com/

Italian Vegetable Fritatta

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Our garden is bursting with zucchini! I’ve sauteed it, made ratatouille, attempted zucchini noodles, and baked it with parmesan. I love cutting it into thin matchsticks and eating it raw in a veggie wrap or on a salad for lunch. I’ve also made loaf after loaf of zucchini bread, trying some new recipes (like this whole wheat blueberry pecan zucchini bread – yum!) as well as making the traditional favorite.  But, as much as I love zucchini bread, there’s only so much that we can eat. That’s where this recipe comes in! This fritatta is so flavorful and delicious it has become my new favorite. The pepper gives it a little kick that is balanced perfectly by the flavors of the basil, tomatoes, and zucchini. It’s very filling too!

Enjoy!
Carol

Italian Vegetable Fritatta
Serves 6
A delicious dish for any time of day!
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Ingredients
  1. 2 teaspoons olive oil
  2. 1 small onion, thinly sliced
  3. 1 small zucchini, sliced into thin rounds
  4. 1 garlic clove, finely chopped
  5. 1/2 cup grape tomatoes, halved
  6. 2 tablespoons thinly sliced fresh basil
  7. 1/2 teaspoon salt
  8. 1 teaspoon ground black pepper
  9. 8 large eggs
  10. 2 tablespoons skim milk
  11. 2 tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. In a nonstick, ovenproof skillet, heat oil over medium-high heat. Saute onion and zucchini until tender, 3 to 4 minutes. Add the garlic, tomatoes, basil, 1/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, stirring, for one minute.
  3. Whisk eggs, milk, and remaining salt and pepper in a bowl. Stir in the Parmesan. Pour egg mixture into skillet over the vegetables. Cook until eggs begin to set, about 2 minutes. Transfer the skillet to the oven and bake until fritatta is completely set, 10-15 minutes.
Cafe Carol http://www.cafecarol.com/

Lemon Blueberry Cream Cheese Pie

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One of the things I love about summer is having more time to spend in the kitchen with my children. It’s always so much fun to watch them learn how to bake. It’s hard to beat the smiles on their faces when they taste what they’ve made.

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This summer I’m letting both of them choose a recipe each week to make. A couple of weeks ago I wound up with a box of Keebler Cinnamon Graham Crackers, which is not something I usually buy. My daughter noticed a recipe on the back for a cream cheese pie. It was really easy to make and we were able to whip it up in less than 30 minutes before we popped it into the oven. 

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You do have to make the pie ahead of time because it needs one hour to cool on the counter and two hours in the refrigerator. We finished it with just enough time for the pie to be ready to eat after dinner. My daughter loves whipped cream so we added that as a topping and sprinkled fresh blueberries on top. This pie is just right for summer – cool, light and refreshing. It would be perfect for the 4th of July!

Happy Baking,
Carol

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Strawberry Cream Cheese Pie

 

Lemon Blueberry Cream Cheese Pie
Serves 8
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Ingredients
  1. 9 cinnamon graham cracker sheets
  2. 1/4 cup melted butter
  3. 1 block cream cheese, softened
  4. 1/2 cup sugar
  5. 2 eggs, separated
  6. 1 tablespoon lemon juice
  7. 1 teaspoon grated lemon zest
  8. 1 teaspoon pure vanilla extract
  9. whipped cream
  10. fresh blueberries for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Crush graham cracker sheets into fine crumbs.
  3. Add melted butter and stir.
  4. Press crust into 9-inch pie pan and set aside.
  5. In a large bowl, beat cream cheese with hand mixer until fluffy.
  6. Add sugar and egg yolks, then beat until smooth.
  7. Lastly, add lemon juice, lemon zest, and vanilla extract and beat until combined.
  8. In a separate bowl, beat egg whites until stiff peaks form.
  9. Gently fold egg whites into cream cheese mixture.
  10. Pour filling into pie crust.
  11. Bake for 25 minutes until mostly firm.
  12. Remove from oven and let cool for 1 hour.
  13. Refrigerate for at least 2 hours before serving.
  14. When serving, top each slice with whipped cream and fresh blueberries.
Cafe Carol http://www.cafecarol.com/
 

Crispy Coconut Kale with Roasted Salmon

photo 4I tried this recipe for the first time last weekend and it was a HIT.  I love salmon and kale, but combining them together like this was something I had never done.  You won’t believe how flavorful it is!  

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Keep a close eye on the kale so it doesn’t burn (I’ll do better next time).  And who would have thought that kale and coconut were so good together?  The best part is this healthy dish is chock full of omega-3s AND it’s rich in vitamins from the kale.  I hope you’ll try it!

Have a great weekend,
Carol

Please click here for the full recipe on Food52!

Crispy Coconut Kale with Roasted Salmon
Serves 4
A delicious new way to eat kale!
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Ingredients
  1. 1/3 cup coconut oil, melted
  2. 1 teaspoon toasted sesame oil
  3. 2 tablespoons coconut aminos or tamari (I used Bragg's liquid aminos)
  4. 1 tablespoon Sriracha sauce
  5. 1 bunch lacinato kale, ribs removed and sliced into strips
  6. 1 cup unsweetened coconut flakes
  7. 4 salmon fillets
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine the first four ingredients in a lidded jar and shake well to combine.
  3. Place kale and coconut flakes on a baking sheet.
  4. Drizzle with two-thirds of the dressing and toss until well coated.
  5. Place salmon fillets on a baking sheet lined with parchment paper.
  6. Drizzle fillets with 2 tablespoons of the dressing.
  7. Roast salmon and kale for about 15 minutes.
  8. Remove from oven and serve immediately.
Adapted from Ashley Couse, Bloom & Nourish; featured on Food 52
Adapted from Ashley Couse, Bloom & Nourish; featured on Food 52
Cafe Carol http://www.cafecarol.com/
 

Bacon Jam

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Here’s a recipe that any dad would love! It’s jam made with bacon. We like to spread it on a baguette slice topped with sharp white cheddar, but it’s also perfect for hamburgers. What dad wouldn’t love that?  

Bacon Jam
A sweet and savory jam made with bacon!
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Ingredients
  1. 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  2. 2 cups finely chopped shallots
  3. 1 tablespoon chopped garlic
  4. 1 teaspoon chili powder
  5. 1/2 teaspoon ground ginger
  6. 1/2 teaspoon ground mustard
  7. 1/2 cup bourbon
  8. 1/4 cup maple syrup
  9. 1/3 cup sherry vinegar
  10. 1/3 cup packed light-brown sugar
Instructions
  1. Spread half of the bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, about 20 minutes.
  2. Transfer bacon to paper towels to drain.
  3. Remove fat and clean pan.
  4. Cook remaining bacon, reserving browned bits and 1 tablespoon fat in the pan.
  5. Add shallots and garlic to pan and cook over medium heat until translucent, about 5 minutes.
  6. Add chili powder, ginger, and mustard and cook, stirring, for 1 minute.
  7. Increase heat to high; add bourbon and maple syrup.
  8. Bring to a boil, scraping up browned bits.
  9. Add vinegar and brown sugar and return to a boil.
  10. Add reserved bacon and reduce heat to low.
  11. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
  12. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam.
  13. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.
Cafe Carol http://www.cafecarol.com/

My Favorite Green Smoothie

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Happy Friday! My children finally finished school yesterday so summer has officially begun at our house. I’m kicking it off by sharing my favorite green smoothie recipe with you. This is typically how I start my day. I’ve found that when I have one for breakfast, I feel so much better. Not to mention it’s a great way to get your greens! And your kids will love it too. I even got my husband hooked on them! 

I basically follow these guidelines when making smoothies: 2 cups of liquid + 2 cups of greens + 3 cups of fruit.  I prefer almond milk, spinach, and frozen bananas. You can’t go wrong with this combination. Sometimes I change it up and use kale instead of spinach with pineapple or blueberries or mango. My favorite add-in of all time is almond butter. I love it! You can really add anything you want – peanut butter, ground flax, chia seeds, avocado…the list is endless. If you’re an athlete, you can easily add a scoop or two of protein powder. I normally stick to unsweetened almond milk, but you can also buy Silk almond milk with extra protein and fiber. It’s really up to you – that’s the beauty of smoothies. They are so easy to make and perfect to drink on the run. Pop some bananas in the freezer tonight and try one for breakfast tomorrow!

Carol

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My Favorite Green Smoothie
Serves 2
A delicious and healthy way to start your day!
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Ingredients
  1. 2 cups unsweetened almond milk
  2. 2 cups spinach
  3. 2 frozen bananas
  4. 2 tablespoons almond butter
Instructions
  1. Pour milk in blender and add greens.
  2. Blend until smooth.
  3. Add bananas and blend until well mixed.
  4. Add almond butter and blend once more.
Cafe Carol http://www.cafecarol.com/
 

 

Whole-Wheat Raspberry Scones

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After a full week I am so glad when Saturday rolls around. It seems like lately things have been so busy.  We have been traveling a lot on the weekends, but a couple of weeks ago we were actually home. So, we did one of my favorite things – we made scones for breakfast!  Our children hardly ever sleep in on Saturdays but I love the leisurely pace and the extra time to spend with them, especially in the morning. I had some fresh raspberries in the refrigerator that I had picked up on sale that week, so I immediately knew they would be perfect in this recipe from The Smitten Kitchen.  

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This scone recipe is simple and straightforward, and it is easy enough for kids to help.  The dough is very wet, so be sure to flour your hands and work surface well.  The whole wheat flour adds a nice hearty texture, so these are more filling than an ordinary scone.  You’ll make a mess, but in the end you will have some of the most delicious, flaky scones ever.  The raspberries add a burst of flavor that we loved.

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My daughter’s pick for scones?  Chocolate chip, of course!  So we made those too.  Maybe you’ll see a post for that another day.  In the meantime, I hope you’ll give these whole-wheat raspberry ricotta scones a try.

Happy Baking!
Carol

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Recipe Card

Whole-Wheat Raspberry Ricotta Scones
Yields 9
These scones burst with the flavor of fresh raspberries!
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Ingredients
  1. 1 cup whole-wheat flour
  2. 1 cup all-purpose flour
  3. 1 tablespoon baking powder
  4. 1/4 cup sugar
  5. 1/2 teaspoon salt
  6. 6 tablespoons unsalted butter, chilled
  7. 1 cup fresh raspberries
  8. 3/4 cup whole-milk ricotta
  9. 1/3 cup heavy cream
Instructions
  1. Preheat oven to 425 degrees. Place parchment paper on a large baking sheet.
  2. In a large bowl, whisk together flours, baking powder, sugar, and salt.
  3. Cut the butter into small bits and add to flour mixture.
  4. Using a pastry blender, cut the butter into the mixture until the pieces are the size of small peas.
  5. Add the raspberries, and use the pastry blender again to break them into smaller chunks.
  6. Add the ricotta and heavy cream to the bowl and stir them in to make a dough.
  7. Using your hands, knead the dough until it comes together in a ball.
  8. Place the dough on a well-floured surface and pat it into a 7-inch square about 1 inch high.
  9. Divide the dough into nin even squares using a large knife.
  10. Transfer the scones to the baking sheet.
  11. Bake scones for about 15 minutes, until lightly golden around the edges.
  12. Place scones on a rack to cool.
Cafe Carol http://www.cafecarol.com/

Sugar Snap Salad with Miso Dressing


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Are you headed to a Memorial Day cookout this weekend? Tired of taking the same old salad? Jazz things up a little with this twist on traditional coleslaw!

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I know I’ve mentioned it before, but I really do love my Smitten Kitchen cookbook.  I’ve just found that I can’t go wrong with any recipe in there.  My husband made a kale salad with miso dressing recently that was out of this world, so I was eager to try this! 

Sugar Snap Pea Salad 2

In case you’re wondering, miso is a paste made from fermented soybeans. It is a very common ingredient in Asian cooking. You can find usually find it in the refrigerated section of your grocery store near the tofu.  Fortunately, we have an Asian Market not far from where we live, so it was pretty easy for me to find.  The dressing is really what makes this salad, and the toasted sesame seeds on top add the perfect crunch.

Enjoy!
Carol

Sugar Snap Salad with Miso Dressing
Serves 4
A flavorful and delicious salad perfect for your weekend cookout!
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Salad
  1. 1/2 pound sugar snap peas, untrimmed
  2. 1/2 pound Napa cabbage, in thin ribbons (about 3 cups)
  3. 4 ounces radishes (4 medium-large), julienned
  4. 3 large scallions, white and green parts, thinly sliced on bias
  5. 3 tablespoons sesame seeds, well toasted
Dressing
  1. 1 tablespoon minced fresh ginger
  2. 1 large garlic cloved, minced
  3. 2 tablespoons white miso, plus 1 more tablespoon to taste
  4. 2 tablespoons tahini
  5. 1 tablespoon honey
  6. 1/4 cup rice vinegar
  7. 2 tablespoons toasted sesame oil
  8. 2 tablespoons olive oil
For the Salad
  1. Bring a large pot of salted water to a boil and prepare an ice-water bath.
  2. Boil the sugar snap peas for 2 minutes, until just barely cooked but still crisp.
  3. Drop them into the ice-water bath.
  4. Once cool, drain and pat dry.
  5. Trim ends and cut sugar snap peas on bias into thin slices.
  6. Toss in a large bowl with cabbage, radishes, scallions, and 1 tablespoon sesame seeds.
For the Dressing
  1. Whirl all ingredients in blender until smooth. Add more miso as needed.
  2. Toss salad with half of the dressing (add more if needed) and sprinkle sesame seeds on top.
Cafe Carol http://www.cafecarol.com/

Spring Vegetable Fritatta

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Last month I decided to try the Juice Cleanse Reset Diet.  I hesitate to even type that, since I am not a fan of dieting in general, but rather I like to focus on creating a healthy lifestyle. In fact, I rarely use the word “diet” at all, because I don’t want my daughter to associate dieting with being a woman, or to be concerned about her weight or body image. Instead, I tell her how much better I feel when I eat healthful, real foods and exercise every day. So, I did not embark upon the juice cleanse to lose weight, but simply because I felt like I had been dragging around with low energy levels, and I wanted to see if it would make a difference. 

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I used the book titled The Juice Cleanse Reset Diet by Lori Kenyon Farley and Marra St. Clair, founders of the Ritual Reset Cleanse.  I highly recommend it to anyone who wants to try a juice cleanse.  They took an approach that I really liked, making it seem doable and not so daunting. First of all, I could make the juices using a juicer or a blender (more like smoothies). We do have a juicer that a friend gave us, and while I love it, I find it a little wasteful unless I can find something useful to do with what’s left of the fruit and veggies I juice.  There are some obvious choices here, like using the carrots in muffins or a cake, but some of the vegetables I just don’t know what to do with – although they would be perfect for composting (which we don’t really have the right backyard for).  Anyways, I prefer using the blender, so that is what I did, with the exception of a few juices here and there.  The book includes some fantastic recipes and I absolutely loved the cucumber-apple-ginger juice for a pick-me-up in the afternoon.

The other thing that sold me on this book was that it included a pre-cleanse and post-cleanse meal plan.  This helps you ease into the cleanse; therefore, it’s not such a shock on your system (especially giving up coffee!).  The authors give you a specific meal plan to follow before, during, and after the cleanse, along with recipes for everything.  The actual length of the cleanse depends on your eating habits. Basically, having a lifestyle of eating unhealthy foods means a longer cleanse of 7 days.  Since I already had healthy eating habits, I only did the traditional 3-day cleanse, with 2 days pre-cleanse and 2 days post-cleanse.  All in all it lasted a full week. There are some other really positive things about the book that I loved, especially the chapter on exercise and how to find your ideal training zone, as well as the chapter on acidic vs. alkaline foods.

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I will definitely admit that the hardest part for me was giving up my morning cup of coffee. I didn’t think it would be that bad, because I only drank one cup a day. Unfortunately, I was wrong.  I had some horrible headaches the first few days, but I managed to deal with them. The first day of the cleanse I was starving. Days 2 and 3 were much better, and by the last day I could tell a noticeable difference in my energy levels.  Not only that, but I just felt better overall! I am so glad I did it and would definitely do it again.

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Black Bean and Quinoa Salad

After the cleanse, you’re supposed to introduce one trigger food at a time, such as dairy, soy, gluten, and eggs. This really helped me identify some foods I ate that did not make me feel that great, even though they were healthy. I am very thankful I don’t have severe food allergies like many people do.  I have made some changes to the way I eat now and not only do I feel better, but I also have more energy. Even my daily bowl of oatmeal for breakfast has now been replaced by a delicious spinach smoothie! And coffee? I don’t even have a craving for it. The juice cleanse really inspired me to learn more about eating foods that are nutrient-rich and energizing.   

The recipe I am sharing with you today comes from a book similar to The Juice Cleanse Reset Diet called Clean Up Your Diet by Max Tomlinson.  It delves even further into the topics of digestion, detox, and energy-boosting foods, as well as how to combat common conditions such as eczema, insomnia, and hay fever.  This fritatta comes from the digestion tune-up plan.  It is perfect for all the spring vegetables available this time of year. It is delicious as is, although I highly recommend adding a few drops of sriracha sauce on top for zing.  :)

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Have a great weekend!
Carol

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Spring Vegetable Fritatta
Serves 2
A fresh, healthy dish with all the flavors of spring!
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Ingredients
  1. 1 large handful asparagus, trimmed and cut into 1/2-inch pieces
  2. 2 handfuls shelled edamame
  3. 6 large eggs
  4. 2 tsp lemon juice
  5. 8 large basil leaves, shredded
  6. 8 mushrooms, halved
  7. 1 Tbsp extra virgin olive oil
  8. 4 green onions, trimmed and finely sliced
  9. 1 medium clove garlic, peeled and crushed
Instructions
  1. Bring a large pot of water to boil. Add the edamame and asparagus and cook for 2 minutes. Drain and rinse in cold water until cool to handle.
  2. Whisk the eggs, lemon juice, and basil in a small bowl.
  3. Saute the mushrooms in olive oil over high heat for 3-5 minutes using an iron skillet (or another pan that is oven safe). Reduce heat to low and add onions, garlic, asparagus, and edamame. Cook for 1 minute. Pour the egg mixture into the pan. Cook for 7-8 minutes, until the base of the fritatta is set and the top is only slightly runny.
  4. Turn your oven to broil and broil the top of the fritatta for 2 minutes.
  5. Cut into wedges and serve.
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Strawberry Shortcake

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We are so lucky to live near a local strawberry farm. Every year about this time, we all start thinking about fresh, sweet strawberries. Then one day the strawberry cart will pop up with buckets of strawberries to sell, and we rejoice! (Hint: the strawberries picked towards the end of the season are always the sweetest!) It’s hard to beat a sweet strawberry that is so soft and juicy it practically melts in your mouth.

To make these delicious shortcakes, start by simply tossing your strawberries with sugar and vanilla, then let them set while you make the sweet biscuit dough. Once the biscuits are baked, be sure to drain off any extra juice from the strawberries before assembling your shortcakes. That keeps the biscuits from getting too soggy. And if you’ve never made homemade whipped cream, you’ll see why it’s so much better than cool whip (I may have gone a little overboard)! I hope you’ll give this recipe a try. I’m willing to bet that your mom would love it for Mother’s Day! 

Have a great weekend!
Carol

Strawberry Shortcake
Yields 10
Sweet biscuits topped with fresh strawberries and whipped cream!
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Sweet Biscuits (recipe from The Loveless Cafe)
  1. 4 cups unbleached all-purpose flour
  2. 2/3 cup granulated sugar
  3. 2 tablespoons baking powder
  4. 1/2 teaspoon salt
  5. 1 stick cold unsalted butter, cut into cubes
  6. 2 cups heavy cream
  7. coarse sugar
  8. For the Strawberry Topping (recipe from The Pioneer Woman)
  9. 2 pints strawberries, hulled and sliced
  10. 1/4 cup sugar
  11. 1 teaspoon vanilla extract
  12. For the Whipped Cream (also from The Pioneer Woman)
  13. 1 pint heavy whipping cream
  14. 1/2 cup powdered sugar
Sweet Biscuits
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  2. Mix the flour, granulated sugar, baking powder, and salt in a bowl and stir until combined. Sprinkle the butter cubes over the flour and cut them in using a pastry cutter until the mixture resembles coarse meal.
  3. Slowly pour in the cream and stir and stir until you have a soft dough. Scrape the dough out onto a floured surface and pat it into a 1/2-inch-thick slab. Using a 3-inch round cutter, cut the biscuits and place them about 2 inches apart on the prepared pan. Reuse the remaining dough to make more biscuits. Sprinkle the tops with coarse sugar.
  4. Bake for 14 minutes, or until the biscuits are golden brown. Transfer to a wire rack to cool completely before using.
For the Strawberry Topping
  1. Sprinkle the sugar over the strawberries, then add the vanilla.
  2. Stir the mixture to combine, then let sit for 15 minutes.
  3. Drain off excess juices before placing on cakes.
For the Whipped Cream
  1. Whip the heavy cream with the powdered sugar until stiff. Top each cake with the whipped cream and serve.
Notes
  1. Great tip: Get your kids involved! Older kids can slice the strawberries, and younger ones can help roll out the biscuit dough and cut out the biscuits.
Adapted from Desserts from the Famous Loveless Cafe and The Pioneer Woman Cooks: A Year of Holidays
Adapted from Desserts from the Famous Loveless Cafe and The Pioneer Woman Cooks: A Year of Holidays
Cafe Carol http://www.cafecarol.com/
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