STRAWBERRY SHORTCAKE CHEESECAKE

 Cheesecake Filling and Whipped Topping

• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 packages (16 ounces each) Driscoll's Strawberries
• 1 1/2 cups heavy cream, divided
• 3/4 cup powdered sugar, divided
• 1 3/4 teaspoons vanilla extract, divided
• 24 ounces cream cheese, room temperature

Strawberry Sauce

• 1 tablespoon water
• 1/2 package (16 ounces) Driscoll's Strawberries, about 7-9 strawberries
• 1/4 cup granulated sugar
• 3/4 teaspoon cornstarch

Shortcake

• 5 tablespoons unsalted butter
• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup plus 2 tablespoons heavy cream
• Shortcake:

Preheat oven to 375 degrees. Place a circle of parchment paper into the bottom of a 9-inch springform cake pan and grease the sides.

1. Combine flour, sugar, baking powder, baking soda and salt in the bowl of a food processor.
   Add butter and mix in food processor until combined and mixture resembles coarse crumbs.
   Slowly add heavy cream and pulse in food processor until just moistened.
   Gather dough into a ball. Mixture will still be crumbly and loose.
   Gently knead dough on a non-stick surface until just smooth, about five turns.
   Press dough into an even layer in the springform pan.
   Bake for about 20 minutes or until edges are golden.
   Remove cake from oven and remove from cake pan. Allow to cool on cooling rack.

2. Cheesecake filling and Whipped Topping

   1. Freeze metal bowl and whisk for 15 minutes.
      Remove bowl and whisk from freezer and add 1 cup of heavy cream.
      Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
      As the cream starts to thicken, add 1/2 cup of powdered sugar and 1/2 tsp of vanilla extract.
      Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.
      Add cream cheese to a large bowl and beat until smooth.
      Add 1 tsp vanilla extract and sugar and beat until smooth.
      Fold in whipping cream made in steps 1-5. Set aside.
      Freeze metal bowl and whisk for 15 minutes.
      Remove bowl and whisk from freezer and add remaining 1/2 cup of heavy cream.
      Whip on medium-high speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
      As the cream starts to thicken, add remaining 1/4 cup of powdered sugar and 1/4 tsp of vanilla extract.
      Whip until soft peaks form, for a total whipping time of about 5-7 minutes. Make sure not to over mix. Set whipped cream aside.

   2. Strawberry Sauce

   1. Add water to pureed strawberries.
      Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.
      Cook over medium heat, stirring constantly until mixture thickens and come to a boil.
      Allow to boil for 1 minute, then remove from heat.
   2. Allow to cool while you put everything together.

   3. Assembly

      1. Wash and dry strawberries.
         Slice about 6 strawberries into thin strawberries to use around the outside edge.
         Cut the tops off of about 3 cups of small to medium sized strawberries (about 18-20 strawberries).
         Line the same 9 inch springform pan used for the shortcake with parchment paper on the bottom and sides. The parchment paper should stick above the edges of the pan about an inch or two.
         Place shortcake in the bottom of the pan.
         Line the sides of the pan with the sliced strawberries, using the prettiest slices.
         Add about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer, filling any gaps around the shortcake and sliced berries.
         Place the strawberries, thick side down, on top of the cheesecake. Leave some space between each of the strawberries so that they aren't touching and cheesecake can be added to fill in the space.
         Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit.
         Spread whipped cream topping on top of the cheesecake.
         Cover loosely and refrigerate until firm, about 4-5 hours.
         Once firm, remove cheesecake from spring form pan and top with remaining strawberries, but into quarters.
         Drizzle with strawberry sauce and refrigerate or serve.
      2. 
         Source: Driscoll's 

ICED BROWNED BUTTER OATMEAL COOKIES

1 1/4 cups unsalted butter

2 cups old-fashioned oats, pulsed in food processor to be a mix of fine and large crumbs

2 cups + 2 tbsp all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

1 cup sugar

1 cup packed brown sugar

2 large eggs, room temperature

2 tbsp honey 2 tsp vanilla extract

Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.

In a large bowl combine oats, flour, baking soda, cinnamon and salt.

Add sugars to browned butter and mix until smooth. Add eggs, honey and vanilla. Add dry ingredients to wet mixture until just combined.

Scoop by tablespoonfuls onto parchment-lined baking sheets. Cover and chill 3 hours or overnight.

Preheat oven to 350-degrees. Bake cookies, 2-inches apart on parchment-lined baking sheets, until edges are golden brown 10-12 minutes.

Place a circle cookie cutter just larger than baked cookies around hot cookies and swirl to create uniform edges. Allow cookies to cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

ICING:

2 cups confectioners' sugar

4 to 6 tbsp whole milk

1 vanilla bean, scraped or 1 tsp vanilla bean paste

Combine all ingredients. Dip tops of cookies and let stand until set.

Yield: 24 cookies

TOH recipe and photo

 

CHOCOLATE MERINGUES WITH FRESH FRUIT OR BERRIES

For a light and tasty dessert, try these meringue shells filled with your favorite fruits and/or berries!

2 large egg whites
1/2 tsp vanilla extract
1/4 tsp cream of tartar
dash of salt
1/2 cup sugar
3 tbsp unsweetened cocoa powder, sifted
1/2 cup vanilla low-fat yogurt
2 cups assorted fresh fruit for topping
1/4 cup white baking chips
1 tsp shortening

In a medium mixing bowl place the egg whites, cover, and let stand at room temp for half an hour.

Cover a baking sheet with plain brown paper and draw 6 3-inch circles on the paper.  You want circles to be even so draw around a 3-inch jar lid or other round object; set aside.

Add the vanilla, cream of tartar, and salt to the egg whites.  Using an electric mixer on medium speed, beat mixture until soft peaks form (the tips will curl under for soft peaks).  Add the sugar, one tablespoonful at a time, beating continuously on high speed approximately 7-8 minutes until stiff peaks form (tips will stand up straight for stiff peaks).  Gently fold in the cocoa powder.

Spread about a tablespoonful of the meringue onto each of the six circles you drew on the brown paper.  Use a pastry bag fitted with a half-inch star tip to pipe remaining meringue around edges of circles, building edges up as you go to form shells.  If you don't have a pastry bag, you can evenly divide the meringue among the six circles then use the back of a spoon to press down in the center forming shells.

Bake meringues in a 300-degree oven for 35 minutes.  Turn off the oven and let the meringues dry in the oven with the door shut for 1 hour (important not to open the door!).

Remove meringues from the oven and peel off the brown paper.  Store in an airtight container.  Note that meringues are fragile and it is best not to stack them.

One hour before serving time, spread a rounded tablespoon of yogurt in the center of each meringue shell.  Chill.  Before serving, arrange a third cup of the assorted fruit in the shell over the yogurt.  Melt the shortening and white chocolate chops together in the microwave for a few seconds until melted; stir well.  Drizzle over the fruit-filled meringue shells.

Yield: 6 servings

file photo for reference

TOASTED BRIOCHE WITH ALMOND CREAM

This recipe is from Milk Street. 

• 8 1-inch-thick slices brioche
• 93 grams (1 cup) sliced almonds
• 160 grams (½ cup) apricot preserves
• 1 tablespoon vanilla extract
• 7-8 ounce package almond paste, crumbled (not marzipan)
• 57 grams (4 tablespoons) salted butter, room temperature
• 2 tablespoons white sugar
• ⅛ teaspoon table salt
• 2 large eggs, beaten
• 33 grams (¼ cup) all-purpose flour
• Powdered sugar, to serve

• 
  

• Heat the oven to 325°F with a rack in the middle position. In a small microwave-safe bowl, combine the apricot preserves, vanilla and ⅓ cup water. Microwave uncovered on 50 percent power until the mixture is fluid, 1 to 1½ minutes. Stir to combine, then transfer to a fine-mesh strainer set over another small bowl; press on the solids in the strainer and scrape the underside to collect the preserves that cling.

• Set the glaze aside.

In a medium bowl, combine the almond paste, butter, sugar and salt. Mix with your fingers until well combined; it’s fine if a few small lumps of almond paste remain. Add the eggs and whisk until combined, then whisk in the flour.

Place the bread slices in a single layer on a rimmed baking sheet. Toast in the oven until the surfaces are dry and very lightly golden, 8 to 9 minutes, flipping the slices halfway through; the centers will still be soft. Transfer the bread to a wire rack.

Distribute the sliced almonds in an even layer on the now-empty baking sheet and toast in the oven until lightly golden, 5 to 7 minutes, stirring once about halfway through; the almonds will get more color later, so do not toast them past the lightly golden at this point. Transfer to a large plate.

Increase the oven to 375°F. Line the same baking sheet with kitchen parchment and mist with cooking spray.

Return the bread to the prepared baking sheet. Brush the surface of the slices with all but about 3 tablespoons of the apricot glaze; reserve the remainder for brushing after baking. Evenly divide the almond-paste mixture among the slices (about 3 tablespoons each), then use a small offset spatula or a butter knife to spread it all the way to the edges. Sprinkle with the toasted sliced almonds, dividing them evenly, then gently press so they adhere.

Bake until golden brown on top and the sides and bottoms are a shade or two darker, 12 to 15 minutes. Using a wide metal spatula, immediately transfer the slices to the wire rack, then brush their surfaces with the reserved apricot glaze. Cool for a few minutes and serve warm, dusted with powdered sugar.

milk street recipe and photo

JIFFY'S ORIGINAL CINNAMON ROLLS

Rolls:
2 cups Jiffy baking mix
2/3 cup milk
1/4 cup butter, softened
3 tbsp sugar
2 tsp ground cinnamon

Preheat oven to 425 degrees.
Grease an 8-in square pan and set aside.

Combine the baking mix and milk together; blend well.

On a floured surface, knead the mixture about 10 times or until the dough is no longer sticky to the touch. Roll out to a 15" x 8" rectangle. Spread the softened butter over the surface. Mix the sugar and cinnamon together in a cup or small bowl; sprinkle over the butter.

Roll up dough and cut into 1-inch wide slices. Place slices in the prepared pan and bake at 425 degrees for 15-20 minutes until done.

Frosting:
1 1/2 cups powdered sugar
4-oz cream cheese, softened
1 tsp vanilla extract

Combine ingredients and mix together well. Use to frost the rolls while they are still warm.

Yield: 12 to 15 rolls

 

COCONUT TOPPED / CREAM CHEESE SHEET CAKE

I got this recipe from a friend who got it from Just a Pinch. It makes a dense cake. There is no baking soda or baking powder used in this cake.

1 cup butter, softened
2 pkgs (3-oz each) cream cheese, softened
6 eggs
2 cups sugar
1 tsp vanilla extract (or 1/2 tsp vanilla and 1/2 tsp coconut extract)
2 1/4 cups cake flour
1/4 cup coconut milk or cream of coconut (optional)

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

Cream together the butter, cream cheese, and sugar; beat in the eggs, one at a time. Beat in the vanilla then mix in the flour. Stir in the coconut milk if using.

Spread the batter into the prepared pan and bake at 350 degrees for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: As this cake cools it will fall. That is normal.

Frosting:
Note: Doubling this frosting is recommended.

1/4 cup butter, softened
4 oz cream cheese, softened
1/2 tsp vanilla or coconut extract
1 1/2 cups powdered sugar
1/2 cup coconut, toasted, for sprinkling over the top
Note: A few drops of milk, cream, or coconut milk may be added if you prefer a thinner frosting.

Beat the butter, cream cheese, extract, and powdered sugar together until smooth. Sprinkle the toasted coconut over the top.

Cut cake into 24 squares for serving.

file photo

PUMPKIN CHOCOLATE CHIP COOKIES

• ¾ cup butter, softened
• ▢1 cup packed brown sugar
• ▢½ cup sugar
• ▢1 (15 ounce) can pumpkin puree (use half)
• ▢1 egg
• ▢1 teaspoon vanilla extract
• ▢2 cups all-purpose flour
• ▢1 cup quick-cooking oats
• ▢1 teaspoon baking soda
• ▢1 teaspoon ground cinnamon
• ▢½ teaspoon salt
• ▢1 cup semi-sweet chocolate chips

• Preheat the oven to 350°
• In a large mixing bowl, cream the butter and sugars
• Beat in the pumpkin, egg, and vanilla
• In another bowl, combine the flour, oats, baking soda, cinnamon, and salt
• Gradually add to creamed mixture
• Stir in chocolate chips
• Drop by tablespoons 2 inches apart onto ungreased baking sheets
• Bake for 11-13 minutes or until lightly browned
• Let cool for 10 minutes

Note: Once you take these out of the oven, the cookies will appear soft. They will start to harden up after 10 minutes. It is meant to be soft and chewy once you bite into it. 

recipe and photo from the blog listed in this picture

BANANA SPLIT COOKIES

1 box milk chocolate brownie mix
1/3 cup vegetable oil
1 large egg
1 tbsp water
1 cup dried banana chips, broken into small pieces
1/2 cup chopped nuts
1/2 cup chopped maraschino cherries

Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick baking spray; set aside.

In a bowl, combine the brownie mix, oil, egg, and water by stirring with a fork until a stiff dough forms. Dough will seem dry but will completely moisten as you stir. (You may knead briefly in the bowl by hand, if you prefer.) Stir in the remaining ingredients.

Working with 1 heaping teaspoon of dough at a time, roll into a ball and place 2-inches apart on the prepared cookie sheets. Lightly press each ball with the heel of your hand to flatten slightly.

Bake at 350 degrees for 12 minutes or just until the center is set. Remove from oven and cool 1 minute on the cookie sheets before removing to wire racks to cool completely.

Variations:
Dried cherries may be substituted for the maraschino cherries.
For additional chocolate punch stir in 1/4 cup chocolate chips.

 recipe and picture from Duncan Hines.

PEANUT BUTTER COOKIE LASAGNA

Thank you to Hugs and Cookies for posting this several years ago.

Ingredients

• 1 box Nutter Butter Cookies
• Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
• peanut butter cups
• ½ cup peanut butter, melted in microwave
• 1 box instant or regular vanilla pudding, prepared according to package

Instructions

1. Line the bottom of an 8x8 pan with Nutter Butter Cookies.
2. Top with a drizzle of the melted peanut butter.
3. Add ½ the pudding.
4. Add half the cream. (I like to use a pastry bag so it is pretty, but you can spread it if you prefer.)
5. Top with chopped peanut butter cups.
6. Repeat the layering!
7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
8. This must be chilled overnight for the cookies to soften!

LEMONADE CONCENTRATE

1 1/2 cups sugar

1 tbsp lemon zest

1 cup water

1 1/2 cups fresh lemon juice

For lemon syrup, combine sugar and lemon zest in a food processor. Process until lemon zest is finely chopped and sugar starts to turn yellow. Transfer sugar mixture to a small saucepan; add the water. Heat over medium heat, stirring until sugar is dissolved, 4 to 5 minutes. Cool 20 minutes.

Strain lemon syrup through a fine-mesh sieve into a 1-quart jar; discard lemon zest solids. Stir lemon juice into lemon syrup. Cover and chill concentrate up to 1 week.

To make lemonade:

Mix equal parts concentrate and water (1 to 1 ratio) and serve over ice. Taste, and adjust flavor by adding water a little at a time.

To make Lavender Lemonade:

2 cups still or bubbly filtered water

1 1/2 cups Lemonade Concentrate

1/2 cup lavender syrup (such as Monin brand)

Ice cubes

Lavender sprigs or buds for garnish, if desired

To make Pina Colada Lemonade:

1 cup Lemonade Concentrate

1 can (15-oz) cream of coconut  (such as Coco Lopez brand)

3 cups unsweetened pineapple juice 

1/2 cup filtered water

Small pineapple wedges

Toasted desiccated coconut

Crushed ice

Combine Lemonade Concentrate, cream of coconut, pineapple juice, and filtered water in a pitcher; stir well.

Wipe the rims of glasses with a pineapple wedge. Dip in toasted coconut. Carefully add crushed ice and pour lemonade mixture into glasses. Garnish with the pineapple wedges.

file photo for reference only