Posts Tagged ‘Powdered sugar’

A bowl of Strawberries.
Luscious Red Strawberries

May and June and early July are the best months to get local strawberries! Sweet, luscious, juicy red strawberries and what better time than the upcoming holiday weekend to have real strawberry shortcake?  There’s a twist or two in this old standby dessert  and I think it will make a world of difference and bring a level of sophistication and delight to the dish.

Depending on when you plan to serve, read the recipe carefully because the cream is prepared at least 5 hours prior to serving.  Good to do first thing in the morning for an afternoon or evening picnic or barbeque.

2  1/4 cups cold heavy cream, plus 2 TBS for brushing

20 large basil leaves plus 1/2 cup small or torn basil leaves

1/4 cup sugar

4  1/2 cups strawberries (1 lb 4 oz) sliced

3 TBS  confectioner’s sugar

Bring 1  1/2 cups of cream to a gentle simmer in a small saucepan over medium heat.  Bruise the large basil leaves by hitting repeatedly with the dull side of a knife and stir into the cream.  Remove from heat, cover tightly with plastic wrap and let steep for 25 minutes.  Strain through a fine sieve, pressing solids to extract liquid.  Refrigerate till very cold at least 5 hours.

Macerate strawberries with 1/4 cup sugar, plus more if needed, depending on sweetness of berries. Stir occasionally, for at least an hour.  Toss the berries with small basil leaves.

Whisk basil cream with confectioner’s sugar in the chilled bowl of a mixer on high speed until soft peaks form.

Mound basil cream on shortcake.  Spoon berries with juice on top

Recipe from Martha Stewar

I never thought of putting the whipped cream on the shortcake before the berries!  Which just goes to show you that you are never too old to learn a new trick.  This recipe is from Martha Stewart and I purposefully omitted her recipe for shortcake because I figure at least 75% of the people will buy those ready-made sponge cakes and maybe 10% will make their own short bread and I and the other 15% will make shortcakes from Bisquick.  And if you do use Bisquick, their recipe suggests you split the shortcake, fill with berries and top off with cream.  I’m going to sort of lightly break my shortcakes apart, then put the cream on and then the berries.  Can’t wait till this weekend.

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Photographer: Frank C. Müller

Image via Wikipedia

Tasty Tidbits Tuesday

This is a fairly quick and easy dessert and it is deliciously moist and tasty.  Fresh ginger root gives it an extra kick.

Nonstick cooking spray

1  1/2 all purpose flour plus more for pan

1 cup whole-wheat flour

3/4 cup of turbinado sugar or lite brown sugar

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup light molasses

2 large eggs lightly beaten

1/2 cup canola oil

1/2 cup buttermilk ( I use sour cream)

2 tsp baking soda

1 cup boiling water

1/2 cup firmly packed minced fresh ginger

Confectioner’s sugar for dusting

Preheat oven to 350 degrees with rack in the lower third of oven.  Spray a 9″ square pan with nonstick cooking spray.  Line the bottom of the pan with waxed paper, then spray the paper.  Dust the entire pan with flour and shake out the excess.

In a large bowl, whisk together the flours, sugar, cinnamon, and salt; set aside.

In a medium bowl, whisk together molasses, eggs, oil and buttermilk.

Dissolve baking soda in the cup of boiling water.  Fold the baking soda and molasses mixtures into dry ingredients until combined. Do not overmix. Fold in the minced ginger.

Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes.  Cool 10 minutes in pan and then invert onto a cooling rack.  Serve warm or at room temperature, dusted with confectioner’s sugar.

Recipe from Martha Stewart Living

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I served this dessert at Christmas for several years.  Of course, the dessert table was laden with other choices, however, this is one of my favorites because it incorporates two of my favorite foods: chocolate and ice cream!  This year it may be resurrected.


1  1/2 cups all purpose flour

1/2 cup Dutch cocoa

1 TBS ground espresso beans

2 sticks unsalted butter (room temperature)

3/4 cup confectioner’s sugar

1 tsp pure vanilla extract

  • Heat oven to 350 degrees with two racks spaced evenly apart. Line two baking sheets with parchment paper. Sift together flour, cocoa, and espresso beans; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, combine the butter, confectioners’ sugar, and vanilla until creamy, 3 to 4 minutes. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
  • Roll 2 1/2 tablespoons of dough between the palms of your hand to form a ball. Place on prepared baking sheet; repeat with remaining batter, spacing cookies two inches apart. Using a dinner fork, press tines into dough, and gently press into biscuit shape. Bake biscuits just until firm to the touch, 12 to 15 minutes. Transfer to a wire rack to cool. Serve these dessert biscuits with coffee** ice cream.
  • Read more at Marthastewart.com: Espresso Biscuits – Martha Stewart Recipes

    I have also served these delicious (not too sweet) biscuits with Peppermint Ice Cream.

    chocolate cookie, espresso, christmas dinner dessert,coffee ice cream, peppermint ice cream

    Yum Yum Yummy!

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