Mini Strawberry Shortcakes

California strawberries are exploding all over the Farmer's Market. A three-pack of deliciousness runs $5 - $8. Yum!!

So what to do to showcase these lovely fruits?! Strawberry shortcake!

I used the Tartine (delicious San Francisco bakery...a must-go on any trip up North) recipe for the biscuits from their cookbook, Tartine.

These biscuits come together in no time! Cut in some butter, mix in heavy cream, pat out the dough, cut and brush with sugar. Easy peasy!

I split the biscuit, layered in some strawberries (macerated in sugar for 15 minutes), and some whipped cream (with a little sugar and vanilla).

The Tartine recipe makes 6 four-inch biscuits but I used a small circle cutter and got 15 minis. Serving them in cupcake liners makes it easier for my co-workers to grab (I did put out forks).

Mini strawberry shortcakes. Summer fruit delights. And isn't this cake stand awesome? I'm borrowing it from my cousin...who may never see it again! :)

Recipe:
Click here for printable recipe
Adapted from Tartine, page 116 (Amazon or WorldCat)
Mixed-Berry Shortcakes - Be sure to pick up the book to get their berry-caramel sauce!

Biscuits
2 1/2 C + 2 T (12 1/2 oz) all-purpose flour
1 T baking powder
1/4 c sugar
3/4 t salt
7 T unsalted butter, very cold
1 C heavy cream, very cold
Extra cream and sugar for the tops

1. Preheat oven to 425 degrees.
2. Sift flour, baking powder, sugar and salt in a mixing bowl.
3. Cut butter into small pieces, and cut butter into dry ingredients. I used a pastry blender, but you can use 2 knives or your fingers to get pea size pieces of butter.
4. Make a well in the center and pour in the cream. Gently mix the dough together with a wooden spoon or your hands. Don't overmix...it'll look shaggy.
5. Turn the dough onto a floured surface and roll out to 1-inch thick. I didn't have time for a roller so I just patted it out. Tartine uses a 4-inch circle cutter (for 6 circles). I used a small 2-inch circle cutter and got 15 biscuits.
6. Place biscuits on baking sheet (I placed on a Silpat) and brush tops with heavy cream and sprinkle with sugar.
7. Bake until golden, 10 to 12 minutes.

For my shortcakes, I cut about a pint of strawberries and macerated them in some sugar - amount of sugar depends on the sweetness of your strawberries. I whipped some heavy cream (about 1 1/2 cups) and with sugar and vanilla (to taste). Assemble and serve immediately or within a few hours. I assembled mine at 6:30 am, drove to work, stuck them in the fridge and served them at 11:00 am for a coffeebreak/pre-lunch treat. :)

SoNo Bakery Brownies - John Barricelli

SoNo Brownies

The nice guy on Everyday Food and Everyday Baking, John Barricelli has a new cookbook, The SoNo Baking Company Cookbook, named for his South Norwalk, Connecticut bakery.

My friend, Mary of Popsicles and Sandy Feet has even been to the bakery! Since it is a little far for me to drop in, I made the SoNo Brownies on page 86 of his book.

This is a really easy recipe. Quick and easy. You make it in a pot, not a KitchenAid. I love making stuff on the stove. It makes me feel like I'm actually cooking...since I do very little real cooking. :)

Made with cocoa and chocolate chips, this is a nice and rich brownie.

These were a big hit at work. I really liked them and will make them again for sure.

Recipe:
Click here for printable copy
Adapted from The Sono Baking Company Cookbook: Amazon or WorldCat (see if your library has it)

SoNo Brownies
1/2 c all purpose flour
1/2 c unsweetened cocoa powder (I used Penzy's Dutch cocoa)
1/2 t salt
1/4 t baking powder
Pinch of baking soda
1/2 c (1 stick) unsalted butter
1 c sugar
1 T light corn syrup
2 large eggs, room temp (To bring them to room temp quickly, place in a bowl of warm water for 5-10 minutes)
1 T vanilla extract
1 C semisweet chocolate chips (I used Nestle semi-sweet chocolate chips)

1. Use an 8-inch square baking pan. Butter or spray. I lined mine with parchment paper.
2. Preheat over to 350 degrees.
3. Whisk together flour, cocoa, salt, baking powder and soda.
4. In a medium saucepan, melt butter over low heat. Remove the pan from the heat. Add the sugar and corn syrup, whisk to combine. Whisk in the eggs, one at a time. Whisk in vanilla.
5. Fold in the dry ingredients. Fold in the chocolate chips. Don't overmix.
6. Pour into pan, smooth the top. Bake until toothpick comes out clean, about 30 minutes.
7. Cool in pan and then eat!! Enjoy!

Chocolate Espresso Cupcakes & Mascarpone Whipped Cream Frosting

Chocolate Espresso Cupcakes with Mascarpone Whipped Cream Frosting

Sweet Valley High books started in 1983. I was 13 years old and made my mom buy countless books for me. Yeah, I've always been into chick lit and the RomCom. Anyway, in these novels, there is often the, as I call it, "electric moment." You know, when the girl sees the guy and it is electrifying. Or when their hands touch and she can feel the deep connection.

Well, I had that deep emotional connection. No, not with the Sweet Valley High guy, but with Mascarpone Whipped Cream Frosting.

We celebrated two birthdays at the library earlier this week and I made some mini cupcakes. The cupcake is Martha Stewart's One Bowl Chocolate cake with added espresso, and JustJenn's Mascarpone Whipped Cream Frosting.

The Mascarpone Frosting was divine. I'm not a fan of super sweet, buttery frosting, so this was heaven. It is light, slightly sweet and did I mention light? One of the birthday people said she could eat a whole bowl of the frosting. It is dangerous and delicious. Make it. You'll find that electric moment too.

Recipe:
1. Martha Stewart's One-Bowl Chocolate Cupcake - Make the recipe here, but add 1 T instant espresso powder (I use this brand) to the warm water to dissolve. It isn't overpowering, but it brings out the chocolate flavor. I baked the mini cupcakes for 10 minutes.

2. justJENN recipe for Mascarpone Frosting. Make this. Save some for the cupcakes and grab a big spoon and eat the rest.

David Lebovitz's Fresh Ginger Cake

Fresh Ginger Cake

Ginger is awesome. It can help prevent nausea, settle your tummy, makes an awesome tea, and is delicious candied. Oh, ginger, you rock.

So, when my Ready for Dessert book by my favorite blogger and pastry chef, David Lebovitz came in the mail, I immediately decided to make this Fresh Ginger Cake first!

The cake uses 4 ounces of fresh ginger. You can chop it by hand, but I pulled out my mini-processor and whizzed it around. I guess that made about 1/2-3/4 cup of fresh ginger.

This is a pretty strong ginger cake. Probably not for children...but great for adults with a taste for ginger.

A nice scoop of whipped cream would be lovely! That would provide a nice balance to the strong ginger flavor.

Epicurious recipe says to use a 9 x 3 inch pan, but David's book says 9 x 2. You need a 9 x 3 or a tall springform. I believe this will come over the edge on a 9 x 2 pan, and you would lose lots of yummy cake. Look how tall this cake is!

I drank ginger tea while eating ginger cake. Yes, I love me the ginger.

Please pick up David Lebovitz's Ready for Dessert, and try this recipe! I have a bunch of other recipes marked and can't wait to try them.

Recipe:
Fresh Ginger Cake
Click here for printable recipe
Adapted from Ready for Dessert by David Lebovitz, page 42, or Epicurious

4 ounces fresh ginger
1 cup mild molasses (I used Grandma's original molasses)
1 cup sugar
1 cup vegetable oil, preferably peanut (I used canola oil)
2 1/2 cups flour (I used King Arthur unbleached AP flour)
1 teaspoon ground cinnamon (I used Penzy's cinnamon)
1/2 teaspoon ground cloves (I used Penzy's ground cloves)
1/2 teaspoon ground black pepper (I used Shillings black pepper rather than fresh cracked pepper because it is finer)
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

1. Preheat over to 350°F. Put rack in the center of the oven. The Epicurious recipe recommends a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan (bottom lined with parchment), but Ready for Dessert says 9 inch springform or 9 x 2-inch round cake pan. However, based on the size of the cake, I don't recommend a 9 x 2 inch pan...it'll be too small.
2. Peel, slice, and chop the ginger very fine with a knife, use a grater, or food processor. I used my mini-food processor for quick work.
3. Mix together the molasses, sugar, and oil in a large bowl. I used a whisk.
4. In another bowl, sift together the flour, cinnamon, cloves and black pepper and set aside.
5. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
6. Gradually whisk the dry ingredients into the batter.
7. Add the eggs, and continue mixing until everything is thoroughly combined.
8. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. I checked mine after 50 minutes, and it was done at 55 minutes.
9. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
10. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. I let mine cool completely overnight and removed it the next morning. Remove the cake from the pan and peel off the parchment paper.
11. I think a nice dollop of lightly sweetened whip cream would be lovely with this cake. David recommends whipped cream, ice cream or fruit compote. His book has a recipe for a raspberry plum compote.