Strawberry shortcake

We wanted to do something super sweet and delicious for Father's day, so Willow came up with the idea to make homemade strawberry shortcake, one of John's favorite desserts.  I thought it was perfect since strawberries are in the peak of season right now, and our favorite fruit stand, olson farms, is just down the street.

We decided we'd try something a little different and slightly unconventional, and make a lemon poundcake instead of the traditional plain.  It turned out sooo delicious and refreshing.

Ingredients for the poundcake:

1 3/4 c. all purpose flour

1 1/4 c. sugar

2 sticks butter, room temp.

5 eggs

1/3 c. sour cream

1/2 tsp. baking powder

1/2 tsp. salt

zest of 2 lemons

3 tb. fresh lemon juice

1 tsp. vanilla extract

Instructions:

Preheat oven to 325.  Lightly grease one 9 x 5 loaf pan with butter, then lightly dust with flour.  Set aside.  

In the bowl of a stand mixer, beat together butter, sugar, lemon zest, lemon juice and vanilla extract for 3 minutes on med-high or until light and fluffy.  Add sour cream, beat until incorporated.  Add eggs one at a time, mixing to incorporate after each addition.  

In a small mixing bowl, whisk together flour, baking powder and salt.  With mixing speed on low, gradually add dry ingredients, mixing for an additional 45 seconds after all the dry ingredients have been added.

Pour batter into prepared pan and spread evenly.  Place in oven and bake for 1 hour or until the top becomes golden brown in color, or a knife inserted in the center comes out clean.

Remove from oven and allow to cool in pan completely.

Ingredients for strawberries:

4 cups fresh strawberries

4 tb. of sugar

Ingredients for whipped cream:

1 cup chilled whipping cream

1 tb. sugar

1 tsp. vanilla extract

Instructions:

Chop berries in half and sprinkle with sugar.  

 Stir to combine and let it macerate for at least 30 minutes.

In a chilled bowl, add all ingredients for the whipped cream together, and beat until small bubbles form, around 30 seconds.  Increase the speed, and continue beating until the cream is doubled in volume, and is smooth and thick.

Slice poundcake about an inch thick, cover with strawberries and whipped cream and dig in!

 The fresh, ripe strawberries and the lemon in the poundcake are a surprisingly delicious combo.

Dad was happy...

Biscuit donuts

Willow, my 9 year old darling, has started showing an interest in cooking and baking (mostly baking, as she has a pretty prodigious sweet tooth.)  So I thought it would be a fun project (and great mother daughter bonding time) if we started trying new recipes together, and posting our favorites for friends and family.
Our first recipe of course, has to be the naughtiest..Biscuit donuts.
I remember making these as a kid....so good!

Ingredients for the donuts:

* 1-2 cannisters of buttermilk or homestyle biscuits

* oil to fill the pan so the donuts float when frying (vegetable, canola or coconut work great)

Open the biscuit cannisters and gently flatten each biscuit out.  Use a small cookie cutter and press a hole in the center. Make sure and save those little pieces for donut holes!

Heat oil to a good frying temperature (around 350) over medium heat.  When the oil is hot, fry about 3-4 at a time, until they are a golden brown color.  About two minutes on each side.

Remove each donut with tongs, and let cool on a paper towel lined platter.

Ingredients for the chocolate glaze:

Makes about 2 1/2 cups

*1/2 cup butter

*1/4 cup whole milk

* 2 TB light corn syrup

*1 tsp. vanilla extract

*4 oz. chocolate chips

*2 cups powdered sugar

In a medium saucepan, combine butter, milk, corn syrup, and vanilla over medium heat, until melted.

Decrease temp to low and add chocolate, whisk until melted.  Turn off heat and add the powdered sugar. Whisk until smooth.

Dip your donuts and add toppings if you like. We used sprinkles and chopped macadamia nuts.

Ingredients for cinnamon and sugar topping:

*1/2 cup of granulated sugar

* 1-2 TB ground cinnamon

Mix cinnamon and sugar together and put in a small brown paper bag. Place donut inside and shake like mad.

We made both the glaze and cinnamon sugar topping ahead of time, so it was all ready to go when the donuts were done.  These are such a decadent treat, and for us, will only be made for special occasions (hello sugar!)..but they were so much fun and EASY to make.

Bon Appetite!