Strawberry Shortcake

While we’re not quite at that time of year here in Maine, it is that time … STRAWBERRIES! I love strawberries just hulled and sliced with a bit of sugar and balsamic vinegar. Though I have made Dark Chocolate Strawberry Ice Cream and Strawberry Limeade, if I had to add strawberries to a recipe, my all time fav would be Strawberry Shortcake.

When Fantastical Food Fight announced April’s spatula down to be Strawberry Shortcake I was delighted! I changed up my Grandmother’s Biscuits a tiny bit to make them sweet, not savory and simply sliced up some strawberries and let them macerate for a while.

Traditionally you would serve these beauties with whipped cream. I have not been able to bear the sight of schlag on my food since … well, let’s just say, Vermont, a loss of power, whipped cream and a pumpkin pie. Gives me the willies just thinking about it!

Hopefully by the time you read this any threat of snow will be gone … I’m pretty sure I heard that rotten weatherman say the dreaded S word this morning!

Biscuits:

• 2 C all-purpose flour
• 1 T baking powder
• 1/2 t salt
• 3 T sugar
• 1 stick butter, chilled
• 2/3 to 3/4 C half and half

Strawberries:

• 1 quart strawberries
• 1/3 C sugar
• 1 T Balsamic

If you want the ooky whipped cream:

1 1/2 cups whipping cream for topping, or non-dairy whipped topping

NOTE: Try to use the best balsamic possible. Not everything you buy in the supermarket is anything close to traditional balsamic. If you want to treat yourself to something wonderful, try the Traditional Balsamic from Fiore. Their products are really great … stay tuned for an ice cream with their Amarena Cherry Balsamic!

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar and balsamic; cover and let stand at room temperature for about 1 hour.

Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425.

In a food processor combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream, just until dough is moist.

NOTE: Be very careful not to overwork the dough. The dough doesn’t hold together well at this point, but let the dough stand for a minute, and magic happens.

Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown.

Split each biscuit horizontally. Top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.

Serves 8.

Buttered Rosemary Dinner Rolls #SundaySupper

Another Sunday … another Sunday Supper Movement. This week hosted by Christie at A Kitchen Hoor’s Adventures. Stop by and check out her blog … scroll to the bottom and check out all of the Easy Easter Side Dishes

It doesn’t get easier than these dinner rolls!

When I have a large group over for a holiday – last Easter there were 12 of us – I try to simplify my menu as much as humanly possible. If you know me, that’s not easy!

But, as I’ve gotten older, I’d like to think I’ve gotten wiser … at least about cooking! I used to have elaborate menus with fabulous, but complicated recipes. I’d be in the kitchen all day and a good portion of the time once my guests arrived. Dinner was fabulous, but I was exhausted and my kitchen looked like the Swedish Chef had cooked dinner.

Now, I try to add in a few things (well, as many as possible) that can be made or prepped in advance.

I sit and make a menu with a shopping list next to it, and next to that timing. If I can’t make the timing work something on the menu has to change.

These dinner rolls are a savior! So easy and quick and because of the embellishments on top, it’s hard to know you did not bake them from scratch. I think this recipe came from Ree Drummond, but I don’t remember. Sorry!

• 15 frozen, unbaked, un-risen dinner rolls
• Melted butter
• Coarsely chopped fresh rosemary
• Coarse sea salt

Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours.

When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary and sea salt.

NOTE: I have also sprinkled thyme on the rolls. You can change up the herbs to whatever suits your fancy or menu.

Bake (as instructions on the packet – usually 400 degrees F) for 15 to 20 minutes.

NOTE: When you take them out of the oven they’re really puffy – sometimes over the top of the skillet. Once you let them sit for a few minutes they deflate a bit.

Serve hot.

Easy Easter Side Dishes

Enticingly Easy Sides

• Cauliflower Cheese Casserole by Sunday Supper
• Cheesy Roasted Potatoes and Asparagus by Hezzi-D’s Books and Cooks
• Classic Oven-Baked Cheesy Potatoes by My Fearless Kitchen
• Mushroom Couscous by Cindy’s Recipes and Writings
• Nana’s Corn Pudding by A Kitchen Hoor’s Adventures
• Roasted Asparagus with Parmesan by Cooking Chat
• Rosemary Dinner Rolls by From the Bookshelf
• Skillet Green Beans with Citrus by Gourmet Everyday
• Sourdough Hot Cross Buns by Turnips 2 Tangerines
• Tallow Roasted Vegetables by Pies and Plots
• Vegan and Gluten-Free Mac and Cheese by Take A Bite Out of Boca

Scrumptious Salad Sides

• Asparagus Salad with Pea Shoots and Pancetta by Caroline’s Cooking
• Classic Spinach Salad with Honey Dijon Vinaigrette by Beyond Mere Sustenance
• Easy Spinach Salad with Bacon, Eggs, Tomatoes by That Skinny Chick Can Bake
• Mustard and Egg Potato Salad by Palatable Pastime
• Pickled Beet Salad with Arugula and Feta by Delaware Girl Eats
• Springtime Pasta Salad by Tara’s Multicultural Table

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Caramel Brownies

Brownies.

I love brownies.

I’m not much of a sweet tooth person, but I am a total sucker for a good brownie. Tell me I can make brownies  in a small batch and you’ve won me completely.

Most of my brownie recipes call for an 8×8 pan, so to me these aren’t really small batch, but still totally worth it.

I am totally addicted to Dessert for Two … not just desserts, but dinners for two as well. With just the Dear One and I at home these days, I always have a hard time cooking for just two people. Christina is the solution for everything … desserts, mains, drinks, cookies! It’s all there!

We invited our dear friend Dave for dinner and while dessert isn’t usually on the menu, one of the dear daughters brought chocolates, lots of chocolates to the house. One of the selections was Ghirardelli Dark Chocolate & Sea Salt Caramel squares. The stars aligned. Tonight we needed dessert and this had to be the one.

• 10 T unsalted butter, diced
• 1 1/4 C granulated sugar
• 3/4 C + 2 T unsweetened cocoa powder
• 1 1/2 t vanilla extract
• 1/2 t espresso powder
• 1/4 t salt
• 2 large eggs
• 1/2 C all-purpose flour
• 9 caramel-filled chocolates

NOTE: I used Ghirardelli Dark Chocolate & Salted Caramel squares.

Preheat the oven to 325, and make sure an oven rack is in the lower third of the oven.

Line a 8×8-inch square baking pan with parchment paper in two directions, overlapping. Leave enough excess to make handles so it’s easier to pull the brownies out once they’re baked.

NOTE: My parchment paper is really wide, so I just used one piece and tucked it in. I always find it hard to keep the paper in place and those large metal clips do the trick.

Next, in a large bowl, combine the butter, sugar and cocoa powder.

Microwave for 30 seconds, stop and stir, and microwave for another 30 seconds. The mixture will be quite hot.

NOTE: So we don’t have a microwave. I know. I know. I’ve been living int he woods for far too long. But when someone who will remain nameless put something with metal in the microwave, she did us a favor. We really only use it to start potatoes and melt butter. Why take up all the cabinet or counter space? I did this on the stove top and it was fine.

Let the mixture rest on the counter for a few minutes to cool, stirring occasionally.

When the mixture feels warm, not hot, stir in the vanilla, espresso powder and salt. Finally, stir in the eggs.

Add the flour to the batter, and using a spatula, vigorously stir the mixture for 50 strokes. This activates the gluten and makes for a rich, chewy brownies.

Spread the batter into the prepared pan evenly.

Bake for 23-26 minutes, until the top is dry.

Unwrap the squares while the brownies are still hot, and press into the top of the brownies evenly. Slice and serve.