Strawberries on a Cookie

This recipe is a lot like Fruit Pizza, but all I had to top it off was strawberries. So I started with this Sugar Cookie Recipe from my Better Homes and Garden's Cookbook. Spread the cookie dough onto a cookie sheet, and bake at 300 degrees for 17 mins. (Gotta watch that baby, no on likes a crunchy sugar cookie... seriously)

Mine was really puffy, and when it cooled it sunk in the middle, now I have a crust. Sweet!

Then I created my own version of the filling on top.

Filling:
1 pkg Dream Whip (1/2 c. milk, 1/2 t. vanilla) OR 1 tub of cool whip
1 pkg. (8 oz) Cream Cheese
1/3 c. sugar
1/2 t. vanilla

Mix the Dream Whip according to package directions. Set aside.

Beat cream cheese and sugar until smooth. Beat in the vanilla.

Fold in the Dream Whip. Spread the filling on top of your cooled cookie.

I love my accidental crust...

Get a 2lb pkg of strawberries and start slicing them. You will need almost all of them to cover the top.
This is what you will end up with... but wait... something looks funny...

One of these rows is not like the other? Can you tell?

Yep... the one on the very left. As I was just about to finish, I realized that it is much prettier to lay the strawberries the other way... But I wasn't about to fix all of them! haha...

Hope you like it! I will say, before serving, let it sit at room temperature for about 5 mins. It warms up the cookie, and its much softer than right out of the fridge.

Update to Apple Pie Pancakes

So, Jacob and I had Apple Pie Pancakes the other morning, and I learned that there was something missing...



Ah... that's much better. Who wouldn't have a brighter day if it started with SPRINKLES?!? They made me happy! You decide which is better....

Strawberry Heaven

So (sometimes) I like to indulge in sweet things that are purchased. Its so nice to not have to do the dishes, and stand in a hot kitchen. lol! So, I've been to Truly Madly Sweetly, a local bake shop. After tasting 7 of their different cupcakes, Strawberry Hill is my favorite. Its a devil's food cake (the store sign said dark chocolate?!?) with a strawberry buttercream. Oooo baby! Its heaven on earth. So, I decided instead of spending $3 on one cupcake, I could get about 24 for the same price. Here is how I tackled the job: 1 Devil's Food Betty Crocker cake mix, and 1 recipe for Strawberry Buttercream Frosting.

There are a lot of recipes out there for strawberry buttercream, but I found the best one. ***I will stop you right here though: it uses prepared jam. I make my jam, and it has little bits of strawberries in it. So I think it would turn out better than store bought jam. That stuff has an after taste, and homemade just tastes like fresh strawberries to me. So, make some jam, or hit up a friend who makes jam.

Anyway... here is the recipe... in Alicia step by step instructions so you can get a fluffy frosting without that weird separated look. (Maybe its only me that had that result before.) When you want a whipped frosting, there is a proper stage to whip it. And it is not at the end. That is what separates the frosting.

Strawberry Buttercream Frosting:

1 cup (2 sticks) Butter
*Optional: A pint of coarse salt
2 1/2 -3 cups powdered sugar
4 T. strawberry jam
1 t. vanilla

Bean butter and salt on medium speed until light and fluffy (Looks like the consistency of frosting) Next add powdered sugar. Beat until combined. Add strawberries and vanilla just until combined. DO NOT overmix.

For me it frosted 12 cupcakes and 24 mini cupcakes, so possibly 24 regular sized cupcakes.

Pipe it on top of the cupcakes to get the professional look.


And the best part of these cupcakes? The cupcake is light and fluffy! Every cupcake shop I've been to must use shortening because the end result of the cake is kind of dense and greasy. You can only eat one without feeling sick...


Now do yourself a favor and share with a friend. ; )

Strawberry Pie

Well, I can't say I just made this pie. I made it back in May. I've been slacking on the blogging for May, June and July. Doesn't mean I didn't indulge! So... the recipe. This recipe is a family recipe so to say. It is my father-in-law's, cousin's recipe. (Daryl Kottas) The one thing I love about it is the oil crust. It was kind of fun to do something different, and keep the pastry blender in the drawer for once. Whether it was better than a shortening crust, I can't say.

Strawberry Pie

Crust:

Mix the following with fork:

1 1/3 c. flour

1/3 c. oil

3 tbs milk

1 tsp salt

Roll out on wax paper for 9” pie (he rolls between 2 sheets)

Bake 8 min. @ 475^o

Cool completely then dust crust with powdered sugar

Filling:

Cook the following until clear, gel (boils a little)

2 c chopped strawberries

1 c sugar

3 tbs corn starch

Then add 1 tbs lemon juice

Cool filling completely.

Fill crust with abt 12 whole strawberries then pour filling over top.

This was the recipe as dictated by Daryl himself. I would make two notes. The crust seemed very salty, so I would go easy on the salt. And also, when you mix the filling THERE IS NO LIQUID. It is sugar coated strawberries. So you didn't miss anything. As you stir, the juice from the strawberries creates a yummy sauce. If you look at my pictures, the pie isn't very full. So I'm sure you can add more strawberries. A very yummy treat!