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!

Lovely Luscious Lemon Bars!

So, we have the Elders from our church living with us, and they were given A LOT of lemons. After they made some lemonade that was WAY too sweet and tart, I suggested that I would prefer lemon bars. Well, I couldn't very well not follow up. Right? So I made some lemon bars. I used a recipe that I found on my cousin's blog, and I was glad to give them a try. I never buy lemons, and so I wasn't sure how I would have lemon zest, so this was the perfect time to use up the Elder's lemons. (All two of them... there are many more to go)

Here is the recipe:

JUDY’S LEMON BARS

crust:
1 c. butter
½ c. powdered sugar
2 c. flour

cream butter and sugar until light and fluffy. add flour. press into a 9×13 pan and bake at 350 for 10-12 minutes, until lightly golden. [do not overcook].

filling:
3 eggs
2 c. sugar
8 T. lemon juice
Zest from 1 lemon
4 T. flour
1 t. baking powder

beat eggs, sugar, lemon juice, and zest completely, making sure not to over beat. gradually add in flour and baking powder. pour filling over crust. bake at 350 for 20-30 minutes, until edges are golden brown. cooking time will vary depending on your oven, altitude, etc. let sit for about 5 minutes, then sprinkle powdered sugar [using a sifter] on top. cut once cool.

**You will have to click on the hyperlink and see the beautiful picture of her lemon bars. This is what inspired me to improve my pictures. I think the first thing I need to do is throw out the digital camera, and get a fancy one. But I've used a fancy camera before, and the point-and-shoot method is so easy. I just need this book I guess... haha. Kristen Duke I want to be you. Well... not really BE you, but take the pretty pictures you take. *sigh*

Oreo Stuffed Chocolate Chip Cookies

I bet you couldn't guess which of my to-do list I would check off first. Well, SURPRISE! It was the Oreo Stuffed Chocolate Chip Cookies! It was a quick spur of the moment thing. Ben was having a pot luck at work, and I had to bring a dessert. So I figured, I better make something on my check list of baking. These were the easiest, so Ta-Dah!

First things first, make your cookie dough. I stuck with the recipe I found because it was no time to be brave and try something new. I halved the recipe, thinking, NO LEFTOVERS. But I wish I made the whole batch. I was giving them away anyway. Right?


Lets now pretend that I don't hate Blogger. For this picture is sideways, and I can't fix it. : ( After you have mixed up your cookie dough, take your trusty cookie dough scooper thing-a-ma-jig, and start making cookie dough balls.

Then take two pieces of cookie dough, and put one on top and one on bottom of the oreo. I took a picture of this step, but I actually discovered a better way... so keep reading...


What you really need to do, is make sure that your fingers stay really clean. Or else the cookie dough sticks to you and not to the oreo. So... Take the oreo and smash a cookie dough ball on top, and push it down the sides like so...


Kind of like a hat... then put it upside down on the cookie sheet. And top with another cookie dough ball.


When you do this, you get a pretty smooth cookie, and you can tell the difference when you bake them up.


There they are... with a little surprise awaiting inside! Bake these beauties for 13 minutes at 350 degrees. Until a nice light golden color.


And then cut one open to see what happened inside!


Nothing?!?! Its still a solid cookie! No gooey frosting or anything. But still delicious. I recommend containing your excitement to eat one until they have fully cooled. I had one warm, and I was a little disappointed. But when they are cooled, WOW! Happy tastebuds!

Valentines Day... (One Month Late)

Hello... I'm on a post frenzy. I'll go dormant again... promise...

Maybe....

So, for Valentines Day, I saw the cutest Queen of Hearts Printables, and I bought them right away. They were photographed as a Dinner for Two with a Dessert Buffet. I thought how perfect for Valentines Day, and I started planning. What I didn't plan on, was getting sick two days before, and being too tired to make the dinner. I did manage to make the sweets. (On pain of death...) I was so excited to see how it turned out!

Do you see the framed handprints? How about the felt wreath and topiary. Yep... made um.

Do you see the perfect fabric I found to cover the Dollar Store burner covers to make a homemade dessert stand? It has hearts!?! These cupcakes were divine... see below.

Cake cookies. White cake. Not the best flavor. I should have done chocolate!!!

An assortment of delicious candies...

So... about those Chocolate Strawberry Cupcakes. I was hoping to create a knock off of the Strawberry Hill cupcake from Truly Madly Sweetly, a local cupcake shop. It is devils food cake (The store sign said Dark Chocolate?!) with strawberry buttercream frosting. So, I purchased a cake mix, because I have never had success, and why trouble myself, by making one from scratch. I bought the Duncan Hines Dark Chocolate Cake Mix, and then make the strawberry butter cream frosting homemade. Oh my! I was right on the spot. I don't need you anymore Truly Madly Sweetly! You can keep your $3 cupcakes. I'll make myself a dozen!