Cake cookies! These are a hybrid of a cookie and a slice of cake..moist and fluffy at the same time. YUM.
I love these because you can really taste the fresh strawberry flavor and they’re just so darn pretty.
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 cup of chopped fresh strawberries
- 1 egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Preheat oven to 350F
- With a mixer, cream together the butter and sugar until fluffy
- Add in the strawberries, egg and vanilla. Mix completely.
- In a separate bowl, combine the flour, baking soda and cream of tartar. Add this mix to the wet ingredients.
- Put a tablespoon size amount dough on baking sheet (make sure you flatten with a fork) and bake for 8 minutes. *For decoration, push a small slice of strawberry on top of every cookie.
- Remove and let cookies cool for 20 minutes
Two of the best words in the English language..FOOD & WINE.
A few months ago I went to an event hosted by David Venable from QVC and posted about the awesome apple green KitchenAid Mixer!
Well..I’m happy to be reporting back about another event that David is hosting..the FOOD & WINE Classic in Aspen! David will be broadcasting live from Aspen and showcasing some of his favorite summer recipes. He’ll also be showcasing new products from KitchenAid, Le Creuset, and Capresso so I’ll definitely be watching to load up for all the cooking I have planned for the summer 🙂
Check it out on QVC on Sunday, June 17 at Noon (ET)
Okay, well this clearly isn’t baked but I just had to dedicate a post to it.
This is a LOVE it or HATE it kind of dessert…I happen to LOVE it.
It reminds me of something that housewives in the 50’s would make for summer block parties. Almost all the ingredients are canned (crushed pineapple, fruit cocktail) or processed somehow (marshmallows, Jell-O, Cool Whip) but I’m not one of those food purists so it’s fine by me.
Have any of you ever had Ambrosia salad before? Please tell me I’m not alone on this one…
- 2 (8 ounce) containers of frozen whipped topping, thawed ( I use Fat Free Cool Whip)
- 1 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1 (30 ounce) can of fruit cocktail, drained (in light syrup)
- 1 (30 ounce) can of crushed pineapple, drained
- 3 cups mini marshmallows
- 1 package sugar-free pistachio pudding
- Mix everything together in a big bowl
- Refrigerate for at least an hour
- Enjoy 🙂
It’s finally warm outside! Yahoooooo!
Let’s celebrate with some Pineapple Upside Down Cake. It’s amazing and moist and just so, so pretty.
Here’s to enjoying the warm weather and having a great bikini body this season…uhhh wait a second…
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 9 slices pineapple (canned pineapple in juice is best)
- 9 maraschino cherries without stems
- 1 1/3 cups flour
- 1 cup sugar
- 1/3 cup shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- Heat oven to 350F
- Melt butter and pour into a 9-inch square baking pan.
- Evenly spread brown sugar over the melted butter.
- Arrange pineapple slices over butter/sugar mixture. Put a cherry in the center of each pineapple hole.
- Combine and mix the remaining ingredients. Beat with an electric mixer at medium/high speed for 2 minutes.
- Pour batter over pineapples.
- Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Immediately place a heat proof serving plate on top of the baking pan (see picture)…then turn plate and pan over.
- Leave the pan over the cake for 10 minutes to let the brown sugar and pineapple juices soak into the cake.
- Remove the pan and ENJOY 🙂