Sunday, May 30, 2010
Friday, May 28, 2010
Slice the strawberries and blackberries and place in a medium sized bowl. Sprinkle with sugar. Stir. Cover and place in the fridge to macerate for at least 2 hours.
In the bowl of a stand mixer, or using simple a bowl and whisk, whip the cream, powdered sugar and vanilla extract together until soft peaks form. Cover place in the fridge for later.
Now let’s make the biscuits!
Preheat oven to 400 degrees F. Place a rack in the center of the oven.
In a large bowl whisk together the flour, sugar, baking powder and salt. In a small bowl whisk together the egg, vanilla extract and heavy cream. Cut the cold butter into small pieces and, using your fingers, incorporate the butter into the flour mixture. Work quickly, the butter and flour mixture will look like coarse crumbs.
Make a well in the center of the butter and flour mixture and pour in the wet ingredients. Mix just until the dough comes together. Dump out onto a clean, floured surface and bring it together with your hands. Knead once or twice then pat the dough out into a rectangle roughly 7-inches long, 4 -inches tall and 1-inch thick. Cut the dough into six equal pieces.
Place the shortcakes onto a parchment lined baking sheet. Brush the tops of each shortcake with a bit of cream and sprinkle with granulated sugar. Bake for 15-20 minutes until nicely browned.
Remove from the oven. Cool completely.
To assemble, cut the shortcakes in half, top with a few spoonfuls of berries and juice, whipped cream and the biscuit top. Dang good.
Sunday, May 16, 2010
Sunday, May 9, 2010
Tuesday, May 4, 2010
I was thinking about it and a baby shower (especially a baby girl's baby shower) really needs petit fours. It's a little ambitious for a Tuesday evening baking endeavor but it was nonetheless accomplished...with a few shortcuts. I'll do a proper step by step (mistakes and all) when I'm not about to fall asleep covered in confectioner's sugar.