Zesty Strawberry Shortcake

When the birdies start chirpin' early in the morning and the sunbeams bounce off your warm bed blankets, you know SPRING is in the air which means picnic season is on its way! Although we enjoy picnics all year long {making picnic fare and eating at games, in the car etc.} warmer temps mean hikes, bike rides, adventure in the warm fresh air! What do you look forward to when the sun starts to shine and mornings start to become a tad bit warmer?

Here is a quick recipe that beats the storebought variety. It will take you less time to make these yummies than it will take you to take a trip to your local grocery store! The smell of the orange zest baking in these biscuits will entice your children to be members of "the clean plate club"!...with the promise of a healthy dessert to follow!



Zesty Strawberry Shortcake
Lisa Pearson

INGREDIENTS:

2 cups flour

2 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. sea salt

Zest of 1 orange

1/3 cup unsalted butter, softened OR Organic All Vegetable Shortening {Spectrum brand}

1 cup whipping cream...sweetened a bit OR Vanilla Soymilk

Extra cream or soymilk
Coarse sugar

DIRECTIONS:

* Mix dry ingredients together.

* Cut in butter and add cream.

* Mix until dough is soft and ingredients are all mixed in. It will look like cookie dough.

* Place six to eight mounds onto a greased baking sheet or SILPAT. Flatten just a bit.

* Brush tops with cream and sprinkle with coarse sugar.

* Bake at 425* for 7-10 minutes or until golden brown.

Note: Let cool and wrap each shortcake in a cellophane bag. Tie with a string.

BERRIES:

*Slice four pints of fresh strawberries, add about 1/4 cup to 1/2 cup of sugar...depending on how   sweet the berries are.

*Sprinkle with a little lemon juice.

*Refrigerate until ready to serve.

*Slice shortcake in half, add strawberries, top with ice cream or whipped cream or BOTH!!

If you want to make these in advance, just bag the individual wrapped shortcakes by putting them into gallon Ziploc bags and freezing them. They will stay as fresh as the day you baked them!

...OR...you can make lots and lots and lots and have friends over and enjoy it outside!



                                                                            {photo credit...Rob Buster}



Shared with:  stone gable

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Chocolate Peppermint Ice Cream Sandwiches {mini stars}

Here you go! Short and sweet.

Favorite brownie recipe or box mix.

Bake brownies according to directions.

I baked mine in star molds, but you could make a thin batch and use cookie cutters to cut them out...after they are cooled completely. Make sure your pan is well-greased so they don't stick! I do NOT need hate mail. :)

Freeze cooled brownie "cookies".

You will need two stars for each sandwich.

Scoop a small scoop of peppermint ice cream onto first star. Top with a second
star. Sprinkle edges with a bit of crushed peppermint candy {optional}

Place in freezer until ready to serve.

If you have waxed sandwich bags, you could store them in the bags and place them in an airtight container until ready to serve.

Too messy? Too time consuming? Just make your brownies and fill with buttercream frosting with a bit of peppermint flavoring and food coloring or buy your peppermint ice cream. Whatever you do...you really need to make these.

You may also make brownies and use cookie cutters to cut out any template you like. I just love stars!

What is your favorite sweet treat for CHRISTMAS? Do you make it? Buy it? Enjoy it from someone else? Is it tradition? I would love to hear.

VALENTINE VARIATION: Instead of using a star cookie cutter, use a heart shape instead. How sweet for your sweetie pies! :)

SUMMER VARIATION: Use a scalloped round cookie cutter or a flower cookie cutter! ENJOY...I guess the star could resemble a starfish? :)




Shared with: comfy in the kitchen, at the picket fenceEnjoy!

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Snickerdoodle Doodlebugs {mini snickerdoodles}

Do you know of anyone who doesn't like SNICKERDOODLES? I can't think of anyone. In fact, for most, they are a favorite! Maybe it is all the cinnamon and sugar...but I think I would like them even if I wasn't crazy about the taste of them...just because I love the NAME. Anyway, you are in for a real treat.

Last night my son walked in the door after work. He said, "Mom, the house smells sooo good and it isn't dinner." WHAT?????!! He quickly realized what he had said and quickly told his bff..."MY MOM MAKES THE BEST SNICKERDOODLES!" I didn't say a word and gave them snickerdoodles before dinner and AFTER dinner....because that is what Mommas are for, right?!



Snickerdoodles

Mix together:

1 cup butter, room temp

1 cup sugar

2 eggs

Stir together:

2 3/4 cups flour

1 tsp. cream of tartar

1 tsp. baking soda

¼ tsp. sea salt

Directions:

Roll into balls the size of walnuts.

Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. {3 of each if you like a lot!}

Place 2 inches apart on ungreased baking sheet.

Bake until lightly browned…but still soft...DO NOT OVER BAKE...your dog wont even think of them as a treat!

These cookies puff up at first…then flatten out
Bake @ 400 for 8 to 10 min.


FOR DOODLEBUGS:

While cookies are still warm, use a small cookie cutter and place in middle of cookie. Press gently and you have a little doodlebug.




*SIMPLY FRUGAL: SAVE the Snickerdoodle crusts for ice cream. Let ice cream soften a bit. Add the cookie crumbs and stir. ENJOY. These crumbs can be added to homemade ice cream, too...right before you put the finished ice cream into the freezer to harden.




*SIMPLY ADORABLE: Using scrap paper, use your scallop punch and make a top and a bottom. Place doodlebug in the middle. Wrap with ribbon. Perfect for Santa to take home to Mrs. Claus.

*These darlings are great sweet treats for holidays and for party favors as well!
I love adding baby bells for baby showers!!!

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