Chocolate-Covered Strawberry Crispy Rice Treats

Has it seriously been almost 3 months since my last post?

I can't even believe that is possible.

Then again... a lot has happened since then.  Nothing bad or overly exciting... just busy life, I guess.

Besides the craziness that is always 'the holiday season,' I did take a solo trip to Savannah toward the end of January, with my mom's side of the family to surprise my grandmother for her 85th birthday.

My aunt drove her and her two friends up from Florida, to visit my uncle & aunt & cousin (who live in Savannah).  What she didn't know is that my other two aunts, my uncle, most of the rest of my cousins, and I were all there too!  We surprised her at my uncle's house, but since there were so many of us, we rented a house on Tybee Island.

My Grammy is the 2nd one from the right, in the front row.  We are all wearing hats that my aunt had made, which said "Happy 85th from your shorebirds." So cute!

It was tough to leave Mr. Vittles and the kids though, especially because the Jersey Shore ended up getting hit with a really serious blizzard AND I ended up getting extremely sick a few days before we left.  But she was so surprised, and it was completely adorable and totally worth it. You could tell that she was truly overwhelmed with joy to see everyone.  It has been years since that many of us were together in one place, so it was really nice to spend that time as a family.

Not long before the Savannah excursion, Mr. Vittles, the kids, and I took a trip up to Connecticut to see my dad's side of the family.  It was really hard to have our first Christmas without my grandmother Yaya... but of course we all still had a lot of laughs together. She wouldn't have wanted it any other way!

My great-aunt Theresa actually told me a story I had never heard before, which had me rolling.  Apparently, when my mom and dad were newlyweds, Yaya gave my mom a baby picture of my dad.  Aunt Theresa went to my parents' house one day, and saw the baby picture on my mom's dresser.  She was curious to know why my mom had the picture there, and my mom explained that Yaya had given it to her, and it was my dad as a baby.

Except... it wasn't my dad.  Turns out, it was my dad's cousin, Aunt Theresa's son.

Now, as a mother of two wee ones, I'm not entirely sure how you mistake a photo of your nephew for your own son?  And it's not like she had 12 kids, she had 3.  I dunno, maybe in 20 years it will make more sense to me.  But either way, it is such a classic Yaya moment, and I loved hearing the story.

She was also notoriously bad at picking out gifts for people, but she LOVED to shop.  So at first it was a little sad that we didn't have any crazy Yaya gifts to laugh at this year, but dad and stepmom surprised us all by wrapping every terrifying Christmas gift they had ever received from Yaya, and re-gifting them to each member of the family. A couple of my personal favorites included a light-up crystal paperweight with a hot air balloon inside, and a hat with a photo of my dad, stepmom, and I....and our names underneath (just in case my dad ever forgot who we were?)

Mr. Vittles was lucky enough to get that gem.  You haven't lived 'til you've rocked a hat with a captioned picture of your wife & in-laws.

In any event, one thing I noticed over the months of holiday & family gatherings, is that I often get asked "Do you still have that food blog?"

And my answer is obviously yes (otherwise I wouldn't be typing this!) but I am always a little ashamed to admit how infrequently I post.  I wish I could say that I still posted 3 or 4 times a month, but with a full-time job and a 24/7 job as a mommy to a 3 year old and 8-month old... there is barely enough time in the day to maintain, let alone do any extras.

It makes me sad, though, because I genuinely enjoy the creative outlet of adapting recipes, making new things, and staging photos.  And I have always found writing to be therapeutic. Sometimes I have ideas for a new recipe for the blog that I get so excited about, I can hardly wait to find time to get to the kitchen.

"Ideas."  In case you haven't noticed, I have a lot of ideas.

When we were in Savannah, I was actually reminiscing with my cousins about something we all did as teenagers - we went to a non-profit research facility and completed a very extensive aptitude test.  My mom did this when she was a teenager, and though she never really shared what her aptitudes were, she apparently found the testing useful enough to bring me to New York City and do it myself.  My grandparents started this tradition with all of their children, and as far as I know, all of my cousins did it too.  At best, it helped some of us choose a career path; at worst, it was very interesting to see what we were naturally good at, and what we were not.

To be honest, I didn't get much out of it by way of career choice, but I definitely did find it interesting.  One part where I scored 'off the charts' in ability was something they called "ideaphoria." For that portion of the test, they give you a jump-off point, and you have to write as many thoughts as possible about that topic in a given period of time.

Apparently, I had a whole lot of... thoughts.

And so far, they hit the nail on the head with that one. Unlike interests, aptitudes are supposed to hold true over the course of your lifetime - and I will tell you that I still have a boat-load of ideas.

The problem is, I have neither the time nor the motivation to execute about 99% of them!

But I do have a blog that I've grown very fond of, and even if I only get to share one idea a month (or every 3 months?) then so be it.

So this recipe turned out to be one that had me really excited, and I ended up surveying the wares of 3 different stores before I found satisfactory ingredients to bring my idea to life.

I was racking my brain to think of what I could add to the marshmallow & butter mixture to make it strawberry-flavored. Initially, I settled on instant strawberry pudding - until I realized there is no such thing.  (Or at least not that I found.  Maybe someone should develop that as a product?  Just sayin.')

The next thing that came to mind was strawberry gelatin, but I was not sure what that might do when combined with hot marshmallow cream.  Gelatin overload?  So then I settled on strawberry frosting... until I found marshmallows made by Jet-Puffed that are already strawberry-flavored! Problem solved.  But I still added some of that frosting for good measure, because let's face it- extra strawberry and sugar can only make it that much more delicious, right?

To match my enthusiasm for the recipe, I wanted to get a decent photo.  The winter is the absolute worst time for food photos, because there is such a small window of natural light (especially for someone that works or is tending to kiddos throughout the majority of daylight hours!)  But luckily for me, Mr. Vittles and I recently cleaned out our finished basement, and cleared a space for a table and chairs as a craft area for the minions.

When I was a kid, we actually had a special room in our house devoted to creating.  My mom called it "the Studio."  It was filled with supplies like markers and paper and glue and stamps and glitter and clay and beads.... and more importantly, the space to spread all that out and make something with it.  I have a lot of memories of working on things in there, from Christmas presents to school projects.  I can see that Mini already has a flair for creating, so I'm thankful we have the room available to have our own miniature 'studio' for the kids.

I dunno, there's something that just seems really nice about having a big, flat area to do stuff.  Anyone knows me personally has probably figured out that I have some difficulty controlling the level of clutter in my life, so an empty surface in my house almost seems downright luxurious!

One of the fun things we did in Mini's new craft area was to paint one side of a closet door with chalkboard paint.  So last night I decided to draw a little Valentine-themed backdrop for my treats.

My treats!  Duh, that's why you're here, right?

I'll be honest, I'm usually not huge on fruit and chocolate together- but there is something so irresistible to me about a chocolate-covered strawberry.  They actually remind me now of my sister-in-law, because she prefers them to cake as her special birthday treat.  But it's still classic Valentine's Day, if you ask me!

Seriously, these are pretty delicious, guys.  Embarrassing fact: I actually gave myself a stomach ache eating too many of them.  So just beware of the V-Day tummy troubles, and don't say I didn't warn ya!

Chocolate-Covered Strawberry Crispy Rice Treats

Cereal Bars:

• 3 T. butter, cut into pieces
• 1 8-oz package strawberry marshmallows (I used Jet-Puffed Strawberry Mallows)
• heaping 1/4 C. canned strawberry frosting
• 5 cups crisp rice cereal (such as Rice Krispies)

Topping:

• 1 12-oz bag semi-sweet chocolate chips
• 2 T. butter
• sprinkles, if desired

Grease a 13x9 pan & set aside.

In a large, microwave-safe bowl, heat butter on high until melted (about 45 seconds). Add marshmallows, and toss to coat in butter.  Heat about 90 seconds, in 30 second intervals & stirring after each, until marshmallows are completed melted & mixture is smooth. Stir in strawberry frosting.

Add rice cereal, and mix well to coat.  Using a greased spatula or piece of waxed paper, firmly press mixture into bottom of prepared pan.  Cool completely.  Then place chocolate chips and 2 T. butter in a microwave safe bowl, and microwave in 30-second intervals, stirring after each, until mixture is smooth.

Pour chocolate over the top of cooled bars, and spread to evenly coat entire surface.  Top with sprinkles, if desired.  Let chocolate topping harden, then cut into squares.  Tip: I like to cut off all the edges, for a more uniform look.

Recipe adapted from Kraft, Jet-Puffed Marshmallow packaging

Red White & Blue Mini Vanilla Cheesecakes

Strawberries have always been one of my favorite things about summer.

Much like my obsession with pumpkin in the fall, we always have plenty of strawberries on hand during the summer.  I look for any excuse to eat them or use them in recipes!

Now it seems our Mini has inherited this love as well, except she refers to them as "strawbees."

Not long ago she went strawbee picking with some of her cousins, and apparently took her job very seriously.

I was also told that she did not eat one single, solitary strawberry while they were at the orchard!

She made up for it at home of course, but I was still able to snag a few to adorn these mini cheesecakes.

I am loving this recipe because you get to enjoy the creamy richness of a cheesecake without having to deal with the fickleness of baking one that's full-sized.

And... you get to cover them with blueberries and "strawbees" (or any other fruit of your choice.)  But of course, I love the red, white & blue theme for the 4th of July!

Red, White, & Blue Mini Vanilla Cheesecakes

• 1 1/2 C. graham cracker crumbs
• 5 T. melted butter
• 3 T. sugar
• Pinch salt
• 2 (8-oz. packages) cream cheese*, room temperature
• 2/3 C. sugar
• 1 vanilla bean, split and seeded
• 2 eggs, room temperature
• 2 t. pure vanilla extract
• Sliced strawberries & blueberries, for decoration

Preheat oven to 325°F. Line one 12-cup muffin tin with paper liners.**

Mix together graham cracker crumbs, melted butter, 3 T. sugar, and salt. Place 2 tablespoons of the graham cracker mixture into bottom of paper liners. Using the bottom of a small juice glass or your hands, press mixture down firmly into each cup.

Using electric mixer, beat cream cheese, 2/3 C. sugar, and vanilla bean scrapings until light and fluffy. Add eggs and vanilla extract, and beat well.

Divide batter evenly amongst cups (each should be about 3/4 full). Bake for 22 to 24 minutes, or until the centers are just set. Cool in pan on wire rack, then transfer to plate and chill for 4 hours or overnight in an airtight container.

Before serving, top with sliced strawberries & whole blueberries.  Makes 12 cupcakes.  Cupcakes are good for 3-5 days when refrigerated.

Notes:
*You can substitute Neufchâtel for some or all of the cream cheese, that is what I used for a slightly lower fat version.
**I really like the Reynolds StayBrite® baking cups (available in most grocery stores) for these, because they are thick and peel away from the cheesecakes easily.

Recipe Adapted Slightly from Bree at goboldwithbutter.com

Red, White & Blue Berry Trifle

Happy 4th of July, everybody!

Despite the rain we had all day, Mr. Vittles and I went to a cookout at my dad & stepmom's house tonight.

The weather didn't get us down one bit.  We ate a veritable feast of grilled steaks, sweet corn on the cob, grilled zucchini & carmelized onion, and mozzarella di bufala with basil, tomato, and balsamic glaze.

Woooo wee.  I had to practically roll myself outta there.

As Mr. V put it, my dad doesn't know how to cook for less than 50 people.

But... that didn't stop me from eating it all.

Plus this trifle.

I was feeling in the holiday spirit, so I wanted to make a red white & blue dessert.  I found this recipe on Martha Stewart's website, and thought it was such a fun, festive dish.

But knowing that we'd be eating a ton for dinner, I wanted to use something a tad lighter than your typical store-bought pound cake.

I decided on this yogurt cake, which is really more of a quick bread - definitely not as sweet or as rich as a pound cake.  But waaaay better for you.

The lemon-lime syrup and whipped cream cheese icing probably negate that, but that's ok :)

There's also berries and those are healthy.

Right?

If you're feeling less guilty than I, feel free to use your favorite recipe or store-bought pound cake - but I included the yogurt cake recipe in case you want to give it a try.

In any event, I am pretty excited for the holiday this year.  There's a lot of good stuff on the docket for tomorrow.

For starters, my dad, stepmom & their friends all go to the same beach and it's our 2nd annual 'Rum Day' where everyone brings a rum drink to try.

Last year I made the Choco-Almond Chai Tai, which turned out to be a hit.  And this year I have something equally weird but fun up my sleeve.

Heh heh.  More to come on that soon.

I am also excited for the fireworks in Asbury Park tomorrow night - which I must admit is unusual for me.  I know it sounds awful, but growing up in a town where they put on a weekly fireworks show in the summer really desensitized me to them.

But it's been years since I was able to just go down the street to watch fireworks, until now.  This year I can see them without having to drive and deal with traffic, parking, and all the general craziness that usually comes with 4th of July at the Jersey Shore.

We live so close to the beach/boardwalk that we can just walk to see the fireworks.  And we have some friends coming over tomorrow night to do just that.

How lucky are we?

Anyway, hope you all have a safe & happy holiday! Enjoy, and Happy Birthday, America!


Red, White & Blue Berry Trifle

• 1/4 C. plus 1/3 C. sugar
• 2 T. fresh lemon juice
• 2 T. fresh lime juice
• 1 homemade (see suggested recipe below) or store-bought pound cake loaf, cut into 3/4-inch-thick slices
• 8 oz. Neufchatel or reduced-fat cream cheese, room temperature
• 1 C. heavy cream
• 1/2 t. pure vanilla extract
• 3 C. fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 C. fresh strawberries, rinsed & dried then hulled & sliced

Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream - should take a few minutes of mixing).

Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and strawberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.

Cover, and refrigerate until chilled, at least 1 hour and up to overnight.  Serves 6.

Trifle recipe adapted from MarthaStewart.com

Whole Wheat Yogurt Cake

• 1/2 C. butter (1 stick), softened
• 1/2 C. coconut palm sugar (or brown sugar)
• 5 T. agave nectar
• 1 t. vanilla extract
• 1 egg
• 1 C. whole wheat pastry flour
• 1 C. all-purpose flour
• 1/2 t. cinnamon
• 1 t. baking soda
• 1/2 t. baking powder
• 1 C plain, nonfat Greek yogurt

Preheat the oven to 350°F. Grease and flour a 9 x 5 inch loaf pan.

In a large bowl, cream together the butter, coconut palm sugar, agave, and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, baking powder, and cinnamon in small bowl; stir into the batter alternating with the yogurt.

Spread batter into prepared pan, and bake for 45-50 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool in pan 10 minutes, then remove and cool completely on wire rack.

Cake recipe adapted from Chobani Yogurt

Strawberry Sesame Spinach Salad

 
Happy Memorial Day Weekend, everyone!

So I know that, for most people, Memorial Day is the official start of summer.

But for people that live at the beach like myself, it's also the start of traffic and crowds of tourists.

All the places that were nice and peaceful during fall, winter, and spring are now inundated with people.

And the holiday weekends (Memorial Day, July 4, and Labor Day) are always the most packed.

When I was young, I loved it.  I thought it was fun.

But as time goes on, I am getting weary of it.

Today I only had to drive a short distance for work (normally I drive a lot) but all I did was sit in traffic.

And more traffic.

And I missed half my lunch break because I didn't properly calculate just how long I'd be sitting in said traffic.

Grr. 

I was getting so frustrated. 

I just wanted to go home, and shut the door, and say "Alright, bennies," (that's what we call tourists at the Jersey shore), "you win, the beach is yours! I quit!"

But today my brother-in-law is visiting us for the first time in Asbury Park.  So I knew at some point tonight I was going to have to suck it up brave the crowds.

And probably walk up to the boardwalk.

In case you didn't know.... Shore Town + Boardwalk + Memorial Day Weekend = Crowded Craziness.

But a miraculous thing happened. 

We walked up the boardwalk and it wasn't crazy.

Sure, there were a good number of people out and about- but not only could you walk freely, you could walk quickly.

I'm a fast walker, so this makes me happy.

At the boardwalk where I grew up (in Point Pleasant Beach), I'd be willing to bet there is no fast walking happening right now.

Ha  ha! Suckers!

I knew it was a good idea to move.

What's also a good idea is making this salad for your Memorial Day barbecue.

According to my sassy middle-aged friend from Vanessa's party last weekend, this is her most requested recipe for parties.

I tweaked it slightly (it had an ungodly amount of sugar) but once you make it, it won't take you long to figure out why it's so popular.

Mr. Vittles hates vinegar, but even he enjoyed this salad.

If you're feeling crazy, you can add some feta or goat cheese.  Mmmm :)

Just stay away from my beach or I'll have to hurt you.

Strawberry Sesame Spinach Salad

• 6 C. fresh spinach (rinsed, dried & torn into pieces if large)
• 2 C. sliced fresh strawberries 
• 2 T. olive or canola oil
• 2 T. apple cider vinegar
• 1 T. sugar
• 1/4 t. paprika
• 1/4 t. Worcestershire sauce
• 1 T. sesame seeds
• 1 1/2 t. poppy seeds
• 1/4 t. onion powder, (or 2 t. minced red onion)

In small bowl, whisk together oil, vinegar, sugar, paprika, Worcestershire, sesame, poppy, and onion powder.

Place strawberries and spinach in a bowl.  Top with dressing when ready to serve (do not dress in advance- spinach will wilt.  If bringing to a party, bring dressing separate from salad and dress before serving).  Serves 4.

Adapted from a family friend's recipe (original source unknown)

Strawberry Basil Mojito... and a giveaway!

*The giveaway has now ended.

I was contacted a couple weeks ago by the publisher of a book entitled DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks, asking if I would be interested in reviewing it for my blog.

(PS I know there are many bloggers out there whose in-boxes are brimming with emails like this, but me... not so much.)

I responded, "Sounds great, I will give my honest opinion though - if you're still interested, here's my address."

And... then I ever heard back.

So imagine my surprise when I get home from work on Friday evening to find a copy of the book on my doorstep!

Which was extra great because as I've said before, I'm not much of a drinker - so if I'm gonna do it, 95% of the time it's on the weekend.

Saturday afternoon I thumbed through, checking out all the photos and recipe titles, and the Strawberry Basil Mojito jumped out at me.  (Much like coconut and chocolate peanut butter, you can always entice me with a recipe that has fresh strawberries.)

The recipe definitely did not disappoint, and honestly neither did the book.  What I like about it is the fact that along with the recipe they give you the ratio of ingredients that should be in the drink- like '3 parts strong, 2 parts sweet, 1 part sour' etc.

This is an especially handy tool for people (i.e. me) who need Cocktails for Dummies because they have no idea what goes well with what.

For this one I just followed the recipe exactly as it was printed, but it's nice to have the option to customize your beverage with different ingredients using the ratios as a guide.

Hence the name "DIY Cocktails" I suppose?  (Ah ha!)

I also specifically looked up Sangria, another of my favorite adult beverages, and they have a lot of tips for putting flavors together.

All in all... this Cocktail Dummy gives the book two thumbs up.

So while I was feeling sassy on mojitos, I decided it would be fun to do a giveaway of the book (sponsored by yours truly by the way - I'm just barely cool enough to get one copy of the book for free so let's not push it.)

If you are interested in entering the giveaway, please leave me a comment below telling me your favorite cocktail... and make sure you leave me a way to contact you if it's not in your Google profile!

To get extra entries, you can also:

• become a follower of V&B, and leave me another comment telling me you became one or you already are
• follow Vittles & Bits on Twitter and leave me a comment that you did or that you're already doing so
• "like" Vittles & Bits on Facebook and leave me a comment that you did or that you're already a fan
  
  

You'll get one entry for each of the above.  I will choose the winning comment randomly - which means Pam you can enter the giveaway too (that's my mother-in-law :).  The giveaway ends this Sunday, May 15 at noon, EST and I'll announce the winner later that day.

So get to it.

And if you're not interested in entering, I'm not hatin' ... but give the Strawberry Basil Mojito a try anywho.  It has fruit & green things in it so technically it's good for you.

At least that's what I like to tell myself?

Strawberry Basil Mojito

• 3 basil leaves, torn
• 3 small strawberries, sliced
• 1 1/2 oz. white rum
• 1 oz. simple syrup (see note below)
• 1/2 oz. lime juice (from 1/2 medium lime)
• 4 oz. club soda

Muddle basil, strawberries, and simple syrup at the bottom of a highball or Collins glass.  Add rum and lime juice, then fill with ice.  Top off with club soda.

*To make a simple syrup, you can place 1 part sugar with 1 part water in jar or coverable bottle and shake vigorously until sugar is dissolved.  If making in advance, you can also boil water, then add sugar & simmer until dissolved.

Recipe from DIY Cocktails, by Marcia Simmons & Jonas Halpren

Note: While I did receive a copy of the book, I did not receive any other compensation to write this post- the opinions are my own.

Limoncello & Sour Cream Strawberry Shortcakes

The past few days have been rain free and sunny here at the Jersey Shore and I couldn't be happier!  It's been cloudy or raining so much lately, it was starting to get depressing.

But yesterday I was actually able to take a nice long walk after work, up to the beach and on the boardwalk.

Yep, you read that right.  The new house that we moved to is like 6 blocks from the beach!

Man, I can't wait for summer to get here.  Seriously.

That is, until it gets really hot and really crowded everywhere, and I get really cranky and say "Man, I can't wait for fall to get here."

See the little baby games my mind likes to play with me?

(P.S. One thing you will never hear me say is, "Man, I can't wait for winter to get here.")

But for now, I'm giddy for summer.  Besides the beach, one of the top things I look forward to when the weather gets warm is strawberries.

What could be better than fresh strawberries and whipped cream?

Well, actually.... strawberries and limoncello whipped cream with lemon sour cream shortcakes is pretty freakin' scrumptious.

What do you love about summer?

Limoncello & Sour Cream Strawberry Shortcakes

Biscuits:

• 1 T. + 1 t. sugar
• 1 t. lemon zest
• 1 C. all purpose or cake flour
• 1/4 t. salt
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 2 T. cold butter, cut in 4 pieces
• 1/4 C. sour cream
• 2 T. milk
• 1 T. limoncello
• coarse granulated sugar (optional)

Filling:

• 2 C. sliced strawberries
• 1 C. heavy cream
• 1 1/2 t. limoncello
• 1 T. + 1 t. sugar, divided
• 1 t. lemon zest

Preheat oven to 450 degrees.  Place sugar and lemon zest in a small bowl and mix with your fingers, rubbing the zest into the sugar, until blended.

Add sugar mixture to remaining dry ingredients (flour thru baking soda) in the bowl of a food processor and place butter on top - pulse until evenly distributed.  (This is the easiest way, but if you do not have a food processor, you can cut the butter into the dry ingredients with a pastry cutter or two knives, then pick up fingerfuls of the mixture and rub it between your fingers to thoroughly blend the butter into the flour).

Add the milk, sour cream, and limoncello.  Pulse a couple of times to stir (or use a wooden spoon) until mixture forms a ball.  Turn out dough onto lightly floured surface and knead only ten times - do not overwork dough.

Flatten dough into a 3/4 inch rectangle and use a biscuit cutter or glass to cut out 2 1/2 inch rounds.  Sprinkle with coarse granulated sugar if desired.  Place biscuits on ungreased baking sheet, and bake 6-8 minutes, or until biscuits are golden. 

Meanwhile, slice strawberries and toss with 1 t. sugar.  Refrigerate until ready for use.

When biscuits have cooled, make the limoncello whipped cream.  In a large bowl, combine heavy cream, 1 1/2 t. limoncello, 1 T. sugar (use more or less to taste) and 1 t. lemon zest.  Using a hand or stand-mixer fitted with whisk attachment, whip until peaks form.

Cut each biscuit in half.  Fill with whipped cream and strawberries as desired and serve.  Makes 4-5 shortcakes.

Biscuit Recipe Adapted from  How To Cook Everything by Mark Bittman

Strawberry Shortcake Cookies

This Sunday is Mother's Day.

Last year on Mother's Day, I went to a flea market with my mom, and we picked out plants for her garden and my deck.  Then we went back to my house and I cooked breakfast for her and my stepdad.

Now this is my first Mother's Day in 27 years without my mom, and all I have left of her are these memories.

  Me & Momma Vittles - Mother's Day 1986

I am thankful to have an amazing stepmother and mother-in-law to celebrate with, but I would do anything to celebrate with her too.

So if you have a mother (and/or mother-figure) in your life, I hope you let her know how special she is to you every single time you have the opportunity.

Don't wait for a special occasion. You never know what tomorrow might bring.

But Mother's Day is the prime time to show her that she means the world to you, so don't drop the ball on this one.

Tell her how proud you are to have her as your mother.

Tell her you're sorry for all the times you were god-awful to her (I don't care how awesome you are now - you were god-awful to your mother at some point in your life.)

Tell her how much you appreciate everything she's done for you, and all the sacrifices she's made for you.

Tell her how happy you are to have her in your life.  

Just tell her you love her.

And these cookies might help get your point across.

 

Strawberry Shortcake Cookie

• 12 ounces strawberries, hulled & cut into 1/4" dice (2 C.)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup light cream
• Sanding sugar, for sprinkling

Preheat oven to 375 degrees & line baking sheets with parchment paper.  Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.

In a separate large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar.  Cut in the cold butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.

Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets spacing evenly apart & sprinkle with sanding sugar.

Bake until golden brown, 18-22 minutes. (Monitor carefully towards the end). Transfer to wire rack & let cool.

Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.


Recipe Adapted from Martha Stewart Living, June 2009