Strawberry Vanilla Bean Cupcakes

I spent several days coming up with anything I could to use my flat of strawberries before they went bad.  

I did two versions of the Strawberry Preserves in hopes that the second batch wouldn’t be soupy, and had to leave before I found out.  

However I also made some ice cubes, drank a lot of strawberry and lemon water, made some cupcakes and a smoothie or two.

The cupcakes turned out quite well, almost muffin-like. They were not overly sweet like many cakes and cupcakes. 

The recipe is based on the Vanilla Bean Cupcake recipe in The Sweet Little Book of Cupcakes. I just added about half a cup of mashed strawberries. They turned the batter a pretty pink color with little bits of red. Although, it definitely could have taken more. 

I will update this with a recipe the next time I get a chance. 

Promise.

Strawberry Preserves

I got a flat of strawberries grown locally yesterday. I have so many ideas for them, cake, cookies, ice cream, lemonade... 

But the first thing I had to do, after eating as many as I could hold, was make preserves.  I have wanted to make peach preserves for as long as I can remember, and this is a close second.  

I found a basic recipe for preserves on a Southern Food site, and canning directions at Pioneer Woman.

Then I jumped in to hulling and slicing. I have a huller from my adopted aunt and a slicer from my sister than made a 3 hour job last about 30 minutes. And the results are strawberry syrup, so far.  I am hoping that they will thicken, but if not there’s always next time. 

Ranchero Eggs

You’ll never believe it, but I’m actually posting some of the things I cook again! Well, one anyway. 

I took some pictures of some eggs that I made. 

I know, right? 

I cooked eggs.

Without making sure that they were masked by flour, sugar and, most likely, chocolate.

So without further ado and nonsense. Here are the pictures.

I found this recipe at Annie’s Eats, and it is also in the Smitten Kitchen cookbook. Please make it and enjoy, it’s really not bad, even if you don’t like eggs.

Ew.

Also, I might be trying this again, to get a balance between the beans and tomatoes that is more appealing to me. I will post my recipe when, and if, I do that.

Cheers.

Maple Oatmeal Cookies

I have just made some oatmeal cookies. I didn’t have a few things on the recipe I found, so I modified it to fit what I had available and what I actually wanted. I was told that they are “Ridiculous!!!!!”. I think that means that they’re good, I like them at any rate. 

And for the first time in lots of months I am writing down what I did so that maybe, someday, I can re-create them just like they are. Instead of guessing and coming up with something entirely different.

Maple Oatmeal Cookies

Recipe:

1 1/2 c Flour

1 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Salt

2 sticks Salted Butter, softened

1 1/2 c Sugar

2 Eggs

1/2 tsp Almond Extract

1/2 tsp Maple Extract

3 c Old Fashioned Oats

Directions:

Heat oven to 350 degrees Fahrenheit. Spray a cookie sheet with cooking spray, or line with parchment paper. 

In a medium bowl mix the flour, baking powder, cinnamon and salt. Set aside.

In a large bowl cream the soft butter and the sugar. Add the eggs and mix well. When the mixture is smooth add the almond and maple extracts.

Next, slowly add the flour mixture to the sugar mixture and stir with a wooden spoon. When this is combined add the oats a cup at a time and mix well after each addition.

Drop by large teaspoon onto the prepared cookie sheet and bake for 12-15 minutes, or until the edges of the cookie just start to brown. My cookie dough pieces were probably the size of a large bouncy ball and baked for 14 minutes. This results in a soft cookie, bake longer for crunchy cookies.

Buttermilk Cinnamon Almond Strawberry Shortcake

I made a cake yesterday.  

I wanted to make a white cake because I had a bunch of egg whites leftover from making ice cream.  But when I was ready to make the batter I didn’t have my computer with me.  

I decided to forge on anyway.  I used the mini whisk I have here and beat the eggs until they were foamy.  Then I added some sugar, cinnamon and almond extract.  Almond extract smells divine.  It only takes a drop to make the whole trailer stop smelling like dirty boys.

Next I melted some butter and added it slowly to the egg mixture.  Then a bit of buttermilk.  When it was nice and foamy I added some flour and baking powder.  After a touch more buttermilk and it had a consistency that I liked.  

So I spread it into 3 pans and let it cook for a while.  

The cakes are more dense than I’d hoped, but it worked well when I put the strawberry filling between the layers.

Lastly I spread a really thin layer of buttercream frosting over the whole thing, because I only had a little bit of powdered sugar.  

And voila!  My “Strawberry Thing”, as George calls it.

Snickerdoodle Sandwiches

My new friend, Beth, and I made ice cream yesterday.  She had just gotten a new ice cream maker she NEEDED to try.  

So we used the basic recipe that came with the machine.  

It turned out rich and creamy and amazing.

We had to share it, so I made some cookies for sandwiches.  Snickerdoodle cookies.  Then we handed out mini ice cream sandwiches to the roughnecks.  

I think they were a hit.  

• I used 3 t Baking Powder instead of Baking Soda and Cream of Tartar

I found the recipe at Food.com

Red Velvet Layered Cake

I made a cake yesterday.  I am still experimenting and searching to find the perfect Red Velvet cake.  

So far the cookies are still better, but they don’t translate well into cake.  It makes me sad.  

The most recent on I tried was from Food Network.  

It turned out pretty well.  I have to try it again.  This attempt ended up slightly dry from overcooking.  It was only 5 minutes, but next time I need a timer.  

The Cream Cheese Frosting was not so sweet as the other recipes I’ve used.  It was very rich, though.  

I was rather proud of myself.  I frosted it with a butter knife.  It was pretty smooth for the utensil used.