Posts by tag: Mothers Day

  • Blackberry-Chocolate Chunk Muffins

Blackberry-Chocolate Chunk Muffins

Posted on July 18, 2016

Despite the oppressive weather this weekend, I temporarily lifted my “no oven” embargo to bake up a batch of these Blackberry-Chocolate Chunk Muffins.

And let me tell you, it was totally worth it. I may have gotten miserably hot and sweaty from cranking my oven up to 375 degrees. But a dozen moist, fluffy muffins bursting with fresh blackberries and chunks of dark chocolate is a force to be reckoned with. I just couldn’t say “no”.

Blackberry-Chocolate Chunk Muffins | www.floatingkitchen.net

I’ve been on a serious muffin kick lately ever since I made these Blueberry-Basil Muffins. To be honest, I had kind of forgotten about how much I liked homemade muffins. But they are leaps and bounds above those typical dense, softball-sized muffins that you find in coffee shops. And once you zero in on a base recipe that you love, homemade muffins are endlessly customizable. I’ve been making versions of the recipe from this book for a couple of years of now, often swapping out or adding ingredients. And whatever I seem to do to them, they always come out great.

Also, muffins are basically as close as you can get to enjoying cake for breakfast without actually eating a slice of cake. And I’m very down with that.

Cheers,

Liz

Blackberry-Chocolate Chunk Muffins

Yield: Makes one dozen

Blackberry-Chocolate Chunk Muffins

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
  • 1/2 cup milk, room temperature
  • 2 eggs
  • 1 tsp. grated orange zest
  • 2 cups all-purpose flour
  • 3/4 cups plus 1 tablespoon sugar, divided
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 cups fresh blackberries
  • 1/2 cup chopped dark chocolate

Instructions

  1. Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
  2. Make the muffin batter. In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, orange zest on medium speed until well combined, about 2-3 minutes. With your mixer on low, slowly add in the flour, 3/4 cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blackberries and chopped chocolate.
  3. Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Sprinkle the remaining tablespoon of sugar over the tops of the muffins.
  4. Transfer the muffin tin to your pre-heated oven and bake for 25-28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for about 10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling.
  5. Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days.
http://www.floatingkitchen.net/blackberry-chocolate-chunk-muffins/
  • Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Posted on June 9, 2016
Category:

Disclosure: This post is sponsored by Driscoll’s. All opinions are my own. Thank you for supporting companies that help to support Floating Kitchen!

It’s my birthday this weekend and…

{insert dramatic pause}

I’m going to be turning 36 years old.

Which officially makes me closer to 40 than to 30.

I’m not sure how I feel about that.

But I do know how I feel about birthday cake: pretty great.

Because I’m a June baby and strawberries are at their peak season, my Mom and Grandmother would always make me a strawberry shortcake to celebrate my special day (I’ve since learned that June 14th is National Strawberry Shortcake Day!). I fondly remember the light sponge cake, juicy strawberries and pillows of whipped cream that would mark this yearly occasion. And as an overly eager kid who could never seem to get enough sugar, that cake was definitely the best part of my day.

It seems that I’ve always preferred consumable gifts over material items.

This year, I decided to re-create my Grandmother’s strawberry shortcake recipe (with a few twists, of course!). And I’m so excited that Driscoll’s has agreed to help me out!

Strawberry Shortcake with Lemongrass-Basil Whipped Cream | www.floatingkitchen.net

I made my Grandmother’s sponge cake recipe exactly as she had written it out (although after some internet searching, I’ve come to believe that the sponge cake recipe is pretty standard). And then I used my 3-inch biscuit cutter to cut out little rounds. You can certainly skip this part and serve the cake as a sheet cake (which is how my Grandmother used to serve it), but my love for cute, individual desserts knows no boundaries. And bonus: you get all these scraps of cake from around the edges, which I lovingly refer to as the “chefs prerogative”.

Strawberry Shortcake with Lemongrass-Basil Whipped Cream | www.floatingkitchen.net

I slathered a thin layer of strawberry jam onto the sponge cake rounds. And then topped them with some Driscoll’s strawberries tossed in a little sugar and lemon juice. And because we’re all grown up now (at least according to my actual age), I made a wonderfully scented lemongrass and basil infused whipped cream. Don’t skip this part. The difference is rather remarkable. Trust me.

So…any advice for me in my 36th year of life? Eat more cake, maybe?

Cheers,

Liz

Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Serves about 12

Strawberry Shortcake with Lemongrass-Basil Whipped Cream

Ingredients

  • For the Lemongrass-Basil Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup chopped lemongrass
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons powdered sugar
  • 1 tsp. vanilla extract

  • For the Cake
  • 5 eggs, separated
  • 1 cup sugar, divided
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 1 cup sifted cake flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • About 1/4 cup strawberry jam

  • For the Strawberries
  • 2 packages (16 ounces each) Driscoll’s Strawberries
  • 1/4 cup sugar
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Infuse the whipped cream. In a medium saucepan over medium heat, warm the cream, lemongrass and basil until small bubbles start to form around the edges of the saucepan. Do not let the cream come to a boil. Remove the saucepan from the heat and let the cream cool to room temperature. Then cover and refrigerate for at least 4 hours or up to overnight.
  2. Meanwhile, make the cake. Pre-heat your oven to 350 degrees. Line the bottom of a rimmed 10 X 14-inch baking pan (see my notes below about baking pan sizes) with a piece of parchment paper and coat it lightly with non-stick cooking spray. Set aside.
  3. In the bowl of your stand mixer with the whisk attachment, beat the egg whites until small bubbles form. Slowly add in 1/2 cup of the sugar, beating on high speed until the egg whites becomes glossy white and stiff peaks form. Transfer the beaten egg whites to a clean bowl and set aside. In the same mixing bowl (no need to clean it out), beat the egg yolks until they become thick and pale yellow. Slowly add in the remaining 1/2 cup of sugar, beating on high until smooth. Beat in the lemon juice and zest. Gently fold the beaten egg whites into the egg yolks. In a small bowl, combine the dry ingredients. Then gently fold the dry ingredients into the egg mixture, working the batter until everything is just combined.
  4. Pour the batter into your prepared baking pan and smooth the top to create an even surface. Transfer to your pre-heated oven and bake for 15 minutes. The cake should be starting to brown a little bit around the edges and pull away from the sides of the baking pan slightly. Remove from the oven and set the baking pan on a wire rack to cool for about 5 minutes. Then remove the cake from the baking pan by carefully inverting the baking pan over a parchment paper-lined wire rack. The cake should easily come out. If the parchment paper has stuck to the bottom of the cake, peel it off and discard it. Allow the cake to cool completely before cutting and serving.
  5. Prepare the strawberries. Trim and discard the greens. Slice the strawberries in half or quarters. Toss the sliced strawberries in a large bowl with the sugar and lemon juice. Set aside for about 15 minutes to give the strawberries time to release some of their juices.
  6. Make the whipped cream. Chill your mixing bowl and whisk in your refrigerator for 5-10 minutes. Then strain the infused whipped cream into your chilled bowl, discarding the solids, and whisk on medium-high speed until the cream starts to thicken. Add the powdered sugar and vanilla extra and continue whisking until peaks form. Cover and refrigerate until ready to use.
  7. Assemble the shortcakes. Using a 3-inch round cookie/biscuit cutter, cut out rounds of shortcake. If you carefully space the cuts, you will be able to get 12 individual rounds. Spread about a teaspoon of strawberry jam onto each shortcake round. Then top with a spoonful of the strawberries, making sure to get some of the juices. Top with a dollop of whipped cream. Serve immediately.

Notes

1. There is some variability in the sizes of baking pans commonly labeled “jelly roll pans” or “half sheet pans”. I’ve made this recipe successfully in both a 10 X 14-inch pan and an 11 X 17-inch pan. Just adjust the cooking time by a minute or two, if necessary.

http://www.floatingkitchen.net/strawberry-shortcake-with-lemongrass-basil-whipped-cream/

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