Sa..weet Strawberry Daiquiri

Oh so cool and oh so sweet. Puree some fresh berries in a blender, add a can of strawberry daiquiri mix from the freezer section and some rum.  Yum. 

Spring is for Strawberry Shortcake

Strawberries at my market are buy one carton get two free right now.  So I took advantage.  Not only are we eating strawberries on our waffles and as snacks for lunch but there are enough for a great spring dessert.  I adapted this from Better Homes and Gardens red checkered cookbook (you know the one) Strawberry Shortcake recipe.  I don't sweeten my berries just slice and enjoy over the shortcake with a scoop of French Vanilla ice cream and a little milk.  

2 cups all purpose flour
2 tsp baking powder
1/4 cup sugar
1/2 tsp cinnamon
1/2 cup butter, cold, cubed
1 egg
2/3 cup milk

I combine all the ingredients in my food processor and pulse.  Drop by tablespoon full on cookie sheet . Bake at 450 degrees for 15 to 17 minutes.  Cool, slice, top with berries, ice cream, whip cream, milk and enjoy.

Valentine Cupcakes

For Valentine's Day we gathered with some good friends (couples and kids) for some afternoon snow play and a great dinner together. We decided on a nod to Julia Child and Bouef Burguignon - delicious! Separate post needed to do it justice. We also wanted to do some kind of pink cupcakes. We used a recipe out of the Martha Stewart Living February magazine. I only had strawberries on hand so substituted those. They turned out moist and delicious. The seven kiddos - age 2 to 10 helped decorate and decorate and decorate. Beautiful.

Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts To make the hearts, see our Chocolate Filigree Hearts how-to.

INGREDIENTS Makes 2 dozen. 2 1/2 cups all-purpose flour 2 cups cake flour (not self-rising) 2 1/4 teaspoons baking powder 1 1/4 teaspoons salt 1 1/4 cups whole milk 1 tablespoon pure vanilla extract 2 sticks plus 2 tablespoons unsalted butter, room temperature 2 1/4 cups sugar 6 large eggs 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped Gel-paste food coloring, in Tulip Red (optional; sugarcraft.com) Pink Buttercream Chocolate Filigree Hearts

DIRECTIONS Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups. Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring. Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream and lacy chocolate hearts.