Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Homemade Strawberry Shortcakes

Homemade Strawberry Shortcakes


Is there anything that screams summer more than a strawberry shortcake recipe?? If you've never had homemade strawberry shortcakes, stop what you're doing right now and make these. Right now. Barely sweet, with most of the sweetness coming from the strawberries, these shortcakes are a serious game changer, and a perfect dessert recipe idea for anyone who doesn't usually like sweets. But I promise my sweet tooths will love it too!

This is a seriously easy strawberry shortcake recipe, and takes fewer than 15 minutes of hands on time. I also love that it calls for really simple ingredients, most of which you probably already have in your pantry! Served with vanilla whipped cream and fresh strawberries, you will love this strawberry shortcake dessert.
 

If you're looking for more summer recipe ideas, be sure to scroll to the bottom of this post! I've linked a whole 4th of July menu that a few of my fellow food blogger friends have put together, and it is amazing!! And for my strawberry lovers, I've linked a few of my other fan-favorite strawberry recipes that you won't want to miss.
 




Biscuit Ingredients: 

2 1/4 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt (I always use sea salt)
1/2 cup cold salted butter, plus 1 tablespoon melted
1 cup buttermilk

Strawberry Ingredients: 

1 pint strawberries, stemmed, hulled and sliced
Juice and zest of 1 lemon
2 tablespoons granulated sugar
finely minced mint

Vanilla Whipping Cream Ingredients:

1 cup heavy whipping cream
2 teaspoons vanilla extract

Directions: 

In a large mixing bowl, whisk together the dry ingredients, flour through salt. Cut the 1/2 cup butter into small cubes, and rub the butter into the flour mixture with your fingers. Try to work somewhat quickly, so you don't melt the butter with the heat of your hands. Once the mixture resembles course crumbs, pour in the buttermilk. Mix the buttermilk in with a fork. Mixture will be wet, but you should be able to form it into a ball without it sticking too much to your hands. If it's too sticky, sprinkle a little bit of flour into the sticky spots.

Dust flour onto a clean work surface, such as a large cutting board. Turn the biscuit dough onto the surface, and form into a 1" high square. Dip a 3" biscuit cutter or rim of a water glass into flour, and cut biscuits out of the dough. Place each biscuit onto a baking sheet lined with parchment paper. You should get 6-8 biscuits, depending on their size.

Melt the remaining 1 tablespoon butter in a small bowl, and brush it onto the top of each biscuit. Sprinkle each with a bit of granulated sugar.

Put the baking sheet with biscuits into the refrigerator, and let chill for about 30-45 minutes. Near the end of the chill period, preheat your oven to 400 degrees F. Transfer the baking sheet directly from the fridge into your preheated oven. Bake for 20 minutes, rotating the baking sheet halfway through.

For the Strawberries: An hour before serving, combine all of the strawberry ingredients in a medium bowl, stirring well. Cover with plastic wrap, and allow to sit at room temperature for an hour.

For the Vanilla Whipping Cream: In a large mixing bowl, beat the cream with a hand mixer until thick. Add the vanilla extract. Continue to beat until the cream holds soft peaks.

To Assemble: Cut each cooled biscuit in half. Top each half with vanilla whipped cream and strawberries. Enjoy!




Your 4th of July Menu:

More Strawberry Recipes:




Click The Image Below To Pin This Recipe!


https://www.pinterest.com/pin/456341374742718193/

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Kirsten Bell
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Strawberry Lemon Coffee Cake

Strawberry Lemon Coffee Cake


You guys, I was going to wait until we were a little further into the warm weather season to share this recipe, but I'm planning to make this for Mother's Day, and kept thinking that maybe you would like to as well! So here it is: Strawberry Lemon Coffee Cake! This is quite possibly my favorite recipe on the blog so far, and you know I don't say that lightly! It is such a light and fluffy coffee cake recipe, with fresh fruit, bright lemon, and topped with brown sugar streusel. And then the lemon drizzle. I mean, seriously.



Want To Save This Recipe For Later? Click Below! 


https://www.pinterest.com/pin/797840890217964180/




You know I'm also all about easy recipes, and this fits the criteria! Super quick, super easy coffee cake recipe and a perfect brunch recipe for this weekend! This is going to be baked on repeat this summer in our house, and if you try it once, I guarantee you will be hooked.



Cake Ingredients: 

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 tablespoons butter, softened
3/4 cups sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1/2 cup sour cream
1 lemon, zested
1 1/2 cups strawberries, diced into 1/2 inch pieces

Topping Ingredients: 

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons cold butter, cut into pieces

Drizzle Ingredients: 

3/4 cups powdered sugar
1 tablespoon freshly squeezed lemon juice
1 lemon, zested 

Directions: 

Preheat the oven to 350 F. Grease an 8" round cake pan or 8x8 baking dish with butter, and set aside. 

Prepare the topping. Combine the flour, brown sugar, pecans, cinnamon and salt in a small mixing bowl. Add the butter, and gently mash the ingredients together with a fork. Finish quickly with your fingers until the mixture resembles course crumbs. You can also do this by pulsing together ingredients in your food processor.

In a medium mixing bowl, whisk together dry ingredients - flour through salt. In your stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the vanilla, buttermilk, sour cream, and egg, mixing until all combined. Scrape down the sides of the bowl as needed. 

Add the dry ingredients in two batches, mixing until just combined. Batter will be thick. Gently stir in the strawberries until equally distributed in the batter. Pour into prepared cake pan. Sprinkle prepared topping over the batter.

Bake for 20 minutes uncovered, then cover the pan lightly with foil and bake for an additional 25 minutes or until a toothpick comes out with moist crumbs.

For the drizzle: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and whisk with a fork until powdered sugar is fully dissolved. If it's too runny, add additional powdered sugar. If too thick, add additional lemon juice. Drizzle over the cake when the cake is cooled to room temperature.









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Kirsten Bell
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Asparagus, Ham & Gruyere Crustless Quiche

Asparagus, Ham & Gruyere Crustless Quiche


I love a good and easy weeknight dinner idea, don't you? We always seem to be scrambling, and between meetings, activities and early kid bedtimes, we just need a quick dinner recipe that everyone will love. This crustless quiche is also a healthy low-carb meal idea, and tastes just as indulgent as a traditional quiche recipe! Win, win, win!

I also love this quiche for brunch. It's easy to make the day ahead (even a few days ahead!), so I can bake a fun dessert or focus on mixing cocktails. Scroll to the bottom - I've listed some of my favorite brunch recipes at the bottom of the post to help round out your meal!


Want To Save This Recipe For Later? Click Below!


https://www.pinterest.com/pin/797840890218170396


You can really use whatever meat and veggies you like - quiche is so versatile! I'll often just throw leftover veggies in, because why not! When I set out to make this crustless quiche recipe I knew that I wanted to use asparagus. We're just heading into asparagus season, and I looooove asparagus, and am always looking up easy asparagus recipes so I can take full advantage!

You'll notice below that for the first time, I've included "step by step" photos for this recipe! I realized as I was writing it out that it was hard to describe in just words what the process looks like, so I snapped a few pictures along the way! Hopefully that's a helpful reference as you make this at home!


Ingredients: 

1 lb asparagus, washed, ends snapped off and cut into bite-sized pieces
2 cloves garlic, minced
1 tablespoon butter
6 eggs
1 cup half-and-half
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups gruyere
5 oz ham steak, diced
3 scallions, white and green sections

Directions: 

In a medium pan, cook the asparagus and garlic in the butter over medium heat until the asparagus is fork-tender. Season with a little extra salt and pepper. Once asparagus is done cooking, set aside, and start preheating the oven to 350 F.

In a small bowl, whisk together the eggs, half-and-half, nutmeg, salt and pepper. Set aside.

Transfer the asparagus as well as the ham into a greased 9" tart dish, pie dish, or an 8x8 casserole. By doing this first, we can be sure that all of the meat and veggies are evenly distributed. Top with the shredded gruyere, and then with the chopped scallions.


When I was growing up and helping my mom in the kitchen, she would always ask me "If you got that piece, would you be happy?" as a way to help make sure I evenly distributed ingredients throughout a casserole, cobbler, whatever it was! It's funny, but I think of that literally every time I make a recipe that requires even distribution of ingredients haha! Would I be happy with that piece? No, it needs more asparagus!


Pour the egg mixture evenly over the layered ham, asparagus, cheese and scallions. Bake for 35-45 minutes, or until the very middle of the quiche is just a little wobbly in the middle if you gently shake it. It should not be wet, but just have a little movement and the top will be golden brown. Allow to cool before serving - I actually prefer my quiche cold, which means I can make this the day before! 





Finish Your Brunch With These Recipes: 
Brunch Inspiration For Your Table:

http://www.thiscelebratedlife.com/search/label/recipes
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Kirsten Bell
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Earl Grey Madeleines

Earl Grey Madeleines


Light, soft and bursting with flavor, these earl grey madeleines are a fun and easy dessert that everyone will enjoy. With a hint of earl grey and sprinkling of fresh lemon, these are a perfect cookie to serve alongside tea or coffee.


Somewhere between a cake and a cookie, madeleines are a light, pillowy and almost feminine cookie that are perfect for teas, brunches, or a special dessert! While they seem fancy, madeleines are actually incredibly easy to make (and even easier to eat!). 


Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/2 cup granulated sugar
1 lemon, zested
6 tablespoons butter, melted
1 tablespoon earl grey tea leaves
1 tablespoon powdered sugar (optional)

Directions:

Whisk together dry ingredients, flour through salt. In a medium mixing bowl, beat eggs and sugar together with a hand mixer until light, about 5 minutes.  Add zest. Add the dry ingredients in two batches, mixing on low speed. Add the butter in two batches, mixing on the lowest speed until just combined. Gently fold in earl grey tea leaves.

Press plastic wrap to the surface of the batter, and then cover the top of the bowl again in plastic wrap. Refrigerate overnight - this is important so your madeleines develop that characteristic hump.

Preheat the oven to 350 F.  Grease madeleine pan with baking spray (I like this coconut oil one). Fill each well with 1 tablespoon batter. Don't worry about spreading the batter throughout the well, it will do that on its own when it bakes. Bake in the preheated oven 7-8 minutes. Allow to cool in the pan for about 5 minutes, and then remove from pan. Dust with powdered sugar just before serving.



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Kirsten Bell
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