Lemon “Cookie” Strawberry Shortcakes

This started out as a total disaster. I had grand plans of making Amerikaners also (known as Black and White Cookies) with sprinkles and lemon for Fourth of July. As I made the dough it seemed a little off. If you follow along in my Instagram stories you know what I mean. The dough was REALLY thick. The directed portions were large. When I pulled them from the oven they much more resembled dense biscuits over cake-y  cookies. Looking back, I realized I left out AN ENTIRE INGREDIENT (milk) But it all worked out in the end.

Anyway, I was devastated. Both because my recipe failed and I was looking forward to Amerikaners. I haven’t had any since we lived in Italy and a German friend made some (should have gotten her recipe!) But then I tried one of my failed cookies. Lemony and dense, I immediately knew what I could use them for.

whipped cream

The lemony “cookie” (they are more like biscuits to me) was perfect for strawberry shortcakes! I took out my strawberries and put them in a bowls with some sugar and whipped some heavy cream and Boom! Strawberry Shortcakes.

Eaten alone, the cookie/biscuits are not too sweet with a hint of lemon. Topped with strawberries and whipped cream the lemon flavor really pops. The juice from the berries soaks into the cookie/biscuit and the whipped cream is cool on top of the ripe strawberries. If I had to describe the taste with one word it would be summer.

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Lemon Cookie Strawberry Shortcakes

Inspired by: This recipe 

Ingredients

  • Cookie/Biscuits
  • 9 tablespoons butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • Sprinkles (if you want)

Strawberries

  • 1 cup sliced strawberries
  • 3 tablespoons sugar

Whipped Cream

  • One cup whipping cream
  • 1/8 cup sugar

Directions

Pre-heat oven to 350°F.

Beat butter and sugar together in an electric mixer or large bowl. Add eggs one at a time, beating after each addition. Add vanilla and lemon extracts. Combine flour and baking soda in another bowl. Add dry ingredients to wet ingredients in three batches, mixing well after each addition.

Scoop 1/4 cup batter onto a cookie sheet lined with parchment paper or a silpat. Bake for 20 minutes.

While those are baking, put your strawberries and sugar into a bowl. Let sit for at least 30 minutes to allow the strawberries and sugar to combine, forming a nice juice. (aka macerating the strawberries).

Either with an electric mixer or by hand with a whisk and a clean bowl, fiercely whip the heavy cream and sugar until thick and fluffy. (With my mixer this took about 1 minute and 30 seconds on high).

Cut a cooled biscuit in half and top with strawberries and whipped cream!

 

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Banana “Brownies”-Actually trying recipes I pin on Pinterest

First things first, this is really more of a snack cake than a brownie to me. I’m a brownie purist, and brownies = chocolate in my book. And a chewy, fudgy texture.

That said, these were fairly tasty. One of the reviews said they are more like banana bread with frosting, and I would say that is pretty accurate. Browned butter frosting to be precise.

I have actually baked these before, about 5 years ago. The 5 bananas rapidly turning brown on my counter inspired me to try them again. That and the the aforementioned browned butter frosting. I’m really into brown butter frosting these days. Frost yourself. Or your baked good rather.

Anyway, this recipe makes a huge pan, perfect for a summer BBQ. The frosting is really rich, so a small square more than satisfies even the sweetest of teeth. I can put away some sugar and one of these is more than enough for me.

 

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The next time you have some bananas that are rapidly browning, try these “brownies” instead of your regular banana bread. If banana bread isn’t your thing, this Real Deal Banana Pudding is always a huge crowd pleaser.

Do you like banana bread/pudding? Weigh in down in the comments below!

 

  • Servings: 20 slices
  • Difficulty: Easy
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Inspired by Banana Brownies

Ingredients

Brownies/Cake

  • 1 1/2 cups granulated sugar
  • 1 cup greek yogurt ( the original recipe calls for sour cream, I had greek yogurt in my house so I used that)
  • 1/2 cup softened butter (one stick)
  • 2 eggs
  • 4 bananas, smashed
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda

Frosting

This is their recipe as written, I started with the same amount of butter and then just added butter,  powdered sugar and vanilla until I was happy. Don’t be like me. Follow the recipe. My frosting is a bit too sweet.

  • 1/2 cup butter (one stick)
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons milk

Directions

Pre-heat oven 375°F. The original instructions say to use a 15×10 jelly roll pan, I used a half sheet pan. Google tells me these are similar but not the same. I put my silpat on it, but you can use parchment paper or flour and grease it.

In the bowl of your electric mixer, or a large bowl, cream butter, sugar, greek yogurt and eggs until combined. Add vanilla extract and mashed bananas. Once incorporated, add flour, baking soda. Stir to combine. Pour batter onto pan and bake for 20-25 minutes, turning the pan 180° half way through.

To make the glaze, heat the butter in a medium pot for about 10 minutes, until it turns a nice amber color and is fragrant. Add powdered sugar, and mix. It will be quite thick. Add vanilla and milk until a thick but pour able consistency is achieved. Spread over cake while the cake is still warm. Allow to cool fully before eating.

Chocolate Covered Espresso Bean Ice Cream.

Originally I was going to post some tacos today but this coffee ice cream cannot wait.

So, my homemade ice cream journey has had its fair share of bumps in the road. Living in Italy we were spoiled by gelato, to the point where the store bought ice cream we grew up loving no longer satisfied us. (Okay, me. My husband is less particular.) However there was one little dilemma. They did not make my favorite ice cream flavor (chocolate peanut butter) in gelato form. To rectify this, my friend Beth gave me an ice cream maker and told me to get to work.

Well, I tried. However, not one recipe I tried produced satisfying results. Chocolate ice cream was drab. The pistachio ice cream I made was an insult to pistachio’s everywhere. (I won’t even allow pistacchio gelato to be in the same sentence). I was feeling really discouraged. I just accepted that homemade ice cream may not be a reality for me.

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How wrong I was. After realizing I most likely had all of the ingredients in the house I decided to make some ice cream. A leap of faith and a few hours later here we are. Have you ever had chocolate covered espresso beans? This is exactly what it tastes like. Rich coffee flavor, crunchy “chocolate” and specks of coffee dot the creamy ice cream base.

I was hoping for a creamy chocolate ribbon, but A.) I didn’t research how to make it at all and B.)Elected to only use was I already had in our house, so instead ended up with sharp chocolate shards that are actually super satisfying. Rather than melting chocolate with cream, I used Ghiardelli Dark Candy Coating disks. After popping them in the microwave I drizzled the “chocolate” into the ice cream while it mixed, where it solidified the second it hit the frozen cream.  So good you guys. I have no regrets. I definitely think chocolate chips melted with warm cream would work well also.

Now that I have potentially figured out how to make ice cream, I can’t wait to try new flavors. What is your favorite ice cream flavor? Let me know below, or on my instagram @processotopeaches. Go!

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Chocolate Covered Espresso Bean Ice Cream

  • Servings: 1 huge serving to like 6 reasonable servings
  • Difficulty: Easy
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Intense coffee flavor with pleasant fragments of chocolate make for an ice cream sure to satisfy even the pickiest of ice cream palates.

Inspired by: TheKitchn

Ingredients

  • 1 1/2 cups whole milk
  • 1 1/2 cup heavy cream
  • 1/4 cup coffee grounds (I used a dark french roast)
  • 6 large egg yolks
  • 3/4 cups granulated sugar
  • 1 tablespoon vanilla
  • pinch of salt
  • 1 cup chocolate candy coating OR chocolate chips

Directions

Pour your whole milk and heavy cream into a medium pot along with your coffee grounds. Bring to just barely boiling then cover and turn off the heat. Let coffee “brew” for ten-fifteen minutes. The longer it steeps the stronger it may be.

While that is happening, whisk your egg yolks and sugar together until the mixture loosens and becomes a paleish yellow. I was surprised by how thick it was at first but don’t worry it thins out.

After your “coffee” has finished steeping and cooled a bit, take about 1 cup and VERY SLOWLY drizzle it into your egg yolks. This is called tempering the yolks. By adding a little of the warm mixture to your eggs, you slowly raise the yolk’s temperature and prevents you from scrambling your eggs. Repeat twice and then add your egg mixture to your milk/coffee in the pot you used to steep.

Place the ice cream base back on the stove over low and slowly cook while stirring. You want it to thicken. It is done when the mixture coats the back of a spoon and you can draw a line through it with your finger and the line stays put.

Pour your custard through a fine mesh sieve and then place in the fridge to chill. The original recipe says to do so for a minimum of 3 hours but I was impatient and put it in the mixer after one hour. It was fine

Put in your ice cream maker per manufacturer directions. Once your ice cream has reached soft serve consistency melt your chocolate candy coating and pour into your ice cream while it mixes. You can eat it in this stage (my favorite) or freeze overnight for a scoopable consistency.

Chocolate+Turkish Coffee Cookies

Everything you never knew you wanted in a cookie.

Long time no talk! I have still been cooking and baking and taking terrible photos, but haven’t made time for the blog. Then I blinked and it was April. So I’m back, blurry photos, good eats and all.  Let’s jump right in.

Near my office is an excellent coffee shop that has very tasty drip coffee and some afternoons I swing in for a pick me up. The counter is always covered in various muffins, cakes and breads. One particularly dreary day I popped in, ordered a Turkish coffee and a giant double chocolate cookies. The primary reason I go to this coffee shop verses the many others within walking distance is that their baked goods are baked IN HOUSE, DAILY.  The bakers arrive in the wee hours of the morning to prep the treats for the day. And you can taste it guys. I rarely eat cookies/cakes ect while I’m out because I am usually disappointed. Not here.

So, I got my Turkish coffee and giant chocolate cookie. Bite of cookie, sip of coffee. Repeat. The spices in the coffee went so well with the chocolate, I knew I had to make a cookie combining the two flavors.

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So I did.

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My cuticles suck..

Intense chocolate flavor with a chewy, brownie-like texture accented by a hint of coffee and warm spices. It is everything I never knew I wanted out of a cookie, and my 2 year old loved them too. These may have replaced the classic chocolate chip cookie as my new go to cookie recipe.

Bake these and have them for your breakfast with some coffee. I won’t tell anyone.

Chocolate+Turkish Coffee Cookies

  • Servings: 12-15 cookies if you eat 1/3 of the dough like I did.
  • Difficulty: Easy
  • Print
 

Ingredients

  • 1/2 cup softened salted butter (I always use salted butter, if you are watching your sodium, unsalted will work too!)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons espresso or strongly brewed coffee, chilled
  • 1 teaspoon anise seed (not the flower/star pods)
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 60% cacao baking bar, chopped (or whatever chocolate you want, I liked how the darker chocolate went with the coffee and spices)

Directions

In a large bowl or mixer, add your softened butter and sugars. If you are using a bowl, beat butter ad sugar together until light and caramel colored. If you are using a mixer (like I did) use the paddle attachment and beat until you reach the same consistency. While you are beating your butter, combine your flour, anise, cardamom, baking soda, flour and cocoa powder in a different bowl.

Once your butter and sugar are properly mixed,add your egg, vanilla and coffee, then stir  to combine. Once those are incorporated, gradually add your dry ingredients, throwing your chopped chocolate in last. Cover your bowl with plastic wrap, and chill in the refrigerator anywhere for 3 hours to overnight. I did overnight.

Pre-heat your oven to 350° F. When you are getting ready to bake, set the dough out on the table until it is soft enough to scoop and roll into balls. For me, it took about an hour.  Roll dough into ping pong size balls and place on a cookie sheet. Bake for 8 minutes, until edges are set but it still looks a little soft in the middle. Take out, let cool on the tray for one minute, and then transfer to a cooling rack to finish.