Tuesday, May 14, 2013

The Undomestication is Insane

Reason # 9456 I call myself Undomestic Mama.


I bought a bundt pan at Goodwill a few months ago and just knew it would come in handy for something. When I suggested that we have our family to our house for Mother's Day I thought it would be so cute to have individual strawberry shortcakes using the bundt pan!

I followed the directions on the box of mix, but I ended up with a brown, crusty mess. After posting the picture on Instgram, this lovely lady responded letting me know that you can only make angel food cake in an angel food pan.

Mind blown.

I had no idea. I thought people just did it that way to get a hole in the middle. I wish I'd checked Instagram before I tried buttering the next pan (a cute little heart one from Goodwill) I used.

By the way, there's a reason the box of mix says not to butter the pan. It doesn't work. My third and last attempt was to use the remainder of the mix in a regular bread pan. It worked but I didn't have enough batter left and it didn't rise as much as I expected so I was left with about 1/4 of a cake. At that point, I gave up and decided to paint my finger nails.

Sunday afternoon, I tried a different recipe.
via
Ingredients
2 cups all-purpose flour
3 tablespoons sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon plus a pinch fine salt
4 tablespoons cold unsalted butter, cut into small pieces
1 1/3 cups heavy cream, plus a bit extra for brushing
1 large egg
1/4 cup honey
One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
1/3 cup fresh mint leaves, torn, plus extra for garnish

Directions
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.

In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water. Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.

While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a bowl with the strawberries and torn mint. Set aside for at least 30 minutes to allow the strawberries to release their juices.

To assemble, whip the remaining 1 cup cream with 1 tablespoon sugar to soft peaks. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with the fresh mint.

It's from the Food Network and delicious! I used a mix of white and wheat flour because Boyfriend accidentally added wheat into our container of white flour a few weeks ago, and I added the mint into the strawberry/honey concoction, but it turned out pretty good. B didn't love the mint, but his sister did, she said she never would have thought of it but it was a nice touch.

Although my first idea would have been cuter had it turned out, this one tasted better. Do you like strawberry shortcake? Do you have a special way you make it?


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