Strawbery Shortcake With Vanilla Whipped Cream

I found this picture at http://www.lauracarmen.com/wp-content/uploads/2010/03/DSC_0803.jpg
This recipe is a Martha Stewart recipe, the title will take you to the recipe where you can print it out. One year Kelli wanted Strawberry Shortcake for her birthday, and this is the recipe. It's really good. I didn't use the vanilla bean, I just used pure vanilla extract instead. This was really fun for something different for a birthday that was in January, but these would be even BETTER when the strawberries are in season, like this summer. Woo-Hoo!

Strawberry Shortcake With Vanilla Whipped Cream

2 pints strawberries, hulled and halved
3 Tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 cups all-purpose flour, plus more for dough
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons cold unsalted butter, cut into small pieces
1 large whole egg
1 1/2 cups plus 3 Tablespoons heavy cream
1 large egg yolk
1 vanilla bean, split (I just used 1 teaspoon pure vanilla extract)
1 Tablespoon confectioners' sugar

For light, fluffy biscuits, handle the shortcake dough as little as possible. serves 4
1. Heat oven to 375. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar. Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder, and salt. Use a fork to cut in batter until mixture resembles coarse meal.

2. Whisk together the egg and 1/2 cup plus 2 Tablespoons cream. Slowly add this mixture to the dry ingredients; mix with a fork until dough just comes together. Do not over mix. Transfer dough to a lightly floured surface; pat into a 6-inch square, 1 inch thick. Cut 4 rounds using a 2 1/2 inch cookie cutter(I don't have a cookie cutter like this, so I just left them as is). Place on a parchment-lined baking sheet. Whisk together the egg yolk and 1 Tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25-30 minutes. Cool on wire racks for 15 minutes.

3. Make whipped cream.

4. To assemble, slice the shortcakes open with a bread knife while warm. Divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of whipped cream and upper halves of shortcakes, and serve.

Homemade Hot Cocoa Mix

I know it's not Winter right now, but it's been raining and it's making me want Hot Chocolate again. I looked at a ton of Hot Chocolate Mix recipes and I mixed them all up and came up with this. I was buying the can of Nestle Rich Milk Chocolate hot cocoa mix, but discovered their list of ingredients, is not what I want in my families bodies. Have you ever looked at the label? I've been drinking these for years and I finally looked back in January. Anyway, among other ingredients, it has partially hydrogenated and hydrogenated oils that we, as a family, have been trying to stay clear of. So now I just fill the old can with this recipe and then I feel better about giving this to my kids. The title will take you to the Martha Stewart web site where I found the pic.

Hot Cocoa Mix

10 cups dry, instant milk powder
6 cups powdered sugar
2 cups unsweetened cocoa powder
2 1/4 cups Ovaltine(Rich Chocolate Mix)or you can use Carnation Malt

To make the instant powdered milk and the ovaltine into fine powder, pulse in a food processor or in a blender until super fine. Add all ingredients in a large bowl, mix and keep in an airtight container till use. If this isn't sweet enough, just add some honey. You can easily add a sprinkle of cinnamon or peppermint or whatever to make it your own to your cup of hot cocoa. This makes quite a bit, so if you're nervous about making it and not knowing how it tastes, come on over, I'll make ya a cup. :)

I still use this in the summer and throughout the year, thrown into an after school snack smoothie. I'll have to post my smoothies now that I mention them. Yum!