The Mad Cake Batter

sweet treats and savory deets


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Strawberry Shortcakes

This is from a recipe from Thug Kitchen. If you don’t know Thug Kitchen, you need to get on that shit ASAP. Though I had an epic fail with the coconut cream, (lesson: get the full fat coconut milk unless told otherwise) the shortcakes turned out pretty good. I made them for a Fourth of July party last week and it just so happens to be one of the hostess’s favorite dessert. This recipe will make about 8 shortcakes.scakes

STRAWBS FILLING:

  • 1 pound strawberries
  • 2 TBS sugar

Chop the strawberries into small pieces and throw them in a bowl. They say you could add 2 to 4 TBS sugar, I only used about 2 TBS and it was sufficient. Set aside.

THE BISCUITS:

  • 1 1/4 cup whole wheat flour
  • 1 cup white flour
  • 1 TBS baking powder
  • 2 TBS sugar
  • 1/2 tsp salt
  • 1 cup canned coconut milk
  • 1/2 tsp vanilla extract

Preheat oven to 425F and prepare a baking sheet with parchment paper. In a bowl, combine the flours, baking powder, sugar and salt. Make a crater and add the coconut milk and extract. Stir until well-combined. On a floured surface, and pat the dough into a rectangle that’s about 1 1/2 inch scakes1thick. Don’t overwork the dough. Using a cookie cutter or a rim of a glass, cut out the biscuits and place them on the cookie sheet. Bake for about 12-15 minutes. The bottoms of the biscuits should be browned and allow to cool.

WHIPPED CREAM:

  • 1 can coconut milk, well chilled
  • 2 TBS powdered sugar
  • 1/2 tsp vanilla extract (optional)

Place the beaters and bowl in the freezer for about 15 minutes. Once the time is up, grab the bowl, beaters, and coconut milk and scoop out the white “fat” part of the milk. Do not use the clear part of the milk. Add the powdered sugar and beat on medium-high for 1 to 2 minutes.

*Since I bought the Lite Coconut Milk the whip topping did not whip. We were also having issues with the fridge so the milk may not have been cold enough.. Either way the cards were not in my favor and I was left with a liquid mixture of coconut milk and powdered sugar. So what is a girl to do? I improvised and made a make shift buttercream. I added about half a stick of butter and a shit-ton of powdered sugar. I think I accidentally stumbled onto something bc the buttercream was very creamy so I may need to try coconut milk out for my next buttercream.

To assemble the cakes: cut the biscuits in half. Layer the strawberry filling on the bottom half, add a scoop of whipped cream, top with the other biscuit layer and top it off with more strawbs and cream. ENJOY!


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Mini Cheesecake Cups

In spirit of ‘Merica, Fourth of July, and USA playing Germany today in the World Cup, I decided to make something light and, of course, red, white and blue. I love all the recipes off of Skinny Taste and have come back to her site for countless occasions. I have made these in the past and they were a huge hit, not to mention, super easy to make. I doubled her recipe since it only makes about 12 and made some minor changes. I added her link so the original is available as well.

INGREDIENTS: 2012-07-06 08.47.46

  • 24 vanilla wafers
  • 8 oz 1/3 less fat cream cheese, softened
  • 1/4 cup sugar
  • 1-1 3/4 TSP vanilla
  • 12 oz fat-free vanilla Greek yogurt
  • 2 large egg whites
  • 1 tbsp all purpose flour
  • strawberries
  • blueberries

DIRECTIONS:

Preheat oven to 350°. Line cupcake tin with liners, and place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in the greek yogurt, egg whites, and flour. Do not over beat. (At this point, I would test the batter and added some more vanilla or sugar it make it a tad bit sweeter) Pour into cupcake liners filling half way. Bake 20-25 minutes or until center is almost set. Cool to room temperature then chill at least 1 hour in the refrigerator. Before serving, add sliced strawberries and blueberries.