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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Strawberry Rhubarb Buckle

So Martha has this recipe for a rhubarb pie. While it may have been delicious, whenever I think about rhubarb, I think about it as a bitter, red celery. Last year, I made a strawberry rhubarb pie, and I thought I would change up Martha’s recipe and do something along those lines. Instead of 1 lb and 10 oz of rhubarb, I did 1 lb strawberries and 10 oz of rhubarb.

I also didn’t check to see if I had all the ingredients and naturally, I didn’t have sour cream hanging out in my refrigerator. I put in almond milk instead. Though the buckle may have lost the creamy texture from the sour cream, it still tasted pretty good with the almond milk. This was an extremely easy recipe and if you prefer to follow the original you can find Martha’s version here: original.

THE CAKE:

  • buckle2coconut oil for greasing the cake pan
  • 10 oz rhubarb
  • 1 lb strawberries
  • 2 cups sugar, divide
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 stick butter, room temp
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 almond flour

THE CRUMBLE:

  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • 1/2 stick butter, melted

buckle1Preheat the oven 350F, and prepare a 9-inch square pan (Martha uses two 9 inch pans but I was fine with one), line with parchment and have the paper hang over the rim of the pan. Trim and cut the rhubarb into half-inch pieces and slice the strawberries. Stir in the rhubarb, strawberries and 1 cup sugar in a bowl and set aside.

In a separate bowl, whisk flour, baking powder, and salt. In a stand mixer, cream the butter, remaining cup sugar, and the lemon zest until light and fluffy. Add the eggs, 1 at a time, then beat in vanilla. Add half of the flour mixture, and alternating with the almond milk, beginning and ending with the dry mixture.

For the crumb topping: Stir together flour, brown sugar, and salt. Add melted butter and stir to combine. In the prepared pan add the batter and top with fruit mixture (you may want to remove some of the excess juice created while the fruit masticated), and sprinkle with crumb topping. Bake until golden on top and cooked through (about 1 hour).

Allow the buckle to cool completely, then lift cakes from the pan using the parchment. Cut buckle into 2-inch squares and top with ice cream.


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Strawberry Lemon Bars

slb2My roommate is allergic to chocolate. So when we were deciding what treats to bring down the shore, I usually make sure there is something for her to eat. I’m nice like that…

This recipe came from K&K Test Kitchen. My bars did not come out nearly as pink as the ones on K&K blog, but they were pretty good. I am a fan of lemon bars but I may have added a little more to get the “lemon bar” texture for next time.

THE CRUST

  • 1/4 cup sugar
  • slb11/2 cup butter
  • 1 1/2 cup all purpose flour
  • 1/4 tsp salt

THE FILLING

  • 1 cup lemon juice
  • 2-3 tsp lemon zest
  • 1/2 strawberry puree
  • 1 1/4 cup sugar
  • 4 large eggs
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Preheat oven to 350F and prepare a 9×13-inch baking pan. In a standard mixer, cream together sugar and butter, until smooth and fluffy. Reduce to a low speed, and gradually beat in flour and salt until mixture slbis crumbly. Press into an even layer in the greased pan. Bake for about 17 minutes, until set at the edges.

Puree the strawberries (about 3/4 cup to make 1/2 cup).  Pour in the standard mixer with the lemon juice, lemon zest, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the crust. Return pan to oven and bake for 23-26 minutes, until the filling is set. Sprinkle the bars with some powdered sugar.


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Frosting Cookies

cookies1After the Valentine’s Day macarons, I had a lot of leftover frosting. I know I could have made another batch of macarons, but I was looking for something a little bit easier. Maybe a little cake or something. And if they turned out horribly, oh well at least I tried?

This recipe is from the Cupcake Project’s blog. These cookies were simple and fast. Perfect, and perfect for my coworkers who were about to get an unexpected treat this past Thursday. Since I had a shit ton of frosting, I doubled the recipe. They weren’t the best looking cookies ever, but they taste good and that’s what matters.

INGREDIENTS:

  • cookies31 cup frosting
  • 2 cups flour
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Preheat oven to 350 F. Mix all ingredients in a bowl until well incorporated. Scoop cookies on a  lined baking sheet (parchment paper or silpats). Bake for about 13 minutes or until the edges start to brown.


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Strawberry Champagne Macaron Hearts

I was really hesitant to write this post. When I was making these, I thought that this was the end I will no longer an excuse not to make macarons. I was always under the impression that macarons are time consuming, little delights that need the upmost care and attention. Then I came across BraveTart.

hearts1She completely changed my view of the macaron world. I also love her spunk and candor. She makes macarons on the reg and has multiple posts on macarons like the Ten Commandments and Macarons Mythbusters. After reading through all her posts, I was ready to try out her recipe. It cuts down the entire process to just a couple of hours. Insane right? I have everything in grams below since that is what I use on my scale, but she does have the ounces if that’s what you prefer.

MACARON SHELLS:

  • 115g almond flour
  • 230g powdered sugar
  • 144g egg whites
  •  72g sugar
  • 1 vanilla bean
  • 1/2 tsp kosher salt

heart4STRAWBERRY CHAMPAGNE FROSTING:

  • 1 stick unsalted butter, room temp
  • 3-4 cup powdered sugar
  • 1/2 cup frozen strawberries
  • 1/4 cup champagne

So for this recipe, forget about preparing the egg whites a week before in order to loose elasticity. Bravetart suggests that it is irrelevant, and they don’t even need to sit out until they are room temperature!

Preheat oven to 300F. Measure the almond flour and powdered sugar. Sift together into a large bowl and set aside. In a standard mixing bowl with a whisk attachment, add the egg whites, sugar, salt and scrappings of a vanilla bean. Beat on medium (level 4) for three minutes. Increase speed to a level 6 for another three minutes. Then increase the speed to a level 8 for another 3 minutes.

heart5I was always afraid of over working egg whites. I was always under the impression there was a thin line between good egg whites and just a liquidy mess. These egg whites came out perfectly. They were a completely stiff meringue. Since i was adding color, this is the point to add it, and then beat the meringue for another minute at a level 8 to mix in the color.

Fold in the egg whites to the flour mixture to break down the egg whites. Put the batter in a pipping bag and pipe on a prepared baking sheet. I decided for Valentine’s Day to try making heart shaped shells. I normally free hand my shells and I came to realize its much harder to match shells. Either way, the shells do not need to sit out. However, Bravetart does say to pick up the sheet and hit it hard against the counter. Turn 90 degrees and rap it two more times. This will break up any air bubbles in the shells.

Bake for about 18 minutes. I never used my own oven to make shells because it is usually hotter. I haven’t had the time to calibrate it yet, but I guess I should do that soon. I had to lower the temp and the shells cooked in about 14-16 minutes. You have to know your oven and keep an eye on the shells.

heartsOnce out of the oven. Allow the shells to cool on the pan before putting them on the cooling racks. To make the buttercream, start by using the food processor to break down the frozen strawberries to dust. In a standard mixer using the paddle attachment beat the butter on high until it becomes light and fluffy. Scrape down the sides using a spatula and add the strawberries, champagne and 1 cup of powdered sugar. Mix until well incorporated. Add each cup one at a time until the buttercream starts to take shape. The strawberries and champagne will make the frosting pretty liquidy so you may need to use more powdered sugar. Fill the pipping bag once more with frosting and pipe the frosting onto the shells. Place macarons in an air tight container in the fridge. If you can, wait to consume at least a day. The frosting will soften the shells a bit and they taste so much better.


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Strawberry Mascarpone Tart

I started writing this post with good intentions to get out right after Memorial Day. Well, tart1Memorial Day came and went, and I had one of the more stressful weeks of my life. It’s finally Sunday, almost a week later, and I can hang out on my porch watching the sun set with a beer and finally give my blog the love and care it deserves.

So here it goes… I had a lot of leftover mascarpone after the big macaron filling taste test and I have never been one to be wasteful, something I learned from my dad. However, due to my silly mistake of the Honey Mascarpone filling, it left the tart a bit soupy. Oh well, at least it was tasty.

This recipe is off of Leite’s Culinara and for the crust I found these delicious almond crisps if you will from my local grocer.

WHAT YOU WILL NEED: 

Hope you enjoy the view from my fridge!

Hope you enjoy the view from my fridge!

For the crumb crust:

  • 6 TBS butter
  • 9 oz cookies (almond, oat, etc)

For the filling:

  • 1 Large egg
  • 1 TBS sugar
  • 1 1/4 cups mascarpone cheese
  • 2 drops vanilla extract
  • 1/2 to 1/3 pound strawberries

DIRECTIONS: 

Melt the butter in a saucepan and remove from heat. Use a food processor to crush the cookies in a coarse powder. Add the crumbs to the butter and mix well. Press crumbs onto the bottom and the sides of a pie plate/tart pan. Place in the fridge to harden, if you can a few hours.

tart2Since my mascarpone was already pre-made: It had a 1/2 tsp of honey and a 1/2 tsp of vanilla, I forwent the other filling ingredients. You can follow the rest of Leite’s instructions using the hyperlink, but once the crust was set. I poured in the mascarpone and smoothly it out so it was even. Then I placed the strawberries on top of the filling. Set in the fridge until ready to serve.

Like I said earlier, the filling was soupy, but it tasted pretty good. The crust was so incredibly scrumptious, definitely the best part!