except... i didn't really have a summer. as per usual. late june, i finished my last rotation (surgery = wild. i mean they cut people open and then put them back together. bonkers. sorry, i know this is a cooking blog. no people-cutting here.) after that, i spent a few weeks studying for "step 2" of my board exams, which included a 9-hour written test and an 8-hour oral test up in philly. threw in a few days visiting the fam in albany (will post our fruit pie recipe soon!) and bam. i'm here. summer for a week. welcome to real life.
anyway, now that summer is almost over, it feels good to be back in the kitchen! seriously. making food that doesn't require just heating veggies in a microwave is superb. been hanging out with the grandmas, slowly starting to fill a notebook with indian grandma recipes (about time i started learning to actually cook). and of course, taking orders for baked goods to send to work with the parentals.
commence today's return-recipe after a three month hiatus: strawberry shortcake muffins.
yes, i have a strawberry obsession. let's be real - today's recipe came about because i bought these awesome muffin cups and needed to use them:
my god these are cute. came in a pack of regular AND minis. for a dollar. holla! doubled up on some regulars to contain the strawberry juice, and saved the minis for another day. made these beauties:
an easy spin on the fresh summer classic, complete with biscuits and fresh strawberries. with almonds and a touch of vanilla for good measure. are you ready? are you?
good.
strawberry shortcake muffins (makes 12 regular muffins)
1 16-oz tube refrigerated buttermilk biscuits (next time, i might try the honey butter ones... oy)
1 cup fresh strawberries, chopped and patted dry
1/4 cup slivered almonds
3 tbsp sugar
2 tbsp butter, melted
1/2 tsp vanilla extract
1/2 to 1 cup strawberry jam
anyway, now that summer is almost over, it feels good to be back in the kitchen! seriously. making food that doesn't require just heating veggies in a microwave is superb. been hanging out with the grandmas, slowly starting to fill a notebook with indian grandma recipes (about time i started learning to actually cook). and of course, taking orders for baked goods to send to work with the parentals.
commence today's return-recipe after a three month hiatus: strawberry shortcake muffins.
yes, i have a strawberry obsession. let's be real - today's recipe came about because i bought these awesome muffin cups and needed to use them:
my god these are cute. came in a pack of regular AND minis. for a dollar. holla! doubled up on some regulars to contain the strawberry juice, and saved the minis for another day. made these beauties:
an easy spin on the fresh summer classic, complete with biscuits and fresh strawberries. with almonds and a touch of vanilla for good measure. are you ready? are you?
good.
strawberry shortcake muffins (makes 12 regular muffins)
1 16-oz tube refrigerated buttermilk biscuits (next time, i might try the honey butter ones... oy)
1 cup fresh strawberries, chopped and patted dry
1/4 cup slivered almonds
3 tbsp sugar
2 tbsp butter, melted
1/2 tsp vanilla extract
1/2 to 1 cup strawberry jam
- cut each biscuit round into 8 pieces. this is super easy with some kitchen shears. like, really easy. so just skip the knife.
- in a large bowl, mix the biscuits, strawberries, almonds, and sugar. patting the strawberries dry theoretically helps prevent two much water from letting go, but the key i think is to just hurry up through the rest of the steps. go go go!
- combine the butter and vanilla extract, then add to the biscuit-strawberry mixture and toss until coated evenly.
- scoop the mixture into 12 paper-lined muffin cups (cutely-lined cups are preferred). bake at 325F for 25 minutes or until golden brown, rotating the pan halfway through.
- in the meantime, heat the jam for 30ish seconds in the microwave and stir it down till its a pourable consistency.
- remove muffins from the oven, then immediately transfer out of pan and onto cooling rack.
- spoon the jam over the warm muffins.
and voila:
the only thing missing that's shortcake-y is the whipped topping. you should go for it. i skipped it since these were being shipped next day, so i didn't want the cream to deflate in a gooey runny mess. but i bet it'd make a mean topping. mean, i say. cute and mean. like regina george.
love this weird heart shaped strawberry.
sigh. i wish summer would stay forever. heart you guys!
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