• What Have I Done For You Lately…

  • Categories

  • Archives

  • Meta

Baking Is Science For Hungry People: Little Snowballs

Hey again Baking Friends!

One of my favorite series of books to read is the Hannah Swensen Mystery series by Joanne Fluke. I like that it’s murder mystery style books, with a lot of the every day monotony thrown in that most books leave out, and then the best part is the recipes! I have tried lots of Joanne’s recipes, and have yet to find one that I don’t like. One of these days I will try her coffee trick, I swear, but I need a huge batch of coffee drinkers to do it.

Anyways, a few years ago my work did a Cookies for Civil Servants thing around Christmas where everyone brought in bags of scratch-made cookies, and volunteers distributed them to Charlotte Mecklenburg Police, Fire and Medic stations across the county. I had made some extras for my co-workers, small samples of the 4 cookies that I made, and one of my friends LOVED the Little Snowballs that I made. Think similar to a Wedding Cake Cookie.

Little Snowballs!

Since her birthday is at the end of June, I decided to make her a batch of cookies for a snack. Hee. Birthday cookies will get you every time! Muahahaha.

So anyways, here is the recipe, and hope you enjoy them as much as we do!

What You’ll Need:
1 1/2 cups unsalted butter, melted (3 sticks)
3/4 cup powdered sugar, plus 1/4 cup for coating
1 1/2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 1/2 cups flour
1/2 cup finely chopped nuts (walnut chips and sliced almonds are my go-to choices for these cookies!)

How To Make Them:
1.
Preheat over to 350 F. Melt the butter in microwave for 2 minutes.
2. Add in 3/4 cup powdered sugar, vanilla, nutmeg and salt, and mix well. Add the flour and mix throughly. Stir in the nuts until evenly distributed.
3. Form the dough into one-inch balls (just pat them into shape with your fingers), and place them on an UNGREASED baking sheet.
4. Bake them for 10 minutes, until they are set but not brown. Remove from oven.
5. Let the cookies cool for 2 minutes, then roll them in powdered sugar. (You must do this while they’re still warm.) Place them on a wire rack and let them cool completely.
6. When the cookies are completely cooled, roll them in powdered sugar again. Let them rest for several minutes on the rack, and then store them in a cookie jar or a covered bowl, or a large freezer ziploc bag! Enjoy them with friends!

Yield: 90-100 cookies (Nutrition Information: 47 calories per cookie, 2.9g fat, 4.2g carb, 0.6g protein, 8mg sodium, 7mg cholesterol)

So there they are, try it out, enjoy, and please let me know what you think! YUM!

I will say, I do intend to try a few variations on this cookie throughout this summer: substituting butter for Butter Infused Extra Virgin Olive Oil, adding lemon juice + lemon rind to make Lemon Snowballs, substituting butter for applesauce + canola oil, substituting nuts for dried fruit, substituting macadamia nuts + coconut for the nuts, and finally doing the original recipe around a jumbo chocolate chip. I will, of course, keep you all posted on how these all turn out!

Craft You Later,
Beth

Baking Is Science For Hungry People: Fraiche Strawberry Shortycakes

Hello Baking Lovers!

Today we are having Fraiche Strawberry Shortycakes — à la Beth. I have a coworker who not only is allergic to chocolate (oh the HORROR of it!), but absolutely LOVES Strawberry Shortcakes of all kinds. His birthday is this weekend, so I decided to start our long weekend off right at work and make him (and the rest of my taste-tester victims) some sweet treats to make the day more enjoyable.

Fraiche Strawberry Shortycakes!

I was looking at my favorite Strawberry Shortcake Recipe, which is courtesy of the book Strawberry Shortcake Murder, a Hannah Swensen novel, by Joanne Fluke. Unfortunately, I didn’t have 48 hours to let the Pound Plus Cake sit before serving, so I decided to shop around some more for quicker recipes.

In my search, I happened upon this nice blog site unsophisticook, and found some great stuff! I found what would be the basis for my Shortcakes, and a great Bisquick baking substitute for not having to buy the boxed product as well!

To start, I didn’t alter the Bisquick Substitute recipe. Contain your shock, I know it has your jaw agape, but please…miracles do happen! So to start the whole process off I knew I would only need 3.5 cups of the substitute, so I halved the recipe from the above link. I didn’t want extra since it is so easy to whip up!

Step 1: Whisk together 3 cups flour, 1.5 tbspn baking powder, and 1/2 tbspn salt until thoroughly blended. Add 1/4 cup cold sliced butter and, using a pastry cutter or two knives or a whisk, mix in the butter until fully incorporated and no lumps remain.

Step 2: To the flour, add 1/4 cup melted butter, 1/4 cup sugar, 1 cup milk, and stir completely until dough is lumpy and dry.

Step 3: Add in 1/2 cup sour cream and mix dough well: this will moisten the dough and make it sticky.

Step 4: Drop spoonfulls of dough onto a cookie sheet, mine is lined with foil, and sprinkle with granulated sugar, Bake for 14 minutes at 425 F (preheat your oven first!). NOTE: You want the dough balls at least the size of a hacky sack, otherwise you won’t have enough cake for the full effect!

Step 5: Slice up 2 lbs of fresh de-stemmed strawberries and put in a bowl. Pour about 1/2 cup sugar over top (distribute evenly).

Step 6: Combine 2 tbspn lemon juice and 1/3 cup cold water. Pour mixture over strawberries & sugar. Cover and refrigerate 2 hours, or overnight.

Step 7: To make the Crème Fraiche, put 2 cups heavy whipping cream in a stand mixer on high for 1 minute. Add in 1/2 cup sugar and let whip for around 10 minutes, until stiff peaks form. Then add in 1/2 cup sour cream, switching the speed down significantly (on mine went from 10 to 3).

Now, I made all the stuff, refrigerated the crème and strawberries, covered the shortcakes (left on top of the cooled stove), and went to bed. You could do this immediately after everything has cooled, but it worked out great overnight for me!

Assembling the Fraiche Strawberry Shortycakes:

Step 8.1: Split the cooled cakes in half horizontally.

Step 8.2: Place the bottom half of the cake in a cupcake holder (easiest way to keep them together AND transport them, I promise!).

Step 8.3: Place a dollop of crème fraiche on top of the cake bottom.

Step 8.4: Place 3 slices of strawberries on top of the crème. NOTE: you probably want to drain the juices from the strawberries before starting this process. I drained into a glass & enjoyed a yummy strawberry juice, with a few slices slipped in!

Step 8.5: Place top of cake on top of strawberries, dab a small dollop of crème on top, and sprinkle with a tiny bit of brown sugar. Refrigerate at least an hour before serving, as this will enhance the flavors immensely!

Step 9: Serve and enjoy!

So that is the easy peasy lemon squeezy way to make these cute, individual sized Fraiche Strawberry Shortycakes! Let me know how you like them – so far everyone at work has absolutely loved them! Have a great rest of your Friday, a great weekend (for those in the US – HAPPY MEMORIAL DAY weekend!), and until next time…!

Craft You Later,
Beth

%d bloggers like this: