Skip to main content

TWD - Tender Shortcakes


Well, after a longer-than-planned hiatus, I am hopefully back in the swing of things. Luckily, this week's TWD pick was rather easy! Cathy of The Tortefeasor chose Tender Shortcakes. Perfect for summertime, if you ask me!

These were quick and easy to put together, being essentially a sweet biscuit, and biscuits are something I make frequently. I halved the recipe, and still came out with 8 shortcakes. Dorie must make hers quite large, because the full recipe was supposed to make 10! Hmmm...then again, maybe I should have made mine larger...this way, I could say I only ate one, instead of two. I may have to rethink my strategy next time!

Anyway, I probably could have added another spoonful of cream to my dough as it seemed a tad on the crumbly side. However, the end result was just fine - light, tender, sweet, and oh so delicious! Sadly, I did not have any extra cream to whip up to serve with them, so I just had plain strawberries with mine. D stood over the sink and ate his plain (which might also be how I ate my second one...).

This was sort of a last minute addition to supper last night. I had actually planned on making it for dessert, and then halfway through our meal my brain actually turned on and I realized I had managed to forget them! I decided to make them anyway, and am glad that I did! This recipe will definitely be bookmarked for future use. One of the great things about this recipe is that you can make the shortcakes, freeze them before baking, and have them at the ready for when you need them. Gotta love that!

For the recipe, check out Cathy's blog, and also be sure to see what the other TWD Bakers did with this week's recipe!

Enjoy! :)

Comments

Jacque said…
I thought they were good plain too. Way to get them made!
Cindy said…
They are also good for breakfast.
Tia said…
ditto the breakfast thing. yum!
Cathy said…
I am glad you're back, and so glad that you enjoyed these! I agree - these are good straight up, piled with fruit, and every which way in between. Glad you you and your family enjoyed them - they look delicious! Thank you for baking along with me this week!
TeaLady said…
Mine were a little crumbly and I added a little extra cream to mine. Still good, tho'.

Had one for B'fast. Milk, fruit, works for me...

Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Chicken Cordon Bleu Casserole

While looking through my notebook, I ran across a recipe that I made oh, about 5 or so years ago. I remember making it. And I remember Sean loving it, which is a miracle considering it has a **shudder** vegetable in it. But I never made it again. I decided why not try it again. I've never made real Chicken Cordon Bleu, and I honestly think I've only eaten it once or twice, so I can't truly compare this casserole to the real thing. I made some changes to the recipe that I found, and in the recipe I've posted below I've made a few tweaks that I think will make it better. It's not a light recipe by any means, but if your New Year's Resolution was to eat healthier, you could probably make some changes to make it health ier ... It was good, but I probably won't make it often. While D and I liked it, Sean and even Kade just picked at it. Oh well. Random, but have I mentioned that school starts back today? I am SO ready. ;) Enjoy! Chicken Cordon Bleu Casserole