Desserts from Palm Sunday

 

 

 

Yellow Cake with  Chocolate Frosting-350 30-35 minutes

6 eggs
3 c flour
¾ c butter softened
2 2/3 c sugar
2 c buttermilk
1 ½ tsp baking powder
¾ tsp baking soda
2 tsp vanilla

Separate eggs allow egg whites to stand at room temperature for 30 mins

Grease and parchment paper pans

Stir flour, baking soda, baking powder, salt- set aside
Beat butter med to high 30 seconds- add sugar and vanilla
Add egg whites all at once and beat on med high for 3 minutes.
Alternately add flour and buttermilk until just combined

Frosting
24 ounces semisweet chocolate chips
1 ½ cups heavy cream
2 T light corn syrup
½ tsp vanilla extract
4 T butter room temperature

Put chocolate chips and heavy cream and set over pot of simmering water, stirring occasionally until the chips are completely melted. Take off the heat and the corn syrup and vanilla. Allow mixture to cool to room temperature. Then Whisk in softened butter until thick.

Enjoy!

 

Strawberry Shortcake

• 2 cups all-purpose flour
• 3 tablespoons sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon plus a pinch fine salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1 1/3 cups heavy cream, plus a bit extra for brushing
• 1 large egg
• 1/4 cup honey
• One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
• 1/3 cup fresh mint leaves, torn, plus extra for garnish

Directions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.

In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water. Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.

While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a bowl with the strawberries and torn mint. Set aside for at least 30 minutes to allow the strawberries to release their juices.

To assemble, whip the remaining 1 cup cream with 1 tablespoon sugar to soft peaks. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with the fresh mint.

Enjoy!