grandmas-strawberry-shortcake-biscuitsPINIT

Growing up, one of my favorite places to be was at Grandma’s house. My brother and I would often spend the entire day running through the woods near her home, climbing trees in the backyard, or practicing cartwheels on her lawn. Grandma always made sure that, after a full day of playing, we would have a delicious meal, but my favorite was always her dessert. From homemade apple dumplings  to angel food cake layered with whipped cream and fresh fruit, it is hard to pick a favorite, but her strawberry shortcake biscuits will always rank at the very top. 

grandmas-strawberry-shortcake-biscuitsPINIT

grandmas-strawberry-shortcake-biscuitsPINIT

Since strawberry season is here, I thought it would be the perfect time to share this favorite childhood dessert. This recipe calls for ingredients that are usually on hand and comes together quickly. If there is one thing I think doesn’t need to be complicated, it is strawberry shortcake, so keep it simple with ripe, fresh berries and just-whipped cream. 

grandmas-strawberry-shortcake-biscuitsPINIT

grandmas-strawberry-shortcake-biscuitsPINIT

grandmas-strawberry-shortcake-biscuitsPINIT

Just a small side note, I realize I have not posted for a few weeks, but I have a pretty good excuse. Chris and I got MARRIED in Yosemite a few weeks ago and well, I was a little caught up with that and enjoying our honeymoon. It was the most perfect day and I will be sharing pictures soon, but I wanted my readers to know that they can expect more frequent posts now that we are back to reality. Okay, enough of that. Get busy picking those strawberries and let me know if you try out this recipe in the comments or on any of my social media pages. Enjoy!

grandmas-strawberry-shortcake-biscuitsPINIT

 

Grandma's Strawberry Shortcake Biscuits
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Ingredients
  1. 2 cups all-purpose flour, sifted
  2. 4 tablespoons sugar, divided
  3. 3 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, chilled
  6. 1 egg, lightly beaten
  7. 1/3 cup milk
  8. 1/3 cup + 3 cups heavy whipping cream
  9. 1 pound strawberries, sliced
Instructions
  1. Preheat oven to 450 degrees.
  2. Sift together flour, 2 tablespoons sugar, baking powder, and salt. Cut in the butter until coarse like crumbs start to form.
  3. Combine the egg, milk, and 1/3 cup of whipping cream in a small bowl. Add to the dry ingredients, stirring just enough for the dough to come together. Do not over mix.
  4. Pat dough out onto a flat, floured surface and use fingertips to spread out into a disc shape. You want the dough to be spread out until about 1/2 inch high.
  5. Use a juice or water glass (or round cookie cutter) to cut out biscuits. Space the biscuits out onto a lightly greased baking sheet.
  6. Bake for 13 minutes or until golden brown.
  7. While the biscuits are baking prepare your whipped cream and strawberries. Place the sliced strawberries in a bowl and sprinkle with 1 tablespoon of sugar. Mix well and place in refrigerator to chill. Make the whipped cream by pouring 3 cups of cold heavy whipping cream and 1 tablespoon sugar into a stand up mixer. Whip until peaks form.
  8. Once biscuits are ready, split in half. Spoon on whipped cream and strawberries between the two halves and on top of the biscuit. Enjoy.
Notes
  1. For a little extra sweetness, you can lightly sprinkle the top of the biscuits with sugar before putting into the oven.
Crestview Kitchen http://crestviewkitchen.com/
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Lemon Cake with Strawberry Frosting//moist, light, bright lemon flavor, and fresh strawberries make for the perfect summer cake//Crestview KitchenPINIT

One thing that I love about the changing seasons is the food that comes along with it. When I think fall I think pumpkin, earthy vegetables, and hot apple cider. Come winter I love making hearty soups and roasts. When the weather starts to warm I like bright citrus, fresh herbs, and in season fruits. To me this cake is the perfect dessert for spring. When I bake it I feel the same way I do when I pack away my winter coats for the season or open the windows for the first spring breeze. It’s a little reminder that the cold is behind us and sunshine has arrived. 

Lemon Cake with Strawberry Frosting//moist, light, bright lemon flavor, and fresh strawberries make for the perfect summer cake//Crestview KitchenPINIT

The cake has just the right amount of fresh lemon flavor. It is not going to be overwhelming or tart, but you will be able to tell that the citrus is there. If you follow the recipe exactly (paying close attention to the order you add the ingredients and how long and/or fast you mix them) you will end up with a cake that is dense but still very moist, which in my opinion, is the perfect cake. The frosting is thick with strawberry flavor and goes perfectly with the lemon flavor. In fact, everyone who has had this cake always comments first on how addicting the frosting is, and I couldn’t agree more. 

Lemon Cake with Strawberry Frosting//moist, light, bright lemon flavor, and fresh strawberries make for the perfect summer cake//Crestview KitchenPINIT

Just a few tips to pay attention to while baking this cake…1. Pay attention to the details. Some of the ingredients need to be at room temperature for the best results and certain steps in the recipe need to be mixed differently. I recommend (with any recipe) to always read the entire thing from beginning to end before you even preheat the oven. It’s just nice to not have any surprises. This is not a difficult recipe, but paying attention to these little details will go a long way. 2. Prepare the pans! Take a few extra minutes and butter the pans, bottom and sides. Then line the bottom with parchment paper and butter again. Lastly, lightly flour the pans, remembering to knock out any extra flour that doesn’t stick. Is it a little tedious? Yes. Is it worth it? Definitely. There is nothing worse then spending the time baking a cake only to have it stick in the pan. 3. Do a crumb coating when it comes time to frost. This cake will have a crumbly outer layer. While frosting you will become frustrated if you do not do a crumb coating because that layer will start to flake off. To avoid that problem, do a light coating of frosting, refrigerate for about an hour, then finish frosting. If you follow those tips you’ll be enjoying a tasty slice of cake in no time. 

Lemon Cake with Fresh Strawberry Frosting
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Ingredients
  1. 1 1/2 cups unsalted butter, room temperature
  2. 3 cups sugar
  3. 5 eggs, room temperature
  4. 3 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. zest from 1 large lemon
  8. 1/2 cup whole milk, room temperature
  9. 1/2 cup buttermilk, room temperature
  10. 1/4 cup fresh lemon juice
Instructions
  1. Preheat the oven to 350°F. Prepare three 8 inch, round cake pans by coating the bottoms and sides with butter. Line the bottoms of the pan with parchment paper and butter the top of the paper. Lightly flour the entire pan, making sure to knock out any extra flour.
  2. In a stand up electric mixer, cream the butter until it is fluffy and lightens in color. Slowly add sugar, on cup at a time. Make sure the sugar is completely mixed before adding the next cup.
  3. Add the eggs, one at a time, once again making sure that each egg is mixed before adding the next.
  4. In a large mixing bowl, sift together the flour, baking powder, and salt.
  5. In another small bowl, whisk together the whole milk, buttermilk, and lemon juice.
  6. Starting on low to medium low speed, alternately start adding the dry and wet ingredients to the butter and sugar mixture, a little at a time, starting and ending with the dry ingredients. Make sure all of the ingredients are completely mixed before adding the next.
  7. Scrap down the sides of the bowl and gently mixed until everything is completely combined.
  8. Divide the batter evenly between the three cake pans and place in the oven. Bake for 30 minutes or until a toothpick comes out clean. Resist the urge to open the door and peek. When you start smelling cake, that is when you know they are close to being done and it is safe to test.
  9. Cool for 10 minutes in the cake pans then remove and cool completely on a wire rack. Once cool, frost with the strawberry frosting (recipe below) by placing one cake on a cake stand. Evenly spread frosting on the top of the cake, place the second cake on the first cake, frost again, and place the last cake on top of the second cake. Do a crumb coating over the entire top and sides of the cake. Refrigerate for 1 hour. Frost the entire cake and enjoy.
Notes
  1. Keep the extra frosting at room temperature while waiting for the crumb coating to set. If the frosting starts to thin, place in the refrigerator. Remove and bring it to back to room temperature before frosting the rest of the cake.
Crestview Kitchen http://crestviewkitchen.com/
Fresh Strawberry Frosting
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Ingredients
  1. 1 pound fresh strawberries
  2. 2 cups butter, room temperature
  3. 6 cups confectioners sugar
  4. 1 teaspoon vanilla extract
Instructions
  1. Place strawberries in a blender and blend until smooth. Add the strawberry puree to a small saucepan and bring to a boil, stirring often.
  2. Keep the strawberry puree at a simmer, stirring often, until it is reduced by half. Cool completely.
  3. Beat the butter with an electric mixer until light and fluffy.
  4. Beat 1 cup of the confectioners sugar and vanilla extract into the butter and whip until combined.
  5. Add 1 tablespoon on the strawberry reduction and mix well.
  6. Alternate mixing 1 cup of confectioners sugar and 1 tablespoon of strawberry puree, mixing well in between, until you have used 6 cups of sugar and 6 tablespoons of strawberry puree.
  7. Taste. If you want more strawberry flavor, add a little at a time until you get the desired flavor.
Crestview Kitchen http://crestviewkitchen.com/

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Prosciutto, Apple, and Goat Cheese Pizza//super thin crust pizza layered with goat cheese sauce, prosciutto, granny smith apples, apricot drizzle, and arugula//Crestview KitchenPINIT

It’s not everyday you find a new favorite pizza combo, but I think once you give this recipe a try, it will  become a go-to. There are lots of things I love about this pizza…the crispy, thin crust, the sour Granny Smith apple, the salty prosciutto, but my favorite part is the goat cheese sauce. I would like to say that I have enough self control that I did not eat the extra by the spoonful, but I did. I definitely did. 

Prosciutto, Apple, and Goat Cheese Pizza//super thin crust pizza layered with goat cheese sauce, prosciutto, granny smith apples, apricot drizzle, and arugula//Crestview KitchenPINIT

Prosciutto, Apple, and Goat Cheese Pizza//super thin crust pizza layered with goat cheese sauce, prosciutto, granny smith apples, apricot drizzle, and arugula//Crestview KitchenPINIT

This pizza dough recipe will make about a 12 inch pizza, depending on how thin you roll the dough. It’s large enough for two if you pair it with a salad or go the personal pizza route by doubling the recipe. Make sure you save a little of the goat cheese sauce to use as a dipper for the crunchy pizza crust. Pizza heaven. 

Prosciutto, Apple, and Goat Cheese Pizza//super thin crust pizza layered with goat cheese sauce, prosciutto, granny smith apples, apricot drizzle, and arugula//Crestview KitchenPINIT

Prosciutto, Apple, and Goat Cheese Pizza//super thin crust pizza layered with goat cheese sauce, prosciutto, granny smith apples, apricot drizzle, and arugula//Crestview KitchenPINIT

Prosciutto, Apple, and Goat Cheese Pizza
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Ingredients
  1. PIZZA DOUGH
  2. 1/2 cup warm water
  3. 1 1/2 teaspoons active dry yeast
  4. 1 tablespoon honey
  5. 1 1/2 cups all purpose flour
  6. 1/4 teaspoon salt
  7. 1 tablespoon olive oil
  8. APRICOT DRIZZLE
  9. 1 1/2 tablespoon apricot preserve
  10. 1 teaspoon mayonaise
  11. pinch of salt and pepper
  12. GOAT CHEESE SAUCE
  13. 4 ounces goat cheese
  14. 1/3 cup heavy cream
  15. 3 large basil leaves
  16. 1 garlic glove, crushed
  17. pinch of salt and pepper
  18. TOPPINGS
  19. 6 slices prosciutto, or enough to cover entire pizza
  20. 1/2 Granny Smith apple, very thinly sliced
  21. 2 cups arugula
  22. 1/2 cup crumbled goat cheese
Instructions
  1. To make the pizza dough: Combine the water, yeast, and honey in a large bowl. Mix it well and let it sit for about 10 minutes, until it starts to become foamy. Add the flour, salt, and olive oil. Stir with a wooden spoon until a ball starts to form. It will still be sticky. Scoop out onto a floured surface and knead for a few minutes, sprinkling with flour until the dough starts to firm. Form the dough into a ball and place back into the bowl. Lightly drizzle with olive oil, turning the dough ball to cover evenly. Cover the bowl with a towel and place in a warm area to rise for about an hour.
  2. While the dough is rising, make the apricot drizzle. Put the apricot preserve into a small, microwavable bowl and microwave on high for 20 seconds. Remove and add the mayonnaise and salt and pepper. Mix well with a spoon. Set aside.
  3. To make the goat cheese sauce, put 4 ounces of goat cheese, heavy cream, basil, garlic, salt, and pepper in a small sauce pan over medium heat. Stir with a whisk until the goat cheese melts and the sauce is completely smooth. Continue to whisk for an extra 2-3 minutes, or until the sauce thickens slightly. Remove the garlic clove and basil leaves. Set aside.
  4. Once the pizza dough is ready, preheat the oven to 450 degrees. Prepare a large baking sheet with olive oil.
  5. Use a rolling pin to roll the dough out on a floured surface. If it is too sticky, dust with flour until it rolls smoothly. Roll the dough into a 12 inch pizza and place on the prepared baking sheet.
  6. Spoon some of the goat cheese sauce into the dough, saving the extra to later use as a dip for the pizza crust. Place the prosciutto in a single layer until the dough is covered. During baking the prosciutto will shrink so it is okay if it goes to the edge of the dough. Bake in the oven for 10 minutes, or until the crust is brown and cooked through.
  7. Pull out of the oven and top with the apple slices, arugula, and crumbled goat cheese. Finish with a light drizzle of the apricot sauce and a sprinkle of black pepper.
Crestview Kitchen http://crestviewkitchen.com/
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Moroccan Sweet Potato and Chickpea Tacos//a spicy vegetarian taco with cilantro yogurt sauce//Crestview KitchenPINIT

A few weeks ago, Chris’s mom came to town so we decided to cross off some places that have been on our ‘restaurants to try’ list. We went to The Angry Baker one morning for brunch (if you are ever in Columbus, it is a must try!), where I ordered their sweet potato tacos. It only took one bite for me to know that I had to try my own version at home. I’m pretty sure I even declared them one of the top tacos I’ve ever had. If you are a fan of tacos or looking for a flavorful, fun vegetarian dish, then you have to give these a try. 

Moroccan Sweet Potato and Chickpea Tacos//a spicy vegetarian taco with cilantro yogurt sauce//Crestview KitchenPINIT

Moroccan Sweet Potato and Chickpea Tacos//a spicy vegetarian taco with cilantro yogurt sauce//Crestview KitchenPINIT

The sweet potatoes and chickpeas are lightly coated in a Moroccan spice mixture, which has just a touch of heat to it. I topped them with an easy-to-make cilantro yogurt sauce to help balance out the spice. There are lots of flavors happening, but everything comes together for a terrific taco. If you want to skip the tortillas, try swapping them for brown or purple rice and make a Moroccan sweet potato bowl. Thats what I did for lunch the next day and they were just as good as leftovers as they were for dinner the night before.  

Moroccan Sweet Potato and Chickpea Tacos//a spicy vegetarian taco with cilantro yogurt sauce//Crestview KitchenPINIT

Moroccan Sweet Potato and Chickpea Tacos
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Ingredients
  1. 1 teaspoon garlic powder
  2. 1 teaspoon turmeric
  3. 1 teaspoon paprika
  4. 1 teaspoon nutmeg
  5. 1 teaspoon kosher salt
  6. 1 teaspoon ground pepper
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon ground ginger
  9. 1/2 teaspoon cardamon
  10. 2 large sweet potatoes, skinned and diced into 1/2 inch cubes
  11. 1 can (15 oz.) chickpeas, drained, rinsed, patted dry
  12. tortillas, flour or corn
  13. 1 tomato, seeded and diced
  14. red cabbage, shredded
  15. cilantro, roughly chopped
  16. feta cheese
  17. cilantro yogurt sauce (recipe below)
Instructions
  1. Preheat the oven to 450 degrees.
  2. In a small bowl add the first 9 ingredients (all of the spices). Mix until well combined.
  3. Place the diced sweet potatoes and (patted dry) chickpeas in a large mixing bowl. Drizzle with olive oil and mix until well coated. Add 2 tablespoons and 1 teaspoon of the spice mix. Stir with a wooden spoon until all of the sweet potatoes and chickpeas are lightly coated with the spice mix.
  4. Spread the sweet potatoes and chickpeas onto a large baking sheet. Place in the oven for 20-25 minutes, or until the sweet potatoes are soft inside and chickpeas are crunchy.
  5. Spoon onto tortillas and top with tomato, cabbage, cilantro, feta, and cilantro yogurt sauce.
Crestview Kitchen http://crestviewkitchen.com/
Cilantro Yogurt Sauce
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Ingredients
  1. 2 heaping tablespoons of Greek yogurt
  2. 1 heaping tablespoon of mayonnaise
  3. 1 teaspoon Sriracha sauce
  4. 1/2 teaspoon prepared, grated horseradish
  5. 2 teaspoons fresh lime juice
  6. 1 tablespoon chopped cilantro
  7. pinch of salt and pepper
Instructions
  1. Add all of the ingredients to a bowl and mix well.
  2. Place in the refrigerator for 15 minutes to allow flavors to come together.
Crestview Kitchen http://crestviewkitchen.com/

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  • Kim Welch

    I’m the lucky Mom who visited Coty and Chris in Columbus! The Angry Baker was yummy, but takes a backseat to Coty’s cooking. Try all of her recipes. She’s taken the guesswork out of making meals special and delicious. Yum!!!ReplyCancel

  • Loving the vibrant colours and fresh flavours + ingredients of these moroccan tacos. I have to try the recipe!ReplyCancel

My Favorite Breakfast Smoothie//Crestview KitchenPINIT

I love having a smoothie in the mornings or after a workout. Though I usually try to stick with green smoothies (less sugar!), sometimes I like to switch it up and have a smoothie more on the fruity side. This is one of my favorite, go-to, smoothie combos. And though it is heavy on the fruit, there is spinach and protein powder, which is going to help keep you full until it is time for your next meal. 

Try switching it up by adding more spinach or swapping the coconut water for coconut milk. Thats the great thing about a smoothie, you can make it your own depending on the ingredients you have on hand. Happy blending!

My Favorite Breakfast Smoothie//Crestview KitchenPINIT

My Favorite Breakfast Smoothie//Crestview KitchenPINIT

My Favorite Breakfast Smoothie//Crestview KitchenPINIT

Tropical Coconut Smoothie
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Ingredients
  1. 3/4 cup coconut water
  2. 1 small banana
  3. 1 cup frozen pineapple
  4. 1 cup frozen mango
  5. heaping handful of fresh baby spinach
  6. 29 grams vanilla whey protein powder
  7. Optional: chia seeds
Instructions
  1. Add all of the ingredients, except the chia seeds, to a blender.
  2. Blend until smooth.
  3. Pour into a glass and sprinkle with chia seeds.
Crestview Kitchen http://crestviewkitchen.com/
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