Thursday, May 2, 2013
I miss blogging...hope to be back!
It's been about a year and a half since I last blogged and I don't know what hit me, but I think I want to blog again!
It's been a long time and I hope I still remember how to do this LOL.
Well, I am still very much into baking (the reason why this blog was created), but I guess when I got down at the blogging train station months ago, I forgot to get back on. But I am here now, let's see how long this journey will take ;)
The photo above is a photo of the shortcake I made last weekend, I figure it looks cheerful enough to be on this page; as a pretty picture to grace the comeback so to speak. LOL
I will be sharing recipes too, so many peeps have asked for recipes of this and that on my Instagram account (check out ms_tinaz if you're interested), and I don't type so well on the Android, and I believe lots more can be shared via this blog, so...
As for this one, it is a recipe by none other than my fav book author Dorie Greenspan. I've made this countless times before, it really is so simple and requires less than 10 mins of your time to prepare and about 15-18 mins to bake. In fact, I've blogged about it before here; hehe... I must like the plate very much, I used the same one last time too!
Here, give it a try!
(recipe by Dorie Greenspan)
4 cups all-purpose flour
2 Tbsp. baking powder
¾ tsp. salt
6 Tbsp. sugar
1 ½ sticks (12 Tbsp.) cold unsalted butter, cut into small pieces
1 ½ cups cold heavy cream
Center a rack in the oven, and preheat the oven to 425°F. Line a baking sheet with parchment.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the butter and, using your fingers, toss to coat with flour. Quickly, working with your fingertips, pinch and rub the butter into the dry ingredients until the mixture is pebbly. Some pieces of butter will be about the size of peas, while other will be more like flakes of oatmeal.
Pour the cream over the dry ingredients, and toss and gently turn the ingredients with a fork until you’ve got a very soft dough. You’ll probably still have some flour at the bottom of the bowl, so reach in and use your hand to mix and gently knead the dough until it’s evenly blended. But don’t get overzealous: it’s better to have a few dry spots than an overworked dough. The dough should be soft and sticky.
Cut the dough into 10 roughly equal portions (each will be about 1/3 cup), and put 5 or 6 of them on the baking sheet, leaving about 3 inches of space between them. Pat each portion down until it’s about 1 inch high. [The shortcakes can be made to this point, wrapped in plastic wrap, and stashed in the freezer. Bake without defrosting – just add 5+ minutes to the baking time.]
Bake for 15 to 18 minutes, rotating the sheet from front to back midway through, until the shortcakes are puffed and give just a little when poked with a fingertip. Pull the pan from the oven, and carefully transfer the shortcakes to a cooling rack. Repeat with the remaining dough, cooling the baking sheet first.
Serve the shortcakes slightly warm or at room temperature. To serve, use a serrated knife to gently cut each cake in half horizontally. (They’re fragile, so go easy.) Put the bottom halves on plates, top with berries and whipped cream, and then cap with the top halves.