These cookies are so good – they taste like birthday cake! I adapted it from Smitten Kitchen. Enjoy!
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 sticks unsalted butter, softened
1/4 c cream cheese, softened
1 1/4 c sugar
1 large egg
2 tsp vanilla extract
1 c rainbow sprinkles
Heat oven to 375 degrees. Line two baking large sheets with parchment paper.
Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg, vanilla and blend again. Add flour mixture and beat until well combined. Chill in the fridge for 20 minutes or so before using.
Scoop balls of dough and roll them briefly in the palms before dropping them in a bowl of rainbow sprinkles and gently press down to coat the top.
Transfer to baking sheets at least two inches apart.
Bake for 9 to 10 minutes until they look underbaked, just a little brown on the the bottoms.
Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.
I doubled the fruit in this recipe and not mix the sugar with the berries as they were already sweet. This a super simple, tasty cake! This cake serves 8.
½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
⅔ cup/150 grams packed light brown sugar
½ cup/120 milliliters whole milk, at room temperature
½ teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.
2 eggs, lightly beaten
1/2 c milk
2 cloves garlic minced
4 pieces of thick sliced bread
Preheat a girdle over medium high heat and butter generously.
Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.
This dish is so simple and packs a ton of flavor. It goes perfect with meats. This literally only takes 2 minutes.
3 ears of corn, kernals cut from cob
2 TBSP butter
1/2 c fresh cilantro, chopped
Zest of 1 lemon
Melt butter in a large skillet over medium heat. Add corn and cook until just warmed through, tossing to evenly coat in butter, about 1 minute. Transfer to a bowl and shower with zest, cilantro and salt.
I’m on a Patricia Wells kick! I love her recipes simple, quick and delicious!! Nothing better than radishes and butter – those French are so smart.
1 head of butter lettuce, torn
1 bunch of radishes, sliced thin, freshest leaves reserved
2 TBSP butter
zest of 1 lemon
4 slices of rye bread
1/4 c creamy lemon chive dressing (below)
Slice 1/4 of the radishes into narrow stirps. Mince the leavers.
On a small plate mash the butter, lemon zest and 1/4 tsp salt. Add radish strips and leaves, mash together. Spread on rye bread.
In a large bowl toss lettuce and radishes with dressing.
Serve with rye tartines.
Serves 2 – 4. 5 WW PP
Creamy Lemon Chive Dressing
2 TBSP lemon juice
1/2 tsp sea salt
1 c half and half
1/2 c minced fresh chives
Slow cooked buttery leeks – so simple and oh so delicious.
6 – 8 small leeks, white and light green parts, sliced into 1/2 thick rounds
2 TBSP butter
1/4 c water
Salt and pepper
In a medium skillet, melt butter over medium heat, add leeks and cook for 5 minutes until softened. Add water, reduce heat to low and cook for 30 – 40 minutes until soft, adding more water if pan starts to dry out. Salt and pepper to taste.