3-Ingredient Individual Strawberry Trifles

IMG_6777.JPG

Just store-bought cookies, whipped cream and strawberries, how easy is that?  ;) Chaneling my inner Ina Garten for this recipe. The idea stemmed from her Mocha Icebox Cake. Taking Hampton’s own Tate’s cookies and letting homemade whipped cream soften them while chilling in the fridge. The strawberry addition is a homage to strawberry shortcake.  

This is the perfect not-too guilty dessert. Best enjoyed after a grill-out all fresco. AKA my favorite way to spend a Sunday evening. Preferably on my parents oasis of a patio. 

IMG_6776.JPG

3-Ingredient Individual Strawberry Trifles
yields 4-5 trifles

Ingredients:
8 oz strawberries, sliced
8 oz heavy whipping cream
1 Tbsp. granulated sugar
1/2 tsp. vanilla extract
8 Tate's Bakeshop Vanilla Cookies (available at most grocery stores)

Directions:
Whip your heavy cream using an electric mixer until soft peaks form. Add sugar and vanilla extract and give a quick mix, making sure not to over whip your cream. 

Take a martini glass, start with a small spoonful of cream in the bottom of the glass. Crumble over a Tate's cookie, add a few sliced strawberries, then repeat. Continue until you have filled 4 martini glasses. I was able to stretch this recipe to serve 5, but it's best divvied up for 4. 

Place in the fridge for at least 1 hour to let the cream soften the cookies a bit. Before serving, sprinkle the tops with granulated sugar and a small sprig of mint to garnish. 

IMG_6778.JPG

Annie

Sugar Cookie Pizza with Strawberry Icing

Okay college friends, who's excited? I cracked the code on cookie pizzas. Whether it was someones birthday, finals week, a sisterhood event or sometimes just because, these cookie pizzas used to always make an appearance during my time at OU.

A little shop just east of campus called Cookies and Cards, is responsible for crafting up these cookie pizzas. They had all different flavors such as chocolate chip, M&M, red velvet, lemon, but everyone knows the sugar cookie with fresh strawberry icing was the best. 

I ate too many cookie pizzas to count during my four years at OU. Since graduating I still think about them often. They weren't just a cookie cake, they were a cookie pizza. Very important fact.

My new job has me working in Norman sometimes. It was my Maddie girl's birthday last week and I thought how fun it would be to surprise her with one of these coveted cookie pizzas. Work didn't pull me to Norman last week and I was too lazy to make the drive, so I thought why not make my own cookie pizza? 

Taking on this task involved a few requirements. The cookie needed to be slightly un-done and the fresh strawberry icing had to be spot on. You knew you got a good cookie pizza when it was basically dough in the center, and when you gpt one still warm, it was game over. The strawberry icing is what makes the sugar cookie flavor. This means puréeing fresh strawberries to achieve it.

Good news Normanites, I think I did it. Several friends came over to celebrate Maddie's birthday and several went to OU. They all got a bite and agreed it was delicious and fulfilled the Cookies and Cards' cookie pizza shoes!

Sugar Cookie Pizza with Strawberry Icing

Ingredients:
1/2 cup butter, softned
1 egg
1/4 cup vegetable or canola oil
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

Icing:
1/4 cup puréed strawberries (about 4-5 strawberries)
2 Tbsp. butter, softened
2 cups powdered sugar
1/4 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a large mixing bowl or round object, about 10 inches in diameter, trace a circle on the parchment paper. Flip the parchment paper over so you don't get any pencil or pen marks when you spread out the dough.

Cream butter, oil and sugar in an electric mixer until light and fluffy, about 2 minutes. Add the egg and both extracts. Add flour, baking powder and salt, and mix on low until the dough comes together.

With clean hands spread the dough out on the parchment lined baking sheet. Spread the dough out, filling the circle shape you drew. Bake for 10-13 minutes. Start on the low end. The key to yumminess in this cookie pizza is for it to be slightly underdone! You want to take it out just before it starts to brown. Let it cool completely.

While the pizza cools, purée your strawberries in a food processor or high powered blender. In a stand mixer or using a hand mixer, whisk purée, butter, powdered sugar and vanilla on low until fully mixed. It should be the consistency of a thick glaze. Using a spatula, spread the icing over the cookie pizza leaving about a half inch border around the edges.

Cut with a pizza cutter and enjoy!

Annie

Strawberry Shortcake Cookies

Uh huh hunni. Say hi to these little fluffy summery cookies packaged up to perfection! I whipped these bad boys out few Sundays ago when I was on my baking spree.  After consoling with my roommates if I should make lemon bars or these strawberry shortcake cookies, we all decided on the cookies. I turned to one of my favorite cookbooks for the recipe. Joy is my go to girl when it comes to desserts and her book, Homemade Decadence is chalk full of her best recipes. Exhibit A.

These cookies are described as a hybrid between a cookie and biscuit. They are light and fluffy like a biscuit, but also slightly crispy around the edge like a cookie. My favorite part is the fresh nutmeg that is grated in. Nutmeg adds an outrageously good edge to everything. You get the perfect little hint of nutmeg in the cookies, so don't skip this ingredient!

I'd normally use this part to gab on some more about who great these cookies are and why you should make them, but let's be honest, if it's a recipe post then no one reads the text. People (highly including myself) skip straight to the visuals. You probably aren't event reading this rant right now anyway. 

Strawberry Shortcake Cookies adapted from Joy The Baker's Homemade Decadence
yields about 20 cookies

Ingredients:
1 cup fresh strawberries, chopped small
1 tsp. fresh lemon juice
2 Tbsps. sugar
1 Tbsp. cornstarch
2 cups flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1 stick cold, unsalted butter
1 large egg yolk
2 tsps. vanilla extract
1/2 cup buttermilk plus
2 tsps. buttermilk
1 cup powdered sugar
2 Tbsps. milk or water
1 tsp. pure vanilla extract

Directions: 
Preheat your oven to 350 degrees. Line two cookies sheets with parchment paper and set to the side. 

In a small bowl, toss the cut strawberries, lemon juice, sugar, and corn starch. The smaller you cut the strawberries the more evenly distributed they will be. 

In a medium bowl,whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Then, using a pastry cutter, two dinner knives, or my favorite-your hands, cut in the butter until you get pieces the size of peas. 

In another small bowl, whisk the egg yolk, buttermilk and vanilla. Pour this mixture into the dry ingredients. Using a fork, stir until combined and the batter is moistened. Gently fold in the strawberries and juice with a spatula. 

Scoop the batter onto your prepared sheets. Bake for about 18 to 20 minutes or until slightly brown. Let the cookies cool completely before you try to ice them. 

For the glaze-whisk the powdered sugar, milk and vanilla extract. Add a little more milk if it's too thick. Using a fork, drizzle over the tops of the cookies. Serve slightly warm or wait until the glaze has hardened a bit. They will stay fresh for about 3 to 4 days!

Annie