Earlier this month, my favorite recipe that I have inherited from my mom was featured on Self.com for Mother’s Day!  These Strawberry Rhubarb Custard Tart is always the dessert that signifies spring’s arrival for me.  What a fun way to honor my mom for Mother’s Day by showing off her recipe.  After all, she is the reason I have such a love of baking. Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

This Strawberry Rhubarb Custard Tart is the most perfect shortbread-like crust topped with light and airy, sweet, yet slightly tart custard and it is perfect served alone or with a dollop of whipped cream.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com} My mom was always baking and so there was seldom a lunch or dinner that wasn’t followed by dessert.  If there wasn’t a tray of cookies or a loaf of banana bread still warm from the oven, I could always find a batch of brownies or bars wrapped up in the freezer.  There are pictures of me kneeling on a stool in a teddy bear apron helping my mom make Christmas cookies when I was barely old enough to hold a spoon.  As I grew older, I was always her official taste tester in the kitchen and to this day, when we are together, we can usually be found together in the kitchen.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

I will be making this favorite family recipe for Memorial Day weekend and sharing it with friends and family at the lake cabin.   CLICK HERE FOR THE RECIPE for Strawberry Rhubarb Custard Tart.  Have a wonderful long weekend!

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I actually witnessed 80 degree weather last weekend which makes me believe that spring has finally arrived.  Spring is synonomous with berries in my mind and so when I bought a big box of strawberries that were as sweet as candy, I could hardly wait to bake them into a tasty breakfast treat.  I had some friends coming over for coffee and these Strawberry White Chocolate Scones were the perfect treat to serve.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

I would never in a million years choose white chocolate over real chocolate just to snack on, but there is something special about creamy, buttery white chocolate when it is paired with sweet, juicy berries that works beautifully.  These Strawberry White Chocolate Scones are subtly sweet thanks to the fresh berries and taste even a little sweeter with the addition of almond extract.  The white chocolate chips melt slightly while the scones bake so that their creamy richness infiltrates each bite.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

What spring or summer ingredient do you look most forward to?

Strawberry White Chocolate Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-16 scones (depending on size of wedges)

Perfectly soft and tender scones filled with sweet strawberries and creamy white chocolate chips

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 Tbsp chilled butter, cut into small cubes
  • 1 large egg
  • 2/3 cup milk
  • 1 tsp almond extract
  • 1/2 cup chopped strawberries
  • 1/3 cup white chocolate chips

Instructions

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper (or lightly spray with nonstick cooking spray).
  3. In a large bowl, combine flour, sugar, baking powder, salt and butter. Use a pastry blender to combine ingredients until the butter is combined with the dry ingredients and is the size of peas.
  4. Using a spatula, mix in the egg, milk and almond extract until well combined.
  5. Mix in the strawberries and white chocolate chips.
  6. Place a piece of parchment or wax paper onto the counter and lightly sprinkle with flour.
  7. Turn the dough out onto the sprinkle the surface lightly with flour. Pat the dough into a 1-inch tall circle. Then, using a pizza cutter or knife, cut the dough into wedges (like a pie). *For mini scones cut the wedges in half.
  8. Place wedges of dough onto the prepared baking sheet and bake 15-18 minutes, until lightly browned.

Strawberry White Chocolate Scones {satisfymysweettooth.com}

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Oh my goodness sweet teeth, it has been awhile!  I travelled to San Antonio for work last week and then my family was in town for the weekend and I have hardly even looked at a computer, which has been nice, but I miss you!  Just in time for spring, I have a sweet, fruity treat for you today!  I just couldn’t get enough of that Strawberry Buttercream that I shared with you a couple of weeks ago, so I had to find another way to incorporate it.  I bring you Strawberry Cookie Cups with Strawberry Buttercream.

Strawberry Cookie Cups {satisfymysweettooth.com}

Strawberry Cookie Cups {satisfymysweettooth.com}

These Strawberry Cookie Cups just scream spring time.  Even if the weather won’t cooperate quite yet, the vibrant strawberry flavor that is incorporated into each component of this treat will get you excited for the days of farmers’ market and leisurely walks on those perfect summer nights.

Strawberry Cookie Cups {satisfymysweettooth.com}

I used a mini muffin pan for the Strawberry Cookie Cups because I wanted them to be 2-bites of self-contained goodness.  They would also be adorable garnished with a slice of fresh strawberry.

Strawberry Cookie Cups {satisfymysweettooth.com}

 

Strawberry Cookie Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 10 minutes

Yield: 40 cookies

Strawberry Cookie Cups with Strawberry Buttercream are the perfect sweet treat to celebrate spring's arrival

Ingredients

  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1 large egg
  • 1/2 cup strawberry jam
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a mini muffin pan with nonstick cooking spray.
  3. In a large bowl, using an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
  4. Mix in vanilla, egg and strawberry jam.
  5. Add remaining ingredients and mix until well incorporated.
  6. Scoop dough in to greased mini muffin pan filling each cavity 2/3 full with dough.
  7. Bake 12 minutes or until edges are golden brown and centers feel set.
  8. Cool completely before frosting with Strawberry Buttercream.
  9. *See below recipe box for link to Strawberry Buttercream frosting (make 1/2 of amount listed in recipe)

**CLICK HERE FOR THE RECIPE FOR THE STRAWBERRY BUTTERCREAM AND ONLY MAKE 1/2 THE RECIPE TO TOP THESE STRAWBERRY COOKIE CUPS

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I took the week off last week to celebrate my birthday with friends and family.  My mom was here for a week which was so nice.  Also, I got to share my birthday week with my favorite baby friend.

Lydia’s mom and I have become good friends and it has been so much fun to watch Lydia grow over this past year.  I volunteered to make her birthday cake, cupcakes and pink ombre pancakes for her first birthday party and I love the way everything turned out.

cak

 

The party was gorgeous and baby Lydia was adorable in her party dress.

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The party was the second time I had made these cupcakes and let me tell you, they are the best Strawberry Cupcakes I have ever tasted!

The Best Strawberry Cupcakes {satisfymysweettooth.com}

The cupcakes are loaded with strawberry goodness.  The cakes themselves have strawberry jam and chopped real strawberries and the buttercream frosting is also infused with strawberry jam.  Often strawberry cakes are made by using strawberry Jello mix or some other fake form of strawberry flavor, but the Best Strawberry Cupcakes get their fresh, sweet berry flavor from the real deal.  The jam I used was all natural and you could either use fresh or thawed frozen strawberries for the chopped berries that are mixed into the batter.

The Best Strawberry Cupcakes {satisfymysweettooth.com}

Later this week, I will be sharing a review of the book that I adapted this fabulous recipe from, you won’t want to miss it!

The Best Strawberry Cupcakes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 60 miniature cupcakes (24 regular-sized cupcakes)

The Best Strawberry Cupcakes: These cupcakes are bursting with real strawberry goodness

Ingredients

    For the strawberry cupcakes!
  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 2 cups sugar
  • 3 large eggs
  • 1/2 cup natural strawberry jam
  • 3 cups all-purpose flour
  • 1 cup cake flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 2/3 cup milk
  • 2/3 cup half-and-half
  • 1 Tbsp vanilla
  • 1 cup chopped strawberries
  • For the strawberry buttercream!
  • 4 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 3/4 cup natural strawberry jam
  • 1 tsp vanilla

Instructions

    For the strawberry cupcakes!
  1. Preheat oven to 350 degrees. Line miniature (or regular-sized) cupcake pans with paper liners.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 1 minute.
  3. Add eggs and jam and mix well.
  4. Combine flours, baking powder and salt in a medium bowl and set aside.
  5. Combine milk, half-and-half and vanilla in a liquid measuring cup and set aside.
  6. Add 1/3 of the flour mixture to the butter mixture followed by 1/3 of the liquid mixture and mix. Repeat with half of remaining flour mixture followed by half of the remaining liquid mixture and mix. Repeat one more time with remaining flour and liquid mixtures and mix well to combine.
  7. Mix in chopped strawberries.
  8. Fill pans 2/3 full of batter and bake 14-16 minutes for miniature cupcakes (about 20 minutes for regular cupcakes) or until a toothpick inserted comes out with only a few moist crumbs.
  9. Cool completely before frosting.
  10. For the strawberry buttercream!
  11. Combine all ingredients and mix with an electric mixer until well-blended.
  12. Pipe onto cooled cupcakes and decorate as desired.
  13. Recipe adapted from Trophy Cupcakes and Parties

*Rose cake decoration inspired by i am baker

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We are in the doldrums of this brutally cold winter so anything I can make in the kitchen that is reminiscent of summer or a tropical island is what is helping me to get through this polar vortex.  Enter Raspberry Coconut Cake Roll.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

Just the smell of coconut lifts my spirits because it reminds me of my favorite suntan lotion.  Right behind my number one flavor combination,  chocolate with coconut, raspberry with coconut is my next favorite coconut combination.  The flavors are so light and fresh tasting together.

I have always wanted to try a rolled cake especially when I see pumpkin versions floating around the internet in the fall.  I was always so afraid of failure as I assumed the cake would crack into a pieces when I rolled it, so it has taken me until now to put my big girl pants on and give it a try.  And let me tell you, this Raspberry Coconut Cake Roll truly is easier to make than you would think!

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

I have included step-by-step photos to teach you how to make and assemble this Raspberry Coconut Cake Roll so that hopefully you will not be intimidated like I was to make the light, fluffy cake.  The frosting is literally like biting into a cloud and was so much fun to work with.  If you are not a coconut fan, sliced almonds would be a nice substitute for an outer coating for the cake.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

How to make a cake roll: Raspberry Coconut Cake Roll

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 10 servings

Ingredients

    For the cake!
  • 5 large eggs, room temperature
  • 3/4 cup sugar
  • 1/2 tsp coconut extract
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup raspberry jam
  • For the frosting!
  • 2 large egg whites
  • 1/2 cup sugar
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 cup shredded sweetened coconut

Instructions

    For the cake!
  1. Preheat oven to 350 degrees.
  2. Grease a 18 X 13'' rimmed baking sheet with nonstick cooking spray. Line bottom of tray with parchment paper and grease the parchment paper generously.
  3. In a large bowl, using an electric mixer, beat the eggs at medium-high speed. Add the sugar 1/4 cup at a time. Add coconut extract. Whip until mixture has thickened, 6-8 minutes.
  4. Sprinkle flour, baking powder and salt over whipped eggs and fold in gently with a spatula.
  5. Pour batter into prepared pan and spread evenly with an offset spatula.
  6. Bake until toothpick inserted comes out clean, about 12 minutes.
  7. Place a piece of parchment paper that is slightly larger than the pan onto your counter.
  8. Gently run a knife around the edges of the pan to loosen the cake.
  9. Quickly flip the pan upside down onto the parchment and lift off the pan.
  10. Peel the parchment paper that was baked onto the bottom for the cake.
  11. Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper and leave to cool for 15 minutes.
  12. Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake.
  13. Roll back up carefully (without the parchment paper). Place onto serving dish.
  14. For the frosting!
  15. Place egg whites, sugar, and extracts into a medium-sized heatproof bowl. Place bowl over a small pot of simmering water about 1-inch deep (or use a double boiler). Whisk the mixture until the sugar is dissolved.
  16. Remove the bowl from the heat and beat mixture with a mixer on medium-high speed until it is thickened and cooled and appears shiny, about 5 minutes.
  17. Spread frosting over cooled cake roll.
  18. Lightly press shredded coconut onto frosting.
  19. Cut and serve.
  20. Cake recipe adapted from America's Test Kitchen Baking Book
  21. Frosting recipe adapted from Food Network Magazine

Pour batter into prepared pan and spread evenly with an offset spatula

IMG_2654

IMG_2655

Bake cake until toothpick inserted comes out clean, about 12 minutes

IMG_2657

Quickly flip the pan upside down onto the parchment and lift off the pan

IMG_2658

IMG_2659

Peel off the parchment paper that was baked onto the bottom for the cake

IMG_2660

Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper; cool for 15 minutes

IMG_2661

IMG_2662

Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake

IMG_2664

Roll back up carefully (without the parchment paper) and place onto serving dish

IMG_2665

Prepare frosting, spread onto cake and gently press coconut onto frosting

IMG_2666

 

IMG_2667

Raspberry Coconut Cake Roll {satisfymysweettooth.com}On a side note, I have been reading Bridget Jones Mad About the Boy by Helen Fielding for book club this week and I just can’t get her voice out of my head as I write!  I have not read the two previous books, but let me tell you if you are looking for a quick and literally laugh-out-loud book to pass the time while you wait for spring to arrive, I would highly recommend this book!  Have you read any good books lately?

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