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Strawberry Lemon Shortcake

Ingredients:

Biscuits
2 cups all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 ¼ cups low fat buttermilk
Zest of 1 lemon
Cooking spray

½ cup all purpose flour
1 tablespoon butter, melted
1 teaspoon of sugar for sprinkling

Strawberry mixture
4 cups sliced strawberries
¼ cup granulated sugar
Juice of 1 lemon
1 ¼ cup natural frozen whipped topping, thawed

Directions
Preheat oven to 425 degrees
Step 1. For the biscuits combine in a large mixing bowl flour, ¼ cup sugar, baking powder, baking soda, and salt. Using two knives cut in the chilled butter until it resembles a coarse meal texture. Combine the buttermilk and lemon zest then add it to the flour mixture. Toss gently until it is moist. The dough is going to be wet and sticky. This is what it will look like – kinda like cottage cheese.

Step 2. Coat a baking sheet with cooking spray. Add ½ cup of flour to a dish. Divide the dough into 10 equal portions and set them into the dish. Shape each piece of dough into a round portion by using some of the flour. Shake off the excess flour and place each one onto the baking pan. Just so you are aware this part is a messy one. The dough is sticky and a little hard to handle but don’t worry it all comes out good.
Step 3. Brush the dough with melted butter and sprinkle the teaspoon of sugar over all of them.
Step 4. Bake for 18 – 22 minutes. Mine only baked for 18 minutes. If I would have left them in longer they would have burned so make sure to keep an eye on them. Once done let them cool completely on a wire rack. This only takes about 20 minutes.
Step 5. Combine the strawberries, ¼ cup sugar, and lemon juice. Toss it all together until it is coated evenly. Let it stand for about 10 – 15 minutes.
Step 6. Spoon 1/3 cup strawberry mixture and 2 tablespoons of whipped topping onto 1 biscuit.

Make Ahead Instructions

The biscuits and strawberries can be prepared ahead of time and store separately in the refrigerator. Assemble the night you want to eat.
If you want the biscuits can be made and frozen ahead of time. Take out the day you want to eat and let them thaw on the counter. The biscuits should only take about an hour to completely thaw.

Tuesday, June 23, 2015

Koshary Egyptian gorgeous

Kosheri amounts Egyptian delicious

1/2 kilogram white rice

1/2 kg pasta spagetti

1/2 kg Pasta, small

1/4 kg brown lentils

1/2 kg of Homs, soak two hours before preparation

1 kg tomatoes

1/2 kg onions

Vermicelli

11/2 cup oil

Garlic

Salt

Ground cumin

Activities

How to prepare a delicious Egyptian Kosheri

1. Chop the onion into slices and browns in the whole amount of oil until it becomes golden "with continuous stirring until it becomes crispy."

2. Drain the onions from the oil well and leaves on a napkin until it absorbs the oil.

3. Drain pasta and climb and we take part of the oil that was reddening onions in it and turn the pasta him.

4. Boil the lentils and stir a portion of the oil also with the addition of salt and cumin.

5. Fry the vermicelli in a part of the oil is added to it and also white rice after washing with water, salt and cumin.

6. Nfaram garlic with salt and we take part of it and blush in a part of the former oil and then add the mechanism of tomato juice, salt and minced garlic Ni and leave on the fire until it becomes a thick sauce and textures so Kosheri Egyptian sauce is ready.

7. Cook the chickpeas in plenty of water with the addition of part of the chopped garlic, salt and cumin.

8. To work Egyptian Kosheri accuracy we take part of the water after chickpeas cooked and add the amount of the mechanism of chopped garlic with lemon juice.

9. To work chilli sauce we take part of the ready-made sauce and add to it Chilli.

10. to provide Kosheri Egyptian , first put two tablespoons rice and pasta them then lentils and onions reddish dissemination of aspects, chickpeas and finally the sauce, accuracy and felicitously and Shifa.

Monday, June 22, 2015

Fruit Punch

It’s time to sneak some fruit juice into your kids soda =). I love this drink because it really is a fruit punch. It’s made of half fruit juice, it’s not like those sodas flavored with artificial fruit flavors. This punch also gets an incredible boost of flavor from the almond extract in it. This beverage is family friendly because it contains no alcohol so it would be a great homemade drink to make for family parties. One definite highlight of this drink is it’s simplicity, you could have it made in under a minute. I also love that it tastes surprisingly different than your average fruit punch, in my opinion better.
Random funny thing, I rarely run out of ice in my home (because I hate exercising without an ice cold glass of water so I always keep it stocked, it’s a must, a bare necessity) but the one time I go to take pics to blog this drink of course, no ice =). We’ll say I did it on purpose though because it’s still winter and I didn’t want the drink to be too chilled. Drinks just look prettier with it though don’t they? With or without ice this is one incredible and very simple drink to make. It’s delightfully refreshing, even on a cold winter day.

Fruit Punch

Yield: 1 liter

Ingredients

2 cups apple juice, chilled
2 cups grape juice, chilled
2 tsp almond extract
4 cups lemon lime flavored soda, such as Sprite, chilled

Directions

In a large pitcher, stir together apple juice, grape juice and almond extract. Pour in lemon lime soda and give it a quick stir (just don't over-mix after adding the soda or you will stir out the carbonation).
Recipe Source: Cooking Classy

Thursday, June 18, 2015

delicious Pink funfetti cupcakes

delicious Pink funfetti cupcakes

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 12

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1/2 cup melted unsalted butter
1 cup granulated sugar
1/2 teaspoon salt
1 large egg
¼ cup yogurt or sour cream
¾ cup milk
2 teaspoons vanilla extract
1/2 cup rainbow jimmies
VANILLA BUTTERCREAM
Red food coloring
12 ounces unsalted butter, softened
2 cups confectioners’ sugar,
½ teaspoon pure vanilla extract

Instructions

Preheat oven to 350F degrees.
Line standard muffin tins with paper liners, whisk flour, baking powder, baking soda, and salt.
In another bowl, melt butter in the microwave. Whisk in sugar.
put the mixture on the fridge for about one minute. After that, add egg, yogurt, milk, and vanilla extract and mix until combined.
add dry ingredients into the mixture and mix until no lumps remain.
add the sprinkles and mix slowly until combined.
fill the muffin tins with the mixture and bake for 20 minutes .
Beat butter with a mixer on medium-high speed until pale and creamy.
Reduce speed to medium. Add sugar, ½ cup at a time, beating after each addition, about 5 minutes.
(After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).
Add vanilla, and beat until buttercream is smooth. Add two drops of red food coloring.
I used an Ateco piping tube #829 to pipe frosting. Drop Sugar sprinkles over frosting to decorate.