Summer Strawberry Cake

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Seasonal strawberries and cake, what’s not to love?

PS: Yes, I put this in the breakfast category, because it’s delicious for breakfast.

Ingredients

• 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate

• 1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon table salt

• 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar

• 1 large egg

• 1/2 cup (118 ml) milk

• 1 teaspoon (5 ml) vanilla extract

• 1 pound (450 grams) strawberries, hulled and halved

Instructions

1. Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake.

2. Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.

3. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

4. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in).

5. Sprinkle remaining 2 tablespoons sugar over berries.

6. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

This is a favorite from Smitten Kitchen.

Espresso Martini (A Whole Bottle)!

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Everyone loves an espresso martini, but how about a recipe that gives you a whole bottle that you can stash in the fridge?

PS: Did you know your espresso martini should always have three beans? One each for health, wealth and happiness.

Ingredients

• 2.5 cups of vodka

• 1 cup Espresso

• 1/2 cup of coffee liqueur

• 1/2 cup simple syrup

Instructions

1. Shake to combine.

2. It can be stored for up to 10 days in the fridge.

This recipe is served up by Instagram cocktail legend, Served By Sammy. Follow him for more toastable treats.

Frozen Chocolate Pie

What better way to celebrate National Pi Day than with a Last Night’s Game household favorite?

Ingredients

• One prepared pie crust (baked per instructions) or homemade pie crust (baked) - Use a gluten-free prepared crust to make it gluten-free.

• 1/2 cup softened butter

• 3-4 eggs

• Six squares (1 oz each) semi-sweet chocolate, melted and cooled (1 package/6 oz of semi-sweet chocolate chips can be substituted for the chocolate squares)

• 1 cup confectioners/powdered sugar

• 1 tsp vanilla

Instructions

• In a small mixer bowl, blend the confectioner sugar and the butter on low speed until fluffy.

• Blend in the melted chocolate and vanilla.

• On high speed, beat in eggs one at a time, beating thoroughly after each addition.

• Pour into baked pie shell and cover with plastic wrap. Freeze for several hours or until firm.

• For easier cutting, remove it from the freezer 15 minutes before serving.

This is Amy's childhood favorite recipe, so thanks, Mom, for sharing your recipe.

Strawberry Crumble Bars

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Your dessert game just got stronger with this week's Tailgate Treat.

Ingredients

FOR THE CRUST AND CRUMBLE:

• 1 cup granulated white sugar

• 1 tsp baking powder

• 1/4 tsp salt

• 3 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter cut into cubes

• One large egg, lightly beaten

• 1 tsp vanilla extract

FOR THE STRAWBERRY FILLING:

• 4 cups fresh strawberries washed, dried, and chopped into small pieces

• 1/2 cup granulated white sugar

• 3 Tbsp cornstarch

• 2 Tbsp lemon juice

• Zest of one small lemon

Instructions

• Preheat oven to 375° degrees F. Line a 9x13 light metal baking pan with foil, extending the foil's sides over the pan's edges. Spray the foil with cooking spray; set aside.

• For the crust and crumb: In a large bowl, combine the sugar, baking powder, salt, and flour and mix well. Add in the cubed butter, beaten egg and vanilla and mix together using a pastry cutter or two forks, cutting the butter into the flour mixture until the mixture resembles small pebbles. The dough will be crumbly.

• Press half of the dough into the prepared pan, using your hands to compress it into a nice, even layer. Set aside.

• Meanwhile, in a medium bowl, combine the strawberries, sugar, cornstarch, lemon juice and lemon zest, tossing to coat. Pour the strawberry mixture evenly over the crust in the pan. Crumble the remaining dough evenly over the surface of the strawberries.

• Bake for 38-45 minutes or until the crumble topping is light golden brown, the strawberry mixture is bubbly, and the bars appear set. Cool completely for about 1-2 hours before cutting into bars, or you may refrigerate.

Thank you for a new find in our kitchen, the Domestic Rebel, for today’s recipe.

Cookies & Cream Cheesecake Ice Cream

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A high-protein dessert? Yes, your wishes have come true.

Ingredients

• One container of whole milk cottage cheese (use lactose free cottage cheese if you’re watching your dairy)

• 1/4 cup or more sweetener of your choice (I used raw Manuka honey

• 3-4 gluten-free Oreos

• 1/4 cup white chocolate chips (optional, if you’re up for a little extra. If you leave these out, make sure to add in that fourth Oreo).

Instructions

1. Using a high-powered blender, food processor, or immersion blender, add cottage cheese and sweetener and blend until it’s silky smooth.

2. Add in crushed Oreos and white chocolate chips. Make swirls using a spoon and place the mixture back into the container.

3. Freeze for just a few hours, then top with more crushed Oreos and enjoy!
   
   PRO TIP: to make sure it does not turn icy, stir every hour or so while in the freezer and don’t freeze longer than 4-5 hours.

This recipe may sound weird but trust us, it’s good. Thank you to Lainie Cooks for this gem of a recipe.

Simple Chocolate Mousse

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In honor of the French Open, this week's Tailgate Treat is a simple chocolate mousse.

Ingredients

• 3.5 oz of good-quality dark chocolate

• 2 oz. or 1/3 cup of butter

• 4 eggs, separated

• 1 cup heavy whipping cream

• 2 tbsp caster sugar/finely ground granulated sugar

Instructions

1. Melt chocolate and butter in a heatproof bowl over a simmering saucepan of water or in the microwave. Stir until all melted and smooth. Set aside.

2. Whip the cream until soft peaks form.

3. In a separate bowl, whisk the egg whites until soft peaks form, then sprinkle on caster sugar and whisk until the mixture is thick and the sugar has dissolved.

4. Stir the egg yolks into the chocolate mixture, then fold through the cream and then the whipped egg whites.

5. Spoon into one large glass bowl or individual small bowls, cups or glasses

6. Refrigerate for at least three hours.

7. Top with chocolate shavings, raspberries or strawberries or whatever makes you happy.

This simple recipe has been adapted from KidSpot.

Double Chocolate Mocha Mousse

Photo: Unsplash/Wooden Earth Cutlery

Decadent bliss in a bowl.

Ingredients

• 14 ounces semisweet chocolate, broken into 1/2-ounce pieces

• 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces

• 1/2 cup water

• 4 tablespoons instant coffee

• 2 tablespoons cocoa, sifted

• 5 egg whites

• 2 tablespoons sugar

• 3/4 cup heavy cream

Instructions

1. Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place 14 ounces of semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler.

2. Tightly cover the top with film wrap. Heat for 6 to 7 minutes. Remove the film wrap and stir the mixture until smooth. Keep at room temperature until needed.

3. Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.

4. Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff.

5. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now, fold in the remaining egg whites.

6. Hold the mocha mousse at room temperature.

7. Serve with chocolate shavings and/or strawberries if desired.

Thank you to the Food Network for the recipe.

Snickerdoodle Cookies

Ever wonder why they’re called snickerdoodles? Us too. Well, thanks to biscuitpeople.com we now have an answer.

Some food historians say that their fanciful name comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.

Ingredients

Cookies

• 2 ¾ cups all-purpose flour (we like Cup4Cup flour for a gluten-free option)

• 2 teaspoon cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, just softened

• 1 ½ cups sugar

• 2 eggs

• 1 teaspoon vanilla extract

Sugar coating

• ⅓ cup sugar

• 2 tablespoons cinnamon

Instructions

• Preheat oven to 350°F.

• In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.

• In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.

• Add dry ingredients to wet ingredients and mix well.

• In a small bowl, combine the remaining ⅓ cup sugar and 2 tablespoons cinnamon.

• Use a small cookie scoop to scoop out dough, roll it into a ball and then roll into the cinnamon sugar mixture- twice.

• Place 2 inches apart on an ungreased cookie sheet.

• Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

These are our dad’s favorite cookies, so thanks to mom for the recipe.