Strawberry Dream Cookies

This recipe is from another wordpress blog, vegetarianinvegas, and it’s FABULOUS!  She has pictures, and it’s her original recipe, so go read hers at .  I’m retyping the recipe to clarify some of the directions, and because I like having a centralized location to search for recipes, rather than just a giant folder of bookmarks that’s hard to search through.

  • strawberries
    • frozen strawberries – 2 c. thawed and chopped (if you’re careful and gentle, can give you white cookies with red spots)
    • fresh strawberries – 2-and-a-bit c. hulled and chopped (will give you pink cookies with red and white spots)
  • 1 tsp fresh lemon juice
  • 1/2 c. plus 1 Tbs sugar
  • 2 c. flour
  • 2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/2 c. cold butter, cut into small pieces
  • 2/3 c. whipping cream
  • 1/2 c. white chocolate chips

Preheat oven to 375 F.   Cover baking sheet with foil.

In medium bowl, combine strawberries with 2 Tbs sugar and 1 tsp lemon juice.  Stir well; set aside.

In stand mixer bowl, whisk flour, baking powder, salt, and remaining 7 Tbs sugar.

Cut in the butter with paddle attachment or pastry cutter until mixture resembles coarse crumbs.

Add cream until dough starts to come together, then add strawberry mixture and white chocolate chips.

Spoon onto baking sheet; bake 10-20 minutes (depending on size of scoops and amount of juice in strawberries) until edges are golden and lift easily from pan.

Fructose-Free: check the label on the white chocolate chips, but I think this recipe can be fructose-free! 🙂



Cheesy Garlic Biscuits

For a lighter and fluffier bread (as compared to the Bacon & Cheddar Scones), here’s another cheesy recipe.  I’m seriously considering trying adding bacon to this recipe… what could possibly go wrong?  Actually, I want to try a few changes to this… actual roasted minced garlic in the batter itself, along with some green onions, maybe some rosemary, AND bacon bits…now that sounds like a damn good fluffy biscuit recipe.  Will update with results after, y’know, I have the results.

  • 2 c. flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbs oil or melted butter
  • 1/2 tsp garlic powder
  • 1 to 1.5 c. shredded cheddar cheese
  • 2/3 c. milk
  • 2 Tbs butter
  • 2 tsp oregano
  • 1 tsp garlic salt

Preheat oven to 400 F.  Spray cooking sheet with nonstick spray.

In bowl of stand mixer, combine all ingredients except milk.

Add milk; stir until combined.  Add a little more milk if necessary, but don’t go crazy with it (the dough should be able to hold things upright if you stick something in the top).

Use Tbs or large spoon to scoop up lumps of batter; use regular spoon to shove batter off first spoon onto baking sheet.

Place in oven and set timer for 10 minutes.

Melt 2 Tbs butter and stir in oregano and garlic salt.  After 10-minute timer goes off, brush butter mixture over each biscuit, then cook for an additional 6 minutes, or until lightly browned.  If desired (or if you still have melted butter mixture left over) re-brush garlic-herb butter over biscuits a second time.

Source, with pictures!

Bacon & Cheddar Scones

I don’t often include recipes with cheese, but this is an exception!

For directions on how to make these without a stand mixer, and for great step-by-step pictures, check out the King Arthur Flour Blog at

  • 2 c. flour (8.5 oz)
  • 1 tsp salt
  • 1 Tbs baking powder
  • 2 tsp sugar
  • 4 Tbs butter (1/2 stick, or 2 oz)
  • 1 c. coarsely grated cheddar cheese (4 oz)
  • 1/3 c. fresh chives or green onion tops (1/2 oz)
  • 1/2 lb bacon, cooked, cooled, and crumbled (about 1 c.)
  • 3/4 c. + 2 Tbs heavy cream or whipping cream (7 oz) – enough to make the dough cohesive

Preheat oven to 425 F.  Lightly grease baking sheet, or line with parchment.

In bowl of stand mixer, whisk together flour, salt, baking powder, and sugar.

Cut butter into small lumps, and work it into the flour until the mixture is unevenly crumbly, with some of the butter still in lumps and some fully incorporated. (The paddle attachment usually works for this, but some application of a pastry butter cutter thingy can be helpful. I don’t know what they’re called; it looks like a set of brass knuckles and a wire whisk had a baby.)

Mix in cheese, chives, and bacon until evenly distributed.

Add 3/4 c. cream, stirring to combine.  Test by squeezing dough together; if it’s crumbly and won’t stay together, or if there are crumbs remaining in the bottom of the bowl, add a bit more cream.  Continue until dough comes together.  Transfer the “shaggy” dough onto a well-floured work surface.  (I never knew “shaggy” was a proper technical term for a type of dough, but you learn something new every day.)

Pat dough into smooth 7″ disk about 3/4″ thick.  Transfer disk to prepared baking sheet.

Use knife or dough scraper to cut disk into 8 wedges, spreading apart a bit on the pan.   (Or, for mini scones, divide the dough in half and roll each half into a 5″ round and follow directions from there; cook mini scones 18-20 minutes.)

Brush scones with a bit of cream to help brown the crust.

Bake for 22-24 minutes, until golden brown.  Remove from oven and allow to cool right on the pan.  Serve warm.  (The original recipe says “or at room temperature,” but let’s be honest – warm is better.)


Coconut Shrimp w/ Pina Colada sauce

Pina Colada Dipping Sauce

  • 1/2 c. sour cream
  • 1/4 c. pina colada non-alcoholic drink mix
  • 1/4 c. crushed pineapple (canned)
  • 2 Tbs sugar

Combine all ingredients; set in refrigerator to chill while preparing shrimp.


Coconut Shrimp

  • 6-8 c. canola oil (as required by fryer)
  • 12 large shrimp, peeled and deveined (approx. 1/2 lb)
  • 1.5 c. flour
  • 2 Tbs sugar
  • 1/4 tsp salt
  • 1 c. milk
  • 2 Tbs Captain Morgan Parrot Bay coconut rum (or your preferred knock-off brand)
  • 1 c. panko Japanese-style bread crumbs
  • 1/2 c. flaked coconut

Heat oil in fryer to 350 F.

Measure 3/4 c. flour into medium bowl.

In separate medium bowl, mix remaining 3/4 c. flour, sugar, and salt.

Stir milk and rum into flour/sugar/salt mixture.  Let stand for 5 minutes.

While batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.

Butterfly cut each shrimp before you start battering – use a sharp knife to slice through the top of the shrimp (where the vein was) so you can spread the shrimp open like a gruesome underwater butterfly made of meat.  Leave the tail intact.

Individually, dip each shrimp in flour, then wet batter, then panko/coconut mixture.

Once all shrimp are battered, fry them by dropping six at a time into the hot oil for 2-3 minutes, or until shrimp are golden brown.

Remove shrimp to a rack or paper towels to drain.

Serve shrimp with pina colada dipping sauce on the side.


Chocolate Almond Angel Food Cake

OMG this is fantastic…”chocolate” “almond” and “angel food” are all things I like separately…so this is amazing!

  • 3/4 c. flour (3 and 1/8 oz)
  • 1/3 c. cocoa (3/4 oz)
  • 1.5 c. sugar (10.5 oz)
  • 12 large egg whites
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1.5 tsp cream of tartar

Preheat oven to 325 F.

In medium-sized bowl, whisk together flour, cocoa, and 3/4 c. sugar; set aside.

In bowl of stand mixer, beat egg whites until frothy.  Add salt, vanilla, almond extract, and cream of tartar.  Continue beating until whites form stiff, glossy peaks.

Add remaining sugar, 1/4 cup at a time.  Fold in the dry ingredients, also 1/4 cup at a time.  A wire whisk is best to not deflate the egg whites.

Scoop batter into ungreased tube pan.  Bake 40-45 minutes.  Remove cake from oven.  If your tube pan has legs, invert cake onto those and cool for an hour and a half.  If your tube pan does not have legs, invert it over a bottle to cool.

Once cake is THOROUGHLY cooled, loosen the edges with a knife, including around the center tube. Turn cake back over and shake gently onto serving plate.

To serve cake, take two forks and pry pieces apart (cutting downwards with a knife just squishes the cake).

Source: King Arthur Flour

Copycat Cranberry Bliss Bars

oooh alliteration! 😀

These are a copycat recipe of Starbucks’ C.B.B., which I love, so I’m definitely excited to try this recipe so I can have them year-round and not just at holidays!


  • 1 c. butter, softened (2 sticks)
  • 1 c. brown sugar (or only 2/3 cup if you’re trying to cut back on guilt)
  • 1/3 c. regular sugar
  • 3 eggs
  • 2 tsp orange or vanilla extract (why not both? I did 2 tsp vanilla, 1 orange)
  • 2 c. flour
  • 1.5 tsp baking powder
  • 1 tsp ground ginger
  • 3/4 c. dried cranberries (I used the orange-infused cranberries from Trader Joe’s and they were great!)
  • 3/4 c. white chocolate chips


  • 3 oz. cream cheese, softened (I ended up using more like 5 oz)
  • 2 Tbs butter, softened
  • 3 c. powdered sugar
  • 1 tsp orange extract (I wouldn’t recommend vanilla here; the orange is important)


  • 1/3 c. dried cranberries, chopped
  • 1-2 Tbs orange zest (grated orange rind)
  • 1/3 c. white chocolate chips
  • 1/2 tsp canola oil
  • (to be honest, I skipped this step completely and just ate it with the cream cheese frosting)

Preheat oven to 350 F (or 325 for a glass or dark pan).  Prepare a 10×15″ ** pan by lining it with parchment paper or non-stick cooking spray.

In bowl of stand mixer, beat together softened butter, brown sugar, and regular sugar for 3-5 minutes.

Gently blend in eggs and extract (don’t overbeat eggs).

Add flour, baking powder, and ginger; beat briefly.

Add cranberries and chips; stir just until incorporated.

Spread thick batter in prepared pan.  Bake for 20-24 minutes ** until light brown AT EDGES and toothpick test comes back clean. Don’t overbake!

Let cool completely.

In bowl of stand mixer (yes you’re gonna hafta wash it) blend cream cheese and butter until fluffy.  Add orange extract and powdered sugar; beat until frosting is fluffy and spreadable (add 1 tsp milk if needed).  Spread evenly over COOLED bars.

Sprinkle orange zest and chopped cranberries over frosted bars.

In glass measuring cup, heat white chocolate and canola oil.  Microwave 15 seconds, stir; repeat until chocolate chips are completely melted. Use fork or whisk to drizzle white chocolate diagonally over bars.

Allow one hour for white chocolate to set before cutting and serving.

** = If using a 9×13″ pan, bars will be thicker and will need 26-28 minutes to bake.

Note: I’m not 100% positive this is fructose-free, but I don’t see anything that ISN’T fructose-free… oranges are citrus fruit, and cranberries are berries (but are they “vining berries”? I dunno)… let me know if this tag is incorrect!


Mongolian Beef

  • 2 tsp olive oil
  • 1/2 tsp minced ginger
  • 1 Tbs minced garlic
  • 1/2 c. soy sauce
  • 1/2 c. water
  • 3/4 c. dark brown sugar
  • 1 lb flank steak
  • 1/4 c. cornstarch
  • green onions
  • vegetable oil, for frying

In medium saucepan, combine 2 tsp olive oil, ginger and garlic.  Set to medium-low heat; add soy sauce and water just before garlic scorches (however close you’re willing to cut it).

Dissolve brown sugar in the sauce, then raise heat to medium and boil for 2-3 minutes, until sauce thickens; remove from heat.


Slice flank steak against the grain into 1/4″ thick bite-size pieces.

Dip each piece in cornstarch, applying a VERY THIN dusting to both sides of each piece.  Let sit for about 10 minutes.

Meanwhile, heat one cup of oil in a wok (or a skillet, so long as the beef will be mostly covered in oil).  Heat over medium heat until it’s very hot but not smoking.  I hate that last sentence because it says “heat/hot” three times in 8 words. 😦

Add the beef to the oil and saute, stirring fairly often, for two minutes, or until beef just begins to darken on the edges.

Use large slotted spoon to remove meat and set onto paper towels.  Discard remaining oil in wok/skillet.

Return empty pan to heat, return meat to pan to one minute, then add the sauce.

Stir well, cook for 1-2 minutes.  Add green onions, cook for another minute.

Remove beef and onions with tongs or slotted spoon, and serve over… well, whatever you want.  Rice or something, it’s up to you.


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