Monday, July 22, 2013

Summer 2013 Baking Party #5: Strawberry Shortcakes & Blueberry Muffins

Sorry everyone! I know I've been more than just a few days late on posting. Not like it's the first time I've been behind (ahem Cupcake Bouquet), but here I am now! Yay!

The fifth baking party of the summer actually happened on Monday, as promised, but I guess it doesn't count if I don't post about it... Oops :/

Well anyways, Nysha and I made strawberry shortcakes and blueberry muffins based on the recipes in the links. And they were both delicious.
The Strawberry Shortcakes we made at Baking Party #4 and froze them. Click here to read some tips for making dough when we made Cinnamon Rolls. 

As the shortcakes thawed, we worked on the blueberry muffins.

Nysha changed the Blueberry Muffins recipe a little bit. Here it is:

Blueberry Muffins

Sorry for the relatively un-artsy picture -- we were in a rush.

1/2 cup butter
1 1/4 cups white sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup milk
2 1/2 cups fresh blueberries

1. Preheat oven to 375 degrees F. Prepare muffin pan with paper liners.
2. In a large bowl, cream butter. Gradually add 1 1/4 cup sugar. Cream until light and fluffy. Add eggs one at a time and beat well.
3. In a separate bowl, mix flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk. Mix in blueberries lightly.
4. Fill muffin cups just over 1/2 full. Bake at 375 degrees for 20 minutes. Enjoy! :)

How To Prepare a Shortcake:

Place one shortcake on a serving plate. 
Add a layer of whipped cream, then sliced strawberries.
Place another shortcake on top.
Top with whipped cream and strawberries, and sprinkle with chocolate chips.

Matthew 6:34a

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