Strawberry shortcake cake… again

O’s birthday follows shortly after mine. We enjoy the same age for two weeks every year. The strawberry shortcake I decided to revisit from last year may become O’s yearly cake. Sure it’s nice to change it up now and again, but when you find something so light, all pleasing and downright yummy, why not stick to it for that special occasion. It would make a perfect summer cake when the berries are really in season.

We try to go outside the normal dinner setting. Although eating like this every night would be nice too.

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We celebrated with a family dinner and O got about a 24oz T-Bone on the grill from his father-in-law, Mr Willie T (he’s rocking the jazz world online these days). And this cake.

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I followed the same recipe and again only used two pans for the lack of three the same size. Each layer, cut in two.  What I did add was a little sauce- frozen strawberries slightly thickened with a slurry of sugar and a little cornstarch.

{Print Recipe}

For the cake:

8 large egg yolks
1 1/2 cups sugar
1/4 cup whole milk
1 teaspoon vanilla
zest from one organic lemon
1 cup all-purpose flour
1/2 teaspoon salt
4 large egg whites

Filling:

2 cups chilled heavy cream
1/2 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
1 1/2 pound strawberries

I had some photo fun and the fam was totally patient. I usually try not to mix to much photo taking when they are all waiting for the cake to come out and be cut. But this one was just so pretty. I can be critical about my cooking but when I’m pleased with something, I’m also not afraid to shout it out!

Strawberry cake-4The cakes were a little lighter this year. Last year they were almost a little meringue like. A reminder that there are many little reactions at work in baking.

Strawberry cake Strawberry cake-2Each layer filled with a whipped cream and sour cream combo. I wanted to try mascarpone but bought the coffee flavored “tiramisu” one by mistake. oh well.
Strawberry cake-5I use the outside strawberry slices for the middle parts.

Strawberry cake-6And four layers later…

Strawberry cake-7And cause it was just fun to keep taking pics…Strawberry cake-8And my patient hubs waited to eat the first piece, even taking it outside for me… to the light, so I could take a photo after he blew out his long stemmed, single, red candle.

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Insert Otis gets his bone from the ginormous steak. He’s going to love O’s bday too:)

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A little piece for the birthday boy.Strawberry cake-12And a little piece for you…Strawberry cake-13

Happy Birthday one more time O.

Tschüß xx

 

Garden update: Tomatoes want out of their little pots. Plant ME! If this was maryjane (now legal) I could really call this a farm!

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These johnny jump up seeds were so tiny! The thrill of a flower is immense. They too say PLANT ME!
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And the shop fills with goodies. Did I mention loads of honey, salt and nougatine? Now we are in chaos before order mode.

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Muffins and smoothies…

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Does anybody know why i’m getting a little arrow on some of these pics???

Celebrating health with more muffins and smoothies…

One of my favorite sounds this time of year rang through the valley as I took these photos. Baby lambs calling for their mama’s and mama saying “for God’s sake I’m right here- Can’t I just go pee for thirty seconds on my own!”

Really though, they are so sweet… just like these muffins I had to make again. Here’s the GF version if you missed it.

I HAD to do it again. … with the all purpose flour, canola oil and white granulated sugar. As much as I love deviation- this is straight up followed. I even let them sit for twenty minutes before I buttered one and inhaled it in all it’s Morning Glory. They were good but not as good as in the bakery. That’s when you realize publishing a cookbook with your secrets won’t necessarily detract from your business.

Next is juicing…

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I’m not sure if the New Year juicing, fasting, GF cleansing has been plucked from popularity and you know I’ve had some dips already in the chocolate tin. Since I often get recycled magazines from the library I’m trending a little behind the beat anyway.  But if you could see me now I think I might be glowing.

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I’ve been reading about the positive impact of fruits and vegetables in the same blended drink. Sounds good except I don’t want to put my strawberries through the champion (old school around here) and my fibrous kale and carrots in the stand up blender (the one with a metal switch).

Healthy mind-body smoothie-5

So until I get something, if ever, a little more updated, then I’ll be pulling both units out. And this morning I had the time. Really it wasn’t so consuming.

I love juicing and I love smoothies and usually will crank both out for a week or two at a time. Because I have the attention span of a goldfish the thrill disperses quickly and I can’t justify a $500 bill on a new machine.

I juiced carrots, celery, kale and an orange. Poured this mixture directly into the blender and added a little spinach, berries, peaches, a frozen banana and my whey protein powder. Throw some flax or chia seeds in there and you will get an A++.

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Since I’ll probably do this for a few months , weeks, days, I decided to make up some packets. Two things that I still here my French cooking teachers say- “economy of motion… we must win the time”. This was his direct translation of gagnez le temp!… And “bien assaisoner”. Use the damn salt and pepper already (but that does not apply here).

I only made up three packets and they make about two servings each. Make them accordingly for yourself or family. But trust me the time it takes to pull out the peaches, blackberries, raspberries, strawberries and frozen bananas (the going brown ones you already peeled and put in a baggie), reach a hand into each one, and put them all back… OR you could pull out one little baggie and plop it in the blender. You can always rinse out the baggie and reuse it

Healthy mind-body smoothie

You could of course also portion and prep your veggies for several days at a time too. This way when you pull out two machines- it’s not so bad. And if you have one of those Breville’s or Vitamixes, well hell – you’ve got it made.

You will literally start to glow at least on the inside when you see all this goodness your body will be shortly receiving. I’m just finishing my first glass now. Still picking the raspberry seeds from my teeth. The first sip was a little hmmm… I’m confused. A hint of greens and orange… berries. Do I like this? By the third sip. “I think so.” By the last bit. I love it and am  on for seconds. Or maybe I should wait a few hours so I don’t go into detox shock.

Here’s the official Macrina Morning Glory recipe:

Ingredients 
▪ 1/2 cup seedless raisins 
▪ 1/3 cup walnut halves 
▪ 2 cups unbleached all-purpose flour 
▪ 1/2 cup granulated sugar 
▪ 2-1/4 teaspoons cinnamon 
▪ 1-1/2 teaspoons baking soda 
▪ 1/4 teaspoon salt 
▪ 1 medium carrot, grated 
▪ 1 Granny Smith apple, peeled and grated 
▪ 3/4 cup chopped pineapple 
▪ 3 eggs 
▪ 1/4 cup canola oil 
▪ 6 tablespoons unsalted butter, melted 
▪ 1 tablespoon freshly squeezed lemon juice 
▪ 1 teaspoon pure vanilla extract 
▪ 1/2 cup shredded, unsweetened coconut 
▪ 1/3 cup coarse raw sugar

Have a lovely week,

Tschüß xx

Mixed Berry Hazelnut Tarts and June Bake Together with Abbey Dodge

Here it is the end of the month and you may have noticed, I’m trying to slip in a few “round ups”. I’m generally not a huge procrastinator and I gave myself permission not to stress about doing these because they really are for fun. Knowing we would be getting our main house ready for the summer season of vacationers, that I would have loads of friends to catch up with and would just want to have a little me time for projects, I decided I’d play it by ear. So yesterday I did make a third round of pasta for the Donna Hay photo round up at Jungle Frog and since I had friends over for dinner a couple days ago, why not make mixed berry tarts to add to Abbey Dodge’s very berry mini pie  round up. Right?

Now I’m down to the wire and still managed to be courteous to the Census Bureau Man who happened to drop in at 5pm on a Sat night. Go me.

And honestly, cooking is my “me” time, my project time. There’s nothing more fun than having a time-contstraint free day to cook, take photos and share my project with friends and loved ones. This was our dessert after the grilled salmon and goat cheese pasta. I can be pretty hard on myself when something really doesn’t hit the mark, but I’m also not afraid to give myself praise when deserved. Let me just say… these rocked.

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Blueberry tart and Creme Fraiche Sorbet from Biscuits and Bobbins

Today’s post is from Jodi of Biscuits and Bobbins where I recently guest-posted preparing a seasonal German favorite of white asparagus. She in turn, has graciously offered to share one of her summer go-to desserts from her kitchen in Atlanta, Georgia. Jodi’s love of straight-forward and simple flavor-play stems from her professional pastry background with stints in Atlanta landmark kitchens such as Bacchanalia, Seeger’s and The Four Seasons. Check out her blog for more dishes inspired by farmer’s market finds and adventures in urban gardening.

Delighted to be here at Chez Chloe, thanks for having me over Wendy.

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Ultimate Spring Strawberry Short Cake…. Grande

Ultimate Spring Strawberry Short Cake…. Grande

O and I share the same age for two weeks out of the year from April 8th to 22nd. The rest of the time he is officially older. We’ve got a ram, a bull and a crab in our household. That’s an interesting image I hadn’t thought of until just now. We have a deep respect for one another and have learned to love and appreciate the unique qualities we each possess. I’m choosing not to elaborate here… might divulge too much. To this audience and possibly to myself. So moving on…

O is more of a fruit lover than chocolate lover… but still croons over a delicate chocolate mousse and he wasn’t turning his fork over at the recent appearance of that outrageous classic chocolate cake, so it all works in the end. For his birthday cake, I started with the idea of a white cake and strawberries, but I don’t fancy say a yellow or vanilla cake.

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