Thursday, June 28, 2012

Ginger Beer

I loooove Ginger Beer, especially the versions with extra ginger. I don't buy it often b/c of the high sugar content, but thought I would try making my own.  I've been curious about fermenting with yeast since I made Sugar Free Ginger Ale a while back. It was basically a ginger syrup that you add to carbonated water.  It was okay, but I wanted a lot more 'zing' to make my taste buds sing. Haha. I made a rhyme. (a dumb one, but still...)  I decided this was the week to give it a try.  I used this recipe from Morsels of Life.

Ingredients - 

  • 2 tablespoons ginger, grated or minced (I used 3 T. peeled, diced ginger root)
  • 1 tablespoon lime juice
  • 1/8 teaspoon yeast 
  • 1/2 cup sugar
  • 1 liter water
Directions - 
  1. Combine all materials except water into a bottle. (I used an old plastic soda bottle.)
  2. Add water, leaving about a two inch headspace, and seal bottle tightly.
  3. Shake until sugar dissolved.
  4. Leave at room temperature for a day or two.
  5. Refrigerate until ready to serve. Open the bottle slowly and carefully!
ahhhhh, refreshing :)
Verdict - This is good, but I am going to really increase the ginger next time to give it that extra spiciness that I love.  And I was fascinated by the carbonation that was produced! I'm such a nerd.  My kids were not nearly as entertained by making the ginger beer as I was.  I will be making more ASAP!

Wednesday, June 27, 2012

{semi} Wordless Wednesday - how we spent Father's Day

Not only did I make German Chocolate Cake Bars
but also made a Blueberry Crunch Cake a.k.a. Blueberry Dump of my favorite desserts!
a little bird watching...taking food to it's babies! 
playing around, being cute 
Making ice cream! The Play and Freeze Ice Cream Ball.  
Lots of rolling and shaking involved. 
Enjoying the ice cream fruits of their labor :)

It was a good day, and another reminder of how fortunate we are to be able to spend the day with those we love.

Tuesday, June 26, 2012

Totally Random

Totally random post, even though I have recipes to share.  Sometimes it's good to just ramble right?  Who said no?!  Just thought I would share the craziness going on over here at the Mo'Betta house.

For one, school is out so all 3 kids are home all day with me.  They are already bored.  I didn't sign them up for any camps or activities, b/c we were supposed to be moving around the 20th.  Well, the 20th has come and gone and not only did we not move, but we don't have a house to move into!  House hunting this go round (yes, we have done it several times) has been SO. FRUSTRATING.  We had a house all lined up and it fell through (we ended up pulling the contract). Found a 2nd house that was an absolute DREAM....but found out it wasn't such a dream....think water damage and mold.  Ugh. No thank you.  I have enough issues with my little allergy (and asthma) boy without adding that kind of trouble.  

Apparently, since we are looking for a home, everyone has decided to move into the same area. Yesterday.  The economy be damned, the area we are looking at is selling like hot cakes.  I really want to get moved and settled again before it is time for school to start back.  I think that is why this move is so frustrating.  Our kids are older and the transition is going to be much harder without having them start school here, then having to to move and start a new school somewhere else.  Just thinking about it makes me want a nerve pill.  So, wish us luck on the current house we are looking at!

Random item #2. I just saw this article.  Apparently, you can greatly reduce your chance of breast cancer if you exercise 2 hours A DAY.  HELLLOOO!!  How many moms out there exercise 2 HOURS a day?! If you raised your hand then I want to smack you.  (The article does say even the smallest amnt of exercise is beneficial).  I wonder if finger exercises from typing & pinning could count? *sigh*

Today, right now as a matter of fact, my Dad is at the Doctor getting his 2 year post transplant check up.  This includes a bone marrow biopsy.  Please say a prayer right now that the biopsy comes back clean.  I feel like everything will be fine, but it's that slight chance, the small little niggle of worry.....where is that nerve pill again?!

I have made some off the wall recipes these past few days.  Think combinations like blueberries and red onions; pumpkin, grits, and chicken; pumpkin, blueberries and anise.  Yeah....I've been on a roll.  The ones that turned out (and maybe those that didn't) will be posted eventually!

Iced coffee is the best. (see, randomness!) I have been freezing coffee into ice cubes (you can use leftover coffee or if you have a Keurig, just run water through your used Keurig cup. The 2nd use is not great for drinking, but works great for coffee ice cubes!)
I have a little heart shaped ice cube tray <3

Freeze your coffee cubes, then I have been making a cup of Gloria Jean's Mudslide coffee in my Keurig, give it a few minutes to cool a little (I stick it in the fridge), then add my coffee ice cubes.  It's delicious!  Just like a coffee house.  I like to add a little almond milk to it too.  I do not like flavored/sweet coffees in the morning, but it makes a yummy and refreshing iced coffee in the afternoon.  (Like I need more caffeine! I'm a lunatic over here!)  Keurig also makes coffee especially for brewing over ice, but I have found when you use the coffee ice cubes, you can use any coffee you want. (You can use regular ice with the 'brew over ice' varieties b/c they are super strong and won't taste watered down.)

Okay, so this is getting super long and probably boring the crap out of the 2 of you still reading. Thanks for letting me unload the randomness in my brain.  Thursday, we talk FOOD :)  (tomorrow I will be sharing some cute Father's Day pics for Wordless Wednesday!)


Monday, June 25, 2012

German Chocolate Cake Bars

One of my Dad's favorite desserts is German Chocolate Cake. So for Father's Day, I thought I would make him one.  Then, I saw German Chocolate Cake Bars over at Six Sisters' Stuff.  They looked so yummy, and so easy! I like easy.  I decided I would make them instead.  It was a good decision.

German Chocolate Cake Bars from Six Sisters' Stuff & Paula Deen
1 box devil's food cake mix (not the kind with pudding added)
1/2 cup (1 stick) unsalted butter, melted *I used Smart Balance
1 large egg

1 (14 oz) can sweetened condensed milk  *I used fat free
1 tsp vanilla extract
1 large egg
1 cup chopped pecans *I used walnuts since that's what I had 
1 cup shredded coconut 
1/2 cup milk semi-sweet chocolate chips

Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan with non stick cooking spray or butter.
In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans walnuts and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.
Everybody loved these! Even if you are not a big coconut fan, these are delicious.  Very much like a brownie, and who doesn't like brownies? {I saw in the comments from the source site that someone had added a caramel sauce to theirs when they took it out of the oven. I think that would be an awesome addition, but I didn't want to make another run to the store (and didn't have what I needed to make it from scratch.).}  My dad really enjoyed these, so that was the main thing.  Definitely a recipe that belongs in the 'keeper file'!  It's really hard to go wrong with chocolate and sweetened condensed milk!

I'm linking up this recipe with The Dedicated HouseEverything Under the Moon, Homemaker on a Dime, A Southern Fairytale, Delightfully Dowling, Making the World Cuter, Mandy's Recipe Box, It's a Blog Party, All the Small Stuff, 33 Shades of Green, Tempt My Tummy Tuesday, From Mess Hall to Bistro , Lady Behind the Curtain, Ginger Snap Crafts, Eat at Home

Friday, June 22, 2012

Meatless Parmesan

Parmesan or Parmigiana? What's the difference?

Whatever you want to call it, ooey-gooey cheese and your favorite sauce is a good start to any meal.

I'm procrastinating in telling you the ingredients to this yummy dish. As a matter of fact, let's just take a closer look....
not bad right?!'s tofu!  Yes, the second time tofu has ever been on the blog (and in the Mo'Betta house)
The first time I made Tofu Parmigiana, it was not well received around here.  This time was no exception.  My family just will not embrace the idea of tofu.  They will eat chickpea cookie dough dip, and black bean brownies, but ix-nay on the tofu.

However, this is good! You should give it a try.  I sort of combined Tofu Parmigiana from Prevention RD & Lighter Eggplant Parmesan from SkinnyTaste.  The end result was pretty tasty!

Ingredients - 
1 package Extra-firm tofu
2 eggs
1/2 cup panko bread crumbs
1 T. extra virgin olive oil
6 oz low fat ricotta (or fat free, which my grocery store didn't have)
1/2 t. dried Italian seasoning
1/8 c. asiago or favorite Italian cheese
1 cups reduced fat mozzarella (I used Sargento)
1 1/2 cups homemade tomato sauce (or your fave)
salt & pepper (to taste)

Lightly whisk one egg in a bowl.  In a separate bowl or plate, add your panko crumbs. Slice tofu into 1/4 inch thick slices and press water out of tofu using paper towels. Coat tofu in egg and one at a time, press tofu slices into panko crumbs, turning to coat all sides.
Heat oil in a skillet over medium heat. Cook tofu slices until crisp on each side.
In a medium bowl combine ricotta, remaining egg, parsley and 1/4 cup of grated cheese (I used Asiago, b/c that's what I had on hand).  In a 9x9 baking dish, put a little sauce on the bottom of the dish and put a layer of tofu to cover the bottom of the dish. Top with the ricotta cheese mixture, mozzarella cheese and sauce. 

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes* at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. (*I can't remember if it took this long or not, since I used a 9x9 instead of a 9x12; so if you do this, check your time about half way through and adjust accordingly. Hey, what can I say, I have mommy brain most of the time!)
So how about you?  Do you tofu?!

Linking up with Finding Joy in My Kitchen for Ingredient Spotlight: ricotta

Wednesday, June 20, 2012

Tuesday, June 19, 2012

The Healthified BLT

'Tis the season for fresh tomatoes. And what makes a tomato mo'betta? Bacon of course.  However, if you are watching your 'bottom line', you are probably limiting your bacon.  It's not exactly bathing suit friendly.
Of course, pleezzee don't get me started on bathing suits.  Gag me with a spoon.

Anyways....I really wanted a BLT the other day.  (I just started eating tomatoes in the last couple of years. True story.)  I decided I would make a healthier version, and even though it doesn't look like much, it was delicious!  It just requires a few healthy swaps...

*wheat bread in the place of white (I use the lower calorie bread by Nature's Own. 40 calories/slice)
*TURKEY bacon in the place of pork bacon (this is where you save lots of fat and calories.  I recommend cooking turkey bacon on a griddle, so it gets nice and crispy. I nuked it for this sandwich and def. not as good.)
*Hummus in the place of mayonnaise (My grandma would flip out over this, but seriously, it's good! I used Supremely Spicy Hummus  but you could use roasted red pepper or whatever flavor you like.  You could also use fat-free mayo.  *Gasp* Yes, I went there.)
*Replace iceberg lettuce with a dark leafy green! Iceberg has very little nutritional value. I like a spinach & arugula mix. Just remember, the darker the better! That used to be my tanning motto as well.
I also like to add lots of black pepper, a little salt, and fresh basil.  

Anyone else hungry now?!

(And those are veggie stix on the side. A little better than potato chips. Or Heavens to Betsy, you could skip chips all together and have some fruit on the side.  *I shudder*

and of course, light beer instead of regular ;)

Monday, June 18, 2012

Pizza, Pizza!

I crave pizza on a pretty regular basis.  Even more so than my kids!  In fact, my oldest child doesn't even really like pizza unless it is without sauce and loaded with cheese.  So....I guess that means she likes cheese bread, not pizza.  Anyway, I frequently make homemade pizza b/c I can accommodate everyone's preferences, while making it healthier than take-out/delivery or frozen varieties.  

I use the dough setting on my bread machine, which makes it super convenient as well.  However, a bread machine isn't necessary. There are even lots of "no-knead" recipes on the web.

This particular pizza dough is a new one for me, and I have to say, it is one of the best I've made!  I will definitely be using this one again - and the best has whole wheat and very little oil.  Most whole wheat recipes I have tried have been dense and super....'wheaty'. Which according to spell check isn't a word, but we are totally making it a word.

This crust is soft and fluffy on the inside with a nice crisp (but not hard) outside.  It has great flavor, and reminded me of Pizza Hut, minus the grease. 
The recipe is from the Dr. Oz website.  My dad loves Dr. Oz!

Whole Wheat Pizza Crust slighty adapted from Art Smith's Whole Wheat Pizza

1 package of active dry yeast
1 1/2 cups of white whole-wheat flour
1 1/2  cups of unbleached all purpose flour
1 tbsp of agave nectar honey
1 tsp sea salt
1 tbsp extra virgin olive oil
1 1/4 cup of warm water at approximately 110 ° F
Additional flour for kneading

*See original recipe for notes on making dough without a bread machine

I added all the ingredients into the bread machine with liquids on bottom and ending with yeast on top and set it for the dough setting, which is about 1 1/2 hours.

Once dough was ready, I divided it into 3 sections.  I ended up using 2/3rd of the dough to make the above pizza, which was pretty thick and probably abt 14 inches.  The remaining dough I used to make my daughter bread sticks - which also turned out delicious. 

I set my oven at 475 degrees (F) and preheat with my pizza stone.  Once to temp, I add my dough with a little corn meal on the stone and pre bake my crust for abt 7 minutes.  Then I add my toppings and bake for another 7 minutes or until the cheese is nice and melted.  

The above pizza had some ricotta and pizza sauce as the base, with spinach and arugula, mozzarella and asiago & red pepper flakes as toppings.  I added some additional arugula, asiago and basil to the cooked pizza.  It was pretty awesome. Except I don't think I like ricotta on my pizza. That was an experiment!

So, definitely a keeper pizza crust recipe! Can't wait to make it again....carbs, carbs, carbs.  So awesome.

I'm linking up this recipe with Everything Under the Moon, Homemaker on a Dime, A Southern Fairytale, Delightfully Dowling, Making the World Cuter, Mandy's Recipe Box, It's a Blog Party, All the Small Stuff, 33 Shades of Green, Tempt My Tummy Tuesday, From Mess Hall to Bistro 

Friday, June 15, 2012

Healthier Pancakes for Father's Day

My little man loves pancakes, but with an egg allergy, I have to make them from scratch. I have been fooling around with the recipe for years now, always trying different versions.  

This one is a healthier version using white whole wheat, but taste like 'regular' pancakes!  They would be perfect to serve for a Father's Day breakfast, easy enough for the kids to help out, and tasty enough that the whole family will enjoy. At least ours did!

(This recipe can easily be made vegan as well.)

Whole Wheat Pancakes

3/4 cup milk* (plus 1 Tablespoon)
2 T. white vinegar
1 cup white whole wheat flour
2 T. sugar*
1 t. baking powder
1/2 t. baking soda
1/2 t. vanilla extract
1/4 t. sea salt
1 egg (or egg replacer, like Ener-G; flax/chia egg)
dash of cinnamon (optional)

Combine milk and vinegar and let sit for 5 minutes or so in a medium size bowl. (Makes "buttermilk")
Mix flour, sugar, baking powder, baking soda and salt (and cinnamon if using) in a large bowl.
Add egg (or egg replacer) and vanilla to 'buttermilk', whisk together.
Mix wet ingredients into dry ingredients and mix together.  
If using an egg replacer, cook immediately.  If using an egg, let batter sit for 5-10 minutes while griddle/pan is preheating. 
I like to use my griddle, so I can cook several at once.  Spray pan/griddle with a little cooking spray and spoon batter onto hot pan.  Flip when bubbles form around edges of pancake.  This recipe makes about 9 four inch pancakes, so often I double it.  Leftovers freeze well.

*NOTES - could use Almond or Soy milk if desired. Sugar could be replaced with stevia or sweetener of choice. I needed an additional tablespoon of milk once my batter was mixed (noted in ingredients), but if you use a regular egg, that may or may not be necessary.  Finally, for a pancake with the crispy, buttery edges - use butter instead of cooking spray to cook pancakes.  Not as healthy, of course, but I'm sure delicious!
I wouldn't mind having this served to me!
and this little fella enjoyed them.  Several of them :)

Do you have special plans this weekend?!

and don't forget to enter these great giveaways!

Thursday, June 14, 2012

No Bake Almond Joy Bites

These are a pretty healthy way to satisfy your sweet tooth. I've never been a super huge fan of coconut, but I love these!  They taste A LOT like an Almond Joy, but are no bake, super simple, healthier treats. Score.

Close up of the goodness....

The recipe is posted over at FaveHealthyRecipes! Go check it out!

Giveaways going on now - NuNaturals Stevia Products & Awesome Simply Cranberry Prize Package (including $25 GC to Stonewall Kitchen, subscription to Bon Appetit, products from West Elm and more!)

Wednesday, June 13, 2012

Wordless Wednesday - RECALL

I am no longer recommending the Potato Bag!!

Yes, those are scorch marks.  As in fire.  In my microwave! 


Check out the giveaways I have going on right now - 

Awesome prize package including coupons for Simply Orange Juice products, subscription to Bon Appetit, $25 GC to Stonewall Kitchen, products from West Elm.

Tuesday, June 12, 2012

Mo'Betta turns 2 & a FAB giveaway!!

I can't believe I have been blogging about food and my crazy life for 2 years now! It's amazing how fast time flies.  To read my first 'official' post and why I started blogging, you can check it out HERE. You may notice that my blog anniversary coincides with my Dad's transplant anniversary, and my first post is appropriately entitled "Fresh Start".  It was definitely a time for new beginnings.  I have celebrated many things on this blog....several birthdays and highlights from my life.  I've also vented about kids, school, food allergies! - just to name a few.  I've struggled with my weight and trying to exercise more, and I've bombarded you with pictures. Lots and lots of pics of my totally gorgeous kids (I'm not biased at all!) and of course....FOOD.  I've even given away stuff, which has been a fabulous perk to blogging.  To think that companies have looked at my blog, and said "yes! we would like for YOU to review our product and tell everyone what you think" is pretty amazing to me.  Being able to give y'all free stuff....totally cool.

Which leads me to today's giveaway! It's one of the most awesome giveaways I've had the pleasure to host and I'm so excited to tell you about it!
 The giveaway is valued at $150 and includes the following items:

Awesome right?!  Simply Orange has come out with Simply Cranberry Cocktail and they are providing this incredible prize package to help spread the word!
I like Simply Orange Juice (preferably with high pulp, but my kids like pulp free), so I was excited to try other flavors by the company.  I am also a big fan of Cranberry Juice Cocktail.  It makes great, uhm...cocktails!
One of my faves. 
A wine spritzer with a splash of cranberry cocktail and Sprite Zero/Diet Sierra Mist/Ginger Ale (not pictured) and a big squeeze of lime. YUM! You can also skip the wine and just have a refreshing drink that even the kids can enjoy. My daughter also wanted to try Simply Orange Juice with Pineapple - we love pineapple! All I can think about is how good it would be in a cake, muffin or glaze!

So how do you enter this fabulous giveaway?!  Just enter with Rafflecopter - you can do one or all of the entries, just remember...the more you enter, the greater your chances of winning!  You don't want to miss out on a giveaway that includes Simply Cranberry, Bon Appetit, West Elm, & Stonewall Kitchen!!!

Oh yeah, it's my (blog) birthday :)

a Rafflecopter giveaway

more legalese - The prize was provided by Simply Orange Juice Company, but Simply Orange Juice Company is not a sponsor, administrator, or involved in any other way with this giveaway. All opinions expressed in the post are my own and not those of Simply Orange Juice Company.

Monday, June 11, 2012

Boston Cream Poke Cake & a Celebration!

I am thrilled to say that yesterday marked the 2 year anniversary of my Dad's life-saving stem cell transplant!  You can read more about it HERE.  We celebrated by getting the family together and having a cook-out, and one of my Dad's favorite desserts....
He loves anything Boston I decided to make a version of this Boston Cream Poke Cake from Lil' Luna.  I changed it up just a little by adding a homemade chocolate icing to the top.

Boston Cream Poke Cake (with homemade Hershey's icing)

*yellow cake mix (I used the Duncan Hines Butter recipe yellow cake mix)
*ingredients called for on cake box (eggs/butter/water)
*large box of instant vanilla pudding (I used sugar free, fat free)
*amount of milk called for on pudding box (mine was 3 cups; I used skim milk)

for icing- (from my MIL)
*1 cup sugar
*1/3 cup cocoa (I used Hershey's Dark)
*1/4 cup milk
*1/4 cup butter
*1 teaspoon vanilla

To make cake - mix up cake batter according to directions on box.  Bake as directed in a 13x9 pan.  While cake is cooling, mix up vanilla pudding according to package directions.  Poke holes in your cake with the end of a wooden spoon (see notes). Pour and smooth vanilla pudding over surface of cake.

To make icing - Mix sugar, cocoa and milk in a pot, bring to a boil over medium heat - stirring the entire time WITH A WOODEN SPOON.  Boil for one minute (still stirring!)  Remove from heat and add butter and vanilla.  Mix until it just starts to thicken - don't let it thicken too much or it is very difficult to spread over cake.  Pour over pudding layer of cake. Icing will 'set' on cake.
Love the pretty layers :)

Now...notes!  Don't poke your holes too deep into your cake.  I had never made a poke cake before, so I just stabbed my spoon into my cake with no regards to depth.  Also, I let my cake sit overnight which also made a difference - but most of my pudding and half of my icing soaked into my cake!  I think no more than half way into the cake would be plenty deep.  I also think the cake would be better eaten the day it is made, if you want to keep the nice layers.  Otherwise, you have a very moist cake with some chocolate on top...which is fine, but not what I was going for.  That being said, my mom said the cake tasted just like a Boston Cream doughnut.  Believe it or not, I don't like Boston Cream doughnuts, or Chocolate Eclairs (I know, I'm weird like that), but I do like the cake versions!

If you do not want to mess with the homemade icing - the original version called for chocolate pudding over the vanilla pudding layer.  You could also heat up canned icing and pour over the top.  Of course, you could also make this cake using a homemade cake recipe, homemade pudding, with a chocolate ganache on top.  Holla.  Please send me some if you do that.

Also, check out for information regarding becoming a stem cell/bone marrow donor.

Wednesday, June 6, 2012

Tuesday, June 5, 2012

NuNaturals Giveaway

As many of you know, I'm a huge fan of NuNaturals Stevia products.  Stevia is safe for my diabetic husband and I feel more comfortable using it than any other sugar alternative on the market.  I use many of the NuNaturals products...NuStevia packets for sweetening my coffee and yogurt, the MoreFiber Stevia Baking Blend for baking, NuStevia extract powder for sweetening pitchers of iced tea, and Pure Liquid Vanilla Stevia as a flavoring for coffee and baked goods.  Needless to say, I was delighted when they came out with other flavors of liquid stevia & offered me the opportunity to try them!  Now NuNaturals has orange and lemon to add to their line up.  I used them the very day they were delivered!
Remember the Margarita Cake?  Well, the orange and lemon flavors took the glaze to another level - intensified the flavors without being overwhelming.  They were the perfect compliment to the cake.  I have also found that the orange liquid stevia is awesome in iced tea.  Normally I will add a lemon slice to my tea, but I love the citrus-y hint that the orange stevia gives each glass.

All of the flavor are a great addition to glazes, whipped toppings, yogurt, baked goods, as well as beverages.  And the great thing is, you get extra flavor with no extra sugar! wanna try them?

I've been given the opportunity to give away both the lemon and orange liquid stevia bottles to FOUR people!  Yes, I will be choosing four winners, and each person will receive 2 bottles of liquid stevia (1 orange and 1 lemon).

**If you don't want to wait to see if you have won, or you want to order any of the many awesome NuNaturals products, you can receive a DISCOUNT on all orders placed on their website : .  Just enter discount code:  BLG0612 when you get to the checkout page and receive a 15% discount on the entire order. (Available until  JUNE 30, 2012 .)  Online ordering customers may also receive FREE SHIPPING to the Continental U. S. on all orders exceeding  $35.00 after discounts.

Now...onto the giveaway - just enter with Rafflecopter!  Easy, peasy.

a Rafflecopter giveaway

Monday, June 4, 2012

Teacher Gift Idea

Yes, this is another teacher gift idea involving cookies!  My kids gave these out during Teacher Appreciation Week, but I forgot to post them and they would be good for the end of the year too.
We had extra Girl Scout cookies, but you could use any cookies you like. 

The {free} printable is available from Home is where they love you.  I heart free printables :)

Need a homemade cookie recipe? These are pretty simple, yet tasty....

Special Diet? Try one of these...

Homemade 'Thin Mints' (low carb & gluten free)

LAST WEEK OF SCHOOL HERE!!! Wooo hooo! (let's see if I'm cheering when the kids have been out about a week!)

Friday, June 1, 2012

Strawberry Shortcake on Chocolate Chip Biscuits

mmmmm, fresh strawberries!
Once upon a time, I was a weird kid who didn't really like strawberries.  They have grown on me over the years, and this year, I can't seem to get enough!

I thought I would make the kids and I a special treat -
Strawberries, Sugar Free Cool Whip, Chocolate Chip Biscuits, topped with a little sugar free chocolate syrup.  Chocolate. Chip. Biscuits. Oh yes.

Chocolate Chip Biscuits adapted from Cooking During Stolen Moments
  • 3 c. flour (I used 1/2 all-purpose and 1/2 whole wheat)
  • 1/3 c. sugar
  • 1 1/2 T. baking powder
  • 3/4 t. salt
  • 1/2 c. butter (I used 1/4 c. Smart Balance butter and 1/4 c. unsweetened applesauce)
  • 1-2 c. chocolate chips (I used a combo of dark and semi sweet - 1 cup)
  • 1/2-1 c. milk (I only needed about a 1/2 cup, skim milk)
1. In a large bowl, mix together flour, sugar, baking powder and salt. Cut butter and applesauce into the flour mixture until crumbly. Stir in chocolate chips.
2. Add the milk, a little at a time, just until dough comes together. If you add too much milk and the dough becomes too sticky, add a little more flour.
3. Roll out dough and cut, or just drop 1/4 c. portions onto a baking sheet. Bake at 425 degrees for 10-15 minutes, until fully cooked and lightly browned on top. I made these a little larger than usual since I wanted to make big mack daddy strawberry shortcakes :)
I love this pic. Check out the top left corner....little hands that couldn't wait to get into the strawberries too.  He likes his with powdered sugar.


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