Posts Tagged ‘dessert recipe’

Double Trouble Peanut Butter Chocolate Cookies

Thursday, August 6th, 2015

“Double, double toil and trouble;

Fire burn and caldron bubble.”
Macbeth (or Harry Potter if you’re so inclined)

Now that I’ve planted this earworm in your head, let’s talk about The Great British Bake Off (GBBO). GBBO is a show on BBC One where the UK’s best amateur bakers compete to be dubbed the best amateur baker. Season 6 recently began, and in celebration I present thee with a new recipe that will make you the best baker of your clan.

Seriously, this recipe checks off all the boxes.
Chocolate? √
Minimal clean-up? √
Delicious? √
Healthy? √
Chocolate? √
(more…)

Summer Strawberry Shortcake

Tuesday, June 18th, 2013

Last week wasNational Strawberry Shortcake Day! For us here at Pacific Merchants, even if we’re late, it’s just a great excuse to get out our Mason Cash baking supplies and bake up a storm!

To make strawberry shortcake, you’re going to need a few bowls in a few different sizes: one for making the fruit filling, one for whipping the cream, and one for mixing up the dough.  Naturally, this was a perfect excuse for us to whip out our Mason Cash strawberry mixing bowls. They come in four sizes, so I used the littlest one to eat out of, the next  up for the whipped cream, the 2 quart for the strawberries, and the large mixing bowl to make the dough!

Mason Cash bowls are perfect for strawberry shortcake because both the bowls and the desserts are classics with a long history. Strawberry shortcakes were actually mentioned in Shakespeare’s Merry Wives of Windsor, so we felt it was natural to make a British heritage dessert in bowls from a British heritage company.  And while Mason Cash isn’t Shakespeare old, it does date back to the early 1800’s.  So let’s get cooking

You can use anything from angel food cake to pound cake to biscuits for your shortcake dough. Personally, I love this scone-inspired dough. It’s not too sweet,  it’s sturdy enough to hold up to juicy strawberries, and it comes together easily with just a little work and very little equipment, just a large mixing bowl, a couple of butter knives, and a wooden spoon.

 

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter
  • 1 large egg,
  • 1 teaspoon pure vanilla extract
  • Zest of one lemon
  • 1 teaspoon cinnamon
  • 1/2 cup half and half

 

Instructions

  • Preheat oven to 375 degrees F and place rack in middle of oven.
  •  Line a cookie sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
  • Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
  • Whisk together the egg, half and half, lemon zest and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
  • Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch round.
  • With a 3 inch round cookie cutter or an overturned drinking glass, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream.
  •  Bake for about 15 – 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool.

 

Once those scones are cooling, start on the strawberry filling. Because strawberries are so good this time of year, they don’t need much, just a little sugar, some orange zest, maybe a splash of vanilla and (if you’re serving adults) a dash of bourbon, which really highlights the sweetness of the berries.  This mixture fits perfectly into a medium Mason Cash bowl, or you can use your large strawberry mixing bowl again.

Ingredients

  • 2 pounds fresh strawberries
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar
  • Zest of one orange
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons good bourbon, optional (if you wouldn’t drink it, don’t use it)

Instructions

  • Wash, hull and quarter the strawberries.
  • Toss strawberries with the sugar, citrus zest, vanilla extract and bourbon
  • Let sit for at least 30 minutes and up to an hour before using

Next, use a small bowl to whip up some cream. You can use a larger bowl and more cream if you want more whipped cream, but 1 cup of cream is plenty for me (probably because I put ice cream on my shortcake as well.  Do this right before serving or your whipped cream will fall flat.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar, sifted
  • ¼ tsp vanilla extract

Instructions

  • Combine cream, sugar, and vanilla in a bowl
  • Whisk until medium peaks are formed
  • Serve!

Now, assemble your shortcake!

  • Split each scone in half.
  • Put a few strawberries on the bottom of the scone.
  • Add a scoop of vanilla ice cream
  • Put a generous helping of strawberries over the top of the ice cream
  • Top with the second half of the scone
  • Top with whipped cream and more strawberries.
  • Enjoy

National Chocolate Chip Cookie Day!

Wednesday, May 15th, 2013

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It’s National Chocolate Chip Cookie Day. Here’s our signature recipe. As you can see, we tend to make a mess in the kitchen, but we make great cookies too, and our awesome Mason Cash Mixing bowls are perfect for cookie baking!

  • 1/2 lb unsalted butter
  • 1/3 lb white sugar
  • 2/3 lbs dark brown sugar
  • 1 1/2 tsp Vanilla Extract
  • 1/2 tsp cinnamon
  • 2 eggs
  • 1 lb flour
  • 1 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 lbs bittersweet chocolate chips
  • 1/4 lbs semisweet chocolate chips
  • sea salt, for sprinkling

Preheat oven to 325

  • Whisk all dry ingredients (Except sugar) in a bowl. Set aside.
  • In a mixer with a paddle attachment (or in a bowl with hand beaters) combine the butter and sugars. Beat 2 minutes until beginning to get light and creamy
  • Add vanilla and beat an additional minute.
  • Add eggs one at a time, incorporating each egg completely
  • gradually add the dry ingredients, mixing until just incorporated
  • Add the Chocolate chips and fold with a heavy spatula to combine
  • Scoop 1 inch balls of dough onto lined or greased baking sheet, leaving ample space between cookies
  • Flatten slightly and sprinkle with salt
  • Bake for 10-15 minutes, until cookies are golden brown around the edges and still soft in the middle
  • Let cool for 3 minutes before removing from cookie sheet to cooling rack
  • Enjoy with tall glass of milk!

Don’t forget to visit our previous blog post to find out how to win a 25 buck gift certificate to our site!


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