Pumpkin (Pie) Party!

So let's travel back in time a bit to a week before Halloween, when Sister Heart and her roomies came over for a pumpkin carving party! When Sister Heart and I initially discussed this, she said "We can carve pumpkins and bake pumpkin things!"
"Like what?" says I, "I have never baked with pumpkin."
"Erm, I don't know," she says, "Pumpkin... pumpkin?"

I don't think you can get more pumpkin pumpkin than pumpkin pie from fresh pumpkin puree. Having never even tasted pumpkin pie before, not to mention never having baked with pumpkin, and my constant reminder to you all that I am kind of scared of baking, I was somewhat apprehensive, but this turned out AMAZING. Even after being stuffed from eating chili and minestrone, we managed to fit large slices of this pie (and heaping spoonfuls of fresh whipped cream) into that second belly that we all have that is reserved for dessert.

Note: The pumpkin purée does take about an hour and a half to prepare, so I just did this earlier in the day and then refrigerated the purée until we baked the pie after dinner. It made a bit more than I needed, so my pie was almost over flowing, but it was delicious anyway. I also used store bought pie dough (I feel no shame) but I would encourage you to use your own homemade variety, if you are so inclined. I bet you could easily get away with subsituting canned pumpkin in this pie as well.



Pumpkin Pie
from The Joy of Cooking with slight mods.
1 9" pie

1 unbaked pie dough (I used Pillsbury)
2 large eggs
2 cups cooked pumpkin purée (see recipe below)
1 1/2 heavy cream or evaporated milk (I used a can of evaporated milk and the rest in cream)
1/2 cup sugar
1/3 cup packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp allspice
1/2 tsp salt

1) Position rack in center of the oven. Preheat to 425ºF.
2) Building up a fluted rim, line a 9-inch pie pan with the pie dough.
3) In a large bowl, whisk the eggs together. Add the rest of the ingredients and whisk thoroughly.
4) Warm the pie dough in the oven until hot to the touch, leaving the filling at room temperature. Pour the pumpkin mixture into the crust and bake 35 -45 minutes, until firm. Cool complete on a rac. Pie can be refridgerated up to 1 day. Serve cold or at room temperature with fresh whipped cream.

Pumpkin Purée
from The Joy of Cooking
a little over 2 cups

1 small sugar pumpkin, ~ 3lbs

1) Preheat oven to 325ºF.
2) Wash and split the pumpkin into quarters with a cleaver or heavy knife. Cut out steam and scrape out stringy pulp and seeds. Cut each quarter down into 4-inch pieces.
3) Place pumpkin rind side down on an oiled cookie sheet and cover tightly with foil. Bake for about 1 1/2 hours until very soft.
4) Remove from oven and allow to cool until cool enough to handle. Scrape flesh free of the rind and purée in a food processor.
**Note: If the purée seems too loose and wet, you can allow it to strain through a cheesecloth for 30 -60 minutes. I didn't need to do this.

Cinnamon-Lime Sweet Rolls

It's hard to write about delicious food when your stomach is like a maelstrom. However, I shall persevere, since I know it's been a while.

This recipe had been nagging at me since I spied in on the last page of Cooking Light some months ago. I'm not much of a baker, I'll admit, but I've always wanted to try my hand at cinnamon buns (or get Mr. Heart to, since his father's are notoriously delicious). So when I was hosting brunch for a friend, I jumped at the opportunity. But, being the person I am, I of course forgot an important ingredient (sour cream) and so had to get up especially early to both hike over and buy said ingredient and prepare the buns for our 11:30 Sunday brunch. Also, the original recipe calls for cardamom. This was not to be found in my local market. It was also later reported to me by Sister Heart that in another grocery store, cardamom was going for $11.99 an ounce.

I also love cinnamon. So there.

Also be careful that your melted butter is cooled when you are assembling the dough. Because then you must add a beaten egg. And hot butter + beaten egg = scrambled eggs in your dough. Ew. Gross. Not that I know from experience...

These came out really well. The lime in the icing was quite intense, so I might cut back a little and use some water instead (or if you dislike lime, you could forego it all together). I loved the fact that these were miniature. Much less guilt in eating, er, four in a sitting.

Cinnamon-Lime Sweet Rolls
from Cooking Light: Cardamom-Lime Sweet Rolls, but, you know, with cinnamon

Dough
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup reduced-fat sour cream
1/3 cup granulated sugar
1/4 cup butter, melted
1 tsp vanilla extract
3/4 tsp salt
1 large egg, lightly beaten
2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
Cooking spray

Filling
1/2 cup packed brown sugar
1 TBS grated lime rind
3/4 tsp ground cinnamon
2 tsp butter, melted, divided

Glaze
1 cup powdered sugar
3 TBS fresh lime juice (or 2 TBS lime juice, 1 TBS water

1) To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
2) Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
3) Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
4) To prepare filling, combine brown sugar, rind, and cardamom.
5) Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. 6) Cover and let rise 30 minutes or until doubled in size. Preheat oven to 350°.
7) Uncover dough. Bake at 350° for 20-25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
8) To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.

Better Than Sex Cake

If you google "Better Than Sex Cake" you fill find about 4984415318716519 recipes. Everything ranging from chocolate cake with caramel sauce to strawberry cake with jello. You can use pudding, canned pineapple, or even cherry pie filling. Whatever strange combination you choose to use, there are some basic guidelines: You bake a cake (whether from a mix or from scratch); you poke holes in it; you fill the holes with some sweet, gooey topping; you let it sit in the refridgerator; you ice it; you eat it.

I don't remember where I found this particular combination, but I made it for a friend's birthday (using yellow cake instead of lemon) in college and it was devoured in ten seconds. I also made a chocolate ala sweetened condensed milk ala sugar glaze version, which was super super sweet but sinfully delicious.

So when it came time for Mr. Heart's birthday cake, he chose this one. We picked lemon cake because we thought it might cut the sweetness a little and compliment the strawberries. It did.

Is it really better than sex? Well, it's easy, sinful, sweet, intense, and kinda trashy and yet strangely satisfying... but I guess you'll have to try it for yourself!

Better Than Sex Cake
Serves alot

1 box lemon (or yellow) cake mix
2 cups of strawberries, trimmed
1 can sweetened condensed milk
1 3.5 oz box of vanilla pudding mix
1 cup milk
1 8 oz container of Cool Whip

1) Prepare boxed cake mix in a 9x13 pan according to package instructions. Remove from oven and allow to cool about 10 minutes.
2) Using the back of a wooden spoon, punch holes in the cake liberally (about 1 inch apart).
3) In food processor, purée strawberries until smooth. In a medium bowl, combine sweetened condensed milk and strawberries.
4) Pour half of the strawberry mixture over cake, allowing it to fill the holes. Spread the mixture across the top until mostly absorbed. Pour the rest of the mixture on and repeat. Poke more holes with back of spoon or with a fork as necessary.
5) Cover cake with plastic wrap and refrigerate overnight (or for at least a couple of hours)**.
6) Whisk together milk and pudding mix in a medium bowl until smooth. Fold in Cool Whip until fully incorporated.
7) Remove cake from fridge and uncover. Spread whipped topping evenly over the cake. Garnish with fresh strawberries.



**This cake gets better the longer you leave it in the fridge. Leftovers are awesome.

Banana Chocolate Chip Mini-Muffins

I had leftover over-ripe bananas and I just made banana bread last week and wanted to try something different. I'm usually not a huge fan of banana in baked products (aside from banana bread) because it tends be too sweet. I don't like the sort of fake banana flavor that you get in store bought banana muffins. But these came out great. Sweet, but not too sweet, with delicious banana overtones. And of course, chocolate.

I found the recipe here and made a couple of changes. I didn't have plain yogurt, so I used vanilla instead and left out the extract. I added a dash of cinnamon and chopped up some regular sized semi-sweet chocolate chips. These muffins were a big hit. And it made our apartment smell absolutely wonderful.

Banana Chocolate Chip Mini-Muffins
from Ruskin girl at grouprecipes.com with mods
Makes 24 mini-muffins

2 small, ripe bananas
3/4 cup low-fat vanilla yogurt
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
5 TBS unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup semi-sweet chocolate chips, chopped fine (or you can use mini chips)

1) Set oven rack to the middle of the oven and preheat to 425ºF
2) Spray a 24-cup mini-muffin pan with cooking spray
3) Mash banana and yogurt together in a small bowl. Set aside.
4) Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
5) Cream together butter and sugar until fluffy using an electric beater on low. Add the egg and beat at medium speed until creamy.
6) Add 1/3 of the flour mixture to the bowl and beat on low until incorporated. Then add 1/2 of the banana mixture and beat until incorporated. Continue alternating, ending with the flour mixture. Fold chocolate chips into batter.
7) Using a tablespoon, fill each mini-muffin cup to the top with batter (this fit perfectly). Bake for 12 - 14 minutes or until turning golden brown around the top and edges.
8) Allow pans to cool slightly on wire rack. Then remove the muffins from the pan and allow them to finish cooling on the wire rack.

Chocolate Walnut-Date Balls

I know this is a little late, since Passover ended on Saturday, but I brought these to the family seder and they went over pretty well! They were much richer than I expected.
I spotted the recipe in the Washington Post and, inspired by my dear friend over at My Achy Bakey Heart who has been baking up a ball storm, I decided to try them out.

However, I first didn't get the right kind of dates, then I didn't get ENOUGH dates, so I supplemented with dried apricots, which was actually pretty good as well. I've attempted to adjust the amounts of ingredients according to the standard package of dates I was able to find in the store. If you find your mixture is too dry, add more dates. Too sticky? Add more nuts. I'm sure you could do this with any kind of nut/dried fruit combination you'd like.

Chocolate Walnut Date/Apricot Balls
from Vered Guttman and the Washington Post with mods.
Makes about 18 balls

6 - 8 oz dark (semisweet or bittersweet) chocolate chips
8 oz package of whole, pitted dates or apricots
2/3 cup walnut halves (toasted, if desired)

1) Place the dates/apricots in a food processor and pulse until fine. Transfer to a small mixing bowl.
2) Place walnuts in food processor and pulse until finely chopped. Reserve a tablespoon of some of the more powdery nuts. Transfer the rest to the bowl with the fruit. Press nuts and fruit together, until thoroughly incorporated.
3) Line a baking sheet with parchement paper. Pinch off pieces of the walnut/fruitmixture and roll into 1 inch balls. Place on baking sheet.
4) Fill a medium saucepan with about 1 inch of water. Bring to a boil. Place a double boiler or a stainless steel mixing bowl over top of the pot so that it fits snuggly, without touching the water. Add chocolate chips to double boiler and melt until smooth, stirring frequently. Turn off the heat.
5) Working one at a time, drop the balls into the chocolate and coat with chocolate (I found rolling them around with a spoon helped). Once thorougly coated, transfer back to the parchement lines baking sheet. Sprinkle with reserved nuts. Allow to set completely (about 2 hours at room temperature*). Store in an airtight container.

*I am sure you could also transfer these to the refridgerator to set. But it was easy enough for me to just leave them out.

Banana Bread

I must say, there are few things more delicious and easy than banana bread. I’m not a huge baker, but quick breads I can handle. I find that the flavor of this can really be affected by the ripeness of the bananas. For a sweeter flavor, go with over-ripe bananas. For a more banana-y flavor, go with bananas at the peak of ripeness. I wouldn’t try this with under-ripe bananas, as I don’t think they would blend up well. I baked this in a pyrex dish for exactly 38 minutes and it came out perfect.

Banana Bread
Serves 2

1 ¼ cups flour
1 cup sugar
½ teaspoon salt
1 teaspoon baking soda
½ cup shortening (you can substitute butter in a pinch)
2 very ripe bananas
2 eggs

1) Preheat oven to 350ºF.
2) Sift together the dry ingredients.
3) Whirl remaining ingredients in food processor.
4) Combine until dry ingredients are moistened.
5) Pour batter into greased and lightly floured 9x9 baking pan
6) Bake for 35-40 minutes, or until a toothpick comes out clean. Cool for 5-10 minutes.

Key Lime Pie

For Mr. Heart and mine's one month anniversary of dating, I decided to make him a homemade meal, despite the lack of resources available to us in the college dorms. In fact, the dorm room I had at the time did contain a kitchen. However, I had moved into it halfway through the school year and the previous tenants (and my new slob of a roommate) had never once cleaned the kitchen and instead, every surface was covered with pots, pans, boxed food stuffs, and layers of grime.

So to prepare this meal, I hijacked the communal kitchen in a friend's dorm and used their room as a preparation area. The piéce de resistance was to be a scrumptious key lime pie. The recipe I was using was not the one that is below. Instead it was one that required beaten egg whites and 6 hours chilling. That's right folks, I sat on my friends dorm room floor the day before our one-month anniversary, beating egg whites to stiff peaks, with a fork. Do you know how long that takes? That is how much I love my now-husband.

So after a million years of beating eggs and juicing limes and the whole hullabaloo, I put the pie in the communal dorm oven. I let it bake the alotted ten minutes. I go to remove the pie only to discover there are no dishtowels/oven mitts/pot holders anywhere in the vicinity. There are only paper towels. So I wrap my hands in paper towels and hope for the best. I try to quickly grab the pie and transfer it to the stove top. This fails. I drop the pie. Half of it remains in the pie tin. The other half splatters all over the communal kitchen wall. I, who rarely curses, let out a very nasty curse/howl of frustration. And this was just supposed to be dessert!

However, I loved Mr. Heart very much. This is how much I loved him. I went out, bought all new ingredients, and made a second pie. It only got 4 hours to chill and was, hence, like key lime soup, but still. Love folks. The guy still married me. Oh, and the friends who lent me their dorm room and mini-fridge said that the half decimated pie, which had had a full 24 hours to chill, was divine.

When I explained all this to Mr. Heart tearfully over the key lime pudding disaster that was pie #2 he sighed, smiled, and told me he had a much simpler recipe that required no beating, only three ingredients (plus a crust) and hardly any chill time. Actually he said "My mom's recipe doesn't require egg whites." But lets pretend he hadn't just compared my puppy-love attempt at pie to his mother's.

So here is Mr. Heart's super-easy, always reliable, very tasty recipe. It may look similar to the recipe for key lime pie found on the back of various jars and bottles for this very reason. If you can get your hands on some key lime juice, trust me, it makes all the difference. The key limes add an extra zingy sweetness. Heck, if I was hanging out in the warm sun of the Florida keys all the time, I'd be extra zingy and sweet too.

Key Lime Pie
Serves 6

1 can of sweetened condensed milk
3 egg yolks
1/2 cup key lime or regular lime juice
1 pre-packaged graham cracker crust

1) Pre-heat oven to 350ºF
2) Combine the first three ingredients until smooth. The filling will be a pale yellow (No, key lime pie isn't actually green).
3) Pour filling into pie crust. Place in middle rack of oven and bake for 10 minutes or until set.
4) Remove from oven and allow to cool for 15 minutes.
5) Chill for at least 1 hour (warm key lime pie is no fun). Serve with whipped cream!

Ps. Mr. Heart now wears the pie-making-pants in our household. Mmm.

Peppermint Bark

After tasting some commercial peppermint bark, we decided to make our own! Last year's attempt was delicious but hardly as pretty. When we poured the hot white chocolate onto the warm dark chocolate, it all started melting together and came out more of a swirly milk chocolate color. This year, we theorized that if we let the dark chocolate totally set (with the help of our freezer) then quickly spread the white chocolate across the top before it could all melt together, we might create the beautiful layered effect one finds in the store-bought variety.

All would have gone smoothly, if we hadn't thought it was a good idea to add cream to the white chocolate. Apparently we don't deal with chocolate enough, but I immediately realized what was happening (thanks to Alton Brown's "Good Eats") that the chocolate was "seizing" and then promptly began "separating" (it looks pretty gross). In a panic, I turned to The Joy of Cooking which told me, if this happened, to add "1/2 teaspoon of vegetable shortening per oz of chocolate." So we lowered the temperature and began spooning in the shortening until it returned (sort of) to the proper texture. I don't think this was actually the right solution. According to Alton Brown, we probably should have added more liquid (which I also should have warmed first.) Needless to say, I will not include these instructions in the recipe because it just complicated things. Honest. In the end, it all tasted fine.

The process is really quite easy if you don't screw up like we did. And it is SO delicious and decadent. We put in a teaspoon of peppermint extract, but I am going to recommend less because it is quite potent. I can't wait to try this with other flavors... orange perhaps?

Happy Holidays!

Peppermint Bark
10/10!

11 oz bag of dark, bittersweet chocolate chips (make sure cocoa butter is a main ingredient)
11 oz bag of white chocolate chips (make sure cocoa butter is a main ingredient)
3/4 tsp peppermint extract
2 candy canes, crushed into roughly sprinkle size bits

1) In a double boiler, melt the bittersweet chocolate until smooth. Stir in peppermint extract. Line a baking sheet with wax paper. Pour out hot chocolate onto wax paper and spread out until about a 1/16 of an inch thickness. Immediately place in freezer for about 1 hr or until fully hard and set.
2) In a clean double boiler, melt the white chocolate until creamy (it will be thicker and harder to work with than the dark chocolate). Remove dark chocolate from freezer. Pour white chocolate onto dark and quickly spread until evenly coated. Sprinkle candy cane over the top. Return to freezer for at least 30 minutes or until set. Remove and break apart into 1 inch pieces. Store in airtight container (we store ours in the fridge).

Fondue Party

My parents, sister, and uncle came over last night for dinner since my sister is moving back into school for the fall. So I wracked my brain for something fun and easy to serve to a crowd that I could mostly prep ahead of time. Inspired by the latest specials at The Melting Pot (one of our favorite fancy restaurants) I decided to try my hand at a cheddar fondue.

First, let me say, it came out fine. However, like last time when I made an Italian Cheeses fondue (the recipe of which I will include another time) I ran into the same problem: the fondue was too liquidy. I still attribute this to too much wine and/or not letting some of the wine cook off first. So be aware of this, if you try said recipes. I'm going to include half as much wine next time and see if that helps.

Anyway, cheddar/fontina fondue, a make-your-own-salad bar, and chocolate/marshmallow fondue was what was served up. Enjoy!

Cheddar Fontina Fondue
Serves 5
8/10

1/2 cup of dry white wine (could also use beer or hard cider)
2 - 2 1/2 cups of grated sharp cheddar
2 cups grated fontina
1 TBS flour
1 1/2 TBS spicy brown mustard
dash of Worcestershire sauce
dash of red pepper flakes or hot sauce

30 mini smoked franks
3 granny smith apples, cut into cubes
1 loaf of crusty french bread, cut into cubes

1) Heat wine in heavy bottomed pot until simmering over med-high heat. Allow to simmer for 2 minutes.
2) Lower the heat to medium. Toss the grated cheeses together with the flour until coated. Add the cheese in handfuls to the wine, stirring constantly in a figure eight pattern until smooth and incorporated.
3) Add mustard, Worcestershire, and red pepper and stir until blended.
4) Transfer cheese to a warmed fondue pot (I would recommend allowing the water in the fondue pot to heat up to a simmer before transferring).
5) Serve with dippers!

Make Your Own Salad

Romaine lettuce
Red bell pepper, diced
Carrots, diced
Cucumbers, sliced
Red Onion, diced
Cherry tomatoes, halved
Hard boiled eggs, sliced
Sun flower seeds
Walnuts
Feta
Salad dressings of your choice!

Chocolate Marshmallow Fondue
Serves 6 - 8
10/10!

1 bag (~2 cups) Ghiradelli semi-sweet chocolate chips
3/4 cup light cream
1 toasted marshmallow

Marshmallows dusted in graham cracker crumbs
Strawberries, halved
Pound cake, cubed
Bananas, sliced

1) Heat cream in a sauce pan over medium heat until simmering around the edges.
2) Add chocolate chips and allow to sit for 1 -2 minutes until softened. Whisk together until smooth and creamy!
3) Transfer chocolate to warm fondue pot.
3) Toast a marshmallow over your sterno or gas stove (or heat one in the microwave until gooey, about 20 seconds). Plop onto the chocolate fondue.
4) Serve with dippers and dig in to deliciousness!

Strawberry Milkshakes

Basic Strawberry Milkshake

4 - 6 large strawberries
Breyers French Vanilla Ice cream
1/2 cup milk
1 - 2 tsp sugar

1) Slice the strawberries and place in a bowl. Sprinkle with sugar and cover. Refridgerate for at least 15 minutes (the longer you let them sit, the more strawberry juice you get!)
2) Using your NEW FOOD PROCESSOR a/o WAND MIXER, purée the strawberries.
3) Add 3 large scoops of ice cream and milk to processor. Pulse until creamy! (if it keeps getting stuck, add more milk)
4) Drink up!

Stove-top Barbecue

So we invited the boy's friend over for dinner. Having just recieved a portable Weber grill as a housewarming gift, I was eager to try it out. Alas, there were copious amounts of rain so we resorted to cooking the burgers stove-top and roasting corn in the oven. Here was the menu and recipes! We washed it all down with a pitcher of Minute Maid frozen lemonade.

Basic Hamburgers
Serves 3-4

1/2 lb ground sirloin
1/2 lb ground beef (chuck if you can get it)
salt
pepper or hamburger seasonings

1) Combine ingredients without squeezing the meat too much. Form into patties about 1/2 inch thick (should make about 4)
2) Heat a cast iron pan or flat skillet until drops of water sizzle on the surface. Place two patties towards the center. Allow to cook for 3 minutes. Flip and repeat, for medium rare.
3) For medium well/well done, continue cooking for an additional 2 minutes or so on each side. Don't press down on the meat. Test by piercing with a fork. If the meat feels solid and the juices run clear, the meat is done.
4) Serve on toasted buns with a platter of cheese, lettuce, tomato, onion and various condiments.

Melon Salad
Serves 4

1/3 cantelope
1/3 watermelon

Cube, toss, chill, then serve!

Traditional Pasta Salad
from The New Best Recipe's "Macaroni Salad"
Serves 4-6

1/2 lb gemelli pasta, cooked, drained and dry
2 hard boiled eggs, chopped
1/4 cup chopped red onion
2 TBS chopped fresh parsley
1 teaspoon mustard
1 TBS mayonaise
2-3 TBS lemon juice (to taste)
2 TBS chopped dill pickles (or sweet, depending on your preference)

1) Combine all ingredients and season with salt and pepper. Add as much mayo as pleases your tastes.

Roasted Corn on the Cob
Serves 3

3 cobs of corn
2-3 TBS olive oil spread, butter, or margarine
salt
pepper
tin foil!

1) Preheat the oven to 350º. Husk and wash the corn.
2) Spread butter liberally over corn and season with salt and pepper. Wrap tightly in tin foil, twisting the ends so butter doesn't drip out.
3) Bake for 25-30 minutes or until cooking corn smells delicious. Unwrap carefully and serve.

Strawberry Shortcake
courtesy of my dear fiancé
Serves 3

1 pint fresh strawberries
~1/2 cup sugar
bisquick
butter
whipped cream

1) Wash and slice strawberries, placing them in a medium sized bowl. Add sugar and mix. Taste to make sure it's sweet enough! If not, add more sugar :) Cover and refridgerate for at least 1 hour, or until juice has gathered at the bottom of the bowl.
2) Prepare biscuits according to Bisquick box. Should take about 10-15 to bake.
3) Place two biscuits in each bowl and butter. Top with strawberries and whipped cream!