Vanilla Roasted Strawberries

Imagine the flavor of strawberries on steroids - that's what you get when you make these Vanilla Roasted Strawberries.  This technique transforms ho-hum berries into something truly spectacular, and it's an excellent way to rescue berries that are a bit beyond their prime.  Use the roasted berries in smoothies, yogurt parfaits, ice cream, shakes, etc, etc, etc.  Thanks to Meghan at Buttercream Blondie for posting this great technique.

Vanilla Roasted Strawberries

makes about 2 cups

Printable Recipe

Ingredients

• 1 1/2 pounds strawberries, hulled

• 6 tablespoons sugar

• 1 1/2 teaspoons vanilla bean paste

Directions

1. Halve or quarter strawberries and toss with sugar and vanilla bean paste; stir occasionally while oven preheats to 425F.

2. Place strawberries cut side down onto a parchment lined sheet tray; include all juices that have collected.

3. Roast in the center of the oven for 15-18 minutes.

4. Store in refrigerator and use in any number of yummy ways.  

adapted from Buttercream Blondie

European Almond Butter Cake

Oh boy do I have a recipe for the almond lover in your life.  I'm telling you what, this super easy cake is the bomb.  Overflowing with strong almond flavor.  I brought it to a cookout recently and one of my neighbors kept calling it a marzipan cake and he absolutely insisted I give his wife the recipe, so there you go.  Oh, and my extended family reqeusts it at every holiday gathering.  I don't dare show up without it.

The recipe comes from Trisha Yearwood - she calls it shortbread which stumped me because it isn't a shortbread at all, it's really a classic European butter cake.  I'm so glad she shared the recipe though - it's rich, it's moist, it's totally decadent.  So, whether you call it a skillet cake, a butter cake, a marzipan cake, or Trisha Yearwood's shortbread, you simply have to make it.

You're welcome.

European Almond Butter Cake 

makes one 10-inch cast iron skillet cake 

Printable Recipe

Ingredients

• 1 1/2 cups (300g) granulated sugar

• 12 tablespoons (170g) unsalted butter, melted

• 2 large eggs (100-110g)

• 1 teaspoon (6g) pure almond extract

• 1 1/2 cups (210g) all purpose flour

• 1/2 teaspoon (5g) fine salt

• 1/2 cup (50g) sliced almonds

• 2 tablespoons (30g) turbinado sugar

Directions

1. Preheat oven to 350F. Line a 10-inch cast iron skillet with nonstick foil (or regular foil that has been sprayed with nonstick cooking spray).

2. In a large bowl, mix together granulated sugar and melted butter; then whisk in eggs and almond extract.

3. Add the salt and flour; mix well.

4. Pour into nonstick foil lined skillet.

5. Sprinkle almonds and Turbinado sugar evenly over the surface of the cake.

6. Bake for 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.

7. Cool completely in skillet (several hours).

8. Remove from pan, peel away foil, cut into thin slices with a serrated knife.

adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood