Sunday, May 15, 2011

FDOFF: Day Two


These yummies WILL use up EVERY dish in your house!

I began the afternoon by starting my dessert preparation.

I did a post a few months ago about this book...

I LOVE it!

It contains some truly awesome cake recipes.

I decided to make a simpler variation to the cake on the cover.

A basic strawberry shortcake.

I started by baking my cakes...

and letting them cool.


5 Tbsp unsalted butter, at room temperature

3/4 cup sugar

1 tsp vanilla extract

2 eggs

1 1/2 cups cake flour

2 1/2 tsp baking powder

1/4 tsp salt

2/3 cup full fat buttermilk

1) Preheat oven to 350 degrees. Grease bottoms and sides of cake pans. Line bottom with parchment paper and grease the paper.

2) Cream butter, 2/3 cup sugar and vanilla extract until light and fluffy. Add the eggs one at a time, scraping down the bowl after each addition.

3) In separate bowl, sift flour, baking powder and salt. Add to batter, alternating with buttermilk in 2 or 3 additions.

4) Divide batter evenly into the pans. Bake for 20 - 25 minutes until done. Allow to cool in pans for 10 minutes, then invert onto wire racks. Carefully peel off the paper and allow to cool completely.

While the cakes were cooling...

 I started my noodle water (or whatever you wanna call it, the water you boil the noodles in).

Sliced all my veggies...

Added the noodles to the now boiling water...

Gave em a little stir...

Then sauteed my mushrooms.

Set those aside when the are done.

By now your noodles should be cooked (but still chewy).

Drain and rinse with COLD water, so they don't stick.

Here are my butter, onions and garlic for the next step.

Once they get tender (which took about 4-5 minutes) add the flour and salt.

Stir constantly until smooth (or at least semi-smooth) and bubbling.

Add the broth, milk and wine.

Here is the wine I used.

I like the way chardonnay tastes in dishes like this.
(and I may have taken a sip...or eight;))

Bring to a boil for 1 minute, stirring frequently.

Add the remaining sauce ingredients.

Set aside.

I used the bird I made last nigh for the chicken in this recipe.

I got lucky and managed to have EXACTLY 2 cups left.


Preparation for assembly...


I am too tired to narrate the whole assembly process:P
(I was in the kitchen for 6 hours, two of it doing dishes)

It's all in the recipe.

After I popped that into my oven...

I finished my strawberry preparation.

I used 2 lbs of strawberries, and stirred about a cup of sugar into them.

Cover and let stand for at least an hour, so the berried can macerate.


A little refreshment (not the alcohol kind...remember the wine I already chugged sipped?).

Here is a pic of the lasagna right out of the oven...

So bubbly and delicious looking!


After a few HOURS of dishes.
(we are the last people on the planet to NOT have a dishwasher)

We finally enjoyed dessert...

Not exactly a cake...

But just a tasty!

I cut the cakes up into chunks, spooned the strawberries over top, and added a healthy scoop of real whipped cream! (1 1/2 cups heavy cream whipped with 3 tbsp of sugar)

Side Note:
I could have made this a cake. WANTED to make this a cake. BUT...I did not want to dirty another dish!!! Mainly my cake stand which is a pain in the rear to clean.

Tomorrow I am making a super simple supper with a not-so-simple dessert ☺

I hope you all had a terrific weekend!



  1. WOW! Mushrooms and wine, what could be better...I am a "sipper" as I cook, too. I bet the kiddos loved the strawberry dessert. Great job-you are making lots of wonderful memories for your family.

  2. YUP, I am driving to your house for dinner!! :) This looks so good Jessie!! I am going to have to try this soon and I love strawberry shortcake.....I am so hungry right now. :)
    Thank you for sharing this.

    ps - i will even do the dishes after we eat. ;p

  3. That lasagna looks delicious! I love different takes on that classic dish.


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