![]() Vanilla extract-> 1/2 teaspoon almond extract, or just omit it.7 tablespoons unsalted butter, cut into small cubes, coldĨ tablespoons (1 stick) unsalted butter, meltedġ 1/4 teaspoons ground cinnamon, plus more for the topġ/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extractīourbon-Maple Whipped Cream (recipe follows), for servingġ/2 vanilla bean, split lengthwise, seeds scraped out and reserved.Bourbon-> whiskey, cuz it’s the same thing.Start with 2 tablespoons since they all have such different sweetness levels, though. Sugar in whipped cream-> you can use pretty much any sweetener here.Let it sit out for at least 5 minutes (but probably closer to 10!) before scooping. Heavy cream in the whipped cream-> you can use light cream, but that’s the only sub that will work! I also love strawberry shortcake with very soft vanilla ice cream. ![]() Heavy cream in the shortcakes-> whole milk works! Almond milk/alternative milks would work, the shortcakes just won’t be as rich.I think coconut oil or another cooking oil would work here, but I haven’t tested it! Unsalted butter-> salted butter would be delish, especially a fancier one like Kerry Gold.Baking powder-> you really need baking powder for these guys to properly puff up.We need a granulated sugar here (not a sticky one like honey or maple syrup). Sugar in the shortcake-> coconut sugar, brown sugar.Flour-> whole wheat flour, or you can sub in 1/4 cup almond flour but no more than that.Brown sugar also a little weird but will do the trick in a pinch. Maple syrup might be a little weird with summer fruit. Agave nectar or coconut sugar would also work. Sugar in the fruit-> you can use honey instead! Different vibe but I’ll take it.Blackberries and peaches together would be fantastic. Peaches and strawberries-> use all of one fruit, or use a totally different fruit! I love blackberry shortbread.We use the entire thing, because I hate waste, and that tiny bit of leftover heavy cream from a recipe always goes to waste! PS I am not quite ready to start writing full grocery lists for each recipe yet – but FYI for this recipe you need 1 pint of heavy cream. I hope that this, and writing the ingredient amounts in bold in the recipes, and listing TONS of subs for every recipe, will help you become a better and more confident cook! So from now on, I am going to try to always include a “tools” list right at the top of my recipes along with the ingredients list. Hey, I get it, we’re busy people, it’s hard to read all the instructions all the time.īut really – how many times have you gotten halfway through a recipe only to read the next step and realize that you didn’t have the right kind of baking dish, or right size pie dish, or an ovenproof skillet, or WHATEVER to properly finish the recipe? It’s so frustrating! I’ve now made TWO chocolate desserts on my Zoom classes, gotten to the final steps, both which required blenders, and had tons of students speak up and say they didn’t have blenders! Despite the fact that a blender was on the tool list for the class, heh heh. I mean, I always knew this, but I didn’t know how many people didn’t know this! You’d never start a recipe without having all the right ingredients (lol actually yes, a lot of us would do that too), but it’s so easy to start cooking a recipe and not realize you don’t have all the right tools, because they aren’t listed right at the top! Teaching so many Zoom cooking classes over the past few months has made me realize the importance of having the RIGHT tools before embarking upon a recipe.
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