Last week I mentioned that I planned to make Dorie’s Blueberry Pie for Thanksgiving, but didn’t post it yet because I was making it for Thanksgiving. Dorie’s recipe is specifically for a double-crusted pie, but I put streusel on top.
The pie was fantastic and a big hit with our 25+ pies and desserts with our crowd of 60 for Thanksgiving. This is the only picture I was able to snap of it.
I made the Devilish Shortcakes on Monday, just in time to also snap a few photos so I could share in my participation with TWD this week. The shortcakes were chosen by Tania of Love BIG Bake Often. I started putting the ingredients together without thinking about how big the recipe is, so I went ahead and made all the scones, but only baked six and froze the other 13 for making another time.
Easy enough, but I did cheat and use the food processor to cut in the butter to the dry ingredients. I sprinkled the tops of the shortcakes with some turbinado sugar before they baked.
To the freezer.
I could only envision these one way. Nutella slathered on both sides, sliced bananas, whipped cream with a drizzle of chocolate syrup. Oh, yes I did.
We also had sliced, macerated strawberries to put in the cakes. Scott had one, Taylor had one, I ate some and made one for Kevin when he got home from work late. And he ate it and said he liked it! (He doesn’t really love traditional shortcake or strawberries. Here’s his.
We’ll be happy to pull a few more of these out of the freezer sometime and bake them up! Thanks for the fun, different pick, Tania. She’ll have the recipe on her blog. Check out other TWD Bloggers shortcakes, too.
Oh so much more to share with you coming up soon, including another CSN Stores giveaway and lots of holiday baking ideas.