Peach Shortcakes with Whipped Cream and Peachy Strawberries

I made these delightful shortcakes with Oregon Grower's & Shippers Peach Preserves, whom I happen to work for! I love creating recipes that include our amazing jams & fruit spreads! For this recipe I altered the ingredients a bit for the shortcakes and added spoonfuls of our Northwest Peach Preserves and paired and served with fresh whipped cream and strawberries, which I coated with more Peach Preserves instead of sugar (couldn't help myself!). I shared this tasty dessert with some great friends and of course along with some wine and delicious cheeses. My good friend Molly said it was her second favorite dessert I have made...ever. Just sayin'!

Makes 6 to 8 shortcakes

2 ¼ cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 stick of cold butter, cut into small pieces
½ cup chilled heavy cream
1 teaspoon vanilla extract
½ cup Oregon Growers Peach Preserves, plus more for to coat strawberries
Pinch of salt

Fresh local strawberries, cleaned and hulled
Fresh whipped cream

Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Add the cut pieces of the cold butter, and give it a toss. Working quickly using your finger tips, rub the butter until it breaks down into small pieces, your dough look like pebbly, pea sized pieces.

Whisk the peach preserves and vanilla into the cream until combined. Pour the liquid over the dry ingredients, turn the ingredients with a fork until you have a very soft dough. With your hands kneed the dough a couple times just until everything is combined, it will look a little loose and sticky but that’s ok!

On a prepared baking sheet lines with wax or parchment paper (also a light coat of non stick baking spray) form about 1/3 cup of batter into mounds, about 1 inch high. Bake for around 14-16 minutes in a preheated oven at 400 degrees, rotating your pan half way through. They should be slightly golden and but still soft to the touch. Remove and transfer to a cooling rack.

Slice hulled strawberries in quarters, place in a bowl and add a big spoonful of Oregon Growers Peach Preserves. Toss lightly to coat, and let stand for at least a few minutes before serving. Refrigerate until time to prepare.
Slice your shortcake in half horizontally, add a couple spoonfuls of strawberries and their juices as well as a heaping dollop of fresh whipped cream! Shortcakes are best served warm or soon after coming out of the oven. Enjoy!

Carrot Cupcakes with Vanilla Bean Cream Cheese Frosting

My carrot cupcakes with coconut and candies pecans. And of course vanilla bean cream cheese frosting.

And I'm sorry but how cute are these little sugar flowers & leafs! They make perfect Easter cupcake decorations too!

One Bowl Chocolate Cake

You heard right. This Chocolate Cake recipe can be made using ONE bowl. Aside from the fact that it's delicious, it happens to be super easy! The cake picture is one that I just made, and is layered with dark chocolate ganache and covered is creamy chocolate buttercream. Now the frosting & ganache filling unfortunately will require a few more dishes but is well worth it!

One-Bowl Chocolate Cake

6 ounces of semi sweet chocolate
1 1/2 sticks of butter
1 cup hot water
2 cups sugar
2 eggs
3/4 cups buttermilk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/4 teaspoon baking soda
2 cups flour

Directions
You can use 2, 10 inch cake pans for a 2 layer cake OR use 2 8 inch cake pans and slice each layer both layers in half for a 4 layer cake. Butter both your pans and set aside. Preheat oven to 350 degrees.

Sift the last 4 ingredients together a sheet of parchment paper, set aside.

Place the chocolate, butter and boiling water in a medium heat proof bowl placed over a pot of simmering water. When the chocolate and butter are melted, whisk in sugar. Let cool for a few minutes.

Whisk the eggs in the mixture. Add buttermilk and vanilla. Whisk in the flour mixture until evenly combined.

Equally divide the batter between the pans. Bake for 18-22 minutes, rotating your pans half way through. Insert a toothpick in the middle of the cake to check if cakes are done. Let cool 10 minutes before removing from pans.

Chocolate Buttercream Frosting
2 stick butter, at room temperature
6 ounces of semi sweet chocolate, melted and cooled
3 tablespoons milk
2 1/2 powdered sugar
1 tablespoon cocoa powder

Sift powdered sugar and cocoa powder, set aside. In a bowl of a stand up mixer, cream butter until smooth. With the mixer on low, add melted chocolate until all is combined. Add milk, then add powdered sugar mixture until combined. Add more milk for desired consistency.

Chocolate Ganache
1 ounces of semi sweet chocolate
1 1/2 cups heavy cream

Set chocolate in a heat proof bowl. In a sauce pan over medium high heat, bring the heavy cream to a boil. Remove quickly and pour over chocolate and whisk until chocolate is melted and ganache is smooth.

Cover the top of one of the chocolate cakes with the chocolate ganache. Place the other cake on top. Cover the entire cake with a thin layer of frosting, cool the cake in the refrigerator for 20 minutes. Frost the rest of the cake with the remaining frosting. Cover with fresh berries and decorate with piping, shaved chocolate or whatever else your heart desires!!!