See that jelly goodness?? It’s apricot Bonne Maman. yummmmmm. I had it leftover from X-mas cookie making and it went perfectly on top of the biscuits Jenn and I made. So last Thursday night Jenn was pondering what to bring to a “Dessert Dinner” bible study. She had the idea of strawberry shortcakes, and so I looked high and low for other interesting options, but in the end what did I come up with?? Strawberry Shortcakes! Great minds think alike, right? So I convinced her that we should try to make the shortcakes. That turned out so-so, but I can definitely pin point out reasons for that.
See, I have this problem. It probably started when I was six in Mrs. Paaby’s first grade class. I may or may not have “learned” to read in that class. One would think, that me having a masters degree in Chemistry, would lead one to believe that I can read. But clearly from my baking adventures this past week, I have a problem reading, especially when it comes to recipes!
Go for the jump and see some step by step plays of Pioneer Woman’s recipe!
Elizabeth Griffiths writes the blog, Strawberries in Paris. She grew up in Jarrettsville, MD and has recently relocated to Frederick, MD. She was raised on her grandmother's Mexican food and spent many summer nights cheering for the Baltimore Orioles. Her mother was in charge of the church strawberry festival every year for the first 10 years of her life and Elizabeth happily helped her cut up quarts upon quarts of them, which later turned into an shopping and eating obssession! Moreover, two visits to Paris in 2006 and 2007 solidified her love for French style, food and pastries. She went to college to become a perfume chemist, but switched it up and now uses her chemistry knowledge during the day to do environmental chemistry and at night to bake and make dinner with local and fresh ingredients. 