Whipped Cream Biscuits by Milk Street

Whipped Cream Biscuits

2 cups flour
1 1/2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher slat
1/4 teaspoon baking soda
2/3 cup heavy cream, plus more as needed
1/2 cup sour cream
4 tablespoons salted butter, chilled and cut into 1/4 inch cubes, plus 1 tablespoon, melted.


Directions:
Heat the oven to 475 degrees with rack in the middle position. Line a baking sheet with kitchen parchment. In a large bowl, whisk together the flour, 1 tablespoon sugar, the baking powder, salt and baking soda.
In a second large bowl, use a whisk or electric mixer to beat the cream and sour cream to soft peaks; set aside.  Scatter the butter cubes over the flour.  With your fingertips, rub together until the butter is thoroughly and evenly dispersed in the flour.

Add the whipped cream mixture to the flour mixture.  Use a large rubber spatula to fold and press until large clumps form and no dry flour remains.  Use your hand to knead the dough in the bowl until it forms a shaggy mass, adding additional cream 1 tablespoon at a time, if needed.

Turn the dough out onto a lightly floured counter and divided in half.  Form each piece into a rough 56-inch square about 3/4 inch tick.  With a bench scraper or chef's knife, cut each square into 4 pieces.  Evenly space the biscuits on the prepared baking sheet.  Brush the tops with the melted butter and sprinkle with the remaining 1/2 tablespoon sugar.  Place the baking sheet in the oven and immediately reduce the temperature to 425.  Bake until golden brown on top and bottom, about 15-18 minutes, rotating the pan halfway through.  Let cool on the baking sheet for 10 minutes.

Macerated Stawberries with Lime by Milk Street

2 pounds strawberries, washed, dried, hulled and quartered
3/4 cup white sugar
4 teaspoons grated lime zest (2-3 limes)
1/8 teaspoon kosher salt

Directions
In a large bowl, use a potato masher or fork to mash 2 cups of the strawberries until few chunks remain.  Stir in the sugar, zest and salt.  Fold in the remaining strawberries.  Cover and let sit until syrupy at least 15 minutes or up to 2 hours.

Blueberry Pancake Muffins

Heaping 1/3 cup Kodiak pancake mix
1 Tbsp cake mix
1/3 cup water
1/4 cup frozen blueberries
1 tsp sprinkles

Preheat oven to 350 and spray a mini muffin tin.

Mix pancake mix, cake mix, and water together. Add in sprinkles and blueberries and just fold the blueberries into the mix gently. Spoon into mini muffin tin.

Bake for 16 minutes.

Oatmeal Peanut Butter Banana Muffins

1 egg
2 Tbsp egg whites
1 Tbsp brown sugar
1/3 cup plain greek yogurt
2 medium mashed bananas
3 Tbsp peanut butter
1 tsp vanilla
2 cups oats
1 tsp baking powder
1/2 tsp baking soda
3 Tbsp mini chocolate chips (optional)

Preheat oven to 350, and spray a regular size muffin tin.

In a bowl using an electric mixer beat your egg, egg whites, and brown sugar together. Add in yogurt, banana, peanut butter, and vanilla and beat for 2 minutes.

Stir in oats, baking powder and soda. Mix well.

Fold in chocolate chips.

Fill 12 muffin cups. Bake in oven for 22-24 minutes.

Best stored in fridge.

Southwest Chicken Salad

4 cups cubed rotisserie chicken
2 cups corn (I use 1 can)
1 cup chopped bell peppers (I use 1 whole pepper)
1 cup chopped onion (I use 1/2 of an onion)
1 cup minced fresh cilantro

Dressing:
3 tablespoons lime juice
3 tablespoons olive oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper

Chewy Coconut Cookies

1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
1 1/3 cups flaked coconut

Preheat oven to 350. Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in flour mixture. Mix in coconut. Cool dough in the fridge for 10-20 minutes before baking. Roll dough into balls. Bake for 8-10 minutes, or until lightly toasted. Cool on wire racks.

Fruit Dip

1 7 oz jar Marshmallow creme
1 8 oz package cream cheese
1 cup powdered sugar