Easy Entertaining: Strawberry Mint Water

       When I was in Canada a few weeks ago without luggage, my hotel lobby always brightened my day with their delicious water. They simply added strawberries and mint leaves to a big pitcher and let the water soak it up. It was delicious and turned the water a beautiful pale pink shade. Here's my recreation of it:


Ingredients:

6 strawberries cut up

4 sprigs of mint leaves


Directions:

1. Cut up strawberries and place them in the water pitcher with the mint leaves. Let it soak overnight.
   
2. ENJOY!

Martha Stewart Sunday: Strawberry Shortcake Cookies

 

      Well, I saw these fabulous cookies and wanted to try to make them after tearing out the recipe from Martha Stewart; however, I baked them late at night while a bit sleepy and didn't fully read the recipe. I just dumped everything in the bowl and mixed it instead of making the batter first then cutting in the strawberries. The good news is they still taste delicious!

 Here's the recipe:
Strawberry Shortcake Cookies
Makes about 3 dozen

• 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling
 

Directions

1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. (Or you can just throw all the ingredients in one bowl and use an electric mixer for about one minute on medium)
   
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Strawberry-Shortcake Cookies - Martha Stewart Recipes

 

Have you ever not read the directions and still made the recipe work out fine?