Category: Desserts

Complete Recipe Fail: Popeyes Strawberry Biscuits


You may have seen this recipe circulating around Facebook. I was excited when I came across it. Simple ingredients and it seemed easy. 😒

The dough was perfect until you add the strawberries which are full of a heck of a lot of moisture!. it became my nightmare quick and made me so mad, that I almost threw the bowl at a passerby! 🤬

Solution? Less strawberries? Or more flour? By the way, I only used 1.5 cups of milk to get my initial dough. I did bake them. They DID resemble biscuits in a hockey puck sort of way, but in the end, I think I’ll stick with my no-fail strawberry scones!

Here is the recipe I used (copied and pasted directly from Facebook, so you can have the see the full glory of it):

Made a batch of Strawberry biscuits for a friend:) 🍓🍓❤️❤️🫶🏼🫶🏼

21/2 cups self rising flour

1 stick butter

1 pint strawberries chopped small

2 T sugar

2 cups milk

In a small bowl add strawberries and sprinkle with sugar .

Let sit while you if up the dough .

In a separate bowl add flour and shredded butter and mix til crumbly Add milk and mix just til combined! DO NOT OVERMIX!!!!

Add strawberries w juice and mix lightly til combined Roll onto floured surface knead a few times roll out evenly and cut w biscuit cutter Place on a sheet pan and bake 450 for about 12-15 min When done drizzle topping and enjoy! Topping: aka Drizzle 2 cups powdered sugar 4 T raspberry coffee creamer or just plain milk will work too:) mix well ..

Sift flour w whisk

My daughter also chopped together a little video of clips of my having a mini breakdown while I tried to make this recipe. We were going to post it as a how-to video with the others. That didn’t work out, so instead, this is what you got:

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Old-Fashioned Strawberries & Cream Ice Box Cake


Ingredients

3 cups heavy whipping cream

1 1/2 teaspoons vanilla extract

1/4 cup + 2 Tablespoons powdered sugar

20 sugar cookies (bake in advance or use store-bought – you can use gluten-free, sugar-free, or whatever you want)

Approximately 1 1/2 lbs strawberries, trimmed and sliced

Directions

Place your bowl and the whisk attachment of an electric mixer in the freezer for at 10 minutes before starting the process.

Add heavy whipping cream to your chilled bowl and whip on medium speed until peaks form and your whipping cream looks like a whipped cream consistency.

Add vanilla and powdered sugar to the whipped cream and mix.

In an 8 x 8 baking dish, build your cake:

Start with a thin layer of whipped cream. Top with a layer of cookies and then add another layer of whipped cream. Add strawberries and repeat these layers until you reach the top, finishing with a layer of whipped cream. Decorate the top with sliced strawberries.

Cover with plastic wrap and refrigerate for at least 8 hours (overnight). This will allow the whipped cream to fully set and the cookies to soften, so that you can easily cut pieces (squares) out of the cake for serving. This makes for a delicious summer treat!

Variations: You can also use graham crackers in place of the sugar cookies. Going for a red, white and blue theme? Add some blueberries!

Original Credits: Gluten-Free Strawberry Shortcake Icebox Cake

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Snickers Cheesecake


There is nothing I love more than a good cheesecake. A few years ago we were living in Ireland. We spent about a year and a half in Dublin and then we moved to Dromod, Co. Leitrim. I loved it, but our Internet wasn’t as good. Since I couldn’t work online like I had in the past, I needed another way to make money. I started making and selling desserts; mostly cheesecakes. It was easier to get my home kitchen certified in Ireland than it would have been in the US and I quickly gained regular commercial clients (mostly coffee shops). By the time we returned to the US in 2014, I was getting pretty busy. (If it had been my choice, I would have stayed and continued to grow my business.)

Snickers Cheesecake was my most popular order. I’d sometimes make 5-10 of them a week.

Since it’s Easter, I decided to make one to celebrate and I’m so glad I did. I haven’t had a cheesecake this good in a very long time. For the first time EVER, I’m sharing my recipe here. (Usually only very close friends and family can get this recipe out of me…with a lot of begging and pleading.)

Want to watch the video? Scroll to the bottom!

Ingredients

Snickers Cheesecake

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Servings:  8

Prep time: 2 hours

Ingredients

  • 3 (8-oz) packages of cream cheese at room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • pinch of salt
  • 1.5 cups chopped Snickers candies (if you use the mini pieces, you can cut them into fourths)
  • Caramel sauce
  • Whipped cream (optional) 

Crust

  • 3 packages of graham crackers
  • 1 cup butter (melted)

You will also need:

  • 1 (9″) springform pan 
  • blender
  • 1 large roasting pan
  • parchment paper
  • foil
  • boiling hot water
  • cooking spray
  • pencil
  • scissors

Directions

  1. Preheat oven to 325.
  2. Prepare everything for the cheesecake first. Use a pencil to trace the circular bottom of the springform pan onto the parchment paper. I save the insert that comes with the packaging for this also. Cut the circle out with a sharp pair of scissors. 
  3. Spray the bottom and sides of the springform pan. Place the parchment cutout in the bottom and spray it also.
  4. Wrap the bottom and sides of the springform pan with foil. I use four large pieces I can crisscross and then I press them firmly around the outside edge (up the sides). You are trying to prevent water from going inside the pan during baking. 
  5. Place the foiled springform pan inside the roasting pan and set aside. 
  6. Blend the graham crackers until they are fine crumbs. Stir the melted butter into the crumbs until they are all coated.
  7. Press the crumb and butter mixture into the bottom of the springform pan. You can either make it one thick layer (or cut the crust ingredients in half) or you can press it up the sides a bit too. Use the back of a spoon. Note: This is enough to coat the bottom and the sides. If you only want the crust on the bottom, which is what I prefer (and what is pictured above), you can cut the above measurement in half (1 1/2 packages of graham crackers and 1/2 a cup of melted butter). This is whatever your personal preference is. 
  8. For the batter: Cream softened cream cheese and sugar together until smooth.
  9. Add in vanilla extract.
  10. Mix in eggs, one at a time. 
  11. Add pinch of salt and cream and mix until smooth (don’t over-mix). 
  12. Gently fold in one cup of the chopped Snickers bars. Reserve remaining half a cup. 
  13. Pour mixture into the springform pan.
  14. Pour enough boiling water into the roasting pan 1/4 to 1/2 up the sides of the springform pan.
  15. Carefully bake for approximately 1 hour and 30 minutes. 
  16. Do not open the oven for at least an hour. When the cheesecake is done, the top will turn a light caramel color and a knife inserted into the center will come out with a slight amount of cheesecake “goo” on the tip. This is okay. It won’t be completely set during the baking. 
  17. Sprinkle remaining Snickers pieces around the top of hot cheesecake just after taking it out of the oven. I like to decorate the edges of my cheesecake with cream cheese, so I place them in the middle about an inch away from the edge. 
  18. Cool at room temperature for 30 minutes and then cool in the fridge (don’t remove it from the pan) for at least 6 hours (8 is better).
  19. Remove the cheesecake from the pan onto a cake board (or plate or whatever you have). Drizzle caramel over the top for decoration and if you like, decorate the edges with whipped cream. I use homemade whipped cream frosting (recipe to come), but you can do what you like. 

If you like my recipe, please share, but please give me credit and include a link to my blog. Thank you!

 

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