Strawberry & Peach Shortcake

This past weekend, I attended a bachelorette party in Westhampton for one of my great friends, Kelly. Though I had never been to The Hamptons, I was psyched to mark my first trip out there and get to sound uber pretentious and chic by telling everyone that I was vacationing in The Hamptons for the long holiday weekend.

We spent Saturday being carted around in an enormous limosine and being taken to a 3 stop vineyard tour on Long Island. Luckily, Hurricane Earl brought some pretty fabulous weather and a full day of vino-drinking was the perfect way to spend the day. You can imagine the state we were in by the time we reached vineyard number 3, Baiting Hollow Farm Vineyard. Minimal food, multiple glasses of wine. The wine was locally made and tasted wonderful (it is my drink of choice, after all). But then I came upon this sign:

I mean, vino who? Bring on the specialty shortcakes please!

This shortcake was unlike any other that has come before it. Homemade whipped cream (which I could eat by the gallon), fresh peaches and strawberries preserved in their own juice, and a homemade biscuit with giant sugar granules on top made this shortcake one for the record books. And I feel confident that my love for this dessert was not solely due to a full day of alcohol consumption.

See how happy I am? And see how I'm holding and enjoying that plate all by myself?

While I suppose this wasn't a typical shortcake since it consisted of a biscuit rather than spongecake or angel food cake, the biscuit was the perfect complement to the sweet yet refreshing fruit and whipped cream. Oh, and I should mention that I was initially a bit skeptical of the preserved fruit, but as I learned it was nothing short of perfectly ripe, sweet and not too soft - all the elements for a scrumtious dessert. And the sweet ladies behind the Shortcake Bar even offered me extra peaches after I told them that I was a food blogger and would be documenting this delicious turn of events.

So there you have it. A little roundup of my favorite Hamptons eats. And if you're curious about the wine, stay tuned for more on Baiting Hollow Farm Vineyard and their awesome wine program that goes to benefit rescued horses! More on that to come!

Psst...did you know that you can now subscribe to The Avid Appetite via email? Check out the left side bar, enter your email address and receive updates on all the delectable eats we have going on here at TAA!

Pineapple Carrot Bars

Before taking off on our Yellowstone adventure last week, Shaun and I attended a summer picnic at his parents place. To me, nothing quite beats a barbecue on a beautiful summer day and this was no exception. Part of my excitement for picnics (or of being invited anywhere for that matter) stems from choosing what to make for the occasion. Since I'm still honing my baking skills and feel as though one can never go wrong with an Ina Garten recipe*, I dug out her Pineapple Carrot Cake which I had seen her make years ago and have been longing for it ever since.

While she made hers into a decadent two-layer cake, I took a chance and thought that they might work as a more picnic and finger food friendly bar. And oh was I right.

While they are heartily filled with carrots, raisins and walnuts (no shortage of fiber here!), they also incorporate pineapple, which is a personal favorite and a fun summer twist on this heavy dish. The finished product was nothing short of mouth watering, and in fact, my own mom proclaimed them one of my best yet. Are you sold?

Pineapple Carrot Bars
*Adapted from Ina Garten, 2007
2 C granulated sugar
1 1/3 C canola or vegetable oil
3 extra-large eggs, at room temperature
1 tsp pure vanilla extract
2 1/2 C plus 1 tbsp all-purpose flour, divided
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 C raisins
1 C chopped walnuts
1 lb carrots, grated (this was about 3 C grated carrots), plus extra for garnish
1/2 cup diced pineapple, plus extra for garnish

Preheat the oven to 350 degrees. Generously butter and flour a 13x9 inch baking pan. While Ina recommends also adding parchment paper to also butter and flour, I went the peanut butter and jelly bar route by skipping this step. Luckily, I didn't have a repeat incident of depressing broken cake.

In the bowl of an electric mixer (or using a hand mixer), beat the sugar, oil and eggs together until the mixture is light yellow. In a separate mixing bowl, sift together 2 1/2 C flour, cinnamon, salt and baking soda. Slowly add the flour mixture to the wet ingredients and mix until combined. Once this mixing bowl is empty, add the raisins and walnuts, mixing with the remaining 1 tbsp of flour (Note: coating the raisins and walnuts with flour keeps them from sinking to the bottom of the cake). Fold in the grated carrots and the diced pineapple Note: to make this super easy on myself, I used my food processor with the grater attachment for the carrots which got 'er done in a snap.

I also used Dole canned pineapple chunks which I cut in half before adding to the mixture.

Add this mixture to the batter and mix well.

Pour into baking pan and bake for 40-50 minutes or until a toothpick comes out clean. Allow to cool completely before cutting into squares with a good seraded knife.

Cream Cheese Frosting
12 oz cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
1 tsp pure vanilla extract
3 1/2 C confectioners' sugar

Oh how I love a basic cream cheese frosting. Mix the cream cheese, butter and vanilla in a stand mixer or with a hand mixer. Add the sugar one cup at a time, mixing until smooth and fluffy. With a knife or spatula, spread onto each bar. Garnish with shredded carrot and pineapple slice.

So there you have it - a round up of one of my favorite baking endeavors thus far. What do you think? What is your favorite picnic food or summer ingredient?

*For even more Ina fun, check out my twist on her Peanut Butter and Jelly Bars, Pink Coconut Cupcakes, Herb Roasted Turkey Breast, and Slow Cooker Beef Brisket.

Keri's Cookie Dough Cheese Ball

Today's recipe comes from TAA reader Keri. Her Cookie Dough Cheese Ball with Cinnamon Chips looks absolutely mouthwatering and it couldn't be easier...check it out...

I found this recipe and I had to share it with you. It's quick, easy, and absolutely delish! People cannot get enough of this dessert. Every time I make it - it's gone in a matter of minutes!!! I tend to not roll it into a ball, but shape it in a bowl and refrigerate over night. The next day I slide it onto a pretty plate and combine with homemade cinnamon chips (which are "heavenly" according to one of my customers!) I've attached a few before pictures. I was not able to get any after pictures bc there was nothing left to photograph!!! -Keri K.

 

Cookie Dough Cheese Ball
8 oz pkg cream cheese (softened)
1/2 C butter
1/4 tsp vanilla extract
1/2 C powered sugar
3 tbsp brown sugar (packed)
1 C mini semi sweet chocolate chips
1 C pecans (finely chopped)

Blend together the first 3 ingredients until creamy; add powered sugar and brown sugar, blending well.  Fold in chocolate chips; cover and refrigerate 3 to 4 hours. Shape dough into a ball, wrap in plastic wrap and refridgerate again until firm.  Roll in/pack on pecans before serving.
 
Cinnamon Chips
1 C sugar
1 to 2 tsp cinnamon
10 (10 inch) uncooked flour tortillas (I use the 8 in uncooked tortillas - if you cannot find uncooked, you can use cooked tortillas, but they will not be as crispy)
Butter flavored non stick spray
 
Butter spray tortillas (both sides) and use pizza cutter to slice in wedges.
Mix sugar & cinnamon together. Dip coated wedges into cinnamon sugar mixture and place on baking sheet in a single layer. Bake at 350 for 8 - 10 minutes. They will not be crispy at first. Store in airtight container after cooling (about 15 minutes).

Didn't Keri do an amazing job? This recipe is good enough to eat and I love her super chic presentation and photos. I have a picnic next week and I can't wait to bring this dessert to share! Oh, and in case you want more of Keri's creations, check out her Easter Chick Cake Pops!