I almost can’t believe I’m going to tell you this, but here goes: I need a break from dessert. The past two months have included more baking than I’ve done in a while, and I feel like a few day mini-break from butter, sugar, eggs, etc. is in order. December is almost here, and that means intense Christmas cookie baking will be underway shortly, so it’s the perfect time to step away briefly. I’ve got a substantial backlog of posts to share so you won’t even notice I’ve stopped baking, but I’m certain my body will thank me :)
Before I gave my oven a break, I whipped up this week’s Tuesdays with Dorie recipe, which was chosen by Tania of Love Big, Bake Often – devilish shortcakes. Over the summer we tried Dorie’s recipe for tender (non-chocolate) shortcakes and they ranked among my favorite recipes from her book, so I thought these would probably be terrific too. As an added bonus, I was pretty sure I could convince Shane to eat them so I wouldn’t have to worry about finding someone to take them off my hands. The shortcakes freeze well (before or after baking) which makes them a nice addition to your freezer stash, something to be popped in the oven when you need a quick dessert fix.
The recipe was a cinch – whisk together dry ingredients, cut in the butter then add liquid to bring the dough together. I scaled back to make just 1/4 of the recipe and wound up with 4 fairly large, rustic shortcakes. I’d been warned by other TWD bakers that the shortcakes weren’t very sweet, and they were right. These shortcakes are essentially chocolate biscuits, and they’re the perfect vehicle for any sweet addition you have in mind. Were I going to eat them, I’d definitely have added berries and whipped cream, but for Shane there was only one way to go – ice cream! I sandwiched a big scoop of cookies ‘n cream ice cream between the cut halves and drizzled with chocolate sauce, and he was a happy guy.