Every year I struggle with Christmas gifts. I like to make new and different things each year and sometimes have trouble thinking of new ideas. That was all before I discovered Desserts in Jars by Shaina Olmanson. This cookbook has an entire chapter devoted to mixes that make great Christmas gifts. Not only that, but the book itself would be an awesome gift for any baker to find under the tree.
As soon as I got my hands on the book I knew what recipe I wanted to make. Strawberry season is just beginning here in Florida. I could eat a full flat of strawberries in one sitting. I just love them so much. Not to mention homemade whipped cream is my weakness. I just had to make the strawberry shortcakes and I had to make them now.
In the past I have mainly used mason jars for freezing after bulk cooking, but after all the inspiration from the book I can’t wait to use them for individual dessert servings. As I was gobbling up these shortcakes I was thinking how cute they would be for my Christmas brunch. They need to be served soon after assembling so I could have all the individual components ready and just assemble them all in a few minutes.
Now for the good stuff, one lucky reader will win a copy of Desserts in Jars. You won’t get it in time for Christmas, but this book is great year round, think summer picnics, how convenient would individual desserts be?
To Enter the Giveaway: (Now Closed) You can earn up to two entries in the giveaway by doing the following, Mandatory – Leave me a comment telling me what dessert you would want to try in a jar. Optional – For an additional entry tweet about this giveaway and provide the link in a separate comment.
Winners will be chosen via Random.org. Contest closes December 26, 2012 at 11:59pm Eastern Time. This contest is open to US residents only.
If you want to purchase the book, Desserts in Jars, now and have an Amazon prime account be sure to order before 7 pm tonight for guaranteed delivery by Christmas.
- 4 cups strawberries, hulled and thinly sliced
- ¼ cup granulated sugar
- FOR THE BISCUITS
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar, plus more for sprinkling
- 2 tablespoons baking powder
- ½ teaspoon salt
- Grated zest of 1 lemon
- 7 tablespoons cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter
- 1½ cups heavy cream
- FOR THE WHIPPED CREAM
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- Mint sprigs for garnish, optional
- Put the strawberries in a bowl and sprinkle with the granulated sugar. Set aside to macerate.
- Make the biscuits: Mix together the flour, the 3 tablespoons granulated sugar, the baking powder, salt, and lemon zest in a large bowl. Add the cold butter pieces and cut into the flour until crumbly. Mix in the cream until the dough is just moistened. Press together and pat into a loose ball. Cover and refrigerate for 20 minutes.
- Preheat the oven to 425ºF. To form each biscuit, gather 3 tablespoons of dough and form into a ball; each ball should be about 1 inch smaller in diameter than the jars you are using. Place the balls of dough on a parchment-paper-lined cookie sheet 2 to 3 inches apart. Brush with the melted butter and sprinkle with some granulated sugar. Bake for 9 to 10 minutes, until golden brown. Remove from the oven and allow to cool.
- Make the whipped cream: Beat the cream and confectioners’ sugar together with a handheld mixer until stiff peaks form.
- Place a biscuit flat side up in each jar. Spoon ¼ cup of the strawberries and their liquid over each biscuit, and top with the whipped cream. Place another biscuit on top, and, if you like, garnish with mint sprigs. Serve immediately.
For more chances to win check out the other nine bloggers that are giving away a copy.
Nicole Cook from Daily Dish Recipes fell in love with Banana Buttermilk Triffles.
Karen Hartzell blogs at In The Kitchen with KP and wants to share Pull Apart Cinnamon Bread with friends and family
Heather Gonzalez is the girlichef who can’t wait to share Orange White-Chocolate Cheesecakes with Cranberry Sauce
Disclosures: This is a sponsored conversation written by me on behalf of Harvard Commons Press. The opinions and text are all mine. This post contains affiliate links.