Strawberries With Honey Rosemary Whipped Cream And Candied Rosemary Recipes

CARAMELITO COOKIES WITH VANILLA WHIPPED CREAM AND CANDIED NUTS

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish.
• In a large bowl, mix 2 cups flour, oats, brown sugar, baking soda and salt. Slowly mix in the butter until the mixture is crumbly. Transfer half of the mixture to the prepared baking dish and bake for 8 to 10 minutes. Pull from the oven let cool for a few minutes.
• Mix the remaining 3 tablespoons flour with the caramel until smooth. Layer the chocolate, nuts and caramel on the baked cookie base. Add the caramel last. Add the remaining unbaked crumble on top and bake an additional 12 minutes. Pull when slightly browning on top.
• For the candied nuts: In a saucepan over medium heat, reduce 1/2 cup water and the sugar until it starts to crystallize or comes close to evaporation. Stir in the cinnamon, salt and vanilla. Add the nuts and continue to mix until coated. Remove from the heat and let cool.
• For the whipped cream: Using a stand mixer with a whisk attachment (or whisk by hand), whisk the heavy cream to soft peaks. Slowly add in the sugar and vanilla and whip until just stiff peaks. Adjust sweetness if necessary with more sugar.
• Slice the cookie into bars and serve each piece topped with whipped cream and candied nuts.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

STRAWBERRIES & CREAM WITH ROSEMARY SHORTCAKES

Steps:

• In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes. Preheat oven to 375 degrees F. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary. Add shortening. Blend with a fork or with your hands until a course mixture comes together. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack. In a small bowl, whip cream and sugar until firm. Assembly. Cut each shortcake in half. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.