One of my favorite things about summer is the abundance of fresh berries. I’ve made this incredible dessert numerous times in the past few months, but I kept forgetting to blog about it (since summer is almost over it was now or never!). As you can tell from the title, this is a seasonal cake. Technically it can be made year-round with frozen fruit, but I only make it when fresh is available since the taste/texture is so much better.

I also prefer a homemade base instead of store bought angel food cake or biscuits like some recipes use. My version might seem a little fussy because separated eggs are needed; don’t let that deter you. The cake comes together easily.

To make Summertime Strawberry Shortcake, you will need:

*  1 cup flour (can be all-purpose or whole wheat)
*  3/4 cup white sugar, divided
*  4 large eggs, separated
*  1/3 cup water
*  1/4 cup oil
*  1 1/2 TSP baking powder
*  1 TSP vanilla extract
*  2 cups strawberries, sliced 
*  1 cup whipping cream
*  1 TBS sugar

Cake instructions:

In a large bowl, beat egg whites until soft peaks form. Continue beating at high speed and add 1/4 cup sugar, a few spoons at a time. Beat well after each addition, until sugar is completely dissolved and egg whites stand stiff.

In another mixing bowl, beat the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar, then gently fold the flour mixture into the beaten egg whites until completely blended. Pour batter into two 8-inch round cake pans.

Bake at 325 degrees for approximately 40 minutes. Remove from oven and allow to cool completely before removing from pan.

Topping instructions:

Beat whipping cream in a chilled bowl on high until soft peaks form. Add a tablespoon of sugar and continue beating until cream is stiff. Spread the whipped cream over the bottom cake. Top with other cake, then add more cream and the sliced strawberries. 

Strawberry shortcake is best served fresh, and any leftovers need to be refrigerated. Figure on 8 small servings or 4 large, depending on your family’s appetite (We’re big eaters and leftovers, especially sweets, are never an issue in my kitchen.) I like to eat my shortcake plain, but anyone who prefers to kick it up a notch may enjoy a New England touch: lightly drizzle maple syrup on top!

Can you believe that Rosh Hashanah is less than two weeks away?! Every year, I promise myself that I’ll start early with planning/cooking/cleaning, so it’s not a last minute nightmare (sometimes I succeed and sometimes I don’t, but it’s always the goal).

Because dessert is a huge part of the holiday meal, I love to bake something yummy. One of our family favorites is mandelbrot. For those who’ve never tried them, mandelbrot is a twice-baked cookie that’s similar to biscotti. They’re tasty, crunchy, and seem to be loved by all who try them. The recipe is somewhat fussy, so I reserve it for special occasions only, but when I have the time/inclination, I’m always impressed with the finished result.

Mandelbrot comes in many varieties, but my two favorites are orange or chocolate. Whichever way you choose to prepare them, start with this basic dough:

• 4 cups white flour
• 1 cup white sugar
• 1 TSP baking powder
• 1 TSP salt
• 1 TSP vanilla
• 3 large eggs
• 1 cup vegetable oil

Place flour, baking powder, salt and sugar into an electric mixer to combine, then add eggs, oil and vanilla. At this point, you will have a plain dough. You may stop here or it can have additions.

To make orange Mandelbrot:

Use 1/2 cup of orange juice plus 1 TBS of orange zest.

To make chocolate Mandelbrot:

Add 1 cup of chocolate chips, preferably mini.

The dough should now be refrigerated, for at least an hour or up to overnight. When ready to bake, preheat the oven to 350. Remove the chilled dough from the bowl and separate into thirds. Roll out on a floured surface (each roll will be approximately 12 inches long).

Place the 3 rolls on a nonstick cookie sheet and bake for 20 minutes. Remove from the oven and cut into semi-circle shaped cookies using a serrated knife. Lay each piece flat and continue cooking for another 10 minutes. When done, cool completely on a wire rack.

These can be served fresh, and they also freeze very well, so if you start now, it’s one less thing to worry about.

Are you baking for Rosh Hashanah? I’d love hear about it! 

This recipe for Tuna and White Bean Salad has been on my “Must Make” list for ages. Truthfully, I kept putting it off and putting it off, until Sunday, when I got a great deal on green onions (final sale price $0.08 a bunch with a Snap rebate and still available!)

Because I never have that type of onions on hand and I hate buying a special ingredient for one specific meal, I had resisted until now. After making/eating this, I am SO glad I did. It’s super fast to prepare, requires no stove/oven, and fits with my current kick of No Cook Summer Suppers.

To make Tuna and White Bean Salad, you will need:

• 2 can of solid white tuna in water
• 1 can of cannellini beans
• 1 bunch of green onions, chopped coarsely
• 3 TBS olive oil
•  Juice of a lemon
• 1 clove garlic, chopped
• 1 TSP basil 
• Salt/pepper to taste

Start by chopping the green onions and set those aside. Drain all 3 can very well. Empty tuna into a large bowl and break up into chunks, then add beans and stir gently. Add the lemon juice, garlic, oil, basil, and salt/pepper. Mix until combined. Chill for at least an hour. When ready to eat, plate, then garnish with the chopped green onions.

I served the salad plain, but it can easily be bulked up with cherry tomatoes, cucumbers, and/or olives. It’s also very nice when served over a bed of spring mix or baby spinach.

As a self-proclaimed smoothie addict, I’m always looking for protein powders without chemicals, fillers, and artificial ingredients. ALOHA has a new and improved version that’s awesome.

This organic, vegan protein powder is made with thoughtfully sourced protein from plants, including hemp seeds, pumpkin seeds, and peas. ALOHA leaves out all those unhealthy, unnatural ingredients that are common in most protein powders in order to give us the purest protein possible.

All 18g of protein in ALOHA Protein are derived from organic sources and is the cleanest, purest real-food protein powder on the market. It can be enjoyed as a meal replacement or as a part of a meal or snack. I have been adding it to my banana berry smoothies for the past week and it’s giving me an extra energy boost.