Strawberry shortcake is an American classic. Everyone (except maybe people deathly allergic to strawberries) loves it. Heck, even people allergic to strawberries must wish they could eat it. For most of my life, I thought that strawberry "shortcake" meant Cool-Whip and sugary, juicy strawberries covering either angel food cake, or those store-bought miniature cakes made for strawberry shortcake. That was until I found this recipe. I have had this recipe for years. It was one of my first ventures into homemade desserts. I don't remember what made me seek this out, but in doing so, I discovered that traditional strawberry shortcake actually isn't angel food cake, or Hostess cakes. It is basically a slightly sweet biscuit. I know it sounds crazy, but this old-fashioned version of strawberry shortcake is actually quite good. The biscuit is buttery and flaky, and it doesn't compete with the sweetness of the star of the show--the strawberries. Plus, they are easy to make, and you just can't beat the taste of homemade!
I love a good cookie. Probably too much. I absolutely can't have just one. Heck, most of the time I can't have just two! That's why these peanut butter oatmeal cookies are one of my favorites. They are tasty, moist, peanut buttery, and relatively healthy. Relatively. Another great thing about these yummy cookies is that they are egg free. I don't have an egg allergy or anything, but if you do, these are for you. These are also perfect for people like me who prefer their cookies a tad under-baked. And by under-baked, I mean raw. Grab a spoon!
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