dessert ⁽³⁾

Did you know there is a New York Times Cooking subreddit. Oh yes! There is a subreddit for everything. My library provides us with a subscription to the New York Times Cooking section and I generally find most things there to be far more ingredients and steps than my brain could handle, but some absolutely wonderful soul on the subreddit converted the Strawberry Drop Biscuits recipe by Andrew Purcell into something much more executive dysfunction friendly.

No rolling. No cutting. One bowl. You can use salted butter - which is what you have on hand, anyway, because it is the best bread butter. And to incorporate the butter it is fun sensory play; plus you don't have to keep the butter cold.

And they taste like BoBerry Biscuits. Plus they freeze well.

Do you have fruit that is about to go bad? This recipe will help you turn it into a muffin-cake type thing in no time. It is #vegetarian, but not vegan, on account of the eggs and yogurt; I have not tested this with dairy-free yogurt nor a functional egg substitute. I have tested the cornstarch-and-water egg substitute and the cake doesn't work well, but no egg substitutes beyond that. If you test dairy-free yogurt or find an egg substitute that works, give me a comment to let me know how it fares.

This cake works quite nicely as a sheet birthday cake (#birthdaycake), without the need to ice, as the fruit topping adds that extra delight that icing typically does. Tested at a 9 year old's birthday party to the happy smiles of all and the delight of parents that it only contains 1/2 cup of added sugar for the whole cake.

Let there be /r/NoScrapLeftBehind with this way to render apple cores and peels into usable jam. Cook it in the Instant Pot for easy cleanup and a generally hands-off experience. And to make it even more NoScrapLeftBehind, try cleaning your Instant Pot's inner pot with just water as a first rinse to get some jam-juice to drink.