Sometime last summer, I was treated to a delicious dinner at Maggiano's Little Italy, at the end of which we shared one of the most scrumptious summer treats imaginable...Strawberry Shortcake. Not a fancy-schmancy dessert by any stretch of the imagination, but it was really well done. So much so, I wanted to try and re-create it a few days later at home.
I trolled around on the internet looking for light and sweet drop-style shortcakes, and found a recipe I wanted to try. So I promptly took the laptop to the kitchen counter, assembled the necessary ingredients and began to measure and mix.
Can you guess what my lesson here is?
Without incident (following the selected internet recipe) the shortcakes were removed from the oven, topped with fresh strawberries and whipped cream, and enjoyed. And here's where I really messed up. I turned off the computer without saving the link to the recipe or printing it. Which left me this week starting the internet recipe search all over again. I used a modified Alton Brown shortcake recipe from foodnetwork.com, and they turned out fine, but I'd still like to know what that recipe was a year or so ago!
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