I Eat Therefore I Cook

Effortless Cooking for Busy Lives




I have always loved strawberry shortcake. I think last summer I ate it for a week straight.  But as always, I love to put a new spin on a classic. This cobbler has a sweet berry filling and a shortcake crust. And to top it off the shortcake is made with greek yogurt to cut down on the fat. This is a great summer dessert that everyone will love.

Half or leave strawberries whole if small. Mix with blueberries. When you rinse the berries, make sure to dry thoroughly so that there is no extra liquid.

Add sugar and cornstarch.  The cornstarch will keep the liquid from seeping everywhere and keep the berries intact.

Add flour, sugar, baking powder and baking soda to the food processor. Add cubes of butter and process till butter is incorporated. The texture of the dough should be grainy.

Mix in milk and greek yogurt til rough batter forms. The batter will be dry, but remember this is more similar to a biscuit dough, so that is ok.

Top the berries with the shortcake dough. With your hands evenly distribute the dough over the berries.

strawberry shortcake


Shortcake topping with a sweet berry filling. Serve it with whipped cream or ice cream.
Author: Meagan {I Eat Therefore I Cook}
Serves: 6


  • 2 cups all-purpose flour
  • 3 TBSP Cold Butter, Cubed
  • 2 TSP Baking Powder
  • 1 TSP Baking Soda
  • ¼ cup Sugar
  • 1½ Cups Non-Fat Plain Greek Yogurt
  • 1 TBSP Granulated Sugar
  • 2 TBSP Low Fat Milk (1%)
  • 2 Lbs Strawberries, Halved
  • 1 Lb Blueberries
  • ¼ cup sugar
  • ¼ cup cornstarch
  1. Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix berries, sugar, and cornstarch. Pour into an 8 by 8 baking dish.
  2. Make the shortcake: Combine the dry ingredients in a large bowl. Pour into a food processor and add butter cubes. Process until butter is evenly incorporated and the flour has a grainy texture. Pour back into the bowl.
  3. Add yogurt and milk. Mix and combine until rough dough forms. Place dough evenly on top of the berry mixture. Sprinkle 1 TBSP Sugar on top of the dough. Cover tightly with foil.
  4. Cook for 40 minutes. Berries should be bubbling. Remove foil and cook another 25 minutes or until dough is evenly golden brown and shortcake is done.



Caramel Kit Kat Brownies

These are so rich and delicious, I think I ate half the pan by myself. These again were for my sister’s graduation party and I used the leftover caramel from my Caramel Macchiato Cake to top the brownies with. When you just want to kick up your everyday brownies, these will be gone in a flash.

Caramel Kit Kat Brownies

The batter all finished:

brownie batter

Add the kit kat:

kit kats

Swirl in the caramel:


Caramel Kit Kat Brownies

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 16
Soft and chewy brownies with rich kit kats in the middle. Topped with a caramel swirl for that extra special touch.


  • 2 20 oz Boxes Ghirardelli Brownie Mix
  • Additional Ingredients needed according to box ( eggs, oil, water)
  • 6 kit kat bars 1.5 oz each
  • ½ cup white corn syrup
  • 1 cup granulated sugar
  • ⅛ cup butter
  • 7 oz. condensed milk ( about ½ a can)


  1. Make the caramel: Add all ingredients into a small-medium saucepan and cook on medium low till caramel is a dark golden brown color, stirring frequently, so it does not burn. Set aside once done.
  2. Preheat oven according to box instructions. Lightly grease a 9 by 13 glass pan. Make batter according to box instructions. Pour 1/2 of batter into the pan and spread evenly. Break kit kat bars apart and lay evenly in batter. Add the other 1/2 of batter, spreading evenly. Spoon caramel over batter into a swirl pattern.
  3. Place in oven and bake according to box instructions till the brownies spring back when touched ( because we made a double batch we cooked them for an hour and 15 min @ 325). Enjoy!


If you don’t want to take the time to make caramel, you can always buy pre-made at the store. No one will judge.




This recipe come to you from sunny California. The younger sister graduated high school this weekend, so I wanted to make her a cake to celebrate. But of course, I never would just make a plain old cake, so I was inspired by the sister’s favorite Starbucks drink, a caramel macchiato. Chocolate cake, flavored with coffee, is topped with caramel and whipped cream frosting.  And yes, the cake itself is a mix, but as a busy cook, we are allowed to use shortcuts when needed. So make this for the coffee fiend in your life, they will enjoy it immensely.

The batter ready to go:

Out of the oven:

cake out of the oven

Flipping the cakes to get them out of the pan:

Take a large plate. Place on top of cake pan. Then quickly invert so that plate is on the bottom.

cake pan-1

Inverted, and gently removing the pan from cake:

cake pan

Make the caramel, all the ingredients:


All finished:


Make the whipped cream frosting:

Add the gelatin and the cold water.


Add the scalded cream and refrigerate, then whip until smooth:

whip cream until smooth

Whip cream and sugar until soft peaks form:

whip cream until soft peaks

Add gelatin and whip until a thick consistency and peaks are stiffer:

whip cream until soft peaks

Assemble the cake:

cake base

Add a layer of caramel to the first layer:

Then place in the fridge for 5 minutes

layer caramel

Add a layer of whip cream frosting:


Layer 2: Another layer of caramel and whipped cream frosting:

Make sure to place in the fridge after adding caramel, just like for the 1st layer

Add whipped cream on top

The third layer of caramel and whipped cream:

Again, refrigerate after adding caramel

caramel layer

The sister and her cake:



Author: Meagan {I Eat Therefore I Cook}
 Prep time:  
Cook time:  
Total time:  
Serves: 10
Moist chocolate cake infused with coffee and then topped with homemade caramel and luscious whipped cream frosting. A hit with any coffee lover.


  • 1½ boxes chocolate cake mix ( I used Pillsbury Devil’s Food)
  • Additional Required Ingredients Specified On The Box Mix (typically Water, Eggs And Oil)
  • 10 TBSP Instant Coffee Granules
  • ½ cup white corn syrup
  • 1 cup granulated sugar
  • ⅛ cup butter
  • 7 oz. condensed milk ( about ½ a can)
  • 1 TSP Unflavored Gelatin Powder
  • 4 TBSP Cold Water
  • 2 cups heavy whipping cream
  • 4 TBSP Powdered Sugar


  1. Make 3 cake layers: Follow the chocolate cake box instructions to make 3 layers ( add 1½ boxes of the mix so that you get 3 layers). Add the instant coffee directly to batter. Stir and let sit for a minute so that coffee dissolves. Add to 3 8 inch cake pans, and bake according to box instructions.
  2. Once cool, place a large plate on top of the pan and then invert so that plate is on the bottom. Tap the top of the pan a few times and gently wiggle and remove the pan from cake. Repeat for other 2 layers. Wrap in plastic wrap and place in the fridge for at least 2 hours to overnight.
  3. Make the caramel: In a small saucepan over medium-low heat, add all ingredients. Stir and cook until a dark golden brown color, stirring frequently so it does not burn. Remove from heat when finished.
  4. Make frosting: Add gelatin and cold water to a small dish. Stir. In a small saucepan, add 4 TBSP of cream and cook until just simmering. Once simmering, remove and add to gelatin. Stir and place in the fridge to let set, about 10 minutes. Whip with a whisk until smooth.
  5. In a stand mixer, add the remaining cream and sugar. and whip with whisk attachment at medium-high speed until soft peaks form, it will take a few minutes.
  6. Add gelatin mixture and whip again until frosting becomes thick and stiffer peaks form, it should only take about 30 seconds more to achieve desired fluffiness. Do not over mix. Place in fridge until ready to use.
  7. Assemble cake: On a cake stand or tray, place the first layer of cake. Add 1 cup whip cream and spread evenly over cake. Add next layer of cake. Gently press down. Add another layer of whipped cream. Place top layer of cake. Press down gently. Place in fridge for 5 minutes to let frosting set.
  8. Add the caramel to the top layer. Pour in the middle and let drip down the sides ( use the same caramel recipe for my Caramel Kit Kat Brownies). If needed, use a spoon to drag caramel off the sides as desired. Place in fridge for 10 minutes to let caramel set Add the final layer of whipped cream to top and spread evenly on top.
  9. Place in fridge until ready to serve.


In my pictures, I added caramel to each layer. This caused the cake to slide a bit once done. This is why I recommend only placing on the top layer.

Frosting Adapted from Food Pusher: http://www.food-pusher.com/2011/06/stabilized-whipped-cream-frosting.html

Caramel Adapted from http://tastykitchen.com/recipes/desserts/grandma-bettye28099s-caramel-apples/