Happy Hump Day!
The sun is shining, the birds are singing, the temperatures are just right, and I had the day off. Could a girl ask for a better hump day – I don’t think so 🙂
So in celebration of this glorious day, I have decided to share a little treat with you guys.
But first let’s talk breakfast. Or more specifically another of my “orange you glad it’s spring” breakfasts.
Pumpkin Pancakes with Coconut Cream
- 3T oat bran
- 2T flax seed
- 1T wheat germ
- 1T chia seeds
- 1/2t baking powder
- 4T pumpkin puree
- 1/4 c egg whites
- dash of salt
- dash of vanilla
- cinnamon & nutmeg
- stevia drops
- 1/2 c almond milk
Mix all ingredients together and let the batter sit for a few minutes. Cook on a griddle until nicely golden and firm to the touch. Top with coconut cream – 2T coconut flour mixed with 1/4c + 1/8c almond milk (or more until thinned to desired consistency).
This little treat is one of my favorite snacks of spring. I look forward to warmer weather so that I can get fresh berries in order to make this.
Berry Shortcakes w/ Fresh Whipped Cream
Wash your berries of choice. Place the berries into a small bowl and set aside. If using strawberries slice them for the dessert. I use a combination of strawberries (we have fresh ones this time of year) and blueberries. Unfortunately I could not get blueberries today so I used frozen ones. It will work since I am mixing the berries. I do not suggest using all frozen berries for this dish.
For the shortcakes:
- 1/4t sea salt
- 1/4t baking soda
- 2T honey or sugar
- 3/4t baking powder
- 1c unbleached all purpose flour
- 2T chilled unsalted butter
- 1/4c + 2T buttermilk
- preheat oven to 350
- mix first five ingredients in a bowl
- cut the butter into small pieces and toss in the flour mixture to coat
- using a pastry mixer or your fingers work the butter into the flour until it breaks into smaller pieces
- gradually stir in the buttermilk until a stiff dough forms
- pat the dough out into a rectangle about 3/4” thick.
- cut into two squares and place on a baking sheet sprayed with non-stick spray
- bake for about 20 minutes or until cooked through
For the whipped cream:
- 1/2c whipping cream
- 1/8c powdered sugar
- now this is very important – chill a stainless bowl & wire whisk for at least 10 minutes in the fridge or freezer before starting the cream.
- pour the whipping cream and sugar into the mixer’s bowl that has been chilling in the freezer.
- whip the cream until soft peaks form
Now the fun begins. It is all about the layering. Take one of the shortcakes and split it in half. Put a layer of berries on followed by a layer of whipped cream. Place the top of the shortcake on, add a few more berries on top, and a dollop of the cream. Find a nice spot where you can sit and relax while enjoying your shortcake. Preferably on a nice, breezy spring day like today, soaking up the sun.
Nothing says spring to me like strawberries! I live in strawberry country where I am surrounded by strawberry fields within a couple of miles. One of my favorite things to do is to take the boys to a local farm that allows you to pick your own berries. We have a blueberry farm as well that allows this. You pay for a gallon bucket of berries that you have picked yourself. I really love that the boys get to learn about the fruits they are eating and appreciate where they come from. Not to mention the prices of picking your own are much cheaper than buying them from a grocery.
That is one reason why I love our local produce stand. Most of the items in the facility are grown and harvested just a town away on the owner’s very own farm. We are able to get wonderful produce at wonderful prices. A flat of strawberries for 12 bucks, I’ll take them!
So go get some berries and get in the kitchen. You can thank me tomorrow. For now I am going to go take care of my little one. He was home sick today ( yucky virus ) 😦