Strawberry Shortcakes
Yesterday, I got bored. I often get bored. I blame this on; a) constant need for change, b) constant need for stimulation, and c) short attention span. What to do? Eat chocolate? No wait, I just ate chocolate. Do yoga? One problem, today I'm lacking gusto. Hmmmmmm.....shopping No....... yes....... no....... yes...... no........ YES. Self-control = 0 vs Self-indulgence = 1 Shopping will be fun, but what shall I buy? A puppy? No, bad idea. Ody (my dog) + _____ (new dog) = poop x 2 - no thanks. A xylophone? Wait, do I really want a xylophone or do I just really like saying xylophone?
What about a banana-phone? Also, cool name, but no, I don't think I need a banana-phone.
A cookbook? Do I really need a cookbook? This is questionable. Do I really want a cookbook? Definitely.
This dilemma, the whole need vs want thing, seems to be a reoccurrence in my life. I've determined that my desire to want is way stronger than my actual need.
So now that we've determined I want a new cookbook, how does one decide? There is so much to think about; baking vs frying, italian vs japanese, Jamie Oliver vs Gordon Ramsay.
Undoubtedly, I picked the big, pretty one, with lots of pictures and BAKING in large letters on the cover. That's how you lure in the girl with a constant need for stimulation and low attention span.
STRAWBERRY SHORTCAKE RECIPE
makes 8
inspired by Baking by James Peterson
INGREDIENTS
2 cups flour
1/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup of cold butter
1 egg
3/4 cup buttermilk
2 pints strawberries
1 cup heavy whipping cream
1 tbsp sugar
1 tsp vanilla
2. In a food processor, pulse flour, sugar, baking soda, and salt. Finely chop the cold butter into 1/4 inch slices. Add the butter to the flour mixture, and pulse until it has turned into pea size pieces.
3. In a separate bowl, mix the egg and butter milk. In a large bowl, combine the flour with the buttermilk mixture. Don't over mix. Plop the dough onto a well floured work surface, and knead until it sticks together. Don't over knead. You want the dough to be manageable. Separate the dough into 8 balls. Flatten the balls into disk shapes, and place on a parchment covered baking sheet. Brush the top and bottom of the dough disks with buttermilk.
4. Bake for 20 - 25 minutes or until light brown.
5. While the biscuit are baking, prepare the chantilly creme. Pour 1 cup of whipping cream, 1 tbsp sugar, and 1 tsp vanilla in a bowl and place in the refrigerator (including the mixing beaters), for 5 minutes. You want the whole kit and caboodle to stay cold.
6. Remove from fridge and beat with an electric hand mixer on low speed. Once the cream starts to thicken, turn up the speed to medium. Once the cream starts to form soft peaks, stop. This is the your desired consistency.
7. Once the biscuits are done, slice them in half. Line the bottom with strawberry slices, and top with a few dollops of whipped cream.