Rain and Shortcake, Happy Saturday

Whoa did the rain come pouring down today…while I was at the office. Yes, I was at work on a Saturday. It was really just MM and I rearranging desks for the arrival of the interns on Monday. So we were heading out and walked past the copy room on the first floor, and whoa was there water. Seeping in under the baseboards and inching toward the server, copier, refrigerator and the brand-new letterhead we just received. Next thing you know we were dragging boxes out of the way, stuffing old t-shirts into crevices, and mopping (and cupping) up water that looked like a small pond indoors.  It was intense.

Yesterday was a pretty great day (minus the fact that I still haven’t joined the gym…although maybe that is why it’s still happy). We started it off with strawberry shortcake, and it came with homemade biscuit/scones, fresh summer berries and morning-made whipped cream; and it was ended with 2 martinis and dinner with Agent M. [Pictures below].

Shortcake/Biscuits Berries and Whipped Cream

Every wonder what the easiest dessert that looks like you spent days in the kitchen…Strawberry Shortcake

. Try is sometime, it’s is fantastic…and it takes your mind off of boys :)

Shortcake/Biscuits

3 cups White Lily Flour or Bisquick
1 cup (approx) heavy cream or milk
1 1/2 tsp Vanilla Extract

1/4 cup raw sugar

**If making the biscuits with White Lily All-Purpose Flour, mix with heavy cream; otherwise use Bisquick and milk (that is what I did for these)

1. Pre-heat oven to 350 F and grease a cookie sheet with baking spray. Place sugar in shallow bowl and set aside.

2. Mix together the flour and liquids in one bowl. Should have a doughy consistence, if not add more flour or milk as needed.

3. Roll the biscuits into balls and place on the cookie sheet, approximately 2 inches apart (about 12 to a cookie sheet).

4. Take the biscuits and using the side that was against the grease cookie sheet, dip the biscuit in the sugar and replace it sugar side up on the cookie sheet.

5. Bake for approximately 10 to 12 minutes or until golden brown.

Whipped Cream

4 tbsp powdered sugar
1 pint heavy cream

**do not use a plastic bowl or a plastic spoon on the whipped cream as it will cause it to deflate faster.

1. Place sugar and heavy cream in a metal bowl and whip with an electric mixer until stiff peaks form. If it remains liquid, add another tbsp of powdered sugar.

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