It’s seventy degrees and overcast, and the weekend looks to be the same with a little more sunshine. I am in heaven, and cannot remember the last fourth of July weekend where it wasn’t sweltering hot. I usually tackle a pie each year at this time, and it always ends with me cursing pies and their unmanageable crusts that compromise the cool-vibes I try to keep while cooking. Never mind the eighty degree kitchen I’m usually in, trying to roll out their delicately chilled dough – not helping in the slightest. If someone were to put pie in front of me alongside any other food to eat, I’d choose PIE. But if someone were to put a pie recipe in front of me to make alongside any other recipes, I’d choose ANYTHING but pie. Thank goodness I have my next favorite summer treat to fall back on, and it never fails me. Never. Shortcakes for the sweet win, hooray! (But someone bring me a pie, okay?)
I made these cuties on my Nom show earlier in the spring when we had moved back here to California, and have been holding it in my pocket for this sweet occasion now. Something about these cakes has my heart. They melt in your mouth like a sweet cloud. Pair it with whatever your favorite berries may be, and top with sweet whipped coconut cream. Here I made a lemon version of the cream to pair with huge, juicy blueberries from the market. Together I think they are super swell. You can layer them like I did here, or layer 2 of them on top of one another in a jar or short glass to serve – the latter is my favorite way to enjoy them. But I couldn’t resist using these cute mini cake stands here, how adorable are they? The lovely AHeirloom makes them and she is so talented.
I hope all of you celebrating this weekend have the chillest time. Hang with friends and family, light something on fire. Grill a veggie, eat a shortcake. Wear your swimsuit at least once – YEAH? Mega big time holiday hugs to you all. – xo
If I could sport a pretty summer dress to play in, I would go for this cutie from Clad & Cloth in a heartbeat.
Looking for ways to use all the abundant summer produce this season? Kate has you covered with her stellar seasonal produce guide here.
Have a second to show some love? It’s that time of year again where the Saveur Blog Awards is open for your vote! Pop on over to nominate your faves, whether it be mine or someone else’s. Hip hip!
Instagram highlight: Someone I’m super enjoying following lately on Insta is @happyheartedkitchen. Between her beautiful, seasonal recipes and adventurous life in Revelstoke (Canada) my heart feels so full with every one of her posts.
Snapchat highlight: Loving the snaps lately of @thefauxmartha, she always has the neatest tips in the kitchen, plus her little girl is crazy adorable.
If I could eat a few of my own recipes this holiday weekend (these shortcakes aside) I’d choose my peach and blackberry cobbler, the roasted blackberry and thyme ice cream with cornmeal crumble, and this summer spelt berry salad!
1 cup whole spelt flour
2 tablespoons maple sugar (or coconut sugar)
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon (optional)
1/4 cup coconut oil
1/3 cup full fat coconut milk
1 can full fat coconut milk, refrigerated overnight
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
fresh blueberries (or fruit of your choice)
extra lemon zest for topping
Preheat the oven to 400F. Mix the dry ingredients in a bowl, add the wet, and mix well with a fork. Drop spoonfuls of dough onto a parchment lined baking sheet, and bake for 8 to 10 minutes. I removed mine at 9 minutes, wishing them to keep soft and melt-in-your-mouth in the center.
Open the can of chilled coconut milk and scoop out the thick cream that has separated into a mixing bowl (discard the water). Add the maple and vanilla, and beat with a hand mixer on high until creamy and fluffy (a few minutes) or use an immersion blender. Sprinkle the lemon zest on top and fold into the whipped cream.
Top each shortcake with a scoop of lemon cream and as many fresh berries as it can handle. Eat on its own, or layer in jars (or short glasses) to serve. Enjoy right away.
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