When my workout board has the same number of pins as my food board, my life will be balanced.
It’s a theory I developed in my brain, on Hunter’s morning walk. And, it seems fairly reasonable, when it comes to the secrets of a happy life realm.
Now, logic would totally say, I’d come home and pin the heck out of treadmill interval workouts (I secretly love these) and do in your basement exercises, for this stretch of my life I’m living without a treadmill.
Instead, I ate strawberry shortcake. For breakfast. I kind of don’t even know what happened.
I like making shortcake with a basic biscuit recipe, and adding a little extra sugar. This time, I went with brown sugar…which pairs with browned butter (in a happy, balanced world).
Here’s the deal. When the fat you add to biscuits is cut in as a solid, you can roll out a dough and use a fancy biscuit cutter (or a drinking glass) to make perfect cirlces. But, when the fat is in liquid form (like melted, browned butter), you just whisk it into the dry ingredients and you’re left with drop biscuits. Drop biscuits and all their imperfections don’t bother me. They’re a no pressure situation…which I’m into.
Also…mini chocolate chips made their way into this drop biscuit dough too. Go big or go home, was kind of my attitude here.
And, there’s an extra sprinkle of brown sugar on the top before the bake zone…it’s fancy.
(I know. There’s a handful of components here. But they’re simple things to do. And we’re layering flavor. Just go with it.)
These shortcakes are the perfect vehicle for fresh strawberries and Cool Whip. They tastes like summer. Plus browned butter.
Get into this. I have workouts to pin…and think really seriously about completing.
Browned Butter, Brown Sugar, Chocolate Chip Shortcakes
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) butter, browned
1/4 cup brown sugar, plus 1 teaspoon for sprinkling
2/3 cup milk
1/4 cup mini chocolate chips
(fresh strawberries and Cool Whip)
In a medium sized mixing bowl, whisk together flour, baking powder and salt. Set aside. Brown butter in a small saucepan over medium heat. (Essentially, you’re just melting the butter, stirring it and watching until it turns a shade of golden brown.) Whisk 1/4 cup brown sugar into browned butter. Add brown butter/sugar mixture to dry ingredients and whisk. Add the milk, a little at a time, and continue whisking until a smooth dough begins to form. Fold in chocolate chips. Drop by the spoonful onto a baking sheet lined with parchment paper and sprinkle with additional teaspoon of brown sugar. (I made six shortcakes out of this dough.) Bake in a preheated 425° oven for 12 minutes. Let cool before slicing and assembling strawberry shortcakes.