The weather has been so very fine this week; the humidty seeped away and left us with warm, sunny days that didn't try to steal your breath. There were beautiful breezes that were perfect for days at the park or mini road trips and lunch with friends. I love my job; being a teacher is such a rewarding profession, but I'm also really enjoying being home with E$ this summer. Not that I haven't enjoyed in before, but at almost 2 1/2, he's at an age where we can get into all kinds of things. We've been painting a lot (finger painting, dressing up simple wooden picture frames, and we're getting ready to tackle the front porch...), catching fireflies, blowing bubbles, taking walks and having picnics, exploring our neighborhood and library and perhaps the best of all, taking a nap together just about every afternoon. We're having popsicles for breakfast (yogurt pops that we're making, so it's still healthy!) and staying up late. I'm plowing through books and feel relaxed-- exactly what summer is supposed to be!
Thought I'd share a recipe that I made last night, Raspberry Whoopie Pies! I got the recipe from an issue of Everyday Food (which I love!) and altered it just a bit. It was a perfect summertime dessert!
Cream 1 cup of brown sugar and 1 stick of butter; add one egg and 1 ts vanilla (I actually added 1 TB because the original recipe called for lemon zest, which we were out of). Then, alternate with 2 1/4 cups flour and 1 cup milk (again, recipe called for whole milk but we only had 2%). Add 3/4 ts baking powder and 1/4 ts baking soda. I used a small cookie scoop and made about 30 cookies (it took 3 sets). Bake at 350 for about 15 minutes. Meanwhile, get ready to make some delicious raspberry whipped cream! I put my stainless steel bowl and the carton of whipping cream in the freezer for awhile (10-30 minutes, whileI'm cleaning up from baking). In the cold bowl, add about 3 TB of brown sugar with one small carton of whipping cream (about 3/4 cup) and whip! In a separate bowl, mash 1 pint of fresh raspberries (yum! We always have to buy extra berries to cover for the ones we snack on while we're baking) and blend that into the whipped cream. Once the cookies have completely cooled, put a nice dollop of whipped cream on one and top with another! We ate a few last night and they were so delicious; perfect for a summer evening. I also put several in the feezer; I'll let you know how those turn out and I'll take some pictures. Enjoy!
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