Graeter’s Black Cherry Chocolate Chip

graeters black cherryThe following is a 100% true story.

Once upon a time, I tried some Black Cherry Ice Cream.

It tasted like dish soap.

The End.

I told this story to my pal Mary while we were out picking sweet cherries earlier this summer.  And I swear, later that very same day I got an email asking if I’d like to try Graeter’s newest flavor….Black Cherry Chocolate Chip.

For a refresher on Graeter’s, clicky here please.

Clearly, I took this as a sign that The Universe was listening to me say how awful I thought Black Cherry anything was and wanted me to reconsider my opinion.  And thanks to the magic of dry ice, insulated packing, and overnight delivery, I had a change of heart.

Here’s what Graeter’s had to say:

“Graeter’s ice cream is making 2013 a little sweeter with the addition of its newest flavor, Black Cherry Chocolate Chip. The new flavor is now available in The Fresh Market, Weis and Mars stores in the Baltimore area. 

The first new Graeter’s flavor in 3 years, Black Cherry Chocolate Chip, is all-natural black cherry ice cream made with heavy cream, pure cane sugar and loaded with fresh black cherries and Graeter’s signature dark chocolate chunks.

While the flavor is new, the process remains the same: churned in a French Pot, two gallons at a time, and hand-packed by the pint.”

And here’s what I have to say:

Done the Graeter’s way, velvet smooth ice cream is studded with tender black cherries and chocolate.  I’m not talking about a fleck of cherry or a chip of chocolate.  Oh no. I mean full on cherries and Graeter’s signature chunks of chocolate that are magically married to the ice cream as it churns in its happy little French Pot (am I the only one that misses Bob Ross talking about happy little trees?).

As a former Black Cherry hater I do not say this lightly, but this might be my new favorite ice cream flavor.  Thank you Graeter’s for the opportunity to make a new start with Black Cherry Chocolate Chip.  Finding out I was wrong has never been more delicious.

Don’t have access to Graeter’s where you live?  They will conveniently deliver it to your door.

Disclaimer:  I received complimentary ice cream from Graeter’s.  All opinions expressed are my own.

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Best Bean and Beef Chili

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you will not dirty this many dishes…promise.

I’m not an overly huggy person.  I like my personal space and one of the surest ways to press my buttons is to breach that airspace without clearance from the tower.  I’ve had a relationship fail because the other person was too damn grabby with the hands all the time.  Ok, in all fairness that wasn’t the only reason the relationship failed.  There was a massive amount of emotional clingyness in addition to the need to be physically touching me every waking moment.  Just thinking about it now, years and years later, makes me tense up.

Then again, I’ve also been told by another past boyfriend that I “run hot and cold”.  At the time I brushed that comment off completely.  It’s only been in the last few years or so that it percolated up through the recesses of my mind and bobbed along the surface in moment of clarity.  And I finally get what he meant.  He meant the prickliness that surrounds me like a force field, that has always just been part of who I am.

It takes a while to unpack this emotional baggage, so I’ll abbreviate the story.  Assume that I have a hard time trusting people.  Imagine that my default setting rests firmly on “I will trust you and then you will let me down”.  After the ability to trust another person has been eroded, the willingness and desire to open up and be vulnerable to someone is replaced with the instinct to hurt them before they can hurt me.  So yes, I can see a clear pattern of pushing people away while at the same time trying to pull them closer.  And it is no surprise that after being pushed away again and again, people get fed up and move on…so the cycle viciously feeds and sustains itself.  Talk about exhausting.

Here’s the thing I have to keep reminding myself…we’re all broken in some way.  We all have a heavy piece of emotional baggage we’ve been shouldering for too long.  But we can choose to hold on to it longer or just let it go….or at least not to hold on to it so tightly.

And that’s where I am.  I’m trying to open up more of my physical and emotional personal space.  So when The Mistah suggests that I need a hug, I try to listen to that voice inside me that says “yes I do”.  Taking a chance to trust can feel good, as good as when The Mistah gets out of the shower and wraps me in a first-thing-in-the-morning-because-I’m-already-in-a-stabby-mood hug.  It’s like being hugged by the sun.

Best Bean and Beef Chili

Adapted from Kalyn’s Kitchen

BAH Note: I used to be firmly anti-chili.  But I took a chance and learned that the right chili will not let me down.  This is a chili I learned to love.  The beef.  The beans.  The way a dollop of sour cream sublimely tempers the heat of the spice.

Be patient if this takes longer than you think it should to get the beans and tomatoes smoothish in the food processor.  And trust me when I say that as gross as it looks in your food processor, it will do wonderful things after it cooks….I will not let you down on this.

  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can  (14.5 oz) diced tomatoes
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 sticks cinnamon
  • 1 can beef broth
  • 2 tablespoons tomato paste
  • agave nectar, approximately 2 tablespoons

Puree half of the beans with the diced tomatoes in a food processor until the mixture is fairly smooth.

In a large pot, heat the olive oil.  Add the chopped onion and cook over a medium flame  until the onion is softened and translucent.  Add the ground beef to the pot and cook until it is no longer pink, breaking it up with a spoon.  Add the chili powder, cumin, and tomato paste and cook, stirring occasionally for about five minutes.

Add the broth, pureed mixture, rest of the beans, cinnamon sticks, and agave nectar (if using) to the pot and simmer, partially covered anywhere from 30 minutes to one hour.  Taste for seasoning and add kosher salt and additional chili powder and cumin to taste.

Fancy it up with some sour cream and shredded cheese.  Or enjoy it as is.

{printable recipe}

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Big Summer Potluck 2013

BSP 2013 Collage FinalDear Maggy, Erika, and Pam,

Driving back to the hotel after dinner Saturday night I very much wanted to be able to take a moment and write each of you a thank you note.  My traveling companion, however, saw to it that the opportunity to reflect on this year’s Big Summer Potluck did not come until the ride home on Sunday.  And maybe that’s for the best.  It allowed some time for the meaning of the weekend to reveal itself a bit more fully.

Having attended two previous Big Summer Potlucks, I can attest that each one is unique; what I take away is going to differ each time.  And while every BSP has it’s own personality there are common threads that run through each event.

It is obvious that you put a great deal of thought into creating something that is fresh and new through the choice of speakers and topics.  From Shauna talking about having the courage to ignore the negative editor in our heads, to Alice embodying the power of authenticity, to Joe and Jeni and Jessamyn speaking about allowing a vision to change, you offer us the opportunity to nourish a different part of our spirit every year.

At the same time you manage to keep each BSP feeling comfortable and familiar by fostering a sense of community among a pretty varied group of attendees.  Regardless of whether we are seasoned veterans, brand new bloggers, or if we’ve stepped away from actively blogging, we are a valued member of the BSP family.  We are each greeted with a warm smile, an open heart, and an embrace.  You allow each of us to (literally) be a guest in your home.  Knowing the power that comes from sharing a meal together, you cook for us and allow us to contribute our own dishes to the group.  It really is a potluck.

There is no one BSP attendee experience. For the introverts among us, it is possible to hang back a bit and observe.  And for those of us who are more outgoing, the opportunity to meet and greet and network with other bloggers and the brands we love happens organically…on the bus, at a meal, or during Open Mic time.  Some years those  discussions lead to tears…big, mascara smearing, salty sobs of realization and understanding.  Other years, the epiphanies are private.

In some ways I feel my BSP experience has come full circle.  It was while I was at BSP 2011 that my mother passed away.  The Universe saw to it that I was surrounded by a community of friends at a moment when my emotions battled and raged within me. I was not alone when one chapter of my life was so abruptly shut.  At BSP 2013 I was able to introduce my BSP family to the newly opened chapter of my life…Miss Libby.  Is it a coincidence that my daughter was born almost exactly one year after my mother died? I don’t think so. Bringing Libby to BSP this year felt like coming home.

To everything there is a season.  For me, BSP is the season of new beginnings.  Those beginnings can be big and life changing.  Or they can be quiet opportunities to recommit to myself.  That may not be what you set out to achieve when you plan each year’s event.  But somehow that is what you create.

I’m already looking forward to BSP 2014.

xoxoxo,

Wendi

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Freezer S’mores

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I went from being Type A to Type Meh in the span of just a few years.

Type A = super competitive; anxious about everything being just so; rigid and uptight.

Type Meh = more relaxed; content with things as they are or as they need to be; limber and fluid.

I see this change to varying degrees across the different parts of me.  But I think the change has maybe been most profound in the kitchen.

For example, Type A me would have read Sweetened With Honey’s recipe for Campfire Bars and been all kinds of fired up to make homemade graham crackers and marshmallow and then morph them into a fireless s’more.  Hell, I might have even flirted with the idea of processing my own chocolate….not really, or at least not seriously.

Type Meh me read the recipe and immediately discounted the notion of making graham crackers or marshmallow. There are perfectly fine graham crackers and marshmallow at that big store with all the food so conveniently laid out for me.  The time and effort I would invest into those projects could be better used stealing a nap on a weekend afternoon, sweeping under the sofa for small wooden toys deposited by Hurricane Libby, or being defeated by Level 29 in Candy Crush.

My point is that unless I specifically want to be challenged by a recipe, as in Ken’s Ginger Cream Cake, I’m going to look for ways to simplify a fussy recipe to make it fit into the limited amount of time and attention that I can offer.

What is the take away from this?  1) Not everything in life has to be a big production.  2) Even the smallest treats can be semi-homemade and full of love.  3)  I like to nap.

The correct answer is All of the Above.

Freezer S’mores

Inspired by Sweetened With Honey

BAH Note:  Since this is a Type Meh recipe, there are no exact measurements for anything on this one.  Take a leap and trust your own judgment.

  • graham crackers
  • marshmallow fluff
  • powdered sugar
  • semi sweet or bitter sweet chocolate chips

Combine marshmallow fluff with some powdered sugar in a bowl and beat to combine with a mixer.  Add additional powdered sugar until the fluff has thickened up to a frosting consistency.  It should be sturdy but not stiff.

Place half of your graham crackers on a sheet pan or cookie sheet lined with parchment (for easier cleanup).  Top each cracker with a dollop of the fluff. Top with a second cracker and transfer the pan to the freezer for approximately 30 minutes.

While the bars chill in the freezer, melt the chocolate and allow it to cool.  Dip each bar in the melted chocolate or use a pastry brush to paint the chocolate onto the bars.  Return the pan to the freezer for the chocolate to set.

Allow the s’mores to sit out for a few minutes before serving to soften just a bit.

{printable recipe}

Posted in Dessert, Food, Photo, Recipe, Sweets | Tagged , , | 12 Comments

Ken’s Ginger Milk Cake

Ginger Cream Cupcake

I turned 42 this year.  How that happened, I don’t know.  One day I am young; I have my entire life ahead of me.  And then people my age suddenly have children old enough to graduate high school.  People my age are posting on Facebook about their grandchildren.  People my age have as much of their lives in the past as they do in the future.  Call it whatever you like – middle age, seasoned, etc – the reality is that like sands through the hourglass, so are the days of our lives.  And as of my birthday this year, I’ve had 15,695 of them.  That’s worth celebrating.

So I decided that I would pick a special treat to mark the end of one year and the beginning of a brand new year of me.  Part of what I’ve learned on my journey is that by virtue of just being me, I am worthy.  I have value.  And until I embrace that and celebrate it, I can’t expect anyone else to.

I may have had Brene Brown in my head as I took the time to mix and stir, to fold and frost in celebration of me. But having love and compassion for ourselves allows us to experience love and compassion for others.   This year, love and compassion tasted like Ginger Milk Cake.

Ken’s Ginger Milk Cake

Adapted from Hungry Rabbit

BAH Note:  I’m not going to kid you, this cake is very hands on.  It’s not something I would attempt with lots of distractions like children, Candy Crush, or a Dance Moms marathon to pull your attention away from the task at hand.  If cupcakes aren’t your thing, or if you have better portion self control than I do, this batter will make two 8″ layers.

Ginger Milk Mousse

  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • 3/4 cup coconut milk (full fat please)
  • 1 tablespoon powdered gelatin
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon vanilla extract
  • 1 3/4 cup heavy cream
  • 1 tablespoon super fine sugar

Cake

  • 5 tablespoons butter
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 1/4 cup cornstarch
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 1/2 cup granulated sugar

Melt 5 tablespoons butter over medium heat.  Add 1 tablespoon grated ginger and allow to sit, off the heat, for 30 minutes.

Meanwhile, whisk the 4 egg yolks, 1/3 cup sugar, and 1/8 teaspoon salt together in a medium bowl until pale yellow, smooth, and fully combined.

Sprinkle the gelatin into 1/4 cup of the coconut milk in a small bowl or ramekin.

Add the remaining 1/2 cup coconut milk, 3/4 cup heavy cream, and 1 tablespoon grated ginger to a small saucepan and heat to just simmering.  Remove from heat and allow to sit for least 30 minutes.  After 30 minutes, bring the mixture to a boil.  Remove from the heat and slowly stir a few tablespoons of the hot milk into the egg yolk mixture, whisking constantly to prevent curdling.  Stir all of the tempered egg mixture into the hot milk and return the pan to the stove.  Cook over medium heat until the milk mixture thickens and coats the back of a spoon, approximately 10 minutes, stirring frequently.

Off the heat, stir in the gelatin mixture and vanilla.  Pour the ginger cream through a fine mesh strainer into a bowl.  Cover the surface of the cream with plastic wrap and allow to cool completely.

While the ginger cream cools, strain the butter ginger mixture through a fine mesh strainer into a small bowl.  Stir in the vanilla.

Sift together the flour, cornstarch, ground ginger, cinnamon, and 1/4 teaspoon kosher salt into a medium bowl.

In a separate mixing bowl (non reactive s’il vous plait) set over a saucepan of simmering water, whisk together the 4 eggs and 1/2 cup sugar.  Continue to whisk until it reaches about 115 degrees (if you don’t have a thermometer, this is a touch warmer than body temperature but should not be HOT).  Transfer the heated egg and sugar to the workbowl of stand mixer fitted with the whisk attachment and beat on high speed for about 5 minutes or until the mixture triples in volume.

Warm the melted butter in your microwave for about 10 seconds, just to loosen it up.  Whisk 1 cup of the egg mixture into the melted butter and set aside.  Sift half of the flour mixture onto the batter and gently fold it in with a rubber spatula.  Repeat with the remaining flour and fold it in just until the flour is no longer visible.  Gently fold in the butter mixture until just incorporated.

Divide the batter into lined muffin tins and bake until the cake just begins to pull away from the baking paper and a tester comes out clean.  Start checking for doneness at about 15 minutes…I honestly don’t remember how long mine were in the oven but Ken calls for 18 to 22 minutes for an 8 inch layer cake.  So cupcakes should be in the 15 to 20 minute range.

Transfer the cupcakes to a rack to cool completely.  When ready to frost, whip the remaining 1 cup of heavy cream plus 1 tablespoon superfine sugar in your mixer until you get soft peaks.  Stir about one cup of the whipped cream into the ginger cream and then gently fold in the rest of the whipped cream.  Frost the cupcakes and then top with crystallized ginger.

Serve immediately or refrigerate until ready.

{printable recipe}

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7.20.13

BDAY COLLAGE

My heart is very full.  Happy birthday Libby.

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Libby’s First Birthday

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Dear Libby, you don’t remember the day you were born.  But your Dad and I will never forget it.  You should know that it is one of my most favoritest stories ever and I plan on making sure I tell it to you every chance I get….especially on your birthday.  That’s one of the privileges bestowed on me by virtue of being your momma.  Another is that I get to reflect on the year that has been and wonder what the one ahead will hold for you.

I am in complete denial that your birthday is only a few days away.  Where have the last 365 days gone?  Every time I look at you I marvel at how much change has taken place in a single year.  Gone is the 7 pound newborn who didn’t know day from night, who would promptly fall into a restful sleep the moment she was snuggled into my chest, and whose cry morphed into the bleat of a billy goat when a requested diaper, feeding, or snuggle did not materialize in a prompt manner.

Nope, that Libby is just a memory now…tucked away with mental snapshots of other moments, seemingly ordinary but quietly precious – sleepy middle of the night feedings, the way you smell after a bath, the way you smile with your entire face scrunched up so that all we see is gums with two baby teeth poking through on the bottom.  These are what fills my heart.

All that has made way for you to become an adventurous little person.  You are developing clear preferences for things you like….and things you don’t.  Your curiosity, like your energy, is boundless and it simply amazes me to watch you conquer your world.

I adore the fact that you learned to crawl so that you could chase the cat  (I don’t think the cat was too happy about that development).  And I’ve made it my own personal mission that one of your first words will be “cat”.  It’s clear to me that you know what the word means because when I ask you “where’s the cat?”, you turn and look and point….at the cat.  So we will keep playing “where’s the cat” where I keep repeating c-c-c aaaaaaaaaaaa t-t-t, cat.  And eventually, something that sounds almost sort of like cat will come tumbling out of your mouth.  After that maybe we can work on the idea of “gentle”?  I’m sure the “cat” would appreciate that.

You are already starting to assert your independence and I can see that it frustrates you not to be able to do everything you want.  All I can say about that is it’s my job to identify the boundaries.  And it’s your job to push them. It’s part of the dance that we do.

And as surely as I know the sky is blue, I know that I won’t always get it right.  There will be moments that I am not the parent I want to be, or the one you need me to be.  I just hope that one day you will see that along with the truth of my imperfection you also saw the truth of my love for you.

Happy birthday dear Libby, I love you to pieces.

xoxoxo,

Momma

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Peanut Butter Cup

Peanut Butter Cup

Ok, so these happened.  But like many DIY food projects in my kitchen, I don’t know that I would ever make them again.  Especially when Trader Joe has the most delicious dark chocolate peanut butter cups on the face of the earth.  #seriously

To satisfy your own curiosity, you can check out this post on Sprouted Kitchen…it’s the recipe I worked from.  Now if you’ll excuse me, I have Very Special Birthday Party to start fretting over since I failed to make arrangements with the Birthday Party Fairy.

Posted in Candy, Photo, Sweets | Tagged , , | 5 Comments

Israeli Couscous with Preserved Lemon and Butternut Squash

Cous Cous with Roasted Veg High Res

Here’s one of the secrets about children that nobody tells you…kids are like computers.  No really, hear me out.

You bring one home, set it up, and start to learn how to use it.  You have some stumbles at first as you get your feet wet with the operating system, programs, and apps.  But as days go by your confidence grows and you become more proficient with Baby 0.0.  You settle into a routine and even set up some shortcuts and reoccurring tasks to run automatically.  What’s all the fuss about, you wonder.

Then things get a little buggy. Random little things.  The Nap program stops running for no reason.  Or you forget the password for a Safe Mode reboot after a hard drive shutdown.  No matter how many times you go into the Task Manager and attempt to force close the Pull Momma’s Hair program, it continues to run in the background…taking up valuable parental system resources as you attempt to redirect your child’s attention to less frustrating programs such as The Quiet Game or Go See What Your Father is Doing.

Your child did not come with a Technical Support option so you are left to your own devices…mainly the Google…to troubleshoot.  You’ll find forums and blogs that reassure you that other users are experiencing similar issues.  They won’t have tested and certified solutions but at least you’ll know that you’re not imagining these things.  But you’ll also find sites that insist that every single system failure must be the result of user error since they never experienced any of these problems with their child.  Feel free to ignore those sites.

And then, just when you’ve gotten to the point where you feel confident that you’ve mastered Baby 0.0, a software update automatically downloads and you’ve got an entirely new Operating System on your hands.  Baby 0.0 is gone and no amount of hard drive restores will get it back.  In its place is Toddler 1.0.  You had no warning and no beta testing to get you used to a new OS.

Oh sure, you had heard rumors that a new OS was in the works.  But you figured that you had plenty of time to do some reading on the topic and get ready for what would have to be only minor changes.  Sadly, you were wrong.  And it’s back to square one.

My friends, I’ve been there.  And if it is any consolation, I know I’ll be back there again.  Just as soon as I get to feeling comfortable with the parenting thing, it changes.  And that’s exactly how it is supposed to be.

While I can’t help you unravel the programming language that is your child, I can give you a meal that you can enjoy regardless of how many times you found yourself hitting Ctrl+Alt+Del that day.

Israeli Couscous with Preserved Lemon and Butternut Squash

Adapted from David Lebovitz

BAH Note:  There is something about the distinct tang of preserved meyer lemon that you just can’t get from any other ingredient.  So if you don’t have any in your fridge, do yourself a favor and head over to the Google for a bit of online shopping.  Don’t try and make do with a bit of lemon zest and sea salt…it will only bring bitter disappointment.

  • 1 1/2 pounds butternut squash, cubed (I leave the skin on but you can peel it if you like)
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 3/4 cup israeli couscous
  • 1 cinnamon stick
  • 1 preserved lemon
  • 1/2 cup golden raisins

Heat your oven to 375 degrees and line a sheet pan with aluminum foil.

Toss the squash and onion with the olive oil and roast on the prepared sheet pan for 40 to 60 minutes or until tender.  Transfer the squash and onion to a large bowl and add the raisins.

Boil a large pot of water and cook the couscous, along with the cinnamon stick, for about 10 minutes or until done.  Drain the couscous, discard the cinnamon stick, and add the couscous to the bowl of roasted vegetables.

While the couscous cooks, take your preserved lemon and cut it into quarters.  Using the back of a knife, scoop away the pulp from the rind.  Cut the rind thinly into a fine dice and add it to vegetables.  Take the pulp and press it in a small mesh strainer to extract the liquid.  Add the liquid to the bowl of vegetables.

Stir everything to completely combine and taste for seasoning.  Season to taste with a bit of kosher salt and black pepper.

{printable recipe}

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Touch of Grace Biscuits

Graceful Biscuits

There’s no graceful way to say this, so I may as well just be blunt…I can be a complete ass sometimes.  And by sometimes I mean when I just react instead of stopping and thinking about how I want to react.  It’s the dark side of living in the moment.  Because in that precise moment, it’s a head spinning, furious fisted meltdown.  I was swallowed whole by  that moment this morning at breakfast.

That’s right.  I had a tantrum over a plate of scrambled eggs.

And here’s the kicker….as soon as I started, I knew I was over reacting.  I knew it and knew that it was easier to just be swept out by the rising tide of my anger than it was to dig my heels into the shifting sand and ground myself to a halt.  And while I see progress in the fact that I’m not sitting here stewing mad hours later, listening to the looping rant in my head about “why can’t you just listen to what I say?”, this place of saying I was wrong is uncomfortable.

Wasn’t I just talking about being a student of life and the continuing education that has come courtesy of the Tater Tot?   What is the saying about pride coming before the fall?  Yeah, the Universe has a way of keeping us humble and in check.  So maybe I should expand this particular life lesson plan to include being mindful enough in that moment to consciously choose how to react.

Since the Universe also has an uncanny knack for giving us repeat opportunities to try and get things right, I have a hunch this won’t be the last time I get quizzed on this particular life lesson.  I can only hope that my scores improve so that I get to move on to the next chapter in the lesson plan.

And what exactly does this have to do with a pan of biscuits?  Well I’ll tell ‘ya.  Once upon a time, I tried to make Touch of Grace Biscuits.  There were  multiple attempts.   And they all failed to make a passing grade.  Really, click that link and take a look at the best I could do.  That’s no biscuit.

But thanks to putting my pride aside and paying attention to the lesson as the Universe presented it to me, I was able to create pans of graceful biscuits.  So while I still have a ways to go with some of life’s lessons, I’m going to say that I’ve gotten a passing grade on this one.

Thank you Shauna Server for bringing me face to face with perfectly graceful biscuits.  I am in your debt.  Not only did you get the right recipe in my hands but your photos gave me great visual cues to how my biscuit dough should look.

Touch of Grace Biscuits

Adapted from BakeWise

BAH Note:  I don’t typically say you need to use a specific brand of anything…unless it really makes a difference.  And in this case, I think it does.  So look in your grocery store for White Lilly self rising flour.  Once you get to know these sinfully graceful biscuits I don’t think that bag of flour will go unused in your pantry.

Oh, and if you were inclined to brush a tablespoon or so of melted butter on the tops of the biscuits when they come out of the oven, it wouldn’t necessarily be a bad choice.

  • 2 cups self rising flour, preferably White Lily (see the note above)
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup shortening (yup, shortening)
  • 2/3 cup heavy cream
  • 1 cup buttermilk
  • 1 cup all purpose flour (don’t substitute any self rising flour here)

Heat your oven to 425 degrees and lightly spray a 8 or 9 inch round cake pan with non-stick cooking spray.

Mix the heavy cream and buttermilk in a measuring cup and set aside.

Place the all purpose flour in a pie plate or dish and set aside.

Whisk together the self rising flour, sugar, and salt in a large bowl.  Use your fingers to work the shortening into the flour mixture until it resembles wet sand with no large clumps.

Add the liquid to the flour mixture and stir gently to combine.  The dough should resemble wet cottage cheese.  To tell if you have the right consistency, use an ice cream scoop and scoop out some dough into your plate of all purpose flour.  It should hold its shape.  If not, return the test scoop to the mixing bowl and add self rising flour one tablespoon at a time and gently stir it in.

As soon as your dough holds its shape, place a few scoops of it in the all purpose flour.  Working with one scoop of dough at a time, pick it up, dust it with flour from your plate, and gently toss the dough from hand to hand to form your biscuit.  Place the formed biscuit in your prepared pan and repeat the process with the remaining dough.  Fit your biscuits as close together as you can…they need to be snug up against each other to get a really good rise.

Bake for 20 to 25 minutes  or until the tops are light golden brown.  Allow the biscuits to cool in the pan for 10 to 15 minutes before turning them out and serving.

{printable recipe}

Posted in Baking, Breads, Cooking, Food, Photo, Recipe | Tagged , , , , , , , | 6 Comments