Thursday, we went to our friend’s house to hang out with him, his daughter (in town from London), and his sister and brother in law (in town from TX). Nik’s parents were there and it was a good time.
Since I’m rarely one to show up at a meal without bringing something, I thought I should bring dessert. The host isn’t a dessert guy though, so what should I bring?
Whatever I damn well please he’d tell me, for sure!
I looked around the kitchen to figure out what my sweet tooth wanted.
Among other things, I found blueberries in the freezer and baking mix in the pantry. Awesome. I decided some blueberry shortcake sounded really good and it was almost patriotic, right?
It was also super easy and I was feeling kind of lazy.
I preheated the oven to 425*F and poured some extra coffee in my mug. I was kind of winging it when I put the following in my mixer’s bowl:
- 4 1/2 cups baking mix (mine was gluten free)
- 1TBSP Baking Soda
- Pinch of salt
- 8 TBSP Sugar
- 1 1/3 cup milk
- 8 TBSP (1 stick) melted butter
- 2 eggs (forked until mixed well)
- 1 TBSP Vanilla
- 1/2 tsp Almond extract (This is optional, but trust me, add it.)
Then I mixed the hell out of all of it with the paddle attachment. Starting on low until there wasn’t powder left, I increased the speed until the dough is light tan. The dough should be sticky and easily scooped, but not pourable. Somewhere between pancake mix and chocolate chip cookies.
I took one of my giant non-stick cookie sheets and dropped big blobs (about 9) on it and put it in the oven for 8-10 minutes.
You can stop here if you want and just eat these when they cool off or spray some whipped cream on them. Or you can cut them in half, spoon some berries on it, put the top on and cover in whipped cream.
You do you, boo. I don’t judge how you enjoy your desserts.
(If you’re wondering, the non-dessert guy who hosted that night? He LOVED them so I left the extras for breakfast. I know what to bring for his birthday!)