I Love the 4th of July!

The 4th of July might be my favorite holiday.  Growing up we would decorate our bikes with streamers and ride in a parade to the neighborhood park for a a party.  Then we would head to the pool for the annual July 4th pool party.  There would be a DJ, big splash contests, coin tosses, water balloon tosses, food and ice cream.  We would also always go to fireworks.

This year the 4th landing on a Wednesday meant we had to work on Tuesday and Thursday so it was a very tame day.  I woke up and drove to Reston to run the Firecracker 5k, while Dan went to work for a few hours…ugh.  I then went to the gym for a cycling class because the instructor promised to play my two favorite patriotic songs.  The rest of the day was spent just relaxing, drinking a few beers and enjoying the day off.  Unfortunately it was HOT so sitting outside wasn’t really an option, but we do have a an awesome view of fireworks from our balcony.  I counted 6 different cities’ shows that we could see.  Even though we didn’t do much, I still had to bake something patriotic so for dessert I made star shaped berry shortcake.

Stars cooling, I made a few mini stars as well

Patriotic Dessert

Berry Shortcake

recipe from Chicago Home Magazine

Shortcake ingredients:

2 cups all-purpose flour, plus additional for the work surface

½ cup plus 2 tbsp. sugar

2 tsp. baking powder

½ tsp. salt

¾ cup plus 3 tbsp. heavy cream

Directions:

Preheat the oven to 375 degrees.Combine the flour, 1/2 cup of the sugar, baking powder, and salt in a mixing bowl. Add 3/4 cup of the heavy cream and mix just until a dough forms. Put the dough onto a floured surface and pat it into a disk that’s roughly 1 inch high. Using a star-shaped biscuit cutter, punch out as many as possible. Re-form the dough and repeat, placing the stars on an ungreased baking sheet. Brush the pieces with the remaining 3 tbsp. of cream and sprinkle them with the remaining 2 tbsp. of sugar.

Bake the shortcakes in the top half of the oven for 25 minutes, until they are golden and firm to the touch. Remove the shortcakes to a baking rack to cool.

Once cool place, shortcake on plate top with your favorite berries and whipped cream.

Whipped cream ingredients:

1 pint heavy cream

1/4 cup sugar

Directions:

Combine cream and sugar and whip until stiff peaks form.  You can adjust the sugar to your taste.

 

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About LindsayMargaret

Runner, baker, lover of the outdoors, PR professional living in Washington DC
This entry was posted in Baking, Running and tagged , , , . Bookmark the permalink.

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