Shortcakes

I was able to go pick strawberries with my mom, sister-in-law, and cousin this past week.  We had three 3-year-olds with us, and we were able to fill our baskets surprisingly quick with very little distractions!  We also had very little help from the three-year-olds, but at least they didn't keep us from picking  :)

I know I've already said this, but I just love summer and all of the fresh produce and berries that it brings.  You could use any fruit (or even a combination of your favorites) with these shortcakes, and not go wrong.  Try blueberries, raspberries, or peaches!  When you make a batch of shortcakes and freeze some, you can simply reheat however many you want, and serve it up with whatever fruit you have on hand.  What a great, quick and easy summer dessert!

Shortcakes
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2 3/4 cups all-purpose flour
1/2 cup sugar, plus more for dusting tops
4 tsp baking powder
12 Tbs cold butter, cut into squares
2 eggs, lightly beaten
8 oz light sour cream
1 tsp vanilla

Berries and ice cream or freshly whipped cream to serve.

Preheat oven to 425*F. Lightly grease a large baking sheet.
Combine flour, sugar, and baking powder in a medium bowl.  Using pastry blender, cut in butter until mixture resembles large peas.  Stir in eggs, sour cream, and vanilla, just until mixture is moistened.  If it still seems dry, add a little bit of milk, 1 Tbs at a time, until combined.

Scoop 1/4 cup of batter for each shortcake, spacing 2 inches apart on baking sheet.  Sprinkle each shortcake with some sugar.  Bake 12-14 minutes, until deeply golden on top, rotating pan halfway through.  Let cool slightly, then cut in half horizontally to serve.

Store extras in the freezer, then thaw and toast (sliced in half) in toaster to reheat/crisp.

Lemon-Garlic Roasted Chicken

Grandma Pipp's Cinnamon Rolls

I am picky about my cinnamon rolls.  Maybe it has something to do with growing up on these.  They really are the best.  And it's certainly not just me who thinks so!  I am guessing that there are literally hundreds of people who know Grandma's rolls, and request them often.  The first time I made them, I remember smelling the dough as it mixed, and it bringing me back to Grandma's kitchen.  I love having recipes that are just as special (if not more so) for their memories as they are for the actual product. 

I made this batch of rolls to bring to my new neighbors.  She came over just a couple hours after I brought them to her house, and could not stop raving about them.  She said Arnie's (a local bakery/restaurant) has nothing on these cinnamon rolls.  I always just smile and give credit to Grandma.  The dough is perfectly sweet and tender, and I think the real kicker is the glaze.  Nothing beats brown sugar and butter in my book, and I usually find myself wishing I could just eat the entire bowl of glaze.

Grilled Chicken & Vegetables with Pasta