I Blame It on the Commuting

Unfortunately I wasn't able to post as much as I would have liked this week. I had to go to DC for work and the four hours of commuting each day left to me too tired to do much else but sleep when I got home. I know there are a ton of people in Northern Virginia who commute to DC everyday and I have this to say to them: YOU ARE CRAZY. Driving 30 miles should never take an hour and half. Never. I am very thankful to only have a 20 minute drive to work!

My husband was in the kitchen more than me this week, but I was still able to whip up a few things. Here is what I've been up to:


On Easter morning I made some biscuits for everyone. They looked sort of strange, but they tasted good!

I also made strawberry shortcakes for some friends last night.

The shortcakes are slightly sweet with a crunchy sugar coating on the outside. They are also low in fat and make a great light dessert. 

Shortcakes
Makes 6
Adapted From: Baking: From My Home to Yours

2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
3 tablespoons sugar
2 tablespoons light butter
2 tablespoons unsweetened applesauce
1/2 cup vanilla almond milk (or regular milk)
1/3 cup demerara sugar, for coating

Preheat the oven to 425.

Put the demerara sugar in a medium bowl and set aside.

Whisk together the flour, baking powder, salt, and sugar. Drop the butter and applesauce in and use your fingers to quickly rub them into the dry ingredients until the mixture is a little pebbly.

Gently mix the milk in with the dry ingredients. Turn the dough out onto a floured surface (it will be a little sticky).  Gently pat the dough to about 1 - 1 1/4 inches thick. Cut out cakes with a round biscuit or cookie cutter, coat cakes in demerara sugar, and transfer to baking sheet. Bake for 10 minutes.

These shortcakes are best served warm, piled high with cold sweet strawberries.