It has been such a fun weekend! Ours has been filled with family, food & fitness. On Saturday morning, I taught step and then we met out-of-town friends for brunch. After a walk & nap, we headed to Josh’s parents for a yummy dinner. I made Maria’s chickamole dip as an appetizer:
We swam, ate & enjoyed time together. It was just wonderful!
Sunday morning, I got up early to put together a dessert for a party at my parents house. I wanted to make a strawberry shortcake bake. I sort of “winged it” and it turned out pretty darn good (recipe below):
I also made a batch of cookies:
We spent lots of time outside at my parents, it was such a beautiful weekend:
What have you been up to this longgg weekend? I am off to teach pump and then am hoping to get in more time outside!
Strawberry Shortcake Bake:
- 1 1/2 lbs strawberries (cleaned and quartered)
- 3 tablespoons sugar
- 1 1/2 sticks unsalted butter, at room temperature
- 1 1/2 cups light brown sugar
- 1 large egg
- 1 tablespoon ground flaxseed
- 1/4 cup almond milk (or any other kind of milk)
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 3/4 cups oats
Pre-heat oven to 350 F
In a large bowl, mix together strawberries and sugar. Let mixture sit while you prepare the “cake”
In the bowl of your electric mixer (or with a hand mixer), cream the butter and brown sugar. Add the egg, flaxseed, milk, and vanilla and beat until incorporated. Stir in AP flour, baking soda & oats. Mix until combined. Press 2/3 of the dough into the bottom of a 9x 13” pan sprayed with non-stick pan.
Bake for 8 minutes.
Remove base from oven, top evenly with strawberries. Drop remaining bits of cake over berries. Return to oven and bake for 20 minutes (until lightly browned). Serve with ice cream or whipped cream.