Texas Pesto ~ Sometimes it’s fun to take a classic and add your own pizzazz to it. You know … switch it up a bit. This go-around I added some Texas flare to a simple pesto recipe to give it a little more kick but not too much I want to the kiddos to be able to enjoy it without their mouths catching on fire. A little brightness from the fresh lime combined with some jalapeño sass and Texas pecans did the trick. Tonight I just tossed it in with some rigatoni pasta but this could also be used as a dip or a spread on your favorite sandwich. There’s a short video below to show just how quick and easy this recipe really comes together. Make this while the pasta is cooking and you can have dinner on the table in less than 20 minutes –– woohoo! –– perfect for those hectic weekday nights.
Strawberry Shortcake Biscuits with Coconut Whipped Cream ~ Spring is officially here and there’s a lot to celebrate. The weather is amazing in Texas right now, the roads are lined with gorgeous wild flowers, and it’s strawberry season ~ yippee! My oldest son just turned 11 –– holy moly ~ I am not sure how that is even possible but here we are –– and he is not a cake lover. Waaa? Crazy, right? How can a kid not like cake? I don’t know but for his day I try to make something just for him but also crowd pleasing for the other folks around to celebrate. This year I went with Strawberry Shortcake Biscuits with Coconut Whipped Cream and it was a hit but most importantly my sweet boy loved it. Fresh strawberries, lightly sweetened coconut cream with lemon zest-ed biscuits what’s not to like? I also got to make this fun treat over on Studio 512 with my pal Amanda Tatom –– you can watch that below. In the meantime, Happy Spring!
Gather ’round with the spoons.
Strawberry Shortcake Biscuits with Coconut Whipped Cream
1Tablespoonssugar plus a little extra for sprinkling
6Tablespoonunsalted butter - chopped and cold
3/4cupmilk- I used 2%
1medium lemonzest and juice
for the whipped cream
1cupfresh whipping cream
1can (13.5 ounces) coconut milkrefrigerated - water removed
1/2cuptoasted coconutoptional for serving
for the biscuits
Preheat oven to 450 degrees. In a large bowl combine flour, baking powder, salt and nutmeg. Next combine the butter in with the dry ingredients either using a food processor or cutting with two knives or pastry knife until mixture resembles bread crumbs. Do this step quickly to keep butter from melting.
Next add milk, lemon juice and lemon zest together in a small and stir well. Then slowly add liquid mixture into the flour mix and stir until well combined.
Line a cookie sheet with a silpat or parchment paper. Divide dough into 8 to 10 even pieces by dropping with a spoon onto the prepared cookie sheet creating your biscuits. Sprinkle the tops of each one with a little sugar and place into the oven. Bake for 10-12 minutes or until lightly golden on top.
Remove from oven and set on a rack to cool.
for the whipped cream
Remove well chilled coconut milk from the refrigerator. Open gently as to not shake, use a spoon to scoop out the creamy top of the milk leaving behind the water. Add this into the mixing bowl. Next add the cream and sugar and place on high speed. Combine together for 5-8 minutes - until desired fluffiness is reached and set aside.
To serve: Split biscuits in half horizontally and place bottom half in to the serving bowl. Add a few slices of strawberries then top with a dollop of whip cream. Add another layer of strawberries and whipped cream. Place the top half of the biscuit on top followed by one more small dollop of whipped cream and a sprinkle of toasted coconut. Continue process with the other biscuits and serve.
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