In my opinion, summer officially starts with the first u-pick strawberries of the year. And with the first strawberries, some version of strawberry shortcake is always quick to follow. This summer we kicked it off with strawberry shortcake waffles the morning after our u-pick adventure. But to be honest, the waffles are really just a vehicle to get the sweet, juicy berries and cream into your mouth.
Chocolate and hearts, a quintessential Valentine's Day treat. With the big day quickly approaching I wanted to make a special breakfast. Chocolate waffles topped with homemade whipped cream and strawberry hearts did the trick.
Maple cinnamon whipped cream was the finishing touch for our decadent pumpkin pie oatmeal pancakes with maple pecans but I can envision many other sweets and hot drinks topped with this fall-spiced whipped cream.
Homemade whipped cream with a rich almond flavor is a subtle and easy way to change up your basic vanilla whipped cream.
The recent April snow flurries got me daydreaming about hot chocolate and the creamy chocolaty flavor of whipped cream melting into my hot cocoa. These bites of swirled cream and chocolate are always my favorites. So, I decided to flavor my homemade whipped cream, incorporating that rich hot chocolate taste into each spoonful of whipped cream.
This recipe comes from my Great Aunt Gladys, and my mom has been making it since before I was born. I love the fact that it is filled with fresh, uncooked strawberries. My aunt traditionally made it with an easy coconut pie crust but I like to use my Coconut Macaroon Tartlet Shells for a chewier (and butter-less) crust.