While I feel like I had a pretty realistic idea of what motherhood would be like last year when my son was born, I honestly had no idea how much fun it would be. I knew it was going to be hard. I knew it would be never ending. And I knew that I was going to fall head over heels in love with him.
I had no idea how much fun weekends would be as a family of three. On Saturday morning I get John from his crib and bring him to bed with us to play while my husband and I wipe the sleep from our eyes and the dog does his best to cover us all in “doggie kisses”.
Strawberry shortcake will always have a special place in my heart. We had it a lot growing up, and it was a simple treat that none of us could resist. I still can’t resist it. Back then it was always a sheet of yellow cake cut into squares and topped with whipped cream and fresh strawberries. It was heaven on a plate for this strawberry lover.
Now I like to serve my strawberry shortcakes with the traditional biscuits instead of yellow cake. And this time I decided to add a little twist on the classic by incorporating my new favorite way to eat strawberries, roasted with a little balsamic vinegar, vanilla extract and sugar.
Just in time for the weekend, I give you these maple cornmeal biscuits. Is it cornbread? Is it a biscuit? It’s both! You’ve got the crumbly texture and hint of sweetness you expect with cornbread, all packaged up in a little biscuit.
To put it simply, they’re delightful. And as wonderful on their own as they are slathered with butter and served alongside eggs over easy and a few pieces of bacon. I know from experience.