Hi, my name is Lindsay and I am an impulse grocery buyer.
This should be a hint to myself that it is not a good idea to grocery shop while hungry. Yet somehow, I recently found myself browsing the aisles at Cub Foods with a growling stomach, after a long day of work. This scenario signals trouble for me and good news for Cub Foods.
My typical “hungry shopper” food of choice is salty, crunchy chips. I don’t ever eat my impulse-buy chips while shopping; I do have standards. And something about licking the chip salt off your fingers and returning your hands to the cart handle grosses me out. But during the drive home, you better believe the chip bag rides in the front seat.
So for whatever reason, on this particular shopping-while-hungry expedition, it wasn’t chips I was after. I couldn’t stop thinking about a new snack: dried fruit. Moments later, I was walking out of the store with not one, but two bags of dried fruit in hand.
And I am not talking about the good-for-you kind of dried fruit. This is the candied pineapple chunks, dried kiwi pieces rolled in sugar, and sweet little morsels of strawberries.
In hindsight, I think one bag of dried fruit was intended for immediate snacking and one was subconsciously purchased for my repeat dried fruit craving the next morning.
Without those strawberries, I wouldn’t have been able to make these delicious strawberry breakfast cakes! Which leads me to the conclusion that impulse grocery shopping is actually a good thing.
These strawberry breakfast cakes are simple, individual cakes that are baked in ramekins. Studded with strawberries and topped with a strawberry sauce!
- 1/4 cup butter
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup light sour cream
- 2/3 cup flour
- 2 tbs. flaxseed meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup dried strawberries, sliced into small pieces
- 1/4 cup sugar
- 1 cup fresh or frozen strawberries
- 1 tablespoon cream, milk, etc. (I happened to have strawberry cream cheese – perfect!)
- Preheat oven to 350.
- Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and sour cream and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Stir in strawberries.
- Spray 2-3 ramekins with non-stick spray and pour batter into them equally. Bake for 30-35 minutes.
- Puree strawberries and sugar in a food processor (thaw if using frozen strawberries). Add cream and give it another whirl. Voila!
You could probably use fresh or frozen strawberries; I would just add a little extra flour to keep them from getting too heavy.
- Calories: 487
3 servings, 2 adults, 1 delicious breakfast. We are really good with math like that.