Baking. Because… camp is imminent!

Welcome to my ritual.

I ALWAYS bake before I leave for camp. I’m not sure when this started but… it did (shocking, I know… me? Baking?! Weird) and I have no reason to be breaking this delicious trend.

And I leave tomorrow! This totally snuck up on me but I am so ready for ten days of mountain fun with my camp fambam. Dirt. Hair that could scrub out a pot (yes, I was told I should do that last summer and immediately decided I would shower; as much as I love having steel wool for hair) (my hair does really interesting things when it isn’t washed for a zillion days) (yes I’m too lazy to shower because I just get dusty again and I’m camping and I’m in the lake soooo who cares?!). Enough with the parenthetical rambles. Moving on.

Campfires where I go to bed smelling like woodsmoke… brownies to die for even though they’re made with a mix, I’m obsessed… eating outdoors, every meal… stars so bright you think your eyes are malfunctioning… singing the most ridiculous songs because you can… yoga on the dock… a complete technology detox… beautiful scenery…friends. My indescribable camp family. So much Two Sentinels love!

But anyway, haven’t left yet, and in between last minute packing, I made these!

Whole wheat buttermilk biscuit peach shortcakes with vegan caramel sauce and ice cream.

Because fruit.

Peeeeeaaacheeesssss. My favorite part of summer. Actually that would be a tough call since I love berries equally as much… all the fruit. I want ALL of it!! But besides that, we happened to have an excess of peaches this week so instead of eating them all leaning over the sink with juice going everywhere, I made dessert. Of course.

And happily fulfilled my pre-camp baking ritual! Happy days. See you on the flip side, let’s hope I get all the dirt off this time (unlike last year.. you know it’s good when there’s still dirt on your face *after* your post-camp shower…)!

Whole Wheat Peach Shortcakes with Vegan Caramel (And ice cream. Obvs)

I like barely sweet shortcakes, since they highlight the super-sweetness of perfectly in-season summer fruit. Mmmm. These are whole wheat, made with buttermilk for a bit of a tang. Perfectly balanced against the sweet peaches and maple caramel.. and ice cream. Because summer dessert = ice cream. Or whipped cream, also fine, I just went with what I had. Shortcake recipe lightly adapted from Food52, here, and caramel borrowed from Blissful Basil, here! Yield: 6 shortcake/biscuits; I made a half batch of caramel for 4 peeps, so those measurements are listed below. Makes about a cup.

For the shortcakes (whole wheat is good for youuuu! So is a little butter now and then):

• 1.75 c whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1 tbsp coconut sugar
• 4 tbsp chilled unsalted butter, cut into smallish pieces
• 3/4 c buttermilk (mine was low fat)

For the filling:

• An excessive amount of peaches, diced (I leave the skin on mine), tossed in a bit of coconut sugar if yours are less than perfectly ripe
• ridiculously delicious ice cream of choice

For the caramel (full of healthy fats and good nutrients!! Winning):

• 1/6 c coconut oil
• 1/4 c unsalted, creamy almond butter
• 1/4 c pure maple syrup
• 1/4 tsp sea salt
• 1 runneth-over tsp vanilla extract

Preheat the oven to 450, and line a baking sheet with parchment paper.

In a largeish bowl, whisk together flour, baking powder and soda, salt, and sugar. Cut in the butter using your fingertips (my preferred method) or a pastry cutter, until things start looking like coarse cornmeal and the butter is distributed evenlyish. Make a well in the center (look! You get to play with your food!), pour in the buttermilk, then use a spoon or spatula to stir it all together, until just combined (do try not to over mix). Divide the dough into six cute little balls, then flatten slightly and place on the baking sheet. Bake for just about 15 minutes, until the tops are firm and lightly browned. Let cool slightly on a rack before serving.

While the shortcakes are baking, make caramel!

In a small saucepan over medium, heat coconut oil, almond butter, maple, and sea salt over medium until all are melted and incorporated. This shouldn’t take more than a minute or two, which is excellent for instant gratification. Turn off the heat and stir in vanilla. Serve warm or cold, and store leftovers in the fridge!

I could tell you how to assemble your shortcakes but that might insult your intelligence… but I would suggest cutting them in half to get maximum cake square footage to soak up excessive amounts of ice cream and caramel and peach juice…