On Friday, we woke up early (some more struggling than others...aka the boys who stayed up late playing beer pong!) to go hiking up to Gilmore Lake. For breakfast, I decided we needed a healthy option and made delicious raspberry ricotta scones from Smitten Kitchen and banana, spinach, mixed berry smoothies.
Whole Wheat Raspberry Ricotta Scones
For dinner, I prepped two types of pasta dishes: chicken and sun-dried tomato (I doubled the recipe and we had a ton of leftovers) and creamy tomato, basil and sausage (I could have doubled this and it would have been devoured). I then made garlic bread and salad to go along with it. For dessert, Tyler requested banana cake, which was a huge hit!
1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.
Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.
Tyler had lots of liquid and advil to try and cure is hangover!
It was incredibly windy and the first 2/3 of the hike is very steep, but you get gorgeous views.
Little help from Tyler to get over.
Jacqui hugged lots of trees along the way :)
Gilmore Lake very full
We stopped and had a few snacks before heading down the mountain.
Another cool tree
After our hike, we quickly showered, prepped for dinner and then headed into town to watch the Warriors play.
Great group photo!
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