During my weekly mad-dash trip Mississippi Market, I accidentally grabbed a quart of cream thinking it was milk. Oops. I never use cream other than for my daily cup of coffee. This bottle would surely spoil, or I would have to increase my coffee intake expotentially. I couldn't let the mama cow down that worked so hard to make this cream! I cringe every time I see my own breastmilk go down the drain.
I had no idea what to do with so much cream, but I knew exactly who would. I called up my super duper mama friend Lauren. She suggested that I use it to make scones. Fantastic idea! So, I opted for this dreamy cream scone recipe from Smitten Kitchen. My only alterations were using Earth Balance rather than butter and chopped dried apple as the dried fruit.
I still had cream...so! I was inspired by a pancake post (also from Smitten Kitchen). I used the same amounts for the dry ingredients, but my wet ingredients were:
2 cups half and half
1 large banana (mash until creamy - I simply let the KitchenAid mixer pulverize it)
1 Tablespoon sunflower oil
My heart doesn't know what to do with all this high-fat intake...oh, well. Enjoy!
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