Twas a Busy Weekend

Saturday’s workout: 3.25 miles on the treadmill in 30 minutes

Sunday’s workout: 15k bike ride at the gym

The hubs and I had a crazy family-filled weekend.  On Friday night we took our 4 year old niece to dinner and a pet store.  She loves to visit all the puppies and she wanted to name them all Susie.   Saturday was a husband’s side of the family big family party down the shore.  We ate delicious Italian food, swam in the pool and visited with everyone.  Such a fun time!  Sunday was my parent’s 40th wedding anniversary and we had a dinner party for them.

For dessert, I made strawberry shortcake and used Ina Garten’s recipe.


  • 2 cups all purpose flour
  • 1 tablespoon sugar, plus extra for sprinkling
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
  • 2 extra-large eggs, lightly beaten
  • 1/2 cup heavy cream, chilled
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash

To assemble:

  • 1 cup heavy cream, chilled
  • 2 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 ripe peaches, peeled, pitted, and thinly sliced
  • 1 pint raspberries


Preheat the oven to 400 degrees F.

 Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky.

 Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.

 Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.

 Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.

 To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.

 Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Then place the other half of the shortcake on top and serve.

The only change I made to the recipe was using strawberries and raspberries for the fruit.  I didn’t use a specific measurement on them either, just added as much fruit as possible to each person’s serving.  Who doesn’t love fruit?!?!

My parents loved their anniversary dinner and everyone left with their bellies stuffed.  Later on I decided to go to the gym.  Instead of running on a full belly (which I can’t do), I decided to bike. 

I love the view from the bike area at my gym, you get to check out all the swimmers in the pool. 50 minutes and almost 16k ride later, I didn’t feel so full anymore.  That bit of exercise worked like a charm :)

What exercise do you do when you are too full to run?  Do you have a go to x-training routine?

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3 Responses to Twas a Busy Weekend

  1. Kudos to you for getting in a workout! I can’t run on a full belly, either, but I’d skip a run for that strawberry shortcake ;) I prefer to run in the morning as my schedule permits to avoid such a problem.

  2. Stephanie says:

    i love strawberry shortcake yum. so glad everything went well. i cant run full either. i pretyt much can’t do any workout so stuffed. got to wait that one out.

  3. Jenn says:

    The strawberry shortcake looks so yummy! I tried running on a full stomach once and thought I would die! I tend to not workout at all if I just ate or am really full. Sometimes I’ll just go for a walk to help!

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