I’ve figured out that most things in life… well, they completely surprise me. As soon as I expect certainty, life has a way of galloping in with situations, opportunities and loves that I never could have imagined for myself.
Despite all of life’s uncertainties, I’m convinced that some things are set in stone. Some things I’m just certain of.
I’m certain that I can throw back a box of Frosted Mini Wheats and happily call that dinner.
I’m certain that, before the week is finished, I’ll have spilled something juicy and red on my new favorite white shirt.
I’m certain that despite my nurturing personality and love of colorful flowerbeds, I’m destined to massacre every flowerbed I’m charged with caring for.
I’m certain that breakfast always tastes better served warm out of a cast iron skillet.
We wobble our way through most of life’s uncertainties.
Sometimes it just feels good to hold unto something certain, like the warm handle of a breakfast skillet filled with simmering berries and warm dumplings. Yes. Success.
Let me just say two small things to convince you that this recipe is worth your time: warm berries and stove top dumplings. Done and done right? So easy you might just want to cry about it.
Berries and Dumplings have charm for days. Why? You can serve them for breakfast with a cold glass of milk before you send the kiddies off to school. Or! You can serve this dish with Vanilla Bean Ice Cream after Sunday supper. Either way, you’re a royalty. Facts are facts.
Warm Berries with Stove Top Dumplings
- 1 pound frozen mixed berries
- 1 tablespoon fresh lemon juice
- 6 tablespoons plus 1 teaspoon sugar
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup low-fat buttermilk
- 1/8 teaspoon ground cinnamon
- In a medium skillet, cook berries, lemon juice, 4 tablespoons sugar, and 1/4 cup water over medium until slightly thickened, 11 to 13 minutes. Berries may still look watery. Don’t worry, they’ll cook down when you add the dumplings.
- Meanwhile, in a bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar; add melted butter and buttermilk, and stir until a moist dough forms. Dividing evenly, spoon 6 dollops of dough over fruit. Combine cinnamon and 1 teaspoon sugar, and sprinkle over dough.
- Cover pan tightly with foil, and cook over medium-low until dumplings are set and tops are dry to the touch, about 15 minutes. Serve warm.
I thought I should continue my weather confused food desires- and now meal confused as well since I made this for lunch. Because I made this for lunch, I reduced the sugar and used 2 TB in the berries- perfectly sweet enough! And then I ate it with large scoops of plain nonfat greek yogurt to get some protein- sooooo good. I would add some vanilla to the dumplings next time for a little more flavor- I noticed that it didn’t call for vanilla after I had already added the dumplings to the berries otherwise I would have added it. Ate in pretty bowl with a large steaming cup of hot tea. Happiness. I will definitely make this again- so easy and yummy. And my 10th Joy recipe! woot.