It’s the little things.
A pleasant smile, a bite of dark chocolate, a good hug, a sip of red wine, an “I’ve got this” is all it takes to make someone’s day. Oooooohhhh…..and if that someone were yours truly, and they surprised me with a Chipotle burrito bowl with brown rice, fajitas, black beans, pico, hot sauce, cheese, lettuce, and guacamole, I would totally high-five you.
Because what’s not to like about Chipotle? Actually, have you ever gone into a Chipotle and ordered something different off the menu each time? I can’t say that I have. I went on a crispy taco binge back in 2010, but now, I am a die-hard burrito bowl gal. Probably because I use it as a nacho, chip-dipping vessel.
Anyways, where was I? Oh, yes, little things.
Today, it really is about the little things. I made these Mini Nutella Bacon Banana Shortcakes with Peanut Butter Whipped Cream with the idea of making your hump day brighter. Crispy bacon, Nutella, and decadent peanut butter whipped cream sandwiched between two shortcakes makes me want to put on a pair of MC Hammer pants and too-legit-to-quit. Note to self: add MC Hammer pants to “little things list.” Because after all, you are the reason I do this crazy blog thang. I heart you BIG time.
So I encourage you today to make someone’s day either by making these off-the-shizzle shortcakes or offering a simple smile.
It’s the little things.
for the shortcakes:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into cubes
3/4 cup whole milk
1/2 teaspoon vanilla extract
for the peanut butter whipped cream:
1 cup whipping cream
1/4 cup confectioners sugar
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract
12 pieces of bacon, cooked, cut in half
2 or 3 bananas, sliced
1 cup Nutella
for the shortcakes:
Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.
In a food processor, add the flour, baking powder, sugar, salt, and cold butter. Pulse until the mixture looks crumbled and is of pea size. Add the milk, and vanilla extract. Pulse again until the dough comes together. Roll out dough into a large rectangle on a floured surface and cut out 1 1/2 inch circles or 2 inches. Place shortcakes on baking sheet and bake for about 15 minutes or until golden brown. Remove from oven and cool before serving. Repeat process until all dough has been used.
for the peanut butter whipped cream:
In a bowl, combine all ingredients. Using a hand mixer, whip the ingredients together until soft peaks form. Set aside.
to serve: spread Nutella on the inside bottom and top of the short cake. Place a slice of banana on top of bottom of the shortcake, followed by a half piece of bacon and topped with the peanut butter whipped cream. Repeat with remaining shortcakes.
recipe adapted from the food network
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