Moist and airy buttermilk breakfast cakes topped with gorgeous, roasted fresh strawberries. This is how you want to start your mornings.
This post is sponsored by SheSpeaks & Rubbermaid. All opinions are my own.
Today I am excited to share not only a new recipe, but a new product from Rubbermaid as well. Most of you know that I love to buy organic foods to feed my family whenever possible. Of course, organic produce generally costs a little more than traditional. But no matter what kind of produce you purchase, the worst thing ever, is to open your refrigerator, excited to make a healthy salad or dig into some fresh strawberries…only to find the gorgeous, fresh produce that you just bought has gone bad in the blink of an eye.
Do you know that the average household throws away $192 in fresh produce every year?* That’s billions of dollars of wasted produce in the United States annually. While my chickens may greatly appreciate it when produce goes to waste in my kitchen, because it ends up in their dinner bowl, my wallet most assuredly doesn’t appreciate it. Frankly, most households don’t have chickens to eat their waste, and all of that bad produce normally ends up in a landfill somewhere.
Well, Rubbermaid has come out with their new FreshWorks Produce Saver containers to help us with this problem, giving us more time to eat our fresh produce before it goes bad.
Here’s how they work: The lid has patented FreshVentTM technology, the inside has a CrispTrayTM and these work together to create the perfect air flow, moisture levels and environment for your produce to stay fresh 80% longer than before.**
The FreshWorks containers are BPA free, microwavable and even top-rack dishwasher safe. They come in three different sizes so they’re perfect for everything from your plump little blueberries to your crisp salad greens.
When you bring home your fresh produce, simply transfer it straight from the store packaging, into the FreshWorks container. Discard any wilted leaves or mushy berries, and don’t wash the produce before hand. Save that for when it comes time to eat them. I think you’ll be pretty impressed with how well these containers work. I brought home several packages of fresh, organic strawberries recently and gave them a try. I have to tell you, my strawberries definitely stayed fresher. I got busy with garden work and preparing for a wedding, and didn’t get around to using my strawberries for a good while. When I finally got around to them, I was very pleased to see that they looked just as good the day I pulled them out of the refrigerator, as they did they day I put them in. I finally got a chance to make these breakfast cakes for company that I had come in from out of state.
Note – This Giveaway Has Ended
This giveaway is open to US residents. When the entry period is ended a winner will be selected and contacted via e-mail. The winner must respond with their mailing address within 48 hours, or the prize will be forfeited and a new winner selected.
Now you can enjoy fresh produce to make things like my buttermilk breakfast cakes!
- 1 lb fresh strawberries
- 1 Tb extra virgin olive oil
- 3 Tb real maple syrup (extra for serving)
- 3 Tb golden balsamic vinegar
- 2 1/2 c all-purpose flour
- 1/2 c granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 c unsalted butter, melted but not hot
- 2 eggs
- 1 1/4 c buttermilk
- 1 tsp vanilla
- 1/4 c demerara sugar
- To begin, preheat your oven to 375 degrees.
- Hull the strawberries and cut each strawberry in half lengthwise. Place them in a small bowl.
- In another small bowl, combine the extra virgin olive oil, maple syrup and amber balsamic vinegar. Whisk these together and pour over the strawberries. Gentle turn the strawberries to coat them in the glaze.
- Pour the strawberries and glaze onto a rimmed baking sheet or other shall baking dish such as a 9x13 cake pan. Bake these for 10 minutes.
- Meanwhile, combine the flour, sugar, baking powder and sea salt in your mixing bowl.
- In another bowl, whisk together the eggs, buttermilk, vanilla and melted butter.
- Add these to the dry ingredients and mix until combined and there are no lumps, scraping the bowl with a rubber spatula.
- Spray your wedge pan with non-stick cooking spray. Scoop about 1/4 cup of batter into each wedge.
- Place a strawberry half on top of the batter in each wedge, and sprinkle with the demerara sugar.
- Bake this for 20-22 minutes, or until the cakes test done with a wooden pick.
- Serve topped with additional strawberries and a drizzle of maple syrup.
If you do not have a wedge pan, these can be baked in a prepared muffin pan as well.
Amount Per Serving: Calories: 359 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 63mg Sodium: 362mg Carbohydrates: 61g Fiber: 2g Sugar: 29g Protein: 7g
** Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.