Marvelous Mixtures Part 3, Wonderful Whipped Cream (and the stuff that goes under it)

So, I know it has been a long time since you've heard from me, and even longer since you eaten with me. Sorry about that. Graduation is hard work. Traveling across 10 states to get home is even harder. Word to the wise. Visit Nashville, it's HEAVEN. Oh, and drink the sweet tea.

So far when it comes to mixtures we've talked about sol and gel. To recap: three phases (solid, liquid, and gas), they can mix together. Sometimes the mix really really well and make a colloid. One of these colloids is created when a gas is dissolved in a liquid, it is called a foam. Not to be confused with styrofoam of course. Whipped cream is an excellent example. As you whip heavy cream two things happen. 1) air bubbles get trapped inside and 2) the proteins and fat in the cream create a network of bonds that keeps them there. Simple enough.

I have suddenly found myself transported back a few weeks produce-wise. Here in Minnesota the farmer's markets are just starting to open up. Which of course means berry season. Unfortuanately it is still a little early for blackberries in this part of the country, so thank GOD for California. This blackberry cobbler recipe is from Pioneer Woman (thepioneerwoman.com/cooking) and it is amazing. The homemade sweeten whipped cream is a must (though the store bought stuff will work too if you are in a crunch). If you can't find fresh berries where you are from, frozen works too. Try other flavors (raspberry, cherry), let your imagination run wild.

Blackberry Cobbler w/ Homemade Whipped Cream

Cobbler

Ingredients

1/4 pound (1 stick) butter, melted

1 1/4 cups plus 2 Tablespoons sugar (divided)

1 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

2 cups blackberries (preferably fresh, but frozen will work)

Preheat the over to 350 degrees. Grease a 3-quart baking dish with butter. Whisk together the flour, baking powder, and salt. In a medium bowl, whisk 1 cup of sugar with the dry ingredients and milk. Whisk in the melted butter. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake for 50 minutes. Sprinkle the last 2 tablespoons of sugar over the cobbler and bake for 10 more minutes or until golden brown and bubbly. Serve with homemade whipped cream.

Whipped Cream

Ingredients

1 cup heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

Whip the cream until almost stiff. Add sugar and vanilla, and whip until cream holds stiff peaks.