Cake Fridays

Another pancake entry; we've been devouring them lately.  These are truly decadent and I think my husband thought I was crazy for feeding the kids these twice for dinner!  They had a vegetable on the side so that makes it OK, right?!  If you love peanut butter and chocolate together, you'll gobble these up in no time.

You probably have all the ingredients in your pantry already for these cakes and they will take but 20 minutes to make from start to finish.  So whether it's a weekend morning or a weeknight dinner, these pancakes will fill everybody's bellies.  After all, there's nothing more comforting than a tall stack of pancakes with maple syrup dripping down on all sides.    

View the recipe here.      

Sweet and Spicy Cornbread

This might by my new favorite cornbread recipe.  It comes from one of my mom's dear friends and it like a hug on a plate.  Loaded with butter (2 sticks!), eggs, cheese, cream corn and green chilis, this is not bread like or spongy. It's that perfect in between texture that has you going back for second and third helpings. Gosh I love this cornbread!

Preheat oven to 350 degrees.  Cream 1 C butter and 1 C sugar in stand mixer.  Add 4 eggs, one at a time, mixing well after each addition.  Add 1 can (4 oz) chopped green chilis, 1 can cream style corn, 1/2 C shredded jack cheese, and 1/2 C shredded cheddar cheese.  Mix well.  Sift 1 C flour and then measure.  Sift 1 C yellow cornmeal and then measure.  Add flour, cornmeal, 4 t baking powder, and 1/4 t salt to corn mixture.  Mix. Pour into greased and floured 9x13 dish.  Put in oven and reduce to 300 degrees.  Bake 1 hour.  24 pieces.    

White Chocolate and Butterscotch Chip Pretzel Cookies

You have got to make these!  Sweet, salty, chewy, and crunchy, these cookies have all your textures and tastes covered.  They are a cinch to make and they bake up perfectly in 13 minutes.  You won't be able to resist these bad boys since their smell is so tempting.  If it could be bottled, I'd buy it. Now that's an idea for a product...delightful, enticing cookie aroma.  I'm sure someone out there has come up with it.  

View recipe here. 

Oatmeal Mondays

My husband's weekend, go-to bowl of oatmeal:

3/4 C oats
12 almonds
1/4 C dried cherries
1/2 C frozen blueberries
enough water to cover

Microwave on high for 2 1/2 minutes.  Eat with a spoon and dip with graham crackers.  

Cake Fridays

OK, OK this post doesn't really feature a carrot cake but it features a carrot "pan"cake.  I found this recipe on the Bobby Flay website and it is a definite keeper.  These pancakes are chock full of grated carrots (which makes them sweet), buttermilk (which makes them fluffy), pumpkin pie spice, candied ginger, and toasted nuts (which gives them texture, warmth, and spice).  Don't forget the eggs and butter (which makes them moist and rich).  I adore these pancakes for breakfast, lunch, or dinner, served alongside 2 bacon slices, drizzled with maple cream-cheese syrup.  The experience of eating these pancakes is like none other. They are that good.      

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Best Bars

Words cannot describe how good these bars are.  If you make them, you will understand.  So make them...now.  You will thank me later :)

Pumpkin fudge chocolate chip cookie bars
Source: jensfavoritecookies

The only change I made to the recipe is the bake time.  My bars took awhile to set-up so I baked them for 30 minutes.  I then covered them and baked for another 15 minutes for a total baking time of 45 minutes.  I lifted them out with the sheet of parchment paper (don't forget this step) and let them cool completely out of the pan on a wire rack.  I could then easily cut the whole chocolate chip cookie slab into bars, freeze some, refrigerate some, and leave some out on the counter in a plastic bag for the taking.  These will go quickly so set some aside for yourself before they are gone.  You'll want to eat 2 small bars in one sitting or 1 large bar. Trust me.

Chocolate Snickerdoodles

Look at all those cracks and crevices!  These cookies are the bomb!  Eat them plain or make ice cream sandwiches out of them.  Crispy on the outside, chewy on the inside, these have the perfect blend of textures and flavors.  The bitter, unsweetened chocolate paired with the sweet sugar coating will satisfy all your cravings.  If you are a fan of snickerdoodles like we are, you have got to add these to your cookie rotation.    

Oatmeal Mondays

Strawberries and Cream Oatmeal Muffins
Slightly adapted from Sally's Baking Addiction

2 C white whole wheat flour
2/3 C sugar
1/4 t salt
4 t baking powder
1 packet strawberries and cream instant oatmeal
2 t cinnamon

Mix together in large bowl.  Set aside.

1 C room temperature buttermilk
2 room temperature eggs
1/4 C oil
1/4 C applesauce
1 t bakery emulsion or vanilla extract

Whisk in small bowl.  Add to dry ingredients and stir to combine.  Fill greased muffin cups 3/4 of the way with batter and sprinkle each muffin top with a second packet of strawberries and cream instant oatmeal (about a heaping 1 t per muffin).  Bake at 425 degrees for 5 minutes and then turn the oven down to 375 degrees and bake for 13 minutes.  Cool in pan for 5-10 minutes, then cool completely on wire racks. Makes 16 muffins.  

Try this: Warm a muffin up in the microwave for 20 seconds and then pour chocolate sauce (from yesterday's post) over the top.  Instant chocolate covered strawberry!

Chocolate Sauce

I've made a lot of chocolate sauces in my day and this is my favorite.  I can't have it in the house because I will devour it all, with a spoon of course.  I would never dream of sticking my finger in or licking the bowl clean.  Nope, not me...

Chocolate Sauce
Slightly adapted from Chocolate Covered Katie

4 T canola oil
3 T lite maple syrup
1 T honey

Whisk together in small container/bowl.  Add 1/4 C cocoa powder and whisk vigorously.  Put a lid on the container and store on the counter for a few days. Or it can be stored in the fridge for later use.  This mixture can also be put in the freezer or made into truffles and frozen.  Yum!

Cake Fridays

My husband bought me a mini bundt pan for my birthday and I couldn't wait to break it in.  I came up with this peanut butter mini bundt cake recipe.  It's a show stopper :)

Peanut Butter Mini Bundt Cakes

1/4 C soft butter
3/4 C brown sugar

Whisk in stand mixer for 2 minutes.  Add 1 C whipped peanut butter and 2 t vanilla extract and mix.  Add 3 eggs, one at a time, whisking after each addition.

In another bowl, combine:

2 1/2 C white whole wheat flour
1 1/2 t baking powder
1 t baking soda
1/2 t salt

Add to stand mixer in three additions, alternating with 1 C buttermilk.  Spray mini bundt pan with non stick spray.  Drop 1/2 C batter into each cavity and smooth out with offset spatula.  Bake at 350 degrees for 20 minutes.  Makes 9 mini bundt cakes.  

Fresh Chia and Berry Jam

This is amazing!  I stumbled upon the Bobby Flay website and pocketed some of his best recipes.  More to come but for now, here is one not to be missed!

Fresh Chia and Berry Jam is ideal for swirling into Greek yogurt and plain oatmeal, or spreading on toast and peanut butter buttermilk drop biscuits. Crunchy, smooth and thick, this jam is bursting with crisp, raw fruit flavor. The kids are hooked!

Peanut Butter Buttermilk Drop Biscuits

Peanut Butter Buttermilk Drop Biscuits
Slightly adapted from Ilovepeanutbutter.com

1 C all purpose flour
1 C white whole wheat flour
2 1/2 t baking powder
1/2 t salt

Mix in small bowl.  Cut in 3 T chilled butter, cut into pieces until a crumble forms.

1/4 C whipped peanut butter
3 T sugar
1 C buttermilk

Whisk in another bowl until smooth.  Add to dry mixture and stir to combine. Using a 1/4 C ice cream scoop, drop 10-12 biscuits onto a greased cookie sheet.  Bake at 375 degrees for 12 minutes.  Serve with jam of choice.

Oatmeal Mondays

My breakfast bars
Inspired by: The Chew

Combine in large bowl:

1 C oats
1 C Honey Bunches of Oats cereal
1/2 C walnut pieces
1/2 C Craisins
1/2 t cinnamon
1/8 t salt

Set aside.

Meanwhile, simmer 1 8-oz package pitted dates in 1/2 C water until a paste forms, about 7 minutes.  Stir in 1/2 C nut butter (I used my spiced nut butter). Add paste to dry ingredients and stir to combine.  Press mixture into an 8 x 8 glass pan sprayed with non stick spray and lined with parchment paper. Refrigerate until set, about 30 minutes.  Makes 12 bars.  

My Birthday Cake

Here is my birthday cake :)

FYI: 2 t grated lemon zest is about the zest from 2 lemons.  I substituted 1/2 C buttermilk for whole milk in the recipe.  I baked the cake for 30 minutes total, covering it with aluminum foil with 8 minutes left of baking time.  It started burning along the edges but was underdone in the middle.  I also omitted the whipped cream topping. Instead, I melted 1 C white chocolate chips and 2 T buttermilk over a double boiler.  I used this as a glaze for the cake.  Can't wait to sink my teeth into this dessert tonight...a day early but I can't wait any longer :)

Cake Fridays

It's my birthday on Sunday and this is the cake I'm planning on making.

Photos to come :)

Buttermilk Chocolate Cookies

Yum, yum, yum!  These cookies really do melt in your mouth!  No eggs required, this recipe is super simple and only has 9 ingredients.  I think chocolate and buttermilk go hand in hand so I couldn't wait to try these cookies.  I have never added buttermilk to cookie batter so this recipe intrigued me.

These smell amazing and taste even more amazing.  Sitting atop a big bowl of cookies and cream ice cream, made into a cookie sandwich with whipped cream or peanut butter, or right out of the cookie jar, these will not stay long on your kitchen counter.  Good thing the recipe makes 4 dozen!

View recipe here.  

FYI: I decreased the amount of chocolate chips by adding 1/2 C mini M&Ms and only 1 C chocolate chips to the batter.  I also decreased the sugar by a 1/2 C.  My cookies baked for exactly 12 minutes.  

Blueberry-Orange Scones

I had a blast photographing these fruity gems.  Depending on where the blueberries settled in the batter while baking, they all looked unique and one-of-a-kind.  And the aroma coming from the kitchen...

Let's just say these smell and taste equally delicious.  Juicy and refreshing are the flavors, crispy and soft are the textures, quick and light will be your hand motions as you bring multiple scones to your hungry mouth.  I am salivating just thinking about it!    

But I think what I like best about this recipe is that it's healthy!  I know that sounds crazy but for scones, these have very little fat with only 6 T butter and 1 C buttermilk.  Most recipes require multiple sticks of butter and heavy cream.  Also, no reduction in sugar necessary, since the recipe only calls for 2/3 of a cup.  Therefore, you can eat more of them.  That makes my family very happy.     

So preheat your oven early one weekday or weekend morning and surprise yourself or your family with these beautifully dotted gems.   

Blueberry-Orange Scones
Source: My friend Amy

2 3/4 C flour
2/3 C sugar
1 T baking powder
1 t baking soda
3/4 t salt

Combine in large bowl.  Add 6 T cold butter, cut into cubes and crumble into mixture.

Then gently stir in:

1 C buttermilk
1 C blueberries (can use frozen) 
1 t orange peel
1 egg, lightly beaten

Drop batter using an ice cream scoop onto greased baking sheets.  Brush with egg white and 2 T turbinado sugar, divided among the scones.  Bake in a 400 degree oven for 12-15 minutes.   

FYI: Since I used frozen blueberries, I did not brush the tops with egg white.  The frozen blueberries made them wet enough for the sugar to adhere.  My batter produced 16 scones that baked for 12 minutes. 

Hoisin-Peanut Dipping Sauce

We love hoisin sauce so I think this will be what's for dinner:

rotisserie chicken

dumplings

string beans

hoisin-peanut dipping sauce

Hopefully the kids will enjoy dipping each component of this dinner in what is called the most delicious sauce.  We'll see...

Here is the recipe.

Cake Fridays

 
This my friends is a showstopper of a cake.  Dark, moist and rich with the perfect amount of crumb, this dessert will make you the talk of the party.

First, I made the glaze 2 days in advance, which I would not recommend.

Here's why:

1. It needs to be reheated to make it spreadable since it is so incredibly thick.
2. When you reheat it, it becomes chewy and undesirable in texture.

The flavor is still there but I recommend making the glaze as the cake is cooling so it will be warm when the cake is ready to be enrobed in it, no reheating necessary.

Second, I had some minor temperature issues when baking this cake but I hold my new oven accountable. Whenever I bake cakes above 350 degrees in my oven, they burn on top and rise unevenly.  Since this is a new recipe, I followed the directions and started baking the cake at 375 degrees.  I have finally learned my lesson.  After 15 minutes in the oven, there was a burnt smell coming from the kitchen so I turned down the oven temperature to 350 degrees.  I covered it after the recommended baking time of 30 minutes because it was not done yet and baked it for an additional 8 minutes.  The burnt part got flipped over and the glaze took care of the rest so nobody noticed, thank goodness!

All in all, we absolutely loved this cake.  The only change I'd make would be to add chocolate chips to the batter.  Then it would be a triple chocolate bundt cake :)          

Here is the recipe.   

FYI: I sprayed my bundt pan liberally with non stick spray and it came right out after cooling on a wire rack (no need to butter and dust with cocoa powder). I reduced the granulated sugar in the cake to 1 C and substituted 2 flax eggs for 2 real eggs.  I also left out the instant coffee since I knew my kids would be having some cake and I'd be sharing with families with small children.  For the glaze, I only added 1 C chocolate chips, along with a pinch of salt.

Cute Cupcake Topper?

I bought mini vanilla wafer cookies awhile back to make edible acorns (see Sunday, November 30, 2014 post).  I had a ton left over, along with some hazelnut spread in the pantry so I combined the two to make mini vanilla wafer hazelnut sandwich cookies.  I took 2 mini wafer cookies (any kind will work), spread some hazelnut spread on the flat side of one cookie and pressed the flat side of the second cookie securely onto it.  Not only are they great for decorating treats, they taste fabulous on their own.  I froze mine but you could keep them in the refrigerator or even the pantry (not sure how long they will last though).  Enjoy :)