Monday, July 18, 2016

Blueberry Pancakes

Blueberries were on sale.  So of course I had to get some because they are Baby Girl's favorite snack.  So ... of course after I bought them she refused to eat them.  Of course.  Motherhood is awesome.  Kids are awesome. 


So with all my blueberries I decided to make blueberry pancakes. 


I thought about what to make with the blueberries for a long time at work.  Because I was for sure not going to waste them just because Baby Girl is on a blueberry strike.  Also, because I refuse to throw food away unless it has mold on it. 



These blueberry pancakes came out amazing.  We had breakfast for dinner.  Don't worry.  Baby Girl refused to eat the blueberry pancakes and continued her blueberry strike.  Oh well.  El Husbee and I enjoyed these pancakes.  My favorite part might be the maple syrup in these pancakes.  Gives the pancakes good punch.  You can even eat them without syrup with just butter. 


Blueberry Pancakes

Ingredients:
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 cup vanilla yogurt
  • 1 and 1/4 cups whole milk
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegetable oil
  • 1 and 3/4 cups fresh blueberries
Directions:
  1. In a large bowl, mix flour, baking powder, baking soda, salt and cinnamon together until combined.  Set aside
  2. In another large bowl, whisk the yogurt, milk, maple syrup, eggs and vanilla until combined.  Whisk in the vegetable oil. 
  3. Pour the wet mixture into the dry mixture and whisk to combine.  The batter is thick and lumps are okay.  Fold in blueberries gently. 
  4. Heat pan over medium heat.  Coat with non stick spray.  Once hot, drop 1/4 cup of batter on the griddle.  Cook until edges look dry and center is bubbly.  Flip and cook on the other side. 
  5. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked.  Serve pancakes immediately with toppings of choice. 
I think I might try whole wheat flour next time.  But this batter is super yummy and easy to whip up.  And honestly not that much more time than the box version.  But so much more tastier than the box version. 

Keep cooking and baking friends!
XOXO

Tuesday, July 12, 2016

Eureka Burger

El Husbee and I had a date night on Saturday.  We went to a movie, dinner, and then yogurt.  Don't feel bad for Baby Girl.  She was with her PoPo.  So essentially she was baby royalty for the night. 




We went and saw The Secret Life of Pets.  I had high expectations for this movie because of all the commercials.  It was okay.  I won't ruin the movie for the people who have not seen it yet. 




I have not been to Eureka Burger since Baby Girl still fit inside of me.  It was a nice night.  We did not have to wait for a table.  Our server was nice and attentive.  I got the Bison Burger and El Husbee got the Jalapeno Egg Burger.  So in other words, I was adventurous and El Husbee was not.  Which is usually not the case.  I hate trying new things. 






With that said, the Bison Burger was good.  The meat was tasty.  The burger came dress with a bacon infused jam, charbroiled peppers, grilled red onions, and smoked mozzarella.  Oh and of course served with a side of fries.  I am one of those people who do not like my meat sweet.  With that said, I liked this burger.  I would totally get it again.  However, I would get the jam on the side next time. 




Clean restaurant, great food, and great service. 




El Husbee ended the night with yogurt a couple of stores down.  I passed as I am currently trying to loose the baby weight (you know cause the kid is like a year and a half now). 




Eureka Burger
7775 N. Palm Avenue
Fresno, CA 93711
559-320-1300




Keep cooking and eating good food friends!
XOXO

Monday, July 11, 2016

Peanut Butter Apple Banana Mini Muffins

My mom keeps dropping off ripe bananas at my house.  This stuff is just sitting on the table in my kitchen.  The other day Baby Girl grabbed one and  squished it like the Hulk.  How can someone so cute be so annoying?






So I decided I needed to do something about these bananas.  The now over ripe ones ... the ones that my mom keeps bringing over ... the ones just sitting on my table ... the ones that Baby Girl can now reach.   






I am working on not making muffins with the KitchenAid.  I am starting to feel like this is the way to go to not over mix muffin batters.  The muffin making process is not that much slower with hand mixing.  But the muffins are so much more tender. 





Peanut Butter Apple Banana Mini Muffins
Ingredients:
  • 1 egg, large room temperature
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1/4 cup vanilla yogurt
  • 1/4 cup crunchy peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large or 3 small bananas)
  • 1 cup grated apples ( about 2 small or 1 large)
Directions:
  1. Preheat oven to 350F.  Spray mini muffin tin with cooking spray.
  2. In a large bowl, add egg, brown sugar, oil, sugar, yogurt, peanut butter, and vanilla.  Wisk until smooth. 
  3. In a separate bowl, mix the dry ingredients. 
  4. Slowly add the dry mixture into the wet mixture with a rubber spatula.  Be careful to not over mix.
  5. Add the bananas and apples.  I grated the apples with the peal on.
  6. Fill the mini muffin tin.  Bake for about 10 minutes. 
  7. Cool on a wire rack.  Enjoy!
These muffins were super yummy.  I used chunky peanut butter because that is all I had in my pantry.  I will say that I think creamy peanut butter will be much better for this recipe.  However, Baby Girl has been gobbling them up with no complaints. 






Keep baking my friends!
XOXO

Tuesday, June 28, 2016

Pineapple Upside Down Cake

I love pineapple.  Especially in the summer time.  It's such a great refreshing fruit.  It's great in drinks, food, grilled, and in dessert. 







I have been wanting to make a pineapple upside down cake for a long time.  Why?  Because I LOVE PINEAPPLE!


Ingredients:
TOPPING
  • 1/4 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • sliced can pineapple
  • maraschino cherries
CAKE
  • 1 2/3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 brown sugar, packed
  • 1/4 cup sugar, granulated
  • 1 egg, large room temperature
  • 1/4 cup yogurt
  • 1/2 cup whole milk
  • 1/4 cup pineapple juice (reserved from the canned pineapple)
  • 1 tablespoon vanilla extract
Directions:
  1. Preheat oven to 350F
  2. Please 1/4 cup of melted butter into a 9 inch pie dish.  Make sure the pie dish is at least 2 inches deep.  Sprinkle with 1/2 cup of brown sugar.  Top with pineapple slices and arrange cherries between the pineapple slices.  Set aside.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt.  Set aside. 
  4. In a large bowl, whisk the melted butter and sugars.  Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. 
  5. Slowly mix in dry in dry ingredients.  Do no over mix.  Batter will be thick.
  6. Pour or spoon batter into prepared pan.  Make sure batter is not overflowing.  Bake for 40-48 minutes.  Cover with aluminum foil at the 20 minute nark to avoid browning.  Allow to cool for about 10 minutes. 
  7. Invert cake on top of a cake stand or a large serving plate. 
El Husbee and I ate this cake served over vanilla ice cream.  This cake is good served warm, room temperature or out of the refrigerator.


I did end up with some extra batter so I made cupcakes with them for Baby Girl. 




Keep baking friends!
XOXO

Monday, June 27, 2016

Double Chocolate Zucchini Muffins

I recently got a FitBit to track my steps.  I think it's really helping me move more.  10k steps is my goal every day.  I have dropped the pregnancy weight but I still need to drop the "trying to get pregnant" weight.  I totally envy the women who lose weight right after having a baby. 







I made these muffins while El Husbee was giving Baby Girl a bath.  Super easy and fast.  I just took out the eggs and yogurt before we went on our nightly walk.  Then threw everything together when we got back.






Double Chocolate Zucchini Muffins


Ingredients:
  • 1 1/2 cups shredded zucchini
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder (not dutch process)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup  semi sweet chocolate chips
  • 2 eggs, large room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup vanilla yogurt, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
Directions:
  1. Preheat oven to 425F and spray a 12 count pan with non stick spray or line with cupcake liners.  Set aside.
  2. Use a couple of paper towels to absorb some moisture from the zucchini.  Set aside.
  3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt and chocolate chips together until combined. 
  4. In a medium bowl, whisk the eggs, vegetable oil, yogurt, sugar and vanilla extract until completely combine.  Make sure the ingredients are room temperature so all the ingredients mix well. 
  5. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula.  Fold in the zucchini. 
  6. Use a ice cream scoop to fill the muffin pan. 
  7. Bake the muffins for 5 minutes at 425F.  Keep the muffins in the oven and lower the temperature to 350F. and continue to bake for another 15 minutes.
The muffins are super soft and moist.  El Husbee and I ate them for dessert with peanut butter spread on them.  We both also took them to work for breakfast the next day. 







I still have zucchini left so I think I might need to make another batch ... you know, for Baby Girl to take to PoPo's to share.  Duh!


Keep baking friends!
XOXO

Friday, May 27, 2016

Oatmeal Chocolate Chip Bars


Cookies are great.  But sometimes ... sometimes you just don't have time for a cookie and all the work that comes with it.  Sometimes ... you just want to throw something in a pan and then eat it. 






Bars are the best when you want that cookie taste but not the fuss. 






Plus sometimes bars are like a great marriage of cookie, bar, and cake. 






Ingredients:
1/2 cup plus 6 tablespoon butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashion oats
1 cup chocolate chips




Directions:
1.  Heat oven to 350F
2.  Cream butter and sugars on medium until creamy
3.  Add eggs and vanilla, beat until incorporated
4.  Combine flour, baking soda, cinnamon and salt in a separate bowl.
5.  Slowly add dry mixture to wet mixture
6.  Add oats and chocolate chips
7.  Cover a 9x13 pan with parchment paper.  Be sure to leave some of the parchment hanging over the pan so that you can easily remove the bars later.
8.  Bake 30-35 minutes or until light golden brown.  Cool 5 minutes in pan and then remove to wire racks. 


Baby Girl got to have a couple of bites of a bar.  I sent some with her when she visited my parents.  I am sure she got much more there.


I do want to try different add ins next time. 


Keep baking friends!
XOXO

Monday, May 23, 2016

Oatmeal Chocolate Chip Cookies


Everyone once in a awhile I crave a oatmeal cookie.  It's not often.  But sometimes it happens. 








There is just something about a chewy oatmeal cookie that can be so satisfying.  But they must contain chocolate chips for me.  NOT raisins.  A warm chewy oatmeal cookie is the best snack. 


Ingredients:
1/2 cup plus 6 tablespoon butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashion oats
1 cup chocolate chips

Directions:
1.  Heat oven to 350F
2.  Cream butter and sugars on medium until creamy
3.  Add eggs and vanilla, beat until incorporated
4.  Combine flour, baking soda, cinnamon and salt in a separate bowl.
5.  Slowly add dry mixture to wet mixture
6.  Add oats and chocolate chips
7.  drop 2 tablespoons of dough onto cookies sheets covered with parchment paper
8.  Bake 8-10 minutes or until light golden brown.  Cool 1 minute on cookie sheets and then remove to wire racks. 


This recipe makes about 4 dozen cookies.  Perfect for sharing. 


Keep baking friends!
XOXO