Cinnamon Rolls – The Best Way to Make your House Smell like a Home


This weekend had its ups and downs. Obviously, living in St. Louis, the biggest “up” was the Cardinals making it into the World Series. Sorry Brewers! I always hate to see the opposing team after they lose a game. They look so sad, but we have been on that side of the fence before, and I have to keep reminding myself that someone has to lose. It would be pretty boring if all professional sports ended in ties.

We had been planning for weeks to go apple-picking on Sunday. It was a beautiful day here in Missouri, and I had already decided what I would be making with my bounty of apples. We set out on our annual journey, winding our way through Calhoun County in Illinois. This is a beautiful area that seems like it was frozen in time. I even saw an actual clothesline in someone’s yard….EEK! I bet my kids have no idea what those are. Heck, I barely know what they are. While we were waiting in line to catch the car ferry, we decided to call the apple orchard to make sure they would be open. To our suprise, the message on their voicemail indicated that they were “out of apples.” WHAT??? How could an apple orchard be out of apples? I was, and still am, very disappointed! I can see all of those families that went over there to pick apples, letting their kids fill their bags just for the heck of it, and then the apples are rotting somewhere because they have no intention of eating that many apples. Sigh….oh well. I guess I can purchase my apples from the grocery store this year. If anyone has any apples that they would like to donate to the “Cheri Needs Apples” fund, I would happily take them and make them into apple pie for you.

Friday night was actually a pretty good evening. We didn’t have much going on, so I had time to think about a few special treats I wanted to make. I had previously made homemade cinnamon rolls, but they were a disaster and they took forever. I wanted to give them another try. I have been baking quite a bit, so I feel like I have a better handle on how to deal with making homemade bread. This time my cinnamon rolls were a success. They were really good and smelled amazing. I should have let them bake longer because my rolls in the middle were not quite done. Other than that….perfection! You could top these with a glaze, cream cheese icing or a pecan/brown sugar mixture. Actually, they may even be good plain.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast.”



Cinnamon Rolls
Adapted from: Mangio Da Sola
Printable Recipe

Ingredients

Dough:
2 1/2 teaspoons rapid rising yeast (1 package)
1 cup warm milk
1/2 cup white sugar
1/3 cup butter, melted (cool slightly before using)
1 teaspoon salt
2 large eggs, room temperature
4 1/2 cups flour (bread or AP)

Filling:
1/3 cup butter, softened
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon

Cream Cheese Frosting:
1 (4 ounce) package cream cheese, softened
1/4 cup butter (1/2 stick), softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions:

In large bowl of stand mixer, dissolve yeast in warm milk. Using the paddle attachment, mix in sugar, butter, salt and eggs. Once the liquid is combined, replace the paddle attachment with the dough hook. With the mixer on low, slowly add in the flour. Once all of the flour has been added, let the mixer knead the dough for 5 minutes. Form the dough into a tight ball.

Lightly oil a large bowl (I use cooking spray). Place the dough into the bowl and turn to coat with oil. Cover bowl with plastic wrap and place in a warm place to rise for 1 hour, or until the dough has doubled in size.

Once the dough has doubled in size, turn it out onto a lightly floured surface and let rest, covered, for 10 minutes.

In a medium bowl, mix together the brown sugar and cinnamon until it is completely combined.

Once the dough has rested, begin rolling it out into a large rectangle, about 16×21. Using a spatula, cover the dough with the softened butter. Leave space around the perimeter of the dough to ensure a good seal once it is rolled.

Take the cinnamon sugar mixture and sprinkle it over the buttered dough. Use your rolling pin to go over the cinnamon sugar mixture to push it down into the dough.

Begin rolling the dough up from the shorter side ensuring that it is rolled tightly. Using unflavored dental floss (or a sharp knife), cut the long roll into individual rolls. Place rolls into greased 9×13 baking pan. You can cover and refrigerate overnight, removing approximately 1 hour before baking. You can also cook immediately, baking for 15-20 at 400 degrees.

Prepare icing by mixing together softened cream cheese, butter, sugar, vanilla and salt. Spread over the top of baked, slightly cooled cinnamon rolls.

Vanilla Bean Bundt Cake – A simple cake with simple flavors



There are only 2 updsides to colder weather – 1. The beautiful fall colors, and 2. Not having to shave my legs above my knees (sorry hubby). One of those upsides, the fall colors, only lasts a few weeks in October. The month of October has to be the best month out of the year in Missouri. It’s also my birthday month, so that makes it even more special. We always take a winery trip with a group of friends for my birthday weekend. It’s something I look forward to every year. The weather is always great, the wine is always great, and the hangover….well, that’s not great. But, it’s worth the pain to spend a wonderful day outside with my friends.

Today was the last day of our United Way activities. I wanted to bring something that was easy to make and wouldn’t require me to go to the grocery store. I’m pretty sure I live there! Anyway, I found a recipe for a Vanilla Bean Bundt cake that looked interesting. It had some added lemon flavor and used vanilla beans. I had all of those things in my cabinet, so I went with it.

This was not a complicated recipe, but it does have some ingredients that not all people will have in their kitchen. Vanilla beans….really? Not many people just have those laying around their kitchen. I had some leftover from my homemade vanilla experiment. Lemon extract, I probably had that leftover from the lemon cake/lemon curd/lemon icing birthday cake debacle. Buttermilk, you can easily make buttermilk by adding 1 tbsp. vinegar to a cup of milk (minus the 1 tbsp. of vinegar that you are adding in). In other words, if your recipe calls for 1 cup of buttermilk, fill your measuring cup with milk, but leave enough space to add in the 1 tbsp. of vinegar. You should have a total of 1 cup of liquid. Let the liquid stand for a few minutes to curdle. Use this as a substitute for buttermilk. Actually, it’s not a substitute, it IS buttermilk if you make it this way.

Ok, enough about the buttermilk. My final opinion about this cake is a little mixed. The cake itself is very moist and looks beautiful. The flavors were a bit too muted for me. I would have liked to taste a bit more lemon (changed in the recipe below), and more of a vanilla flavor. Although, the lack of vanilla flavor could be my fault. This cake isn’t overly sweet, so it’s perfect for those people that don’t prefer sweeter cakes. Everyone at my work loved it, as usual, and I enjoyed it as well. Just keep in mind that it’s a cake with very subtle flavors, but is incredibly moist. Enjoy!

Here are the step-by-step instructions (full recipe follows – Printable Recipe):

Preheat oven to 350 degrees. Grease and flour bundt pan, shaking to remove any excess.



Add 3 cups AP flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt to large bowl and use a whisk to combine.



In a separate bowl using a mixer, cream together 2-1/4 sticks of softened butter and 1-3/4 cups sugar. Mix until fluffy - about 4 minutes.



Using a paring knife, split 2 vanilla beans in half and scrape the seeds into the bowl. Mix on low for and additional minute. (Ignore the mess in my picture!)



Add in 4 eggs, one at a time, beat on low after each one to incorporate, and finally add 1/2 tsp. lemon extract. With mixer on low, alternate adding portions of the flour mixture and then buttermilk, ending with flour. Mix just until combined.



Spoon the mixture into a prepared bundt pan smoothing out the top.



Place in oven and bake for 1 hour or until a knife inserted into the middle comes out clean. Place cake, still in pan, on a cooling rack. Let cool for 45 minutes.



Run a butter knife along the outside rim and inside rim of pan to loosen the cake. Invert onto a wire rack, and let cool for an additional 45 minutes.



Meanwhile, add 1 cup powdered sugar, 1 tbsp. milk, 1/2 tsp. lemon extract and seeds from 1 vanilla bean to a small bowl. Mix until smooth. Add more milk or sugar to reach desired consistency.



Once cake has cooled, pour glaze over cake and serve.

Vanilla Bean Bundt Cake with Vanilla Bean Glaze
Adapted from: Sweetapolita
Printable Recipe

Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1/2 teaspoon pure lemon extract
1 cup buttermilk

1 cup powdered sugar
2 tbsp. milk
1/2 tsp. lemon extract
1 vanilla bean, halved lengthwise

Directions:

Preheat oven to 350 degrees. Grease and flour bundt pan, shaking to remove any excess.

Add 3 cups AP flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt to large bowl and use a whisk to combine.

In a separate bowl using a mixer, cream together 2-1/4 sticks of softened butter and 1-3/4 cups sugar. Mix until fluffy – about 4 minutes.

Using a paring knife, split 2 vanilla beans in half and scrape the seeds into the bowl. Mix on low for and additional minute.

Add in 4 eggs, one at a time, beat on low after each one to incorporate, and finally add 1/2 tsp. lemon extract.

With mixer on low, alternate adding portions of the flour mixture and then buttermilk, ending with flour. Mix just until combined.

Spoon the mixture into a prepared bundt pan smoothing out the top. Place in oven and bake for 1 hour or until a knife inserted into the middle comes out clean.

Place cake, still in pan, on a cooling rack. Let cool for 45 minutes.

Run a butter knife along the outside rim and inside rim of pan to loosen the cake. Invert onto a wire rack, and let cool for an additional 45 minutes.

Meanwhile, add 1 cup powdered sugar, 1 tbsp. milk, 1/2 tsp. lemon extract and seeds from 1 vanilla bean to a small bowl. Mix until smooth. Add more milk or sugar to reach desired consistency.

Once cake has cooled, pour glaze over cake and serve.

Cranberry Orange Bread Recipe


Have you ever had one of those days where you just lack the energy to do anything? I was so tired yesterday that I didn’t even want to make dinner when I got home. It was all I could do to get myself to Zumba last night. By the way, if you haven’t tried Zumba yet, you have to do it. I have lost over 60 pounds doing mostly Zumba, so, if you like to dance, and you live in St. Charles County in Missouri, you should check out The Fitness Fuzion. I love that place…I promise they didn’t pay me to say that.

I have been promising a friend that I would try to make the cranberry-orange scones like they make at Starbucks. Honestly, I’ve never had one, and I really can’t afford another addiction for something at Starbucks. So, my goal last night was to make a pumpkin bread and then make cranberry-orange scones tonight. Well, that’s what I get for trying to plan…my pumpkin had gone bad. I had already greased and floured the pan, so I had to make some type of bread.

I found a great recipe for Cranberry Orange bread, but I had to tweak it a little to make it my own. It was very easy to make. The only thing that may take you a little extra time is zesting the orange, and it really doesn’t take that long.

I hope my friend isn’t upset that this post isn’t for her scones, but I’m certain that she would be just as happy with this bread. I bet she would be even happier if I would bring her a piece.

Below are the step-by-step instructions with photos (full recipe follows at the bottom):

Preheat oven to 350 degrees. Grease and flour a 9 x 5 bread pan.


In a medium bowl, whisk together 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt.



Using a grater or zester, take a whole orange and grate the outside skin until you see the white part. Do not grate anything beyond the orange skin. You will need the zest from the skin of approximately 1 medium sized orange. **Doesn't everyone wish they had a "Hand Model" for a daughter?**



Add 1 tbsp. zest and 1-1/2 cups dried cranberries to the flour mixture and stir to coat.



In a medium bowl, using a mixer, combine 1/4 cup softened butter, 1 cup sugar, and 1 egg until smooth.



Sorry everyone. Apparently I was in a hurry and forgot to take a picture of this step. So, use your imagination…

Add in 3/4 cup orange juice and mix until combined. Add flour/cranberry/orange mixture and mix just until combined.

Pour batter into prepared pan and bake for 1 hour.



Once again, I didn’t take a picture of the final steps. What is going on with me???
Remove from oven to a cooling rack. Run a knife along the edge of the pan and then invert onto cooling rack to remove bread from pan.

To make the glaze, in a small bowl, mix 3/4 cup powdered sugar, 1 tsp. vanilla and fresh orange juice (use the juice from half of the orange that you used for the zest-just cut in half and squeeze directly into the bowl). Add additional juice to reach the desired consistency.

Spread over the top of the warm bread.



Slice and serve.



Cranberry Orange Bread
Adapted from: Allrecipes.com

2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. orange zest (you will need 1 whole orange)
1-1/2 cups dried cranberries

1/4 cup butter – softened
1 cup granulated sugar
1 egg
3/4 cup orange juice

Glaze:
3/4 cup powdered sugar
1 tsp. vanilla extract
1 tbsp. fresh orange juice

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 x 5 bread pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Using a grater or zester, take a whole orange and grate the outside skin until you see the white part. Do not grate anything beyond the orange skin. You will need the zest from the skin of approximately 1 medium sized orange. Add the zest and cranberries to the flour mixture and stir to coat.

In a medium bowl, using a mixer, combine the softened butter, sugar, and egg until smooth. Pour in the orange juice and mix to combine. Add flour mixture and stir just until combined.

Pour batter into prepared pan and bake for 1 hour.

Remove from oven to a cooling rack. Run a knife along the edge of the pan and then invert onto cooling rack to remove bread from pan.

In a small bowl, mix powdered sugar, vanilla and fresh orange juice (use the juice from half of the orange that you used for the zest-just cut in half and squeeze directly into the bowl). Add additional juice to reach the desired consistency. Spread over the top of the warm bread.

Weekly Menu and a Recipe for Eggs in a Basket

I have really gotten involved in Pinterest. It’s a really fun site and I have collected some great ideas. But, I think there are some people out there that post things that are bad and/or don’t work and they think it’s funny. Seriously, whoever thought that drizzling fingernail polish in a glass of water and swirling your finger around in it to paint your nails was a good idea? Apparently one blogger who either didn’t explain the technique properly, or thought it would be funny to hear stories about readers having to bathe in fingernail polish remover. Either way, I bought into the concept and spent 30 minutes last night removing polish from each inch of my hands. DUMB! If you follow me on Pinterest, ignore the fact that I ever pinned the story about the fingernails. As I’m typing this, I can see fingernail polish in between the diamonds on my ring. UGH!

I would have taken a picture of this debacle, but my camera sucks! I have been trying to convince the hubby that I need a new camera, and I think he agrees, but getting a good DSLR camera is going to cost me a car payment. But, I’m starting to realize that even if I did have a good camera, I would have no clue how to use it. I could take a photography class, but I have to have a DSLR to take the class, and, if I buy a new DSLR, I can’t afford a photography class anyway. So, I’m caught in a vicious cycle here. Maybe I just give up on taking good pictures and just use words to describe everything. You guys can use your imagination, right?!

The hubby is such a good sport about my cooking, baking and picture taking. He likes to cook as well, but he isn’t obsessed like I am. As we were driving to meet my mom for a bike ride, I decided that we needed to talk about the menu for the week. I’m sure he was super ecstatic to be discussing food yet again. It’s always funny to hear his take on some of the menu items. I suggested that we try to make the French Dip recipe that I had on the menu from last week. I recommended serving it with French Fries, and then I thought I was so funny when I said, “How about serving with French Cut Green Beans…then we would have French Dip with French Fries and French Green Beans.” Then, without missing a beat, the hubby says, “We will call it our surrender meal.” Oh, we’re a laugh a minute; I’m surprised SNL hasn’t called us to be writers.

So here’s the menu for the week. Maybe you can plan something similar for your family, or maybe you can all plan it together AND cook it together.

Sunday – Steak, sautéed mushrooms, rice
Monday – Tacos
Tuesday – Spaghetti with homemade sauce, Pasta House Salad, Garlic bread
Wednesday – Macaroni/Beef Casserole, Steamed Veggies
Thursday – Crockpot French Dip, French Fries, French Cut Green Beans
Friday – Pizzas



Eggs in a Basket

Ingredients:

1 slice of sandwich bread
Butter (enough to cover 1 side of bread)
1 medium egg

Remove a circular portion of the bread – a circle about 1 inch in diameter – from the middle.

Spread butter over one side of the bread, and place butter side down in a skillet that has been heated over medium heat.

Break egg into the hole in the bread and fry until the buttered side of the bread is toasted.



Flip bread over and let cook until the egg has reached your desired level of doneness.

Blueberry Oatmeal Recipe – Perfect for a fall morning or any other morning



I woke up this morning and decided to make something different. I always make pancakes, muffins, bacon, sausage…pretty much anything that will clog your arteries and make you feel full and tired. I like eating those things, but I can’t eat them everyday.

I like oatmeal, a lot. I rarely had “regular” oatmeal growing up. I always had that instant oatmeal that comes in the little square packages. It seemed so healthy, even after I added in a tablespoon of butter and sugar. But what kid is ever thinking about eating healthy?

I discovered the real oatmeal as an adult, and most recently started eating it again when organic oats came out. The hubby can have organic, old fashioned oats. I started experimenting with oatmeal about a year ago….ok, how old do I sound? I’m experimenting with OATMEAL!? Now that I’m a complete nerd, I will tell you about my favorite oatmeal recipe. My favorite recipe involves peanut butter, bananas and real maple syrup. It is one of the most wonderful things I’ve ever eaten for breakfast. Unfortunately, the hubby doesn’t like bananas, so I wasn’t able to make it this morning. But I did make a wonderful, blueberry oatmeal that was very easy to make. If you want to make enough for your entire family, you may want to double it because this only makes about 2 big bowls.

If you have some frozen blueberries and any kind of oats in your pantry, make this for your Sunday breakfast. You will love it!

Blueberry Oatmeal
Serves 2

Ingredients:

3 cups water
1 cup milk (1%, 2%, whole)
1 tbsp butter
1 cup old fashioned oats (steel cut works too)
2 tsp. vanilla
1/4 tsp salt
1/2 cup Blueberries (frozen or fresh)
Brown sugar and butter (add to individual bowls to taste)

Bring water and milk to a boil over medium heat.

Meanwhile, melt butter in skillet over medium/high heat, add oats and toast until they smell carmely and sweet (about 3 minutes). Add toasted oats to simmering water/milk mixture and simmer on low/medium heat for about 20 minutes or until the mixture is creamy and thick.

Reduce heat to medium/low and stir in vanilla and salt. Simmer for another 5 minutes stirring constantly until the oatmeal reaches the consistency that you like. Turn off heat and sprinkle blueberries on top. Let stand for 5 minutes. Add butter and brown sugar to individual bowls based on taste preference.

Pumpkin Scone Recipe – Just like Starbucks and super easy to make



Thursdays are our United Way breakfasts at work. I always want to bring something fun, creative and really tasty. Over the past 3 weeks I’ve made, cheese Danishes, pop tarts on sticks, pumpkin roll, and blueberry muffins. As you can tell, I don’t like making the same things twice. There are only a handful of recipes that I will make more than once. The things that qualify a recipe to go into the “repeat” file are: easy to prepare, takes basic ingredients, looks appealing, and tastes amazing.

Last night I had a stellar night in the kitchen, I made 2 recipes that will certainly go into the “repeat” file. This doesn’t happen very often, so I just had to brag about it for a minute.

The Pumpkin Scones recipe that I found is a replica of the scones that they make at Starbucks. I’ve had the scones from Starbucks, and they are one of my favorite pastry items. Those mini scones make me drool! I have always been skeptical about scones because I’ve had some BAD scones before. If you’ve ever had a bad scone, you know what I’m talking about. Let me give you a visual: Have you ever eaten a cracker and inhaled the crumbs on accident? Well, that’s exactly what a bad scone is like…dry as a cracker! Maybe scones are supposed to be dry. I don’t know. But, what I do know is that I don’t like them if they ARE dry, so this recipe is perfect. Not only is the dough moist (I said that for you Natalie), it is covered entirely in icing. And it’s not just one type of icing, it’s 2! How can you go wrong with that?

These are really easy to make. If you like the scones from Starbucks, then you will really like these. My youngest son told me to write, “these are really good” and my youngest daughter said, “I love your scones.” It’s not easy being a kid in my house. You have a mom that bakes something almost every night, and you can smell everything baking in the oven. But then she tells you that you can only have a sample because she has to take the rest to work. I’m going to have to double this recipe next time. It would have been enough for our family, but not enough to take to work as well. Sorry kids, more scones will be coming this weekend. I still have another cup of pureed pumpkin to use up!

Here are the step-by-step instructions with photos (full recipe follows):

Line a large baking sheet with parchment paper and preheat oven to 425 degrees.

In the bowl of a stand mixer, add 2 cups flour, ¼ cup plus 3 tbsp granulated sugar, 1 tbsp baking powder, ½ tsp salt, ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger. Mix using paddle attachment.



Add 6 tablespoons of cold butter that has been cut into squares. Toss with a spatula to ensure that butter is coated with flour mixture.

Mix for about 2 minutes or until mixture looks like cornmeal with butter pieces being no bigger than a pea.



In a separate bowl, whisk ½ cup of pureed pumpkin, 3 tbsp half-and-half and 1 large egg until blended.



Fold pumpkin mixture into flour mixture until dough can be formed into a ball.

Turn dough out onto a lightly floured surface and shape into a long rectangle pressing the dough with your hands. The dough should be between ¾ and 1 inch thick. Use a pizza cutter to cut the dough into smaller rectangular sections and then cut those sections into triangles.



Place triangle dough onto parchment lined baking sheet(s) and bake for 15 minutes or until scones begin to brown around the edges and on top.



Remove scones from baking sheet and place on wire rack to cool. Allow scones to cool completely.



In small bowl, mix 1 cup powdered sugar with 2 tbsp milk. Add more sugar or milk to reach the desired consistency. Use a brush to spread on completely cooled scones. I glazed them twice.



Prepare spiced glaze while first glaze is hardening. In small bowl, mix 1 cup powdered sugar, 2 tbsp milk, ¼ tsp cinnamon, 1/8 tsp nutmeg, pinch of ginger and a pinch of cloves. Drizzle over the top of the first glaze.



Serve once the glaze has completely hardened, or eat them right away if you can’t wait!





Pumpkin Scones
Adapted from: Sweet Peas Kitchen

Ingredients

Scones:

2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch squares
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Powdered Sugar Glaze:

1 cup powdered sugar
2 tablespoons milk

Spiced Glaze:

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Line a large baking sheet with parchment paper and preheat oven to 425 degrees.

In the bowl of a stand mixer, add flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mix using paddle attachment.

Add butter and toss with a spatula to ensure that butter is coated with flour mixture. Mix for about 2 minutes or until mixture looks like cornmeal with butter pieces being no bigger than a pea.

In a separate bowl, whisk pumpkin, half-and-half and egg until blended.

Fold pumpkin mixture into flour mixture until dough can be formed into a ball.

Turn dough out onto a lightly floured surface and shape into a long rectangle pressing the dough with your hands. The dough should be between ¾ and 1 inch thick. Use a pizza cutter to cut the dough into smaller rectangular sections and then cut those sections into triangles.

Place triangle dough onto parchment lined baking sheet(s) and bake for 15 minutes or until scones begin to brown around the edges and on top.

Remove scones from baking sheet and place on wire rack to cool. Allow scones to cool completely.

In small bowl, mix powdered sugar with milk. Add more sugar or milk to reach the desired consistency. Use a brush to spread on completely cooled scones. I glazed them twice.

Prepare spiced glaze while first glaze is hardening. In small bowl, mix powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Drizzle over the top of the first glaze.

Serve once the glaze has completely hardened, or eat them right away if you can’t wait!

Chocolate Chip Pancake Recipe – The kids will love these



I really enjoy making breakfast. I’m a morning person, so I always get up before everyone else. More often then not, I find myself at the grocery store picking up various staples to be used for breakfast that morning. It’s also an excuse to go to Starbuck’s and spend the salary I earned the day before.

Cooking, especially for your family, tends to be a thankless job. They ask for something, they eat it, and rarely do they even clean up afterwards. All of the thought and time that you put into your meal goes unnoticed, mostly by your children. I’m not saying that I have bad kids, but they’re KIDS. They don’t understand the time and thought that goes into cooking an entire meal. But, a few months ago, a beautiful thing happened. My oldest daughter asked what I was making for breakfast. I told her that I didn’t have anything planned, to which she said, “Can you make a big breakfast?” I was a little perplexed because she usually wants pancakes, and is quite happy with that. But she went on the say, “I love it when you make big breakfasts on the weekend. I love to wake up to the smell of the bacon cooking and then coming downstairs to have breakfast.” I guess they do notice afterall. They DO enjoy the fact that I cook for them. I especially love it when they ask me to make something new and different, which is what prompted me (2 years ago) to find the recipe I am posting today.


All of the kids love pancakes. I have one that prefers cinnamon rolls, but they will all eat pancakes. I started making pancakes when I found a recipe on the inside of one of my cabinets; it was there when we moved in. I have no idea why I used this one instead of looking up a “tried and true” recipe on the Internet, but hindsight is always 20/20. Anyway, I made those pancakes, and they were just ok. They were really flat and kinda boring, but I persisted at my quest to find the perfect pancake recipe. My oldest daughter requested chocolate chip pancakes, so I just decided to throw chocolate chips into one of my latest and greatest recipes. I must admit that it still wasn’t quite right. After several failed attempts, I finally put together my no-fail recipe. You really can use any pancake recipe that you prefer and then add in mini chocolate chips, but you can also use mine.

If you make these on the weekend, you can prepare your batter the night before. You can also make plenty of extra pancakes, storing them in an airtight container, and then reheating them during the week for breakfasts before school. If your house is anything like mine, they won’t last through the week!




Chocolate Chip Pancakes
by: The Accidental Cook

Ingredients:

1 1/2 cups all-purpose flour (you can also use gluten free flour)
2 tsp granulated sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/4 cups buttermilk (regular milk works too)
1/4 cup vegetable oil
2 large eggs
3/4 cup mini chocolate chips

Directions:

Whisk together flour, baking powder, baking soda, and salt. Add in buttermilk, oil, and eggs and then mix just until combined. Fold in chocolate chips.

Heat a skillet or griddle over medium heat. Once griddle is warm, spray with cooking spray and pour batter using 1/4 cups. Once you see bubbles appear on the top surface of the pancake flip them. Cook for an additional minute or 2 on the other side. Remove from griddle and serve with butter and syrup.

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