Wednesday, September 22, 2010

Chunky Monkey Pancakes

You will feel like you have died and gone to heaven with these pancakes! Oh my what an amazing combination this is! It tastes like you are eating banana bread with peanut butter on top. So good!
Chunky Monkey Pancakes
{Banana Chocolate Chip Pancakes with Peanut Butter Syrup}
Recipe by Our Best Bites
1 1/2 C flour
3 Tbs sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 C buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
Cooking Spray or butter for pan
1 C maple syrup
1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside. Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6") and 2 T for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip. Reheat syrup if necessary and pour over warm pancakes.

Yield: 28-30 2-3" pancakes (using 1/8 C batter measure) 14-15 4-6" pancakes (using 1/4 C batter measure)

Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

Monday, September 20, 2010

Cranberry Sweet Potato Muffins

I cut this recipe out of a magazine years ago but just finally tried it last week. I didn't have high hopes because I can't even remember which magazine and you just never know. But these were so yummy! Perfectly risen, perfect texture and delicious taste! This is a new fall favorite around my house!

1 1/2 cup flour
1/2 cup sugar (i used brown sugar)
2 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (i opened a can of sweet potatoes and mashed them with a fork, paige ate the rest for dinner)
1/4 cup melted butter
1 cup chopped fresh or frozen cranberries (i used craisins)

In a bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Stir in cranberries.
Fill greased or paper-lined muffin cups half full. Sprinkle with cinnamon-sugar. Bake at 375 (i did it at 350) for 18-22 min. (i always error on the under-done side) or until toothpick comes out clean. Cool for a few minutes.

Homemade Granola

Making this stuff is better than any potpurri or scented candle. It's guaranteed to put you in the fall spirit!

10 cups oats
1 cup wheat germ
1 1/2 cup coconut
1 cup sunflower seeds
1/2 cup sesame seeds
3 cups chopped nuts (almonds, pecans, walnuts)

Stir together in very big bowl or stock pot.
In medium pot, stir together remaining ingredients stirring over med heat. Do not boil! When everything is dissolved and warmed, pour syrup over the oat mixture and stir until well coated.

1 1/2 cup brown sugar
1 1/2 cup water
1 1/2 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla

Spread over 3-4 jelly roll pans or cookie sheets and bake at 300 for about 20 min. Stir occasionally. Cool and add raisins or dried fruit if desired. Totally enjoy!

Saturday, September 18, 2010

PB &J cookies

This recipe is from an old friends blog. It's all about baking and beer, check it out here. It goes against everything in me to not put a hershey kiss in the middle of these guys, but try it with the jam, they are divine!

PB&J Cookies
makes about 3 dozen
1/3 Cup unsalted butter
1/2 Cup peanut butter, creamy or chunky
1/2 Cup light brown sugar, packed
1 egg
1 teaspoon vanilla
1 1/4 Cups flour
3/4 teaspoon baking soda
Strawberry preserves or jam

Preheat oven to 375 degrees. In a large bowl beat the butter, peanut butter, sugar and egg with an electric mixer until creamy. Sprinkle in the flour and baking soda, mixing well to combine. Roll into one inch balls and place 2 inches apart. Use your thumb to make a well in the center of each cookie, flattening each ball as you go. Fill the well in each cookie with strawberry preserves. Bake on a greased or parchment lined baking sheet for 10 minutes. Let cool on a rack.