Blueberry Pancakes

ShaSha wanted to help me make pancakes for breakfast on her birthday. I decided to go with this blueberry pancake recipe I have adapted from a Marlboro cookbook my mom gave me. They’re very moist and gobble-able.

Blueberry Pancakes

  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs
  • 2 cups vanilla yogurt (*see note)
  • 1 cup milk
  • about 1 1/2 cups blueberries (I used frozen)

Whisk together flour, baking powder, baking soda and salt in extra large bowl. In a separate large bowl beat together eggs, yogurt and milk thoroughly. Add wet ingredients to dry and mix well. Let rest for 5 minutes.

While batter is resting turn griddle on to just below 350 degrees F and spray with oil. Using a 1/3 cup scoop, pour batter onto griddle. Sprinkle blueberries on each pancake. When the edges start to bubble and brown slightly, flip them over. It should take less than 5 minutes for each griddle full of pancakes.

Serve warm with butter and maple syrup.

Makes about 20 pancakes.

*note: if you only have plain yogurt, simply add 2 tbs of sugar to the batter.

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Birthday Girl!

This past weekend we celebrated ShaSha’s 8th birthday. She shares a birthday with my brother. I am so glad he and his family were able to spend the weekend with us. Its always fun to have everyone together!

Friday evening we had a family cake. ShaSha’s favorite dessert is tiramisu. She’ll tell you that in a heartbeat. She will also tell you how much she doesn’t like icing. My brother will tell you how much he loves coffee… little did I know that he has decided not to consume caffeine anymore!

So, anyway, where was I? Oh, yeah, I made tiramisu cake. It does use a cake mix as its base, but at least its one without any colors. The icing and filling are absolutely delicious! So soft and tiramisu-like! We aren’t drinkers, so I substituted all of the liquer with extra strong coffee. Everyone licked their plates clean!

Tiramisu Layer Cake

Saturday we had an official party for Tabitha. She had some school friends over and we attempted a pirate theme. The kids had fun and everyone loved this watermelon shark my sister-in-law carved for us.

Watermelon Shark

Instead of a cake I decided to make these most delicious pumpkin chocolate chip muffins. They may not look as festive as a traditional cake, but all of the kids gobbled them up. We even had a few leftover for breakfast the next morning! If you have a can of pumpkin in your pantry, I urge you to try these. This is the 3rd or 4th time I’ve made them and I am never disappointed.

Pumpkin Chocolate Chip Muffins

We had a good time with pockets of yummy food. How did you spend your weekend?

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Butter Biscuits

Today is Wednesday. I haven’t been grocery shopping in over a week. I have no meat in the house and I’m not in the mood for beans. We ran out of bread already and I don’t have hours to wait for a new loaf. We even ran out of rice! What’s a girl to do for dinner?

For my needed carb, I settled on biscuits. The rest of the meal was simple enough: scrambled eggs and peas. I didn’t even have to coax the kids into eating their meals. ShaSha kept raving about how good the biscuits were.

Putting the biscuits together shouldn’t take any more than 15 minutes. Place all of the dry ingredients in a bowl and swirl them together with your clean, dry hands.

Next dice up the butter. Add it to your bowl. It should look something like this:

Now, I don’t own a pastry knife, but I’ve found that my hands do a perfectly good job of crumbling. They don’t even make my hands too messy:

We’re allowed to start using utensils now! Add a cup of milk and stir until combined. If its too sticky don’t be afraid to add a sprinkling of flour. If its too dry add a spoonful of milk.

When you’re done you should have a soft dough. Knead it for a couple of minutes on a lightly floured surface.

Today I didn’t even bother getting out the rolling pin or my biscuit cutter. I flattened my dough to about 3/4 to 1″ thickness. I rubbed some flour on the edge of this small juice cup and I went to town!

They came out about this thick:

I didn’t turn the oven on until after the biscuits were on the pizza pan. I let the dough rest for around 20 minutes while the oven preheated.

These biscuits were delicious with a pat of butter on them. They split right down the middle when you pull them apart. Let me know what you think of them!

Butter Biscuits

  • 2 cups all-purpose flour
  • 1 tbs baking powder
  • 1 tbs sugar
  • 1 tsp salt
  • 1/4 tsp mustard powder
  • 1/3 cup cold unsalted butter
  • 1 cup milk

In a large bowl mix together flour, baking powder, sugar, salt and mustard powder. Roughly chop butter and add to flour mix. Cut mixture until it looks like coarse crumbs. Slowly add milk. Stir until a soft dough forms. (Add sprinkles of flour if its too sticky or a teaspoon of milk it its too dry).

Transfer dough to a floured surface and knead for two minutes. Flatten the dough with the palms of your hands to about 3/4 of an inch. Cut out 3 to 4 inch circles with a glass top or biscuit cutter. Place on ungreased cookie sheet.

Turn oven on to 425 degrees F (220 C). Allow the dough to rest on the cookie sheets while the oven is preheating (about 20 minutes). When they go into the oven bake for 13 to 15 minutes or until golden brown.

Makes 10 biscuits

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