Mom Is A Sourpuss Pancakes

The name is rather appropriate, given the sour mood I was in this morning. It’s also meant to be an amusing reference to one of the ingredients. The pancakes were a bit dense (I like them that way once in a while) and very flavorful. This recipe makes 13 pancakes, using a 1/3 cup measure cup to portion out the batter.

Mom Is A Sourpuss Pancakes

2 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon baking soda
4 tablespoons sugar
1 teaspoon salt
2 eggs
2 cups milk
4 tablespoons vegetable oil
2 teaspoons vanilla extract
zest of one lemon

Preheat griddle, and preheat oven to 200F (to keep pancakes warm while you cook them all.)

Sift together flour, baking powder, baking soda, sugar and salt. Set aside.

In a large bowl, beat the eggs, then add milk, vegetable oil and vanilla and mix until well blended.

Add in dry ingredients and stir until there are only small lumps left.

Spray griddle with non-stick cooking spray. Put batter on the griddle using 1/3 cup measure cup. Cook the pancakes until the edges are dry and lots of bubbles have risen to the surface and the pancake is golden brown. Flip, and cook the other side until golden brown.

Keep in the oven on a plate or pan to keep them warm, unless you are going to serve them as you take them off the griddle.

Serve with your choice of toppings, like butter, syrup, jam or sugar free lemon curd.

Per Serving (excluding unknown items): 160 Calories; 6g Fat (36.0% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 822mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Butterscotch Oatmeal Banana Cake

Butterscotch Oatmeal Banana CakeI found myself in the mood to bake today, but couldn’t think of a recipe I wanted to make, so I came up with this on the spot. I was going to call it a bar recipe, but the texture came out more like a cake. Very moist, tender, with just a slight hint of banana. My husband and kids like it the way it is, but if I ever make it again just for me, I’ll cut back on the butterscotch chips.

Butterscotch Oatmeal Banana Cake

2 very ripe bananas
1 package Betty Crocker Oatmeal Cookie mix
1 tbsp water
3 tbsp melted butter
1 cup butterscotch chips

Preheat the oven to 375F. Spray a 9″x13″ baking pan with non-stick spray or baking spray, or lightly grease and flour the pan. Set aside.

In a large bowl, mash the bananas well and then stir them up until you’ve got a smooth paste. Add in the oatmeal cookie mix, water and butter and mix until combined. Add in butterscotch chips and stir until combined.

Bake for 20 minutes or until the edges are golden brown and a toothpick stuck into the middle of the pan comes out clean.

Allow to cool before cutting.

Double Chocolate Buttermilk Pancakes

Sundays are our special eat as a family breakfasts. I usually cook something, and I often take requests when I’m planning the menu. This week, Ari asked for chocolate pancakes. I had no problems fulfilling her request. I searched around for a chocolate buttermilk pancake recipe, and eventually found one that looked pretty good at Charleston Treasures. Mine turned out lightener than hers, but that could be because of any number of things. To spiff my version up, I added in mini chocolate chips. The recipe below is for a double batch – it made 20 pancakes using approximately 1/4 cup batter (though the 20th was a bit smaller than the others).

Double Chocolate Buttermilk Pancakes

2 1/2 cup flour
4 tbs granulated sugar
2 tsp baking powder
1 tsp baking soda
2 heaping tbs coca
2 beaten egg
2 2/3 cup buttermilk
2 tbs vegetable oil
1 cup mini chocolate chips

Preheat your griddle of frying pan – I used an electric griddle set at 350 F.

Whisk together the flour, sugar, baking powder, baking soda, and unsweetened cocoa powder in a large bowl.

In another bowl, beat the egg. Add the buttermilk and oil and mix well. Pour the entire thing into the dry ingredients and stir until most of the lumps are gone. Stir in the mini chocolate chips.

Pour about 1/4 cup of batter for each pancake onto a hot, lightly greased griddle or heavy skillet. Cook until the edges of the pancakes appear dry and bubbles start to appear on the surface, and the pancake is golden brown on one side. Flip, and cook the other side until it’s golden brown.

I served them with butter and pancake syrup.

If you want to make them all before eating, you can keep them warm in an oven set at 200 degrees. To freeze the extras, allow to cool completely, then put squares of wax paper between each pancake, put in a freezer bag, ans put them in the freezer. They reheat pretty well in the microwave.

Wookie Cookie Cake

I have to say Ari’s favorite cookies are wookie cookies. Not the “wookie cookies” that are cookies made from cake mix, but the cookie recipe from Wookiee Cookies: A Star Wars Cookbook. It’s the cookies that are the most requested by the kids.

Ari’s birthday was last month, and she told me she wanted a chocolate chip cookie cake. I eventually got her to explain to me she wanted a cake that tasted like a chocolate chip cookie with chocolate frosting. Naturally, I suggested the cake taste like Wookie Cookies (Hm, I thought I’d posted our version of the recipe – I’ll have to do that soon), and she agreed.

I searched around on the web until I found a brown sugar cinnamon cake recipe that looked good, and made an adjustment or two. I also made the chocolate frosting from scratch, from one of the Cake Mix Doctor books. It was a hit, so I have posted it here for you – and so I can find the recipe to make it again. :)

Wookie Cookie Cake

4 eggs
1 cup regular sugar
1 cup Crisco (I used butter flavored Crisco, because I could)
1 cup milk
1 tsp baking powder
1/8 tsp salt of salt
2 cup plain flour
1 tsp vanilla flavoring
1 cup brown sugar, packed
2 tbsp cinnamon
1/2 cup mini chocolate chips

Preheat oven to 350 F. Spray two 8″ round baking pans with non-stick spray and set aside.

Mix the eggs, regular sugar, Crisco, milk, baking, powder, salt, flour and vanilla together in a bowl. Fold in the brown sugar, then fold in the chocolate chips.

Divide the batter equally between the two pans, smooth out the tops, and then bake for 35 to 40 minutes, or until a toothpick or cake tester stuck in the middle comes out clean.

Allow to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely. Frost with your favorite chocolate frosting.

I chose to go with the mini chocolate chips so that they’d more easily stay suspended in the cake and not sink to the bottom. Next time, though, I think I will increase the amount to 3/4 cups. The chip to cake ratio wasn’t quite right.

I got the cake recipe from Cooks.com

And worst of all, I forgot to take a picture of the cake. I guess I will just have to make it again so I can get the picture. What a hardship. :)

Cheese Manicotti

The kids asked for manicotti, so who am I to say no? Rather than doing a mixture of meat and stuff, I decided to go straight cheese – I like to try and do at least one meatless meal every week, and tonight was it. I did this one from the hip, so to speak, throwing things together then putting it in the oven. Didn’t even cook the manicotti. It’s so much easier to fill them when they’re uncooked. I didn’t measure anything, so if specific number or amount of something is shown, it’s because I used an entire package or container of it.

Cheese Manicotti

1 box manicotti noodles, uncooked
16 oz ricotta
2 cups shredded mozarella
handful of shredded parmesan
1 large egg
salt and pepper
garlic powder
onion powder
a loose handful of fresh baby spinach, cut into a chiffonade (I used my herb scissors to cut it up)
26 oz jar spaghetti sauce
1 jar Bertolli mushroom alfredo sauce

Preheat oven to 425F. Get a 9×13 pan, spray with cooking spray. Pour half the spaghetti sauce into the bottom of the pan and spread evenly.

Put the ricotta, about 3/4 of the mozarella, the parmesan, egg, salt, pepper, onion powder, garlic powder, and spinach into a large flat-bottomed (this is important) bowl. Mix it all together really well.

Get all the cheese filling into a nice mound. Take one of the manicotti tubes and start pushing on of the ends into the cheese mixture. This forces the filling up into the tub. When it’s full, lay it in the pan. Repeat until all the cheese mixture is used up, or your pan is full. The amount of filling I had was enough for 11 noodles, and the little bit that was left I just put into the pan with the filled pasta.

Pour the jar of alfredo sauce over the pasta to cover. Pour the rest of the spaghetti sauce on top of that, and sprinkle the last of the mozzarella on top of all of that. Cover the pan tightly with aluminum foil, and put in the oven and bake for 45 minutes. Remove the foil and bake for another 15 minutes.

Allow to sit for 15 to 20 minutes before serving.