It seems every time I make pancakes from scratch, I inevitably end up proclaiming them the best pancakes ever. So light, so fluffy. Am I an expert pancake maker, no, in fact I really have to stand by that pan and pay attention or we will be eating pancakes resembling black hockey pucks, both in looks and flavor. I think the thing is, homemade pancakes are just so much better than a boxed mix. I mean let’s be honest I will probably forever have that boxed mix in my pantry because the convenience of throwing some water into some pre made batter is just to convenient when you want to light up your kids hearts with an easy and delicious breakfast, however when I really take the time to whip up a homemade batch, that us a breakfast I would most happily eat as well.
This is a muffin recipe I discovered last spring, and I couldn’t wait to make it again. You know me, I love my muffins! I was waiting for the delicious spring strawberries to come back in season, and then I realized yesterday that 1. I had sour cream that needed to be used up in the fridge and 2. I had frozen strawberries in the freezer and so lunch was decided on. In this recipe I do prefer fresh strawberries, but the frozen ones worked just fine too, if that’s what you have on hand.
mm.mm.mm.. these ones are good! Walnut, my favorite nut (in baking anyways) combined with dates for one awesome flavor combination. I have a small loaf pan, about the size of a jumbo muffin tin, and I got 8 loaves using that. You could certainly use a jumbo muffin tin if you don’t have mini loaf pans, but this recipe is a must try. Eat warm topped with melted butter for an extra special taste.
1. Place dates, brown sugar, water and butter in medium-sized saucepan. Heat over medium until butter has melted. Bring to a boil and remove from heat. Set aside to cool. Once cool, add egg. Stir in remaining ingredients.
2. Scoop into a greased mini loaf pan (8) or jumbo muffin tin.
3. Bake for 25-30 minutes at 350 degrees. Eat warm from the oven.
This week I made a delicious chocolaty breakfast treat. It has been to long since I reached for the cocoa powder in the baking section of the pantry. Those chocolate chips were calling my name. Yes, I was having a chocolate craving. Chocolate of the best kind, baking! I have had this bread recipe pinned for a while now, the original recipe is from a great blog, The Sister’s Café , and yes it was worth making. Banana bread is definitely on the top of my favorite foods list, as is, of course, chocolate. so combine the two and what you have achieved is heavenly results! Thanks Sisters, for the recipe!
1 cup sugar
1/3 cup vegetable oil
1 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips
1. Beat together first 5 ingredients in mixing bowl. Add dry ingredients and beat until just combined, don’t over mix. Stir in chocolate chips.
2. Pour into greased loaf pan. Bake for 65 minutes at 350 degrees. Cool.