Friday, September 30, 2016

Pumpkin Pancakes

Fall is finally in the air over on the East Coast and I am ready for ALL things pumpkin! I got up early to make my family these Pumpkin Pancakes before everyone went off to school. I think you can pre-make the batter the night before, only wait to add the buttermilk before cooking. I made my own buttermilk by adding 1 1/2 tbsp. of white vinegar to 1 1/2 cups of milk and allowed it to rest for 10 minutes. Instant buttermilk!


- 1 1/2 cups buttermilk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 3 tbsp butter, melted
- 2 large eggs
- 1 tsp. vanilla

1. In a large mixing bowl whisk your dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
2. In a smaller bowl whisk your brown sugar, pumpkin, buttermilk, melted butter, eggs and vanilla until combined.
3. Pour wet ingredients into the dry ingredients and let batter rest for 3 minutes.
4. Make your pancakes on a griddle 1/3 cup of batter at a time. Serve warm with butter and syrup.

 Dry Ingredients

 Pumpkin Pancake Batter

 Pumpkin Pancakes!


Sunday, September 18, 2016

Monster Cookie Playdate

Last week we made Monster Cookies for a playdate I hosted and the kids loved decorating and creating their own little 'monsters.' I just used sprinkles and edible candies that we had in the house for the kids to decorate with and they had so much fun using their imaginations! I do recommend getting candy eyeballs for your monsters! I used my classic sugar cookie recipe found here, dyed store bought frosting funky bright colors and allowed the kids to go crazy!


- sugar cookie dough
- popsicle sticks
- candy eyeballs
- sprinkles
- chocolate chips or mini M&Ms
- frosting
- gel food coloring

1. Make your dough and use a 2 inch cookie scoop to form your cookie with a popsicle stick in the middle of the dough. Flatten dough on a parchment paper covered baking sheet. Bake at 350 degrees for 12 minutes, or until sides of cookies are golden brown.
2. Allow cookies to cool completely before decorating.
3. Frost cookies and decorate as desired!

 Cookie dough with sticks

Baked Cookies on a stick

 Cookie decorations

Monster Cookies!


Thursday, September 1, 2016

Skinny Elotes - Mexican Street Corn

I am a huge lover of Mexican food and love Elotes - or Mexican Street Corn. It is tangy and spicy while refreshing! I decided to make my own mayo blend with plain Greek yogurt, instead of sour cream, to make it a little more healthier. And it still tastes great! I hope you enjoy this corn!


- 4 ears of corn
- 1/2 cup plain Greek Yogurt
- 1/4 cup light Mayo
- 1/2 cup parmesan cheese
- 1 lime
- 1/4 cup Cilantro, chopped
- red cayenne pepper or red chili powder

1. Grill your corn until grill marks are present, about 15 minutes.
2. In a small bowl mix your mayo, cilantro and Greek yogurt together. Set aside.
3. Once corn is grilled, immediately squeeze lime juice all over the corn and parmesan cheese. Allow parmesan to melt onto the hot corn.
4. Slather the Greek yogurt mixture on the corn and top with your red chili powder or cayenne pepper as desired.

 Elotes Ingredients

Elotes - "Mexican Street Corn"


Monday, August 15, 2016

Fruit Cobbler Two Ways

We had a wonderful group of new Wharton students over at our house for a party this past weekend. Everything was catered - which I LOVED! Living in the city a catering company rolled all the catered food over to our house on this little dolly - but the food included everything, even a table cloth! Made for easy clean up. So, we really only had to provide dessert, beer, and appetizers. For dessert, we made the Olympic Ring cookies and Peach and Three Berry Cobbler. Below is the recipe for the cobbler - such a nice Summer dessert!

Cobbler (double recipe is making 2 cobblers)

-  4 peaches sliced or 4 cups of berries (blueberries, raspberries, strawberries)
- 1/2 cup sugar
- 1/2 cup butter
- 1 tsp. vanilla
- 1 cup flour
- 1 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1 cup sugar
- 1 egg

1. Preheat your over to 350 degrees. Grease an 8"x8" baking dish.
2. Slice your fruit and place in a bowl. Sprinkle 1/2 cup sugar over your fruit and set aside.
3. For the dough mix your dry ingredients in a bowl together - flour, baking powder and salt.
4. Cream your butter and sugar until soft in your Kitchenaid mixer. Add your egg and vanilla.
5. Slowly add your dry ingredients and mix thoroughly.
6. Place your fruit in your greased dish and spread the dough on top of your fruit. Bake for 30-40 minutes until top if golden brown.

 Dough Mixture

 Fruit with sugar on it

 Cobbler before being placed in the oven

Baked Three Berry and Peach Cobbler

 Cobbler - good served warm!

Party time! Go Dragons!


Thursday, August 11, 2016

Olympic Ring Cookies

Summer and the Olympics are in full swing this month! We are hosting a group of incoming Wharton Students at our house tomorrow night before they have their own Olympic Games. To celebrate - we made some super simple Olympic Ring cookies! The hardest part (other than not eating all the M&Ms) was sorting all of the colors. I hope you are enjoying watching the Olympics - we have been enjoying Swimming, Beach Volleyball and Gymnastics over here!

Olympic Ring Cookies

- round sugar cookies
- white frosting
- bag of M&Ms, we used mini

1. Bake your cookies.
2. Place frosting on your cookies.
3. Line the outside of the frosting with one of the Olympic colors of M&Ms (orange is not an Olympic ring color!).

 Palmer sorting the M&M colors 

 Kinley making a yellow ring

Olympic Ring Cookies


Wednesday, August 10, 2016

Mediterranean Chicken

Made this for dinner last night and everything cleaned their plates! Super simple to throw together and it takes about 30 minutes of cook time. My husband is home from his internship and I'm ready to try some new family meals!

Mediterranean Chicken

- 4 chicken breasts
- Italian seasoning
- salt
- 2 garlic cloves
- 1 x 14 oz. can of artichoke hearts
- 1 roma tomato, diced
- 7 basil leaves, chopped
- 1/4 cup parmesan cheese
- 8 oz. mozzarella cheese, sliced

1. Preheat oven to 375 degrees.
2. Grease a 13" x 8" dish and place your chicken breasts inside. Season chicken with salt and Italian seasoning. Bake for 15 minutes.
3. In a small bowl mix your artichokes, tomatoes, parmesan cheese, garlic, and basil together.
4. Place on top of chicken with mozzarella slices and return chicken to the over for an additional 15-20 minutes. If desired, turn broiler on for a few minutes to crisp your cheese. Serve over rice or noodles.

 Mediterranean Chicken before being placed in the over for the second time

Chicken over noodles


Tuesday, August 9, 2016

Peach Yogurt Popsicles

Another day - another round of popsicles! We loved these peach yogurt pops and they were easy to make if you have a blender of some kind. This recipe is also from the Eating Well magazine and was a big hit with my kids!


- 1 1/2 cups peaches, diced
- 1/4 cup honey
- 3 tbsp. water
- 1 cup vanilla Greek yogurt

1. Combine fruit, honey and water in a microwave safe bowl, cover with plastic and poke a few holes in the top.
2. Microwave on high for 2 minutes. Stir and microwave on high for 1 minute.
3. Puree mixture in a blender until smooth, add yogurt and blend again.
4. Freeze in popsicle molds for 8 hours.

 Peach mixture before being pureed

 Peach Yogurt Mixture

Frozen Pops!