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"