chocolate chip banana pancakes.

J and I have been a bit under the weather with a crummy head cold the past few days.  hopefully I'll return to regularly scheduled posting sooner, rather than later.  I love you all.
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a few weeks back, Michael developed a craving for pancakes. I had put that little request on the back burner until last Wednesday when Michael received an unexpected, mid week snow day (score!)   it was time to bust out some chocolate chip banana pancakes.  I mean come on!   they would make for a yummy and cozy Wednesday evening dinner AND I had all of the ingredients at home.  

Here's what you'll need to make yourself a batch (do it!):  

        + 1 1/2 C. flour                      + 1 1/4 C. milk

        + 1 Tbsp. sugar                       + 1/2 C. mashed banana

        + 2 tsp. baking powder                + 1 egg, lightly beaten

        + 1/2 tsp cinnamon                    + 1 tsp. vanilla

                                              + 1/2 C. (mini )chocolate chips

 

        1) combine flour, sugar, baking powder, and cinnamon in a bowl. mix well.

        2) stir in milk, banana, egg, and vanilla.

        3) fold in the chocolate chips.

        4) heat a griddle or frying pan (sprayed with oil) on medium heat. 

           pour batter onto pan making 3-4 inch rounds. 

        5) cook approximately 2 minutes, or until tops start to bubble.

           flip pancake and cook another minute or until golden brown.

        6) repeat until batter is gone (add oil to pan for each new batch)

        7) for extra flavor, sprinkle powdered sugar and chocolate chips on top.

 

Michael and J both loved the pancakes, and (bonus), there were even enough for breakfast the next two days.

  go make yourself some of these pancakes...and enjoy!

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iced pumpkin cookies.

2 years ago, I knew nothing about this delicious little treat.

That all changed one day when my friend, Hannah, brought in a bag of these cookies before our day of teaching began (she clearly knew I needed some fuel for the brain to get through the school day).

My life hasn't been the same since (thanks, Hannah!)

While shopping at the grocery store yesterday, I passed by the canned pumpkins adorning the shelf.  
They were practically begging me to take them home...so I happily obliged.  

...and then a cookie baking session commenced.

Ingredients: 

COOKIES: 

2 1/2 C all-purpose flour          1 C canned pumpkin puree

1 tsp baking powder                1 egg

1 tsp baking soda                  1 tsp vanilla extract

2 tsp ground cinnamon

1/2 tsp ground nutmeg              ICING:

1/2 tsp ground cloves              2 C confectioners' sugar

1/2 tsp salt                       3 tbsp milk

1/2 C butter, softened             1 tbsp melted butter

1 1/2 C white sugar                1 tsp vanilla extract

  

DIRECTIONS: 

1) Preheat oven to 350 degrees F.  Combine (I used a fork to mix) flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. 

2) In a separate bowl, cream together the 1/2 cup of butter and white sugar. 

3) Add pumpkin, egg, and 1 tsp vanilla to butter mixture, and beat until creamy.  

4) Mix in dry ingredients (I continued to use my beater) then drop on cookie sheet (approximately a tablespoon size) and flatten slightly. 

5) Bake cookies for 15 minutes.  Try not to eat the entire batch of cookies while waiting for them to cool.  The delicious aroma will make you want to eat them all right then and there...but the best part is yet to come, so wait!

 

6) Once cookies are cooled, put together the icing: combine confectioners' sugar, milk, 1 tbsp melted butter, and 1 tsp vanilla.  Add milk as needed, to achieve drizzling consistency (I used approximately 5 tbsp total).  Then drizzle over cookies (get creative if you want...I clearly couldn't wait any longer).

 

7) Admire your hard work for .5 seconds...then dig in!
 

 

  

Recipe adapted from here

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