I woke up this morning with an impossible to ignore blueberry craving. Luckily I had some blueberries on the counter that I picked up over the weekend at the farmer’s market. I thought about making blueberry muffins, but the growls from my stomach convinced me that something more substantial was needed. Something like BLUEBERRY PANCAKES!
I loaded the pancake batter with a bowlful of macerated blueberries. I chose to make them with whole wheat flour, but all purpose would have been fine, too. I normally like to use buttermilk in this recipe, but sadly didn’t have any. I substituted with whole milk and couldn’t tell a difference. Finally, I added a little baking powder and baking soda to make them super fluffy and light. The end result? Blueberry Whole Wheat Pancakes (aka Perfection).
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I received a boat-load of cherry tomatoes from a friend over the weekend and decided to use some in a dish I had on my mind – chicken with garlic and tomatoes. It’s super simple to make as it’s all made in a large Dutch oven. The chicken is first browned in the pot, sautéed with garlic and tomatoes, deglazed with red wine and baked for 30 minutes in the oven.
The sauce is absolutely divine. Serve it over some white rice to sop up all the delicious flavors.
Oh, next time I make this I’ll be adding some mushrooms which I think will make a nice addition.
If you’re like me, you’ve made a resolution to eat healthier this year. Who knows how long that will last, but for the moment I’m going to try.
Packed with protein, fiber, vitamins and minerals, kale is a superfood that should be a staple in your diet. It’s a budget friendly vegetable, too. For suppers, I like to saute kale as it’s quick to prepare and it pairs well with many different proteins. In addition to garlic, salt and pepper, I like to season kale with dried basil which pairs really well with the green, leafy vegetable. Try out my recipe and you’ll see!
It’s Christmas morning and excitement is in the air.
But wait, somebody has to make breakfast.
It has to be quick, easy and delicious.
What about pancakes?
Too hard, you say?
Oh no, not at all.
I developed these pancakes for my second book, Beach House Brunch, which comes out in June (yippee!). They are great with a banana rum sauce (see pic) but on a regular basis I enjoy them with butter, maple syrup and fresh fruit.
The batter comes together easily and you likely have all the ingredients in your pantry already. Many pancake recipes call for separating the egg whites from the yolks and then folding in the whites at the very end. I’ve found that to be an unnecessary step with this recipe. These pancakes turn out light, fluffy and delicious every time. You will soon discover why I call this the best pancake recipe.
Merry Christmas Everyone!
Every now and then a weird idea turns into something delicious.
A lovely lady shared with me her sister’s recipe for Chess Pie, something I had always heard of but never tried. I went home and made the pie that evening only to be stricken by sugar overload with every bite. However, I did enjoy the flavor and texture very much and knew this was a recipe to be kept. As I came down from my sugar high I had a thought that perhaps a creamy cheesecake top layer would help to tone down the sugar and complement the custardy lemon filling of Chess Pie. So I gave it try the next day making a graham cracker crust and modifying the Chess Pie recipe with less sugar and less yield. After baking the filling in the crust, I let it cool for 10 minutes and then added a thin layer of cheesecake batter on top and let it bake slowly in a water bath. The next day after letting it setting overnight I was treated to the most delicious treat that went beyond cheesecake. It was a creamy cheesecake with a surprising lemon bar-ish bottom layer and crust. Please, please try out this recipe. You will not be disappointed!
Beyond Cheesecake awaits you!
I’ve been on an Italian food kick this month and this recipe for baked manicotti wins hands down. Nothing fancy here, just simple good food that is easy to prepare. This recipe uses some key store bought ingredients that make this dish a breeze to make.
Instead of manicotti pasta, I use oven ready lasagna noodles. They’re so easy to use. Just make sure to soak them in hot water for a few minutes beforehand to make them pliable. Then, spread some homemade cheese filling on them and roll them up like tubes. It’s so much easier than trying to fill a hollow tube of pasta!
This recipe makes one 9×13-inch pan and about 4 to 6 servings.
Happy November, everyone! Tis the season for pumpkin treats so I’m happy to share with you my recipe for pumpkin whoopee pies. These whoopee pies are made with soft and squishy pumpkin cookies and are filled with a vanilla mousse made from cream cheese that is lightened with some sweetened whipped cream.
My recipe is for 20 mini whoopee pies. Feel free to make them larger, but make sure to increase the baking time. A 1-ounce ice cream scoop works well for portioning the dough.
I like to coat the pie edges with colored sprinkles to make them look more festive.
Not in the mood or don’t have the time to make whoopee pies? Just make the cookies! They are fabulous on their own as pumpkin cookies.
Did you hear the big news? Are you ready for this? Yup, Dunkin’ Donuts has arrived in Los Angeles! As soon as I heard this, I had to go by to their new Santa Monica outpost and celebrate along with hundreds of other donut and coffee obsessed east coast transplants.
I thought I had purchased enough chocolate donut holes to last me for at least a week, but boy was I wrong. I finished the last of the 2 dozen the next morning :/
So I pretty much was left with no choice but to bake them up myself. I did worry if I could replicate that same Dunkin’ Donuts Amazing-ness that they put into their donut holes, but I’m pretty happy with the outcome! I think my recipe yields about 20 holes. I confess I neglected to pay attention to the final yield because while the second batch was baking I had already begun eating the first batch.
I used a cake pop pan to bake the donut holes and they baked perfectly round and moist!
Voila! Glazed chocolate donut holes for the week!
Happy Baking you guys!
I wanted to let you all know about the giveaway I’m running on Goodreads for my book Beach House Baking which comes out next month (yipee)! It takes less than a minute to enter and it’s totally free. The contest runs till the end of the month so make sure to enter as soon as possible. Good Luck Everyone!