A “Start your day off right” pancake recipe.
February 24, 2010 | Filed Under Photos, Recipe | 8 Comments
In honor of today being National Pancake day (How many of you went to IHOP? How many of you made your own short stack?), I bring you my pancake recipe.
I know, everyone has their own favorite pancake recipe, and I’m no different. But, in case you want to try out my trusty old standby, here it is:
(I apologize for the uninspiring pancake photo. Totally took it on the fly! Trying to feed everyone and get Daniel out the door, on time, was no small feat.)
Andrea’s Trusty Pancake recipe
(Chocolate chip pancakes today!)
Place in a medium bowl:
3/4 cup milk
2 Tablespoons oil
1 egg
Add in dry ingredients:
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
Mix lightly. Fry over medium heat in a lightly oiled (not butter!) pan. Smother hot pancakes in butter and pure maple syrup (or Aunt Jemima’s, if that’s what floats your boat!). Eat!
I always, always double the recipe. And that feeds my family of five nicely. I also use rice milk which makes the pancakes slightly less fluffy but ridiculously moist. Cow’s milk is perfect, though.
Here’s to many delicious pancake mornings! Enjoy!
Ugliest Pie I Have Ever Made
October 1, 2009 | Filed Under Fall, Photos, Recipe | 16 Comments
Seriously, ugly. I stuck the flowers in the photo as an attempt to distract you.
Wouldn’t you know, I even forgot to dot the apples with butter before I put the crust on. And then I forgot to do an egg-wash and sprinkle sugar on top.
That will teach me to stray from my beloved crumb topping apple pie. If it’s not broken….
Well, I guess all that this means is that I need to make another pie to try to salvage my reputation.
Darn.
It’s “M” week here… Mexican Rice and Beans, anyone? We had this meal for dinner last night… delicious!
Cookie Time!
September 6, 2009 | Filed Under Eliza Dove, Photos, Recipe | 24 Comments
I’m going to state for the record that Miss Eliza Dove has never met a cookie she didn’t like.
Never. Never ever, ever.
She and I are a lot a like.
Yesterday I made Peanut Butter cookies with chocolate chunks in them. Because pairing chocolate and peanut butter together surely makes the angels sing just a little bit louder. Don’tcha think?
Me too.
I sweetened the cookies with lots of honey and about a quarter of a cup of (unnecessary) raw sugar. I do that so the kids can eat as many of them as they want and I don’t worry about the amount of sugar they are consuming.
Eve and Judah ate about half a cookie. They were more interested in playing. Eliza and I… we didn’t even leave crumbs.
I thought I’d give you a little play by play of Eliza and her cookie. Because…. I can. And because she’s very chubby and cute. And, you know you love her. Besides, she learned how to smile on demand this week and it melts me like butter on a hot knife. And I wanted to share that experience with you.
Cookie…
Cookie, cookie…
Do you see this cookie? Take a good, long look at it because it is about to be history, baby…
I swear, she unhinged her jaw. I mean… wow. Just, wow.
Bye, bye!
Waste not, want not… she ate every last crumb.
What? Do I have something on my face?
Smile!
Tell me you aren’t feeling a bit like melted butter now too… I just love having my very own (cute as a button!) cookie eating partner!
What’s your favorite kind of cookie?! Mine… Trash cookies (aka: pimped up No Bakes) or my Chocolate Chip or Molasses Crinkles or… I could go on. And on. And on.
Well then…
September 3, 2009 | Filed Under Daniel, Deployment, Deployment Blog, Military Life, Photos, Recipe | 18 Comments
I was a bad mom today. There was much more frustration than happiness. Much more ick than good.
Nobody needs to make me feel any worse or beat me up. I’ve done far more of that to myself than anyone else ever could.
Actually, the last couple of days have been kind of ornery for me. I think I have too much on my plate, now and in the very near future. And well, I just don’t do so good with that. Also, I accidentally published a prayer on my other blog, Dear Me, and it made me cry. It was so personal and not suppose to be published. Not that what I have written over there isn’t personal, I mean, I did blatantly talk about the s(ex) word, after all.
I certainly learned my lesson on being more careful to not push publish on something that is only suppose to be a draft. Goodness gracious.
Have I mentioned that I am going down to New Mexico for a couple for a couple of days next week? ‘Cause I am. And boy, am I nervous! I think it might be a little hard on my heart, seeing how I thought the next time I was in New Mexico it would be a HAPPY time and our family would be WHOLE again.
I am very excited to see my friends again, though. And see some of those sunsets that I love so much. And check on my roses, should no one live in our house yet.
This Saturday I am working as second shooter on a wedding with Amanda. And I am excited! I’ve never photographed a wedding before.This one is sounding like it’s going to be pretty awesome. I’ll let you know how it goes. Wish me lots of creative luck!
Daniel is doing good. It’s like groundhog day over there; every day is very much the same. And very, very hot. He starts his last class required for his Physician’s Assistant program application package, this week. We are excited for him to have everything put together and ready to submit. Especially because Daniel’s career field just went to something called “One to One.” Which means a cycle of: 6 months of deployment, 6 months home.
Tell me that doesn’t totally rot. The mere thought of that becoming my reality strikes a whole lot of fear into this woman’s heart.
A bunch of you expressed interest in buying some of my photos… I totally blushed when I read of that. I have thought it over and generally over analyzed it as, you know, I do… and much to the relief of my biggest cheerleaders, decided that I am willing to set something up where you could purchase prints.
If you want to, of course.
Tomorrow I’m going to be a cleaning FOOL. I feel Fall coming on and that spells CLEANING to me! Oh, and baking too. I took my favorite recipes out today ( I keep them in a ziploc bag. Fancy, eh!) and felt this feeling of happiness and comfort wash over me.
I felt like they were a little piece of home. Worn out, stained, scribble upon, and treasured. Sounds like home to me!
Let’s have a happy Friday. Shall we?
Delicious Peach Pie…
September 2, 2009 | Filed Under Photos, Recipe | 10 Comments
A few more hours left in my photo giveaway!
It’s peach season here in New York!
I have been looking forward to this time of year since… forever! At least it feels like it, anyway. I remember sitting on the porch swing of our house in my teeny-tiny home town, eating sweet, ripe peaches. My friends and I would peel off the skin and eat the peach naked. Because really, who enjoys eating the fuzzy peach skin. Ick.
I haven’t had the chance to pick or eat fresh peaches since I have had my own family. And while this year we couldn’t actually pick the peaches… we sure are eating them! Some family friends brought back a bushel for me and the kids! Whoo-hoo! We have been eating them hand over fist these last few days. Yum!
I don’t know if there is a fruit that tastes more drastically different store-bought to fresh, than a peach. At least in my “never been to Hawaii and eaten a fresh pineapple” opinion. Please do feel free to correct me should I be wrong.
I am planning on making a peach pie this week because thankfully, after the canning/freezing session, I still have plenty left over.
I made this peach pie last year and it was good. But, I have a feeling that this year… it’s going to knock my ever lovin’ socks off! I sure wish I could send a piece to Daniel. I did freeze a bunch of sliced up peaches so I can still make him a pie. What a nice thought that is!
As a side note, as long as you use a butter pie crust recipe (you have to scroll down to near the bottom of the post), the peach pie recipe is egg-free. Hooray!
Long live the peach!
D is for…
July 30, 2009 | Filed Under 26 week deployment and alphabet adventure!, Daniel, Deployment, Eliza Dove, Judah, Photos, Recipe | 26 Comments
We are up to our ears in the letter “D” this week! I haven’t done as much with the kids as I would have liked but we still have a few days left. We have plans to visit a dairy farm, make doughnuts, have dessert for dinner, and… oh, anything else that we run into that involves the letter “D.”
So far Mama has…
Bawled her eyes out when she came across this photo of “D” for Daddy (who is also known as Daniel. Double whammy!)
We have visited with….
“D” for Dad (or GiGi to the littles) who also bears the name “Don!” Another double whammy!
And…
“Diana” whose name to us is Grammie Chips. (She’s the originator of this delicious coffee cake recipe. If you haven’t made this delightful confection, well, you must! A one of a kind, melt in your mouth, moist coffee cake.)
We were surprised by a special delivery from Daddy in the desert…
Dinosaur stamps! Our cut out letter “D” was decorated with these awesome (and perfect for little hands) stamps. Daniel is such a thoughtful Daddy.
It has been a very enjoyable week so far. I am amazed at how these letters have made our time away from Daniel seem to pass more quickly. And to have purpose. We are on a new, surprising adventure each week.
It’s truly a wonderful distraction.
Dairy-free, Egg-free Lemon Raspberry Muffins
July 25, 2009 | Filed Under Eve, Photos, Recipe | 9 Comments
I promised you a recipe and look! I brought you a winner… Not only are these muffins delicious, they are oh so healthy, and they are kind to those with dairy and egg allergies.
And in my book… that is happiness.
First off, you need a beautiful little helper in a found at a garage sale vintage apron.
Here is the recipe for the ‘exceedingly healthy without compromising taste‘ muffins:
Mix together:
2 cups of whole wheat flour (or 1 cup spelt flour, 1 cup kamut flour)
1Tablespoon baking powder
1/4+ teaspoon salt
2 Tablespoons ground flax seed
Mix separately:
1/4 cup olive oil
2/3 cup honey
2 teaspoons lemon extract or the juice of 2 medium or 1 large lemon
zest from at least 1 lemon (but 2 is better)
1 cup plain unsweetened soy or rice milk
After mixing the wet and dry ingredients together, let the batter sit for 10 minutes. Add in:
1 cup raspberries
Completely fill the muffin cup with batter.
Bake at 425 degees for 14-18 minutes
When the muffins are finished baking let them rest in the muffins pans, on a cooling rack, for 10 minutes. Remove from the pan and cool completely. Try not to inhale them all in one sitting.
We love them and hope you do too!
Friday Night Cupcakes
June 26, 2009 | Filed Under At the In-laws, Photos, Recipe | 10 Comments
Made dessert for my mother-in-law’s church meeting tonight. My simple (dairy and egg-free) chocolate oil cake was the cupcake base.
Ground some sugar (in the gorgeous evening sun) for a light and fluffy (the secret is adding a 1/4 cup of whipping cream to the butter/sugar mixture) vanilla buttercream frosting.
Topped the frosted cupcakes with strawberries… added a couple mint leaves on the side. Because everyone knows fancy cupcakes taste better.
Quintessential summer time fare.
Sunday Night Fun
April 20, 2009 | Filed Under Friends, Life Stuff, Photos, Recipe | 14 Comments
Last night a big group of us friends got together for a delicious taco salad dinner with chocolate cake for dessert. What a great time we had!
I laughed so hard and so much I was afraid my face was going to fall off.
But, that’s the best part, isn’t it?
I was worried that Daniel and I were never going to make friends after we moved here. It was touch and go for awhile. We had tons of people over for barbecues but we just weren’t finding “our type of people.” You know, the good kind. The kind that when your face falls off from laughing so hard, they’ll help you pick it up and stick it back on.
Thankfully, we found them. Or did they find us? I don’t know and I don’t care. I’m happy now.
Here is a glimpse into our fun time last night. You can find more if you click on that Flickr tab at the top of my page.
This is Miss Sydney and her Mama, Kelly. Isn’t she gorgeous?
Katherine is going to have a baby in a couple of months. Can’t tell, can you? I was never like that.
Here’s Katherine with her son. He’s super cute!
Here is one of my favorite photos of the night. Love it.
Another favorite photo… Charles with his twin brother Landon in the background. Lovin’ the mirror effect!
Charles and Landon’s parents, Chad and Brandy. Feel free to give Chad an internet style high five. He just pinned on Major!
The medium sized girls… Mine (who looks like she just sucked on a lemon!), Brandy’s, and Kelly’s. The three musketeerettes!
Love this picture of Eve! Love this one too… can’t decide which one I love more.
Here is Daniel trying to get me to smolder. Except I don’t smolder. I laugh.
Jamie and her son were there too but I didn’t get any photos of them. I don’t know what’s up with that! I did take some pictures for them a few weeks ago… I love this boy. He’s a little ray of sunshine!
We’ll finish up with some face squishing. Believe me when I tell you, Eliza put an end to all that.
Such a fun night!
If you want to see more just click on the Flickr button up top!
Tuesday Recipe: Homemade Flour Tortillas
April 13, 2009 | Filed Under Recipe, iHeartFaces | 20 Comments
Homemade flour tortillas are a little slice of Heaven to me. I really, really love them. They are completely unlike store-bought tortillas so I will warn you, once you make these you will most likely never go back.
They are Amazing. With a capital “A.”
My children could live on them. Eliza especially loves to eat them warm, filled with peanut butter and honey.
If you think that you can’t make them… that they are too complicated, too much work, you aren’t very good in the kitchen… I assure you, you can do this! Making flour tortillas does take some time and there are quite a few steps but the process is really fun, and even more so if you make them with a friend.
And the more tortillas you make, the easier and faster it becomes.
It helps to have a designated “flipper” to stand by the stove and cook the tortillas while you continue to roll out the dough. But, you can do them by yourself quite easily. Sometimes I roll all out the tortillas (with plastic wrap between each tortilla) at once and then cook them, and sometimes I go one by one.
Alright! Here we go… I’m betting you’ll never be the same!
(1 batch makes around 8 tortillas – I always do a double batch because, why not?)
Two cups flour (I use 1 cup whole wheat and 1 cup of white)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Combine:
Flour, baking powder, and the salt in a medium size bowl.
While you are mixing the dry ingredients together, warm up the milk and oil over a medium heat.
Slowly add the warm milk mixture to the flour mixture.
Stir until a loose, sticky ball is formed.
Knead on a lightly floured surface until dough is firm and soft.
Place dough in a clean bowl and cover with a clean towel. Let rest in a warm place for 20 minutes.
After the dough has rested, break off sections, roll them into balls, place on a clean surface (make sure they aren’t touching) and then completely (seal them off) cover the dough balls with plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out properly.)
After the dough has rested, one at a time place a dough ball on a well oiled surface.
Use the heel of your palm to gently press it into a circle, and then roll with a rolling pin from the center until it’s a thickness you like.
Mine are about 10+ inches in diameter. The smaller you roll the tortilla the chewier it will be.
I re-oil the counter about every third tortilla – otherwise they tear when lifting them off.
In a non-greased cast iron pan or a stainless steel pan, heated to a medium temperature (mine is perfect at around “4″)(make sure your pan is fully heated before you place your first tortilla in, otherwise it will tear), cook the tortilla for about 15 seconds on each side.
It should start to make puffy bubbles when it’s ready to be flipped.
Using a metal spatula start at an edge, lift carefully, and gently flip the tortilla. Go slowly to avoid ripping the tortilla.
Make a stack on a cookie sheet and cover with a clean towel until all tortillas are cooked.
You can store the tortillas in a ziploc bag, refrigerate for up to 3-4 days.
If they last that long.
They sure don’t around here!
Enjoy!
Pizza, Pizza
April 9, 2009 | Filed Under It's What's For Dinner, Recipe | 11 Comments
My children asked me to make them pizza for dinner.
And really, who am I to say no? I love pizza.
They are children, so of course they wanted pepperoni. I obliged.
Though, what I wanted was this pizza.
I could eat it every day of the week and twice on Sundays.
But, for love of my children, I created.
Great happiness ensued and it was deemed the best yet. I think I’ll forever forget to add the oil into the dough… starting with today.
What did you have for dinner?
Tuesday Recipe: Homemade Italian Dressing
April 7, 2009 | Filed Under Recipe | 10 Comments
You thought I forgot about the Tuesday recipe, didn’t you?
Well, I didn’t.
I just wanted to make you sweat it out a little.
This week’s recipe is for homemade Italian dressing. Because, we all (or most all) eat salad. And topping it with a delicious, low fat dressing that cost pennies to make… that is speakin’ my language. Love indeed.
You will need about 10 minutes to prepare this dressing from start to finish. Eating it right away is fine but the fantastic taste just won’t be there. Giving your dressing a few hours or, even better, overnight for the flavors to really come together, will make it just right.
And just a head’s up, this Italian dressing tastes nothing, nothing like store bought Italian dressing. It’s a totally different, much better, bird.
Homemade Italian Dressing
Have a container of your choice ready. Mine is this:
Combine:
8oz. Olive oil
4oz. Vinegar ( I use half balsamic, half white)
1/4 teaspoon salt
1/4 teaspoon granulated onion powder
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon granulated garlic
1 tablespoon honey
This time I added in a pinch of cayenne and a 1/4 teaspoon of ginger. Just for kicks.
Stir it up really well. I keep mine in the refrigerator but that is not necessary.
In the fridge or out, it’s whatever blows your skirt up.
Now, go make yourself a big, delicious salad and enjoy!
Tuesday Recipe: The Perfect Granola
March 31, 2009 | Filed Under Recipe | 31 Comments
I am not even kidding when I say this is the perfect granola. I bet you want to know just what makes it so perfect.
I will tell you! Because I am kind and generous and wonderful and…gag.
It’s rice flour. That’s the secret, perfecting ingredient.
Now you know!
I have spent a lot of time and money and hopes on way too many granola recipes. Searching for years for the recipe that will give me granola with clumps in it.
You see, I’m not a fan of granola that is just fancy oatmeal. I want G-R-A-N-O-L-A.
I took a great recipe my mom handed down to me; tried it, tweaked it, and totally created it. Perfection. Finally.
My purse breathes a sigh of relief.
This recipe is especially wonderful because it is versatile. Your family loves dried cranberries in their granola… Great! Add ‘em in! They love pecans but hate walnuts… So use pecans as your chopped nuts. Perfect! I adore sunflower seeds so I throw in a bunch. Whatever you do, just don’t leave out the rice flour or mess with the wet ingredients.
By the way, I found my rice flour at Whole Foods but any health food store worth their salt should sell it.
So, are you ready?!
The Perfect Granola
(Makes 1 batch)
Mix together in a large bowl
4 cups rolled oats
1/2 cup rice flour
1/2 cup chopped nuts
1/2 cup coconut
1/2 teaspoon salt
1 teaspoon cinnamon
In a medium size bowl, mix until smooth:
1/2 cup honey
1/2 cup peanut butter
1/2 cup oil
1 teaspoon vanilla
Pour the wet ingredients onto the dry and mix very thoroughly. Spread onto a big cookie sheet.
Bake at 315 degrees in increments of 10 minutes. Check every 10 minutes but Do NOT stir. If you make a double batch, switch your top and bottom baking sheets after each 10 mins.
Bake until golden. Mine usually takes around 40 minutes. But remember, I am at a wicked high altitude so you may need to adjust for that. Let cool and then turn onto a sheet(s) of wax paper.
Break up the clumps as desired.
Store in an airtight container.
Enjoy this perfectly delicious granola!
Flourless Chocolate Cake
November 10, 2008 | Filed Under Recipe | 14 Comments
That’s what I made for my birthday cake this year. I am certain that I could subsist on Flourless Chocolate Cake alone.
I make my cake in little glass bowls because it’s easier for me that way. Springforms and I aren’t really on talking terms. Besides, they’re prettier this way.
I ate one of the little cakes for breakfast this morning. Because I wanted to. And it made me happy.
Have you ever made Flourless Chocolate cake?
It will complete you.
Oh, be sure to use a recipe that calls for coffee. Trust me.
*Posts from 1 year ago today: The Penny and PBS For The First Time
Gingersnap Cookies
October 14, 2008 | Filed Under Recipe | 20 Comments
I made these Gingersnap cookies this afternoon, only a half a batch because that was all the butter I had on hand. (You do understand I was in a tizzy because I was out of butter. This does not happen to me!)
Once they were all made I decided to try a cookie out; I only do this on rare occasions, but since I was sending some to go along with Eve’s teacher’s dinner, I figured I’d take one for the team and make sure they were fit for consumption.
I took a bite and then promptly melted into the floor in a puddle of love. I proposed on the spot; Mr. Gingersnap accepted, we are getting married immediatly.
These cookies are the perfect blend of soft and chewy; when you add in the ultimate Fall flavors of ginger, clove, and cinnamon, you have perfection in tan. Really, you need to make these; your life will not be complete until you do.
I must include little bits of FYI-ness because I can not follow a recipe word for word. I just can’t. I’ve tried. I should seek counseling but I’m too busy inhaling Gingersnap cookies to be bothered with it.
Anyways, the FYIs…
When I made the cookies I upped the cloves, cinnamon, and ginger a 1/4 teaspoon each simply because I love that burst of flavor. I didn’t add the butterscotch chips in because we don’t choose to eat the sugar they are made with, and because the cookies don’t need a thing, except if you’re feeling fancy you could sprinkle some Turbinado sugar on top.
Oh, one more thing… I creamed the livin’ daylights out of the butter/sugar mixture; doing that seems to help make a prettier cookie. I’m nothing if not technical.
Happy Gingersnap cookie making!
