August 28, 2014

Blueberry Greek Yogurt Pancakes

I am, without a doubt, a Greek Yogurt fanatic.  I add it to my smoothies, eat it with granola, and even serve it dolloped on a piece of grilled chicken mixed with hot sauce.  I'm partial to Fage and they didn't pay me to say that.  So you know I'm going to love a light, fluffy, thick pancake chocked full of fresh blueberries and lots of Greek Yogurt!


We have a long weekend coming up here in the U.S.A. so maybe you'll find a few extra minutes to whip up these lovely pancakes.   In a small mixing bowl combine the flour, baking powder, baking soda, and sugar.  Set aside.  


In a medium mixing bowl whisk together the yogurt, milk, egg and vanilla.  Fold in the flour mixture, then the blueberries.  Cook until puffy and golden brown.


Serve with an extra dollop of Greek Yogurt, sliced almonds and fresh blueberries if desired.  


Drizzle with honey or syrup and serve!

Blueberry Greek Yogurt Pancakes
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons granulated sugar
3/4 cup plain Greek Yogurt (I used 0%)
1/3 cup Vanilla Almond Milk
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh blueberries

Optional toppings:
Sliced almonds
Fresh blueberries
Greek Yogurt
Honey
Maple Syrup

In a small mixing bowl combine the flour, baking powder, baking soda, salt and sugar.  In a medium mixing bowl combine the Greek yogurt, almond milk, the egg and vanilla.  Whisk until smooth.  Add the flour mixture to the yogurt mixture and blend well.  Gently fold in the blueberries.

Preheat a non-stick skillet over medium heat.  Lightly grease the skillet with oil using a paper towel to remove the excess.  Lower the heat to medium-low and add 1/4 cup of batter at a time for each pancake.  Turn the pancakes when the bottom has browned and the edges are drying.  Cook another few minutes or until golden brown and cooked through.  Serve and enjoy!


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Do you have big plans for the long weekend?  I hope you have fun and cook something amazing.  We have a few plans so I hope to share our adventures with you next week.  Thanks so much for stopping by!

Tricia

August 25, 2014

Chocolate Graham Crackers

It's back to school time.  Friends and relatives are dropping their children off at college.  Families are shopping for school supplies and clothes for their children that grew three feet during the summer.  Even though I'm not going back to school and don't have any school aged children, I still enjoy the excitement that comes with this new beginning.  I always loved school functions, although I don't miss the homework.  I'm sure my kids don't miss it either.  

August 21, 2014

English Muffin Bread and Tomato Sandwiches

Are you looking for an incredibly easy, delicious, perfect every time yeast bread recipe?  Then this is the one for you.  It's so simple and works perfectly every time.  I've made this recipe several times always intending to take photos and post it.  But magically the bread disappears and oh no - I guess I have to make it again!  I've made and posted English Muffins and couldn't believe how easy and delicious they are.  This loaf version is just as tasty and even easier to make.

August 18, 2014

German Chocolate Cupcakes

According to the great and powerful 'Internet', German's Chocolate Cake did not originate in Germany.  In 1852 an American named Sam German developed the dark baking chocolate for the American Baker's Chocolate Company.  Baker's German's Sweet Chocolate, a product of the Chocolate Company was named in honor of Mr. German.  

The cake recipe, with the signature coconut pecan icing, was created by a homemaker named Mrs. George Clay from Dallas, Texas.  Mrs. Clay's recipe was published in a 1957 edition of the Dallas Morning Star as "Recipe of the day."   General Foods, who owned the Baker's brand at the time, had a stroke of marketing genius and distributed the German's Chocolate Cake recipe to other newspapers across the country.  Sales of their Baker's German's Sweet Chocolate increased by as much as 73% and the recipe has become a staple in American kitchens for more than 50 years.  Eventually the possessive form (German's) was dropped in subsequent publications giving the false impression it came from German roots (i.e. German Chocolate Cake.)   Source


August 14, 2014

Homemade (healthy) Fudgsicles

I'm a little embarrassed to tell you this, but I have Popsicle envy.  Everywhere I looked, all summer long, people were churning out beautiful, fruity, smooth, creamy, colorful, amazing Popsicles.  And ... well ... I have not.  It's not because I haven't tried - because I have, at least a dozen times, without much success.  But I am pleased and proud to tell you that I've finally found a recipe that was tweaked and tested, tasted and tweaked until I made a homemade, healthy Fudgsicle that's totally blog-worthy!


August 11, 2014

Riesling-Poached Pear Sorbet


When researching dessert ideas I've often come across recipes for ice cream, sorbet and frozen yogurt developed by Jeni Britton Bauer.  Jeni authored a cook book titled Jenis Splendid Ice Creams at Home.  I finally broke down and bought a beautiful copy for myself and immediately knew I had to try this sorbet.  

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