CARDAMOM BROWN SUGAR SNICKERDOODLES and CHOCOLATE CHIP OAT COOKIES

Always love a little sweetness!

CARDAMOM BROWN SUGAR SNICKERDOODLES

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons ground cardamom, divided use
1/4 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar

Sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom and the salt in a large bowl. Combine the butter and brown sugar in the bowl of a stand mixer, beat on medium speed for 1 minute. Increase the speed to high and beat until very light and fluffy, 2 or 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, add the vanilla extract.
Add 1/3 of the flour mixture and beat on low speed until fully incorporated. Repeat 2 more times, stopping to scrape down the sides of the bowl as needed.
Cover and refrigerate until firm, about 1 hour.
Heat oven to 350F. Line baking sheets with nonstick baking mats. Combine the sugar and remaining 1 teaspoon of cardamom in a medium bowl.
Scoop tablespoons of dough into the sugar-cardamom mixture. Arrange the cookies 2 inches apart on each baking sheet. Bake for 10 to 12 minutes, or until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2012
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHIP OAT COOKIES

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups light brown sugar
1 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups oats
2 cups semi-sweet chocolate morsels

Heat oven to 375F.
Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and sugar in a large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats and chocolate morsels. Drop by rounded tablespoons onto baking sheets.
Bake for 10 to 12 minutes. Let stand 1 minute, remove to wire racks to cool completely.
Enjoy!

Recipe adapted from Best Loved Cookies, 1999
www.amazon.com/...best-loved-cookies/dp/B001O8QBLO‎

CHOCOLATE CHIP BANANA CUPCAKES and BANANA MUFFINS

We had several ripe bananas, and I wanted to make the most of them before the fruit flies finished them off. I made a batch of cupcakes and a batch of muffins for a snack one afternoon, and the kids absolutely loved them.

CHOCOLATE CHIP BANANA CUPCAKES

2 cups flour
1 1/2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups mashed ripe bananas (2 to 3 medium)
3/4 cup chocolate chips

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake at 350F for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Enjoy!

Recipe adapted from Taste of Home Fun Food, August 2010
www.tasteofhome.com/

BANANA MUFFINS

1 cup flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup mashed banana (I put in 6 bananas - a bit more than 1 cup)
1/2 cup quick cooking oats
1/2 cup milk
1/4 cup butter, melted
1 egg, beaten

Heat oven to 425F.
Line 12 muffin cups with paper liners, set aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix well. Make a well in the center.
In a separate bowl, combine the mashed banana, oats, milk, butter and egg. Pour mixture into the well and stir until combined and dry ingredients are moistened. Spoon batter into prepared muffin cups, filling about 2/3 full. Bake 15 minutes, or until muffins spring back when touched.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2012
www.arkansas.com/dining/recipes/

LEMONGRASS COOKIES and BOURBON CHOCOLATE CHIP BAR COOKIES and DEEP CHOCOLATE POUND CAKES

My husband hosted his annual company meeting at a Razorback basketball game.
Thinking outside the box, he rented a luxury box, and ordered in barbecue and beer, definitely a fun way to get the job done.
I offered to stock the room with desserts, my humble, heartfelt and homemade way of saying thank you for all the hard work and dedication from this amazing team.

LEMONGRASS COOKIES

1/2 cup butter, softened
1/4 cup confectioners sugar
zest from one lemon
1 cup of flour
1/3 cup coconut, shredded
1 heaped tablespoon of lemongrass puree
1 1/2 cups white chocolate chips

Heat oven to 350F.
With an electric mixer, beat butter and sugar in a medium bowl until creamy. Add lemon zest. Gradually beat in flour, coconut and lemongrass. Stir in 1 cup of chocolate chips.
Shape dough into 1-inch balls and place 1/2 inch apart on baking sheets. Bake for 10 to 12 minutes,  or until cookies are set and light golden brown on the bottom.
Cool on baking sheets for 2 minutes, place on wire racks to cool completely.
Microwave remaining chocolate chips, scrape melted chocolate into a plastic bag, snip off one corner and squeeze a dollop of chocolate onto each cookie.
Enjoy!

BOURBON CHOCOLATE CHIP BAR COOKIES

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1 cup plus 2 teaspoons of sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
6 tablespoons bourbon
1 1/3 cups semi-sweet chocolate chips

Heat oven to 350.
In a bowl, whisk together the flour, baking soda and salt.
In a separate bowl, beat butter and sugars with an electric mixer until light and fluffy, scraping the bowl as necessary.
Add the egg and vanilla and beat on low speed to incorporate. On low speed, add the bourbon, 1 tablespoon at a time, beating for about 20 seconds after each addition, and scraping the bowl as necessary.
Gradually add the flour mixture, beating until well incorporated, then fold in the chocolate chips.
Press dough evenly into the bottom of a prepared baking dish, bake for about 20 minutes, until set on top and beginning to brown around the edges. Cool in pan for 10 to 15 minutes, before cutting into squares.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

DEEP CHOCOLATE POUND CAKES

2 1/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Heat oven to 350F.
Place paper muffin liners in a muffin tin.
Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk sour cream and milk together in a small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons of boiling water until smooth. Cool completely.
Using an electric mixer, beat sugar and butter in another medium bowl, until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture until just blended. Stir in the chocolate chips.
Divide batter among the muffin tins, bake until tester inserted into center comes out clean, about 12 to 15 minutes.
Enjoy!

Recipe adapted from Bon Appetit October 2008
www.bonappetit.com/recipes‎

EASY CHOCOLATE CHIP BARS

In the snow days immediately following the Christmas break - I felt like I was also still on holiday. I slept in and baked and lay around reading to the kids - all thoughts of paying bills, writing thank you notes and catching up on other recently neglected tasks were forgotten.
A friend called in for a brief visit - her car is obviously not a REAR-wheel drive - and I served these chocolate chip bars to the kids. Her son told her later "Mom, this tastes like a piece of heaven!!!!
Thankfully I was able to indulge in some girl time, as later that afternoon my husband dropped off 3 extra kids, a couple of pizzas and left to have dinner with friends at James at the Mill www.jamesatthemill.com/‎

EASY CHOCOLATE CHIP BARS

1 cup butter, softened
1 cup brown sugar
2 teaspoons vanilla
2 cups flour
1/8 teaspoon salt
8 ounces semi-sweet chocolate chips
1 cup white chocolate chips

Heat oven to 350F.
Beat butter and sugar with an electric mixer on medium speed until well blended.
Add flour and salt, mix well. Stir in semi-sweet and white chocolate chips. Press mixture into a 15 by 10 inch baking pan (I made half of the recipe and used a 7 by 11 inch baking pan).
Bake for 20 to 25 minutes (I baked my smaller pan for 15 to 20 minutes), or until lightly browned.
Cool for 5 minutes. Cut into bars while still warm.
Enjoy!

Recipe adapted from Food and Family, Fall 2006
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

CHOCOLATE CHIP PANCAKES

Pancakes for a lovely, lazy weekend morning - unless you happen to be feeding six kids, who stayed up super late the night before!
However these Chocolate Chip creations were very much appreciated and enjoyed and helped to ease the sweet, bleary eyed kids into their morning.

CHOCOLATE CHIP PANCAKES

2 1/2 cups flour
1 cup semi-sweet chocolate mini morsels
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 eggs
1/3 cup vegetable oil
1/3 cup brown sugar

Mix flour, morsels, baking powder and salt in a large bowl. Combine milk, eggs, vegetable oil, and brown sugar in a medium bowl. Add to flour mixture. Stir just until moistened. Pour 1/4 cup batter onto a hot griddle or skillet and cook until bubbles begin to burst. Turn and cook for about 1 minute longer or until golden.
Enjoy!

Recipe adapted from Arkansas Living, July 2013
www.aecc.com/arkansas-living-magazine‎

CHOCOLATE WALNUT BUTTONS and PEPPERMINT CRUSH COOKIES and CHOCOLATE CHIP WALNUT COOKIES

I have been in a snow induced stupor ever since the first flakes started falling on Thursday.
Making copious cups of hot chocolate, picking up wet clothes off the floor where my kids dump them after playing outside, peeling apart layers of soggy clothing and doing endless loads of laundry, and baking cookies
Thankfully we have had friends call by, parents dropping off their kids, and we have been able to get out and about a little, so we haven't felt too isolated, or developed cabin fever. However, I am extremely grateful to my neighbor who braved the hill between our homes, and ventured down the hill with a bottle of wine in a brown paper bag, and to my husband who has taken the kids sledding every day. Part of me thinks I should pull on a pair of waterproof boots and follow them, but the larger part of me relishes the quiet and peace that descends upon the house when they trudge down to the park with their bright, round plastic sleds, my oldest son swaggering a little in his fathers cowboy boots.

CHOCOLATE WALNUT BUTTONS

1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup finely chopped walnuts
Chocolate Frosting (recipe follows)

In a bowl, stir together flour, salt and baking soda to combine thoroughly, set aside.
Heat oven to 375F.
In a mixer bowl, combine butter, brown sugar and sugar, beat until fluffy and well blended.
Beat in egg until fluffy. Add vanilla and mix well.
Gradually add flour mixture until just blended. Stir in walnuts.
Drop by teaspoons slightly apart onto baking sheets. With a teaspoon, make a depression in the center of each cookie. Bake cookies for 5 minutes. Press depressions down again, then continue baking until cookies are golden brown, 4 to 5 minutes. Transfer cookies to wire racks to cool. Fill centers with frosting.

CHOCOLATE FROSTING
1/4 cup butter
1 ounce chocolate
2 tablespoons milk
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract

Combine butter and chocolate in a saucepan, heat, stirring occasionally, until chocolate melts. Blend in milk. Remove from heat, mix in confectioners sugar and vanilla until smooth.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2002
www.arkansasonline.com/news/features/food/‎

PEPPERMINT CRUSH COOKIES

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 to 3 cups self rising flour
2 cups chocolate chips
1 teaspoon peppermint extract
1 teaspoon salt

Heat oven to 350F.
Combine butter, sugars, eggs, extract and salt and beat until just combined. Add flour. Stir in chocolate chips.
Scoop dough onto cookie sheets, bake for 10 to 13 minutes, until puffy and light brown.
Enjoy!

Recipe adapted from Relish Magazine, December 2012
relish.com/recipes/‎

CHOCOLATE CHIP WALNUT COOKIES

1/2 cup flour
1/4 cup rolled oats
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
6 tablespoons unsalted butter, softened
6 tablespoons brown sugar
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup chopped walnuts
1/4 cup dried cherries

Heat oven to 375F. In a bowl, combine flour, oats, baking soda and cinnamon. In another bowl, cream butter and sugars until fluffy, 3 to 5 minutes. Add egg and vanilla, beat until smooth. Blend flour mixture into butter mixture. Stir in chocolate chips, walnuts and cherries. Drop tablespoons of dough onto cookie sheets, 2 inches apart. Bake until golden brown, 9 minutes. Remove from oven, let cool on sheets 3 minutes, then transfer to a rack to cool completely.
Enjoy!

Recipe adapted from Self Magazine, December 2012
www.self.com/search/recipe‎

PUMPKIN CHOCOLATE WHOOPIE PIES and CARROT PUMPKIN BARS WITH ORANGE ICING and CHOCOLATE CHIP PUMPKIN BREAD and PUMPKIN PUDDINGS

I love all things pumpkin, and love the convenience of opening a can and scooping out the ready to use puree, as opposed to peeling, dicing, cooking and mashing to attain the same result.
I am loathe to waste any of this fabulous fruit once I delve into a can, and these three sweet, delightful recipes originated from the siren song of the open can in my refrigerator.

PUMPKIN CHOCOLATE WHOOPIE PIES

2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup pumpkin puree
1 cup brown sugar
1/3 cup unsalted butter, melted, plus 1/4 cup, room temperature
3/4 cup cream
2/3 cup unsweetened cocoa powder, plus extra for dusting
1 3/4 cups confectioners' sugar

Heat oven to 350F.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter, and 1/4 cup cream. Add flour mixture to egg mixture and whisk just until combined.
Drop dough in 2 tablespoon mounds, 1 inch apart, onto two parchment lined baking sheets. Bake until the tops of the cookies spring back when gently pressed, about 14 minutes.
Transfer to wire racks and let cool completely.
In a medium bowl, using an electric mixer, beat room temperature butter, 1/2 cup cream, cocoa powder and confectioners sugar on medium-high until fluffy, 2 minutes.
Spread filling on flat side of half the cookies, sandwich with remaining cookies.
To serve, dust with cocoa powder.
Enjoy!

CARROT PUMPKIN BARS WITH ORANGE ICING

2 cups flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs, beaten
1 1/2 cups brown sugar
1 cup canned pumpkin
2/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla
1 cup shredded carrots
1 cup chopped walnuts
1 1/2 cups powdered sugar
1 tablespoon orange juice, plus extra as needed

Heat oven to 350F. Grease a 15 by 10 inch baking pan, set aside.
In a large mixing bowl, stir together flour, baking powder, orange peel, baking soda, and salt. Set aside.
In a medium bowl, combine eggs and brown sugar. Stir in the pumpkin, oil, milk, and vanilla. Stir in carrots and walnuts. Add pumpkin mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter in prepared pan.
Bake for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack.
For orange icing: In a mixing bowl, combine powdered sugar and orange juice. Add extra orange juice as needed, to make icing of drizzling consistency.
Drizzle icing over the top of the bars.
Enjoy!

CHOCOLATE CHIP PUMPKIN BREAD

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup sugar
6 tablespoons butter, softened
2 eggs
1/4 cup water
1/2 can pumpkin
1 cup plus 1/4 cup miniature semisweet chocolate chips
1 teaspoon raw sugar

Heat oven to 350F. Grease a loaf pan.
In a medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed, set aside. In a large bowl, beat 1 cup of sugar and the butter with an electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well. Beat in water and pumpkin on low speed. Add flour mixture, beat on low speed until moistened. Stir in 1 cup of the chocolate chips. Pour into the prepared pan. Sprinkle the top with remaining 1/4 cup of chocolate chips, and the sugar.
Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove to cooling rack.
Enjoy!

Recipe adapted from Betty Crocker, Fall Baking, October 2009
www.bettycrocker.com/recipes‎

BUTTERMILK BISCUITS and FRENCH BREAKFAST PUFFS and BREAKFAST BABY CAKES and POPOVERS and OATMEAL TEA CAKE and BASIC BUTTERMILK PANCAKES and BANANA SPLIT BREAD and CHOCOLATE CHIP MUFFINS AND PLUM OAT DROP BISCUITS and BITSY BACON AND CHEESE ROLLS and NUTELLA CREPES

It seemed like my kids were having friends to sleep over every weekend before school was out. Now, with school almost back in session, the overnight parties have increased in frequency, and it seems there is one almost every night.
I usually present a breakfast of convenience, but when there are additional kids expecting sustenance, it is a good excuse to look through the recipe books for something a little more interesting than cold cereal or Nutella toast.

BUTTERMILK BISCUITS

2 cups half wheat-white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter, cubed
1 cup buttermilk
melted butter

Heat oven to 450F.
Sift together the flour, baking powder, salt and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles small peas.
Stir in buttermilk with a fork until the dough forms a ball.
Turn the dough out onto a well-floured sheet of parchment paper. Sprinkle dough with flour, and flatten into a disk. Cover and chill for 15 minutes.
Remove paper (I left it on the paper) and turn dough out onto a well-floured surface. Sprinkle with flour. Pat dough to 1/2 inch thickness. Cut with a 2 1/2 inch cookie cutter.
Place biscuits 1 inch apart on a baking sheet.
Bake for 10 minutes, or until golden brown. Brush immediately with melted butter.
Enjoy!

Recipe adapted from Southern Living, February 2013
www.southernliving.com/food/‎

FRENCH BREAKFAST PUFFS

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

Heat oven to 350F.
Grease 12 muffin cups or line the cups with paper muffin liners.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
Bake for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon of cinnamon.
Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into melted butter, then into the sugar/cinnamon mixture.
Repeat with each muffin, until all muffin tops are covered. Serve warm.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/french-breakfast-puffs/‎

BREAKFAST BABY CAKES

1 1/3 cups milk
6 eggs
1 1/3 cups flour
1 tablespoon sugar
1 teaspoon salt
6 tablespoons melted butter

In the bowl of an electric mixer, combine milk, eggs, flour, sugar and salt and mix until smooth. Let batter stand for 30 minutes before baking.
Heat oven to 450F. Place bottom oven rack in lowest position.
Brush 6 pie tins with 1 tablespoon of butter each. Divide batter equally among pans, about 1/2 cup each. Place baking sheet with tins in oven and bake 10 to 15 minutes or until puffy and golden.
Serve 1 pancake per person, topped with desired toppings.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2007
www.arkansasonline.com/news/features/food/‎

POPOVERS

In a large bowl, combine 1/2 cup flour, 1/2 cup milk, 1 tablespoon of sugar, 2 teaspoons of melted butter and 1 large egg. Whisk to blend.
Generously brush a popover pan with melted butter. Pour batter, dividing evenly among the 6 cups. Place pan in a cold oven on the middle shelf.
Heat oven to 450F, bake popovers for 15 minutes. Reduce heat to 350F, and bake 17 minutes more. Do not open the door while baking. Remove pan from oven, pierce popovers to let out steam.
Enjoy!

Recipe adapted from Parents, May 2003
www.parents.com/recipes/‎

OATMEAL TEA CAKE

1 cup rolled oats
1/2 cup raisins
1 1/4 cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
CARAMEL TOPPING
1/4 cup butter
1/2 cup brown sugar
2 tablespoons half and half
1 cup finely chopped walnuts

Heat oven to 350F.
Place oats and raisins in a medium bowl, pour boiling water over the mixture and let stand until warm.
In bowl of electric mixer, cream butter with sugars until light and fluffy . Blend in vanilla. Add eggs, one at a time, beating well after each addition. Stir in oatmeal mixture.
Stir together flour, baking soda, cinnamon, salt and nutmeg. Add flour mixture, blending lightly. Spread batter in a well greased, 9 inch square baking pan.
Bake until top of cake springs back when touched, 45 to 50 minutes.
CARAMEL TOPPING
In a small pan, melt butter. Remove from heat and mix in brown sugar, half and half and walnuts.
Spread topping on warm cake and place under broiler, about 4 inches from heat, until topping browns and bubbles, about 2 minutes. Let cool slightly before serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2003
www.arkansasonline.com/news/features/food/‎

BASIC BUTTERMILK PANCAKES

1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup buttermilk
2 eggs
3 tablespoons butter, melted

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, eggs and melted butter, add to flour mixture. Whisk until evenly blended.
Heat a griddle or skillet over medium heat.
Grease griddle or skillet. Spoon batter for each pancake onto griddle, cook about 3 minutes or until air bubbles form on top and underside is golden brown. Flip pancakes, cook about 2 minutes more, until golden brown on bottom. Cook remaining batter. Serve with butter and maple syrup.
Enjoy!

Recipe adapted from Red Book Magazine
www.redbookmag.com/recipefinder/‎

BANANA SPLIT BREAD

1 cup sugar
1 egg
1/2 cup butter, softened
1 cup bananas, mashed
3 tablespoons milk
1 teaspoon vanilla essence
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips

Heat oven to 350F.
Cream sugar, eggs and butter with an electric mixer until fluffy, about 3 minutes.
Stir in other ingredients. Spoon into well greased and floured large loaf pan. Bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from The Holiday Cookbook, November 2007


CHOCOLATE CHIP MUFFINS

1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/3 cup milk chocolate chips
2/3 cup sour cream
1 egg
4 tablespoons of vegetable oil

Heat the oven to 375F.
Line muffin pans with paper liners.
Sift the flour and baking powder into a bowl and add the sugar and chocolate chips and stir to combine.
Put the sour cream, egg and vegetable oil into a separate bowl and mix together with a whisk until smooth.
Stir the wet ingredients into the dry until just combined.
Spoon the mixture into the paper liners, so that each liner is half to three-quarters full, and bake 8 to 10 minutes, or until the muffins are well risen, pale golden and a toothpick inserted into the center comes out clean.
Enjoy!

Recipe adapted from 100 Magnificent Muffins & Scones, Felicity Barnum-Bobb 2006

PLUM OAT DROP BISCUITS

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/3 cups flour
1 1/3 cups rolled oats
1 tablespoon baking powder
3 tablespoons butter
3/4 cup snipped pitted dried plums
1 cup milk

Heat oven to 450F.
Stir together sugar and cinnamon, set aside.
In a large bowl stir together the flour, oats, 1 tablespoon of the cinnamon-sugar, the baking powder and 1/4 teaspoon salt.
Cut in the butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs. Stir in dried plums.
Make a well in the center of the flour mixture. Add milk. Stir until moistened. Drop dough onto a greased cookie sheet. Sprinkle with cinnamon-sugar.
Bake for 10 to 12 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2004
www.bhg.com/recipes/‎

BITSY BACON AND CHEESE ROLLS

1 can refrigerated crescent rolls
6 slices bacon, chopped, cooked and drained
1 cup grated cheese

Heat oven to 375F.
Line a cookie sheet with foil and spray with nonstick cooking spray.
Remove crescent rolls from container and lay on a flat surface that has been lightly dusted with flour.
Cut each crescent roll in half lengthwise to make two long, thin triangles.
Place approximately 1 teaspoon bacon bits and 1 teaspoon grated cheese along the triangles. Roll up each crescent roll jelly roll style, starting at the widest end.
Place rolls seam side down on prepared cookie sheet about 1 inch apart.
Bake for 10 to 12 minutes, or until golden brown.
Remove from oven, cool 5 minutes on pan and serve.
Enjoy!

Recipe adapted from The Pink Princess Tea Parties cookbook, 2008
www.amazon.com › ... › Where We Live › House & Home‎

NUTELLA CREPES

4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons melted unsalted butter
10 tablespoons nutella
sliced strawberries and bananas

Beat the eggs with a whisk until they are smooth. Add the milk, and whisk to combine. In a separate bowl, stir together the flour, salt and nutmeg.
Slowly whisk in the milk mixture. Set aside for at least 15 minutes or overnight in the refrigerator.
Before using, whisk the mixture to dissolve any remaining lumps.
Heat an 8 inch nonstick skillet over medium heat, brush with butter. Add 1/4 cup butter and tilt the pan to swirl it around. Cook until lightly golden on the bottom, about 1 1/2 minutes. Use a large spatula to flip the crepe, cook until lightly golden on the bottom, about 1 1/2 minutes. Transfer to a plate. Brush the pan with butter again. Repeat, using up all the batter.
Working one at a time, spread the surface of a crepe with 2 teaspoons of nutella. Place the strawberries and bananas in a single layer on one quarter of the crepe.
Fold the crepe in half, then in half again, forming a wedge shape.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

FUDGY COOKIE BARS and CHOCOLATE CHIP COOKIES

The Fudgy Cookie Bars were heavenly, rich and chocolatey, especially in small pieces with a cup of tea. I love bar cookies, because they are quick and easy to make, and although my children aren't fans of nuts in sweets, I thought the walnuts were a delightful and delicious addition. 
However, the chocolate chip cookies were a HUGE hit with the kids - they absolutely loved them, and I loved that they were so easy to make. These are definitely sweet recipes I will keep and use over again.

FUDGY COOKIE BARS

1 3/4 cups flour
3/4 cup powdered sugar
1/4 cup cocoa
1 cup of butter, softened
1 (14 ounce) can of condensed milk
1 teaspoon vanilla extract
1 (12 ounce) package chocolate morsels
1 cup chopped walnuts

Combine first 3 ingredients in the bowl of a stand mixer. Add butter and mix until it just comes together.
Bake at 350F for 15 minutes. Remove pan and place on a wire rack.
Stir together condensed milk, vanilla and 1 cup of chocolate morsels in a small saucepan over medium heat stirring occasionally, 5 minutes or until smooth.
Pour mixture evenly over prepared crust, spreading to edges of the pan. Sprinkle with chopped walnuts and remaining chocolate morsels.
Bake at 350F for 20 minutes. Cool in pan on a wire rack 1 hour or until completely cool. Cut into bars.
Enjoy!

CHOCOLATE CHIP COOKIES

1/2 cup butter, softened
1 2/3 cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups self-rising flour
1 (12 ounce) package semisweet chocolate morsels

Heat oven to 350F.
Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add eggs and vanilla, beat well. Add flour, beat at a low speed until well blended. Stir in chocolate morsels.
Drop cookie dough by heaping tablespoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 350F for 11 to 12 minutes or until lightly browned.
Cool on baking sheets on a wire rack 5 minutes, transfer to wire racks, and cool completely.
Enjoy!

CHOCOLATE RASPBERRY CREAM PIE and CHOCOLATE PIE and CHOCOLATE CHIP PIE

We always serve a simple but delicious dessert at the lake, following our simple, and hopefully delicious dinner. I usually choose a recipe that can be made in advance, and it would seem so far this summer it has been pie, and every one featuring chocolate. My work is done beforehand, and I can visit with friends and relax while at the cabin. Then, after a day of fun all that needs to be done is to cut, garnish, and hand around plates full of wonderful sweetness.

CHOCOLATE RASPBERRY CREAM PIE

7 ounces chocolate wafer cookies (about 32) coarsely broken
1/2 cup chocolate chips
6 tablespoons butter, cut into small cubes
1/4 cup sugar
1 (14 ounce) can of condensed milk
1/4 cup creme fraiche
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
2 1/2 cups fresh raspberries

Place broken cookies in processor, process until finely ground.
Place chocolate chips, butter and sugar in microwave safe bowl. Microwave on high at 15 second intervals until melted, stirring occasionally.
Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9 inch glass pie dish. Chill crust while preparing filling.
Whisk condensed milk, creme fraiche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink.
Transfer filling to crust. Chill until filling is set, about 2 hours.
Scatter remaining raspberries over pie. Cut into wedges and serve.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎


CHOCOLATE PIE

2 eggs
1 cup sugar
5 tablespoons flour
3 tablespoons cocoa
1/8 teaspoon salt
2 cups milk
1 tablespoon butter
1 teaspoon vanilla extract
1 baked pie crust
whipped cream or whipped topping

Whisk eggs in a large bowl.
In a small bowl, mix together the sugar, flour, cocoa, and salt. Add to the eggs, mixing well. Gradually add the milk until blended.
Pour into a saucepan and cook over medium heat until mixture thickens, whisking constantly. Remove from the heat and whisk in butter and vanilla. Mix well.
Pour into baked crust, and cook in refrigerator two hours or overnight. Spread whipped cream on top.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, June 2003
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHIP PIE

1 unbaked 9-inch pie shell
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter, softened
1 1/2 cups chocolate chips

Heat oven to 325F.
Beat eggs in an electric stand mixer on high speed, until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips. Spoon into pie shell.
Bake for 55 to 60 minutes or until pie is set.
Cool on a wire rack. Serve warm or cold with whipped cream or ice cream if desired.
Enjoy!

BANANA CHOCOLATE CHIP POUND CAKE and BANANAS FOSTER UPSIDE DOWN CAKE

It seems like I make banana bread a lot in our house - there are always ripe bananas to be used up. As much as I enjoy banana bread and muffins, I was excited to find a couple of recipes that featured perfectly ripe bananas in a slightly different way.

BANANA CHOCOLATE CHIP POUND CAKE

3 1/4 cups flour
1/2 teaspoon baking powder
1 8 ounce package cream cheese, softened
1/2 cup butter, softened
3 cups sugar
4 eggs
3 to 4 bananas, mashed
1/4 cup bourbon, or milk
1 tablespoon vanilla
1 cup chocolate chips

Heat oven to 325F. Grease and flour a 10-inch tube pan, set aside.
Combine flour, baking powder, and 1/2 teaspoon salt, set aside.
In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light. Add eggs, one at a time, beating for one minute after each, scrape bowl as needed. In a bowl combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture, beat on low to medium speed after each addition just until combined. Stir in chocolate chips. Spread evenly in prepared pan. Bake for 80 minutes, or until a toothpick inserted near center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove from pan, cool on rack.
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012
www.bhg.com/recipes/collections/december/

BANANAS FOSTER UPSIDE DOWN CAKE

1/2 cup butter, softened and divided
1 cup brown sugar
2 tablespoons rum
2 to 3 ripe bananas
3/4 cup sugar
2 eggs
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups baking mix
1/4 teaspoon ground cinnamon

Heat oven to 350F.
Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (I put the butter in the pan and popped it in the oven as it was heating). Remove from heat, sprinkle with brown sugar and drizzle with rum.
Cut bananas into 1/4 inch thick slices, arrange over brown sugar mixture.
Beat sugar and remaining 1/4 cup butter at medium speed with an electric mixer, until blended.
Add eggs one at a time, beating just until blended after each addition.
Add milk, sour cream and vanilla extract, beat just until blended. Beat in baking mix and cinnamon until blended.
Pour batter over mixture in pan. Place pan on a cookie sheet.
Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife around the edge to loosen. Invert onto a serving plate, spooning any topping in pan over cake.
Enjoy!

Recipe adapted from Southern Living, November 2011
www.southernliving.com › Food › Recipes

BANANA HONEY MUFFINS and CHOCOLATE CHIP BANANA SNACK CAKE

The kids started back to school last week, after the Christmas holiday. Being the first day back for 2013, I wanted to do something a little special for breakfast. Something a little different from the usual rushed bowl of cereal, or hurriedly fried egg.
We had some bruised bananas left over from our trip down to Atlanta in the RV, which may not sound too special. But once mixed with thick, rich sour cream and a little honey and orange zest, and lovingly served fresh and warm out of the oven, they were quite a wonderful school day indulgence.

BANANA HONEY MUFFINS

1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1/2 cup sugar
1 tablespoon grated orange rind
3/4 cup ripe mashed bananas
1 cup sour cream
1 egg, lightly beaten
60 grams butter, melted
1 1/2 tablespoons honey

Heat oven to 375F.
Lightly grease a 12 hole muffin pan, or line with muffin liners.
Combine the flour, soda, sugar and orange rind in a bowl.
Combine bananas, sour cream, egg, butter and honey in a separate bowl. Add to dry ingredients all at once, mix until just combined. Spoon mixture evenly into prepared pan. Cook for about 20 to 25 minutes, or until cooked when tested. Stand for 2 minutes, remove from pan, place on a wire rack.
Enjoy!

CHOCOLATE CHIP BANANA SNACK CAKE

1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/3 cup mashed ripe banana
1/2 teaspoon vanilla
1/3 cup buttermilk
1/3 cup miniature chocolate chips

Heat oven to 350F.
Grease an 8X8 inch baking pan, set aside.
In a small bowl, combine the flour, baking powder, soda and salt, set aside.
In a medium mixing bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, beating until combined. Beat in egg until well combined. Beat in banana and vanilla until combined. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. Stir in chocolate pieces. Spread in prepared pan.
Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in a pan on a wire rack for 20 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2012
www.bhg.com/recipe/layer-cakes/chocolate-chip-banana-snack-cake/

BANANA CHOCOLATE CHIP BREAD

We invited some of my children's friends over for a play date, and I wanted to make something yummy, quick and easy for an after school snack. The bonus - I was able to use up the ripe bananas languishing in the fruit bowl.
I saw this recipe made two loaves, and I thought we would enjoy one, and give one away. However, the first loaf was finished off quickly, with the kids still wanting more! So we cut into the second loaf to keep the hunger at bay, and to fuel the fun the friends were having!

BANANA CHOCOLATE CHIP BREAD

1 box white cake mix
1 (3.4 ounce) package instant banana cream pudding and pie filling
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chocolate chips

Heat oven to 350F.
Mix all the ingredients well. Pour into two greased loaf pans.
Bake for 35 to 40 minutes.
Enjoy!

Recipe adapted from Real Simple, November 2004
www.realsimple.com/magazine.../real-simple...2004.../index.html