The Seed Fairy

Posted on May 22, 2013 by Rebecca Baugh

In every gardener there is a child who believes in The Seed Fairy. ~Robert Brault, www.robertbrault.comer

After months of planning and scheming and praying to the weather man to take away the snow, hail and tons of thunder storms, the raised garden beds are in.

Aren’t they Be A u Ti Ful???

My brother in law (Neiner Weiners hubby) was finally able to come up last week during some sunny days and put together my raised garden beds. He worked in my back yard for three days, but he was able to put the beds together, fill each one with a 70/30 dirt mixture and mulch around them all in one day. My son, The Super Hero, had already dug up the graves , oops, dirt,under the beds. Oldest Grandgirl helped me lay newspapers over the dirt and then we coverd the whole area with commercial landscape fabric.

Here are the graves…haha…

Oldest grand girl and I took old newspapers and laid over the turned over dirt to help with weeds.

Then we took commercial grade landscape fabric and covered the whole area. I had to use the flash on my camera for this picture because we did not finish up till around 9 p.m.

Here is a look at them from a different angle. Don’t worry about the shade. It does not get shady in this spot till late afternoon.

Here is another one.

Can you tell I am just a little bit proud of them? : )

Oldest grandgirl and I have been busy planting and digging and setting up the whole area.

Here is a picture to give you a little hint. Can you guess why those tomato plants are unside down?

MMM….

Anywho….I am ready to eat some fresh picked garden eats from my very own garden.

You can too….

You just have to believe in The Seed Fairy!

Have you started a garden this year, or doing some container gardening? I would love hear all about it!

In a couple of days I will post more pictures of what I have planted.

Life’s a Garden…dig it. (my humor amazes no one but me…hehe)

Becky

The Grave in My Back Yard

Posted on May 19, 2013 by Rebecca Baugh

I have a grave in my back yard.

This is what oldest grand girl calls my future site for my raised garden bed.

My son the super hero, dug up the dirt were I am going to place my raised garden beds.

I was hoping I would have these garden beds in over spring break, but 12 inches of snow (or was it more) kinda put a hold on the raised garden beds.

Don’t worry I did not bury anybody in my back yard. Though it sure looks like I did.

Here is the cedar wood that I ordered and had delivered. I was going to make 4 foot by 4 foot raised beds, but have now decided to put in 4 foot by 8 foot raised beds. I chose cedar wood because it is untreated and resist to rotting.

It took me a long time to finally decide where to put them.

There is no going back now.

It might be hard to hid a grave!

Check back in a couple of days! When I started this post my raised garden beds were not in yet…..but guess what?? They are now and they are beautiful!

Here is a sneak peek picture.

What do you think???

Have you craved out a little garden in your yard?

Becky

The Curse of the Chocolate Chip Cookies

Posted on May 10, 2013 by Rebecca Baugh

Have you ever felt like you could never make something right?

That no matter what you did, or changed, or tried again, what ever you were making would just not cooperate with you and turn into a total flop.

Well….I hear ya sista!!!

Take the case of the chocolate chip cookies.

When my kiddos at school would try to make chocolate chip cookies, they would end up making a cookie (crisp) pizza, or hockey puck cookies with chocolate chips, or just get a spoon and scoop the cookie dough off the cookie sheet and eat it. Because no matter how long you cooked these cookies they were never going to bake into a resemblance of a firm cookie.

Sounds familiar?

This is called, “The Curse of the Chocolate Chip Cookies.”

I have not made chocolate chip cookies at school in my foods lab for years because it was cursed when it came to making chocolate chip cookies.

My kids could make beautiful, buttery and chewy snickerdoodles every time.

But when I spend a small fortune on chocolate chips to go into a cookie it was like pouring liquid chocolate down the drain.

Last year, while I was out with a sub (baby grand girl was in the hospital) my kids at school got to bring stuff in to cook/bake. I called it free cook day. They could bring what ever they wanted from home to cook/bake (within reason and a 44 minute class period) and have at it in the kitchen. My only rules was that they had to clean up and not make chocolate chip cookies. I had one kitchen of girls that begged to make chocolate chip cookies.

Please, Please, Please, Please, Please…….

I relented.

I figured I would not be there when the cookie curse monster would wave his wand and ruin their cookies. I would come back in a couple of days and give the hugs and try not tell them I told you so.

Then it happened.

When I came back, the girls left me a note.

“Our cookies turned out great! We think we broke your curse! We hope baby grand girl is feeling better.”

Holy Cow….Semi Sweet Chocolate….they did what?

They said they broke the curse.

Two days ago at school, I let all my kiddos at school make chocolate chip cookies. I told them all about the curse and the note the girls left me. I told them because of the braves girls last year we could make chocolate chip cookies.

Not just any chocolate chip cookie.

I went with a nontraditional chocolate chip cookie recipe made with corn syrup and without adding an egg.

It is also a award winning recipe from the 1947’s.

I kid you not…..every kitchen made perfect chocolate chip cookies.

They are crunchy on the outside, chewy on the inside and you cannot just eat one.

You may need to double the recipe.

The recipe makes around 15 cookies.

I can eat that many (please don’t tell anyone.)

Anywho, this is the recipe I promised you I would post today, before I take off and supervise a 9th grade dance.

Get out of your comfort zone and make these super easy chocolate chip cookies.

If you don’t the cookie curse monster might find out where you live…

Just kidding.

No curse here, just cookies.

Enjoy!

Becky

Here is your shopping list.

See, no sugar and no eggs. Don’t worry, it will be okay!

Measure out the vegetable shortening, put it into a large mixing bowl and mix for 30 seconds to smooth it out.

Pour in the corn syrup and the vanilla into the mixing bowl with the shortening. Add the baking soda.

Add the salt. Combine all the ingredients with the mixer. Stopping occasionally to scrap the bowl.

Add the flour. With the mixer mix in the flour. Add the chocolate chips and if you are adding nuts and mix together.

You get this beautiful cookie dough. It is a little pale because there is not any brown sugar in this recipe.

Using a medium size cookie scoop, scoop out 9 cookies and put them on a parchment covered cookie sheet. (I always use parchment paper just because…I don’t know…just because) : )

Bake for 12 ot 15 minutes at 350 degrees or until the edges start to get brown. Let the cookies cool on the cookie sheet for 2 to 3 minutes.

These were so good, oldest grand girl had to pack her a school lunch so she could take a cookie to school.

Here is the recipe

Chocolate Chippers

Adapted from Better Homes and Garden

Ingredients:

1/2 cup shortening

3/4 cup light color corn syrup

1/2 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/4 cup flour

1 cup chocolate chips (I used semi sweet)

1/2 cup nuts (optional)

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl mix the vegetable shortening to soften it.

Add the corn syrup, vanilla, salt and baking soda.

Mix to combine.

Add the flour and mix to combine.

Add the chocolate chips and nuts. Combine.

Drop by rounded teaspoons onto a greased cookie sheet. bake for 12 to 14 minutes or until edges are light brown.

Cool on cookie sheet for 2 to 3 minutes and then transfer to a cooling rack.

Makes 13 to 16 cookies depending on the size

Don’t you want a bite.

Let me know how you like this recipe.

Enjoy!!!

Bribing you with cookies!

Posted on May 9, 2013 by Rebecca Baugh

Can you forgive me for not posting for almost two weeks?

How if I bribe you with cookies?

Will that work?

How is I give you a recipe for a “sugarless” chocolate chip cookie.

Don’t worry….

It has sugar in it…sorta.

Would you believe me if I told you it has corn syrup in them instead of sugar?

Do I have your attention now?

If you like to make something different instead of the same old chocolate chip cookie.

Then you may want to check by tomorrow for this super easy, super tasty, scrumdelishious chocolate chip cookie recipe.

Did I forget to mention that it was an award winning cookie back in 1947?

The recipe does not have an egg in it either.

hehe

So….my plan is to post it sometime tomorrow in between school and a school party.

I owe you a special recipe treat for putting up reading my older post for two weeks.

I have missed you!

Becky

Italian Wedding Soup

Posted on April 28, 2013 by Rebecca Baugh

What is your favorite comfort food….besides chocolate? ; )

I have to say that my favorite comfort food (besides chocolate) is hot rolls and delicious soup.

I can eat soup in the summer, fall, especially the winter and spring.

I guess that means I eat soup all year long.

I am slow sometimes.

When I was asked to cater in dinner for the science department at my school this past week (and where I made The Best Chocolate Cake), I decided I would make two kinds of soups. I have several favorite soup recipes to choose from.

Here are a few of the soups I make that I have posted about.

Velvetta Cheese Soup Taco Soup Butternut Squash Soup

Well, I love soup, and I hard time choosing which kind of soup to make. There was this one soup I have not made in a couple of years that I really love. It has small little homemade meatballs with miniature bow tie pasta floating around in a vegetable beef broth. It goes perfect with hot rolls.

Hot rolls + soup = comfort food to me.

Yes, that is how math works in my head. If I really need to add ( 1 + 1) I have to ask oldest daughter who does not cook.

Anywho….

Ding Ding Ding….I decided to make Italian Wedding Soup.

I found this recipe a few years ago on the Taste of Home website and I have tweak it a bit to suit my taste. That is the beauty of making homemade soup. You can add more vegetables, different vegetables or even chicken meatballs instead of sausage and beef.

Have fun with this recipe.

Make it the way you want it to taste.

This post is all about comfort food not complicated food.

Enjoy!

Becky

Here is your grocery list and step by step instructions:

This soup has both chicken and beef broth in it. You can purchase premade or you can make it from soup base. I bought premade this time from Aldi’s. I was pretty impressed with it. It tasted pretty darn good plus it did not have any msg in it. Also, I used fresh spinach but you can use frozen spinach if you prefer. Also, I decide to use mini bow tie pasta, just cause I wanted too….use what ever pasta you have on hand.

To make the meatballs start by putting 2 eggs in a mixing bowl. Add in the season bread crumbs.

Mix the bread crumbs and the eggs together to combine. Next add the Italian sausage. I used mild Italian sausage.

Add the hamburger and combine all the meatball ingredients. On a large greased foil lined cookie sheet place the 3/4 inch meatballs. I used my smallest cookie scoop. Bake at 350 degrees for 15 to 18 minutes. Drain the meatballs on a paper towel.

You could make these meatballs ahead and freeze them in the freezer until you are ready to use them.

This is what they look like when they come out of the oven all cooked. They are the perfect size for your spoon.

Next step….The Soup.

Dice up the celery, onion and the carrots.

In a dutch oven or a large stock pot heat up the olive oil. Add the chopped vegetable and saute.

Saute the vegetables until they are tender.

Pour in the chicken and beef broth. Next add in the onion soup mix.

Next add in the ketchup and stir in. Add in the basil, thyme and bay leaves.

Add in fresh or chopped frozen spinach along with the meatballs. Bring the soup to a boil and simmer for 30 minutes.

Now it is time to add the dry pasta. Add the pasta and cook for another 12 minutes until the pasta is tender.

Easy Peasy, Nice and Easy!

Soups on….now where are the rolls?

Enjoy the day!

Becky

Here is the recipe

Italian Wedding Soup

Adapted from Taste of Home

Ingredients:

2 eggs slightly beaten

1/2 cup seasoned bread crumbs.

I pound ground beef. I used 90 % lean ground beef

I pound Italian Sausage. I used mild.

4 to 5 medium carrots, sliced

5 celery ribs, diced

1 large onion, chopped

3 garlic cloves, minced

5 tablespoons olive oil.

4 cans chicken broth

2 cans beef broth

1/2 pound of fresh spinach, chopped or 1-10 ounce package of chopped frozen spinach

1 and 1/2 teaspoon basil

1 envelope onion soup mix

5 tablespoons ketchup

1/2 teaspoon thyme

3 bay leaves

2 cups of uncooked mini bow tie pasta (you can use any pasta of your choice)

Directions:

In large mixing bowl, combine the eggs and the bread crumbs. Add the ground beef and the sausage. With a mixture, gently mix all the ingredients to combine. You can also do this by hand if you do not have a stand mixer. Shape the meat mixture into 3/4 inch meatballs.

Line a large cookie sheet with foil and grease. Preheat oven to 350 degrees. Place the meatballs onto the greased foil lined cookie sheet and bake for 15 to 18 minutes. Drain the meatballs on a paper towel.

In a large stock pot or dutch oven, saute the carrots, celery and onions in the oil until tender.

Add the mined garlic and cook another minute.

Stir in the chicken and beef broth, basil, soup mix, ketchup, thyme, spinach and bay leaves.

Bring soup to a boil. Add in the meatballs and simmer for 30 minutes. Add the pasta and cook another 12 to 13 minutes or until the pasta is tender. Remove bay leaves and serve.

The Best Chocolate Cake

Posted on April 24, 2013 by Rebecca Baugh

A couple of months ago I was approached ta work to make a small dinner for our science department.

The department chair wanted to treat her department to a little TLC with having a dinner catered for them.

At first I was a little surprise to be asked. I cook a lot for my school, but it is always for a club activity or a hospitality room.

This was a PAYING job.

Waawhoo….

After I picked myself off of the floor and agreed to make the dinner, the first thing I wanted to make was a great dessert.

I remembered this chocolate cake I made last year. It was so moist and rich and covered with a layer of chocolate ganache and topped with chocolate curls.

This cake has the WOW factor.

Here is the top of the cake when I made it the for the first time last year. The one I made this year I put strawberries on it instead of raspberries.

This is how fast this cake will disappear.

You will not believe how simple this cake really is to make. It starts out using a deviled food cake mix , a bunch of chocolate chips, sour cream, a pudding mix and some oil. It takes a total of 3 bags of chocolate chips to make this cake. On for the cake, one for the ganache and one for the chocolate curls.

You like chocolate, right?

It even has a filling of premade chocolate frosting.

With a rich chocolate ganache and topped with chocolate curls and decorated with berries of your choice, this cake is pure decadence.

Here is the one I made with stawberries.

Are you ready to make one yet?

I know you can!

Here is your grocery list and step by step instructions.

Here is everything you need to make this cake except for a tub of ready to use chocolate frosting. I have already made the chocolate curls and you can see my step by step instructions on how to make them here.

The first thing you need to do is put the cake mix and the pudding mix in a large mixing bowl.

Next add your sour cream and the vegetable oil to the cake mix.

Crack four eggs in to a small bowl and beat with a fork.

Add the beaten eggs and vanilla into the mixing bowl with the cake mix.

Now, add the milk. The fun starts now. With your mixer, combine all the ingredients.

Combine all the ingredients until the batter is nice and thick.

Here is where you use the first bag of chocolate chips. These are semi sweet miniature chocolate chips. Add the whole bag ; )

Is this beautiful batter or what?

Evenly pour batter into two 9 inch round cake pans. I have the bottoms of the pans covered in parchment paper and the sides are coated with butter then flour. I hate it when a cake sticks in a pan.

Bake in a 350 degree oven for around 35 to 40 minutes, or until a tooth pick comes out clean. I use a cake tester. It looks likes I am taking the temperature of the cake.

Use another smaller cooling rack to invert your cake on to get it out of the pan to cool on a larger cooling rack. Cool completely.

When the cakes are totally cooled frost the top of the bottom layer.

Place the top cake round onto the frosted bottom layer. It is starting to look like a layer cake. Don’t you agree? Now, just leave the cakes alone for a bit while you make the ganache. Leave the cake on the cooling rack. You will see in a bit why.

Here is the part where you use chocolate chip bag number two. In a double boiler, melt the chocolate chips and the whipping cream together. You can do this in the microwave too. Just put the chips and whipping cream in a microwave safe bowl and heat for a minute at a time until all the chips are melted. Let the ganache cool slightly before you pour it over the cake.

Put a baking sheet under the cooling rack with the cake on it. Slowly pour the ganache over the cake until it is completely covered. I did mine a couple of times to get the thickness I wanted. The baking pan underneath will catch the dripping ganache.

Now you use the third bag of chocolate chips. While the ganache is still moist, (so the curls will stick to the cake) decorate the top of the cake with chocolate curls. I posted step by step directions on how to make chocolate curls here.

Decorate with your choice of berries. Then try not to eat the whole cake. At least wait until no one is looking. I won’t tell….promise!

If you think this cake is too hard. It really isn’t. Just allow plenty of time and make the curls the day before. I always put the cake in the fridge overnight to firm it up before I put it on a cake plate.

Surprise someone in your life with a beautiful and delicious cake.

Everyone loves a beautiful cake.

They will love you for it.

Here is the recipe

The Best Chocolate Cake

Ingredients:

Chocolate Curls:

1 – 11.5 ounce package of semi sweet chocolate chips

Cake:

1 box devils food cake mix

1 package of instant chocolate pudding mix

1 cup of sour cream

1 cup of vegetable oil

4 eggs, beaten

1/2 cup milk

1 teaspoon vanilla

1 – 11.5 ounce package of semi sweet miniature chocolate chips

Middle frosting:

I tub of ready to use chocolate frosting

Ganache:

1-11.5 ounce package of semi sweet chocolate chips (I have used dark chocolate chips too and it taste great also)

1 cup of whipping cream

Berries for decorations is optional

Directions:

Preheat you oven to 350 degrees.

For the Cake:

In a large mixing bowl, mix together the cake mix, pudding mix, sour cream, vegetable oil, eggs, milk and vanilla. Mix together. The batter will be thick. Add the chocolate chips and mix in. Pour the batter evenly between two 9 inch prepared cake pans. Bake for approximately 35 to 40 minutes or until a tooth pick comes out clean. When the cakes are baked. Cool fior 10 minutes and remove the cakes from the pan and cool completely on a cooking racks. When the cakes are cooled. Frost the top of the bottom layer with the ready to use chocolate frosting. (you will not use the whole tub….though I did try too)

Leave the cake on the cooling rack.

To make the ganache:

Slowly melt together the chocolate chips and whipping cream. Put a baking sheet under the cooling rack the cake is on. Pour the ganache evenly over the layered cake. The ganache will drip down into the baking sheet. Make sure you get all the sides of the cake covered.

To decorate the cake with curls.

Using the curls you made earlier (you can find the directions for the curls here) decorate the top of the cake while the ganache is still moist. This will help secure the curls to the top of the cake. Decorate with berries if you desire.

I cannot even put into words how moist and delicious this cake is.

Do not be intimidate by this cake. You can make it!!

Go for it and let me know what you think.

There is a reason why it is named, “The Best Chocolate Cake.”

It is.

Becky

Here are some other post you might enjoy reading:

Key Lime Cake Chocolate Chip Cookie Dough Cheesecake

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How to make Chocolate Curls

Posted on April 24, 2013 by Rebecca Baugh

Everyone loves a beautiful cake.

I know I do.

Those kind of cakes that you see in a fancy bakery and stare at while you drool behind the glass.

It it amazing how a few beautiful chocolate curls add elegance to a cake (or cup cake) and entice you to want to take a big’o bite.

Recently I was asked to cater a small dinner for my science department. I was very humbled and honored to be asked to make them dinner.

I was getting paid too…yippee!

I wanted to make a knock your socks off chocolate cake for a big finish to the dinner. I have them terrific recipe for a chocolate cake that has these to die for chocolate curls on top. I thought I would I would share with you how to make easy chocolate curls.

Here goes : D

The first thing you need to do is take a package of semi sweet chocolate chips and put them in a microwave safe bowl and microwave for one minute.

With a spoon stir the slightly melted chips. Put the chips back in the microwave for another 20 to 30 seconds. Do not microwave too long. Stir the chips until they are completely melted.

Get out an baking sheet and turn it over. Pout the melted chocolate on the bottom of the baking sheet.

I poured the melted chocolate right in the middle of the baking sheet.

With a spatula, spread a thin layer of chocolate on the baking sheet.

There will be enough chocolate to cover the entire bottom of the baking sheet. Now, put the pan in the refrigerator until the chocolate starts to harden.

When the chocolate firms up, take it out of the refrigerator to let the chocolate begin to warm up.

When the chocolate warms up enough to the point where you can put your finger on it and it leaves a finger print it is almost warm enough to start making curls. See my finger print on the chocolate?

The a sharp spatula I scrape the chocolate diagonally across the pan to start making the curls. If your curls start breaking the chocolate is too cold still.

I know you can make these curls!!

One package of chocolate chips will make more than enough curls to top your cake or cup cakes. It is best to make the curls the day before and let them dry out a bit in the refrigerator over night.

Next time you start staring at those beautiful cakes in the bakery and am tempted to buy one, just remember that you can make your own beautiful chocolate cake with these chocolate curls.

You will be able to open up your own bakery!

Enjoy,

Becky

Coupon Bargains and Update

Posted on April 21, 2013 by Rebecca Baugh

I went to Gerbes and picked up these items on sale. They have a buy 5 items and save $5 sale going on now. I was able to get the rice for .29 cents a box, the Shout and Scrubbing Bubbles for $1.oo a can and then I got a $3.00 coupon to use on my next transation.

Sweet!

I was able to pick these up also at Gerbes using the buy 5 save $5 sale. After coupons I paid .49 cents for each of the 409 and just .29 cents for each of the pamper wipes. My daughter who does not cook was very happy when I gave her the wipes. Youngest baby grand girl needs lots of wipes.

I am making this super rich chocolate cake later this week (I will post the recipe later this week). It takes several bags of chocolate chips. These bags were on sale for $2.49 at Gerbes and I had $1.00 off coupons off of two bags, making them $1.99 a bag. I also got a $3.50 coupon off my next purchase if I buy more chocolate chips.

Oldest daughter who does not cook did a little couponing too. She was able to get these cans of soup for .50 cents each. I giggled when I seen she had bought butternut squash soup. She would never in her right mind bought this soup if I had not made homemade butternut squash soup. I will be curious to find out if this soup is as good as the one that I came up with.

I also bought 5 toothbrushes and 5 tubes of tooth paste for free. I will be donating them to school for students who may need some personal hygiene items.

I also bought some groceries at Aldis.

So lets see:

I spent:

$2.20 at Gerbes

$44.68 at Gerbes

$48.50 at Aldi’s

Total $95.38 for last week and today.

I had a balance of $380.22

I spent $95.38

Leaving me a total of $294.84

I will add another $75.00

So my latest update is $369.84 on April 21st.

My balance keeps getting a little higher each week.

Would you not add anymore to your budget till you spend down your amount.

Or lower the amount you spend each week.

MMMMM….I will have to think on it.

Lights out girl scouts…it is past my bed time.

Happy Couponing,

Becky

Garden Update

Posted on April 21, 2013 by Rebecca Baugh

Am I the only one out there ready for “real” spring weather to arrive?

I am SO ready to get my raised garden beds in.

You are probably wondering what the problem is.

I am part of the problem.

Yep…I will own it!

I keep changing my mind where to put my raised garden beds.

I really wanted them close to my kitchen door without being in the front yard. It gets plenty of afternoon sun, but I am afraid I will have a ton of acrons in them when fall arrives. So the only logical place to put them is clear over on the other side of my yard in the corner.

I took yarn and popcycle sticks to measure off a couple of 4 foot by 4 foot spaces to get an idea of how they would look. I think I will combine two of them and make a 4 foot by 8 foot one and two 4 foot by 4 foot ones. I ordered cedar in the length and width I wanted and it was delivered a couple of weeks ago. I will take a picture of the wood this week so you can see it. I was all ready to go, then it rained, and rained and hailed and rained some more. I am not complaining about the rain after the drought Mid Missouri suffered from last year, but it has delayed my progress just a bit. It is hard to get a truck in the back yard full of dirt and mulch when the ground is super wet. I don’t know what my neighbors would say if I had to call a tow truck to pull a truck out of my back yard. It might be pretty funny until I got the bill.

Anywho, my little plants are growing and are staying indoors until I get them in the ground.

A few weeks ago I planted a bunch of different tomato plants and some kale. They are not ready for the garden yet but they are at least 4 inches tall already.

I used these little seed pellets. They are really skinny until you put warm water on them and then they swell up.

These are extra ones I bought when I am ready to start more seeds.

Here is one kind of tomato I planted.

I thought it was interesting how the seeds were different colors.

My little tomato seeds are all in there very snug. I will have to take a picture this week to show you how big they are now.

I don’t think my 4 little 4×4 foot raised gardens will be able to hold all these seeds.

Do you?

I think I need a farm!!

Everyone has to start somewhere, right?

Here’s to gardening weather. It will be here before we know it!

Becky

Pecan Buttermilk Pancakes

Posted on April 21, 2013 by Rebecca Baugh

Good Morning!!!

The sun is shining this morning in mid Missouri….Yippee…

Three days ago this is what I had in my front yard..

It takes children with college degrees to be smart enough to run out after a tornado warning, large hail and pouring rain to collect large hail from the front yard.

Yes….this is my oldest daughter who does not cook. Obviously she does not have brains either. : D

Anywho…it is a fine, fine, fine morning in Missouri and it seemed like the perfect morning to make “home made” pancakes.

When I was growing up, The Princess could not just go to the store and buy a package of pancake mix, or stop by a IHOP, to make pancakes for her four, always starving, perfect children. I use the word “perfect” here very loosely. When The Princess made us pancakes, she always made them from scratch and they always had this delicious little crunch ring on the outside edge. Mom always got this crunch ring by frying her pancakes with a little bit of oil, bacon grease, butter or lard.

Niener Wiener, Me, Jeanie Beanie and baby brother Robert loved her pancakes, especially the little crunch ring on the outside edge.

Did your mom make them like that for you?

This morning, on this fine day in Mid Missouri I was thinking about that those pancakes and that little crunch ring and thought I would surprise my munchins at home with home made buttermilk pancakes.

Aren’t I the perfect Mom?

I use the word perfect here very loosely. : D

Anywho, I bought this simply divine cookbook yesterday at Sam’s and it had a buttermilk pancake recipe in it that looked way too good to stay shut up in a cookbook. (I have a whole story to tell about this cookbook, so check back later today if you are the least bit curious)

I just happen to buy some real buttermilk yesterday at the store for another recipe I wanted to make and Walla….the pancake stars aligned and I realized I could make homemade pecan buttermilk pancakes.

Here is my first bite. The outside crunch ring was perfect. The pecans were perfect. The only thing that was not perfect was that I only got one pancake. My little munchins downstair ran off with the rest.

How is that for a compliment?

It is the best kind!

So pancake lovers unite! If you want to make a thick and tender pancake with an outside crunch ring, this recipe will have you napping the rest of the day in pancake heaven.

Here is your shopping list and step by step directions:

In my haste to taste delicious pecan buttermilk pancakes, I forgot to put the oil in the pictures. My Bad!

Measure the flour and put it in a medium size bowl. Next measure out the salt, baking soda, baking powder and the sugar.

Add the salt, baking soda, baking powder and sugar and whisk to combine.

Now it’s time to get out all the wet ingredients.

Crack the egg and add it to a medium size bowl. Next add in the vegetable oil.

Measure out the buttermilk and add it to the egg and the oil.

With a whisk, mix all the wet ingredients together, making sure the egg in completely mixed in. Pour the wet ingredients into the dry ingredients.

With a whisk, carefully combine the wet and dry ingredients together. Be careful not to over mix. The batter will be thick with small lumps.

If you plan on adding pecans to your pancakes, now is the time to have a few chopped up and ready to go. My son the Super Hero, hates nuts. But..he is out of town this weekend to attend a wedding. So the Pee Cans are back on the menu and ready to add to our pancakes.

In a medium skillet add a little vegetable oil. Pour in 1/4 cup of batter. You may have to spread it around a bit. If it is too thick in the middle the middle will not get cooked on the inside. Add a few chopped pecans onto the wet batter. Fry the pancake until bubbles start to rise. Carefully flip the pancake over to cook on the other side. See that lovely crunch ring on the outside of the pancake? Seriously, that is the best part besides the biets with the pecans, besides the part with all the butter and rich syrup…seriously this whole pancake is delicious.

Don’t you just want a bite?

That is all there is to making fanatically delicious pecan pancakes.

Are you ready for the recipe?

Here it is.

Enjoy the day!

Becky

Pecan Buttermilk Pancakes

Adapted from Southern Living

Ingredients:

1 and 1/4 cups of all purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 large egg

1 and 1/3 cup buttermilk

3 tablespoons vegetable oil

1 cup chopped pecans (optional)

Directions;

In a medium bowl stir together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk and the oil. Add the buttermilk mixture to the flour mixture and stir to combine. Do not over mix. Batter will have small lumps.

Heat a griddle to medium heat and add a small amount of oil. Measure out about 1/4 cup of batter and pour it on the hot griddle. Sprinkle chopped pecans onto the wet batter, if desired. Cook until bubbles start to rise. Flip pancake over and cook on the other side.

Serve with butter and syrup or even some fresh berries.

Can you make out the smiley face butter on top? You will have your family smiling too when you make them for your family. You might want to double the recipe.

Enjoy!

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