Chocolate Whole Wheat Yogurt Pancakes with Caramel Syrup

Chocolate Whole Wheat Yogurt Pancakes with Caramel Syrup

A decadant twist on my famous Whole Wheat Yogurt Pancakes! 

Dry Ingredients (mix in large bowl)
1 cup whole white wheat flour (120 grams)
1.5 cups all-purpose white flour (180 grams)
2 tablespoons sugar (only need 1 T if using sweetened yogurt)
1 teaspoon baking soda
1 teaspoon baking powder
½ tablespoon salt
2-4 tablespoons cocoa powder (depending on preference)

Wet Ingredients (add to quart measuring glass)
1 cup milk minus 2T plus 2T vinegar
1 cup plain or vanilla yogurt (Greek or regular, whole fat works best)
1/2 cup canola oil
2 large eggs
1/4 cup water or milk* (or more if needed to thin batter at the end)

In a quart measuring glass add 2 T white vinegar, add milk up to 1 cup total volume, add yogurt up to 2 cups total volume, add oil up to 2.5 cups total volume, then add ¼ cup water and 2 eggs. Combine with a fork or whisk and let sit. Meanwhile, mix dry ingredients in large bowl. Make a well in the center. Pour wet ingredients into the well. Stir with a fork until just combined. *Depending on the consistency of the yogurt you are using, you may need to add some additional water or milk if the batter is too dry or thick. Use a spring handled scoop to measure out batter onto griddle.  Makes 12-18 pancakes.

Easy Caramel Syrup
1 cup heavy cream
1 cup light brown sugar
1 cup corn syrup

Bring to simmer over medium heat while stirring in large sauce pan. Turn to low and let simmer for 5 minutes. Watch carefully to prevent boiling over or burning. Stir occasionally.

Inspired by: http://alexandracooks.com/2015/08/18/one-bowl-buttermilk-pancakes-baking-steel-griddle-giveaway/ and http://thepioneerwoman.com/cooking/greek-yogurt-pancakes/

Creamy Zuchinni and Broccolli Soup

 

Creamy Zucchini and Broccoli Soup

All you have to do is roughly chop the vegetables and the rest is easy peasy! A perfect summer or early fall soup whenever zuchinni is in abundance :) Serve with crusty bread or a salad! 

3 pounds, half zucchini and half broccoli florets, roughly chopped

1 small onion, roughly chopped

2-3 cups chicken broth*

1 teaspoon Italian seasoning

1 clove garlic (optional)

Cook in pressure cooker on high for 15-20 minutes or simmer in pot on stove top, covered, until vegetables are very tender. Puree with immersion blender. 

1 cup heavy cream

½ cup grated fresh parmesan cheese

Salt to taste

Add cream, parmesan cheese, and salt to taste. *Add additional chicken broth to thin to desired consistency. Serve immediately.  

Toppings for individual servings:

parmesan cheese

bacon crumbles

croutons

Adapted from the Recipe Critic https://therecipecritic.com/zucchini-soup/

GoSili Flexible Reusable Straws - Monday Must Have!

 

We are obsessed with these straw! They are flexible, no worries about biting them, and best of all crazy easy to clean! They are clear enough that you can see what's inside and they rinse out easily in the sink or dishwasher. Just roll it between your fingers to get anything that might be stuck, like smoothie bits! You will never need a pesky straw brush to clean them :)

You can find them online from a bunch of different stores! Just google them!

https://www.gosili.com/collections/reusable-silicone-straws

Korean Beef Haystacks

 

Just a little variation on my Korean Beef Lettuce Wraps! The perfect quick dinner for summer nights or anytime you’re cravin’ some Asian! So easy to make and won’t heat up the kitchen too much! Gluten free with a tasty sauce that resembles a light teriyaki. Just think of them like an Asian street taco :)

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1 pound lean ground beef

1/2 cup soy sauce

1/4 cup white sugar

1/4 cup brown sugar

2 teaspoons minced garlic

¼-1/2 teaspoon pure sesame oil

1/2 teaspoon dried ginger or ginger paste

1/4-1/2 tsp crushed red pepper flakes (optional)

For Serving:

steamed white rice

steamed broccoli florets

steamed or raw shredded carrots

chopped cilantro

chopped peanuts or sliced almonds

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Brown ground beef and drain any grease if necessary. Add remaining ingredients and stir until heated. Simmer on low to tenderize meat more, but not required. Serve with steamed rice on lettuce leaves. Top individual wraps with shredded carrots and chopped peanuts.  

Variation: If the sauce is too sweet for your taste, half each of the sugars. 

Adapted from Iowa Girl Eats 

http://iowagirleats.com/2017/07/18/korean-beef-lettuce-wraps/

Kristi's Kitchen Hack #7 - Boxed Stuffing Breadcrumbs!

These are the best and easiest breadcrumbs to keep on hand for EVERYTHING! Take any flavor of dry boxed stuffing, put it in the blender, and keep it in a container in the cupboard or fridge/freezer. The are perfectly seasoned and absolutely tasty for breading vegetables and chicken, topping casseroles, used in my famous chicken pillow recipe, and any other time you need some breadcrumbs! 

Make in the Morning Pizza Dough (My Favorite Same Day Recipe Yet!)

 

The best pizza I've made so far in my home kitchen! Slightly adapted from Ken Forkish's Book - The Elements of Pizza. You start the dough first thing in the morning and it's ready by dinner time! Definitely need a pizza steel for the best outcome as it will mimic the high heat of a commercial pizza oven so your pizza cooks quickly with the beautiful crusty bubbles :)

In the morning when you get up:

Heat 2 cups of water in a large measuring glass in the microwave for 30-45 seconds until it reaches 90-95 degrees fahrenheit. 

Put medium/large bowl on food scale and tare and add the following (zero the scale after each addition)

1/8 teaspoon dry active yeast 

15 grams salt

1 tablespoon olive oil + the warmed water up to 350 grams total liquid

Stir until yeast and salt are dissolved. Tare the scale.

Add 500 grams all-purpose flour and mix with a danish whisk or your hands just until it forms a shaggy dough. Cover and let rest for 20 minutes. Knead on floured counter for 30 seconds to 1 minute until it comes together and is smooth. Let rest, covered, for 1.5-2 hours at room temp (72-80 degrees). 

My Video Tutorials for Shaping and Transferring the Pizza Dough Here!

Divide the dough into 3-4 parts and shape them by  tugging and pulling out a piece of the ball and folding it toward the center, repeat 5-10 times (turning each time until you start to feel resistance. Slide ball on an unfloured section of counter in cupped hands towards you 4-5 times to make it even more taught on the surface.  Let the dough balls sit covered on a floured surface for approximately 6-8 hours (at 72-80 degrees room temp). 

Heat your pizza baking steel at 500-550 degrees (the highest your oven will go) in the middle of your oven for at least 45 minutes. 

Form pizzas on a floured wooden peel and transfer to the steel by carefully shaking/sliding it off. Pizzas should cook in 5-6 minutes. Remove pizza with a metal peel. Brush crust with melted butter and serve immediately.

Link to my pizza making tools:

Wooden Pizza Peel (for building pizza and transferring to steel in oven)

https://www.walmart.com/ip/Update-International-WPP-1222-12-x-14-Wooden-Pizza-Peel/25526672?wmlspartner=wlpa&selectedSellerId=907&adid=22222222227017923256&wl0=&wl1=g&wl2=c&wl3=101932778674&wl4=pla-252949437394&wl5=1024126&wl6=&wl7=&wl8=&wl9=pla&wl10=112562677&wl11=online&wl12=25526672&wl13=&veh=sem

Metal Aluminum Pizza Peel (for removing pizza from oven on baking steel)

https://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1533611811&sr=1-4&keywords=metal+pizza+peel

Nerd Chef Baking Steel

https://www.amazon.com/NerdChef-Steel-Stone-High-Performance-Standard/dp/B00JXVNUHW/ref=asc_df_B00JXVNUHW/?tag=hyprod-20&linkCode=df0&hvadid=194965293534&hvpos=1o1&hvnetw=g&hvrand=7299350162569344764&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9026485&hvtargid=pla-314712214528&psc=1

EASY Paintable or Dippable Faux Royal Frosting (No Egg Whites or Piping Bags!)

 

Easy! No egg whites or piping bags needed :) AND it tastes so good! Double or Triple if needed, especially if you will be dipping the cookies. 

 

4 T powdered sugar

1/2 T water

1-2 drops food coloring

small dish and paint brush or large shallow dish for dipping

 

Stir in a small bowl until completely smooth, add drop or two of additional water if needed. Paint onto cookies or dip cookies. Should be thick enough for a layer and not run off or soak in, but thin enough to flood itself. Adjust with a drop of water or teaspoon of powdered sugar if needed.

My Perfect Sugar Cookie Recipe is Here!

Elsa Frozen Birthday Cake

 

I made this cake for by daughter's fourth birthday! I did two layers of 6 inch rounds and 1 layer of a 4 inch round. I used 1 cake recipe found here on my blog and used two batches of my cream cheese decorator frosting found here on my blog. 

Extra Cheese Powder for Boxed Macaroni and Cheese!

My 4 year old calls it "orange sugar" and says "mommy, don't forget to add the orange sugar!" haha! We have ruined our kids because we take our boxed macaroni and cheese to the next level and add 2 tablespoons of extra cheese powder that we buy from Amazon ;) And just a little fyi, we've tried ALL THE BRANDS and all of the varieties, and in our opinion the cheese powder from spiral boxed macaroni and cheese is better than the cheese powder from elbow shaped boxed macaroni and cheese ... And, the Walmart brand is the best off brand we've found ;) So there you go! More cheese please! 😋

2 Kinds of Cheese Powder We Like:

https://www.amazon.com/Anthonys-Premium-Cheddar-Verified-Artificial/dp/B076TPLFFD/ref=sr_1_2?

https://www.amazon.com/gp/product/B00016LZT8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

 

Crispy Skillet Breakfast Potatoes

Crispy on the outside, tender on the inside :) A quick microwave step at the beginning is the trick to these perfect breakfast potatoes!