BUTTERMILK PANCAKES...IT DOESN'T GET BETTER THAN THIS!

Buttermilk Pancakes

(makes 12 pancakes)

Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
HANDFUL OF CHOCOLATE CHIPS, OR MORE HEE HEE
1/3 cup butter, melted

Directions
 
1 In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
 
2 Heat a lightly oiled griddle or frying pan over medium to med-high heat. 

3 Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Add chips. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve with whipped cream!!!

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Orange and pistachio financiers

Financiers are one of my favorite baked goods: I love their chewy texture and they are also very versatile when it comes to flavors – the sky is the limit. A small bag of pistachios in the freezer was the perfect excuse for baking these financiers: since the lemons I had in my fridge were reserved for a cake I replaced their zest with orange and I think the result was better than the one from

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CINCO DE MAYO CHOCOLATE DIPPED MARSHMALLOW POPS

THREAD SOME MARSHMALLOWS ON A CUTE STRAW OR STICK.  DIP IT IN METED CHOCOLATE.  LET SET ON WAX PAPER.  ADD SOME CHOCOLATE DETAILS AND SPRINKLES! VOILA! SPRINKLES FROM ABC CAKE DECORATING!

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DARK CHOCOLATE OREO CHEESECAKE BARS

Oreo Cheesecake Brownies

Ingredients:
1/2 cup butter
3/4 cup sugar
8 oz soft cream cheese
3/4 cup confectioner's sugar
2 teaspoons vanilla
1 cup flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 eggs
1 1/2 cups coarsely chopped Oreos

Directions:
Preheat oven to 350 degrees F. and line an 8x8 pan with nonstick foil.

In a small saucepan over melt butter. Whisk in sugar and bring to a boil, stirring often: boil 1 minute. Set aside and cool a few mins.  .

In a mixer, beat the cream cheese, confectioners' sugar and vanilla extract.  Set aside as this is your middle layer.

In another bowl, whisk eggs and stir in the melted butter mixture to combine.  Add dry ingredients and then Oreos.  (sift in the cocoa to avoid clumps)

Spread half of the brownie mixture into the pan.  Top with the cream cheese layer. Distribute the rest of the brownie mix on top and spread with an offset spatula.

Bake for 26-30 minutes, until set.  Chill before cutting.

ADAPTED FROM  

Cannella Vita

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Chocolate whisky cupcakes with peanut butter icing

Every time a new DH magazine issue arrives I go crazy with so many delicious recipes and it’s a tough task to choose which one to make first. This time, however, it was a bit easier: I decided I would only make something if I had all the ingredients home. Since I was out of cream cheese all the gorgeous cheesecakes would have to wait, that way I settled for these cupcakes: tender and deeply

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EDUCATIONAL GOODIES

LOOK HOW EDUCATIONAL HOMEMADE GOODIES CAN BE! JUST SET UP SOME TREATS WITH PRICE TAGS AND GIVE THE KIDDIES PLAY MONEY. HAVE THEM "PURCHASE" THE ONE GOODY THEY WANT TO TAKE HOME AND ALSO PRACTICE COUNTING BACK THE CHANGE, TOO! MY FIRST GRADERS LOVED THIS! SHARE THIS WITH YOUR TEACHER FRIENDS! ♥
  

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FUNFETTI SPRINKLE COOKIES THAT WILL MAKE YOU SMILE! XO

Cake Batter Chocolate Chip Cookies

• 2 1/4 cups flour
• 1/4 cup Pillsbury Funfetti Cookie Mix
• 1/2 teaspoon baking soda
• 1 1/2 sticks soft butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup chocolate chips + extra for after they bake
• 1/2 cup white chips + extra for after they bake
• heaping 1/2 cup sprinkles

Cream together the butter and sugars.  Add egg and vanilla.  Add dry ingredients.  Fold in the chips and sprinkles.  Chill dough overnight. 
Preheat oven to 375 degrees.

Scoop heaping tablespoons of dough onto parchment lined sheet.  Bake for 10-12 minutes until edges are lightly brown.  Don't over bake.  Remove from oven and press in the reserved chips.  Let cool completely.

Adapted from sallysbakingaddiction.com

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