Pancakes have a way of making mornings feel special. One can’t help but smile as they bite into a pile of fluffy, pillow-like cakes that are made moist with a bath of syrup.

Around here we have pancakes quite often. I guess we like our mornings to feel special. Or I just love how excited my kids get when they see me grabbing the flour, sugar, baking powder and syrup from the cupboards. They know what’s coming and they’re eager to get involved in the dumping and mixing. Grabbing their aprons and pushing the “baking” chairs up to the counter the flour starts to fly.

I’m not one to be satisfied with just butter and syrup for my pancakes. Because of this we have gone through many pancakes phases depending on the season and my mood. One of our all-time favorites is chocolate chip pancakes served with a heaping pile of unsweetened. cold, whipped cream.

Lately our pancakes have been slathered with blueberry butter. A lightly sweetened butter is mashed with fresh blueberries to create a new, fun and extremely delicious addition to our pancakes.

I imagine this butter would be equally thrilling on scones, muffins, quickbreads, etc. I know for a fact that it makes a great quick breakfast when slathered on toast.

But for now, I’m sticking with pancakes.

Basic Pancakes

3 tablespoons sugar

2 eggs

1/2 teaspoon vanilla extract

3 tablespoons butter, melted

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1 cup + 3 tablespoons milk

Whisk the sugar, eggs and vanilla until lightened and foamy. Stir in the melted butter. Add the flour, salt and baking powder then stir in the milk to create a smooth batter. Vigorously whisk briefly to remove lumps.

Use a non-stick skillet that is lightly greased with pan spray or butter. Pour about 1/4 cup batter onto the pan when the butter or oil is sizzling. Fry until bubbles appear on the surface, then carefully flip. Cook for 2-3 minutes on the other side – until golden.

Serve pancakes with softened Blueberry Butter and warmed pure Maple Syrup.

Blueberry Butter

adapted from Apples for Jam by Tessa Kiros
1 stick butter, salted (or add 1/4 tsp salt), softened

1 1/2 Tablespoons Confectioner’s sugar

3/4 cup fresh blueberries

Combine the butter and the sugar. Mash the blueberries with the butter until the butter is lightly colored from the blueberry skins. You still want to maintain lots of nice blueberry chunks, so be careful not to over mash.

Store in the fridge for up to one week.

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In a recent cooking class I taught we made homemade potato chips. We then sprinkled said chips with a spice mix composed of fennel seeds, coriander, fennel pollen and salt and pepper. Since that class I can’t stop making these chips. Please, help me stop making these chips.

They are light and airy, fried to a deep, dark golden crisp and have such an intriguing and unique flavor from the Fennel rub. I really need help.

Remember the last time I talked about Fennel Pollen? Oh come on, I know you do. Those shortbread cookies with onion jam? Seriously, everything fennel pollen touches becomes somehow magical. It is like Fennel in that it has a lovely black licorice flavor but it is also  floral – less harsh and so much more complex.

Of course you don’t need the fennel pollen to make these chips irresistible. Try Chili Salt or Truffle Salt or even Vanilla Salt. But for now I’m sticking with the Fennel Spice Mix – unless someone comes over here and stops me – which you really should do except I must warn you, I’m very pregnant and hormonal and not afraid to hit if someone tries to take away my chips.

Homemade Potato Chips with Fennel Spice Rub

4 russet (baking) potatoes (about 2 pounds)
about 4 cups canola oil for deep-frying

Using a mandoline, cut potato into paper-thin slices (about 1/16 inch thick) and let potato slices stand 5 minutes in a bowl of cold water to cover.
Drain potato slices and spread without overlapping on a triple layer of paper towels. Blot slices completely dry with another triple layer of paper towels.
In a 3-quart saucepan heat oil until a deep-fat thermometer registers 360-380°F. Working in batches of 8 to 10 slices, fry potatoes, moving them around with a slotted spoon or spider, until golden, 1 1/2 to 2 minutes, making sure oil returns to 360-380°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and sprinkle with Fennel Spice Rub. Continue to pat dry, cut, dry, and fry remaining potatoes in same manner. Potato chips may be made 2 days ahead and kept in an airtight container.

Fennel Spice Rub
2 tsp fennel seeds, toasted and ground
1/2 tsp fennel pollen (optional)
1/2 tsp coriander, toasted and ground
1 tsp kosher salt
1/2 tsp black peppercorns

Toast fennel and coriander seeds in a dry, heavy bottomed pan over medium heat.  Grind seeds and peppercorns in a spice grinder or mortar & pestle to a fine powder.  Add salt and fennel pollen and stir to combine.

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First let me introduce you to one of my favorite Summer treats. Coffee Granita. You’ll find the recipe on Artazza.com (in fact you can find several of my recipes there and some incredible dishes too). It’s light, refreshing, doesn’t require an oven and so easy you can make your kids make it for you.

Secondly, I came up with 15 quick and easy breakfast ideas that are quite delicious and perfect for those frantic mornings where you find yourself eating in the car. You’ll find those at Parenting.com.

I never meant to let my last post linger for so long but as it turns out I’ve been quite busy and also incredibly tired. I can only imagine (and vaguely remember) the tired I’ll feel in a couple (or 4) weeks with a new born in the house. But for now I feel as if my body is preparing me for sleepless nights. I’m also just savoring these last few weeks. Holding on to my limited time of just having two kids to tend to, enjoying her every move from inside my belly and imagining what she will look like on the day that we finally get to meet our daughter.

I’m staying cool by hogging the kiddie pool and drinking plenty of icy non-alcoholic beverages. I have many fun things to share with you all but for now do me a huge favor and check out those links.

You are all too kind.

Which reminds me, I’ve been meaning to thank you. Your comments and emails mean the world to me although you’d probably never know it by my lack of responding. But please don’t stop. I read each. and. every. single. one. and they all bring a smile to my face (except the mean ones – those make me cry) and fill me with great joy. You all are such a motivation for me to continue to come to this place to share, teach, chat and learn. I’m so grateful for it and for all of you. So please keep it up and I hope that when more energy strikes me (in about 5-10 years) I will be able to respond to all. So thank you, thank you.

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So please indulge me while I show you that I’m learning to sew. You might remember my first sewing project. But this time I made some clothes. And I am pleased to announce that I managed to make my way through the pattern. This you see is a big deal for me, it is in fact the very reason why sewing has so often scared me. The patterns are written in an entirely new-to-me language. They speak in code I tell you.

I had a lot of help I have to confess. My mother-in-law walked me through the entire process. I would read through the next step and a puzzled look would wash over me. She would rush to my side, read the same step and intrepret this new language. I would then sew what she told me to. We were a great team. And we made some adorable reversible pants and a dress that I can not wait to put on my baby girl. I wanted to see it on a little body so badly that I even considered making my 2 year old boy try it on. Not wanting to pay for the counseling sessions later in life I stopped myself.

6 weeks folks. (Probably more like 7 or 8 – as my children tend to over-bake). I will be meeting my little girl in 6 weeks!! Do you remember my overwrought posts just weeks before number two was born? I had no idea how I would handle two. How would I manage to get them out of the car? How would I grocery shop?

You lovely people offered great advice and calmed my nerves. I learned through trial and error. For example, a 2 year old is not capable of understanding “stay here”. I learned that the hard way during my first outing with two kidlets. While mommy was trying to figure out which chocolate to buy, little Baron decided to wander. Passers by pointed out that he had left the store. I was frantic and vowed to never leave the house with two again. But I did and it’s gotten easier.

And soon there will be three. I’m pretty sure I will not leave the house for a few years. Thank goodness for grocery delivery.

Really though I anticipate that it will be insane. There will be tears shed by a frantic mommy and I’ll probably raise my voice and have to apologize again and again. But there will be laughs and hugs and there will be a baby that I am not planning on letting go until….. well, as of right now I have no plans to let go.

I’ve been a mom for almost four and a half years now and people told me that it goes fast. They told me repeatedly. You know what?! They were right. I see that now. So I will enjoy the craziness and cherish these days as I know I will soon long for them and miss them like a dear friend that came and left.

Until my baby girl comes I will try and enjoy these last weeks of being pregnant. They will most likely be the last time I will get to experience the feeling of having a little baby kicking and hiccuping in my belly. I said I will try but I’m not making any promises. I tend to get a bit grumpy at the end. Watch out.

Thanks for indulging me and my new sewing endeavors. I hope to meet you here again real soon with something to eat.

Both of these patterns can be found in this adorable book. Handmade Beginnings: 24 Sewing Projects to Welcome Baby

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There’s nothing better than taking something that’s old, haggard and about to end up in the garbage and making it new and exciting all over again. Especially if the project involves crayons!

The other day my boys and I were feeling a little crafty. I have also been feeling a little bit of the nesting bug so was thrilled when we came up with a project that would not only yield a delightful craft but also help momma by cleaning out the scraggly crayon box. That’s what I call a win-win situation.

My four and two year old eagerly helped me pick out the broken crayons. We removed the paper wrapping and assorted them by favorite color combinations in a non-stick cupcake pan.

They stood up at the counter and watched as I chopped up the crayons into little pieces. Their little helping hands scattered the crayon bits into the cups and we slid it into a 150* oven. With the oven-light on, so we could periodically check on the progress, we patiently waited for about 45 minutes until the crayon bits had sufficiently melted.

Don’t be alarmed if they look like one uniform color. Once you reverse them you will see all the beautiful colors that you worked so hard to coordinate.

I carefully removed the crayons from the oven and set it to cool. Being more impatient then my two young boys, I slid the slightly cooled cupcake tin into the freezer to speed up the cooling process.

Out popped our new crayons!

Confession time – I have a weakness for new crayons so really I don’t know who’s more excited about this project me or the boys. Regardless we had a fun making them and have been enjoying coloring with our wacky colored crayons.

Inspired by Martha Stewart Kids Magazine

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I recently received an email from a sad baker. She was attempting to make buttercream in the midst of a rather hot day. Her kitchen was nearing 80* leaving the butter a melty mess. Oh how I’ve been there.

In my wedding cake making days I would constantly worry about dripping buttercream on hot days. I’d have the coordinator of the wedding assure me over and over again that the cake would not be set up in the sun, but still I’d worry.

If only I’d known about this marshmallow “frosting”. I would have done a lot less worrying. Okay, you’re probably right – what bride wants their wedding cake covered in smooshed marshmallows?

There’s good news in the midst of this sad tale – I’m not in the wedding cake business any more and this girl dreams of chocolate cake covered with oozing marshmallow.

Want more good news? You only have to dirty one bowl while making these dark, moist and sweet cakes. I’ve said it before and I’ll say it again – I’m a lazy baker who likes to spend her time baking and eating rather than cleaning. But I’d happily clean a sink full of dishes if the final destination is delicious cake – lucky for me I can have my cake and not have to do many dishes. I have found my new chocolate cake recipe!

So to the sad baker with a bowl full of melted buttercream I’d like to say – put it aside for now, wait for a day with a bit more chill in the air and reach for the marshmallows. If you don’t care for the store-bought version try making your own!

Chocolate Cupcakes with Marshmallow Frosting

adapted from Martha Stewart Kids Magazine

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

3/4 cups sugar

3/4 cups dark brown sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk (or make your own – 3/4 cup milk to 2 1/2 teaspoons acid such as lemon juice, vinegar or cream of tartar)

3 tablespoons vegetable oil

1 teaspoon vanilla extract

Pre-heat oven to 350*. Line two cupcake pans with paper liners for a total of 24 cupcakes. Set this aside.

In a large mixing bowl whisk together cocoa, flour, sugars, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, oil and vanilla. Mix until smooth.

Fill cupcake pans about 1/3 full. Bake until the tops of the cupcake spring back when gently pressed. This should take about 20 minutes.

Top with either a store-bought or homemade marshmallow then pop back into the oven for 3-5 minutes until marshmallow is soft. Remove from the oven then press down gently creating a perfect snow-white cap.

Cool on a wire rack.

*Optional – broil the marshmallow cupcakes for a toasty and lovely golden caramelized sugar flavor. Watch them closely!

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The bags are mostly packed, the food is prepped and I have enough sewing projects and reading material to keep me busy for the next month – all of this can only mean one thing… it’s VACATION time! There will be toes dipped into the ocean, sand found in every nook and cranny and plenty of lounging.

I just couldn’t imagine leaving without sharing this recipe for Zucchini Whoopie Pies. Sounds a bit odd doesn’t it?! I like odd. This combination came from two simple facts – 1. Whoopie pies are delicious and 2. Zucchini is in abundance this time of year. And let me also add that homemade marshmallow fluff filling is reason enough to make these little cake pies.

So while I’m gone your assignment is to make these little treats. I know, I’m strict.

I hope to update pictures and some fun projects we have planned for the beach while I’m gone but I’m not sure there will be much internet access. So if you don’t hear from me please don’t worry and send out a search party – trust me, I’ll be fine.

Zucchini Whoopie Pie

2 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup butter, softened
1 large egg
1 cup grated zucchini
1/2 cup milk
1 teaspoon vanilla extract

Preheat oven to 375°F (190°C).
In medium bowl combine flour, baking powder, baking soda, cinnamon and salt; set aside.
In large mixing bowl, cream together shortening and sugars until light and fluffy. Add egg, zucchini, milk and vanilla and mix well. Stir in flour mixture until just mixed.
Drop by tablespoonfuls, 2-inches apart, onto parchment lined baking sheets. Bake for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool.

*They spread quite a bit so don’t make your mounds of batter too big.

For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff (homemade recipe below)
1 teaspoon vanilla
Make filling:

Beat together butter, confectioners sugar then add in the marshmallow fluff, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks’ notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

• Filling can be made 4 hours ahead and kept, covered, at room temperature. Refrigerate if you aren’t going to use it before then.

Marshmallow Fluff

makes 2 cups

3 egg whites
2/3 cup sugar

Make a double boiler by bringing a small pot of water to a bare simmer, then place the bowl of your stand mixer, if you’ve got one, or another large stainless steel bowl atop the water. Add the egg whites and sugar, and whisk continuously until the sugar dissolves and the liquid is warm to the touch.

Transfer the bowl from the stovetop to your stand mixer (you’ll probably want to wipe the condensation from its bottom before securing), and use the whisk attachment to whip the liquid on medium-high speed until it turns glossy with stiff peaks, about 8 minutes. If you don’t have a stand mixer, do the same with your electric hand mixer.

Eat immediately or refrigerate for no more than a week.

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Quick. It’s not too late. In fact, don’t rush – you still have time – this recipe is fast and easy.

I am having such a hard time believing that 4th of July is this weekend already. Excuse me one moment – MY BABY GIRL IS GOING TO BE HERE SO SOON! WAHHOOOEEE!! Okay thanks.

With only three days until the day packed with picnics and *boom* *boom*s is here there is still have time to make these incredible quick pickled red onions. If burgers are on the menu then really I see no choice but to make these. They add the perfect, crunch, tang and snap to your grilled burger. They add an instant “tres chic” quality that will make party goers think you are just the bees knees.

If burgers aren’t your thing these onions are great in potato salad, on sandwiches, hot dogs, green salad or just eaten with a fork. If your pregnant you may even like them with ice cream – non for me though thanks.

I have made these onions several times and each time I double the recipe. They last for weeks – so they say – ours haven’t seen the inside of a fridge for more than a few days.

Feel free to play around with the spices. Speaking of spices, you can find most of them in the ethnic aisle at your local supermarket. Instead of paying upwards of $10.00 for a jar of cloves get a bag of them in the Mexican aisle for a fraction of the cost. That handy tip is brought to you by my savvy shopper husband. Thanks dear!

Quick Pickled Red Onions

adapted from David Lebovitz

3/4 cup white vinegar

3 tablespoons sugar

1/4 teaspoon salt

1 bay leaf

5 allspice berries

5 whole cloves

1/4 teaspoon fennel seeds

1/4 teaspoon coriander

a small, dried chile pepper

1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.  Add the onion slices and lower heat, then simmer gently for 30 seconds.  Remove from heat and let cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months but they are good to go the day they are made.

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I can’t take credit for this brilliant idea which was actually the brain child of my lovely fellow hostesses, Dana from DanaTreat.com and Julie who is my right-hand lady in all things cooking class related (and lately in all areas of my crazy-life).

When I received a copy of Lorna Yee and Ali Basye’s new cookbook, The Newlywed Kitchen: Delicious Meals for Couples Cooking Together, I was overwhelmed by how many corners of the pages I creased with excitement at the thought of recreating dozens of dishes introduced in the book.

This party was the perfect solution. We sampled a wide variety of the recipes and I didn’t have to spend days in the kitchen making them all.

I made the Blue Cheese Crackers. These were packed with blue cheese flavor and the texture.. well they just melted in your mouth. A touch of heat comes from the perfect amount of cayenne. Blue Cheese Crackers are a lovely addition to any cheese and fruit plate.

I served the crackers with blueberries and local cherries, herb chevre and San Andre.

Dana made the Curried Chickpeas. I could eat these by the bowlful. Seriously – so good. Creamy, spicy and a subtle tang from goat cheese in the sauce.

Pasta salad with Arugula and Cherry Tomatoes

Lorraine (@voraciousgirl) made Chocolate Mudslide Cookies.

Julie made the Bourbon-Glazed Baby Back Ribs with Sweet and Smokey Barbecue Sauce. Anything that gets an overnight bath in beer and soda has got to be good, right?! Oh and they are.

Now I’m embarrassed to say there was a lot more food – Red Velvet Cake, Samoa Blondies, Macaroni and Cheese, etc. but I was too busy eating (then eating again) to take photos of the late comers. Check out Lorna’s blog for more images of our incredible potluck.

The party was a smashing success. The food was incredible and our job as hostesses was so simple as everyone else provided most of the food. We even had the honor of having Lorna in attendance.

I hope you get inspired by our cookbook party. I’d love to see pictures from your party!

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Alone in the fridge there sat a roll of freshly made chocolate chip cookie dough. It meant to join us for the weekend as the husband and I were enjoying a quiet weekend away, otherwise known as our babymoon. For those of you unfamiliar with this odd term let me explain – it’s a last chance getaway before the life-altering, sleep depriving, miracle of a baby arrives. We still have several weeks before baby appears (early September) but this was our last unbooked weekend of the Summer – my husband is a wedding photographer which makes this season very busy.

My dear friend and cooking class partner, Julie, insisted on us taking a babymoon. We needed very little convincing. Husband and I spent the last few days steps away from the ocean, surrounded by books, food and the ability to do whatever we wanted, when we wanted. For me this meant plenty of long naps, a few brief walks – or shall I say “waddles” – and quiet moments just staring at the ocean.

We read, we talked, we watched movies and we enjoyed the silence.

Now we are home. Back to our reality that is void of silence, filled with the happy cheers of two very energetic young boys. And back to that cookie dough that is all well rested as I am.

These cookies were baked just after the dough was made – they’re delicious. But if you let the dough rest a bit the flavors with become more pronounced- you will get a cookie with more toffee flavors and deep, rich color. They also don’t *puff* quite as much once they’ve rested.  I used chocolate chips for this because I didn’t have couverture on hand and needed a cookie…. NOW.

I have been meaning to re-post my chocolate chip cookies for some time. First of all because the pictures are horrible and secondly because I left out a few key tricks in the mixing directions. I did not do this intentionally – I would never do that to you but since that post I have made thousands more cookies and have learned a few things a long the way.

Dana from Dana Treat recently took a baking class from me where we made my favorite chocolate chip cookies. She went ahead and did my job for me by writing an incredible post honoring these chocolate-laden morsels. Her post on my cookies was so perfectly written and her cookies are flawless, so I’m just going to direct you to her instead.

Thanks Dana for such a lovely post!

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