No Yeast Cinnamon Rolls

These No Yeast Cinnamon Rolls remind me of the refrigerated Pillsbury cinnamon rolls.  If you love Pillsbury cinnamon rolls, you're going to love these!  And they can be on the table in an hour or less!

2 1/2 cups flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/3 cup sour cream
3/4 cup buttermilk
1/4 cup oil

1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup sugar
2 teaspoons cinnamon

In a large mixing bowl combine flour, baking soda, baking powder, sour cream, buttermilk, and oil. Mix until it's well combined and forms a soft dough.  Sprinkle your counter with flour and roll the dough into a rectangle that is about 1/4-inch thick.  Combine brown sugar, sugar and cinnamon and mix.  Spread softened butter on the dough and sprinkle with cinnamon and sugar mixture.  Roll the dough and slice into 12 rolls. Place the rolls in a greased 9x13-inch baking dish.  Bake at 375 for 20 - 25 minutes, or until lightly browned. Frost with your favorite frosting while still hot.  I used my favorite Coconut Buttercream.  My Cream Cheese Buttercream Frosting would also be amazing on them!  Serve warm.

Recipe from Back for Seconds.

Vanilla Butter Syrup

I'm a HUGE breakfast fan.  Especially when it comes to things like pancakes and french toast smothered in syrup!  We love my Maple Syrup, but this Vanilla Butter Syrup seems to be the favorite around here.

This time we ate our Vanilla Butter Syrup on my Cinnamon Vanilla French Toast.  Yummers!

1 cup butter
2 cups sugar
1 cup canned milk
1 teaspoon vanilla
1 teaspoon baking soda

Combine butter, sugar, and canned milk in a medium sized pot and cook over medium heat, stirring occasionally.  Cook until the mixture comes to a boil and remove from the heat.  Mix in vanilla, and then baking soda; mix well.  The mixture will bubble up a lot!

Recipe from The Royal Cook - an original!

Banana Crumb Muffins

I don't know about you, but my family is pretty picky when it comes to eating fresh bananas.  They have to be just barely under ripe for us to eat them.  Because they seem to ripen so darn fast, that gives us about a day when they're the prefect ripeness for us to eat.  That means that we end up with more overripe bananas than I'd like.  Sometimes they ripen past the point we like them before we even realize they're ripe!  Solution?  These Banana Crumb Muffins.  

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup sugar
1 egg
1/3 cup butter, melted

Crumb Topping:

1/3 cup brown sugar
2 tablespoons flour
1/8 teaspoon cinnamon
1 tablespoon butter, softened

In a small bowl, combine flour, baking soda, baking powder and salt; set aside.  In a large bowl combine mashed bananas, sugar, egg, and melted butter; mix well.  Add dry ingredients and stir just until moistened.  Grease or line a 12-count muffin tin and divide batter between the cups.  To make the crumb topping, combine brown sugar, flour and cinnamon.  Cut in the butter until it looks about like corn meal.  Sprinkle the crumb topping over the muffins and bake at 375 for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Recipe from Allrecipes.

Quinoa Berry Breakfast Bowls

I seem to go through phases with my breakfast.  I find something that I really like and eat it every day, or nearly every day for weeks.  Quinoa Berry Breakfast Bowls is the latest of my breakfast loves.

¾ cup steel cut oats
pinch of salt
¼ cup quinoa
3 cups water
¾ cup milk
½ teaspoon vanilla extract
2 tablespoons maple syrup
Nuts and berries for topping

In a large saucepan, combine steel-cut oats, salt and water. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes without stirring. Rinse quinoa well in a fine-mesh sieve. Drain and add quinoa to the oats, stir, then partially cover and simmer for 10 more minutes. Add ½ cup milk and vanilla. Stir gently to combine and cook for an additional 10 minutes. Spoon into serving bowls and top with remaining milk, maple syrup, nuts and berries.

Recipe from Mom Advice.

Linked on The Weekend re-Treat.

Healthy Applesauce Oat Muffins

I'm always looking for healthy things to give my kids for snacks that they'll actually eat without complaining.  These Healthy Applesauce Oat Muffins were eaten by the kids without a single complaint.  My daughter walked down the stairs while they were baking and commented that something smell really good.  They even stay nice and moist until the next day.

1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional

Preheat the oven to 375. Line a 12-cup muffin pan with paper liners. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir until just combined. Pour the batter evenly among the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins to a rack to cool completely.

Recipe from Mel's Kitchen Cafe.

Linked on The Weekend re-Treat.

Easy No-Bake Chewy Granola Bars

Mornings start early around here.  Sometimes a little too early.  We're out of the house by 9 (at the latest), but usually by 7:30 (if not earlier!), 7 days a week.  Sleeping in is being able to sleep until 7.  Yep, that's how we sleep in around here.  Between getting kids dressed, hair done, lunches made, chores done and things gathered up, there isn't much time for breakfast before we're out the door.  That's where these awesome Easy No-Bake Chewy Granola Bars come into play.  A granola bar in one hand and a piece of fruit in the other = breakfast.  And once in a while they even make an appearance as an afternoon snack.

1/2 cup butter
1/2 cup honey
2/3 cup brown sugar
1/4 teaspoon salt
2 cups crisp rice cereal
4 cups granola (I love to use Susan's Granola)
1 teaspoon vanilla
1/4 cup mini chocolate chips

Combine crisp rice cereal and granola in a large bowl; set aside.  Combine butter, honey, brown sugar and salt in a medium sized sauce pan.  Cook over medium-high heat until the mixture comes to a boil.  Reduce heat to medium and boil for 2 minutes.  Remove from heat and stir in vanilla.  Pour over granola mixture and mix until the granola mixture is well coated.  Press into a greased 10 x 13-inch cookie sheet.  Sprinkle with chocolate chips and lightly press to make stick.  Let cool completely and cut into 16 bars.

Recipe adapted from Lauren's Latest.

Linked on Weekend re-Treat and Pin It Thursday.

Pumpkin Waffles with Cinnamon Maple Syrup

I know fall has come and gone (at least it feels like it.  It's 5 degrees here today.  BRRR!!!!), but I still can't seem to get enough pumpkin goodness.  The entire family really like these delicious Pumpkin Waffles with Cinnamon Maple Syrup.  Even the skeptic 12 year old had seconds!

2 cups buttermilk
1 cup canned pumpkin
4 eggs, beaten
1/3 cup packed brown sugar
1/3 cup butter, melted
1 cup pure maple syrup
1 cinnamon stick
1 1/2 cups flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt

Heat waffle iron according to manufacture's directions.  In a small lidded pot, over medium heat, combine maple syrup and cinnamon stick.  Cook, uncovered, until it steams (do not boil).  Turn off heat, cover and let stand for 15 minutes.  Remove cinnamon stick to serve.  In a large bowl combine buttermilk, pumpkin, eggs, brown sugar and butter; mix well.  Stir in dry ingredients until smooth.  Cook waffles until lightly browned.

Recipe from Family Circle magazine.

Liege Waffles

There's a waffle truck that comes around every once in a while.  There's always a line and, for the life of me, I couldn't figure out what would make waffles so fantastic that people would wait in line for them.  And not just any line, but a loooong line. Don't get me wrong.  I really like love waffles.  So I decided to stand in that long line to see what all the fuss was about.  Oh. My. Goodness!  The waffles were not just your ordinary waffle, they were Liege Waffles.  They served them with Biscoff spread, fruit and an amazing amount of whipped cream - like a scoop the size of ice cream!  They were delicious.  They were amazing.  They were rich and (I'm sure) very fattening.  These waffles aren't as chewy as the one from the waffle truck, but are still delicious.

1 tablespoon yeast
1/3 cup warm water
1 1/2 tablespoons sugar
1/8 teaspoon salt
2 cups flour
3 eggs
1 cup  butter, softened
1 cup pearl sugar

Mix yeast, water, sugar and salt, and let develop for 15 minutes. Place flour into a large bowl. Make a well in the center of the flour and pour in yeast mixture, begin to knead. Continue to knead while adding eggs, one at a time. Continue kneading while adding the butter, 2 tablespoons at a time. When thoroughly mixed, cover and let dough rise until doubled in size (approximately 1 hour). Gently mix in pearl sugar and let rest for 15 minutes. Heat Belgian waffle iron. Separate dough into balls about the size of a golf ball. When your waffle iron is hot and ready, place dough ball in iron. Cook 3-5 minutes, until waffles are lightly brown on top.

Served with fresh berries, sweetened whipped cream and Biscoff spread.

Recipe from Lemon Glaze.

Linked on Pin It Thursday and Pinworthy Projects.

Peaches and Cream Pancakes

I love the farmers market.  I love all the delicious treasure I find there.  The fresh baked goods, dips, veggies and especially the fresh fruit.  I bought an entire box of peaches one weekend, just for eating.  The majority of them were eaten plain, but a few got used in something tasty, like these Peaches and Cream Pancakes.

I have to admit I was a little surprised that my kids ate them as well as they did.  Sometimes it takes them a while to warm up to something new, but they downed these tasty Peaches and Cream Pancakes just like they do any "normal" pancake I make.  The pancakes were delicious and the syrup topped them off perfectly.

Peach Puree:
3 fresh peaches, skinned and pitted
1/4 cup lemon juice
Place in a blender and blend until mostly smooth. Set aside.

Pancake Batter:
1 cup peach puree (from above)
1 1/2 cups milk
1/2 cup sugar
1/4 cup butter, melted
1 cup sour cream
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon vanilla
6 eggs
4 cups flour

Place the peach puree, milk, sugar, butter, and sour cream in a large bowl and whisk until smooth. Add the remaining ingredients and mix the batter until combined. Heat griddle to 350 and lightly grease.  Pour 1/2 cup of batter into pancakes on the griddle. Cook until bubbles form on the top of the pancakes and the bottoms are light golden brown, about 2 minutes.  Flip the pancakes and cook until they are light golden on the bottom.  Top with the peach syrup.

Peach Syrup:
3/4 cup peach puree
1/2 cup butter
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla

Place the peach puree, the butter, and sugar together in a small saucepan. Bring to a boil over medium heat and let boil for 1 minute, stirring constantly.  Remove from heat and whisk in the sour cream and vanilla until the sour cream is melted and syrup is well blended.

Recipe adapted from Deals to Meals.

Linked on The Weekend re-Treat, Pinworthy Projects and Feed Me Friday.

Cinnamon Vanilla French Toast

My kids are rebels.  They rebel against pretty much anything that contains the words "whole wheat" or "whole grain".  Whole wheat bread, whole grain pasta, even brown rice.  They want nothing to do with the stuff.  This Cinnamon Vanilla French Toast is one way I'm able to get them to eat whole wheat bread.  And not just eat it, but actually like it! 

Cinnamon Vanilla French Toast is my favorite french toast in the world.  The entire world!  I love how the cinnamon and vanilla make it taste (or at least tricks me into thinking it tastes) a little sweet.  I like to eat mine sprinkled with a little (plus maybe a little more) powdered sugar and sliced strawberries.

4 eggs
2 tablespoons milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
8 slices bread (I used whole wheat)

Preheat a griddle to 350.  In a small bowl combine eggs, milk, cinnamon and vanilla and whisk until smooth.  Pour into a flat bottomed dish or plate.  Dip bread into the egg mixture, flipping to coat both sides, and place on the hot griddle (mine is non-stick and I don't grease it.  If yours isn't non-stick, grease away.  Even if it is non-stick and you like to grease it, feel free).  Cook until the bottom is lightly browned, about 2 minutes, then flip and cook on the other side until browned.

Recipe from The Royal Cook - an original!

Linked on Tatertots and Jello, Your Home Based Mom, The Busy Bee's, The Weekend Re-Treat, Whats Cooking With Ruthie, Six Sisters' Stuff and Manic Monday.

Grandma's Waffles

There's a waffle truck that has started coming to a park-and-ride about a mile from my house.  It's supposed to have some pretty awesome waffles.  I was going to go and grab me some yummy waffles for lunch today, 'cause that's what all the cool people in the neighborhood do :), but I have 2 sweet little munchkins with colds and I didn't want to take them out in the cold.  Or was it that I really, really dread putting my sweet little 2 year old in his car seat.  It sometimes turns into a 5 minute battle of screaming (him) and crying (him too).  People probably think I'm beating the poor child!  If I can avoid taking him somewhere, I gladly do it.  But I still really wanted some waffles.  Like the strawberry and cream waffles I've heard about.  Just as I was trying to decide if I was ready for battle, I remembered my super way cool waffle maker I got for Christmas.  Well, at least I hoped it was super way cool, since I hadn't tried it out.

I'm pretty sure these waffles could rival the ones from the waffle truck.  They're, light, fluffy, buttery and practically melt in your mouth.  Yep, I'm convinced the waffle truck has nothing on these waffles. 

1 1/3 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons sugar

2 eggs , separated

1/2 cup butter , melted

1 3/4 cups milk

In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredients. Put the whites in a small mixing bowl and beat until stiff; set aside. Add milk and melted butter to dry ingredients and blend. Fold stiff egg whites into the mixture. Ladle mixture (I used 1/2 cup per batch) into hot waffle iron and cook until golden brown.

Recipe from Gluesticks.

Linked on The Busy Bee's, Manic Monday, Tatertots and Jello, Six Sisters' Stuff and Show and Tell Saturday.

Susan's Granola

I like new words.  I remember being in 3rd grade and having a substitute teacher.  Her name was Miss Evans and I thought she was super cool.  Super cool because we had the same last name.  And also super cool because she taught me a new word.  Facetious.  I felt so cool using such a big word.  I still use it with my kids when I want to sound smart.  It's strange to me that no matter how smart I really am, or how much schooling I have under my belt, the kids think I'm no smarter than a rock.  My 11 year old doesn't believe a thing I say.  Sometimes I tell her to call Granny when she doesn't believe me on something.  She still thinks Granny is smart.  I thoroughly enjoy the look on her face when Granny tells her I'm right.  Not exactly in those words, though. 

Earlier this year I learned another new word (I learned several new words between 3rd grade and now, but that would be a lot of words to put in a single post!).  This new word was introduced by my husband. Conundrum.  I used to call my mom and tell her I had a dilemma.  She would tell me that dilemma should have been my middle name.  Susan Dilemma, instead of Susan Beth.  After figuring out what conundrum meant, the sweet hubs wouldn't tell me, he said I had to figure it out myself, I called my mom and told her I had a conundrum.  And she knew exactly what I meant.  I told her I was offended that she knew what the word meant and I had gone my entire life in ignorance.

And then this summer my friend Rachie moved into the neighborhood.  She didn't teach me any new words, just reintroduced a couple of old words to my vocabulary.  Rad and dude.  My friend Rachie, she's rad.

This granola is pretty rad too.

6 cups uncooked oatmeal (not instant)
1 1/2 cups shredded coconut
3/4 cup wheat germ
2 cups chopped nuts (I used almond and pecans)
1/2 cup oil
1/2 cup honey
1/2 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup water

Combine oatmeal, coconut, wheat germ and nuts in a large bowl.  Combine remaining ingredients in a small bowl and whisk until well combined.  Pour over oatmeal mixture and mix well.  Pour onto a large baking sheet and bake at 300 for 1 hour, stirring after every 15 minutes.

Recipe from The Royal Cook - an original.

Linked on Sweet as Sugar Cookies and Serendipity and Spice.

Christmas Muffins

I can't believe it's almost December!  Christmas is quickly on it's way and the end of the year is on it's tail.  I hope you all take a little time to slow down and enjoy the wonderful season.  The smells, the sounds, the lights, the spirit.  Happy holidays!

I always get excited for fresh cranberries.  Fresh cranberries always mean Christmas Muffins.  I kinda like LOVE these Christmas muffins.  They are full of fruit and spices and are delicious!  Now if only I could get the kids to like cranberries......

¾ cup brown sugar

¾ cup white sugar

3 cups flour

½ teaspoon baking soda

1 tablespoon baking powder

½ teaspoon sat

2 teaspoons cinnamon

1 cup butter, melted

½ teaspoon nutmeg

1 teaspoon ginger

2 eggs

1 ¼ cups milk

1 ½ cups cranberries, chopped

1 ½ cups apple, chopped

Mix together sugars, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.  Make a well in the center, add the melted butter, milk and eggs, mix until smooth.  Stir in cranberries and apples.  Spoon batter into muffin pan until cups ¾ full.  Bake at 375 for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. 

Recipe from???

Linked on Sweet as Sugar Cookies and Tatertots and Jello.

Cinnabon Cinnamon Rolls

Oh.  My.  Goodness!  These have got to be the best cinnamon rolls in the world!  I just love copy-cat recipes.  They're usually packed full of awesomeness and these Cinnabon Cinnamon Rolls were no different.  They're awesome!  They came out soft and tender and just plain tasty.  I loved them, the family loved them, and I'm sure you will love them!  Make them now and you can thank me later. :)

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup sugar
1 tablespoon instant yeast

Filling:
1/3 cup butter, softened
1 cup brown sugar
2 tablespoons cinnamon

Icing:
1/4 cup butter, melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
dash of salt

Combine flour and yeast in a medium bowl and set aside.  In a large bowl combine remaining ingredients for the dough and mix well.  Add in 2 cups of the flour mixture and mix well.  Add remaining flour 1 cup at a time, mixing well after each addition, until the dough is soft and not too sticky.  Knead the dough for 5 minutes, then cover and let rise until doubled.  In a small bowl combine the brown sugar and cinnamon for the filling.  Roll dough into a 16x21 inch rectangle. Spread dough with the 1/3 cup butter and sprinkle evenly with cinnamon and sugar mixture. Roll the dough, starting at the long end, into a tight roll.  Seal the seam by pinching the dough.  Cut the dough into 12 even rolls and place in a lightly greased 9x13 inch baking pan.  Cover and let rise until nearly doubled, about 30 minutes.  Meanwhile, preheat oven to 400 degrees.  Bake rolls in preheated oven until golden brown, about 15 minutes.  While rolls are baking, beat together icing ingredients until smooth.  Spread frosting on warm rolls before serving.

Recipe adapted from All Recipes. 

Linked on Sweet as Sugar Cookies.

Pumpkin Poppers

I just can't seem to get enough pumpkin!  I've been going through the pumpkin I bottled last year like a crazy woman.  Really.  My kids think I'm crazy!  Luckily, my mom is a sweet mom and has invited me over to bottle some more pumpkin that she grew this year.  She seems to have a green thumb.  They say the apple doesn't fall far from the tree, but in this case, it's far from the truth.  Unless, of course, you are talking about growing weeds.  I'm mighty good at that one!

Crazy or not, these Pumpkin Poppers are fantastic!  They're moist, tender and oh-so-good!  They remind me of doughnut holes.  And muffins. 

1 3/4 cups flour (I used bread flour because I had some I wanted to use up.  All-purpose is what the recipe called for)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoons vanilla extract
3/4 cup pumpkin puree (I used some I bottled)
1/2 cup milk

Coating:
1/2 cup butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350.  Combine flour, baking powder and spices in a small bowl and whisk until combined.  In a medium sized bowl, combine the remaining ingredients.  Add the flour mixture to the wet mixture and mix until just combined.  Grease a mini muffin tin and fill tins until almost full.  Bake for 10-12 minutes.  While poppers are baking, pour melted butter into a small bowl.  Combine cinnamon and sugar in another small bowl and mix until thoroughly combined.  Let the poppers cool for about 15 minutes, then dip in butter and roll in cinnamon sugar mixture.

Recipe from Clever Housewife.

Linked on Tatertots and Jello.

Pumpkin Pancakes

I am loving the beautiful fall weather we are having.  And all the pumpkin goodies and foods I get to make.  Like these Pumpkin Pancakes.  They're delicious.  They're sneaky (they snuck veggies into my kids breakfast and the kids had no clue!).  They're like Mary Poppins.  Practically perfect in every way.

3 cups flour
3/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 cup brown sugar
1 (15 ounce) can pumpkin puree (I used pumpkin I bottled)
3 cups buttermilk
3 eggs, lightly beaten

In a large bowl, mix together flour, salt, baking soda, pumpkin pie spice and brown sugar, combining well.  Add remaining ingredients to the flour mixture and mix until just combined. Heat griddle on medium heat and grease lightly.  Scoop about 1/4 cup of the batter onto the griddle and let cook until lightly browned and bubbles start to appear on the surface, about 3 minutes.  Flip pancake and cook on the other side until lightly browned.

Recipe adapted from High Heels & Grills.

Old Fashioned Doughnut Muffins

I'm beginning to think there isn't a thing you can't make into a muffin.  These Old Fashioned Doughnut Muffins really do taste like old fashioned doughnuts!  The remind me of the muffins my mom made for us when I was a kid. 

1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups flour
1 cup milk

Glaze
3 tablespoons butter; melted
1 cup powdered sugar
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat oven to 425 degrees.  Line 18 muffin cups with muffin liners (I live in a high altitude area and can get 18 muffins out of the batter.  The original recipe says it makes 12).  In a large bowl, mix together butter, oil, and sugars until smooth.  Add in eggs and vanilla and beat until well combined.  Add baking powder, baking soda, nutmeg, cinnamon, and salt and mix until just combined.  Add 1/3 of the flour and mix until well mixed, then 1/3 of the milk and mix until well mix.  Repeat with the flour and milk 2 more times (until gone).  Spoon batter into prepared muffin cups and bake for 13 to15 minutes, or until cooked through (the tops will be just golden and the muffins will spring back when you lightly touch them on the top).  Remove cooked muffins from tins and cool for 15 minutes on a cooling rack.  To make the glaze, combine glaze ingredients and whisk until smooth.  Dip muffins in the glaze and let harden slightly before serving.  You can dip the muffins in the glaze a second time, if desired.

Recipe from Sweet Pea's Kitchen.

Asia's Chocolate Chip Chocolate Muffins

Holy cow!  Can I just tell you that summer is a little CRAZY with 5 kids!  Although I love having them all home, it will be nice to have a little break when school starts.  It's always a bit bitter-sweet when school starts.  This year I will be left with only 1 baby at home.  I can't believe all my babies are growing up so fast.

My sweet little 6 year old found this recipe and insisted on trying it out.  She was so proud of her muffins and has every right to be.  They are delicious!  Whoever came up with muffins is quite the clever one.  If you ask me, they are just cupcake without the frosting.  But that makes them "legal" in my house for breakfast and I don't have a single little one - or big one, for that matter - that will complain about eating dessert for breakfast. :)

1 3/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
1/2 cup chocolate chips - I used mini semi-sweet chocolate chips since my little princess insisted on having mini muffins.

Preheat oven to 375.  Grease or line a 12 cup muffin pan (I live in a high altitude area and was able to get 24 mini muffins and 11 regular sized muffins.  I probably could have gotten 18 regular sized muffins out of the batter with my altitude.)  Combine dry ingredients in a medium sized bowl and whisk until combined.  Combine wet ingredients in a small bowl and whisk to combine.  Pour wet ingredients into the dry ingredients and stir until just blended.  Add chocolate chips and mix until combined.  Spoon into prepared muffin cups and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.  I cooked the mini muffins for 11 minutes.

Recipe from GirlsGoGames.  My little girl "won" the recipe and was so excited!

Linked on Sweets for a Saturday. 

Buttermilk Blueberry Pancakes

I love summer and all of the fresh fruit that is inexpensive and all around.  My kids like love blueberries.  I sometimes think they even like blueberries more than me.  Hard to believe, but it's true.  The 3 little ones will polish off an entire pound in just a couple minutes and still beg for more.  I was determined to do something with them other than just eat them plain, so I hid some and made these fantastic Buttermilk Blueberry Pancakes.  I served them with more fresh blueberries and real maple syrup.  They were a hit!

1 cup buttermilk
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 1/2 tablespoons butter, melted
1 cup fresh blueberries (I'm sure frozen would be fantastic as well)

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into buttermilk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.  Heat a large skillet over medium heat, and coat with cooking spray (or heat a griddle to 350). Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface and the edges look dry. Flip with a spatula, and cook until browned on the other side and cooked through (the blueberries will start to bubble on the top of the pancake when they are cooked).

Recipe adapted from Fluffy Pancakes.

Cinnamon Roll Pancakes

Oh. My. Goodness! These Cinnamon Roll Pancakes are amazing! The kids love pancakes and ask for them all the time. I decided to make these awesome pancakes as a special treat a few days ago. When the little ones saw me putting the cinnamon swirl on them, they started to complain. "No Mom! We just want your normal pancakes." and "Ew. That's gross!" All reservations were gone at first bite. The kids really liked loved them. My 11 year old said these Cinnamon Roll Pancakes were the best pancakes she has EVER eaten.

1 batch pancake batter (Fluffy Pancakes or Granny's Farm Pancakes are both fantastic, or you could use a boxed mix)

1/4 cup butter, melted
1/3 cup brown sugar
1 1/2 teaspoon cinnamon

1/4 cup butter, softened
1/4 cup cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Combine melted butter, brown sugar and cinnamon in a small bowl. Mix well and set aside to thicken (it should be about as thick as toothpaste before using). Combine softened butter, cream cheese, powdered sugar and vanilla extract and mix well; set aside. Prepare pancake batter. Heat a large pan over medium heat, or a griddle to 350. Pour brown sugar filling mixture into a zip lock bag and snip off a small piece in one bottom corner. Pour 1/3 cup pancake batter onto the heated griddle or pan to form pancakes. Cook until the edges just start to look dry and there are bubbles in the center. Starting in the center of the pancake, squeeze the filling into a spiral on the top of the pancakes (stop within about 1 inch of the edge so the filling doesn't spill over the edge). Flip the pancakes and cook until the bottom is golden (the filling will spill out and be a little messy, but super yummy!)

To serve, drizzle with cream cheese glaze. Enjoy!

Recipe from Recipe Girl.

Linked on Sweets for a Saturday.