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snow & pancakes

Sunday morning we woke up to a beautiful snowfall in Southie!  We only got about 8-10 inches in Boston…it was nothing like other parts of the Northeast, but it was still beautiful!
 
Pictures of the snow on our porch! 
 
 
 
 
We decided to make a perfect ‘snowed-in’ breakfast of whole-grain pancakes with chocolate chips and raspberry syrup – YUM!  Brant whipped up the batter and the pancakes, while I worked on the raspberry syrup (and staying out of his way!).
 
Whole-Grain Pancakes (from 101cookbooks.com)
makes about 12 pancakes
  
Ingredients:
  • 2 cups white whole wheat flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup natural granulated sugar
  • 1/2 teaspoon fine grain sea salt
  • 2 1/4 cups organic buttermilk
  • 2 large organic eggs, lightly beaten
  • 2 tablespoons butter, melted

Directions:

  • Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
  • Add the buttermilk, eggs, and melted butter.
  • Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
  • Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark.
  • Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

We decided to make these pancakes extra special and add chocolate chunks to them!

Yum!

huge pancakes cooking on the skillet

flip once nice and golden brown

On to the syrup!

While Brant was cooking all of our delicious pancakes, I decided to use Heidi’s idea (from 101cookbooks.com) and make a flavored syrup.  We didn’t have blueberries like she suggessted, so instead I used some frozen raspberries we had in our freezer.

Ingredients:

  • 6 ounces of raspberries
  • 1/4 cup natural granulated sugar
  • 1/4 cup real-deal, PURE, maple syrup
  • 2 tablespoons water

frozen raspberries

  Directions:

  •  Add 6 ounces of raspberries, 1/4 cup natural granulated sugar, 1/4 cup real deal, pure maple syrup and 2 tablespoons of water to a saucepan over medium-low heat.
  • Heat and stir until the sugar dissolves, then simmer for 5 or 6 minutes.
  • Remove from heat and press the raspberry mixture through a fine strainer into a bowl.
  • Mash the fruit to get all the juiciness extracted.
  • Throw out the solids.

raspberries and syrup simmering on the stove

Pour syrup over pancakes and top with more raspberries and chocolate chunks.  

ready to eat!

Enjoy!

After our delicious breakfast, we ventured out to dig out our cars!  Living in Southie, people are very meticulous about their spots…and use “space savers” to save those spots when they leave!  Luckily, shovelling was not too bad this storm, and we are fully prepared with our cone!  

Having fun shovelling!

    

holiday cookies

My mom and I spent all day Sunday getting into the Christmas spirit and baking christmas cookies!!  We had a lot of fun creating multiple types of cookies in all different shapes, sizes and colors so that they will go nicely together to create a cookie plate.  My mom really knows her stuff…I have given a few cookie plates out and friends have loved them!

Since we were having so much fun while making the cookies, I forgot to snap some photos, so below are the finished products (much prettier anyways!) and recipes, of course!

Peanut Butter Balls (my favorite!  I just wish they were healthier!)

(from Cooks.com)

peanut butter balls

all wrapped up

Ingredients:

  • 2 cups peanut butter (we like chunky for texture)
  • 1 lb. powered sugar
  • 1 stick butter
  • 3 cups Rice Krispies
  • 6 oz. chocolate (we used dark)

Directions:

  1. Melt butter in microwave or on stovetop.
  2. Mix together PB, butter, sugar and rice krispies.
  3. Using hands, roll into tablespoon size balls.
  4. Place on cookie sheet and chill in refrigerator, approximately 1 hour.
  5. Once chilled, melt chocolate in micro or double boiler.
  6. Dip each ball half way into chocolate and place on wax paper to harden.
  7. Once hardened, package for gifts or enjoy!

Ginger Crinkles

(Mom’s Recipe)

ginger crinkles

Ingredients:

  • 3/4 cup butter, sofened
  • 2 cups sugar
  • 2 eggs
  • 3/4 cup molasses
  • 2 tsp white vinegar
  • 4 cups flour, sifted
  • 1.5 tsp baking soda
  • 4 tsp ground ginger
  • 1 tsp cinnamon
  • 1.2 tsp ground cloves

Directions:

  1. Cream butter and sugar in medium bowl.
  2. Stir in the eggs, molasses and vinegar and beat to combine.
  3. Add flour, baking soda and spices and mix well.
  4. Form the cookie dough into one inch balls.
  5. Sprinkle sugar on a plate and roll cookie dough balls in the sugar to coat.
  6. Grease a cookie sheet and position cookies 2 inches apart.
  7. Bake at 325 degrees for 10-12 minutes.

Chocolate Mint Crinkles (the addition of mint is to die for!)

(adapted from All Recipesthis is not the exact recipe we used, but it is the closest I could find online!)

chocolate mint crinkles

Ingredients:

  • 1/2 cup margarine
  • 4 (1 ounce) squares unsweetened chocolate, melted
  • 4 eggs
  • 2 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 cup semisweet chocolate chips
  • 1 cup confectioners’ sugar

Directions:

  1. In a medium bowl beat eggs and sugar until light.
  2. Stir in the oil, vanilla, melted chocolate.
  3. Sift together the flour, baking powder and salt;
  4. Stir into the chocolate mixture.
  5. Finally, stir in the chocolate chips.
  6. Refrigerate dough until firm, 1 to 2 hours.
  7. Once firm, preheat oven to 350 degrees F.
  8. Shape dough into 1 inch balls and roll them in confectioners’ sugar until heavily coated.
  9. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven.  Cookies should be firm to touch.

Lemon Wreaths

makes 6 dozen

(from Martha Stewart)

lemon wreaths

Ingredients:

  • 3 cups all-purpose flour, plus more for surface
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 2/3 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 3 cups confectioners’ sugar
  • 7 to 8 tablespoons fresh lemon juice (from 4 lemons)
  • 1/4 cup plus 2 tablespoons white nonpareils, for sprinkling

Directions:

  1. Preheat oven to 350 degrees.
  2. Make the cookies: Combine flour, baking powder, and salt in a bowl. Pulse sugar and zest in a food processor until combined, about 2 minutes.
  3. Beat sugar-zest mixture and butter in a mixer on medium speed until pale and fluffy, about 2 minutes.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Add vanilla and lemon juice. Reduce speed to low.
  6. Gradually add flour mixture, and beat until combined.
  7. Scoop 1 tablespoon dough and transfer to a lightly floured surface.
  8. Roll dough into a 4-inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough.
  9. Transfer rings to parchment-lined baking sheets, about 1 1/2 inches apart, as you work.
  10. Bake until pale golden on the bottoms and around the edges, about 18 minutes. Transfer to wire racks, and let cool.
  11. Make the glaze: Whisk together confectioners’ sugar and lemon juice in a small bowl until smooth.
  12. Dip the top side of each cookie into glaze, letting excess drip off.
  13. Return cookies to wire racks, glaze side up, and sprinkle with nonpareils.
  14. Let dry completely.

long time, no see

Wow!  It has been a long time since I blogged!  Life got a little bit crazy when we left to travel down to Philadelphia for the marathon!  I’m planning a longer re-cap marathon post for later on today (because all that work deserves its own post!), but in short I did great!  Basically, since marathon weekend we have been travelling.  We travelled down to Philly on Saturday, November 21st and didn’t return back to Boston until Sunday, November 29th!  It was a lot of travelling around Thanksgiving, but overall very fun – and nice to have an entire week off from work.  But, now it is December 9th…and I have no excuse!  So, bear with me for the next few posts.  Then, I’ll be back to normal.