Umm… so, these are amazing. Really, really tasty. We love pancakes in this house, but when you have to make pancakes for 6 people and those people will eat as many pancakes as they have fingers, making them doesn’t always sound that fun. So, I came across this recipe for pancake muffins, and knew right away that we had to try them out.

These Pancake Muffins were a giant hit. And it wasn’t just because I threw in some chocolate chips. Okay, maybe it was. Chocolate makes everything better.

I should mention these do taste like a pancake in muffin form. And I made them mini because anything small is so cute. Plus, I feel better eating three or four of something smaller, than eating even one normal-sized muffin.

Mini Whole Wheat Pancake Muffins

recipe slightly adapted from Baked Bree

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 T sugar
• 2/3 cup buttermilk
• 1 egg
• 2 T pure maple syrup
• 2 T butter, melted
• 1 tsp vanilla extract
• 1/4-1/2 cup chocolate chips (sometimes I do a 1/4, sometimes I do 1/2 depending on how chocolatey I want things)

Directions:

1. Preheat oven to 350 degrees. Grease a mini muffin pan and set aside.
2. In a large bowl, whisk together your flour, baking powder, baking soda, cinnamon, salt, and sugar.
3. In a small bowl, whisk together your buttermilk, egg, maple syrup, butter, and vanilla extract.
4. Pour your wet ingredients into your dry ingredients and mix until well-combined. Mix in your chocolate chips.
5. Put about a tablespoon of muffin batter into each mini muffin cup. I usually get around 18-24 muffins depending on how much I fill them.
6. Bake 15-17 minutes or until muffins are golden brown, and spring back when lightly touched.
7. Enjoy!!

– the Jilb

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Tomorrow is Valentine’s Day! Yay! So, I made you some cookies. Some extra chocolate, really rich, you-better-go-get-yourself-a-glass-of-milk-or-a-cup-of-coffee cookies.

These cookies were inspired from this recipe that I found that used cake mix and pudding in their cookie recipe. Genius! What you get are soft, chocolatey cookies. They’re almost like brownies. Yum!

Triple Chocolate Cake Batter Cookies

recipe inspired by Chef in Training

Ingredients:

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 (3.4 oz) box instant chocolate pudding mix
• 3/4 cup dark chocolate cake mix
• 1/4 cup cocoa powder
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 & 1/4 cups flour
• 1/2 tsp salt
• 1/2 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
2. In a small bowl, stir your flour, salt and baking soda together and set aside.
3. In a large bowl, cream your butter and sugars together.
4. Add in pudding package and cake mix and beat until well blended. Add in cocoa powder and mix well.
5. Add in your eggs and vanilla extract and mix until smooth.
6. Add flour mixture slowly into butter mixture until well-incorporated. Add in your chocolate chips until just blended.
7. Roll into 1 inch balls and place on lined baking sheet. Bake for about 9 minutes or until cookies are just baked through. Let rest on baking sheets for a couple of minutes and then move to wire racks.
8. Enjoy!

– the Jilb

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These mocha scones are awesome! If you like scones, and even if you don’t, you must try these. Coffee+chocolate= perfection!

I made these yesterday morning for a tea/coffee/snack get together, and they were a hit! Before I left the house, Reinman kept asking me to leave him a few. Hehe.

Mocha Scones

recipe from My Baking Addiction (great food blog, by the way!)

Scone Ingredients:

• 2 1/4 cups of flour
• 1/3 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 8 T butter, frozen
• 1 cup semisweet chocolate chips
• 1/2 cup sour cream
• 1/2 cup strong coffee, room temperature
• 1 egg

Mocha Glaze Ingredients:

• 1/4 cup strong coffee
• 1 1/2 cups powdered sugar
• 2 oz unsweetened chocolate, melted

Directions:

1. Adjust oven rack to lower-middle position, and heat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt. Using a box grater, grate your frozen butter in flour mixture. Mix until you get a coarse meal, and then add in chocolate chips.
3. In a small bowl, whisk sour cream, coffee, and egg.
4. Stir sour cream mixture into flour mixture until you get a nice dough formed. Then use your hands to get a nice ball formed. The dough with be sticky.
5. Lightly flour a work space, and put your dough there. You can cut these scones in two ways: You can form dough into a circle and cut into 8 triangles, or you can form dough into a rectangle and cut dough into 10 squares, and cut those squares into triangles to get 20 scones. I did the rectangle version, and got 20 scones.
6. Put scones in prepared baking sheet about 1 inch apart. Bake until golden, about 15 minutes for smaller triangles, and 18-22 for larger triangles.
7. Cool on wire rack. Once cool, time to make your glaze!

Glaze:

1. In a small bowl, combine powdered sugar and coffee and whisk until smooth. Whisk in melted chocolate until smooth.
2. Lay a piece of parchment paper on a work surface, place a wire rack over paper, and put scones on rack. Put chocolate glaze in a zip baggy, and cut off a small piece of plastic off the corner of the bag.
3. Drizzle glaze over scones, and let glaze set for an hour.

There ya go! So yummy, and really pretty easy.

– the Jilb

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Yes, another cookie recipe. I think I have a problem.

I recently found the website Allrecipes.com. For whatever reason I always skipped over this website and went straight to Food.com when looking for recipes. I’m glad Allrecipes and I have found each other because I found these beauties there:

They are huge. Gooey. Yummy. Pretty much everything I could ever hope for in a cookie.

Ginormous Chocolate Chip Cookies

Slightly adapted from ElizabethBH at Allrecipes.com.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, melted
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 1 T vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups chocolate chips (I used a mix of semisweet and milk chocolate chips. Next time I might add in some dark chocolate chips.)

1. Sift together flour, baking soda, and salt. Set aside.
2. In a medium bowl, cream together melted butter and sugars until well blended. Beat in the vanilla, egg, and egg yolk.
3. Mix in sifted ingredients until well blended.
4. Stir in the chocolate chips by hand.
5. Put your cookie dough in the fridge for at least an hour.
6. Preheat oven to 325 and grease cookie sheets or line with parchment paper.
7. Drop cookie dough 1/4 cup at a time onto cookie sheets. Cookies should be 3 inches apart.
8. Bake 15-17 minutes or until edges are slightly toasted. Cool on baking sheets and then move to wire racks.
9. Enjoy!

– the Jilb

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I found The Pioneer Woman blog about a month ago or so and am slightly obsessed. She’s funny, honest, lives on a cattle ranch, and boy can she cook. All that makes for an easy obsession. So, don’t be surprised if I blog about her or her recipes again.

It’s raining here and my kids are sick so I decided to make a batch of PW’s chocolate chip cookies. If that doesn’t make the kids happy, I don’t know what will. (And it made them very happy. Too happy. All I heard all morning was, “More cookie?”) If you like chocolate chip cookies, I suggest you give these a try.

The cookies turned out great. And you know what’s even better? The dough. I couldn’t stop eating it.

The only changes I made to the recipe were to use all butter instead of margarine and since I didn’t have any flax seed I left that out also. The instant coffee granules really took these cookies to a whole new place. I have a feeling that all my chocolate chip cookies will have that from now on.

The Bear couldn’t wait to get his grubby paw on these cookies. Stay away, little bear! They’re mine! All mine!

I couldn’t get the Princess to look at me once. She was too busy shoving in the cookie as fast as possible.

– the Jilb

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