Blueberry Pancakes

Blueberry Pancakes
Yield: 2-3 dozen

Ingredients:

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 eggs, separated
1/2 cup sugar
4 tablespoons of melted butter
1 tsp vanilla extract
1 tsp white vinegar
2 1/4 cup milk
2-3 cups frozen blueberries

Directions:

1. Separate your eggs, in two bowls, and whisk your egg whites into peaks. Set aside.
2. Melt your butter and slowly whisk it into your egg yolk.
3. Add your vinegar, milk, vanilla, and sugar to your egg yolk bowl.
4. Add in your flour, baking soda, baking powder, salt, and mix well.
5. Fold in your egg whites
6. Heat your griddle to medium and gently ladle out your batter. Sprinkle blueberries into the freshly poured batter. Once you see bubbles, flip your pancake. The pancakes should be a golden color.

I like my pancakes on the thinner side, as you can see from the picture, but if you like yours thick leave out the vinegar and 1/4 cup of milk. I topped these pancakes with a blueberry sauce I concocted. Here is the blueberry sauce recipe:

Blueberry Sauce:

Ingredients:
1 cup frozen blueberries
1/4 cup milk
1/2 cup powdered sugar

Directions:
1. Put all ingredients in a microwaveable bowl and mix well.
2. Microwave for 1.5-2 minutes until warm.
3. With your fork, gently mash your blueberries extracting all that yummy goodness! Don't mash all the blueberries, but just enough to make your concoction saucy. Drizzle over your stack of pancakes and enjoy!

Baked Rigatoni

Baked Rigatoni

Yield: Serves 6-8

Ingredients:

2 lbs Ricotta Cheese

2 cups shredded mozzarella (separated)

1/2 cup Parmesan cheese 

1 egg

6 cups homemade tomato sauce or sauce of your choice

1 box of Rigatoni

salt and pepper

Directions:

1. Cook your pasta in boiling water for 6 minutes. Drain and set aside.
2. In your mixer, add the ricotta cheese, Parmesan, 1 cup of mozzarella, egg, and a dash of salt and pepper. Mix well with the whisk attachment for about a minute.
3. Detach your bowl and add your cooked pasta to the cheese. Incorporate all that cheesy goodness into the pasta.

4. In a 9x13 dish, add your tomato sauce. Pour your cheesy pasta mixture into the sauce and spread out.
5. Sprinkle the remaining mozzarella on top and cover with tin foil.
6. Bake at 400 F for 30 minutes with the foil on. Take off the foil and bake for an additional 10 minutes to get the cheese extra yummy on top!

Yummy!!! So good! 

Seriously, if you love cheese, this is the dish for you! 

Double Chocolate Banana Nut Muffins

My cute baking buddy and taste tester!

Double Chocolate Banana Nut Muffins

Yield: 30-32

Ingredients:

4 very ripe bananas 

2 eggs

3/4 cup vegetable oil

1 cup milk 

2 cups granulated sugar

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon of salt

1/4 cup unsweetened cocoa

1 teaspoon of cinnamon
1 cup chopped walnuts
1 bag Ghirardelli chocolate chips

Directions:

1. In your mixer, fitted with the whisk attachment, add your bananas, oil, milk, sugar, and eggs and mix well for about a minute.

2. Add in your flour, salt, baking powder and soda, cinnamon, and cocoa and mix well for about 30 seconds. Your batter should be about as thick as pancake batter.

3. Remove your bowl and whisk and add in your nuts and chocolate chips. Swirl the whisk by hand to incorporate the chocolate chips and nuts.

4. Line your muffin tins for easy clean up and because the chocolate chips tend to sink to the bottom.

5. Use a 1/3 cup scoop to fill your cups.

6. Bake at 350 F for 20 minutes.  

Yummy! Eat up! 

Chocolate and banana go hand and hand together, yum! I pretty much love every variety of banana muffin known to man so double chocolate it is! I love how moist and fluffy they are. Yumm!!!