Thursday, July 18, 2013

Pancakes 3 Ways: Birthday Cake, Raspberry Syrup, and Banana Creme

Why have regular pancakes when you can try one of these? Have you seen THIS birthday pancake floating around Pinterest? I have seen it for a long time and one Sunday morning, it was time to bite the bullet. And that sort of turned into a new fancy pancake for two additional weeks. Voila! Three fancy pancake options to stump the default pancakes.

I'll spare you from telling you HOW to make pancakes for each of these recipes, (you know the deal: heat the pan to medium/medium-high, pour on the batter about a 1/4 cup at a time, when the bottom is golden brown, flip it until the other side is done!) BUT the ingredients/recipes are below:

Birthday Cake Pancakes:
Found from HERE


          1 cup Original Bisquick mix

          1 cup Betty Crocker SuperMoist yellow cake mix

          3 Tablespoons candy sprinkles

          1 cup milk

          1 teaspoon vanilla

          2 eggs

Glaze and Garnish:

          2 1/2 cups powdered sugar

          3 Tablespoons plus 2 teaspoons milk

          1 teaspoon vanilla

          Additional candy sprinkles

Raspberry Syrup Pancakes:


          Original pancakes (I use Bisquick mix) follow the directions

Raspberry Syrup and Garnish:
(This "syrup" is the cheater's quickie version, it's the fast-throw-it-in-a-bowl-and-stir version)

          1 cup frozen, thawed, smashed raspberries

          1/2 cup sugar

          1/4 cup powdered sugar

          Add 1 Tablespoon of water if the "syrup" comes out too thick

          Additional raspberries for the top

Banana Creme Pancakes:
Altered from HERE


          1 c all-purpose flour

          1 Tablespoon sugar

          2 teaspoons baking powder

          1/4 teaspoon salt

          1 egg, beaten

          1 cup milk

          2 Tablespoons vegetable oil

          2 ripe bananas, smashed

Syrup and Toppings:

          Whipped cream

          Maple syrup

          Candied nuts (I used pecans, SOO yummy!)

          Additional bananas

Friday, July 12, 2013

Potted Succulents

H-E-A-V-E-N. I'm pretty positive that all succulents go to heaven when they die, because tell me they are not the prettiest plants on earth. I dare you. No, stop, you can't, it's impossible, because just look at them! Wow. So excited!

What are succulents?
A succulent is a plant that has developed large, fleshy roots, stems or leaves for the purpose of storing water. Succulents can be found all over the world, from hot tropical jungles to cold snowy mountains. Cacti, a specific type of succulent, are only found in Americas. Although their range of habitat is expansive, cultural requirements for succulents are quite specific.

Tips for planting your own succulents:
  • Potting: Much of the care that a succulent requires will depend on how it is planted and what type of pot it is in. A coarse, well-drained soil and a pot with a drainage hole are needed to keep excess water from rotting the roots. Plants in smaller pots will need to be watered more frequently than plants in larger pots. Clay pots will always dry out faster than plastic pots.
  • If planting in a wooden container, like below, make sure the pot is well-lined with plastic. Also, put pebbles in the bottom to help soak up extra water. Also, be sure not to over-water your succulents as there is no drainage in the bottom.
  • Light: Most succulents require some amount of direct sun. Many cacti are desert succulents that prefer 6 hours or more of direct sun per day. Aloe, on the other hand, can burn if exposed to hot afternoon sun. If red coloring appears on the leaves or stem, your plant may be getting a sun burn. If this happens, move the succulent short distance away from the window to prevent permanent damage. Regardless of the type of succulent, always avoid low or medium light. Lower light levels will cause the plant to stretch out and become leggy and weak.
  • Water: Potted succulents should be thoroughly watered from top to bottom, and then allowed to dry. Check the soil for moisture using your finger or the tip of a wooden pencil. If the soil is dry, half way down in the pot, it is time to water again. Don’t ever let any type of succulent stand in water. After watering, drip trays or saucers should be emptied of any excess water.
  • Steps for planting: follow the potting instructions above for type of soil and container. When planting, start by placing your tallest succulents first, and arrange them towards the middle. Then arrange your short succulents around the outside. Take special care to textures, colors, waxy-ness, plant-shape as you plant, do don't want all the flower-looking succulents on one side, and the spikey succulents on the other. Nicely arrange them in a way that is balanced. Fill in the empty spaces with more soil and gently press the succulents into their new home, being careful not to break the fragile plants. Lastly, water them right away according to the specifications above!

Tuesday, July 9, 2013

Apple Galette Recipe

Hope you all had a fantastic Independence Day weekend! My friend Julia and I celebrated eating the most American ingredient possible, apples! She found another adorable blog (she always knows about the best blogs) and found THIS RECIPE. It was so easy, so light and fresh, and looked so beautiful (am I right?).

I recommend making it, as it was super easy! And with such little effort, we ended up with a stunning dessert.

Monday, July 8, 2013

Homemade Fruit Popsicles

There is nothing better on a Sunday summer evening than homemade popsicles, I can attest to that! What started off as a simple number on a list ended up as a delicious event that I hope to repeat every week. Give these popsicles a shot, all it takes is thinking ahead by a few hours.

This recipe is super flexible. You can change out the juice and fruit for whatever you want. Think of the possibilities, there are dozens! I will post all the new combinations I come up with if you do! Comment on here or email me the recipes you try!


  • 1 cup sugar 
  • 1 cup water
  • 2 cups 100% juice (I used 1 1/4 cup orange juice and 3/4 cup cranberry juice)
  • sliced fruit** (I used 2 sliced kiwis and 1 sliced peach)

Boil the water, and dissolve the sugar inside. Place your chopped fruits into your popsicle molds. Add this simple syrup to the juices, then pour into the molds. Make sure all the bubbles are out by stirring or tapping the top of the molds. Place in the freezer, and the popsicles should freeze in a few hours. To be careful, let them sit overnight. 

**Next time I make the popsicles, I will use MUCH more fruit, so I can fill the molds almost full of fruit and THEN add the liquid. The frozen fruit was much tastier and prettier, so I wish I had more of it!