Today’s post is short and sweet because I am spending the day interviewing for the job I would die for. Though I suppose that would be counter productive. Either way, I’m hoping today goes really well, because I want this job soooo bad.
Last night, Luke and I had our first cake tasting for our wedding cake at a bakery in Danvers, MA. It was pretty awesome, and we figured out how we’d like the cake to be decorated. We have another tasting this weekend, and then we’re going to decide between the two bakeries. I can only eat so much free cake and buttercream frosting and still be in good shape for my upcoming dress fitting.
So that’s my life update. And no life update is complete without a healthy dose of pancake. After all, I am a pancake making machine. If I do somehow manage to get this job, do you think my colleagues would think I was really weird if I brought in pancakes for lunch? It might happen, because I want to eat these pancakes ‘round the clock. Oatmeal cookies in pancakes form? Ummm, yes please.
Oatmeal Cookie Pancakes
Adapted from Joy the Baker
Makes about 20 pancakes
1 1/2 cups flour
heaping 1/2 cup old fashioned oats
2 Tbsps brown sugar
2 tsps baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
healthy pinch of nutmeg
2 cups buttermilk
1 Tbsp pure maple syrup
4 Tbsps butter, melted and cooled
½ tsp vanilla extract
½ cup chocolate chips, cinnamon chips or raisins (or any combo therein)
In a large bowl beat eggs. Add buttermilk, butter, maple syrup and vanilla and mix well. Add flour, oats, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Fold in chips or raisins and let batter set for a few minutes.
While the batter is resting, heat griddle or pan over medium low heat. Add a teaspoon of oil to the pan or spray with cooking spray.
When the griddle is hot, pour ¼ cup of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is, lower the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Serve with your favorite toppings!
First off, a wonderful Valentine’s Day to you all. Have a look at this adorable bunny eating while sitting in her pet bed.
I hope you are sharing it with someone special, or all the special people in your life. Why should only one person be the beneficiary of your love? Spread it around, I say. My dad sends me a Valentine e-card every year. This year’s featured hamsters “playing” (more like gnawing on) tiny instruments while a love song plays in the background. Guess that’s as close to rabbits as he could find. As always, thanks Dad.
I remember Valentine’s Day in elementary school, when you got those little cheesy cards with candy taped to the back and passed them out to all your classmates. Apparently nowadays some schools don’t allow candy to be given out…because of allergy concerns? I’m all for safety at school, but I’m glad I was young before things like that became policies.
Probably because I hoard holiday candy like nobody’s business. I’m all about post-holiday candy sales. It’s probably my favorite part of Halloween, Easter and Valentine’s Day. Yeah, ok, so I’m weird.
Is eating cookies for breakfast weird? Cookie Crisp cereal anyone? Well I’ve got something better. It’s a quick bread that tastes like a chocolate chip oatmeal cookie! I love the chewiness of oatmeal cookies, and don’t like the texture of oatmeal itself, so this was perfect for me. I hope you’ll enjoy it too.
Chocolate Oatmeal Cookie Bread
Adapted from How Sweet Eats
Makes 1 9×5″ loaf
1/4 cup of butter (half a stick), softened
2/3 cup brown sugar
1 large egg
1 tablespoon vanilla extract
1 3/4 cup all-purpose flour
1 cup old fashioned oats
1 1/2 teaspoons baking soda
2 teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon salt
1 cup buttermilk
3/4 cup chocolate chunks
coarse sugar for topping
Preheat oven to 375 degrees F. Lightly grease a 9×5” loaf pan. In a medium bowl, add flour, oats, cinnamon, salt and baking soda together and mix. Set aside.
In a large bowl, beat butter until creamy then add sugar. Beat until fluffy, about 3-4 minutes. Add in egg and mix until fully combined, then add in vanilla and do the same. Add half of the dry ingredients. Once combined, add the buttermilk, then the rest of the dry ingredients. Mix until completely incorporated.
Fold in chocolate chunks. Pour batter into the greased pan and sprinkle with coarse sugar if desired. Set on top of a baking sheet and put in the oven. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes before serving.