Sour Cream Pancakes

These are some delicious pancakes I made recently. Now I have made pancakes many-a-time, but hands down, my favorite recipe so far. Also, if you halve the recipe, it will have slight egg-y taste as it is hard to only use half an egg.

Sour Cream Pancakes: Makes 6 5" cakes

7 tbsp flour

1 tbsp sugar (I used Splenda with great results)

1 tsp baking soda

1/2 tsp salt

1 cup sour cream*

1 egg

1/2 vanilla

1-2 tsp oil (double if using stainless steel or cast iron)

Combine flour, sugar, baking soda, and salt. Then fold in sour cream just until combined. Separately, beat egg and vanilla; then add to sour cream batter. Stir just until combined and somewhat smooth. (This will be a thick batter and slightly lumpy.) Heat pan and oil on medium heat. Drop one spoonful--a gravy ladle works perfectly--into the heated pan. Once cake begins to bubble all over, flip. Let cook about 1 minute each side. Plate, dollop of butter, syrup, and enjoy!!

*I only had 3/4 cup sour cream so I substituted with 1/4 cup evaporated milk and still came out great.

Foodie Treats

I have decided to purchase more organic and sustainable products. Right now it is a challenge as we live with Nick's parents, but I will do what I can. Today started with craving some snacks. At the house all we have is chips, oreos, and ice cream--none which I really enjoy eating, surprising I know. Well while at Wal-mart, I decided to see what kinds of snacks I could get that fit into my new thinking. Well, I made two DELICIOUS discoveries!

Stretch Island Fruit Company boasts all-natural fruit strips (similar to fruit roll ups). I have tried other brands of "all natural" fruit whatever before and have been disappionted. However, these were fabulous. Tasted sweet like the actual fruit not high fructose corn syrup. Also, there is not much sugar in a serving--only 9 grams. Also, it is glucose free, 100% DV of postassium, and1/2 serving of fruit in each strip. The company also supports The Fruit Tree Planting Foundation which donates fruit trees to schools and communities to establish long-term orchards. For more on either of these companies check them out here http://www.stretchislandfruit.com/ and http://www.ftpf.org/.

The second company is Green and Black's Organic. They use all organic products to make some of the best chocolate I have had (and I have eaten alot of chocolate). The thing I like best is their actual name. On the inside of the wrapper, which is recyclable, is the company motto "Live in the &". It seems a little strange but the concept was to create a product that was environmentally friendly or "Green" and combine that with the richness of cocoa or "Black". Genius if you ask me. Also, the company pays fair wages to the farmers and visits farms to ensure guidelines are being met. One of their partnerships is with cocoa farmers in Belize, and G&B's has been doing some incredible work with them, check out more about it here: http://www.greenandblacks.com/us/from-bean-to-bar/Belize-project.html.

On another note but still an environmental one, I am using Seventh Generation dryer sheets and am having really good results with them. If you are looking for better alternative to traditional sheets (which can contain the beef fat tallow), these maybe a great option for you. I paid about $4.00 for 65. More expensive per sheet than say Bounce, but the sheets are actually perforated so I only use half a sheet per load--still no static cling and just as soft.

New Endeavors...From the Kitchen

Recently, Nick and I were talking about Advent Conspiracy (more on that here http://www.adventconspiracy.org/hope/). I thought it was a great idea and wondered what I could do to spend less and give more during the holidays (the rest of the year). Well, here is what has come from that.

These are a few cards I created to see what I could do and I think they came out pretty nice. For Advent Conspiracy, I am going to create a line of greeting and holiday cards for purchase with all proceeds going to Blood: Water Mission (http://www.bloodwatermission.com). As I get more supplies, I feature the cards that will be for sale.

The name of the line will be "From the Kitchen". I thought this would be appropriate as I would be moving from kitchen creations to card creations--From the Kitchen. Well, check back for more details later on. Hopefully, you'll see something you'll like.

Cookie Cupcake

This is the finished cupcake of only one of the most fabulous combinations ever! I got the recipe from Lovin' from the Oven, but of course I altered it so here is my version.

Cupcake Cookie Recipe: Serves 12

Batter:

1/2 cup butter, softened

6 tbsp each white and brown sugar

1 egg

1/2 tsp each vanilla, baking soda and salt

1 cup AP flour

Topping:

1/2 cup brown sugar

1 egg

1/8 tsp salt

1/2 cup chocolate chips

1/4 cup unsweetened coconut (optional)

1/4 cup chopped pecans or walnuts (optional)

Preheat oven to 350*. In one bowl cream butter and sugars. Beat in egg and vanilla until creamy. In another bowl, mix flour, salt, baking soda. Gradually, add flour mixture into creamed butter--mixing by hand*. Line muffin pan with cupcake liners and fill about 1/2 full (anout 1 tbsp of batter). Bake for 7mins minutes and take out. While baking, beat brown sugar, egg, and salt. Stir in c. chips, coconut, and nuts. Drop rounded teaspoonfulls onto cupcakes. Return to oven and bake additional 8-10 mins. Cool in pan 10 mins. then move to cooling rake and cool COMPLETELY. Enjoy!!

*I mixed mine with a fork this time and had much better control over the "flour bomb" that can happen sometimes. Also my batter was smoother and creamier.

Homemade Cheese (Panir)

This cheese was from my Ethiopia Cookbook (compiled by Peace Corps Volunteers). I forgot, again, to take a photo, but I think you should give it a try. I am definitely going to be making it again (with photos)! Just tip if you use it as a soft or medium cheese, you may want to mix in a little seasoning or herbs to bump up the flavor. As a hard cheese it would be better crumbled or grated into a salad, over pasta, or soup. I would suggest following the recipe first, then, if you like it, double or triple it for more.

Panir Cheese Recipe: Serves 1-2

2 cups WHOLE milk

2-3 tbsp lemon juice or white vinegar

1 tsp salt

Bring milk and salt to a boil (**Be sure to keep an eye, you don not want to burn the milk) stirring occasionally. Reduce heat and add lemon juice or vinegar. The milk should begin to separate and clear. Once liquid is clear, strain mixture into a clean, thin cloth*. Gather cloth and press excess liquid out. Return to cloth to strainer, set over a bowl, and press cheese with a heavy object. (I placed a bowl on top the cheese and weighted it with a full bottle of rubbing alcohol.) Let it sit in a cool place but not the fridge! Cheese needs to sit for 15 mins to 12 hours, depending on how soft or hard you want it. Mine sat for about 6 hours and was a medium consistency--soft to mix in but hard enough to crumble on salad.

*The liquid can be strained in to a bowl and used in soup or stew.

Mocha Chip Muffins

1 1/2 cup all purpose flour

3/4 cup sugar

1/4 cup baking cocoa

2 tsp instant coffee

2 1/2 tsp baking powder

1/2 tsp salt

1 cup milk

1/2 cup oil

2 tbsp plain yogurt (sour cream can be subbed)

1 tsp vanilla extract

1/2 cup chocolate chips

Heat oven to 375*. Place chocolate chips into sift and add dry ingredients. Sift ingredients and set chips aside when done. Separately mix wet ingredients. Mix wet batter into dry batter and mix just until combined--batter will be thinner and lumpy. GENTLY fold in chips. Fill muffin tin 2/3 full. Check muffins after 15 mins. *Mine are usually done at this time but you may need to bake it 3-5 mins longer. Enjoy!

Simple Italian Pasta

Sorry no picture but this was a fabulous meal. I got the recipe from www.steamykitchen.com, but as always, made my own adaptations. Simple yet delicious.

Sauce Recipe:

1/2 box macaroni

14.5 oz can tomatoes (whole, diced or crushed)

2 tbsp olive oil

1 tsp dried basil

1 tsp red pepper flakes

1 tbsp butter

1/4 cup parmesan (freshly grated or from the can)

salt and pepper

Oil Recipe:

1/4 cup olive oil

1 tsp dried basil

1 tsp red pepper flakes

6 whole cloves garlic, peeled

In a small saucepan, heat 1/4 cup oil over low heat and add garlic, pepper flakes, and basil. Once garlic begins to brown, take pan off the heat and let cool at least 10 mins. The longer it sits the more flavorful the oil will be. After it cools, strain oil*.

Meanwhile, heat 2 tbsp oil and then add canned tomatoes and a PINCH of salt and pepper. Once heated, mash tomatoes (with a handheld potato masher) and let simmer over medium-low heat fro 20 minutes. While tomatoes are cooking, boil pasta until al dente (firm to the bite). Once pasta and sauce are finished combined in sauce pan. Add remaining basil, pepper flakes, parmesan and butter. Plate and drizzle with oil. Enjoy!!

*I served this with garlic toast. I mashed the garlic and basil from oil and added melted butter. Then brushed the toast and put it in the oven for 7 mins @400*. Delish!!