For those of you who don’t know me, breakfast is my forte. I am the queen of this castle. I am the early-riser, the coffee-maker, the bacon-sizzler, the egg-fryer, the pancake-perfecter, the syrup-drizzlin’, fruit-choppin’, table-settin’ queen of the morn. Yes, don’t f*** with my world.
I slightly obsess with creating the perfect pancake, slightly. This, my good-timin’ friends, is IT. The ONE. The ONLY one from now until eternity, as far as I’m concerned. So…dip that fork. Slice that cake. Rub that syrup. Prepare for pancake ecstasy.
*This recipe makes 10-12 pancakes*
- 2 cups of sifted flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, slightly whisked
- 2 cups of buttermilk
- 2 tablespoons butter, unsalted and melted
- Preheat a griddle or non stick pan to medium heat.
- In a medium bowl, whisk together the sifted flour, sugar, baking powder, baking soda and salt
- In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.
- Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. *Remember, the more you stir pancakes the more flat and tough they will be so only mix until a few streaks of flour are remaining.
- Butter or spray the pan and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden.
- I lay my pancakes on a cooling rack until ready to serve, keeping them firm and crunchy instead of moist and floppy.
- Serve in a fancy fluffy leaning tower with a beautiful cascade of butter and syrup 🙂
*I like to double the recipe on a slow morning or evening so we have pancakes for a few days…we are huge fans of “Breakfast For Dinner” “Breakfast For Lunch” and “Breakfast For Breakfast” haha. So to do so, and keep my cakes HOT and HAPPENING, I rewarm them in my oven at 350 degrees F on a baking sheet lined with my SILPAT Silicone Cookie Sheet Liner (best purchase in the history of mankind, soooo much better than any foil or parchment paper, bakes everything evenly, easy cleanup). I simply hate warming pancakes in the microwave, they turn out limp, floppy, rubbery and gross. Bake for 10-15 minutes, checking at 10 for warmth and crispness…I like mine nice and crispy!
*Also, if you don’t have Buttermilk on hand, cause who does that? You can easily make your own homemade.
For 1 Cup of Buttermilk
- Combine 1 Cup of Milk + 1 Tablespoon Lemon Juice
- Let it sit for 5-10 minutes. It will begin to curdle and thicken a little, thats perfect. It will not thicken as much as real Buttermilk but it works fabulously as a recipe substitute 🙂
- Add to your recipe, including curdles.
- You can make as many Cups of Buttermilk as you like with this method: 1 Cup + 1 Tablespoon, 2 Cups + 2 Tablespoons, 3 Cups + 3 Tablespoons…
Here it is, plain as bundt. An Italian-ish bundt/pound cake (“pound” due to its density and brunch possibilities), complete with cream cheese and chocolate chips. Mix indredients in a hap-hazardish fancy if you like, or follow my insanley easy to follow mixing order. Make for dessert topped with whipped cream and berries or serve for breakfast with a side of eggs and bacon. Its like a giant, soft-on-the-inside crunchy-on-the-outside, moist, chocolate chip cookie…with a kick of cream cheese 🙂 I say Italian-ish because this is quite similar to an Italian Cream Bundt Cake but with chocolate chips instead of pecans and coconut.
- 2 Cups All-purpose Flour (Plus A Little For Flouring)
- 1 Teaspoon Ground Cinnamon
- Dash of Salt
- 1 1/2 Teaspoons Baking Powder
- 3/4 Cup Unsalted Softened Butter (Plus A Little For Buttering)
- 1 8oz Package Of Cream Cheese
- 1 1/2 Cups Granulated Sugar
- 1 1/2 Teaspoons Vanilla Extract
- 4 Eggs at Room Temperature
- 1 1/2 – 2 Cups Miniature Chocolate Chips or Regular
- Preheat oven to 325 degrees F.
- Butter and lightly flour a medium sized bundt pan.
- Mix together the flour, cinnamon, salt, and baking powder.
- In a separate bowl, cream together the butter and cream cheese with an electric mixer.
- Add the sugar and mix for about 3 minutes until light. <—Important step to cream and fluff
- Add the vanilla extract and then the eggs one at a time mixing between each.
- Add the flour mixture and continue to mix on low just until combined.
- Gently fold in the chocolate chips with a wooden spoon.
- Pour the mixture into your prepared pan.
- Bake for 50 to 60 minutes or until a cake tester comes out clean.
- Wait 15 minutes then flip your bundt onto cooling rack.
- Cool before moving to serving plate, slice, divvy out, and munch.
I always feel like my desserts taste so much better when served on my Grandmothers vintage “Blooming” Table Mates. Sitting at her little kitchen table eating her Martha-Stewart-worthy spread of homemade treats, all the while being “very careful with Grandmas plate.” 🙂
I LOVE how this piece turned out! The unfinished semi-dyed wooden frame is rustic and looks almost weathered and beachy. I am head-over heels for frames, they are so intricate and unique and each brings to life new art, new passions, new loves. The blue hues in the wood really bring out the red wine stains in the corks, adding beautiful reality and depth.
A lot of the corks used in this art piece are from locally grown, locally sourced, and locally sold wines, so if you are bias to the luscious wine country of the Central Coast of California this piece is for you! Some of which include Peacock, Phantom River, Tooth and Nail, Chronic Cellars, Edna Valley, Talley, Bishops Peak, Tolosa, Peachy Canyon, Kynsi…etc.
Measures 14 1/2in x 17 1/2in and can be used as a decor piece or as a functional cork board. Hooks on reverse side for hanging. Please feel free to contact me via my Contact page regarding the purchase of this piece or any other piece! Thank you for visiting my blog, I hope to have brought a little encouragement and inspiration into your life…even if for just a brief moment 🙂
So, this is carrot cake recipe numero 2. I love carrot cake. I love carrots, I love cake, and I am completely obsessed with cream cheese frosting (to say the least). The light and fluffy, the thick and sweet, just cream cheese straight up is a-okay with me. I love the shredded carrots mixed with cinnamon and sugar, moistened with pineapple and heavy cream, oh good lord.
This recipe is the thicker, heavier, creamier, southern-er, local-produce version. A bit different from my first carrot cake, (light cake, light frosting, no mix-ins, pretty to look at) but both are completely mouthwateringly amazing. This recipe is a bit simpler, mixed all together in one bowl, and baked in a 13×9 pan, slathered in thick hearty cream cheese frosting. I got to use these gorgeous multicolored carrots I received in my Talley Farms Fresh Harvest Box this week!!!
I call this “tropical” because I added pineapple and coconut, but who am I kidding, I live in the country, on the central coast, in California…not your typical tropics vaca, ha. But call it what you like, it is good! I had like 3 other super professional taste-testers that I live with agree on the degree of deliciousness and then their total disappointment in my keeping this from them for so long. So, here it is, Tropical Carrot Cake made in California!
- 3 large eggs
- 3/4 cup canola oil
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 cup raisins
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup chopped walnuts (optional according to my tiny taste-testers and all-knowing husband)
- 1 cup sweetened shredded coconut
- 1 package (8 ounces) cream cheese, softened
- 4 to 4-1/2 cups confectioners’ sugar (start with 2 cups and add 1/2 cup at a time to avoid over sweetening and consistency)
- 1 to 2 tablespoons heavy whipping cream (more can be added as needed)
- 1 teaspoon vanilla extract
- In a large bowl, beat eggs, oil and buttermilk.
- In another bowl combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well.
- Shred carrots
- Stir in vanilla, carrots, raisins, pineapple, (optional walnuts) and coconut; mix well.
- Pour into a greased and floured 13-in. x 9-in. baking pan.
- Bake at 350° for 45-50 minutes or until cake tests done. Cake will bake into a deep dark golden brown. Cool.
- For frosting, beat all ingredients in a bowl or mixer until smooth. Dip finger, taste for safety reasons. Repeat test for more safety reasons. Frost cake.
This cake is great for feeding lots of people who love carrot cake, about 12-16 slices.