Jif Almond and Cashew Butters

I recently received a shipment of New Jif Almond and Cashew Butters. Next to pecans, almonds are my favorite nut so I was super excited to get to try these. I was never a big fan of cashews until about a year ago when a friend gave me some salted cashew brittle, that was simply amazing, and now I can't get enough of the elbow shaped nut! Both flavors come in creamy and crunchy and are simply tasty. 

For snacks, we've had the spreads in sandwiches as well as in smoothies, on raisin toast with banana slices and with Fuji apple wedges. Of course, Hayden licked the almond and cashew butters off the apples and toast and discarded the rest of his snack, he's just in it for the good stuff!

I also used the creamy Jif almond butter and made a creamy, dreamy pie, that I will share with you tomorrow. In the meantime, here are a couple ways to get that delicious spread into your belly. For something different, I highly recommend you grab a jar or two and give them a try. 

Brownie Points!

When we were kids, my step mom, Olivia, used to make my brother and me caramel brownies. She didn't make them very often and I remember them being really good (they were my brother's favorite) but I thought maybe it was a difficult recipe so they were only made for special occasions. I was wrong! She shared the recipe with me and they could not be simpler to make. I took the liberty to tweak things here and there (that's what I do) because the amounts were a little vague and I like to be specific when it comes to baking. Specific amounts in baking lead to consistent results, am I right? Here we go!

Pillsbury® recently sent me their new seasonal line of cake and cookie mixes just in time for holiday baking. I received Chocolate Peppermint Premium Cookie Mix, Traditional Sugar Premium Cookie Mix, Dark Chocolate Premium Cake Mix as well as Peppermint Frosting and Funfetti Frostings in Rudolph Red and Garland Green. My step mom's recipe for caramel brownies called for German Chocolate cake mix, but I opted for the Dark Chocolate Cake mix for these rich and gooey brownies. To learn more about these products, visit Pillsbury on Facebook, PillsburyBaking.com and Pillsbury on Pinterest. 

Dark Chocolate, semisweet chocolate chips, gooey caramel, crunchy pecans. You know these were good...and decadent! These brownies are for sharing. After making these and being left with an entire pan of brownies, I now understand why my step mom only made these about 1-2 times a year. They are dangerous and so much better than I remembered. I'm typically a "plain jane" brownie person and don't like anything but cocoa in my brownies but these are excellent. Thanks for the recipe and the trip down memory lane Olivia :-) I hope you'll seek out these new Pillsbury® products and make these brownies!

Dark Chocolate Caramel Nut Brownies 

adapted from my step mom, Olivia Luna

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• 14-16 oz. package caramels (50-60 caramels)
• 2/3 cup evaporated milk
• 1- 15.25 oz. box Pillsbury Dark Chocolate Premium Cake Mix
• 1 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips
• 3/4 cup chopped pecans

Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray and line it with a sheet of parchment paper, allowing the paper to hang over the edges. Spray the paper once again with non-stick spray and set aside.

In a medium saucepan, combine the caramels and 1/3 cup of evaporated milk. Stir occasionally over medium heat until the caramels melt and the mixture becomes smooth. Turn off heat and allow to cool slightly while you prepare the brownie batter. 

In a large bowl, combine the dry cake mix, melted butter, vanilla extract and the remaining evaporated milk. Mix until well combined. 

Press half of the brownie batter into the bottom of the prepared pan. Bake for 6 minutes. 

Remove the pan from the oven and gently and evenly drizzle the caramel mixture over brownie base. Evenly distribute the chocolate chips and the chopped pecans over the caramel. Crumble the remaining brownie batter evenly over the nuts and chocolate and return back to the oven. 

Bake for an additional 20-22 minutes. It will be hard to tell when it's done because the brownies will be really gooey in the center and don't firm up until they have cooled completely, but don't bake any longer than the recommended time. 

Cool completely until the brownies have reached room temperature. Using the handles of the overlapping parchment paper, lift the brownies out of the pan. Cut the brownies into squares. Store in an airtight container. 

I was provided with product samples and compensation by Pillsbury, though the opinions I express here are my own.

©/® The J.M. Smucker Company. Pillsbury is a trademark of The Pillsbury Company, LLC, used under license.

Sweet As Honey

Happy Spring Everyone! Wednesday was my father-in-law's 72nd birthday. Happy birthday Bob! I'm not quite sure why I associate pie and banana pudding with him, but a couple of years ago I made him a banana pudding pie and this year I conjured up a new creation of banana pudding cheesecake-- doesn't that sound amazing? It was a great way to celebrate the first day of Spring. And tomorrow if the weather cooperates, I'm heading out to find a patch of Texas bluebonnets to plop Hayden in the middle of to take his picture. It's what Texans do!

Grandpa Bob, Mr. H and Hayden

I've been baking so much lately, trying to get new pictures and recipes for the cookbook that I've neglected my fellow Cake Slice Bakers. This month's cake got so much praise that I just had to take a break from my regular schedule and make it. I like honey, but don't love it like I do cream cheese or chocolate. I use it in recipes, but it's never a major flavor component in anything I make. This cake was good, really good. There's honey in the cake, then after it's baked it get topped with a honey butter glaze, sliced almonds and even more glaze. After it cools slightly, the topping because somewhat chewy and crunchy, while the cake soaks up that glaze and becomes moist and sticky with a tight, tender crumb. I'm glad I made this cake and I hope you will too! Nothing says Spring like birthdays,  wildflowers on the side of the road and fresh local honey.

Honey Bee Cake adapted from Vintage Cakes

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Cake:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 3/4 cup plus 2 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 2 eggs, at room temperature
• 1 egg yolk, at room temperature
• 3/4 cup buttermilk, at room temperature

Glaze:

• 1/2 cup honey
• 1/4 cup  firmly packed brown sugar
• 1/4 cup unsalted butter
• 1/2 cup natural sliced almonds

Center an oven rack and preheat the oven to 350°F. Grease a 9 by 2-inch round cake pan or 9 by 3-inch springform pan. Line the bottom with a parchment paper circle and set aside. 

To Make The Cake: In a bowl, sift together the flour, baking powder, and salt, then whisk the ingredients by hand to ensure they are well mixed.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, honey, and vanilla on low speed until blended; increase the speed to high and cream until very light and fluffy, 5 to 7 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs and egg yolk one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.

Spread the thick batter evenly into the prepared pan. Tap the pan firmly on the counter to release any air bubbles. Place the pan in the center of the oven and bake for 45 minutes. The cake will turn a deep golden color and be firm on top, and a wooden skewer inserted in the middle will have moist crumbs attached. The cake might crack on the surface as it bakes; don’t worry, this simply provides a way for the cake to soak up more honey glaze.

To Make The Glaze: In a small saucepan combine the honey, sugar, and butter over medium heat, stirring until combined. Bring the mixture just barely to a simmer. Turn off the heat but leave the saucepan on the burner to keep warm.

Remove the cake from the oven and let it rest in the pan for 5 minutes before inverting it onto a serving plate, right side up. Be careful, the cake is hot! Poke holes all over the top of the cake with a wooden skewer. Pour half of the glaze over the cake, evenly sprinkle the cake with the almonds, and then pour the rest of the glaze over the almonds. Let cake cool slightly, but serve warm. 

The honey in this cake makes it a good keeper (5 days) when well wrapped and stored at room temperature.

A Classic Recipe With A Twist

The members of the "Lick The Bowl" household are Texas Sheet Cake lovers. Being fans of chocolate cake, cinnamon kissed fudgy icing loaded with homegrown toasted pecans....What's not to love? Well if you're not nut or chocolate fans, then move on, but if you're a sucker for the good stuff like I am, then stick around and pour yourself a glass of icy milk, because I turned the Southern potluck favorite into cupcakes!

Traditionally, a Texas Sheet Cake is baked and served in the same pan. While the cake is still warm from the oven, you pour the molten icing over it and allow it to cool. This gives the icing and the cake ample opportunity to bond and become one with one another as the icing oozes into all the nooks and crannies. It's a good thing, trust me. My version starts off with a simple one-bowl chocolate cupcake then after it's cooled,  gets iced with a rich and sweet cocoa icing loaded with toasted pecans. Allowing the cupcakes and icing to cool a bit before topping them them helps keep the icing intact, rather than sliding off the cupcake and onto the counter. 

"Momma give me a cupcake!" 

These cupcakes were rich and decadent, just like the typical sheet cake. All the elements of the classic cake are still there, just in a new and prettier (updated) package, which makes them perfect for gift giving or celebrations. I don't know about you, but I like classic recipes with a twist- it keeps things fresh and exciting. If you're a Texas Sheet Cake fan, I sincerely hope you'll consider whipping up a batch or two and sharing with your loved ones. 

Texas Sheet Cake Cupcakes from Monica h

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Chocolate Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1 cup water
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten

Preheat oven to 350 degrees.  Line cupcake tins with 18 paper liners and set aside.

In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.

Add the oil, water, vanilla and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain.  

Evenly divide the batter between the lined cupcakes tins.

Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then place them on a rack to cool completely before topping with pecan fudge icing.

Toasted Pecan Fudge Icing: 

• 1/2 cup pecans
• 3 Tablespoons unsalted butter
• 2 Tablespoons milk
• 4 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon, optional
• 1 1/3 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract

While the oven is still on, place your pecans on a rimmed baking sheet and place in the oven for 10 minutes until the pecans become aromatic and have turned a slight golden brown, being careful not to burn them. 

Remove from the oven and allow them to cool on the baking sheet. Once cool, chop the pecans and set them aside. 

In a medium sauce pot, combine butter, milk, cocoa and cinnamon (if using). Stir over low heat until butter is melted. Add powdered sugar 1 cup at a time while continuing to stir until smooth. Stir in vanilla extract and chopped pecans. 

Take the pan off the heat but leave the icing in the pot. Allow the icing to cool for 15-30 minutes until the pot is cool enough to touch. The icing will thicken as it cools. You want the icing to be thick enough to stay on top of the cupcake but not too thick that it doesn't spread. If your icing becomes hard and too thick to handle, place it back on the stove over low heat and stir until the desired consistency is met. 

Using a small ice cream scoop, place a small mound on top of each cupcake. The icing will spread slightly and possibly drip down the sides a bit, depending how warm your icing is. Divide evenly over each cupcake. Allow the icing to cool completely and set before enjoying. 

Store loosely covered at room temperature. 

Makes 18 cupcakes. 

Blondies, Bars, and A Cookbook Giveaway!

I've been in a funk lately and haven't been cooking or baking. I'm not really sure why. I haven't had much of an appetite either and I think that's probably why the lack of interest in being in the kitchen. Thank goodness for Mr. H and his ability to prepare a meal or we would have starved this past week. (Thanks babe!) Last week, I went to visit my friend, Maranda of Jolts and Jollies. We baked together while her son and Hayden "played" together. We pretended that we were getting the kids together for a playdate, but really is was so we could play in the kitchen with sugar and flour!

We baked from the new cookbook, Back In The Day Bakery Cookbook from Cheryl and Griffith Day. If you haven't checked out this book yet, put it on your list because there was not one thing in there that I didn't want to make. It's a great cookbook- the pictures are bright and clear and the recipes themselves are not overly complicated. I chose to make Drunk Blondies that were cram packed with toasted coconut, chocolate chips and pecans but they were so perfectly balanced in flavor that not one ingredient stood out over the other.

These blondies were so buttery and chewy and delicious. My absolute favorite part was the edges though- oh my goodness, they're good! There's also a healthy dose of Bourbon in these too, hence the name, Drunk Blondies, but the alcohol taste was subtle. If you're not a fan of baking with spirits, simply leave it out, but I thought it was a nice addition. Maranda chose to make Lemon Pie Bars that were perfectly tart and sweet and had a melt in your mouth crust. Both recipes were winners! Are you interested in winning a copy of Back In The Day Bakery Cookbook? Scroll down to the end of this post to see how!

Drunk Blondies from Back In The Day Bakery Cookbook

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• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup (2 sticks) unsalted butter, melted
• 2 cups packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 Tablespoons bourbon
• 1/4 cup chopped pecans
• 1/2 cup sweetened flaked coconut, toasted
• 1/4 cup mini semisweet chocolate chips

Position a rack in the middle of the oven and preheat oven to 350 degrees F. Grease a 9x13x2-inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan. 

In a medium bowl, whisk together the flour, baking powder, and salt; set aside. 

Put the butter and brown sugar in a large mixing bowl and stir with a spoon until smooth. Add the eggs, vanilla and bourbon, and mix until thoroughly combined. Stir in the flour mixture, followed by the pecans, coconut, and chocolate chips. 

Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 20-25 minutes, until the top is golden brown. Remove the pan from the oven and let cool completely on a wire rack. Cut the blondies into bars. The blondies will keep in an airtight container at room temperature for up to 3 days. 

TIP: The easiest way to toast coconut is in the oven. Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spread the coconut in a baking pan and bake for 5-8 minutes, tossing every couple of minutes with a heat-resistant spoon to ensure even browning. Keep a close eye on the coconut, because it can burn easily. 

For the recipe for Lemon Pie Bars and for a chance to win your very own copy of Back In The Day Bakery Cookbook please visit my friend Maranda at Jolts and Jollies. Tell her your most memorable back in the day baking memory and this book could be yours! While you're there, kick up your feet and stay awhile. Happy Baking!

"Grace's Sweet Life" Review & A Berry Crumble

I received a cookbook for review from Ulysses Press of Grace's Sweet Life by Grace Massa Langlois. Come to find out, Grace is also a dessert blogger and blogs at La Mia Vita Dolce (My Sweet Life). I was initially intrigued by this book because it's filled with all kinds of authentic Italian desserts from Sicilian cannoli to soft amaretti cookies and panna cotta. I love a good tiramisu and gelato but this cookbook has so much more to offer.

I picked up my book, admired the cover then read the intro about how Grace got her start in blogging. She says, "I spent years coming to terms with an injury that prevented me from returning to my career in business. Then when my husband passed away suddenly, I directed all my energy to my children. I needed to help them deal with the tragedy of losing their father. I had to feel happy not only for my sake but also for theirs. So I turned to cooking, because making and sharing food provided me with so much comfort. The more I cooked, the happier I was." Her daughter encouraged her to do something with her love of food and that led to her blog. I love that something wonderful came from such a devastating loss. 

Click the picture to enlarge it to see recipe details

There are 60 recipes and coordinating color photos in this book. While Grace bakes all the desserts, it's her daughter, Liana, that takes the photos for her blog and her son, Matthew is the champion taste tester- it's a family effort :-). There are so many good looking sweets in this book that it was difficult to decide on what to make first. The recipes are divided up into chapters: Cakes and Cheesecakes, Mini Desserts, Cookies and Confections, Pies and Tarts, Pastries and Fried Desserts, Creams, Custards, Mousses and Souffles, and  lastly Frozen and Fruit Desserts. After reading page by page, I finally settled on a berry crumble. Did you know I don't have a single crumble or crisp recipe on this blog? It's about time I changed that!

One of the first things I noticed about this book is that it is very detailed. Several of the recipes are rather lengthy and go on for several pages which can seem intimidating, but Grace just wants you to succeed so the step-by-step instructions are quite thorough for your benefit. Some of the recipes that caught my eye were: Cannoli Cupcakes with Marsala-Chocolate Whipped Cream, Italian Cream-Filled Doughnuts, Vanilla Cream with Raspberry Coulis and Cheesecake with Brandy-Cherry Sauce. A nice feature of this book is that it has little tidbits of the Italian language in each recipe, so in a way I felt as if Grace was right there alongside me in my kitchen. My one complaint about this cookbook was the font choices, the multi-colored print and the use of italics in each recipe because it made it difficult to read at times. That's a minor issue though and obviously doesn't affect the overall taste of the dessert you're making. 

If you're looking for a cookbook with heart that is a little different than all the rest, then look no further than Grace's Sweet Life. And if  you're looking for a crumble recipe with a ton of flavor in the fruit as well as the nutty crumble, then here it is. It's also patriotic in color and would be a great dessert for any July 4th celebration. This recipe makes a lot of topping so I made a couple extra fruit crumbles. The fruit was perfectly softened and the topping was crunchy, sweet and delicious. Next time, I would decrease the amount of orange zest in the recipe since the orange flavor was more pronounced than I expected, otherwise they were prefect served warm or cold. 

Raspberry, Blueberry & Pistachio-Almond Crumble from Grace's Sweet Life

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Pistachio-Almond Crumble Topping: 

• 1 1/4 cups rolled oats
• 1/3 cup raw pistachios, coarsely chopped
• 1/3 cup slivered almonds, coarsely chopped
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• pinch of salt
• 7 Tbsp. unsalted butter, at room temperature, cut into small pieces

Raspberry and Blueberry Filling: 

• 2 cups raspberries
• 2 cups blueberries
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 2/3 cup freshly squeezed orange juice (from about 2 oranges)
• grated zest of 1 orange
• pinch of salt
• 2 Tbsp. all-purpose flour
• 1/2 teaspoon cinnamon sugar

To Make the Pistachio-Almond Crumble Topping: In a small bowl, stir together the oats, pistachios, almonds, brown sugar, cinnamon, and salt until well combined. 

Rub the butter into the oat mixture with your fingertips until the butter is in pea-sized pieces. Cover and refrigerate until ready to use. 

To Make The Raspberry-Blueberry Filling: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Butter 4 (6.5 ounce) oven proof dishes (I used 6- 5 ounce ramekins). Transfer to a baking sheet and set aside. 

In a medium bowl, gently combine the raspberries,blueberries, sugar, and vanilla extract until combined. Be careful not to crush the berries. 

Add the orange juice and zest, and the salt. Sift the flour over the mixture and gently stir to just combine. 

Assembly: Divide the filling evenly among the prepared dishes. Sprinkle the cinnamon sugar on top of the filling, then evenly divide the pistachio-almond topping among the dishes. 

Bake until the juices start to bubble and the topping is crisp and golden brown, 25-35 minutes. 

Transfer the baking sheet to a wire rack and allow the crumbles to cool until warm. Serve with a scoop of vanilla ice cream or sweetened whipped cream, if desired. 

Order your copy of Grace's Sweet Life today!

Homemade Granola In Minutes

I have a quickie recipe for you today that would be perfect for Mother's Day or any day of the week. I'm talking about homemade granola. Most granola recipes have you bake the oat mixture in a low oven for about an hour or more, then you have to run to the oven every ten to fifteen minutes to stir it all up. And if you're anything like me you run to the oven when the annoying timer goes off, you open the oven door, pull the rack out being oh so careful to turn the mixture with the spatula only to knock the granola out of the pan and scatter all over your oven. And since it's so dang hot in there, you have to wait til the hour is up before you can clean it and you wind up with burnt little granola crispies on the bottom of your oven. Sounds like fun right? NOT. 

This recipe is easy peasy and made on the stove top in a large skillet in less that 20 minutes. It comes from my bloggy friend Danelle of Let's Dish. I've made several of her recipes and I've never been disappointed in any of them. I've made this recipe three times already and enjoyed it every single time. The first time I made it with dried cranberries, the second time I used dried cherries, blueberries and banana chips for crunch and the third batch I made for my mom. She didn't want coconut so we left that out and added cashews instead of almonds. Basically you can make it any way you want  by switching up the nuts and fruits and have it still turn out delicious. I especially love the unexpected addition of the sesame and sunflower seeds- don't leave those out. 

My favorite way to eat it is standing in the pantry, with the door still open, and scooping out little pinchfuls of the crunchy nuggets and chewy fruit. One nibble, two nibbles, four nibbles later, then I finally dish myself up a proper serving with yogurt and I turn it into a parfait with fresh fruit. The cool and creamy, the crunchy, the chewy, the burst of fresh fruit, the nuttiness. Oh, it's just so good! You can have it as a snack, for breakfast, or dessert anytime of year. One of the best parts is that it makes a healthy amount and stays fresh in the pantry in an airtight container for weeks (if it lasts that long). You can make it now and serve it up this weekend. If you ever have overnight guests it would be a nice addition to a continental breakfast like my friend Heather of Kitchen Concoctions set up. It would also make a thoughtful gift packaged up in a jar with a pretty label and a ribbon. It's certainly not a gift I'd refuse. 

Skillet Granola adapted from Let's Dish

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• 4 cups rolled oats (not quick cooking)
• 1/2 cup butter
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• 4 tablespoons honey
• 1/2 cup packed brown sugar
• 1/2 cup sliced almonds
• 1/2 cup chopped pecans
• 1 cup shredded coconut
• 1/4 cup sunflower kernels
• 2 tablespoons sesame seeds
• 1/2 - 3/4 cup dried fruit

Melt the butter in a large skillet over medium heat.  Stir in the honey, brown sugar, vanilla and almond extracts.  Add the oats, nuts, coconut, sunflower kernels and sesame seeds to the pan and stir until well coated with the butter/sugar mixture.  

Continue cooking, stirring frequently until granola is a dark golden brown, 10-20 minutes. Remove from heat and stir in dried fruit.  Pour onto a cookie sheet and allow to cool completely.

Carrots For Breakfast? Yes!

Do you make resolutions for the new year? Did any of you resolve to eat healthier this year? If so, then I have a healthy and delicious breakfast recipe for you today. I don't usually make New Year's resolutions because they often get broken and I can't stand the guilt and shame I bring upon myself when I don't follow through with them. Instead I just try to do better everyday, though sometimes I slip. The one silent resolution I did make this year was to read more to Hayden- simple yet gratifying.

Anyway, back to this recipe. Carrot Cake Pancakes. Sounds and tastes completely indulgent but they're light in calories and cram packed full of goodies. I've made these pancakes before but I didn't like the way the photos turned out so I never blogged them. I decided to make them again (only better this go round) when Grimmway Farms offered me some of their carrots to make a recipe with. Grimmway Farms, also known as Cal-Organic and Bunny-Luv has some great California grown produce. We used to feed our bunny, August, Bunny-Luv carrots and he, of course, loved them :-)

These pancakes are delicious. They have all the basics that are in the actual cake, including shredded carrots, brown sugar, nuts and spices. But I decided to kick them up a bit by adding crushed pineapple, sweetened shredded coconut, and raisins. Of course most carrot cakes are topped with cream cheese frosting, but a single pat of butter and some golden maple syrup is all these really need. These pancakes are dense, hearty and satisfying but not heavy. If you're looking for a little something different to try this weekend, I hope you'll try these pancakes. They also freeze and reheat well so make a double batch to enjoy during the week.

Carrot Cake Pancakes adapted from Picky Cook

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• 1 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground ginger
• 1/4 cup brown sugar
• 3/4 cup buttermilk
• 2 Tablespoons canola or vegetable oil
• 1 1/2 teaspoon vanilla
• 2 large eggs, lightly beaten
• 2 cups grated carrot
• 1 teaspoon orange zest
• 3 Tablespoons crushed pineapple
• 3 Tablespoons shredded coconut
• 3 Tablespoons raisins
• 3 Tablespoons toasted chopped pecans
• butter for pan

Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.

In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.

Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, pineapple, coconut, raisins and pecans.

Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.

Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with butter and maple syrup.

Makes about 12 four-inch pancakes.

Ooooh, come to momma!

If you'd like to give Grimmway Farms carrots a try, just tell me how you'd use them and you may be chosen to receive a coupon for free produce. Thank you Grimmway Farms!

The recipients of the Grimmway Farms coupons are revealed HERE.