monster cookies.

I remember loving coming home to fresh baked monster cookies when I was a little girl, as we got older and my mom became increasingly busier she stopped making these little gems, and it was sort of an out of site out of mind type thing, until recently. Right before we left Denver, one of my friends started making these monster cookies. They have quickly become our all time favorite cookie. Not only are they soft, chewy and delicious, the dough freezes amazingly well. So well that we have to foodsaver package them to keep from eating the dough balls straight out of the freezer. They are THAT good.

Try cooking up a batch of your own, I promise you won't be disappointed...

Monster Cookies
1/2 cup butter softened
1 cup brown sugar
1 cup sugar
3 eggs
1 1/2 cups peanut butter
1 tsp vanilla
2 tsp baking soda
1/2 tsp salt
2 1/2 cups old fashioned oats (blended into flour)
2 1/4 cups old fashioned oats
2 cups plain M&M's (or chocolate chips)

Cream together the butter and sugars. Beat in eggs, peanut butter and vanilla. Add oat flour, and oats. Once combined add in M&M's. Scoop onto ungreased cookie sheet and bake at 350 for 8-10 minutes.

*These can be "gluten free" if you buy your oats from a specialty store that doesn't process the oats in a facility with other gluten products.

strawberry shortcake.

In my opinion, Strawberry Shortcake sometimes misses the mark. You either have overly sweet pound cake that competes with the berries, or you have dry and somewhat bland biscuits, that do little to compliment your strawberries. Some time ago I lived near a friend who was from Ireland. One night she had some ladies over to teach us a thing or two about Irish cooking. That night she made us Irish Scones with jam and clotted cream. They were Amazing. 

My daughters favorite dessert is Strawberry Shortcake. She does not like chocolate (crazy, right?) So each year for her birthday I try a new form of pound cake or biscuit. This year for some reason, the light when on and I remembered Shelagh's Irish Scones and an idea was born.

I would make the delicate, slightly sweet, melt in your mouth Irish Scones for the base of the Strawberry Shortcake. This my friends, was a WINNER! You should really head out, right now, for some Irish Butter and get to whipping up these bad boys, you won't be sorry.

Before giving you the scone recipe, my favorite way to prepare the berries is to crush some of them with a potato masher, to break them down, but still leave them chunky, the other half I blend with sugar to make a liquid. Combine the two and allow to sit for some time. I always use real whip cream with a little powdered sugar and vanilla to top the shortcakes.

Shelagh's Irish Scones

2 cups all purpose flour

1 tsp. cream of tartar

1/2 tsp. baking soda

1 pinch of salt

1/4 cup Kerry Gold Irish Butter

1/2 cup white sugar

1/2 - 3/4 cup milk (just enough to bind)

Preheat oven to 425 degrees. Grease a baking sheet. Sift flour, cream of tartar, baking soda and salt in a bowl. Rub in the butter (cold not soft) until mixture resembles fine bread crumbs. Stir in the sugar and enough milk to mix to a soft dough.

Turn onto floured surface, knead lightly and roll out to 3/4 inch thickness. Cut into 2 inch rounds and place on the prepared baking sheet. Brush with milk to glaze. Bake at 425 for 10 minutes until lightly golden (be careful not to over cook, but sides of scone should be firm) then cool on wire wrack.

chickpea chocolate chip cookies.

I recently started following Lauren Brimley on instagram (Eating_Whole). I'd definitely recommend following her. She's a young mom with one baby who has committed to feeding herself healthy and clean foods. Her pictures are incredible and make healthy eating look delicious (not the easiest, in my opinion). 

With four kids and a husband, I don't think we will be eating 100% clean and/or whole any time soon, but I have started trying to include more of this type of eating into our meal plan. Baby steps :) I'm shooting for an 80/20 ratio in the long run, with the 80 being clean/healthy.

I've seen a few versions of these cookies floating around the internet and pinterest. I have alway been intrigued and wondered if the people making them were just so far into eating clean that their palate had changed enough to "think" these tasted like a real cookie. 

Today I realized I had all the ingredients on hand and we decided to try them out as an "experiment".  If I'm being honest, as I dumped all the ingredients into the food processor I couldn't help laughing. There's not a snowballs chance these are going to be good. And then I tasted the dough, under my breath I may have mentioned there were not enough chocolate chips in all the world to save these bad boys, and then I turned to my two sweet helpers and said... "Let's hope the oven makes some magic" and that's really what I thought. 

The oven did in fact make some magic.. I'm not really sure how, but out of my oven came a dense, chewy and soft chocolate chip cookie. Not overly sweet but also not bean-y or cardboard-ish. My four kids ranging from 10 to 2, ate them and asked for seconds, and I won't mention how many I have put down.. they are healthy.. right? 

The moral of this story, while not your typical chocolate chip cookies, these are a pretty incredible substitute. We will definitely be making these again and again. Our experiment was deemed a success.

Without further ado, I give you Lauren's version of the 

Chickpea Chocolate Chip Cookie...

1 1/4 cup rinsed chickpeas

1/2 cup almond butter

1/4 cup unsweeted coconut

1/4 cup oats

1/4 cup pure maple syrup OR honey (I did half and half)

1 tsp baking powder

dash of salt

Mix all ingredients together in a food processor until creamy like a cookie dough. Add 1/2 - 3/4 cup chocolate chips depending on how chocolatey you like your cookies. With damp hands form into cookie balls and bake at 350 for 10-12 minutes. 

Makes 12-15 cookies 

Let me know if you try them out and what you think. Also note, that I enjoyed these even while eating plenty of refined sugar on a nearly daily basis.. baby steps, remember :)

rainbow jell-o.

I must admit, I think that rainbow cupcakes are getting an unfair amount of attention. Not that I haven't made them, because I have, but I would like to introduce you to the less popular rainbow Jell-O… I'm hoping it overtakes the rainbow cupcake in popularity, because it's just soo good.

I know what you're thinking, Jell-O? Good? but I'm asking all my friends who have had the pleasure of trying the rainbow Jell-O to help me out and verify that it is indeed really yummy.

And, while it may look labor intensive, it's really not that bad. Each layer takes about 5 minutes to make, and if you spread it out over a day or two when you have a minute here or a minute there, it doesn't feel at all like you've been slaving in the kitchen for days to make it, but the end result is very impressive.

I think it would make the perfect addition to your "green" dinner tomorrow night.

12 Layer (AKA Rainbow) Jell-O

6 boxes 4 oz Jell-O

2 tubs sour cream

Water

Boil one cup of water. Add one package of Jell-O (this is your bottom layer.. so to make the rainbow, purple) allow Jell-O to disolve. Pour 1/2 cup of Jell-O mixture into a separate bowl and whisk in 1/3 cup sour cream. Pour into bottom of 9x13 pan and refrigerate. Add 3 Tbsp of ice water to Jell-O mixture still in the pan and leave sitting on the counter. After first layer has set up (approx 20-25 minutes) pour remaining Jell-O on top of cream layer and refrigerate until set.

Repeat, Repeat, Repeat, Repeat, Repeat, Top with Whip Cream and serve.

want to make something delicious?

I love lemon. No really. Pretty much anything with lemon (or lime) makes me happy. These chicken skewers do not disappoint. We recently served them at a backyard garden party, and received many requests for the recipe. They were cold at the party, but are great fresh off the grill as well. Perfect for a shower, luncheon or birthday party. Enjoy.

Lemon Fennel Chicken Skewers with Peanut Sauce

1 Tbs. fennel seeds

Zest of two lemons

1/3 c. fresh lemon juice

1/4 c. honey

1/3 c. olive oil

4 tsp. salt

3 lb. boneless, skinless chicken breast or thighs, cut into 1 inch cubes

In small saute pan over medium-high heat, toast fennel seeds, stirring frequently, until fragrant, about 4 minutes. Transfer to a small bowl; cool 5 minutes. Using spice grinder (I just used the end of my rolling pin) finely grind seeds. Transfer to a large bowl. Add lemon zest, lemon juice, honey, olive oil and salt; whisk to combine. Add chicken, cover and refrigerate 6 hours - or overnight.

Thread chicken onto wooden skewers. Cook on medium high grill 8-10 minutes, turning twice to grill on all sides. Serves 6.

Peanut Sauce

1 can unsweetened coconut milk

1 Tbs. light brown sugar

1 Tbs. Thai red curry paste

1 Tbs. fish sauce

1 tsp. grated fresh ginger

1 clove garlic, minced

1/2 cup crunchy peanut butter

In small sauce pan, cook coconut milk, brown sugar, curry paste, fish sauce, ginger and garlic over medium heat. Bring to a simmer and cook 2 more minutes.

Reduce heat to low and stir in peanut butter. Cook for 3 more minutes, or until peanut butter is well blended. Serve warm.

lemon deliciousness.

I have a thing for lemon. These are good.. like so good I wanted to eat the entire platter at my friends baby shower. Good thing the hostess was willing to pass along the recipe.

Lemon Spritz Cookies

(I didn't spritz, just scooped)

110 grams butter, room temperature

90 grams sugar

3 egg yolks

1/4 tsp lemon extract

zest of one lemon (I used meyer lemons)

180 grams flour

2 grams salt

Cream the butter, sugar, lemon zest and lemon extract together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.

Scoop tsp size balls onto baking sheet. Bake at 350 for about 12 minutes.

Lemon Icing

3/4 c powdered sugar, sifted

1/4 c butter

1 tsp lemon zest

1 tsp freshly squeezed lemon juice

Cream butter and lemon zest on low setting with paddle attachment until blended. Slowly add powdered sugar until combined. Add lemon juice and mix until well combined.

Frost and stick two cookies together. Enjoy!

my favorite chocolate frosting.

One of my good friends gave me this recipe. I could seriously eat it straight out of the bowl with a spoon. It is dangerously delicious and you should try it.

Chocolate Frosting

1 cup butter softened

3/4 cup melted chocolate chips, cooled

1 to 1.5 cups powdered sugar

tsp. vanilla

milk if needed

Beat butter until smooth, add melted and cooled (though still liquid) chocolate chips. Blend in powdered sugar to desired taste and consistency. Stir in Vanilla. If too stiff add small amounts of milk to reach desired consistency.

For a lighter consistency beat vigorously.

enjoy.

*photo credit

Thanksgiving Day Lunch: Winter Squash Soup

Despite the heavy meal that looms in the late afternoon/early evening, it's still necessary to eat lunch on Thanksgiving Day. I understand that it's temptation to skip over lunch on Thanksgiving because it's one of theose things you don't want to make time for amidst all the preparation and cooking going on. But, around 11 or 12 your body will be ready for some nourishment.

Each year we like to make this soup for Thanksgiving Day lunch. It's simple, it's easy to make, it's light, and most importantly...delicious! Serve with a light salad, a crusty roll or the Gruyere toasts mentioned with the recipe and you've nailed it. To save time, make the soup a day ahead...soups almost always taste better 24 hours later! Another added time saver is to purchase pre-cut butternut squash at your local gourmet grocery store (refrigerated produce section) or at Costco.

Enjoy!

Stephmodo

Cranberry Sauces by Mindika Moments

Hey! This is Mindika from MindikaMoments.com. A big thank you to Brittany for letting me guest post on Tangled and True!

If you’re like me, your earliest memory of cranberries has something to do with a gelatinous red cylinder of goop that your parents ate with their turkey on Thanksgiving Day. It was oddly bitter and tart, and for the life of me I never could figure out the appeal to any adult, let alone a child; still can’t. So I have a goal!

If there is anyone out there, within cyber reach of my little posting fingers, that still finds themselves opening a can of jellied cranberry sauce for Thanksgiving dinner, I’m going to do all I can to convince you to stop! Please, for the love of all things…there is a better way! I invite you to come on a journey with me to a land of fruity deliciousness, which just may change every preconceived notion you have about one of the oldest Thanksgiving dinner traditions on the books.

The journey starts with my favorite twist on this classic sauce. I came up with this recipe several years ago while experimenting with different cranberry flavor combinations. I made it the first Thanksgiving after I got married and my previous ‘cranberry-sauce-hater’ of a husband, fell instantly in love. Now it’s a yearly must-have at our Thanksgiving table.

Cranberry Orange Sauce
(Mindika Original Recipe)

1 C. orange juice
1 C. white granulated sugar
¼ C. brown sugar
1 t. cinnamon
¼ t. nutmeg
1/8 t. cloves
Zest of 1 orange
½ t. orange extract
pinch of salt
1 bag fresh cranberries (12 oz. or about 4 C.)

1. In a large sauce pan over medium-high heat combine the all ingredients except the cranberries, and bring to a boil.
2. Add the cranberries and return to a boil. Reduce heat to medium-low and simmer until berries burst and sauce thickens, about 10 minutes.
3. Take off the heat and allow to cool at room temperature for 15-20 minutes before chilling in the refrigerator.
4. Chill at least 2 hours before serving.

*************************

Next stop on our cranberry adventure…is a bit of an adventure itself. The combination of ingredients may surprise you, but you’re going to have to trust me. This sauce graces the Thanksgiving table at my sister’s house each year and as a side note, makes the most excellent condiment on a left over Turkey sandwich!!


Honey-Lemon Cranberry Sauce with Rosemary
(Recipe from Cuisine at Home)

½ C. honey
½ C. sugar
½ C. fresh lemon juice
¼ C. water
2 sprigs fresh rosemary
pinch of salt
1 bag fresh cranberries (12 oz. or about 4 C.)

1. In a large sauce pan over medium-high heat combine all the ingredients except the cranberries, and bring to a boil.
2. Add the cranberries and return to a boil. Reduce heat to medium-low and simmer until berries burst and sauce thickens, about 10 minutes. Remove the rosemary.
3. Take off the heat and allow to cool at room temperature for 15-20 minutes before chilling in the refrigerator.
4. Chill at least 2 hours before serving.

*I take left over cranberry sauce and freeze it in ice cube trays. Once frozen I put them into a large freezer bag and pull out individual serving sizes for sandwiches and/or later meat condiments.

*************************

Final stop on our flavor train…a kid friendly cranberry creation. I think most kids find cranberries just too darn tart. I also think their little pallets haven’t quite figured out that sweet and savory can be a yummy combination. This sauce has a solution for both those dilemmas. First the apples counter the sour just enough to please the taste bud of most little tongues. Second, this sauce can be served all by itself, sans the turkey. Almost like a little dessert or side dish. And…did I mention it’s super delish on ice-cream. And…yes there’s more…for the adults, this sauce is good on grilled chicken, pork tenderloin, or fried chops. In other words, it has a year round application.


Cranberry Apple Sauce
(Mindika Original Recipe)

½ C. apple juice
¼ C. water
½ C. white granulated sugar
½ C. light brown sugar
1 t. cinnamon
1 t. ground fresh ginger (or ½ t. dried)½ t. orange extract
Pinch of salt
2 C. fresh cranberries
2 C. apples, diced (Use your favorite variety. I like a mix of granny smith and gala.)

1. In a large sauce pan over medium-high combine the all ingredients except the cranberries and apples; bring to a boil.
2. Add the cranberries and apples, return to a boil. Reduce heat to medium-low and simmer until berries burst, apples soften, and sauce thickens; about 10 minutes.
3. Take off the heat and allow to cool at room temperature for 15-20 minutes before chilling in the refrigerator.
4. Chill at least 2 hours before serving.

*************************

And so we come to the end of our journey of fruity deliciousness. I hope I’ve met my goal in convincing at least a few foodie friends out there to abandon the traditional cranberry jelly and try something new. I promise you won’t be sorry!

Thanks for coming along. If you like these recipes and want to see more…visit me at htt://mindikamoments.blogspot.com!

gravy...pour it ON!!

I can't believe its nearly here!! Happy Thanksgiving to all--wow, I have a lot to be grateful for this year, and one thankful thing that comes to mind is my husband's A-MAZING gravy. Did you grow up like me thinking gravy was a powdered packet and you added water? Hardly the case...have you been afraid, intimidated and clueless on making your own? There is even a running joke in my family about 'gravaste' which was attempted by my sis several years back, she kept adding more and more flour to the gravy until it became a pasty nightmare, it was nearly as thick as the mashed potatoes and totally nasty.

Well T & T readers, fret no longer, this gravy is soooo yum and if you follow ALL of the instructions carefully, I promise you will have an incredible, savory gravy for your turkey day and you will never buy a mix again!!

Gravy a la Greg

Step 1…In Turkey Pan (minus the turkey, but WITH drippings)
• Drain Fat with large spoon
• Add 4 C Chicken stock to pan drippings
• Simmer for 10 minutes- put turkey pan OVER 2 burners on your stovetop. Scrape off pan drippings from bottom of pan and stir.
(while stock is simmering…move to step 2)

Step 2…Extra Seasonings (in separate pan)
Saute (until softened, onions become translucent, etc) in 4 T butter same seasonings as used in YOUR turkey (to compliment flavors)
For example:
• ½ C Carrots
• ½ C Celery
• ½ C Onion
• 1-2 Bay Leaves
• ½ t dried thyme
• 2-3 sprigs rosemary
• 2-3 sage leaves

Step 3…Add sautéed seasonings to simmering chicken stock in turkey pan. Simmer for 5 minutes.

Step 4…Pass seasoning/chicken stock/drippings mixture through sieve into bowl, push with spoon

Step 5…Roux in turkey pan with a whisk.
• 4 T butter
• ¼ C Flour

Step 6…Add seasoning/stock liquid back into pan with roux. Whisk and bring to a boil. Add additional stock or water to desired thickness.

We have made this gravy the last few years, the flavors are so full and rich. Don't be afraid, you can make delicious gravy...and forget the calories- its the holidays, so pour it on!! I hope you enjoy this as much as we do!

photo credit- realsimple.com

Sara G.

Best Ever Apple Pudding

*This post from reader Kylie Patterson.

Hey all! I'm very excited to share this recipe with you. This is by far my favorite dessert for Fall! This is a recipe that my Grandma used to make, and I still think of her every time I make it. It seriously tastes like Fall on a plate, it's basically an apple spice cake, with a delicious caramel sauce. So I guess you could say that it is like a caramel apple cake. It is perfect for a Fall day.

Cake Ingredients:

Add the sugar into the butter, creaming well.
Add the eggs, beat well
Peel, core, and grate the apples
Add apple immediately after grating into the creamed mixture

Add the dry ingredients, and nuts if wanted

Bake in a greased 9x13 pan for 45 minutes at 350 degrees

Sauce Ingredients:

Melt the butter

Add the sugar and cream

Cook at medium heat until it is all dissolved, then add vanilla and nutmeg

Done! The sauce comes together very quickly, I usually start it with about 10 minutes left on the cake.

Serve warm with the sauce on top!

Best Ever Apple Pudding

Cake Ingredients:

2 cups sugar

1/2 cup softened butter

2 eggs

4+ cups grated apples, medium fine (it takes about 2 small or 1 medium sized apple per cup)
2 cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 cup chopped nuts (optional)

Gradually add sugar to butter, creaming well. Add eggs, beat well. Add apples immediately after grating to creamed mixture. Stir in dry ingredients. Add nuts if wanted. Bake in a greased 9x13 pan for 45 minutes. (Or cut half and bake in an 8x8 pan for about 30 minutes) Serve warm with sauce.

Sauce:

1/2 cup butter

2 cups sugar (white or brown, I use one of each)

1 cup cream

3 tsp vanilla

dash of nutmeg

Melt the butter, add the sugar, and cook at medium heat until all is dissolved. Do NOT boil. Add vanilla and nutmeg.

ENJOY!

grandmoms stuffing.

This post from my cute friend Natalie! I love her.

Thanksgiving is my favorite holiday.

Three years ago my Grandmom came to Utah for Thanksgiving with my parents.

She taught me how to make her stuffing.

I am so glad she came out that year

because she passed away a little more than a year later.

I have her handwritten recipe in a safe place

and this year I'll be making stuffing in her memory.

Turkey Stuffing

1 large loaf white bread

1 egg, slightly beaten

1 C chopped celery

1/2 C chopped onion

Poultry Seasoning, to taste

1 chicken bouillon dissolved in 1 C hot water

1 pkg Jimmy Dean bulk sausage

Crumble and brown sausage. Drain on a paper towel. Add celery and onions to pan and saute in sausage drippings. Slightly dampen bread and pull apart into large bowl or pot. Halfway through loaf sprinkle some poultry seasoning. Continue with rest of loaf. Add egg, sausage, celery and onion mixture and additional seasoning. Mix together.

Pour 1/2 to 3/4 C of chicken broth over stuffing.

Cook on low in crock pot same time as turkey. If basting turkey, add small amounts of drippings each time you baste.

If cooking turkey in a bag, add 1/8 to 1/4 C drippings to stuffing at the end.

Remove from crock pot and serve.

pumpkin roll.

I can't believe it's already the second week in November. I swear time is flying by.. So as promised, I'm starting the Thanksgiving recipes/traditions. We have some great guests coming up.. this one is from me.

(If you've emailed me and I haven't gotten back to you yet, I will be this week, and as always I'd still love to hear from you. I can always work you in.)

This is a holiday favorite of mine. Forever, I was intimidated by it and didn't dare make it myself. I only had it when other people made it. My cute friend Joice convinced me to give it a try.

Once I tried it, I've never looked back. There really was no reason for intimidation! It is totally delicious and sure to delight all your favorite guests.

Pumpkin Cake Roll

see they even look pretty


The ingredients

Beat your eggs for 5 minutes


Beat in sugar, stir in pumpkin and lemon. Add dry ingredients and mix until blended

grease and line with wax paper a 15 x 14 x 1 pan
pour batter into pan and bake.

sprinkle powdered sugar on flattened dish towel. Invert cake onto towel as soon as it comes out of the oven

carefully remove the waxed paper

and roll up in the towel. This must be done while it is hot so the cake does not crack or tear
stick in fridge and allow to cool completely.

make cream cheese filling

unroll cake and drop filling by spoonful

spread evenly over entire cake

and roll it back up. Wrap in foil or plastic wrap and refrigerate 45 minutes

slice and serve! So easy and So yummy!!

Pumpkin Cake Roll

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. chopped nuts
(you can not see these in the picture because I left them out on behalf of my dad)

Beat eggs on high speed for 5 minutes. Beat in sugar, stir in pumpkin and lemon juice. Add all dry ingredients and mix until well blended. Pour into a well greased 15 x 14 x 1 inch pan lined with wax paper. Sprinkle nuts on top and bake at 375 for 15 minutes. Sprinkle dish towel with powdered sugar and immediately invert cake onto towel. Roll up and let cool completely.

Filling

1 c. powdered sugar
6 oz. cream cheese
4 T. butter
1/2 tsp. vanilla

Beat until smooth. I would recommend letting the cream cheese soften and beat it well before adding other ingredients to avoid chunks.

Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap or foil and refrigerate for 45 minutes or until ready for use. Slice and serve.

breakfast.

Ryan works with the youth at our church which means he is gone on Wednesday nights, it also means our Wednesday night dinners tend to be on the easy side. Occasionally we like to have breakfast for dinner to change things up a bit. Tonight I cracked open The New Best Recipe Cookbook and we tried out the Light and Fluffy Pancakes. They were really good, easy to make and just like the name.. light and fluffy.

Light and Fluffy Pancakes

makes about sixteen 4 inch pancakes

Serving 4 to 6

1 T juice from 1 lemon

2 cups milk

2 cups unbleached all-purpose flour

2 T sugar

2 t baking powder

1/2 t baking soda

1/2 t salt

1 large egg

3 T unsalted butter, melted and cooled slightly

1-2 t vegetable oil

1. Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the dry ingredients in a medium bowl to combine.

2. Whisk the egg and melted butter into the milk until combined. make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.

3. Heat a 12-inch skillet over medium heat for 3-5 minutes, add 1 t oil and brush to coat the skillet bottom evenly. Pour 1/4 c batter onto 3 spots on the skillet. Cook the pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Flip and cook until golden brown on the second side. Serve immediately.

If you don't have this cookbook. It's definitely worth the $$. Every recipe I have ever tried has been excellent.

*image credit

swedish hotcakes.

I have the best dad ever. In fact as I am sitting in his office typing this, he is making swedish hotcakes for my children. My children love him, adore him even, and I think the swedish hotcakes are one of the secrets to his success. We grew up eating them, and the girls are growing up eating them, and they make me happy.. so I thought I'd share.

Hill Kids Favorite Swedish Hotcakes

Mix

2 eggs

1 1/4 c. milk

1/4 c. wesson oil (any vegetable oil will do)

Add

1 t. baking powder

2 T. sugar

1/2 t. salt

1 c. flour

Stir well until there are no lumps. Pour 1/3 cup of batter into heated, greased pan and swirl pan to form flat circle. When edges start to curl and small bubbles appear flip and cook on second side until gold. 

We always top with melted butter and cinnamon/sugar, or strawberries and whipcream, but the possibilities are endless. 

I'd love to hear what toppings you come up with. Enjoy!

*photo taken from google images.

sour cream lemon cake... the best ever.

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, room temperature
2 cups sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream

LEMON GLAZE
1/4 cup melted butter
2 T fresh lemon juice
2 cups sifted confectioners' sugar

Preheat oven to 325. Generously butter and flour a 10 inch bundt pan.

Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.

*image via flickr

*recipe found here