Red Velvet Pancakes For Valentine’s Day

valentines day babiesTo all of my Valentines, I hope you have a wonderful Valentine’s Day! I made these pancakes this weekend in preparation for breakfast on Thursday with my Valentines (since I will be working both jobs that day and won’t be seeing them other than at breakfast before bedtime really). These hold up great frozen in proportioned Ziploc baggies (where is my endorsement deal from them?) for about a month, so this recipe makes tons of pancakes. Enjoy the love-fest all month long!

Red Velvet Pancakes

Red Velvet Pancakes

6 cups all-purpose flour

6 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 cups white sugar

1 cup unsweetened cocoa powder

6 eggs

4 1/2 cups buttermilk

1 1/2 cups 2% or whole milk, or almond milk, or half and half (no 1 % or skim)

6 tablespoons red food coloring

6 teaspoons vanilla extract

1 ¼ cups unsalted butter, melted

Mix all the dry ingredients in a really large bowl. Mix all the wet in a medium-sized bowl, whisk these

Because I love these old cards...

Because I love these old cards…

thoroughly, this is like when making a cake, once you combine wet and dry ingredients you are going to want to leave lumps so that these pancakes are nice and fluffy.Combine everything in the large bowl, slowly whisking until it’s well combined. (There should be no flour in the bottom of the bowl, but small lumps of flour in the mix are good)

Heat very flat frying pan, or griddle, to a medium high heat. (If your first batch of pancakes turns too dark or cooks super-fast, lower the heat. They should take a while to cook.)

Pour out batter onto griddle and leave them alone as the bubbles form. When the uncooked side is fairly covered in popped bubbles, flip. (The edges will also look dry)

After flipping, allow them to rise (DO NOT press them down! This will make them heavy instead of fluffy!). The reason you are cooking at the lowest possible temperature is so they can cook through without burning or squishing, all of which are bad for pancakes. The best time for this side is about ½ the time they spent on the other side cooking. Experiment with the timing until you get a feel for it.

*This is also fun if  you toss in chocolate chips instead of cocoa powder and  reduce sugar to 1/2 cup, and reduce red food coloring to about 3 Tablespoons. Then you have Pink Chocolate Chip Pancakes!*

Sizzling on a griddle...

Sizzling on a griddle…

You can use regular syrup (BoyChild II is a purest). I also (thoroughly) enjoy melted butter with a sprinkle of powdered sugar as my topping. (Of course, I like any pancake best this way, you know, dripping with buttery goodness…) But if this is all too pedestrian for you (or there is someone to impress) try the following glaze recipe poured hot over the top.Vintage VDay

Cream Cheese Glaze:

Remember Cream Cheese Frosting? Get 2 cups out of your fridge (What you haven’t been keeping some in there for mid night snacking straight from the Tupperware “just in case”?! Well, then whip some up real quick).

Put the 2 cups frosting in a microwave safe bowl, add 2 Tablespoons of water.

Heat on 50% power 30 seconds at a time, stirring every 30 seconds, until melted. If your mix is still too thick, add more water 1 Tablespoon at a time.

Space VDayServe glaze warm over hot, buttered pancakes.

Do you have a special Valentine’s Day meal? Please share in the comments or email me at

eggcellent valentine

eggcellent valentine

Happy Valentine’s Day my loves!


Easy Fall Bake Sale Goodies

Last week at the office we had a bake sale to raise money for United Way. (We raised $140 so go us) I brought in Blueberry Cream Cheese Muffins and Mini Pumpkin Loaves.  These are two very easy, but crowd pleasing bake sale staples. I really needed easy, since I was sick off my rear all week. (Feeling much better now, thanks) I figured as it is definitely bake sale time of year I could share these two ideas that are almost cheating they are so easy for anyone who is short on ideas or time.

Blueberry Cream Cheese Muffins:

What you will need:

12 oz Cream Cheese

1 ½ cups Powdered Sugar

1 teaspoon Vanilla Extract

4 packages Blueberry Muffin Mix (the kind that requires mix + ½ cup milk; I like the Martha White kind, you can use whatever)


Paper Muffin Cups

Small Ice Cream Scoop

2 Mixing Bowls

To make:

In 1 mixing bowl prepare muffin mix as directed on package.

In second mixing bowl combine Cream Cheese, Powdered Sugar and Vanilla Extract with hand mixer.

Fold Cream Cheese mix into muffin batter.

Use small Ice cream scoop to fill muffin cups. (This will make all of your muffins exactly the same size, which is important for pricing/selling/packaging)

Bake as directed on package.

*Do not package for sale until completely cooled, usually overnight.*

*Note bake time will be longer as batter is more dense, keep an eye on them and use the toothpick test for doneness.*

That was the easiest thing ever, right? Now for Pumpkin Bread! If you use regular sized loaf pans this recipe makes 4 loaves. What I did was make 1 regular loaf (so we could have yummy pumpkin bread at home) and then 9 mini loaves. For your own baking purposes, do not make & try to store/freeze this batter. You can make loaves and then refrigerate or freeze them. I do this a lot as they will thaw fairly quickly and then make a great in-a-pinch fall hostess/teacher/etc gift. In fact as mini loves I give them to teachers before Thanksgiving Break.

Pumpkin Bread:

What you will need:

1 package Vanilla Pudding Mix

6 cups Flour

4 Cups Sugar

4 teaspoons Baking Soda

2 teaspoons Ground Cloves

2 teaspoons Cinnamon

2 teaspoons Nutmeg

2 teaspoon Salt

1 teaspoon Baking Powder

24 ounces Canned Pumpkin

1 1/3 cups oil

6 eggs

1/2 cup 2% milk

*If you are making Low-sugar variety substitute Sugar with Splenda for Baking (equal amounts) and add 3/4 cup flour.*

*Wing-Spreading Tip: When a recipe calls for “Pumpkin Pie Spice Mix” you can buy the tiny jar or make your own, using the proportions listed in this bread of the Nutmeg, Ground Cloves, and Cinnamon.*

To Make:

Grease pans and preheat oven to 350 degrees.

In large mixing bowl mix all ingredients except flour. Make sure to mix very well.

Add flour and mix until just blended.

*Too much mixing at this point will make bread with weird peaks/uneven slices/ect.*

Bake about 1 hour for regular sized Loaf Pans. About 1 1/2 hours for Bundt Pans. About 3/4 hour for Mini Loaves, muffins are even less. Always check back frequently!

*Bake time will vary greatly depending on size of pan. You can even make a low-sugar Bundt Cake out of this bread by adding a glaze and a few crushed pecans on top. *

Happy October all! Bring on the pumpkin!