Breakfast Cake!

I  had seen several pins on Pinterest for baking pancakes and this morning was as good as any to whip up my own. Using a basic pancake recipe plus a bit of extra baking powder I easily made up what will now be a breakfast staple around here!


3/4 cup milk
2 T. melted butter
1 large egg
2 T. sugar
1 cup flour
2 t. baking powder
1/4 t. salt


Lightly grease an 8×8 baking dish. I used a glass one and it worked wonderfully. Preheat oven to 350 degrees.

In a large mixing bowl beat milk, melted butter, and egg until combined. Add in sugar. Slowly mix in flour. Add in Baking Powder and salt combining until just mixed. Be careful on the last step as you don’t want to over mix and end up with chewy cake.

Pour into an 8×8 greased pan and bake at 350 degrees for 20-25 minutes.

Slice and add syrup and butter to taste. MMMMM. Good!


There’s a party in my tummy! So yummy! So yummy!

My daughter has become OBSESSED with Yo Gabba Gabba. For two years I have shielded her from the brightly colored, melodic craziness that is Gabba Land. Then it happened, we were over at my cousin’s house, and Yo Gabba Gabba was flipped on. Since then, it’s been asked for daily.

She has learned the song that is the title of this entry by heart, resulting in my own begrudging admission that the show CAN be pretty darn cute. My husband likes it and especially enjoys some of the guest appearances. The Roots singing about family is his favorite.

This morning, I made Banana Chocolate Chip Pancakes and I was beyond tickled to hear Ella Grace start singing that there was a party in her tummy as she gobbled them down.

Banana Chocolate Chip Pancakes


  • 1 cup Flour
  • 2 Tbs Baking Powder
  • 3 Tbs White Sugar
  • 1 tsp Salt
  • 1 Egg
  • 1 cup Milk
  • 1 Large Ripe Banana
  • Chocolate Chips (we like the mini semi sweet morsels)


  1. In a small bowl, mash the banana with a spoon until it’s the consistency of thick baby food. The occasional chunk doesn’t bother me, if you think it will bother you, toss the whole thing in a blender and puree.
  2. In large bowl mix flour, baking powder, sugar, and salt.
  3. Add in banana, milk, and egg and mix until thoroughly blended.
  4. Add chocolate chips to taste.
  5. Your griddle should be heated to a little over medium high and I like to spray with a touch of PAM to keep these from sticking.
  6. I use an ice cream scoop to measure out the batter . Pour on griddle and cook until most of the pancake is covered in bubbles, then flip. (It will look really thin when you pour it on, but the baking powder will puff these pancakes nicely so don’t worry!)
  7. Top with a dab of butter and syrup if you like and, enjoy the party in your tummy!!


Over the last two weeks, my anxiety and stress levels are absolutely through the roof because of returning to teaching after a year-long maternity leave. As a result, my milk supply is dropping big time and my belly has been one big sour knot. So, Chris and I decided that a nice freshly harvested garden dinner was in order to get some healthy stuff in me and alleviate some of my problems.

Our garden has grown bigger and bigger each year. We now grow our own: tomatoes, carrots, eggplants, peppers, red and white onions, green beans, zucchini, cucumber, grapes, strawberries, blueberries, blackberries, lettuce, and an assortment of sad pathetic herbs (currently only basil, oregano and fennel have survived).

So last night we opted for a delish steak taco meal. We started with fresh tomato and mozzarella topped with drizzled olive oil and our own basil and oregano. Then we toasted some corn tortillas (trying to avoid the gluten in the flour tortillas) and filled them with home grown lettuce, diced tomatoes, onion and cucumber. Chris cut up some leftover steak pieces from the night before and freshened them up with a little garlic and olive oil in a skillet for a seconds just to warm them up. With a side of long grain rice it was just right- light yet filling, and satisfying knowing it came almost entirely from my backyard.

For dessert, an assortment of berries from the garden (Chris topped his with whipped cream… I’m not a fan) hit the sweet spot without sitting heavily in my stomach like the cake and cookies I’ve been gorging myself on.

So it’s not a very innovative meal, but it goes to show you what you can create with your own crops (and how little you have to buy if most of it is in your


Dinner In a Hurry: Chicken Fried Rice

We all have those nights when, despite best laid plans, it dinner time or even after dinner time and you still haven’t even started dinner. That’s when this recipe comes in handy!

Saturday Sweets

This morning the air outside my home in Georgia was surprisingly cool so I decided to do some baking. Sean and Ella Grace have both been asking for brownies, and I just so happened to have a box mix in the cabinet. I decided to Google around and see what I could do to make them slightly less terrible, nutritionally speaking.

Enters pumpkin.

Take 1 15oz can of pumpkin and one box of brownie mix. Blend until thouroughly mixed. Nothing more to add, and the spoon is safe for licking! Bake per the directions on the box and enjoy. I like mine with a glass of milk 🙂


WFD (What’s For Dinner)?

I don’t consider myself a creative cook.  I like to cook, and I’m not bad at it, but I like to follow recipes.  Unlike my very creative husband, I have a hard time opening the pantry and coming up with something on the spot using a handful of random ingredients.  I do often put my own twists on recipes that others have already established, though.  So here’s one from last night’s dinner, which was my take on something we found on

Sweet Chicken Sausage Pasta


1lb. sweet chicken sausage
1 tbsp. olive oil
half a red onion or sweet white onion
4-5 cloves of garlic, minced (or two heaping tablespoons if it’s already from the jar)
2 cups chopped broccoli florets
about 14oz chicken broth
a handful of basil, chopped
about 2 cups of chopped tomatoes (fresh or from a can; I used a can of crushed tomatoes because I was out of fresh)
a pinch of salt
any pasta of your choice
grated parmesan cheese for topping


Boil water and cook pasta according to package instructions.  Drain and set aside.  Pour olive oil in a skillet and cook chicken sausage until it is browned and you can’t see any pink (about 10 minutes on low).  If sausage is still encased, remove it from the skillet just before it is finished and slice into discs on a cutting board, then return it to the skillet to finish cooking.  For the last 4-5 minutes that sausage is cooking, add in diced onions and garlic.  Lower the heat if necessary so the garlic and onions don’t burn.

When garlic and onions appear soft and sausage is cooked through, add chicken broth and tomatoes.  Let simmer for a few minutes.  Add basil and stir, throwing in broccoli last.  If the broccoli is already cooked, cover the skillet for a few minutes and turn off the jet, letting the skillet sit on the heat for a few minutes.  If the broccoli is raw, cover and leave the jet on for about 5 more minutes until it is soft.  Toss in cooked pasta of your choice to combine,  cover with grated parmesan cheese and enjoy!

Sweet Chicken Sausage Pasta


What I liked about this recipe was that I had everything I needed already.  There was nothing special about the ingredient list that required a trip to the grocery store, and it was easy.  I also like that I can alter it to our tastes; the original recipe called for an entire onion and less garlic.  My husband isn’t a big fan of onions, and I could eat garlic raw for the rest of my life and be a happy girl, so I adjusted the quantities to suit our tastes without ruining the meal.  It’s also a great base that can handle additional mix-ins depending on your preferences.  You could easily substitute the chicken sausage for other meats, too, but the sweetness of it really changed up a typical pasta recipe and give it a nice flavor.  Give it a try and tell me how it worked for your family!