Pancakes, Pancakes, Pancakes, and More Pancakes!

I can easily get carried away. I sometimes don’t know how to do things in moderation. I feel like I’m at an obsessive’s anonymous meeting. My name is Christine and I don’t know when enough is enough.

So, with that said and out in the open, I can get on with this post. In the past month I’ve been obsessed with pancakes. And just like when I was obsessed with BLT’S, I have to try them everywhere and make them every which way I know how. I present to you: the banana nut pancake, the choc chip pancake, the sour cream pancake, and the pancake topped with fresh strawberry jam, with a recipe link and rated based on its yummy-ness:

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Chocolate Truffles

After my previous truffle fail, I was wary of trying a new recipe, but determined to succeed- especially with all the chocolate I had sitting in my pantry. Luckily for me, this recipe was a win- a huge win. And when it ultimately came down to it- it was a pretty simple process. I made these with 3 different toppings and each was equally interesting and delicious (especially the sea salt!).

If you’ve always wanted to try to make chocolate truffles this would be the perfect recipe to start with.

Chocolate Truffles

(adapted from The Pioneer Woman)

4 ounces, semisweet chocolate
4 ounces, bittersweet chocolate
1/2 can (14 Oz) sweetened condensed milk
1/2 tbsp vanilla extract
Toppings of choice: finely chopped nuts, coarse salts and sugars, or cocoa

1. Heat chocolate and condensed milk in a double boiler over medium-low heat until chocolate is completely melted. Once mixture is melted, add vanilla extract.

2. Remove from heat, cover with plastic wrap and refrigerate for at least two hours- but preferably overnight.

3. Once fully set, start to roll into balls. This is the trickiest part but won’t be too painful.  Using a spoon or melon-baller, start scooping small balls out of the chocolate mixture. Scoop out onto wax or parchment paper. Once the entire mixture is balled, place in freezer for about 10-15 minutes.

4. Take the balls out of the freezer and start rolling chocolate in palms until the balls are perfectly rounded. At this point you can roll the balls in finely chopped nuts, course sea salts or sugars, or rolled lightly in cocoa.

Chocolate Truffle Failure

What happened? This wasnt supposed to end like this. I was supposed to be enjoying rich and decadent chocolate truffles. Instead, my chocolate dreams are melting! They’re meeeelting!!!

Seriously, this was a real dissapointment. But, I learned a few valuable lessons.

1. Be careful mixing recipe’s. I do this ALL THE TIME! Sometimes it really works, sometimes it kind-of works, this time it didn’t.

2.  Always have a back up plan. I had some fresh cranberries in the fridge and some vanilla ice cream in the freezer. Back up plans are important!

3. If at first you don’t succeed, try, try, try, try, again! This time I only had to try again once, but I can’t tell you how many times I’ve had to re-work and re-try recipes. If you really want something don’t be afraid to try again and make it work.

And yes, you read that correctly, I tried again, used one recipe this time, and had truffles to enjoy for weeks days. But I’ll tell you more about that tomorrow.

Chocolate and Brie Panini

chocolate and brie panini

I love brie but never really used it to its full capabilities. I used to think it was just a cheese made for a cracker- but not to be used in many other ways. I’ve since been proven wrong. First with a tomato and brie pasta toss which is ultra decadent, and now with this Panini. Who would’ve thought brie and chocolate could go so well together. This snack is sweet and salty and crunchy and gooey- pretty much satisfying on all levels. It may not seem like a match made in heaven, but give it a try once and I swear you won’t regret it!

Brie and Chocolate Panini

2 slices italian bread
2-3 ounces Brie cheese, sliced thinly
2 tbsp semisweet chocolate chips

1. Pre-heat a flat pan or grill pan. You can also use a forman grill or panini press. You can toast the bread slices on it’s own, or lightly brush both sides with olive oil. Grill the bread until lightly toasted.

2. To the bread add slices of brie to each side and top with chocolate chips. Close the sandwich and put back on the pan for another 2 or 3 minutes.


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