Cherry Chocolate Pancakes

I know, call me crazy, I have managed to get not one, but two posts up this crazy busy lovely summer! It is, however cherry season, and I just couldn't let it pass without paying homage to some of the summer's best.  We love fresh cherries so we try to get our fill when they are in season.  Otherwise, they're like $5 a pound!  Who pays that? (Ok, I'm sure some people do, and maybe I would under duress but, usually NOT!)

Not only do we love summer fruit when it comes on, we also LOVE pancakes!!  Hence the 29 different recipes on the blog.  Funny thing was I hadn't even planned on making these, let alone blog blog about them, until I had actually made them. It's been more than a year since my last pancake concoction, so I knew it was time for another one.

Cherries and chocolate are one of my favorite flavor combinations. I used to make this cake all the time, especially on my birthday and it's still a favorite to this day. These pancakes highlighted the fresh cherries perfectly and were wonderfully complimented by the dark chocolate (chocolate-duh!). The effort level for this recipe is still minimal; the only extra step is chopping the cherries and chocolate. So, you can still flip these out in a short amount of time and still enjoy your morning.


Cherry Chocolate Pancakes
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 Tbsp. sugar
1 cup buttermilk
1 egg
2  Tbsp. oil or melted butter
1/4 tsp. almond extract
1/2 cup fresh cherries, pitted and roughly chopped, plus extra for garnish
1/4 cup dark chocolate bar, roughly chopped, plus extra for garnish

In a mixing bowl, whisk together sugar, buttermilk, egg, oil and almond extract.  Add flours, baking powder, soda and salt.  Whisk until just combined.  Gently fold in cherries and chocolate.  Let batter sit while griddle heats up.

Pour batter by 1/4 cup onto griddle.  Cook on one side until bubbles start to form and sides begin to look dry; about 2-3 minutes.  Flip pancakes and cook another minute or two on the other side.  Repeat with remaining batter.

Serve warm with butter, syrup and additional fresh cherries and chocolate, if desired.


more cherry chocolate love...
Double Cherry Chocolate Cookies 
Cherry Chocolate Scones
Cherry Chocolate Ice Cream

Cauliflower Alfredo Sauce

I can't believe it's been over a month since my last blog post! I kind of feel like a slacker but not really.  I'm not even kidding, this summer is flying by. We have been so busy but having a blast.

Lately I've been finding the quickest and easiest recipes I can find for dinner because I'm either too tired or too busy to do anything more. Enter this cauliflower alfredo.

Confession: I don't make a TON of things with cauliflower, or even very many things, and I rarely buy it and just eat it fresh. But, a huge  head of it showed up in my CSA basket a couple weeks ago and after eating on it for a few days, I refused to let the rest go bad.  Luckily this recipe was not only quick and easy to prepare but it tasted fabulous!  No one had any inkling that the base of the sauce was cauliflower because it was so CREAMY!


Cauliflower Alfredo Sauce
1 lb. fettuccine noodles
5-6 cups cauliflower florets (about 1 medium head)
3 cloves garlic, minced
2 Tbsp. butter or olive oil
6 cups chicken (or veggie) stock
1/2 cup whole milk
1/2 cup fresh grated parmesan cheese
salt and pepper, to taste
pinch of nutmeg

In a small skillet, melt butter and saute garlic about 60 seconds, making sure it doesn't burn. Set aside.

Add cauliflower and chicken stock to a large pot and bring to a boil.  Boil about 7-10 minutes or until very tender.  In the mean time start your pasta water and cook according to directions. Drain cauliflower, reserving a cup of the broth.  Put cauliflower in a blender with reserved broth, milk, cheese and the sauteed garlic and butter. Puree until smooth.  Taste for seasoning and add salt and pepper as desired.  Finish it off with a pinch of nutmeg and serve over warm noodles.


SOURCE: Adapted from Pinch of Yum