When we were in Maryland this summer, we ate at lots of breakfast places and had lots of pancakes, waffles, etc. Well, my favorite waffles were actually at IHOP! I really liked how they had a touch of sweetness, but were so so so fluffy. I figured someone must have duplicated the recipe, and I was shocked to find that I could dump everything in a blender to get tasty pancakes!
This was a spur of the moment recipe. I wanted to make something and realized I had all of the ingredients. It was similar to a cake I made a few years ago, but I never blogged that one. Aaaaand, I think this one might be better anyway. We are nearing the end of strawberry season, but you could always try a different fruit like blueberries, too.
Starting back at the last school where I taught, I was teased for making food you can easily buy at the store. Obviously you can buy cupcakes, brownies, etc., but those make sense for people to make. People see those treats as easy and homey. Besides, maybe you want a variety of cupcake you can’t find at the store. Maybe you like to add fillings to your cupcakes, or something. Anyway, there are definitely two groups: foods that people see as the type you might make at home and foods you buy. What do you include in the latter category?
I made two things in the above picture. One I’ve mentioned on here before, and one I haven’t. Well, until now.
When you’re chatting on the phone, it’s sometimes tricky to document pictures for your blog. But, you know, it’s okay when it’s one of your closest friends. (Hi, Lisa!) I started making these, then realized I would be flipping pancakes for a while (and K was out running for his workout), so I decided to use the time in a better way. This means you don’t get to see the big pile of pancakes I made because by the time K was ready for breakfast, I was starving. Soooo…just pretend there are more pancakes pictured here….
I’ve made buttermilk biscuits in the past. I even made a version of this recipe before, but I didn’t share it because it didn’t turn out completely right. Basically, I used buttermilk powder instead of buttermilk. It did not work in this recipe, so don’t make that substitution. Okay, so after making some fried chicken and ice cream, I still had some leftover buttermilk. No, it’s not weird at all. I bought the big container partially because I thought I needed it, and partially because it is a much better deal. So, I decided to try this recipe again. We woke up hungry for brunch one morning, so I decided to make egg sandwiches on these biscuits. I love Egg McMuffins and all, but I can’t eat ham right now so I decided to do my own breakfast sandwich. I was also disappointed when we went to Denny’s and they had a limited breakfast sandwich selection. It was either with ham and all sorts of crazy stuff, or with egg whites and turkey bacon. Bleck. I wanted a normal egg sandwich. I ended up making my own there, too (ordered a make my own grand slam with a buttermilk biscuit, eggs, and sausage to stack them together).
One thing I need to work on is taking better ice cream pictures. Half the time I forget until I go to blog about a recipe. And at that point I usually am not in the mood for scooping out ice cream just for a picture. It’s not that I don’t care for you guys. I do. I am sure you want to see a yummy scoop of ice cream. I’m sure it would help sell you on the recipe. But….it’s not my favorite part of blogging. Some blogs have tons of finished pictures. For me, I enjoy the cooking part, and I enjoy the tasting part. Sharing pictures of the steps is fun because I generally remember to do it as I go. If I don’t remember, I can usually count on K to remind me, too. When it comes to the end, I just want to eat the food! Haha. The other part with ice cream is it is generally late at night when I eat it, and I am not in picture-taking mode. So, maybe I will get better with it. But maybe not. Just trust me that this cookie dough stuff is pretty good, especially in the buttermilk ice cream.
It was time to make my dad another monthly dessert, but I had only recently moved, so I needed it to be simple. This recipe allowed me to test out the new kitchen some more, so it was fun! I have made scones many times, and many varieties, but apparently I had only shared a couple on here (chocolate chip and cinnamon). This version is basically like the chocolate chip. You can use milk, cream, or buttermilk with this recipe and get good results, although each will be a bit different. I like buttermilk when I want a fluffier texture. The dough tends to be extra sticky, so when you pat it out, I recommend just making one disc and not two (although in the recipe I say you can do either).