Strawberry Banana Pancakes

It's a pancake, it's a smoothie, it's a pancake, it's a smoothie.  IT'S DELICIOUS! 

• 1 cup flour
• 1 Tbsp. sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup Greek no-fat plain yogurt
• 2 eggs
• 2 Tbsp coconut oil, melted ( you can use butter )
• 1 ripe banana, mashed
• 1 cup diced ripe strawberries
• 1/2 tsp. vanilla extract
• Oil or spray oil for cooking

Preparation:

1. Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking soda, and salt in a medium bowl; then whisk yogurt,  mashed banana, vanilla extract and eggs together; add yogurt and eggs to flour mixture and stir to combine. Stir in melted butter or oil,  fold in strawberries.
2. Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.

Afternoon Snack.......

I had a gnawing sensation in my stomach this afternoon.  A kind of peckish gnawing that grew more bothersome as the resounding rumbling grew louder.   A few of these ingredients were featured at my local healthy grocer a few weeks back and I knew this quick and easy snack would quiet the growing roar in my stomach. 
A crisp buttery waffle cookie, tangy goat cheese, sweet native strawberries and sticky, slow flowing cranberry honey.  It was a simple, it was easy and it filled the emptiness in my stomach before supper.

Meghans's Mini Cannoli Cups ..........

A gigantic thank you to my lovely niece Meghan and Pinterest.  These delectable mini cannoli were the hit of my other niece Katie's graduation party.  You have to make these! They are absolutely deliciously addicting! Thanks Meghan. You have a knack for yummy desserts.  Here is the recipe from Pillsbury Ready Made Pie Crusts. 

Filling:

• 1 container (15-oz.) whole milk ricotta cheese
• 1/2 cups confectioners sugar, plus extra for dusting finished cups
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup mini semi-sweet chocolate chips

Pastry Cups:

• Flour, for dusting work surface
• 1 Pillsbury refrigerated pie crusts, softened according to package directions
• 3 tablespoons coarse natural sugar (Turbinado)
• 1 teaspoon cinnamon

1. For the filling:  In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups.
2. To prepare cannoli cups:  Heat oven to 425 degrees F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.
3. Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool, they can be removed from tin and filled.
4. Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups. Sprinkle with mini chocolate chips, dust with powdered sugar, and serve.

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Simple Pleasures......

Cooling Bella off under the hose.  Simple pleasures......

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