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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Cherry Hand Pies......

I cheated a little and used ready made pie dough for these adorable little cherry hand pies.  I have to be honest here. I don't like or eat cooked cherries, but everyone else seemed to enjoy them.  Here's the recipe!

For the filling:
3 cups pitted cherries, roughly chopped (1 to 1 1/2 pounds whole cherries)
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon cornstarch
1 tablespoon fresh lemon juice

Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.

Preheat oven to 400 degrees.

1. On a lightly floured surface, roll the  ready made pie dough. Cut out 5-inch circles.  Place cut circles on the prepared baking sheets,  Spoon 1 to 1 1/2 teaspoons of filling into the center of each circle, fold over, making sure the filling is not spilling out the edges, and crimp the edges with a fork. Pierce the tops to create steam vents.
2. Brush tops with egg wash and sprinkle with coarse sugar.  Bake for 15 minutes, until golden. Let sit on sheets for 2 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.

Meyer Lemon Tart .......

I finally found Meyer lemons this past weekend at the farm I frequent in New Hampshire.  Now all I needed was a delicious recipe that would highlight their subtle tartness.  I  found just what I had been looking for in a Pillsbury recipe  Was it ever delicious.  Here is the recipe.
 Ingredients:

1 cup sugar

2 tbsp. cornstarch 

2 tbsp. flour

1 1/2 cups water 

3 eggs yolks, beaten 

1 tbsp. Meyer lemon zest 

1/3 cup Meyer lemon juice 

1 tbsp. butter

1 Pillsbury pie crust 

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Cool on cooling rack 15 minutes.
•  In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 minute longer. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well. Gradually stir egg mixture back into hot mixture. Stir in lemon peel and lemon juice. Cook over medium heat about 5 minutes, stirring constantly. Remove from heat. Add butter; stir until melted. Let stand 10 minutes.
• Carefully pour hot lemon filling in crust. Cool 2 hours; top with blackberries ans strawberry slices. Refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.

The tart was a great success and won raves all around.

Chick Pea and Edamame Salad.....

Simple, quick, healthy and delicious.  Everything I want in a salad.  Here's the recipe, enjoy!    

1 (15oz.) can of chick peas, drained and rinsed
12 oz. edamame, no need to defrost, they'll defrost while the salad rests in the fridge
1 red pepper, diced small
1/3 cup golden raisins
1/2 cup dried cranberries
2 tbsp. extra virgin olive oil
3 to 4 tbsp. good quality balsamic vinegar
salt and pepper to taste

Note* I only use GMO free ( genetically modified organisms) edamame from Traders Joe's.

Mix everything in a bowl and let it sit for a few hours in the fridge so that the vinegar and oil can flavor the salad.   I like to eat this salad with a piece of whole grain pita.