One of my favorite things to do for my fellas is to make pancakes on either Saturday or Sunday morning. I love the sweet smell wafting through the house, watching lots of snow fall outside, and knowing that we’re all in no rush to go anywhere. I cut up a nice big bowl of fruit for everyone to help themselves (usually strawberries, bananas and blueberries), and save the leftover pancakes in a single layer on a plate wrapped in plastic in the fridge for making the best peanut butter and jam “stackers” later that day or week. For the stackers, just take as many pancakes as you’d like, top them with your favorite pb and jam, stack them up and microwave for about 20 seconds. This snack needs a knife and fork, but it’s salty-sweet-amazing! I think you’ll really enjoy this simple recipe for your own fluffy pancakes every time.
Banana bread was one of the first things I ever baked when I was little. My mom bought me a set of Sesame Street books, and the second volume, for the letter B naturally, included a recipe for “Big Bird’s Banana Bread.” I was thrilled for the chance to mix things up and bake something in the oven, and thankfully my family supported the endeavor and loved the bread! Now I make this different version of banana bread, as Ina Garten would say…it’s with the volume turned up. This one is straight from mom. The streusel on top is crunchy and sweet, and the bread itself is moist but not too dense, so the pieces just tend to disappear! You can also make this into muffins, I have done that before and may even like that better.
On the heels of our election yesterday, I feel compelled to say that this is a 100% non-political tea party blog post! Simply a coincidence because my British Nanna and Aunt Gloria visited a few weeks ago and our tea party was so much fun I had to tell you all about it so you can have your own someday.
This marks my first sweet recipe on the blog! Those who know me know I am ten times more likely to reach for a bag of tortilla chips than for a cookie, but the more years I am married to Mike, the more I find myself loving desserts too. Thanks, hun! We received two sugar pumpkins from our farm this year, and I roasted and pureed one of them to make this bread. But canned pumpkin (not pie filling) works perfectly too. The sweet scent of cinnamon, nutmeg and ginger will waft through your whole house while it’s baking, and it is just as good toasted (with a little butter, I know…I’m bad!) for breakfast as it is for dessert with a cold glass of milk. And it’s so simple to make, my kind of dessert. Omit the raisins or add nuts, it’s up to you. My little guy, Cole, only accepts bites with raisins…he takes after my mom.