While I was away from home I phone Darling Hubby and asked him if he could email me the recipe I used for the really good pancakes with chocolate pieces.  He did.  Complete with kisses!

Hey Hun,

Here is the recipe you asked for.  Wish I was there to make it with you and the boys.  Am missing you horribly.  Might have to make myself a batch just to have feel you near. So here it is;

Mini Morsel Pancakes

• 2 1/2 cups all purpose flour (Di’s rice blend)
• 1 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 2 large eggs or equivalent in egg replacer
• 1/3 cup vegetable oil
• 1/3 cup packed brown sugar
• 1 1/2 teaspoon vanilla extract

COMBINE flour, baking powder, and salt in a large bowl.  Combine milk, eggs (or egg replacer), vegetable oil, and brown sugar in a medium bowl; add to flour mixture. Stir with fork or whisk just until moistened (batter may be lumpy).

HEAT griddle or skillet over medium heat; brush lightly with vegetable oil.  pour 1/4 cup of batter onto hot griddle; cook until bubbles begin to burst.  Turn; continue to cook for about 1 minute longer or until golden (light brown if using Di’s mix).  Repeat with remaining batter.

SPRINKLE with powdered sugar; top with strawberries. Serve with homemade maple syrup!

Makes about 18 pancakes.

NOTE: add semi sweet chocolate bits to flour mix before mixing with liquid ingredients to make chocolate chip pancakes.

I love you,

your Darling Hubby

( PS.  That part is the secret ingredient!  LOVE!  lots of it!)

I love all things cake, which is why I’m going to share a recipe for my absolute favorite cake treat…Gluten Free Cake Balls! (or for the more refined of you in the audience today, Cake Truffles.) I make these little delights for parties, and no one ever guesses that they are gluten free.

Cake balls are bite-size balls of moist cake blended with rich frosting (or pie filling), surrounded in a deliciously beautiful confectionery coating. An exciting twist on cupcakes and a sophisticated alternative to traditional desserts.

Cake balls can be made in a huge variety of flavors, but for the sake of this post I’m going with Black Forest Cake Balls. Yummmm.

What You’ll Need:

• Gluten Free Cake Mix (I used Kinninnick’s Chocolate Cake Mix)
• 1 can of cherry pie filling (or substitute icing or other filling of your choice)
• Chocolate – I used semi-sweetened Baker’s Chocolate, but anything that can be melted down works. Just make sure it’s gluten free – read the labels! (amount…? Lots.)
• Some type of double-boiler system so you can keep your chocolate melted without it clumping up. (I used the ceramic part of my fondue set inside of a regular pot.)

Directions:

1. Prepare the cake mix according to package directions using any of the recommended pan sizes.
2. Allow cake to cool at least 30 min. Do not mix the pie filling/frosting while HOT!
3. Crumble while warm into a large bowl, and stir in the pie filling or frosting of choice until well blended.
4. Use a small scoop (I use my hands, but to each their own) to form small balls of the chocolate cake mixture. Small is the key word here. You want them to be, literally, bite size. Too big and the end product will seem too rich. Place your formed balls onto parchment or wax paper covered cookie sheets.
5. Put this mixture in the refrigerator, covered, for at least 3 hours but I did it overnight and it was perfect.
6. Melt chocolate coating in a glass bowl in the microwave, or in a metal (or ceramic) bowl over a pan of simmering water, stirring occasionally until smooth.
7. Dip the balls in chocolate using a toothpick, fork, or spoon to hold them. This will take practice and I find that everyone has their own dipping style. I use a fork to hold the ball, and a spoon to roll and pour the chocolate over it.
8. Place on parchment paper to set. (on the counter is fine, but I set mine in the freezer as I usually make mine several days in advance for parties)
9. ENJOY!!!

Note:The types and flavors of cakes and filling/icing/coatings can be substituted for anything. Your imagination is your only limitation! I’d love to hear what flavors YOU come up with!!

{Brought to you by Erin}

Holiday Monday found us at home playing games and mucking about so when the call for ” what’s for supper” came ringing through, the idea for whipped up standard burgers evolved into Calzones.  My 9 Year old, The Unleased, let out a sigh of complete Emo-ness and commented on how he missed Pizza Pockets.   I raised my eyebrow.

NonPizza Pockets

• 2 Packages of Bob’s Red Mill Pizza Crust Mix (eggs & oil as instructed)
• One can of pizza sauce
• GF Luncheon Meats ( we did Hamburger)
• Grated Marble cheese
• diced fresh veggies (peppers, tomatoes, green onions, mushrooms)

Mix Pizza Crusts as directed, letting them sit the 20 minutes to rise in bowl.

Prep 2 cookie sheets with a light coating of olive oil.

Use 1/2 the dough setting aside the rest for the “tops”. The Pizza Crusts are not dough in the sense of standard crusts but more a sticky batter. So, with cold water keeping it from sticking to your fingers, pat golf ball sized amounts out onto lightly oiled sheets to make, what might look like , oval mini pizzas.  You want the dough of medium thickness, about 1/3″.

Spread sauce on each and mound toppings, leaving about 3/4″ around each edge.

To make the tops, divide the dough into cover the Mini Ovals.  Mold each top in your hands, keeping them moist with cold water.  Lay them over the mounds and fold up the unsauced edges, smoothing the pockets sealed with moist fingers.

Now that you are FULLY messy, rinse off then place the cookie sheets in the oven at 325′F for about 15 – 20 minutes or until the bottom edges appear golden.   Remove from oven and let cool a bit!  Holy hot cheese!

These froze awesome, although there were almost none left to freeze!

This made 15 LARGE pizza pockets!

What will you be putting in YOUR pockets?

Thank you Kraft for being AWESOMELY aware of how busy we mom’s are!   Right on the back of your Rapidly Consumed PB is your SUPER Easy Peanut Butter Cookies recipe.

Kraft’s Super Easy Peanut Butter Cookies

Prep: 10 min   Bake: 15 Min

PREHEAT oven to 325′F.  Mix 1 cup KRAFT Smooth Peanut Butter, 1/2 cup sugar and 1 egg until well blended.  ROLL into 24 balls;  place, 2 inches apart, on ungreased baking sheet.  Flatten with fork.  BAKE 15 minutes or until lightly browned.  (Do not overbake.)

Makes 2 Dozen cookies or 24 servings, 1 cookie each.

NOW, Let’s get to the Jammin!

Once cooled, smoosh between two cookies a good teaspoon of your favorite jam.  ( You will find Raspberry between mine!)   What flavor will be in YOURS?

And on who’s planet is ONE cookie a full serving?!  *sputters!