3 Ingredient Pancakes (GF)

Turns out, you can make a pancake out of most anything. I heard rumors of a 2 ingredient pancake and was skeptical, but once I tried it out, I saw for myself! Although just eggs and a banana works well enough, I prefer the slightly heartier texture with ¼ cup oats added.

These are the simplest and healthiest pancakes I have ever made! They're great when you want a wholesome but comforting snack. They taste a bit eggy, but in a pleasant way. I like spicing them up with a little cinnamon and nutmeg and they're tasty plain or drizzled with maple syrup or honey. These will turn out just fine without baking powder, but I do recommend adding it since it amps up the fluffiness factor. 

3 Ingredient Pancakes

Makes 3 large or 5-6 small pancakes

Ingredients:

• 1 ripe/overripe banana
• 2 eggs
• 1/8 tsp baking powder

Optional add ins:

• 1/4 cup quick oats (use GF oats, if wanted)
• ¼ tsp cinnamon
• pinch nutmeg
• chocolate chips
• nuts

Mash the banana. Mix together with eggs and quick oats in a medium bowl. Combine with any desired add ins. Coat a skillet with cooking spray and cook pancakes over medium heat. I found that these need a little longer than your standard pancakes because of the egg ratio.

I hope that everyone had a very happy holiday season! Ours was splendid-we got the best of all worlds-we threw a dessert party with our friends in Cville before spending time with my family before Christmas celebrating my mom's birthday, sharing extravagant dinners, baking Christmas cookies and seeing the lights at the Washington DC temple. 

Then we spent Christmas Eve in the airport so we could make it to Utah in time for Christmas morning! It was such a treat to see my little nephews open their presents and hang out with our family in the West. It had been way too long since we'd seen them!

Buffalo Chicken Tenders

These chicken strips are finger-licking good and healthy too! I love them for their versatility-they're great for a protein packed lunch or dinner and taste amazing atop a green salad. You can chop it up and stuff it in a tortilla or quesadilla or serve them as an appetizer with bleu cheese dressing and celery sticks.

I cut chicken breasts in half for mine because I didn't have chicken tenderloins on hand-either way works. These are so simple and quick. Simply combine your spices, grill your chicken and coat with hot sauce. I'm a little sensitive to spicy stuff, so believe me, these were flavorful without burning your mouth off.

Buffalo Chicken Tenders

Adapted from Skinny Taste
Servings: 4 (2 strips each)

Calories: 120
Fat: 4g
Carbs: 2g
Protein: 21g

Ingredients

• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1/4 tsp black pepper
• 1 tbsp oil
• 8 strips chicken tenderloin (12.5 oz) or use chicken breasts
• 1/4 cup Frank's Hot Sauce

Combine garlic powder, paprika, chili powder and black pepper in a medium bowl. Season chicken with spices by tossing to evenly coat the chicken.

Heat half of the oil in a large nonstick skillet over medium heat. When hot add half of the chicken and cook until golden, about 3-4 minutes on each side, checking to be sure not to burn. Set aside and repeat with remaining oil and chicken.

Pour the hot sauce over the chicken tossing well. Plate and serve. 

Peeta's Cheese Buns

Peeta is known as “the boy with the bread.” In case you've been living under a rock, Peeta is the super cute (although arguably not hott like Gale) main male figure in the Hunger Games series.

He's my favorite character, probably because he bakes a steady supply of bread—cheesy bread. So I modeled these buns after his, and I think they're spot on!

Gradon and I fell in love with these cheese-stuffed buns. I was initially struck by how cute and plump they were as dough balls, and to my surprise, they retained their perfectly smooth, spherical shape after being baked!

They won't brown much, so sprinkle them with a little cheese for a little snapshot of what's inside. Because what's inside is fabulous! These buns are soft, pillowy and a little dense with a burst of stringy cheese.

So by the looks of these, you're thinking this will take all day. Not so, my friend. These will only cost you about an hour and you'll be stuffing your face with cheesy bread!

Peeta's Cheese Buns

Adapted from Yammie's Noshery

Ingredients

• 1 cup warm water (hot from the tap but not too hot or it will kill the yeast)
• 2 tablespoons yeast
• 2 tablespoons sugar
• 2 teaspoons garlic powder
• 1/4 cup melted butter
• 1/4 cup olive oil
• 3 cups flour
• 2 teaspoons salt
• 8 ounces of cheese (block of mozzarella cut into 8 cubes)

optional:

• fresh herbs (like parsley, for topping, if desired)
• 2-3 ounces yellow cheese (for topping, if desired)

 

Mix together the yeast and water and let it sit for a couple minutes until it foams. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt.

Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a warm place within the bowl of your stand mixer, covered with a wet cloth for about 30 minutes.

Preheat the oven to 375º. Divide the dough into 10-16 pieces (I did 10 because I wanted them big) Place a cube of cheese in each one and pinch all the edges back up tightly. Place the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and a pinch of garlic salt. Bake at 375ºF for about 10-15 minutes and serve warm!

Chocolate Fudge Pie with Pecans

I love chocolate. But I've never met a chocolate pie that I liked. Until now.

Every chocolate pie of my past was a crushing disappointment. It was either pure pudding or full of foam. I see pies piled with whipped cream and want to run the other way!

So I searched high and low for a chocolate pie recipe that delivered on texture and rich flavor. Oh, and that didn't include whipped cream.

I failed. Miserably. Seriously, Google chocolate pie and see if you find anything good. You'll be looking a good long time. But somewhere out there I found the basis of what became a dang good chocolate pie. A chocolate fudge pie, actually. Even better right?

It's no surprise that this recipe originates from a sweet southern lady, originally from the Miss Daisy Celebrates Tennessee Cookbook, and bless their hearts for introducing me to such a gem.

Yes, this pie tastes like fudge. But not like a brownie. Like a pie. It has plenty of pecans mixed in, but it's not a pecan pie. There's no jelly-like texture. It's hard to describe, but take my word for it, you're gonna love it!

Take note that it absolutely needs ice cream. Or whipped cream, if you insist.

Chocolate Fudge Pie with Pecans

Adapted from Recipes for our Daily Bread

& the Miss Daisy Celebrates Tennessee Cookbook

Ingredients

• 1/2 cup butter
• 6 – 1 ounce squares unsweetened chocolate
• 4 eggs, lightly beaten
• 3 tablespoons light corn syrup
• 1 1/2 cups sugar plus 2 tablespoons
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon butter flavor extract
• 1 cup chopped pecans
• 1 – 9 inch pie shell (I used Pillsbury)

Melt the butter and chocolate over low heat in a pot or a double boiler if you have it. or slowing in a pot over low heat, stirring often to prevent burning. Remove from heat once the chocolate melts and let cool for a few minutes.

Mix together the eggs, sugar, corn syrup, butter extract, and vanilla. Whisk in the melted chocolate to the egg mixture. Stir in the pecans.

Rub 2 tablespoons of softened butter on the bottom of the pie crust. Sprinkle 2 tablespoons of sugar on top of the butter. Pour in the chocolate mixture.

Bake 350 degrees for 30 to 45 minutes or just until the filling is set. That may seem like a large window, but every oven is different. The original recipe said 30 minutes, but mine was not set even after 35. Luckily, I like my chocolate desserts a bit underdone, and we ate this warm with icecream so it was great! But if you want pretty slices, I suggest a longer baking time and giving it time to set up and cool a bit before serving.

Keep an eye on it and cover the crust with a pie shield or aluminum foil if it's getting too dark. The center of the pie will be soft to touch but not overly jiggly. Serve warm, but leftovers also taste amazing cold! Garnish with powdered sugar and additional pecans, if desired.