Melt in Your Mouth Buttermilk Pancakes + Buttermilk Syrup Recipe
Oh you guys, have I got a post for you today!!
A lot of cookbooks come across my desk– er… my kitchen table ????– over the course of a year. And I like them every one. I love collecting cookbooks, especially cookbooks from my friends.
But I have to tell you, there is something special about the one I’m sharing with you today.
My sweet friends Carrian and Cade Cheney (the husband-and-wife blogger duo at Oh Sweet Basil) just released their very first, very beautiful, mouth-watering cookbook: Our Sweet Basil Kitchen.
And this book is no ordinary cookbook. It is absolutely slam-packed with recipes that you will fall in love with. Every single recipe is a home run with gorgeous photography and a list of ingredients you probably already have on hand.
Each and every recipe was something I could imagine feeding my family on a regular basis. Dinners like Chicken Pot Pie Soup with Buttermilk pie or Biscuits, Smoky Sloppy Joes, and Fiesta Chicken and Rice could easily become regulars at our house.
And don’t even get me started on the desserts. I mean, Churro-Style Bread Pudding?! Come to mama!
I think what I love most about this cookbook is the combination of good, solid classics alongside recipes that venture outside the box. For example…
Caramel Brownies, Carolina Pulled Pork with Sauce, Double Chocolate Banana Muffins?
Classic.
Deep Fried Peaches, Chicken Cordon Bleu Lasagna, and Sweet Potato Apple Turkey Chili?
Outside the box, my friends. And totally amazing.
Despite all the amazingness in this cookbook, it only took flipping through 5 pages to know exactly which recipe I wanted to share with you from Cade and Carrian’s new cookbook.
Because if there’s one recipe that says Oh Sweet Basil to me, it’s these Melt in Your Mouth Buttermilk Pancakes with Buttermilk Syrup.
I’m obsessed.
And that homemade buttermilk syrup? Ohemgee. Hold me. ????
So what are you waiting for?? Get your hiney in gear and go order Our Sweet Basil Kitchen right now!
And then make these pancakes. Pronto!
The BEST Banana Bread Ever. Recipe
This banana bread is extra moist and extra delicious thanks to four whole bananas per loaf, brown sugar, and butter.
Ok, you guys. I have to confess something.
I could have sworn I had already published this recipe.
Like…. truly. I’m not totally confident here that I didn’t post this just last week. I mean, I looked. But I’m kind of losing my mind these days, and I’m afraid I just sort of missed it.
So here’s the deal. If this is a repeat, can we all just agree to let it go? Look the other way and just pretend I didn’t already write this post?
I mean, I’m hoping I didn’t. But seriously, no promises.
Thanks gang.
Oh! That reminds me– speaking of losing my mind…
My Facebook page was majorly hacked today. And I am SO SORRY! They have been posting the most horrible spammy posts, and I’m so horrified that my wonderful readers are seeing this stuff pop up in their feed with my name attached to it ????.
I spent all day chasing down Facebook humans (they don’t really exist, by the way), trying to delete the nasty posts for as long as I had access to the page, and asking people to report the page as hacked. It feels like digging a tunnel with a spoon… or however that saying goes. You know what I mean.
Basically… it stinks. It’s been a crazy long day and nothing actually got fixed where Facebook is concerned.
So there’s that. Fingers crossed we get things all sorted out by tomorrow ????????.
Moving on.
You know what makes all the stupid Facebook hacker stuff go away? This banana bread.
Seriously. I’m making a batch tonight, because it’s the best food I could think of to adequately fill the void of a destroyed Facebook page that took 6 painstaking years of my life to fill with 200K followers and a gajillion dessert recipes.
Banana bread is the only thing that can help me at this point.
And not just any banana bread. No, my friends. This is magic banana bread. THE BEST banana bread in the whole entire world ever.
That’s right. I said it.
It’s THE BEST.
Never, in all my years of banana bread eating, did I know that a piece of banana bread could actually melt in your mouth. Did you know that?! It can! THIS banana bread can. It has a moist, tender crumb that pairs with the crunch of walnuts in the most beautiful contrast of textures to have ever happened in a bread. In fact, I declare this bread to be so perfect that it doesn’t even need chocolate!
It is that good, folks.
If you’ve been searching for the perfect banana bread recipe– this is it folks. It doesn’t get better than this!
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Tagalong Pound Cake Recipe
There are three very important things happening in this uberly (it’s a word. shut up.) delicious cake.
☝????Pound cake. Easy, Sara Lee, ALWAYS GOOD and always easy ???? pound cake.
✌???? Peanut butter. And I don’t mean peanut butter that’s been diluted with sugar or whipped cream or something. I mean PEANUT BUTTER. In all of it’s creamy glory. The way the Girl Scouts intended it to be.
✌????☝???? (why isn’t there an emjoi for three??) Chocolate. Duh.
Step number one: buy a Sara Lee pound cake out of the frozen section. I’m not even going to bother arguing with the make-it-from-scratch crowd here. Trust me. It’s just as good if not better than a homemade pound cake for this particular recipe.
I rest my case.
Step number two: smother it in creamy, creamy peanut butter.
Step number three: Freeze it. Really about 30 minutes ought to do the trick. We just don’t want it to melt when we pour the chocolate over it.
Are you ready for this step?
Canned frosting. Mmm-hm. I’m not even embarrassed. Homemade frosting has it’s place. Like on this cake. But half a can of melted Pillsbury Milk Chocolate frosting works like a dream for this recipe.
Plus… mama likey easy.
So, to sum up:
Cake. Peanut butter. Chocolate frosting.
Crazy stupid easy.
Crazy stupid good.
Yep, I think that about covers everything.
Enjoy my dears!
Triple Chocolate Muffins Recipe
Indulgent chocolate muffins with a secret ingredient that makes them extra soft, extra fudgy, and extra chocolate-y!
I thought we might all be in the mood for a healthier recipe to balance out all the chocolate chip cookies, Samoas Fudge, and Snickerdoodle Pie we’ve been eating around here lately.
Just kidding. What I meant to say was that I thought we might all be in the mood for muffins that taste like brownies, because who needs to balance out dessert?! More like, let’s make dessert for breakfast! ????
Which is exactly what I did.
These muffins are full of whole wheat goodness, healthy fat in the form of coconut oil, and a shot of Greek yogurt for an extra soft and moist center. So you see? Despite their chocolate-y goodness, these muffins really are more substantial than super fudgy cupcakes sans frosting.
I mean. They taste like cupcakes. Or brownies. But they aren’t.
Because these are for breakfast. ????
So, besides that Greek yogurt, these muffins are packing a secret ingredient that makes them unbelievably soft and moist– almost cake like, really.
You know how pudding mix makes cookies and cakes super soft and tender? Well, of course, it does the same thing to muffins! Adding a box of chocolate pudding mix (I like Hershey’s Special Dark Chocolate pudding mix, but you can use any chocolate mix) takes these muffins to a whole new level of indulgence.
And did I mention they taste like dessert? For breakfast?! ????
Enjoy!
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Crispy, chewy, butter, chocolate chip cookie perfection.
The chocolate chip cookie. My favorite dessert on the planet. No, really. It is. I know I claim a lot of bests and ultimates and, yes, even favorites. But in truth, nothing will ever beat out a chocolate chip cookie for me.
Especially the RIGHT kind of chocolate chip cookie.
Now, I don’t discriminate, mind you. I like them all. From Chips Ahoy to bakery cookies to my own homemade batches– I love chocolate chips cookies.
But the right chocolate chip cookie? It’s like winning the cookie jackpot. And it’s different for everyone. Maybe your kind of chocolate chip cookie is soft and pillowy. Or maybe you like them crunchy. Maybe you like big chunks of melty chocolate oozing out the sides. Or maybe you like lots of mini chocolate chips in every single bit. Maybe you need a salty, buttery flavor. Or possibly you care more about subtle vanilla undertones.
We’ve all got our priorities when it comes to chocolate chip cookies.
For me? I need thick, crispy edges. I like the center to still be just a little bit underdone. And I really prefer cookies a little bit on the thinner side. Not like crunchy thin or barely-there-thin, it’s just I feel like thick cookies almost always get a little tough once they’ve sat a day or two– and I really don’t like that. The thinner cookies stay chewy, because they have a lower flour to fat/sugar ratio.
That buttery/salty flavor is a MUST. In fact, the saltier the better for me when it comes to CCC!
And I can really go just about any way with chocolate (chips, mini chips, shavings, chunks, etc…) as long as it’s semi-sweet. I went through a brief love affair with milk chocolate chips, but I keep coming back to semi-sweet. Always. ????
These cookies have it all. At least for me, anyway. And I am completely smitten. ????
Those crispy, butter edges– be still my heart!
The flavor is spot on, the texture is fabulously chewy and perfectly underbaked in the center, and every bite is full of miniature chocolate chips. Seriously, these are the BEST chocolate chip cookies I’ve made in the chocolate chip cookie experiment.
If you like that buttery-crispy-chewy-underbaked-perfection sort of thing, that is. If you’re more of a thick and soft cookie person, check out these. They’re fabulous too.
This recipe hails from a really fabulous BuzzFeed article all about the ultimate chocolate chip cookies. If you haven’t seen it, be sure to check it out. It’s a great read (if, ahem, you know, you like to read about chocolate chip cookies… and some of us do)!
And if you don’t want to read about them, that’s fine too. But seriously, make these cookies!
Enjoy ✌????❤️???? 🙂
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You guys. This week. This week. Is it going to end? Please? Someone tell me it’s almost over. I’m not sure I’m going to survive any more of it.
It’s like I desperately need an “off” button or something. But when you’re a mom, you don’t really get one of those do you? Ha! You should. Or at least a mute button or something.
Sometimes I swear that would be enough– just to be able to turn off the noise. I think I could handle the rest of it, if I could just mute everything and plod along in blissful silence. So yeah. I’m thinking a mute button would suffice. And if I could order it on Amazon Prime, well, that would just be swell.
Ok, daydream over.
Back to reality.
Thank heavens I live in a reality that includes dessert for breakfast. Because if I don’t get a mute button, I think I should most certainly be allowed to have dessert for breakfast. amiright?!
This Samoas Baked Oatmeal is a revamp of a very old, archived recipe that I am super excited to share with you today!! The original recipe was for a single-serve, microwave version, and you can still find it here.
But I like this baked version much better! Today’s rendition is simply my favorite go-to baked oatmeal transformed into an indulgent version of Samoas Girl Scout Cookies. The plain oatmeal recipe already called for coconut, so it’s a pretty natural transition to add caramel and toasted coconut to the top! And of course a chocolate drizzle. Because #chocolategoals.
You can make the oatmeal base the night before and bake it in the morning if you want to save a little time. And be sure to toast the coconut ahead of time too. Then all you’ll have to do is mix in the caramel, and voila!
Enjoy! And happy Girl Scout Season 🙂
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This banana bread is perfect for a special birthday breakfast or just a fun way to use up those old bananas! Incredibly moist, easy to make, and so much fun.
Hey hey, it’s 2017! So, tell me everything. Are you making New Year resolutions? Are you losing weight? Getting fit? Eating more dessert?
Wait. Just me? ????
Kidding. I actually started my 2017 health “resolutions” last week. After about December 27, I just felt like I couldn’t go another day without getting on track. And by “on track,” I mean Weight Watchers. Always. It’s my favorite go-to (see this post… and this one).
Speaking of Weight Watchers and zero point bananas….
Would you check out this Birthday Cake Banana Bread??
Because I’m sure this is exactly what Weight Watchers had in mind when they made bananas a point-free food ???? ???? ????.
This is my favorite cake mix banana bread recipe, and I think it is just fabulous. I’ve made Red Velvet Banana Bread and Brownie Banana Bread using this same recipe, and it’s just a super dependable delicious recipe. The bread is moist, full of flavor, and has an incredibly tender crumb.
Hang on a second.
Can we talk about my weird foodie vernacular here? Tender crumb.
Isn’t that the weirdest food terminology you’ve ever heard?? And once you know what it is, there really is no other phrase you can use in place of tender crumb for a food that has a tender crumb. The best way I can describe “tender crumb” is when the crumbs of a cake or bread are so moist that you can use the back of a fork to smush them and pick them up… does that make any sense to anyone but me?
And omg, I’ve said tender crumb so much now that it’s starting to look weird to me. ????
Soooooo…. to get back on topic: this banana bread.
It’s really just so much fun. It’s simple to make since it uses a cake mix (only 4 ingredients total!). Which also means that it has a wonderfully predictable cake-like flavor and fluffy texture. If you have any tired bananas just sitting around, may I suggest this Birthday Cake Banana Bread instead of a smoothie?
I’m just saying… ????