Father's Day Pancakes.

I am such a slacker. Yesterday was hubby's birthday, which we spent all day at the beach, in the hot Hawaiian sun, playing hard - did I mention ALL day? Needless to say, we were exhausted. happy but exhausted. so we had a low-key, laid-back kind of Sunday today. It was perfect in a way because we relaxed, slept in, and did it all as a family.  family time, check.

I am a slacker, because I did nothing ahead of time to prepare for this very important Sunday called Father's Day. I wanted to make him a amazing 3-course breakfast and have a beautifully crafted card waiting for him when he woke up. Our cupboards are pretty sparse and I had no time to bring out the glue gun, and to top it all off, hubs was up before I was, as always.

So this is what he got: 1) pancakes // made from scratch, with love and white chocolate chips. 2) hot chocolate // also made from scratch, with love and a touch of cinnamon. 3) Cream Collon // no, not colon, his favorite Japanese snack. 4) card // handmade by wifey with artwork from kiddo.

These pancakes are light, fluffy, and perfect served with pure maple syrup and real butter. PLus, they have white chocolate chips in them, so who wouldn't love them. Make them for your family on any occasion and they'll all be happy campers.

Fluffy White Chocolate Pancakes

2 eggs, separated
1 1/2 cups flour
2 1/4 tsp baking powder
3/4 tsp salt
3 Tbsp sugar
1 cup milk
3 Tbsp melted butter
White chocolate chips
(also delicious with craisins, or fresh blueberries!)

1. Separate the egg yolk and whites. Whip up egg whites til stiff peaks form and set aside.
2. In a separate bowl, sift together dry ingredients. Make a crater in the middle and pour the milk, slightly beaten egg yolks, and melted butter. Mix together with a fork or whisk, do not over mix. 
3. Gently fold in the fluffy egg whites. Cook on a griddle or non-stick skillet, over low-heat. Serve with butter and maple syrup.

I'll save my hot chocolate recipe for another time. But for now, good night, and Happy Father's Day to all you fathers and fathers-to-be, especially the very special men in my life that are shining examples to my two little boys. xoxo

i heart cake.

Sick of seeing dessert recipes yet? One thing you have to know about me, is that as much as I love cooking, baking and sweets is where my heart lies (in the kitchen, at least). I have a major sweet tooth. This decadent chocolate cake may just be my favorite cake recipe. period.

Indulgent Chocolate Cake
(healthified from this recipe)

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1/2 cup unsweetened applesauce (OR a 1/3 cup milk, whichever you have on hand)
1/2 cup vegetable oil
1 cup fat-free sour cream
4 eggs
1/4 cup warm water
1-1.5 cups mini chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). 
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, applesauceORmilk, beaten eggs and water. Stir in the chocolate chips and pour batter into cupcake liners in a muffin tin.
3. Bake for 15-20 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly before serving, dust the cake with powdered sugar, or top with this yummy cream cheese frosting:

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
*Cream together cream cheese and butter, add the vanilla, then slowly add the powdered sugar.

P.S. this recipe works with pretty much any cake mix and pudding mix combo! how awesome is that?

Raspberry Swirled Mini Cheesecakes

Have I told you how much I love cheesecake? Well, I LOVE it! Here is another amazing combination for cheesecake flavors: white chocolate and raspberry. Makes a gorgeous looking cake too! Enjoy.
•  
• White Chocolate Raspberry Cheesecake
• (original recipe found here)
•  
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture (about 1.5 tablespoons) into the bottom of individual cupcake liners.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F. Heat the half-and-half in a small pan, and right before it starts to boil, turn the heat off and add the chocolate chips. Stir until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour batter over crust. Spoon a little raspberry sauce over batter. Swirl batter with toothpick to create a marbled effect.
5. Bake for 25-30 minutes, or until filling is set. Cool before serving.

trying to gather my thoughts. to regain my strength. get my life back in order after a 1/2 week sick-leave... from life.  good-bye couch, good bye-blanket. and hellooo mile-long to-do list.

Tiny Miracle.

see more here.

Blueberry + Lemon + Cheesecake = ♥

Cheesecake is one of my favorite desserts. Add lemon to that, AND blueberries? Heavenly. I hope you enjoy this recipe as much as I did.

Lemon Blueberry Cheesecake Bars
(adapted from this food network recipe)  makes one 9x13inch cheesecake

Crust:
3 tablespoons sugar
1/8 teaspoon ground cinnamon
13 graham crackers
3/4 stick unsalted butter, melted

Filling:
3 (8oz box) cream cheese, room temperature
3/4 cup sugar
3 eggs
2-3 Tbsp lemon zest
1/3 cup fresh lemon juice
1 1/2 cups fresh blueberries

Streusel topping:
1 cup all-purpose flour
1 1/4 cup packed brown sugar
8 Tbsp cold butter

Preheat oven to 325 degrees.
Place parchment paper on bottom of 9x13 inch pan.
For the crust, crush up graham crackers until a fine, breadcrumb-consistency. Mix in sugar and cinnamon, then add melted butter and stir together. Press mixture down onto bottom of the pan. Bake the crust for 10 minutes and set aside to cool.
For the filling, cream together cream cheese and sugar. Add one egg at a time, blending after each egg until smooth. Add lemon zest and juice. Pour cream cheese mixture onto crust, and sprinkle blueberries just so they sit on top of the filling layer (it's ok if they sink just a little bit).
Mix together streusel ingredients in a medium bowl and sprinkle on top of everything.
Bake at 325 for 45-50 minutes, or until golden and the middle doesn't jiggle too much. Cool completely before cutting.

The Life.

Excuse my absence and lack of posts.  ^^ This is what I've been up to lately....
Even in a place where it's always "summer," life always has a way of getting too busy, too crazy, and I tend to lose focus.  Summertime is a breath of fresh air that I have been d.y.i.n.g. for. It means family time, relaxing time, and a whole lot of focusing time.

What do you love about summertime?