This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
You know what I love for holidays? Make ahead options.
Having a few things done the day before always makes the rest of the meal feel more manageable. This cake is a great make-ahead option to have waiting at the end of your holiday meal and -bonus!- it’s Passover-friendly.
Rich dark chocolate mousse is sandwiched between coffee-soaked matzo and topped with dark chocolate ganache in this easy, icebox version of tiramisu.
My three year old is completely obsessed with pancakes and requests them nearly every other day. We’ve been obliging him – but the thing that drives me mad is the timing of them.
He is, of course, starving so he’ll get the first pancakes out of the pan. By the time I’m done cooking up the batter, he’s polished off his plate and is itching to go play. The genius of sheet pan pancakes is that everyone’s pancakes are done at the same time so we can all actually sit down and eat together. It’s kind of awesome.
And since it’s National Peanut Butter Day, I thought I’d share this peanut butter-y version (with compliments to PB’s bff, chocolate). Need some more peanut butter inspiration to help you celebrate today? I’m linking up with some other bloggers to bring you lots of fun options!
Peanut Butter Chocolate Chip Sheet Pan Pancakes
(adapted from Recipe Girl)
Serves 10-12
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
2/3 cup creamy peanut butter
2 large eggs
2 tsp. vanilla extract
3/4 cup mini chocolate chips
Preheat the oven to 425 degrees. Line a half-sheet baking sheet with baking parchment, using enough that it hangs over the edges slightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a larger bowl, whisk together the buttermilk, peanut butter, eggs, and vanilla until it is well combined and the peanut butter is all incorporated. Stir in dry ingredients until just moistened.
Pour the batter into the prepared pan, spreading it out to fill the pan. Sprinkle with chocolate chips.
Bake 12-15 minutes, until puffy and cooked through.
Remove from the pan using the sides of the parchment to lift. Cut into squares and serve with syrup, if desired.
The last two weeks have been quite busy around here. Yesterday, I was celebrating being done and having some room to breathe. I got up and made these pancakes as a hooray-we-made-it-to-Friday celebration.
And then realized as I was setting the table it was Thursday. Only Thursday.
On the up side, these pancakes were a delicious consolation – and you guys get one more #Choctoberfest recipe than I was planning on blogging!
Chocolate Chocolate Chip Pancakes (adapted from Give Recipe) Serves 3
In a bowl, whisk together the egg and sugar until creamy. Whisk in milk and vegetable oil until well combined and set aside.
In another bowl, whisk together the flour, cocoa powder, baking powder and salt. Whisk the dry ingredients into the wet until well combined. Fold in the chocolate chips.
In a frying pan over medium heat, melt the butter. Cook the pancakes in batches. Serve with whipped cream and fresh raspberries.
So, I’ve gotten pretty good at time managing holiday prep with Jake around. I didn’t offer to make anything overly ambitious – a fruit tray, a veggie tray and some cupcakes. I planned out things a few days in advance and figured out how to get everything made with plenty of time to spare. What I didn’t account for? How much two days of Easter parties would mess up the poor kid’s schedule. He’s currently taking his first decent nap all week, which is why I’m finally getting around to a blog post.
I debating not even posting these because I feel like they’re too simple – I just added some mint extract and chocolate chips to the classic recipe. But, I’m appreciating simple things more and more – and for not a lot of time or effort, these make a mighty addicting dessert.
Mint Chocolate Chip Krispie Treats (adapted from Kellogg’s) Makes 1 9×13″ pan
3 Tbsp. butter
1 10 oz. package marshmallows
1/2 tsp. mint extract
Green food coloring
6 cup Rice Krispies
2/3 cup semi-sweet chocolate chips
Grease a 9×13″ pan and set aside.
In a large saucepan, melt the butter over medium heat. Add marshmallow and stir until melted. Stir in mint extract and enough food coloring to reach desired color until well combined. Stir in Rice Krispies until well coated. Stir in chocolate chips until evenly distributed.
Press the mixture into the pan evenly and let sit for several hours before slicing and serving.
