Pancakes

2016-07-132016-07-13

Ava wanted to make smoothies and pancakes for breakfast. We started with pancakes and ended with pancakes because well, this happened. 🙂 Ava wanted to make Hyrum look like a polar bear. I think she did a pretty good job.

She was a great helper too. Thanks to her, all the pancakes had plenty of chocolate chips!

(Recipe is at the bottom.)

Here’s the recipe in case you want it. Jake got it from a co-worker a few years back. These pancakes are a little more dense, so if you like really light and fluffy ones, this is probably not the recipe for you. But we sure like them!

1 1/2 cups full cream milk
2 teaspoons lemon juice or white vinegar
2 tablespoons sugar
1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1 large egg
1 teaspoon vanilla
Pinch of salt
1 1/2 tablespoons butter, melted

Chocolate chips, banana, whatever you’d like to drop on top!
Melted or softened butter, for greasing skillet

Place milk, lemon juice and sugar in a medium bowl. Stir to combine, and then set aside for five minutes. During this time the mixture should develop a slightly curdled appearance.

Stir or whisk flour, salt, and baking soda together in a large bowl until combined.

Add egg, vanilla, & melted butter to the milk mixture. Whisk.

Add the milk mixture to the flour mixture and whisk until almost smooth: the batter should still have a few small lumps. Don’t overmix the batter as this may make the pancakes tough.

Enjoy!

Delicious Rhubarb Pie and No-roll Pie Crust Recipe

2016-06-23

Delicious Rhubarb Pie Recipe| thatwemighthavejoy.com

Wondering what to do with all that rhubarb in your yard?

My sweet old neighbor brought over some rhubarb and some handwritten recipes the other day, and this one is delicious!! Jake said it tasted a lot like his grandmother’s. 🙌 Hooray!

I have a new love for rhubarb and you just might too. 😉 Here’s the recipe:

Rhubarb Pie

First you need a pie crust in a pie dish. You can buy one at the store or make a super easy one that I use every time and LOVE. See the bottom of this post for the recipe.

For the filling you need:

2 eggs
1 cup sugar
2 Tbsp flour
2 Tbsp butter
1 cup heavy whipping cream
1/2 tsp salt
1 tsp vanilla
2 cups cut up rhubarb (preferably red, but green works too–it will be slightly more tart)

Beat eggs, sugar, butter, salt, flour, and vanilla until creamy. Stir in cream. Pour this custard mixture over the rhubarb.

Bake at 400 degrees for 10 minutes, then turn heat down to 300 degrees and bake for 45 more minutes or until filling is set (doesn’t jiggle much.)

Let it cool, then put in refrigerator for a few hours to help it firm up a bit more. Plus I think it tastes better that way too. That’s it! Enjoy. 🙂

Now for the easiest (and better-for-you) pie crust recipe:

No-Roll Pie Crust

I love that there’s no Crisco, no rolling out, and it tastes delicious too! My mom uses it for all her pies too. (It’s her recipe!)

You will need:

1 1/2 cup flour

1/2 tsp salt

2 Tbsp sugar

1/2 cup oil

2 Tbsp milk

Mix the flour, salt, and sugar together. Add the oil and milk. Crumble the dough with your hands and press into a pie dish, working from the center and gently pushing the dough up the edges. Poke holes into the crust with a fork (to prevent crust from bubbling while baking.)

Bake at 450 degrees for 8 minutes.

The Best Chocolate Cake EVER.

2016-01-272016-06-23

If you love rich, dense, easy to make chocolate cake, then this is the last chocolate cake recipe that you will ever need! It’s my absolute favorite, and every time I make it I get so many people asking for the recipe. So here you go.

This cake is so delicious. Your family (and your guests) will love you for making it.

Is your mouth watering yet? Here’s what you need:

Chocolate Lover’s Bundt Cake:

1 (18.25 oz.) pkg. devil’s food cake mix
1 (3.9-oz.) pkg. instant chocolate pudding mix
2 c. sour cream
1 c. melted butter
5 eggs
1 tsp. almond extract
2 c. semi-sweet chocolate chips

chocolate ganache topping:

8 oz. bittersweet chocolate, chopped
1 c. heavy cream

Preheat oven to 350° (175° C) and grease a 10-inch bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs, and almond extract. Mix until blended. Scrape bowl and beat 4 minutes on medium speed (or as long as you can by hand.) Blend in chocolate chips. Pour batter into prepared pan. Bake in preheated oven for 50 minutes. Let cool in pan for 10 minutes, then turn out onto wire rack and cool completely.

Chocolate Ganache:

Place the chocolate into a medium bowl.
Heat the cream in a small saucepan over medium heat. Bring just to boil, watching very carefully because if it boils for more than a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate and whisk until smooth. Allow the ganache to cool slightly before pouring over the (completely cooled) cake. Pour along the top of the cake, letting the excess fall down the sides of the cake. If it is too runny, let is cool longer.

Now take it to all your family and friends so they can all enjoy the deliciousness. 😉

Tip: Keep cake in the refrigerator at least one hour before serving. It hardens the ganache and makes the cake taste more dense and rich in flavor. Also store it in the refrigerator for the best taste.

The great thing about this cake is that it can feed many people. The cake is so rich that you can cut it into 20+ slices. Great for birthday parties, baby showers, bridal showers, valentine’s day, etc. Nice!