on the table

Some good eats to share....

Keeping with our mission to cut processed foods from our weekly meals, we have been trying new pancake recipes.  With some real maple syrup this one has hit the spot!

Sour Cream Pancakes 

{adapted from the Barefoot Contessa}

• 1 cup flour
• 3 tablespoons of sugar
• 1/2 cup wheat flour
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup sour cream
• 1 cup milk
• 1 teaspoon of grated lemon or orange zest
• 2 teaspoons baking powder 
• 1 1/2 teaspoons kosher salt
• butter
• pure maple syrup 

1. With a fork, mix all of your ingredients in a bowl.  Stir until just combined.  Try not to over mix.
2. Melt a dab of butter in a frying pan and wipe up access.  Spoon in batter and wait for those bubbles before you flip!  The trick is to reapply the butter in between each batch. {we don't use cooking spray or non-stick pans because they just aren't good for ya!} I often put my oven on 200 degrees F to keep the whole batch warm so that we can eat together!  

I have posted this one before but something hit the fritz and it was erased.  I wanted to get it back up because it is a WONDERFUL cake filled with garden veggies.

Carrot and Zucchini Bars

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts or raisins
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 tsp ground ginger
• 1/4 tsp baking soda

Lemon Cream Cheese Frosting

• 1 {8 oz} package of cream cheese
• 1 cup powdered sugar
• 1 1/2 teaspoons of lemon zest

1. Preheat your oven to 350 degrees F.  In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Then mix in the carrot, zucchini, and walnuts....or in our case raisins.
2. In another bowl combine your dry ingredients.  Flour, baking powder, ginger, cinnamon, salt, and baking soda.  
3. Add your dry ingredients to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool the cake completely in its pan on a wire rack.
5. When the cake is cooled you are ready for the icing.  With a mixer, beat the frosting ingredients until fluffy.  Spread the frosting on your cake and you are ready for a light and delicious cake!

Partying with...Chantille Fleur & I Should Be Mopping the Floor