Strawberry Milk

There are a few things that I really, really, don’t like (flavor-wise…) and one of them is the taste of artificial strawberry. Anything that has this artificial flavoring tastes like kid’s cough syrup to me. I don’t know how I came across this recipe, but when I saw it was naturally flavored strawberry milk, I wanted to make it for my kid. Turns out, she prefers straight up, regular cold milk… no extras. But let’s not pay attention to her, nowadays she doesn’t even like me to put chocolate in her milk for God’s sake! Although, she will happily drink hot Guatemalan chocolate with a pinch of chili pepper… I think my influence is really kicking in.

Anyway, Mariano and I ended up drinking the strawberry milk and I can honestly say it is good. It does taste like natural strawberry, but it is a little bit sweet for my taste. Next time, I will try it with less sugar than the recipe calls for… I recommend you start with 1/4 cup sugar, if you’re like me and prefer a less sweetened beverage.

Strawberry Milk

Recipe from The Kitchn
Serves 2

Ingredients:

1 cup strawberries, chopped
1/2 cup sugar
1 cup water
1 1/2 cup whole milk

Procedure:

In a small pot, heat strawberries, sugar and water until boiling (it’s a bit like making jam). Let boil for about 10 minutes; mixture will reduce and thicken slightly. Using a fine sieve or mesh strainer, strain the mixture into a small bowl.
You can save the cooked strawberries to add to yogurt or put on pancakes. Set the strawberry syrup aside.
Chill two small glasses in the freezer for about 10 minutes. Add 3/4 cup milk to each glass. Swirl in 3 tablespoons of the strawberry syrup into each glass of milk (more or less, depending on desired sweetness). You will have a little strawberry syrup left over, perfect for pancakes or adding to soda water.

Halloween Ghostly Pancakes

We weren’t even going to post this… It’s a silly weekend thing I did for my daughter a couple of weeks ago, but it’s a good idea and I’m sure your kids will have a lot of fun watching you make these, so we thought we would share it anyway.
I used a plastic ketchup squeeze bottle which makes shaping pancakes very easy. Just make a regular batch of pancake batter and put it in your squeeze bottle. I made ghosts and witch hats, but you can shape them into anything you can think up. The eyes and little details are made with chocolate chips.

Halloween Ghostly Pancakes

Idea from Gourmet Mom on the Go

Ingredients:

1 batch of pancake batter ( use our recipe)
Semisweet chocolate chips

Special equipment:
1 squeeze bottle

Procedure:

Prepare pancake batter according to the recipe, fill your squeeze bottle with the batter.
Heat your pan in medium heat and grease with butter
Take your squeeze bottle and start “drawing” the outline of the ghost first, then fill that outline with batter
Place two chocolate chips, pointy side down, on the pancakes for eyes and another chocolate chip for the mouth. Cook until bubbles form, flip pancake and cook for an additional 30 seconds-1 minute on the other side.

Serve with maple syrup!

09:49 AM
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- Breakfast, Ghostly Pancakes, halloween, Shape Pancakes
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Butterscotch & Chocolate Chunk Cookies

It was friday afternoon, and we were just sitting around so I decided to bake some cookies to get Kristen busy (that’s her). She’s really gotten into it lately, so of course, I want to encourage her. I wanted something quick, that she could help me mix, so I looked for a dropped cookie recipe and found this one at the Baking Bites site. Kitty brought me some butterscotch chips from the US, but I hadn’t browsed for recipes to use them until now. If you can’t get your hands on these, you can substitue them for white chocolate chips, or almonds, crushed macadamia nuts, raisins, whatever you want!

The recipe calls for chocolate chips, so if you have them… by all means, use them. I didn’t have any, so I used my baking chocolate brick. I cut out chunks using a large knife. (be careful!)

I highly recommend this recipe, you can use it as your base for any chocolate chip, or chocolate-nut cookie. It’s easy to make and a great way to entertain a bored kid.

Butterscotch & Chocolate Chunk Cookies

Recipe from Baking Bites
Makes about 3 dozen cookies

Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 1/4 cups brown sugar
2 tsps vanilla extract
2 large eggs
3/4 cup butterscotch chips (or chocolate chunks)
3/4 cup chocolate chips

Procedure:

Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in vanilla extract, then add the eggs one at a time.
Mix in flour mixture and stir in the butterscotch and chocolate chips (or chunks).
Bake for 10-13 minutes, until browned at edges (centers will be paler). Cool on pans for several minutes, then transfer to a wire rack to cool completely.