Welcome to my new series, “What I Made This Week.”
It’s a play on what most fashion bloggers post- What I Wore This Week. You most definitely don’t care which pair of sweatpants I wore each day, but you might be interested in the new recipes I’ve been trying out!
I don’t know about you, but I’ve been cooking a lot more since being quarantined at home.
In an effort to not get tired of making the same food over & over again, I’m challenging myself to cook a few new things every week. It’s also tricky to find food that both Alex & I like. I want to balance healthy foods as well as making comfort food to ensure we both fit into our jeans after this quarantine.
What started this idea was looking at all my cookbooks I’ve collected over the years. I’m legit a cookbook hoarder. Sometimes I buy some just because the pictures are pretty. Well, it’s actually time I start putting them to good use.
I went through each cookbook & posted noted all the recipes I want to make. My goal each week is to document for you which recipes I made & my thoughts on how it came out. I also will share any recipes I’ve made from Pinterest or other blogs too!
PS I’m not taking pictures of everything (sorry way to much work & half the time we devour each meal as soon as it’s ready). I will take pics of at least one thing I made each week for you & type up the recipe below! Everything else will be links to the recipes.
So here is what we made this week:
- Excellent, highly recommend this recipe. It’s easy to follow & doesn’t take too long to make.
- I LOVED this recipe! Watch your cook time on this one, my potatoes were done way before the amount of time given in the recipe. Some of my onion were burnt, but all in all it was great!
- Ok I feel really bad saying this, but I HATED these. I felt like they could use a bit more salt. For some reason mine didn’t bake all the way through so I left them in the oven too long & then some of them burnt. They were so bland! And I feel so bad for saying this because I LOVE Joanna Gaines!
Joanna Gaine’s Buttermilk Pancakes (cookbook: Magnolia Table, page 51)
- Hands down the best pancakes I’ve ever had. I added chocolate chips because duhhh but honestly make these! This was my favorite recipe from the week. PS in the cookbook they are called “The Best Ever Fluffy Pancakes.” Full recipe is written below!
- PS her second cookbook came out this week, thinking of getting it!
- I make these all the time, hands down my fav chocolate chip cookies (next to my sister’s of course). These are extra chocolatey with a crunchy outside & soft gooey middle. The perfect cookie!
Recipes from my blog:
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups buttermilk
- ½ cup plus 2 tbsp. vegetable oil
- 2 large eggs
- Salted butter, for serving
- Pure maple syrup, for serving
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, oil and eggs.
- Pour the liquid ingredients into the flour mixture and stir together until well combine. Let stand for 20 to 30 minutes. The batter will begin to get fluffy.
- Heat skillet or griddle over medium high heat until hot. Generously oil the hot skillet. Pour ¼ cup batter per pancake into the pan, far enough apart that the pancakes don't touch.
- Cook until lightly browned on the bottom and the top is bubbly, about 2 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer to a platter. Repeat to make the rest of the pancakes, adding more oil to the pan if necessary.
- Serve hot, with butter and maple syrup.