Tag Archive | Cooking

My First Pregnancy Craving

I’ve finally had my first pregnancy craving. I don’t mean this pregnancy either, I mean ever. When I was pregnant with Little Miss I had no cravings and uo until this week I’d had none this time around as well. That’s all changed.

On Tuesday Little Miss and I were visiting Bestie for the day when we all crawled into her bed for a group nap. Normally Little Miss would borrow Jays crib but last month she was moved to a big girl bed so Missy came with us. Both Bestie and Little Miss were out and I’d just fallen asleep when I had my craving epiphany. It came to me fully formed, the craving and the way to execute its creation. I wanted French Toast S’mores.

What is a french toast s’more you’re wondering? Let me show you.


This was what I was craving. This is how I did it.

1. Take 2 slices of bread and smear Nutella on the up facing sid of each.

2. Take 3 large marshmallows and slice them into 3 slices.

3. Place the marshmallow on one slice of Nutella bread and close the other slice over it forming a sandwich.


4. In a flat bottomed bowl combine 1 egg, 1/2 tsp vanilla and 1 1/2 tbs milk.

5. Place the sandwich in the egg mixture for 10 seconds and flip for a total of each slice resting in the mixture twice.

6. Place in buttered pan on low/medium until golden brown and the marshmallow is melted.


I ate this without any syrup or toppings and have to say it was very tasty. I plan on having it again but have decided to limit myself to no more than one a week.

Chocolate Chip Cake from Scratch

I’ve been playing with a few different recipes lately and this is one I’ve finished and made with both Pastry Flour and All Purpose.


1. Egg

2. 1/2 Butter (I tried with margerine, but butter just works best)

3. 1/2 Cup Sugar

4. 1 1/2 Cups Pastry Flour

5. 1 Tsp Vanilla

6. 1/2 Tsp Baking Powder

7. 1 Cup Your choice of Chocolate Chip (I used butterscotch one time, still very tasty)

*Note, if you’re using All Purpose Flour add 1 Tsp salt and 2 Tsp Baking Powder

Making The Batter

1. Set Oven to 400 degrees

2. Blend together egg, sugar, vanilla and softened butter.

3. Add Baking Powder and stir

4. Pour in milk mixing gently

5. Add in chocolate chips

6. Add flour and stir

In a lightly greased cake pan or cupcake pan pour in batter leaving about a 1/3 of the tin empty for rising. Place in oven on medium to high shelf for 20-25 minutes depending on your oven. Remove from oven and let cool before decorating.

Pasta Sauce

‘C’s paternal grandmother and great grandmother were born in Italy and he’d grown up his whole life eating their true italian food. Most of it made from scratch and from everything I’d ever tried absolutely fabulous. Any time I made pasta and used jarred sauce I got the ‘LOOK’, you know the one; the ‘OMG, this broad is feeding me crap’ look and then he’d proceed to suffer through dinner extolling his grandparents sauces and cooking. I’m not a bad cook, never was, I had just always grown up with jarred or occassionally canned sauce so my journey to creating a pasta sauce he liked began. That was 4 years ago.

In those 4 years there have been some he liked more than others but none that ‘C’ considered awful, thankfully. I finally managed to zero in of what he preffered and now when I say we’re having pasta he gets excited and asks if I’m making the sauce. I don’t always make it but I try to. Here’s my recipe

Katie’s Pasta Sauce

1 Lg can crushed tomatoes (unseasoned) or 15 fresh tomatoes you’ll have to crush and process

1/2 Sweet Onion chopped

2-4 Garlic Cloves Chopped

1 1/2 Celery Stalks

1/2 Tsp Celery Seeds

1/2 Tsp Oregano

1/2 Tsp Parsley

2 Tbs Grated Parmesan Cheese

Salt and Pepper to taste


In a medium pot pour of the tomatoes and set burner to med/high.

Chop onion, celery and garlic to tiny minced pieces if you dont have a food processor or if you do use that until all veggies are minced nicely. (I have a hand held food mincer and used it in the tomatoes)

Add veggies to the tomatoes.

Season with spices. Sometimes when I want to skae things up I’ll add one or two other spices for fun.

Stir all ingredients together and let pot simmer on low/medium with a lid on for several hours stirring occassionally. Ideally should simmer for at least 4 hours to let the excess liquid evaporate.

About 30-40 minutes before serving add the Parmesan to the sauce and turn temp down to low.

I’ve done this recipe with both ground beef added as well as chicken chunks and I’ve used it to make Chicken Parmigiana from scratch.  It tastes just as nice the next day for left overs too.


I’ve been working on a pancake recipe lately. I started out with a basic recipe and have since tweaked it to my preferences as well as ‘C’s so we both can enjoy them. We even had some chocolate chip pancakes for dessert last night, odd I know but so tasty. Sadly I don’t have any pictures of them but I am going to put the recipe up for everyone and when I make them again maybe I’ll edit the pictures in.

In a large bowl combine

1 Tbs sugar

1/2 tsp Baking Powder

1 3/4 Cups self rising flour (Yes, self rising powder)

In a second smaller bowl combine

2 Large Eggs

1 3/4 Cups Milk

3 Tbs Canola Oil or melted butter

1/2 tsp Vanillia

Stir the liquids together and then add them to the dry mix. Combine until mostly smooth. Add desired extras into the completed mix and bake on a stick free pan at Medium heat. This makes about 6 medium sized pancakes depending on your pan size.

The best thing about this recipe is it’s completely fridge friendly. You can make the batter before bed and pull it out of the fridge in the morning and use it immediately.

I’ve done this recipe with whole wheat flour and not self rising flour but to do so use the same measurement of flour and 2 tsp Baking Powder as well as adding 1 tsp Salt.

I really like this recipe and hope to try playing with it some more. In fact, I’m updating right now with pictures of chocolate pancakes with strawberries on top. I simply added 2 Tsp of real cocoa podwer and a 1/4 cup more milk. MMM!