Blueberry Buttermilk Pancakes

January 28: National Blueberry Pancake Day

Pancakes are a basic breakfast and brunch fare. Adding fresh blueberries and buttermilk in the batter make them go from boring to better! These fluffy flapjacks are filling enough even for our dinnertime when we eat a stack of them with sausage or bacon and eggs. Prepare pancakes with blueberries and buttermilk for an easy and hearty meal—they are “berry good” any time of the day and especially on its own food holiday, National Blueberry Pancake Day.

Recipes

(Adapted from Simply Recipes)

Ingredients

• 2 cups flour
• ½ teaspoon salt
• ½ teasppon baking soda
• ½ teaspoon baking powder
• 2 tablespoons sugar
• 2 eggs
• 1 cup milk
• ½ cup buttermilk
• 3 tablespoon melted butter
• 1 cup fresh blueberries, plus extra for garnish
• oil or butter for cooking

Directions

In a bowl, combine the flour, salt, baking soda, baking powder and sugar. In a larger mixing bowl, beat the eggs with the milk and buttermilk. Stir in the melted butter and mix until the batter is smooth.

Gently fold in the blueberries. Heat on medium (not high) a flat pan (skillet or griddle) with a little oil or butter. Pour the batter onto the pan to about 5-inches in diameter. After some bubbles appear on the surface, flip it over and cook for a few more minutes, being careful not to burn the pancakes (they should be golden brown and not any darker). Repeat until the batter is used up, adding a little more oil or butter in the pan, if needed. Serve stacked on a plate with syrup and extra blueberries.

Notes

• We halved the the recipe for the two of us. It was enough to make about seven 5-inch sized pancakes.
• Some cooks like to ladle the pancake batter without the blueberries in the pan.  Once poured onto the pan, arrange some blueberries on top. Flip the pancake over and finish cooking.
• Search our blog for more recipes containing blueberries.

Flourless Chocolate Cake

January 27: National Chocolate Cake Day

Chocolate cake is a favorite flavor for many, including us. We have baked (and eaten!) a variety of chocolate cakes to fulfill our chocoholic cravings. But the flourless chocolate cake has been our most decadent dessert—so rich, velvety smooth and intensely chocolaty! Right out of the oven, it looks brown and bland so we coated the cake in luxurious chocolate ganache and topped it with fresh, plump raspberries. It is surprisingly simple to make yet is an impressive treat for special occasions, on Valentine’s Day, which is coming up in a few weeks, and certainly on National Chocolate Cake Day.

Recipe

(Adapted from the Chocolate Bakery)

For the flourless chocolate cake

• 1 cup (2 sticks) butter
• 8 squares (8 ounces) semi-sweet chocolate (we used Baker’s brand)
• 1 ¼ cup sugar, granulated white
• 1 cup unsweetened cocoa powder, sifted
• 6 eggs

Directions

Line the bottom of a 9- or 10-inch springform pan with parchment paper. Mist the paper and sides of the pan with cooking spray. In a large microwave-safe bowl, melt the chocolate and butter. Stir until smooth. In another bowl, mix the sugar with the cocoa powder.

Beat in the eggs to this mixture and blend well. Pour into the melted chocolate-butter mixture, stirring until smooth.

Smooth out the batter into the springform pan. Place foil on the bottom of the pan to prevent leaks. Bake in a preheated oven at 350 degrees F for 40-45 minutes, testing for doneness with a toothpick. Remove from the oven and let cool for half an hour before removing the cake from the pan. Brush off any crumbs. Invert the cooled cake, bottom side up, onto a wire rack placed over a lipped baking sheet with foil. Prepare the chocolate ganache topping.

For  the chocolate ganache

• 4 squares (4 ounces) semi-sweet chocolate (we used Baker’s brand)
• ½ cup heavy whipping cream

Directions

In a microwave-safe bowl, melt the chocolate. Stir until smooth. In a microwave-safe measuring glass, heat the cream for about a minute. Pour into the melted chocolate and mix well. Use immediately.

To decorate the flourless chocolate cake, peel off the parchment paper. Pour the chocolate ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth out the top and sides.

Carefully transfer to a cake board or plate. Let the ganache cool over the cake before decorating the edge with fresh raspberries (optional). Refrigerate until ready to slice and serve.

Notes

• This cake slices neatly and smoothly if the knife is wiped free of crumbs after each cut. As this is a rich cake, we usually slice it into 16 instead of 8 servings.
• The chocolate ganache topping is optional but lends a luxurious finish to the flourless chocolate cake. A dusting of powdered sugar over the top instead of ganache is another simple serving idea.
• See the similar Sacher Torte recipe for National Sacher Torte Day on December 5.
• Search our blog for more chocolate cake recipes.

Granola Bars

January 20: National Granola Bar Day

Highlander always packs protein, cereal or granola bars in his carry-on luggage for long flights. These healthy snacks satisfy his hunger and gives him energy while he travels frequently for business. Islander sometimes bakes homemade granola bars for him with a hint of Hawaiian ingredients, fragrant coconut oil and dried tropical fruits. She reasons that the thick and chewy granola bars would have a subtle “vacation-instead-of-work” flavor while her hubby labors in locations far away (it is the thought that counts!). Try giving granola bars a tropical taste for National Granola Bar Day.

Recipe

(Adapted from King Arthur Flour)

Ingredients

• 2 cups quick rolled oats
• ½ cup sugar (we used C&H brand, granulated white)
• ½ teaspoon salt
• ½ cup rice cereal
• 1 ½ cups dried fruit (we used a mix containing tropical fruits, such as papayas and pineapples, etc.), chopped
• ½ cup peanut butter
• 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)
• 3 tablespoons coconut oil (see Notes)
• 1/3 cup honey (we used Big Island Bees brand macadamia nut blossom flavor)
• 1 tablespoon water

Directions

Line an 8×8-inch baking pan with waxed paper. Mist with cooking spray. In a medium bowl, combine the oats, sugar, salt, rice cereal and dried fruit. Toss well.

In a large bowl, mix the peanut butter, vanilla, coconut oil (or butter), honey and water until smooth. Add the oat mixture and blend well. Spread evenly into the prepared pan.

Flatten with waxed paper. Bake in a preheated oven at 350 degrees F for 25-30 minutes until lightly browned. Remove from the oven and cool completely before slicing to avoid crumbling. Cut into bars with a sharp knife.

Notes

• Coconut oil may be substituted with melted butter.
• Add chopped macadamia or other nuts, toasted coconut, chocolate chips and other favorite flavors to the mix.
• Mahalo (thank you) to Mommy and Daddy for the Hawaiian honey and to Lisa L. for the Big Island vanilla.