blueberry & banana pancakes

A delicious breakfast treat. We all love pancakes but what a great way to start the day with such a scrumptious delight! This recipe makes 6-8 pancakes.

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 tbsp brown sugar
• 2 tbsp baking powder
• 3/4 tsp salt
• 1 1/2 cups quick-cooking oats
• 2 cups soy milk
• 3 eggs, beaten
• 1/4 cup canola oil
• 1 tsp vanilla
• 1/2 cup blueberries
• Chopped banana
• Chocolate drops (optional)

Directions

1. Preheat a lightly buttered pan over medium heat. 
2. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
3. In a small bowl, mix oats and soy milk.
4. Whisk in eggs, oil, and vanilla. Pour the wet ingredients into the flour mixture all at once, and mix until smooth.
5. Gently fold blueberries & chopped banana into the batter. Add a few chocolate drops as an extra treat. 
6. Using a 1/4 cup scoop, pour batter onto the prepared Pan. Cook 1 to 2 minutes, or until bubbly. Flip, and continue cooking until lightly browned.

Blueberry Oatmeal Squares

What you need:

• 1½ cups quick oats
• ½ cup whole-wheat flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup fresh or frozen blueberries
• 1 egg
• 1 cup skim milk
• 3 tablespoons apple sauce
• ¼ cup brown sugar

What to do:

1. Preheat oven to 350° F.
2. Coat baking pan with cooking spray.
3. Place all of the ingredients into a large bowl and mix until just combined.
4. Pour into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
5. Allow to cool for 5 minutes and cut into square

Martha Stewarts Homemade Hot Chocolate

A scrumptious homemade delight to warm your cockles on these cold days

Ingredients

• 3 1/2 cups sugar
• 2 1/4 cups cocoa
• 1 tablespoon table salt
• Whole milk for serving

Directions

1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
2. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.

Frog Cupcakes

you will need

1 (18.25 ounce) package white cake mix

1 (16 ounce) can prepared vanilla frosting

6 drops green food colouring, or as needed

1/4 cup green decorator sugar

12 large marshmallows

48 semisweet chocolate chips

1 drop red food colouring

method

Bake cupcakes according to the directions on the package.
Allow them to cool completely.Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.

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Lemon-Cream Cheese Cupcakes

you will need:-

1 (18.25 ounce) package (2-layer size) white cake mix

1 (3.4 ounce) package Jell-O Lemon Instant Pudding

1 cup water

4 egg whites

2 tablespoons vegetable oil

1 (250 g) package Philadelphia Brick Cream Cheese,

softened 1/4 cup butter,

2 tablespoons lemon juice

3 3/4 cups icing sugar

method;-

1. Heat oven to 350 degrees F

2, Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
3. Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
4. Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes