{ Red Velvet Pancakes }

So, it happened. And it happened so fast. I don't think I even realize how fast it was happening, but it did, and it's here and there is nothing I can do about it. I knew it was going to happen and I knew it was going to happen quickly, but, I just don't know how it's here already.

My Bean is a Senior.

*momma wail*

I know I'm biased, but isn't he handsome?

Please note the Mr. Roger's tee shirt. That's just the kind of people we are.

For the first day of school I always like to make him something special for breakfast. It has been, very often, pancakes over the years. Since I made the Birthday Cake Pancakes for his 17th though, everything has changed. Normal pancakes won't do.

I considered making those again, which I've dubbed 'celebration pancakes' now, so he can have them more often, but I wanted this to be something even more special since it was his last first day of school (sans college).

Red Velvet it is.

He loves Red Velvet and the tang of cream cheese icing, so these were perfect. So easy to make too.
Like the Birthday Cake Pancakes, I mixed up the dry ingredients before I went to bed so they would be ready in the morning. I just measured everything into a lidded mixing bowl. I also made the glaze the night before. I refrigerated it, then sat it out as soon as I got up so it would get the chill off. Shaves a few minutes off the hectic before school routine. Then in the morning, I just measured in the wet ingredients and fried them up.

He said these are even BETTER than the Birthday Cake pancakes!

I think I just got an A+!

Happy School Year to all.

Tina



Red Velvet Pancakes
by Tina @ Sugar Bean Bakers

For the pancakes:

1/2 Cup Flour

1/2 cup red velvet cake mix*

1 1/2 Teaspoons Sugar
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt

1 Egg

2/3 cup milk

1 teaspoon vanilla

1 Tablespoon Oil

Add all dry ingredients, into a mixing bowl and set aside. In another bowl, whisk together the wet ingredients. Slowly pour the wet into the dry and mix until combined. 
*cake mix is often lumpy, sift if needed

Pour a bit of oil into your pan and let heat. Drip a drop of the batter into the oil. When it begins to sizzle, add your pancakes.

When bubbles form on the cakes, carefully flip them over.
Test center by poking a small hole in it. If batter comes out, cook another minute or so.

Place on a paper towel just for a second to absorb any extra oil, then place on plate and serve!

This is a small recipe, it makes about 8 medium sized pancakes, easily doubled, tripled, etc.


Cream Cheese Glaze:
1/2 cup powdered sugar

2 oz cream cheese, softened 

1 Tablespoon milk

1/2 teaspoon vanilla extract

Mix softened cream cheese and powered sugar in a small bowl. Stir in milk a little at a time until well blended. Stir in vanilla.

Refrigerate any leftovers

You could also use my simple Vanilla Glaze instead

Vanilla Glaze:
1 cup powdered sugar

2 Tablespoons butter, melted

2  Tablespoons milk

1/2 teaspoon vanilla extract

Add powered sugar and milk to melted butter. Whisk until smooth and glossy. Add vanilla and stir until combined. 

{ Birthday Cake Pancakes }

 

Today is my Bean's 17th birthday. What? WHAT??!! 

17? I'm not even sure what to do with that.

This evening we are off to dinner of his choosing, but this morning, well, he had to go to school. To start his birthday off right though, I made him not only pancakes, but birthday cake pancakes.

These are basically my Grandmother in Law's pancakes, which you can find here, with a scoop of  yellow cake mix, sprinkles, vanilla, and a delicious glaze.

To make things quicker in the morning, I measure out all of the dry ingredients in a lidded mixing bowl. Then I just mix in the wet, combine well, and lastly, add the sprinkles. Be sure to wait til just before frying to add the sprinkles. The colors may start to streak in the batter.

This is a fast, fun, and festive take on pancakes. Perfect for special occasions.

Did Bean like them? He said, and I quote, "I feel bad for all of the other pancakes now.". Yeah, he liked them.

Here is his trying to think of a wish.

17 sure is crazy, but now, we all know, the Trace has broken and he can practice magic outside of Hogwarts, so, there's that. Carry on.

Happy Birthday to my Bean!

Love, kisses, and pancakes,

Mom



Birthday Cake Pancakes 

yield 6 medium sized pancakes

by Tina @ Sugar Bean Bakers

For the pancakes:

1/2 Cup Flour

1/4 cup yellow cake mix

1 1/2 Teaspoons Sugar
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt

1 Egg

2/3 cup milk

1 teaspoon vanilla

1 Tablespoon Oil

2-3 Tablespoons rainbow sprinkles

Add all dry ingredients, except sprinkles, into a mixing bowl and set aside. In another bowl, whisk together the wet ingredients. Slowly pour the wet into the dry and mix until combined. Add the sprinkles just before frying. Stir gently to avoid streaking of the colors.

Pour a bit of oil into your pan and let heat. Drip a drop of the batter into the oil. When it begins to sizzle, add your pancakes.

When bubbles form on the cakes, carefully flip them over.

Test center by poking a small hole in it. If batter comes out, cook another minute or so.

Place on a paper towel just for a second to absorb any extra oil, then place on plate and serve!

This is a small recipe, it makes about 6 medium sized pancakes, easily doubled, tripled, etc.

Serve with vanilla glaze

For the Glaze:
1 cup powdered sugar

2 Tablespoons butter, melted

2  Tablespoons milk

1/2 teaspoon vanilla extract

1 Tablespoon rainbow sprinkles

Add powered sugar and milk to melted butter. Whisk until smooth and glossy. Add vanilla and stir until combined. Gently fold in sprinkles to avoid streaking.

Serve over Birthday Cake Pancakes

{Pecan Chocolate Chip Scones: Scones for Sherlock}

I'll admit I have a little addiction to British TV shows (can I say British telly? I really wanna!). At times I think I watch more British shows than American. I love Downton Abbey, Doctor Who, Lark Rise to Candleford, The Vicar of Dibley, Call the Midwife, and many more. However, one of my very favorites is set to come back (to PBS) tomorrow, and I. CANNOT. WAIT.

The thing about British shows is the eternity between seasons. It lasts forever. It's not a quicky 3 month hiatus like American shows. It's months and months. Sometimes years. For this show in particular, it's been years. The Reichenbach Fall (the episode that aired last) was May 20, 2012.

Yes folks, I'm speaking, of course, of Sherlock. If you haven't watched Sherlock yet, I cannot express what you are missing. It is totally and completely made of awesome. It's a modern day take on the story, which sounds a little odd, but so isn't. Sherlock, played by the amazing Mr. Benedict Cumberbatch, is someone you cannot decide if you love or hate, but you certainly root for him in all cases. Watson is played by Bilbo Baggins himself, Martin Freeman.

Not only are scones wonderfully British, Mrs. Hudson, the pair's landlady, is always bringing them trays of tea. I'm quite sure there are scones on it at least some of the time. So, it seemed like the perfect treat for Mr. Holmes.

Scones are a lovely thing. Somewhere between a cookie and a coffee cake. I love the flaky goodness of them. They remind me a lot of the Molly Weasley's Rock Cakes that I made a while back.  They are quite easy to whip up. Other than the chilling time, they come together very quickly. While my version is quite Americanized (sweeter, and wedge shaped), I still think our British friends would find them agreeable.

Scones are a great blank canvas, so many things are delicious in them. For these, chocolate, pecans, and vanilla beans. Yum.

They pair perfectly with tea, of course! Great with coffee too.

There's really no mystery here, even grumpy Sherlock would approve of these!


Are you a Sherlock fan? Or do you know an awesome British show I should be watching?

Let me know in comments.


Tina





Pecan Chocolate Chip Scones
adapted from King Arthur Flour

Dough:
2 3/4 cups flour
1/3-1/2 cup sugar (use 1/2 cup sugar for a sweeter scone)
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup chocolate chips (I used milk, you can use whatever you prefer)
1/2 cup chopped pecans
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk*

Topping:
2 teaspoons milk
2 tablespoons coarse sugar

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

Cut in the butter just until the mixture is unevenly crumbly (you may have some larger pieces of butter that remain). 

  

Mix in the chocolate chips & pecans.

In a small bowl, whisk together the eggs, vanilla, and milk.

Pour the liquid ingredients to the dry and stir until it holds together well.

Line a baking sheet with parchment or use an ungreased cookie sheet. Sprinkle a small amount of flour on the parchment or pan. Divide dough in half.  Round each half into a 6" circle They should be about 3/4" thick.

Brush with milk, and sprinkle with coarse sugar.  Run a knife under cold water, and dry. Use the chilled knife to cut each circle into 6 wedges. Space the wedges about 1/2" apart.

For best texture and highest rise, place the uncovered pan of scones in the freezer for 30 minutes.

During this time, preheat your oven to 400 F

 

Bake the scones for 20 minutes or until they're golden brown.

Let sconces cool briefly on the pan. Drizzle with glaze. Serve warm.

When cooled, wrap in plastic and store at room temp.

Vanilla Bean Glaze
by Tina @ Sugar Bean Bakers

1 cup powdered sugar
3 Tablespoons milk
1 Tablespoon butter, melted
Caviar of 1/2 a vanilla bean*

Carefully split open a vanilla bean and remove 1/2 of the caviar (store the rest of the bean in an airtight container for later use). Place caviar into a small mixing bowl. Add in the powdered sugar, milk, and butter. Whisk until glossy. Drizzle over warm scones.

You can also use 1/2 teaspoon of vanilla extract

{ Christmas Look Back, Post One }

Now that Thanksgiving is done and dusted, I'm so ready for Christmas, aren't you? Ok, not ready for CHRISTMAS, but ready for the festive, wonderful season.

I'm going to do a few "Look Back" posts. A post full of things I've done in the past.

Here we go with number one!


Gingerbread houses are so much fun to make, but the kits are super expensive and making them from real gingerbread is, well, it's just plain hard. So, try my tips for making them from graham crackers. Cheap and easy... lots of tips and illustrations in this post.

Gingerbread House Tips & Tricks

Next up is a super fun ornament idea. Here I've used it for Bible verses, but you can use this for numerous ideas. Memories from the year, Baby's firsts, favorite book quotes, etc. Ideas are limitless and I've listed more in the post itself.


Bible Verse Ornament

Here's an idea for Christmas breakfast, inspired by my favorite Christmas movie, Elf.

Maple Coffee Crumb Cake

If you aren't into crumb cake, how about waffles? Liege waffles are, in my opinion, the BEST waffles on this green earth.

Vanilla Bean Liege Waffles

My favorite Christmastime drink is most definitely Wassail! I just love saying it too. Wassail! (Learn about the history of Wassail along with an awesome recipe for it in this post).

Wassail

And to wrap this post up, a delicious winter time treat, Cocoa. You'll find the recipe for several different cocoas in this post. Yummeh.

Homemade Cocoas

That's all for now. Stay tuned for more merriness :)

Tina

{ Maple Coffee Crumb Cake }

We really LOVE the movie Elf. I remember when we went to see it in the theater. Bean was 6 years old. We went the weekend it opened, which was still early in November. I couldn't help it, I REALLY wanted to see that movie. Bean? Oh, yeah, he wanted to see it too. Whatevs.

We had a huge wind storm that day and you could hear them whipping and howling outside the theater. I should have been concerned. I was not because ELF. From the minute it started, I was in love. The super quirky, laugh out loud funny, socially awkwardness was so awesome. Then the message of family and friends and the spirit of Christmas. Gah. LOVE.

As the credits rolled, I turned to Bean and said, "That is going to be a new Christmas Classic". I don't think he knew what that meant, but, it's pretty much true. If you ask 10 people what their favorite Christmas movie is, I'm quite certain you will get more than one "Elf" as a response.

Elf is a movie that we will pop in and play in July. Or May. Or March. Or November. Whatever. We've actually already watched it this month. We will definitely watch it again before Christmas. Bean says that it has the best musical montage in movie history (the part where Buddy first gets to NYC and "Pennies from Heaven" plays. I agree.

When he visits Walter's home for the first time, Buddy asks for syrup to put on his spaghetti. He then recites the Elf food groups:

Candy, Candy Corn, Candy Canes, and Syrup.

Later, when working in the shiny mail room, he sees a guy putting "syrup" in coffee. Buddy proclaims, "Syrup in coffee! Why didn't I think of that?"  He then has a little for himself. This is what led to this recipe.

Syrup in Coffee....Cake!

This simple coffee cake is infused with both coffee and maple syrup. It's then topped with a maple coffee glaze. You can even drizzle a bit more maple syrup on top of that, cause why wouldn't you?

You can also serve it plain, but why? You can also make a plain vanilla glaze as well.

This cake mixes up quick and would be great for Christmas morning.

Buddy would definitely approve.

Tina

P.S. What's your favorite Christmas movie? Tell me in comments! :)

Maple Coffee Crumb Cake

adapted from Bakingdom

For the Cake:

1 1/4 Cup Flour

3/4 Cup Sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg, at room temperature

6 Tablespoons butter, softened and cut into 1 Tablespoon pieces

1/4 Cup Maple Syrup

1/4 Cup Milk

1/4 Cup brewed Coffee, cooled

For the Streusel:

1/2 Cup Brown Sugar, Packed

1/4 Cup Flour

1 1/2 teaspoon cinnamon

3 Tablespoons cold butter, cut into 1/2 inch chunks

For the Glaze:

1 Cup Powdered Sugar

2 Tablespoons brewed Coffee

1 Tablespoon Heavy Cream

1/2 teaspoon Maple Flavoring

Preheat oven to 350 F

To make the streusel:
Combine the sugar, flour, cinnamon in a large bowl. Add the butter and 'cut' into the dry ingredients until it is roughly the size of peas. Cover and place into the freezer while you prepare cake.

To make the cake: lightly grease and flour a 9x9 pan. In a large mixing bowl combine the sugar, flour, baking soda, salt, and baking powder. Add the butter, a few chunks at a time until well incorporated. Next, add the egg and beat into the mix. Add maple syrup and coffee. Mix well. Add milk. Mix until everything is well distributed.

Pour into prepared pan. Remove struesel from freezer and sprinkle over cake.

Bake for about 40-45 minute until toothpick comes out clean. Allow to cool about an hour before adding glaze.

 To make glaze: Add powdered sugar to a small mixing bowl. Add in coffee, cream, and maple. Whisk until smooth. Drizzle over cake (over whole cake or a piece at a time, up to you). Drizzle with a bit of maple syrup if desired.

{Caramel Apple Cake}

I think you all should know that today is Hermione Jean Granger's birthday, BUT, I promised not to talk about Harry Potter for a while, so, I did NOT just tell you that. (However, I WILL tell you that Darla has some aweeeeeesome cuppies made for our favorite smartypant's birthday. Oh, and there are also these that I made for her a while back!).

Anyway...

I've been following the production of what promises to be an amazing movie (no, not the new Potter universe film). The movie is called The Fault in Our Stars and is based on the best selling book of the same title by John Green. If you didn't already know, I'm a Nerdfighter and rabid fan of John Green. For reference, or to figure out what the heck a Nerdfighter is, see my post here.

Finally watching one of John's movies head to the screen (Looking for Alaska, An Abundance of Katherines, and Paper Towns were all optioned by movie companies, but never made) is pretty exciting. John has been on set and keeps posting videos and photos. It's all so much fun to see come to life.

The Fault in Our Stars has been by far John's most successful book (although they have all been on the best sellers list. In fact, early this year, they were all on the best seller list at the same time). Many celebs have read TFiOS, it's been in magazines, and John's even been on the Late, Late Show with Craig Ferguson.

So, it's pretty popular. It's also going to be an AMAZING movie and I can't wait. I wasn't too excited about the actress cast as Hazel Grace, but, meh, I'm giving her a chance. She WAS nominated for a Golden Globe, so I guess the bad acting on the "teen" show was due to poor writing!

I'm totally over here in my corner having a hipster moment. You know, I liked John Green before it was cool, I read TFiOS before it was the big time. Yeah, I'm cool like that.

I'M SO EXCITED!!!!!!!!! (I know, I know, I just lost my cool points yelling like a fool).

What does this have to do with the cake I made?

Exactly....nothing.

However, read the book. You'll need cake after. I promise.

This cake is a wonderful fall recipe. It's sweet but spicy, moist and covered in a delicious streusel. It's great for dessert or for breakfast. 

  Drizzle with a bit of caramel topping to make it even more delicious.

Then... eat up! 

 Hello, my lovely Fall treat. I've missed you and your friends so.

 

Le yum.

And as they say in my hometown, don't forget to be awesome,
Tina

If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.


Caramel Apple Cake 
recipe by Tina @ Sugar Bean Bakers

Cake:

1 cup flour
1/4 cup melted butter
1/2 cup brown sugar, packed
1 egg
2 medium apples, peeled, cored, and diced
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup caramel ice cream topping

Topping:

1/4 cup butter, cold
1/3 cup brown sugar
1/3 cup flour
1/3 cup quick cooking oats
1/2 teaspoon cinnamon


Preheat oven to 350 degrees F
Grease a 9x9 baking pan and set aside

For Cake:
Beat together melted butter, egg, and brown sugar until fluffy. Add in caramel topping. After incorporated mix in dry ingredients. Finally, fold in apples. Pour into prepared pan.

For Topping:
In a mixing bowl, cut the cold butter into the dry ingredients until it resembles peas. Sprinkle over prepared cake.

Bake for 35 minutes or until toothpick inserted in center comes out clean.

Allow to cool, drizzle with caramel ice cream topping, if desired.

{Cake for Breakfast: Waffle Crisp Cupcakes}

Bean has a favorite cereal. Like, a favorite, favorite, favorite. No other cereal compares. No other cereal walks the same ethereal, lighted path. Post Waffle Crisp stands high above all others.

Waffle Crisp is King of the World (of cereals).

When I told him I had the idea of a Waffle Crisp cupcake, I was deemed "THE BEST MOM EVER!". I made him define this. Cause really, if I'm just the best mom HE has ever had, this really isn't a compliment. Best mom in the history of all moms. Yes, fine, I will make you the cupcakes.

This is a super simple recipe (but don't tell Bean that, eh? He doesn't need to know. My title cannot be revoked). You just start with a basic yellow cake recipe (or box mix, if you please). Then skim coat with a bit of maple buttercream. Sprinkle on crushed Waffle Crisp. Swirl on more maple buttercream & top with a single cereal. Drizzle with a bit of maple syrup.

Dozna.

The way I figure it, this cupcake totally counts as breakfast. I mean, it's maple AND it's covered in cereal. Totally breakfast. All arguments are invalid.

You know who else likes cake for breakfast (besides everyone on planet earth)?

Darla.  She made some crazy beautifully delicious Chocolate Chai Tea Cupcakes. So, there you have it, cereal cupcakes and tea cupcakes. Breakfast is served.

Maybe chase it with a little milk though, just cause ;)

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Waffle Crisp Cupcakes
by Tina of Sugar Bean Bakers

12 yellow cupcakes, baked and cooled (recipe below or use a box mix)
1 recipe maple buttercream (recipe below)
Post Waffle Crisp Cereal, crushed
Post Waffle Crisp Cereal, 12 pieces whole
Maple Syrup

Frost yellow cupcakes with a thin coating of maple buttercream.

Sprinkle with crushed Waffle Crisp Cereal & then add a swirl of Maple Buttercream. Top with a whole Waffle Crisp cereal. Drizzle with maple syrup.

Note: only frost & top as many as you plan to use right away, otherwise the cereal will become soggy.




Yellow Cupcakes
recipe by  Darla of Bakingdom
Recipe with metric conversion 
makes 12 cupcakes

1 1/2 cups flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Combine the flour, sugar, baking powder, and salt in mixing bowl. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, until there are no streaks of flour (do not over mix).

In a muffin pan prepared with cupcake papers, add 2 tablespoons of batter to each liner.

Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Move to wire cooling rack and allow to cool completely before frosting.


Maple Buttercream
adapted from Perfect Vanilla Buttercream by Bakingdom
 

1 stick butter, softened (but still chilled)
2 cups powdered sugar
1 tablespoon heavy cream*
1 teaspoon maple flavoring
dash of salt

Add butter to mixing bowl. Beat until fluffy (about 3 minutes). Slowly add in powdered sugar. Beat in heavy cream and  maple flavoring. Add dash of salt. Beat for 4 minutes until light and fluffy.


*if too thick, add more cream 1/2 teaspoon at a time

{Liege Waffle Strawberry Shortcake}

I blame Darla.

After her post about Liege Waffles months ago, I've never looked at a waffle the same. I've judged waffles for not being dense and crispy. For not having those pops of sugar in them. For not being shiny and caramelized. Regular waffles are so flimsy. So wibbly wobbly.

I'm a dirty waffle bigot. I don't even care.

Once you have a liege waffle, you'll understand. You'll join me. We will have liege waffle superiority badges. It'll happen.

I first made my Vanilla Bean Liege Waffles in January. Big hit. Big. Huge.

The liege waffle is really such an amazing base, you could add most anything on it.

Which is where this post comes in.

Imagine a strawberry shortcake with crunchy pops of sugar inside. Mmmm.. You've just imagined this.

For this recipe, I made small waffles, using dough a little larger than a golf ball.

See the sugar? Yummeh.

You can use 1 or 2 for your shortcakes. I chose 2, because yum.

I also made a simple strawberry syrup for the waffles.

is goooooood.

Add some strawberries, syrup, a little whipped cream, and perhaps a dusting of powdered sugar?

Delish. Or as the Bean described them: "Delicious in every. single. way."

I guess he liked them.

 By the way, check out Darla's Chocolate Liege Waffles.

She says she's my friend, but I think she's trying to kill me with these. I mean seriously. Can you even? For really!

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Liege Waffle Strawberry Shortcakes with Strawberry Syrup

Waffles adapted from Bakingdom

For the Waffles:

1/3 cup  hot milk
1/2 cup (1 stick) unsalted butter
2 eggs, at room temperature
1 teaspoon vanilla
2 cups bread flour
2 1/4 teaspoon (or 1 packet) instant yeast
1/2 teaspoon salt
3/4 cup Belgian pearl sugar

In a medium bowl or measuring cup, heat the milk until it’s hot enough to melt the butter. Stir the butter into the milk, stir until melted. Add vanilla.  Add the eggs, whisking lightly.

In a large bowl, or the bowl of a standing mixer with the dough hook attached, combine the flour, yeast, and salt. Turn the mixer to low, and slowly add the warm milk mixture in a slow steady stream. Increase speed to medium, beat until the dough barely sticks to the bowl, this will take about about 7 or 8 minutes. Scrape sides as necessary. Lightly oil a bowl, place the dough in there. Cover & allow to rise until double (about 1 hour).

Once doubled, turn on the waffle iron. Knead the pearl sugar into the dough. Set aside to rest while the iron heats.

Divide the dough into14 pieces, slightly larger than a golf ball. One piece at a time, spread the waffle dough into the hot iron. Cook until golden brown (about 2 to 3 minutes). Let sit for about 1 minute before serving (the melted sugar will be HOT).

For the Strawberry Syrup:

1/2 cup water

1/2 cup sugar

1 cup cleaned and chopped strawberries 

Add water, sugar, and berries to a heavy saucepan. Bring to a boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat. For a clear syrup, strain out strawberry bits. For chunky, allow to cool, then blend in a blender.

Store leftovers in refrigerator.

For Shortcakes: 

Add one waffle to a plate. Cover with strawberries. Add another waffle. Top with strawberry syrup and whipped topping. Enjoy!

{Travels to Tennessee and... Pancakes}

At the end of May we took a little 3 day trip to the Great Smoky Mountains.

In the 20 years we've been married, this was our 4th trip. Our first being our Honeymoon. 

Bean has been there 3 times now too, but barely remembers the first two (he was like 4 and 7 at the time).

While we didn't go this time, having been twice before, I do recommend Ripley's Aquarium. Also, I've heard from numerous people how wonderful Dixie Stampede is, but I'm afraid in all our trips, we've never ponied up the cash needed to go.

While the Gatlinburg & Pigeon Forge are terribly touristy, our favorite parts by far are the scenic drives.

 

Our favorite drives are Roaring Fork & Clingman's Dome Road. We did the ever popular Cade's Cove drive, but there are just too many people on that one. No thanks. Took us 2 hours to go 11 miles. Not fun. We also saw exactly zero wildlife.

 We decided NOT to do that last trail. Gee, not sure why...

Also, this was the view from our cabin, and really... you can't say no to that.

Now, we did do some touristy things, because when in the Smokies...

We went to Wonderworks, which is a cool sciency, interactive type museum. 

I didn't take a lot of photos, 1. it was dark, and 2. I allowed myself to do something this vacation that I've never done before. I kept my big girl camera in the car. I didn't have it plastered to my face the entire time. I wanted to actually BE in the moment. And you know what? It worked. I used my iPhone to snap at least 1/2 of the photos on this trip. It was good. I liked it. I recommend it. For our big Disney/Potter trip next year, I'm thinking of doing the same thing. Or getting a tiny point and shoot camera. Hauling Martha (my camera) around gets tiresome, always worrying about capturing everything gets annoying. I mean, I love you Martha, but you may just stay home from now on. Sorry, not sorry.

After Wonderworks we went to MagiQuest. Which, ok, it's a little cheesy, and a little kiddie, but you know what? We likey.

They had a combo pack there where you could get into MagiQuest, Blacklight Golf, Mirror Maze, and Laser Maze for $19.99/each. And so... we did.

 I love this face he was making. He truly enjoyed it. Ignore that face.

 The Mirror Maze was Bean's favorite.

And blacklight golf is always fun. Especially if you happen to be wearing an awesome shirt.

The guys also did a little Go Karting

Gatlinburg Strip at night. Every time we go, including our Honeymoon, we eat at Shoney's. I'm not sure why, it's just tradition. Food is good, but, you know, not fabulous.

We like to stop at Baskin Robins too!

and it was great closing the days like this

 (uh, these are both taken with my Big Girl Camera. LOL).


Now, while there, we ate a lot of ... as you may have guess from the title, pancakes.

 But lemme just tell you, this phrase was uttered each time: "These aren't as good as Grammy's".

Well, I have good news for you all, I have that recipe right here on this very blog. Yes, yes I do.

Grammy's Pancakes

Our other favorite treat there was KaramelKorn from the Gatlinburg Strip. It was delicious but STUPID expensive. I have a recipe for Caramel Corn too. You're welcome.

 Caramel Corn

And so ends our trip. Quick, but fun family time.

Oh, what? You wanna see Road Trip photos? Really?

REALLY?

Okay.... but don't say I didn't warn ya.

                                      

 Yes, we are fully aware we are dorks, so at least there's that...

Tina