Chocolate Chip Pancakes, Baked Not Fried

All The Pancake Pleasure, None Of The Flipping

Chocolate Chip Pancakes, Baked Not Fried

While I was growing up, pancakes were my absolute favourite thing to eat when sitting at my grandmother’s kitchen table, and if she made them for lunch or dinner they felt extra special, somehow. Even now, when a crowd appears in her kitchen, she makes them from scratch by memory pouring flour and sugar and other basic ingredients into mixing bowls with love and then stands at the stove for hours pouring pancake batter into a pan and flipping pancakes until everyone in the house has had seconds and sometimes even thirds.
Pancakes are a staple in our house too! My kids love them and I love making them but with the hustle and bustle of what is our lives the last thing I want to do is stand at a stove flipping dozens of pancakes if I don’t have to.
These Baked Chocolate Chip Pancakes have become the new much-loved-pancake in our house. While technically it counts as making pancakes from scratch, it takes all of 5 minutes to mix a batch of these up and throw them in the oven. 
Simply mix your ingredients.
Add the chocolate chips.
Pour into pan.
1 ½ cups milk (I use skim)
2 eggs
¼ cup butter, melted
1 tsp. vanilla
1 Tbsp. sugar
2 cups flour
3 tsp. baking powder
½ tsp. salt
1 ½ cups chocolate chips (I use a couple of handful of milk chocolate chips – until it looks right)
 Whisk together milk, eggs, butter and vanilla. 
 Add sugar, flour, baking powder and salt and stir until combined.
 Add chocolate chips and stir only until combined.
 Pour batter into 9 x 13 baking pan sprayed with non-stick cooking spray.
 Bake in pre-heated 350F oven for 30 minutes.
 Remove from oven, let cool for 3-5 minutes then slice and serve with warmed maple syrup.
PS: Looking for more of my favourite breakfast recipes? Try my Breakfast Muffins, my Grandma's Christmas Morning (or anytime) Strata, my Healthy Breakfast Cookies, my Tater Tot Omelette Pie or these yummy Breakfast Popsicles

Be a Weeknight Warrior with Quick Broccoli Cheddar Soup

There's No reason to go hungry as long as this recipe is around

Be a Weeknight Warrior with Quick Broccoli Cheddar Soup

broccoli soup recipe

The days are getting shorter and colder and that means it’s time for lazy evenings by the fire and steaming bowls of stick-to-your bones soup. The only problem - besides dealing with kids’ snowsuits and missing mittens - is just because the snow is here and all I feel like doing is hibernating, it doesn’t mean our evenings are getting any less busy. But on the rare occasion where we actually have an evening at home, this soup is fast, easy, and the perfect cold-weather meal.

"Anything Goes" Salad

To make it even more weeknight friendly, chop your veggies (except the potatoes) before you go to work and use pre-grated cheese OR make this soup on the weekend and freeze then reheat on your busiest and coldest nights.


2 heads broccoli, chopped (I usually just use the florets and some of the stems)
1/3 large white onion, chopped
2-3 garlic cloves, peeled and minced
2 medium baking potatoes, peeled and cubed (I use russet)
900mL chicken broth (one box)
½ cup white wine
1 ½ to 2 cups milk (I use skim)
2 cups old cheddar cheese, grated or cubed
¼ cup grated parmesan cheese (optional)
salt & pepper to taste


 In large pot, combine broccoli, onion, garlic, potatoes, chicken broth and wine. Let simmer until veggies are softened (approx. 10-15 minutes).

 Using an immersion blender carefully blend to desired consistency while adding milk in batches. My kids like it almost smooth with a few small broccoli pieces left (Note: if you don’t have an immersion blender you can carefully transfer soup to regular blender, adding milk in batches while blending then transfer carefully back to pot).

 Add cheese and stir until cheese is melted. If soup is too thick, add a bit more milk.

 Season with salt and pepper.

 Serve with Beer Rosemary Cheddar Bread or this super easy homemade bread.

PS: You can half this recipe, but I prefer to make a bigger-sized batch so I have leftovers for lunches or the freezer.

PPS: Looking for my other favourite soups? Try my kids' favourite Slow Cooker Chicken Noodle Soup, my Dad’s Two Potato Soup, my Slow Cooker French Onion Soup, my Buffalo Chicken Soup or my Healthy Roasted Cauliflower Soup.


Gingerbread, Stripped: New Twist on Classic Cookie Recipe

Delicious Gingerbread Without a Rolling Pin

Gingerbread, Stripped: New Twist on Classic Cookie Recipe

I can’t remember the first time my sister-in-law made these super yummy Gingerbread Cookies but they quickly became one of my top Christmas cookie recipes. They're perfect for gifting and cookie exchanging  - and just plain eating with a festive beverage by the Christmas tree.

The 5 Easiest Holiday Cookies

If you’re looking for an easy gingerbread cookie recipe that doesn’t require a rolling pin or cookie cutters, then this one is for you!

Simply mix your wet ingredients.

Mix your dry ingredients.

Combine and roll into balls.

Form into logs.

Sprinkle with sugar.





Top 5 Easiest Christmas Cookies


¾ cup butter, softened
1 cup sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
2 tsp baking soda
½ tsp salt
½ tsp cinnamon
½ tsp ginger
¼ to ½ tsp of cloves

Topping Ingredients (optional):

2 tbsp water
2 tbsp sugar

Glaze Ingredients:

¾ cup powdered sugar
1 tbsp butter, softened
2 tbsp milk (or Homemade Baileys Irish Cream)
½ tsp vanilla


In large bowl, beat together butter, 1 cup sugar, egg and molasses until combined.

In separate bowl, mix flour, baking soda, salt, cinnamon, ginger and cloves.

Stir dry ingredients into wet ingredients only until combined.

Divide dough into 4 balls and roll each ball into a 12-inch log. This does not have to be perfect or look pretty.

Place logs on cookie sheet lined with parchment paper and space a few inches apart (they will spread!).

Flatten gently with your hands, brush with water and sprinkle with additional sugar.

Bake in pre-heated 350F oven for 12-14 minutes.

Let cool on rack for approx. 5 minutes then cut into ½ to 1-inch bars. Leave on cookie sheet to cool completely. When bars are completely cooled, mix glaze ingredients until smooth then spoon glaze over cookies. Allow glaze to harden a bit on the cookies then enjoy (but don’t try to eat just one!).

For more of my favourite cookie recipes check out my Top Five Easiest Christmas Cookie Recipes, my Top Ten Cookie Recipes and my youngest daughter’s favourite Disney Frozen inspired cookies (which could easily be Rudolph cookies with a red Smartie!). Also if you like gingerbread you'll love my Gingerbread Cake.