Fluffy Buttermilk Pancakes

 The fluffiness of these pancakes make them delicious. I think it's the buttermilk interacting with the baking soda that makes the batter fluff up, so cook it up as soon as possible after mixing the batter. Don't overmix the batter. There should still be some lumps in it.

Ingredients:

2 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup sugar

3 eggs, plus 1 egg yolk

1 teaspoon vanilla extract or paste

2 cups buttermilk

5 tablespoons melted butter, plus more for cooking

Directions:

1. Sift the flour, baking powder, soda and salt together in a medium bowl.

2. In a large bowl, whisk together the sugar, eggs, vanilla and buttermilk. Slowly add the melted butter and whisk until well incorporated.

3. Add the flour mixture to the wet ingredients and gently whisk together until the batter just barely comes together. Don't over mix!

4. In a non-stick pan or griddle on medium heat, melt about a tablespoon of butter. Once butter browns slightly, drop batter onto pan and cook until small bubbles begin to form on top of the pancake. If underside is golden brown, flip and cook for about 1 more minute on the other side. Serve immediately.

Source: from chefreillymeehan.com

Smoked Almond Toffee Chocolate Chip Cookies

 My favorite cookie recipe changes from time to time, but this is my current favorite. I was skeptical about using smoked almonds in cookies, but it really balances out the sweetness of the toffee. I use Heath bars for the toffee instead of making homemade toffee. The Heath bars add some milk chocolate to go along with the dark chocolate chips. I also really eyeball the amount of mix-ins. Be sure to factor in time to brown the butter and allow it to cool before mixing up the dough. The dough will then need to chill for at least an hour (or up to three days) before baking.

Smoked Almond Toffee Chocolate Chip Cookies

Ingredients:

1 cup butter

3/4 cup dark brown sugar

3/4 cup granulated sugar

2 large eggs, plus one egg yolk

1 tablespoon vanilla extract

1 teaspoon baking soda

1 teaspoon kosher salt (less if using salted butter)

2 1/2 cups flour

2 cups semisweet or dark chocolate chips or chopped chocolate

15 or so fun-size Heath bars, chopped

1/2 cup smoked almonds, chopped (I used about half of a 6 oz jar of Diamond Smokehouse Almonds)

Directions:

1. Melt butter in a saucepan over medium heat. Stir and cook until a good amount of brown specks have developed. Remove from heat and allow to cool for 30 minutes.

2. Combine brown butter and sugars and beat until smooth. Add eggs, egg yolk and vanilla and mix until smooth. Add baking soda and salt and mix. Add flour and mix until almost combined. Stir in chocolate, Heath bars and almonds.

3. Scoop into balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.

4. Preheat oven to 375. Bake on a cookie sheet lined with parchment for 11-12 minutes. 

Source: adapted slightly from femalefoodie.com