Sweet Potato Chocolate Chip Pancakes

pancake

On this day last year: Mini Okra Frittata Cups (2012)

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GUYS. Yesterday was the first official day of fall- September 23rd.

It has been circled on my calendar for weeks now, because fall is a beautiful, wonderful, delicious season.

Welcome to it.

In celebration of fall, I thought it only appropriate to share this incredibly scrumptious sweet potato pancakes. If you like pumpkin bread, pumpkin pie, sweet potato biscuits, or anything delicious, you’ll love these.

Dig in, do your happy dance, enjoy every bite, and celebrate- because it is the start of a new season, and new starts are always good.

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Ingredients: 

  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 1 Tablespoon brown sugar
  • 1 Cup sweet potato puree
  • 1 Tablespoon vegetable oil
  • Chocolate Chips (as many as you want!)

Directions:

  1. In a large bowl, whisk together the first five ingredients- flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the remaining ingredients- egg, milk, brown sugar, and sweet potato puree.
  3. Stir the wet ingredients into the dry ingredients until well mixed.
  4. Heat 1 Tablespoon of olive oil in a large skillet or griddle over medium high heat.
  5. Using a 1/4 cup measuring cup, dole out batter onto the skillet, and cook for about 2 minutes per side. Serve warm and enjoy!

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Notes and Tips!: 

  • Source: Weelicious
  • Like this recipe? Check out these other delicious A Rented Kitchen Pancake recipes! Guaranteed to make your mornings better. (Recipe links found below photos!):

Salted Caramel and Chocolate Chip Cream Cheese Cookies

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This time last year: Homemade Peach Cobbler! (2013)

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One of the best parts about having a food blog, is that it constantly forces me to try new recipes!

I grew up making chocolate chip with my mom and younger brother. On summer days we would take over the kitchen, spilling flour everywhere, eating half of the chocolate chips, and eventually ending up with some cookies. It was a wonderful time.

Our classic recipe however, always called for butter, and no cream cheese.

The butter based cookies made for soft, thin, crinkly cookies, which I have always loved! I mean seriously, when has butter ever made a dish taste worse?

However, when I stumbled upon this recipe, the cream cheese had me intrigued and I knew I had to try this spin on the classic recipe!

And I will say- the cream cheese was a huge hit! Cream cheese makes these cookies fluffier and thicker, and slightly less greasy feeling. They were gobbled up far quicker than I would like to admit, and I am confident you will love them!

I hope your family enjoys them as much as we did. Who knows, you may be looking to change your traditional cookie recipe before you know it! 🙂

Happy baking, and come back soon!

Love, a rented kitchen

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Ingredients:

  • ½ cup unsalted butter, softened
  • ¼ cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, optional and to taste
  • 2 ¼ cups chocolate chips (I recommend using either half chocolate chips and half chocolate chunks, or substituting the chunks for another variety of chips- white or in my case, salted caramel!)

Directions:

  1. Combine the butter, cream cheese, sugars, egg, and vanilla in a large bowl, and beat with a mixer for five minutes, until light and fluffy.
  2. Once thoroughly mixed, add the flour, cornstarch, baking soda, salt, and mix until just combined- about one minute.
  3. Fold in the chocolate and salted caramel chips, evenly incorporating.
  4. Refrigerate the dough for at least two hours. Either cover the bowl with plastic wrap, or go ahead and shape two-inch cookies, flatten, and cover with plastic wrap. (Do not bake warm dough, the cookies will be thinner and flatter.)
  5. Preheat the oven to 350˚F, and lightly grease a baking sheet. Arrange the cookies two-inches apart and bake for eight minutes. Pull the cookies out when the edges have just begin to set- the center will still look quite soft and white, but the cookies firm up significantly while cooling.

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Notes and Tips!:

  • Source: Avery Cooks 
  • Like this recipe? Try these other scrumptious cookie recipes form A Rented Kitchen!:

Pumpkin Chocolate Chip Granola Bars

Summer for some means pool time, for others it means vacation time. For my family, summer has always meant lots of car time. Every year as a child my parents packed up our green mini van and my family would drive, often for several days, for a little family vacation, and a new adventure. I have fond memories of these drives- playing cards, getting ice cream in the late afternoon, and reading until I fell asleep.

One thing I clearly remember is my mother packing our own food. My mom always used to make trail mix, or bring apples and pretzels- things to keep my younger brother and I from begging for candy bars at each gas station. I guess that tradition rubbed off on me some, because every time I prepared for a car trip this summer, I found myself looking through recipes for car snacks. This delicious recipe is one of my new car time favorites. These granola bars are filling, healthy, won’t melt or fall apart on you, and are an excellent way to snack. I know pumpkin seems early for late summer, but the recipe looked so delicious I couldn’t resist myself! Hope you enjoy!

Ingredients:

  • 3 1/4 cups old fashioned oats
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • ¾ cup brown sugar
  • ½ cup pumpkin puree
  • ¼ cup applesauce
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F.  Prepare an 8 inch square baking pan by spraying lightly with non-stick cooking spray.
  2. In a large bowl, combine the oats, spices, and salt- whisking until completely blended.
  3. In a separate medium sized bowl, combine the brown sugar with the wet ingredients- pumpkin, applesauce, honey, and vanilla.
  4. Add the wet ingredients to the oat mixture, stirring until the moisture is evenly distributed throughout the dry ingredients.
  5. Fold the chocolate chips into the batter.
  6. Press the batter into the prepared pan- using a spatula to evenly spread the mixture- and bake for 30- 35 minutes. The tops of the bars should be golden brown, and set in the middle.
  7. Remove from the oven and let cool for 10 minutes, then cut into bars using a sharp knife.

Notes and Tips!:

  • Yield: 10-12 granola bars
  • Don’t under cook these bars! The pumpkin can make them very moist, so cook them the full time for best results!
  • To make vegan: substitute vegan chocolate chips for the regular chocolate chips, and if desired try molasses instead of honey! I have not tried this substitution but imagine it would work well.
  • To make gluten free: use gluten-free, non-contaminated oats
  • Source: Two Peas & their Pod