Chocolate Chip Pancakes

    This morning my daughter woke me up asking for breakfast.  I turned and looked at the clock.  The time is 4:32 AM.  Can you picture the expression on my face?  My daughter's do not have school today and I did not plan to wake up so early.  When they do have school I have such a hard time waking them up.  Still sleepy and I do not feel like moving I told my daughter it is too early for breakfast do you want some hot chocolate?  Her response "Mommy but I am hungry! OK, so at this time I got to shake off my sleep.  I get up and replied to my daughter "Mommy will make you some waffles and boiled eggs"! One of her favorite breakfast dishes.   But at after 4 AM in the morning I was not making no waffles from scratch.  Oh yeah, Mr. Eggo was coming out the freezer.  Well, so I thought.

   My four year old said "No  Mommy can I have shrimp, grits, three eggs, broccoli and pazagna (meaning lasagna) please"?  In my mind I was like is this child of mines in her right mind.  But I could not do anything but laugh.  I replied back and said what about we wash up and come up with something else.  Of course we went back and forth about what to give her to eat.  Until I got to the point, OK it is either this or this.  We finally agreed to pancakes, egg, sausage, and bacon. Mommy wins! Yeah right.

     I agreed thinking I have some Aunt Jemima mix in my pantry.  Scoring my pantry, not one Aunt Jemima in sight.  I could not break my daughter heart and say there is no pancake mix.  I had no choice but do what I do best, make from scratch pancakes.

    By this time my oldest daughter is up and comes in the kitchen.  "I heard you making pancakes, can we get chocolate chip pancakes. Sigh!

    You now know what I was doing at 5:00 AM.  Making some wonderful chocolate chip pancakes.  My babies are happy and stuffed.  And I am off to take a nap before someone gets hungry again.


Chocolate Chip Pancakes with Cinnamon Cream

Ingredients

1 1/4 cups all- purpose flour
3 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
2 large eggs, separated
3 tbsp. butter melted, plus 4 tbsp, divided
1/4 cup miniature semi-sweet chocolate morsels
Syrup for serving
Cinnamon Cream, recipe follows

Cinnamon Cream

Ingredients

1 cup heavy whipping cream
1/4 cup confectioner's sugar
1/4 tsp. ground cinnamon

Directions

1.  Preheat griddle to 350 degrees F.  In a medium bowl, whisk flour, sugar, baking powder, and salt.  Set aside.  Melt 3 tablespoons butter.  Set aside.

2.  Using an electric mixer beat egg whites at medium-high speed until stiff.  Set aside.

3.  In a small bowl, beat egg yolks.  Add milk to the egg yolk and combine mixture.

4.  Add egg mixture to flour mixture.  Pour in melted butter.  Whisk until smooth.

5.  Gently fold egg whites into batter until completely combined.  Add chocolate morsels gently folding in the mixture.

6.  Melt 2 tablespoons on hot griddle.  Spoon about 1/4 cup batter for each pancake onto griddle.  Cook for 2 to 3 minutes, or until bubbles are foaming at the sides and the edges looked cooked.  Turn and cook the other side.

7.  Repeat procedure with remaining butter and remaining batter.

For the Cinnamon Cream:

Using an electric mixer, beat cream at medium-high speed until thickened.  Gradually beat in confectioners sugar and cinnamon, beating until stiff peaks form.  Cover and chill.

Serve hot pancakes with syrup and top with Cinnamon Cream.

Recipe adapted from Paula's Home Cooking

Chocolate Chip & Pumpkin Cheesecake Brownies

    Are you still in love with pumpkin?  I know I am.  My daughters begged me to make a chocolate dessert for them.  So how can I combine my craving for pumpkin and chocolate together?  Yep, a brownie.  I added two different types of chocolate in this dessert.  White chocolate on the bottom and chocolate chips to garnish the top.  I love this and my daughters loved it also even though they are not fans of pumpkin.

Chocolate Chip & Pumpkin Cheesecake Brownies

Brownie
1 1/2 ounces white chocolate, coarsely chopped
1/3 cup butter, cubed
1 tbsp instant coffee granules
1/2 cup boiling water
1 cup canned pumpkin
2 eggs, lightly beaten
2 cups all-purpose flour
1 1/2 cups sugar
3/4 tsp. baking soda
1/2 tsp. salt

Cheesecake Batter
1 8-ounce cream cheese
1/2 cup canned pumpkin
1/4 cup sugar
1 tsp. vanilla extract
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1 egg
1 cup semisweet chocolate chips

 Directions
1.  Preheat oven at 350 degrees F.  In a microwave, melt butter and chocolate; stir until smooth.  Cool slightly. 
2.  In a large bowl dissolve coffee in water.  Stir in pumpkin, eggs and chocolate mixture.  Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture.  Transfer to baking pan coated with baking spray and lined with parchment paper.
3.  For cheesecake batter, in a small bowl using an electric mixer, beat cream cheese and pumpkin until smooth.  Beat in the sugar, vanilla, and spices.  Add egg beating on low speed until combined.  Spoon over chocolate batter.  Sprinkle on the chocolate chips.
4.  Bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.  Cool on a wire rack.  Cut into bars.

Recipe adapted from Taste of Home Fall Baking

Friday Cocktail: Baileys & Ponche Kuba Chocolate Chip Pudding Trifle

    Its' Friday! It's Friday! It's the end of the week and the last day. So what are you going to do?  How about have some Caribbean flavor in your life.  If you follow  Never Dessert You on a regular basis, you may already know I was born and raised on the beautiful island of St. Thomas.  I miss my birthplace, but that does not mean I cannot bring my Caribbean flavor in Atlanta, GA. 

   My mom last visit to Atlanta she brought some alcohol for me.  Alcohol in the Caribbean is so cheaper than in the states.  Of course I love to have a nice mixed drink once in a while, so when I opened the box and saw Ponche Kuba my heart did a happy dance.  For those who are not familiar to Ponche Kuba it is a Caribbean rum cream.  It is almost similar to eggnog but not quite, more with light spiced vanilla rum.  It is smooth, sweet, rich and delicate. 

    What goes with Ponche Kuba?  I said why not some Hennessy?  But I was skeptical of using the Hennessy in the chocolate.  So to stay with the cream flavor I used good ole Bailey's.  Baileys mixed in with the chocolate pudding layered with chocolate chips and the Ponche Kuba mixed in with vanilla pudding.

 Baileys & Ponche Kuba Chocolate Chip Pudding Trifle slightly adapted from Bakers Royale

Ingredients:

1 1/2 cups crushed chocolate chip cookies

Chocolate Pudding

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/4 tsp espresso powder
1 cup chopped dark chocolate (I used Ghiradelli)
1/2 cup Baileys
1 tbsp vanilla extract

Directions:

Combine cornstarch, sugar, salt, milk, and espresso powder in food processor or blender and pulse until well blended.   Alternatively, combine all ingredients in a bowl and whisk vigorously.  Transfer mixture to a heat proof bowl and place over boiling water for 15-20 minutes, stirring occasionaly.  Pudding is set when mixture coats the back of the spoon.  Add chocolate and stir to combine.  Add vanilla.  Pour through sieve into another bowl to remove lumps.  Add Baileys and stir to combine.

Vanilla Pudding

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup 4 tbsp Ponche Kuba
1 tbsp vanilla extract

Directions:

Combine cornstarch, sugar, salt, and milk in food processor or blender and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over boiling water for 15-20 minutes, stirring occasionaly. Pudding is set when mixture coats the back of the spoon. Add vanilla and stir to combine. Pour through sieve into another bowl to remove lumps. Add Ponche Kuba and stir to combine.

Preparation:

1.  Transfer puddings to pastry bag with a large round pastry tip.  Use a separate pastry bag for each pudding.
2.  Pipe chocolate pudding at the bottom of glass.  Sprinkle crushed chocolate chips on top.  Pipe vanilla pudding on top.  Repeat until glasses are filled.
3. Garnish with dark and white chocolate shavings or curls.  Serve

* Glasses purchased from ROSS