This morning I made Weelicious' Whole Wheat Oat Pancakes for our family. I decided to add blueberries for a little antioxidant boost, but forgot that when using frozen blueberries you are supposed to drop them over the batter as it cooks, NOT mix them in beforehand as you would with fresh blueberries. Thus, I ended up with delicious bright blue pancakes. Roo's verdict? Positive, although he was more interested in eating as many strawberries as he could shovel into his little mouth (alas, I did not think to document this in pictures - which I really should have, given how rare it is that he actually eats). All in all, a successful Sunday breakfast, and the recipe made so many that I have plenty to freeze and thaw for busy future mornings.
Tonight I tucked him into bed, sent my husband to the store for groceries, opened a bottle of white wine and baked a batch of Zucchini Muffins, the perfect use for the two summer squash languishing in the bottom of our fridge. This marked my first baking-with-zucchini experiment, as well as my first time baking with agave as a sweetener instead of the standard sugar or honey. I didn't have any vegetable oil, so I substituted melted butter and baked them in my mini muffin tin, a long-neglected wedding present which I can already tell will be a cherished item in my mommy baking. The result? DELICIOUS, tiny, perfect little muffins, chock-full of zucchini goodness, and the recipe made 29 mini-muffins, so I have plenty to freeze for the future. I only hope the little Roo likes them as much as I do - we shall see in the morning.