Mini Peanut Butter and Jelly Pancake Sandwiches

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Welchs #WelchsChia #CollectiveBias

Kids will love finding mini peanut butter and jelly pancake sandwiches in their lunchbox. Mini Peanut Butter and Jelly Pancake Sandwiches #ad #Welchs #WelchsChia

Do you remember back in August, when the internet exploded with a million creative lunchbox ideas?  I know I was enthusiastic about trying all sorts of new recipes.  But I have to admit, as the weather gets colder and it is pitch black when I wake up, it is hard to keep that enthusiasm up.  Lunches start getting a little boring again.

I definitely love easy recipes that can be prepped ahead.  Stuff I know my kids will eat without coercion 😉  But that doesn’t mean it can’t be a little fun!  That’s why I was happy to partner with Welch’s to create a twist on the classic PB&J using their new Chia Concord Grape Fruit Spread.

What is the twist?  Mini pancakes instead of bread!  I whipped up a batch using whole wheat flour to give our lunch a little extra serving of whole grains.  The pancakes can be made ahead of time and refrigerated until ready to use.  And they don’t have to be mini, if you would prefer a giant pancake sandwich, go for it!  They will just take an extra minute or two to cook…. 

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Marble Cake

Easy chocolate and vanilla marble swirl cake! Just one bowl is needed to whip up this delicious dessert!  Easy chocolate and vanilla marble swirl cake! Just one bowl is needed to whip up this delicious dessert!

We had our first big snow of the season, and my boys were so excited to get outside and play!  It kept them pretty busy which worked out great, because guess what?  I made my first recipe video!

First, I have to say a big thank you to my video “team”.  First my husband Greg for ringing up the craziest contraption ever to film using my iphone.  Second my 12 year old daughter for supervising the phone recording while I was baking.  And teaching me to edit in imovie.  It was a learning experience to say the least.

Tip: if your phone beeps while you are videotaping, it means it stopped recording!Easy chocolate and vanilla marble swirl cake! Just one bowl is needed to whip up this delicious dessert!

No less than three marble sheet cakes were made and consumed for the making of this video.  Oh, the sacrifices of blogging 😉   The recipe makes 1 9×13 chocolate and vanilla marble cake, which is lovely enough on it’s own to be served without frosting.  Although you can frost it if you like!

An although we had (mostly) had our fill after the first two, I forgot to stash it in the freezer for another time.  When we did dig in after a few days, I was so happy to see it was even more moist and delicious than the first day.  But I am still using all my willpower to wrap it up and save the rest!

If you’ve never marbled a cake before, the #1 piece of advice I have is: Less is More.  Use your knife to swirl the batter back and forth once in each direction as shown in the video.   But if you keep going?  Your beautiful swirls will start to meld together and you’ll be left with a light chocolate cake.  Still yummy of course, just not marbled 😉

Enjoy!  (Both the cake and the video!)

Marble Cake Recipe
Serves: 12
  • 1 Stick Unsalted Butter, Softened
  • 4 Tablespoons Vegetable Oil
  • 1 and ½ Cups Sugar
  • 3 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups (9 Ounces) White Flour
  • 2 and ½ Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ¾ Cup Milk + 1 Tablespoon
  • 2 Tablespoons Cocoa Powder
  1. Preheat oven to 350 degrees. Line a 9x13 pan with parchment.
  2. Add the butter, oil and sugar to a large bowl and cream together. This takes 3-4 minutes with a hand mixer, it will be quicker in a stand mixer. Add in the eggs and vanilla extract then beat again. Add in ½ the flour, baking powder and salt and mix until flour is mostly absorbed. Add in the milk and beat again. Lastly add in the remaining flour and beat until smooth.
  3. Spoon ⅔ of the batter into the prepared pan.
  4. In the same bowl, add the cocoa powder and 1 tablespoon milk to the remaining Vanilla batter. Mix until smooth. Spoon the chocolate batter randomly over the vanilla batter in the pan.
  5. Take a butter knife and drag it back and forth through the batter the entire length of the pan. Then do the same thing the entire width of the pan. Less is better here, the more times you try to "marble", the two batters will start to blend together.
  6. Bake at 350 degrees for 25-30 minutes. A toothpick inserted in the middle of the cake should come out clean.
I used whole milk.

For a visual explanation of how to marble the cake, see the video!

This cake keeps for 3-4 days covered on the counter. For longer storage, wrap tightly in plastic wrap (doubled) and freeze for up to 3 months.

Easy chocolate and vanilla marble swirl cake! Just one bowl is needed to whip up this delicious dessert!

Cherry Vanilla Swirl Smoothie

Just 5 ingredients make the most rich, creamy cherry vanilla swirl smoothie! It is refined sugar free and made with Greek yogurt!Easy Cherry Vanilla Swirl Smoothie

Happy New Year everyone!  How are the resolutions coming along 4 days in?  To do my part, I have some healthy recipes lined up, before we get back to the good stuff.  😉

I had this vision in my head for cherry smoothies, and I am so excited that they turned out exactly as I thought they would!   First of all, having frozen cherries in the house was kind of random.  Probably a month ago, I was reaching into the freezer section at the market to grab the blueberries and raspberries I normally buy.  For whatever reason, the bag of cherries popped into my line of sight.  Cherries are my favorite berry that are in season for like 2 seconds every July.  They were very reasonably priced, I think $2.69 for 12 ounces?  Heck, I pay more than that when they are available fresh!

So into the cart they went.  Then they sat in the freezer because my “inside the box” family couldn’t figure out what to do with them.  “Where are the blueberries?”  is what I heard.   It was Christmas time, so I kind of ignored them too.Easy Cherry Vanilla Swirl Smoothie

So Hello, new year-new berry excitement!  First, I made the thickest, most luscious vanilla greek yogurt base.  Seriously, this tastes like an ice cream.  It is very lightly sweetened (I would even say you could go without the honey), since the cherries will add a good bit of natural sugars.  Then, I blended the cherries up using my immersion blender, adding a it of water to smooth them out.  Then I layered the Greek yogurt base with the cherries, and took a spoon or straw and swirled them a bit.  I really love the pretty results!  Eat with your eyes first.

Easy Cherry Vanilla Swirl Smoothie Easy Cherry Vanilla Swirl Smoothie

Cherry Vanilla Swirl Smoothie
Serves: 2
  • 1 Cup Frozen Cherries
  • ¾ Cups Water
  • 1 and ¼ Cup Greek Yogurt
  • ¼ Cup Milk
  • 1 Tablespoon Honey
  • ½ Teaspoon Pure Vanilla Extract
  1. Using a blender or an immersion blender, puree the cherries with ½ cup water. Depending on the size of the cherries (and the power of your blender), you may need to let them defrost a bit first.
  2. In a bowl stir together the Greek yogurt, milk, ¼ cup water, 1 tablespoon honey and vanilla until smooth. *Optional - for the smoothest texture use an immersion blender*
  3. Divide the Greek yogurt base between 2 glasses. Top each with half the cherry puree. Add a straw and swirl!

Top 6 Recipes of 2016

The top six favorite reader recipes from The Well Floured Kitchen in 2016!Top 6 Recipes of 2016 on The Well Floured Kitchen

Another year has gone by, and I want to take this chance to say a big thank you to all my readers!  I enjoy reading each and every email or comment I receive, and I’m grateful for each and every visitor to the blog.  I have such fun sharing my love of baking with you all!

At this time I also love to look back and see which recipes from the blog were most popular during the year.  Sometimes they are the ones I thought would do well, and sometimes I’m surprised by what everyone likes.  I’m keeping the list short and sweet (figuratively and literally), with just the top six recipes.

In backwards order, to build your suspense 😉

6.  Oatmeal Cookie Dough Ice CreamOatmeal Cookie Dough Ice Cream

I know it’s January, and we are awaiting a foot of snow to drop here tomorrow, but is there ever a bad time to think about ice cream?  Instead of hot cocoa, I’m thinking of starting a new tradition of eating ice cream in front of the fire during a snowstorm.  I don’t think it will be too hard to convince my family!

5.  Raspberry Mascarpone Tart with Chocolate Cookie Crust

A dark chocolate cookie crust filled with whipped mascarpone and topped with raspberries. Perfect for Valentine's Day!

I was in love with this tart!  Dark chocolate cookie crust, creamy mascarpone filling, and beautiful fresh raspberries on top.  Plus, it’s a rectangle, which automatically gets points for fun.  (But don’t worry it can be made in a regular tart pan.)  Valentine’s Day is creeping up again, and I think this dessert would win over any heart 😉

4.  Mini Greek Yogurt Berry MuffinsGreek yogurt and honey mini berry muffins, great for lunchboxes!

If you are planning to make over your lunchbox this January, I have the recipe for you!  Mini muffins made with honey, Greek yogurt and whole wheat flour.  Beautiful berries will brighten any cold winter day.

3.  Chocolate Chip Coffee Cake with Streusel Topping

Make ahead coffee cake perfect for busy weekends! Chocolate Chip, cinnamon and brown sugar flavor the sour cream coffee cake, topped with a buttery streusel topping.Make ahead coffee cake is perfect for weekend entertaining.  Topped with chocolate chips and a buttery streusel, it is one of my favorites.

2.  Chocolate Chip Cookie Tarts with Buttercream FrostingChocolate Chip Cookie Dough Tarts with Buttercream Filling

This recipe really took off on Pinterest, and has been pinned 30,000 times!  Helping to solidify something I’ve always known, that the chocolate chip cookie, in any variation, really is the king of sweets.  I wholeheartedly agree, and these guys were super fun to make and even more fun to eat 🙂

  1.  Peanut Butter Energy BallsEasy & Healthy Energy Bites

My family loves these little bites!  I’ve been making versions of easy energy balls for so many years.  Full of everything healthy you can think of; natural peanut butter, coconut oil, sunflower seeds, flax seeds, honey, cocoa powder… the list never ends.  I am making myself hungry just thinking of them, it’s time to go whip up a batch!


So there it is folks, thanks for following along with my ramblings and recipes.  Here’s to another amazing year of baking!

Sticky Toffee Pudding with Hood Cream

Sticky toffee pudding made with Hood® Cream.  Filled with figs, and served warm topped with toffee sauce, this is the perfect dessert for everyday or special occasions.Sticky Toffee Pudding made with Hood Cream #ad


I can’t believe 2017 is just around the corner! Where did the year go?  I think I’m ready for the slower pace of January, a little break from the hustle and bustle of December.

Do you celebrate the new year with a special meal?  (Or maybe just a special dessert?)  Today I have one to share with you all that you will absolutely want to try in the new year.  When I went to the Hood Cream Immersion Dinner we enjoyed a sticky toffee pudding that was out of this world.  I knew right away that I would be recreating it at home, since I love any opportunity to try a new dessert recipe.  The recipe was created by Chef Chris Coombs, and it is included in the updated and {FREE} Hood Cream eCookBook.

Don’t be fooled by the name though, sticky toffee pudding is really a very moist cake that is soaked in rich toffee sauce.

While this dessert is impressive, it comes together very easily.  My husband’s birthday is right before Christmas, and even during that crazy week I was able to make him this dessert.   He is a huge fan of figs, which are pureed and added to the batter of the cakes.  The figs and a bit of Hood Light Cream made the cakes extra moist and delicious.  The subtle fig flavor really worked well with the toffee syrup.  Although this may seem like an adult dessert, our 4 kids really enjoyed it too! Sticky Toffee Pudding made with Hood Cream #ad


The cake part of this dessert is baked in ramekins, but if you don’t have those it’s ok!  Chef Coombs told us that these can also be made in muffin tins.  While the cakes are baking, you cook the toffee sauce.  A few simple ingredients including Hood Heavy Cream, butter and brown sugar are put in just one pan, and it bubbles away for 5 minutes. I was very pleased with the depth of flavor that came from this easy sauce.  It was rich, creamy and delicious.  The cakes are soaked with some of the buttery toffee sauce and then the rest is reserved for serving.

As far as desserts go, I will always pick the one served warm over other choices. Just before serving these moist cakes are gently reheated, and this also helps them come out of the ramekins easier. The toffee sauce is also warmed up and drizzled over the top of the cakes and the plate. I chose to add a dollop of whipped cream, which I made with some of the leftover Hood Heavy Cream.  But some ice cream or seasonal fresh figs would also work well!Sticky Toffee Pudding made with Hood Cream #ad


This recipe makes 8 individual servings.  Individual servings are the way to go for dinner parties, it definitely makes the dessert seem a little more significant.  The cakes can be stored in the refrigerator for up to 4 days, which is great for busy schedules.

For this Sticky Toffee Pudding recipe as well as many other desserts, appetizers, main courses and even full menus, download the Hood Cream eCookBook to your favorite device.

Sticky Toffee Pudding made with Hood Cream #ad


I participated in an Ambassador Program on behalf of Hood® Cream.  I received product samples and compensation for my time, but all opinions are 100% my own!


Individual sticky toffee puddings made with Hood Cream #ad


Sugar Cookie Dough Candy Cane Truffles

Sugar cookie dough truffles with crushed candy canes dipped in chocolate.   A fun treat for Christmas!

Sugar Cookie Dough Candy Cane Truffles

Hi Everyone!  Tomorrow is Christmas Eve, are you ready?   I’ll be cooking tonight and tomorrow.  In between looking for one gift that seems to have disappeared, even though I think I remember it being delivered.  It wouldn’t be fun without a little crisis mixed in 🙂   At least we still have a chance to replace it tomorrow.  Of course, that will be exactly when the first one turns up!

Anyway, if you are still looking for a last minute family friendly dessert that can be made with stuff already in the pantry, I have you covered!   Egg-free sugar cookie dough flavored with peppermint and stuffed with crushed candy canes.  Then I dipped them in chocolate and topped with more candy canes.  So pretty!

This is a fun one for the kids too, they love bashing the candy canes to smithereens.   Big kids can even do the dipping.  It’s the perfect recipe to use up those leftover candy canes over vacation week.

I’m sharing the full recipe over at Tastes of Lizzy T’s