Saturday, May 31, 2008

Oreo Peanut Butter Truffles

Oh. Baby. D-I-V-I-N-E. From a friend of a friend. What do ya know-on this recipe blog here. Here's the recipe, in her words since she's made them so many times.

Oreo Peanut Butter Truffles
36 Oreo Cookies (1 package)-this says 1 package but my package had 45 cookies. And I used reduced fat cookies and they were still divine.
1/2 cup creamy peanut butter
12 oz semi-sweet chocolate chips
Take out 16 cookies and finely crush them, set aside. Chop the remaining oreo's. Combine the chopped Oreo's with the peanut butter. Roll the pb and oreo mixture into 1-inch balls. This can be kind of tricky on account of peanut butter being one of the stickiest substances on earth. I find that I have rinse my hands about every 3-4 balls rolled. And actually, it is quite helpful to keep your hands a little wet. Ok, after the balls are rolled, the need to be frozen until solid. Melt chocolate. Dip the frozen balls into the melted chocolate to coat. Then, roll them in the finely crushed oreo's to coat. Put on wax paper. Refrigerate 30 minutes before eating. Store in an airtight container in the fridge.

orange/pecan/strawberry french toast

Supposedly this is from Thanksgiving Point's Mother's Day Brunch. All I really know is that this recipe is incredibly good!

Lots of fresh strawberries, sliced
Fresh whipped cream

4 TB. butter
3 TB. honey
2 TB. brown sugar
1 c. chopped pecans

Heat butter, honey, and sugar together in a 9x13 pan in oven until barely melted. Stir together until smooth. Sprinkle pecans over the top.

1 c. heavy cream, whipping cream or half & half
1 c. freshly squeezed orange juice*
4 large eggs
1/2 tsp. cinnamon
1/4 tsp. salt
pinch allspice
1 tsp. vanilla
2 TB. sugar

note: I usually half this part for our family. Halfed, it is plenty for 6 slices which is all we'll eat.

Whisk ingredients together in bowl. Dip approximately 8 slices white or French bread into the mixture until just soaked. (I use the thick Texas toast.) Arrange bread slices over nuts in pan. Bake at 400 degrees until golden on top, 15-20 minutes. Place the French toast pecan-side-up on a plate. Mound with lots of FRESH strawberries. Top with whipped cream and a few mint leaves or a fanned strawberry (if you're feeling fancy). You can drizzle maple syrup across the top, but it's not needed.

*I used freshly squeezed orange juice once. I don't notice a whole lot of difference just using orange juice from concentrate.... plus it's a whole lot easier.

And I don't think you need maple syrup. It's super sweet and rich as it is.

Thursday, May 29, 2008

Pizza Crust

I know pizza crust recipes have been shared before, but Spencer makes the best pizza crust known to man. We have three pizza crust recipes we use for different reasons. This is the one we use for the most delicious pizza ever...when Spencer has time to make it. It takes a little while, but it's well worth the wait.

Pizza Crust
  • 1 1/3 cup warm water
  • 1 envelope rapid rise yeast
  • 1 tbs sugar
  • 2 Tbs olive oil
  • 4 cups flour
  • 1 1/2 tsp salt
  1. Heat oven to 200.
  2. Combine water, yeast, and sugar. Let sit for 5 min. Add oil.
  3. Mix flour and salt.
  4. Add dry ingredients to wet one cup at a time until ball forms.
  5. Spray the inside of a separate large metal bowl with cooking spray. Put ball of dough inside and cover with plastic wrap (also coated with cooking spray).
  6. Turn off oven and place metal bowl in oven for 40 min.
  7. Remove dough and pound down.
  8. Preheat pizza stone at 450.
  9. Roll out dough to make crust (makes 2 pizzas).
  10. Top with favorite pizza toppings and bake 8-10 min. (until crust is golden brown) at 450.
Toppings pictured (our favorite): BBQ sauce, mozzarella cheese, chopped fresh cilantro, canned diced tomatoes, cooked and cubed chicken, chopped red onion. I dare you to try it. Delish!

We've also made it with the standard pizza toppings, with alfredo sauce and chicken, and with yummy fresh tomato and fresh basil from our garden.

Cream Puffs

Cream Puffs
  • 1/2 cup butter
  • 1 cup boiling water
  • 1 cup flour
  • 1/4 tsp salt
  • 4 eggs
Melt butter in boiling water.
Add flour and salt.
Stir vigorously until mixture forms a ball and leaves sides of pan.
Cook about 2 minutes more until very dry.
Cool slightly.
Add eggs one at a time, beating after each until smooth.
Drop by spoonfuls onto cookie sheet.
Bake at 450 for 15 min, THEN turn the oven to 325 and bake for 25 min.
When cool, cut off tops and remove dough centers. Replace tops.
Makes 12 small puffs or 8 large ones.

Cream Filling

1 3oz pkg vanilla instant pudding...prepared and mixed with a tub of cool whip

Fill inside of cream puffs and replace tops.
(There is usually leftover filling.)

Chocolate Topping

1/2 bag chocolate chips
1 Tbs butter
1/4 cup butter

Melt together (microwave 1 minute). Add more milk if needed.
Drizzle over top of cream puffs.

Candy Popcorn

1 cup light corn syrup
1/2 cup sugar

Boil together then add one 3 oz pkg Jello (any flavor)

Pour over 2 bags of popped popcorn (use less popcorn if you like it really sweet and gooey)

It also makes great popcorn balls. Because Jello comes in every color these days, you can use it to celebrate ANY and red for 4th of July, red and green for Christmas, green for St. Patrick's day, whatever.

Wednesday, May 28, 2008

fruit pizza

I made this for Memorial Day and it seemed to be a big hit. It's super easy!

1 (18-oz.) roll refrigerated sugar cookie dough
1 (8-oz.) pkg. cream cheese
1/4 sugar (I used powdered sugar)
1 (8-oz.) container Cool Whip
fruit of your choosing (I used strawberries, nectarines, kiwi, and blueberries)

1. Preheat oven to 350. Press cookie dough onto bottom and up sides of an 11-inch tart pan with removable bottom or 12-inch pizza pan. Bake for 11-15 minutes or until golden brown. Set aside to cool.

2. In mixing bowl beat cream cheese and sugar until cheese is softened. Gently stir in whipped topping until combined. Spread in baked tart shell. Chill for 2 hours.

3. To serve, arrange fruit over cheese layer. Serve immediately or cover and chill for up to 3 hours. Cut into wedges to serve.

Tuesday, May 27, 2008

Bacon Wrapped Jalapenos...

I don't like Jalapenos. But, my hubby LOVES them. More than that..he loves these. He rates them a 9.5 out of 10! I made them for him the first time on Friday and he has asked for them every day since. They are great to take to a party as a side! And they are the easiest thing ever....THREE INGREDIENTS! Again, these are the Pioneer Womans recipe, take a look at her blog for step by step photos.

Bacon Wrapped Jalapenos
Cream Cheese

Cut a jalapeno in half. Remove all seeds and membranes. Fill each half generously with cream cheese. Cut a slice of bacon in half. Wrap one half around each jalapeno and put a tooth pick through to keep in tact. Place them on a pan with a rack so the grease can escape (I used a cookie rack with a baking sheet). Bake at 375 degrees for 20-25 minutes!

***The pioneer woman uses 1/3 of a piece of bacon for each jalapeno half..I used 1/2.

Friday, May 23, 2008

The Best Lasagne Ever!!

This is the Pioneer Womans recipe. She calls it "The best lasagne ever", I have to agree, it is pretty dang good. But, even more, its easy. I made this last night, and my hottie hubby stated "this is really tasty", I asked him to rate it and this one got a 9 out of 10. Its a keeper! Enjoy.

1 1/2 lbs. ground beef
1 lb. Jimmy Dean hot breakfast sausage
2 cloves minced garlic
2 14.5 oz cans whole tomatos
2 6 oz cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoons salt

Cheese Mixture
3 cups lowfat cottage cheese
2 eggs beaten
1/2 cup parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt

Other Ingredients
lasagne noodles (I used oven ready)
1 lb. sliced mozzarella cheese

Brown beef, sausage, and garlic until browned. Drain half of the fat. Add tomatos,paste,parsley,basil, and salt. Mix and simmer uncovered 45 minutes, stirring occasionally.

Meanwhile mix the cottage cheese and eggs together. Add parmesan, parsley, and salt. Mix well.

In a 9x13 pan. Layer 4 lasagne noodles. Top with half of cottage cheese mixture. Top with 1/2 lb. mozzarella. Evenly spread a little less than half of sause mixture over mozzarella. Layer 4 more noodles, the rest of the cottage cheese mixture, the rest of the mozzarella and then the rest of the sauce. Sprinkle with parmesan cheese.

Bake at 350 degrees for 30 minutes or until hot and bubbly.

****If any questions, the pioneer woman website shows pictures step by step!
****the pioneer woman used regualar noodles. I used oven ready, I cooked it for 40
minutes to make sure they were cooked through!

Wednesday, May 21, 2008

Penne a la Betsy!

I LOVE the Pioneer Woman website. She is so funny and has the most beautiful pictures of her and her "little punks". On the website, is a section for photography, recipes, and 'confessions of a Pioneer woman'. Its awesome and all of her recipes look so delicious, plus she does step by step photos of cooking her recipes. I made this recipe tonight and it was a hit. On a scale of 1-10, Cameron gave it an 8...which is good in my books.

  • 1 pound of extra large shrimp. It should already be peeled and deveined.

  • butter

  • olive oil

  • 1 small onion (diced)

  • 2 cloves minced garlic

  • 8 oz can of tomato sauce

  • 1 cup heavy whipping cream

  • 1/2 cup low sodium chicken broth

  • parsley

  • basil

  • salt

  • pepper

  • 3/4 lb. penne pasta

Rincse shrimp under cool water. Heat about a tablespoon of butter and olive oil in a skillet. Add the raw shrimp and cook for a couple of minutes. Remove and let cool.

Cook penne. While penne is cooking. Heat 2 tablespoons butter in skillet. Add 2 tablespoons olive oil. Add garlic and onion and begin cooking stirring occasionally.

Take the cooked shrimp and pull off their tails and cut into bite sized pieces. Set aside.

Add chicken broth to garlic mixture. Then add tomato sauce and stir well. Now add heavy cream.

Add shrimp, 1 tablespoon parsley and 1 tablespoon basil to mixture. Stir well. Add cooked noodles, mix and Enjoy!!!

****the pioneer woman used fresh herbs, I used dry and it was still delicious.

****I bought pre cooked frozen shrimp so I skipped the first step and just thawed my shrimp.

Tuesday, May 20, 2008

Honey BBQ Chicken- Crockpot

This was given to me by my friend, Jenn. It is a very easy no fuss dinner and you probably already have the ingredients on hand.

1-2 chickens, cut up or approx. 6 boneless skinless chicken breasts
Dip chicken pieces in flour to coat.
Place a small amount of oil in pan and brown chicken (just a few minutes on each side)
Place chicken in crockpot and pour sauce over chicken.
Cook on low 4 hours- turn to high the last 1/2 hour to thicken. Serve with rice.

3 TBSP oil (I use EVOO)
2 TBSP honey
2 TBSP sugar (white or brown)
2 TBSP water
1/4 cup ketchup
2 TBSP Worcestershire sauce
1 TBSP lemon juice
1 1/2 tsp salt
1 tsp onion powder
1/4 tsp garlic powder

(We prefer to make this with extra sauce, so I always double the sauce- that way you have a little extra to drizzle over chicken and rice. However, when doubling: don't double oil or salt.)


Saturday, May 17, 2008

Strawberry Pie

Okay, this is soooooooooooo easy and sooooooooooo delicious, so get ready...

1 deep dish pie crust (frozen) - but bake according to directions and let cool.

1 1/2 cups Water

1 1 /2 cups Sugar

1/4 cup Cornstarch

Mix together and bring to a boil.

Add 1 small box jello- any red flavoring, or sugar free is fine too.

Let cool.

Slice 1 lb strawberries and put in cool pie shell. Then pour cooled jello mix on top. Refrigerate for at least 4 hours. Top with Lite Cool Whip!

Fantastic! - This is one of my mom's best dessert recipes- so thanks, Mom, for letting me share it!
Note: I made this one in a regular crust, since I didn't have a deep dish one, so it was smaller, and it actually made 2 of this size, so if you want smaller portions, you can always do it this way, and it in no way takes away the flavor, just makes the pieces not so thick!

Wednesday, May 14, 2008

Barbequed Chinese Lettuce Wraps

This is now one of Zac and my favorite recipes. I found it from Racheal Ray's page through food network. I really enjoyed working with new things. She doesn't always use stuff that the normal person would have in the kitchen. But it was a lot of fun to cook. Hope ya'll like it as well. She has so much good stuff. Here is the link if you want,1977,FOOD_9936_27790,00.html

Or I will also write it out if you don't want to go to the page.

Barbecued Chinese Chicken Lettuce Wraps
Recipe courtesy Rachael Ray
30 Minute Meals
Low-Carb, Not No-Carb

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested(if you choose to do this, don't use but a little bit of zest, it is very strong)
1/2 red bell pepper, diced
small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head
quartered Wedges of navel orange -- platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Monday, May 12, 2008

Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon

Thanks to the food blog My Kitchen Cafe, I have another great recipe. The reason I enjoyed this recipe is that it was 1)super easy 2)very light but filling 3)TASTY!!!!

Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon

5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (I used Cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded (I used ½ of a rotisserie chicken)
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped (I used oil-packed, if using dry, plump them in hot water before using)
1/2 cup mayonnaise
4 tablespoons balsamic vinegar

Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.

****We thought it needed a little somethin' somethin' so we put parmesan cheese on it and it was exactly what it needed! I served it with garlic bread. I also let it chill for about 1/2 hour before serving.

Carrot Cupcakes with Cream Cheese Icing

I got this recipe from Martha Stewart's website.


Makes 12

1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
8 ounces bar cream cheese, room temperature
3/4 cup confectioners' sugar


1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.

2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.

4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.

5. Frost cupcakes, and garnish with shredded coconut.

They are Delicious!

Wednesday, May 7, 2008

The Calvert Sandwich...OH SO YUMMY!!!

Who doesnt love anything with avocado and bacon??? This recipe is off of the food network and is so tasty!! My sister gave me this recipe and we are so glad she did. I didnt use so much cheese. I also couldnt find focaccia rolls but used focaccia bread instead. To make balsamic mayonnaise, just mix some mayonnaise with balsamic vinegar. I also didnt use a panini grill. It was tasty!!!

  • 2 tablespoons balsamic mayonnaise
    1 (5-inch) round rosemary focaccia
    5 slices Monterey Jack cheese
    4 ounces oven-roasted turkey, sliced
    2 pieces applewood smoked bacon, cooked until crisp
    1/2 avocado, sliced into thin strips

Spread the balsamic mayonnaise on the inside of top and bottom of focaccia. Place with mayonnaise sides facing up on a flat top grill at 350 degrees F. Drape 2 slices of cheese over top and 2 slices over bottom of roll so as to cover the entire surface area. Place dome over focaccia to facilitate melting and even heat. While cheese is melting, place turkey on grill to warm. Place bacon in an "x" over the turkey. Cover with avocado and remaining cheese. Once cheese is melted all around (focaccia and turkey) assemble the grilled cheese and close. Place finished sandwich in a panini grill until roll is crisp and has added squishiness! EAT!!!

Mom's Banana Bread

Traci, this is my mom's recipe. It's my favorite... other banana breads don't compare! Sometimes to mix it up I'll throw some chocolate chips in there--William and Rich love that! Other times I put craisins in it and I think that it's so good. And it's always good plain too!
1/2 c. oil
1 c. sugar
2 eggs
3 bananas (mashed)
2 c. flour
1/2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
3 TB milk
1/2 tsp. vanilla
Mix. Pour into a 9x5x3 pan. Bake at 350 for 1 hour. If you are using a smaller pan then check after 45 minutes.

Chocolate Chip Banana Muffins

Here is another banana bread recipe. I found the recipe for these yummy muffins in a Quick Cooking magazine. I have made them a few times and they come out really good! Just a small twist on regular banana bread that makes it a little more fun! Again, the riper the bananas, the better!

1/2 cup stick butter or margarine, softened.
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 cups mashed ripe bananas (about 3 large)
3 teaspoons vanilla extract
2 cups all purpose flour
3 teaspoons baking soda
1 cup chopped walnuts (optional)
1 cup (6 oz) semisweet chocolate chips

In a mixing bowl, cream butter and sugars. Beat in eggs, bananas and vanilla. combine flour and baking soda; add to creamed mixture just until combined. Stir in the walnuts and chocolate chips. Fill greased or paper-lined muffin cups half full. Bake at 350 deg. for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes about 2 dozen.

Banana Bread

Here is a basic banana bread recipe that I think is actually very good. I don't know if it is much different then other recipes out there, but I have had success with it. I got it from my Betty Crocker's New Cook Book (1996). I find that, as much as ripe banana's gross me out, the riper the better when it comes to banana bread!

1 1/4 cup sugar
1/2 cup stick margarine or butter, softenend
2 large eggs
1 1/2 cups mashed ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (if desired)

1) move rack to low position so that tops of the pans will be in center of oven. Heat oven to 350 deg. Grease bottoms only of 2 loaf pans ( 8 1/2 X 4 1/2 X 2 1/2) or 1 loaf pan (9X5X3) with shortening.
2) mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans.
3) Bake 8 in. loaves about 1 hour or 9 in loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; removed from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tuesday, May 6, 2008

Going Bananas

Does anyone have a really good banana bread recipe??? I have tried quite a few and just havent found 'the one'. Thanks!!!

Monday, May 5, 2008

Apple Berry Salsa

I made this recipe last weekend. I was pretty darn happy with the results and will surely make it again soon.

(Bottom left)

I didn't make the cinnamon chips. Instead we bought the Tostito's multigrain chips -I thought it was the perfect blend of salty and sweet. I'm sure you could modify this recipe and use any fruit you want. It doesn't tell you how finely to chop the fruit which bothered me...I just made everything about 1/2 inch.

Cinnamon Chips
4 (7") Flour tortillas
1 T granulated sugar
1/2 tsp ground cinnamon

2 medium Granny Smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange-before peeling, zest the peel
2 T packed brown sugar
2 T apple jelly

Preheat oven to 400°F.
For cinnamon chips, lightly spray tortillas with water.
Combine sugar and cinnamon and sprinkle over tortillas.
Using a pizza cutter, cut each tortilla into 8 wedges; Place in single layer On round baking stone.
Bake 8-10 min.
Or until lightly browned and crisp.
Remove and cool completely.
For salsa, peel, core, and slice apples.
Cut apples into quarters and chop with chopper.
Slice strawberries.
Chop kiwi.
Place fruit in bowl.
Zest orange and juice orange.
Add orange zest, orange juice, brown Sugar, and apple jelly to fruit mixture, stir gently.
Serve with cinnamon chips (or Tostino's multigrain chips!)

Sunday, May 4, 2008

Sweet N Sour Chicken....

I got this recipe off of , but it is originally from The Friend Magazine! I have made it a few times and we really like it. Its easy and tasty. I serve it with a side of veggies!

  • 3 skinless boneless chicken breast
  • 1 egg beaten
  • cornstarch
  • oil
  • 3/4 cup sugar
  • 4 tablespoons ketchup
  • 1/2 cup vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder
Cut chicken in bite size pieces. Dip chicken into the egg, then roll in the cornstarch. Heat approx. 2 tablespoons of oil in a skillet. Fry the chicken pieces until cooked and just browned. Mix all ingredients for sauce and pour over chicken in skillet. Cook 15-20 minutes. Serve over rice!!!

Friday, May 2, 2008

Zephyr Pancakes

I got this recipe off of My Kitchen Cafe...I only made them because she stated on her blog that they melt in your mouth. I had to test it out...and they seriously do!! These are the best pancakes I have ever made!
Zephyr Pancakes
from the King Arthur Flour Baker's Companion
  • 2 cups (8 1/2 ounces) all-purpose flour
  • 2 1/2 tablespoons (1 3/4 ounces) sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large egg yolks
  • 1 1/4 cups (10 ounces) heavy cream
  • 1 1/4 cups (10 ounces) buttermilk
  • 2 tablespoons (1 ounce) butter, melted
  • 1 teaspoon vanilla extract (optional)
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk, melted butter, and vanilla. Whisk the wet ingredients into the dry, just until combined - it's okay if there are a few lumps.Preheat and lightly grease (I didn't grease my griddle and they didn't stick) a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or a large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn the pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until you have enough to feed everyone.