Once Again Wowed

For the second time today, I was wowed by a recipe fromĀ The Pioneer Woman‘s cookbook.

Since my sister dogsat Sadie while we went camping on Friday night, I wanted to make her a sweet treat as a thank you for being such a good aunt to Sadie!

I had all the ingredients for the angel sugar cookies featured in the book and got to work making the cookie dough while Sadie (and Ryan!) anxiously awaited licking the beaters clean. šŸ™‚


Sugar Cookie Dough

The dough had to sit in the fridge for an hour before baking the cookies, so we wasted time by hanging out in the backyard, reading our books and soaking up the sun.

Once the dough was adequately chilled,Ā I placed the cookies on an ungreased cookie sheet and flattened out the dough balls with a glass coated in sugar, per the recipe instructions.

Flattened Out Cookies

Within 8 minutes, we had light, buttery cookies.

Ready for Eatin'

I cannot praise these cookies enough!

Not only did they smell like heaven as they were baking, but the crisp sweetness of each sugar cookie made them a nice alternative to the thick sugar cookies I usually make.

Angel Sugar Cookies

Light, Sweet, Buttery

This recipe will definitely be my new go-to sugar cookie recipe.

I hope my sister likes them! She’ll be arriving soon and we’ll be hittin’ up the gym for BodyPump.

Gotta work off those cookies. šŸ˜‰

Sunday Morning Greek Yogurt Pancakes

A couple of weeks ago I went to a book signing at Barnes and Noble for The Pioneer Woman‘s cookbook.

The signing was to begin at 6 p.m., and I wasn’tĀ able to arrive until 5:45 p.m. By theĀ time I got to theĀ signing,Ā a line of several hundred people had formed.

I stayed to listen to her talk, but IĀ didn’t buy her book or wait in the 4+ hour line to have it signed.

Things have a way of working out though because a couple of days later I won a signed copy of her cookbook through a giveaway on the blog A Recipe for Living.

The book arrived in the mail this weekend and I spent a good hour or so reading the entire thing and paging through the recipes last night.

When I saw a recipe for sour cream pancakes around 11 p.m. last night, I knew what I’d be making for breakfast in the morning.

Edna Mae's Sour Cream Pancakes

Since I didn’t have sour cream on hand this morning, I substituted Greek yogurt for the key ingredient, turningĀ the sour cream pancakes into a slightly healthier version of Greek yogurt pancakes.

Greek Yogurt, Flour, Sugar, Baking Soda, Salt

With Eggs & Vanilla

I cooked the ‘cakes on a hot griddle until they were slightly browned.

Cookin' 'Cakes

Once the pancakes were ready for eatin’, I piled them high and coated them in syrup.

Greek Yogurt Pancakes

The Sweetness of Syrup

Sunday Morning Breakfast

The pancakes were light, slightly eggy and unbelievably delicious.

When I decided to substitute Greek yogurt for the sour cream, I usedĀ a combination ofĀ plain Greek yogurt and strawberry Greek yogurt. The slightly sweet and fruity flavor from the strawberry Greek yogurt made the pancakes taste different and special. Ryan and I both thought they were the perfect lazy Sunday morning breakfast.

Today’s Plans

Ryan and I are about to leash up the pup for a walk to the farmer’s market. I also hope to get some sun before my sister arrives for the evening.

My sister watched Sadie on Friday night while we were camping and headed off to spend the night with friends and celebrate a friend’s birthday at Universal Studios last night. She’s heading back our way this afternoon and we have plans to workout, go to church, make a yummy dinner and spend some quality time together. I’m excited to see her!

See ya later for lunch!

Greek Yogurt Pancakes

(adapted from The Pioneer Woman’s Cookbook recipe for Edna Mae’s sour cream pancakes)

Makes 12 4-inch pancakes


  • 8 oz. Greek yogurt (I used 6 oz. plain,Ā  2 oz. strawberry)
  • 7 tbsp. all-purpose flour
  • 1 tbsp. sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs
  • 1/2 tsp. vanilla extract


PlaceĀ Greek yogurtĀ in a medium bowl. Add flour, sugar, baking soda and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture.

Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into theĀ Greek yogurt-flour mixture. Stir together gently. Don’t worry about the mixture being totally combined; a little white and yellow swirling is fine.

Pour the batter onto a griddle sprayed with cooking spray, Ā¼ cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup,Ā fruit, or desired toppings.