As you can see, I have been on a whole wheat kick lately. And chocolate chip cookies just had to be a part of it. I couldn’t wait to make them and see how the whole wheat flour affects the texture and taste.
I decided to lighten things up in anticipation of spring. The snow is melting away and there is a warm front approaching. At least that’s what our meteorologist tells us. I decided to believe them and get ready.
If you had been here on Monday, you know I already started. I lightened up my One Hour Skillet Focaccia recipe and made it over with whole wheat flour.
Today I am sharing our favorite recipe for pancakes.
Fluffy Whole Wheat Pancakes.
Due to a popular demand and readers suggestions, I present you …
Whole Wheat Skillet Focaccia!
You asked, I tried it and here it is. A Healthy version of my One Hour Skillet Focaccia. I even decreased the amount of butter. Look what you made me do! 
Happy first day of Spring! If you see it anywhere, send it my way. We had a hefty dose of snow in the last two days, snowflakes so big you could almost see their shapes through the window. Because that’s as close to the snow as I get. Or want to get. Don’t like winter. Miss summer. That’s me.
But hey! First day of spring calls for celebration. So… let’s eat cake!
This chocolate sauce drizzle was totally not planned. All I wanted to do is monkey bread muffins for my kiddos. It’s been on my to-bake list for a while and as soon as my new supply of yeast arrived, I was whipping up the dough in no time.
I love baking with yeast. There is something about the dough, the technique, the whole process. Over the time I have learned many tricks to make every project involving yeast work.
