I had the pleasure of hosting a Sip and See with friends for a precious family this past weekend. We were so excited because everything seemed to be falling in place perfectly…I loved how the invites turned out, the food was the perfect combination of sweet and savory, the mimosa bar turned out just like I had pictured it in my head, the dessert table was a perfect shade of pink….we even had pink popcorn! We were organized, unified and ready to open the door to guests with plenty of time to spare. This was truly a miracle! I fly by the seat of my pants in pretty much EVERYTHING I do. Just when we thought all was well in the Sip and See universe, the ugly truth reared it’s head. Sooooo… you see that sweet little pink cake sitting right there so innocently on the table? It was a masterpiece of Pink Champagne cake, three layers, with two layers of cheesecake delicately placed in between those luscious cake layers. It was topped with a pale pink cream cheese icing. It was hiding a deep, dark secret. As I was cutting into that innocent looking cake, it started to fight me as I got down towards the bottom layers. The knife slid easily through the first three layers and then it just stopped. I was baffled. As I struggled to pull out the first slice it was a mangled mess. I assumed the first piece always looks a little ragged, so I proceeded to cut a second piece. It still fought me. Ok, I thought, third times a charm. Well, that is when the ugly secret was revealed…I failed to remove the layer of parchment paper from the bottom layer of the cheesecake! How could I have done that? So what was I to do? I improvised and just served the top three layers and all was well. The cake was a HUGE hit. Thanks to a couple of glasses of champagne, I was able to laugh off the mistake and enjoy the rest of the party. The moral of this story is simple…go with the flow. Mistakes are going to happen even when everything is planned out perfectly.This sweet little family was tickled to share their baby girl with friends and family AND have a little rest for their arms for a few hours. Congratulations Lance and Kayla on your sweet baby girl! I am blessed to have been a part of your celebration. XOXO Love you!
Banana Chocolate Chip Pancakes
As a 50+ years young girl, the pounds have started to creep up on me. UGH. I signed up for Weight Watchers 15 years ago after my youngest son was born to help drop my baby weight. This was waaaaaay before IPhones, IPads and all the fun little apps that we use everyday. A bunch of The Girls of Greystone (our neighborhood) would go to meetings together. This was our only WW option at the time. Now we are so fortunate to be able to use our phones to participate in Weight Watchers. This recipe is from a cookbook I bought back when I first joined. My munchkins eat these with Maple syrup. I like to top mine with a tablespoon of sugar-free maple syrup (Mrs. Buttersworth is my go to) and fresh fruit. This gives me the much-needed maple flavor I crave with pancakes but does not add any extra points. I hope you enjoy it as much as I do!
Banana Chocolate Chip Pancakes
1 1/2 cups all-purpose flour
1 packet of Stevia or 1 tablespoon of Splenda sugar substitute (the kind that measures cup for cup like sugar)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground ginger
2 ripe bananas mashed
1 cup fat-free milk (I am LOVING Fairlife fat free milk)
1/4 cup egg substitute
1 teaspoon of vanilla extract
1/4 cup of mini chocolate chips
Sift together flour, sugar substitute, baking powder, salt and ground ginger in a large bowl. In a separate bowl, combine mashed bananas, milk, egg substitute and vanilla. Add to the dry ingredients and mix just until combined. Stir in mini chocolate chips and set aside for 15 minutes. Heat a nonstick griddle on medium high and spray with nonstick cooking spray. Pour scant 1/4 cups of pancake batter onto griddle and cook until bubbles form on the edges of the pancakes. Flip and continue to cook 1-2 minutes more.
Serves 6 (3 pancakes per serving) 6 Smart Points per serving