Oatmeal Blueberry Pancakes

Ingredients:

1 cup fresh blueberries
1 cup whole wheat flour
1 cup oatmeal flour (rolled oats buzzed in food processor or blender)
1 cup unsweetened soy/rice milk
1/2 cup water
1 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon sugar
2 teaspoons baking powder

1 teaspoon salt

Mix all the dry ingredients in large mixing bowl. Stir well. Add wet ingredients and blueberries, stir well.
Heat pan to low-medium heat. Use spray or butter to coat pan. Use a 1/3 cup scoop to drop batter onto pan. When edges are gold in color and a few bubbles rise to top, flip. After a few minutes and they look done I check by using a sharp knife to cut a tiny spot in the top.
This recipe made 9 average size pancakes, enough for 3 servings. The nutritional info I calculated is based on the ingredients I used above. (not including butter)

Adapted from calorie count website under recipes 

Hershey's Chocolate Cake!

Here is my favorite chocolate cake recipe!  It is super simple and every time it turns out soooo moist and soooo rich!  Especially when you add the chocolate frosting.

 Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil (i used grapeseed oil, works great!)
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
• Directions:
• 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 
• 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. 
  VARIATIONS:
  ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 
  BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 
  "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
  
  1/2 cup (1 stick) butter or margarine
  2/3 cup HERSHEY'S Cocoa
  3 cups powdered sugar
  1/3 cup milk
  1 teaspoon vanilla extract
  
  Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Cinnamon Swirl Bread

• 1 cup warm milk (70 to 80 degrees F)
• 1/4 cup water (70 to 80 degrees F)
• 2 eggs
• 1/4 cup butter or margarine, softened
• 1 teaspoon salt
• 1/4 cup sugar
• 5 cups bread flour
• 2 1/4 teaspoons active dry yeast
• FILLING:
• 2 tablespoons butter or margarine, melted
• 1/3 cup sugar
• 1 tablespoon ground cinnamon
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons milk
• 1/2 teaspoon vanilla extract
• Heat milk, water, and butter till butter melts then let cool till it reaches 70 to 80 degrees.  While cooling combine dry ingredients in a mixer.  Add eggs and mix until combined.  When milk mixture is cooled add yeast and stir to dissolve.  Add mixture to dry ingredients and kneed in your mixer until the dough cleans the sides of the bowl and looks smooth.  Place in a greased bowl and allow to rise till doubled in size, about 1 hour.  After it's done rising punch down dough.  Turn dough onto a lightly greased surface(I use Pam); divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up tightly jelly-roll style, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.  Bake at 350 degrees F for 25 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Remove form pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves.  
• I haven't used the glaze yet.  So far I have only used it for toast, AMAZING!  It would also be awesome for french toast.  
•  Adapted from allrecipes.com