Top Five Posts of 2012

Dear all you Pancake Princess readers:

Thank you for coming and reading my blog. Whether you are a routine commenter or quite reader, I really appreciate that you’ve chosen to spend your time browsing my site and recipes. I hope 2012 was great for you–I know that it flew by in a flash for me: I graduated from college, got a job, went to Wisconsin, melted my first plastic bowl (by accident) in the oven, ramped up this blog, and made/consumed more pancakes than I ever have in my life.

But just because we’re looking forward to a new year doesn’t mean we have to forget the past–2013 seems like an excellent time to revisit some recipes from 2012. Who am I kidding–pancakes are good any time!

So here are my top five most-viewed posts of 2012. And here’s to a great 2013 for you and yours.

1) Pumpkin Pie-stuffed Chocolate Cupcakes: Sometimes I dream about these cupcakes–incredibly moist chocolate cake filled with a dollop of creamy pumpkin pie and topped with rich chocolate ganache and caramel cream cheese frosting. A fair choice for the top-viewed post around these places.

2) Lemon Bar Pancakes: a total indulgence of lemony pancakes, lemon curd, and Momofuku-esque shortbread crumbles. This was a flavor combination that even surprised me–I’m usually all about chocolate, but I loved these tart, lemony delights.

3) Vegan Quinoa-Quinoa Cornbread: This recipe got a huge boost from readers over at VeganSpotting. The first time I spotted this Bryant Terry recipe, I knew I had to try it. It’s grainy, hearty, filling and quite healthy. Maybe not your classic cornbread, but if you like graininess and you like quinoa, this is a must-make.

4) Pumpkin Muffins: This was my second post to be accepted to TasteSpotting and I was SUPER excited. These were my best-ever low-fat quick bread recipe–a great pumpkin muffin that doesn’t taste low fat at all!

5) Vegan Sandies: Thanks to these coconut oil and vegan butter-filled (non)butterballs, I got my first recipe featured on Yummly! I’d always wondered how bloggers got that “Certified Yummly” badge–now I know. And am really excited to make these crumbly, sugary babies again next year.

And so thank you, you awesome group of readers, for making those posts my top five.

I also wanted to bring several other recipes to your attention, just in case you missed them. The top five recipes you chose were a cupcake, pancakes, cornbread, muffins, and a holiday cookie. Here are five of the more underrated recipes, in my opinion, in each category:

1) Banana Marzipan Layer Cake: This is BY FAR the healthiest layer cake I’ve ever made. The cake layers are stuffed with ripe banana and whole wheat flour and just a bit of oil for tenderness. The marzipan layer–a mixture of ground almonds and egg white that can be made at home–and toasted almonds add protein and delicious grainy and crunchy texture. Tied together with almost pure chocolate “ganache”? YUM. Plus I got to guest post this on the lovely Bailey of Bailey Bakes‘ blog (you should definitely check her out! One of my favorite sites!)

2) Whole Wheat Pear & Chocolate Pancakes: Although I love each of my pancake recipes like a child, these hold a special place in my stomach. These pancakes are packed with fiber from whole wheat flour and loaded down with large pear chunks and chocolate chips, but they’re still totally fluffy and light. This is one of the first pancake recipes I’d recommend to a new (or old) reader!

3) Best Cakey Cornbread: My all-time favorite classic cornbread. It has a great tight crumb and is a sweeter cornbread, but not overly so. I can eat this by the pan-ful, practically.

 

4) Cinnamon Swirl Brioche: So there’s an actual muffin I want to put here, but I haven’t actually posted it yet. In lieu of that fantabulous recipe that I’ve been keeping from you (sorry), I just want to share this and tell you to make it. Like, right now. Bread counts as dinner. Also, I’m in love with Canella Vita, the blog of a girl baking her way through high school. Don’t you love that tagline? (Oh yeah, she was the one who first made this bread.)

5) Vegan Jam Thumbprints: These are my most re-made cookies that I’ve posted so far, and I think they totally deserve it. These little gems get their fat from coconut oil rather than butter, use oat flour instead of regular flour, and use chia seeds instead of eggs. And the dough can be made in approximately one minute in a food processor. You will want to make these year-round, not just for the holidays–promise.

P.S. Special shout out to my top five commenters, according to wordpress–Choc Chip Uru, Judy @ Petit4Chocolatier, Leah @ Inspire & Indulge, Eva @ Healthy Glow Nutrition, and Nancy @ GottaGetBaked. I am so lucky to have stumbled into such a warm, welcoming and inspiring community of people who are all so very creative and talented. I feel especially lucky to have gathered so many lovely comments from these five very talented ladies. And all you other lovely commenters–you’re fantastic too!

Go out. Be real. Live healthy. Eat pancakes. Conquer 2013.