Breakfast

Maple Blueberry Pancakes

~ lk529 ~ 2 Comments

Do you know what today is?

It’s National Pancake Day!

I didn’t know that until yesterday. When an email from Yummly showed up in my inbox. (Honestly, I have tried to unsubscribe from their emails for way too long now. But I guess today I was thankful to have received it.) I immediately rushed to the computer to start typing up this post. I already had pictures of pancakes on my camera patiently waiting for the perfect day to be transformed into a blog post.

That day is today.

Maple Blueberry Pancakes

Ingredients:

  • 2 C whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 eggs
  • 1 C yogurt (I used vanilla)
  • 1 1/4 C milk
  • 1/4 C real maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted and slightly cooled
  • 1 1/2 C frozen blueberries

Steps:

  1. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.
  2. In another bowl whisk together eggs, yogurt, milk, syrup, and vanilla. Whisk in the melted butter.
  3. Combine the wet ingredients into the dry. Fold in the blueberries. (You can also add blueberries individually to your pancakes when you drop the batter onto the griddle.)
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/*

Maple Blueberry Pancakes | Sew You Think You Can Cook

Yes, that’s my quilt Blueberry Pickin’ used in the photograph of these blueberry pancakes. 😉

CIC: Basil & Lemon

~ lk529 ~ 9 Comments

CIC-header
We’re setting our thoughts and minds on spring and summer with today’s Crazy Ingredient Challenge. When it was announced that Lemon and Basil were to be February’s ingredients my first thought went to muffins.
Lemon and Basil is a pretty classic combination – perfect for seafood, chicken, and pastas. I wanted to try going in a different direction by baking!
I was scrambling to get this recipe made and photographed. With the winter storms that have been blowing by I didn’t get a chance to get to the grocery store until Wednesday night. Hey, at least I’m not in the Northeast! First thing Thursday morning these babies were baked. Happily the sun was shining and there was a lot of light being reflected off of the white snow. I did have to take down the beach towels that are duct taped to the sliding glass door. Yes, folks, beach towels have been severely downgraded now that we live in Ohio! They now protect against drafty doors and windows, act as a resting place for snowy wet boots, and are used to protect the carpet underneath my son’s booster seat when he’s eating. Okay, that last use might be an upgrade. 😉
These muffins are bright and help you forget about the negative temperatures outside. They make you want to lie down on those beach towels amongst green grass and flowers reading a good book.
There is a lemon sugar glaze that gets poured over the muffins after pulling them out of the oven – I didn’t use all of the glaze and even used more than was probably necessary. I also found these muffins to be a little too eggy for my personal preference – next time I’ll see if it would work with just 2 eggs.
This recipe makes 12 muffins.
Lemon Basil Muffins
Ingredients:
  • 1 stick butter, at room temperature
  • 1 1/4 C sugar, divided use
  • 3 eggs
  • 1/2 C sour cream
  • zest 1 lemon
  • 2 tbsp chopped fresh basil
  • 1 C flour
  • 1 tsp baking powder
  • juice of 1 large lemon
Steps:
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer cream together the butter and 3/4 C sugar.
  3. Add in the eggs until combined. Add the sour cream, lemon zest, and basil. When incorporated add the flour and baking powder. Mix until a consistent batter is achieved.
  4. Pour batter into 12 lined muffin cups. Bake 15-20 minutes, until a toothpick inserted comes out cleanly.
  5. Whisk together remaining sugar with the lemon juice. Spoon lemon-sugar mixture over top the muffins while hot. Allow to cool in the muffin tin 10 minutes before removing to a cooling rack.
*This recipe is adapted from Lesa at http://www.edesiasnotebook.com/2011/07/lemon-basil-muffins.html*
Lemon Basil Muffins | Sew You Think You Can Cook
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Yeast-Free Cinnamon Rolls

~ lk529 ~ Leave a comment

I trust you all had a happy Valentine’s Day and a nice weekend cozying up. If you have President’s Day off and haven’t come down from that sugar high yet, I’ve got the perfect breakfast to enjoy with your loved ones.

Cinnamon rolls are usually our Sunday morning breakfast – without fail. Although, I’m talking about the ready made dough in a can. Unless it’s Christmas – then I’m making Cranberry Cinnamon Rolls with my mom. While those are seriously the best cinnamon rolls, they require a lot of time and a good amount of effort. Not ideal for a weekly breakfast.

When I saw these easy cinnamon rolls on Fantastical Sharing of Recipes‘ Best Breakfasts of 2014 Countdown I had to make them. And make them I did. That weekend! There isn’t any yeast to proof or dough to rise. And it uses buttermilk! We’re new lovers of anything buttermilk in our breakfast batters/doughs. I will say that I found the clove to be too strong for my taste, Stuart quite enjoyed it though.

Yeast-Free Cinnamon Rolls

Ingredients:

  • 3/4 C brown sugar
  • 1/4 C + 3 tbsp sugar, divided use
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 7 tbsp butter, melted, divided use
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C buttermilk
  • 2 tbsp cream cheese, room temperature
  • 2 tbsp milk
  • 1 C powdered sugar

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a bowl combine brown sugar, 1/4 C sugar, cinnamon, cloves, and 1 tbsp melted butter with a pinch of salt. Set aside.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together flour, remaining 3 tbsp sugar, baking powder, baking soda, and 1/2 tsp salt. Add the buttermilk and 2 tbsp of melted butter. Knead dough until it comes together around the dough hook and is smooth.
  4. Roll dough out on a floured surface into a 12″ x 8″ rectangle. Brush the dough with 2 tbsp melted butter and press the brown sugar filling over top. Roll the dough lengthwise and slice into 8 rolls.
  5. Place rolls cut-side down in a lightly greased 9″ round cake pan. Brush the tops with the remaining butter. Bake 20 – 25 minutes.
  6. Make the glaze: whisk together cream cheese, milk, and powdered sugar. Pour icing over cooked and slightly cooled rolls.

*This recipe is adapted from Sarah at http://www.fantasticalsharing.com/2014/03/quick-easy-peasy-buttermilk-cinnamon.html*

Yeast-Free Cinnamon Rolls | Sew You Think You Can Cook

 

#FoodieExtravaganza: Oatmeal + a Giveaway

~ lk529 ~ 23 Comments

foodieextravaganza-300

Happy New Year, Foodie Fans! To kick off the year, this January we’re having an oatmeal extravaganza! If your New Year’s resolution is eat healthier, adding oats to your diet should be part of your plan. Or better yet, add a real breakfast to your morning routine.

I made oatmeal pancakes for you. These pancakes are very filling and could make for a satisfying breakfast or a fun late night snack. (We had them as breakfast for dinner.) I served these two ways – as breakfast and as dessert. For the breakfast version I topped the pancakes with apples, raisins, and syrup. For the dessert version I topped the pancakes with whipped cream and chocolate chips.

I’m not sure where my recipe fits into a healthy lifestyle but I’m sure some of my blogging friends have something for you so be sure to check out the list at the end of this post. Our host this month is Lauren of From Gate to Plate.

Oatmeal Pancakes

Ingredients:

  • 1 C flour
  • 1 C old fashioned oats
  • 1/2 C brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 C sour cream
  • 3/4 C milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 C melted butter
  • toppings: apple, raisins, nuts, chocolate chips, syrup (optional)

Steps:

  1. Preheat griddle to 350 degrees F. Spray griddle with non-stick cooking spray or melted butter. Note: If you don’t have a griddle use a large skillet over medium high heat.
  2. In a large bowl, mix together flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together sour cream, milk, eggs, vanilla, and melted butter. Add to the dry ingredients and mix until combined. (This is a thick batter.)
  4. Drop 1/3 C of batter onto griddle. Cook 3 minutes on each side, or until golden. Serve with desired toppings.

*This recipe is adapted from Emily at http://itbakesmehappy.com/2014/11/oatmeal-cookie-pancakes.html*

Oatmeal Pancakes

Be sure to check out these other oatmeal recipes. We have a diverse list this month! There’s also a give-away happening so keep scrolling.

Apple Pie Overnight Oats / Wallflour Girl

Bacon Whole Grain Granola Bars / Pantry Friendly Cooking

Berry Oatmeal Super Smoothie / Keep Moving Forward With Me

Brown Sugar Barbecue Meatballs / Fearlessly Creative Mammas

Chickpea Veggie Soup / Food Lust People Love

Homemade Cranberry Almond Granola / Rhubarb and Honey

Little Debbie Oatmeal Creme Pies / Making Miracles

Mango Poppyseed Oat Muffins / The Sweet {Tooth} Life

Mini Meatball Subs / The Freshman Cook

Monster Cookie Granola / From Gate to Plate

Mushroom Ginger Oat Congee / Culinary Adventures with Camilla

Oat Cinnamon Rolls / Passion Kneaded

Peanut Butter Oat Snack Balls / Mrs. Penguin

Vanilla Salted Oatmeal Cookies / Baking in Pyjamas

Southwestern Oatmeal Cakes / A Day in the Life on the Farm

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

 The Giveaway

OATrageous-OatmealsThe oat-guru Kathy Hester has been so generous in donating one of her books to one of our lucky Foodie Extravaganza readers. With her book OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, you will learn how to use heart-healthy oatmeal in new and exciting ways! You can find recipes such as Veggie Oat Taco Mince, Gluten-free Lemon Blueberry Belgian Waffles, and Blackberry Mojito Overnight Oats.

Use the link below for the rafflecopter to enter the giveaway:

a Rafflecopter giveaway

Terms & Conditions: This giveaway is open to residents of the United States and Canada only, age 18 and older. The OATragous Oatmeals Cookbook giveaway runs from Wednesday, January 7, 2015 12:00am ET through Thursday, January 15, 2015 12:00am ET. Winners will be randomly chosen and announced on January 16, 2015. Winners will also be contacted by email and will have 24 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: This post contains affiliate links. 

Countdown to 2015: Breakfast

~ lk529 ~ 8 Comments

countdownto2015Now that Christmas has come and gone it’s time to start the countdown to 2015.

Twenty-fifteen, people!

I was going to share an awesome recipe for oatmeal pancakes today but there’s been a change in scheduling and you’ll see them in January. Let’s just consider me planting a seed and you’ll just have to come back soon to see the fun recipe. I promise, they’re worth the wait.

Sarah, blogger at Fantastical Sharing of Recipes and owner of The Secret Recipe Club, proposed a countdown to 2015 event. I thought this was such a fun idea and now that I have a full calendar year under my blogging belt I can participate accurately.

Today I will be sharing a roundup of my favorite breakfast recipes of 2014!

Beet Biscuits

Cinnamon Raisin Bread

Cranberry Coffee Cake

Nalesniki (Rolled Pancakes)

Nutella Coffee Cake

Roasted Beet Eggs Benedict

Sweet Potato Waffles with Blueberry Syrup

2014 Breakfast Round-up

Cranberry Coffee Cake

~ lk529 ~ 3 Comments

I end my series of Thanksgiving leftovers with the perfect holiday breakfast – coffee cake!

I use my go-to coffee cake recipe but add in the flavors of Thanksgiving. My filling is cranberry sauce and the topping features orange and fall spices.

This is my third time making this coffee cake base and I think it’s my best outcome yet! I highly recommend using sour cream over yogurt, and buy the full fat stuff. I think that’s the difference, that or the Kroger brand of sour cream is better than the Publix brand. (Sorry Publix, I still love you and miss shopping where “Shopping is a Pleasure.”)

Cranberry Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C brown sugar
  • 1/4 tsp cinnamon*
  • 1/8 tsp ginger*
  • 1/8 tsp cloves*
  • 1/8 tsp nutmeg*
  • pinch of salt
  • 2 1/2 tbsp butter
  • zest of 1 orange
  • 1/4 C rolled oats

*If you have pumpkin pie spice, you can use 1/2 tsp instead

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 C sour cream
  • 1 C cranberry sauce

Steps:

  1. Make the topping: whisk together the flour, brown sugar, spices, zest, oats and salt. Using your fingers, break the butter into small pieces and combine with the topping. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of sour cream. Add another third of the dry ingredients. Once combined add the last 1/2 C of sour cream. Add in the final third of the dry ingredients.
  6. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the cranberry sauce and top with remaining batter. Top the cake with the topping from step 1.
  7. Bake for 65 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool for 5 minutes and remove the cake from the pan by the foil. Serve your cake with  a cup of coffee!

Cranberry Coffee Cake

recreatedbysrc

Clean-Eating Banana Bread

~ lk529 ~ Leave a comment

If you are looking for a healthy grab-and-go breakfast then stop your search. This recipe is just the thing you’re looking for! Banana bread. But not just any banana bread. This banana bread is oil free and sugar free*.

Wait, what’s that asterisk for? There’s already a catch?! Well, sorta. Honey replaces the sugar (or you could use agave!) and applesauce replaces the oil. This recipe remains sugar free IF you use a sugar free applesauce. I used my favorite organic cinnamon applesauce, but it wasn’t sugar free.

Clean Eating Banana Bread

Ingredients:

  • 3 overripe bananas
  • 2 eggs
  • 1/2 C sugar-free applesauce
  • 3/4 C honey
  • 2 C whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a bowl mash bananas. Mix in the eggs, honey, and applesauce.
  3. In a separate bowl whisk together the flour, baking powder, and salt.
  4. Combine wet and dry ingredients. Pour batter into a lightly greased loaf pan. Bake 1 hour, or until a knife comes out cleanly.

*This recipe is adapted from Karli at http://8weekstoabetteryourecipes.blogspot.com/2012/09/banana-bread-8-week-friendly.html*

Banana Bread

Pretzel Caramel Bread Pudding

~ lk529 ~ 2 Comments

Last month’s Foodie Extravaganza celebrated pretzels and caramel. I used the leftovers to try my very first bread pudding.

I’d never made bread pudding or eaten bread pudding before. Something about it made me shy away. I’m not a fan of scrambled eggs and don’t like it when there’s too much custard on my french toast. Stuart was requesting a bread pudding so with the pretzel rolls we couldn’t finish in time I finally gave in.

And it was good! Especially with some fresh green apple to combat the sweetness. Bread pudding seemed essentially to be a baked french toast and with the caramel it reminded me of a flan.

Pretzel Caramel Bread Pudding

Ingredients:

  • 5 eggs
  • 1/2 C brown sugar
  • 2 1/4 C milk
  • 2 1/4 C heavy cream
  • 3/4 tsp vanilla extract
  • 3/4 tsp kosher salt
  • 3/4 – 1 lb stale soft pretzels or bread, cubed
  • 6 tbsp caramel sauce

Steps:

  1. Preheat oven to 325 degrees F.
  2. In a large bowl whisk eggs with brown sugar, milk, cream, vanilla, and salt.
  3. Toss pretzel cubes in custard. Pour into a 9×13″ caserole dish. Top with caramel.
  4. Bake covered for 20-30 minutes until custard is set.

*This recipe is modified from Riley at http://www.mydailymorsel.com/2013/04/09/salted-caramel-bread-pudding/ *

Bread Pudding

Boo-tini

~ lk529 ~ 2 Comments

To finish off ghost week I present to you a cocktail. If you’re throwing a party tomorrow add this martini to your bar menu. Or, maybe you want something with a little kick to sip on while you’re handing out candy to the little ghosts and goblins knocking on your door.

Do kids really dress up as ghosts and goblins anymore? These days it’s all about wanting to be their favorite movie character – I challenge you to count the number of Elsas and Olafs. (Hey, this cocktail could easily be redone in the winter as a melted snowman!)

Boo-tini

Ingredients:

  • 2 parts vodka
  • 1 part vanilla simple syrup
  • 1 part cream
  • 2 parts seltzer

Steps:

  1. Combine martini ingredients in a large pitcher and gently stir. Pour into martini glasses. If only making one, 1 part = 1 ounce.

*This recipe is adapted from Janelle at http://www.hgtv.com/entertaining/liquefied-ghost-cocktail-recipe/index.html *

Boo-tini

Ghost Pancakes

~ lk529 ~ 4 Comments

Today’s ghost recipe is 100% inspired from my countless hours surfing Pinterest.

Ghost pancakes!

Doing ghost pancakes is the reason I chose the ghost theme for this year’s Halloween week!

I used my go to pancake recipe. I have been using this recipe for over four years and wish I could give credit where credit is due but I don’t remember where I found it. My copy is a wrinkled piece of paper with stains of egg, melted butter, and syrup all over it. The text is going to be fading before I know it. This recipe makes 12 1/3 C portion pancakes, or 10 ghosts. Feel free to use your favorite pancake recipe or use a boxed mix.

Ghost Pancakes

Ingredients:

  • 1 1/2 C flour
  • 3 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 egg
  • 1 1/4 C milk
  • 3 tbsp butter, melted and cooled
  • 30 chocolate chips

Steps:

  1. Preheat griddle to medium-high heat. Grease with cooking spray or butter.
  2. In a large bowl whisk together flour, baking powder, sugar, and salt.
  3. In another bowl whisk together egg and milk. Whisk in cooled melted butter.
  4. Mix wet ingredients into dry ingredients.
  5. Pour pancake batter into a measuring cup. Pour onto hot griddle into shape of ghosts. Place three chocolate chips in the form of eyes and a mouth in the ghost’s head. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

Ghost Pancakes