Breakfast

#MuffinMonday: Lemon Poppy Seed Muffins

~ lk529 ~ 6 Comments

fb5cd-muffin2bmonday2bcropThere is a coffee shop near our home that we walk by quite often on our walk to and from Whole Foods. When we first moved here we discovered how incredible their muffins are, and Firecracker particularly fancies them. If he’s hungry or tired, he’ll declare that he wants a muffin as we walk by. And now that he’s in a forward facing car seat, he asks when we’re driving, too!

Normally we order a blueberry, cinnamon, or chocoalte muffin, but last time he went to the coffee shop with my husband, they got a lemon poppy seed muffin. I’m going to assume they were running low on the day’s muffin stock. Turns out he liked it so much we had to make some at home! Brining us to the first #MuffinMonday (and muffin) of the year.

wesley

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

These muffins are best served with a bit of butter.

Lemon Poppy Seed Muffins

Ingredients:

  • 2 C flour
  • 1 C sugar
  • 2 tsp baking soda
  • 1 1/2 tbsp lemon zest
  • 1/4 tsp salt
  • 1 stick butter, melted
  • 3/4 C sour cream
  • 2 eggs
  • 2 1/2 tbsp lemon juice
  • 2 tbsp poppy seeds

Steps:

  1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, lemon zest, and salt.
  3. In another bowl, whisk together the melted butter, sour cream, eggs, and lemon juice. Combine wet ingredients into dry. Fold in the poppy seeds.
  4. Divide batter among 12 muffins. Bake 18 minutes.

*This recipe is adapted from Jess at http://jessfuel.com/2015/07/08/lemon-poppy-seed-mini-muffins/*

Lemon Poppy Seed Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Baba Ganoush Muffins from Food Lust People Love

Basic Banana Muffins from A Day in the Life on the Farm

Gruyère, Roasted Pepper, and Thyme Muffins from Karen’s
Kitchen Stories

Lemon Poppyseed Muffins from Sew You Think You Can Cook

Healthy Tiramisu Muffins from Farm Fresh Feasts

Maple Bacon Muffins from Palatable Pastime

Orange Oat Muffins from Passion Kneaded

Blackberry Cornmeal Waffles

~ lk529 ~ 6 Comments

Blackberry Cornmeal Waffles | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com (1)

Last year (how crazy is that to say!?) for #WaffleWeek I made these Buttermilk Cornbread Waffles. I actually made them twice in back to back weeks. The first time I made them my husband was on a work trip and just knew I had to make them again once he returned. They’re so delicious, they’re something a little different, and they’re quite versatile.

So naturally, I had to make them yet again. But with a twist. Mainly due to ingredient shortages. And it might be even better – though harder to bend in the savory direction.

walcott

The new version works best drizzled with honey and served with fresh blackberries.

An Original Recipe

This recipe will make 6-8 waffles.

Blackberry Cornmeal Waffles

Ingredients:

  • 1/2 C flour
  • 1/2 C cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, separated
  • 1 container (5.3 oz) blackberry Greek yogurt
  • 1/2 C buttermilk
  • 1/8 C canola oil

Steps:

  1. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the egg yolks, yogurt, buttermilk, and canola oil.
  3. Combine wet ingredients into dry.
  4. Beat the egg whites with a hand mixer until stiff peaks form. Gently fold into the waffle batter.
  5. Pour batter into greased waffle iron and cook until golden. Serve with drizzle of sweet honey and fresh berries.

Blackberry Cornmeal Waffles | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

 

Countdown to 2017: Breakfast

~ lk529 ~ 9 Comments

unnamedIt’s day two of the Countdown to 2017 – and it’s arguably the best round-up of them all: breakfast!

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes.

Breakfast is absolutely my favorite meal of the day and when we’re in a pinch for what to do for dinner, the answer is always to whip up some waffles or pancakes.

Muffins saw an increase in my kitchen this year as I’ve joined in with #MuffinMondays once a month. There are even some egg dishes that are making the cut this year!

Almond Croissant French Toast

Bacon Cinnamon Rolls with Maple Glaze

Breakfast Quinoa

Buttermilk Cornmeal Waffles with Blackberry Syrup

Chocolate Chip Blood Orange Muffins

Chocolate Chip Pancakes

Dutch Cream Waffles

Frittata with Jalapeno Pesto

Olive Oil Poached Eggs with Tomato Relish

Best Breakfast of 2016 | Sew You Think You Can Cook

Check out some more great recipe round-ups here: An InLinkz Link-up

Chocolate Chip Pancakes

~ lk529 ~ 10 Comments

There’s a brunch place around the corner that we discovered shortly after moving in that has the best pancakes. Ever. I always order the Strawberry Delight Pancakes which is a stack of three large chocolate chip pancakes topped with fresh strawberries, whipped cream, and extra chocolate chips. They’re perfectly tender with a bite to the “crust.” I can devour the large plate by myself. And pancakes aren’t usually my go-to breakfast order.

When I made these chocolate chip pancakes the immediately reminded me of Wildflower’s stack of pancakes. If only I had strawberries from the farmers market left! It would have been game over.

I wasn’t planning on blogging these pancakes or even photographing them, but when I took a bite all of that changed. Maybe the key to these pancakes is the combination of buttermilk and whole milk – a substitution I had to make due to a lack of enough buttermilk. Another key to the recipe is using mini chocolate chips, they simply distribute throughout the batter better.

Chocolate Chip Pancakes

Ingredients:

  • 2 C flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 C buttermilk
  • 1 C whole milk
  • 3 tbsp butter, melted
  • 1 C mini chocolate chips

Steps:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk the eggs with the buttermilk, milk, and melted butter.
  3. Combine wet ingredients into dry ingredients. Fold in the chocolate chips.
  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.
  5. Serve with whipped cream and fresh fruit.

*This recipe is modified from Cade and Carrian at http://www.ohsweetbasil.com/better-moms-chocolate-chip-pancakes-recipe*

Chocolate Chip Pancakes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: Eggnog Recipes

~ lk529 ~ 20 Comments

December is National Eggnog Month. No big surprise there.

I’m not the biggest fan of the drink. I tend to be sensitive to nutmeg – though I am getting much better about it!

I’ve used it in baking twice before. Once in cookies for #FoodieExtravaganza, and once in my #BundtBakers cake that will be debuting later this month. I quite enjoy eggnog as an ingredient. I haven’t tried it in a savory application, yet, and was hoping a Sunday Supper member might have figured out a way, but all the offerings are on the sweet side of the specrum. Be sure to scroll past my recipe to see all the sweet, delicious recipes!

That remaining eggnog in my fridge was begging to be used in pancakes and we went right ahead and did just that! By happy circumstance, today’s #SundaySupper eggnog event was announced shortly after that. Thanks to Christie from A Kitchen Hoor’s Adventure for hosting this festive event.

These eggnog pancakes were a huge hit with my kids. I don’t think I’ve seen Firecracker eat so much in one sitting in quite some time!

Eggnog pancakes with cranberry syrup would make for a perfect Christmas morning breakfast.

Eggnog Pancakes with Cranberry Syrup

Ingredients for pancakes:

  • 2 C flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 eggs
  • 2 C eggnog
  • 1/4 C vegetable oil

Ingredients for syrup:

  • 1 C fresh cranberries
  • 1/2 C real maple syrup
  • 1 tbps butter

Steps:

  1. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
  2. In another bowl, whisk together the eggs, eggnog, and oil.
  3. Combine wet ingredients into dry.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. When bubbles form and start to pop flip the pancakes and cook until golden on both sides.
  5. Make the syrup: Combine cranberries, syrup, and butter in a small saucepan over medium heat. Cook until cranberries have burst and the syrup thickens. Serve with pancakes.

*This recipe is adapted from Jocelyn at http://www.grandbaby-cakes.com/2014/12/eggnog-pancakes/*

eggnog-pancakes-with-cranberry-syrup-for-sundaysupper-from-sew-you-think-you-can-cook

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#MuffinMonday: Chocolate Chip Pecan Sweet Potato Muffins

~ lk529 ~ 8 Comments

fb5cd-muffin2bmonday2bcropI’m finally back with a muffin for #MuffinMonday! I’ve actually been sitting on these since the summer but other things, like my birthday and Halloween, kept cropping up and I’ve kept having to push my sharing of these beauties back.

Turns out it’s okay though, because Sweet Potato muffins are much more seasonally acceptable in the Fall!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

This muffin recipe came out of one of Food Network Magazines pull-out booklets; this one for 50 muffin recipes.

wesleyI love putting sweet potato in baked goods for the added nutritional benefit and it adds to the moisture content. I do think there was a missed opportunity in the batter making – spices! I would definitly suggest adding some pumpkin pie spice, or at the very least some cinnamon!

Firecracker loves helping me bake muffins (or, in his world, “cupcakes”) and he usually eats them without problem. With these muffins, I think he was more interested in licking the chocolate chips than he was with eating the muffin.

Chocolate Chip Pecan Sweet Potato Muffins

Ingredients:

  • 1 C flour
  • 1 C white wheat flour
  • 1/4 C chocolate chips
  • 1/4 C pecan pieces
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 3/4 C brown sugar
  • 1/2 C Greek yogurt
  • 1/2 C pureed sweet potato
  • 1 stick butter, melted

Steps:

  1. Preheat oven to 350 degrees F. Line muffin tin with liners.
  2. In a large bowl, whisk together the flours, chocolate chips, pecans, baking powder, salt, and baking soda.
  3. In another bowl, whisk the eggs, brown sugar, yogurt, sweet potato, and butter.
  4. Combine wet ingredients into dry ingredients. Divide batter among muffin tin.
  5. Bake 20-25 minutes, until golden and a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes before removing to a cooling rack.

*This recipe is modified from Food Network Magazine*

Chocolate Chip Pecan Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Banana Chocolate Espresso Swirl Muffins from Karen’s Kitchen Stories

Chocolate Banana Crinkle Muffins from Making Miracles

Christmas Morning Muffins from Farm Fresh Feasts

Gingerbread Muffins from Palatable Pastime

Savory Sage Muffins from A Day in the Life on the Farm

Shrimp Scampi Muffins from Food Lust People Love

Stout Spice Muffins from Passion Kneaded

#CranberryWeek: Cranberry Oat Smoothie

~ lk529 ~ 9 Comments

cranberry-week-logo

Happy Thanksgiving!

This Thanksgiving falls during #CranberryWeek. #CranberryWeek is hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ve been sharing cranberry-inspired creations all week long in celebration of national cranberry day. You can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

With it being Thanksgiving Day I knew my time was up for sharing specific holiday centered recipes. Hopefully you’re spending your day surrounded by loved ones and don’t have any last minute grocery runs today.

That’s why my cranberry submission involves kitchen staples. Well, fresh cranberries aren’t a year round staple, but for this time of year, I’m going to place my bets. You can put those bags of fresh cranberries in your freezer for year round enjoyment of the tart, red berry. In fact, I’m planning on stocking up on my next grocery trip so I can make this smoothie whenever the mood strikes! I made mine with fresh, not frozen, cranberries. If using frozen cranberries, I’d hold off on adding any ice.

Today’s smoothie is a fantastic way to kick off Turkey Day. It’s a healthy and refreshing beverage that will leave you satisfied yet not worn down.

cranberry-oat-smoothie-for-cranberryweek-from-sew-you-think-you-can-cook-2

This recipe will make one smoothie.

An Original Recipe

Cranberry Oat Smoothie

Ingredients:

  • 1 container (6 oz) French vanilla yogurt
  • 1/2 C fresh cranberries
  • 1/2 C ice
  • 1/4 C old fashioned oats
  • 1/4 – 1/2 C milk

Steps:

  1. Place ingredients in a blender and pulse until smooth.

Cranberry Oat Smoothie for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out all the other cranberry recipes being shared today:

Apple-Ginger Cranberry Sauce from Palatable Pastime

Broccoli Salad with Cranberries from Hezzi-D’s Books and Cooks

Cranberry Blondies from Cindy’s Recipes and Writings

Cranberry Caipirinha from Caroline’s Cooking

Cranberry Oat Smoothie from Sew You Think You Can Cook

Graavilõhe from Culinary Adventures with Camilla

Cranberry Walnut Macaron with Orange Buttercream from A Kitchen Hoor’s Adventures

Warm Cranberry Spread from Family Around The Table

#SundaySupper: How to Use Holiday Leftovers

~ lk529 ~ 17 Comments

Thanksgiving is this week.

You guys. Thanksgiving is this week!

When you plan your holiday menu do you plan to intentionally have leftovers? I don’t, but I know there will be and I don’t necessarily try to mitigate them.

What do you do with all your leftover food? My brother’s favorite way to eat them is simply reheated in a skillet with some gravy. That’s really the best method for reheating the turkey and stuffing to make it taste just as good as T-day itself.

I’m a sucker for a cold turkey sandwich with some mayo on rye bread. I also enjoy a grilled cheese style sandwich with the turkey, creamed onions, and thin slice of apple.

But what do you do with the non-turkey items? I’m sure my Sunday Supper friends have some more creative and wonderful ideas on how to use up those holiday leftovers! A big thank you to Christie from A Kitchen Hoor’s Adventure for hosting today’s event.

wesWhen I had leftover sweet potato casserole last year, I decided to repurpose it into breakfast. (I mean, really, what else would I possibly do?) Waffles! I simply left out the streusel (marshmallow if that’s they way you go) topping and garnished my waffles with fresh pecans.

Just look at that cutie to the right! I can’t believe that was almost a full year ago. He looks so little. I mean, his brother can now wear that shirt! My how much can happen in one year.

Sweet Potato Casserole Waffles

Ingredients:

  • 1 1/2 C whole wheat flour
  • 1/2 C flour
  • 3 tsp baking powder
  • 1 C sweet potato casserole
  • 2 eggs
  • 1 1/2 C milk
  • 1 1/2 C plain Greek yogurt
  • pecans (optional)

Steps:

  1. In a large bowl, whisk together the flours and baking powder.
  2. In another bowl, whisk the casserole, eggs, milk, and yogurt.
  3. Combine wet ingredients into dry.
  4. Drop 1/3  C of waffle batter onto a greased waffle iron and cook until golden.
  5. Garnish with pecans, if desired.

Sweet Potato Casserole for #SundaySupper from Sew You Think You Can Cook

Breakfast

Appetizers

Soups

Mains

Sides

Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#ChoctoberFest: Cocoa Butter Granola

~ lk529 ~ 2 Comments

Dislcaimer: I received products as part of #Choctoberfest for review. All opinions and statements are my own.

#Choctoberfest

I’m happy to be back for the final day of #ChoctoberFest to remind you it’s your last chance to enter the amazing giveaway thanks to our fabulous sponsors. One of those sponsors, Caveman Coffee, provided product that is the star of my recipe today.

caveman-coffee-logoCaveman Coffee was founded by three athletes (I can’t wait to share this information with my husband when we reunite this weekend!) who joined forces with a master coffee roaster from Albuquerque to create sustainable and naturally grown coffee. Their coffee beans are hand-picked and wet-processed before roasting.

In addition to coffee they have other paleo-friendly products, including Coconut Oil, Cocoa Butter, and Green Tea.

cc-packageI received a bag of White Gold coffee beans and a bag of cocoa butter as part of #Choctoberfest. I’d never worked with cocoa butter before and was quite excited to explore its possibilities. I honestly didn’t even know what to expect! In my mind I was picturing something along the lines of a nut or seed butter (after all, cocoa is a seed). Contrary to my perception, cocoa butter is better used as an oil or dairy butter substitute, with a slightly chocolaty aura. The best part is that it’s a healthy vegan option that doesn’t involve coconut which I’m allergic to!

I decided to make a granola using the cocoa butter, but my head is already reeling with more ways to use the product. I’m dreaming about some rice krispie treat action… Caveman Coffee suggest stirring it into their hot coffee for a mocha inspired beverage.

This granola is addicting and perfect for topping your morning yogurt with some fresh strawberries. It can be used in any way you’d use a sweet granola – in cookies or pancakes and atop ice cream. I tested it out as my morning cereal and while it does work, the min chocolate chips make it a little “odd,” but the oats were fantastic with the addition of cool milk.

Cocoa Butter Granola featuring Caveman Coffee Cocoa Butter for #Choctoberfest from Sew You Think You Can Cook

My boys quite enjoyed the granola as well. Even my Treat who doesn’t like oatmeal quite enjoyed the sweetened oats when paired with strawberries and vanilla yogurt. However, when given a cup to himself, Firecracker simply picked out the chocolate chips.

Cocoa Butter Granola

Ingredients:

  • 3/4 C cocoa butter
  • 1/2 C brown sugar
  • 2 1/2 C old fashioned oats
  • 1/2 C mini chocolate chips

Steps:

  1. Preheat oven to 300 degrees F.
  2. Place cocoa butter and sugar in a small saucepan over medium heat until melted. Remove from heat and stir in the oats, tossing to coat.
  3. Spread oats onto a rimmed baking sheet and bake 20 minutes, tossing halfway through. Allow oats to cool before tossing with the chocolate chips.

cocoa-butter-granola-for-choctboerfest-from-sew-you-think-you-can-cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more chocolate recipes today:

SRC: Breakfast Quinoa

~ lk529 ~ 18 Comments

newsrcbanner

It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

I almost didn’t participate this month. My husband has been gone for a month. Not gone gone, just on the other side of the country thanks to a 5 week course for work. We’re in the final stretch and will be reunited Friday! It’s been a long 4.5 weeks so far, but with visits from the boys’ aunt and grandmothers we’ve been making it through.

Cooking has been very minimal around here, limiting my culinary output to things I know the boys will eat. Aka cheese. We’ve been living off of cheese. Grilled cheese sandwiches, quesadillas, nachos, and pizzas – all good means for “hiding” protein into their diets.

I knew signing up for SRC this month would force me to cook something other than waffles and sweets. I’m glad I did, too, because this month I was assigned The Gluten-Free Foodsmith written by Tina Marie. Tina Marie made the switch to gluten-free living after discovering it made a huge impact in restoring her to health following an illness. Tina Marie made the best of her gluten-free lifestyle and has developed an impressive arsenal of delicious recipes that everyone can enjoy!

Limiting my search of her blog to recipes I knew my kids would actually help me eat and that were healthy wasn’t too difficult! Apple Pineapple Muffins were going to be the winner until I found Warm Plum and Blueberry Quinoa Salad. Also added to my possibility list were: Pecan Walnut Chicken Salad (but I haven’t introduced nuts to Treat yet), Black Bean Salsa Wraps, and Lentil Chili Stew.

I had to make some adjustments to Tina Marie’s recipe due to dietary restrictions. I had to substitute agave for honey due to Treat being under one. I used butter instead of coconut oil because I’m allergic to coconut. And used regular cow’s milk instead of almond milk because I haven’t tested a nut allergy with Treat yet and was/am too anxious and nervous about doing so while I’m parenting solo. Obviously, I left the raw almonds out, too. Sounds like a lot, but it’s really not.

We loved this quinoa! I even made it again with strawberries when my mother-in-law was visiting. It was her first introduction to quinoa and she quite enjoyed it, too. What I love best is that it doesn’t take any longer than making oatmeal in the morning and is arguably healthier! Quinoa has almost double the amount of protein as oats do.

Treat loved the change in his breakfast from Greek yogurt to this quinoa. Firecracker, who does enjoy the seed, wasn’t as interested and simply picked out all of the fruit. I guess for him quinoa is supposed to stay savory. I enjoyed the sweet take to it and will continue explore its sweeter applications – I know Tina Maria had a couple cookie recipes on her blog using the seed!

Breakfast Quinoa

Ingredients:

  • 1/2 C uncooked quinoa
  • 2 tbsp butter
  • 1 tbsp agave
  • 1 tbsp milk
  • 1 tsp cinnamon
  • 1 tsp real maple syrup
  • 1 plum, pitted and chopped
  • 1/4 C blueberries (I used frozen)

Steps:

  1. Cook quinoa according to package instructions.
  2. Add butter, agave, milk, cinnamon, and syrup to the cooked quinoa. Stir in the plum and blueberries. Keep over low heat until butter is melted, quinoa is evenly coated, and fruit is warmed through.

*This recipe is modified from Tina Maria at http://glutenfreefoodsmith.com/2015/05/warm-plum-and-blueberry-quinoa-salad/*

Breakfast Quinoa for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in The Secret Recipe Club this month click here: