Recipes

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

#FantasticalFoodFight: Shortbread Cookies

~ lk529 ~ 9 Comments

unnamed

Good morning, everyone.

I think I have a problem.

I’ve joined another blogging group! Sarah of Fantastical Sharing of Recipes decided to start up this new food party when The Secret Recipe Club came to a close. Maybe she has a problem too!

But it’s not a bad problem.

Who ever decided problem had to have a negative connotation?

Anywho.

The solution to our problem? Cook/bake, eat, and write. It’s always nice when problem has a simple solution.

This month everyone is baking shortbread cookies!

shortbread-cookies-sew-you-think-you-can-cook

My mom loves to bake cookies and I knew it’d be the perfect activity to do with Firecracker when she came to visit. We did a Salted Caramel Shortbread cookie and he loved to help cut out the fun Christmas shapes and sprinkle the salt on the caramel frosted buttery cookie.

shortbread-cookies-sew-you-think-you-can-cook-2

Don’t let the tears fool you, Treat enjoyed his cookie, too! Firecracker decided that he didn’t like the caramel on the cookie so we decorated them in a variety of methods. Stars and reindeer received full caramel treatment, trees got a drizzle, and the wreaths were left plain.

shortbread-cookies-sew-you-think-you-can-cook-3

This recipe makes approximately 4 dozen cookies, depending on cookie cutter size.

Salted Caramel Shortbread Cookies

Ingredients:

  • 3 sticks butter, softened
  • 3/4 C sugar
  • 1 tsp vanilla extract
  • 3 1/2 C flour
  • 1/2 tsp salt
  • 1 bag (14 oz) caramels, unwrapped
  • 2 tbsp milk

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Mix in the vanilla until incorporated then add the flour in stages until a smooth dough is achieved.
  2. Wrap dough in plastic wrap and refrigerate at least 30 minutes.
  3. Preheat oven to 350 degrees F.
  4. Roll out dough to 1/4″ thickness on a floured surface. Cut out shapes using cookie cutters, place on a baking sheet an inch apart. Keep any unused dough in the refrigerator while working.
  5. Bake cookies 14 minutes, until lightly golden. Place on cooling racks.
  6. Combine caramels and milk in a microwave safe bowl. Microwave 1-2 minutes, stirring every 30 seconds until smooth. Spoon caramel onto cookies, spreading to the edges. If caramel gets too hard, simply reheat.
  7. Sprinkle cookies with Kosher salt while the caramel is still warm. Return cookies to a cooling rack.
  8. Store cookies in an airtight container, use wax paper to divide the layers.

*This recipe is adapted from http://www.bettycrocker.com/recipes/salted-caramel-shortbread-cookies/9716f0d7-ce05-4740-b402-f80a95daeff5*

Salted Caramel Shortbread Cookies for #FantasticalFoodFight from Sew You Think You Can Cook

To see all of the other Fantastical Shortbread Cookies click here:  

If you would like to join our Fantastical Food Fight, you can learn more on our informational page.

Chicken Marsala Ravioli

~ lk529 ~ 3 Comments

Whenever we go to Olive Garden my husband can’t help but order their Stuffed Chicken Marsala. He tries. He says he’s not going to do it – because he always wipes the plate clean – and every time Stuffed Chicken Marsala ends up being brought to our table and placed in front of him.

Not being a mushroom lover, I’ve actually never even tried it!

But when I got the idea for Marsala ravioli – honestly, I can’t even remember where the inspiration hit – I decided to give it a go.

Making the ravioli was another one of those, never-thought-I’d-do-that moments. I’m talking about putting meat in my food processor. Pureed meat has always given me the heebie jeebies (but I do like Liverwurst and pate… I’m odd). It’s one of the main reasons I decided to introduce my babies to food using the baby led weaning method. The filling for the ravioli isn’t pureed to a smooth consistency though, it just needs to be insanely finely minced so it can fit inside the pasta.

Like all of my ravioli recipes, I used wonton wrappers.

I’d assembled enough ravioli to freeze for two more meals! Good thing too because meal number one involved a sauce that wasn’t too great and was horribly photographed. Meal number two had a fantastically delcious sauce that this mushroom lover sopped up but photographs were still pretty bland. Meal number three was perfect and photographed decently – I didn’t forget the fresh parsley for garnishing my bowl of pasta this time!

The ravioli recipe comes from Tyler Florence and the sauce recipe comes from Giada De Laurentiis.

Chicken Marsala Ravioli

Ingredients:

  • 4 tbsp olive oil, divided use
  • 3/4 lb chicken breast, cubed
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1/4 C Marsala wine
  • 4 slices prosciutto, chopped
  • 4 bay leaves
  • fresh parsley, chopped
  • 2 tbsp bread crumbs
  • 2 tbsp grated Parmesan cheese, divided use
  • 1 egg
  • 1/4 C heavy cream
  • 2 packages wonton wrappers

Steps:

  1. Heat olive oil in a nonstick skillet over medium-high heat. Saute chicken until golden on both sides and fully cooked. Add the shallot and garlic and cook a minute.
  2. Deglaze the pan with the wine, bring to a quick bubble and add the prosciutto, bay leaves, and parsley. Allow Marsala to reduce a little and thicken. Stir in the bread crumbs, 1 tbsp Parmesan, and 1 tbsp olive oil.
  3. Remove the bay leaves and transfer filling mixture to a food processor. Add the egg, cream, and the remaining Parmesan and olive oil. Pulse until the filling comes together. Season to taste with S+P. Chill.
  4. Assemble ravioli: place a small spoonful of the filling in the center of a wonton wrapper. Wet the edges and fold into a triangle.
  5. Cook ravioli in boiling salted water 2 minutes, until they float and the wonton is translucent.

*This recipe is adapted from Tyler Florence at http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-ravioli-filling-recipe.html*

Marsala Mushroom Sauce

Ingredients:

  • 2 tbsp olive oil, divided use
  • 8 oz cremini mushrooms, sliced
  • 1 shallot, minced
  • 1 1/2 tsp flour
  • 1/3 C Marsala wine
  • 1 1/4 C chicken broth

Steps:

  1. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Saute the mushrooms for 5 minutes, stirring often. Add the shallot, season with salt, and cook 2 more minutes.
  2. Reduce the heat to medium and whisk in the flour and remaining oil to form a paste. Stir in the wine until smooth. Add the broth and simmer 5-10 minutes.

*This recipe is adapted from Happy Cooking by Giada De Laurentiis*

Chicken Marsala Ravioli | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Poppy-Seed Cake (Makowiec)

~ lk529 ~ 4 Comments

Today’s recipe comes from Rose Petal Jam: Recipes and Stories from a Summer in Poland. I received this beautiful cookbook for Christmas last year.

Poppy-Seed Cake | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

We were invited to a party for the Opening Ceremonies of the Summer Olympics with the request to bring a cultural dish. Unfotunatley, we weren’t able to make it due to a long day at work for my husband.

Yea, remember the Games? Did you forget that happened this year?! Not going to lie, I kinda did, too. But I wasn’t able to watch much of them due to my current time zone combined with those little children of mine.

Anyway.

I knew I wanted to bring a Polish dish and decided on trying this Poppy-Seed Cake.

This cake uses a LOT of poppy seeds.

It’s probably a good thing I ended up not sharing this cake at the party because with my luck one of the guys would’ve been randomly drug tested the next day. I was seriously nervous about the poppy seed concentration when I thought my 2 year old was acting a little loopy. If you’re concerned about your intake of poppy seeds, check out this article, which provides a guideline to poppy seed consumption limits.

I had some dilemmas with the recipe, though. And actually, the photographs I’m sharing with you today are from my second attempt. Attempt number 1 is in my freezer, as it’s still quite edible, just far from beautiful.

The recipe called for a pound of poppy seeds. Do you have any idea how many poppy seeds make up a pound!?! I’m still finding stray poppy seeds in the corners of my kitchen!

My food processor couldn’t break down the tiny seeds into a paste, so I recommend getting a spice grinder and working in batches. Because my poppy seed texture wasn’t quite right, I had a lot of extra liquid which caused seepage out of the cake roll.

I had so much left over filling that I decided to simply try again! The second time I (sorta) followed a different method for the cake I found on YouTube.

I would honestly suggest halving (or quartering!) the filling recipe, but I’m leaving it as written.

Poppy-Seed Cake (Makowiec)

Ingredients for the filling:

  • 1 lb poppy seeds
  • 3 C milk
  • 1/2 stick butter, melted
  • 1 C superfine sugar
  • 1 C chopped walnuts
  • 1 C slivered almonds
  • zest of 1/2 lemon
  • 1/2 tsp almond extract
  • 2 egg whites, beaten

Ingredients for the cake:

  • 1 stick butter, softened
  • 2/3 C superfine sugar
  • 2 egg yolks
  • 1 C whole milk, warmed to 105-110 deg F
  • 2 1/4 tsp active dry yeast
  • 4 C bread flour
  • 2/3 C golden raisins
  • 1 egg, beaten
  • Ingredients for the glaze:
  • 3/4 C powdered sugar
  • 1 tsp almond extract
  • milk, as needed

Steps:

  1. Heat poppy seeds and milk in a pot over medium low heat for 10 minutes. Cover and let sit over night.
  2. Drain the seeds, place in a food processor, and pulse until they form a paste. Add the sugar, nuts, zest, and extract, and pulse a few seconds. Remove to a bowl and fold in the egg whites.
  3. Allow yeast to proof in the warm milk, 10 minutes.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Mix in the egg yolks, stirring until combined. Add the milk and yeast. Add some of the flour and mix. Switch to the dough hook and slowly add the remaining flour and the raisins. Knead until the dough forms around the hook.
  5. Roll out the dough on a floured surface into a large rectangle. Spread the filling over the dough and roll lengthwise. Place cake on a parchment lined, rimmed baking sheet. Cover and let rise an hour.
  6. Preheat oven to 350 degrees F.
  7. Brush cake with the egg. Bake 45 minutes.
  8. Meanwhile, make the glaze: Whisk together the powdered sugar, almond extract, and milk until smooth and runny. Pour over cake while still warm.

Poppy-Seed Cake (Makowiec) | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#BundtBakers: Winter Wonderland

~ lk529 ~ 20 Comments

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas picked a festive theme of “Winter Wonderland” that allowed our imaginations and personalities to shine through our baking.

When I think Winter Wonderland I’m picturing white, glittering snowy hills dotted with snow capped evergreen trees. Maybe some people skiing.

I wanted to pick a cake that was white, yet still seasonally appropriate. And I thought of eggnog.

Eggnog and cranberry, it turns out, is a match made in heaven. And this cake is exquisite for your holiday table.

Cranberry Eggnog Bundt Cake for #BundtBakers from Sew You Think You Can Cook

Sorry – there’s no time for a story today. As I was wrapping presents I remembered I had less than two hours to get this post finished (aka started… and finished)! Then I realized I had to marinate a whole chicken for tomorrow’s dinner, and book a rental car for our vacation before the 30% off deal expired. Now I’m standing at my computer shuddering at the pile of dishes in the sink and the mound of packages awaiting some pretty paper! (For the record, I LOVE wrapping presents, so I’m itching to get back to that task.)

Cranberry Eggnog Bundt Cake

Ingredients:

  • 2 C fresh cranberries, chopped
  • 2 C flour, divided use
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/3 C sugar
  • 1/3 C vegetable oil
  • 1 tsp vanilla extract
  • 1 C eggnog, plus more for glaze
  • powdered sugar, for glaze

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In a small bowl, toss the cranberries with 2 tbsp flour.
  3. In a large bowl, whisk together the remaining flour, baking powder, and salt.
  4. In another large bowl, beat the eggs with the sugar. Mix in the oil and vanilla. Add half of the dry ingredients, then the eggnog, and then the rest of the dry ingredients, mixing to combine after each addition. Fold in the cranberries.
  5. Pour cake batter into prepared bundt pan. Bake 50-60 minutes, until a cake tester comes out clean. Allow cake to cool in the pan for an hour before unmolding onto a cooling rack.
  6. Make glaze: Whisk powdered sugar and eggnog until a desired consistincy is reached. Option to add a little vanilla extract, too.

*This recipe is modified from Abby at http://www.manilaspoon.com/2015/12/cranberry-eggnog-espresso-chocolate.html*

Cranberry Eggnog Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Amaretto Winter Bundt Cake from Making Miracles

Candied Fruit Bundt Cake from I Love Bundt Cakes

Chile Hot Chocolate Mocha Bundt Cake from All That’s Left Are The Crumbs

Coconut Snowball Mini Bundts from Food Lust People Love

Cranberry Eggnog Bundt Cake from Sew You Think You Can Cook

Cream and Rum Bundt Cake from La Mejor Manera de Hacer

Holiday Gingerbread Bundt from Living the Gourmet

Orange Blossom Bundt Cake from Bizcocheando

Orange Cranberry Bundt Cake from Tartacadabra

Peppermint Pine Forest Bundt Cake from Baking in Pyjamas

Rainbow Christmas Wreath from A Day in the Life on the Farm

Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache from Brooklyn Homemaker

Tropical Winter Wonderland Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Food Bloggers Recipe Swap: Shredded Beets with Citrus Vinaigrette

~ lk529 ~ 3 Comments

It’s my first time posting in the Food Bloggers Recipe Swap and I’m pretty excited.

I probably should have just waited until the new year to begin participating, but I was just too excited!

There’s been a lot going on here, as I’m sure in most people’s homes, the past two months. I’m now feeling the crunch to Christmas (and that is in no way a bad thing) and have been neglecting a lot of my blogging responsibilities, frantically scrambling to pull together a post the night before it’s due to go live.

I’ve been enjoying the bit of a break though, and have revived my cross stitch hobby. Christmas time always does that to me. I’ve also just begun a new friendship and have enjoyed getting out of the house and killing time at the mall talking to another adult human being during the day.

Somehow this week though, I’ve got to find time to pack for our holiday vacation, wrap the kid’s presents, send those Christmas cards, and order a few final gifts. My mother-in-law is coming into town tonight so I’m hoping I’ll be able to sneak in some of that holiday cheer while the kids are otherwise preoccupied. (hint hint, Tilly!)

What does any of that have to do with Food Bloggers Recipe Swap?

Well, nothing really. Except that by opting in for December, I committed myself to being assigned a blog, finding and recreating a recipe from that blog, and then sharing it with all of you, my dear readers. Much like the Secret Recipe Club which has sadly come to an end.

The main difference between this group and that is the posting leniency. As long as I get my post completed by the end of the month, life is peachy! I don’t think the assignments are a secret either, and should I choose, I could search through the assignment list and figure out who is digging through my recipe index, but I won’t spoil the surprise. 🙂

For my first month, I was assigned Love and Cilantro written by Danya. Danya grew up in Jamaica and now lives in Canada where she attends culinary school. I envy her bravery to switch up her life and live out her dreams. I often think about going to culinary school, maybe after the kids are in elementary school?

Danya’s blog is relatively new, just over a year old if my calculations are correct! With a shorter recipe selection than some blogs I’ve scoured you’d think my decision would be fairly simple. Think again! I’d narrowed it down to Spinach Stuffed Chicken Breast (which will still probably happen), Asian Salad, and the Raw Beet Salad I ultimately picked. Oh wait! There’s this beautiful Greek Chicken she shared on Sunday, too, dang – too late!

I’m really happy with the Beet Salad, though. I mean, I love beets, so why wouldn’t I like this salad!? I don’t often work with beets raw and it was fun to do so. The vinaigrette the shredded beets are tossed in is perfectly balanced – the lemon mellows out the orange and the white balsamic is a fun new ingredient to my pantry. I didn’t have chives so very thinly sliced a scallion.

I think this salad would make a beautiful addition to your holiday table this month – the bright color and flavor would brighten your plate wonderfully!

Shredded Beets with Citrus Vinaigrette

Ingredients:

  • 1 bunch beets, peeled and shredded
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/4 C white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp agave (or honey)
  • 1 tsp Dijon mustard
  • 1-2 scallions, thinly sliced (or 4 chives)

Steps:

  1. Place shredded beets in a bowl.
  2. In a small bowl, whisk together the citrus, vinegar, oil, mustard, and agave. Season to taste with S+P. Toss beets with as much dressing as desired. Garnish with scallion/chives.

*This recipe is adapted from Danya at http://loveandcilantro.com/orange-beet-salad/*

Shredded Beets with Citrus Vinaigrette for Food Bloggers Recipe Swap from Sew You Think You Can Cook

 

Buffalo Chicken Chili

~ lk529 ~ Leave a comment

There I was, standing in my galley kitchen with a fussy one year old on one hip and a wooden spoon in the opposite hand stirring some beautifully softened onions and celery in butter.

img_4085All of a sudden, there I was, standing in my galley kitchen with an over turned bowl of bread cubes, dried cranberries, and pecans on my hideous floor.

Does this story sound a little familiar?

Don’t worry, I didn’t make the same mistake twice. I’m simply leading you into one of our newest favorite recipes.

Buffalo Chicken Chili!

Of course, I had to share the amusing event with my mom. Along with a plea for what to do with half of that pan of onions and celery. She suggested chili and I immediately thought buffalo. Buffalo wings and celery are like partners in crime!

I’ve since made this recipe twice in less than two weeks, we loved it that much! My husband says its his favorite chili that I’ve made.

To play off of the buffalo wings & ranch/bleu cheese pair, I bought some sour cream & onion potato chips for garnishing the chili as I require a crunch with my chilies. (Usually tortilla chips or oyster crackers depending.) If you need to tone down some heat, swirl in a little bit of ranch dressing or sprinkle on some bleu cheese. If you want extra heat, shake some hot sauce onto your bowl of chili.

An Original Recipe

Buffalo Chicken Chili

Ingredients:

  • 1 tbsp vegetable oil
  • 1 lb ground chicken
  • 1 tbsp butter
  • 3 ribs celery, diced
  • 1 large sweet onion, diced
  • 1 can cannellini beans, drained and rinsed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 2 C chicken broth
  • 1/4 C buffalo sauce

Steps:

  1. Heat the oil in a Dutch oven over medium-high heat. Cook ground chicken completely. Remove from the pan and set aside.
  2. In the same pan, add the butter. Saute the onions and celery, season with S+P. Cook until tender.
  3. Add the beans, onion powder, garlic powder, and parlsey. Stir in the chicken broth, and buffalo sauce. Return the cooked chicken to the pot.
  4. Partially cover, bring to a boil, reduce to a simmer, and cook 50 – 60 minutes, stirring occasionally.

Buffalo Chicken Chili | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Chocolate Chip Cookies

~ lk529 ~ 2 Comments

My husband occasionally gets the craving for cookies hot out of the oven. And when that happens he’ll typically run to the nearest store and pick up a break-apart refrigerated cookie dough and preheat the oven.

But what happens when he gets the idea to actually make the cookies?

Turns out he breaks open the Cookie cookbook and finds a recipe for us to bake. The cookie was supposed to be a Chocolate-Chip Hazelnut Cookie. Of course we didn’t actually have any hazelnuts. So… it’s just a chocolate chip cookie. But, since when was a chocolate chip cookie a bad thing?

Chocolate Chip Cookies

Ingredients:

  • 1 C flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/3 C butter, softened
  • 1/2 C sugar
  • 1/4 C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2/3 C chocolate chips

Steps:

  1. Preheat oven to 350 degrees F. Lightly grease two baking sheets.
  2. In a small bowl, sift the flour, baking powder, and salt.
  3. Cream together butter and sugars in a large mixing bowl with a hand mixer. Add in the egg and vanilla and mix to combine. Add the dry ingredients and mix until incorporated. Fold in the chocolate chips.
  4. Spoon cookie batter onto prepared baking sheets an inch or two apart.
  5. Bake 10-12 minutes. Remove from the baking sheet to a cooling rack.

*This recipe is adapted from The Cookie Book: Over 300 Step-by-Step Recipes for Home Baking*

Chocolate Chip Cookies | 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

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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