#BrunchWeek: Put an Egg on It Mac and Cheese

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I am so excited to be back with #BrunchWeek this year. I had to sit out last year’s as we didn’t have an address in time. And then we didn’t even have internet access until June!

Shortly before my #BrunchWeek cooking started, I watched Food Network’s The Kitchen breakfast episode. The very first recipe of the show was macaroni and cheese made for breakfast by Katie Lee.

Put an Egg on it Mac and Cheese | Sew You Think You Can Cook

With Cabot Cheese being a sponsor again I knew I had to give this comforting dish a try! I mean, what better way to showcase incredible cheese than in mac and cheese!? The only question was which flavor…

Cabot generously sent us 5 amazing flavors: Hot Habanero, Pepper Jack, Alpine Cheddar, Vermont Sharp, and Seriously Sharp.

With the hopes that my kids would try some pasta, I knew hot habanero and pepperjack were out. At first taste of the Vermont Sharp, I knew I had a winner; this cheese was just screaming to be paired with pasta.

IMG_6813I used breakfast sausage in my mac and cheese to really play up the breakfast side of the dish. But what really makes this the perfect brunch meal are the eggs added to the top of the casserole!

Instead of making one large casserole of mac and cheese, I divided the pasta mixture into two 9″ x 11″ dishes. Before topping it with the eggs and panko, I covered one and stuck it my freezer for a later date.

Put an Egg on it Mac and Cheese

Ingredients:

  • 1 lb elbow macaroni
  • 4 tbsp butter, divided use
  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 8 oz breakfast sausage, cooked and crumbled
  • 3 C whole milk
  • 1 block (8 oz) Cabot Vermont Sharp cheese, shredded
  • 4 oz cream cheese
  • 1/2 C panko
  • 8 eggs

Steps:

  1. Cook macaroni in a pot of boiling salted water two minutes shorter than package instructions.
  2. Preheat oven to 350 degrees F. Grease a large casserole dish, or two small casserole dishes.
  3. Melt 2 tbsp butter in a large pot over medium-high heat. Saute onion and bell peppers until tender. Add in the cooked sausage. Stir in the milk and bring to a simmer. Add in the shredded cheese a handful at a time until melted. Add the cream cheese and stir until melted. Stir in in the cooked pasta until evenly distributed.
  4. Pour macaroni and cheese into prepared casserole dishes.
  5. In a small skillet, melt the remaining butter. Toast the panko until golden.
  6. Using the bottom of a measuring cup, create wells in the top of the casserole. (Note: Spray the bottom of the measuring cup with nonstick spray to make it easier!) Crack eggs into those wells. Season eggs with S+P. Top entire casserole with toasted panko.
  7. Bake until egg whites are set and yolks are set to desired “runny-ness,” 12-18 minutes.

*This recipe is adapted from Katie Lee at http://www.foodnetwork.com/recipes/katie-lee/breakfast-mac-and-cheese*

Put an Egg on it Mac and Cheese for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:

Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:

Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:

Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:

Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:

Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Carrot Cake Pancakes #EasterRecipes

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I’ve recently discovered a blogging group who goes by “Holiday Fun with our Blogging Friends” and they do themed events or even themed weeks around holidays. How could I not join the fun!?

This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

I’d already planned to do a week of carrot cake inspired recipes and figured, why not?!

I didn’t link yesterday’s Cocoa Carrot Cake in with the group because it was more of a cookbook review and even though it wasn’t a sponsored post, I didn’t know if it’d be allowed in the scope of the event.

Today I’m sharing Carrot Cake Pancakes from our favorite brunch cookbook Brunch at Bobby’s.

Disclaimer: This post contains affiliate links.

We’ve made these pancakes twice. And twice I had issues with the cream cheese maple syrup. I’m sorry, Bobby, but I think there’s a typo with your recipe. Even a full block of cream cheese and a cup of maple syrup did not look like the thick syrup in that beautiful full page photograph accompanying the recipes. And I had a ton of this glaze-type sauce left over, which I used for cinnamon rolls (recipe tomorrow, so stay tuned!).

I would highly suggest starting with half a block of softened cream cheese, a hand mixer, and adding maple syrup until the consistency and flavor profile meets your preferences. Next time I make these pancakes, I’ll take my advice and update the recipe with the ratio that worked best for us.  (**)

Carrot Cake Pancakes

Ingredients:

  • 1 1/2 C flour
  • 1/4 C sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 C buttermilk
  • 3 tbsp butter, melted
  • 1 tsp orange zest
  • 1/2 tsp vanilla extract
  • 1 C shredded carrots
  • 1/4 C chopped walnuts (optional)
  • 1/8 C crystalized ginger, chopped
  • 3 oz cream cheese, at room temperature**
  • 1 C real maple syrup**

Steps:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  2. In another bowl, whisk together the eggs, buttermilk, melted butter, zest, and vanilla. Mix in the carrots.
  3. Combine wet ingredients into the dry ingredients. Fold in the walnuts and ginger.
  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. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and syrup until smooth. Transfer to an oven safe bowl and warm in a 250 degree F oven until easy to drizzle.**

**This cream cheese syrup recipe did not work, see my suggestion above.

*This recipe is adapted from from Brunch at Bobby’s*

Carrot Cake Pancakes #EasterRecipes Sew You Think You Can Cook

Be sure to check out these other Easter recipes, too:

Italian Easter Bread by Palatable Pastime

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime

And here are the recipes from Monday:

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Dipped Strawberry Carrots by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

#BundtBakers: Yeasted Bundts

4ae7b-bundtbakerspostFor this month’s theme of Yeasted Bundts, we have two bloggers working together to make sure reveal day goes smoothly, Felice of All That’s Left are the Crumbs and Wendy of A Day in the Life on the Farm.

#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.

I have been attending a Moms bible study this year and it was my turn to bring the snack on February 28th. I originally planned to make a Cocoa Carrot Cake (you’ll see that recipe leading up to Easter). And then I realized that Febraury 28th was Mardis Gras! I changed gears and decided to make a King’s Cake. Remembering March’s Bundt Bakers theme I opted to do a bundt cake version of a King’s Cake. With walnuts instead of pecans, since I’d already bought the giant bag of walnuts for the previously mentioned carrot cake. Conveniently I had the appropriately colored sprinkles and/or sugar for decorating!

Colored Sugar

And then my boys were too sick to make it to bible study. I felt (feel) terrible letting everyone down. I’ve now missed 3 weeks in a row due to fevers and colds that won’t quit. As I mentioned earlier this week, the boys both have ear infections. Now that they’re on antibiotics everyone is feeling better and I’m pumped to leave the house today for story time at a nearby light house.

The silver lining of not sharing that cake with my friends was that I ate nearly the entire thing for breakfast all week. Seriously, this cake was insanely good. I loved it! Sure, it got a little stale by Saturday, but that’s nothing 10-15 seconds in the microwave couldn’t fix. The boys had a slice for breakfast on Mardi Gras. My husband had a couple of slices over the course of the week and I gave a couple of slices to a friend. Other than that, seriously, I ate it all.

The kids had fun with the Mardi Gras beads all week, too!

Beads and Bites

King’s Bundt Cake

Ingredients for cake:

  • 3 eggs
  • 1 C milk
  • 1 stick butter, melted
  • 4 1/2 C flour
  • 1/2 C sugar
  • 1 pkt (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • 1 1/4 C walnuts, finely ground
  • 3/4 C brown sugar
  • 2 tsp cinnamon

Ingredients for glaze:

  • 2 C powdered sugar
  • 3 tbsp milk
  • decorating sugar or sprinkles in yellow, green, and purple

Steps:

  1. In the bowl of a stand mixer, whisk together the eggs, milk, and butter. Stir in the flour, sugar, yeast, and salt.
  2. Place the bowl on the stand mixer fitted with the dough hook. Mix on medium-low speed for 10 minutes until smooth. Transfer the dough to a lightly greased bowl, cover, and allow to rise until doubled in size 1 1/2 – 2 hours.
  3. In a bowl, combine the walnuts, brown sugar, and cinnamon. Set aside.
  4. Grease a bundt pan.
  5. Turn dough out onto a lightly floured work surface. Roll dough into a rectangle measuring 18″ x 14″. Brush the dough with a little bit of water. Sprinkle the walnut mixture onto the dough. Roll the dough up lengthwise like making a cinnamon roll. Pinch the edge to seal. Form the dough into a ring and place in the prepared bundt pan, seam side up. Cover and allow dough to rise another hour.
  6. Preheat oven to 350 degrees F.
  7. Bake 30-35 minutes, until an internal temperature of 190 degrees F is reached. Allow the cake to cool 10 minutes before removing to a cooling rack.
  8. Make the glaze: Whisk together the sugar and milk. Pour over the cooled cake. Decorate with the colored sugar/sprinkles.

*This recipe is adapted from Michelle at http://www.browneyedbaker.com/king-bundt-cake/*

King's 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:

Bica Bundt Cake by Patty’s Cake

Coconut Spice Mini Yeasted Bundts by Passion Kneaded

Cornish Saffron Cake by Food Lust People Love

Czech Poppyseed Crown Coffee Cake by The Queen of Scones

Guinness Bread Bundt Cake by I Love Bundt Cakes

Healthy Vegan Bundt Cake by Bizcocheando

Hot Cross Bundts by All That’s Left Are The Crumbs

Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice

Jasmine Tea Savarin by Sneha’s Recipe

King’s Bundt Cake by Sew You Think You Can Cook

Lemon and Blackberry Savarin by A Day in the Life on the Farm

Champagne Poached Pear Crepes

You’ll find a theme this week on the blog. A bubbly theme perfect for that lovebird holiday coming up next week.

Of course, I’m talking champagne and Valentine’s Day.

I’ll start with a recipe that’s borderline brunch and dessert. Crepes!

Champagne Poached Pear Crepes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Pears are poached in champagne for an elegant filling. That poaching liquid then becomes a stunning sauce for the delicate pancakes. For extra decadence, serve with vanilla ice cream!

If you’re particularly prepared, you can make the pears and accompanying champagne sauce ahead of time.

Champagne Poached Pear Crepes

Ingredients for pears:

  • 3 C champagne
  • 2 C water
  • 1 C sugar
  • 1/2 vanilla bean
  • 5 pears, peeled

Ingredients for crepes:

  • 1 1/3 C milk
  • 1 C flour
  • 3 tbsp butter, melted
  • 3 eggs
  • 1 tbsp sugar
  • pinch of salt

Steps:

  1. In a large pot, combine champagne, water, and sugar. Slice the vanilla bean in half, scrape out the seeds and put them in the pot along with the pod. Bring to a boil over medium-high heat. Reduce the heat to low and add the pears. Cook 30-40 minutes, until the pears are fork tender. Remove the pears and set aside. Reduce the poaching liquid to 2 C worth. Remove the vanilla bean pod.
  2. Place the crepe ingredients in a blender and blend until smooth. Allow batter to reset 15 minutes.
  3. Pour 1/4 C batter into a small greased skillet. (I used non-stick cooking spray between each pancake) Swirl the pan around to create an even pancake. Once the pancake browns flip and cook another minute.
  4. To serve, slice the pears and arrange them in the center of the crepes. Fold the crepe over the fruit and top with the sauce. Add a scoop of vanilla ice cream if desired.

This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-pear-crepes/*

Champagne Poached Pear Crepes | Sew You Think You Can Cook (2) | http://sewyouthinkyoucancook.com

#FoodieExtravaganza: Heart Healthy Fiber Rich Foods

foodieextravaganza-300February is Heart Health Month, fitting being the month of love. Wendy, our host this month, decided to help us improve our diets by adding more heart healthy fiber.

The American Heart Association provides great recourse if you’re looking for healthy eating. An entire page on whole grains and fiber is a great place to start!

Like most of my Foodie friends, I used oats in my recipe.

I like throwing oats into smoothies for a little extra boost of fiber and substance. I made this smoothie last year with some extra beets and was saving it for February!

Heart Beet Smoothie for #FoodieExtravaganza from Sew You Think You Can Cook

This recipe makes 1 smoothie.

An Original Recipe

Heart Beet Smoothie

Ingredients:

  • 1/2 C fresh cranberries
  • 5 whole frozen strawberries
  • 1/4 C chopped beets
  • 1/4 C old fashioned or quick cook oats
  • 1/4 C whole milk vanilla yogurt
  • 1/4 C whole milk

Steps:

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

Heart Beet Smoothie for #FoodieExtravaganza from Sew You Think You Can Cook (2)

Be sure to check out these other heart healthy recipes:

 5-Way Cincinnati Chili Spaghetti Squash Boats from Palatable Pastime

Apple Oatmeal Breakfast Bake from Cookaholic Wife

 Baked Oatmeal from A Day in the Life on the Farm

 Black-eyed Pea Salad – Saladu Ñebbe from Food Lust People Love |

 Cranberry Nut Muffins from Hardly A Goddess

Easy Breakfast Oatmeal from Basic N Delicious

 Farmer’s Salad from Fearlessly Creative Mammas

 Fruity chewy granola bars from  Caroline’s Cooking

 Fruity Custard from Sneha’s Recipe

 Heart Beet Smoothie from Sew You Think You Can Cook

 Moroccan Sweet Potato and Lentil Stew from Culinary Adventures with Camilla

 Vegetarian Spicy Asian Lettuce Wraps from cookinandcraftin

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.

Blackberry Cornmeal Waffles

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

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

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

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

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