CIC: Breakfast Sausage & Cinnamon

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I’m {finally} back with another Crazy Ingredient Challenge!

This month’s mission: to combine breakfast sausage and cinnamon.

I wasn’t too terribly creative with my idea this time around – I stuck with breakfast.

Originally I thought of some form of sweet and savory bread pudding but then I happened upon pancake muffins. Ding ding ding, we have a winner!

They’re kind of like the breakfast version of pigs in a blanket.

I brought these fun muffins to a church potluck. I did have a few leftover to bring back home – without a label for the dish, I’m not sure people really knew what they were. Those that did eat them, sought me out to compliment me and suggest I bring them to every potluck.img_2203

Firecracker ate about 2 of them there but wouldn’t touch them at home. He said, “I liked them at the church party, but not here.” Kids can say the funniest things!

When I have breakfast sausage or bacon I always dip it into my syrup, so I highly encourage you to serve these pancake muffins warm with a drizzle of syrup.

This recipe makes 5-6 dozen mini pancake muffins.

Mini Pancake Muffins with Sausage

Ingredients:

  • 3 C flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 3/4 tsp salt
  • 2 eggs
  • 2 1/2 C buttermilk
  • 4 tbsp melted butter
  • 1 tbsp vanilla extract
  • breakfast sausage, cooked and chopped

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease mini muffin tin.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.
  3. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
  4. Combine wet ingredients into dry ingredients.
  5. Spoon batter into prepared muffin tin. Place a piece of breakfast sausage into the batter.
  6. Bake 11-12 minutes. Serve with syrup.

*This recipe is modified from Ree at http://thepioneerwoman.com/cooking/pancake-mini-muffins/*

Mini Pancake Muffins with Sausage for #CrazyIngredientChallenge from 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.

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

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

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/*

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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

#FoodieExtravaganza: Pancakes

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It may be National Waffle Week but this month’s #FoodieExtravaganza is celebrating Pancake Day, which falls on the 26th. Thanks to Caroline of Caroline’s Cooking for stepping up and hosting today!

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you.

Conveniently, I was already sitting on a pancake recipe to share with you! These Chocolate Chip Peanut Butter Pancakes were a huge hit! I mean, what’s not to love? We’re talking the classic combination of chocolate and peanut butter.

Thanks to the protein-packed pancakes, you don’t need to eat a lot of them to feel full and satisfied. In fact, upon seeing the batter, my husband nervously asked if it would be enough. I assured him that if it weren’t, I could easily whip up another batch. It wasn’t necessary.

I greatly enjoyed these pancakes with a large dollop of whipped cream. (Which Firecracker called ice cream.)

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Chocolate Chip Peanut Butter Pancakes

Ingredients:

  • 1 1/8 C flour
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/4 C peanut butter
  • 1 C milk
  • 1 tsp vanilla extract
  • 1/4 C chocolate chips

Steps:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the egg, peanut butter, milk, and vanilla.
  3. Combine the wet ingredients into the dry ingredients, mixing until just combined. Fold in the chocolate chips.
  4. On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is adapted from Aimee at http://lmld.org/2014/09/10/peanut-butter-chocolate-chip-pancakes/*

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Be sure to check out these other pancakes:

Blueberry Oatmeal Pancakes by Cooking With Carlee

Buckwheat Pancakes by A Day in the Life on the Farm

Caramel Apple Pancakes by The Freshman Cook

Caramelized Banana Topped Pancakes by cookinandcraftin

Churro Pancakes by Cookaholic Wife

Corn Panki / Corn Pancakes by Sneha’s Recipe

Heath Bar and Banana Pancakes by Our Good Life

Masala dosa by Caroline’s Cooking

Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) by Tara’s Multicultural Table

Peaches and Cream Crepes by Fearlessly Creative Mammas

Peanut Butter and Jelly Pancakes by Making Miracles

Silver Dollar Chocolate Chip Pancakes by Hardly A Goddess

Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love

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.