Peanut Butter Crepes

Last month we went strawberry picking. Battling traffic for 2 1/2 hours (one way) for 50 minutes of picking time was absolutely worth it! These strawberries had the sweetest scent I’d ever sniffed. We had 4 1/2 pounds of strawberries making the road trip back home with us. Some green bell peppers, green beans, cherry tomatoes, and local honey hitched a ride, too.

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I’d put out a request to some of my local SoCal bloggers for their best strawberry recipes. And then, I didn’t use a single one! These strawberries barely made it a week. (To be fair, I froze about a third of them right away.) When something is just that good you almost don’t want to waste it as an ingredient. Instead, I decided to do crepes for dinner, filling them with our freshly picked strawberries.

I was quite hesitant with the crepe batter. It’s essentially all egg white and some peanut butter. I thought, “There’s no way!” But, I found the recipe from Natural Noshing’s Secret Recipe Club reveal of my dear friend Tara’s blog. I told myself that, if two people can succeed with these crepes, then it’s bound to work!

The first crepe is always a throw away – me, I ended up with a severely burnt crepe due to a child required my immediate attention. I told myself, “one more try”. And if it doesn’t work, I’ll throw in a bunch of flour and just make regular pancakes. Plan B was never needed. The only problem is that this recipe doesn’t make very many crepes! However, the use of peanut butter actually makes them filling and satisfying enough to feed 2 (and a half) people. You can always stretch out the crepes with whatever fillings you decide.

My crepes were filled with softened cream cheese, cinnamon sugar, and fresh sliced strawberries. Stuart filled his crepes with Nutella, fresh sliced strawberries, and honey. Firecracker had his with Nutella and fresh sliced strawberries.

Other filling options could include banana, jelly, chocolate chips, and/or maple syrup.

Peanut Butter Crepes

Ingredients:

  • 1 whole egg
  • 6 egg whites
  • 1/2 tsp vanilla extract
  • 1 heaping tbsp sugar
  • 2 tbsp creamy peanut butter

Steps:

  1. Using a hand mixer, whisk the egg and egg whites until frothy. Add in the vanilla, sugar, and peanut butter until smooth.
  2. Pour 1/4 C batter into a small greased skillet. (I used 1-2 tsp butter between each crepe) Swirl the pan around to create an even crepe. Once the surface bubbles flip and cook another minute. Remove, repeat with remaining batter.
  3. Serve with desired fillings.

*This recipe is adapted from Nora at https://naturalnoshing.wordpress.com/2015/07/26/peanut-butter-crepes-with-cinnamon-cream-cheese-filling-grain-free-src/*

Peanut Butter Crepes  Sew You Think You Can Cook

And if you need an idea for all those leftover egg yolks, might I suggest chocolate frozen custard?

#SundaySupper: Easy to Make Patriotic 4th of July Recipes

It’s July 3rd, the day my Firecracker turns two! (TWO!) It also happens to be the day before Independence Day – the 4th of July. Which is why #SundaySupper is celebrating with Easy to Make Patriotic Recipes.

To kick start a festive morning, might I suggest these stars? They’re a baked pancake, which I’m dubbing “breakfast cake.” It makes me think of that Jim Gaffigan skit:

You’re not having cake for breakfast; you’re having fried cake, with syrup on top!

I made this breakfast after returning from my brother’s wedding in FL last month from a bare pantry. I think that qualifies my recipe as being “easy to make.” I didn’t have any butter, so I used oil, and I didn’t have enough sugar for both the baked pancake and the syrup, so I decided to add vanilla to the batter and keep the sugar for the syrup.

I used a star cookie cutter to make the shapes and topped them with strawberry syrup and fresh blueberries. The leftover pieces of “cake” were handed to Treat, with no sugar I didn’t feel too guilty about it.

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The 4th of July is in my top three of favorite holidays. I love creating menus in my country’s colors. Three years ago I went all out with a Red, White, and Blue Spread: complete with colored star shaped ice cubes and dyed pasta! Two years ago was my first year (probably ever) missing the fireworks display, but I had a good reason. Last year I was on cloud 9 celebrating the holiday (and Firecracker’s 1st birthday) with my entire family where I spent my childhood Fourths.

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My 1 day old Firecracker – 2014

This year we will be experiencing our first California 4th of July. I am hoping for a fog-less, smog-less night so we can watch up to 3 Fireworks shows from our balcony. We’ll be grilling burgers, drinking sangria, and chowing down on rice krispie treats. (I can’t not have rice krispie treats!)

Breakfast Cake Stars with Strawberry Syrup

Ingredients for Breakfast Cake:

  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 C buttermilk
  • 1/4 C vegetable oil
  • 2 tsp vanilla extract

Ingredients for Strawberry Syrup:

  • 2 C diced strawberries
  • 1 C + 1 tsp water, divided use
  • 1/2 C sugar
  • 1 tsp corn starch

Steps:

  1. Preheat the oven to 350 degrees F. Lightly grease a 9″ x 13″ cake pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the eggs, buttermilk, oil, and vanilla. Combine the wet ingredients into the dry. Pour into the cake pan and bake for 20 minutes, or until lightly golden and a toothpick inserted comes out cleanly.
  3. Make the syrup: Put strawberries in a saucepan with 1 C water and the sugar. Bring to a boil over medium heat. Cook 15 minutes, or until the syrup has started to thicken and the strawberries have broken down.
  4. In a small bowl, whisk together the remaining teaspoon of water and the cornstarch. Add to the syrup. Allow syrup to thicken another 5 minutes. Remove from heat. Strain.
  5. Option: Using a cookie cutter, cut shapes out of the breakfast cake. Serve with strawberry syrup and fresh blueberries.

*This recipe is adapted from April at http://www.girlgonegourmet.com/2016/06/pancake-squares.html*

Breakfast Cake Stars with Strawberry Syrup for #SundaySupper from Sew You Think You Can Cook

All-American Appetizers

America the Beautiful Beverages

Raise the Flag Breakfasts

For the Red, White and Blue Salads and Main Dishes

Oh Say Can You See 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

Orange Ricotta Pancakes

orange ricotta pancakes 2  Sew You Think You Can CookI love finding new ways to use ricotta cheese. I almost always have leftover ricotta cheese whenever I cook with it, and that tub makes its way to the back of the fridge to be completely forgotten. Instead of letting that ricotta go to waste I add it to the weekend’s breakfast menu!

These pancakes were the first recipe we made from our favorite Brunch at Bobby’s. We served them with Almond Butter Syrup. Bobby suggested serving these pancakes with a fig compote and some pistachios.

Just like all breakfast sweets, Firecracker ate these up, so I loved getting the extra punch of protein from the ricotta.

*If you can find fresh ricotta, use that. However, allowing the more commonly found ricotta cheese to drain through a fine strainer for an hour is an acceptable substitute. (That’s definitely what I did!)

Orange Ricotta Pancakes

Ingredients:

  • 1 C fresh ricotta, or see note* above
  • 3/4 C milk
  • 3 eggs, separated
  • 1/2 tsp vanilla extract
  • zest of 1 orange
  • 3/4 C flour
  • 2 tbsp sugar
  • 1/2 tsp baking powder

Steps:

  1. In a bowl, whisk together the ricotta, milk, egg yolks, vanilla, and orange zest.
  2. In another large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
  3. Using a handheld electric mixer, whip the egg whites until stiff peaks form.
  4. Combine the wet ingredients into the dry. Gently fold in the egg whites.
  5. 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.

orange ricotta pancakes 1  Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

#FreshTastyValentines: Roshambo

LogoWelcome to day one of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I’ve made a cocktail perfect for your Valentine’s Day brunch (and a bonus recipe for pancakes).

When UncommonGoods signed on as one of our event sponsors I knew I wanted to make a cocktail because they have an incredible selection of gifts to keep any home bar and kitchen uniquely equipped (here). UncommonGoods (www.uncommongoods.com) is a web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. One of the incredible prizes to win during this week’s event is a $150 gift certificate at their site. With your shopping spree you can find incredible glassware in which to enjoy my Roshambo cocktail or your favorite bottle of wine (here) or discover ways keep your drinks cool without watering them down (here).

Because we’re celebrating Valentine’s Day this week I limited my cocktail recipe search to red or pink beverages. With a big move approaching in the Spring I also added another restriction so as to not buy any new liquor. The discovery of the Roshambo couldn’t have been more perfect. It is a sparkling wine based cocktail which fits in beautifully with Valentine’s Day. This cocktail is a beautiful accompaniment to your Valentine’s breakfast.

This recipe makes two servings.

Roshambo

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 cinnamon stick
  • 1/2 C apple juice
  • 1/2 C cranberry juice
  • prosecco or champagne

Steps:

  1. Place sugar, water, and cinnamon stick in a small saucepan over medium-low heat until the sugar dissolves. Allow simple syrup to cool completely. Remove cinnamon stick.
  2. In a small pitcher combine 1/4 C cinnamon simply syrup with the juices. Keep cold until ready to serve.
  3. Pour juice mixture into glasses and top with prosecco.

*This recipe is adapted from Eva at http://1bigbite.com/2013/11/roshambo/*

Roshambo for #FreshTastyValentines 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 Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

This blog post also comes with a bonus recipe for pancakes!

Cinnamon Sour Cream Pancakes

Ingredients:

  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 4 tbsp sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 8 oz sour cream
  • 1 C milk
  • 1/2 stick butter, melted

Steps:

  1. In a large bowl whisk together the flours, sugar, baking soda, salt, and cinnamon.
  2. In another bowl whisk together the eggs, sour cream, milk, and melted butter.
  3. Add the wet ingredients to the dry.
  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 modified from Kelley at http://www.mountainmamacooks.com/2015/11/creme-fraiche-pancakes/*

 

Greek Yogurt Pancakes

Every weekend I find myself standing in the kitchen, usually on Saturday morning, making either pancakes or waffles and if we have company I’ll leave it up to our guests to choose between the two.

When my mother-in-law and brother’s girlfriend we here earlier this month “pancakes” was the resounding answer. The reasoning was that you can make more pancakes at a time – sounds like I need an army of waffle irons!

While I often use my go-to recipes for pancakes or waffles, I do quite like to mix it up – as you can tell from my breakfast recipe index. With two tubs of Greek yogurt in my fridge I decided to try this recipe from She Wears Many Hats. I made a big batch at my husband’s request and it’s a good thing I did! While these pancakes are quite filling, feeding 4 adults and a 1-year-old we needed a little extra batter. There were two pancakes leftover that my son had for breakfast the next morning, too.

Greek Yogurt Pancakes

Ingredients:

  • 3 C flour
  • 2 tbsp baking powder
  • 1 1/2 tsp salt
  • 4 tbsp honey
  • 1 1/2 C milk
  • 1 1/2 C vanilla Greek yogurt
  • 3 eggs

Steps:

  1. In a large bowl whisk together the flour, baking powder, and salt.
  2. In another bowl whisk the eggs and stir in the honey, yogurt, and milk. Add the wet ingredients to the dry.
  3. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is adapted from Amy at http://shewearsmanyhats.com/yogurt-pancakes-recipe/*

Greek Yogurt Pancakes | Sew You Think You Can Cook

P.S. – Check out my awesome personalized mug! I made it at my friend Emily‘s house, she provided the supplies and the know-how.

The D.C. Zoo + Honey Aebleskiver

Yesterday I mentioned that over Memorial Day weekend we took a road trip to D.C. to visit Tara (of Tara’s Multicultural Table) and her family. We’ve known this wonderful family for almost 10 years! Tara’s husband went to Auburn with my husband and me. It wasn’t until we were both stationed in the FL panhandle together that we became close friends. This year will be the first 4th of July since 2010 when we won’t be together, so we had to fast forward that weekend to Memorial Weekend instead!

family photos

On Saturday we headed into the city to check out the zoo. Did you know that there are a LOT of people in D.C.?!

It was a beautiful, warm day and a lot of the animals were finding shelter away from prying eyes. The first half of the day was spent trying not to run over toes with the strollers and seeing empty habitats. But then all the frustration was forgotten when the tiger was highly active, running around his habitat and jumping in the water. We really felt sorry for him – as the only active animal at the zoo he received a lot of attention from “roaring” and yelling children. His tail was twitching and his gaze kept moving up towards the source of the noise. We were able to get some incredible pictures though and the little man woke up in time to see the tiger. I got the moment I was hoping to have watching him notice the tiger and like it! (War Eagle!)

tigerOn Sunday after a trip to the farmer’s market (documented yesterday) I got to do what I’ve missed most – cooking with a friend. I’ve been watching Evan help Tara in the kitchen via text messages and blog posts and it was so sweet to see him in action. He helped us whisk the eggs, pour the vanilla, and manned the stand mixer. All while my little man was being entertained by alphabetic fridge magnets.

cooking

During #BrunchWeek one of my fellow bloggers posted a recipe for Nutella Aebleskiver. I immediately shared the recipe with Tara because (a) she loves Nutella anything and (b) I thought she had one of those fancy aebleskiver pans. She didn’t… at the time. Within half an hour she’d ordered one, saying it’d been on her Amazon wish list for quite some time. Happy Mother’s Day to her!

aebleskiver pan

We made two different flavors, the suggested Nutella and honey. We decided that I’d photograph and blog the honey and she the Nutella. That was another fun moment for me, getting to use her photography set up! Their house doesn’t let in much light and the window that lets in the most light is upstairs. Right by the window she has a table set up and has made a few different painted boards. She has a butcher’s rack complete with different napkins, placemats, and other specialty cookware. Evan even has his own space out of the way where he can color while Tara takes her wonderful food photography. Tara has much more patience and dedication than I when it comes to photography (I just step outside, weather permitting, and snap up to 5 photos).

honey aebleskiver | sew you think you can cook

For the Aebleskiver recipe, please check out Tara’s post from yesterday.

BBQWe had such a great time going to visit Tara and her family, and getting to meet our Goddaughter, Claire! We’d been needed to get away and a road trip was just what we needed. The drive to Virginia was beautiful, lots of hills, mountains, and greenery. On the way back, in the middle-of-nowhere WV, we stopped for BBQ on the side of the road. It was so good, and it was the little man’s first BBQ – he absolutely loved it and ate about a quarter of my pulled pork.

girls and boys

Disclaimer: This post contains affiliate links.

Maple Blueberry Pancakes

Do you know what today is?

It’s National Pancake Day!

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

That day is today.

Maple Blueberry Pancakes

Ingredients:

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

Steps:

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

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

Maple Blueberry Pancakes | Sew You Think You Can Cook

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