I am frequently disappointed by new pancake recipes I try. Some of the typical problems I run across with pancakes are they’re too flat, too hard to flip, they fall apart easily, or just don’t taste that good. So, when I do find a great pancake recipe, you can bet I hang onto it like a precious gem.
With all that said, THIS is a fabulous pancake recipe. I’ve made these pancakes twice in the last few weeks because they are just so darn delicious. They were gorgeously fluffy and substantial and packed with flavor. A perfect option for breakfast during the holiday season!
- 2 cups all-purpose flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons vegetable oil
- 2 Tablespoons vinegar
In a large bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Stir into the flour mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
Adapted from Allrecipes.com
I made these this morning, very skeptical that they would in fact be, the “best ever” pumpkin muffins. I was happy to find that they were literally THE BEST. Seriously so so good. I could have eaten the entire batch. Granted these are not healthy, but, they were incredibly moist, full of flavor, and looked beautiful. This one is definitely a keeper!
Makes 12 Muffins
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- ½ cup dark brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 2 eggs
- 1 (15-ounce) can pure pumpkin puree
- ½ cup coconut oil (melted if necessary)
- 1 teaspoon vanilla extract
- Preheat the oven to 375°F and prep a standard 12 cup muffin tin with cupcake liners.
- Combine flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Mix just until ingredients are incorporated.
- Evenly distribute the batter into each lined cup (an ice cream scoop works well). They will be nearly full.
- Bake muffins for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Adapted from Lovely Little Kitchen
Several years ago my not yet sister-in-law, Rachel brought the most fabulous rolls ever to a family dinner. I cannot tell you how amazing they were. Delightfully light, but with substance and just a hint of sweetness. I knew I needed the recipe. So, although I did not know Rachel very well yet and felt like a huge dork doing so, I asked her for the recipe. And to my utter delight and eternal happiness, she gave it to me. My life has never been the same. I’m telling you these are the best rolls in the world not only because they taste so darn delicious, but because someone like me who guesses her way through every bread making endeavor, can make a perfect batch of rolls every time. Oh and just in case you’re curious, this recipe came from a lady at Rachel’s church named Doreen. Thank you Doreen and thank you Rachel. You and your rolls are beautiful angels from heaven.
Yield: 24 Rolls
- 2 tablespoons yeast
- ¼ cup warm water
- ½ cup sugar
- 2 cups warm milk
- 2 eggs, beaten
- 1/2 cup butter, melted
- 2 teaspoons salt
- 7 ½ cups flour (approximate)
Combine yeast, water, and a little of the sugar in a small bowl.
Mix sugar, milk, eggs, butter, and salt in a large bowl.
After yeast has proofed a little, add to milk mixture.
Gradually add flour until a soft but not-too-sticky dough has formed. Knead 6-7 minutes. Let dough rise in buttered bowl until doubled in size.
Punch dough down and divide into three balls. Roll out each ball into a flat circle and cut into 8 triangles to make crescent-style rolls.
Let them rise again, about 40 minutes.
Bake at 400°F for approximately 12 minutes (or until golden brown), depending on the size of the rolls.
I saw this recipe the other day and thought it would be a nice change for a weekend breakfast. They were super easy to make and everyone scarfed them down. I’d planned on having some as leftovers for a couple of days but there weren’t any left! Guess next time I’ll be making a double batch!
- 10 ounces frozen spinach, thawed and drained
- 1 cup ricotta cheese
- 2 Tablespoons sour cream
- ½ cup grated Parmesan cheese
- ½ cup grated cheddar cheese
- 4 eggs
- ¼ cup milk
- ½ teaspoon hot sauce
- 1 teaspoon cumin
- Salt and pepper
- ½ teaspoon lemon pepper
- Preheat oven to 375°F.
- Mix together spinach, ricotta, sour cream, and cheeses.
- In another bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.
- Add the egg mixture to the spinach mixture.
- Spray a muffin tin liberally with cooking spray. Evenly divide the mixture into the muffin tins.
- Bake for 20 to 25 minutes or until eggs are set and beginning to brown.
- Allow to cool for 5 minutes, then remove from muffin tins. Serve with more Parmesan cheese if desired.
Adapted from Baked Bree
The other day I decided to make some pulled pork but didn’t have any buns. Feeling too lazy to go to the store I decided to make my own. Only I didn’t want it to take hours of my time. Imagine my delight when I found this recipe! It was super easy to put together and the buns turned out great. They are a little on the small side so if you want larger buns adjust accordingly. I’m guessing 8 buns would give you a nice size for larger hamburgers. Also, I weighed my flour and ended up using a bit more than the 3-1/2 cups of flour stated but I suck at making bread so you might be alright.
Yield: 1 dozen
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water (110° to 115°)
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces and shape each into a ball. Place 3 inches apart on a greased baking sheet.
- Cover and let rest for 10 minutes. Bake at 425°F for 8-12 minutes or until golden brown. Remove to a wire rack to cool.
Adapted from Taste of Home
I’ve been trying my hand at a few different types of homemade nut butters lately and so far this has been my favorite. Yes, I realize sunflower seeds are not nuts, but the term “seed” butter doesn’t have quite the same ring to it. My little 2 year old loves to eat this by the spoonful and I think it’s a great substitute for peanut butter for those who have allergies. This is super easy to make and takes less than 5 minutes in a food processor. Also, I custom make each batch… meaning I just add things to taste. This isn’t an exact science. If you’ve never tried your hand at making your own “nut” butter, I highly recommend it!
- toasted sunflower seeds (I buy salted roasted ones from the bulk bins at the grocery store, but you could roast raw ones yourself)
- light flavored oil (I use olive oil)
- honey or other liquid sweetener, if desired
Place sunflower seeds in the bowl of a food processor with the blade attachment. I think I used about 2-3 cups of seeds. Don’t use too many or it’ll be hard to get a good consistency. The seeds will go through several stages before they get to the correct consistency and you’ll probably have to stop it every so often to scrape down the sides. First the seeds will get a mealy consistency, then pasty/clumpy. Keep processing until the seeds are smooth and release their oils. The mixture will look relatively smooth and shiny.
Once you get to this point, taste the butter. This is the time to add extra salt and/or honey. I think honey gives it a great sweetness that pairs very well with the seeds. Don’t underestimate the importance of salt, especially if your seeds were not salted, you’ll need to add a bit to bring out the flavor. Once the honey and salt are mixed in well, you can adjust the consistency of the butter to your liking. Just add a bit of your oil at a time until the desired consistency is reached. And that’s it! You really could use this same process for any other nut/seed butter you want to make. Try out different flavors and variations and see which one you like best!
I’ve never been a huge fan of red potatoes. Especially when quartered and boiled and served as a side at restaurants. No thanks. But, over the years I’ve come to find several variations of red potatoes which I actually enjoy. These Crash Hot Potatoes are my latest and most tasty find. I’ve made these babies probably 4 times in the last month or so. While they do take a bit of time to make, they really aren’t much work. Most of the time involved is waiting for them to cook. Using smaller potatoes will obviously cut way down on the cooking time. I’ve taken to using my pressure cooker for the first part of the process as it’s quicker and more fool-proof to get tender potatoes. This works especially well when I only have larger potatoes to work with.
One really great thing about this recipe is you can pretty much use whatever herb you like. The first time I made these I only had dried thyme available but they still turned out great. I’ve since made them with fresh thyme and fresh rosemary, both of which were awesome. This is now my go-to side whenever potatoes are needed. Give them a shot!