Tag Archives: Breakfast

Fluffy Pumpkin Pancakes

22 Nov

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!

pumpkin pancakes

Ingredients:

  • 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

Directions:

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

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Best Ever Pumpkin Muffins

16 Nov

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!

pumpkin muffins 2

 Makes 12 Muffins

Ingredients:

  • 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

 Directions:

  1. Preheat the oven to 375°F and prep a standard 12 cup muffin tin with cupcake liners.
  2. Combine flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Mix just until ingredients are incorporated.
  5. Evenly distribute the batter into each lined cup (an ice cream scoop works well). They will be nearly full.
  6. Bake muffins for 20-25  minutes or until a toothpick inserted into the center of a muffin comes out clean.

pumpkin muffins

Adapted from Lovely Little Kitchen

Mini Spinach Frittatas

20 Jun

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!

spinach frittatas

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F.
  2. Mix together spinach, ricotta, sour cream, and cheeses.
  3. In another bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.
  4. Add the egg mixture to the spinach mixture.
  5. Spray a muffin tin liberally with cooking spray. Evenly divide the mixture into the muffin tins.
  6. Bake for 20 to 25 minutes or until eggs are set and beginning to brown.
  7. Allow to cool for 5 minutes, then remove from muffin tins. Serve with more Parmesan cheese if desired.

Adapted from Baked Bree

Orange Rolls (Bread Machine)

1 Jan

This is a recipe I gleaned from various sources, the main one being my sister Corinne’s famous cinnamon rolls. These rolls turn out fantastic and have tons of delicious orange flavor. Bonus is this recipe uses a bread machine so it’s virtually fool-proof for people like me who suck at making bread. What better way to start a new year?

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Dough:

  • ½ cup warm milk
  • ½ cup orange juice, room temperature
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 1 ½ tsp. orange zest
  • 4 ½ cups bread flour
  • 1 teaspoon salt
  • ½ cup sugar
  • 2 ½ teaspoons bread machine yeast

Filling:

  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, softened

Icing:

  • 2 cups confectioners’ sugar
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract

Place all dough ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle and press Start.

In separate bowl combine cinnamon and sugar.

After dough has finished, turn it out onto lightly floured surface and roll into a 16×24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9×13 pan. Cover and let rise until almost doubled (about 30 min). While rolls are rising, preheat oven to 400°F.

Bake rolls for 14-16 minutes (do not overbake!). While rolls are baking, mix together frosting ingredients. Spread on rolls when they are still warm.

Carrot Cake Muffins (or bread)

24 Oct

This was my very first venture into the vegan baking world and I was so happy it turned out successful! These had a ton of flavor, wonderful texture, and were very moist. In fact, I’d say these are probably the best muffins I’ve ever made. I’m definitely going to keep this recipe around!

carrot cake muffins

Makes 1 loaf or 12-15 muffins

  • 1 cup non-dairy milk (i.e. soy, almond, rice, etc.)
  • 1 ½ teaspoons apple cider vinegar
  • 1 ¾ cups whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups grated carrot (about 4)
  • ¾ cup chopped pineapple, drained
  • ¾ cup raisins
  • ½ cup chopped walnuts
  • ¾ cup + 2 Tablespoons sugar
  • ½ cup canola oil
  • 2 Tablespoons molasses
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • ½ teaspoon cardamom

1. Preheat oven to 325 degrees. In a small bowl, whisk together non-dairy milk and apple cider vinegar. Let sit for about 10 minutes so the non-dairy milk curdles.

2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, & baking soda and set aside.

3. Combine the grated carrot, chopped pineapple, raisins and walnuts in another small bowl.

4. In another small bowl whisk together the sugar, canola oil, vanilla extract, cinnamon, nutmeg, salt and cardamom. Now whisk in the non-dairy milk mixture from step 1.

5. Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the shredded carrots, pineapple, raisins and walnuts.

6.Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed (a level ice cream scoop worked well for this).   Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

 

To make bread:

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean.

Adapted from veganbaking.net

All-Purpose Corn Bread

28 Sep

I’ve always loved corn bread, but Seth isn’t the biggest fan so I rarely make it. This is another recipe from my America’s Test Kitchen cookbook and was recommended by my sister, Annie. It’s a perfect middle-of-the-road corn bread as it’s not really sweet or savory which makes it just right for everything! I grew up eating corn bread for breakfast topped with dark corn syrup and it’s still one of my favorite ways to eat it. And of course it goes perfectly with my favorite chili!

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“Before preparing the baking dish or any of the other ingredients, measure out the frozen corn kernels and let them stand at room temperature until thawed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole grain cornmeal will work but will yield a drier and less tender corn bread. We prefer a Pyrex glass baking dish because it yields a nice golden brown crust, but a metal baking dish (nonstick or traditional) will also work. The corn bread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.”

  • 1½ cups (7½ ounces) unbleached all-purpose flour
  • 1 cup (about 5 ounces) yellow cornmeal (see note)
  • 2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 3/4 cup frozen corn kernels, thawed (see note)
  • 1/4 cup packed (1¾ ounces) light brown sugar
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Spray an 8-inch square baking dish with vegetable oil spray. Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a medium bowl until combined; set aside.

Process the buttermilk, thawed corn kernels, and brown sugar in a food processor or blender until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Begin folding the dry ingredients into the wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened. Pour the batter into the prepared baking dish; smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool on a wire rack for 10 minutes; invert the corn bread onto the wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

From: The Complete America’s Test Kitchen TV Show Cookbook 2001-2013

Homemade Wheat Mix & Pancakes with Blueberry Sauce

17 Aug

wheat mix

This is a recipe that I grew up with. We used it primarily for pancakes and to this day they are still my favorite. The best part of this mix is you can use it for many different things. It originally came from the “Make-a-Mix” cookbook which included recipes for muffins, bread, etc.

Today I’m just going to give you the recipe I use for pancakes. Keep in mind this is very off-the-cuff. Precision isn’t needed here, which is what makes it great. In fact, Seth loves making these for Sylvie who in turn loves to eat them! Today I’ll also include a fabulous recipe for blueberry sauce just as a bonus. Breakfast doesn’t get much better than this!

Wheat Mix

  • 6 cups whole-wheat flour
  • 3 cups all-purpose flour
  • 1 1/2 cups instant nonfat dry milk
  • 1 tablespoon salt
  • 1 cup sugar
  • 1/2 cup wheat germ
  • 1/4 cup baking powder
  • 2 cups vegetable shortening

Combine wheat flour, white flour, dry milk, salt, sugar, wheat germ, and baking powder. Mix well. Cut shortening in with a pastry blender. Makes about 14 cups.

Whole-Wheat Pancakes

  • Wheat Mix
  • Bisquick
  • Egg
  • Water

Mix equal parts wheat mix and Bisquick*, add an egg, and enough water to make the batter a good consistency. Stir just enough to get all the major lumps out. If you’re making a lot or just a pancake worth or so, you’ll want to adjust the egg amount accordingly, but for an average sized recipe, you won’t need to worry about it.

*You can eliminate the Bisquick and make these using only the wheat mix, but the texture of the pancakes isn’t as good and they’ll be more crumbly.

Blueberry Sauce

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 cups blueberries (or other berries, fresh or frozen)

In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over french toast, pancakes, waffles, or dessert of your choice.

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