May 02

Banana and Pecan Pancakes

Buttermilk pancakes with pecans and bananas, how could this not be amazing, especially coming from Chef Tyler Florence. And just when you didn’t think maple syrup could get any better, you add butter and honey to it! If you don’t prefer slices of banana in the pancakes, you can mash them and add them to the batter before cooking. Enjoy!

2 C. buttermilk
3 eggs
1 tsp. vanilla extract
2 C. flour (I used Einkorn)
1 1/2 tsp. baking powder
1 tsp. baking soda
A pinch of salt
4 Tbsp. sugar
1/2 C. pecans, toasted and finely ground
1/2 stick of butter, melted
3 bananas, peeled and sliced in 1/4-inch circles

Maple butter
2 sticks of butter, softened
1/4 C. maple syrup
2 Tbsp. honey

Preheat oven to 200 degrees. In a large mixing bowl, whisk the buttermilk, eggs, and vanilla together to combine. In a separate bowl, mix the flour, baking powder, soda, salt and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and mix until the batter is smooth. Heat a griddle over medium low heat. Melt a little butter so that the pancakes don’t stick. Using a ladle pour the batter into the pan.

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer the pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stacks of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar.

Maple butter
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it into a log using parchment paper and twist the ends of the paper. Chill in the refrigerator for 30 minutes.



May 01

Almond Cranberry Cake

The combination of almond and cranberry is a game changer for me. Not that orange and cranberry isn’t a delicious combo, but for me, the almond and cranberry take this cake to another level. The tartness of the cranberries with the velvetiness of the almond throughout the cake and icing, makes this cake hard to resist. Whether you decide to have a piece for breakfast to start your day, or with an afternoon coffee, you are going to love it! Enjoy!


Cake:

1 1/2 C. flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
6 Tbsp. butter, softened
2/3 C. sugar
2 large eggs
1 tsp. vanilla extract
1 1/4 tsp. almond extract
2/3 C. sour cream, thick sour cream is best
2 Tbsp. milk
2 C. fresh cranberries

Almond topping:

3 Tbsp. butter, softened
1/3 C. sugar
3 Tbsp. flour
1/8 almond extract
1/2 C. sliced almonds

Icing:

1/ C. powdered sugar
1 1/2 tsp. of milk
drop of almond extract

Cake:

Preheat oven to 350 degrees. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. Using either a hand or stand mixer, beat 6 tablespoons of butter and 2/3 cups of sugar for several minutes, until creamy and well combined. Add eggs, vanilla, and almond extract. Beat until combined, scraping the sides as needed. Add half the dry ingredients to the butter mixture. Beat until just combined. Add the sour cream and 2 tablespoons of milk, beating until combined. Beat in the remaining dry ingredients. Add the cranberries and gently fold into the batter. Grease a 9×9 square baking dish or a 8×11 rectangle baking dish. Pour the batter into the pan and smooth the top. Make the topping.

Topping:

Combine the butter, sugar, flour, and almond extract. Use a fork to stir and mash the butter into the dry ingredients. Add the sliced almonds and mix until combined. Sprinkle the topping over the top of the cake batter. Bake for 30 to 40 minutes, until a toothpick inserted into the center of the cake come out clean. Place the cake pan on a metal rack to cool.

Icing:

Combine all icing ingredients. Adjust the consistency as necessary by adding more powdered sugar or milk. Drizzle over the top of cake.




Dec 18

Pumpkin Granola

It is the holidays, so get ready to change up your granola for the season. If you haven’t tried making your own granola, I’m not sure what you are waiting for. It is so simple to make, and you can go into any flavor direction you want. In this granola you have pumpkin, apple sauce, and fall spices for your flavor, as well as dried cranberries and pumpkin seeds. Enjoy!

3 Cups old fashioned oats
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 C. maple syrup
1/2 C. pumpkin
1/4 C. applesauce
2 Tbsp. brown sugar
1 1/2 tsp. vanilla extract
1 C. dried cranberries
1/2 C. pumpkin seeds

Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Mix the dry ingredients in a large bowl (oats through salt). Mix the wet ingredients in a smaller bowl (syrup through vanilla). Stir the wet ingredients into the dry ingredients, then stir in the cranberries and pumpkin seeds.
Spread the mixture onto your prepared pan. Bake for 40 minutes or until golden, stirring after 20 minutes. The granola will get crispier after cooling. Let it cool and then store in an airtight container for up to 2 weeks.

Sep 19

Quinoa Salad

Have you tried quinoa yet? If you haven’t, you must try this quinoa salad, it is chock full of veggies, chickpeas, and a super simple dressing. The feta cheese is optional, but if you like feta, you know it is a must! Quinoa is bland by itself; kind of a blank canvas and you can take it in any flavor direction you want. Give it a try and enjoy!

1 C. uncooked quinoa, rinsed and drained
2 C. water
1 can (15 oz.) chickpeas, rinsed and drained, or
1 1/2 cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
3/4 C. chopped red onion
1 C. finely chopped flat-leaf parsley
1/4 C. olive oil
1/4 C. lemon juice
1 Tbsp. red wine vinegar
2 cloves garlic, minced
1/2 tsp. salt
Freshly ground black pepper, to taste
Feta cheese, optional

Combine the quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all the water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley, set aside. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, salt and pepper. Whisk until blended, set aside.

Once the quinoa is mostly cool, add it to the serving bowl, drizzle the dressing on top. Toss to combine, taste test and add additional salt and pepper if needed. Toss in the amount of feta that makes you happy. Serve chilled, or at room temperature.

Taken from: Cookieandkate.com


Aug 28

Oven Baked Chicken Thighs

Change up your boring chicken night this week with these moist and flavorful chicken thighs that are quick to prepare on any busy weeknight. Throw together the homemade spice mix, toss in the chicken to coat and bake, pretty simple. Leftovers are a great topping for your lunchtime salad the next day. As always, feel free to change up the spices to your family’s taste. Enjoy!

6-8 boneless skinless chicken thighs
1/4 C. brown sugar
2 Tbsp. smoked paprika
1 tsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dried thyme
1 tsp. salt
1/2 tsp. ground black pepper
1/8 to 1/4 C. avocado oil

Preheat oven to 425 degrees. In a mixing bowl combine all the spices. Add chicken thighs and coat both sides. Using a baking sheet lined with foil or stoneware, add the chicken thighs, and pour the avocado oil over the meat. Bake for 20-30 minutes, flipping halfway, or until chicken is cooked through.

Recipe from: Munchkin Time

Aug 13

Peach Icebox Cake

Fresh peaches are in season now, and we have been taking advantage of the abundant supply at our local fruit stand. This desert highlights sweet juicy summer peaches and vanilla whipped cream. So, before summer is over, and you enjoy your last outback BBQ, make sure to serve this incredible summer desert to your guests! Enjoy!

3 C. heavy cream
3/4 C. granulated sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
8-oz mascarpone cheese
1 (5.3 oz) vanilla Greek yogurt
6 fresh peaches (about 2lb.)
1 (14.4-oz) pkg. graham crackers
(about 27 crackers)
Fresh mint sprig

Beat cream, sugar, vanilla extract, and almond extract with an electric mixer on high speed until stiff peaks form. Beat mascarpone cheese and yogurt in a separate bowl on medium speed until smooth. Fold into whipped cream mixture and set aside.
Gently rub peaches under running water to remove fuzz. Cut into 1/8-inch-thick slices. You will have about 8 cups. Spread a thin layer of cream mixture in the bottom of a truffle dish. Cover the cream with a single layer of graham crackers, breaking some crackers to fill in gaps. Add a layer of peach slices to completely cover the crackers. Repeat layers, ending with cream mixture. Cover and chill 4 to 12 hours.
Top with any remaining broken cracker pieces, garnish with a couple peach slices and mint. Serve cold.


Aug 09

Chocolate Chunk Banana Oatmeal

Get ready for a breakfast oatmeal that actually tastes like desert! Bananas and chocolate are such a hit, and your kitchen is going to smell amazing. If you do not have coconut milk, you can substitute another milk. Enjoy!

2 C. old-fashioned rolled oats
1/4 C. raw honey, or pure maple syrup
1 tsp. baking powder
Pinch of sea salt
1 13.5 oz can of full fat coconut milk
1 large egg
2 tsp. vanilla extract
2 Tbsp. coconut oil, melted
2 bananas, sliced into 1/2-inch pieces
1/2 C. walnuts or pecans, chopped (optional)
1/4 C. chocolate chunks or chocolate chips

Preheat oven to 375 degrees. Grease an 8- or 9-inch baking round dish with coconut oil. In a large dish combine all ingredients, stirring gently. Pour the oatmeal mixture into the prepared baking dish and level with your spatula. Bake 40-50 minutes or until the top is golden brown.

Mar 02

Cream Cheese Spinach Chicken Casserole

   Who doesn’t need another quick chicken dish that is great anytime but especially during a busy weeknight?  Are you tired of the same chicken each week?  This dish is not just quick to prepare and have on your family’s dinner table, it is full of flavor.  The chicken breasts sit in a marinade of olive oil, garlic, Italian seasonings, red pepper flakes and salt and pepper while you wilt the spinach.   Cream cheese is then spread over the top of the chicken breasts and layered with wilted spinach and mozzarella.   Quick and easy and sure to be a new family favorite!  Enjoy!


4 boneless, skinless chicken breasts
8 oz cream cheese, softened
2 C. fresh spinach
2 Tbsp. olive oil, divided
4 oz. Mozzarella, shredded
3 garlic cloves, minced
1/2 tsp. red pepper flakes, optional
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning, optional

     Add olive oil, garlic, red pepper flakes, Italian seasoning, salt and pepper to a Ziplock bag and shake to mix. Add chicken breast, seal and massage to cover chicken with the marinade. Set aside for 10-15 minutes while you prepare the remaining ingredients. Preheat oven to 400 degrees.

     Wilt the spinach in a skillet with 1 Tablespoon of olive oil, set aside. Arrange the chicken breast drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breast and layer the wilted spinach over the cream cheese. Sprinkle the Mozzarella over the top.
Bake for 20 to 30 minutes till chicken is cooked through and the Mozzarella is golden.

May 16

Strawberry Cheesecake Pancakes

Delicious cheesecake filling spread in between stacks of fluffy Ricotta pancakes, drizzled with a strawberry sauce is what’s for breakfast! These would be a wonderful brunch idea also. The strawberry sauce can be made ahead of time or while your pancake batter is resting, and the cheesecake filling whips up in no time. If you overmix your batter you will remove all the tiny air bubbles that help make your pancakes fluffy, so take it easy on the mixing. I have to say, this isn’t your chain restaurant cheesecake pancakes! Enjoy!


Pancakes
1/2 + 2 Tbsp. flour (I used Einkorn)
2 tsp. baking powder
1 Tbsp. sugar
Pinch of salt
2 tsp. lemon zest
1 egg, separated
1/2 cup + 2 Tbsp. milk
1/3 C. Ricotta cheese, room temperature
2 Tbsp. cooking oil (I used avocado oil)
1 tsp. vanilla extract
1/4 C. graham crackers, crushed
3 Tbsp. butter, melted

Strawberry Sauce
1-lb strawberries, hulled and sliced
1/2 Tbsp. balsamic vinegar
1/4 C. sugar

Cheesecake Filling

12-oz. cream cheese, room temperature
3 Tbsp. sugar
1 C. whipping cream
1/2 lemon, juiced

To cook the pancakes:

Whisk or shift together the flour, baking powder, sugar and salt. Add the lemon zest and whisk well. In a separate bowl, combine the milk, ricotta, egg yolk, oil and vanilla extract by whisking. Add mixture to the dry ingredients and mix until mostly combined. Whisk your egg white separately until stiff peaks form. Fold in gently to the batter to incorporate. Allow the batter to sit at room temperature for 20-30 minutes. Melt butter over a medium-low heat in a nonstick pan. Spoon pancake batter in using a 1/4 cup measure. Cook until bubbles begin to appear on the surface, and the edges begin to darken; turn gently. Cook through. In a separate bowl, mix the crushed graham crackers with the melted butter. Set aside.

Strawberry sauce:

Combine all ingredients in a small pot over medium heat. Simmer and cook over medium-low heat for 20-25 minutes, until thickened as desired.

Cheesecake filling:

Beat cream cheese, sugar and lemon juice until smooth. Add whipping cream gradually. Continue beating until well combined and stiff, about 3 minutes.

To assemble, stack the pancakes while spreading a generous layer of cheesecake and a little strawberry sauce between each pancake. Drizzle strawberry sauce over the top and top with the crushed graham cracker crumbs.

Taken from chocolatesandchia.com

Mar 23

Coconut-Blueberry Cheesecake Bars

A crust with graham cracker crumbs, coconut, and pecans lay the foundation to an amazing desert bar. Topping this crust with a creamy cheesecake filling that has a hint of brandy (if using) and topped with blueberries, and wow, you can’t eat just one! The hardest part is waiting for them to chill. Enjoy!

1/2 C. butter
3/4 C. finely crushed graham crackers
1/2 C. all-purpose flour (I used Einkorn)
1/2 C. flaked coconut
1/2 C. ground pecans
1/4 C. sugar
12 oz. cream cheese, softened
2/3 C. sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 C. blueberries

Preheat oven to 350 degrees. Lightly grease 13×9 baking pan; set aside.

For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from the heat; set aside. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 1o 10 minutes or until lightly browned.

Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brady, and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries.

Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store covered in refrigerator.