Archive for the ‘breakfast’ Category

Decadent but worth it!

Okay please don’t hate me but you have to make these. It will keep your family quiet for the 30 seconds it takes to devour their pancake. Yes pancake. Not pancakes. It only takes one.

Your family and especially kids will appreciate these for a special occasion. Here you go:
Cinnamon Roll Pancakes
Entirely followed from recipegirl.com
Yield: 4 servings (4 pancakes)

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour,
baking powder and salt. Whisk in milk, oil and egg, just until batter
is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the
filling into a small zip baggie and set aside. You don’t want this to
remain super-liquidy. It’s best if it becomes a consistency similar to

3. In a medium, microwave-safe bowl- heat butter and cream cheese
until melted. Whisk together until smooth; whisk in powdered sugar and
vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray.
Scoop about 3/4 cup batter onto the skillet. Snip the corner of your
baggie of filling and squeeze a spiral of the filling onto the top of
the pancake. When bubbles begin to appear on the surface, flip
carefully with a thin spatula, and cook until browned on the
underside, 1 to 2 minutes more. Transfer to a baking sheet or platter
and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Tips from Recipe Girl:
*Keep the heat low or your pancakes might cook up too quickly. Don’t
flip them until you see those bubbles starting to pop on top. Flip
them with a wide spatula so you can grasp the whole thing without
batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or
so and then swirl the cinnamon onto the batter. That’ll give it a
chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the
microwave for a few seconds to soften it up again. On that same note,
it shouldn’t be too runny. The consistency of soft toothpaste is
perfect. If it’s melty and runny, it will tend to run all over your
pancakes. Once you micro it, let it sit on the counter at room temp
for a while until it thickens slightly.

My notes: I had a TON of leftover glaze and cinnamon sugar but when you flip the pancake, the cinnamon sugar caramelizes into an almost brûlée texture. Oooh can’t wait for the silence in your house as your family eats these!



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Homemade Granola Bars

So another wild hair. I decided to make homemade granola bars. What a great way to eliminate refined sugars and flours and have easy grab and go snacks for the kidlets.

Well, verdict is I am never going store bought again. These are amazing and packed with good wholesome ingredients. Without further ado, here is the recipe:

2 cups rolled oats

1/4 cup whole wheat flour

1 cup sliced almonds

1/4 cup walnuts

1/4 cup chocolate chips

3 tablespoons ground flax

3 tablespoons almond meal

1/4 cup oil (canola, coconut, etc.)

1/2 cup honey

Heat oven to 350º F. Mix together oats, flour, nuts, flax and almond meal. Stir in oil and mix until well coated,
and then stir in the honey until evenly distributed.

Press into a parchment-lined 8″x8″ pan. Bake at 350º F for 35
minutes or until slightly brown on top.

Allow to cool completely. I stuck them in the refrigerator for 10 minutes. Cut
into bars and wrap individual servings in plastic wrap. Store in an airtight container until ready to eat.

Makes 15 bars.




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