Buttermilk Pancakes

I’ve made my fair share of pancakes but these guys are the.best.ever. Seriously, they are even better than Cinnamon Streusel Pancakes. Now you really know that I mean business because there aren’t many things better than streusel in my book.

I know buttermilk pancakes may seem humble and even a bit boring to most but sometimes it’s nice to just keep things simple and perfect. Like cheesecake for example, why all the crazy mix-ins? I like mine plain with a little fresh strawberry sauce…no need to be adding peanut butter, chocolate, cookie dough, pretzel madness for me. Sorry for the rant but some things are just better left alone. Anyway, back to the pancakes…

I don’t mean to go overboard here but it was like I had entered a dream world as I watched these pancakes puff up to incredible heights while cooking on the griddle. I mean, look at them!

I’ve never made or eaten such fluffy pancakes. And I will never, eva make any other version of buttermilk pancakes. Just a bit of butter and a pool of pure maple syrup atop these bad boys. Heaven.

Buttermilk Pancakes
recipe from America’s Test Kitchen

2 cups all-purpose flour
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
1/4 cup sour cream (or plain Greek yogurt)
2 large eggs
3 Tbsp. unsalted butter, melted and cooled slightly

1. In a medium bowl, mix together all the dry ingredients. In a second bowl, whisk together the buttermilk, sour cream, eggs and butter. Make a well in the bowl with the dry ingredients and pour in the liquid mixture. Carefully fold wet and dry ingredients together being careful not to overmix the batter. It will be lumpy. Let the batter sit for 10 minutes.

2. Meanwhile, preheat a griddle or skillet over medium heat. Spray the griddle with non-stick cooking spray. Drop batter by 1/4 cupful’s and watch for bubbles and for the edges to set. Flip then cook for another minute or two, until golden brown. Enjoy!

Maple Sausage Gravy and Biscuits

So I don’t know how this happened but I haven’t mentioned that Joel and I are going to Vegas on Friday! He has a work retreat thing and they only have to work on Friday until 3 then they have Saturday, Sunday and Monday free. Spouses were welcome to join so I jumped at the chance as I’ve never been to the city of sin. They have some activities for Friday and Saturday night (The Hardwood Suite at the Palms, Ghost Bar and FireFly) but otherwise we have the days free as well as Sunday night. I’m not into the assumed scene of Vegas but I am excited to see the sights and get to enjoy a little ridiculousness. It’s one of those places that I want to see but I think I will be happy with that one visit and not feel the need to go back again. We have lots of ideas of activities but I need you all to tell me where to eat. This is a food blog after all!

So, before taking off on our trip we wanted a good, down home meal. I love breakfast for dinner every once and awhile and this is my favorite breakfast food. Joel loves maple flavored anything so I knew this would be a major hit with him. It added a nice sweetness and changed it up just enough from the traditional gravy.

There’s not too much more I can say, I’ve never met a gravy I didn’t like.

Maple Sausage Gravy and Biscuits

1 lb. maple breakfast sausage
1 tsp. pepper
salt to taste
1/4 cup all-purpose flour
1 1/4 cup milk
1 cup half and half
1 batch KFC copycat biscuits

Brown sausage until no longer pink. Season with salt and pepper. Sprinkle flour over sausage and cook for 1-2 minutes. Slowly add milk and half and half. Bring to a heavy simmer until the gravy thickens. Add more salt if needed. Split hot biscuits and slather with gravy.

Honey Lime Fruit Salad

I love to have fruit in the house for healthy snacking but sometimes it can get a little boring on it’s own. When I was a kid, we ate our fair share of fruit salad. Our fruit salad consisted of our favorite fruits mixed with a little cool whip. So yummy! But this time around, I needed a dairy-free version as my in-laws were visiting and my mother-in-law doesn’t eat dairy. I remembered this recipe I came across quite awhile ago and thought it would be the perfect way to make simple sliced fruit a little more special at breakfast.

The honey lime dressing was a bit sweet but had an amazing citrus zing that was just perfect on the fruit. You could use any fruit you like or have on hand for this recipe. I think bananas would be a great addition as long as it was being eaten right away. Don’t mix in the “dressing” too soon or the strawberries will get really soggy. I made it about a half hour before serving so it had a little time to chill together but not too long to get mushy.

This is a perfectly light and refreshing side that will be perfect throughout the much anticipated spring and summer!

Honey Lime Fruit Salad
recipe from Oh You Cook

1 pint strawberries
1 pint blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)

1. Rinse strawberries, blueberries and grapes then gently pat dry. Hull strawberries, then cut each in half or quarters. Remove stems from grapes and blueberries, if any.

2. Gently combine all three in a large bowl or aluminum tray. Set aside.

3. In a small bowl, whisk together honey and lime juice. Pour over fruit.

Valentine’s Egg-in-a-Hole

I found this fun idea on Pinterest when I was mindlessly wasting time looking for some holiday inspiration. What a fun and simple way to start off Valentine’s Day with all the loves in your life!

Noah has a huge Greek yogurt addiction and eats it for breakfast everyday. When I made these he totally forgot about his beloved breakfast of champions (although he requested it with his lunch so the addiction continues). They are incredibly easy to make and taste really great. Sometimes simple is just better. And they taste so much tastier than just toast and a fried egg. Trust me.

Valentine’s Egg-in-the-Hole

2 slice whole grain bread
2 egg
1 Tbsp. butter
Salt and Pepper

1. Heat a small saute pan over medium heat then melt 1/2 Tbsp. of the butter. Meanwhile, cut a heart out of the slices of bread (I used a cookie cutter). Place bread in the pan then crack the eggs into the holes. Season with salt and pepper and cook for about 2 minutes.

2. Add the remaining butter to the pan then flip the bread and cook for another 2-3 minutes (depending on how done you like the yolk).

Waffles {of Insane Greatness}

What are your New Year’s resolutions this year? Besides the typical eat healthier and continue to exercise regularly, my big resolution is to make something I have never attempted each month. Whether it’s something from my Top 100 or something we think of randomly, I want to step out of my comfort zone and learn some new techniques. I also plan on experimenting more with creating my own recipes.

On a random side note, I also made this totally awesome calendar which I want to keep up with so there’s another resolution.

Although I have made waffles before, it has been few and far between and they were never all that great. But these waffles? These were the best waffles I have ever eaten. For real. But the name kind of gave it away, didn’t it? They were crispy on the outside while light and fluffy on the inside….breakfast perfection. I whipped them up yesterday morning for Joel, Noah and my parents and it was the perfect way to start off 2013. You seriously have to make them because I seriously considered making another batch this morning and I’m not even a big breakfast person.

We topped ours off with butter and syrup but I think they would be totally divine with strawberries and whipped cream. Oh man, now I really really want to make another batch…..must remember the eat healthier resolution….

Anyway, do you have any suggestions for new/interesting/crazy food to make for January?

Waffles of Insane Greatness
recipe from Food Network
yields 4-5 waffles

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk (I recommend buttermilk)
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving

1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.

2. Preheat a waffle iron. Spray waffle iron with non-stick spray then follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Gingerbread Granola {Christmas Tray 2012}

As you can tell, I kind of have a thing for granola (and I have passed it on to Noah). We got addicted to all of Trader Joe’s granola but since we had never had a TJ’s in town (until now, mwhahaha) I always liked to make it homemade to snack on. We like it plain, vanilla flavored and especially this holiday gingerbread granola.

I made so many cookies and candies this year that I thought it would be nice to include something really different. Breakfast was the perfect solution and granola automatically popped into my head. And what says Christmas more than gingerbread?

The maple syrup, molasses and ginger all combine to create the perfect gingerbread taste. The crystallized ginger added a nice chewiness to the crunchy texture of the oats and nuts. A totally yummy treat for breakfast or an afternoon snack.

Gingerbread Granola
recipe from Disney Family

4 cups old-fashioned oats
1 cup blanched, slivered almonds
1/2 cup brown sugar
1/4 cup maple syrup
1/8 cup molasses
1/3 cup oil
pinch salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup crystallized ginger, chopped

1. Preheat oven to 325 degrees.

2. Mix oats and almonds together in a large bowl. In a small bowl, mix together brown sugar, ginger, cinnamon, salt, maple syrup, molasses and oil.

3. Pour sugar and oil mixture over the oats and stir well, making sure everything is evenly coated.

4. Pour into a greased 13×9 pan and bake for 25-30 minutes or until golden brown, stirring occasionally.

5. Let cool completely, stir in crystallized ginger and store in an airtight container for up to two weeks.

Vanilla Bean Granola

Happy Thanksgiving a day early! I hope that you are all ready for your Thanksgiving festivities and are able to spend this wonderful holiday with family and friends. I am so thankful for all the wonderful people in my life, especially those boys of mine. Here they are on Thanksgiving last year.

Here’s a sweet and simple breakfast idea for tomorrow morning. Or, for all you crazies out there, a quick breakfast to eat on the go while you wait in line at 3:00 in the morning on Friday. Now don’t get me wrong, I love me some Black Friday shopping but I need my beauty sleep. Me not getting enough sleep is not a pretty picture for anyone involved….you will get the grumpy, angry eyebrows. Trust me, when sleep deprived I do not use them sparingly.

Vanilla Bean Granola
recipe from Rachel Cooks

3 cups thick cut rolled oats
1 cup raw almonds, chopped
1/2 cup shredded unsweetened coconut
1/4 teaspoon salt
1/2 cup packed brown sugar
2 tablespoons toasted wheat germ
1 tablespoon ground flax-seed
4 tablespoons canola oil
1 tablespoon pure vanilla extract
the pulp of two vanilla beans

1. Preheat oven to 300 degrees F. Spray a large baking sheet with nonstick cooking spray or line with parchment or Silpat. In a large bowl, stir together oats, almonds, coconut, salt, brown sugar, wheat germ and ground flax. 2. In separate small microwavable bowl, stir together canola oil  and vanilla. Heat in microwave for 30 seconds on 50% power. Add in vanilla bean pulp and whisk with a fork to separate beans. 3. Pour wet ingredients over dry ingredients and stir until everything is well coated. 4. Spread granola in an even layer over the baking sheet. Bake for 15 minutes, stir, and then bake for 15-20 minutes longer until golden brown. 5. Let cool completely, stirring occasionally to break up chunks. 6. Store in airtight container. Makes approximately 5 cups.

Rainbow Fruit Skewers

I’m sure most of your kids are getting dressed up tonight and going out trick-or-treating to get totally sugared up. So why not make them a fun and healthy snack before the gorging begins? This isn’t really a recipe but I thought I would share it anyway since they are so cute and kid friendly. It seems like you can get a kid to eat anything if you serve it on a stick.

Noah is dressing as a golfer for Halloween and he is totally pumped about it. A 2 year old wanted to be a golfer you ask? Well, yes my 2 year old did. He loves going to the driving range with Joel and watched golf tournaments all summer with him. He was recently diagnosed with asthma and has to do daily breathing treatments and the only way I can get him to sit still is to put golf on. I know….he is weird. But I wouldn’t have it any other way! It’s quite the conversation starter when we have to go EVERYWHERE with his golf club and ball…the vet, doctor’s office, library, grocery store, seriously everywhere. I will have pictures for you all of my dapper little golfer soon.

Rainbow Fruit Skewers

Strawberries, cleaned and hulled
1 0r 2 orange cuties, peeled and dissected
Pineapple, peeled and sliced into bite-size chunks
2 kiwis, peeled and sliced into bite-size chunks
Blueberries
Red grapes
Greek yogurt (any flavor) for dipping
Wooden skewers

Skewer the fruit in the order listed then dip in Greek yogurt.

Apple Fritters

I know I have been on an apple kick lately, but we keep going back to that darn apple orchard and you can only make so much applesauce (I have quite a bit in the freezer for future snacking and baking). Joel loves apple fritters and ocassionally gets them from our favorite donut shop but I have never made them myself so I decided this was the perfect opportunity.

The recipe calls for shredded and chopped apples to add texture to the fritters. I wasn’t sure about the diced apples since I don’t really care for cooked fruit but I understood the reasoning so I went with it. And I’m glad I did. Turns out I don’t mind chunks of apples when they are swimming in sweet, fried dough. Who would’ve thought?

Apple Fritters
recipe from Scarletta Bakes
YIELD:  approximately 25 fritters (for reference, the finished fritters were approximately 2-3″ around)

2 c. self-rising flour (if you don’t have self-rising flour like me, go here for a simple DIY recipe)
1/4 c. dark brown sugar, packed
1/2 tsp. salt
1 c. buttermilk
3 large eggs
5 apples
1 tbsp. lemon juice, fresh
1 1/2 c. white sugar
1 Tbsp. cinnamon
4 c. peanut oil

1. Prepare the apples by peeling all 5, shredding 2 of the apples, and dicing 3 of the apples into small chunks. You can do this in whatever combination you prefer, the idea with the shredding and chopping is to get a variety of textures going on in your fritters.

2. To prepare your fritter batter, place the flour, brown sugar and salt in a large bowl. Stir in the eggs, buttermilk and lemon juice, mixing just until you have a uniform batter. Fold in your apple pieces. In a seperate bowl, combine white sugar and cinnamon.

3. Meanwhile, heat your peanut oil in a large, heavy-bottomed pan. Your oil can’t be too hot when you begin frying or your fritters will burn instantly. Heat the oil over medium-high heat and don’t be scared to test your oil’s temperature with a few trial fritters. The fritters should take approximately 2 minutes to cook on each side – they will turn a deep golden brown as you fry them.

4. Don’t make your fritters too large. Fritters that are bigger than a tablespoon of batter won’t cook through and are much more likely to burn as you fry them. Don’t worry, the batter expands as you cook it. Stick with a tablespoon for scooping your fritters, and lightly grease it on both sides so that the batter slides right out into the hot oil.

5. Flip your fritters regularly. Watch them closely. The color is key. Look for dark, golden-brown – no black. Work in batches of 4-5 fritters at a time.

6. As soon as they have cooked, remove them to paper towels to drain and cool slightly. When they are cool enough to handle, toss them in the cinnamon sugar and serve.

Oatmeal Peanut Butter Muffins

You know how Noah is a chocoholic? Well, turns out he is a peanut butter’oholic too. Whenever he sees that yummy JIF jar in the pantry he gets all hyped up and starts, first calmly, saying “butter” then he gets more and more frantic until he gets a taste of the good stuff. He loves the ‘butter!

He also thinks muffins are cupcakes so it wouldn’t be too great if he told people he had butter cupcakes for breakfast…..  Oh, I can just picture the judgemental looks I would get over that one!

Oatmeal Peanut Butter Muffins
recipe from Cupcakes, Muffins and More (Taste of Home)

1 1/4 cups all-purpose flour
3/4 cup quick cooking oats
3/4 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
Dash ground cinnamon
1 egg
1/4 cup peanut butter
1 1/4 cups milk
1/2 cup chopped peanuts
1/2 cup mini chocolate chips, optional

1. In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon.

2. In another bowl, beat egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts.

3. Fill greased or paper lined muffin cups three-fourths full. Bake at 375 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.