Playing with Pancakes

As many of you may know, I am absolutely obsessed with breakfast, so it is only natural that I love pancakes.  Over the past few months I have been really interested in how different types of pancakes are made, and I have been looking at all kinds of recipes to try and find a pancake that is unique, and somewhat healthier than the traditional buttermilk pancake.

While looking on Pinterest one day, I came across a banana pancake recipe that was literally just a mashed banana and an egg.  I immediately ran to the kitchen to try it out, seeing as bananas and eggs are both a huge part of my diet.  The pancake came out well, but I found it to be way too moist.  It was hard to flip it without it falling apart.  But after that pancake adventure, I decided that I would continue to make that banana pancake, but each time I made it, I would alter the recipe a little, just to see what would happen.  After about a week of pancake experimenting, I finally had a solid recipe that I was very happy with and that is what I am sharing with you now.  I just love how versatile a pancake can be!

Here is my recipe for Banana Oat Pancakes

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Ingredients

1 cup Old Fashion Oats

1/2 banana, mashed

1/4 cup whole wheat flour

1 egg

1/4 cup milk

2 Tbsp Honey

1 Tbsp unsweetened applesauce

1 tsp baking powder

1/2 tsp salt

coconut oil for pan

 

Directions

Mix all ingredients together until just combined.  Heat pan on medium and add coconut oil.  Use a 1/4 cup measure to spoon batter into the pan.  Wait for bubbles to appear around the edges of the pancake, about 1-2 minutes, and then flip.  Repeat with the rest of the batter.

And that’s it! Easy, right? And so delicious (and healthy!)  I encourage everyone to play with this recipe too, and let me know if you come up with something even better.  After I made this, I thought adding cinnamon and a little nutmeg might make it even better!

Keep experimenting and Enjoy!

 

Breakfast Pizza

Ok, I know, I haven’t posted in over 6 months! How dare I!  But last semester was long and challenging…but good news, I GRADUATED!!  And now I am officially a grad student.

So then why did I not have oodles and oodles of time to cook over the summer?  Because I worked at a wonderful camp called Birch Trail for 9 weeks.  Yes, it was amazing.  No I did not cook anything while I was there. But it was a great summer!

But onto the important part…the food!  As some of you may know, my all-time favorite meal is breakfast.  I love eggs, bacon, sausage, waffles, pancakes, french toast, hashbrowns…the whole 9 yards.  But I wanted to try something a little different when cooking at home.  I got the inspiration for this breakfast pizza from a restaurant I went to with some of my friends over Labor Day weekend called the Armsby Abbey.  Although I did not end up ordering the breakfast pizza there, I made a mental note that I had to try making something similar when I got back to my apartment.

So without further ado, here is my version of the Breakfast Pizza

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Breakfast Pizza
Ingredients
1 bag prepared whole wheat pizza dough (I got mine from my local gorcery store)
1 lb fresh mozzarella cheese, sliced
3 thick slices Canadian bacon, cooked, chopped
3 eggs
2 medium tomatoes, diced
green onions, sliced for garnish
Directions
  1. Preheat oven to 450 degrees F
  2. Divide pizza dough into three sections and roll each section into a ball.  Roll out each portion of dough into a 9-inch circle
  3. Prepare the toppings. Slice the mozzarella, chop the bacon, scallions, and tomatoes.
  4. Place one 9-inch circle of pizza dough on a greased baking sheet and spread the mozzarella in an even layer on the dough. Top with the bacon. Crack an egg in the center of the dough and bake in the oven for 15 minutes or until the crust is golden and the whites of the egg are cooked. Remove pizza from the oven and top with fresh tomatoes and sliced green onions. Repeat with remaining 9-inch dough rounds.
  5. Enjoy (with others, or by yourself…like I did) 😉

Recipe adapted from cherryonmysundae

I promise that I will try to post as much as possible this semester.  Every time I make something I take a picture of it (yes, I’m one of those people), so I might as well put it on my blog too!

I hope this inspires some of you to look at breakfast in a different way! Enjoy!

Halloween Popcorn

Halloween has always been one of my favorite holidays.  It is the one day (or multiple days in college) of the year when you can dress up as anything you want and no one will question why.  I take a lot of time to figure out my costume and I have never in my life bought a costume.  I always put it together from pieces of clothing I own or sew it myself.  It’s more fun and creative that way.  The other thing I love about Halloween is the candy (who doesn’t).  Just like all the trick-or-treating kids, I can’t wait to get my hands on some candy.  But eating that much candy is obviously not very healthy, so I came up with something just as tasty but consisting of less sugar.

Here is the recipe for my Halloween Popcorn

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INGREDIENTS

  • 1 bag kettle corn or salted popcorn, popped by bag instructions
  • 1/3 cup candy corn
  • 1/4 cup semi sweet mini chocolate chips
  • 2 teaspoons vegetable oil

DIRECTIONS

  1. Cover a baking sheet with wax paper and spread out the popcorn so that it is in one layer
  2. Put the candy corn in a microwave-safe bowl and microwave in 30 second intervals siring after each interval. Once the candy corn has melted, use a spoon to drizzle it over the popcorn.
  3. Place the chocolate chips in a microwave-safe bowl and microwave at 30 second intervals siring after each interval.  When the chocolate has completely melted, add the vegetable oil to the melted chocolate.  This will help the chocolate drizzle better over the popcorn.  Use a spoon to drizzle the chocolate over the popcorn.
  4. After both the melted candy corn and chocolate have been drizzled over the popcorn, let the popcorn sit for about 20 to 30 min so that the candy and chocolate hardens.
  5. Once hardened, remove from baking sheet, break into smaller pieces, and serve!

This is a nice easy (and healthier) way to enjoy Halloween candy without actually consuming that much candy! A win-win situation all around.  It is also really quite cheap and one batch of this only costs about $1.50 to make! I ended up serving this at a small Halloween party I threw for my friends, and it went FAST!  So let the kids have the candy and help yourself to some Halloween popcorn! Enjoy!

Pumpkin Pie for Breakfast

I have always loved the amazing taste of pumpkin pie.  It reminds me of beautiful fall days and getting together with family and friends for the holidays.  But the problem I always have with pie is that it is served as dessert.  Being such a foodie, I am usually too full from an amazing dinner to have room in my stomach for pie.  I can’t fully enjoy my pie if I’m already stuffed full from a previous meal.  So this is the solution…have it for breakfast!!  That way I can start the day with the delicious flavor of pumpkin and I can fully enjoy the taste of it because I will not be suffering from the food coma of a prior meal.

Because this recipe is the breakfast version of pumpkin pie, it is in the form of a muffin (a traditional breakfast food) but it still has all the flavors and spices that a normal pumpkin pie would have.  It’s perfect for a crisp fall morning when I’m running to class and don’t have enough time to sit down and eat a bowl of cereal.

Here is the recipe for Pumpkin Pie Muffins

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Pumpkin Pie Muffins
Makes about a dozen

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • ¾ teaspoon cinnamon
  • ½ teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups flour
  1. Preheat the oven to 350ºF.
  2. In the bowl of an electric mixer, combine the pumpkin, sugar, vegetable oil, and eggs. Mix until smooth.
  3. In a separate bowl, whisk together the cinnamon, ginger, cloves, nutmeg, baking soda, salt, and flour.
  4. Gradually add the dry ingredients to the pumpkin mixture, and mix on low until just combined.
  5. Divide the batter among lined muffin tins, filling each cup ¾ full.
  6. Bake for 17-22 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs.

Recipe courtesy of SnixyKitchen.com

Although pumpkin pie is a classic fall food, it is sometimes fun to present those flavors in a new way.  I chose muffins because breakfast is my favorite meal of the day.  I hope you enjoy these muffins as much as I (and my roommates) did! Enjoy!

Not-Your-Typical Mac and Cheese

I have always loved cheese.  Growing up, cheese and crackers were a regular snack in my family.  Now that I’m in college, I can’t exactly go out and buy all those nicer cheeses because I just don’t have the money, so I try and find other ways to fit it into my eating habits.

Traditional boxed mac and cheese is a college staple.  All you have to do is heat up some water, add it to the pasta, and pour in the cheese powder.  But…CHEESE POWDER?? That is definitely not what I want to be eating.  If I am going to be eating cheese, it should at least be real and not have orange food coloring in it!  So this recipe is my solution.  Yes, it takes a little longer than instant mac and cheese, but it is so worth it.  It has other ingredients like broccoli and chicken that make you feel better about what you are eating too.  You also get REAL cheese in your macaroni, not some fake powdered nonsense.  So get rid of your boxed college food, and get cooking with some real cheese!

Here is the recipe for the Broccoli Sundried Tomato Mac and Cheese

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Serves 4

Ingredients:
8oz large macaroni noodles
3 cups small broccoli florets
2 large chicken breasts (about 1lb), cut into bite-sized pieces
salt & pepper
2 teaspoons oil (I used oil from the sun-dried tomatoes)
6oz Laughing Cow Lite Cheese Wedges (I used Garlic & Herb)
3/4 – 1 cup milk
1/4 cup sun-dried tomatoes, chopped

Directions:

  1. Cook macaroni noodles in a large pot of salted, boiling water. Add broccoli to the pot 3 minutes before noodles are done cooking, then drain well and set aside.
  2. Meanwhile, season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat, then add chicken and cook until no longer pink. Remove to a plate and set aside. In the same skillet, add cheese, milk, sun-dried tomatoes, salt, and pepper, then stir until cheese is melted, and sauce is thick. Add cooked chicken, noodles, and broccoli to the skillet then stir well to combine. Add more milk if sauce isn’t creamy enough, then serve.

Recipe Courtesy of http://iowagirleats.com/

For this recipe, I thought that Laughing Cow was a great idea because it is creamy, lite, and it is a really good melting cheese.  It also does not cost too much, and to top it off, only 35 calories a wedge! Enjoy!

EXTRA! Here is a little example of the prep process!