Pancake Mix

I love this mix, tastes great and made up ahead of time, it is just as easy as buying a premix package, but tastes way way better!

Pancake Mix

(Makes 4 batches of pancakes)

Ingredients

4 cups flour

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

2 tablespoons plus 2 teaspoons sugar

Directions

1. Whisk together all ingredients in a large bowl and store in an airtight container or zip-close plastic bag.

2. Tape pancake instructions to the dry mix receptacle.

To make the pancake (to serve 4 people)

1. Scoop one cup of dry pancake mix into a bowl.  Add one egg, one cup of milk and one tablespoon of melted butter. Whisk until smooth.

2. Preheat a pan or griddle over medium high heat until 375 F. Grease the pan with butter or non-stick cooking spray.

3. Pour the batter onto the preheated pan or griddle by 1/4 cup measures (or any size you like) and cook until bubbles appear on the surface of each cake. Flip and cook another 1-2 minutes, until the second side is golden brown.

(If you like blueberry or banana pancakes, drop the fruit onto the pancake as soon as you have it on the surface of the pan.)

4. Serve immediately with toppings of your choice like butter, maple syrup, powdered sugar and fruit.  Sloan and I like our pancakes with a little brown sugar sprinkled over, then a squeeze of lime or lemon juice.

Morning Glory Pumpkin Muffins

Pumpkin season or not, these healthy, moist and delicious muffins are a great way to start any day.  Perfect for lunch kits or a mid morning pick up too!
pumpkin-morning-muffins
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon allspice
10 grates of fresh nutmeg
1/2 cup brown sugar
2 tablespoons molasses
1/3 cup melted coconut oil
2 eggs
2 teaspoons vanilla
1 cup pure pumpkin puree
2 large carrots, grated (should equal about 2 cups grated
1/2 cup shredded, unsweetened coconut
1/2 cup pecans, chopped
1/2 cup dried cranberries
1 apple, diced or grated
INSTRUCTIONS
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to combine.
  3. Next, mix in the sugar, molasses, oil, eggs, and pumpkin puree, stirring just until everything is mixed.
  4. Lastly, fold in the fruits and vegetables, making sure not to over mix.
  5. Grease or line a muffin pan. Then use a 1/3 scoop to fill each tin up. Bake the muffins for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Remove the pan and allow the muffins to cool for a couple minutes before removing them from the pan.

One of the things that I love about these muffins is how versatile you can be – use any nut instead of the pecan, or replace the cranberries with raisins or chopped dates.  Today’s mix included half a grated apple and 1/3 cup diced pineapple!

Blueberry Pecan Oat Muffins

Nailed it!  Blueberries are in season right now, and that means deliciousness ….. blueberry ice cream, blueberry pie, and naturally – blueberry muffins.  The coconut and lemon really bring the tastebuds out to party.  I had a craving for blueberry and lemon together … then thought of the oat flakes I love in muffins so created this recipe out of a mash up of my other muffin recipes.  Let me know what you think.

Pecan crumble gently pressed on - muffins are ready for the oven.

Pecan crumble gently pressed on – muffins are ready for the oven.

1 1/2 cups all purpose flour

1/2 cup large oat flakes

1/2 cup raw sugar

1 tbsp baking powder

1/2 tsp kosher salt

1/4 cup toasted chopped pecans

1/4 cup toasted medium shred unsweetened coconut

zest of 1 lemon

1 large egg

1 cup milk

1/2 cup melted coconut oil

1 tsp vanilla

1 cup fresh (or frozen) blueberries (plus 12 fabulous looking berries for topping)

TOPPING

3  tbsp toasted chopped pecans

3 tbsp toasted medium shred coconut

1/2 tsp cinnamon

2 tbsp raw sugar

1 tbsp softened butter

Combine all topping ingredients and set aside.

In large mixing bowl combine first 8 ingredients and whisk to blend.

In smaller bowl beat egg, add milk, vanilla and melted coconut oil.

Gently mix liquid ingredients into dry, being careful not to overmix.  Stir in blueberries.

Once just combined, fill prepared muffin tins, and press a bit of topping into each muffin – adding 1 blueberry to the center of each muffin.

Bake at 375 for 20 minutes.

Insert a toothpick – if it comes out clean, remove from oven and allow to cool for 10 minutes before removing from muffin tin.

Blueberry Pecan

Raspberry Lemon Muffins with Pecan Streusel

Muffins are a great way to start the day, or a perfect snack – go ahead and try these, you will make them your house favourite! Swap out the raspberries for blueberries, or chop any fruit in season – such a versatile recipe.

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Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped pecans
1 teaspoon finely grated lemon peel
Muffins:
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk ** see below
1 tsp vanilla
1 tablespoon grated lemon zest
1 1/2 cups fresh raspberries

** If you don’t have buttermilk (and I usually don’t!) squeeze about 1 tbsp lemon juice into a 1 cup measure, add 1 tablespoon plain yogurt, whisk well and add milk to reach 1 cup.

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine, add vanilla. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the raspberries so the berries do not break and scoop into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the muffin tins for 10 minutes, then remove and cool on wire racks.

Blueberries and Cream French Toast

First – no photo yet of the french toast dish!! We dove into this too quickly – but I promise a photo the next time I make this, and it was such a hit that I am sure it will happen again.

I wasn't fast enough to get a photo of the french toast, but I think you can tell how delicious the blueberry orange sauce is - Stella's spoon wasn't fast enough for her so she had to tip it up!!

I wasn’t fast enough to get a photo of the french toast, but I think you can tell how delicious the blueberry orange sauce is – Stella’s spoon wasn’t fast enough for her so she had to tip it up!!

8 ounces cream cheese, softened
1/2 cup white sugar
1 tsp vanilla
1/4 cup butter, softened
zest of 1 orange
4 eggs
1 1/2 cups whole milk
1 loaf french bread – cut into 1″ slices
1-2 cups blueberries

In a large bowl combine cream cheese, sugar, vanilla, butter and orange rind. Add eggs, one at a time until well blended – slowly stir in milk.

Place bread slices in a greased 9 x 13 baking dish, overlapping the bread slightly. Let stand 15-20 minutes, or cover and put in the fridge overnight.

Before baking, uncover and sprinkle with blueberries. Bake at 325 for 45-60 minutes until golden brown. Sprinkle with a dusting of icing sugar, and serve with warm blueberry orange sauce.

BLUEBERRY ORANGE SAUCE

1/2 cup sugar
1 tbsp cornstarch
1 cup water

In medium sauce pan, stir the sugar, cornstarch and water – heat until gently boiling and add:
1 cup blueberries
1 orange – minced fine, and the zest
Cook until the juices are clear and the sauce has thickened.

Orange Cranberry Muffins

These muffins are delicious, light, fresh and so so simple!

Orange Cranberry Muffins

Combine:
1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon

Set aside – and in either a blender (or bullet) mix together;
1 orange, cut into segments (remove the zest first and set aside)
1/2 cup oil
1/2 cup milk
1 egg

Blend well, and then stir gently into dry ingredients with:

1/2 cup chopped dried cranberries
zest of 1 orange

Stir only until combined – then put into muffin tins.

Makes about 14-16 depending on size.

Bake at 400 for 12-15 minutes. Check them at 12 …

You could easily substitute the cranberries for dried blueberries or raisins – go ahead and experiment.

Breakfast Cookies

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  • 1 ¼ cup flour (or any combination of whole wheat and white flours)
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 TBSP unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1 medium carrot, grated
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 1/3 cup coconut
  • 1/3 cup raisins, or any dried fruit
  • 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (or any nut – chopped and toasted)

 

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot, and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, coconut, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Use a tsp to drop cookie batter on cookie sheet, or if you prefer a large cookie use a tablespoon between 3 to 4 tablespoons of batter, using the tsp you will get about 30-32 cookies. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. These cookies will not spread out, nor change shape so if you want a perfect cookie, create that shape before you bake it.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

 

This is a great recipe to adapt to your own preferences – I used blueberry craisins in my latest version, and will try adding zucchini next time ….