Spiced Apple, Red Wine, and Cranberry Turnovers. I love the smell of baked apples and spices this time of year. Making these turnovers was an excuse to fill the kitchen with nostalgic, seasonal smells. And to eat crispy, flaky turnovers. This year, hand pies are all the rage and cake is a thing of the past. I couldn’t be happier about this as I am a fool for pie. When brainstorming this recipe, I considered using premade pie crust, but opted to go with phyllo dough for more of a turnover, rather than a hand pie. I could see these being a great option for a holiday party, something all the guests could enjoy. Ingredients: (makes about a dozen turnovers) 2 baking apples peeled, cored, and chopped (I used one sweet and one tart) 1 cup dried sweetened cranberries 1/2 cup raisins zest of one orange (about 1 Tablespoon) 1/2 cup red wine 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp cloves 1 package of phyllo dough (I used The Fillo Factory vegan dough found at Whole Foods) Directions: Mix the fruit, wine, orange zest, and spices in a bowl.
Make-Ahead Muffin Melts. This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Hard boiled eggs, shredded cheddar, fried bacon, mayonnaise, Dijon mustard, garlic powder, and Worcestershire. Sorry about the excessive bokeh.
Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. *Burp* Sorry.
How to Make Crêpes Without a Crêperie. A brief tutorial on how to make crêpes at home, no crêperie required. Just you, your stove and a bit of batter and you’ll have a plate full of thin pancakes in no time at all. I’ve always wanted to live abroad, even if just for a short time. While the dream of leaving and exploring was there, the reality was and is that I remain fully rooted in the Midwest.In college I was a single parent. In order to declare my Spanish major, I had to get the mandatory study abroad waived.
Rather than live somewhere new and explore, I sat in my apartment and cooked, dreaming of leaving. I volunteered at an ESL school teaching English instead.One of my younger sisters, Rachel, lived in France for a year. Last year my youngest brother spent the year in Australia and Thailand. To the eggs and milk, add in flour, melted butter and a bit of salt. When it’s time to cook, heat a pan with rounded edges over medium-high heat.
Cook the crêpe for 30 seconds or so. And that’s it. Copyright © Food for My Family. Gingerbread French Toast with Gingerbread Butter. Fluffy Pancakes | Blogger For Hire. This pancake recipe is the result of mixing and matching different recipes from many different sources. It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master. But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches.
But the instructions here are as close as it gets to “perfect,” and the result? Truly fluffy, puffy pancakes that are never heavy or dense and that are flavored with a pleasant vanilla aroma and taste. This recipe makes 16-18 pancakes. Fluffy Pancakes Makes 16-18 pancakes. Dry Ingredients 2 cups all purpose flour 1/4 cup sugar 1 teaspoon salt 1.5 tablespoons baking powder (make sure it’s fresh) Directions 1. Spring Battenburg Cake. This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. Traditionally the cuboid cakes are pink and yellow, but I've always thought pink and green conveyed the feeling of spring more perfectly. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post.
I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. The pan above ended up being too big, but I wanted to show you the pictures anyway to illustrate the dividing of a pan with parchment. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees.
La La Love You. Is it weird that Valentines Day is one of my #1 favorite holidays? Especially considering the fact that I can't actually remember the last time I've had a boyfriend during this emo-as-hell day? Maybe it's just that I le love the idea of love (and that i want my life to be a magnetic fields song). But this also might stem from my preconceived ideas about living in New York.
When I moved up here I had this really romantic idea that I'd find a super cute boyfriend who listened to good music, had a nice pup pup, and a sweet smile. Whenever we'd walk around, Jens Lekman and Todd Rundgren would be playing in the background and we'd drink bottles of wine all day in Central Park and laugh until our teeth fell out. BUT NOPE - not so much. Though for some reason or another (maybe it's just the Stevie Nicks in me) it's really easy for me to forget about all the d-bags I've dated (ok, so i guess there are a few nice ones mixed in there... somewhere) and be semi-optimistic about the future. semi. . What Do 300 Calorie Meals Look Like? Breakfast Meals English Muffin Breakfast – 394 Calories 1 whole wheat English muffin 2 pats low fat butter 1 hard boiled egg 1/2 cup of fruit 8 oz fruit juice 8 oz water Cereal – 300 Calories 1 cup of cereal 8 oz 2% milk 1 banana 1 coffee or tea Oatmeal – 345 Calories 1 cup (cooked) oatmeal with raisins ½ cup of fruit 1 cup coffee or tea 1 small banana Scrambled eggs – 360 Calories 2 scrambled eggs 2 strips of turkey bacon 1 piece whole wheat toast 1 pat of low fat butter 1 coffee or tea 8 oz water Lunches Baked potato – 305 Calories 1 medium baked potato 2 tablespoons sour cream 2 tablespoons salsa 1 cup sliced melon 12 oz water Roasted Veg. 3 cups mixed greens 1 cup sweet potato 1 cup eggplant 1 cup red bell pepper 3 Tbs lite honey mustard Soup – 350 Calories 1 bowl of soup 1 small tossed salad 2 tablespoons reduced fat oil and vinegar dressing 12 oz water 4 saltine crackers Chicken Salad – 350 Calories Dinners Chicken – 345 Calories Grilled Eggplant – 323 Calories Fish – 365 Calories I can’t.
Ouch! BKFST. Puff Pancake, aka Breakfast Nirvana. Wow, sorry for disappearing like that! The Fuji Foodie Train was completely derailed this week by sickness. The Fujilings’ pediatrician tells me that this cold and flu season has been particularly nasty, and I believe it! Squirrel already had a cold about a month ago, and then about a week ago came down with a lovely triple combo of a cold, sinus infection, and pink eye. Then she was sweet enough to share the sinus infection with yours truly. Then she’d pour the mixture into the hot butter, and throw the pan back into the oven. Part of the fun of making puff pancake, if you have kids (or if you’re like me…I’m easily entertained), is watching it puff up in the oven.
When it came out of the oven she would douse it with powdered sugar and cut it into squares and then drizzle diluted homemade strawberry or raspberry jam over it. To me this was breakfast nirvana. I hope it’s something that my Fujilings will look forward to having as much as I did. I think that’s a happy Squirrel, don’t you? 1. Cinnamon Toast Rolls. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious.
In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar. And here’s all you have to do… Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls. When French Toast Met Pancakes. If you ever want me to like you, just make me a light, fluffy stack of pancakes.
I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter. In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time. The baking powder … The vegetable oil … Vanilla extract (having fun yet?)
Brown sugar … All-purpose flour … And lastly, the cinnamon. Oatmeal pancakes. I don’t gush much, do I? I mean, I try not to be a gusher, someone who oohs and aahs so much, it loses meaning after a while, you know? I make exceptions of course: slaws, for one, and of course, Wee Jacob. I mean, look at him. Gushing is not optional for this mama. Nevertheless, I hope I do not go over my allotted amount of fawning when I say this: This is one of the most stunning cookbooks I’ve ever seen. But it’s more than a pretty page, too. And here’s the part that I hope doesn’t come off badly, because I know what a loaded word this can be, but I don’t feel like this book has an agenda.
Back to the pancakes, which was obviously where I had to start because if you haven’t had pancakes for a Friday afternoon lunch before, you should. One year ago: Cinnamon Raisin BagelsTwo years ago: Green Bean and Cherry Tomato SaladThree years ago: Barley, Corn and Haricot Vert Salad Oatmeal Pancakes Adapted and just tweaked a little from Good to the Grain Makes about 18 pancakes. Cinnamon Roll Pancakes | recipegirl.com. Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too.
And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes.
I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast.