Archives for posts with tag: Fruits

This year I’ve started to include pancakes on my blog because I absolutely love breakfast so I wanted to start sharing some of my favorite recipes in that category. The second breakfast recipe this year are these delicious pancakes that I made for Saturday brunch.  They were really delicious and I hope you enjoy!

Ingredients

  • 1 2/3 cups all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup blueberries
  • Maple syrup, for serving

Directions

Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs.

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Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

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Add blueberries and gently toss to combine.

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Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

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Serve immediately with maple syrup.

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In getting ready for the season premiere of Downton Abbey, I got inspired by my sister’s Christmas present to me. Her initial present to me was the Amy Poehler book, but she didn’t know I had just recently ordered it online! She let me exchanger her copy of the book for another one at Urban Outfitters. I found a recipe book called Tea & Treats: Perfect Pairings for Brews and Bakes by Liz Franklin. I am SO excited to try more recipes from this book and this was just the first one I tried. I will say that I didn’t do the real clotted recipe but a quick and easy one I found online that did the job (but I’m sure that doing the real thing would be more tasty). Enjoy!

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Ingredients

  • 2 sticks soft butter
  • 1 2/3 cups all-purpose flour
  • 1/2 cup cornstarch
  • scant 1/2 cup confectioner’s sugar
  • 1 tsp pure vanilla extract

Filling Ingredients

  • 1 1/4 cups clotted cream:
    • 1 cup heavy cream
    • 1/3 cup sour cream
    • 1 tbsp confectioners’ sugar
  • 2 cups raspberries
  • granulated sugar for dusting

Directions

Preheat oven to 350 F. Mix butter, flours, confectioners’ sugar and vanilla extract together until it forms a smooth dough. Spoon them mixture into a piping/pastry bag and pipe oval shapes about the size of a large egg onto the prepared baking sheets or flatten dough balls out with a flat round surface.

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Bake for about 15 minutes, until golden.

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Remove from the oven and leave to cool for a few minutes, then transfer to a wire rack until completely cold. To serve, sandwich together with clotted cream and raspberries and dust lightly with sugar. IMG_7141 IMG_7142 IMG_7143     IMG_7148  IMG_7150  IMG_7152   IMG_7155 IMG_7156

Before the end of the year, I wanted to treat my family to a special brunch. I really appreciate all that they do and what I can offer is my sweet treats so I went ahead and made this delicious recipe! I will say that if you are in a rush, do not make these. There are so many components to the recipe that it does take some time but if you do have time, they are definitely worth the wait! My sister got a bit fed up with the brown butter piece that I asked her instead to set the table and boy did she take that literally! She set up a beautiful spread and was able to capture some pretty awesome pictures at the same time. I’ve included some of my pictures and some of hers (hers are the nicer looking ones up top!). Follow her on Instagram @lauraquinterophotography Overall, it was a great end to another year filled with blessings! For 2015, I am amping up my social media presence so check me out on Pinterest, Facebook, and Instagram.

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup packed light-brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, sliced
  • 3 large eggs, separated
  • 2 cups buttermilk
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 3 medium very ripe bananas

Directions

Preheat a waffle iron. Into a large bowl, sift together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.

In a medium bowl, whisk together egg yolks, buttermilk, brown butter, honey, and vanilla. Pour into dry ingredients; stir until just combined.

In a separate small bowl, mash the bananas with a fork; stir into batter. Using a stand mixer or hand mixer, beat egg whites until stiff but not dry.

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Gently fold into the batter.

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Ladle the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close lid; cook waffle is golden brown on both sides, about 5-6 minutes. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

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Note-these waffles freeze well. To freeze, place completely cooled waffles in a freezer bag and freeze. To reheat, pop the waffles in the toaster.

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