Sweet Potato Biscuits

Back in the kitchen again……..I missed my kitchen.

I decided to kick off my return to the kitchen with a yummy breakfast.   I about a month ago I had seen this recipe for sweet potato biscuits.   

Holla!  Sweet potato biscuits I am all over that!

The recipe was for a sweet savory biscuit, served with hot mustard, honey and country ham.  I thought that the cayenne and hot mustard may not agree with my tummy that early in the morning so I decided to do cinnamon and honey butter instead.  Yum!  

When I first read the recipe I thought it was saying that I needed 1 and 3/4 lbs of sweet potatoes, but when I read the recipe it only called for using 3/4 cup, I was confused.  Then I realized that it said 1 3/4 lb potato, as in a potato that is 3/4 of a pound.   This is one of the reasons I encourage everyone to read your recipe all the way through, sometimes twice to make sure you know what you need to do.

I diced my 3/4 lb sweet potato, it was a little more the 3/4 of a lb but no biggy.

Boil the potatoes for 8 to 10 minutes or until tender.

Drain the sweet potatoes and transfer to a bowl, add orange zest.

Mash the sweet potatoes with the orange zest and set aside.

Butter a 9 1/2 inch cake pan with unsalted butter.

Combine all the dry ingredients in a bowl.

Don’t forget the nutmeg…..I love nutmeg!

Whisk all the dry ingrediants together….so they can harmonize into one.  Take notes folks…this is how we get deep with dry ingrediants.

 Remember those mashed sweet potatoes we put aside?  Whisk them with the butter milk, until creamy. 

Take a stick of butter and cut into 8 pieces, using a pastry cutter cut the butter into the flour until it resembles cornmeal.

Add the sweet potato to the flour mixture .

Toss the flour and sweet potato together using a fork until well combined.

Gather the dough together, kneed and form into a ball.

Flatten the dough out into a 1 inch round.

Using a biscuit cutter cut out your biscuits….duh!

Place in prepared pan and butter the biscuits with melted butter.  Bake at 425 degrees for 20 minutes or until golden, puffy and toothpick comes out clean when tested.

Let the biscuits cool in the pan for about 10 minutes, then turn out and serve. 

Lather with sweet buttery honey goodness, and lay on a thick slice of pan fried country ham.

Close the biscuit up and watch the butter drip out the sides. 

Consume with joy and vigor!

It makes a pretty sweet breakfast spread for company.

Print Recipe

Sweet Potato Biscuits (adapted from Bon Appetit Dec 09)

• 3/4 lb red-skinned sweet potato peeled, cut into 1/2-inch cubes
• 1 tsp orange zest
• 1 3/4 cups all purpose flour
• 1 1/2 Tbs (packed) dark brown sugar
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• Pinch of nutmeg
• 1 Tbs cinnamon
• 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
• 1/3 cup chilled buttermilk
• honey butter
• thinly sliced country ham or Black Forest ham

Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, add orange zest and mash.

Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.

Whisk flour and next 7  ingredients in large bowl. Add cubed butter to flour mixture; using a pastry cutter, cut the butter into the flouer until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits .

Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 20 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.

Spread bottom half of each biscuit with honey butter, then top each with sliced ham and second half of biscuit.

Edna Mae’s Sour Cream Pancakes from The Pioneer Woman

For me, Saturday mornings are for sleeping-in and yummy to your tummy, made from scratch breakfast.  I always try to make Obed and I a nice breakfast on Saturday morning.  Sometimes I will get creative like with my french toast cups or bacon and egg cups, sometimes I keep it as simple as eggs and toast.  This Saturday I thought I would turn to the newest addition to my cookbook collection, The Pioneer Woman Cooks.  Ree has entire sections dedicated to breakfast, lunch (dinner) and dinner (supper) in her fabulous new cookbook.  The one recipe that really jumped out at me was Edna Mae’s Sour Cream Pancakes, which was interesting because I am not a big fan of pancakes.  I usually find most pancakes too heavy for breakfast and they suck up the syrup too fast.

When I told Obed that I was going to make sour cream pancakes for breakfast his initial reaction was one of confusion and skepticism.  I said do not question The Pioneer Woman, she knows what she is doing.  I also reminded him that I have yet to fail him in the breakfast department, so at least trust me.

I followed the recipe to the “T” except I added an extra tablespoon of sugar.

Let’s make some pancakes!

In a medium bowl combine sour cream with dry ingredients and set aside.

In another bowl crack 2 eggs.

See how talented I am, cracking an egg one handed….I am too cool!

Now beat the eggs.

“Just beat it, beat it, beat it, beat it”
“No one wants to be defeated ”
“Showin’ how funky and strong is your fight”
“It doesn’t matter who’s wrong or right”

“Just beat it, beat it, beat it, beat it”

Sorry got carried away…..anyway just beat the egg.

Now mix in the vanilla extract.

Pour the eggs in with the sour cream and dry ingredients.

Give it a good stir, it will look a little lumpy at first.

But stir it until it is just well combined, a few streaks and sour cream lumps are fine.

Melt butter on hot griddle.  Using a ladle pour pancake batter onto the griddle.  Cook for about  1 to 2 minutes before flipping.  You want the edges to begin to brown and bubbles will form.

When ready flip your pancakes and cook on the other side for another minute or so.  I know the edges are a little brown but I like my edges crispy.

Stack high, top with a pad of Buuu-tur….and drizzle with delicious maple syrup.

These pancakes were absolutely delicious and like I said before, I am not a big fan of pancakes, so that says a lot.  They are very, very light and fluffy. They are now officially my new go-to pancake, perfect for the belly early in the morning or after a long day at the office.  Because who said you can only have pancakes in the morning?  Obed really enjoyed the pancakes too and he, like I said, was pretty skeptical.

Ree you tell G-mama Edna Mae that this Puerto Rican gal is really digging her sour cream pancakes because they are……DA BOMB!  Be sure to tell her just like that, accompanied with some odd hand gestures that neither you or I should be doing.

Ree knew what she was doing when she put this recipe in her fabulous cookbook.  Which if you didn’t know made it to #1 on NY Bestsellers list.  Ree’s cooking style and my cooking style couldn’t be more different. I use plantains, she used potatoes…I do flan, she makes chocolate sheet cake.  It may have to do with the fact that she is from the Midwest and well I am from a small Spanish Caribbean island, but that doesn’t matter because everyone can enjoy her simple down to earth style of cooking.  This has to be just one of the many reasons she made it to #1.  The book if full of hearty homey recipes and stories of her life as a cattle rancher’s wife out in the middle of nowhere Northeast Oklahoma, with 4 beautiful children and a character named Charlie, her basset hound.

I did have the chance to meet her in person at one of her book signings here in Tulsa, she  was just like her book, welcoming, kind and down to earth. Why I acted like a nervous goober/dork, is beyond me. Don’t even ask what I said because I have no recollection.  Although, it was pretty cool that she recognized my name as a Tasty Kitchen member.  Although Meseidy is a somewhat unique name, kind of hard to miss, it was still pretty sweet.

Ree I promise that I will get that picture for my profile sometime in the near future.  I am working on overcoming my photo neurosis.

In my excitement I almost forgot that I have some good news.  In an effort to spread the sour cream pancake, chocolate sheet cake and fried chicken love I have decided to giveaway not one but two….si eso es correcto…dos, of The Pioneer Woman Cooks cookbooks.

To enter , just tell me the following in the comments section:

Tell me what is one of your favorite Pioneer Woman recipes or stories from her website.

If you don’t know who The Pioneer Woman is check out her site, you will be guaranteed to fall in love with it.

If you don’t have a favorite just leave in the comments….”Gimme, gimme, gimme”.

“Las Reglas”…that means The Rules

Winners will be selected at random using random.org.

Deadline is Thursday 7 p.m. CT. TIMES UP!   Winners will be announced Friday morning.

One entry please or I am going to send El Chupacabra after you.

Ok not really. One entry, pretty please.

Ok, got to go…that Potato Leek Pizza recipe is calling my name.

Print Recipe

Edna Mae’s Sour Cream Pancakes (The Pioneer Woman Cooks)

• 1 cup sour cream
• 7 tablespoons all purpose flour
• 2 tablespoon sugar
• 1 teaspoon baking soda
• 1/ 2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• Butter
• Maple syrup

Warm up your griddle, iron skillet or frying pan at a medium heat.  Get it nice and hot but not smoking.

In a bowl combine sour cream with sifted dry ingredients (flour, sugar, baking soda, & salt).

In separate bowl, whisk the eggs and vanilla together

Pour egg mixture into sour cream/flour mixture. Stir gently until all ingredients are mixed well.

Melt about a tablespoon of butter onto griddle. Using a ladle pour about 1/4 cup of pancake batter onto the pan, making about a 4 inch in diameter pancake

Cook each side of the pancake for about 1 to 2 minutes, flipping when the edges start to brown and cake begins to bubble.

Remove from heat and stack high, top with a pad of butter and drizzle with lots of maple syrup!

Gingerbread Scones

 This weekend I was feeling like dirt.  I managed to get a heck of a cold.  You know the kind where you wake up in the morning and feel like a huge elephant is sitting right between your eyes.   The kind that makes you so stuffy you run out of breath when you try to chew.  That was me this weekend, in my pj’s and with tissue box in tow.   No fever was involved just some serious congestion and sneezing that wouldn’t quit, at one point I scared one of the dogs out of a deep sleep. He..he..he..

Being sick was annoying enough but if I am going to be sick I want to be sick enough to at least be able to stay home from work.  Instead I just got to feel miserable while I was at the office.   These scones however were able to make my Monday morning a bit more bearable.   

Scones were never something that really called my attention before.  I would walk into a coffee shop or bakery and completely bypass the scones.  They just didn’t look appetizing to me.  They looked hard and dry… like a brick of bread.   I don’t really remember when it was that I finally tried one.  I think I tasted a piece from a friends scone one day.   

I was surprised to find out that under what looked like a hard crust was a sweet bready treat.  I was expecting something more dry and brittle.  Honestly I was expecting to loose a tooth when I bit into it.   If I really think about it, that has no valid logic.  I mean, if scones were that hard and brittle why would anyone like them in the first place.  Why had I come to such a convoluted misconception (my big words for the week, they make me feel smart) is beyond me.

These scones were great and surprisingly softer then usual.  I think the use of buttermilk makes them more fluffy.  Bounus is they come together very easily.  I mean really easy….yes even you can make them Amber.  (Amber is my friend she is a wee bit afraid of her kitchen)   I had no clue scones were so easy to make!  These are wonderfully delicious and full of Autumn spices.  In the original recipe the lemon zest and cranberries are optional, but I declare they are a must.  The lemon bumps up the ginger flavor and the cranberries are a lovely tart treat.

Hmmmm….hmmmm….hmmmm…    Nom…nom…nom….  Me going to eat some! HA! 

No worries I just stamped myself DORK on the forehead.  Everyone if forewarned.

Print Recipe

Gingerbread Scones (6 scones) adapted from Joy of Baking

SCONES

• 1 3/4 cups all purpose flour
• 3/4 cup old fashioned rolled oats
• 1/3 cup light brown sugar, packed
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup cold unsalted butter, cut into pieces
• Zest of 1 lemon
• 1/3 cup dried cranberries
• 1/2 cup buttermilk
• 2 1/2 Tbs unsulphured molasses
• 1 tsp pure vanilla extract

GLAZE

• 1/2 cup sifted confectioners sugar
• 1 1/2 Tbs pure maple syrup
• 1/2 tsp unsulphured molassas
• 1 – 2 tsp milk

Pre-heat oven at 400 degrees.  Line a baking sheet with parchment paper and set aside.

In a large mixer bowl whisk together, flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda.  Using a fork or a pastry cutter, cut the butter into the flower until it looks crumbly.   Stir in cranberries and lemon zest.  In a separate bowl combine buttermilk, molasses and vanilla.   Set bowl with flour mixture on to the mixer with a dough hook attachment.  Set mixture at a low speed and slowly add buttermilk mixture to flour mixture.  Mix until just combined and begins to form a ball. 

Transfer dough to a lightly floured surface.  Knead dough gently about four or five times and form into a large ball.   Push the dough down and form into a large circle about 7 inches wide and 1 1/2 inches thick.   Cut the circle i half and cut each half into 3 even slices.   Place scones on baking sheet.

Place baking sheet into another baking sheet to keep the scones bottoms from over browning.  Bake for 20 minutes until golden brown and a toothpick inserted comes out clean.  Transfer to cooking rack when done.

To glaze combine all glaze ingredients, adding more sugar or milk till you get desired consistency.  With spoon drizzle glaze over cooled scones and let dry.

Getting Down with The Muffin Pan: French Toast Cups with Sausage and Apples

Ah, wonderful lazy Saturday mornings.  I love a Saturday morning with no plans, when you can get up whenever you want and if you feel compelled, cook up a sweet breakfast.  This Saturday I decided to get experimental with breakfast.  One of my most popular and most viewed post are my Bacon and Egg Toastcups.  Since you all seem to like these so much I decided to do another breakfast twist on the toastcup. 

I love french toast it has to be one of my favorite breakfast items.  If I am given the choice between french toast and pancakes, french toast wins every time hands down.   A traditional French Toast is made with stale french bread.  In France, French Bread is Pain Perdu which means “Lost Bread”, referring to stale bread.  Instead of waisting the bread and throwing it away, they would dredge it in an egg mixture to soften and fry it in butter.    

Then of course to go with the Fall season I though that apples and sausage would be a great compliment to French Toast.  I will be honest and tell you that I have never had apples and pork.  I think it is a very American dish and it wasn’t something that was prepared in my home when I was a kid.  However it seems to be a very popular combination so I thought I would give it a try.  I figured that if the entire blogosphere is raving about pork and apples, I should give it a try.

Everyone was right, savory sausage does go well with sweet buttery apples, and stuff them in a French Toast Cup and you are good to go.   I sat in front of the TV watching my Saturday morning cartoons, bobbing my head and humming with happiness over my delicious breakfast treat.    This is what I do when I am excited and enjoying my food, bob my head and hum a happy tune.  Don’t you?…..No?  Don’t judge me.  

I think next time I will toss some chopped toasted pecans in with the mix and give it a bit of crunch. The great thing about these is you can make a dozen at a time and feed a small army of people.  They are great option for brunch or if you have to serve breakfast to some overnight guest.  Be careful though because they may not leave after you feed them these, they may just stay forever. BUAH..ha..ha..ha..ha!

Now if you don’t mind I think I must go dust off my elliptical machine and put it to some use.

Print Recipe

French Toast Cups with Sausage and Apples (6 servings)

FRENCH TOAST CUPS

• 6 slices of whole wheat bread
• 3 eggs
• 1 Tbs brown sugar
• 1/2 tsp cinnamon
• pinch nutmeg

APPLES & SAUSAGE

• 1 cup diced apples
• 1 cup (8 oz) breakfast sausage
• 1/2 cup butter
• 3 Tbs brown sugar
• 1 tsp cinnamon
• pinch nutmeg
• 1/2 tsp vanilla extract

Preheat oven to 400 degrees and butter a muffin pan. 

Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)  Whisk eggs and spices together.  Dredge bread circles in egg mixture and remove any excess egg.

Press bread circles into the muffin pan, bake in the oven for 12 - 15 minutes, until brown.

While bread is in the oven prepare breakfast sausage.  In another hot skillet melt butter, stir in brown sugar, cinnamon, nutmeg and vanilla.  Add apples to brown sugar mixture and cook until apples begin to soften and sugar mixture caramelizes.   Combine sausage and dripping with apples, stir.

When french toast cups are done, allow to cool for a few mintues, remove from pan using a knife to separate from the pan.  Fill french toast cups with apple and sausage mixture, drizzle with maple syrup and serve.

Knife and fork optional

Mallorca

I don’t think I can count all the happy and fun memories this bread brings up.  Every time I go home to visit I have to get my hands on a warm buttery mallorca.  In Puerto Rico every small town has at least one large bakery with an array of delicious pastries and breads and you almost always find mallorca.  If there is one weakness I have when I visit Puerto Rico it’s the bakeries.  I go on a all out carb gorge when I visit, picking up bread in the morning for breakfast and pastries to have with my after dinner cup of cafe con leche.

Mallorca bread is a sweet, fluffy and buttery egg bread. It is perfect to have sliced and buttered with a cup of coffee or you can also have a savory sandwich version with a slice of ham and Swiss. Pan de Mallorca (mallorca bread) originates from the Ensaïmades bread from the Spanish island of Majorca, which is why we call it Mallorca.

If there is one place that I MUST go visit when I am home in Puerto Rico, it is La Bombonera.  La Bombonera is rich part of Puerto Rico’s culture.  It is on Calle San Francisco in Old San Juan and was established in 1902, four years after the island was ceded to the U.S. after the Spanish-American War.  My mother would take my sister and I when we were young to La Bombonera on Saturday mornings and she would tell us about how she use to come with my Grandfather when she was little.  When you walk in it is like entering a time warp, the waitstaff is very friendly and they wear white shirts with bow ties and red vests and the “decor” hasn’t been updated since at least 1950.  There are all different kinds of people who visit La Bombonera, you will find people who have been coming there for years sometimes decades and tourist who just got off the cruise ship and are rosy red from all their time in the sun.  Most of all La Bombonera is famous for their mallorcas.  They sit in the window, plump, buttery and dusted with powdered sugar just begging you to come in and eat one.  If you ever visit you must try a mallorca with a cup of cafe con leche, which is made from an espresso machine, that has to be the same one they have had since it opened.  The machine looks like it has seen its share of battles but it makes a mean cup of coffee.  (Visit Tasting Memories for pictures of La Bombonera)

Another memory that comes to mind and makes me chuckle, is sitting out en el balcon (on the porch) early on a Saturday or Sunday morning and I could hear from a block away a megaphone with a lot of static announcing “el panadero…el panadero”. Eventually the sound would approach my house and a car would drive by with a megaphone rigged (I am sure coat hangers where used)  to the roof of a beat up old car announcing “el panadero…el panadero“ , which mean “the breadman….the breadman”, calling out to the neighborhood letting everyone know that he had fresh bread for sale.  People would come out of their homes in their robes and flag him down to buy bread for breakfast.  I remember on a few occasions picking out a bag of mallorcas and some pan de agua.  It was great since you didn’t have to get all dressed up to go to the bakery. 

It is funny how when you live in an area where certain ingredients are easy to come-by (ie. Florida and Puerto Rico) you take it for granted but ever since we moved out to Oklahoma I have been more driven to tie into my culinary roots.  Late last week I got in my head that I would try to make some mallorcas.  I went hunting around on the Internet and first came across this recipe.   I gave it a try and although they were good it wasn’t quite what I was looking for, they weren’t fluffy or sweet enough.  Also it used a rolling and slicing technique instead of a coil and it just didn’t translate in my brain.  When I see a mallorca it looks like a big fat coil, not like a plain cinnamon roll.   The next day I hit the Internet again determined to find a satisfactory recipe.  I could have tweaked the one I already had, but I am not confident enough in my baking skills to go and tweak a bread recipe.  After a short amount of searching I found this recipe on The Recipe Link.  It had more eggs, more sugar, more rising and it used the coil technique, I was in.

On Sunday after church I decided to give this new recipe a go.  It was easy although a bit time consuming since it has to rise 3 times, 45 mins. to an hour each time, but it was worth it.  They had all the elements that I wanted in a mallorca. They were just a little sweet, very soft and fluffy and ohhhhh so buttery.  The smell of the bread baking was intoxicating.  At one point Obed (a.k.a Hubby, which I will now call by his name) came into the kitchen and declared that it smelled like a Puerto Rican bakery.  He then did his signature “dance” of excitement, slapping his hand together, rubbing them together, while doing a little hop/skip thing that he does.  You have to see it to get it.

These mallorcas were divine and for just a moment they transported me back home, during my childhood when I would tear pieces off bit-by-bit and lick the butter and poweder sugar off my fingers.  That night we each had one for dessert with a glass of milk and then one in the morning with coffee.  I took the rest into the office, ergo avoiding a mass consumption of mallorca when I got home from work.  Otherwise it would have taken every ounce of my being to not eat them all in one sitting.

Print Recipe

Mallorca

• 1 pkg dry yeast
• 3/4 cup white sugar
• 4 to 5 cups all purpose flour, divided use
• 1 cup milk, lukewarm
• 1 cup water, lukewarm
• 6 egg yolks
• 1/2 lb. butter, melted and cooled to lukewarm

In a mixing bowl, pour lukewarm milk and water, sprinkle yeast in add sugar and 1 cup of the flour. Set aside until the mixture starts to rise about 45 minutes.

Beat the egg yolks into the mixture, blending very well. Add the remaining flour little by little.  Add 1/2 the melted butter and set aside until it has doubled in bulk, about 1 hour.

Dust the board where the dough will be rolled out with a little flour to prevent dough from sticking, keep some flour handy for dusting. Divide dough into 12 equal portions. Roll out each portion, brush with butter and roll into a long strip. Form into a coil, insert the inner end making sure it’s tucked in, same with the other end of the roll. Butter top. Place on greased baking sheets. Use 2 baking sheets placing 6-8 rolls on each sheet.  Cover and let rolls rise until they have doubled in size.

Bake at 375 degrees F about 12-15 minutes.  Cool on cooling rack and dust with poweder sugar.

** In the picture I have all rolls one one sheet, but I had to divide them up so they would have room to rise and bake.

Cinnamon Rolls

I would not catagorize myself as a baker, I am definatly a cook, but I refuse to fear baking.  I am a regular reader of The Pinoeer Woman and her cinnamon rolls are one of her most popular recipes.  This weekend I thought I would tackle them as my weekend kitchen project.  I was a little nervous becasue I have tried to work with yeast dough before and it did not go so well .  However I am happy to report that I took that dough head on and came out with a delicious treat. 

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Sausage and Red Pepper Strata

Considering breakfast is my favorite meal of the day it is odd that I don’t really make it very often.  Especially during the week. I usually just pour myself some ceral and run out the door.  

Last night I though that it would be nice to have a yummy special breakfast so I prepared a strata.  The bases of a strata is eggs, bread and cheese, then you build it up from there.   This is a perfect dish to make if you need to feed a number of people breakfast. You just throw it together the night before and pop it in the oven first thing in the morning, it is incredibly easy.  Yes even you can do it Amber.

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Eat the Rainbow: Rainbow Cupcakes

I know cupcakes twice in one week not my usual modus operandi.  That’s my legal training kicking in.

Yesterday I decided to invite my friend Amber and her 6 year old daughter Mia over to my house to hang out and bake.  Amber is always saying she wants to cook or bake something but she is scared to.  I just laugh and yell “YOU CAN DO IT!” 

It took me a little while to come up with something to do since I don’t have children of my own, but then I though some rainbow cupcakes would be fun.  I mean what kid doesn’t want to eat a rainbow?  Right? 

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Nut and Grain Pancakes

First thing this morning we wake up and Hubby looks at me and says, “I want pancakes”.  Isn’t that sweet? LOL  Of course I can’t just make some plain old pancakes.  I noodled on it for awhile and then I remembered the  Nut and Grain pancakes at IHOP that I love.  I am not a fan of the standard buttermilk pancakes so I always order Nut and Grain pancakes. 

This morning I figure I would give it a go and make my own Nut n’ Grain pancakes.  I went into the kitchen to experiment with the pancakes, while Hubby watched Under Cover Brother, he was laughing the whole time. 

These were super yummy and they came out really thick, even though they aren’t extrememly heavy.  When Hubby saw them he called them hamburger pancakes because they were so thick.   They were delicious and I love the texture.  You could taste the oats and the nuts gave them just a bit of a crunch.  I served them with some thick bacon that we got from Perry’s Food Store, which was awesome, and drizzled them with maple syrup.  I recommend you give them a try.

The Noshery’s Nut n’ Grain Pancakes

1 cup whole wheat pancake mix
1 cup 3 minute whole oats
1/2 cup pecans
1 cup milk
1 egg
1 Tbs apple sauce
3 Tbs brown sugar
1 Tbs honey
1/2 tsp cinnamon
1/2 tsp pumpkin spice
1/4 tsp nutmeg

Pre-heat griddle at 350 degrees.

Place oats in food processor and pulse, about 7 times. You want them to break up, be careful not to over process.

Combine all ingrediants into a large bowl and stir until well combined.

Melt a Tbs of butter on the griddle and spread out. Using a ladle or 1/4 cup pour batter. Making pancakes about 3-4 inches in diameter. (these pancakes get think you man not want them any bigger.) Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

 

A Two Bite Breakfast: Bacon & Eggs in Toast Cups

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.

7. Remove from oven when done and pop out using a spoon, serve warm.

Enjoy!

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