GOOOOLD!!! I definitely got up at 7 am this morning to watch the men’s Olympic gold hockey game. I don’t usually watch hockey but this was totally worth it. We had pancakes to celebrate afterwards, complete with little mini Canadian flag sprinkles. These pancakes are awesome… more like a crepe than a pancake. The batter is a little runny but don’t worry, these pancakes set really nicely.
- 1 cup of flour
- 2 cups of milk
- 2 eggs
- 3 teaspoons sugar
- pinch of salt
- 1 teaspoon of vanilla extract
- oil or butter, for brushing the pan
- Mix the flour and milk until they are smooth. Add the eggs, sugar and a pinch of salt. Mix well. Let batter rest for 30 minutes to 1 hour for better results.
- Heat up a large frying pan on medium to medium-high heat. Brush a little oil or butter in the pan. Pour in enough batter to evenly cover the bottom of the pan, trying to make the pancake as thin as possible. Cook until batter sets and golden on the bottom, about 1 minute. Flip pancake and cook until golden another 20 to 30 seconds.
- Serve with maple syrup or icing sugar. Makes about 12 large pancakes.
Source: Recipe taken directly from the Dutch Pancakes recipe from the Food Network
As I have mentioned before, I totally love breakfast. It is by far my favourite meal of the day. I really try to make time to enjoy a cup of coffee and a delicious bowl of steel cut oats or something before taking off for work but depending on my schedule this isn’t always possible! I usually have some some baked breakfast treats in the freezer to grab on my way out the door in a pinch. These little muffins are tasty, healthy, and perfect for rushed mornings when you need something quick!
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 3 cups instant oats
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs (at room temperature)
- 2 egg whites
- 2 cups vanilla flavoured yogurt
- 2 Tbsp canola oil
- 1/3 cup honey
- 1/2 cup grated apples
- 1/4 cup grated carrots
- 1/4 cup raisins
For the Drizzle (if using):
- 2 Tbsp honey
- 2 Tbsp apple juice or fresh orange juice
- Preheat oven to 350 degrees.
- Lightly grease your muffin tins (either full size or mini) with a little canola oil.
- Combine wet ingredients in a large mixing bowl (don’t add apples, carrots or raisins yet).
- Combine dry ingredients together and add to the wet mixture.
- Now you can add the grated apples, carrots and raisins.
- Fill muffin tins 3/4 full and bake for 20-30 minutes or until a toothpick inserted into the muffins comes out clean.
- Heat the honey and juice in a small sauce pan and drizzle over the muffins while they are still warm.
Source: Recipe modified from Health Fridge Muffins by Whitewater Cooks
Recently my mom bought a waffle/omelet maker from Cuisinart to keep up at the cottage. While I didn’t have all of the ingredients I needed to make waffles from scratch, the Bisquick version turned out pretty great! I jazzed these up a bit for Easter by adding some vanilla, cocoa and chopped up mini eggs. I can’t wait to try all of the yummy waffle recipes I found on Pinterest next :)
Happy Easter Everyone!
- 2 cups Bisquick
- 1 1/3 cup milk
- 1 egg
- 2 tsp. vanilla
- 2 Tbsp. vegetable shortening
- 4 Tbsp. cocoa powder
- 1/4 chopped Cadbury mini eggs
- Heat waffle iron and brush with a little bit of vegetable oil to prevent sticking.
- Stir ingredients until blended.
- Follow waffle iron instructions and bake until lightly browned.
- Serve topped with fresh fruit, maple syrup and whipped cream.
I am so behind on my posts! I have all these delicious looking photos stored up on my computer just waiting to be uploaded. I will make sure to add them soon1
To start off, here is a wonderful recipe that I whipped up with my cousin Andrew yesterday for Mother’s Day. The weather on Sunday was totally amazing and Josh and I were able to spend time with both his mom and my mom to celebrate their special day (conveniently our family cottage is right down the road from Josh’s parents place). We kept things low key Sunday morning at the cottage and then went up to Josh’s parents place for dinner. Mother’s Day brunch consisted of freshly baked cinnamon rolls, fruit salad, greek yogurt and lots of delicious hot coffee (yum).
Before I give you today’s recipe, I just wanted to share a little bit about my mom, Wendy. My mom is amazing. She is by far one of my best friends and has to be one of the most giving, honest and creative people I know. She’s always looking out for her family and is quick to greet you with a hug and a smile whenever you need it most. She’s beautiful, encouraging and all around just wonderful. I don’t know what I’d do without her! Here’s to you mom… I hope you enjoyed your day yesterday. You deserved every moment. xoxo
Breakfast Cinnamon Rolls
So I know the directions look really long but I promise you these rolls are totally worth it. Most of the prep time is allowing the dough to rise before baking.
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1/4 cup ground flaxseed
- 1 pkg. quick rising yeast
- 1 tsp. salt
- 1 cup milk
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1 egg, lightly beaten
- 2/3 cup brown sugar
- 1 Tbsp. ground cinnamon
- 2 Tbsp. butter, room temperature
- 2 Tbsp. light cream cheese, room temperature
- 1 Tbsp. butter, room temperature
- 1/2 cup icing sugar
- 1/2 tsp vanilla
- To make dough, combine both flours, flaxseed, yeast and salt in a medium bowl. Mix well and set aside.
- Add milk, sugar, butter and vanilla to a small pot. Heat over medium heat, stirring often, just until milk is warmed, butter is melted and sugar is dissolved. Do not boil! Remove from heat and carefully pour milk mixture into a large bowl. Add half the flour mixture and the egg. Stir using a wooden spoon until well blended. Add remaining flour mixture and stir until a soft ball forms. Turn dough out onto a slightly floured surface. Knead dough until smooth and elastic, about 1 minute. Place dough in a clean bowl that has been lightly oiled. Cover with a tea towel and let rise in a warm place for 30 minutes or until roughly double in size.
- Meanwhile, make filling. Mix brown sugar and cinnamon in a small bowl and set aside.
- Line a 9 x 13 glass dish with parchment paper and set aside.
- When dough has risen, turn out onto a lightly floured surface. Roll out dough to a 12 x 14 inch rectangle. Using a butter knife, spread 2 Tbsp. butter evenly over dough. Sprinkle with brown sugar-cinnamon mixture and spread evenly to edges. Roll up dough like a jelly roll. Using a very sharp knife, slice roll into 12 equal pieces. Arrange rolls in as a single layer in prepared pan. Cover with a tea towel and let rise in a warm place for 30 minutes (I know… it feels like a long time!)
- Preheat oven to 350 F. Bake rolls for 25 minutes or until puffy and golden brown. Remove from oven and let cool slightly.
- To prepare glaze, beat together all the glaze ingredients until smooth using an electric mixer. Spread evenly over warm rolls. Note: If you want to be fancy and drizzle your glaze, add 1 Tbsp. of milk)
Source: Recipe taken directly from the Rolls Royce recipe from Janet & Greta Podleski’s Looneyspoons Collection Cookbook
I’m going to be honest… I didn’t really know what makes a blondie different from a brownie other than the fact that one contains cocoa powder and the other does not. So, I looked it up on Wikipedia (seriously… is this not the very definition of a baking nerd?).
A blondie (also known as a “blond[e] brownie” or “blondie bar”) is a rich, sweet dessert bar. They are made from flour, brown sugar, butter, eggs, baking powder, and vanilla. The dominant flavor of a blondie is brown, not chocolate. They may also contain walnuts or pecans. Even though butterscotch is sometimes considered the main flavor, they are based on brown sugar and often do not call for butterscotch.
So there you have it.
These bars got rave reviews from my friends and co-workers so I will definitely be making them again. The coconut and M&Ms really compliment each other nicely. Just don’t look at the amount of sugar and butter packed into these bad boys. Wait, what am I saying? This is a baking blog… we don’t talk about calories here. Go ahead and INDULGE!
- 1 1/4 cups unsalted butter
- 2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour
2 cups unsweetened flaked coconut
1 (12 oz.) bag M&Ms (with a few reserved for the top)
- Preheat oven to 350 degrees F
- Line a 9×13 pan with foil and spray lightly with nonstick spray.
- Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn).
- Allow the butter to cool slightly.
- In a large bowl, combine butter and sugars.
- Stir in the eggs, vanilla and salt.
- Add the flour and stir until just combined.
- Gently stir in the coconut and M&Ms.
- Pour batter into the prepared pan and press down with a rubber spatula.
- Sprinkle a few M&Ms on top.
- Bake for 25 to 30 minutes or until set.
- Cool completely before cutting into bars.
Source: Recipe adapted slightly from Samoa M&M Blondies by Eat at Allie’s