Gingerbread Pancakes with Molasses Spiked Maple Syrup!

These pancakes that taste like you are eating gingerbread cookies for breakfast! So magicial and delicious! They’re light, soft, fluffy with a pleasant boldness. Nicely spiced without being overwhelming. If you’re sensitive to these bold flavors like I am, tone them down a bit by adding less than the recipe calls for, and spike the molasses to your taste!

You’ll Need: 

2 cup all-purpose flour

4 tablespoons dark brown sugar, packed 

4 tablespoons granulated sugar

2 teaspoons ground cinnamon

1/2-1 teaspoon ground ginger

1/4-1/2 teaspoon ground nutmeg

1/4-1/2 teaspoon ground cloves

2 teaspoon baking powder

2 teaspoon baking soda

Pinch salt, optional and to taste

1 3/4-2 1/2 cups buttermilk the more liquid, the thinner the pancake

2 large egg

3 tablespoons light, medium, or dark molasses ( avoid blackstrap )

2 tablespoon canola or vegetable oil

2 teaspoon vanilla extract

1 recipe Molasses Maple Syrup ( see below ) 

Here’s How: 

In a large mixing bowl, add the dry ingredients, and whisk to combine – make a well in the center, set aside.

In a large bowl, add the wet ingredients and whisk to combine.

Add the wet ingredients to the dry ingredients, stirring until combined. The batter will be fairly thick; add more liquid if you prefer a thinner pancake.

Preheat a skillet over medium heat and spray with cooking spray (or use melted butter if you prefer).

Using a 1/4-cup measure cup sprayed with cooking spray for easy release, scoop batter onto warm skillet. 

Cook for about 2 1/2 to 3 minutes until bubbles form on the edges. Take a peek at the underside with a spatula, and when golden, flip.

Control heat to medium-low and cook for 2 to 3 minutes, or until done. Repeat the process with the remaining batter, adding more cooking oil as needed, and wiping any black residue with a paper towel as needed. 

The molasses will burn quickly, so be sure to control the temeratures.

Serve immediately, garnished with fresh winter fruit and drizzle with syrup

Ginger Molasses Maple Syrup

You’ll Need: 

1 cup maple syrup

 2-3 tablespoons light, medium, or dark molasses, or to taste

1/4-1/2 teaspoon ground ginger, to taste

1/8 teaspoon ground nutmeg

Here’s How:

Combine all syrup ingredients in a small bowl or serving pitcher and whisk until smooth. Warm syrup and drizzle over pancakes. 

To keep pancakes warm for up to an hour, transfer them to a lined baking sheet and place in a preheated 200’F Degree oven with a cup of hot water to keep warm and moist.

Fried Egg Naan with Sambal- Oelek Jam

Heat your Cold Winter Mornings! 

You’ll Need:

For the Chili Jam:

2-4 tablespoons hot chili paste (sambal oelek)

1-2 tablespoon unseasoned rice vinegar

1-2 teaspoon honey

For the Egg Naan:

1/4-1/2 cup Plain Greek yogurt

Kosher salt & fresh ground pepper

2-4 tablespoons extra-virgin olive oil

1-2 tablespoons butter

2-4 large eggs

2-4 pieces Nann bread

Paprika for garnish

Scallions, sliced thin

Cilantro Micro-greens for garnish

Here’s How: 

For the Jam: 

In a small bowl, combine the hot chili paste, vinegar, and honey. Set aside.

For the Egg Naan:

Place Greek yogurt in another small bowl; season with salt. Set aside. 

Heat oil and butter in a medium nonstick skillet over medium-high, crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other until edges are golden brown, about 2 minutes; season with salt. 

Carefully tilt skillet toward you so oil pools at the front edge of the pan. Spoon the hot oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1-2 minutes.

Warm Naan in a large cast-iron pan seasoned with a little oil. Remove to a warmed plate.

Divide the thick, tangy yogurt among the Naan, and top each with a fried egg, chili jam, scallions, microgreens, paprika, and fresh black pepper.

Makes 2-4 servings

Leftovers? Make Mash Potato Bombs!  

Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more!

You’ll Need:

Filling:

3 cups chilled mashed potatoes

1 cup cheddar cheese, shredded

½ cup bacon, chopped small dice

1 bunch chives, chopped

Pepper to taste

Breading Station:

1 cup flour or GF flour

2 eggs, beaten

1 1/2 cup panko bread crumbs or GF breadcrumbs

3/4 cup Parmesan cheese, grated fine

Xtra virgin coconut oil, Ghee or Organic Canola Oil for pan frying

Here’s How: 

Preheat the oven to 425°F degrees, unless pan frying.

Cook the bacon until crisp. Drain on a paper towel and set aside.
In a medium sized mixing bowl, combine the leftover mashed potatoes with the eggs, cheese, chives and bacon bits. Mix to combine, cover and set aside in the refrigerator.

Prepare 3 breading stations. One bowl of flour, one bowl of beaten eggs and one bowl of panko bread crumbs mixed with the Parmesan cheese.

Dust your hands with flour and use an 1/2 ounce portion control scoop to measure the balls. Or a Tablespoon.

Pat them gently to form them into balls and roll them in the palm of your hands to get them perfectly round.

Immediately dust them with flour again and set aside. Repeat until you have 24 flour-dusted balls.

Drop a ball into the egg mixture and use a spoon to turn the potato ball over until fully coated.

Lift the potato ball out of the egg mixture with a fork. Drain off any excess. Immediately drop the potato ball into the panko and cheese mixture and use another spoon to dredge it fully.

Pat in any excess bread crumbs that might be falling off the ball.

Set aside on a parchment lined cookie sheet and repeat with remaining balls.

Fry in batches in hot oil over medium high heat until golden brown on all sides, about 3 minutes. Drain on paper towels.

Or, bake at 400’F degrees for 5-10 minutes or until golden brown. Serve with my homemade ketchup! 

 

 

Yum! Makes approximately 2 dozen potato bombs!

Cloud Eggs – An Eventful Mothers Day Breakfast Even a Kid Could Make! 

Cloud Eggs- A culinary staple in egg cookery but are all the rage right now. So fun to make, and eat! Perfect for a surprise breakfast treat! 

Ingredients:

4 large eggs

Pink Himalayan or Kosher salt

Fresh ground black pepper

1/2 c. freshly grated Parmesan cheese.( Fine grate )

3 tbsp. finely chopped fresh chives, for garnish

Method:

Preheat oven to 450° and line a large high sided baking sheet with parchment paper. Set aside. 

Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl. Careful not to break the yolk. Set yolks aside. 

Season the egg whites with salt and pepper. 

Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. 

Gently fold in Parmesan, and chives. 

Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes.

After three minutes, and whites are sturdy-carefully add an egg yolk to the center of each egg white cloud. 

Season yolk with salt and pepper. Bake until the yolks are just set, about 3 additional minutes.
Enjoy!

Variations

Add chopped cooked pancetta, crumbled bacon, diced ham, small chipped red bell peppers , scallions–or any of your favorite breakfast foods to the egg whites after they have stiff peaks. Be extra careful not to deflate the whites when folding in. Serve with a classic Bloody Mary. On or off toast. 

Green Monster Muffins! 

My stance on getting sneaky in the kitchen is very simple. I don’t like to lie about food, especially to children. I also know how hard it can be to get little ones to eat green. Fun holidays like, Halloween or St. Patricks Day and year end holiday are a great time to get green. Or flex your parental power and establish a “green food “ day of the week and introduce new green foods on that day.



Ingredients:

2 1/2 cups all purpose or gluten-free flour

1 cup cane or coconut sugar

1 teaspoon cinnamon

1/4 teaspoon allspice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

4 cups raw baby spinach

3 eggs

1 1/2 cups butter

3 over ripe bananas

2 teaspoons good quality vanilla
Method:

1. Preheat oven to 350’F degrees and prepare 2 regular sized muffin tins with non-stick, organic cooking spray. Or cupcake liners. Or, prepare 2 loaf pans

2.In a blender, combine spinach and bananas. Blend until spinach changed to a liquid state.
3. In a medium sized mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and allspice. Mix well. Set aside.
4. In the bowl of your stand mixer or a large mixing bowl, add the sugar and butter, mix on high speed until creamy and sugar crystals begin to dissolve- about three to five minutes. Add eggs, one at a time mixing well in between each addition.

 

5. Slowly beat in the spinach – banana mixture. Add vanilla.

 

6. Add the dry ingredients into the wet ingredients. Mix well to combine.

 

7. Scoop batter into prepared muffin tins or two prepared loaf pans.

 

8. Bake for approximately 30-45 minutes or until muffins spring back to the touch and are slightly browned on edges. 60-90 minutes if baking loafs.
Test for doneness by running a toothpick in the center. If if pulls out clean, loafs are done. Makes approximately 2 dozen medium muffins, 1 1/2 large and 3-4 dozen mini muffins or 2 loafs.

Homemade Bacon-Maple Butter

Delicious on just about anything including a good grilled steak. Love this on my recipe for homemade pumpkin spiced flap-jacks, or extra toasty waffles. The best part about making this homemade bacon-maple butter, is that your entire house will smell like holiday ( Insert big, happy sigh.)

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Ingredients:

1/2 lb. unsalted butter, cut into approximately 1 inch pieces and frozen

4 strips of bacon, cooked crispy. (1 Tablespoon of fat reserved)

1 Tablespoon bacon fat ( optional )

1-1/2 cups grade A medium maple syrup

1/4 tsp. Kosher salt

Method: 

In a medium sized, 3-4 quart heavy bottomed,stainless-steel saucepan,rub the inside rim with 1/2 teaspoon of the butter. (This will help prevent the maple syrup from boiling over.) Add the Maple syrup to the sauce pan and cook without stirring on medium high heat until the syrup reaches 235”F Degrees on a candy thermometer. About 8 to 10 minutes. When the syrup begins to boil gently tilt the pan so the syrup covers the thermometer bulb to get an accurate reading.

Once syrup comes to temperature, remove from heat and add the frozen butter 1-2 pieces at a time. Make sure to stir constantly with a wooden spoon until each addition of butter has melted before incorporating more. Repeat until all the butter has been added.

Once all the butter has been incorporated, add the salt and the bacon fat.Stir to combine.

Pour the syrup into the bowl of a stand mixer, or use and electric hand mixer and beat with the paddle attachment on medium-high speed until cooled and lighter in color and about 10-15 minutes. Gently crumble, and fold in bacon bits until just combine or add before pressing for a smoother bacon texture.

Pour the bacon maple butter into clean mason jars, recycled food safe jars, or BPF free plastic containers. Allow to cool to room temperature. Seal air-tight and refrigerate. Can be stored up to, two weeks in the refrigerator or 6 months in the freezer.

 

Makes approximately 1 pint.

Variation : Add 1 teaspoon cinnamon, and for a spicy finish– add 1/4 teaspoon cayenne pepper. Or both! You decide.

 

 

Drunken Bacon for that “Grown-up” Sunday Brunch you’ve been longing for ! (This Bacon is Hot, Sweet and Sticky, so be prepared to have   “Breakfast in Bed!” )


Clothing optional ! I’d serve these sexy bits of heaven with a side of warm melted chocolate – but that’s just me. #ParentsDayOff 

Ingredients:

1/4 cup good quality pure maple syrup

1/4 cup good quality Bourbon 

1 teaspoon finely grated orange zest

1/4 cup packed dark brown sugar

2 pounds, 3/4-inch-thick slices of skinless slab bacon

Method:

Preheat oven to 350’F Degrees. 
In a large bowl, combine the brown sugar, maple syrup, bourbon and orange zest. Place bacon strips into the whisky marinade and toss until the bacon is evenly coated. Allow to rest a minimum of 20 minutes, up to one hour.

Line a 2 high sided baking sheets with foil and place a cookie cooling rack on top of each sheet. Spray cookie cooling racks with non-stick cooking spray.

Lay bacon on the racks in a flat even layer. Bake for 25-30 minutes or until crispy. 

Watch closely the last 5 minutes because the bacon will burn very quickly towards the end of the cooking process. 

Cool before serving.
Enjoy 

Coffee Cup Cake

Have you been using your mugs for coffee, tea and hot cocoa? Boring!

In five minutes that cup could be holding delicious, super hot coffee cake. This could be a fun weekend morning treat to make with your kids. Even better, there’s no fighting. Everyone can make their own and personalize it. Do you love cinnamon? Add in some extra. Top it off with some fresh berries from the local farmers market.

Making a five-minute breakfast cake in a cup has been extra popular on Pinterest lately. We’re using a recipe is by the lovely ladies at PrudentBaby.com. It’s also great because it allows you to start your morning with a classic without facing days of leftovers.

Ingredients

Cake
1 Tbsp. butter
2 Tbsp. sugar
1 egg
2 Tbsp. sour cream
Vanilla
¼ cup flour
1/8 tsp. baking powder

Crumb topping
1 Tbsp. butter
2 Tbsp. flour
1 Tbsp. brown sugar
1 tsp. cinnamon 

Instructions

  1. Start with a coffee mug. Using a small one will result in a cake that puffs over. A taller one will allow you to really dig in. Whatever you prefer – or have lying around the house – make it happen.
  2. Add a tablespoon of butter. Then soften, don’t melt, it in the microwave. This should take 5 to 10 seconds.
  3. Stir in 2 tablespoons of sugar until it’s fluffy and creamy. Then you can add egg if you’d like. Without egg, the cake will by more crumbly. You can add a whole egg or break the egg into a ramekin, stir it up and split it between two cups of coffee cups.
  4. Stir in 2 tablespoons of sour cream and a few drops of vanilla. Be sparing with the vanilla.
  5. Stir in ¼ cup of flour and 1/8 teaspoon of baking powder.
  6. If you want crumb topping – which, let’s face it, is the best part so of course you do! – use a separate bowl or ramekin and put in 1 tablespoon of butter, 2 tablespoons of flour, 1 tablespoon of brown sugar and 1 teaspoon cinnamon. Then, using your finger, mix it all together.
  7. Since you’re coffee mug cake mix is finished, top it off with your new crumbly mix. Then, start it in the microwave for 1 minute. Then, do it for 10 second increments until the cake is cooked to your liking.
  8. Then, enjoy! It will be really, really hot! So be careful. Little hands may need to put something like a towel around the coffee cup at first.

Super Strawberry Muffins

Being healthy is most attractive when it’s super tasty – right?

Bright red, juicy strawberries are the first sign of the spring and summer produce that will soon be filling farmers markets on hot evenings. California produces 1.8 billion pounds of strawberries a year, that’s 35,696 acres. This week we celebrated the fruit that offers antioxidants and boosts immunity with California Strawberry Day! For this weekend, we’re making strawberry muffins.

You can substitute strawberries for another berry – raspberries or blueberries for example – if you’re not a fan of, or are allergic to, the red berry.

What strawberry recipes do you love?

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Ingredients
2 1/2 cup oats (old-fashioned kind, not quick)
1 cup plain low-fat Greek yogurt
2 eggs
3/4 cup sweetener of choice, (that measures the same as sugar), or 1/2 cup if you prefer muffins to be less sweet
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cup strawberries, diced, and patted dry

Optional ingredients
1/2 cup of strawberries diced (to be placed on top of the muffins)
1 tsp. lemon juice

Instructions

  1. Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan). Using a flour-less recipe means the muffins will stick to paper liners.
  2. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium-sized bowl, and stir in strawberries.
  3. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
  4. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

Mixing together to support kid chefs

Some kids are picky eaters while others are fearless.

Willing to pick up that strange looking dish and give it a try, foodie youths need a place to explore their love. Recently, Kids Culinary Adventures joined forces with children’s foodie network ZisBoomBah.com. Together we’re creating an online space for cooking students with games that make cooking exciting and healthy recipes to try at home.

“Kids Culinary Adventures loves how much information on cooking and playing with food is on ZisBoomBah. And the best part is that ZisBoomBah reaches so many people and we think that’s pretty cool,” said Chef Gigi, founder of Kids Culinary Adventures.

Working together has created a top-notch, kid-friendly online resource for young chefs available 24/7.

“We are very excited to be bringing the ZisBoomBah experience into the kitchens of kid cooking schools across the country.  With this generation growing up with less healthy food it is critical to teach cooking skills to our kids.  Being creative in the kitchen will empower them to make better food choices throughout their life.” says ZisBoomBah Founder Karen Laszlo.

Let’s get a taste of what you can find online by cooking Hawaiian Waffles with tropical salsa. This is two recipes, but they work really well together.

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Hawaiian Waffles

Ingredients
2 Eggs
1/2 cup Butter, Unsalted
1 3/4 cup Milk
1 tablespoon Sugar
4 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Coconut Flakes

Preparation

  1. Preheat the waffle iron and spray lightly with non-stick cooking spray.
  2. In a medium bowl, whisk eggs until foamy.
  3. Whisk in melted butter and milk.
  4. Add flour, sugar, baking powder, and salt and whisk until just smooth.
  5. Fold in coconut.
  6. Pour batter onto hot waffle iron.
  7. Close lid and bake until steam stops and waffle is lightly browned and crisp, 3-4 minutes.
  8. Remove waffle and repeat with remaining batter. Serve with Tropical Fruit Salsa.

Tropical Salsa

Ingredients
1 mango Mango
1 cup Pineapple
1/4 pepper Jalapeno
2 stalk Onion, Green
1 pepper Bell Pepper
1/3 cup Parsley
2 teaspoon Red Wine Vinegar
1/4 teaspoon Salt
2 tablespoon Lime Juice, Fresh

Preparation

  1. Dice mango, pineapple, red bell pepper.
  2. Finely chop seeded jalapeno chile, green onions.
  3. Mince Parsley.
  4. Combine all ingredients in a bowl. Serve at room temperature.