2 eggs 3/4 cup almond milk 1/4 cup sugar 1/2 tsp vanilla extract 1/4 tsp salt 1 1/2 cups all purpose flour 1 tsp baking powder 1/4 tsp baking soda
Blend the eggs, milk, sugar and vanilla until well combined. Add the rest of the ingredients until just combined.
Heat an electric skillet over medium-low (350°F). Coat english muffin rings with cooking spray and fill each ring with about 1/2 cup batter. Cook the pancake until you see little bubbles appear all over. Gently flip and cook until the bottom is golden brown.
These will turn out very fluffy. I have served them not only as pancakes, but as sandwiches for lunch as well.
4 tbsp granulated sugar 1 tbsp gluten free flour 1 1/2 tbsp Dutch process cocoa 2 tbsp chocolate almond milk 1/4 tsp vanilla 1 large egg white Coconut Oil
Preheat the oven to 350 degrees. Coat four 4oz ramekins with coconut oil. Sprinkle each with a little granulated sugar.
Combine 2 tbsp granulated sugar, flour, cocoa and almond milk in a small sauce pan. Heat over medium stirring until smooth. Cool. Stir in vanilla. Transfer to a glass mixing bowl.
Place egg white in bowl of mixer and whip at high speed until soft peaks form. Add in 2 tbsp granulated sugar slowly. Beat until stiff peaks form. Gently stir in a fourth of the egg white mixture into the chocolate mixture. Fold in the rest of the egg mixture. Spoon mixture into the four small ramekins. Sharply tap them to make them level. At this point, you can refrigerate until you are ready or bake on a cookie sheet for 15 minutes or until set. Sprinkle with powdered sugar.
We just celebrated Pi Day yesterday. These are super easy and quick.
1 box (two sheets) puff pastry, thawed & cut into 9 even squares each sheet (total 18 sheets) 1 banana 1 pear
Cherry Topping 1 1/2 tbsp cornstarch 1 1/2 tbsp water 2 1/2 cups cherries, washed & pitted 1/2 cup granulated sugar 1 tsp fresh lemon juice 1/8 tsp salt 1 tsp vanilla
Mix cornstarch and water in a small bowl. Set aside.
In a sauce pan, add cherries, sugar, lemon juice and salt. Simmer for 5 minutes or until they start releasing their juices. Stir in cornstarch mixture and bring to a boil stirring often. Once it starts to thicken, remove from the heat and add the vanilla. Let this sit and cool.
Cream Cheese Topping
3 oz cream cheese 1/2 tsp vanilla 2 tbsp sugar
Stir ingredients together. Set aside.
Preheat oven to 375°F. Lay the puff pastry squares out on two baking sheets covered with a silpat each. Poke four times each square with a fork to prevent the middle of each danish from rising.
Now you can get creative. Cream cheese topping will cover around 11 danishes. You can choose how to flavor them. I used cream cheese and banana (tasted just like a banana cream pie) sprinkle with a little brown sugar. I made pear danishes with cream cheese and pears also sprinkled with a little brown sugar. The cherry danishes were made with just the cherry mixture on the top.
Bake in preheated oven for 20 minutes or until puff pastry to turned golden.
I would like to try apple danishes for sure. Also, any berry would probably work as well.
Tonight we tried a new recipe. I made spinach crepes for dinner and stuffed them full of savory ingredients. The kids loved them. My son asked me to save this recipe so we can have it for dinner again.
Puree the spinach and milk together until liquid in a blender. Add in the flour, eggs, sugar and salt.
Add a little oil to a crepe pan and start making. I use 1/4 cup per crepe. This recipe will make 12 – 14 crepes.
We filled the crepes with different vegetables. I also made shrimp and had leftover venison burgers that I put into the kids.
We had the leftover crepes for dessert as well. Unfortunately, I did not get a picture of these. They were awesome. My dessert hound (daughter) loved them. I put 2 teaspoons of nutella in each and folder them in a quarter. I put a small scoop of New Zealand Ice Cream on top and a little chocolate syrup. I also sprinkled a couple of pecans over. They were wonderful.
This recipe is what I use when I want to make Chicken Noodle Soup. These are delicious and the kids love them!
1 1/2 cups All-purpose flour
1/8 tsp kosher salt
1/4 cup water (1 tbsp at a time)
In a Kitchenaid mixer, add flour, eggs and salt. Slowly add water until dough comes together. Don’t add too much water as this will make the dough very sticky. Turn out onto a floured board and cover with plastic wrap. Let sit for 20 minutes before you start rolling them out a cutting. You can use a pasta cutter attachment if you have one. I usually roll out by hand and cut them with a dough cutter. They look really homemade that way.
Boil in the soup just before serving. You can also boil in a pot of salted water and transfer to the soup as well.
This is perfect for a cold, winter day. Pair with some everyday bread and enjoy!
Preheat the oven to 350 degrees F. Grease a 9inch spring cake pan and set aside.
Peel, core, and thinly slice the apples. Beat the eggs, sugar, lemon zest, vanilla and salt until thick and creamy. Add the flour, baking powder, and milk, and beat until well combined. Add in the cinnamon, cardamom and ginger. Stir together.
Add two thirds of the apples to the batter and mix. Pour the batter into the spring pan. Arrange the apple slices over the batter ad sprinkle with a little brown sugar (about 1 tbsp).
Bake for 35 minutes or until set. Dust with powdered sugar before serving and enjoy.
4 cups Old Fashioned Oats
3 ripe bananas
2 tsp baking powder
1 tsp kosher salt
2 cups almond milk
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1/2 tsp ginger
1/4 cup mini chocolate chips
Preheat the oven to 350ºF. Spray a baking pan with cooking spray. Mix oats through ginger, making sure to mix bananas in well. The smaller chunks of banana the better. Pour batter into the baking pan and top with chocolate chips. Bake for 20 – 30 minutes in preheated oven.
I needed to use up some buttermilk and found this recipe. These are wonderful with dinner.
8.75oz all purpose flour (about 2 1/2cups)
1 tbsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp black pepper
8 tbsp cold butter
2 tsp dried thyme
1 cup buttermilk
Heat the oven to 450°F. Mix all dry ingredients together. Add in 7 tbsp butter in small bits. Reserve 1 tbsp on the stick of butter to brush onto the tops of the biscuits once baked. Carefully break up the butter with your hands or a pastry cutter into the flour. Add in the buttermilk and mix until dough comes together. If the dough is too dry, add in a little more buttermilk (teaspoons at a time).
Turn out dough onto a silpat and knead about three times. Form into about 16 – 20 biscuits using a biscuit cutter. Place biscuits onto a silpat lined baking sheet and bake for 20 minutes.
When finished baking, brush with reserved tablespoon of butter and serve.
2 egg whites
1/8 tsp kosher salt
1/8 tsp cream of tartar
1/3 cup powdered sugar
Poke and wrap sweet potatoes in plastic wrap. Microwave for 10 minutes. Let sit until cool enough to handle.
Grate the 2 inch piece of ginger into a cheese cloth in a bowl. Squeeze ginger until juice comes out and discard of the solids.
Cut the sweet potatoes in half and scrape out the insides. Combine with the ginger juice, half & half, butter, 1/2 tsp salt and nutmeg. Mix together well until whipped look. Add mixture back into potatoes.
Heat an oven to 400°F. Put stuffed potatoes into the oven to warm up while you make the meringue.
Whip 2 egg whites, cream of tarter and 1/8 tsp salt until foamy. Slowly add powdered sugar, 1 tbsp at a time until stiff peaks form, about 2 minutes.
Remove sweet potatoes from the oven and spoon on the meringue evenly over the potatoes. Bake again for 7 minutes until golden brown. Serve immediately.