Baked Blueberry Pancake with Cherry Syrup #SundaySupper

I’m so into coffee lately. I crave it frequently and love to try different places to see which I like the best.

There is a place next to the salon where I get my hair done that I had been dying to try.  When I went for my appointment a few weeks I knew after I was going to stop for a coffee.  That was my plan.

Mom headed there for lunch while I was being all highlighted and brightened.  She loved the breakfast sandwich and iced latte with almond milk she had while sitting outside.

When I went after, I debated what to get.  A nice latte sounded kind of good, but I went with nitro cold brew, which I’ve had at a few different places.  It’s great because it’s so smooth and has no guilt since there are no add ins.

After only the first taste, I noted it was strong, but a lot of coffee is, and it grew on me as I drank it.  We stopped at a grocery store and then spent over an hour on the roads trying to navigate rush hour and get home.

During that time, I started to feel weird.  I became very emotional, crying about a variety of things that should not have warranted crying after I had felt so good leaving the salon, and I wanted out of that car in the worst way.

I could tell I was all hopped up on caffeine as I made and ate dinner, but that’s not entirely uncommon when I drink coffee.

The headache, stomachache, and blurred vision that followed are completely and totally uncommon.  This also freaked me out, which did not help the situation as I whimpered like a puppy on the couch.

I doubted sleep would come, but it had been over six hours since I had the coffee and I’ve read caffeine is supposed to be out of your system by then.  And I did fall asleep for a little over an hour, before I woke up for the next six hours, during which time I tossed and turned until I gave up and watched Orange is the New Black.

I fell back asleep after some deep breathing around 7 am until it was time to get up at 8.  But even then, my heart still raced and I felt like I could run a marathon without even being out of breath.

I called the coffee shop because this seemed more akin to oding than drinking an innocent cup of coffee.  The very nice people at the shop informed me that one of their cold brews is equal to five or six shots of espresso.  FIVE OR SIX SHOTS!

A drink like that should come with a warning.  I mean, when’s the last time anyone walked into a shop and was all “I’ll have a sextuple shot latte???”  Never, is the answer you’re looking for.

So I’m off cold brew for now, maybe forever, and I am always going to ask for approximate caffeine levels because that never, ever needs to happen again.

What I should have done that sleepless night was bake something like this Baked Blueberry Pancake with Cherry Syrup.  This is the perfect make ahead summer breakfast to feed a crowd.  It tastes so much like a blueberry pancake without all the flipping and standing over the stove and it has a crumb topping, so take that classic blueberry pancakes!

No pancakes are complete without syrup, so I amped up some classic maple syrup with fresh Bing and rainier cherries and vanilla.  Together this is a match made in heaven that can be served warm or room temperature.

Baked Blueberry Pancake with Cherry Syrup #SundaySupper

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 servings

Ingredients

Pancake Bake
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs
2 ½ cups milk (I used almond coconut milk, use what you love)
1 tablespoon vanilla bean paste
¼ cup olive oil
1 tablespoon lemon juice
2 heaping cups blueberries
Topping
½ cup all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
3 tablespoons olive oil
Syrup
½ cup pure maple syrup
2 cups cherries (I used a mixture of Bing and rainier)
2 teaspoons vanilla bean paste

Instructions

  1. Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
  2. In a large bowl, stir together flour, sugar, salt, baking soda, and baking powder. Add the eggs, milk, vanilla, oil, and lemon juice. Stir until just combined, a few lumps are okay. Add the blueberries and stir to combine. Pour in the prepared pan.
  3. Make the topping. In a small bowl, stir together the flour, cinnamon, and sugars. Add the oil and stir until clumps form. Sprinkle evenly over the batter. Bake for about 30 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in pan.
  4. Make the syrup. In a small saucepan, heat the syrup and cherries over medium heat. Bring to a boil and allow to boil, stirring constantly, for 5 minutes, until slightly thickened. Stir in the vanilla.
  5. Pancake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute. Syrup may be stored in the refrigerator for up to 1 week and reheated in the microwave for about 1 minute.

Notes

Recipe adapted from The Kitchn

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Don’t forget to check out the other Sunday Supper dishes!

Red, White, and Blue Sunday Supper Recipes

Patriotic Picnic Picks

Liberating Desserts

More recipes: Red White and Blue Recipes That will Make You Want to Party Right Now

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sweet Potato Crust Quiche #SundaySupper

Sweet Potato Crust Quiche

Eating vegetables has never been a problem for me.  Since I was a kid fruit and vegetables have been my jam.

I have eaten fruit at every meal since forever.  It’s just what I did.  Even when I was in my fast food phase.

Sweet Potato Crust Quiche

I loved vegetables too.  I was probably the only kid who often chose broccoli soup and tossed salads (drenched in ranch dressing, but still) over dessert.

It’s funny that as a kid broccoli everything was my jam and I can barely look at it now, but I make up for it with all the vegetables I maybe didn’t love then and love now.

Sweet Potato Crust Quiche

I never understand the my kids won’t eat fruit and vegetables thing because for me it was second nature.  Maybe it was because I went to the produce store and helped choose the items that would make up our meals.  Or because I helped make dinner.  Or because I was never, ever forced to eat anything.

I can’t say for sure, but I can say that I believe everyone, young or old, can love vegetables.

And this Sweet Potato Crust Quiche is one of the easiest ways to do that.  I wish I would have eaten more sweet potatoes as a kid – they are so inviting with that sweet, creamy goodness.  But I make up for it now.

Sweet Potato Crust Quiche

You can put whatever vegetables you love in the quiche.  I put onion in EVERYTHING, another food I have loved forever, and mushrooms always make a good addition.  But peas, kale, spinach, fennel, cauliflower, broccoli, corn, and more would work.  Use what you love and have on hand.

The real star here is the super creamy egg custard.  A really good whisking and just a touch of almond coconut blend milk make a silky smooth filling that is to die for.

With this meal, the whole family will fall in love with vegetables.

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings

Ingredients

2 tablespoons olive oil, divided
1 large sweet potato, sliced into ¼ inch thick rounds
1 large onion, sliced into half moons
10 ounces cremini mushrooms, thinly sliced
7 large eggs
1/3 cup almond-coconut blend milk
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt

Instructions

  1. Preheat oven to 400 degrees F. Lightly oil a deep dish pie pan.
  2. Arrange the potato slices in the pie pan, overlapping to cover everything in at least a single layer and a double layer if possible. Drizzle with more oil and bake for about 15 minutes, until just tender. The potatoes will probably shrink, just rearrange them to cover as much of the surface of the pan as possible.
  3. While the crust bakes, place the onion and mushrooms on a baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Roast in the oven right along with the crust.
  4. When the crust and vegetables are both just tender, whisk together the eggs and milk until fully combined.
  5. Place the vegetables in the crust and pour the egg mixture over.
  6. Reduce the oven temperature to 375 degrees F and return the pan to the oven. Bake about 30 minutes until the center of the custard is just set. Serve immediately or store in an airtight container in the refrigerator for up to three days. Serve cold or reheat in the microwave about 1 minute.

Notes

Recipe adapted from Olives n Wine

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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Anne from Simple and Savory for hosting!

Sunday Supper Kid Friendly Vegetable Recipes

Breakfast

Dinners

Sides

Snacks

For even more kid friendly vegetables check out these Vegetable Recipes for Picky Eaters by The Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Healthy Egg Muffins

Healthy Egg Muffins

Seasonal allergies are a problem in our house.

Not for me … yet.  Like vertigo, I know it’s only a matter of time.

In fact allergies weren’t a problem for Mom and Dad until the past few years.  Suddenly it was like pollen was attacking them.  The sneezing, sniffling, and nose blowing are both annoying and hilarious.

Healthy Egg Muffins

Healthy Egg Muffins

There are itchy, watery eyes, scratchy throats, and more unusual things you wouldn’t normally associate with allergies, like a fluttering sensation in your chest that might make you think you are having a mild heart attack.  Nope, just allergies.

Sneezing presents its own risks.  They come with little warning when Mom is in the middle of cooking, cleaning, eating, driving.  And if she doesn’t brace herself, bad things happen.

Healthy Egg Muffins

The other day, in fact, Mom sneezed three times and threw out her back.  A few innocent little sneezes and Mom was in debilitating pain for about a week.  We cancelled plans to attend a charity event (but the weather was gross, so it was fine) and Dad hit up Books on the Lake with me (more on that next week).

Of course, it doesn’t help that Mom is like many other moms out there and couldn’t sit still most of the time.  Rest assured, I did everything I could to help, but Mom still tackled many tasks.

Luckily, her back is healed thanks to a little forced rest, time, and lots of turmeric (it works, people!) but she is waiting, bracing herself with each sneeze, hoping it doesn’t happen again.

Healthy Egg Muffins

Healthy Egg Muffins are sure to keep her feeling good.  They are easy to make, full of nutrition, gluten free, and the perfect on the go breakfast.  They are super adaptable to whatever ingredients you have on hand.  Because Dad loves these, I made them with Egg Beaters since he tries to avoid too much cholesterol.  I also added lots of broccoli and cauliflower and ham and cheese.

Mushrooms, spinach, onion, and kale would be great in these and you can of course use regular eggs.  Bacon can swap in for the ham, and any kind of cheese will be fabulous.  What’s even better is that these freeze perfectly.  Let them thaw in the refrigerator overnight to just grab in the morning or warm them briefly in the microwave.

Healthy Egg Muffins

Healthy Egg Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Ingredients

2 cups Egg Beaters
1 cup broccoli florets, broken into small pieces
1 cup cauliflower florets, broken into small pieces
¾ cup Colby jack cheese, torn into pieces or shredded
¾ cup ham, torn into small pieces
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 teaspoon ground turmeric

Instructions

  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a large bowl, stir together the Egg Beaters, broccoli, cauliflower, cheese, ham, pepper, salt, and turmeric until well combined.
  3. Divide the mixture evenly among the muffin cups. Bake 15-20 minutes, until golden brown on top and springy when touched. Serve immediately or cool completely in pan. Store in the refrigerator in an airtight container for up to 3 days or in the freezer, individually wrapped in parchment and foil and placed in a zipper bag. Thaw in the refrigerator overnight or in the microwave about 1 minute.
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The Ultimate Doughnut Grilled Cheese #SundaySupper

The Ultimate Doughnut Grilled Cheese

It’s no secret school was not a great time for me, but there were moments of greatness.  Moments when everything seemed just fine, better even.  Moments I don’t want to forget in a sea on ones I wish would vanish.

With mean kids and lackluster, unmotivated teachers, fifth grade was a particularly bad year that made a friend leave the school.  But there was a bright spot in one particular thing: Krispy Kreme Doughnuts.

While perhaps their star has faded quite a bit, they are actually pretty hard to find in my area with only two out of the way locations, back then, they were king.

The Ultimate Doughnut Grilled Cheese

Mom and one of the other parents at the school would head to one not too far from campus and pick up I don’t know how many dozens.  It must have been about 12.  They had buy one get one free cards and I have no doubt enjoyed a doughnut hot off the line.

I don’t remember if it was a special occasion or maybe just a Friday when this happened, but here they would come.  Delivering doughnuts not only to my homeroom, but all four fifth grade homerooms.

The Ultimate Doughnut Grilled Cheese

The doughnuts were delicious.  We were all OBSESSED with Krispy Kremes.

Even better was the gratitude from my classmates.  I turned from Loser Laura to the cool kid in a flash, being sent home with thank you notes from all four classrooms and being asked when Mom would bring more.

It was nice to be popular, even if it was fleeting.  Even more than that, it was nice for all of us to take a few moments to celebrate even a small victory, like making it through the week, with a sweet treat.

The Ultimate Doughnut Grilled Cheese

Like I said, it’s become rather difficult to find Krispy Kreme’s near me, so I had to buy alternate doughnuts for this Ultimate Doughnut Grilled Cheese, but you will find this to be totally and completely delicious nonetheless.

I mean what’s not to love about a soft glazed doughnut coated in butter, surrounding sharp cheddar cheese, ham, and a poached egg?  Nothing, right?

The Ultimate Doughnut Grilled Cheese

There’s nothing light about this dish, but we all need a splurge now and again.  It would also be super fun to cut up and serve at a party as appetizers.

Here’s to doughnuts – they make everything better!

The Ultimate Doughnut Grilled Cheese

The Ultimate Doughnut Grilled Cheese #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 sandwiches

Ingredients

4 glazed doughnuts, cut in half horizontally
8 ounces sharp cheddar cheese
8 thin slices deli ham (I used Hormel Natural Choice Honey Ham)
4 eggs, poached or fried
½ stick unsalted butter

Instructions

  1. Heat a large skillet over medium high heat. When hot add about 1 tablespoon of butter.
  2. Butter either the cut side or glazed side of 4 doughnut halves and place in the hot skillet. It works either way – I tried both. You can either have the cut side out or the glazed side – it’s up to you.
  3. Top the halves in the skillet with a generous amount of cheese, 2 slices of ham, and more cheese. Place the other half of the doughnut on top. Cook for 2-3 minutes, until golden brown, flip, and cook on the other side an additional 2-3 minutes until golden brown and the cheese is melted. Top with a lid if the cheese is not melting fast enough.
  4. Top with an egg and serve immediately.
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Don’t forget to check out the other Sunday Supper recipes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!

Sunday Supper Gourmet Grilled Cheese Sandwich Recipes

NOT YOU AVERAGE ‘WICHES

PROTEIN FILLED ‘WICHES

SWEET AND SAVORY ‘WICHES

VEGGIE LOADED ‘WICHES

DESSERT ‘WICHES

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Waffle Breakfast Sandwich

Waffle Breakfast Sandwich

I have climbed a ladder once in my life.

A real, genuine ladder.  Not a step stool.  A ladder.

It was in my tenth grade acting class when we took a tour of the auditorium.  It was easily my favorite class at a time when going to school was pure torture.  I liked the teacher, the class was fun, and it brought me out of my shell more than a little.

I would have enjoyed the tour more today as I love going to the theatre and would have loved even more to see the inner workings of it.  And while I did have a good time exploring with the class, it wasn’t easy.

Waffle Breakfast Sandwich

After ascending a spiral staircase, it was time to climb that ladder to get to the catwalk.  Guys, if you’ve never walked up or down a spiral staircase, a real deal spiral staircase, not the kind in mansions for looks, you do not understand the kind of torture device it is.

Maybe it’s because both of my parents have vertigo, but I hung on with both hands (both hands!) and barely made it up or down.  My brain could not understand how to use this thing.  I don’t think I’ve been on a spiral staircase since and am always looking to avoid it when house hunting.

Once I was off the taunting staircase, the ladder stood in front of me.  I’d never climbed a ladder before and didn’t know how.  I mean, obviously I understood the general idea behind climbing a ladder, but I didn’t know how to implement it with it cylindrical rungs and slippery metal.

Waffle Breakfast Sandwich

I started to climb and stopped, halting progress for everyone.  Those behind me tried not to appear impatient.  Those in front of me talked and wondered what the problem was.  “Laura,” I heard them all say.

Despite that fact that none of us were really friends in the overcrowded class that brought together students from all grades, social standings, and walks of life, a couple girls leaned over to offer words of encouragement and instructions on how to climb.

I made it up.  And down, though I don’t remember down much.  And for the rest of the day, my legs shook like Jell-O.  But I did it!

Waffle Breakfast Sandwich

I also made this Waffle Breakfast Sandwich, but it’s so much easier to make than climbing a ladder.  Two waffles (which, let’s be honest, I cooked in the microwave even though it says not to.  Sorry not sorry!), a microwave egg or egg substitute omelet, and gooey, melty cheese.

Bam!  Breakfast is served.  Dad loves this for breakfast made with egg substitute.  You could totally jazz it up with bacon, ham, sausage, or even a handful of spinach, but it’s a really hearty meal as it.

Waffle Breakfast Sandwich

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 1 sandwich

Ingredients

2 waffles, homemade or store bought, I used Eggo waffles
3 large eggs, beaten or ½ cup egg substitute
1 slice Colby Jack cheese

Instructions

  1. Heat the waffles according to manufacturers’ instructions, or go rogue like I did and use the microwave.
  2. Place the eggs or egg substitute in a microwave safe bowl, giving them enough room to puff. I use a regular soup bowl. Cook in the microwave for 1 ½ minutes. Check for doneness and continue microwaving in 30 second increments until almost fully cooked. Top with cheese and microwave an additional 30 seconds.
  3. Place the “omelet” on one of the waffles, top with the other and serve immediately!
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Blueberry Sticky Buns + 27 Wishes

Blueberry Sticky Buns

So it’s my 27th birthday today.  26 was in so many ways my best year EVER, but professionally is was seriously disappointing.  Before we get to sticky buns, and you’ll want to stick around for those, here are my 27 wishes for my 27th birthday.

And before you get all if you share wishes they don’t come true, it hasn’t really worked keeping them to myself, so there.

Blueberry Sticky Buns

27.  Not to get sick. Seriously no colds.  Cancer, MS, whatever they’ve been talking about on Grey’s Anatomy that I now can’t stop thinking about, you stay away too, and everything in between.

26.  Ditto for Mom and Dad.

25.  Early spring … or summer, I’m not picky.

24.  Even some sunshine would do. There aren’t enough vitamin D supplements in the world to combat these clouds, people.

23.  The Good Place to be renewed. NBC, don’t mess this one up.

Blueberry Sticky Buns

22.  Lady Gaga to make a tour stop in Detroit this year. If you haven’t heard Million Reasons, go.  Now.  Listen.

21.  Can’t miss OneRepublic either. Again if you haven’t listened to Choke, I’ll wait.

20.  A really cool new orange nail polish. Why is this such a hard color to perfect?

19.  My skin to not be so terribly dry. It’s kind of a problem when your hands are literally squeaky clean.

18.  To pass a skill level of 1100 on Wii Sports Resort swordplay duels. Yes, I still play that.

17.  For no more appliances to die. Dishwasher, I’m watching you.

16.  It would be nice if the electronics stayed around too. Heeeeeyyy cell phones.

15.  A friend. A really good, legit friend who actually texts me back.

14.  People emailing back promptly so I can stop wondering if something is wrong with my email. There never is something wrong.

13.  Lots of fun nights out with Mom checking out new spots in Ferndale. Girls’ night!

12.  Okay, fun nights with Dad too. Father-daughter bonding!

Blueberry Sticky Buns

11.  An agent.

10.  A good one. One who likes my writing and me and gets me and can help me get my work out there.  I’m really tired of “you’re a good writer, but …”

9.  My contacts to come through. I have three good ones.  Like really good ones.  But when you’re making movies, it’s easy to forget about little old Laura in Michigan.

8.  To finally move to California. No more #californiadreaming.

7.  An 8 on The Blacklist. Guys, really, I’m trying.  You could give a little too.

6.  Something to celebrate so I can go to Townhouse, not count calories, and order that flight of Pappy van Winkle.

5.  To be able to stand up after consuming said flight. Hey, I’m not a big drinker.

4.  To be myself. Not regret.  Not question.  To be happy as I am and accept myself, even if others don’t.

3.  To be inspired by life.

2.  To inspire someone else.

1.  Make awesome shit happen.

Blueberry Sticky Buns

That’s a lot of lofty wishes, so I hope 2017 and my 27th year are up to it, because I am.

I’m also up for these Blueberry Sticky Buns everyday all day and you should be too.  Mom was skeptical when I said I was making these, but I totally changed her mind with one bite.

You have an awesome cinnamon roll base that is tender with so much cinnamon flavor.  And then there’s the ooey gooey sticky top that celebrates everything blueberry with a pop of lemon to keep things from getting too sweet.  The toasted pecans add that much needed crunch.

While my 26th year might not have been perfect, these really are.  They’re one of the best things I’ve ever made and I really encourage you to have some fun in the kitchen and whip up a batch of these.

Blueberry Sticky Buns

Blueberry Sticky Buns + 27 Wishes

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 12 buns

Ingredients

Dough
½ cup warm water
1 packet active dry yeast
½ cup granulated sugar, divided
4 tablespoons unsalted butter, very soft
½ cup milk (I used almond, use what you love)
2 teaspoons baking powder
3 ½ cups all-purpose flour, plus more if necessary
Zest of 1 lemon
½ teaspoon kosher salt
2 teaspoons vanilla bean paste
Blueberry Goo
8 tablespoons unsalted butter
¾ cup packed light brown sugar
½ cup pure maple syrup
2 heaping cups blueberries
1 teaspoon vanilla bean paste
Zest of 1 lemon
Assembly
4 tablespoons of unsalted butter, very soft
½ cup granulated sugar
2 tablespoons ground cinnamon
1 ½ cups toasted pecans

Instructions

  1. Make the dough. In a large bowl, combine the warm water, yeast, and 2 tablespoons granulated sugar. Allow to proof for about 5 minutes until foamy. If this mixture does not get foamy, the yeast is dead. Start over with fresh yeast.
  2. Add the remaining sugar, butter, milk, baking powder, flour, lemon zest, salt, and vanilla. Stir until the dough starts to come together and then knead with your hands for about 5 minutes until a soft, not too sticky ball forms. You may need to add up to ½ cup more flour.
  3. Form dough into a ball, oil it and the bowl lightly, and cover tightly with plastic wrap. Allow to rise in a warm spot for 1 -2 hours until at least doubled in size.
  4. Make the blueberry goo. In a medium pot, combine the butter, brown sugar, and maple syrup. Cook over medium heat, bringing to a boil and simmering for 2 minutes. Add the blueberries and simmer for 3 more minutes, mashing some of them with the back of your spoon. Remove from the heat and stir in the lemon zest and vanilla. Allow to cool to room temperature.
  5. Assemble the rolls. In a small bowl, stir together the sugar and cinnamon.
  6. Butter a 9 by 13 inch pan liberally. Pour a generous half of the goo into the pan, top with the toasted pecans and a generous sprinkle of the cinnamon sugar.
  7. Once the dough has proofed and the goo cooled, roll the dough out into a large rectangle about ¼ inch thick. Spread with the 4 tablespoons of butter and sprinkle with the remaining cinnamon sugar. Top with the remaining blueberry goo.
  8. Carefully and tightly roll the dough up, trying to keep as much of the goo inside as possible. Cut into 12 roughly equal pieces and place into the pan. Cover tightly with plastic wrap.
  9. At this time you may either set in a warm place to rise while you preheat the oven to 350 degrees F or you may place the rolls in the refrigerator overnight and in the morning, remove them from the refrigerator to rise in a warm spot for about 1 ½ hours. Then preheat the oven to 350 degrees F.
  10. Bake for 30 minutes, then raise the oven temperature to 375 degrees F for 15-25 minutes more until the buns are golden brown on top and fully cooked.
  11. Allow to cool in the pan for about 5 minutes before inverting onto a serving tray. Serve warm or store buns in an airtight container at room temperature for up to 3 days. Buns may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.

Notes

Additional rising time is necessary

Recipe adapted from Half Baked Harvest

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Healthy Breakfast Popsicles

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HowDoYouEmergenC #CollectiveBias

Healthy Breakfast Popsicles

I have one main fear in life and that is getting sick.  Staying healthy is super important to me and so I have a healthy routine that helps me feel in control of my life.  Of course there are no guarantees (how I wish there were) but getting sleep, eating healthy, and washing my hands give me comfort and make me feel like I am doing something.

Another part of that routine is Emergen-C.  See, Emergen-C is so great because the Super Orange (my favorite!) has this serious orange flavor and fizzy vibe.  It reminds me of the orange sodas of my youth but oh so much butter for me.  But if you don’t like orange, there are over 20 flavors and one is sure to suit your tastes.

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

While I use Emergen-C year round, in the winter it is a super important part of my routine to maintain my healthy lifestyle with its 1,000 mg of Vitamin C plus other antioxidants Zinc and Manganese to support your immune system.*

It is such a relief to know I have Emergen-C on hand when things that are out of my control happen.  I feel refreshed after drinking Emergen-C and love that the seven 7 B Vitamins in it enhance energy naturally* without caffeine.  Sometimes caffeine makes me super wound up and then I don’t sleep.  No sleep is definitely not good for my health.

Healthy Breakfast Popsicles

While I enjoy Emergen-C mixed with water as stated on the box, I also like to get creative with it.  So I made some Healthy Breakfast Popsicles.  That’s right, popsicles you can feel good about eating for breakfast.

These popsicles are full of nutritious ingredients: fresh strawberries, fresh blueberries, fresh ginger, and chia seeds, plus Emergen-C.  They are easy to make and gluten free!  I find popsicles so refreshing even in the cold winter months and love that I can feel good about eating these.

Shopping at Walgreen's

Be sure to pick up some Emergen-C on your next trip to Walgreen’s and make these popsicles!

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

Healthy Breakfast Popsicles

Yield: Varies, about 10 of the paper cup popsicles

Ingredients

3 cups fresh strawberries, hulled and quartered
1 cup milk (I used almond – use what you love)
2 tablespoons fresh ginger, finely grated
¼ cup chia seeds
2 cups fresh blueberries
4 packets Emergen-C Super Orange
16 ounces water
Popsicle molds or 5-ounce paper cups and plastic spoons

Instructions

  1. Prepare popsicle molds or place 10 of the paper cups on a baking sheet.
  2. Place strawberries and milk in a blender. Blend until smooth, up to a minute, depending on your blender. Stir in the ginger and chia seeds. Divide the mixture evenly among the popsicle molds or paper cups.
  3. In a large bowl, stir together Emergen-C and water. Allow to sit and fizz for a couple minutes to be sure it is well combined. Stir in blueberries. Divide the Emergen-C mixture among the already half-filled molds or cups. Fill almost to the top. If there is extra mixture, freeze it by itself.
  4. Place spoons in the cups if using and place the tray or molds in the freezer for at least 12 hours to ensure the popsicles are fully frozen. Serve immediately or store in an airtight container in the freezer for up to 3 months.

Notes

Additional freezing time is necessary

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*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

The BEST Gluten Free Blueberry Pancakes

 

The BEST Gluten Free Blueberry Pancakes

Update October 5, 2016:  I made these pancakes and paired them with peach maple syrup to update the post with better photos.  They are great with plain maple syrup as well, but to make the peach syrup, saute three peaches in a pot with 1 tablespoon coconut oil over medium heat for about 5 minutes.  Add 2/3 cup maple syrup and heat until warm.  I hope you enjoy these pancakes as much as I do!

I’ve been keeping a secret from you. I mean other than the fact that I’m clearly seasonally challenged. I mean, first Peach and Plum Pie and now Blueberry Pancakes. You’d think it’s July, not – gasp – October! But my real secret is that I do a lot of gluten free baking.

The BEST Gluten Free Blueberry Pancakes

The BEST Gluten Free Blueberry Pancakes

In fact, many of the recipes you see here are gluten free. I just don’t tell you. Let me be clear, I do not have Celiac Disease and I am not gluten free one hundred percent of the time. I simply find a gluten free diet most of the time makes my body happiest. In addition, so many people are looking for amazing gluten free recipes these days, and I would like to help them out.

When I do gluten free baking, I always use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I’ve tried other brands and the flavor and texture just don’t suit my palate. It even smells like all-purpose flour. When I use it, no one ever knows the difference. Ever!

Sometimes I even like the gluten free version of baked goods better than that made with traditional flour. Like in Blackberry Pie Bars and Blueberry Buckle. It even works in pie crust.  I bake a lot for some friends that are gluten free and they have remarked that the treats are some of the best they have ever had!

The BEST Gluten Free Blueberry Pancakes

 

I’m not being paid to say this. I wish I was. Hey, Bob’s Red Mill, are you listenin??? I just love this flour in the things I make – like these Blueberry Pancakes. I’ve eaten more than my fair share of pancakes and these are definitely the best blueberry pancakes I’ve had. They’re probably the best pancakes I’ve ever had . . . and they’re gluten free!

What makes these pancakes so amazing is how thick and fluffy they cook up. Because they are so thick, you’ll need some patience to cook them low and slow, so they cook all the way through without burning, but it’s sooooo worth it.

The BEST Gluten Free Blueberry Pancakes

The heavenly cake-like texture helps them truly live up to their name – they are cakes cooked in a skillet. The burst of blueberries really makes them sing. Because blueberries are going out of season (nooooooooo!), feel free to use ones that have been frozen, thawed, and drained well. Now all you need is some pure maple syrup!

The Best Gluten Free Blueberry Pancakes

 

The BEST Gluten Free Blueberry Pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

1 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour

3 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 tablespoons vegetable oil, plus additional for cooking

1 1/3 cups unsweetened almond or coconut milk

1 teaspoon pure vanilla extract

2 cups blueberries, preferably fresh, but frozen, thawed, and drained will work

Instructions

Preheat oven to 200 degrees F.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together eggs, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until a batter is formed. A few lumps is okay. Fold in the blueberries.

Heat a large skillet over medium to medium-low heat. I used my stainless steel skillet (which I use for everything), but a non-stick or cast iron skillet is recommended. Add a little vegetable oil and scoop about ¼ cup portions of the batter into the skillet. Cook until a couple bubbles appear around the edges, about 1 ½ to 2 minutes. Flip the pancakes over and cook for about an additional 1 ½ minutes, until the pancakes are golden brown on both sides. You may need to flip a couple additional times. Use your judgment based on how they’re cooking. Insert a toothpick in the center of each pancake to check for doneness. The toothpick should come out clean or with just a few crumbs.

Store pancakes on aluminum foil in the oven while you repeat the process with the rest of the batter. Pancakes are best served immediately, but may be frozen, individually wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave for 30 seconds or in the toaster. Serve with warm maple syrup

Notes

Recipe adapted from Bobby Flay

http://piesandplots.net/the-best-gluten-free-blueberry-pancakes/

Peach Fritters #SundaySupper

 

Peach Fritters with Bourbon Maple Glaze

Fear is a controlling factor in my life and has been since I can remember.  Fear of getting sick.  Fear of saying the wrong thing.  Fear of my parents dying.  Fear.  Lots and lots of fear.

Fear isn’t always a bad thing.  It’s a defense mechanism to protect us, to keep us safe, to remind us that we shouldn’t run into traffic or eat food that smells funny.  It’s part of our lives, and an important one at that.

But in some of us, it goes too far.  We all have good and bad traits, good and bad habits, and for me, fear and giving into it are the bad.

Peach Fritters with Maple Bourbon Glaze

But over the years I’ve gotten better at overcoming it.  Don’t get me wrong, some days are better than others.  Some days I proceed with what for me is practically reckless abandon, but on others, I want to live in a bubble for real.

And fears run the gamut from not wanting to go to concerts (which I’ve overcome pretty damn well, just ask Mom who’s been to three with me this year) to not wanting to travel to not wanting to make doughnuts.

Well, that’s the wrong word.  I’ve wanted to make doughnuts for a long, long time.  Real, fried doughnuts, hot out of the oil and dipped into glaze.  But with making those kinds of doughnuts, the fear of searing hot oil is real.  And it’s enough to decide over and over again to make something else.

Peach Fritters with Bourbon Maple Glaze

But with this week’s Sunday Supper theme of Oktoberfest, I knew I wanted to make fritters.  And okay these should really be apple fritters to fit better with the theme, which I had planned to make, but then I had so many lovely peaches that I just had to go with them.  I’ll be stuck with apples all winter.  Peaches are my ride or die until the bitter end.

In order to alleviate some of the fear, I shallow fried these fritters.  Just a couple inches of oil in the bottom of a huge pot prevented me from ever fearing the oil would boil over and was plenty to fry these babies.  This also made discarding the oil easier.

Peach Fritters with Bourbon Maple Glaze

Since I chose not to use a thermometer (hey, if my Granny could fry chicken over and over without one, I could fry some fritters), the first batch wasn’t great, but that’s okay.  I had plenty of fritters to eat and learned two important lessons: smaller is better and you have to figure out how to control the oil on your stove.

With a bit of practice, Mom and I were making bakery worthy fritters in no time.  They are crazy good (I may or may not have eaten three for breakfast) especially hot out of the oil and dunked into a bourbon maple glaze.

They are crispy on the outside and soft and slightly chewy on the inside with pockets of peachy goodness and sweetness from the glaze.  This fear has officially been conquered and I can’t wait to make more doughnuts!

Peach Fritters with Bourbon Maple Glaze

Peach Fritters #SundaySupper

Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 20 minutes

Yield: About 20 fritters

Ingredients

Dough
½ cup warm water
4 ½ teaspoons (2 packets) active dry yeast
1 tablespoon granulated sugar
1/3 cup vegetable shortening
¾ milk (I used almond coconut blend, use what you love)
¼ cup granulated sugar
½ teaspoon kosher salt
2 teaspoons ground cinnamon
4 cups all-purpose flour, plus more as necessary
2 large eggs
Vegetable oil for frying
Peaches
2 tablespoons coconut oil
5 medium peaches, peeled, pitted, and diced
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
Glaze
2 cups confectioners’ sugar
1 tablespoon bourbon
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
Water as necessary

Instructions

  1. Make the dough. In a small bowl, combine the water, yeast, and 1 tablespoon sugar. Allow to proof until foamy.
  2. In a large bowl, microwave the shortening and milk until the shortening is melted. Add the salt, sugar, and cinnamon, and stir until well combined. Stir in the eggs and 1 cup of flour. Then stir in the remaining 3 cups of flour.
  3. Turn the dough out onto a floured surface and knead for about five minutes until the dough is no longer sticky. I added about ½ cup additional flour during this process. Oil the bowl you mixed the dough in and return the dough to it. Cover the bowl tightly with plastic and place in a warm spot to double in size. This will take about 2 hours.
  4. While the dough rises, make the peaches. Heat a large skillet over medium high heat. Once hot add the coconut oil and allow to melt. Add the peaches, sugar, and cinnamon and cook, stirring constantly until softened, about 5 minutes. Transfer to a bowl to cool.
  5. Once the dough has risen and the peaches are cool, place the dough on a well-floured surface and roll out to a rectangle ¼ inch thick. Spread ¾ of the peaches onto half of the dough. Fold the other half of dough over and press the edges together to seal the dough. Spread the remaining peaches on half of the dough, fold it over, and seal the edges.
  6. Roll the dough until it is 1 inch thick. Cut the dough into squares. Take each square of dough and form it into a ball, trying to keep the peaches inside. Flatten the ball slightly and place on a parchment lined baking sheet. Repeat until all the dough has been formed.
  7. Cover the tray tightly with plastic wrap and refrigerate overnight. In the morning, remove the tray from the oven about 1 hour before cooking.
  8. When ready to cook the fritters, heat about 2 inches of vegetable oil in a large (very large) pot. I used a stainless steel stockpot.
  9. While the oil heats, make the glaze. In a medium bowl, whisk together sugar, bourbon, syrup, and vanilla until combined. Add water as necessary until a spreadable glaze is formed.
  10. Once the oil is hot, begin to fry the fritters. I started with two at a time until I became comfortable with controlling the temperature of the oil. Fry about 1 minute on the first side, turn, and fry and additional minute. Then check the fritter for doneness and continue cooking and flipping as necessary.
  11. Drain cooked fritters on a paper plate lined with paper towels. While still hot, dip them in the glaze, covering them entirely, shake off the excess, and place on a serving platter to set.
  12. Fritters are best served warm, but may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from The Seaside Baker

Additional rising time is necessary.

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Don’t forget to check out the other Sunday Supper dishes!  Thanks to this week’s host Cricket’s Confections!

APPETIZERS (VORSPEISEN)

BREAKFAST (FRÜHSTÜCK)

CONDIMENTS (WÜRZE)

DESSERT (NACHTISCH)

MAIN DISH (HAUPTGERICHT)

SIDE DISH (BEIGABE)

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cappuccino Overnight Oats #SundaySupper

Cappuccino Overnight Oats

I’ve been on the overnight oats bandwagon for quite some time now.  Despite all the recipes that I see on blogs, it was actually Mom’s hairdresser that finally got me to make a batch.

And now, they are my favorite quick and easy breakfast.  They are healthy, vegan, gluten free, and ready to go in the morning when I know I’ll busy and don’t want to spend tons of time thinking about what I’m having for breakfast or making it.

I always start with gluten free oats and almond or coconut milk, but from there, the sky is the limit.  Sometimes I add cinnamon or ginger.  Vanilla is a great go-to.  So is carob or cocoa powder.  Oh and dried fruit is fun too because it adds some sweetness and the fruit becomes so plump and juicy.

Cappuccino Overnight Oats

The sky is basically the limit with overnight oats and the different flavor possibilities.  So when this Sunday Supper’s theme was coffee and I didn’t want to bake something, I thought coffee would be a welcome addition to overnight oats.

And it is, but milk and sugar are musts because the bitterness is intensified by soaking overnight with the oats.  So if you love coffee, you will love these, and if not, maybe mix your oats with something different.

I am on a huge coffee kick, so I really enjoyed kick starting my morning with some caffeine and this healthy, hearty dish!

Cappuccino Overnight Oats

Cappuccino Overnight Oats #SundaySupper

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Ingredients

1 cup old fashioned rolled oats (gluten free if necessary)

½ cup brewed coffee, cold

½ cup almond or coconut milk

2 tablespoons maple syrup

1 tablespoon vanilla extract

Instructions

In a medium bowl stir together oats, coffee, milk, syrup, and vanilla until well combined. Cover tightly with plastic wrap and refrigerate overnight.

In the morning, divide into two bowls and add an additional ¼ - ½ cup coconut or almond milk to each bowl. Top with fruit and/or nuts and serve immediately.

Notes

Additional chilling time is necessary

http://piesandplots.net/cappuccino-overnight-oats-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages

Breakfast

Dessert

Main

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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