Category: Food

Posted on

The Fluffiest Whole Wheat Pancakes…

on the face of the earth.

And I should know–I ate about 37 of them…by myself–

when no one was looking.  Seriously, I’ve had whole wheat pancakes before and well, let’s just say, I didn’t go back for seconds.

But these ones…oh my. I would never have believed they were 100% whole wheat if I hadn’t made them myself–from my very own wheat that I personally ground that very morning…with a rock. Ok, not the rock part. But the rest is true. I expected to hate them, or tolerate them–at the most. But never in my wildest dreams did I expect to LOVE them–and here’s the crazy part–more than the packaged kind.

Whoa. Believe me…that’s big. Perhaps bigger still is the fact that they come together real fast and real easy. I’m all about easy.

The Fluffiest Whole Wheat Pancakes

Ingredients:

1 Tbsp. olive oil

2 eggs

1 cup milk

1/2 tsp. salt

1-1/4 cups whole wheat flour

2 tsp. baking powder

1 Tbsp honey (optional)

Pour ingredients into the blender in the order listed. Whirl until there are no lumps. You may have to scrape the sides. Pour about two Tbsp of batter onto hot griddle and cook until light brown.

I’ve doubled this recipe every time we’ve made it and we get a nice huge plateful. My thought is always to freeze half the batch to warm in the toaster the next morning. Alas, it hasn’t happened yet because they disappear too soon. Yeah, they’re that good.

Perhaps tripling is in order.

This image has an empty alt attribute; its file name is Perfect-Size.png

5.0 from 1 reviews
The Fluffiest Whole Wheat Pancakes...
 
Print
Ingredients
  • 1 Tbsp. olive oil
  • 2 eggs
  • 1 cup milk
  • ½ tsp. salt
  • 1-1/4 cups whole wheat flour
  • 2 tsp. baking powder
  • 1 Tbsp honey (optional)
Instructions
  1. Pour ingredients into the blender in the order listed.
  2. Whirl until there are no lumps.
  3. You may have to scrape the sides.
  4. Pour about two Tbsp of batter onto hot griddle and cook until light brown.

Posted on

Buttermilk Cornbread

On Thanksgiving morning, from the dawn of time–our family has had a special breakfast–fit, as-they-say, for the pilgrims themselves. It usually involves three very important things.

1) Gingerbread and whipped cream

2) Blueberry muffins and butter

and the star of the show—

3) CORNBREAD and honey butter!!

Now, typically–in the past, we’ve let Marie Calendar do most of the work in the cornbread department, but this year, we’ve stumbled upon a lovely recipe and tweaked it just a bit to suite our no yeast, no sugar adventure. It’s incredible and liable to give Miss Calendar quite a run for her money. Perfectly perfect!

This image has an empty alt attribute; its file name is Perfect-Size.png

Buttermilk Cornbread

Ingredients:

1/2 cup butter

1/3 cup honey

2 eggs

1 cup buttermilk

1/2 tsp. baking soda

1 cup cornmeal

1 cup whole wheat flour

1/2 tsp. salt

Preheat oven to 350 degrees. Grease a 8 inch square pan or round pie pan. Stir together dry ingredients and set aside. Beat butter and honey until creamy. Add eggs and mix well. Add buttermilk and dry ingredients and beat until no lumps remain. Pour batter into pan. Bake for 25 minutes or until slightly golden on top.

5.0 from 2 reviews
Buttermilk Cornbread
 
Print
Ingredients
  • ½ cup butter
  • ⅓ cup honey
  • 2 eggs
  • 1 cup buttermilk
  • ½ tsp. baking soda
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • ½ tsp. salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 8 inch square pan or round pie pan.
  3. Stir together dry ingredients and set aside.
  4. Beat butter and honey until creamy.
  5. Add eggs and mix well.
  6. Add buttermilk and dry ingredients and beat until no lumps remain.
  7. Pour batter into pan.
  8. Bake for 25 minutes or until slightly golden on top.
Posted on

Apple Oatmeal Muffins

I admit–there are some really crazy things going on around here. Wheat grinding, label reading, brown rice boiling, sugar shunning—I tell you, it’s frightening. I mean, it’s almost like, everyone in the house is trying to focus on becoming more healthy…all at the same time. I know, when does that happen? Creepy, right?

Well, it’s not only true, but we’re actually having an ok time with it besides. Oh, there’s a bit more work than just ripping open a box, certainly. But with all of us on the same page, it’s actually…fun. And I believe that the reason it’s fun is that anything hard to do becomes easier when you don’t have to do it alone.

Those are either incredibly wise words or my new codependent motto. Either way.


Now, please don’t be afraid when you see this really healthy, actually good for your recipe. I swear, it tastes great too. You must trust me on this.

In fact, I bet your kids will even eat these yummy things–and have no earthly idea that it’s…kind of…like…you know…health food.

Joke’s on them.

This image has an empty alt attribute; its file name is Gr-Sig-right-size-e1547674736862.png

 

Apple Oatmeal Muffins

Ingredients:

1-1/4 cups whole wheat flour

1 cup oatmeal

2 tsp. baking powder

1-1/2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1/4 cup olive oil

2-3 Tbsp. honey

1/2 cup milk

2 cups peeled apples–diced

Instructions:

Heat oven to 350 degrees. Combine dry ingredients and set aside. In a separate bowl, beat eggs, then add oil, honey, and milk; mix well.

Slowly add dry ingredients and mix just until combined. Stir in apples. Fill muffin cup 2/3 full and bake for 18 minutes. Remove from muffin tin and allow to cool.

5.0 from 1 reviews
Apple Oatmeal Muffins
 
Print
: 12
Ingredients
  • 1-1/4 cups whole wheat flour
  • 1 cup oatmeal
  • 2 tsp. baking powder
  • 1-1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • ¼ cup olive oil
  • 2-3 Tbsp. honey
  • ½ cup milk
  • 2 cups peeled apples--diced
Instructions
  1. Heat oven to 350 degrees.
  2. Combine dry ingredients and set aside.
  3. In a separate bowl, beat eggs, then add oil, honey, and milk; mix well.
  4. Slowly add dry ingredients and mix just until combined.
  5. Stir in apples.
  6. Fill muffin cup ⅔ full and bake for 18 minutes.
  7. Remove from muffin tin and allow to cool.
Posted on

Cream Cheese Pound Cake

When I was in the 5th grade, I remember sitting by a pretty Asian girl named Cheri Lee. She brought her lunch to school in a slightly shiny, pink paper sack—mine was the regular brown kind. So already she had ten “cool points” on me.

Then, she reached into the bag and took out a slice of Sara Lee pound cake with a little yellow strip of paper on three of the edges. I’d never seen or heard of pound cake before– and it smelled wonderful. She held it up just like the lady in the commercial and sang, “Everybody doesn’t like something…but nobody doesn’t like Cheri Lee.”

Her silly song has stuck in my head all these years–but what stuck even better was the taste of the piece she gave to me. Oh. My.

Ten more points for her.

So, honestly, when I saw this Cream Cheese Pound Cake recipe on Pinterest–originally from Elizabeth’s Edible blog, I didn’t waste a second but strolled right into the kitchen and made it. Just like that. Yeah, add cream cheese to anything and it wins. Sorry Cheri. Sorry Sara. This one beats by a hundred miles.

At last, at last, fifty cool points…

for me.

This image has an empty alt attribute; its file name is Gr-Sig-right-size-e1547674736862.png

Cream Cheese Pound Cake

Ingredients:

1- 1/2 cups butter

8-oz. cream cheese

3 cups sugar

6 eggs

3 cups flour

1/8 tsp salt

1 Tbsp vanilla

Directions:

Beat butter and cream cheese at medium speed until creamy. Slowly add sugar, beating well.
Add eggs, 1 at a time, beating after each addition. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Add vanilla. Pour batter into two greased and floured loaf pans.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Cream Cheese Pound Cake
 
Print
Ingredients
  • 1- ½ cups butter
  • 8-oz. cream cheese
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • ⅛ tsp salt
  • 1 Tbsp vanilla
Instructions
  1. Beat butter and cream cheese at medium speed until creamy.
  2. Slowly add sugar, beating well.
  3. Add eggs, 1 at a time, beating after each addition.
  4. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended.
  5. Add vanilla.
  6. Pour batter into two greased and floured loaf pans.
  7. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Posted on

Tomato Love

Ooohh–I’ve found a new love. No, no…I didn’t pick these pretty things before they were ripe. These are called Sun Gold Cherry Tomatoes and they are sooo amazing. They’re smaller than regular cherry tomatoes and so sweet that it’s easy to pick a handful and eat them all before you get in the house.

They were slow in coming this year so to get a whole bowlful in one picking is quite a feat.

I suppose I should do something noble with them…

like…

share.

Ain’t gonna happen.

  This image has an empty alt attribute; its file name is Gr-Sig-right-size-e1547674736862.png