Raspberry White Chocolate Scones

What's not to love about Pinterest, right?!  I mean, seriously, what did we DO before Pinterest?!  We had to buy cookbooks (which I still still absolutely adore) but we were so lost out there on our own...stranded in the darkness... thank GOODNESS for Pinterest is all I can say.   And thanks to Pinterest, I found the cutest food blog, Little Dairy on the Prairie, which is loaded full of recipes and other fun things.  

Being that we LOVE breakfast at my house, I saw this recipe and knew we had to try it.  Of course, it was a huge hit, the whole family loved it, and paired with some eggs or a protein source, it made a fun addition to a busy school morning breakfast!  I made it the night before, super quick & easy, and for me it tasted better the next day warmed up a little.  

It's part biscuit, part cake, super moist, and SO incredibly delicious!  

original recipe here

Raspberry White Chocolate Scones

(I doubled the original recipe so that I would have leftovers, so this version is DOUBLED already)

Scones:

4 c. unbleached all-purpose flower

1/2 c. granulated sugar

4 tsp. baking powder

1 1/2 tsp. salt

12 Tbsp. butter, diced 

1 c. half and half (plus a little more if you need)

2 tsp. vanilla

1 1/2 c. fresh raspberries

1 c. Ghirardelli's white chocolate chips (they just taste so much better than most)

coarse sugar for sprinkling on top

Glaze:

2 c. powdered sugar

about 3 Tbsp. canned milk (or whatever milk you have, whipping cream would work, too)

dash salt

Wash raspberries and set in a single layer on a plate or sheet.  Freeze while preparing the rest of the recipe.  Keep butter in the fridge until needed, as well.  Line a baking sheet with parchment paper, set aside.

Preheat oven to 400 degrees.  In a food processor, add flour, sugar, baking powder and salt.  Pulse until combined.  Add butter and pulse until pea sized crumbs start to form.  Add half and half and vanilla.  Pulse only until the dough starts to come together.  Add extra half and half if mixture is too crumbly.

Remove dough onto a piece of parchment paper.  Gently incorporate the raspberries and chocolate chips into the dough without handing it too much.  It's okay if the dough gets a little sticky from the moisture in the berries.  Just press everything in together gently until it's evenly distributed.  

Place the dough onto the baking sheet lined with parchment paper, form into a round disk, about an inch thick.  Sprinkle the coarse sugar all over and cut dough into 16 wedges.  

Bake for 20-25 minutes.  Make the glaze by combining all ingredients until you reach the desired consistency you want.  For thick glaze, add less milk; for thinner glaze, add more milk.  If you get it too thin, just at some more powdered sugar.  I have found that my favorite glazes ever are made with heavy cream, but these scones are rich enough without it, so it's up to you on what you would like.

Glaze the scones when they are warm but not too hot.  

Pumpkin Spice Waffles

Seriously.

I happened to have some sauce left over from Bread Pudding….so anyone could see that I had no choice, really, but to make pumpkin waffles.  It only made sense.  

**These would be good with an Apple Cider Syrup, as well, so below is a recipe for both & you can decide!  Heck - throw in some maple syrup with any of these, as well. You just can't go wrong here!**

PUMPKIN SPICE WAFFLES

WAFFLES:

2 c. buttermilk

1 c. pumpkin puree

1 egg

3 T. brown sugar

¼ c. oil

2 T. vinegar (I used apple cider vinegar)

1 c. whole wheat flour

1 c. all purpose flour

4 tsp. baking powder

1 tsp. baking soda

1 tsp. allspice

1 tsp. cinnamon

½ tsp. ground ginger

½ tsp. salt

In a bowl, mix together the wet ingredients:  milk, pumpkin, eggs, oil, and vinegar.

In another bowl, combine all dry ingredients: flours, baking powder, baking soda, spices, and salt.

Stir to combine all ingredients, thinning the batter with milk if it's too thick.  Try not to over-stir - just get it to the right consistency you like.

PRALINE SAUCE:  (makes about 4 cups)
1 c. butter, cut into pieces
¾ c. chopped nuts
3 ¼ c. brown sugar
¾ c. heavy cream
½ t. cinnamon
1 ¼ c. sour cream (and don't get the light stuff…you're going all-out here)
1 t. vanilla

In a large saucepan, heat ½ c. of the butter until melted.  Add pecans and mix well.  Bring to a boil and cook for a couple of minutes, until pecans begin to brown slightly and become fragrant.  Remove from heat and add remaining ½ c. butter and mix well.  Add brown sugar, heavy cream, and cinnamon to the pan; mix well.  Cook over medium-high heat until blended, stirring constantly.  When mixture starts to boil vigorously, turn the heat down a little and boil rapidly for 2 minutes - keep stirring.  Remove from heat and add sour cream and vanilla.  **{Seriously…the sour cream MAKES this sauce!!}**

APPLE CIDER SYRUP:

1 c. packed brown sugar

2 T. cornstarch

1 tsp. ground cinnamon

¼ tsp. allspice

¼ tsp. ground ginger

⅛ tsp. ground cloves

1 pinch salt

2 c. fresh apple cider (after a good shaking)

1 ½ T. apple cider vinegar

¼ c. butter, diced

In a medium saucepan, whisk together brown sugar, cornstarch, cinnamon, allspice, ginger, cloves and salt until cornstarch is evenly mixed.  Stir in apple cider and apple cider vinegar and turn the heat up to medium-high heat.  Bring to a boil, stirring constantly.  Allow to boil for about 1 ½ minutes while continuously stirring.  Remove from heat, stir in butter and allow to cool a little.

Breakfast ???!!! help.

Image courtesy of The Captain's Manor Inn

What do you feed your family for breakfast on a daily basis?  I mean, not those days you're feeling all uppity and ambitious, but those days when you can't peel yourself from your amazingly comfortable, warm, delicious bed? And you have kids who need to be nourished before they head off to various degrees of greatness?

HELP!!!  I really need some help on this, because cold cereal isn't working and my kids don't love my Coach's Steel Cut Oatmeal....THAT I LOVE!!  Because....let's be honest here...I'm not making pancakes, eggs, and sausage every day.  Maybe Saturdays, if we all get good rest.

Any ideas?!  Let me know what you fix for your family when you're really, really tired & just want to lay in bed...

Cooking 101 - Lemon Cheesecake Morning Rolls

First:  I can't tell you how great it is to hear from you!!  Really.  It's AWESOME!!  Thanks for your posts!!  I love you all!!!  

To help kick off your New Year...you know...goals, fitness, healthy living, blah-blah-blah...I'm just going to help END the goals early and post this amazing recipe!!!  If loving these are wrong, I don't wanna be right.  Or skinny.  Okay, maybe I want to lose some weight...and these won't help...but don't deprive yourself, people.  Just end the guilt trip now and enjoy these morsels straight from heaven. You can work it off later.  They're worth it.

(don't hate me....and.....YOU'RE WELCOME!!)

Doesn't the title just make you feel giddy inside?  "Lemon Cheesecake Morning Rolls"...bright, lemony, cheesecakey, morning goodness?  Does life get any better when lemons and mornings are involved?!  No.  No, it doesn't.  Especially in winter - for me, anyway.  It all just sounds happy, which means that it can't help but kick off a brand new day with a great vibe, right?!  Nevermind the "roll" part... you don't need negativity in your life.  And because these are so evil & sinful, you don't have to feel self-conscious about being happy in the morning.  It's really a win-win.

LEMON CHEESECAKE MORNING ROLLS  OR ANYTIME ROLLS. WHATEVER.

MAKES 12 ROLLS

2 1/4 tsp. active dry yeast (or 1/4 oz. pkg)
1/2 c. warm water
1/2 c. scalded milk
1/4 c. + 1/2 c. sugar
1/3 c. butter, melted
1 tsp. salt
1 egg
3 1/2 - 4 c. all purpose flour
16 oz. cream cheese, softened (2 of the 8oz. pkgs)
zest of 1 lemon, reserve a little for topping (or zest some more lemon if you like more flavor)
2 T. + 1 T. lemon juice
1 egg
1 stick salted butter, melted
2 c. powdered sugar
1/2 tsp. vanilla
about 1/4 c. canned milk

DOUGH:
In a small bowl, combine yeast and warm water, let it dissolve, set aside.  In a large electric mixing bowl, combine milk, 1/4 c. sugar, melted butter, salt, and egg.  Add 2 c. flour amd mix until smooth.  Add yeast mixture.  Mix in remaining flour until dough is easy to handle.  Allow electric mixer to knead, or hand-knead on a floured surface for 5-10 minutes.  Place in a well-greased bowl, cover, and let rise until doubled in size, about 1 - 1 1/2 hours.

FILLING:
(make this just before the dough is done rising)
Cream softened cream cheese in a medium bowl until fluffy before adding lemon zest, 1/2 c. sugar, 2 T. lemon juice, and egg.  Mix together until well combined.

ROLLS:
When dough is doubled in size, punch down and roll out onto a flat surface into a 15 x 9" rectangle. (doesn't have to be perfect.)  Brush melted butter all over surface.  Dollop the filling all over, spread evenly.  Gently roll the dough into a spiral, using a scraper if you need.  Slice into 2" rounds and place close together in greased baking dish.  Brush 2 T. melted butter on top.
**at this point, you could wrap and freeze for later**
Cover and let dough rise for about 20-30 minutes, or overnight in the fridge.  Bake at 400 degrees for 25-30 minutes or until lightly browned and cooked in the middle.  Let cool for about 10-15 minutes before adding the glaze.

GLAZE:
Whisk together 1 stick melted butter, powdered sugar, vanilla, remaining 1 T. lemon juice, and canned milk.  Add the milk gradually to prevent making the glaze too runny.  Drizzle evenly over warm rolls.  Sprinkle with remaining lemon zest.

These taste the best when they've sat & cooled for a little bit, but they're incredibly delicious warm, as well.  You just can't go wrong here!!!   Enjoy!!

My Multigrain Buttermilk Pancake

What the?!  How long has it been since I've been on here?!  I don't even know if anyone even looks at this dumb blog anymore!  It has been a while....I have no excuses.

Wait, yes I do.  I do have excuses.  Alone with 4 kids, no Love Nugget for 6.5 weeks, moving across the country into a much smaller house with boxes from floor-to-ceiling, trying to dig myself out.  Literally.  We had to dig.  I'm still digging.  We're okay now--thanks to a storage unit and some hard work.   Now things are pretty normal, my Boy has joined us and started his new job, and all is well.  We're basking in the sunshine, swimming at the pool, loving the sunshine, and getting together with some awesome friends!  Love it!!  Did I mention there's sunshine?  Tons of it.  Yes, it's warmish...okay maybe even a little HOT at times.....but I'll take it!  The evenings cool down and the sunsets are breathtaking.

Anyhoo.  After sampling, testing, and tasting, I think I have found my personal favorite pancake and it's time to pass on the love to you.  I don't know if you know this, but I am a bit of a pancake snob.  {gasp!}  I don't eat them often, and when I do, I expect them to be incredible.  {I know....so snobby and picky...I feel terrible.}  I also want to feel less guilty eating pancakes...so if I can throw something healthy in them, then I somehow feel justified.  Right?  I'm justified, right?  At least these have more fiber in them than a Hershey bar.  Now that's saying something.

...and now a little about my griddle.  My treasured griddle.  My sweet, small, simple, little round griddle.  Okay, it's not huge, I get that.  It can't crank out 10 pancakes at one time, which makes feeding large groups challenging, but this griddle ROCKS.  It's got flavor like nobody's business.  {where does that phrase even come from?!}  It also serves as a weapon.

...so I do two at a time, customize them how I want, and the pancakes are FULL-FLAVOR, baby.  We're talking days, weeks, months, and years of butter seasoned cast iron.

My favorite topping is pecans.  LOVE the flavor of this combo.  My kids like chocolate chips or blueberries---but not together.  eww.

And now....the recipe.  It's all in my head, too.  No running and getting a book for me.  Are you impressed?!  I can whip these out in no time!!  Too bad I never want to.  Cereal is so much easier.

Abby's Multi-Grain Buttermilk Pancakes

(a.k.a. SOME PRETTY AWESOME PANCAKES)

In a batter bowl, whisk & combine dry ingredients:

1 1/2 c. unbleached flour

3/4 c. wheat flour (I use white wheat)

1 t. salt

1 t. baking soda

2 t. baking powder

2 T. sugar

1/2 c. quick oats

2 T. chia seed

2-3 T. wheat germ

In a large measuring bowl, whisk together:

2 c. buttermilk

1 c. whole milk (or whatever milk you have--canned milk is heaven, too)

3 eggs

1 t. vanilla

2 T. oil (I just eyeball it)

With wet and dry ingredients mixed together well, pour your wet into the dry, and combine until smooth and lump-free.  If it's too thick, add a little more milk as you need.  Cook on a buttered, sesoned, cast iron griddle for the most flavor.  

Of course, you all know what you like on your pancake--but here's our top 3 favorites:

Strawberries & Homemade Whipped Cream

-put strawberries, a squeeze of lemon, and some sugar in a food processor, pulse until desired consistency.  

-heavy cream, a few scoops of sugar, and some vanilla - whip until soft peaks form.

Semi-sweet Chocolate Chips

Pecans with Kadie's Buttermilk Syrup --- seriously gourmet if you have the syrup done ahead of time.

And now my toddler is nude and I have no idea what kind of mess she has created.  Bye for now!  

Cooking 101 - Favorite Jam Bars

Happy Valentine's Day! 

or Single Awareness Day...

...or whatever you choose to call this day...

I always try to do a fun Valentine breakfast for the kids,  you know, because I don't show them enough love during the rest of the year.  I kind of save it all up for Valentine's Day.  Don't we all?  Especially for my 12-year-old boy--I hug and snuggle, kiss his face, and hug and snuggle him all morning long and I am 99.9% positive that the pre-adolecent boy enjoys this.  Especiallly if he has a friend over.

Anyhooo--this morning's breakfast came straight from our dearly, dearly beloved Pioneer Woman sister, whom I do believe is another soul sister of mine.  Someday, we're going to get together, my soul sisters and I - BFF Kadie, Paula Deen, The Pioneer Woman, Betty White, Madonna - no, wait, not her - definitely Cheri Oteri, though - and she'll be wearing the Spartan Cheerleader suit. Oh, and Jim Gaffigan.  He will be there, too.  

These were incredibly good.  I served them with some cheesy scrambled eggs for a little protein to go with their dessert/breakfast.  Delish!

FAVORITE JAM BARS

original recipe from The Pioneer Woman

(I say 'favorite jam' because you can use ANY flavor of jam you want, as long as it's seedless.)

1 1/2 c. Flour
1 1/2 c. Oats
1 c. Brown sugar, packed
1 t. Baking powder
1/2 t. Salt
1 3/4 stick salted butter, cut into pieces
1 jar (10-12 oz) Preserves

Preheat oven to 350 degrees.

Mix all ingredients except preserves.  Press half of the mixture into a buttered 8" square (or small rectangular) pan.  Spread preserves.  Sprinkle second half of mixture over the top and press down lightly.

Bake for 30-40 minutes or until lightly golden.  Let cool completely, cut into squares.

Cooking 101 - Cinnamon Roll Multigrain Waffle

So.....very.....good.  Perfect for a slow Sunday morning.  

Our church is later in the day, so we have some time in the mornings for a tasty Sunday breakfast.

{and I don't feel that guilty because of all of the protein-rich grains I used}

CINNAMON ROLL MULTIGRAIN WAFFLE

(makes 7-8 large waffles)

For the waffle: 

1 1/3 c. flour

2/3 c. whole wheat flour

1/2 c. quick cooking oats (or grind up some regular oats)

2 T. chia seed or 2 T. ground flax seed  (chia has a delicious, nutty flavor and adds the smallest amount of texture.  Plus, it's freakishly good for you with the antioxidants and protein)

1 1/2 T. sugar

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

Whisk to combine.

In a separate bowl, combine

2 c. evaporated milk (canned milk)

1/2 c. milk (to thin the batter a little--use it however you want/need)

3 eggs

2 tsp. vanilla

2 T. canola oil

Whisk to combine - then add to the dry ingredients until everything is well incorporated.  Let sit for a minute while you make the sauces.  Original sauce recipes from:  Recipe Girl

Brown Sugar sauce:

1/2 c. butter, melted 

3/4 c. brown sugar

1 T. ground cinnamon

Whisk together in a small bowl.  You can drizzle from the bowl or pour it into a plastic baggie, clip the tip, and drizzle from the bag.  (I used a Wilton bottle)

Cream cheese sauce:

2 oz. cream cheese

4 T. butter

3/4 c. powdered sugar

1 t. vanilla

Combine everything together in a small heat-proof bowl; microwave, stirring every 30 seconds or so until melted.  Drizzle from the bowl, bottle, or plastic baggie as mentioned above.

I'm not saying it's healthy, but it was a fun, slow start to a beautiful day.  I highly recommend doing this for yourself every now and then!

Cooking 101 - Eggs Affettuoso

{affettuoso=Itailan for 'warm-hearted'}

This breakfast dish is my own creation - inspired by a visit to our favorite breakfast joint.  {I tweaked it, of course}  It's scrambled eggs cooked with sauteed tomatoes, basil, and asiago cheese.  This is excellent for you low-carbers out there like me who need some flavor in your mornings!

I named this his bright, sunny breakfast 'affettuoso' because it's very Italian (because I'm Italian blooded, you know) and it's so light, incredibly delicious, and it really warms the soul!  Just like any Italian meal should do, right?! You'll transport yourself to a beautiful Tuscan bed & breakfast with a morning meal like this! {sigh...}  (and then get slapped back into reality when you're all done eating and the kids are climbing the walls, food is all over the floor, laundry is piled on the couch, the TV is blaring, and the naked baby is sitting in something slimy.)


I'm not kidding, though - this breakfast is SOOO good - I made it for the first time this morning after the kiddies were gone and my husband was home studying - he just wanted a bite but couldn't stop eating!  It's amazing how simple, earthy ingredients can turn boring eggs into something amazing!

Eggs Affettuoso
Yield: Two adult servings

1/2 Roma tomato, small dices (or whatever you have)
1 T. butter (or a little olive oil if you'd like it healthier)
1/8-1/4 t. garlic powder
2 T. fresh basil, sliced thin (stack 4-5 leaves on top of each other, roll up a little, and slice thin)
5 large eggs
3-4 T. heavy cream
Asiago cheese, fine grated
salt & pepper to taste

In a small, nonstick pan, melt butter; sautee tomatoes and garlic powder for a couple of minutes, until some of the moisture evaporates from the tomato.  Add 1/2 of the basil, stir for a few seconds.

In a medium bowl, combine eggs and heavy cream, beat until smooth.  Pour into the pan with the tomatoes and basil.  Add the rest of the basil and about 1 T. of the grated asiago cheese.  Salt & pepper your eggs and cook them to the consistency you like them.  {I detest overcooked eggs - they get all spongey and weird}

You're done!  Scoop the eggs out onto your serving plates and garnish with more asiago cheese on top.  Serve with some toasted whole wheat bread - or here is Kadie's homemade seed bread.  (HERE are some more yummy bread recipes)  mmmmm...  Now go get your iPod, put in your favorite music, and enjoy your brief trip to Tuscany!!!

Cooking 101 - Strawberry Stuffed French Toast

For Mother's Day, the kids and I made this heavenly breakfast together! {hubby had to work all night...was en route home at the time...}

I mean, you probably shouldn't have this EVERY day...but it's amazing for special occasions!

Using the Challah bread recipe I posted, you MUST try this!!!

STRAWBERRY STUFFED FRENCH TOAST

You'll need:

5-6 double-thick slices of good bread. (French bread or Challah)

4-5 Eggs

1 t. Vanilla

Pinch of salt

About 1/4 c. canned milk or half & half

FILLING:

8 oz. block Cream Cheese

1/4 c. (approximately) Strawberry Jam

Fresh strawberries, cut into bite-size pieces

1/4 c. (approximately) chopped pecans or nut of your choice

1/8-1/4 c. Powdered sugar

1.) Heat your griddle.... then mix your filling together. That's right - just toss it all together in a bowl and mix away. If you want more berries, add them. If you want more nuts, add them. You got the idea. Make it to your liking.

2.) Mix your egg batter. I usually add cinnamon to any French toast recipe, but you don't need it here, so don't freak out. Mix your eggs, vanilla, pinch of salt, and a good amount of your canned milk or half & half. Whisk together until well combined.

3.) Bread. If you have an un-cut loaf of bread, cut your pieces double-thick because you're going to cut that in half - BUT NOT ALL THE WAY! Slice your thick piece of bread just until you have a good opening without slicing it completely in half.

Spread some filling into your little pocket and don't skimp! Spread it thick!

4.) Grill. Now this is IMPORTANT! Dip the bread in your egg mixture, soaking up a good amount. BUTTER your griddle or your pan generously. {Please, for the love of all things, don't use Pam Spray - use the butter.}

Cook on both sides until the egg mixture is cooked well. They'll need about 1-2 minutes per side, so adjust your griddle heat accordingly. You don't want to burn these beauties!

5.) Serve. Sprinkle with powdered sugar and top with your favorite syrup. I like maple, but there are tons of yummy syrups out there that would be divine!

ENJOY!!! ...oh, and it's totally okay if your eyes roll back into your skull - they'll pop back out eventually.

Kadie's Buttermilk Syrup

There are no words...you just have to try it, especially with the whole grain pancakes I just posted. The first time I tried this syrup with those pancakes, I got all cross-eyed and couldn't speak - just groan. It was amazing! Thanks, Kadie - now I have MORE laps to run today...BUT IT WAS WORTH IT!!

**Note: I doubled this recipe and it pretty much boiled out of my huge stock pot. If you don't have a gigantic stock pot, I don't suggest doubling the recipe. However, because I made a big batch, I just keep a jar of the syrup in the fridge and it keeps nicely.

KADIE'S BUTTERMILK SYRUP:

3 cups sugar

1 1/2 cups buttermilk

4 T karos syrup

2 sticks butter

2 t baking soda

Mix all together in a large pan, boil for 5 minutes. Then remove from heat and add 4 t vanilla

AMAZING Whole Grain Buttermilk Pancakes

I don't have a picture because WE AT THEM ALL - but if you're looking for a GOOD pancake recipe, look no further. I made these this morning and I sent the kiddies off to school in full confidence that they won't be getting hungry for another five hours!! These bad boys are so filling and good!

**I always double this recipe because my kids are big pancake fans and always want more

Dry Ingredients:

2/3 c. whole wheat flour
1/3 c. flour
1/4 c. oat flour (or quick oats)
2 T. wheat germ
1 -2 T. ground flax seed
2 t. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt

Wet Ingredients:

1 c. buttermilk (+ more if needed)
1/4 c. milk
2 eggs
1 T. oil
1/4 t. vanilla

In a large bowl, combine dry ingredients; in a separate bowl, combine wet ingredients. Mix everything together and let sit for a minute. If mixture is too thick, add more buttermilk.

Ladle onto hot griddle, flip after pancakes get bubbly and lightly browned on the edges.

Cooking 101 - Great Morning Muffin Mix & Match

This AMAZING muffin recipe is so versatile and very basic - you can add ANYTHING to the mix! I'm going to give the general recipe and then you can just add or replace things that you like.

Muffins are AWESOME because they're fun for kids to eat and they can be very healthy. (and they make your house smell yummy, too!) So if mornings are stressful for you, start these muffins the night before with the dry ingredients and shredding your carrots and apples. The rest will come together quickly in the morning rush! (you know, while one kid is yelling because they can't find their socks, the little one's 10-pound diaper is falling off as he's walking around with a sharp utensil in his hand, the older kid needs papers signed for school, and you discover something rotten in the fridge as it drips all over and into everything...and the bus is coming in 10 minutes.)

Carrot Pineapple Muffins

Preheat oven to 375 degrees. - makes about 15 regular sized muffins. (odd number, I know, but that's how much my batch made...)

In a medium bowl, combine the following:
1 c. sugar
2/3 c. oil (or plain applesauce)
2 lg. eggs
1 t. vanilla
1 c. grated carrots (or half carrot, half apple)
1 c. crushed pineapple
1/2 c. (or more) chopped pecans or walnuts

Mix together until combined.

In a large bowl, combine the following:
1 1/2 c. flour (or white wheat flour)
1 t. cinnamon
1 t. salt
1 t. baking soda
2 t. baking powder

Whisk dry ingredients together; combine all ingredients together in the large bowl until combined; do not over mix. Spoon into greased muffin tin, filling the muffin cups almost to the top. Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.

just a thought:
Something I LOVE is ground flax seed (found in the baking aisle). I add this to EVERYTHING! I'll add a Tablespoon of that to the mix for just a touch of flavor and some good fiber. You could also add a Tablespoon of wheat germ for the same reasons.

Try different fruits, veggies, and nuts in your muffins - have fun with it.

Desperate but GOOD!

If I could marry a food group, it would be Nutella. No Brainer. And...I know what you're thinking...and Nutella IS it's own food group - all by itself at the very top.

So I was out of chocolate of any kind the other day and I was DESPERATE for something. (pretty sure it's hormone related.) After the screaming and the rampage, I went into my natural "survival mode" when this happens and started scavenging.

AHA! Nutella - my friend. But WHAT to put it on?! Leftover pancakes - perfect. Warm one up and voila. I was in Nutella heaven. You guys HAVE to try this sometime.

(plus, the pancakes were the homemade kind with whole wheat, oats, and such in them! So does that cancel out the calories?)

Cooking 101 - Homemade Granola

I've tried about a million granola recipes and this one is my favorite by far. I was hooked at first bite. Enjoy!

Granola:

4 c. old fashioned rolled oats
1/4 c. wheat germ
1/4 c. sunflower seeds
1 c. chopped nuts
1 T. sesame seeds
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. good honey (spray measuring cup with Pam spray first)
8 T. melted butter
sprinkle of salt
1/2 c. raisins (optional)
1/2 c. sweetened, shredded coconut (toast it at 350 degrees before mixing it in if you like it that way)

Heat oven to 300. Line baking sheet with waxed paper or parchment paper. (if you've doubled the recipe, you'll need two lined baking sheets)

In a large bowl, combine oats, wheat germ, sunflower seeds, nuts, sesame seeds, cinnamon, nutmeg and just a teeny, tiny sprinkle of salt; set aside.

In a small bowl, combine honey & melted butter, pour over the mixture. Stir well; spread on the sheets and bake until golden, about 25 minutes. Remove it from the oven, let it cool for a bit. Break up the granola, add coconut and raisins. Store in an airtight container. Makes approx. 6 1/2 cups.

Cooking 101 - Pancakes

Here's the most delicious, basic pancake recipe:

1 c. unbleached flour
1 c. whole wheat flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
3 T. sugar
1 c. quick oats (or less)
1/2 c. wheat germ

whisk to combine

Separately, mix together:
3 1/2 c. milk
1 c. sour cream
4 t. melted butter
2 large eggs, beaten

Combine all ingredients together, without overmixing.

Note: I have a wonderful cast-iron griddle that I have been using for a couple of years, so it's well seasoned and gives my pancakes such great flavor. I highly recommend getting one of these griddles for your home.

EXCELLENT Pancake Toppings:
Strawberries blended with a touch of lemon and sugar
Roasted, chopped pecans
Blueberry or apple pie filling

...or just plain old butter and maple syrup!