Cinnamon Pancakes

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Today is Labour Day and I have the day off work. It is the first day I’ve had off work with my husband in weeks, so I decided to make us a nice big breakfast. I asked him what he wanted and he was terribly indecisive. So I gave him the options of French toast, waffles, pancakes, or eggs and home fries.  He chose the last one, but I don’t like eggs, so I offered to do that plus pancakes! He did not object.

Big Breakfast

I’m not a huge fan of plain pancakes and I didn’t have any fresh fruit or chocolate chips to add, so I got the bright idea to make cinnamon pancakes. I always have cinnamon lying around.

I googled cinnamon pancakes and the result was someone else’s blog. So I followed her recipe. It was quite good!


I had all the ingredients handy. Well sort of. It calls for whole milk. I used 1%. Other than that, I followed the recipe exactly.

I mixed it up in my stand mixer, and fried up the pancakes.

All mixed

You can always tell the pancakes are ready to flip when you see the little bubbles come through to the top.

Almost ready to flip

In addition to the pancakes, potatoes and eggs, I also made a cinnamon whipped cream for the pancakes. Well, by whipped cream, I mean Cool Whip. I mixed some Cool Whip that I had left over from a cake a few days ago with some cinnamon. I think that made it even more special!

This recipe just might be my go-to recipe for pancakes.

Happy Cooking!



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I was looking in my fridge yesterday and saw that I had about 8 eggs that expire this week. Typically I won’t use nearly that many eggs in a week, so I had to figure out something to make with several of them today. Today is a holiday where I live, so I don’t have to work and figured I’d make a yummy breakfast of quiche!


I know that I don’t usually like eggs, so I knew it would have to be really good for me to like it. And it was!


I found a recipe online that I used for my measurements, but I didn’t really copy it other than that. That recipe called for a frozen pie crust (illegal in my house), heavy cream, and fancy cheeses. I don’t usually have those things just lying around, so I used what I did have.



  • Frozen puff pastry
  • 4 eggs
  • 2 cups milk (I used 1%)
  • Salt
  • Pepper
  • Nutmeg
  • 2/3 cup cheddar, shredded
  • 2/3 cup mozzarella, shredded
  • 1/2 tomato, sliced


I preheated the oven to 475° F.

I had the puff pastry in the freezer from a previous recipe I tried, so I took it out and put it in the fridge before I went to bed last
night. When I got up this morning, I rolled it out to a bit bigger than my pie plate then placed it into a glass pie plate that I had sprayed with Pam.


I cracked all 4 eggs into my stand mixer, equipped with the whisk, and put it on about medium while I measured out the milk. I added the salt, pepper, and nutmeg to the milk, then poured it into the stand mixer bowl while it was still mixing. I let it mix for about 5-10 minutes to get it nice and light and fluffy.


Before adding the egg

While I let it mix, I sliced up the tomato. I sprinkled the cheddar into the bottom of the pie crust, followed by the tomato, then the mozzarella. I only put tomato on one side, as I love tomato, but my husband detests it. So only tomato for me! Then I poured the egg mixture over top and placed it in the oven.


Ready for the oven

I cooked it for about 15 minutes at 475° F, then lowered it to 350° F and cooked it for 30 more minutes.



I took it out and let it rest for about 10 minutes before serving.


Breakfast is served

Happy Cooking!

Chocolate Chip Waffles and Strawberry Sauce

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Ready to Eat

This Saturday morning is a rainy gloomy one. And what better way to pick up the day than to start it with a delicious breakfast? I have a certain disdain for breakfast lately, so I asked my husband what he wanted me to make for breakfast this morning. His response: “Chocolate chip waffles and strawberry sauce!” And evidently his wish is my command… At least for breakfast today!


I wanted to try a new waffle recipe, and I actually had some fresh(ish) strawberries in the fridge that I needed to use up.


I googled “chocolate chip waffle recipe” and came up with a few good recipes. I don’t have any buttermilk, so I went with the first one that doesn’t require any: Chocolate Chip Waffles.


Waffle Ingredients

I only made very few minor substitutions. I didn’t have and cooking spray (Pam), so I used olive oil and a brush; I didn’t have enough butter, so I added some margarine; and I didn’t have any mini chocolate chips, so I just used regular ones. These waffles turned out great though!


Egg Whites

I think the key is probably in whipping the egg whites into submission! The above picture is what the 3 egg whites looked like all whipped up with the ¼ cup of sugar. This incorporates air and makes them light and fluffy!


Waffle Batter

For the Strawberry Sauce, I used three very simple ingredients:

  • Fresh Strawberries
  • Orange Punch
  • Sugar

Sauce Ingredients

I just sliced the strawberries and put them in a pot over medium heat. Then I added a splash of orange punch – probably no more than ¼ – ½ cup, and 2 tablespoons of sugar and stirred.


Cooking Sauce

I brought it up to a boil and let it cook and reduce for about 10 minutes, and then reduced the heat to low when it was the consistency I wanted, stirring occasionally.


Finished Sauce

Homemade berry sauces are so easy to make, I don’t know why someone would buy one! Even if you don’t have fresh berries, frozen berries can be used too.

Waffles without sauce


This must have been a great breakfast, because after his first bite, my husband exclaimed “Oh yea!” And when I finished, I said that I would actually pay for this breakfast. Big words from me!


Happy Cooking!

Carrot Cheese Muffins

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About two years ago, my husband suddenly lost a lot of weight. Roughly 50-70 pounds in about 3ish months. Everybody’s dream, right? Wrong. He was diagnosed with Type 2 Diabetes. (Damn you Swedish Berries!)  Fortunately, it was caught really early, and it’s not too bad. He can control it with diet and exercise and he only needs to test his blood once a day, most days. If it’s really high or really low, he’ll check it more than that, but it’s not too bad. When he was diagnosed, I didn’t know what we were going to do about food. Between my vegetarianism, his diabetes, and his pickiness towards vegetables, I thought we were going to starve! So I bought a few diabetic cookbooks. Some recipes are pretty good, some not so much.

Company's Coming diabetic dinners

One book that I have is Company’s Coming diabetic dinners. I made this Carrot Cheese Muffin recipe probably over a year ago, and I recalled it being pretty good. As you may know, I have an interesting relationship with breakfast. I didn’t feel like waffles or pancakes, so this morning, I decided I would make these muffins for breakfast.



Shredded Carrots

The recipe calls for a cup of shredded carrots. I usually only buy baby carrots, and that’s what I had in the house today. If I recall
correctly, last time I made it, I had baby carrots and tried to shred them with my food processor, with less than ideal results. So I decided I would grate the carrots by hand today. I’ve now decided that I am never making these muffins again, unless I have big carrots! It took me FOREVER to shred a cup of carrots, and I got numerous hand cramps. So no more shredded baby carrots.

And I didn’t have any ginger, so I didn’t add any ginger.

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But overall, these were very good muffins, and I would make them again. Assuming that I have big carrots!

All Done

And it only took about 30 minutes to make, after shredding those damn carrots!

On The Plate

Happy Cooking!

Oatmeal Pancakes

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I’m bored of breakfast. I don’t eat the traditional bacon and eggs breakfast as so many people are used to. Bacon is kind of not suitable for vegetarians. And while eggs don’t go against my beliefs, they do go against my gag reflex and stomach. They are alright IN something, but I can’t eat them on their own. I’ve even gone against eating some cakes and muffins because they taste too eggy! So breakfast is a touchy subject on the weekends. During the week, toast and cereal and whatnot are fine, but I like to make something more substantial for breakfast on the weekend. Especially days like today, which are taken up by doing the bathroom and reinstalling as much as we can!

So usually it’s just waffles or pancakes or French toast. If anyone has suggestions, I’d be happy to hear them!


So today I went through my 1001 Muffin Recipes book. (Yes, I took it with me, Mom!) It has muffins, scones, pancakes, waffles, popovers, quick breads, etc. So I decided to go with the oatmeal pancake recipe from this book.


I followed the recipe pretty much exactly, except I didn’t separate the egg whites from the yolk. I think it tastes too eggy when the whites are whipped up.


This recipe turned out really weird. The picture in the book shows a nice solid pancake, but mine were strange. The batter was really runny. Not at all like regular pancake batter.


My pancakes ended up basically having a pile of oatmeal in the centre and the edges were almost like regular pancakes.

But even though it was odd, I continued and made the rest.

On the pan

They tasted ok when they were drowned in syrup. But I wouldn’t waste my time with this one again!

Final Product

Happy cooking!

Mixed Berry Syrup


I haven’t been cooking much this week, but this morning, I decided I was going to make French toast. This is nothing new. I’ve been making French toast for years, mostly the same way. I had some frozen berries in the freezer, and I was just going to pour them in a bowl and serve them on the side. Then as I pouring them into the bowl, I thought MIXED BERRY SYRUP!

I didn’t feel like looking up a recipe – my iPod was charging, and the only syrup recipe I can think of from my cookbooks is diabetic blueberry syrup. I’m pretty sure it needs Splenda – yuck.

I decided to wing it! This is what I came up with.

  • about a cup of frozen mixed berries
  • 4-5 teaspoons of sugar
  • about 1/4 cup of orange juice

I poured that bowlful of berries into a pot and put that on the stove. It didn’t look like enough, so I added some more berries. I put the temperature to medium and let them cook for a few minutes. This always makes them release some juices to make it like a sauce. Then I added several spoonfuls of sugar until it was sweet enough – about 4-5 teaspoons for me. I let this simmer for a little while, while my French toast was cooking.

Berries in Pot

After it gets warm, you can add some liquid. This can be basically anything. It could be as simple as water or as fancy as champagne or rum (yum, maybe next time!). I used orange juice. I brought it to a boil to let some of the liquid boil off to get that nice syrupy consistency. If you were looking for a sauce of some sort for ice cream or something, I guess you could skip this step. I took some pictures of this, and I swear, that’s steam, not smoke! Once it’s the consistency of syrup, it’s done!


After that, I just put in a bowl and served it. Excellent!

In the bowl

On the French toast

Happy Cooking!