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!

Ingredients

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!

Chocolate Cluster-Peanut Butter Cake

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I had some friends over for an end of summer barbeque on Saturday, and I always make my own desserts, and I try to make almost everything from scratch. I made a nacho dip, spinach dip, potato salad, and coleslaw, all recipes that I’ve made before. My husband made homemade burgers for the first time for the people that eat them (not me). But I needed to try something new. So I went with dessert.

I’ve always had a lot of success with recipes on www.Kraft.ca, so I browsed that site for something potentially delicious that would be pretty easy too. I didn’t want something too complicated as I knew I would be making several other things in addition to be cleaning the house on Saturday before my friends came over.

What I found was a Chocolate Cluster-Peanut Butter Cake. It was pretty easy. And the ingredients aren’t terribly exotic or hard to find or
anything. In fact the only things that I didn’t have on hand were enough eggs and the Cool Whip.  I always have peanut butter, milk, and oil at home. And I had bought some cake mixes and pudding mixes when they were on sale a little while ago, and bought some peanuts for a rice pilaf I made a few weeks ago that was terrible.

Ingredients

So this recipe met all of my major requirements – easy, tasty, delicious, and cheap!

I’ve frosted quite a few cakes in my days, and I know that I always make a terrible mess of things when I do, so I’ve learned a trick. I always put a few pieces of wax paper underneath after I put the cake down that I can just pull out out once I’m done. That way I can get the icing all over the place and it still looks like I didn’t afterwards. As you can see below, I can make quite the mess at times.

Icing the Cake

I especially liked the little nut cluster garnishes. Quite cute and it gave it character.

The only thing I would do differently next time would be to wait a little longer to frost it. I frosted it about 2 hours before everyone came, and before they even got here, the clusters were falling off. So I just moved them and put them closer to the top. Easy fix!

Yummy Cake!

And I was right, this was spectacular! I would absolutely make this again!

Happy Cooking!

Yorkshire Puddings

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On Sunday nights I like to have a nice dinner. My husband is not a vegetarian, and he wanted to make himself a chicken. To go along with that, I decided to make roasted potatoes, stuffing, gravy, and I wanted something else. In hindsight, I probably should have gone with some sort of
fresh vegetable, but I went with Yorkshire Puddings instead.

I got this recipe form Gordon Ramsay’s Family Fare. This isn’t the first recipe that I’ve tried from this cookbook, and it was definitely pretty good and easy. Also, a few weeks ago, I went to my uncle’s house for dinner, and he made a fantastic dinner of gourmet food, but the only thing he didn’t make from scratch was their Yorkshire Puddings, so I wanted to see if I could do it.

Ingredient List

Recipe

The recipe makes enough for about 6 servings – 12 puddings. As it was just the two of us, I halved the recipe, and we’ll have some tomorrow. It was pretty easy. I mixed up the batter this afternoon, and then just baked them after the chicken finished cooking.

Ingredients

The recipe says to put the muffin tray with oil in it in the oven for several minutes before adding the batter. It says to wait until the oil starts smoking and when you add the batter, it should sizzle. Well, the oil was smoking but the batter didn’t sizzle.

Finished

The puddings turned out a little bit dense, but other than that, I liked them. I think they were dense because the oil wasn’t hot enough, but I’m not sure. But I wouldn’t be embarrassed to serve them to someone else!

Dinner

Happy cooking!

Black Eyed Pea Cakes

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I haven’t been able to come online much lately, as I have been very busy, but I have had to cook! So this is a recipe that I tried about a week and a half ago, but only got around to writing about tonight.

Cookbook

 

I was looking through my cookbooks again when I saw a recipe that looked pretty good in Screen Doors and Sweet Tea by Martha Hall Foose. It was for Black Eyed Pea Cakes.  My dad is from Newfoundland and a dish that my mom has made from there as long as I can remember is meat cakes. Although my mom is from Ireland, so it might be an Irish dish. I never actually asked. It is basically corned beef and boiled potatoes mixed
together then formed into patties. They are then dredged in flour and fried on a frying pan. This is the only meat that I have missed in the 13 years since becoming a vegetarian. I know that it probably doesn’t sound too appetizing, even for people who eat meat, but I always loved them. Anyways, I was hoping that these pea cakes would give me that crunchy outer layer that I have been missing all these years. So I gave it a shot!

RecipeRecipe

I’ve never seen fresh black eyed peas anywhere around where I live in Ontario, so I used dried ones. I had to cook them the night before, and my god, my house smelt like death! So I boiled the peas and put them in the fridge for the next day.

Boiling the peas

I didn’t realize that this recipe called for an hour refrigeration time after the ingredients were combined, before forming the patties, so I didn’t end up giving it the full hour. By the time I had started making dinner, it was too late to wait for the full hour!

Breading Station

Comeback Sauce

The cookbook also refers to a recipe they call Comeback Sauce found on another page in the book. It says to serve the cakes with this. So I made it, and it was my favourite part of the meal! I didn’t have enough mayonnaise (I used Miracle Whip), so I just halved that recipe.

Comeback Sauce

The cakes turned out alright though. Not quite the crisp other layer that I was hoping for, but not too bad. I think that I didn’t cook the first batch long enough, but the second batch was quite good! I had them for lunch the next two days.

Dinner!

I’ve decided that I don’t really like black eyed peas though. They are a little flavourless. Next time I would go with kidney or black beans, I think. But I would make the recipe again with a different type of legume.

Happy cooking!

Quiche

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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.

 

Ingredients

  • 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.

 

Finished

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

 

Breakfast is served

Happy Cooking!

Balsamic Mushroom Spaghetti

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This is a recipe that I made up myself one day when I had leftover mushrooms and had no other plans for dinner. This isn’t he first time I’ve made it, but I still wanted to share it. It is a quick and easy pasta dish that a make usually at least once a month.

 

Ingredients:

  • 1 package sliced mushrooms
  • ½ cup cream cheese
  • About ¼ cup balsamic vinegar
  • About ½ cup vegetable broth
  • ¼ package of spaghetti or other pasta

 

Mushrooms, vinegar, cream cheese

Sautee the mushrooms in a large pan for a few minutes. Then add the vinegar and let it cook down for about 10 minutes. Add the cream cheese and let it melt and combine with the vinegar.

Sauce before reducing

Add the vegetable broth and let it cook until it reduces and comes together as a sauce.

 

Finished Sauce

Serve on top of the pasta.

 

Dinner

It’s got a nice rich taste and it’s very easy to make!

 

Happy Cooking!

Corn and Salsa Tortilla Soup

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I was looking through Rachael Ray’s Big Orange Book and I came across a recipe I wanted to try. It is a Corn and Salsa Tortilla Soup. It looked pretty easy and tasty, and I wanted to give it a shot, even though this is one of the hottest weeks on record in my area!

 

Recipe

I quite enjoyed it!

 

Ingredients

It has several of my favourite things – peppers, tortillas, corn, tomatoes, and avocado! I LOVE avocado!

 

Roasted Poblanos

I know the recipe suggests using corn on the cob if it is in season, and it certainly is in season right now. But I chose to use frozen instead. I can be terribly accident prone, and I just had a feeling that if I tried to cut the kernels from the cob, I would lose a finger too! So I figured that frozen was the safe way to go. And I still have all my fingers, so I guess I was right!

 

Cooked Soup

I used the crushed tomatoes, and I couldn’t find fire-roasted ones, so I just used normal ones. And I didn’t feel like buying a whole bunch of cilantro for 2 tablespoons worth of it. So I just skipped that bit of garnish.

 

Tortilla Chips

I think the recipe was very good the way I made it, and I definitely would make it again! As Rachael would say – Yummo!

 

Final Product

Happy Cooking!

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