Pumpkin Pancakes

I'm not a huge fan of pancakes, mainly because I can't eat a lot of maple syrup (gives me a headache). But every once in a while I crave them. So, in keeping with the experimental theme of this blog, I decided to jazz up my regular homemade pancake recipe for the fall by adding some pumpkin puree and spice. These were INCREDIBLE and I loved the fact that they had so much flavor I didn't even miss eating them without the syrup. 

Pumpkin Pancakes
2 c. All-Purpose Flour
2 tbsp. Baking Powder
3 tbsp. Granulated Sugar
1 tsp. Salt
1/4 tsp. Pumpkin Spice
2 Eggs
1/2 c. Pumpkin Puree
1 1/2 c. Milk
1 tsp. Vanilla Extract
Cooking Spray


Directions:
1. In a bowl, combine the flour, baking powder, sugar, salt and pumpkin spice; mix well. 
2. In a separate larger bowl, whisk the eggs, then add in the pumpkin, milk and vanilla; mix well. 
3. Slowly add the dry ingredients to the wet ingredients and whisk together until there are no lumps. 
4. Heat your frying pan or griddle on medium heat. When you sprinkle a few flecks of water on your pan and the water 'dances' or jumps off the pan, then you know the pan is hot enough to cook on. 
5. Spray the pan with cooking spray and ladle some of the batter onto the pan (approx. 4" in diameter)
6. Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges. Flip the pancake and cook the other side until it is golden and remove. Makes 12 pancakes. 

*Tip #1: Heat your syrup in a pan or in the microwave in a microwave safe carafe or pitcher before pouring over your pancakes!

*Tip #2: You can also use butter to cook the pancakes, but I prefer using cooking spray with a non-stick pan to reduce the calories. 

*Nutritional Information per Pancake: Calories 107, Carbs 20.8g, Fat .6g, Protein 3.7g, Fiber 1g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

Guest Blogger-Strawberry Shortcake Pancakes from Knead to Cook

Good Saturday Morning to All of You! Today I'm thrilled to have Robin here from Knead to Cook. She has wonderful, healthy recipes that you're going to LOVE! Please join me in welcoming Robin to CEK!

Hi my name is Robin and I am the creator of the food blog Knead to Cook .I’m married to my best friend and the man of my dreams for the past 15 years.  Bill and I have two wonderful daughters that keep life very busy.  We have two cats and one black lab – all rescued animals.  I’m also a stay at home mom who rarely stays at home.  Thankfully, I love to workout as much as I love to eat!  Keeps me in check.  I’m not a crazy calorie counter, dieter etc.  I love to eat good food and I work out hard to keep myself in balance.  We try to eat as organic as possible.  I shop local farm stands and markets to buy local produce and dairy.  I love weightlifting, yoga, pilates and running

I’m an Italian girl who grew up watching and eating whatever my grandmother & aunt cooked.  My passion for food grew as I got older.  I understood that food was more than just a vehicle to fueling the body – it was a way to connect with loved ones.  I am addicted to food.  Reading recipes, creating, cooking and of course, eating!  I love it all.  I enjoy cooking for my family and friends.  It’s simply a way for me to share my love with each of them.  Plain and simple. I believe that when you cook with love, it comes through in the food and I know that people can sense that and of course, taste it as well. In life you must be passionate about what you do, otherwise, there is no sense in doing it.

Happy Eating!
~Robin

I won’t lie… I adore strawberry season!  We grow them and we still can’t get enough.  I run to pick or just buy strawberries from the farm at least 4 times a week.  Seriously, we have a problem. When I got home from my run this morning I thought of strawberry shortcake and why not turn that into a pancake?!  How bad could that be.  YES – it turned out fabulously and I made a Chobani banana sauce for the top to enhance these sweet pancakes even more.  The best part… they are very healthy so I wouldn’t blow the efforts of my very hot, sweaty run.  Can’t wait for you to try these!!

Strawberry Shortcake Pancakes with Chobani Sauce (healthy)

Ingredients:

3/4 cup + 2 tablespoons of whole wheat flour


3/4 cup of all-purpose unbleached flour


3 tablespoons of sugar (I used Truvia for way less calories)


2 tablespoons of ground flax seed meal


1 tablespoon baking powder


1/2 teaspoon salt


1 1/4 cups of milk, almond milk or whatever type you have on hand


1/2 stick of melted butter


2 eggs
1 teaspoon vanilla extract


1 cup of sliced strawberries (fresh)

Directions:

Whisk together the flours, sugar, powder, flax seed and salt.  Then in my large measuring cup I whisk together the milk, melted butter, eggs and vanilla.  Add the liquid mixture to the dry and blend well.  Then add the strawberry and mix until incorporated.

Ladle into hot griddle (sprayed with non stick spray) and flip and cook until golden on each side.

Sauce:

1 -6 ounce container of strawberry banana Chobani


2 large ripe bananas


10 strawberries, washed and hulled


1/4 cup of milk

Blend this together with a hand immersion blender.  Pour on top of the pancakes in lieu of syrup

 Enjoy!

Mother's Day Brunch Ideas

Well, Mother's Day is this Sunday and I can't believe it's already May! I don't know why this holiday is deemed perfect for breakfast/brunch. I hate brunch (and breakfast for the most part). Why do Dad's get to have a nice BBQ huh? If it were up to me, I'd eat lunch/dinner food for breakfast. Oh well! So instead of me cooking for breakfast this year, my family and I will be heading into the city for the day. There is always so much to do and see and I'm sure we'll have a wonderful day just because we'll all be together. That to me is better than any gift they could ever possibly buy me (as long as they do it without any arguing or whining!) 


For those of you who LOVE breakfast, I have some breakfast items to share with you that you might like. Some I've posted before on the blog and others are new. I hope you like them! 

Sweet Potatoes & Chorizo (New)

2 Sweet Potatoes

2 oz. Spanish Chorizo, chopped

2 Scallions, chopped

1 tbsp. Canola Oil

In a pot, add potatoes, completely cover with water and bring to a boil. Reduce heat to medium and cook for approximately 20 minutes or until the potatoes are fork tender. Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. You may need to do this 2-3 times. Once cooled enough that you can handle them, carefully peel away and discard the skin of the potatoes. Cut the potatoes into 2-3” chunks. Heat oil in a large saute pan and add the chorizo and scallions. Saute for approximately 5 minutes, then add your potatoes. Allow to brown on each side, turning several times so that they do not stick; approximately 15 minutes. Serves 4. 

*Nutritional Information: Calories 146, Carbs 20g, Fat 7g, Protein 4g

Tomato, Basil & Fresh Mozzarella Frittata
4 Eggs
1/4 c. 2% Milk
1 tbsp. Fresh Basil, chopped
1 Roma Tomato, chopped
2 oz. Fresh Mozzarella, chopped
Cooking Spray

In a bowl, whisk together all of the ingredients. Heat a stainless steel saute pan over medium and spray generously with cooking spray (I use Olive Oil or Canola), making sure you get the sides. Add the egg mixture to the pan and push the eggs towards the center, allowing them to cook evenly. When most of the liquid has been cooked, place the entire pan in the oven and bake at 350 degrees for approximately 10 minutes or until the eggs have set and are firm. CAREFULLY remove the pan from the oven with an oven mitt (YES, the handle will be hot!). Serves 2. 

 Copycat Cinnabon® Cinnamon Rolls

Adapted from Best Copycat Restaurant Recipes

Rolls

1/4 c. Warm Water

1 Package Dry Yeast

1 tbsp. Granulated Sugar

1/2 Package 3 1/2 oz. Vanilla Pudding Mix

1/4 c. Butter, melted

1 Egg

4 c. All-Purpose Flour

1/2 c. Butter, softened

1 c. Brown Sugar

2 tsp. Ground Cinnamon

Combine the water, yeast and sugar in a bowl. Stir until dissolved then set aside. In a separate, large bowl, prepare the pudding mix according to package directions (remember you're only using half of the package so cut the milk in half also). Mix in the melted butter and egg. Next, add in the yeast mixture and blend together. Add the flour and knead until smooth. Place dough in a greased bowl (I just used cooking spray). Cover with a clean towel and let rise for 1 hour. Punch the dough down, cover again and let it rise for another hour. Roll out the dough on a floured surface until it is a large rectangle shape about 1/2" thick. Spread the softened butter over the surface. In a small bowl, mix together the brown sugar and cinnamon then sprinkle over the top of the butter. Roll the dough towards you very tightly, forming a log. Slice the dough with a sharp knife every 2" and place on a lightly greased cookie sheet approximately 2" apart. Take hand and lightly press down on each roll. Cover and let rise for 1 hour until they double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. Frost warm rolls with Cream Cheese Icing. Makes 12. 

Cream Cheese Icing

8oz. Cream Cheese, softened

1/2 c. Butter

1 tsp. Vanilla

3 c. Confectioner's Sugar

1 tbsp. Milk

Combine all ingredients with a mixer until smooth. 

Homemade Pancakes (Old recipe/New photo)
2 Cups All-Purpose Flour
2 Tbsp. Baking Powder
1 tsp. Salt

3 Tbsp. Sugar

2 Eggs

2 Cups Milk

1/3 Cup Canola Oil

1 tsp. Vanilla

Whisk all of the ingredients together in a bowl until smooth. Heat your frying pan or griddle on medium heat. When you sprinkle a few flecks of water on your pan and the water 'dances' or jumps off the pan, then you know the pan is hot enough to cook on.  Spray the pan with cooking spray (or you can use butter) and pour about 1/4 cup of the batter onto the pan. Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges. Flip the pancake and cook the other side until it is golden and remove. Serves 8. 

*Tip: Heat your syrup in a pan or in the microwave in a microwave safe carafe or pitcher before pouring over your pancakes!

Mimosas (New) 

(just in case you've always wanted to make one and didn't know how..super easy!)

1 Bottle Champagne, chilled

Orange Juice

Fluted Champagne Glasses

Fill the glass halfway with orange juice then add the champagne to the top slowly right before serving. 

For other Breakfast ideas, click HERE! 

To all of the Moms (pet Moms count too!), Grandmothers, and Aunts, I wish you all a day filled with love. xoxo

Cheers! 

Broccoli and Cheese Frittata, Fresh Blueberry Pancakes, Linguica and Potatoes

Don't be afraid! Frittata is just another word for a big omelet. It's the perfect way to make eggs when you have to serve a lot of people; especially on an occasion like this one. There are many ways to make this dish and if you don't like broccoli, feel free to substitute items you and your family may like better (i.e. tomatoes, bacon, mushrooms, peppers, etc). In any frittata recipe however, you cannot use a non-stick frying pan (due the fact that it will go in the oven). When it's done, the eggs are fluffy and you can either scoop them out with a spoon or cut them like you would a pie or cake in wedges; it's completely up to you. I also like to cut down on the cholesterol which is why I use eggs and egg whites, but you can use all whole eggs if you prefer. 

Broccoli and Cheese Frittata (Serves 6)

4 Large Eggs, whisked

4 Egg Whites

1 Cup Broccoli Florets;  cooked and chopped

3 Slices American Cheese, cut in pieces

Kosher Salt and Crushed Black Pepper, to taste

Preheat oven to 350°F. In a large, stainless steel frying pan, generously spray bottom and sides with cooking spray.  Add eggs, egg whites, broccoli, and cheese. Using a spatula, draw the egg mixture away from the sides towards the middle until it is almost set but slightly runny in the center, about 4 minutes. Place the entire pan in the oven and cook through approximately 10-15 minutes or until all liquid has been evaporated and the mixture has 'puffed up'.

*Tip: Remove pan from the oven using a potholder, as the handle will be hot.

This next recipe came from my Canadian heritage. My Great, Great, Great Grandmother was an Iroquois Indian and married an English Soldier while stationed in Canada. After several generations of residing in Canada, my Great Grandmother lived on a farm that produced syrup and created this recipe. It's light, almost like a crepe, but thicker like a pancake. I've also substituted the all-purpose flour for wheat flour and 2% milk for the whole milk if you're looking for a healthier variation. 

Fresh Blueberry Pancakes (Serves 8)
2 Cups All-Purpose Flour
2 Tbsp. Baking Powder

1 tsp. Salt

3 Tbsp. Sugar

2 Eggs

2 Cups Milk

1/3 Cup Canola Oil

1 tsp. Vanilla

½ Cup Fresh Blueberries

Mix the first 8 ingredients together in a bowl until smooth. Gently fold in the blueberries. Heat your frying pan or griddle on medium heat. When you sprinkle a few flecks of water on your pan and the water 'dances' or jumps off the pan, then you know the pan is hot enough to cook on.  Spray the pan with cooking spray (or you can use butter) and pour about 1/4 cup of the batter onto the pan. Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges. Flip the pancake and cook the other side until it is golden and remove.  

*Tip: Heat your syrup in a pan or in the microwave in a microwave safe carafe or pitcher before pouring over your pancakes!

I had never cooked with Linguica until I met and married my husband, whose father happens to be Portuguese. Linguica is a form of Portuguese cured pork sausage, seasoned with garlic and paprika. When you're looking for a little 'heat' in your food, this will do the trick! However, it's a little difficult to find in the North Jersey area. The BEST Linguica we've found comes from Fall River, MA,  so when we head up there we always remember to bring a cooler to stock up on some to keep in the freezer. (When cooking with Linguica or Chorizo, which is the Spanish version, remember it is only partially cooked during the curing process, so you must cook it before eating it!)

Linguica and Potatoes (Serves 8)
3/4 lb. Linguica, remove casing and chop into 1/4" rounds
8 Russet Potatoes
1/2 Yellow Onion, chopped
1/4 Cup Canola Oil
Kosher Salt, to taste

First, cook your potatoes. This process can be done up to 2 days beforehand.  In a large pot, add potatoes, cover with water and bring to a boil. Reduce heat to medium and cook for approximately 15-20 minutes or until the potatoes are fork tender.(If the skins start to peel away from the potato, they are probably done.) Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. You may need to do this 2-3 times. Once cooled enough that you can handle them, carefully peel away and discard the skin of the potatoes. Cut the potatoes into 1-2” chunks. 

In a large frying pan, add oil, linguica and onions over medium heat. Saute the until the onions start to become translucent and the linguica starts to get slightly browned. Add potatoes to the mixture and mix together. Cook for approximately 1/2 hour stirring occasionally until potatoes become slightly browned.
*Tip: If you prefer your potatoes a little more browned and well done, you may need to gradually add a little more oil.

Here is a slight twist on the regular Mimosa. I prefer pineapple juice to orange juice and this recipe gives a slight twist to the old favorite. I recommend making this recipe right before you're ready to serve it so that the bubbles don't dissipate. 

Island Mimosa (Serves 8)
3 Cups Chilled Champagne
1 Cup Pineapple Juice
1/2 Cup Cranberry Juice

In a pitcher, add champagne, pineapple and cranberry juices. Using a spoon, gently mix together. (You don't want to over mix and release all of the champagne bubbles). Serve in champagne flutes. 

*Tip:If you want your drink to be more frothy, blend the pineapple and cranberry juice with some ice in a blender before adding the champagne!

Mother's Day Breakfast

"A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts." ~Washington Irving


Still haven't decided what to do for good 'ole Mom this Sunday? How about making HER breakfast! 


There is nothing better than cooking in the kitchen with your kids whether they are small, teenagers or are grown with families of their own. Don't believe me? Then why is it that at any family gathering, most people congregate in the kitchen, no matter how big or small the space is, with everyone pitching in to help in their own unique way. 


Some of the best memories I have are learning to cook with the women in my family including my own Mom, Step Mom, Aunts, Cousins and can't forget my Grandmothers! It always amazed me how seamlessly they could put a meal on the table (sometimes for 35-40 people) without getting flustered. As I grew older and had children, nieces and nephews of my own, I relish the times we've spent cooking together and teaching them what I have learned so that they will hopefully pass it down to their own families. Children are open to learning anything if you have the patience to teach them. Sure, I've had to clean up MANY messes along the way, but the bonding time spent with them was priceless. 

Don't be afraid! Frittata is just another word for a big omelet. It's the perfect way to make eggs when you have to serve a lot of people; especially on an occasion like this one. There are many ways to make this dish and if you don't like broccoli, feel free to substitute items you and your family may like better (i.e. tomatoes, bacon, mushrooms, peppers, etc). In any frittata recipe however, you cannot use a non-stick frying pan (due the fact that it will go in the oven). When it's done, the eggs are fluffy and you can either scoop them out with a spoon or cut them like you would a pie or cake in wedges; it's completely up to you. I also like to cut down on the cholesterol which is why I use eggs and egg whites, but you can use all whole eggs if you prefer. 

Broccoli and Cheese Frittata (Serves 6)

4 Large Eggs, whisked

4 Egg Whites

1 Cup Broccoli Florets;  cooked and chopped

3 Slices American Cheese, cut in pieces

Kosher Salt and Crushed Black Pepper, to taste

Preheat oven to 350°F. In a large, stainless steel frying pan, generously spray bottom and sides with cooking spray.  Add eggs, egg whites, broccoli, and cheese. Using a spatula, draw the egg mixture away from the sides towards the middle until it is almost set but slightly runny in the center, about 4 minutes. Place the entire pan in the oven and cook through approximately 10-15 minutes or until all liquid has been evaporated and the mixture has 'puffed up'.

*Tip: Remove pan from the oven using a potholder, as the handle will be hot.

This next recipe came from my Canadian heritage. My Great, Great, Great Grandmother was an Iroquois Indian and married an English Soldier while stationed in Canada. After several generations of residing in Canada, my Great Grandmother lived on a farm that produced syrup and created this recipe. It's light, almost like a crepe, but thicker like a pancake. I've also substituted the all-purpose flour for wheat flour and 2% milk for the whole milk if you're looking for a healthier variation. 


Fresh Blueberry Pancakes (Serves 8)
2 Cups All-Purpose Flour
2 Tbsp. Baking Powder

1 tsp. Salt

3 Tbsp. Sugar

2 Eggs

2 Cups Milk

1/3 Cup Canola Oil

1 tsp. Vanilla

½ Cup Fresh Blueberries

Mix the first 8 ingredients together in a bowl until smooth. Gently fold in the blueberries. Heat your frying pan or griddle on medium heat. When you sprinkle a few flecks of water on your pan and the water 'dances' or jumps off the pan, then you know the pan is hot enough to cook on.  Spray the pan with cooking spray (or you can use butter) and pour about 1/4 cup of the batter onto the pan. Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges. Flip the pancake and cook the other side until it is golden and remove.  

*Tip: Heat your syrup in a pan or in the microwave in a microwave safe carafe or pitcher before pouring over your pancakes!

I had never cooked with Linguica until I met and married my husband, whose father happens to be Portuguese. Linguica is a form of Portuguese cured pork sausage, seasoned with garlic and paprika. When you're looking for a little 'heat' in your food, this will do the trick! However, it's a little difficult to find in the North Jersey area. The BEST Linguica we've found comes from Fall River, MA,  so when we head up there we always remember to bring a cooler to stock up on some to keep in the freezer. (When cooking with Linguica or Chorizo, which is the Spanish version, remember it is only partially cooked during the curing process, so you must cook it before eating it!)

Linguica and Potatoes (Serves 8)
3/4 lb. Linguica, remove casing and chop into 1/4" rounds
8 Russet Potatoes
1/2 Yellow Onion, chopped
1/4 Cup Canola Oil
Kosher Salt, to taste








First, cook your potatoes. This process can be done up to 2 days beforehand.  
In a large pot, add potatoes, cover with water and bring to a boil. Reduce heat to medium and cook for approximately 15-20 minutes or until the potatoes are fork tender.(If the skins start to peel away from the potato, they are probably done.) Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. You may need to do this 2-3 times. Once cooled enough that you can handle them, carefully peel away and discard the skin of the potatoes. Cut the potatoes into 1-2” chunks. 


In a large frying pan, add oil, linguica and onions over medium heat. Saute the until the onions start to become translucent and the linguica starts to get slightly browned. Add potatoes to the mixture and mix together. Cook for approximately 1/2 hour stirring occasionally until potatoes become slightly browned.


*Tip: If you prefer your potatoes a little more browned and well done, you may need to gradually add a little more oil.


Here is a slight twist on the regular Mimosa. I prefer pineapple juice to orange juice and this recipe gives a slight twist to the old favorite. I recommend making this recipe right before you're ready to serve it so that the bubbles don't dissipate. 


Island Mimosa (Serves 8)
3 Cups Chilled Champagne
1 Cup Pineapple Juice
1/2 Cup Cranberry Juice


In a pitcher, add champagne, pineapple and cranberry juices. Using a spoon, gently mix together. (You don't want to over mix and release all of the champagne bubbles). Serve in champagne flutes. 


*Tip:If you want your drink to be more frothy, blend the pineapple and cranberry juice with some ice in a blender before adding the champagne!


Whether you decide to host a gathering of your own, celebrate with your own family or simply remember those special women that are no longer with us, I hope you all enjoy this special day. 


Enjoy!