Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Wednesday, February 6, 2013

Banana Oatmeal Muffins {Recipe}

also known as...The End of a Blender Era

Today happens to be my wedding anniversary. Thirteen years.

It seems like a long time, and then it feels very short....isn't that how time just goes?

I still have a few of my wedding presents, including my blender.
It was very nice.
I liked it a lot.
Tonight, I killed it.
Poor blender. RIP
While making these muffins.

Banana-Oatmeal Muffins (based on this recipe that I found on Pinterest)

Preheat oven to 400 degrees
Spray muffin pan with nonstick cooking spray.
Into your blender, put:
1 cup Greek yogurt
2 eggs
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2-3 ripe bananas
1/2 tsp cinnamon
pinch of salt
(optional: 1 tablespoon PB2 powder, if you happen to have it and like peanut butter as much as I do)

Blend them all together.
Then add 2 1/2 cups of old-fashioned oatmeal about 1/2 a cup at a time.

Pour it all into the muffin pan.
Bake about 15 minutes until a toothpick comes out clean.
Remove immediately from the pan and cool.

They are quite yummy.
Almost worth the new blender I'm going to have to get!

Nom nom nom....

Sunday, December 2, 2012

{36 reasons} Independent Pancakes


The other morning, David asked for pancakes.

I love to cook. I love to make breakfast (after all, my Pinterest meal boards are called "My Favorite Meal" and "Not Breakfast"). But I thought this was a perfect opportunity to start him on cooking things other than baked goods.

And so I used the simplest pancake recipe I've ever made, to which Rebecca introduced me.
And I stepped back. Pretty much gave directions and let him do all the work.
And guess what?
He made pancakes.

Now he can even make dinner. Because everyone loves breakfast for dinner, right?

I'm aiming for total self-sufficiency...

Blessed are You, O God, Ruler of the world, who has given us skills and has enabled us to pass them onto our children, and who has helped to balance dependence and independence as our children grow, and who has brought me to this day.

Thursday, February 16, 2012

Birthday Menu

Someone had a birthday today.
That same someone has been talking about her upcoming birthday for....well....months.
And planning.
We've regularly read Henry and Mudge and the Best Day of All - and each time, Yael has reminded me that she wants a birthday breakfast "just like that."

So this morning, she reminded me again.

As we prepared to make the pancakes, she said, "wait! I have to go get the MENU!"

She ran to get the book....
I checked to make sure that, although not in the picture, coffee was an acceptable part of the breakfast menu (phew, it was) and then I set out to make the pancakes.

I used this recipe, since it is quick and easy. Thanks to my pal FrumeSarah for introducing it to me!

One Cup Pancakes (adapted from Jamie Oliver)
2 cups whole wheat pastry flour
2 cups milk
2 eggs
2 tsp baking powder
pinch of salt
glug of vanilla

Mix it all together, let it rest for a little bit, and then cook like pancakes.

Serve, according to The Best Day of All, with butter, syrup, and strawberries.
It causes happy sticky faces.
 

Happy birthday to my girl!
Other birthday posts coming soon...

Sunday, November 1, 2009

Pumpkin Waffles...Mmm!!!

Do you ever get a little taste of something and then really want some all for yourself?

The preschool cooking class in our synagogue made pumpkin waffles last week and I got a little sample.

It was only one bite.

Since then, I've been contemplating pumpkin waffles, and finally I made some...what's the end of October without something pumpkiny?

I used this recipe with one minor edit.

Spiced Pumpkin Waffles
1 1/2 cups all-purpose flour (I used whole-wheat pastry flour, a great substitute)
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger (only had a little sprinkle left in the bottom of the bottle...)
1 pinch salt
2 eggs (I used egg substitute, we were almost out of eggs)
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold in the flour mixture. Spoon in about 3/4 cup of batter into the waffle iron. Cook each waffle for 4-5 minutes.

They turned out beautifully and deliciously:


And yes, this kid eats breakfast every morning while reading the newspaper. He reads the comics, the weather, and checks out the Jumble game. Occasionally he asks me about headlines and I encourage him to read the article but he hasn't taken me up on it yet. Still, I think it's wonderful and adorable. (Even though I hate to share my newspaper with anyone, even my husband and children!)

But I digress from the waffles. I need some cooking advice. The first 4 or 5 waffles came out perfectly. I used lots of nonstick spray, and nothing stuck at all. My waffle iron has a sensor that tells you when they're done, and it worked great. Then everything went downhill - they started to stick! Same batch, same waffle iron, same non-stick spray. What happened!? I thought maybe it got too hot, so eventually I turned off the iron to let it sit for a while, tried again, and it still stuck (maybe I didn't cool it off enough?)...okay, so what do you think? Usually it's the first one that gets all messed up but I figured after 4 or 5 perfect waffles, I was home free. Let me know what you think, please.

It's the beginning of NaBloPoMo...so here I go!

Wednesday, August 26, 2009

Back to School Muffins

A while back, I posted my "breakfast menu," which has been somewhat successful in keeping my family from complaining about the breakfast options and also from asking for pancakes every morning. (Except Sam, who is addicted to toaster-waffles and really won't eat anything else these days...)

In order to properly maintain my breakfast menu, I need to have some frozen muffins on hand in case I'm not in the mood to bake right before a Muffin Tuesday!

I baked up 2 batches of these to freeze:

Blueberry Muffins
(Heavily adapted from the Brown Bag Lunch Cookbook)

2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2/3 cup orange juice
1/2 cup maple syrup
3 tablespoons oil
1 cup blueberries (or strawberries, chopped up, which was the second batch)

Preheat the oven to 350 degrees. Grease and flour a muffin tin. (I use the spray with flour.)
In a large bowl, mix the flour, baking powder, baking soda and salt.
In a medium bowl, beat the egg. Stir in the juice, syrup and oil. Pour this mixture over the flour mixture. Add the blueberries and mix.

Spoon into the muffin tin and bake for about 20-25 minutes until a wooden toothpick comes out clean. Let cool in the pan for 10 minutes and then cool completely before freezing.

(The original recipe was for a loaf pan - same recipe but baked in a loaf pan for 1 hour. If making a loaf to freeze, I slice and individually wrap each piece, then put together into a large freezer ziptop bag...)

Yum!!!!
Last chance - comments close on the $20 Lovable Labels giveaway at 8am Thursday!

Also posted as part of Life as Mom's Ultimate Recipe Swap: Make Ahead Meals (because these are great for freezing)

P.S. Go see the Kosher Cooking Carnival - up over here.

Wednesday, January 21, 2009

Pumpkin Carob Muffins

Around here, we celebrate Muffin Tuesday (and Pancake Wednesday and Waffle Thursday). Yes, it's the Ima's Breakfast Menu!

This means that I regularly have to be making muffins for my family to eat. They're relatively picky about the kind of muffins that they like.

Last month I got a pumpkin in my CSA delivery and as I was pureeing it, decided I would make muffins. I browsed through my cookbooks and found a recipe that sounded promising in Jennifer McCann's Vegan Lunch Box cookbook. I haven't made a lot of the recipes in it but I glanced through the recipe and decided to go for it.

Only after I mixed up the batter did I even realize that, duh, there weren't any eggs in it! (That would be the whole vegan thing...) I worried how they would come out and was very happily surprised that not only did they fluff up nicely, they tasted great and were a big hit with my kids.

And - they froze beautifully, were made with whole wheat flour, and were completely pareve (if you don't use real chocolate chips)!

This recipe is definitely a keeper. This week I made a double batch.

Pumpkin Carob Chip Muffins from Vegan Lunch Box


2 changes that I made to the original recipe: I didn't have any flax seed, which I think will just make it healthier, and I used real semi-sweet chocolate chips, which de-veganized the recipe (but I'm not), because I don't stock carob chips in my pantry!

makes 12 muffins


1 cup plain canned pumpkin (not pumpkin pie filling)
1/3 cup water
1/3 cup canola oil
2 TB ground flax seed
1 tsp. vanilla
1 2/3 cups whole wheat pastry flour
1 1/3 cups sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
½ tsp. cinnamon
¼ tsp. nutmeg
1/3 cup vegan carob chips
Cinnamon Sugar

Preheat the oven to 350ยบ. Spray a nonstick muffin tin sprayed well with nonstick spray, or line the tin with paper muffin cups and spray the cups with nonstick spray. Set aside.

Put the pumpkin, water, canola oil, ground flax seed, and vanilla in a blender and process on high for at least one minute, until light in color and well-blended. Set aside.

In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Add the pumpkin mixture and mix well with a wooden spoon or large spatula until well-blended. Fold in the carob chips.

Spoon the batter into the muffin tin, distributing evenly to make 12 muffins. Sprinkle the top of each muffin with some cinnamon sugar.

Bake for 30-35 minutes, until a cake tested inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin. Finish cooling on a wire rack.

Go see what works for other people here!
And this post is also being posted to the Kosher Cooking Carnival.

Wednesday, December 3, 2008

The Ima's Breakfast Menu

I am so tired of fighting over breakfast. Most of you who follow me on Twitter or Facebook know that my kids have been getting up super-early lately, and then can be crabby. (Me too!) This means that they tend to fight about whatever I offer for breakfast. And I really believe that giving choices just invites problems. Also, we have been going through frozen waffles like crazy and they're not so cheap!

So I invented the "Breakfast Menu."
Not only did I make a menu, but I now make a big deal about each day's food.

Here's the Menu:

Monday: Yogurt and Cereal
Tuesday: Muffins (and cereal)
Wednesday: Pancakes
Thursday: (Frozen) Waffles
Friday: CheeseToast & cereal
(Saturday and Sunday are more free-for-alls....)

The biggest hits are, of course, Muffin Tuesday and Pancake Wednesday. These even have songs composed in their honor.

How, you might ask, do I serve muffins in the morning? I make them over the weekend or whenever I have time and freeze them, of course! Pancake Wednesday is a little trickier. Sometimes I measure out all the "pancake sugar" (as David called it once) the night before. But today I made this recipe for a Baked Pancake (found via this great blog) and it was a huge hit. One of my kids even said: "Pancake Wednesday should always be this kind of pancake!" (I think I could measure it all into the blender, refrigerate overnight, and then whizz it up in the morning for a really speedy thing.)

Hey, it works for me.