Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

You can bet that the evening the boy is assigned to make dinner it will most likely be a breakfast entree, and tonight was no exception. He wants to make pancakes so often that I told him that if he picked pancakes he would have to “spruce them up a bit”. After clarification of what it means to “spruce something up” he agreed to go with apples and cinnamon as his “spruce”.

Even with how yummy these looked and sounded this meal almost didn’t happen tonight. It got to the point where I was so hungry I just wanted to eat something, anything. After deciding that we shouldn’t just go get huge ice cream cones for our meal and we really didn’t want to eat out, we agreed that we would make it a family affair and all pitch in to get it made quick. While the males made the pancakes, I tackled the topping. It all went fast and I’m glad that we decided to stick with the plan of having them for dinner. They were delicious!

The recipe was perfect for our current family of 3, but I would imagine that if you have a few more family members you will want to double the recipe. We had some leftover apple topping that went great on some vanilla ice cream. No wasting here, right? Too late to have breakfast for dinner? Plan on having them in the morning, they are not overly sweet and are quick to whip up. Enjoy!

Apple Cinnamon Pancakes
Slightly modified from: Creme de la Crumb

3/4 cup milk
1 1/2 tablespoons vinegar
1 cup flour
3 tablespoons sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons oil

Apple Topping:
2 tablespoons butter
2 apples, peeled, cored, and diced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup pure maple syrup

To make apple topping: Add butter, apples, brown sugar, and cinnamon to a saucepan. Cook over medium heat for 3-5 minutes, until the apples are soft. Stir in syrup. Serve over warm pancakes.

To make pancakes: Preheat skillet or griddle.

Whisk together milk and vinegar; let sit for 5 minutes.

While milk is curdling, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.

Whisk the egg and oil into the milk mixture. Mix the wet ingredients into the dry ingredients; stir until combined (do not over mix; there will be some lumps).

Spray skillet or griddle with cooking spray. Measure out 1/4 cup pancake batter (per pancake). Cook about 2-3 minutes (dependent on your griddle) until bubbles form and edges start to look dry. Use a spatula to flip; cook for another 1-2 minutes. Serve warm with apple topping.

Makes about 12 – 4″ pancakes

Pumpkin Oatmeal

Pumpkin Oatmeal

We love oatmeal!! We have it for breakfast at least two times a week, sometimes three. I decided that I would switch things up and look for a new oatmeal recipe to try using some seasonal flavors.

I have to admit that it didn’t get rave reviews at my house. It smelled great, but the taste was kind of blah. We managed to muscle it down but even my husband who will pretty much eat anything said he wouldn’t mind if I didn’t make it again.

I guess it’s a good thing that I can’t seem to remember where I found the recipe for it since I won’t be needing it again! It’s just as well. There are many other varieties of oatmeal to try before all is said and done. Enjoy!

Brownie Batter Pancakes

Brownie Batter Cupcakes

I love just about anything chocolate! Breakfast, lunch, dinner, and dessert; basically any time of the day as long as it doesn’t have coffee mixed in with it. You can imagine my surprise then when I ended up feeling kind of ho hum about these pancakes.

I had them on my menu for quite a few weeks. I would write them down and then life would get busy on a Saturday morning and pretty soon it would be afternoon and I wouldn’t have made them for breakfast. Well, that finally changed one Saturday morning toward the beginning of October.

I popped the recipe up and got to work on making the batter. I thought, hmmmmm, this doesn’t seem like it is making much. Nope. I didn’t realize that the recipe was for 1 serving. Oops, I guess I’ll have to triple the recipe so that all three of us can eat.

I poured the batter on the griddle and I waited and waited. I wondered how I would be able to tell whether they were done when they were already dark. I finally figured it out when my nose told me there was a slightly burnt smell. Yep, first batch turned out okay but a little overdone. Round 2 fared a bit better. I was able to tell when they were done without getting them too crispy.  After I fed the other members of the family, I decided that for round 3 I would make the pancakes a little bit bigger than called for so I could try to capture a decent picture. It was funny how they turned out just a bit smaller than the next.

While this recipe was something different to try, I don’t think you’ll see it on our kitchen table again. Just not very filling, not really a great chocolate taste, and I guess I like my pancakes a bit more fluffy. If you try it, I hope you are able to find a way to enjoy it!

Brownie Batter Pancakes
Source: Skinnytaste

1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 tablespoon Hershey’s Special Dark cocoa powder
1 tablespoon + 1 teaspoon sugar
pinch of salt
1 1/2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
5 1/2 tablespoons milk (or non-dairy milk)

Mix dry ingredients (from flour to salt) very well, then add wet (applesauce to milk). Pour batter on preheated griddle. Cook until edges are dry. Flip and cook opposite side for about 1 minute longer.

Makes 1 serving (about 3 medium sized pancakes)

Bacon and Cheese Waffles

Bacon and Cheese Waffles

Our little guy who is just shy of 7 years old chooses and makes a dinner every now and again. It is supposed to be once a week but sometimes we just get a little too busy or we don’t do our grocery shopping, and boy is he disappointed when that happens. If you have noticed any kind of trend with his recipes then you will notice that they typically fall in the “breakfast for dinner” category. He thumbs through the pages of my cooking magazines and he is drawn to pictures of waffles, pancakes, eggs, and of course, desserts.

A few of the choices have been okay but not ones that I would make a second time. These waffles however don’t fit that bill. I would make these again any time. They were a delicious savory waffle, crisp yet fluffy. Enjoy!

Bacon and Cheese Waffles
1 egg
1 cup milk
1 cup sour cream
1 tablespoon butter, melted
2 cups pancake mix
6 to 8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese

In a medium bowl, beat egg; add milk, sour cream, and butter. Stir in pancake mix; mix well. Fold in bacon and cheese. Bake in a preheated waffle iron until golden brown.

Makes 12 waffles

Apple Filled Dutch Babies


Well, hello there to the one or two of you who may still be reading!! It’s been a while. I guess you can say that I’ve been on a bit of a blogging hiatus. No real reason, just a busy time of year and the little bit of time I had to blog was spent on updating our family blog with our summer adventures.

I’m excited to have some recipes on the back burner so I can get back into a posting schedule. I found that once we got back from our bike trip and I started cooking and baking again I had gotten out of the habit of taking pictures of our new recipes. What a bummer when all 48 cookies disappear overnight and I’ve forgotten to take a picture!

So let’s get onto today’s post, shall we? A few years ago when Pinterest first came out (has it really been a few years already?) I pinned a recipe for mini German pancakes. I briefly thought about making them on a camping trip but then realized that our camping trailer oven was not big enough for a full sized muffin pan. And then it seems like I promptly forgot about them until a few days ago. A friend of mine linked the recipe on Facebook (yes, another form of social media) and brought it to my attention again. I knew it was the time to bite the bullet and try them out.

Since I had pinned the original recipe I went back and read the comments from all of the partakers and made my action plan. I followed the recipe just about to the letter, but made a few small changes. I blended the milk and flour together first so there wouldn’t be flour balls in the batter. I also let the batter rest for about 20 minutes after blending everything together, and I added a bit of club soda to the batter as I churned it up after the rest time.

They don’t look like the original ones but looks aren’t everything, right? They puffed up great but they didn’t go quite as concave as hers did. I know that she used a “straight sided” muffin tin whereas mine is the typical “tapered” style. While they might not be as beautiful they still got rave reviews from my family. I used homemade apple pie filling and homemade apple syrup to accompany them and it was the perfect Saturday breakfast for a crisp fall day. Enjoy!

Dutch Babies
Source: Real Mom Kitchen

1 cup milk
1 cup flour
6 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon orange zest (optional)
1/4 cup butter, melted
club soda (optional)

In a blender, blend the milk and flour together. Blend in the eggs, salt, vanilla, and orange zest. Slowly add the melted butter a little at a time. Let batter sit for 20 minutes. Add a bit of club soda and briefly blend.

Preheat oven to 400 degrees F and grease muffin tin. Pour 1/4 cup batter into each muffin tin. (I only got 14 in my batch. Others have gotten more so I’m not sure what I did.)

Bake for 15 minutes or until golden on top and puffy. Remove from oven. Serve with desired topping.

Makes 14 (according to what I got out of the batter)

Apple Pie Filling
Source: Taste of Home

2/3 cup sugar
3 tablespoons cornstarch
1 1/4 cups cold water
3 cups apples, peeled and diced
1 teaspoon vanilla

Combine the sugar, cornstarch, and cold water in a medium saucepan. Stir until smooth; bring to a boil. Cook and stir for about 2 minutes or until thickened. Remove from heat. Stir in apples and vanilla. Return to heat and cook at low/medium-low until the mixture browns and the apples become soft (about 15 minutes).

Cider Apple Syrup

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm.

Makes 1 1/3 cups syrup

Baked Pumpkin Doughnuts

Baked Pumpkin Doughnuts

Hey, I’m finally getting around to writing up this post. It has been crazy busy around here and wouldn’t you know, when you get busy some things get put on the back burner. Not only has the blog been put on the back burner but I really haven’t been experimenting in the kitchen either.

I’ve gotten to where I have been watching what I eat so I haven’t been straying much from what I know best and then when life gets busy we end up eating out way more than we should so then I’m not necessarily cooking either. It seems to be a no win situation. Ugh. But I digress, back to the doughnuts.

While these doughnuts may not look like they came out of a bakery they sure did taste good and they weren’t too difficult to make. I was pretty excited that they came out somewhat round because I don’t have a donut pan. By the way, is it doughnut or donut? My spellchecker says doughnut, my type A English teacher personality says doughnut, but society seems okay with donut.

Anyway, back to the doughnut. They were very tasty, very easy to make, and I’ve made them more than one time because my family enjoyed them so much. Enjoy!

Baked Pumpkin Doughnuts
Source: Recipe Girl

2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pure pumpkin
2 large eggs
1/4 cup nonfat milk
1/4 cup butter, softened

1 cup sifted powder sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons nonfat milk

Preheat oven to 375 degrees F. Grease two baking sheets (or donut pans).

Prepare doughnuts: In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter; beat with an electric mixer on low speed until mixed.

Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe onto prepared baking sheets in 3-inch circles (or pipe onto donut pans). Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.

Prepare icing: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

Makes about a dozen doughnuts

Crockpot Applesauce


Not the most appealing picture, but definitely tasty!  This smelled heavenly when waking up the next morning after having it sit in the crockpot all night. Our son was very pleasantly surprised with the smells wafting out of the kitchen when he came out of his bedroom. In fact, it makes me want to make some right now so that I can surprise him tomorrow morning. Hmmmm, just a few ingredients, will I have enough? Enjoy!

Crockpot Applesauce
Source: Skinnytaste

8 medium apples (use a variety)
1 strip of lemon peel
1 teaspoon fresh lemon juice
3 inch cinnamon stick
5 teaspoons light brown sugar or agave (to taste – might not need all)

Peel, core, and slice apples. Place them in the slow cooker. Add the cinnamon stick, lemon peel, and brown sugar.

Cook on low about 6 hours or overnight. Stir apples occasionally. Remove cinnamon stick. If you want chunky applesauce, stir and serve. If you want smooth applesauce, blend until smooth.

Makes about 3 cups

Banana Nut Pancakes

Banana Nut Pancakes

These are SO good! I was looking for some recipes that I could eat that would be a bit more low cal. I love recipes that are lower in calories and yet still taste good, and these fit both of those categories. (And you’ll have to check out the blog site listed as the source for this recipe because I’ve found quite a few of great recipes there.)

My family gobbled these down so fast that I was a little disappointed I hadn’t made more. That wasn’t how it started out at first though. My little guy, who is a picky 6 year old, was being a bit snooty and decided that he didn’t want to eat any. What? What! I couldn’t believe it. Pancakes. Bananas. No, no, no. Stubborn little boy. Well, his momma proved to be more stubborn.

Of course, I almost went overboard on stubborn by saying something like, “Fine, you don’t want to eat them then I guess you won’t get breakfast. No, no, you said you didn’t even want to try them. No, you don’t need to eat.” I may or may not have said something like that. You will be happy to know though that I acted more adult than it sounded and I did actually let him eat his pancakes. I even gave him seconds. Enjoy!

Banana Nut Pancakes
Source: Skinnytaste

1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large very ripe banana, mashed
1 cup 1% milk
3 large egg whites
2 teaspoon oil
1 teaspoon vanilla
2 tablespoons chopped walnuts (optional)

Mix all dry ingredients in a bowl. Combine banana, milk, egg whites, oil, and vanilla; mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no dry spots. (Don’t over mix.)

Heat a large skillet or griddle. Spray with cooking spray to lightly coat. Pour 1/4 cup of batter onto the skillet/griddle. When the batter starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remained of the batter. Sprinkle with chopped walnuts, if desired.

Makes about 12 pancakes

Eggs Benedict

Eggs Benedict

Eggs benedict is on my Top 100 list. I seem to rarely make things off that list, but I did decide to cross this one off. Of course, I have still to make the real, full-fat version because this is just a knock-off, low cal version. It wasn’t too bad, especially for being lower cal. And it was fairly easy to make compared to some of the other recipes out there. All in all, a not bad breakfast

Eggs Benedict Inside

Eggs Benedict
Source: slightly modified Weight Watchers

3 tablespoons light sour cream
2 teaspoons skim milk
1 teaspoon Dijon mustard
2 eggs
1 whole wheat English muffin, split
2 oz thin sliced reduced-sodium cooked ham
snipped fresh chives or parsley (optional)

In a small bowl, combine sour cream, milk and mustard; set aside.

Lightly grease a medium size skillet. Half fill the skillet with water. Bring water to boiling; reduce heat to a simmer. Break one egg into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg, allowing each egg an equal amount of space. Simmer, uncovered 3 to 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

Toast muffin halves. Top each muffin with ham.

To serve use a slotted spoon to remove eggs from skillet; place eggs on top of ham. Spoon sauce over eggs and, if desired, sprinkle with chives or parsley.

Makes 2 servings

Peach-Stuffed French Toast

Stuffed Peach French Toast

Who doesn’t love french toast? And who can resist it when it is stuffed with a warm, chunky peach sauce?

The only disadvantage of this recipe is that it doesn’t make very many servings so I ended up having to make up more egg batter and slice more french bread. Who can complain about that though? Enjoy!

Peach-Stuffed French Toast
Source: Weight Watchers

2 large peaches (or the equivalent in frozen)
2 teaspoons butter
1 tablespoon sugar
1 large egg
2 large egg whites
1/4 cup fat-free milk
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
4 slices Italian bread
cream cheese, softened

If using fresh peaches: Cut a small x in bottom of each peach, just through skin. Place in boiling water for 30 seconds, then plunge in cold water. Skin will now easily slip off. Cut skinned peaches in half, remove pit and cut into 1/2-inch cubes.

If using frozen peaches: Thaw peaches.

In a saucepan over medium-high heat, melt butter. Add peaches and sugar and cook until peaches are very soft and starting to turn golden brown, about 5 minutes. Remove from heat and let cool.

Whisk egg, egg whites, milk, vanilla, and cinnamon until well-blended. Dip both sides of each bread slice into egg mixture. Cook on a large nonstick pan or a griddle coated with cooking spray over medium heat until golden brown, about 3 minutes per side.

Lightly spread cream cheese on two pieces of french toast. Spread one piece with the peach filling and top with second piece.

Makes 2 sandwiches