Minnesota Blueberry Buttermilk Pancakes

It's been blueberry picking time around here, and several of my friends have been out gathering them to make jams and desserts.

I took the easy way out and found some at our local Farmer's Market to make a batch of pancakes. I was hoping to freeze a few pancakes, but there weren't any left! Soft, light and airy, drizzled with maple syrup and plenty of butter, they were a real treat.

After looking at the photo's I took, I realized only one really showed the blueberries IN the pancake:

When I make them, I always pour the batter in the pan, then drop the blueberries on before flipping them. Only one side shows the blueberries I guess. Luckily I realized it and flipped them to take a photo!

Minnesota Blueberry Buttermilk Pancakes

2 c. flour

1/4 c. sugar

2 1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp.salt

dash of vanilla (optional)

2 eggs

2 c. buttermilk

1/4 c. butter, melted

1 c. blueberries (I used fresh but can use frozen)

Whisk the dry ingredients together. In a separate bowl, beat the eggs, vanilla, and buttermilk. Add the melted butter and beat well. Stir in the dry ingredients, mixing only until batter is lumpy, do not over mix.

Summertime Stove top Granola

Want to make some granola but don't wan to start your oven on a hot summer day?

This recipe is made right on the stove top,and tastes just as crunchy and delicious as the typical baked version I often use.(you can find that recipe here) I love it on top of my favorite yogurt...Greek coconut...makes an awesome breakfast!

Summertime Stove top Granola

2 c. quick cooking oats

2 Tbsp. brown sugar

2 Tbsp. honey

1 Tbsp. butter

1/4 c. chopped pecans

2 Tbsp. raisins

2 Tbsp. coconut 

2 Tbsp. dried cherries

Toast the oats in a fry pan on medium heat until lightly browned. In another pan, melt the butter, honey and brown sugar until bubbly. Stir in the oats, raisins, pecans, coconut, and dried cherries until all are coated. Cool and store in a air tight container.

Raspberry Almond Coffee Cake

YUM is about the best word I can use to describe this! 

It was delicious warm, with the tangy raspberries and sweet warm almond glaze. The nuts added a nice texture, and each bite was rich and flavorful. I served it with eggs and fruit..fun for a brunch!

It looked so pretty in the dish,too. I'm embarrassed to say this was gone in a day...just the 2 of us polished it off!

Raspberry Almond Coffee Cake

(adapted from T of H)

1 c. fresh raspberries

3 Tbsp. brown sugar

Combine and set aside.

1 c. flour

1/3 c. sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

Stir together and set aside.

1 egg

1/2 c. sour cream

3 Tbsp. butter, melted

1 tsp. almond extract

Mix well and then add to dry ingredients, mixing until just moistened. Pat 1/2 half the batter in a greased 8" pan. Top with berries and sprinkle with 1/4 c. sliced almonds. Then spoon on the rest of the batter.Bake at 350 for 25-30 minutes until toothpick in the center comes out clean. Let set 10 minutes and then drizzle icing over cake.

Icing:

1/4 c. powdered sugar

2 tsp. milk

1/4 tsp. almond extract

Pecan Breakfast Pizza

I have been trying some new breakfast dishes!

 Weekends I tend to make brunch quite often, and I always make the same things. I thought I'd be adventurous and try a breakfast pizza.

 Using premade pancake mix made this super easy. We really liked the toasted pecans...it gave a nice texture and added so much flavor.

Drizzled with maple syrup and a few dots of butter on top...it was tasty!

Pecan Breakfast Pancake Pizza 

2 c. pancake mix

2 eggs, beaten

1 3/4 c. milk

2 Tbsp. veg oil

1 tsp. maple flavoring

3/4 c. granola with out raisins

3/4 c. pecan halves, toasted

(Butter and maple syrup for serving)

Mix the eggs, milk,oil, and maple flavoring in a bowl. Add the pancake mix and mix well. Pour into a 14" greased pizza pan and bake at 425 for 10 -13 minutes until a toothpick comes out clean.

Granola Bar Bites

These lil granola bites sure are a fun snack! 

They would be fun to make with kids too...so easy. There are only 4 ingredients and they take just minutes to make.

I like to grab a few for breakfast when I'm on my way out the door!

Granola Bar Bites

(adapted from Like Mother Like Daughter)

1 1/4 c. oats

1/2 c.peanut butter

1/4 c. honey

 1/3 c. mini chocolate chips

Mix and shape into balls. Store in refrigerator.

Fruit Smoothie

Mmmmm...this really hit the spot today!

What a great snack, cool, fruity and delicious. Good for you,too!

Fruit Smoothie

1 c. pineapple juice

3 c. lowfat vanilla yogurt

1 c. sliced fresh strawberries

1 banana,sliced

1/2 c. pineapple chunks

3 Tbsp. honey

Blend and enjoy! {serves 6}

Yogurt Banana Split.....pinned it and tried it

Pinned it, tried it, and LOVED it!

Typically I eat my yogurt with some fruit, maybe a bit of granola on top.

But I kept seeing Yogurt Banana Splits all over Pinterest, and they looked delicious with all the fun toppings. I finally tried it, and since then I have been making one at least once a week for breakfast. 

I LOVE the coconut Greek yogurt, and actually don't even miss the usual ice cream in a banana split! I know that is hard to believe, but with the toasted pecans and coconut, and all the other toppings...it's such a treat! You can use any flavor yogurt of course, and any toppings you prefer, but this combo tastes so tropical and is SO delicious!

My favorite part is the cherry on top!

Yogurt Banana Split for One

1 small container coconut blend Greek yogurt (Chobani or Dannon has a toasted coconut...vanilla is great too)

1 banana, sliced lengthwise

raspberries

blackberries

2-3 Tbsp. crushed pineapple

whipped cream

toasted coconut

toasted pecans
maraschino cherry

Place the sliced banana in a bowl. Spoon yogurt in the middle in 3 dollops. Sprinkle one with raspberries, one with blackberries, one with crushed pineapple. Spoon on whipped topping, sprinkle with toasted coconut and pecans.

Raspberry Lemon Muffins

I love making muffins...they're so fun to make...and eat! Especially when the raspberries are so fresh. 

I actually made these for a friend who was home from the hospital.

BUT I did sneak one, and they were delicious. I loved the glaze and fresh slight tang from the lemon! I can't wait to make another batch....

Raspberry Lemon Muffins

2 c. flour

1 c. sugar

1 Tbsp. baking powder

1/2 tsp. salt

2 eggs

1 c. buttermilk

1/2 c. oil

2 tsp. lemon zest 

1 1/4 c. raspberries

Glaze:

1 c. powdered sugar

3 to 4 Tbsp. fresh lemon juice

Mix the eggs, buttermilk, oil, and zest. In another bowl mix the flour, sugar, baking powder,and salt. Combine all and stir just until mixed. Gently fold in the raspberries. Spoon into muffin lined tins and bake at 400 for 18-20 minutes. While warm drizzle with glaze.

Pico De Gallo Egg Bake

I love making pico de gallo when I have garden fresh tomatoes!

 I actually make it all year round, but it never tastes better then during tomato season,of course. I picked up all the ingredients at the Farmers Market and made a big batch. We ate most of it, and I had about a fourth of a cup leftover, so I decided to add it to my favorite EZ egg bake. I squeezed it well between two paper towels before adding it to the egg mixture.

It was delicious! We are big fans of cilantro..what a great combo with eggs!

Pico De Gallo

1/2 green pepper, chopped

6 Roma tomatoes, chopped

1 bunch cilantro, chopped

1/2 c. onion, chopped

1 jalapeno pepper, chopped (or to taste)

juice of 1 lime {or to taste}

1 Tbsp. olive oil

garlic salt to taste

Mix well.

Egg Bake:

 6 eggs

 1/4 c. cream (or milk)

 1/4 c. ham, chopped

 1/2 c.shredded Monterrey jack cheese

1/4 c. pico de gallo, squeezed
salt and pepper to taste

Beat eggs and cream. Add the rest of ingredients and stir well. Pour into a greased 8" square pan and bake at 350 until eggs are set and knife comes out clean. Usually about 20 to 30 minutes.

Monday's with mom....Cinnamon French Toast

Most Sundays I like to make a brunch after church. We love breakfast type foods! Eggs..bacon...pancakes...they are all SO good!

 I used to make a big meal with some type of meat and mashed potatoes and gravy EVERY SUNDAY, complete with several sides and a dessert. But with just the two of us, we don't really need that much heavy food. I guess I always had big Sunday dinners because that's what my mom always did. Her specialty was roast beef..she browned it in her cast iron skillet and finished it in the oven. It always just fell apart. And her gravy...well..it was just the best! I can never seem to make it like she did.

One of my brunch favorites to make is french toast. My mom used to make it for me for breakfast before I ran off to school many mornings. She never measured much of anything and it always tasted perfect! One time I watched while she made it, and wrote down "about" what she used. It was one of the first things I learned to cook by myself. It's probably one of the first things everyone learned..it's so simple and easy. But I was so proud that I could make it myself!

Now days, I like to add some cinnamon and sugar, and I use real cream. Mom never used french bread either, just regular store bought. Either way, it's delicious! 

I usually serve this for brunch with fresh fruit and an egg bake. It makes two meals for us, as it reheats well in the microwave. I say, "usually" as sometimes its hard to limit Brent to just 2 pieces..he loves it! As soon as he smells the cinnamon.... he's headed to the table!

Cinnamon French Toast

4 eggs

1/4 c. cream (or milk)

1/2 tsp.vanilla

1 tsp. cinnamon

1 Tbsp. sugar

8 slices French bread

Beat the eggs, cream and vanilla. Mix the cinnamon and sugar and stir into the egg mixture. Dip the bread into the mixture and fry in butter until golden brown on both sides. Serve with more butter and maple syrup.

Blueberry Coffee Cake

I'm still baking with blueberries!

Today I'm sharing a coffee cake that has chunks of cream cheese inside:

It was delicious warm, and just as good the next day,too. Very moist! I liked the ratio of blueberries to cake, there were some in every bite. The only change that I would make to this recipe is to add some sugar to the cream cheese and then drop spoonfuls of it into the dough and stir it in gently. I'll give that a try next time!

Blueberry Coffee Cake

(T of H)

1/4 c. butter, softened

2/3 c. sugar

1 egg

1 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

1 c. blueberries (toss with 2 Tbsp. flour)

3 oz. cream cheese, cubed

Topping:

2 Tbsp. flour

2 Tbsp. sugar

1 Tbsp. cold butter

Cream the butter and sugar. Beat in the egg. Combine the flour, salt, and baking powder. Add to creamed mixture alternately with the milk. Gently fold in the blueberries and cubes of cream cheese. Pour into a greased 8" pan. Combine the butter, sugar and flour for the topping until crumbly Sprinkle on top and bake at 375 for 40 to 45 minutes until a toothpick comes out clean.

Blueberry Skillet Puff Pancake

Puff pancakes are so delicious and I love to make them for a quick lunch. I like this recipe because it's made in a skillet and the edges get so nice and golden.

 That's my favorite part!

I also like all the blueberries and tend to get carried away and add tons. I think for this one I got just the right amount,though. Some in every bite.

A drizzle of maple syrup and a sprinkle of powdered sugar and I'm ready to dig in!!!

Blueberry Skillet Puff Pancake
( adapted from two tarts blog)

3 Tbsp. butter

3/4 c. flour

1/2 tsp. salt

3 eggs

1 c. milk

1 tsp. vanilla

1 c. blueberries

Preheat oven to 450. Put the butter in the cast iron skillet, and put in the oven until the butter melts and bubbles. Mix the flour and salt in a small bowl. In another bowl, whisk the eggs, add the milk and vanilla and whisk until smooth. Add flour mixture, mix well. When the butter is bubbly, immediately pour the mix into the pan. Sprinkle with blueberries. Pop back in the oven for about 15 minutes, or until the edges are slightly brown and the pancake is golden and puffy. Sprinkle with powdered sugar just before serving.

Pat's Orange French Toast

Another church cookbook winning recipe! 

But then orange, cinnamon, sugar and butter together can never go wrong, can it?

I knew it was going to be good when the wonderful aroma started to fill the house. Then when I flipped the slices over and saw the lovely caramel coating, I could hardly wait to taste it. This is one of those recipes that really needs to set a bit before serving. BUT as soon as it had cooled down we dug right in!

We were not disappointed. I can't wait to make this again!

Pat's Orange French Toast

1/4 c. melted butter

1/4 tsp. cinnamon (I used more)

1/3 c. sugar

2/3 c. orange juice

3 large eggs

1 tsp. orange zest (I used more)

8-10 slices French bread ( I used 8)

Pour melted butter in a 11 x 17" pan. Sprinkle with sugar and cinnamon. Beat eggs and add OJ and zest. Dip bread slices into egg mixture and place on top of sugar mix. Refrigerate overnight. Bake at 350 for 20 minutes or until firm to touch. Serve sugar side up, sprinkled with powdered sugar.

Bundt Pan Cinnamon Overnight Rolls

These were awesome!

I've made a similar recipe before with butterscotch pudding that my family LOVES.( you can find that recipe here) But I saw this one with the vanilla pudding and cinnamon, and couldn't wait to try it. I love cinnamon! I also added some chopped pecans on half. Delicious!

Brent likes to warm them in the micro and slather with butter, but I like them just the way they are. The caramel, spicy cinnamon and crunchy pecans are a perfect breakfast treat!

Bundt Pan Cinnamon Overnight Rolls

12-15 frozen bread rolls ( I used Rhodes frozen dinner rolls)

1 small package vanilla cook and serve pudding

1/2 c. brown sugar
1/2 c. butter

1/2 tsp. cinnamon

1/2 c. shopped pecans

Grease a bundt pan well. Place frozen rolls inside. Melt the butter, and add the brown sugar, cinnamon, and pudding and heat till boiling. Pour over the frozen rolls. Top with pecans. Place in cold oven overnight. Next morning, take out of the oven.  Preheat to 350, and bake for 20- 25 minutes.

Pinned it and tried it....DIY Oatmeal Packets

Pinned it, tried it, and LOVED this idea! As soon as I saw this floating around on Pinterest, I had to give it a try.

I made up a bunch of individual DIY oatmeal packets, using different add ins. It's so EZ to grab one in the morning and throw it in the microwave with some water.

 I adjusted the amount of ingredients to fit my needs. You can use 1/2 c oats and 1 c. water, or even 1/4 c. oats and 1/2 c. water. I find 1/3 c. oats and 2/3 c. water is just the right amount of oatmeal for me.

Here are a few of the packets that I made:

                                                                      Pecan cherry

                                                                     Cinnamon raisin

                                                               


                                                                    Cranberry walnut

     

                                                                   Brown sugar pecan

Enjoy!

DIY Individual Oatmeal Packets

     adapted from

Turning the Clock back

1/3 c. oatmeal

2 Tbs. dried fruit

2 Tbs. nuts

2 tsp. sugar

(can add ins like chocolate chips, cinnamon, etc.can also add powdered milk)

 Put ingredients into the small snack size bags. Dump packet contents in a microwave safe bowl and add 2/3 c water. Microwave on high 2 minutes.

Bacon Cheese Frittata

We love egg bakes!

This one is rather decadent with all the bacon and cheese, but well worth the extra calories. 

I think the 1 c. of milk makes it extra fluffy. I remember the first time I made it, I thought that was too much milk, but it turns out just perfect.

I like to top it with some more bacon and green onions before I serve it. Delicious!

Bacon Cheese Frittata

6 eggs

1 c. milk

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. sliced green onions

5 pieces bacon , cooked and crumbled

1/2 to 1 c. shredded cheddar cheese

Mix the eggs, milk, salt and pepper. Pour into a 8" greased pan. Sprinkle cheese, bacon, and onions on top. Bake 25 to 30 minutes until knife inserted comes out clean. Serves 6.

Crock pot oatmeal...pinned it and tried it

This was a nice thing to wake up too..the scent of cinnamon and apples!

Pinned it, tried it, and... LOVED this, but then again, I LOVE oatmeal. This was great reheated the next morning,too. The only thing I would change is to add a bit more water. I did use steel cut oats, so I don't know if that made a difference,but I would like it a bit creamier. I topped mine with walnuts and more brown sugar.

 I definitely will make this again!

Crock Pot Oatmeal 

2 sliced apples

1 tsp. cinnamon ( I used more)

1/3 c. brown sugar

2 c. oatmeal

4 c. water

Cook on low 8 hours.

Place the apples in the crock pot. Sprinkle with cinnamon, then sugar,then oatmeal. Pour water over all. Do not stir. Cook on low 8 hours.

Cranberry Maple Syrup

This is SO delicious.

I had some leftover cranberries from Thanksgiving, so I decided to make some syrup for my breakfast waffles. It was sweet.... with just a bit of tart, and made my frozen waffles a special treat.

 I plan to make some pancakes to use up the rest of the syrup. Here's our favorite recipe. They should taste amazing with this!

Cranberry Maple Syrup

1 c. maple syrup

3/4 c. cranberries

1 tsp. vanilla

Cook over medium heat until cranberries pop.

Starbucks Copycat Pumpkin Scones Recipe

The first word that comes to mind with these scones is..... YUM!

We gobbled these up in no time. I think they are quite similar to Starbucks, moist and absolutely delicious with both glazes on top. I did have some extra glaze left over, but that went fast, too, as Brent slathered it on every bite!

Starbucks Copycat Pumpkin Scones

Moms who think

2 cups all-purpose flour 
7 Tablespoons sugar 
1 Tablespoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground cloves 
1/4 teaspoon ground ginger 
6 Tablespoons cold butter 
1/2 cup canned pumpkin 
3 Tablespoons half-and-half (I used milk)
1 large egg

Glaze:

1 cup powdered sugar 
1 Tablespoon powdered sugar 
2 Tablespoons milk

Spice Glaze:

1 cup powdered sugar 
3 Tablespoons powdered sugar 
2 Tablespoons whole milk 
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves

 Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. Cut butter into the dry ingredients until mixture is crumbly. Set aside. In a separate mixing bowl, whisk pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a floured surface and shape it into a 1-inch thick rectangle.... 9 inches long and 3 inches wide. Slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

Place on a parchment lined baking sheet and bake at 425 for 14 to 16 minutes. Cool.

Mix the glaze, and brush on top of scones. Mix the spice glaze and drizzle on top of that.

Cinnamon French Toast

Good Morning!

It's always a good morning when I make Cinnamon French Toast! A bit of butter and some Maple syrup, and I'm a happy camper.

Breakfast is my favorite meal. Brent's too. He goes for the eggs and bacon, and I'm after the carbs..I just love pancakes and french toast!

Have a great day everybody!

Cinnamon French Toast

1 tsp. cinnamon

2 Tbsp. sugar

Mix and set aside.

Combine and whisk together:

4 Tbsp. butter, melted and cooled a bit

4 eggs

1/4 c. milk

1/2 tsp. vanilla

Stir in the cinnamon mixture. 

8 slices bread

Dip the bread into the egg mixture and fry until golden brown.