Cast Iron Coconut Maple Granola

Cooking in cast iron is a great chemical-free alternative to nonstick pans. Cast iron also has the added benefit of leaching iron into your food, which is a good thing since iron deficiency is fairly common, especially in women.  I recently thought to myself, if I'm cooking so much in my cast iron skillets, why not toast my granola in them too? Now if you don't have cast iron pans, this granola can be made easily when divided between two rimmed sheet pans.

Cast Iron Coconut Maple Granola
((Printable Recipe))

Ingredients:
7-8 cups old-fashioned rolled oats
1 cup chopped walnuts and almonds
3/4 cup shredded or ground raw coconut
1/4 cup ground flax seed (optional)
1/4 cup wheat germ (optional)
1/3 cup virgin organic coconut oil (such as Tropical Traditions*)
1/3 cup freshly squeezed orange juice
2/3 cup pure maple syrup (or you may use 1 cup maple syrup and eliminate the orange juice)

Directions:
1. Preheat your oven to 275 degrees F.

2. In a small pot, warm the coconut oil, orange juice, and maple syrup together, until the coconut oil melts.

3. In a large bowl, mix together the oats, nuts, raw coconut, flax seed, and wheat germ. Pour the liquid over and stir with a spoon (or your hands) to coat the granola evenly in the mixture.

4. Divide between two cast iron skillets or two rimmed sheet pans.

5. Bake, stirring every 15 minutes for about an hour, or until the oats are toasted.

6. Cool completely and store in an air-tight container.

*Not all coconut oil is created equal! Learn more about the quality of Tropical Traditions by visiting their home page or watching this video.  While browsing their site, learn about all the healthy benefits that coconut oil can provide!

Other Granola recipes you may like:
Basic Cinnamon Granola
Dark Chocolate Granola with Peanut Butter
Nutty Pumpkin Granola
Tahini Granola

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.


Linked to: Amee's Savory Dish, Weekend Potluck, Katherine Martinelli

Homemade Cereal Flake Variations

Call me a little bit crunchy, but I love making my own cereal. From granola to cereal flakes, I make it all! Homemade cereal flakes are surprisingly easy to make. They are hearty, crunchy, healthy, and they are totally delicious.  With a bunch of my homemade cereal recipes scattered all over my blog, I decided I would post all my recipes in one location.

Homemade Cereal Flake Variations
((Printable Recipe))

(Recipe 1) Almond Bran Cereal Flakes

Ingredients:
1/2 cups raw whole almonds
3/4 cup wheat bran
3/4 cup wheat flour
2 tablespoons ground flax seed
2 tablespoons brown sugar or molasses
1/2 teaspoon salt
1 tablespoon vegetable oil
1/4 cup water

Directions:
1. Preheat your oven to 300F.

2. In a food processor, grind the almonds for about 30-45 seconds until they are finely ground.  (Warning: Cover your ears, this is LOUD.) 


2. Add the remaining dry ingredients.  Pulse for a few seconds.  Mix the water and oil together in a glass measuring cup.  Turn on the food processor and add the liquid in a steady stream.  Carefully scrape down the food processor and give a few more quick pulses.  The cereal should hold together like damp sand when you push it between your fingers.  If it does not, add more water, 1 teaspoon at a time.

3. Place the cereal mixture on to a lightly greased sheet pan and cover with waxed paper.  (I like using a rimmed sheet pan but if you do not have a rolling pin like I have in the picture below, use a regular cookie sheet and rolling pin.

4. Roll until thin and bake for about 30 minutes.  I find that I like to bake it for 20 minutes and then turn off the oven and allow the cereal to continue cooking in the oven for an additional 10 minutes.

5. Cool completely and break into "flakes".  The cereal should be dry and crisp.  If it still appears to be tender, you probably didn't get it rolled out quite thin enough.  Just pop it back in the oven for a few more minutes.  Store in an air-tight container.

*Recipe can be doubled as your food processor capacity allows.

(Recipe 2) Coconut Almond Bran Cereal Flakes

Ingredients:

1/4 cups raw whole almonds

1/4 cup unsweetened flake coconut

3/4 cup wheat bran 

3/4 cup wheat flour

2 tablespoons ground flax seed 

2 tablespoons brown sugar or molasses

1/2 teaspoon salt

1 tablespoon vegetable oil

1/4 cup water

Follow the directions above.

(Recipe 3) Bran Flakes

Ingredients:

1 cup wheat bran 

1 cup wheat flour

2 tablespoons ground flax seed 

2 tablespoons brown sugar or molasses

1/2 teaspoon salt

1 tablespoon vegetable oil

1/4 cup water

Follow the directions above without the first step of almonds.
Add raisins for a delicious raisin bran cereal.

(Recipe 4) Corn Wheat Cereal Flakes

Ingredients:
1/2 c. cornmeal
1 1/4 c. whole wheat flour
1/4 c. ground flax seed
2 T. brown sugar
1/2 tsp. salt
1 T. vegetable oil
1/4 c. water

Follow the directions similar to above without the first step of almonds.

Tahini Granola

I've mentioned in a past recipe post about my love for granola and developing a recipe that was MUCH lower in fat and sugar than the store bought stuff. Our family goes through a batch of granola every week; it is our breakfast staple. I recently read about a recipe that used tahini instead of butter. 

Tahini is used predominantly in Middle Eastern dishes. Since hummus is a must in our house, tahini is a staple that is always in the refrigerator.  I thought I'd give it a go and adapt it into my "usual" granola recipe. It turned about to be delicious!  

As well as tasting great, tahini has many health benefits. Tahini packs a punch when it comes to B vitamins: B1, B2, B3, B5 and B15. When consuming 35 grams of tahini, it also meets 35% of your daily calcium intake. According to Natural News, "many people believe that tahini has a higher concentration of calcium than any other food."

Tahini Granola 
((Printable Recipe))

Ingredients:
8 cups old-fashioned rolled oats
1/3 cup molasses
1/3 cup raw honey
1/3 cup freshly squeezed orange juice
1/3 cup chopped raw almonds
1/3 cup chopped raw walnuts
1/4 cup tahini
1/4 cup ground flax seed
1/4 cup wheat germ
1/4 cup raw coconut (optional)
1 teaspoon cinnamon (optional)

Directions:
1. Preheat your oven to 275 degrees F.

2. In a small sauce pan, on low heat, warm the tahini, molasses, raw honey, cinnamon, and orange juice together.

3. Mix the oats, almonds, walnuts, flax seed, wheat germ, and coconut together and divide between two rimmed sheet pans. Pour the tahini/sugar mixture between the two pans of granola. With a flat bottomed spatula (or your hands) mix the tahini/sugar mixture into the oats. (You can find a picture of me doing this here.) Or you can bake in a large cast iron skillet.

4. Cook for 1 hour stirring every 15 minutes. Rotate the pans every 15 minutes as well. Cool and store in an airtight container.

Other Granola recipes of mine you may enjoy:
Original Low-Fat Granola
Coconut Maple Granola
Dark Chocolate Peanut Butter Granola
Granola Pancakes
Granola Cast Iron Skillet Apple Bread
Nutty Pumpkin Pie Granola

Linked to: Midnight Maniac

Olive Oil Dark Chocolate Chip Pancakes

I love olive oil. From pancakes to popcorn our family drizzles it over everything. Recently my favorite brand of olive oil, STAR, sent me a beautiful assortment of olive oils and vinegars. I couldn't wait to get cooking with them. Before I share some of the recipes I came up with, I thought I'd share with you how I use olive oil for breakfast. Now I'm thinking that some may find olive oil in pancakes a little strange, but trust me, if you love the flavor of olive oil, you will love this recipe.  Even my kids devour these!

Olive Oil Dark Chocolate Chip Pancakes
((Printable Recipe))


2 cups all purpose flour
1/2 cup corn meal
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups buttermilk
2 eggs
4 tablespoons STAR Extra Virgin Olive Oil
1/2-3/4 cup dark chocolate chips, roughly chopped

Directions:
1. In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.

2. In a separate bowl, whisk together the buttermilk, eggs, and olive oil.  Set this aside.

3. Add the liquids to the dry, along with the chopped chocolate chips, and stir just until combined. DO NOT OVER STIR.


4. Pour the batter onto a preheated griddle lightly greased with olive oil.  Flip the pancake just when you begin to see bubbles forming on the surface.

5. Serve with warm pancake syrup.

Olive oil and dark chocolate in one bite?  Yum!

Enjoy!


*Star Olive Oil provided me with a free sample of this product, and I was under no obligation to review it.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Easy Cast Iron Skillet Biscuits

These light and fluffy biscuits make the perfect breakfast recipe when topped with butter and jam. The best part is, there is no kneading, no rolling, and no cutting. They are simple, easy, and delicious!

You can find my full recipe for Easy Cast Iron Skillet Biscuits 

by clicking here and heading over to Recipe Lion.

Cinnamon Roll Waffles

Ordinary waffles are transformed into the extraordinary with this delicious breakfast recipe! 

You can find my recipe for Cinnamon Roll Waffles here. 

(Originally featured over at Recipe Lion.) 

Cinnamon Roll Bread Sticks

A little while ago I came across a recipe from Simply Gourmet Photography for Homemade Breadsticks. What caught my eye? That homemade breadsticks could be ready to eat in about an hour.  I was sold. 

I tried them. I loved them. My family loved them. 

I have made the recipe so many times now that when my kids walk in the door and they smell garlic and baking bread, they know they're getting breadsticks for dinner.  (And they are thrilled!)

After making this recipe a few times a lightbulb went off. What if I could adapt this easy recipe into a new spin-off of my Cinnamon Rolls.

Ah yes, genius. (If I do say so myself.)

Cinnamon Roll Bread Sticks
(Original breadstick recipe adapted from Simply Gourmet Photography)
((Printable Recipe))

Ingredients
For the bread sticks:
1 tablespoon yeast
1 1/2 cups warm water
3 tablespoon sugar
1/2 teaspoon salt
3 1/2 to 3 3/4 cups flour
1 stick butter (plus 2 additional tablespoons needed for the cinnamon topping, 10 tablespoons total)

For the cinnamon topping:
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon cloves (optional)
1/8 teaspoon salt
2 tablespoon of melted butter (from the above melted butter)

For the icing:
1 cup powdered sugar
2 tablespoons buttermilk (or regular milk)
2 tablespoons soft butter (or cream cheese)
1 teaspoon vanilla

Directions:
1. In a large mixing bowl, dissolve the yeast, sugar, and water together.  Allow it to sit for a few minutes until bubbly.

2.  Add the salt and 3 1/4 cups of flour.  Knead for about 3 minutes.  (If you have a dough hook on your mixer, now is the time to use it.)  If the dough is too sticky, add more flour, 1/4 cup at a time until the dough has pulled away from the mixing bowl and formed a nice ball around the dough hook.  (I usually end up using 3 3/4 cup of flour total.)

3. On a generously floured surface, place the dough and allow it to rest for 10 minutes.

4. Meanwhile, in a 15x10x1-inch rimmed sheet pan, melt 8 tablespoons of unsalted butter in a 375 degree F oven.  (Do not try and skimp on the butter. There is no fat in the dough so feel free to justify the use of all this butter.)  Remove from the oven before it begins to brown.

5. In a small bowl, mix your cinnamon mixture together along with 2 tablespoons of the melted butter from the pan.  Mix until it resembles wet sand.  Set aside.

6.  Roll the dough to fit the rimmed sheet pan.  With a pizza wheel, cut strips about 1 1/2 inches wide. (I usually get about 11-12 bread sticks.)  Dip each bread stick into the pan of melted butter.  First one side, then the other.  Line the breadsticks up next to each other until you've got them all on the pan.

7. Cover the bread sticks with the cinnamon mixture and allow them rise for about 10-20 minutes on the warm sheet pan.

8. Bake for 15-20 minutes.  Meanwhile, prepare the glaze.

9.  Allow the bread sticks to cool for 10 minutes before frosting.

Extra frosting can be thinned with more milk and used for dipping.

Enjoy! 

(Don't forget to stop by Simply Gourmet Photography and make those FANTASTIC and EASY garlic bread sticks! You will not be disappointed!)

Linked to: Everyday Mom's Meals, Skip to my Lou, County Mama Cooks, Inside BruCrew Life, Weekend Potluck

Nutty Pumpkin Pie Granola

Pumpkin and cinnamon are baked right into oats, pecans, and walnuts, 

making this easy granola recipe a delicious breakfast for fall, or any time of year! 

You can find my recipe for Nutty Pumpkin Pie Granola over at Recipe Lion.

Whole Wheat Pumpkin Walnut Pancakes with Cinnamon Syrup

Nothing says 'fall breakfast' to me like pumpkin pancakes.  These fluffy pancakes have a hint of pumpkin and cinnamon and are made with whole wheat flour and walnuts.  Top these beauties off with this AMAZING cinnamon pancake syrup!

You can find my recipe for Whole Wheat Pumpkin Pancakes with Cinnamon Syrup over at Recipe Lion. 

Buttermilk Cinnamon Swirl Bread

This has been a family favorite of ours for years. Typically I make this bread in a loaf pan. Wrapped up beautifully, this bread makes the perfect gift- whether it be for a teacher, friend, housewarming or hostess gift- you really can't go wrong.

The other day I thought I'd try making this in my 10- inch cast iron skillet and it turned out wonderful. 

I'll give you the directions for making it either way, below.

Buttermilk Cinnamon Swirl Bread
((Printable Recipe))

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 1/4 cups sugar, divided
1 cup buttermilk
1 egg
1/2 tablespoon cinnamon
2 tablespoons chopped walnuts

Preheat your oven to 350 degrees. If you are using a cast iron skillet, place a 10-inch one in the oven to preheat.  If you are using a loaf pan, grease it well and set it aside.

Mix the oil, 3/4 cup sugar, buttermilk and egg together.  Set aside.

In another bowl, whisk together the flour, baking soda and salt.

Add the wet ingredients to the dry and stir until just combined.

In a small bowl combine the remaining 1/2 cup sugar, cinnamon and walnuts together.

If you are using the cast iron skillet, melt 1 tablespoon of butter and swirl it around.

Pour half the batter into either the cast iron skillet or the loaf pan.  Pour half the cinnamon sugar mixture on top.  Pour on the remaining batter and remaining cinnamon sugar. Drag a knife back and forth to swirl.

Bake for 45-55 minutes if using the loaf pan.
Bake for 20-35 minutes if using the cast iron skillet.

Cool in the pan for 10 minutes before removing.

*This recipe can easily be doubled.

Linked to: Recipe Lion, Sweet as Sugar Cookies, Crazy for Crust, Amee's Savory Dish, Weekend Potluck

Dark Chocolate Granola with Peanut Butter

Sounds totally indulgent, doesn't it?  Trust me, it's actually pretty healthy.

(Just don't tell my kids.)

I make my usual granola about every week and a half but this morning a light bulb went off...

Why not stir in some dark cocoa powder?  I can call it "chocolate" but it won't add any fat, very little calories and would boost my granola with magnesium and antioxidants.

I. Am. Genius.

My mouths of my children will be hanging open wondering what happened to their mom. Who is this woman and why is she feeding us chocolate for breakfast?!

Oh yes, mother-of-the-day award... right here folks.

Dark Chocolate Granola with Peanut Butter
((Printable Recipe))

8 cups old-fashioned rolled oats
5 tablespoons brown sugar (or 4 tablespoons raw sugar and 1 tablespoon molasses)
5 tablespoons raw honey
6 tablespoons orange juice
1 tablespoon vegetable oil or coconut oil
1 heaping tablespoon chunky raw peanut butter
1 tablespoon unsalted butter (optional, you can use more coconut oil)
4 tablespoons dark cocoa powder or cacao powder
1 pinch sea salt
1 handful whole, raw almonds, roughly chopped
1 handful whole, raw walnuts, roughly chopped
2 tablespoons ground flax seed (optional)
2 tablespoons wheat germ (optional)
2-4 tablespoons unsweetened raw ground coconut (optional)

Preheat your oven to 275 degrees F.

In a small sauce pan, bring the sugar, honey, orange juice, salt, oil, butter and peanut butter to a simmer- just until the sugar is dissolved.  Stir in the coconut.

In a large rimmed cookie sheet pan or jelly roll pan, place the oats, chopped nuts, flax seed and wheat germ.  Pour the cocoa mixture over the oats and stir until the oats and nuts are well coated.

Bake for 1 hour, stirring every 15 minutes.  Cool and store in an air-tight container.

*Note: This granola is lower in sugar and fat than your typical store-bought granola. The oats will not be in as big of clumps as you might be used to.  But trust me, it is totally delicious and you won't miss all that extra fat, calories and sugar.

Featured on: Taste Spotting, Food Gawker

Linked to: Fave Diets, Sweet as Sugar Cookies, Simply Gourmet Photography

Homemade Bran Cereal Flakes (Three Ways)

Recently I was snacking on some Trader Joe's bran cereal.  As I was eating it, it dawned on me, if I make my own corn/wheat cereal flakes, and my own granola, why am I not making my own bran flakes?

The seed was planted in my head and I set off to the challenge of coming up with a recipe.

I succeeded.

And let me tell you, they are SO good.  This is now the new most requested breakfast cereal in our house.

Homemade Bran Cereal Flakes (Three Ways)....
((Printable Version))

Recipe 1:
Almond Bran Cereal Flakes

1/2 cups raw whole almonds
3/4 cup wheat bran
3/4 cup wheat flour
1-2 tablespoons ground flax seed (optional)
2 tablespoons brown sugar*
1/2 teaspoon salt
1 tablespoon vegetable oil
1/4 cup water

1. Preheat oven to 300F.

2. In a food processor, grind the almonds for about 30-45 seconds until they are finely ground.  (Warning: Cover your ears, this is LOUD.) Now add the wheat bran, flour, flax seed, brown sugar, and salt.  Pulse for a few seconds.  Mix the water and oil together in a glass measuring cup.  Turn on the food processor and add the liquid in a steady stream.  Carefully scrape down the food processor and give a few more quick pulses.  The cereal should hold together like damp sand when you push it between your fingers.  If it does not, add more water, 1 teaspoon at a time.

3. Place the cereal mixture on to a lightly greased (don't skip this step!) sheet pan and cover with waxed paper.  (I like using a rimmed sheet pan but if you do not have a rolling pin like I have in the picture below, use a regular cookie sheet and rolling pin.

4. Roll until thin and bake for about 30 minutes.  I find that I like to bake it for 20 minutes and then turn off the oven and allow the cereal to continue cooking in the oven for an additional 10 minutes.

5. Cool completely and break into "flakes".  The cereal should be dry and crisp.  If it still appears to be tender, you probably didn't get it rolled out quite thin enough.  Just pop it back in the oven for a few more minutes.  Store in an air-tight container.
*Recipe can be doubled as your food processor capacity allows.


Recipe 2:
Coconut Almond Bran Cereal Flakes
(our favorite)

1/4 cups raw whole almonds

1/4 cup unsweetened flake coconut

3/4 cup wheat bran 

3/4 cup wheat flour

1-2 tablespoons ground flax seed (optional)

2 tablespoons brown sugar

1/2 teaspoon salt

1 tablespoon vegetable oil

1/4 cup water

Follow the directions above.

Recipe 3:

Plain Bran Flakes

1 cup wheat bran
1 cup wheat flour

1-2 tablespoons ground flax seed (optional)

2 tablespoons brown sugar

1/2 teaspoon salt

1 tablespoon vegetable oil

1/4 cup water

Follow the directions above.

Add raisins for a delicious raisin bran cereal!

*I have since discovered that this recipe works perfectly when divided between two cast iron skillets. Continue with the directions as stated above.

Cast Iron Skillet Granola Apple Bread (or muffins)

The Granola Pancakes my son thought up last week turned out to be amazing.  Since Sunday mornings are 'muffin day' in our house, the granola pancakes inspired me to come up with this beauty.

Cast Iron Skillet Granola Apple Bread (or muffins):
((Printable Version))

Ingredients:
1 medium macintosh or granny smith apple, peeled and chopped
1/2 cup brown sugar
1 cup whole wheat flour
1 cup granola (plus extra reserved for topping)
1 tablespoon ground flax seed (optional)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 cup vegetable oil
1 egg (separated*)
1 cup milk

Directions:
1. Preheat oven to 400F.  If using a cast iron skillet, place it in the oven while it is preheating.  If using muffin tins, grease or prepare with paper liners.

2. In a small bowl, whisk together the milk, oil, brown sugar and egg yolk- set aside.

3. In a separate bowl, beat the egg white until soft beaks form- set aside.  (*If you are using white flour, this step is not necessary.  Add the whole egg in the step above. Beating the egg white will help lighten the wheat flour.)

4. In a medium sized bowl, whisk together the flour, flax seed, baking powder, cinnamon and salt.  Stir in the granola.

5. Add the wet ingredients (*not the egg white) to the dry.  Stir just until blended. Gently fold it in the egg white, then the chopped apple.

6. If using a cast iron skillet, add about 1 tablespoon butter and melt.  Pour the batter into the hot pan.  Sprinkle with additional granola and bake for about 25 minutes.  If using muffin tins, divide the batter between 12 - 14 muffin tins.  Top with additional granola and bake for about 20 minutes.

Delicious.

Linked to: Sweet as Sugar Cookies, Something Swanky , Amee's Savory Dish

Granola Pancakes

My son says to me the other day, "Mom, why don't you add some of your homemade granola into your pancakes."

Genius son..... genius.

Granola Pancakes
((Printable Version))

2 cups flour (white or whole wheat)
1 cup granola
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups buttermilk
2 eggs
3-4 tablespoons melted butter

In a medium sized bowl, combine the flour, sugar, baking powder, baking soda and salt.  Stir this with a whisk and then stir in the granola.  In a separate bowl combine the wet ingredients.  (If using all whole wheat flour, reserve one of the egg whites.  Beat the egg white until soft peaks form and fold this in as the last ingredient.  This will help dense whole wheat pancakes to be 'light and fluffy'.)  Stir the wet ingredients into the dry.  If the mixture seems to thick, thin with a little bit more buttermilk.

Pour your pancakes onto a hot, greased griddle.  When bubbles start to form on the top and the sides begin to set, flip the pancake and continue cooking.

We served ours with fresh strawberries, an extra sprinkling of granola, and homemade pancake syrup.

Featured on: TasteSpotting
Linked to:  Alli n' Son's Sweet Tooth Friday, Sweets for a Saturday

Orange Almond French Toast

Once or twice a year my extended family will head "north" to the Wisconsin Dells.  We rent a large, two story condo and hightail it right over to the water parks.  At night, the cousins crash from exhaustion.  While the grandparents are babysitting, Daddy D, my brother-in-law, sister and I will take in the sites downtown or hang out playing games and enjoying some good local beer.

By morning time the kids are anxious to hit the water park again, but not before a good breakfast.

Here is a recipe for orange almond french toast that I adapted from my brother-in-law that he made for us one morning at our "Dells House".

Orange Almond French Toast
((Printable Version))

1 loaf brioche bread (or 'texas toast')
2 tablespoons flour
2 cups orange juice
a generous pinch of sea salt
6 eggs
2 teaspoons almond extract
2 tablespoons honey (I like dark, raw honey)

Place all the ingredients (except the bread) in a blender and whip.  Pour into a shallow bowl.

Melt about 2 tablespoons of butter along with a teaspoon or so of honey in a small bowl.

Brush a hot griddle with a little bit of the honey butter mixture.  Dip the bread quickly in the egg mixture and place on the hot griddle.  Cook on both sides, about 1 to 2 minutes per side, until golden brown.

Top with butter, syrup, powdered sugar, and chopped almonds.



Linked to: Alli N Son's Sweet Tooth Friday, Sweet as Sugar Cookies' Sweets for a Saturday, Gooseberry Patch

Sprinkle 'Tie-Dye' Pancakes

It's April Fool's Day.....  I try to not observe this holiday in our house.  (Can't say the same for my kids.)

It's also Friday.....  Pancake making is reserved for Saturday.

White flour is rarely used in our house.....  I save that for desserts.

Artificial food coloring is something we use to color eggs with..... It's typically not something we consume internally.

So when my 5 year old daughter woke up requesting pancakes..... I was quick to remind her or what day of the week it was.

Still, she begged...... I gave in.

(Don't judge me.....YOU try and turn down a cute little girl with a head of blonde curls and pink glasses!)

So being April Fools Day I decided to go all out...... white flour, refined sugar, and artificial food coloring.

Needless to say, my kids were thrilled.

Sprinkle 'Tie-Dye' Pancakes
((Printable Version))

Pancakes:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs
4 tablespoons unsalted butter, melted
1 3/4 cup buttermilk
1 1/2 teaspoons vanilla

Frosting:
1 1/2 cup powdered sugar
1 /2 teaspoons vanilla
1/2 tablespoon or so of sprinkles
enough water to make into a desired consistency

For the pancake batter: Mix the first 5 ingredients together in a large bowl and whisk.  Mix the wet together and stir into the dry ingredients.  Add a tablespoon or so of sprinkles.  Stir.

Pour onto a hot, oiled griddle and cook on both sides.  Top with frosting.

These became such a hit I think I'll make them our new 'birthday morning pancakes'.

Cinnamon Roll Pancakes

In the mood for cinnamon rolls?

Don't have time or the patience for dough to rise and be rolled out?

I've got your solution.....

Cinnamon Roll Pancakes:
((Printable Version))

Mama J's Basic Buttermilk Pancakes:
2 cups flour
1/2 cup cornmeal
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 eggs
3-4 tablespoons melted butter, slightly cooled

Mix the dry ingredients together and stir with a whisk.  In a separate bowl, whisk the buttermilk, eggs, and butter together.  Add the wet to the dry and stir just until incorporated.  Do not over mix.

Cinnamon Filling:
1 stick unsalted butter, very, very, soft
1 cup packed brown sugar
2 tablespoons cinnamon

Mix all with a hand mixer and with a rubber spatula, scrape into a large pastry bag or a heavy freezer bag that has the end snipped off.  (About a 1/4 inch of the corner cut off.)

Icing:
2 cups powdered sugar
2 oz. cream cheese (optional)
1 teaspoon vanilla
4 tablespoons milk

Mix all and add enough milk until it is a pourable consistency.  You can pour this into another zip lock bag or just drizzle it over the pancakes with a spoon.

Now for these pancakes you're going to want to use a nonstick skillet or a very well seasoned cast iron skillet.  I'm not a fan of nonstick for the potential health risks (blog post for another day) but here it's really necessary or the brown sugar will stick and burn.

Pour the pancake batter into the skillet and spiral the cinnamon mixture onto the pancake.  Allow to cook until the pancake is almost completely set on one side.  Flip and cook for another minute.

After each batch of pancakes, wipe out the skillet with a dry paper towel and remove any extra brown sugar mixture.

Drizzle with powdered sugar icing.

(adapted and inspired by Big Red Kitchen)

Link Ups: Mangia Mondays, Sweet as Sugar Cookies, Gooseberry Patch, Alli n' Son

Refrigerator Raisin Bran Muffins (And My Non-Baking Grandma)

My grandma is an amazing person. But when I think of my grandma, a warm kitchen with delicious things coming from it is not what I remember. I recall a story about how my cousin, when he was little, asked why grandma had an oven because he never saw anything coming out of it.

My grandparents were snowbirds who would live at their house on the ocean in Florida during the cold Chicago winters. It was such a treat to spend our spring breaks there with the ocean being right down the dune walk off the kitchen. 

Despite having a beautiful kitchen, we would spend our evenings frequenting the local restaurants. When I was in high school I remember forcing everyone to forgo their evening out at a restaurant so I could make them a homemade meal.

One morning, one of my grandma's church lady friends brought us over fresh baked muffins. I requested the recipe from her and I've been making these muffins ever since. They are one of my most requested recipes. I say "most requested" because my sister keeps losing the recipe and asking for it over and over again.  Now that the recipe is published, she's got no excuse! 

Refrigerator Raisin Bran Muffins
((Printable Version))

Ingredients:
1 1/4 cup buttermilk
1/4 cup oil
1 egg
1 1/2 cup raisin bran cereal (I like Trader Joe's)
1 1/4 cup flour (I used whole wheat and some ground flax seed)
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions:
1. Mix the dry ingredients together in one bowl  and stir with a whisk.

2. In another bowl, whisk together the wet ingredients.

3. Add the wet to the dry and stir.

4. Keep covered and refrigerated overnight or up to 2 weeks.

5. Bake in a preheated 400 degree F. oven for 20-25 minutes.

Cinnamon Apple Pancake Syrup

I decided to switch up our usual homemade pancake syrup for something a little different. 

The results were delicious. 

Cinnamon Apple Pancake Syrup
(Recipe Source: Mr. Breakfast)
((Printable Version))

Ingredients:
1-2 large granny smith, diced (or macintosh)
1/2 cup water
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon dark cocoa powder

Directions:
1. Bring all to a boil and simmer for about 15 minutes.

2. Devour.

Quote of the morning from my seven year old daughter, "Why is there chicken in the syrup?"

Me, "Um, those would be apples, dear."

((sigh))

Yes, my daughter is aware that we are vegetarians.  ((I think.))