Tag Archives: fruit

Fluffy, Tasty, Griddle-y? The History Teacher’s Family Pancakes

26 Oct

First, before I address those pancakes — and trust me, my dears, I WILL address those pancakes — I have to point out something so hilarious and wonderful that I just can’t keep it to myself. Apparently, to celebrate the upcoming release of the first film in the new “Hobbit” trilogy (inner nerd-girl says “Yessss!”), Denny’s is putting together a Middle Earth Menu.  In case you’ve ever wondered what was actually on the Second Breakfast or Elevensies menu (C’mon, you know you’ve thought about noshing on lunch with some hobbits whenever you get the mid-morning munchies.), mystery solved. #dennysforthefirsttime?

Image sourced from l-o-t-r.tumblr.com. “I don’t think he knows about second breakfast, Pip.”

And now, back to the breakfast goods! This week, I’m serving up some breakfast for dinner in my good ol’ galley kitchen for The History Teacher and myself, and THT has a family pancake recipe that just can’t be beat. (Except by my mom’s, especially for nostalgic value. Sorry, baby!) For your viewing and eating pleasure, here are some delicious pancakes whose ingredients and directions are so simple, you’d be crazy not to give ’em a try. (Even for dinner!)

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Oatmeal Banana Nut Muffins

11 Jul

Side note: Courtesy of WordPress’ “Freshly Pressed” page, I found this delicious-looking recipe for Buttermilk & Cornmeal pancakes from Pallavi at Veggiezest. Will most definitely be trying that soon!

It’s unfortunate that the phrase “muffin top” is something of an insult. In a dream world – at least, however I may conceive a dream world to be – any term related to that incredible breakfast food known as the “Muffin” would be nothing short of the highest compliment.

Top of the muffin TO YOU!

In the mood for baked breakfast goodness, I took a look at my favorite muffin recipe from Better Homes and Gardens a few days ago. (Step 1: get power back after severe thunderstorms. Step 2: BAKE*) Somewhat uninspired by the nondescript muffin “base recipe,” I wanted to up the ante and add some mix-ins. I took to my cabinets, fridge, and pantry, uncovering the following potential mix-ins:

Oatmeal

A bag of walnuts in the freezer

Some borderline overripe bananas

Raisins, one of the few survivors of FRIDGE THAW 2012 (dun dun dunnn.)

I shall call this photograph “Muffin … in Abstract.”

BOOM! Instant inspiration. Using some of BHG’s measurement tips for adding mix-ins (seriously, the Better Homes and Gardens New Cookbook is kind of my life manual), I concocted these Oatmeal Banana Nut Muffins. They’re not too sweet, but pair well with peanut butter, honey, or any fruit jam. (Or, perhaps, a bowl of Quinoa Oatmeal?)

Aren’t they lovely? Since they use pantry staples, they’re also pretty budget friendly.

*Advisory Note: Baking after 9 am in outrageous heat waves could probably cause an extreme case of heat-related chef-delirium, resulting in hallucinations of Julia Child cooking boeuf bourguignon over your stove, or Gordon Ramsay judging your onion-chopping skills. Word to the wise? Limit your summer baking in the interest of not turning your kitchen into a sweatbox. If you have no-bake suggestions for sweet treats, keep me posted!

Oatmeal Banana Nut Muffins, adapted from BHG’s classic muffin recipe

Makes 12-15 muffins

You’ll need:

  • 1 ⅓ cups all-purpose flour (substitute up to ½ cup wheat flour for wheatier muffins)
  • ¾ cups rolled oats
  • ½ cup sugar (or ¼ cup sugar, ¼ cup baking stevia)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 egg, beaten
  • ½ cup milk
  • ¼ cup cooking oil
  • 2 overripe bananas
  • ½ cup walnut pieces
  • ½ cup raisins

Here’s what you do

  1. Preheat oven to 400˚F. Mix dry ingredients (flour, oats, sugar, baking powder, cinnamon & salt) in a medium-sized bowl, leaving a well in the middle. Grease a 12-count muffin tin with cooking spray. (Note: Don’t use paper liners with banana muffins.)
  2. In a separate bowl, combine beaten egg, milk, and oil. Mash bananas in another bowl until creamy and semi-smooth; chop walnuts into small pieces. Add egg mixture all at once to flour mixture, stirring until moistened. (lumps are welcome!) Add mix-ins (banana mash, nuts & raisins) until mixture is just combined.
  3. Using a ¼ cup measurement or large spoon, spoon batter into sprayed muffin tin cups, filling each cup ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean and the tops are golden brown. Cool in muffin tin for 5 minutes; remove by running a knife around each muffin until loosened. Serve warm or completely cooled.

The dry ingredients

Mixins, ready for mixing

Batter should look lumpy — don’t overmix! You’ll overactivate the flour’s gluten and end up with gummy muffins. (Not with gummy bears, which might be bizarrely tasty.)

What are your favorite breakfast breads and treats? Are you coffee cake people, or Danish-lovers? Anyone with a great homemade Danish recipe out there? I’d love to hack the Entenmann’s Cheese-filled Crumb Danish with a recipe of my own.