Morning Glory Muffins

Muffins have become a standard in my breakfast rotation.  There are so many flavors to try, and they can be a sweet treat or a nutritious jump on the day.  These Morning Glory muffins pack a lot of flavor power and are healthy to boot!  Cheers for the best meal of the day getting even better!

Morning Glory Muffins

Makes 12 muffins
Time: About 1 hour

Ingredients:

1 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whole milk
3/4 packed dark brown sugar
2 large eggs
3/4 cup shredded carrots (about 2 medium carrots)
1/2 cup shredded apple (about 1 medium apple)
1/2 cup unsweetened shredded coconut
3/4 cup finely chopped walnuts
3/4 cup dried cranberries
1/2 cup melted coconut oil

Directions:

1.  Preheat the oven to 350ºF.  Line muffin tins with liners.

2. Combine the flours, cinnamon, baking powder, baking soda, and salt in a medium bowl and set aside.  In a large bowl, whisk together the milk, brown sugar, and eggs.  Stir in the carrot, apple, coconut, walnuts, and dried cranberries.  Mix in the melted coconut oil.

3.  Fold the dry ingredients into the wet and mix until just combined.  Spoon the batter evenly into the prepared muffin tins.  Bake for 20 minutes, until a toothpick into the center comes out clean.  Leave in the tin for 5 minutes, then transfer to a cooling rack until cooled completely.

Store in an airtight container for up to 3 days, or in the freezer for up to 3 months.


Recipe adapted from Samantha Seneviratne, NYT

Buttermilk Biscuits

Who doesn't love a flaky, buttery biscuit slathered with your favorite jam?  Or perhaps as the perfect companion for your bacon, egg, and cheese?  Oh, that's right, everyone does, duh.  Break out the flour and frozen butter, buttery goodness is in your near future.

I keep butter in the freezer for pastry dough and biscuits.  Remove from freezer and place in the fridge for 15 minutes before ready to use.  Otherwise, put the stick of butter on ice for 1 hour.

Buttermilk Biscuits

Makes 1 dozen biscuits
Total Time: 50 minutes

Ingredients:

2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons (1 stick) cold/frozen unsalted butter, cut into 1/2" pieces
1 cup cold buttermilk

Directions:

1. Preheat the oven to 425ºF.  Line a baking sheet with parchment paper and set aside.

2. In a food processor, add the flour, baking powder, salt, and baking soda together.  Pulse 3-5 times.  Add in the butter pieces.  Blend until butter is pea-sized, about 1 minute.  Transfer mixture to a large bowl.  Drizzle in cold buttermilk and stir until a moist and shaggy dough forms.  It will be very sticky if you use your hands!

3.  Turn the dough onto a well-floured work surface.  Sprinkle the top of the dough and your hands with flour.  Gently form the dough into a 1-inch thick circle.

4.  Using a 2 1/2" round cutter (or glass jam jar!), cut out as many biscuits as possible.  Press straight down and do not twist.  Set the biscuits onto the parchment paper.  Reform the dough into the 1-inch thick circle and repeat until only scrapes remain.

5. Bake until the biscuits have risen and are golden brown, about 15-16 minutes.  Serve hot! or transfer to a wire rack and allow to cool if freezing.

Recipe adapted from Christine Gallary, Chowhound

Mango Buttermilk Smoothie

This recipe is an easy way to use extra buttermilk!  I was pretty skeptical at first, but I love smoothies so much and gave in.  The buttermilk gives it a nice tang, like orange juice would.  From the NYT, it's a healthy start to your morning.

Mango Buttermilk Smoothie

Makes 1 serving
Total time: 5 minutes

Ingredients:

1 cup whole buttermilk
1/2 banana
1 cup fresh or frozen mango
4 fresh or frozen strawberries
1 teaspoon honey or 1 serving vanilla protein powder

Directions:

Put ingredients into the blender and blend on high until smooth.  You may want to wait and add the protein powder, if using, until after the mixture is well-blended, or else the powder gets everywhere.


Recipe adapted from NYT author Martha Rose Shulman

Chia Seed Pudding

I guess I'm a little late to the party for chia seeds, but they are pretty amazing.  If you just put them in liquid and leave them overnight, they make a wonderfully thick pudding the next morning.  They are a good source of iron, fiber, and vitamin C.  I have been enjoying this dish recently for these early morning PICU shifts, and it's making my life a whole lot better.  Enjoy!

Chia Seed Pudding

Serves 1
Time: 5 minutes

Ingredients:

1/2 cup whole milk
1/2 banana
1 tablespoon chia seed
1/2 cup granola of choice
1/2 cup fresh fruit (optional)
1 tablespoon protein powder (optional)

Directions:

Blend together whole milk and banana.  Pour into tupperware, and stir in chia seed.  Cover, and leave in the refrigerator overnight.

In the morning, stir in protein powder, granola, and fresh fruit.

Banana Greek Yogurt Pancakes

Yes, I just posted a banana waffle recipe.  Yes, I am now posting a banana pancake recipe.  Do I have too many overly ripe bananas lying around?  Maybe.  Do I care when I can choose between pancakes or waffles?  No, I do not.  Breakfast variety, huzzah!

Banana Greek Yogurt Pancakes

Serves 8
Total time: 30-40 minutes, depending on pan/griddle size

Ingredients:

2 cups whole wheat flour
1/2 cup sugar
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large ripe bananas, mashed
1 1/2 cups whole milk
1 cup plain Greek yogurt
2 large eggs
2 teaspoons vanilla extract

Directions:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.  In a second bowl, whisk together the mashed bananas, milk, Greek yogurt, eggs, and vanilla extract.  Add the wet ingredients to the dry and stir until just combined.

2.  Heat a nonstick skillet or griddle over medium-low heat and spray with oil as needed.  Ladle 1/4 – 1/3 cup of batter and allow to cook.  Pancakes begin to bubble on the top and the edges curl up when they are ready to be flipped.  Serve warm with favorite toppings.

Freezing and Reheating:

Allow pancakes to cool to room temperature on a cooling rack.  Freeze in plastic freezer bags.  To reheat, use microwave, skillet on stove top, oven, or toaster until heated through.

Banana Chocolate Chip Waffles

Rotting bananas sitting on the counter?  Use those beauties to make some Sunday morning waffles.

Banana Chocolate Chip Waffles

Makes 8 waffles
Total time: 30-40 minutes, depending on the speed of your waffle iron

Ingredients:

2 cups all-purpose flour
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 3/4 cups whole milk
1/2 cup canola oil
1/2 teaspoon vanilla or almond extract
2 ripe bananas, peeled and mashed
2/3 cup semisweet chocolate chips

Directions:

1. Preheat the waffle iron.

2. Combine the flour, brown sugar, baking powder, and salt in a large bowl.  In a second mixing bowl, whisk together the egg, milk, oil, and extract.  Add the wet ingredients to the dry and stir until smooth.  Add in the mashed bananas and chocolate chips and mix until smooth.

3. Spray the waffle iron as needed and add about 1/3 cup of mixture at a time.  Cook until golden.  Serve hot with your favorite waffle toppings.


Freezing and Reheating:

Allow waffles to cool to room temperature on a cooling rack.  Store in freezer plastic bags.  Rewarm in toaster, microwave, or oven until heated through.

Yellow Cake Baked Oatmeal

Straight talk – this recipe is from Chrissy Teigen's new cookbook Cravings.  I highly recommend that you purchase it because I basically want to make everything in it, but feel that that would be heavy copyright infringement if I posted every single recipe from it.  I can't resist posting this one because, you guessed it, oatmeal.  Plus, yellow cake is my favorite kind of cake, so I saw this recipe and immediately went to the grocery store so I could make it.  To quote Ms. Teigen, "This...tastes exactly how it sounds. Like heaven."

Yellow Cake Baked Oatmeal

Serves 8-10
Total time: 1 hour

Ingredients:

1 stick butter melted, plus softened butter for greasing the dish
5 cups whole milk
2 cups quick-cooking oats
2 cups yellow cake mix (from a box mix)
4 large eggs, beaten
1/4 teaspoon kosher salt
1 1/2 cups blueberries or raspberries
1 large or 2 small ripe peaches, sliced

Directions:

1. Preheat the oven to 350ºF.  Grease a 9x13" (or 10x12") baking dish with butter.

2. In a large microwave-safe bowl, combine the milk and oats and microwave on high, stopping once to stir, 5 to 6 minutes.  Let the oatmeal sit on the counter to thicken for 10 minutes only.  It will finish cooking in the oven.

3.  Stir the cake mix into the cooked oatmeal until smooth, then mix in the eggs, melted butter, and salt.

4. Transfer the batter to the prepared baking dish, then scatter the berries and peaches on top.  Bake until the center is just set and seems almost undercooked, 30 to 35 minutes.  The edges will turn golden.

5. Spoon into bowls and serve warm.  If freezing, cool to room temperature, will keep for 2-3 months.

Adapted from Chrissy Teigen's Cravings, pg 36.

Peach Muffins

It's easy to make muffins when you get to add a jar of jam!  These muffins were super fluffy like they came straight from a bakery.  You will feel like a true baking queen (or king, as the case may be).

Peach Muffins

Yield: 12 muffins
Time: 40 minutes

Ingredients:

1 large egg
1 cup buttermilk
1 tablespoon plain low-fat yogurt
1 teaspoon vanilla extract
1/4 cup canola oil
One 9.5 oz jar of peach preserves
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt


Directions:

1. Preheat the oven to 400ºF.  Grease or line your muffin tin with paper liners.  In a medium bowl, whisk together the egg, buttermilk, yogurt, vanilla extract, and canola oil.  Stir in the preserves.

2. In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt.  Pour in the peach mixture all at once and stir quickly, just to moisten.  The batter will be thick and lumpy.

3.  Fill the muffin tins to the top.  Bake 25-30 minutes until golden brown and the tops spring back when touched.  Cool in the pan for 5 minutes, then cool on rack for 10-15 minutes.  Serve warm.

Recipe adapted from American Spoon Foods

Mushroom Omelet with Chives

Omelets are great because they are versatile and come together quickly.  The key is using a smaller pan so that the flipping part is more manageable.  This recipe is from the New York Times, and she actually explains the flip really well.  I did it, and I've never done it before!

For this omelet, you can prepare the mushrooms the night before, so the morning part is really easy!  Just reheat the mushrooms briefly before adding to the eggs.

Mushroom Omelet with Chives

Makes 2 omelets
Time: 20 minutes

Ingredients:

2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 shallot, minced
1/4 pound white or cremini mushrooms, rinsed briefly and wiped dry
Salt and pepper to taste
2 garlic cloves, minced
2 teaspoons minced flat-leaf parsley
4 eggs
1 tablespoon minced chives
2 teaspoons milk
3 tablespoons grated Gruyere cheese

Directions:

For the mushrooms,

1. Trim off the ends of the mushrooms and cut into thick slices.  Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil.  Add the shallot and cook, stirring, until it begins to soften, 2-3 minutes.

2. Add the mushrooms and cook, tossing in the pan, 2-3 minutes, until they begin to soften and sweat.  Add salt to taste and the garlic.  Continue to stir often until the mushrooms are tender, about 5 minutes.  Stir in the parsley, season with salt and pepper as you like, and remove from the heat.  If you are preparing ahead, allow to cool to room temperature and refrigerate 1-2 days.

For the omelet,

3. Heat an 8-inch nonstick omelet pan over medium-high heat.  Break 2 eggs in a bowl and beat with a fork until frothy.  Add salt and pepper to taste and the milk.  Whisk in half of the chives.

4. Add 2 teaspoons of olive oil to the pan.  When the pan feels hot as you hold your hand over it, pour in the eggs.  Tilt the pan to evenly distribute the eggs over the pan.  During the first few minutes of cooking, gently tilt the pan and lift up the edge of the omelet, allowing the egg to run underneath.  Spread half of the mushrooms down the middle and top with half of the cheese.  When the bottom is set (the top will still be runny), jerk the pan quickly away from you then back toward you so that the omelet folds over on itself.  Allow to cook for 1-2 minutes longer, depending on how soft you like your omelet.  Keep warm in the oven while you prepare the other omelet, or go ahead and eat!


Recipe from NYT author Martha Rose Shulman

Baked Oatmeal

Another oatmeal recipe, I can't stop!  This one comes out almost like a custard, and it hits another level when served warm with milk.

Baked Oatmeal

Serves 8
Total time: 50 minutes

Ingredients:

3 cups old fashioned rolled oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup canola oil

Directions:

Preheat the oven to 350º and grease a 8 x 8" square pan with nonstick spray.  In large bowl stir together the oats, brown sugar, baking powder, salt, and cinnamon.  In a separate bowl whisk together  the eggs, milk, and canola oil.  Fold the wet into the dry ingredients.  Pour into the prepped pan and bake for 40 minutes, or until the top begins to brown.

Reheats like a champ.  Freezes for a couple of months.

Adapted from Taste of Home

Easy Weekend Waffles

Saturday mornings were made for eating waffles alongside a big mug of coffee in your pajamas as you savor the joy that is the weekend.  In order for that to be as relaxing as it sounds, you need a waffle recipe that is easy and fast with ingredients you always have on hand.  Lucky for you, I got you covered!

Easy Weekend Waffles

Makes about 5 waffles

Time: 25 minutes

Ingredients:

3 tablespoons canola oil

1 cup all-purpose flour

1/2 tablespoon sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup plain yogurt

1/2 cup milk

2 large eggs

Directions:

1. Preheat a waffle iron.  In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.  In a separate bowl, whisk together yogurt, milk, canola oil, and eggs.  Fold the wet ingredients into the dry mixture.  

2.  Lightly coat the waffle iron with nonstick cooking spray.  Add about 1/2 cup of batter for each waffle.  Allow to cook until golden and crispy.  Spray the waffle iron in between waffles as necessary.    Serve the waffles immediately as they are ready, or keep them warm in a 200º oven until ready to serve.  

Tip: I always get out a cooling rack, and set the waffles aside to cool so that I can freeze them.  I eat the last one I cook so it'll be piping hot and delicious!

Freezing: Waffles freeze easily for a couple of months.  I just cut them in half so that they fit into the toaster.  Voila, you've made your own (better) Eggo waffles!

Overnight Oats

Hurray for oatmeal, yet again!  Here I offer you a different take on oatmeal, one that you can make the night before so that you can rush out the door with a healthy breakfast in hand.  The options are endless, so you can constantly change it up!  Since I gave this recipe to my brother a few months ago, he has eaten it every single morning.  Overnight oats save the day.

Overnight Oats

Serves 1

Time: 5 minutes

Ingredients:

1/2 cup old fashioned oats

1/2 cup liquid (water, milk of any variety)

Options:

Fruit (bananas, blueberries, strawberries)

1/2 teaspoon sweetener (maple syrup, brown sugar, honey, agave)

Chopped nuts 

Granola

Peanut butter

Jelly/jam

Directions:

1.  Combine the oats and liquid of choice.  Add sweetener if using.  The base should always be in a 1:1 ratio, so you can adjust your portion as you like.

2.  Add in whatever you like!  You can mash a small banana and stir it in, or slice and layer it in with the oat mixture.  Frozen fruit works well here as it will defrost and release the juice into the oats.  Any nuts or granola added will soften as it refrigerates.

3.  Refrigerate for at least 8 hours.  When ready to eat, add in fresh granola or nuts for a crunch, or add a spoon of nut butter for extra protein.  Enjoy!

Oatmeal Pumpkin Cranberry Muffins

A little fall flavor goodness to brighten your morning!

Oatmeal Pumpkin Cranberry Muffins

Makes 12 muffins
Time: 35 minutes

Ingredients:

1 large egg
1/2 cup unsweetened pumpkin puree
1/2 cup milk
1/3 cup light brown sugar, packed
1/4 cup maple syrup
1/4 cup canola oil
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup rolled oats (either quick or old-fashioned)
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 cup dried cranberries

Directions:

1. Preheat the oven to 350ºF.  Either spray your muffin tin with floured cooking spray (the one made for baking, not regular Pam!) or line with cups.

2.  Beat together the egg, pumpkin, milk, brown sugar, maple syrup, oil, and vanilla extract.  In a separate bowl, combine the pumpkin pie spice, cinnamon, salt, oats, flour, and baking powder.  Add the wet mixture to the dry, and stir to combine.  Add the cranberries and mix.

3.  Distribute the mixture evenly across the cups.  Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool in the tin for 5 minutes, then turn out onto a cooling rack until cooled completely.

Recipe adapted from Averie Cooks

Buttermilk Granola Muffins

When I buy buttermilk to make cornbread, I'm always on the hunt for new recipes that also use buttermilk so I don't waste it.  These muffins were delicious and will definitely be in my breakfast rotation from here on out.  I also got to finish up the granola my sister had bought me, so this recipe killed two birds with one stone!

I used almond extract here (a severely under-utilized extract in my opinion) because my granola had almonds in it.  Feel free to use vanilla if you'd rather.

Any granola will do here, whatever your favorite is!

Buttermilk Granola Muffins

Makes 12 muffins
Time: 25 minutes

Ingredients:

Muffins
2 cups white whole wheat or whole wheat flour
3/4 cup brown sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1 cup prepared granola
1 tsp vanilla or almond extract
1/3 cup applesauce or vegetable oil
1 1/2 cups buttermilk

Topping
3/4 cup prepared granola (optional)

Directions:

1. Preheat the oven to 400ºF.  Lightly grease the cups of a standard muffin pan or line with baking cups.

2.  Whisk together all of the dry ingredients, including the granola.  In a separate bowl, whisk together the extract, applesauce or oil, and buttermilk.

3.  Pour the wet ingredients into the dry and mix until just combined.

4.  Pour the batter into the muffin cups, filling them nearly full.  Sprinkle the muffins with the extra granola if using.  Bake the muffins for 16 to 18 minutes, until a toothpick into the center comes out clean.

5.  Cool the muffins on a wire rack.  Serve warm, or bring to room temperature.

Refrigerate the muffins in a closed container, or wrap in plastic wrap and freeze for 1-2 months.  To reheat, warm in the microwave, approximately 30 seconds.

Recipe adapted from King Arthur's Flour.

Granola Breakfast Bread Pudding

My younger sister (aka my most avid reader) challenged me to create a new recipe out of the granola she sent me for my birthday.  After thinking about it, I decided it needed to top something delicious, which would obviously be bread pudding.  Now that combination would be magical, and indeed it is.  For an out-of-the-box breakfast that will really get you excited to wake up in the morning, check out this beauty.

Granola Breakfast Bread Pudding

Ideally you'd have a loaf of bread that's been sitting on the counter getting stale, but if you don't (like me), just buy a fresh loaf the day before, cut it into 2" pieces, and leave it out on a baking sheet, in a single layer, overnight to dry out.

Serves 8-10 

Time: 1 hour

Ingredients:

1 loaf of stale French bread (about 7-8 cups), cut into pieces

4 cups of milk 

5 eggs

1/4 cup brown sugar

1/2 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

2 teaspoon cinnamon

1 cup blueberries, fresh or thawed (make sure they're not wet so the top doesn't get soggy)

1 cup granola

Directions:

1. Preheat the oven to 375ºF and grease a 9 x 13" baking pan with nonstick cooking spray.

2. In a large bowl, whisk together the milk, eggs, brown sugar, maple syrup, vanilla extract, and salt.  Add in the bread and mix.  Add the cinnamon and mix again, making sure that the bread is thoroughly soaked.  Pour the mixture into the baking dish.  Top with blueberries and granola.  Bake for 40-45 minutes, until a toothpick into the center comes out clean.  Let rest for 5 minutes, then serve warm.

To freeze, let cool to room temperature, store in tupperware, and freeze up to 3 months.  To reheat, defrost overnight in the refrigerator and microwave until warmed through.

Banana Bread Baked Oatmeal

Breakfast is my favorite meal of the day for many reasons, the most important of which is oatmeal.  Always filling, never wanting, oatmeal is the humble goddess of breakfast foods.  People talk about pancakes and french toast, but if you were stranded on a desert island and could only bring one breakfast food, oatmeal would win by a mile.  It walks the fine line between nutritious and decadent with grace.  This version includes bananas, my second desert island food.  Plus, you get to bake it on Sunday and have breakfast all week long.  Now come on and give oatmeal the love it deserves.

Banana Bread Baked Oatmeal

Serves 6

Total time: 1 hour

Ingredients:

3-4 extra-ripe bananas, mashed (brown to black in color, essential to good banana taste)

1/3 cup packed brown sugar

2 large eggs

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1 tsp vanilla extract

1 tsp baking powder

1 1/2 cups milk

2 1/2 cups old-fashioned rolled oats (not quick-cooking)

1/2 cup chopped walnuts

1/2 cup chocolate chips (optional)

Directions:

1. Preheat the oven to 375ºF.  Coat an 8 x 8" baking dish with cooking spray.  In a large bowl, combine the bananas, brown sugar, eggs, salt, cinnamon, nutmeg, vanilla, and baking powder.  Whisk until smooth.  Add the milk and whisk again until smooth.  

2.  Stir in the oats, walnuts, and chocolate chips.  Pour the batter into the baking dish.  Bake for 45 minutes, or until the top is golden brown and the center is no longer sticky.  

3.  Divide the oatmeal into 6 portions and refrigerate or freeze in resealable containers until ready to eat.  To reheat, microwave until warmed through, about 45 seconds.

This recipe is from Budget Bytes by Beth Moncel.

Pumpkin Pancakes

For those that wanted to make the pumpkin waffles I posted but lack a waffle iron, I've got a pancake recipe for you!  Perfect for a lazy weekend morning.

Pumpkin Pancakes

Makes 10-12 medium pancakes
Total time: 30 minutes

If you don't have whole wheat flour on hand and don't want to buy it, just use 1 cup + 2 TBS all-purpose flour and leave out the extra egg white.

Ingredients:
1/4 cup whole wheat flour
3/4 cup + 2 TBS all-purpose flour
2 TBS sugar
2 TBS brown sugar, packed
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
Pinch salt
1 large egg + 1 egg white
3/4 cup milk
3/4 cup pureed pumpkin
2 TBS canola oil
2 TBS molasses
2 tsp vanilla extract

Directions:

1. Heat a griddle or non-stick skillet over medium-low heat.  If cooking for a crowd, heat the oven to 200ºF for keeping the pancakes warm.

2.  Combine the dry ingredients (through salt) in a large bowl.  Whisk together the wet ingredients in a small bowl.  Add the wet to the dry, stirring gently until just combined.

3. Using a 1/4 cup, scoop the batter onto the skillet or griddle (if you are not using non-stick, be sure to spray the pan).  Allow to cook for 3-4 minutes per side.  The pancake should easily lift from the pan when it is time to flip it.  Keep warm in the oven until ready to serve.  Enjoy!

If you want to save some batter for later, it can be refrigerated for 24 hours or frozen for 3 months.  You can also make all of the pancakes and refrigerate them for 3 days or freeze them.  

Adapted from www.averiecooks.com

Pumpkin Waffles

Waffles should be an everyday affair since they easily freeze and can be thrown in the toaster in the morning.  Of course, pumpkin is featured because #fall.

Pumpkin Waffles

Serves 6
Total time: 20 minutes, plus time to bake

Ingredients:

1 cup pureed pumpkin (not pumpkin pie version)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups milk
3 eggs, separated
4 tablespoons (1/2 stick) butter, melted and cooled
Pumpkin pie spice (optional, to taste)

Cooking spray

Directions:

1.  Combine the dry ingredients in a large bowl.  In another bowl, whisk the milk and eggs together.  Stir in the melted butter and pumpkin.

2.  Spray the waffle iron with oil and heat it.  Add the wet ingredients into the dry, and stir until just combined.  Add the pumpkin pie spice if using.

3.  Bake the waffles, usually 3-5 minutes depending on your iron.  Serve immediately or keep warm in an oven heated to 200ºF.  If freezing, cool on a cooling rack until room temperature and freeze.

Toppings:  Basically anything goes, but I really enjoy apple or pumpkin butter, or your favorite nut butter.  If you add maple syrup on top of that, I wouldn't judge you.  It's pretty delicious.

Recipe adapted from How To Cook Everything Vegetarian by Mark Bittman

Slow-Cooker Apple Pumpkin Spice Oatmeal

Fall has finally arrived in Kentucky, which means almost all of my favorite foods: pumpkin, apples, chili, pumpkin, soup, winter squash, apple cider, apple cider donuts, pecan pie, pumpkin pie, did I mention pumpkin?  Plus, you can wear your big cozy sweaters and flannel to hide your food baby when you devour oodles of comfort food and desserts.  Win and win.

To ring in the season, today's recipe combines all of the wonderful autumn ingredients that could realistically be put into oatmeal.  I made this recipe in my slow cooker, but I'm planning a similar recipe for the oven, so never fear if you don't have one.  Although you should get one because they are awesome (Christmas is just around the corner!).  I love my slow cooker as much as my food processor, which if you read this blog, you know I love dearly.

Start your lovely cool morning off by waking up to delicious, seasonal oatmeal.  Practically guaranteed to make the day better!

Slow-Cooker Apple Pumpkin Spice Oatmeal

Time: 15 minutes + 8 hours cooking
Serves 6

Ingredients:

1 1/2 cup milk
1 1/2 cup water
1 cup steel-cut oats (not instant)
1 cup pumpkin puree (not pumpkin pie mix)
2 Honeycrisp apples, cored, peeled, and diced
2 TBS brown sugar
2 tsp pumpkin pie spice
1 tsp salt
1 tsp vanilla
1/2 cup pecan pieces

Directions:

Spray the bowl with cooking spray.  Combine all of the ingredients in the slow cooker.  Cook on low for 8 hours overnight.  Stir before serving.

You may need to add more milk/water for the desired consistency.  Additional sweetener may also be added - I prefer maple syrup.  If you really want a hearty breakfast, add a spoonful of almond butter on the side (trust me if you've never tried nut butter with oatmeal - best thing ever).

Oatmeal stores in the fridge and reheats well - I usually add milk and sweetener to each individual serving after I reheat it.

Tip for the slow cooker: Reynolds, etc. makes slow-cooker liners to completely eliminate the mess of cleaning!  You can find them in the ziploc/storage aisle at the grocery store.

Back at it with Famous Buttermilk Pancakes

Well, apologies for the month-long silence, med school is sometimes incredibly busy!  I'll be updating all week as I've got a lot of recipes to catch up on!

Today's post is a super secret family recipe, courtesy of the one and only Emma Scott.  The recipe is so secret, in fact, that it's written on the back of a grimy old Raising Cane's receipt.  The only problem is, these pancakes are way too scrumptious to keep in one family.  Lucky for us, Emma and her mother are pretty generous folks.  Whip these up at any time because they're too good to relegate to special occasions only!

Famous Buttermilk Pancakes

Serves 4
Time: 20 minutes

Ingredients:

1 egg
1/3 tsp salt
1 TBS sugar
1 cup buttermilk
1/2 tsp baking soda
1 tsp baking powder
1 cup flour
3 TBS melted butter

Directions:
1. Heat a nonstick skillet or griddle over medium heat.  Warm the oven to 200ºF if cooking in batches for a crowd.

2. Beat together the egg, salt, sugar, and buttermilk in a medium bowl.  Combine the dry ingredients in a separate large bowl.  Pour the wet into the dry and stir to combine.  Add the butter.

3. Dish 1/4 cup of batter onto the hot skillet.  Wait until the sides begin to curl up and numerous bubbles appear on the surface.  Free the pancake with a spatula and flip.  Each side takes 2-3 minutes.   Keep warm in the oven at 200ºF if waiting to serve.

Additions: Endless possibilities!  Add in while first side cooks.  A few of my favorites include:
- Walnuts and banana slices
- Blueberries
- Chocolate chips
- Powdered sugar
- Top with Nutella or peanut butter