Last night, I decided to whip up some pancakes for dinner. Knowing I was out of Bisquick, I pulled out a recipe I clipped from the February issue of Family Circle. You can find the recipe here. It was a fairly easy process - I had all the ingredients except the allspice, so I left that out. These turned out okay. I think next time I will use buttermilk instead of milk.
On other news, I am a terrible blogger. Things have been crazy around here. I made a ton of sweets to share with friends and family and I plan on sharing the recipes with you. I've also had a sick boy - he's been sick off & on for 4+ weeks! I'm currently in the midst of a lot of projects. I'm having a hard time focusing on one thing... I jump from one thing to the next - never finishing a project. I'm driving myself crazy! I also have a few bargains to share - I went to Dollar General the other day to pick up some cocoa. I noticed their remaining Christmas was 90% off so I picked up a few things that I knew some spray paint and scrapbook paper could transform. Imagine my surprise and excitement when all the Christmas items rang up for a penny each!!! Yes, I got 6 items for .06! Crazy Awesome!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, February 16, 2009
Sunday, February 1, 2009
Trish's Brownie Pancakes
I made these brownie pancakes for dinner Thursday night. My husband thought he was in heaven. He LOVED them. They just might be his Valentine's Day dinner. :) Pop over to Trish's blog to check out the recipe!
Here's the full link in case you have issues with the above.
http://kobialkafamily.blogspot.com/2008/12/brownie-pancakes-finally.html
Here's the full link in case you have issues with the above.
http://kobialkafamily.blogspot.com/2008/12/brownie-pancakes-finally.html
Friday, November 21, 2008
An All-time Favorite Breakfast - Swedish Bran Muffins
Holy cow! It's been forever since I've posted. Things have been crazy - Thanksgiving planning (I'm hosting), sickness, my birthday (I'm now officially old), and other business. I mixed up these muffins the other evening so I thought I would share with my peeps. The monkey and I have been baking a few every morning for breakfast. I love, love, love this recipe! You might be barfing at the idea of bran muffins, but let me tell you these are sooo delicious. They are moist and just plain yummy! When choosing my birthday breakfast, this was one of my top picks.
There are several perks to this recipe. Number Uno, you can make them ahead of time. It's actually best to mix them up the night before. Come morning, you just have to fill the muffin pans and bake! Number Deuce, the batter keeps in the refrigerator up to two weeks. I mix a batch, and just bake it up little by little until it's all gone. This recipe was passed down from my granny so it makes it sentimental as well!
This recipe calls for two types of cereal - 100% Bran and All Bran. I usually use All Bran and generic bran flakes (I crush them first). You can stick to just one cereal if you want... I'd use the All Bran or 100% Bran. I have done this when I don't have both and they turned out fine. I like the combination of the two cereals though.
Granny's Swedish Bran Muffins
1 cup boiling water
1 cup 100% Bran cereal (I used All Bran here)
1/2 heaping cup Crisco shortening
1 1/4 cup sugar
2 eggs
2 cups buttermilk
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups All Bran (I used crushed bran flakes here)
Sift flour, soda, & salt and set aside. Pour 1 cup boiling water over the 1 cup 100% Bran cereal. Let this stand. Cream Crisco and sugar together. Add eggs and buttermilk. Beat thoroughly and add sifted flour, salt and soda. Add 100% Bran and All Bran and stir until well mixed. Store in airtight container for up to two weeks.
Bake muffins at 400 degrees for 20 minutes.
There are several perks to this recipe. Number Uno, you can make them ahead of time. It's actually best to mix them up the night before. Come morning, you just have to fill the muffin pans and bake! Number Deuce, the batter keeps in the refrigerator up to two weeks. I mix a batch, and just bake it up little by little until it's all gone. This recipe was passed down from my granny so it makes it sentimental as well!
This recipe calls for two types of cereal - 100% Bran and All Bran. I usually use All Bran and generic bran flakes (I crush them first). You can stick to just one cereal if you want... I'd use the All Bran or 100% Bran. I have done this when I don't have both and they turned out fine. I like the combination of the two cereals though.
Granny's Swedish Bran Muffins
1 cup boiling water
1 cup 100% Bran cereal (I used All Bran here)
1/2 heaping cup Crisco shortening
1 1/4 cup sugar
2 eggs
2 cups buttermilk
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups All Bran (I used crushed bran flakes here)
Sift flour, soda, & salt and set aside. Pour 1 cup boiling water over the 1 cup 100% Bran cereal. Let this stand. Cream Crisco and sugar together. Add eggs and buttermilk. Beat thoroughly and add sifted flour, salt and soda. Add 100% Bran and All Bran and stir until well mixed. Store in airtight container for up to two weeks.
Bake muffins at 400 degrees for 20 minutes.
Monday, October 27, 2008
Chocolate Peanut Butter Muffins
I ran across this recipe on Annie's Eats. You can find her post here. It sounded delicious - Diesel and I love us some pb & chocolate! It's a combination that you can never ever ever go wrong with! I decided to try it last night since I happened to have all the ingredients and had no idea what to make for din-din. The recipe was actually quite simple as where the ingredients.
Okay, now the verdict... something had to have been missing from this recipe! I think they weren't quite sweet enough for my taste. I ended up sprinkling sugar on mine and they tasted better. The muffins themselves were light and fluffy and had a beautiful texture. So, I may try these again and add more sugar to the recipe. Monkey had one and a half for breakfast today and LOVED them. Of course, he doesn't get chocolate very often so that could have been like crack to him.
Here's the recipe for those who want to try it. Please let me know if you come up with any additions that help it out!
Peanut Butter Chocolate Chip Muffins
Ingredients:
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips
Directions:
Preheat oven to 375°. Line a muffin pan with 12 paper liners.
In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
Ingredients:
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips
Directions:
Preheat oven to 375°. Line a muffin pan with 12 paper liners.
In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
Source: adapted from Baking Bites
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