Guest Posting on Topsy and Havoc // Dinner Recipe

My friend, Laura, is having "Food Week" over on her blog and it's gonna make you really hungry. She asked me to share an easy recipe and you can see it on her blog HERE.

I am really happy with how the Marinated Sweet Potatoes and Broccoli recipe turned out. I love both vegetables and roast them often, but steaming and marinating was a great change.

Every Sunday Egan and I are trying a new recipe out of "The New Moosewood Cookbook" that we each got for Christmas a few years ago. We are loving that it's letting us explore new methods and ideas in the kitchen. 

Have you ever cooked/baked your way through a cookbook?

Recipe // Date Oat Chocolate Chip Muffins

 

I changed quite a bit from the original recipe and I was very happy with the result.

Date Oat Chocolate Chip Muffins
adapted from Eating Well
makes 14

1 cup plus 2 tablespoons rolled oats
1/3 cup chopped walnuts
1 cup whole wheat flour
1/3 cup flaxseeds, ground
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/3 cup packed light brown sugar
3/4 cup buttermilk (or almond milk plus 1/4 of a lemon, squeezed)
1/2 cup applesauce
1 teaspoon vanilla
3/4 cup chopped, pitted dates
1/3 cup chocolate chips or more

Preheat oven to 400.
In a small toaster oven, I toasted the cup of rolled oats and walnuts for 6 minutes or so. Let cool.

Whisk whole wheat flour, ground flaxseeds, baking powder, baking soda, and salt in a medium bowl.

Whisk eggs and brown sugar in a small bowl till smooth. Whisk in buttermilk (or substitute), applesauce, and vanilla. Add to the dry ingredients until incorporated. Fold in dates, oats, walnuts, and chocolate chips.

Once in muffins tins, sprinkle with the 2 tablespoons oats. Bake for 15-20 minutes or golden brown.

Recipe // Overnight Oat Waffles

On Sunday morning we had a sister breakfast at my place cause Kristine was in town. I made these waffles and they were so good I had to share. I love that they are flour less, I love the soaking aspect, and I loved having a leftover waffle for breakfast the next morning. I bet they would freeze great.

For toppings we had apples/bananas/strawberries/maple syrup and then a side of perfectly scrambled eggs (nice job Egan).

Overnight Oat Waffles
from Feeding the Young Athlete
yields 4 (double if you are serving more than 2 people)


2 cups rolled oats
1/2 cup plain whole milk yogurt
3/4 cup water
1 egg
1/4 teaspoon salt
2 tablespoons sucanat
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine oats, yogurt, and water in blender. Cover and soak overnight in refrigerator.

In the morning, preheat waffle iron.

Blend oats mixture with remaining ingredients in blender until smooth

Valentine Pancakes 3 ways // way 3

 

Try this way: frozen raspberries thawed for about 20 minutes circling a stack of pancakes and a drizzle of pure maple syrup

 

Pancakes
adapted from Blonde Design
yields 6 (I highly suggested that you double this recipe)

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg

In a medium bowl whisk together milk, butter, and egg.
Add dry ingredients and mix just barely.

Cook on a large skillet or griddle over medium heat.

Valentine Pancakes 3 ways // way 2

 

 

Try this way: a small dollop of whipped cream topped with quartered strawberries and with a carrot peeler take a chocolate bar over the pancakes for a nice sweet sprinkling

Pancakes
adapted from Blonde Design
yields 6 (I highly suggested that you double this recipe)

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg

In a medium bowl whisk together milk, butter, and egg.
Add dry ingredients and mix just barely.

Cook on a large skillet or griddle over medium heat.

Valentine Pancakes 3 ways // way 1

 

 

Try this way: a dollop of strawberry greek yogurt with diced strawberries.

Pancakes
adapted from Blonde Design
yields 6 (I highly suggested that you double this recipe)

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg

In a medium bowl whisk together milk, butter, and egg.
Add dry ingredients and mix just barely.

Cook on a large skillet or griddle over medium heat.

Recipe // Oatmeal Pancakes

 

 

 

 

My oldest sister and I had a pancake party the other day. And by party, I mean just us two. This pancake recipe is probably the most commonly made and loved breakfast recipe we have in our family. Great texture taste. We put blueberries in these, but of course you can do without or add what you like. Topped with pure maple syrup, of course.

Oatmeal Pancakes
yields about 12

2 cups quick oats
1/2 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon real salt
2 1/2 cups buttermilk
2 large eggs slightly beaten
1/4 cup butter melted and cooled
1 teaspoon vanilla

Combine dry ingredients.  Add wet ingredients and let sit for 20 to 30 minutes, covered*.
Cook slowly on a griddle at 325 degrees.

*The key here is letting the oats soak up all the wet ingredients. You pancakes will turn out loose and hard to flip if this step is missed.