I am the Queen of Orange!

it's hiding... can you tell what it is?!

Yet another orange dish.

Who’s surprised?

Yeah. Didn’t think so. That’s okay though, you’ll thank me later,  just wait.

Besides, it’s fall! What do you expect?! I’m trying to be more of a seasonal eater. And by this I mean I want my insides to resemble the fall color which has exploded all over trees in Salem, and caused them all to look like they’re on fire… Then I really would be a seasonal eater, so there! Instead of having technicolored insides on account of sprinkles, I can have autumn-inspired innards! Teehee. I am the Queen of ORANGE!

Actually, when I say Queen of Orange, I’m rather reminded of William of Orange, and England’s Glorious Revolution in 1688. And no, I did not look any of those facts up… I am in fact a history nerd to the max, and those fab factoids were actually pulled out of AP European history brain from waaaay back when in sophomore year of high school. Yeeeahh. That’s right. I could also list you quite a bit of British royal genealogy… but I’ll save you the boredom ;) You’ll just have to trust me. Anywayyy. Back to the food, which is why you’re here, right?!

This is how much I love squash:

Like, A LOT. Fat, roundy orange squash. Or alternatively, butternut and acorn are good too… Which are not exactly roundy and fat, more like tan and elongated, or green and oddly lumpy, respectively. Whatever, to each his or her own squashiness, right?!

Because Kira and I realllyyyy love squash, we decided to make a new dish tonight… risotto! BUT. Because I’m a health nut, we made a healthy one. Hooraayyy!! But SO delicious, don’t get me wrong. Mmmmm. This risotto is actually made with barley, not rice. (Would that make it  barley-otto? Or barlotto?) Which is quite a bit more nutrient dense than rice, for the win! In fact, barley is realllyyy good for you: lots of soluble and insoluble fiber, which is handy for a number of things (including lowering blood cholesterol!), as well as vitamins, minerals, and antioxidants. It also has eight amino acids and has is low on the Glycemic index, which is good for blood sugar. Wheeee, whole grains!

Barley seems to be another of those foods that I apparently imprinted on as a small child (hmm… tofu and barley. can you say hippie-granola?! Jeez, no wonder I wear Birkenstocks all the time). Barley cereal was my FAVORITE when I was pretty little— I distinctly remember my mom going to a specific store, where she knew an employee who would get me my special barley cereal. Apparently we could only get it there… I do remember him being awfully nice, hehe. And my mutti was wonderful to go get the cereal for me!  I guess I never really grew out of the barley phase, as I LOVED this dish.

Like I said, you’ll thank me for the orangeness later :)

Butternut Squash and Barley Risotto (or Barlotto)

Serves… a lot? We made half and still have lots of leftovers. I’ll provide the measures we used. Adapted from here!

Acquire this business:

  • 1 butternut squash, cubed and roasted
  • 1 tablespoon olive oil
  • Salt
  • Pepper
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • 1/2 onion, minced
  • 1 thingy of garlic (I prefer the handy frozen squares from Trader Joe’s! It eliminates silly mincing and squishing)
  • 3/4 cups whole grain barley (I bought mine in bulk from Whole Foods)
  • 1/2 cup dry white wine
  • 3/8 cups grated Parmesan
  • awkward baggie of frozen peas
  • 1 teaspoon minced fresh sage
  • a judicious sprinkle of nutmeg

How to procure tastiness and gastronomical delight:

Firstly.

Roastify your b-nut squash! Preheat your oven to 450. Peel the squashling, and deseed it with a spoooon. Cubify it. Toss the cublets with a good glug of olive oil, salt, and peppahhh. Roastify the cublets for about 30 minutes, stirring onceish. When removing them from the oven, try not to get blasted with a huge puff of ridiculously hot steam. Seriously oven, I do NOT need that extreme of a facial. Set aside until needed.

Secondly.

In a smallish pan of some sort, bring the broth and water to a simmer, then lower heat just enough to keep it toasty. In a saute pan, saute the onion in olive oil. Cover and cook on medium until onion is softening, about 8-10 minutes. Add in garlic. Add barley, and let it toast for about 4 minutes over medium heat. Stir in wine, and continue stirring until it has been absorbed.

Now prepare to stir for the rest of your life.

At least you’ll have tasty risotto!

Add about a third of the broth/water, and half of your squashlets. Stir/simmer until absorbed, about 20 minutes. Continue to add liquid, stir, and simmer until the liquid is absorbed. This probably took Kira and I about a half hour, to have all the broth be absorbed and the barley to be cooked through.

Off the heat, stir in the remaining squash (assuming you left some out, not a big deal if you don’t want to), peas (another babyhood fave… what can I say, I was a gastronomically advanced child), parmesan, sage, and nutmeg. Salt and pepper to taste. Garnish with fresh basil (of course).

Enjoy the gastronomically delightful orangeness!

Inadvertent Tuesday Baking Spaz

Six point five inch cake pans are probably the best invention in the cooking world.

Seriously! I had no idea how much I was missing out until they came into my life… I make EVERYTHING in them! They’re perfect for two people (because really, even I think a 3 layer, 9 inch cake for two is a wee bit excessive), and it means that Kira and I can try even more things, since we don’t have to forage our way through a huuuge amount of food. Perfect.

Tuesday’s random baking occurrence happened to involve some blackberries, nicely donated by Kira’s lovely Mutti. What better use for slightly-tart blackberries than in CAKE?! And what better excuse for breakfast than a whole wheat cake with fruit?! Or midmorning snacking. Or mid afternoon. Or whenever.

I really love snack-type cakes. You know, like the type that isn’t very sweet, usually made in an 8 inch pan. They take me back to my childhood, when my wonderful Mutti would make crazy chocolate cake, and I would come home and power down a fourth of the cake (no, I’m not joking) for an after-school snack. No milk, either—milk is for sissies! I’ll chase my cake with a shot of ice cream, thank you! I would (and maybe still do, *ahem*) eat it by excavating the cake from underneath, to preserve the glazed bit on the top and on the sides, to be eaten last and with great relish. Corner pieces are my favorite–all the glaze puddles in the corners! I’ve been known to scrape the glaze off of Vati’s cake, when he was distractedly looking the other way, teehee! Not that I do that anymore, psshhh…

Anyway. This random baking spaz involved, like I said, blackberries. Lots of antioxidants in those cute little seedy characters. This cake was significantly less sweet than most cakes, which Kira and I really liked. We reduced the sugar a bit, but it has a nice crust of crunchy turbinado, which provides a bit more sweetness. This cake got a definite two thumbs, waaaay up. It really would be perfect for a light ending to a brunch, and I’m sure it goes well with ice cream (what doesn’t?!).

Not the most aesthetic, but WHATEVER. It was delicious, and we wanted cake sooner rather than later.

Blackberry Yogurt Cake

Adapted from here!

Though we made it in 6.5″ pans, I’ll post the full recipe :). We made a few adaptations—I’ll note them in the recipe.

Preheat yo’ oven! 350, pleeease. Lightly grease your pan of choice (originally a 9″ round cake pan).

  • 1 egg
  • 1.25 c whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • generous pinch of salt
  • 1/4 c butter (we used unsalted), softened (or microwaved, if you’re lazy like me)
  • 1/2 c sugar*
  • 1.5 tsp sugar for sprinkling on the top, for crusty deliciousness!
  • 1/2 c plain yogurt, thinned with a bit of milk**
  • 1/2 tsp vanilla extract
  • blackberries, as many as you deem appropriate

*As you know, I have a penchant for reducing the amount of sugar in recipes. This one originally called for 2/3 c for the entire cake. Since we halved it, I used 1/4 c brown sugar. Kira and I both like it—if you want it sweeter, feel free to up the sugar. If I made the full batch, I’d probably use a scant 1/2 c.

**The original recipe called for buttermilk. We have it, but it’s currently in a bit of a frozen state for preservational purposes… as we (rightly) thought we’d not use it right away. Since plain yogurt is a buttermilk substitute, we used that instead, and thinned it out with a bit of milk. It worked perfectly! I would totally do it again.

Whisk the dry ingredients in a medium-type bowl: flour, baking soda, baking powder, and salt.

In a separate bowl, beat the butter and sugar with your trusty handheld mixer that you inherited from your grandmutti, until light and fluffy. Add in egg and vanilla.

Mix in the flour, being careful not to spray it everywhere with the electric power of the beaters. I do NOT speak from experience this time… well, rather I speak from experience in that it DIDN’T happen this time, so there! Alternate the flour and the buttermilk until you have a batter. It’ll be rather thick.

Spoon the batter into the pan, and place the berries into the cake, pressing them down into the batter. Sprinkle the remaining sugar over the top (make sure you don’t skip this—it’s excellent!). We used turbinado, and it creates a super tasty crunchy crust.

Bake for 20-25 minutes, or until the cake is golden brown. For a half recipe, it was probably somewhere around 25-20 minutes (just keep checking after 15 until a tester comes out clean).

Indulge your gastronomical gremlins’ snack attacks any time of day… they’ll love you for the change from muffins to cake (because they’re fickle like that). Besides, it has fruit and a serving of whole grains, AND reduced sugar. I’m thinking this makes it a nicely balanced snackie, which should appease both you and your gremlins :)

Pancake Thursday :)

Pfankuchen!!

I put something green in my pancakes again, teeheehee!

And no, this time it was NOT spinach, and I didn’t get to use my baby food processor. Any guesses? Anyone? Anyone? …Bueller?

I’ll give you a hint.

My pet donated it.

And by pet, I mean Watson.

And yes. He IS my pet. I put him outside every day and water him…. and talk to him. He’s cute! But. Since you probably can’t guess…

BASIL! mmmm… fresh basil… there’s nothing quite like it.

Meet Watson. Watson, you're famous!

I really don’t think Watson objected to donating basil for our pancakes…at least, he didn’t seem to, and we didn’t ask him (rude, I know), since we’d been grocery shopping and came home ridiculously hungry. Not my fault that WinCo is basically a workout in of itself, and we stopped at a bunch of other stores (mega YAYY for Salem finally having a Trader Joe’s!). So suffice it to say that we probably would have eaten Watson for dinner (I covered his ears, don’t worry, he didn’t hear that), except he didn’t seem very filling. Luckily, we had an alternate plan, namely… Pancakes! What else would we make on Thursdays? Besides, when we double fist the skillets, we can have pancakes in no time, which satisfies two mega hungry college-types (ok, one soon-to-be-not-college type and once recent college type).

These pancakes were fantastic! They were unlike any pancakes I’d ever had (and Kira gave them thumbs up too)—sort of almost savory, but with a distinctive basil flavor. They are made with ricotta, and the flavor of that really comes out as well. They go really well with pear (and we may or may not have had some Nutella lurking in the cupboard, muahah), and also with almond butter (of course!). I was eating them plain, they were that good. I’d definitely make these again (and I’m sure we will, provided Watson continues to flourish).

Besides… I really like having green bits in my pancakes. Or entirely green pancakes, either way.

Ricotta, Basil and Chocolate Chip Pancakes

Serves 2. Adapted from here!

Whatcha need:

  • 1 c whole wheat pastry flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • A pinch of salt
  • 1 cup part skim ricotta
  • 3/4 cup milk (we subbed in coconut milk beverage, which was deeeelicious. and because we could, says Kira!)
  • 3 tablespoons ish Earth Balance, melted and cooled. I say ish because it was a few spoonfuls, a very ‘ish’ amount.
  • 1 egg
  • choc chippies, for chucking into the pancakes
  • 2 tablespoons fresh basil (FRESH, pleeease), finely chopped with your lovely chef’s knife.

Whatcha do!

Mix flour, salt, brown sugar, and baking powder. Sifting is probably a good idea… but obviously not crucial as I *ahem* didn’t. In a separate, cute small bowl, mix ricotta, egg, and milk type thing, along with melted buttahh. Mix wet into dry, and toss in basil from your trusty Watson pet.

Heat your skillet(s), preferably more than one in the interest of expediency, and make pfankuchen! Ideally speaking German whilst making them, because German is WAAAY more fun than English… wouldn’t you rather say Loffel for spoon? I know I would. And apparently moose is Amerikanisher Elk. Who knew?

Make pfankuchen. Add choc chippies according to your desired ratio… I like about 4 or 5 per pancake, carefully placed onto the top of the cooking pancake. So I’m particular… don’t judge!

Eat! Yayyy, this is the best part :)

Now Panic and Eat Cake!

The caking continues!

and cards!

Hello everybody! This is Kira, Hayley’s recently-arrived roomie. You might remember me from the banana cake issue preceding this. As the newest occupant of the Nerd-aerie (aka our apartment) I feel it is my solemn duty to make an appearance here in order to introduce myself, since I’ll be sharing in many of the cooking adventures to be featured in the coming posts. And what better occasion than the baking of a cake in celebration of my roomie/partner-in-crime’s 21st birthday? None, I say!

Let me just start off by saying that, while I do love me some good foods, and making them too, I have never been much of what you would call an instinctive or experimental cook. As a rule I find me a recipe and follow it! But living with Hayley (and reading her blog!) is challenging me to get a bit more creative, so for my first project I gave myself a little creative license and even improvised a bit.

I came across a recipe (in one of Hayley’s cookbooks) for orange cake, which sounded perfect, since we even had a lone orange that was lurking around the kitchen just waiting to be used (and the theme of this blog is cooking with what you have!), and since I wanted to make something a little different than just your typical chocolate birthday cake.

yummmm.

Orange Cake with Dark Chocolate and Orange Glaze

I found the original recipe in Hayley’s Moosewood Cookbook. That one calls for an orange glaze, but I thought that was much too boring, especially for a birthday cake. A birthday cake should have at least some chocolate! Plus the idea of orange with dark chocolate has been on my brain ever since a potluck I went to a few weeks ago where someone had brought candied orange rinds dipped in dark chocolate– heavenly! (And something on my list of future experiments)

What you need for the cake:

butter for the pan
1 1/2 cups (3 sticks) butter, softened
1 3/4 cups sugar
4 eggs
1 tsp grated orange rind (I upped this slightly, as I wanted it to be really orangey)
1 tsp vanilla extract
3 cups whole wheat pastry flour
1 Tbs baking soda
Whisked together:
1/2 tsp salt
1 cup plain yoghurt
1/2 cup orange juice

Preheat the oven to 350F. Butter a 10-inch tube or bundt pan (I halved this recipe on account of not having enough butter, not having a bundt pan, and not having 12-16 people to share it with! The halved recipe still makes a respectably-sized cake that fits great in a 9×9 in. cake pan).

In a large bowl, beat together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each.

Stir in the orange rind and vanilla. Set aside.

Sift together the dry ingredients in a separate bowl. Add this to the butter mixture
alternately with the combined yoghurt and orange juice, beginning and ending with the dry ingredients. Mix by hand after each addition–just enough to combine well.

Turn into the prepared pan. Bake 50-60 minutes, or until a knife inserted all the way down comes out clean. (*Note: if you make a half recipe, like I did, definitely set it for 50 minutes first and make sure to check it–60 min would have gotten me a burnt cake for sure!) Cool for about 15 minutes, then invert onto a plate (if you’re using a bundt pan, otherwise ignore). Allow to cool completely.

Dark Chocolate Glaze with Orange

Okay, so this is where I got creative. The recipe calls for an orange glaze, but I’m going to give you my chocolate one instead, as I think it was superior.

What you need:

1/4 cup semisweet chocolate chips
2 Tbs butter
small amount boiling water
grated orange rind

Melt the chocolate and butter together in a small saucepan, then add the boiling water until you get the consistency you want–pourable but preferably not watery. Add orange rind to taste. Lower heat and simmer uncovered for about 3 minutes, stirring often. Pour the hot glaze onto the cooled cake and garnish with sliced orange peels. Let stand at least 10 minutes before slicing.

*Note: these are the glaze proportions I used for my half-recipe cake. If you go whole hog (in a manner of speaking) you might need to double this, depending on how much chocolatey goodness you want on your cake.

Also, food for thought–you could try adding 2-3 Tbs orange liqueur to the glaze mix as well! It would have been exceptionally fitting in Hayley’s 21st birthday cake, but sadly I had none to hand at the time.

In conclusion…

The cake was a delicious success, not too sweet and excellent with vanilla ice cream and fresh-picked blackberries, or (in the spirit of the thing) Kahlua!

Not a lush, I promise!

Keep Calm and Cake On!

old picture, from Wurstfest. But cute! Roomiesss!

The Roomie has landed! Our apartment is now officially EPIC. And the fridge is fully stocked with deliciousness, hooray! Be prepared to read about lots of shenanigans that will most likely ensue, in the kitchen and otherwise. Or, if you’d like to witness it yourself, you can come stay in the closet/guest room. Yep. We have a guest room sized closet, be jealous.You can be like Harry Potter, in his cupboard! Except more awesome,  since we’re WAY cooler than the Dursleys.

Because I was SUPER EXCITED that the Roomie (otherwise known as Kira, just so we’re all on a first name basis here…) was arriving, I decided to make… a CAKE! Of course. What else?!  The only problem was that I made it Saturday… and she wasn’t arriving until Sunday night… which meant that I spent all of the time between wanting to eat it. Oops. But I didn’t! Willpower wins, so there! Take that gremlins! Be satisfied with your muffins and stop bothering me.

Also, in the interest of my quest to utilize everything and not waste anything, I had my eye on some dangerously ripe buhhhnahhnnas (say it with a drawl or an accent, it’s much more fun!). Because why would you make anything else when you could make banana cake?! Besides, it’s only the BEST BANANA CAKE EVER, and who needs an excuse for that?! I certainly don’t. In fact, one of the besties at home (Michellleeee!!!) can vouch that this cake is epic. AND the Roomie like it. A lot. So YAY! Cake wins all around. Moral of the story: Make cake whenever possible. Or as the British government wisely said, Keep Calm and Carry On. Or, rather… in my case… Keep calm and cake on. Always!

adorable small cake

Fabulous Buh-naah-na Cake

Adapted from The Pastry Affair (a really fab blog!), here

This cake is delicious. It’s simple, requires mostly what you have on hand in the pantry, and comes together in snap. Not only that, but it’s surprisingly light—a nap is not obligatory after finishing a slice :) The banana and chocolate flavors come together perfectly, and there is a perfect banana to chocolate ratio. It’s excellent with vanilla ice cream, of course (what isn’t ?!), but also stands divinely on its own. I always refrigerate it, so the glaze stays hard, but it’s really good out of the fridge, so everyone wins.

Whatcha need:

For the cake:

2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature (or microwaved until soft. I’m always too impatient)
1/2 cup white sugar (or less. I always use less—maybe more like 1/3 c)*
3/4 cup brown sugar (also less. Like maybe 1/2 c. Depends on your preference for sweet)*
2 large eggs
3 overripe bananas, mashed
1 teaspoon vanilla extract
3/4 cup buttermilk

*I’ve also successfully made this cake in a half batch, with 1/2 c coconut sugar in place of the brown+white. I LOVE it this way, but up to you!

Preheat the oven to 325. Grease two 8 or 9″ cake pans (alternatively, make half the recipe, like I did for Kira, and use two 6.5″ pans. Perfect for two roomies!)

Whisk together flour, baking powder, cinnamon,  and salt.

Using a hand mixer, cream the sugars and softened butter together until fluffy. Add in the eggs, one at a time, beating after each. Add vanilla and mashed buhnahnas. Mix again.

Add in buttermilk and flour, alternating between the two, and starting and ending with flour. You can use your mixer for this too, which is obviously nice. Pour your batter into pans, and inhale the lovely banana aroma. Bake until golden and a tester comes out clean, about 35 to 40 minutes. (It’ll be less for the 6.5″ pans–unfortunately I’m not sure how long mine took. I set the timer for 20, and watched them carefully from there. I’m thinking about 25 total). Let cool in pans for at least 10 minutes, and then let cool completely before frosting.

Keep Calm… and Sprinkle On? I think so.

Chocolate Glaze

In a double boiler, melt together 1/2 c of butter, and 2 c of chocolate chips. For a 6.5″ cake, I used a little more than half of this amount. I also threw in a little vanilla—it’s a nice addition. Let this cool a bit before frosting, otherwise it’s extremely runny. Which is kind of fun, but not exactly aesthetic…

Top with sprinkles! Of course. What else?! This is why my gremlins are technicolor.

Enjoy with a fab roomie, who you are super excited to live with, after a really civilized picnic-style dinner of good cheese, crusty bread, fresh basil, and fresh veggies. YUM.

din din!
I look like I’m about to fling the cake on the floor, oops!

AND THEN.

Do a happy dance because your lovely parents bought you a surprise for your 21st birthday on Friday! A RED Kitchenaide STANDMIXER! Happy, happy, HAPPY! Danke schoen, Mutti and Vati, you are quite possibly the BEST EVER!

Kitchenaide, you are my new pet!

Tales of a muffin tin

MUFFINS! On a Sigma Nu plate, naturally...

Once upon a time, there were gremlins. These gremlins resided in Hayley’s upper digestive tract, mostly in the area of the stomach. Small beings, probably technicolor (likely thanks to large amounts of sprinkles consumed. whoops).

Now. Hayley normally has a very amicable relationship with the gremlins… except sometimes. They. Get. HUNGRY. And when they get hungry… well… more like hangry. Hungry-angry. You don’t want to be around them when they get hangry. Vociferous complaints start emanating from their subterranean hideout. And only a certain amount of vocal placating will suffice before they start rioting.

However, there is one thing that the gremlins love more than anything else.

Can you guess?

SNACKS!

Gremlins LOVE snacks. Especially home-made ones, that don’t come in packaging, and are derived from whole foods (not the store, silly!). What can I say, these gremlins are a bit picky (although  they prefer the word particular, thankyouverymuch). But. If Hayley can placate them with the right kind of snackies, life gets insta-better! No more hangry subterranean grumblings from small technicolor beings, and no awkward pauses in class when the gremlins attempt to loudly voice their dissatisfied opinion on the contents (or lack thereof) of Hayley’s stomach region.

Pause. Reverting to first person. As much as I like describing my gremlins in the context of their relationship to me in third person… Awkward.

Recently, I discovered a handy snackie that appeases the gremlins! MUFFINS! Thanks to Gillian, who gave me the bright idea of making a batch of muffins on the weekend, for snacks during the week. I knooooow all of my classmates are SUPER jealous when I roll into class with a homemade, healthy muffin. Yep, that’s right. Whole foods, non-processed, and a tastily convenient way to deal with all the random items in your fridge. Muffins are extremely forgiving :)

Whole foods+non-processed snackies=happy gremlins! (which in turn yields a happy Hayley, as we are a very symbiotic being…)

Here’s the recipe! I use this as a base, and throw in whatever I happen to have on hand, or whatever sounds good when the mood for muffins strikes. I cut these in half before I leave for class, and swipe some nut butter and jam or honey in the middle! Squash them back together and no one is the wiser ;)

down at muffin level

Muffin Madness, makes 6 (I make half the recipe, so it lasts me about a week)

Adapted from Easy Peasy Organic, here

  • 1 large egg (or flax egg, if you don’t have eggs)
  • 1/8 c olive oil (or whatever)
  • 1/2 c lowfat plain yogurt (milk, soymilk, or anything milkish is fine, I really like them with yogurt)
  • 1/8 c brown sugar (I prefer less sweet, if more sweet appeals to you, that’s fine! Honey also works, as does any sweetener)
  • 1/4 c rolled oats
  • 1/2 c whole wheat pastry flour
  • 1/2 c oat flour (or whole wheat, I like to use two different kinds)
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
**Any add-ins you might want! My favorite combos are:
*mashed banana with cinnamon and vanilla, chocolate chips, and huckleberries
*grated fresh ginger, mashed banana, unsweetened shredded coconut, and chocolate chips
*grated raw sweet potato, cinnamon, ginger, vanilla, choc chippies, and coconut
*anything, really. Just make sure you adjust the batter consistency to be not too runny (add flour), and not too thick (add milk/yogurt). It should be thick but not too thick, if you know what I mean… sorry for not being too specific! These are really forgiving. Don’t worry, I’m sure they’ll still appease your gremlins.
Preheat oven to 350, and lightly grease a muffin tin (I usually use coconut oil for this).
Mix the egg, oil, yogurt, sugar, and oats together. Add in whatever other wet add-ins you have (ie banana, vanilla, pumpkin, sweet potato, whatever), and stir to combine.
Mix your dry ingredients in a separate bowl, and then add liquid to dry. Be careful not to over-mix, since that makes for tough muffins! Just barely incorporate all the flour. Check consistency, adjust as needed.
Spoon batter into the jumbo muffin tin you are so justly proud of finding ON SALE at Sur la Table, and pop into the oven. Depending on your add-ins, bake time will vary, but I usually bake mine for about 20 minutes. Just keep an eye on them… I’m sure your gremlins will be happy to do that for you, as it means fresh, hot muffin for them, straight out of the oven! Excellent with earth balance, jam, nut butter, honey, or all of the above.
Enjoy the satisfaction of placating your own gremlins! (Don’t try to deny it, I know you have them too ;)

Professional-looking Pancakes!

Pancakes.

I know, I know. Again, you say? YES. Again. For a number of reasons: a) I make them about once a week, but never the same kind two weeks in a row (so it keeps it interesting), b) they make a FAB dinner, c) Ian was coming over and I thought he might like them (which he did, YAY!), and d) I had a half a can (here we go again…) of coconut milk in the fridge (what a terrible problem, NOT. I LOVE having leftover coconut milk). Oh. and e) I LOVE THEM. Why NOT make them once a week, I ask you? You should try it… designate a day, like “Pancake Tuesday”, and make a new kind every week. Ask Harriet… or Ashley… they know I’m a big proponent of pancake day. Thursday oddly seems to be the day of choice at this point in time…

Wow. I just reread that paragraph and realized how many parenthetical comments I made… I must be a very parenthetical person. Or maybe I think in parentheses. Hmm. Something to think about (parenthetically) (hahah).

ANYway.

These coconut pancakes are perfect. Fluffy, symmetrical, and beeeeautiful. And delicious. Of course, I’m sure their fluffy, symmetrical beauty is largely due to my superior pancake pro abilities… but it also might have a teensy bit to do with the recipe… maybe. Or not… it’s all in the wrist flick. Become one with the spatula!

I love the pancakes because I get a nice coconutty flavor, without it being like BAM, in your FACE coconut! Which is good, in some situations, but I find that pancakes are not one of them (think along the lines of coconut cream pie, if you want BAM). These are light, fluffy, and perfect with bananas (and chocolate, I might add…AND almond butter, of course!). There’s just enough coconut flavor without being overwhelming. They made a lovely Thursday night din din :)

So! Here’s the recipe. It’s really simple… like most of my pancake recipes, I find the simpler, the better.

beeeautiful!

Coconut Pancakes

You know the drill…. mix dry, mix wet, mixy mix mix. Cook! Eat. Here are the particulars.

  • 1 c whole wheat flour
  • 1 tbsp brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp unsweetened shredded coconut
  • 1 egg
  • 1.5 tbsp olive oil (or canola)
  • 1 c light coconut milk (I was a bit short this time—you can make up the difference with soymilk or milk, whatever you have)

These are really good with sliced bananas and chocolate chips thrown in :)

up close and personal, hehehe