Mint Chocolate Chip Smoothie (gf)

As I've been perusing other blogs and Pinterest leading up to St Patrick's Day I got a serious hankering for a Mint Chocolate Shake.  This morning it hit me that I could satisfy that craving without breaking the calorie break and have a yummy breakfast.  The spinach gives the smoothie a natural green color, the banana adds sweetness, and they both give an added nutrient boost but the taste is masked by the mint extract.  I added just a little bit of brown sugar to give it a little extra sweetness which totally made me feel like I was drinking a mint chocolate chip shake.

I'm planning on making this for my kids next Monday for St Patrick's Day.  They have really gotten into the spirit of all things green this year.  I think this will give them big ol' smiles, and that gives this momma a big ol'
smile too.

Mint Chocolate Chip Smoothie

1 frozen banana
1/4 cup frozen spinach
2 drops peppermint extract
1/2 cup nonfat Greek yogurt
Milk
1 tsp brown sugar (optional)
2 Tbsp chocolate chips

Blend banana, spinach, brown sugar (optional), yogurt, peppermint extract, and enough milk to blend it all together in a food processor or with a hand blender.  Add chocolate chips and blend again to chop chocolate chips.

  You may also be interested in:

Baked Apple Cinnamon Doughnuts

Coconut Berry Quinoa (gf, df)

Whole wheat yogurt pancakes

The Real BYU Mint Brownie

PB&S (Peanut Butter and Strawberries)- The sandwich revolution

Okay, so maybe it's not a sandwich revolution but it sounded so snazzy.  At least it did in my head, at 4am this morning.  If it's not so snazzy to you, I apologize and ask that you move on and forget about the title.

This is a simple sandwich that my husband has really latched onto for an easy breakfast on the go.  He has never been a PB&J sandwich person which has been a little frustrating when he needs a quick and easy breakfast on the go.  He saw a guy at work who had this sandwich thought it sounded good so I made him one.  He loved it!

I love that it is a healthier alternative to the standard jelly which is generally chock full of sugar.  And my kids have never been big fans of jelly.  They like their sandwiches straight up peanut butter.  Not a bad thing but throwing fruit on it is much better.  I do a similar thing with my bagels.  Cream cheese with sliced strawberries on top.  It's pretty amazing and is a good way to put a smile on my face in the morning, or afternoon, or snack, or dinner...I really like bagels and cream cheese.  Just saying.

PB&S (Peanut butter and strawberries) Sandwich

Whole wheat bread
Peanut butter
Strawberries

I have found the best way to assemble the sandwich is to do a thin layer on each half of the sandwich rather than one thick layer.  It helps the strawberries stay put better.  Slice the strawberries thicker, I usually cut mine in thirds, because they stand out better that way.

Enjoy!

Coconut Berries Quinoa

I enjoy the nutty taste of quinoa and forever ago when I made that Triple Coconut Cake for my hubby's birthday I had lots of leftover toasted coconut and a little bit of leftover coconut buttercream.  So one morning I got a hankering for some coconuts and berries.  So I threw together some cooked quinoa, added some berries and coconut milk, and topped with coconut buttercream and toasted coconut.  It was amazing and tasted like I was having dessert for breakfast which is a big thumbs up in my book.


Coconut berries quinoa

1 cup cooked quinoa
Coconut milk (I like Silk or So Delicious)
Various berries like strawberries, blueberries, blackberries
Toasted coconut
Coconut buttercream or Cream of coconut (optional)

Mix together quinoa and berries.  Add desired amount of coconut milk.  Top with toasted coconut and if desired coconut buttercream or cream of coconut.

Sorbian Eggs

Does your family have a special holiday breakfast dish?  My family's tradition is sorbian eggs.  They are amazing and a great mix and dump kind of recipe.  I love mine topped with salsa while my mom loves hers topped with avocado.  We served ours up this year with cinnamon bread french toast, bacon, and some good old orange juice.

Sorbian Eggs

6 eggs, lightly beaten
1 lb. grated monterey jack cheese
1 lb. fat free cottage cheese
1 cup bisquick, or homemade whole wheat bisquick
1 cup 1% milk
1 cup melted butter
1 tsp dry minced onions
1 tsp parsley flakes
1/4 tsp salt

Mix all ingredients together in large mixing bowl.  Butter or grease a 9 x 13 baking dish and pour in the mixture.  Spread out evenly in pan and bake at 350 degrees for 40 minutes or until mixture feels firm to the touch.

Sourdough Pancakes

I've posted before about my family's love of all things sourdough. If your family is like mine then they should love these sourdough pancakes. They are another great use for when you feed your sourdough starter and don't know what to do with the starter you remove. I love having variety and now we have the trifecta of waffles, English muffins, and pancakes.  The sponge is best made the night before but can be made the morning of if needed.

Sourdough Pancakes

1 cup whole wheat flour
1 cup white flour
1/2 cup sourdough starter at room temperature
2 cup lukewarm buttermilk
2 lg eggs
1/4 cup milk
1/4 cup canola oil
2 Tbsp. Sugar
1 tsp. Baking soda
1/2 tsp salt

Combine whole wheat flour, white flour, starter, and buttermilk in a medium sized bowl, stir until blended. Cover with plastic wrap and let stand at room temperature for 45 minutes or refrigerate overnight (again I recommend refrigerating overnight).

Combine eggs, milk, and canola oil in a large bowl. Add buttermilk mixture and stir until blended. Stir in sugar, baking soda, and salt. Pet stand 5 minutes.

Drop batter by 1/4 cup onto a hot griddle, greased of desired. Cook until tops are bubbly and beginning to dry.  Flip and cook until other side is also browned.

My favorite is topping is a warm fruit compote or fruit syrup.

Apple Syrup

This is another recipe from my in-laws.  About 6 years ago I lived with my in-laws for the summer while my husband was training with the Army.  That summer our church's ladies group (called the Relief Society) got together and submitted recipes and had a recipe book printed.  There have been several recipes out of that book that we make on a regular basis.  Plus it's a fun memory of my time there.

The apple syrup goes great with any kind of pancake.  My particular favorites are whole wheat or pumpkin.

Apple Syrup

1 cup sugar

3 Tbsp Bisquik mix (or homemade Bisquik mix)

1/4 tsp nutmeg

1/2 tsp cinnamon

2 cups apple juice or cider

2 Tbsp lemon juice

1/4 cup margarine

Mix together and bring to a boil.

Lemony Yogurt Muffins

I love to have a variety of quick breakfast options on hand and I like to have them be as healthy as possible. My kids follow in my footsteps and love chocolate but my hubby is more into tangy flavors.  So I make peanut butter chocolate muffins for the kids and I and my hubby loves these Lemony Yogurt Muffins. 
These muffins are hearty while still feeling light and with Greek yogurt and some whole wheat flour they have a little extra health packed into them.

Lemony Yogurt Muffins

1 cup all purpose flour
1 cup whole wheat flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zested, and juiced (about 1/4 cup juice)
3/4 cup plain Greek yogurt
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted

Whisk the dry ingredients together, including the lemon zest, in a large bowl.

In a separate bowl, whisk the wet ingredients together.

Pour the wet ingredients over the dry ingredients and gently but quickly stir it all together. A few lumps are okay and definitely don't overmix.

Scoop batter into a greased muffin tin or into liners in a muffin pan. Bake at 400 degrees F for 18 to 20 minutes until muffins are golden. Cool for 5 minutes and then turn out onto a wire rack to finish cooling. 
I store these with no liners in the freezer in a Ziploc bag. They reheat well in the microwave or just when left out to thaw.

Adapted from Lemony Sour Cream Muffins from Parade Magazine

Quick orange rolls

Twice a year on the first weekend in April and October my church has a broadcast that goes out to members all over the world.  It is a big deal and such a wonderful and uplifting experience.  I am always grateful for the long weekend filled with inspiring words and messages from men that I believe to be called by God.  If you would like to know more about what I believe click on that I'm A Mormon button on the side or you can go here to watch the broadcast.

Growing up my dad would make a huge breakfast on Sunday morning that we could eat while we watched.  I've kept up that tradition and love to make something special for conference weekend.  This time around I was thinking orange rolls but I am not great with yeast and am really too impatient/awful at planning ahead to do yeast orange rolls.  So I used this recipe for quick cinnamon rolls and increased it to make a giant pan and changed the filling and the icing.  It was a hit and satisfying without being overly sweet.  Plus using whole wheat flour gave them a little extra nutrition which made me feel less guilty that we all had more than one that day.  I hope that these can become a family tradition in your house like I know they will be in our house.

Quick Orange Rolls

Dough:

8 cups white all-purpose flour- I use half white, half wheat

6 Tbsp sugar

1 1/2 Tbsp baking powder

1 1/2 tsp baking soda

4 cups buttermilk

18 Tbsp butter, melted

Filling:

6 Tbsp butter, melted

6 Tbsp brown sugar

Lots of orange zest (I used the zest of five oranges)

Glaze:

4 cups powdered sugar

2 tsp orange zest

6- 10 Tbsp orange zest

Mix together all the dry dough ingredients.  Then add the buttermilk and butter.  My dough has always been very wet because I have always made this in high humidity areas.  Turn out and knead a few times and then I pat out the dough into a large rectangle.  If your dough is wet add another 1-2 cups of flour until it is soft but not overly sticky as you knead.  Since there is no yeast I pat it out to about 1/2" thick.  Definitely don't go too much thinner than that.

Pour the 6 Tbsp melted butter over the entire dough and use a pastry brush to get it around the edges.  Mix together the brown sugar and orange zest in a small bowl.  Sprinkle the mixture over the dough.  Roll up the dough from the long side.  

Slice into 18 rolls and place in a greased baking dish.  I used one that was bigger than 9x13 but I don't know the exact size.  You could always use a 9x13 and a 9x9.  Bake at 425 degrees F for about 20 minutes until golden brown around the edges.

Mix together glaze and pour over the rolls while they are still hot.

Buttermilk Syrup

In our process of moving we spent a week at my in-laws. We went on a hike with some of the family and my 4 year old little miss.  It was a difficult hike but she made it all the way to the top, as far as she could climb on her own!  I was a proud mama.  She got lots of shout outs on the way up.  Her papa took her the rest of the way which was super rocky and lots higher climbing than she could reach.

Probably don't need to mention this but when we got home we were famished. We had an amazing pancake breakfast waiting for us with pumpkin chocolate chip pancakes and this buttermilk syrup. The combination is pretty incredible and the perfect after hike meal.  I'm pretty sure we all stuffed ourselves silly and then made this meal again a few days later.  It's a new favorite for us.

Buttermilk syrup

1/2 cup butter
1/2 cup buttermilk or 2 Tbsp buttermilk powder and 1/2 cup water
1/2 cup sugar
1 tsp vanilla
1/2 tsp baking soda

In a saucepan, melt butter. Add sugar and stir until dissolved. Add buttermilk and vanilla and bring to a slight boil stirring constantly. Remove pan from heat.  Add baking soda and mix well. Mixture will be bubbly and foamy. Serve warm.

If using buttermilk powder, melt butter. Add sugar and buttermilk powder and mix until dissolved. Add water and vanilla and bring mixture to a slight boil.  Remove from heat.  Add baking soda and mix well.


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Sourdough English Muffins

Growing up I loved going to Disneyland and then California Adventures opened and they had a sourdough factory.  Oh man, I was in heaven.  There are few things I enjoy more than some toasted sourdough with butter.  Making bread has always alluded me.  I had tried a couple times and failed but then Annie over at Annie's Eats posted an updated version of her sourdough recipe and I knew I had to give it another try.  So I did and that first loaf of sourdough that came out was pure deliciousness.  That loaf of bread never stood a chance against me and my husband.  I think it lasted half a day.  But, it's summer and, I've mentioned before and I will say it again, I am not going to use my oven unless I really need to.  Sourdough English muffins to the rescue.  I can get my sourdough fix without heating up the oven.  Thank goodness!  Oh, and if you need something else to make with that sourdough starter for the summer check out Annie's sourdough waffles.  I eat those straight up, right off the waffle maker.  If I have patience I might spread some jam on them...but that's just if.

Sourdough English Muffins
Makes about 12 muffins

1/2 cup sourdough starter
1 cup milk
2 3/4 cup all-purpose flour
1 Tbsp sugar
3/4 tsp salt
1 tsp baking soda
cornmeal for dusting

Combine starter, 2 cups flour and milk in a large bowl.  Stir to combine, cover with plastic wrap, and leave out for at least 8 hours, or overnight.

After the overnight rest, add the remaining flour, sugar, salt, and baking soda and mix well.  Turn onto a lightly floured board and knead 4-5 minutes.  Roll out to 3/4" and cut into rounds.  You can re-roll the scraps but you need to let the dough rest at least 10 minutes before cutting more muffins from them.  Place muffins on a piece of parchment or cookie sheet dusted with cornmeal.  Let rest for 45 minutes.

Spray griddle or skillet lightly with oil.  Heat to medium and cook muffins for about 6-8 minutes on each side or until browned on top and bottom and cooked through.

These freeze well and reheat well in a toaster.

Whole Wheat Yogurt Pancakes

During the winter I did lots of baking, especially muffins so that we would have breakfast on hand to add variety to our morning meals.  Man, or child, cannot live on cereal alone.  During the summer though the thought of using my oven for extended periods of time just makes me way too hot.  So pancakes are a great alternative.  My kids love them and these particular pancakes have become a staple.  My hubby and I love them because they are delicious all on their own- no syrup needed.  That's a good thing all around in my opinion.  I like to make lots of different flavored ones- blueberry, strawberry, raspberry, peach, vanilla with chocolate chips, etc.  There are so many possibilities because there are so many different varieties of yogurt.  Sometimes I use Greek yogurt other times I use light yogurt.  It just depends on my mood and what I have on hand.  

(pictured, clockwise from left: key lime topped with whipped cream, blueberry, and raspberry)

Whole Wheat Yogurt Pancakes

Makes about 12 pancakes

2 large eggs

1 cup yogurt (any flavor or style, fat free, whole fat, Greek, you choose)

2 to 4 Tbsp milk

3 Tbsp butter, melted

1/2 tsp vanilla extract

3/4 cup whole wheat flour

1/2 cup all-purpose flour

2 Tbsp sugar

1 Tbsp plus 1 tsp baking powder

1/2 tsp salt

Butter for skillet

Whisk egg and yogurt together in a large bowl. If using a thin yogurt, do not add any milk. If using a regular yogurt, add 2 tablespoons milk.  If using a thick, Greek-style yogurt, add 3 to 4 tablespoons milk. Use a flavored yogurt, to achieve different flavors.  I have also done a key lime pie flavored pancake using key lime pie yogurt, ¼ cup plus a dash of lime juice (adding no milk) and adding about ½ tsp lime zest.  It was a more subtle flavor than I had hoped for but it was still delicious.

Whisk in melted butter and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Melt a pat of butter in the bottom of a skillet over medium heat.  Scoop slightly less than ¼ cup batter into your skillet leaving room between pancakes. The batter is thick, so gently flatten the pancake using a spatula or I use my ¼ cup measuring cup that I use to scoop the batter out to flatten them.  Cook for 3 to 4 minutes until the pancakes are dry around the edges and bubbles form on top.  Flip and cook for about 3 more minutes.  If the pancakes are cooking too quickly, lower the heat because if they cook too fast the center will be under cooked since the pancakes are on the thicker side. Keep the pancakes in a warm oven as they are done cooking, until you are ready to eat.

Note: These are perfect to make in large batches and freeze.  I place wax paper in between the pancakes and freeze them in a ziploc bag.

Recipe adapted from Smitten Kitchen Blueberry Yogurt Multi-grain Pancakes

Baked Apple Cinnamon Doughnuts

Living here in the south has been quite the adventure for our little family.  Perhaps my favorite store here has been Publix.  I subscribed to one of their magazines and quickly fell in love with their recipes.  Lots of delicious looking and sounding meals, healthy alternatives to favorite foods, definitely my kind of store!  This recipe is awesome and was a fast favorite for my little ones.  They get excited because they are eating doughnuts and I am excited because they are getting something much healthier.  My husband likes these but dislikes them being called a doughnut.  He calls them muffins in a doughnut pan.  Oh well, you can't win every battle but it doesn't stop him from eating them.

Baked Apple Cinnamon Doughnuts
makes 6 doughnuts or 6 muffins

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup ground flax seed meal
1/4 cup granulated sugar
1 tsp apple pie spice
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 Tbsp butter, chilled
1/3 cup butter milk
1/4 cup plain yogurt (I use fat free greek yogurt)
1 large egg, lightly beaten
1 medium Granny Smith apple, peeled, cored and finely chopped (3/4 cup)
Apple Glaze

Preheat oven to 350 degrees.  In a large bowl combine the flour ground flaxseed meal, sugar, apple pie spice, baking powder, salt and baking soda.  With a pastry blender or fork cut in the butter until mixture resembles a fine meal.

In a small bowl whisk together the buttermilk, yogurt and egg until well combined.  Add mixture to dry ingredients and stir until just combined, being careful to not overmix.  Gently fold in apple.

Spoon batter into a ziploc bag and snip off the corner, the hole should be about 1/2 inch.  Pipe into a doughnut pan.  Cover pan lightly with plastic wrap.  Refrigerate for 1 hour.  Bake for 13 to 15 minutes, or until lightly golden brown and doughnuts spring back when pressed gently with your finger.  Cool doughnuts in pan on a wire rack for 5 minutes.  Carefully invert pan to remove doughnuts.

Drizzle warm doughnuts with some of the apple glaze.  Serve warm.

Apple Glaze:

3/4 cup powdered sugar
2 Tbsp apple juice
1/4 tsp ground cinnamon

Combine ingredients in a small bowl.  Add additional apple juice if needed to reach a drizzling consistency.

I usually make a huge batch of these (like 6 batches!) and freeze the unfrosted doughnuts.  Microwave them for 30 seconds and drizzle the glaze over the top.  If doing a large batch I refrigerate the batter in a gallon ziploc bag and then pipe out what I need and bake immediately, returning the pastry bag to the refrigerator between batches.  Just place the bag into a bowl with the snipped off corner facing up
.

Note: If you want to make these as muffins, spray a 6-cup muffin pan with nonstick cooking spray and bake as directed.

Recipe slightly adapted from Publix "Family Style" magazine, Fall, 2011, p. 20

Oatmeal Yogurt Muffins

I have to say I am in love with these muffins.  They are tasty, filling, and don't make me feel like I'm going to gain ten extra pounds just by looking at them.  I make them with whole wheat flour for the regular flour and unsweetened applesauce for the oil.  Plus they are super easy to adapt to whatever flavors you want by changing up the yogurt.  Almost too easy I know.  The only bummer is they make small batches but they come together so quickly that it doesn't seem that big of a deal to make a few at once.  And just like my cheesy- garlic biscuits, I just throw them in the freezer and pull them out when I need a treat or for the hubby to take to work for breakfast.  Enjoy!

Oatmeal Yogurt muffins

(adapted from recipe found on Yoplait 32oz yogurt)

Chocolate-chip with vanilla yogurt

(From l to r) Strawberry yogurt, apple and vanilla yogurt

1 cup all-purpose or whole wheat flour

1 cup old-fashioned oats

1/2 cup firmly packed brown sugar

1 /2 tsp double-acting baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/2 cup raisins, chocolate chips, blueberries, or diced apple, or anything you want to add really

1 cup vanilla or strawberry nonfat yogurt, or blueberry, peach, the possibilities are endless

1 large egg, beaten lightly

2 Tbsp canola oil, or applesauce

Preheat oven to 375 degrees F.  Lightly grease 1/2 cup muffin tins or use paper liners.  In bowl stir together flour, oats, brown sugar, baking powder, salt, and cinnamon (and dried fruit if you are using them).  In another bowl, whisk together yogurt, egg and applesauce.  Stir the yogurt mixture into the flour mixture and stir until just combined (don't over mix or you will have tough muffins).  

Divide the batter among 10 cavities and bake the muffins on the middle oven rack for 22-25 minutes or until golden brown.

Homemade Whole Wheat Bisquik Mix

I love making things from scratch, even the convenience things.  I enjoy making things a little healthier and cheaper.  I found a recipe here that I liked and that I've tweaked as I've used it.  It was easy and worked great so why not keep making it.

I like using Bisquick because it is great for so many things.  Pancakes on Saturday mornings, of course.  Tasty cheesy-garlic biscuits with dinner.  Sweet.  A favorite baked egg recipe from my childhood, awesome!  Using my homemade Bisquick in all three.  Seriously cool!

So over the next few posts I will post recipes for all of the above.  Super sweet!  Let's start.

Homemade Bisquick Mix

3 cups whole wheat flour
3 cups white flour
3 Tbsp baking powder
1 Tbsp salt
1 cup shortening

Sift flour, baking powder, and salt into a bowl.  Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.  Store in an airtight container.


So now you have the basic mix.  Pretty easy, right?  And a heck of a lot cheaper than the real stuff.  So here's the bonus recipe for the day.

Super Fast Blueberry Pancakes


2 cups Bisquick mix
1 cup milk
2 eggs
1 cup fresh blueberries

Stir ingredients until blended.  Add blueberries and gently fold in.

Pour slightly less than 1/4 cupfuls onto hot greased griddle.

Cook and enjoy!

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Lemon curd (gf)

Recently I read an article about how lemons are a great winter fruit.  I was intrigued especially since I had a recipe for Lemon Curd I wanted to try.  My husband loves lemon flavored things and this recipe really jumped out at me.  The best part was it was used in some savory dishes too.  I decided to give it a whirl when there was a really good sale on lemons.  I am so glad that I did.  The lemon curd was super easy to make and tasted wonderful.  We used it for crepes with strawberries and whipped cream and again the next day with french toast.  What a great combination.  My husband says it tastes like lemon squares (his favorite).  I'm even going to make it again this week and then use it in a chicken dish.  If you're nervous about making this definitely don't be.  I'm always nervous about doing a recipe like this, but it really is easy.  So take a chance and make it!

Luscious Lemon Curd (gf)

1 ¼ cups sugar

4 large eggs

1 Tbsp light corn syrup

¾ cup fresh lemon juice

1 stick unsalted butter, in chunks

Whisk the sugar and eggs in a heavy saucepan; whisk in the remaining ingredients. 

Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8 to 10 minutes.  Do not boil!

Immediately scrape the curd into a heatproof container or canning jars.  Press plastic wrap against the surface to create a seal.  Cover, let cool, and then refrigerate until needed, up to 3 weeks.

Crepes

2 eggs, beaten

1 1/2 cups milk

1 cup all-purpose flour

1 Tbsp cooking oil

1/4 tsp salt

In a medium bowl combine eggs, milk, flour, oil, and salt; beat until combined.  

Heat a lightly greased 6-inch skillet; remove from heat.  Spoon in 2 Tbsp batter; lift and tilt skillet to spread batter.  Return to heat; brown on one side only. Invert the crepe onto a paper towel.  Repeat with remaining batter, greasing skillet occasionally.

Another new recipe I tried out was Classic Potato Latkes.  These were also pretty easy and were a nice alternative to regular hash browns.  Warning: these are hard to not eat tons of.  We finished all of the latkes that day because they are just that tasty.  

Classic Potato Latkes

2 large baking potatoes, peeled

1 small onion, peeled

1/4 cup all-purpose flour

2 eggs

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground black pepper

1/2 cup olive oil

Preheat oven to 250 degrees.  Grate potatoes and onions on coarse side of box grater; transfer to large bowl of cold water as grated.  Let soak for up to 5 minutes total.  Drain well in colander.

Spread potatoes and onion on kitchen towel; roll up and twist towel lightly to wring out as much liquid as possible.  

Place drained potatoes and onions in bowl.  Stir in flour, eggs, baking powder, salt and pepper.  

Heat oil in large nonstick skillet over medium high heat.  Working in batches of 4 latkes, drop one tablespoon of potato mixture per latke into oil; flatten with a spoon.  Cook 2 to 3 minutes per side or until golden.  Drain on paper towels; season with salt to taste.  Place in warm oven until ready to serve.  Serve warm with smoked salmon, sour cream, or applesauce.