Chocolate Pancakes ~ Worth Writing About

Life cycles. The past year and a half has kept me pedaling at break neck speed trying to keep up with all the roles I've chosen to nourish in my life. Unfortunately there isn't always time for everything. Sometimes we have to put things on the back burner for a little while until we can catch up. Inspired cooking has been one of the things I've had to sacrifice a little bit lately. But, an unexpected "snow day*" left a little space for extra family time that I was happy to spend in the kitchen. The time spent cooking with my daughter AND these delicious, and not to sweet chocolate pancakes, were totally worth writing about!


Bela is already capable all on her own in the kitchen. It's always more fun, though, to cook with a friend. She is well on her way to posting some of her own cooking adventures on here soon I think. We picked out, modified a bit, and whipped up these heavenly pancakes inspired from the recipe posted below. 

Divine (but not TOO sweet) Chocolate Pancakes

Ingredients:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/4 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 + 1/2 teaspoon cinnamon
• 2 eggs, well beaten
• 1 cup lite coconut milk 
• 1 cup almond milk
• 2 teaspoons vanilla extract

Directions:

• Stir together flour, cocoa powder, sugar, salt, cinnamon, and baking powder. 
• In separate bowl, combine eggs, milks, and vanilla.
• Stir until ingredients are combined and batter is smooth.
• Preheat a skillet on medium heat. Drop a pat of butter or cooking oil to coat pan. Spoon 1/4 cup of batter on skillet and cook until bubbles form (about 2-3 minutes). Flip and cook until lightly browned (about 1 minute).
• The chocolate and sweetness is pretty subtle. To make them extra special today we added a dollop of cream and an extra sprinkle of cinnamon and cocoa.

This recipe serves 3-4 (about 12 pancakes) and is adapted from a "Chocolate French Silk Pancakes"
recipe that we found at: http://thewhimsicalcupcake.wordpress.com/2011/02/12/chocolate-french-silk-pancakes/#comments.

*Even though it's not really snowing, school is closed because of "excessive cold." These pancakes and time together sure did bring warm smiles to our faces.

5 Minute Breakfast Rice

Not being a big "breakfast person," my first meal (or really rather a snack, I suppose) has to be quick, easy, and light. This little bowl is packed full of energy and goes down easily. I usually make a batch of rice once a week to toss into quick little meals for myself: "porridges" for breakfast, pilafs, rice salads, and stir-frys for lunch. That way eating healthy is always easy. This is the base recipe with this mornings  toppings of choice. Feel free to fill your breakfast rice with anything that sets your sails alight. 

• Warm a skillet over medium heat.
• Add a portion of left-over rice.
• Splash on a little milk of your choice ~ soy for me today
• Add a few dashes of spice ~ I'm using a sprinkling of cinnamon, cardamom, and ginger which are my winter "sweet" staples
• Stir in a handful of fixin's ~ today it's a handful or organic raspberries and a few chopped raw almonds

That's it. Now go ahead and make it a great day.

Guilt-Free and Delicious ~ Peanut Butter, Banana, and Chocolate Chunk Muffins

Earlier this week I made up my own vegan muffin recipe and I am going to roll with this concept. Nut butter and mashed fruit form the base for these guilt-free muffins! This recipe is made especially for my little man!

~ Oven to 350°
~ Prepare muffin tins by coating with oil or cooking spray.
(You could also make this in a 4x9 loaf tin. Just cook it a little longer. Or use mini-muffin tins and bake only about 8 minutes.)

Prepare the wet mix in a wide mixing bowl. Combine:

• mash 1 medium size banana
• 1/2 nut butter (peanut butter today**)
• 1 cup "milk" of choice (it's soy here)

Prepare your dry ingredients in a separate medium/large mixing bowl.
Combine:

• 2 cups of flour of choice 
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup dark chocolate chunks (if you are cooking for a strict vegan make sure to get vegan chocolate chips!)

Make a well in the center of the dry mix, pour in the wet mix, and stir just until combined. Scoop your mixture evenly in to your tins and bake at 350 for about 8 - 10 minutes. Put a fork in it. When it comes out clean, they are ready.


Believe it! no eggs, no dairy, no gluten (if you used a gluten-free mix), very low sugar, and no sacrificing taste! Enjoy with your kids.


**Peanut butter is one of those foods that is probably worth paying for the organic version. Most peanuts (except organic) are genetically modified. If that word doesn't scare you, I don't know what will. 

Zippy Vegan Sunrise Muffins (Only good stuff in these babies!)

Breakfast today. January 20th. Happy birthday sis! Wish I was with you to celebrate.

~ Oven to 350°
~ Prepare muffin tins by coating with oil or cooking spray.
~ (You could also make this in a 4x9 loaf tin. Just cook it a little longer.)

Prepare your dry ingredients in a medium/large mixing bowl.
Combine:

• 2 cups of flour of choice (I'm using a gluten-free mix today)
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• zest of one orange (juice the orange juice and set aside for your wet mix)
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. cardamom (opt. - I just love this flavor but it's potent - my kids aren't as crazy for it)

Prepare your optional mix-ins

This batter will hold about a cup of whatever you might want to add.

Today I'm using:

• 1 very small apple, peeled because it was nasty waxy, and diced
• 1 large handful of walnuts, chopped
• 2 handfuls of fresh cranberries, cut in half (in summer I might use cherries)

Drop your mix-ins into your dry ingredients and stir to combine.

Prepare the wet mix:

• juice of one orange
• 1/4 nut butter (I'm using almond butter)
• 1/4 cup applesauce (mashed banana will also work)
• 1 cup "milk" of choice (it's soy for me today)

Make a well in the center of the dry mix, pour in the wet mix, and stir just until combined. Scoop your mixture evenly in to your tins and bake at 350 for about 8 - 10 minutes. Put a fork in it. When it comes out clean, they are ready.

Hope you have a great day today!

Wheat-Free Orange Oatmeal Drop Biscuits

Prep. Work:

Preheat oven to 350°.

Line a cookie sheet with a non-stick Silpat pad or parchment paper.
Zest and juice 1 orange - set aside in separate containers.
In a small container, add 1/4 orange juice to 1/2 cup "milk" of choice (I'm using soy milk) - set aside.


Prepare your dry mixture:
In a mixing bowl, combine:
3/4 cup oat flour
1/4 cup tapioca flour or potato starch*
2 tsp. aluminum-free baking powder
1/2 tsp. salt
zest of one orange
ginger optional (1/4 cup crystallized ginger chopped fine, 1/2 inch piece of grated fresh ginger, or use 1 tsp. dried ginger)


Make sure dry mix is combined well and then add:
1/2 cup oats*


"Cut" butter into your dry mixture. 
If you are cooking vegan, you can use Earth Balance or some other veggie butter replacement. 

Cut 4 Tb. of cold butter medium sized chunks. Add the chunks of butter to your dry mixture. Use a pastry cutter or 2 knives to chop your butter up into tiny pieces that combine with your flour mix.

Visit my pastry cutting entry for a little more info if you need it (to come - for now you can google it;-) This process is what helps make pastry more flaky.

Add 1/2 cup of your milk/oj mix. 
Don't be surprised! The milk is curdled and it's good to go.

• Mix the 1/2 cup milk mix and dry ingredients. If the mixture is not sticking together yet, add a bit more milk mix. You may not use all the milk mix.

Drop the dough onto your prepared pan.

I use an ice-cream scoop to drop the biscuits onto the pan. The lever helps release the dough from the scoop. You could use a large table spoon though too.

Bake biscuits for about 8 minutes in 350° oven. They will be golden on the bottom and still light on top. Stick a fork in it. If it comes out clean, they are done. You'll need a plate for these biscuits. They are on the crumbly side but quite delish with all the health benefits of a bowl of morning oatmeal.

*It's the gluten in wheat (and a few other grains) that helps the dough stick. Tapioca Flour and Potato Starch replace the gluten. If you don't want to use the flour replacers and your not worried about gluten just 1 cup of regular all-purpose flour. Keep in mind that if gluten is an issue, you need to be careful of the oats and oat flour. If you look you can find gluten-free oats and then use another gluten-free flour.

I have to admit these biscuits need a little work. The taste is great but the texture is a little gummy. This is the challenge of gluten-free. Maybe a little less potato starch next time?

Holiday Cranberry Tea Muffins

This recipe is my absolute favorite breakfast item during the holiday season that spans Thanksgiving through New Years when you can easily snag some fresh cranberries. I adapted this recipe from a Martha Stewart Cranberry Tea Bread which is posted below. With my busy mornings I love having a hand-held breakfast ready for me as I pack lunches and brush teeth:-) Usually I like to make mini-muffins because I just don't eat that much first thing in the morning. But, these muffins are chunky so you need to use the regular tins. 

A note about the cranberries... being cooked in the muffins mellows them a bit but they are tart. I like them for the pick-up they give me. Dried cranberries are sweeter and would be a fine substitute.

This recipe makes 12 muffins

Preheat Oven to 350°

Coat muffin tins with oil, butter, or cooking spray so the muffins don't stick.

Mix These Dry Ingredients in a large bowl:

• 2 cups flour (I'm using Namaste Foods Gluten Free Perfect Flour Blend)
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cardamom (cinnamon or nutmeg would be good substitutes)
• 3/4 cup Fresh Cranberries - cut in half
• 1/2 cup Walnuts - chopped
• 1/4 cup Crystalized Ginger - chopped fine

In a separate bowl mix the wet ingredients:

• 2 eggs (vegans can use 1/4 cup applesauce, pumpkin puree, smashed banana etc.)
• 1/4 cup brown sugar (or other sweetener of choice)
• 1/4 cup melted butter or mild oil (I love using nut oils in my muffin mixes)
• 3/4 cup milk of choice (cow, rice, soy - all will do based on your diet needs)

Make a "well" in the middle of the dry ingredients, pour in the wet mix and stir to combine. Scoop into prepared muffin tins. Bake in 350° oven for 10 - 12 minutes. Keep your eye on them. You'll know they are done when you insert a fork and it comes out dry.

http://www.wholeliving.com/132996/cranberry-tea-bread

Enjoy!

So after I posted this, I wondered, "is this really family food." Well hubby came home from work and had one and replied "that didn't really look that great but it was delicious." Then my 8-year old came home and scarfed down two of them. I had to smile when she asked for the second one. So yes, these are family-friendly. 

Chai Spiced Chocolate Chip Muffins

With a warm green chai latte, this is my favorite "breakfast"! 
(Really it kind of feels like dessert.)


I made 24 mini muffins with this recipe.
Preheat Oven to 350°
Coat muffin tins with oil, butter, or cooking spray so the muffins don't stick.


Mix These Dry Ingredients in a large bowl:

• 2 cups flour (I'm using Namaste Foods Gluten Free Perfect Flour Blend)
• 2 teaspoons Baking Powder
• 1/2 tsp Salt
• 1 Tsp Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Cardamom 
• 1/3 cup chocolate chips

In a separate bowl mix the wet ingredients:

• 2 eggs (vegans can use 1/4 cup applesauce, pumpkin puree, smashed banana etc.)
• 1/2 cup sweetener of choice (sugar, honey, agave, maple syrup)
• 1/4 cup melted butter or mild oil (I love using nut oils in my muffin mixes)
• 3/4 cup milk of choice (cow, rice, soy - all will do based on your diet needs)

Make a "well" in the middle of the dry ingredients, pour in the wet mix and stir to combine. I use a large tablespoon of batter in each mini muffin cup. If you are using regular size muffin tins, fill the cup about 3/4 full. The muffins will pouf a bit.

The mini-muffins cook in about 8 minutes. Regular muffins will cook in about 10 - 12. Keep your eye on them. You'll know they are done when you insert a fork and it comes out dry.

Enjoy!