Friday, February 27, 2015

Pancake Muffins

At our house time slips away very easily when we are trying to get ready in the morning. There is always a rush to get the kids out of the house. Throw in a picky eater and you have recipe for morning disaster. But you can make the morning routine easier with these pre-made pancake muffins. Add in sausage or fruit to the muffin and you can make breakfast special.

Pancake Muffins
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk or sour milk (see sour milk instructions below)
2 tablespoons olive oil
1 tablespoon vanilla
1/2 teaspoon cinnamon (optional)

Filling options:
maple syrup
fruit: apples, blueberries...

Preheat oven to 350 ° F.

Combine flour, sugar, baking powder, baking soda, and salt. Add cinnamon if you choose. Make a well in the center of the dry ingredients and set aside. Combine egg, buttermilk, vanilla, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened. Yes, the batter will be lumpy.

Grease muffin tins with oil. Fill muffin tins only 1/4 full with batter. Add any additional ingredients you choose now. Pour an additional layer on top of the fillings until muffin tins are 3/4 full.

Bake for 10-15 minutes. Allow to cool prior to serving.

Sour Milk / Buttermilk Substitution:

If you don't have buttermilk on hand (which we never seem to!). You can make a substitution at home with a mixture of lemon juice or vinegar and milk. For each cup of buttermilk needed, place 1 tablespoon lemon juice or vinegar in a liquid measuring cup. Add enough milk to make 1 cup total liquid. Let mixture stand for 5 minutes before adding any recipe.

Enjoy! Now off to school and work we go!

Thursday, November 20, 2014

Kettle Corn

At our local Cedarburg, Wisconsin festivals, there is always a crazy cowboy making kettle corn. This salty-sweet treat is one of our favorite things to snack on at the festival.  Now the recipe has been perfected for you to make at home.

Kettle Corn

2 tablespoons coconut oil
1/2 cup popcorn kernels
3 tablespoons granulated sugar
1 teaspoon Kosher or sea salt
Whirley Pop Popper

Kettle corn cooks VERY fast. It is recommended that you read through the entire recipe prior to starting. Start to finish, this recipe takes about 3 minutes.

Place coconut oil into a non heated stove top popcorn popper.
Measure out the salt and sugar in one small bowl for later use (as you will not have much time at that point for measuring).

Turn stove on to medium-high and heat the coconut oil. Once the coconut oil is melted, add the popcorn seeds. Turn to coat seeds only once or twice.
When you hear sizzling, add sugar and salt mixture.
Start stirring fast with cover in place. Stirring fast with allow the sugar to coat the kernels but will not allow the sugar to burn.

Remove popcorn popper from heat when stirring is difficult.
Pour popcorn into a large bowl or onto a tray to cool.

Helpful Hints:
Do not make back to back batches of Kettle Corn in the stove-top popcorn popper unless you whip out the popper in between. We wipe our popper out with just warm water.

Keeps great for several days in air tight container or plastic bag.

Recipe also featured on Sustainable Blessings.

Thursday, September 25, 2014

Chocolate Syrup


Who doesn't love chocolate? If you are like my family, they will put chocolate syrup on just about anything.

I was shocked to learn that store bought chocolate syrup is likely to contain the following:
high fructose corn syrup, corn syrup, potassium sorbate, mono- and diglycerides, polysorbate or artificial flavors.

Here is a healthier and cheaper version for you to enjoy.

Chocolate Syrup
1 cup sugar
1/2 cup cocoa powder
1 cup water
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/4 teaspoon baking soda
Whisk water and cocoa over medium heat to dissolve the cocoa powder. Add sugar and stir together. Increase temperature to high and bring mixture to a boil. Boil on medium heat for 5 minutes, this length of time gives you a store bought consistency syrup. You can change the length of time that you boil the mixture to change the thickness; 3 minutes for very thin and all the way to 10 minutes for very thick. Keep stirring while the mixture boils. You may need to adjust the heat or remove the pot from heat as this can boil over very easy. Remove pot from heat. Stir in salt, vanilla and baking soda.

Place warm syrup in whatever container you would like. You can store the syrup in a pint mason jar, an old store bought chocolate syrup container, or any other container you like. One advantage to the mason jar is that you can microwave the jar to quickly soften the chocolate just before serving.

Always allow to cool before refrigerating and you can store for up-to one month.

Yields: about 12 ounces

Serving Suggestions:
  • Chocolate milk
  • Hot cocoa
  • Malts and shakes
  • Topping for pancakes, waffles, ice cream or any other treat you can think of!

Recipe adapted from DIY Natural.