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Banana nut pancakes

I missed National Pancake Day yesterday, so happy belated pancakes! I made these with the berry smoothie recipe from a few weeks ago. This recipe came from Gina's WW recipes which recently has been renamed Skinny Taste. Either way it's one of my favorite sites — easy recipes and minimal, healthy ingredients, just my kind of place. I like to eat my pancakes with pure maple syrup, peanut butter or yogurt. What is your favorite pancake topping?

Banana Nut Pancakes
Adapted from: Skinny Taste
INGREDIENTS
1 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 large banana, very ripe and mashed
1 cup milk
3 large egg whites
2 tsp. oil
1 tsp. vanilla
1/4 cup chopped walnuts
butter flavor cooking spray

DIRECTIONS

Mix all dry ingredients in a bowl. Combine milk, egg whites and mashed bananas in a bowl and mix until smooth.

Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter for each pancake and sprinkle with chopped nuts. When the pancake starts to bubble and the edges begin to set, flip over. Repeat with the remainder of the batter. Serve with sliced bananas and nuts.

I linked up at:
where are you wednesday - just married with coupons
mid-week mingle - graphic design by tara

Read More 8 comments | Posted by Anonymous |

Very berry smoothie

I made this smoothie on Sunday to jump start the cookie making day with my friend Joyce. I purchased mostly frozen fruits because fresh fruit is quite expensive this time of year (where I live). You can add any kind of yogurt you want; greek, goat's, Activia, Weight Watchers — whatever you prefer. It's a tasty addition to add to your morning routine. This recipe makes 4 to 5 servings.

Very Berry Smoothie
INGREDIENTS
1 cup blackberries, raspberries and blueberries, frozen or fresh
11 medium strawberries, frozen or fresh
1/2 ripe banana
2 cups crushed ice
12 oz nonfat yogurt, vanilla or berry flavored
3/4 cup to 1 1/2 cups almond milk

DIRECTIONS
Add fruit, ice, yogurt and 3/4 cup almond milk into a blender and blend until smooth. Add more milk in intervals until you reach desired consistency.

I linked up for Tasty Thursday at For the Love of Blogs!

Read More 8 comments | Posted by Anonymous |

Orange muffins

I heart most all things orange — whether in food or the color itself. I work at an agency where orange is our dominant color. I used burnt orange as an accent color in my wedding. If I could have any car color, it would be burnt orange (wouldn't look right on a Honda Civic though). It's such a bright, sunshiny color. In food it's no different. The orange is sweet, aromatic and distinctive. When I came across this recipe I knew I'd be baking these in my kitchen. I found this recipe on Annie's Eats several months ago. The recipe made 12 standard size muffins and 24 mini muffins. I like to have a variety in size.

Orange Muffins
from The Pastry Queen as seen on Annie's Eats
INGREDIENTS

FOR THE MUFFINS

1 cup milk
½ cup orange juice, freshly squeezed
½ cup sour cream
2 large eggs
2 sticks unsalted butter, melted
3 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tbsp. baking powder
1/2 tsp. salt
Zest of one orange
FOR THE GLAZE

1/4 cup orange juice, freshly squeezed
1 1/2 cups confectioners sugar
2 tsp. orange zest

DIRECTIONS

FOR THE MUFFINS

Preheat the oven to 350 F. Line 16 wells of a muffin pan with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack.
FOR THE GLAZE
Combine the orange juice, confectioners sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are slightly warm or dip tops of muffins into glaze. Allow the glaze to set before serving. Store in an airtight container.

orange zest

Yummy bits of orange in the batter

Hot out of the oven

Orange glaze

Mini muffins dipped in orange glaze

I linked up at:
sweet shot tuesdays - life with my 3 boybarians

Read More 4 comments | Posted by Anonymous |

Orange cinnamon rolls

I've been wanting to try this recipe for several weeks. I'm not sure if cinnamon rolls are a Christmas/New Years thing, but it seemed like everyone and their mom's were making cinnamon rolls. Jake and I were fortunate enough to have a few people bring some over. They were delicious! So I held off on making these, but I was starting to crave the orange flavor. I eventually caved and made them for my niece Breyya's early birthday party. That way I could still get a few and share the rest.

Orange Cinnamon Rolls
INGREDIENTS
FOR THE DOUGH
3 tbsp. warm water

1 pkg active dry yeast
1/2 cup sugar
5 – 5 1/2 cups unbleached all-purpose flour
1 tbsp. fresh orange zest, finely grated
2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1 tbsp. candied ginger, chopped
1/2 tsp. nutmeg
1 cup warm milk (105-115°F)
2 tsp. vanilla
6 tbsp. unsalted butter, softened
3 large eggs, at room temperature. To save time, put eggs in a bowl of warm, not hot, water for 10 minutes. They must be room temperature all the way through.
FOR THE FILLING
2/3 cup unsalted butter, softened
1 cup sugar
1 tbsp. fresh orange zest, finely grated

FOR THE GLAZE

1/4 cup unsalted butter, softened
1/4 cup cream cheese, softened

juice of half an orange
1/2 tsp. vanilla

1 lb. powdered sugar

DIRECTIONS
FOR THE DOUGH
Stir together warm water, yeast and 1 tsp. sugar in mixer bowl fitted with kneading attachment. Let stand until foamy, about 6 minutes.
Combine four cups flour with orange zest, salt and spices in a separate bowl; mix well.

To yeast mixture, add milk, vanilla, butter, and remaining 1/2 cup sugar. Mix on medium speed until combined. Beat in three eggs, one at a time, then add flour mixture and mix until combined.
Mix on medium-low speed, adding more flour until a smooth but slightly sticky dough forms. Transfer dough to floured counter and knead by hand until smooth and elastic about three minutes. Dough will still be sticky. Form dough into a ball and transfer to a large buttered bowl, turning to coat with butter.
Cover bowl with kitchen towel and let dough rise until doubled in bulk, two hours.

FOR THE FILLING

Mix butter, sugar and orange zest together in bowl. Set aside.
Turn out dough onto work surface and knead several times to remove air. Roll out into a rectangle and spread with filling. Roll up like a jelly roll, and slice. Place cut side down on greased baking sheet.
Cover loosely with kitchen towel and let dough rise 1 to 1 1/4 hours.

Preheat oven to 375°F and place oven rack in the center position. Bake 15 to 20 minutes. Transfer rolls to a rack and cool, at least 15 minutes. Frost with orange glaze and serve warm.

FOR THE GLAZE
Mix butter, cream cheese, orange juice and vanilla together. Add one cup powdered sugar at a time until desired consistency is reached.

Source: Adapted from: Marye Audet for Baking Delights

Read More 0 comments | Posted by Anonymous |

Nutty granola

The first time I made this recipe, I was hooked. Granola is another versatile food; by itself, in yogurt, in milk and most recently, I've been putting it in oatmeal. I try to stay away from store-bought granola. It's usually loaded with sugar, contains unnecessary ingredients and it's pricey. Another good thing, you can easily adjust the recipe to your liking. If you don't like an ingredient, just omit it.

Nutty Granola
INGREDIENTS
cooking spray
3 cups old-fashioned rolled oats
½ cup unsalted walnuts, chopped
½ cup unsalted almonds, chopped
½ cup unsalted pecans, chopped
½ cup pure maple syrup
¼ teaspoon salt
½ tsp ground cinnamon
½ cup raisins
½ cup cranberries
½ cup dates, chopped

DIRECTIONS
Preheat the oven to 300°F. Coat a large baking sheet with cooking spray or line with parchment paper.

In a medium bowl, combine oats, nuts, maple syrup, salt and cinnamon. Mix well to coat ingredients with the maple syrup.
Spread onto the prepared baking sheets. Bake for 20 minutes. Remove from oven and add raisins, cranberries and dates. Stir to mix together. Return to oven and bake for another 10 minutes until granola is golden brown.
Remove from oven and let granola cool completely. Store in the refrigerator in an airtight container for about two weeks.

Source: Adapted from: The Food You Crave

Read More 0 comments | Posted by Anonymous |

Graphic designer, baker and a photo taker. Inspired by Jesus, photography, stellar design, all things creative, cooking, the arts and funny stuff. I prefer to visually tell stories through photographs; whether a trip I was on, a dessert I made or a recent vintage find. Art is all around me, and I capture it whenever I can.

Banana nut pancakes

Very berry smoothie

Orange muffins

Orange cinnamon rolls

Nutty granola

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