Sunday, 20 April 2014

mini egg pancakes

it wouldn't be easter without cadbury mini eggs.
it also wouldn't be a holiday in our house without pancakes part of our morning routine.
AND because the good bunny brought lots of eggs this year, i'm willing to spare a few to include in this mornings pancake breakfast.
yes, i'm a mini egg guru (also a mini egg hoarder), epic holiday breakfast achieved.
in fact mini eggs replace any attempt at a chocolate chip pancakes in the future.
M.E. for the win!



Mini Egg Pancakes


Ingredients:
1 1/2 cups flour
3 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup, plus 2 Tbsp milk
4 Tbsp butter, melted
1 large egg
2 pkgs Cadbury mini eggs (small)

Method:
In medium bowl whisk together first 5 ingredients.  Set aside.
In separate bowl combine milk, butter and egg and whisk till blended.  Fold wet mixture into flour mixture until just combined.
Heat large non-stick pan over medium-low and spray with non-stick spray.
Add 1/4 cupfuls of batter, add 4 mini eggs to each pancake and cook till bubbles form on top and the underside is golden.  Flip and cook for an additional minute or two.

Yields: 8 pancakes

Saturday, 19 April 2014

Pea, Radish & Mint Salad

let me start by saying the title of this post should have read...
 "even bloggers make mistakes"
why?
well, in my eagerness to photograph this beautiful salad it didn't dawn on me till after i put my camera away and divided it among plates that i was missing the third ingredient in this dish,  the mint.  
i know, rookie mistake, and i call myself a blogger, however, i did rectify the situation before 4 little forks went after it.  that counts right?
now that we've addressed the issue of my imperfectionist ways, lets discuss how perfect this salad is for spring and the all important spring holiday, Easter.
peas are without question one of springs finest vegetable and as such i take full advantage of them.  tonight they became the star in this ridiculously simple salad.  a light dish with nice flavour, perfect for the eve before the chocolate hunt and big family gathering.

it looks like tomorrow's mini egg pancake breakfast will be done so guilt-free and with a clear conscious.
 happy easter weekend.  xo.


Pea & Radish Salad w/ Mint


Ingredients:
1 - 8oz pkg sugar snap peas
2 cups fresh or frozen peas
5-6 radishes, sliced thin
1/2 cup crumbled feta cheese
1 Tbsp fresh mint
3 Tbsp olive oil
1 Tbsp white wine vinegar
1 Tbsp lemon juice
1 tsp sugar
sea salt & pepper


Method:
Bring pot of water to boil.  Add in sugar snap peas and regular peas and cook for 2 minutes.  Drain and shock in an ice bath to stop cooking and retain vibrant colour.
Meanwhile in small bowl whisk together oil, vinegar, lemon juice, sugar, and salt & pepper to taste.
Drain cooled peas and pat dry with towel to remove excess moisture.
Place in bowl with radishes and add dressing, tossing to evenly coat.  
Garnish with cheese and mint.  Serve

Serves 4-6

Saturday, 12 April 2014

Lemon Curd & Blackberry Pancakes

pancakes and lemon pie, that pretty much sums up my birthday.
today isn't my birthday, but that's besides the point.  this morning i'm infusing two of my favourite things into one epic breakfast.
ever since i made my strawberries 'n cream pancake skewers for valentine's day the kids have been requesting round 2.  anything on a stick instantly becomes more fun to eat, ice cream, corn dogs, are examples of this. i thought today i would put a twist on it and change it up to a lemon curd and blackberry combination.  #winning #thisismynewbirthdaybreakfast
i'm certain you could put lemon curd onto the bottom of a flip flop and i would.....okay i wouldn't, but lets just say if a lemon curd truck ever gets hijacked i might be behind it.
have a lovely saturday. xo.




Lemon Curd & Blackberry Mini Pancake Skewers


Ingredients:
favourite pancake recipe (or store bought mix - no judgement)
blackberries
lemon curd

wooden skewers


Method:
preheat non-stick skillet over medium heat.
prepare batter and drop by tablespoons onto griddle and cook until bubbles form on the top.  flip and cook till golden on the opposite side.
to assemble: stack two pancakes, layer with lemon curd, top with two more pancakes and finish with more lemon curd and 2-3 blackberries.  secure with wooden skewer.
enjoy.  xo.

Friday, 11 April 2014

Healthy Breakfast Nachos

who would've thought that i could make my husband love me anymore than he already does.

i did though.

two words.
breakfast nachos.

three words.
best. wife. ever.
mr. handsome is arguably the biggest nacho fan i know, in fact when we began dating one of our first dates was a trip to banff to the Magpie & Stump for what he insists are the best nachos and margaritas ever.  he must have been on to something because here we are 13 years later still in love with that place and each other. #thanksmargaritas 
these are actually guilt-free breakfast nachos.  (swimsuit season is around the corner afterall)
everyone knows that i have an obsession with avocados.  if it's on a menu, or in a supermarket, you can bet it's coming home with me.
i especially love avocado paired with eggs, they are a perfect mix of healthy fats and protein staying power which always keeps me full throughout the morning.
happy weekend.
xo JS


Healthy Breakfast Nachos


Ingredients:
eggs
egg whites
cheddar cheese, grated
tomato, diced
avocado, diced
green onions, thinly sliced
plain greek yogurt
salt & pepper to taste

organic blue corn tortilla chips for serving

Method:
Scramble eggs and egg whites in non-stick skillet, seasoning to taste with salt and pepper.  Add in grated cheese during final stages of cooking time.
Remove from heat and top with tomato, avocado, green onion, and greek yogurt.
Serve with tortilla chips.  

Thursday, 10 April 2014

Wild Blueberry & Banana Muffins

we are on a constant muffin rotation in this house, replacing the beloved quick bread rotation, since my pan has mysteriously gone missing.  even after reorganizing the entire kitchen i still can't find it. 
i blame mr. handsome.
who would've thought a GPS device would be needed for a pan?
with bread out of the question, it's muffins in.  
not a loss at all, especially when they contain two of my favourite foods.

bananas and blueberries.
 not the prettiest, good thing this isn't a beauty competition....
 i'll take taste over looks any day.

Wild Blueberry & Banana Muffins


Ingredients:
1 1/2 cups flour (all-purpose, whole wheat, spelt, or a blend)
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
3/4 cup sugar, plus more for sprinkling
1 egg
2 tsp vanilla
3 large bananas, ripe & mashed
1 cup wild blueberries, frozen

Method:
Preheat oven to 350F.  Spray 12 cup muffin tin with non stick spray and set aside.
In large bowl combine butter and sugar using an electric mixer until creamy.  Add in egg and vanilla and mix until well blended.  Add mashed bananas and mix again.
Add salt and baking soda, and mix together with a wooden spoon.  Add flour and mix until just incorporated.  Do not over mix.
Fold in blueberries (reserving a few for garnish).
Divide batter among prepared muffin tin, sprinkle with sugar and garnish with remaining berries.  Bake for 20-25 minutes or until toothpick inserted comes out clean.

Yields: 12
adapted from my awesome banana muffins

Wednesday, 9 April 2014

Bear Toast

i swear i make food cute for my kids....not for me.

sort of.

okay not at all.

that's not important.


either way there were some 'bear-y' happy campers this morning.
xo.


Bear Toast

Ingredients:
whole wheat bread
peanut butter
banana, cut in slices
raisins

Method:
toast bread and spread with peanut butter.  use two banana slices for the ears and one slice for the mouth, add two raisins for eyes and one more for the nose.
ta-da, bear toast.

Sunday, 6 April 2014

Homemade Tortillas

homemade everything is good by me.
it trumps anything store-bought each & everytime.
you can taste homemade.
there's care, love, and usually arm strength involved which only adds to the flavour department.
 or so i'm reminded by my housemates.
see you later you store-bought tortillas, you've been respectively replaced.  
xo.

Homemade Tortillas


Ingredients:
3 cups unbleached flour
1 tsp salt
1 tsp baking powder
1/3 cup vegetable oil
1 cup hot water

Method:
In large bowl mix dry ingredients until incorporated.  Add in oil and mix with hands until it resembles fine crumbs.  Add in water and mix until ball is formed.  Wrap in plastic and allow to rest for at least 30 minutes.
Divide dough into 12 balls and roll out one at a time onto a floured surface till 8-inches in diameter.  Brush off excess flour.  Cook on a hot, ungreased griddle over medium-high heat, turning when dough begins to brown and blister.  
Wrap cooked tortillas in a tea towel to keep warm & serve.

Yields: 12
slightly adapted from tastykitchen.com 

Thursday, 3 April 2014

Bunny Tails: White Chocolate & Coconut Marshmallows

i've officially began my countdown to easter.
between multiple crafts, too many mini eggs, tulips, and pastel coloured everything, i'm more than ready.
this morning I had a special helper in the kitchen and we decided to make "bunny tails" 
aka. white chocolate & coconut marshmallows.
a sweet treat, made by sweet little hands on a lovely thursday morning.  xo.


Bunny Tails

(White Chocolate & Coconut Marshmallows)

Ingredients:
large marshmallows
white chocolate chips
unsweetened coconut

Method:
melt chocolate chips in microwave at 50% power stirring every 30 seconds until melted.
dip top third of marshmallow in melted chocolate then dunk and roll into coconut.
let harden & enjoy!



treats aside, here are a couple of the crafts we've also been working on:
  • thumbprint easter eggs
  • potato stamped eggs


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