Archives for category: Breakfast

Fall weather is here and that means I’m on another pumpkin kick.  Pumpkin pancakes are the perfect start to a chilly morning!  They’re dense but fluffy, naturally sweet, and filling!

Also, other delicious pumpkin breakfast recipes I’ve made are Whole Wheat Pumpkin Waffles and the famous Pumpkin Cream Cheese Stuffed French Toast.

-1 1/2 Cups Milk
-1 Cup Pumpkin Puree (not Pumpkin Pie Filling!)
-1 Egg
-2 Tablespoons Vegetable Oil
-2 Cups All Purpose Flour
-3 Tablespoons Brown Sugar
-2 teaspoons Baking Powder
-1 teaspoon Baking Soda
-1 3/4 teaspoons Pumpkin Pie Spice
-1/4 teaspoon Salt

In a bowl, mix together the pumpkin puree, egg, and oil.

In another bowl, mix together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice.
Pour the pumpkin mixture into the flour mixture and stir until just incorporated.
Heat a griddle or skillet to medium heat.  Scoop the batter in 1/4 cup amounts.  Flip once bubbles rise to the top and edges lift.

Keep warm in the oven until ready to serve.  Sprinkle with some toasted pecans and powdered sugar and serve with warm maple syrup!

Summer and vacation and have come and gone and I have neglected this blog a little.  I still have been enjoying cooking fresh and delicious meals, but haven’t had the patience to pull out the camera.  I’ve kept busy with my Doberman puppy (now five months old) who doesn’t leave me much time to cook something before tearing something up.  She’s a blast, but as soon as I turn around she’s getting into something.  I was able to cook a bit this morning, after taking her to the park for tracking, a two mile walk, and playing in the lake.  Thank goodness!

These pancakes are a delicious treat for breakfast (or really, any meal!)  This recipe has a banana mashed in the batter, since I have found I don’t like the appearance of slices in the pancakes but would miss the flavor.

-1 1/2 Cups Flour
-1 Tablespoon Sugar
-2 teaspoons Baking Powder
-1 1/4 Cup 2% Milk
-1 Large Banana, mashed
-1 Egg
-1 teaspoon Vanilla
-1/4 Cup Chocolate Chips

Optional:  Garnish with banana slices and additional chocolate chips.

In a medium bowl, mix together flour, sugar, and baking powder.  In a separate larger bowl, mix together mashed banana, egg, milk, and vanilla.  Mix in the dry with the wet ingredients, and fold in chocolate chips.  Let rest for a few minutes while your griddle or pan heats.  Flip when bubbles appear and keep warm in the oven until ready to serve.

I had a gorgeous pint of blueberries and wanted to use them for breakfast.  I make plenty of pancakes and waffles, so I decided to make a buckle to enjoy with coffee.  A buckle is cake-like and has a crumb topping.  It is called a buckle because the crumb topping crumbles and looks like it has buckled.  It is said that buckles emerged from the New England area.

The best thing about this recipe is that it’s flexible.  You can use other seasonings (I prefer cinnamon, but you could use something like cloves, or allspice, in moderation.)  You can also use other fruit you have on hand such as  blackberries.  Whatever fruit you decide to use, make sure it’s nice and ripe!  You could even add some lemon zest to the batter if you’d like a slight lemony flavor and aroma.  However, biased as I may be, I think this recipe is great as-is.


For the cake:
-2 Cups Flour
-1 teaspoon Baking Powder
-1/2 teaspoon salt
-1/4 teaspoon Cinnamon
-2 Ounces Unsalted Butter
-1/2 Cup Granulated Sugar
-1/4 Cup Brown Sugar
-1 Egg
-1/2 Cup Milk
-2 Cups Fresh Blueberries

For the topping:
-1/2 Cup Granulated Sugar
-1/3 Cup Flour
-1/4 teaspoon Nutmeg
-1/4 teaspoon Cinnamon
-2 Ounces Butter, chilled and cubed tiny

Preheat oven to 375F.  Grease a pan (I used a 9 inch tart plate, but a 9 inch glass baking dish will do) with cooking spray or butter.  In a medium bowl, mix together flour, baking powered, salt, and cinnamon.  In a separate bowl, beat together sugars, egg, and butter until creamy.  Add in milk.  Slowly add the dry mixture until incorporated.  Once well mixed, stir in blueberries by hand.  Pour into the baking dish.

To make the topping:  Combing flour, sugar, nutmeg, and cinnamon in a small bowl.  Cut in butter with a pastry cutter or a knife and fork.  Continue until butter is the size of small pebbles.  Evenly sprinkle the mixture on top of the cake mixture.  Bake for 35-45 minutes until golden.  Allow to cool for five minutes before eating.


Oats and yogurt aren’t typical pancake ingredients- but they both add a lot to this awesome weekend standby.  The oats aren’t very detectible in these, but they add nutrition and are filling.  The Greek yogurt adds a rich creaminess, which replaces the usual buttermilk or sour cream.

-1 2/3 Cups All-Purpose Flour
-2/3 Cup Old-Fashioned Rolled Oats
-2 Tablespoons Sugar
-1 1/4 teaspoon Baking Powder
-1/4 teaspoon Baking Soda
-1/4 teaspoon Salt
-1 Cup Greek yogurt, plus more for garnish
-1 Cup Milk
-2 Large Eggs
-Fresh Fruit

In a large bowl, whisk together dry ingredients: flour, oats, sugar, baking powder, baking soda, and salt.
 In a separate medium bowl, add yogurt, milk, and eggs.  Mix together well.

Slowly add the wet ingredients in with the dry and mix until just incorporated.  A few small lumps are ok.

Cook on a skillet on medium heat, about two minutes per side.

The best trick for knowing when the first side is ready to flip is when bubbles form and the edges start to lift.

I keep them warm in the oven until ready to serve, or you can serve them immediately.

Pile high on a plate and garnish with fresh fruit, a scoop of yogurt, and maple syrup.

Making fruit sauces is one of the easiest, tastiest things you can do to dress up a breakfast!  Cooking down fresh fruits, adding sugar, and topping pancakes or waffles is one of my favorite ways to quickly dress up what would otherwise be a normal weekend breakfast.

Here is a fantastic waffle recipe (just emit the blueberries!)

You may want to adjust the sugar depending on how ripe the fruit is and what your tastes are.  Just give it a taste as you’re making it and adjust as needed.


-12 Ounces Fresh Blackberries
-3 Tablespoons Sugar

In a small saucepan, add blackberries and cook on medium-low heat.  Stir often, until fruit releases it juices and starts to cook down.
Gradually stir in the sugar and keep cooking on medium-low heat, until sauce reduces down, about 10-15 minutes.

Spoon over waffles, pancakes, or even ice cream!


It was a sleepy Saturday morning and we had a special guest over.  My fridge was bare.  I knew I could whip together some pancakes, but realized I had half a tub of leftover ricotta cheese from another recipe.  There just so happened to be a lemon lying around.  (Ok, I always have lemons.  I love them.)  Sometimes things are just meant to be!  This recipe just  fell into place, which usually turn out to be the best!

Now I must admit, these pancakes would be a lot more impressive if they were topped with some fresh fruit or a fruit sauce.  Fresh raspberries, blueberry sauce, sautéed apples…the possibilities are endless.  Or if your fridge is near-empty, make them how I did.  They’re still fantastic.

These pancakes are the most moist, melt-in-your-mouth, pancakes that I’ve ever tried!

-3/4 Cup All Purpose Flour
-1 Tablespoon Baking Powder
-1/4 teaspoon Nutmeg
-1/4 teaspoon Salt
-2 Tablespoons Sugar
-1 Cup Ricotta Cheese
-2 Eggs
-2/3 Cup Milk
-1 Lemon, zested, and half of it juiced
-Butter, for frying

In a small bowl, combine flour, baking powder, nutmeg, salt and sugar.  Stir together.  (Tip: if you want super fluffy pancakes, you should sift these ingredients, minus the sugar.  Then add the sugar after sifted and give a quick stir.)

In a separate, large bowl, add ricotta cheese, eggs, milk, and lemon.

Whisk together until just incorporated.  Slowly mix in the dry ingredients.  Be sure not to over mix!

It should be nice and creamy, but a few small lumps are ok.

Preheat a non-stick pan or griddle and add a little butter.

Using a 1/4 cup as a scoop, measure out the batter and pour into the pan.

Flip when bubbles form, and the edges have lifted a little.

Cook both sides and then place in the oven on warm or serve immediately as they are done.

Top with a pat of butter and a drizzle of maple syrup.  Fresh fruit on top would really make this incredible, but it’s good just as-is, too!


Sometimes we need a little extra kick to our breakfast.  This French toast recipe is surprisingly easy and uncomplicated.  You can even make it the night before!

This recipe can be easily doubled for a crowd and will fit in a 9×13 pan.  Otherwise, use a 9×9 pan.


-1/4 Cup Butter
-1/2 Cup Brown Sugar
-2 Tablespoons Bourbon
-2 Apples, sliced
-1/2 of a Baguette, sliced thick
-2 Eggs
-1/2 Cup Milk
-1 teaspoon Vanilla
-1 teaspoon Cinnamon
-1 Dash Nutmeg

Melt butter in a skillet over medium heat.
Add brown sugar and bourbon, cook until sugar is fully melted.

While the sauce is on the stovetop, slice the apples.

Pour the sauce in the bottom of a 9×9 inch baking pan.  Place apple slices on top.

Whisk together the eggs, milk, vanilla and sugar in a medium sized bowl.

Dip each piece of bread in the egg mixture, being sure to coat both sides.

Place the pieces of bread on top of the sliced apples.

Bake at 350F for 30 minutes, or until apples can be pierced with a fork.

When serving, spoon the sauce from the bottom on top of the bread and apples.


Breakfast is my favorite meal when it involves something hot out of the skillet or warm out of the oven.  A classic blueberry muffin makes a great breakfast or snack.

There are a bazillion “best muffin ever” recipes out there, which usually involve something I don’t have in my fridge.  Sour cream?  Nope, used that up on taco night.  Buttermilk?  Rarely stocked.  This is a no-fuss, delicious blueberry muffin recipe!  Raspberries or blackberries would be great, too!

Makes 12 muffins.

-6 Tablespoons Butter
-1 1/2 Cups Flour
-1/3 Cup Milk
-1 Large Egg
-1 Egg Yolk
-1/2 teaspoon Vanilla Extract
-3/4 Cup Sugar
-1 1/2 teaspoons Baking Powder
-1/2 teaspoon Salt
-1 Cup Blueberries

Preheat oven to 375F and move an oven rack to the upper 1/3 of the oven.

Melt butter in a medium saucepan on medium-low heat.
When butter is melted, remove from heat and whisk in milk, egg, egg yolk, and vanilla.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Slowly pour the wet ingredients into the flour mixture.

Mix together until the batter forms.  Be careful not to over mix.

Sprinkle the berries into the batter.

Gently fold the berries in.

Using a spoon, fill lined muffin tins with batter, almost all the way to the top.

Optional:  sprinkle a little sugar on top.
Bake for 18-20 minutes, until golden and a toothpick comes out clean.

Serve warm out of the oven, or at room temperature.


Normally, I’m one of those who never follows a recipe.  Occasionally, I see something that looks perfect the way it is, but the creative side in me usually takes over and changes it around.

Everyone asks where I got my love of cooking from.  Well, growing up in a house where my mom made a homemade meal every night helped.  But she’s the complete opposite.  A total recipe follower.  Perfectly measuring each ingredient, leveling it off, and following each step.  There’s absolutely nothing wrong with this method, I just can’t do it.  If I can cut corners, speed something up, or dirty up one less bowl- I’m going to do it!  (Luckily, I can only count my kitchen flops on one hand.)

This is one of the very few recipes I’ve ever followed “to a T.”  Deb at smitten kitchen is a fantastic food blogger with creative and unique recipes.  So, I can’t take credit for these absolutely phenomenal muffins.

This makes 10-12 muffins.  They’ll stay good for up to five days, if they last that long.

-1/2 Cup Virgin Coconut Oil
-3/4 Cup All-Purpose Flour
-1/2 Cup Whole Wheat Flour
-1 1/2 teaspoons Baking Powder
-1/4 teaspoon table salt
-1 Cup Greek-style yogurt, at room temperature is best
-1/3 Cup Granulated Sugar
-1 Large Egg, at room temperature is best
-1 teaspoon Vanilla Extract
-3/4 Cup Sweetened Shredded Coconut, divided

Preheat oven to 375F.  Line muffin tins with papers or grease them with additional coconut oil.

In a medium bowl, mix together dry ingredients: flour, baking powder, salt, and 1/2 cup of the shredded coconut.

Warm coconut oil until it is liquid.  In another bowl, mix together the wet ingredients:  yogurt, egg, sugar, coconut oil and vanilla.  Gradually mix in the dry ingredients until combined.

Pour batter into the muffin tins, until they are 3/4 full.  Sprinkle each with remaining shredded coconut, about 1-2 teaspoons of coconut on each muffin.

Bake for 20 minutes until the tops are golden.

Ahh, comfort food.  Ohio winter, like most, has been very mild this year.  I’ve kept it pretty light in regards to what I’ve been cooking for the last few months.  However, the craving caught up with me and I knew it was time to make something in my favorite food genre:  comfort food.

Every year for Christmas brunch my grandma makes sausage gravy and we pile it on top of biscuits.  Of course, we make all sorts of other dishes, but the star of the show is the sausage gravy.  The first year Darren went with me to family Christmas, he was blown away by the sausage gravy.  I haven’t gotten around to making it on my own until now because I just assumed it was difficult.  I was wrong!  This sausage gravy requires few ingredients and is easy to whip up on a sleepy Sunday morning.

For the Biscuits:
-2 Cups All-Purpose Flour
-1 Tablespoon Baking Powder
-1 teaspoon Salt
-1 Tablespoon Sugar
-1/3 Cup Butter or Shortening
-1 Cup Milk
 Sausage Gravy:

-1/2-3/4 lb Sausage (not in casing, i.e. Bob Evans Sausage Roll)
-1/4 Cup All-Purpose Flour
-2 Cups Milk
-Pepper, to taste

First, start with the biscuits.  Preheat the oven to 425F.

In a large bowl, mix together the dry ingredients:  flour, baking powder, salt, and sugar.
Cut in butter or shortening until it resembles a course meal.
The key is not to over work the batter, otherwise your biscuits will be tough and not fluffy.
A few clumps are ok!

Next, slowly pour the milk into the batter and gently mix it until just incorporated.

Flour a surface and knead the dough 10-15 times.
Roll out the dough and cut using a biscuit cutter or a cup.
Place the biscuits onto a parchment lined baking sheet.

Bake for 13-15 minutes until biscuits have risen and start to turn a golden yellow.

Allow to cool while making the sausage gravy.

Heat a large, deep skillet on medium heat.  Cook the sausage, breaking it up with the spatula.

 When sausage is cooked through and browned, add 1/4 cup of flour until it dissolves.
Slowly pour in the milk, mixing as you pour it in.
Allow to cook and gently bubble, stirring occasionally.
The gravy will thicken after about 8-10 minutes.
Cut the biscuits in half and spoon the sausage gravy over the top.