Pop up pancake

Helloooooo, easiest breakfast ever!

My friend Vanessa gave me this recipe, and it’s insane levels of tasty and yummy.

Pop up pancake

Ingredients

  • 1 Tbsp butter
  • 1/2 cup milk
  • 1/2 cup flour
  • pinch of salt
  • 2 eggs

Instructions

  1. Heat your oven to 425F
  2. Mix up the milk, flour, salt, and eggs until well combined — doing this in the blender is quick and easy
  3. Melt the butter in a medium cast iron skillet (or Vanessa does this in a glass Pyrex dish), then add the batter and pop it in the oven
  4. Bake until the pancake is golden brown and all puffed up, about 15 minutes or so

Other flavoring and fun options:

  • Add vanilla or lemon zest to the batter
  • Use orange juice instead of milk
  • Dust with powdered sugar
  • Sprinkle with cinnamon sugar

 

What else? What would you do with it?

Baked Elvis oatmeal

I’m not a stranger to baked oatmeal, but I love how Beth of Eat. Drink. Smile upped the ante with the addition of all her yummy fruit! I adapted her recipe a bit to use up what we had (super ripe bananas) and to add something both my kids are guaranteed to eat: peanut butter!

Baked Elvis oatmeal

Ingredients

  • 2 cups uncooked old fashioned rolled oats
  • 1/3 cup packed brown sugar
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 very ripe bananas, fork-mashed
  • 3 Tbsp butter (see instructions)
  • 1/4 cup peanut butter (see instructions)

Instructions

  1. Combine oats, sugar, baking powder, cinnamon and salt in a bowl
  2. Heat the butter and peanut butter together in the microwave till just melted, then let it cool slightly
  3. Make a well in the middle of your dry ingredients; add in the egg and beat well, then add in banana and butter/peanut butter mixture and stir well
  4. Pour into a buttered 8-inch square baking dish, and bake at 375° for 25-30 minutes.

 

This is such a great breakfast, and easy to keep around for snacks as well! Be sure to check out Beth’s original post for all her awesome fruit combinations, too. What fruits will you try with it?

P.S. Lost without Google reader? ME TOO. But try this: Follow my blog with Bloglovin

Broccoli bites

My little Peanut, as you may have heard, is NUTS for broccoli. Like, a crazy woman. I actually thought I didn’t like broccoli for years and years — it was roasted broccoli that won me over, and now I just love it in general. Since Peanut loves broccoli all the time any time, I was looking for some new ways to prepare it to give her a little variety. These turned out to be so good that we both ate them! I dipped mine in a little ranch dressing; quite tasty!

Broccoli bites

Yield: about a dozen

Ingredients

  • 8 ounces chopped broccoli, drained well
  • 3/4 cup grated cheddar cheese
  • 2 eggs
  • salt and pepper
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat oven to 375F
  2. Mix all ingredients in a bowl, then scoop out with a cookie scoop, gently shaping into patties on a parchment-lined cookie sheet
  3. Bake at 375 for 15 minutes; flip them over and bake for another 10

Since Peanut is ALL ABOUT THE BROCCOLI I would love to hear more broccoli ideas! How do y’all use it?

Roasted chickpeas

This recipe has kind of made the rounds on the internet but I hadn’t gotten a chance to try it until this week. I followed Steamy Kitchen’s version because she’s never steered me wrong.

Roasted chickpeas

Ingredients
  • One can of chickpeas/garbanzo beans
  • Olive oil — about 2 Tbsp, but you’re drizzling it on so that’s approximate
  • Salt and cinnamon (or whatever spices sound good to you; see below)

Instructions

  1. Drain the beans and let them sit on a paper towel lined cookie sheet to dry while your oven preheats to 400F
  2. Discard the paper towels, then drizzle on olive oil, shaking the beans around so they’re well coated
  3. Sprinkle with salt (I find they needed a pretty good amount), then roast in the oven until they’re crunchy — around 40-45 minutes
  4. Remove the tray from the oven and shake on whatever spices you chose; I used cinnamon, but I hear cajun spices are good too

Once they’re cool enough to handle, go crazy! I like them warm or cooled; store at room temp.

GIVEAWAY IS NOW CLOSED! 🙂

I get a lot of my recipes off the internet, AND my kids help me in the kitchen; this makes my iPad and my Pong case a perfect kitchen setup for me. I actually approached Pong myself about this giveaway because I’m such a fan of their products; I’ve been using one of their iPhone cases forever. They explain the features of this case better than I could (can you say decreased radiation, increased singnal?) so be sure to check out the info about it.

Because of their awesomeness, Pong sent an iPad case for me, and they’re giving one to one of you! All you have to do is comment here before Sunday July 15 at midnight central time and tell me: what’s your favorite source for recipes? I’ll select a winner via random.org, and Pong will send the iPad case directly to you; you’ll just need to let me know if you want the Wi-Fi only or the Wi-Fi + 4G Case.

And go!

We have a winner!

 

Comment #2 is from Nashville’s own Erin of Erin’s Food Files. Congrats! Just email me your address and what kind of iPad you have and Pong will have your new case on the way!

S’mores pops

 

It’s summer! I don’t know about the rest of y’all but we’re already kind of sweltering in Nashville. Baby Peanut is rocking a heat rash on her neck and thinks that cold bananas are the best thing ever right now. Kiddo is all about “cold water with LOTS of ice cubes!” I may or may not be sneaking my feet into the wading pool in the back yard.

In the midst of all this heat, the folks at Aldi sent me a summer care package: graham crackers, marshmallows, cute sprinkles and a chocolate bar. S’mores! I love s’mores. However, since it’s hot outside (have I mentioned it’s hot?), by the time the package hit my front porch the chocolate was rather melty, so traditional s’mores would be hard.

CHALLENGE ACCEPTED.

I thought about what else I could do that would be yummy, and I came up with these: s’mores pops. I’m pretty sure I’m not the first person to invent these, but since I totally thought of them one night I’m not going to google them and see how many other people came up with them before I did. 😉

You need these in your life!

S’mores pops

Ingredients

  • 4 graham crackers
  • 1 large chocolate bar
  • 1 bag large marshmallows
  • Sprinkles, optional but totally fun
  • Popsicle sticks, skewers or craft sticks
  • Wax paper lined cookie sheets or trays

Instructions

  1. Melt or temper the chocolate. I used this method for tempering. I’m honestly not sure if the chocolate really needed to be tempered or just melted in the microwave; tempering seemed like a good idea and not hard so I went with it
  2. Crush the graham crackers in a food processor or in a zip top bag with a rolling pin, then put the crumbs in a bowl
  3. Skewer the marshmallows, then dip in the chocolate. Let it drip a little bit, then dip in graham crackers and sprinkles in whatever method and order you like — go crazy, have fun! — then set them on the wax paper to let them cool

 

See how easy this is? If grown-ups do the melting part, kids can absolutely step in and make their own creations with different sprinkles and combinations. Make some and show me what you’ve come up with!