Kitchen Sink Pancakes

Kitchen Sink Pancakes

October is National Pretzel Month

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I think you can put anything in a pancake.  I mean, just look at the IHOP menu.

  • cupcake pancakes
  • double blueberry pancakes
  • chocolate chip pancakes
  • strawberry banana pancakes
  • Mexican tres leches pancakes
  • German chocolate pancakes
  • vanilla spice pancakes
  • New York cheesecake pancakes

…and that is just at IHOP.  At the right restaurants, you can buy pancakes with apples, lemon and poppy seeds, cherries, peaches, pumpkin, and anything else you imagine.  Pancakes are so versatile that you can include everything (except the kitchen sink).

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Ingredients

  • 1 cup oat flour
  • 1 cup vanilla Greek yogurt
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup mix-ins (I used pretzels, peanuts, raisins, and chocolate candies)

Directions

  • Combine oat flour, yogurt, milk, baking powder, and cinnamon.  Mix well.
  • Fold in your choice of “mix-ins.”
  • Lightly spray a griddle with nonstick spray.  Drop spoonfuls of batter onto the griddle.  Let cook on one side until bubbles begin to form on the surface of the batter.  Flip and continue to cook 2-3 minutes, until a spatula easily slides under the pancake.  Transfer to a plate.
  • Eat and enjoy!

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P.S. I am linking up with Angie and her cohosts Antonia @ Zoale.com and Laurena @ Life Diet Health for Fiesta Friday.

Cinnamon Apple Snack Mix

Cinnamon Apple Snack Mix

October is National Popcorn Poppin’ Month and National Apple Month and National Pretzel Month!

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As a child, my brother and I ate popcorn daily after school.  I still love a big bowl of salty popcorn, but I recently discovered a better way to enjoy this snack.

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Breakfast Grilled Cheese

Breakfast Grilled Cheese

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When I was about ten years old, my best friend’s grandma taught me how to make grilled cheese.  I am sure I had made grilled cheese before then, but she taught me the proper steps.

  • Butter the pan, not the bread.
  • Heat the pan.
  • Completely assemble the sandwich before placing it in the warm pan.
  • Cook two to three minutes, and use the back of a spatula to smash the sandwich.  This is key.  I am not sure why, but it is highly important.
  • Flip the sandwich and smash again.
  • Toss the sandwich onto a plate, and cut it in half.
  • Eat it!

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Microwave Carrot Cake

Microwave Carrot Cake

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Every week, The Oatmeal Artist posts a roundup of oatmeal recipes and Instagram pics, often based on an announced theme.  This week, her theme is vegetables.  I may have gone a little crazy…

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Here’s  all the vegetable-oatmeal dishes I made:

  • Apple-Cinnamon Sweet Potato Oatmeal
  • Carrot Cake Oatmeal Mug Cake (the recipe I am posting now)
  • Mac-n-Cheese Oatmeal using vegetable pasta (recipe coming next Friday)
  • Carrot Cake Oatmeal Cookies (using Amy’s recipe)
  • Orange Dreamsicle Green Oatmeal Smoothie Bowl (recipe coming eventually…)

What can I say? I love oatmeal, and I love a challenge!

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Ingredients

  • 1/4 cup oatmeal
  • 1 medium carrot
  • 1/4 cup orange juice
  • 1/8 tsp baking soda
  • 1/2 tsp cinnamon
  • Topping ideas: cream cheese, raisins, walnuts, shredded carrot, coconut

Directions

  • Chop the carrot into several large chunks.  Grind carrot and oatmeal in the food processor until it forms a course flour.
  • Add orange juice, baking soda, and cinnamon to the food processor.  Pulse 4-5 times to combine all ingredients.
  • Coat a single-serve ramekin or a mug with nonstick spray.  Pour batter into mug.
  • Microwave for two minutes.  Let cool.
  • Decorate with desired toppings.
  • Eat and enjoy!

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Oatmeal Raisin Protein Shake

Oatmeal Raisin Protein Shake

DSC_0065For the past ten days (since my return from camp), I have been taking day trips, snapping pictures, and trying to catch up on sleep.  However, I am hopping an airplane today for another extended trip.  Until I get back to North Carolina, we will have to settle for some scheduled posts.  Stick with me!  I will be back to a normal(ish) posting schedule in late August.  Until then, make yourself a shake and enjoy your summer vacation.

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Oatmeal Raisin Protein Shake

Ingredients

  • 1 cup milk of choice
  • 1 scoop vanilla protein powder
  • 1/2 frozen banana
  • 1 tbs. oats
  • 1 tbs. raisins
  • 1/4 teaspoon cinnamon

Directions

  • Combine all ingredients in a blender and blend until smooth
  • Transfer to cup
  • Drink and enjoy!

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Trail Mix Muffins

Trail Mix Muffins

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What do you do while something is in the oven?  Do you read? Blog? Dance? Clean the kitchen? Watch television?

The day that I made these trail mix muffins, I went for a one-mile run as soon as I put the muffins in the oven.  I set the timer for 25 minutes and took off, knowing that (1) my mom would be in the kitchen just in case something happened, and (2) I would be back from the run in less than ten minutes.

My muffins burned.  When I calculated baking time, I failed to take into consideration the size of the muffins and fact that I was using a metal pan.  The good news is that they still tasted great…they just look a little, um, dark.  As I sat to write this post, I chose to only photograph the prettiest of the muffins, and I adjusted the baking time in the directions.

But really, try them! They are great!

Trail Mix Muffins

Ingredients:

  • 1 ripe banana
  • 3/4 cup milk of choice
  • 1/2 tsp. vanilla
  • 1 cup oatmeal
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 cup mix of nuts and dried fruits (I used a mix of almonds, peanuts, cashews, and raisins)

Directions:

  • Preheat oven to 350 degrees Fahrenheit.
  • Mash the banana and mix in milk and vanilla.
  • Add oatmeal, cinnamon, baking powder, and salt.  Mix well.
  • Stir in nuts and fruit.
  • Spray a 6-count muffin pan with nonstick spray.
  • Evenly distribute the batter between all six cups.
  • Bake for approximately 20 minutes or until light brown (it may be in your best interest to not go for a run at this time 🙂 ).
  • Let cool before removing from the pan (they will crumble in to granola if you don’t let them cool!)
  • Eat and enjoy!

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GORP Butter Fudge

GORP Butter Fudge

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Happy National Nut Day!

As you know, I am quite fond of, in love with, obsessed with peanut butter.  It is natural, sweet, creamy perfection in a jar.  Even though they are technically a legume, peanuts cannot be forgotten on National Nut Day.

It’s a classic combination:  good ‘ole raisins and peanuts.  Simultaneously sweet and salty, this freezer fudge is a perfect snack to keep on hand.

GORP Butter Fudge

Ingredients:

  • 1/4 cup peanut butter
  • 1/2 tbs. honey
  • 1/4 tsp. vanilla
  • pinch of salt
  • 1 tsp. peanuts
  • 1/2 tbs. raisins

Directions:

  • Combine all ingredients in a shallow bowl.
  • Freeze.
  • Serve, eat, and enjoy!