Kids in the Sink

Baked Eggnog Donuts

eggnogdonut3
I know, I know. Eggnog is a “Christmas-ey” thing and its almost February. We should really be posting about Valentine’s Day treats and everything pink and red and chocolate and kisses and love. And that’s great. Except when are we EVER on time with holiday’s?
That’s right. Never. Maybe we accidentally get lucky once or twice, but usually we are just a few days before (read:a few days too late) or a few days behind (read:totally late). And these donuts are no exception. Not only are they not appropriate for the upcoming holiday, they are grievously late for Christmas.
eggnogdonut6
But who comes up with the length of time something is acceptable to consume? Who died and made that person king (or queen)? Down with it, I say! It’s still winter! And it’s colder now than it was in December anyways. So lets make eggnog a “wintery” thing and drink it until spring. Or eat it in baked goods.
And if you want, throw some pink heart sprinkles on top in lieu of the candy canes and call it a Chri-Valentine-mas donut. :)
-Heather
eggnogdonut7

Baked Eggnog Donuts
Makes about 12 donuts

Ingredients:

For the donuts:

2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 egg, at room temperature (Come on guys, you know I did NOT do this. And they were fine)
3/4 cup eggnog, at room temperature (I partially, kind of did this. Still fine.)
1/4 cup applesauce

For the glaze:

1 1/2 cups powdered sugar
3 tbsp eggnog
Crushed candy canes (or Valentine’s sprinkles), for garnsih

Directions:

  1. For the donuts: Preheat your oven to 325 degrees and spray 2 donut pans with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and nutmeg.
  3. Add teh egg, eggnog and applesauce and beat until well combined. The batter will be pretty thick.
  4. Spoon the batter into a piping bag or large resealable plastic baggie. Cut the bottom (or corner), and pip the batter into the wells of the donut pans, filling each about 1/2 full. Bake for 10-12 minutes, or until the donuts spring back when lightly touched.
  5. Transfer the pan to a wire rack and let cool for a few minutes before removing the donuts to cool completely.
  6. For the glaze: While the donuts are cooling, prepare your glaze. In a small bowl big enough to dip the donuts into, whisk together the powdered sugar and the eggnog. If the glaze is too thick, try adding a splash of milk as the eggnog is thicker than milk. Whisk until desired consistency is reached. Garnish for whatever holiday you are decorating for and enjoy!

Source: Tracey’s Culinary Adventures

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Donut Muffins

donutmuffins3 I got a doughnut pan for Christmas.  I actually got like sooooooooooooo many wonderful kitchen things for Christmas.  I got a square brownie pan, mini bundt pan, awesome knives, a fancy metal/magnetic bar thingy for the knives, a mini doughnut pan, vanilla paste, whole wheat pastry flour, a jumbo cookie scoop… the list goes on and on.  My family loves me.  Wow, what a tangent.  I’m so good for those.  I was blessed beyond belief with kitchen things (and otherwise) at Christmas.  Enough about that.

donutmuffins1

The whole point in telling you that I got a doughnut pan was to let you know that after that, I went on a doughnut pinning frenzy.  Like with a dozen new recipes of baked doughnuts galore.  That’s why it’s kind of ironic that I’m bringing you a muffin that is reminiscent of a doughnut.  I found this recipe a long time ago, back when I was all, “man, I wish I had a doughnut pan.  Since I don’t, let me make a muffin that tastes like one.”  You can probably relate to that because not everyone has a doughnut pan, ya know? You should get one, just because they’re awesome and make such a quick prep for breakfast or snack.  But if you don’t have one, you can totally make these muffins and trick your stomach into thinking you do.

-Melissa

donutmuffins2

Glazed Doughnut Muffins

Ingredients:

For the muffins:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg, to taste
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 cups all-purpose flour
1 cup milk

For the glaze:

3 tbsp melted butter
1 1/2 cup confectioners’ sugar
3/4 tsp vanilla
2 tbsp hot water

Directions:

  1. Preheat the oven to 425 degrees and line a muffin tin with cupcake liners and spray thhttp://www.closetcooking.com/e liners with cooking spray to ensure the muffins come out easily.
  2. In the bowl of your stand mixer or a medium mixing bowl, cream together the butter, oil, and sugars until light and fluffy.
  3. Add eggs and beat until well combined. Mix in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
  4. Stir in half of the flour, then milk, then the other half of the flour and stir until just combined.
  5. Evenly distribute into the muffin tin.  Each cup will be almost full.  Bake for 15-17 minutes, or until a toothpick placed in the center of the muffins comes out clean.
  6. While the muffins are baking, whisk together the ingredients of the glaze until smooth.
  7. Once muffins are mostly cooled (about 10-15 minutes), dip each muffin into glaze and wait for glaze to harden.  If desired, you may glaze muffins twice.  The glaze is super delicious so you may want to do that, if you have the patience and will powder to wait long enough.

Source: My Baking Addiction

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Spinach & Potato Hash with Eggs Sunny-Side Up

Hey guys. Are you five pounds heavier, too? Yeah, me either too.

You know what the best part about Thanksgiving is besides the turkey and family dysfunction donotdenyityouKNOWyouhaveittoo? No, it’s not the leftovers, although I too enjoy not having to cook for a month after, and it’s not the sweet potato casserole, although ours is pretty tight.

Let me just tell you guys what I’m dealing with over here. It’s really an act of God that you get a blog from me at all. Every other word, I am fighting off a child who is trying very hard to make it to the computer and destroy everything I’m working on. Sometimes, they win.

No. It’s the desserts. The chance to make desserts that are really bad for you and the opportunity to share them with others so that you don’t have to eat a whole pan of brownies yourself so that, ya know, they don’t go to waste. Wait, what?

And desserts are my Thanksgiving thing. It’s what I do since I don’t actually host a Thanksgiving and I may have a teeny problem making enough desserts for a family gathering of 30 when I only have a family gathering of 9. Whatever. It means I get to take home a lot of leftovers, including desserts.

So, here’s the deal. I may have almost single-handedly polished off 9/10 of the desserts that we brought back home. In, like, a day. But I mean, I wouldn’t want them to go to waste. Feel me? So, instead of eating brownies for lunch, I’ve been making this hash and oh.man.loving.it. You can pretty much throw any leftover potatoes and veggies that you have lying around and make it into a delicious and much better for you than brownies lunch or dinner. It’s a relatively easy and quick meal that will leave you feeling full and with the ability to resist that last pecan pie bar.

Maybe.

-Heather

Spinach & Potato Hash with Eggs Sunny-Side Up
Serves 1

Ingredients:

2 tbsp extra virgin olive oil, divided.
2 cloves garlic, minced
1-1 1/2 cups various types of potatoes, cut into 1-inch pieces (Just use whatever you have lying around.)
1/2 red pepper, cut into strips
1/4 tsp cayenne, more or less to taste
Salt and pepper, to taste
1/2 cup baby spinach
1 egg

Directions:

  1. Preheat oven to 350 degrees. In a large skillet over medium-high heat, add 1 tbsp olive oil. Add garlic and saute until fragrant, about 15 seconds.
  2. Add potatoes and red pepper strips to skillet. Season with cayenne, salt, and pepper. Saute, turning often, until potatoes are starting to brown, about 10 minutes.
  3. Place skillet in preheated oven and cook until potatoes are fork tender, about 15-25 minutes, depending on the size of your potatoes. (I don’t have an oven-proof skillet, so I wrapped my handle in aluminum foil and it works just as well. Just don’t forget to use an oven mitt when you take it out!)
  4. While the potatoes are cooking, heat other tbsp olive oil in a small skillet over medium heat. Crack the egg into the skillet, and step away. Let the egg do it’s thing. It is ready when the edges start to curl and the whites are set. The yolk will be set, but still wobbly.
  5. When the potatoes are done, place them on a serving dish and toss with the spinach. The heat will wilt the spinach slightly and make it wonderful.Top with the egg and enjoy.

Source: Kids in the Sink original

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The Slacker's Thanksgiving Recipe Roundup

We know, we know, most of you probably have half of your Thanksgiving already prepared by today, let alone your menu finalized and prepared for. You probably made lists and timelines and prepared for months in advance for the big feast.

And that’s cool. If that’s your thing. But mostly, we kind of procrastinate. Ok, I (Heather) mostly always procrastinate. If Melissa made a Thanksgiving feast, she would most surely be a planner and list maker. But, neither of us are going to be hosting Thanksgiving this year, so we are procrastinators. Sorry. 

We know that our fellow procrastinators are out there, just scouring the recipe round-ups, looking for that last minute something. And we love you for that. And because we love you, we rounded up some of our own past recipes that would be a perfect addition to your Thanksgiving menu. All of these are pretty easy to throw together, but will taste like you spent hours in the kitchen.

Apple Pie Baked Oatmeal – Breakfast is the most important meal of the day, even on Thanksgiving. You’ve got to keep your energy up, cooking and hosting. So make this the night before, throw it in the oven in the morning while you are prepping other things, and you have a very easy, filling, and most importantly, delicious breakfast to get you through the day. Win.

Baked Pumpkin French Toast – Yet another throw in the fridge overnight, bake in the morning, enjoy. This french toast is totally wonderful. I mean, it has a streusel. Anything that has the word streusel in it, is automatically grounds for making and devouring. Start your cheat day off the right way, friends.

Deviled Eggs – You guys know us. We are Southern girls. And we’ve said it before, if you are southern and you are having a get together, which is defined as any occasion in which 5 or more people are involved, then you need deviled eggs. Enough said.

You Look Like Cap’n Crunch Sweet Potato Casserole – This sweet potato casserole is a huge hit at our Thanksgiving. My (Heather) mom requests it throughout the year, especially at Thanksgiving. We adapted the recipe for a challenge to make a Cap’n Crunch topping, which my husband now prefers, but you could top it with marshmallows or the original recipe called for a pecan/brown sugar topping. Whichever is your thing. Do you.

Roasted Broccoli – AKA the best broccoli of your life. This broccoli is so delicious and really should be a player on your Thanksgiving table. You won’t regret it. Trust.

Sixty-Minute Dinner Rolls – Dinner rolls. In 60 minutes. That taste like regular rolls that take forever to rise and rise and rise again. What else do we need to say?

Brown-Sugar Buttermilk Pie – This pie. I (Heather) have been waiting since last year for a reason to make this pie. And the reason has come. Tomorrow, I will be throwing this together and trying hard not to eat it before Thursday. You should do the same. It puts pumpkin and pecan pie to shame.

So that’s it. That’s all we got. Next year, we will be on top of things. Maybe. Probably.

Happy Thanksgiving all! Enjoy it with family and friends! Reflect on all of the things in our lives that the Lord has given us, and count your blessings, because they are great!

Oh give thanks to the LORD, call upon His name; Make known His deeds among the peoples. -1 Chronicles 16:8

-Heather and Melissa

 

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The Slacker’s Thanksgiving Recipe Roundup

We know, we know, most of you probably have half of your Thanksgiving already prepared by today, let alone your menu finalized and prepared for. You probably made lists and timelines and prepared for months in advance for the big feast.

And that’s cool. If that’s your thing. But mostly, we kind of procrastinate. Ok, I (Heather) mostly always procrastinate. If Melissa made a Thanksgiving feast, she would most surely be a planner and list maker. But, neither of us are going to be hosting Thanksgiving this year, so we are procrastinators. Sorry. 

We know that our fellow procrastinators are out there, just scouring the recipe round-ups, looking for that last minute something. And we love you for that. And because we love you, we rounded up some of our own past recipes that would be a perfect addition to your Thanksgiving menu. All of these are pretty easy to throw together, but will taste like you spent hours in the kitchen.

Apple Pie Baked Oatmeal – Breakfast is the most important meal of the day, even on Thanksgiving. You’ve got to keep your energy up, cooking and hosting. So make this the night before, throw it in the oven in the morning while you are prepping other things, and you have a very easy, filling, and most importantly, delicious breakfast to get you through the day. Win.

Baked Pumpkin French Toast – Yet another throw in the fridge overnight, bake in the morning, enjoy. This french toast is totally wonderful. I mean, it has a streusel. Anything that has the word streusel in it, is automatically grounds for making and devouring. Start your cheat day off the right way, friends.

Deviled Eggs – You guys know us. We are Southern girls. And we’ve said it before, if you are southern and you are having a get together, which is defined as any occasion in which 5 or more people are involved, then you need deviled eggs. Enough said.

You Look Like Cap’n Crunch Sweet Potato Casserole – This sweet potato casserole is a huge hit at our Thanksgiving. My (Heather) mom requests it throughout the year, especially at Thanksgiving. We adapted the recipe for a challenge to make a Cap’n Crunch topping, which my husband now prefers, but you could top it with marshmallows or the original recipe called for a pecan/brown sugar topping. Whichever is your thing. Do you.

Roasted Broccoli – AKA the best broccoli of your life. This broccoli is so delicious and really should be a player on your Thanksgiving table. You won’t regret it. Trust.

Sixty-Minute Dinner Rolls – Dinner rolls. In 60 minutes. That taste like regular rolls that take forever to rise and rise and rise again. What else do we need to say?

Brown-Sugar Buttermilk Pie – This pie. I (Heather) have been waiting since last year for a reason to make this pie. And the reason has come. Tomorrow, I will be throwing this together and trying hard not to eat it before Thursday. You should do the same. It puts pumpkin and pecan pie to shame.

So that’s it. That’s all we got. Next year, we will be on top of things. Maybe. Probably.

Happy Thanksgiving all! Enjoy it with family and friends! Reflect on all of the things in our lives that the Lord has given us, and count your blessings, because they are great!

Oh give thanks to the LORD, call upon His name; Make known His deeds among the peoples. -1 Chronicles 16:8

-Heather and Melissa

 

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Apple Pie Baked Oatmeal

Mike (the veteran/husband): What are you blogging about now?
Melissa: Veteran’s Day, since I’m the designated… (interrupted by Mike)
Mike: About how hot veterans are? Hahaha!

Wow.  He was so proud of himself.  Do you see how humble and awesome that veteran is? Silly boy.

Today is Veterans Day!  Or was it yesterday?  I suppose it doesn’t really matter what day it was, specifically since most of us are enjoying the day off today in remembrance  of veterans who have served our country. A lot of people don’t really think much about this holiday because most of us don’t think about our military very often.  I just want to remind you, though, that today isn’t just another day we get off of work.  It’s more than the USO television commercials, the parades, and the free meals many restaurants are offering to vets today.  All of those are wonderful things but they can’t make you fully realize how much our service members are giving for our freedom.  They’re giving their time, their families, their friends and sometimes their lives so that we can be free in this amazing country of ours.  Thank God for them! And if you know a veteran, thank him or her for their service because you’ll never know how much they have sacrificed for each and every one of us.  I saw a quote at church today that touched me. Elmer Davis said, “This will remain the land of the free only so long as it is the home of the brave.”  Brave, they are, friends.  Brave, they are.

Ok. So enough mushy stuff, right? It’s not even Friday, yet! Want to hear what I made for my veteran on this delightful Monday off? Apple Pie Baked Oatmeal!  The original name of it is Apple Cinnamon Baked Oatmeal but when we tasted it, we both swore it tasted just like apple pie! Like, we ate it for dessert after dinner.  Seriously.  That’s how good it is! There’s a little prep work involved so I like to make it on a Sunday night and reheat it in the mornings for the rest of the week.  It works out perfectly since Mike has to leave at 0’dark thirty when the rest of us are still sleeping snuggly in our warm beds! The best of both worlds – he gets a warm meal, and I get the peace of mind knowing that I made my man breakfast but did NOT have to get up at 4am to do it.  Work smarter, not harder, right? Yes!

-Melissa

Apple Pie Baked Oatmeal

Ingredients:

For the cooked apples:

2 tbsp butter
3 large apples, cored, peeled, and sliced (we used Granny Smith)
1/2 tsp cinnamon
2 tbsp brown sugar

For the oatmeal:

1 cup steel cut oats
2 tbsp butter, room temperature or melted
4 cups hot water
3 cups old fashioned oats
1/4 cup packed brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup milk
1/2 unsweetened applesauce
1/4 cup maple syrup
2 tsp vanilla

Directions:

  1. Preheat oven to 350 degrees.  In a large bowl, soak the steel cut oats with the 4 cups hot water and 2 tablespoons butter. Soak for about 20 minutes.
  2. In the meantime, cook the apples. Melt 2 tablespoons butter in a large skillet over medium heat.  Add apples, cinnamon, and brown sugar and cook, stirring occasionally for about 15 minutes, or until the apples are softened and caramelized.  Set aside
  3. Once the steel cut oats have soaked and the apples are cooked, pour old fashioned oats, brown sugar, salt, cinnamon and nutmeg into the large bowl of soaking steel cut oats.  Do not drain, just add ingredients to the water and oats mixture.
  4. In a medium bowl, whisk together milk, applesauce, syrup and vanilla.  Add this mixture to the oats mixture and stir until comnined.
  5. Spread the cooked apples along the bottom of a lightly greased large casserole dish. Pour the oatmeal mixture on top and bake uncovered for 35-40 minutes.  Remove from oven and let cool for 10-15 minutes before serving.

Note: For reheating, add a little milk to each portion of oatmeal before heating it in the microwave.  This helps it maintain some creaminess rather than getting clumpy.  Once warm, stir well and enjoy like it just came from the oven.

Source: Barely adapted from Annie’s Eats

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Whole Wheat Pumpkin Chocolate Chip Pancakes

A lot of times around here, we have the contents of a giant can of half used pumpkin puree just hanging out in the fridge.  We make a lot of things pumpkin.  Like last week’s pumpkin waffles, or the week before that’s baked pumpkin french toast.  I think we’ve said this before but if you’re not a fan of pumpkin, you’re probably not a fan of ours.  We also make an alarming amount of breakfast dishes for the blog.  Sue us.  We like breakfast and we like pumpkin.  And chocolate.  All things chocolate.  Oh, and being healthy!

For the most part, except for all of our Faith Friday desserts (enjoying treats in Jesus name? I think so, yes), we like to feed our families healthy foods.  These pancakes pretty much encompass all of those things.  Pumpkin, breakfast, chocolate, and health.  Winning! Charlie Sheen references are so last year.  Sorry about it.  I’m not hip. Heather is the hip one (or so she thinks) of the two of us. So, be hip and make these delicious pancakes because you know you have pumpkin in your fridge that needs to be used. And if you don’t, you are the one with the problems.

-Melissa

Whole Wheat Pumpkin Chocolate Chip Pancakes

Makes about 10 pancakes

Ingredients:

1  cup buttermilk (you could just use all regular milk but I like the way buttermilk makes pancakes taste)
1/2 cup milk
2 eggs
1 cup pumpkin puree
2 tablespoons pure maple syrup
2 tablespoons unsweetened applesauce
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup mini chocolate chips

Directions:

  1. In a medium bowl, whisk together buttermilk, milk, eggs, pumpkin, maple syrup and applesauce. Set aside.
  2. In a large bowl, whisk together all remaining dry ingredients except the chocolate chips.
  3. Add wet ingredients to the large bowl of dry ingredients and stir until just combined.  Then stir in chocolate chips.
  4. Pour heaping 1/4 cups of batter onto hot griddle or pan.  The batter will be thick so once you’ve poured the 1/4 cup,  spread it evenly onto the griddle with the back of a spoon.
  5. Cook for 3-4 minutes or until it starts to bubble on top and the underside is golden brown.  Flip and cook until that side is golden brown too.  Continue until all batter is used.

Source: Adapted from Bob Vivant

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Coffee Cake Muffins

These coffee cake muffins were on a mission. On a mission to not be made and to single-handedly destroy my morning.

Oh, they should be easy enough to make. Pretty simple batter. A pretty simple streusel. These should not have ended up with  me in the fetal position in my kitchen, covered in flour, and sitting atop a mound of dishes. Ok, maybe that is a slight over exaggeration. But only slight.

I woke up the other morning in a sort of blah mood. You know those days. They’re the kind of days where a delicious muffin could really perk things up for you. So what do you do? Go make yourself a delicious muffin.

So I turned on my of King and Country station on Pandora and said a prayer and vowed to have a good day and make good muffins. And then satan turned my poor muffins against me. First of all, I totally didn’t read the instructions fully (I know, shocker) and I mixed the dry ingredients for the streusel and the muffins together in the food processor. At the same time. And pay-day is Thursday, folks. There is no wasting around here. So I went with it. And when I was done, I attempted to take the blade out of my food processor except you have to do about 50 triceps reps before doing so or else it will fling every.thing.every.where.

And I forgot to do my exercises.

Then I realized, I forgot to soften my butter. No bigs, my food processor could handle it. So I made a separate batch of streusel  and finally managed to get the batter in the liners and topped with streusel and in the oven. And I turned around to find my daughter licking the lid from the sour cream. The lid that she had gotten out of the trash and was covered in coffee grounds and only the Lord himself knows what else. There was flour on the floor. Flour on the counter. Flour in piles. Dishes piled high from using way too many bowls because I kept screwing up. And there was a little girl covered in what may or may not have been trash carrying salmonella or E.coli.

But, after about 18 minutes, I had muffins. And they were exactly the kind of delicious muffins to turn your morning around.

-Heather

Coffee Cake Muffins

*Note: I am including in the directions all the ways I “screwed up”, because I don’t know how these were supposed to taste, but my husband declared these one of his top muffins ever, so I must have done something right.

Ingredients:

For the muffins: 

3/4 cup sour cream
1 large egg
1 tsp vanilla
1/2 cup old-fashioned oats
1/2 cup packed light brown sugar
2 tsp ground cinnamon
1 cup all-purpose flour
1 cup whole wheat flour
1 cup sugar
1 tsp salt
8 tbsp + 2 tbsp unsalted butter, cut into pieces
1 1/2 tsp baking powder
1/2 tsp baking soda

For the icing:

1 cup powdered sugar
2 tbsp water

Directions:

  1. For the muffins: Preheat the oven to 350 degrees and line a 12 cup muffin tin with liners. Set aside.
  2. In a measuring cup, measure the sour cream, then whisk in the egg and vanilla; set aside.
  3. In the bowl of your food processor fitted with the steel blade (remember to do your exercises), add 1/4 oats,1/4 brown sugar, and 1 tsp cinnamon and process in quick pulses until the oats have broken up some; transfer to a separate bowl and set aside.
  4. Return the bowl and blade to your food processor and combine the remaining oats, brown sugar, cinnamon, flours, sugar, and salt. Pulse until the oats are somewhat broken up. Add the butter and pulse until the pieces of butter are no bigger than peas. Carefully remove 1 cup of this mixture and stir it into the oat mixture until a lumpy streusel forms.
  5. Add the baking powder and soda to the flour mixture. Add the sour cream mixture to the bowl and process until the flour is just moistened.
  6. Divide the batter evenly between the muffin cups and sprinkle the streusel evenly over the batter, lightly pressing it down. Bake for 18-20 minutes or until just a few crumbs stick to a toothpick inserted in the center. Let the pan cool for 5 minutes on a wire rack before transferring the muffins to the wire rack to cool.
  7. For the icing: In a small bowl, whisk together the powdered sugar and water until smooth. Drizzle over the muffins and serve warm.

Source: adapted from Smells Like Home

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Whole Wheat Pumpkin Waffles + Our Own Domain!

So, we finally did it. After almost a year of blogging, we finally bought our own domain! We are our own women now! We don’t quite know what we are doing yet. All of this tech talk makes our heads hurt and will very likely result in A LOT of Googling. Like, a lot. But, it’s cool. We got this and we are going to figure things out.

Basically, the point of that paragraph is to let ourselves off the hook if things around here look slightly less awesome than usual. Consider yourselves warned. And bear with us as we figure out this whole, wide world of domain ownership and theme updating. And if you know stuff about stuff and want to drop a bit of website knowledge on us, feel free. In the meantime, just know that we are making food and taking names, and make some waffles for breakfast. We love you!

-Heather and Melissa

Whole Wheat Pumpkin Waffles

Ingredients:

2 1/2 cups whole wheat flour
1/3 cup light brown sugar or sucanat
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 eggs
1 cup milk
1 cup buttermilk
1 cup pumpkin puree
6 tablespoons butter, melted
Directions:
  1. Preheat your waffle iron.
  2. While waffle iron is preheating, in a large bowl whisk together the dry ingredients.
  3. In a medium bowl, whisk together the wet ingredients until well combined.
  4. Pour the wet ingredients into the dry mixture and stir until just combined.
  5. Prepare waffles according to your waffle maker and serve warm with maple syrup.

Source: Weelicious

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Whole Wheat Chocolate Chip Muffins

Are you tired of Halloween themed recipes yet? I hope so, because you won’t find one here this week.  Unfortunately, I haven’t had time lately to be creative.  This blogging stuff takes a lot more time when the responsibility isn’t shared.  Who knew? So to all you bloggers that do it alone, hats off to you! Heather should be getting internet back very soon and then hopefully we can do some holiday themed posts.  But until then, I give you whole wheat chocolate chip muffins.

These muffins are a staple around the house and there are almost always some in the freezer to enjoy on a quick morning when there’s no time for a fresh breakfast.  When I was thinking of blogging them, I had to check twice to make sure we hadn’t already done it because  they’re that popular around here.  They have some how slipped through the cracks in the almost year (!) we’ve been sharing recipes with you guys.  But lucky you, we’re sharing now!

-Melissa

Whole Wheat Chocolate Chip Muffins

Ingredients:

1/2 cup butter
1 cup granulated sugar (I used sucanat with good results)
2 tsp baking powder1/2 tsp salt
1 tsp vanilla
2 large eggs
1/2 cup milk (any kind)
2 cups white whole wheat flour
1 1/2 cups chocolate chips

Directions:

  1. Preheat oven to 350 degrees and grease or put paper liners in a muffin tin.
  2. In the bowl of a stand mixer, cream together butter, sugar, baking powder, salt, and vanilla until light and fluffy.
  3. Beat in the eggs until thoroughly incorporated.
  4. Turn mixer on low speed and add milk. Once mixed, slowly mix in flour until well mixed.
  5. Stir in chocolate chips .
  6. Evenly distribute batter among 12 muffin cups and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  7. Cool muffins on a rack and serve warm.  Can store in an air tight container or freeze once cooled.

Source: slightly adapted from King Arthur Flour

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