Really trying to switch up the ole cereal mix here. The goal here was to have sweet potato pie for breakfast, but you know, the oats in a bowl got the best of me. I also didnt really want to wait a solid 1.5 hours before eating breakfast 🙂
JK, but seriously, I neeeeed some more protein for breakfast. I know there’s all those yummy breakfast bars ‘n’ stuff out there in the market, but I need like more than 3 bites of food when I wake up. I salute you rush-out-the-door breakfast bar eaters, but I’m a slow-poke over here at 7 am.
Good thing about sweet potatoes is that quick 6-ish minute time in the microwave steaming is the perfect amount of time to get out some oats, ponder over what to wear, start the coffee, choose heels or flats, pick out a section of the paper to read, and whew is it already 7:14? Ok so clearly I’m no recipe genius over here, there are some amazing oatmeal creations out there, but the biggest thing for me is QUICKLY GET THIS FOOD READY IMMMAHUNGRYNOW. I’m not prepared enough to do overnight oats and I’m not about to saute apples in butter to top off some delicious apple pie oatmeal. Maybe on Saturday….
So! My favorite thing is with an almost rotten banana bc it removes the need for so much sugar, but basically I like to add nuts, fruit, vanilla extract and some cinnamon to flavor the milk as it boils before adding oats. Here, I cooked a sweet potato in the microwave, added half of it to some milk that I brought to a simmer with pecans, cinnamon, vanilla, and a pinch of nutmeg and cloves. Then after adding oats I added peanut butter (2ish tablespoons) and had to add some maple syrup at the end bc I like my bfast sweet!
What do you do with leftover corn? I already had some black bean corn salsa, and really wasn’t in the mood to make tacos or another corn salad, hence, the midnight train to corn cake. I was thinking about how much I love brown sugar in cornbread and thought it would be the most delicious breakfast to have a moist sweet corn muffin with my coffee. Only wish I would have thought of this before 10:45 on Sunday night. I’m still not 100% sure how I feel about this cake, but I think it’s because I didn’t cook it quite long enough.
I know corn might not be everyone’s cup of tea in a sweet cake, but you know, I seriously miss the corn cookie I had at Milk Bar in New York and am SOOOO eager to make Jill Donenfeld’s corn ice cream with blueberries and cinnamon. This sufficed for now!
Thank you NaturallyElla for this Blueberry Maple Corn Cake recipe, slightly adapted with frozen mixed berries instead of blueberries and one ear of corn added. In this case, I actually did have walnut oil. I must say I was very surprised at the delicious mix of flavors (omg I almost wrote infusion of flavors, who am I?) of cornmeal, walnut oil, and maple syrup. The cake already has two eggs that add moisture, but the walnut oil left no room for drying out.
I think I also thought I could get away with late-night baking on a weeknight because I’m now a toaster-oven-baker. It’s so small I feel like I’m using an Easy-bake!… A broken oven is no reason to stop baking.
(Flour on the berries helps them disperse in the mix)
hey there, close up
LAST DAY OF CLASSES!!! Clearly the only thing to keep me from crying is a big ole stack of flapjacks. Lovely breakfast date this week with my fellow pancake-lover Makela too :). I’m sure if you know me well it’s surprising that this is my first pancake post. My friends make fun of me for being overly obsessed with pancakes, and it’s true….I am trying so hard to be adventurous with breakfast, but EVERY time I go to brunch I cannot help but order the pancakes. I just want to try every variation. I have asked people about what their go-to item on a menu is, you know, that one that you just want to try at every restaurant.
Here are some of the answers: mussels, crabcakes, PHILLY CHEESESTEAK, veggie burgers. Well anyways, here’s a combo of various recipes that I combined given what was on hand. Last year, I spent practically every weekend making pancakes in my house of 17 on our super fun griddle. I miss those days!! From pumpkin to whole wheat to banana-oat, these are my ultimate weakness.
Here’s our recipe:
1 cup whole milk
1 cup soy milk
1/2-3/4 ish tsp vanilla
1 mashed up banana
1 cup white wheat flour
1 cup oat flour (aka ground old-fashioned oats)
2 TBS sugar
4 TBS melted butter, cooled
1 tsp baking soda
1 tsp salt
2 tsp baking powder
dash of cinnamon
Whisk together flour, oat flour, baking powder and soda, salt, sugar and cinnamon. Beat eggs and mashed banana together, add milk and vanilla. Once the butter is cooled and as well.
Pour dry into wet ingredients and stir JUST until combined. Let sit for a few minutes to let the oats have time to soak up the liquid. Heat up a pan with some butter and warm the oven to 200 degrees for the pancakes to stay warm. At this point add some chocolate chips or just drop them into the pancakes on the pan.
Scoop some batter on the pan and cook ~2-3 minutes each side! Throw each pancake onto a baking sheet in the warm oven while you’re cooking the rest. Serve with some sliced banana, PB, and syrup
My friend Jess has the Spicy Chai Latte mix from Trader Joe’s, and ever since I tried it once at her house, I’M HOOKED on chai (just like phonics). This whole summer my roomies kept raving about it, and I don’t know what took me so long to catch on to the trend. I think I was a little offended that tea would even think about encroaching on the deliciousness of my morning coffee, but now I love it.
I’ve made granola twice before but the first time I burned it. The second time, I didn’t understand that you have to let it dry a bit so it gets crunchy. This time, I think I’m getting closer to getting it right. With some yogurt and fruit, twas a delicious breakfast for the week. You should try it just add whatever you have!!
Here was my guide: http://www.thekitchenismyplayground.com/2012/06/chai-granola.html
Per usual…I didn’t have sunflower seeds, wheat germ, dates or cardamom. Just added whatever nuts I had and some dried cranberries at the end.
spices: cinnamon, salt, nutmeg, ginger, cloves
spread it out on a baking sheet…if you like it clumpy, keep it sort of packed. I like mine more like cereal, so I like to spread it out more