Tag Archives: easy breakfast

Honey cornmeal pancakes

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Three places you can guarantee I will be on a Saturday morning in Atlanta: 1) Walking to Ponce City Market to get coffee from Spiller Park, 2) laying on my couch watching an episode of the Pioneer Woman or 3) in my kitchen making the best food of all time, pancakes.

I’ve been making the most out of the box of cornmeal I bought recently as we are in the thick of chili and cornbread season. A few weeks ago I made this cornbread which was the perfect mix of not-too-sweet and extremely moist for a chili dinner, and I also made these cornmeal waffles to top off another chili dinner! I highly recommend both recipes if you like corn! (sorry Arianna)

This Saturday morning, we had a good girl-talk group at my St. Charles casa – my roommate Kelley, my sister, and I sat and chatted whilst the sweet cakes sizzled 2 inches away in my shoebox kitchen. Winter 2015/2016 has been a fun time for communal eating at my house and I’m learning more and more about how to entertain without a) pulling my hair out and b) burning my house down.

From entertaining thus far, I’ve learned that to get my sister to come over asap, I should keep a bag of bagels on hand in the freezer (which happens to always be the case), and that apparently a paper bag can entertain up to 20 people in my living room for at least 4 hours.

A few weeks ago, my friends and I ran the Will to Live 5k (find our stud teammate William at 2:17 in the video) in memory of our friend Harry and later that night decided to all re-convene at the house where I live along with three of my high school friends. Clearly the first thing I thought was “what will we eat?” while I think others had the cocktails covered. Besides playing “the bag game,” where you try to pick up a paper bag with your teeth while balancing on one foot, we ate these carnitas accompanied by the necessary guac and salsa.

For breakfast entertainment, I try and have the coffee going before people get here and to have a sweet and savory option. My sister doesn’t like sweets as much (still not sure how we are related), so I usually provide the bagels, and some people don’t even really want breakfast which makes the stocked coffee jar that much more important!

Another thing that’s key here is getting the music selection right. To start off the new year, we matched the mood of a yoga class taught in my living room with the “Acoustic Soul” Spotify playlist. When Julia and I cook together, we play country often. With my sister and roommate Kelley, we listen to Mat Kearney’s Air I Breathe on repeat along with Needtobreathe, I Am They, Chris Tomlin, and Casting Crowns.

Pancakes are my comfort food – both in the fact that they’re a warm, sweet dish and that they remind me of so many good memories.They’re comfortable.

Though I’ve been bad about posting some of my recipes lately, I’ll share with you a few here in addition to the pancakes that I made lately.

Melissa Clark’s Sweet and Spicy Chicken – so so great, had it again the next week

Spiced jam cake with Salted Caramel Chocolate Ganache

Honey Mustard Brussels Sprout slaw and Curried Chicken Salad for a bridal shower

 

On to pancakes!

Honey Cornmeal Pancakes, adapted just slightly from Brooklyn Supper

Ingredients:

  • 1/2 cup white wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup fine cornmeal – I used the regular yellow kind from Kroger
  • 1 teaspoon baking soda
  • 2 TBS unsalted butter
  • 2 TBS coconut oil
  • 1/4 tsp fine grain salt
  • 3 tablespoons honey
  • 1 cup buttermilk, or a mix of buttermilk, yogurt, and regular milk
  • 2 large eggs
  1. Heat your oven to 150-200 degrees, this will be for the pancakes that are ready but need to stay warm before you’re ready to eat.
  2. Start by measuring the butter, coconut oil, and honey into a small bowl. Pop them in the microwave for about 15 seconds at a time to melt all together. Let these cool for a few minutes – you don’t want to add to the pancake mix when it’s too hot because it will curdle the eggs.
  3. Whisk together  both flours, cornmeal, baking soda, and salt in a large bowl until evenly mixed.
  4. In a separate bowl or in a glass measuring cup, whisk together milk and eggs.
  5. Mix the buttermilk/egg mixture into your dry ingredients until JUST mixed evenly (try not to overmix).
  6. Then, pour in the honey butter mixture and fold into the batter.

IMG_00237. Heat a wide skillet to medium heat (my burner tends to get really hot so I put it at around medium) and melt about a 1/2 tablespoon of coconut oil.

8. Here’s where you have some room for creativity. I like to pour a ladle-ful at a time per pancake, but if you like minis you could do just a few tablespoons. If you like your cakes really big, you could do ones that fill up half the pan that are closer to 3/4 cup. I went with around a 1/3 scoop mix of batter at a time into the pan.

9. Let your pancakes cook for about 2-3 minutes on the first side, until bubbles form across the entire surface.

IMG_002410. Flip with a spatula, and cook on the other side for about a minute.

IMG_002511. Put the ready pancakes on a baking sheet in your low-temp oven until ready to eat so that they stay warm. Meanwhile, for each additional round of pancakes, add a little more coconut oil to just coat the pan each time so as not to burn the cakes

IMG_002612. Serve with maple syrup and fresh fruit!

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Office baking: Blueberry Coconut Almond Baked Oatmeal

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Hi. Remember me? Brown-haired, smudged-glasses-clad, Gilmore girl of the pancake-loving sort? This post may help explain the time lag as I’ve entered a new stage of cooking. In fact, if I were doing a market analysis of cookbooks/blog offerings, I’d say I’m filling a gap here. It’s called “analyst-office-baking” and it’s not for the faint of heart.

Here’s how I’ll let you know if you’re cut out for this sort of cuisine: do you find yourself wishing you had time to make breakfast before work in the morning? Do you sometimes make smoothies for breakfast but then feel too bougie and adult and basic be–(you get the picture) and want real food? Do you find yourself at the office OFTEN??? I think I’ve described a very large population of people. Last question is, are you committed to steppin it up knotch?!!? That’s the big question peeps.

I was talking to someone the other day about living out what you say you’re going to do and really, it’s hard. Do you say you want to cook more and eat healthier? I surely do but then find myself eating leftover Cookout milkshakes for dinner (peanut butter has protein, OKAY). So here’s the sort of thing you do when you want to eat healthier but “don’t have time.” You bring. it. to. the. office.

Maybe not the most ideal thing to do, but hey, if a few oats and the wafting smell of warm butter and coconut luring from the 2 inch wide snack room put a little pep in your step, I’d say it’s a win for this week.

Many of you may have heard of my oatmeal-cart dream. Well, while I haven’t been so good about saying-I’m-gonna-do-it-and-doing-it, I have been slowly working my way through kinds of oatmeal recipes. It all starts back in college when I made the microwave kind and it would ALWAYS blow up in the microwave. Why does that happen? Lately I’ve even explored pumpkin baked oatmeal!

These days, I’m usually working with steel-cut oats of the McCanns kind, but I have wanted to venture into the baked oatmeal side of the species. To be honest, I also REALLY wanted to see my co-worker Jon, dubbed “johnny springtime” on a particularly nice day, become overjoyed at what he’s described as his favorite style of oatmeal.

Key ingredients to making this kind of cooking work:

  • The bag – make sure you’ve got your yuppie Whole Foods reusable tote to carry your ingredients in
  • A toaster oven at your office
  • Tups – get some good tupperware, preferably mason jars if you’re cool and can and stuff
  • Hungry eaters to taste test – nuff said

I chose to take a stab at Heidi Swanson’s Baked Oatmeal. I couldn’t 100% tell you why Heidi is such a legend in the blogging world, but she is. You’ll see her referenced often, and I wanted to finally test out one of her recipes.

The great thing about this is that you can really substitute out any nuts or berries. I have frozen blueberries on hand usually, and the good thing about that is that if you’re office baking, it’s probably thawed by the time you’re at work. Unless in fact, you work from home, in which case I shouldn’t have to instruct you on how to office bake.

I am just now realizing that many of my friends reading this may walk/subway to work. A few strategies to making this work for you:

  1. Drag a wagon to work with your cooking ingredients, thus saving your shoulder the stress of carrying a heavy bag of ingredients
  2. Introduce yourself to a cute girl/guy on the subway and ask them to help you carry your ingredients to work
  3. Buy ingredients at the grocery store close to your office
  4. Fill a large backpack with all your ingredients, strapping eggs to your stomach wrapped in bubble wrap so as to not crack them.
  5. LOL, I’m giggling at the suggestions above. Please let me know if you take me up on them

Okay, ready to cook??

Blueberry Coconut Almond Baked Oatmeal, adapted from Heidi Swanson

  • cups rolled oats
  • cup almonds, toasted and chopped
  • teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 pinch ground nutmeg
  • 1/2teaspoon fine-grain salt
  • cups almond milk
  • 1/3 cup maple syrup
  • large egg
  • tablespoons unsalted butter, melted and cooled slightly
  • teaspoons vanilla extract
  • half a bag of frozen blueberries
  • 1/3 cup shredded sweetened coconut
  1. Preheat toaster oven to 375 and butter a 8×8 square pan
  2. In a bowl, combine, oats, baking powder, salt, and half the nuts. Listen to your co-workers joke by the coffee maker and ask them to make you a cup while you’re prepping ingredients.
  3. In a separate bowl, whisk egg, milk, half the butter and vanilla together
  4. Spread about half the berries in the pan and then sprinkle the oat mixture over it.
  5. Pour in the milk mixture, shaking the pan slightly to ensure the liquid gets in the pan evenly. Then pour the rest of the berries evenly over the top, sprinkle the coconut, and sprinkle the last bit of nuts.
  6. Bake for 35-40 minutes until the pan is nice and golden brown. During the time that this is cooking, check email, make another cup of coffee, say hi to your boss, twiddle your thumbs, and most importantly, get excited breakfast is on the way!!!!
  7. Take the pan out and let cool for a few minutes. Cut in slices and top with more butter and syrup. Enjoy with your co-workers Patrick and Jon (oh wait, that’s just me) and carry on with your day! Carpe diem!!

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