Author Archives: Jenna

Shortcut Multigrain Blueberry Pecan Pancakes

Posted on April 23, 2012 by

The weekend breakfast routine in our house is pretty standard.  Saturday mornings we make homemade multigrain blueberry pancakes and Sunday morning we have leftover homemade multigrain blueberry pancakes.  It is a routine I look forward to every week day in between.

Last week however we went on vacation.  5 families with 9 kids between us in 2 condos at the beach.  It was awesome!  It was also definitely a break from the routine with lots of junk food and lots of eating out.

One morning though my dear friend April got up and made an actual healthy breakfast for the whole crew – multigrain pancakes using Bob’s Red Mill pancake mix.  The pancakes were delicious and the mix gave me great inspiration to short cut a little on my normal weekend breakfast routines back home.

This weekend I went for a more semi-homemade version of pancakes.  I used the Bob’s Red Mill mix but then changed things up by swapping out most of the oil for yogurt and adding in a few extras like frozen blueberries, pecans and a dash of vanilla.  The results were scrumptious and definitely a few steps easier than pancakes from scratch.

Little dude preferred his pancakes with a smear of almond butter and jelly.  I chose to top mine with fresh strawberries and a little real maple syrup.  We both gave breakfast two thumbs up!!

Shortcut Multigrain Blueberry Pecan Pancakes

Prep time: 5 minutes  -  Cook time: 15 minutes  -  Makes: about 16 pancakes

  • 2 cups Bob’s Red Mill 10 Grain Pancake and Waffle Mix
  • 6 oz low fat french vanilla (or plain) yogurt
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup milk
  • 2/3 chopped pecans
  • 1 cup frozen blueberries
  • Nonstick cooking spray

Place Bob’s Red Mill mix, eggs, vanilla and milk into a large mixing bowl.  Mix until well combined.  (Add additional milk if desired for thinner batter.)  Add pecans and mix.

Heat griddle or skillet to a mediam high. Spray with non-stick cooking spray.  (I use olive oil spray.)

Pour a scant 1/4 cup batter onto hot griddle for each pancake.  Drop in a few frozen blueberries.  Cook until bubbly then flip.  Finish cooking until fully cooked. Serve warm with toppings of choice.

Bloggers Note: Just in case you are wondering, I did not receive compensation or free product from the Bob’s Red Mill brand.  I just happened to try the product, liked it and decided to share my find with you.

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Nutella Stuffed Crepes with Strawberries

Posted on February 12, 2012 by

I have to admit I have always avoided making crepes.  They are so delicate and thin that they seem like they would be really fussy to try to make.  Turns out I was wrong about crepes. They are as easy to make as basic pancakes!

Crepes are a delightful treat to make when you want an extra special breakfast or brunch dish.  They are a really versatile.  You can fill them almost anything. Today I made a basic crepe recipe from my Ultimate Southern Living Cookbook and dressed them up with Nutella (a chocolate hazelnut spread usually sold in the peanut butter section of the grocery store), strawberries and sprinkle of powder sugar.  Talk about delicious!!

This is a great recipe to surprise your sweetheart with on Valentine’s Day morning.  You can make the crepes on Sunday and store them in the refrigerator until Tuesday morning.  Give the crepes a quick reheat in the microwave then add the nutella, strawberries and a sprinkle of powdered sugar right before serving.  Voila!  Fancy special breakfast achieved!

Nutella Stuffed Crepes with Strawberries

  • Basic Crepes (recipe below)
  • Nutella
  • strawberries
  • powdered sugar (optional garnish)

Make 1 recipe of basic crepes.

Spread each crepe with Nutella.  Fold the opposite sides over.  Place crepes onto serving plates.  Top with strawberries and a sprinkle of powdered sugar.

Basic Crepes

Prep: 5 minutes  -  Chill: 1 hour  -  Cook time: 1.5 – 2 minutes per crepe  -  Makes: 16 (6-inch) crepes

  • 1 cup all purpose white flour
  • 1/2 teaspoon salt
  • 1 1/4 cup milk
  • 2 large eggs, well beaten
  • 1 tablespoons butter, melted
  • non-stick cooking spray

In a mixing bowl whisk together flour, salt, milk and beaten eggs until smooth. Stir in butter.  Cover and chill for at least 1 hour.

Heat a 6-inch non-stick skillet on medium high heat.  Spray pan with non-stick cooking spray.

Add 2 tablespoons of batter to the pan and turn quickly in all directions so that the batter evenly coats the bottom of the pan.

Cook for 1 minute  flip crepe and cook for another 30 seconds -1  minute.  Place cooked crepe on a plate .  Repeat the process with the remaining batter.

Enjoy crepes immediately while warm or store in the refrigerator for up to 2 days or in the freezer for up to 3 months. To store crepes, stack crepes between sheets of wax paper and place into an airtight container of a ziplock bag in the refrigerator or freezer.

 

Other Recipes You Might Enjoy!

Banana Bread with Nutella Swirl

 

Multigrain Blueberry Pancakes

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Roasted Sweet Potato Ravioli with Brown Butter and Walnut Sauce

Posted on February 11, 2012 by

It is Valentine’s Day weekend so I want to make something sweet for my sweetie. Chocolate desserts are so expected for this holiday I decided to try something savory sweet – Roasted Sweet Potato Ravioli with Brown Butter and Walnut Sauce.

This recipe isn’t hard but assembling all the ravioli takes some time.  So you might want to save this dish for a leisurely weekend when you have some time.

The first time I had Sweet Potato Ravioli it was served as a main course.  I like to serve it as unique side dish.  You, of course, can serve it up in any manner you like.

Happy Valentine’s Day weekend everyone!

Roasted Sweet Potato Ravioli with Brown Butter Sauce

Prep time: 30 minutes  -  Cooking time:1 hour  - Makes: 4 servings

  • 3 lbs sweet potatoes, peeled and diced
  • 1/4 cup olive oil
  • 3/4 cup ricotta
  • 2 teaspoon fresh thyme
  • 2 cloves garlic, pressed through a garlic press
  • 2 tablespoons shredded parmesan
  • 1 egg, whisked
  • 1/4 teaspoon nutmeg
  • 2 packages refrigerator wonton wrappers
  • 1 egg, whisked
  • 1/2 cup butter
  • 1/2 cup walnuts, roughly chopped
  • 1 teaspoon fresh thyme
  • 2 green onions, diced

Preheat oven to 425° F.

Place diced sweet potato in a bowl.  Toss with olive oil.  Pour potatoes onto a baking sheet.  Bake for 25-30 minutes or until tender.

Transfer roasted potatoes to a bowl.  Add ricotta, thyme, garlic, Parmesan, egg, and nutmeg.  Mash with a potato masher until smooth.

To assemble raviolis, place 2 teaspoons of the sweet potato mixture on a wonton wrapper.  Moisten the 4 edges of the wonton with a whisked egg then place another wonton on top.  Press the extra air out while pressing the sides of the two wontons together.  Repeat until all 60 ravioli are assembled.

In a large skillet melt butter.  sizzle until butter starts to turn brown.  Add walnuts and sizzle them for 30 seconds.  Add green onions and 1 teaspoon fresh thyme, remove from heat and set aside.

Bring a large pot of water to boil.  Cook the ravioli in batches for 2-4 minutes or until tender.  Drain very well.  add to skillet with brown butter and walnuts.  Toss until well mixed.  Serve and enjoy.

 

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