Cinnamon Swirls

 

I say cinnamon swirls because these are less sticky and gooey then their counterpart the cinnamon bun and less doughy too although every bit comforting. They are an absolute breeze to make, due to their minimal ingredients and the fluffy biscuity texture with such a delicate sweet cinnamon taste under a modest thin glaze is ingenious and quite simply honest to goodness-ness rolled up in a sweet treat. 

Cinnamon Swirls

-------------------------------------------------------------------

2 cups Self Raising Flour

1 teaspoon Cream of Tartar

1 3/4 cups sour cream or Greek yoghurt

1/4 cup unsalted butter, melted

2 tablespoons cinnamon

2 tablespoons brown sugar

Drizzle Icing:

1 cup icing sugar

2 tablespoons melted butter

1 1/2 tablespoons lemon juice

1/2 teaspoon vanilla extract

Mix all ingredients together and drizzle frosting over warm cinnamon swirls. 

-------------------------------------------------------------------

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper. Set aside.

In a large bowl add the self raising flour and cream of tartar and whisk together. Add the sour cream and mix together until blended and a soft dough is formed.

Turn out the dough onto a floured surface and gently knead a few times and gently pat the dough out. Lightly sprinkle the surface with flour and roll the dough out to form a rectangle, the best you can, about 1/4 inch thick.

Spread with the melted butter. Sprinkle with the brown sugar and cinnamon. Roll (long end, lengthwise) and cut into slices about 1 inch thick. Place cut rolls onto the prepared baking tray and lightly brush the tops with more melted butter. 

Bake for 20 to 25 minutes in the preheated oven or until set.

While the cinnamon swirls are baking make a drizzle icing, see above for recipe, and glaze them with the icing while still warm. Serve and enjoy.   

Marbled Coffee Muffins

 

What I like about these muffins are not only their firm coffee richness but the lack of sugar, only half a cup for the whole recipe. You can add a bit of cocoa powder to the espresso powder for a more mocha flavour or add grated orange zest to the plain batter. I sprinkled them with a salted caramel sugar however if you are more inclined to add or need a more luscious touch of sweetness and upgrade these to a dessert status then a dollop of cream cheese icing or ricotta cheese icing would be bliss. Either way these are excellent to have with coffee and worthy enough to dunk in a frothy latte or a glass of milk.  

Marbled Coffee Muffins

---------------------------------------------------------------------

makes 12 muffins

2 1/4 cups self raising flour

1/2 cup granulated sugar

2 eggs

1 cup milk

1/3 cup olive oil

2 teaspoons vanilla extract

2 tablespoons espresso coffee powder

sliced almonds, for decorating

salted caramel sugar, for sprinkling 

Preheat oven to 400ºF (200ºC). Grease or alternatively line with muffin papers or silicone muffin cups, a 12 cup muffin tin. Set aside.

Sift the self raising flour into a large bowl. Add the sugar and whisk together. 

In another bowl add the eggs and beat lightly, then beat in the milk, olive oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir until just combined. Do not overmix.

Divide the batter between two bowls. Sift the espresso powder into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin cups, alternating the coffee batter and the plain batter. Using a kitchen knife gently swirl the batter together. Then sprinkle the tops of the muffins with sliced almond.   

Bake in the preheated oven for 15 - 20 minutes, or until well risen, golden brown, and firm to the touch. Let cool in the pan for 5 minutes. While warm sprinkle with salted caramel sugar, if using, then serve warm or transfer to a wire rack to cool completely. 

Strawberry French Toast

 

French toast casserole will decadently change your breakfast or brunch take on an ideal classic. It is easy to make, serves a crowd and is dairy-free, which I absolutely appreciate, which means I can enjoy a bit more than usual, then if made with full on dairy products. Even though it is oven baked, it has that familiar comforting custardy texture and the orange zest and grated nutmeg lightly elevate its eggy bread flavour.   

Strawberry French Toast Casserole

------------------------------------------------------------------------------------------

620g thick sliced D'Italiano Brioche-style loaf, cut into 1 inch cubes

400ml (13.5 oz) can full fat coconut milk

1/4 cup (2 oz) maple syrup

1/4 cup (1/2 stick/2 oz) butter, melted and slightly cooled

6 large eggs

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

1 teaspoon grated nutmeg

zest of 1 large orange

2 - 3 cups fresh or frozen (defrosted) sliced strawberries

icing sugar, for decorating

non-dairy whip cream alternative, topping

Preheat oven to 350ºf (180ºF). Grease a 9 x 13 inch oven proof baking dish. Set aside.

Place the cut cubes of brioche bread in the prepare baking dish.

In a large bowl whisk together the coconut milk, maple syrup, cooled melted butter, eggs, vanilla extract, ground cinnamon, grated nutmeg and grated orange zest. 

Pour the now eggy mixture evenly over the bread cubes. Using a spatula gently press down on the bread pieces to make sure the egg mixture is evenly distributed to every piece. Place the sliced strawberries on top and gently press down again. Allow the mixture to set for 15 minutes. Then give one more gentle press before popping it into the oven.  

Bake in the oven for 30 to 40 minutes until the eggy mixture has set, it should be firm to the touch and golden brown on top. A toothpick inserted into the centre will come out clean. Also the sides of the casserole should start to pull away from the sides of the pan. Let the casserole sit for 10 minutes before cutting and serving. 

Sprinkle lightly with icing sugar and serve with more fresh fruit, a non-dairy whip cream alternative and or maple syrup. 

Cinnamon Rolls

 

These are more roll than bun if that makes sense; not doughy or excessively sticky or smeared with thick icing but more delicate. Airy, melt in your mouth, almost biscuity cake like texture. Still they have all the flavour of a cinnamon bun without the stodgy heaviness that sometimes follows after devouring such a treat.      

Cinnamon Rolls

----------------------------------------------------------------------------------

makes approximately 12

3 cups of unbleached all purpose flour

2 teaspoons cream of tartar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1/2 cup white sugar

3/4 cup (1 and 1/2 sticks) unsalted butter

1 1/2 cups milk

Cinnamon Sugar Filling:

In a bowl mix together 2 tablespoons cinnamon and 2 tablespoons brown sugar.

Glaze Icing:

-------------------------------------------------------------------------

1 cup icing sugar

2 tablespoons melted butter

1 1/2 tablespoons lemon juice

Mix all the ingredients together in a bowl and drizzle over cinnamon rolls while still warm.

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. 

Mix the flour, cream of tartar, baking powder, salt, baking soda and white sugar together in a large bowl. 

Cut in the butter and using clean hands mix the butter and flour mixture together until it resembles a crumbly texture. Add the milk and using a wooden spoon or spatula lightly stir together until a dough has formed.

Flour a baking board or flat surface generously, place the dough on the floured surface and roll dough into a rectangle, as best you can, to 1/4 inch thickness.

Melt 1/4 cup butter and brush or spread it over the rolled dough. Sprinkle with the cinnamon sugar filling. Gently roll the dough into a log shape and cut into slices about 1 inch thick. Place on the prepared baking tray. Bake for 12 to 15 minutes. 

As the cinnamon rolls bake prepare the icing, then glaze while they are still warm.  

Food Photo of the Day ~ Fruit and Yoghurt Toast

 

This is quick way to put everything on one plate while keeping it nutritious. Toast, lightly buttered or not, smothered in plain Greek yoghurt, a medley of mixed fruit, whether it be fresh or thawed frozen, a dash of cinnamon and a fine sprinkling of shredded coconut. This breakfast certain keeps one going and is absolutely delicious! 

Hope everyone is warm and well. - JD  

Food Photo of the Day ~ Pancakes!

Seems like we just can't get enough of pancakes and even more so on Canada Day! What is that saying... Pile them high and watch them fly. Very true with a fluffy stack like this. Maple syrup with a light pat of butter is spot on. A great way to start the day. 


Happy Canada Day and stay safe everyone! - JD 
  

Food Photo of the Day ~ Pancakes!

To me, pancakes are the ultimate comfort food; and can be dressed up in many ways. They may be sweet or savoury, depends on how you like them. Which ever way you enjoy them you can not deny their comfort food status.  

When I have plenty of things that need to be done; I find it refreshing to take the time and whip up a few pancakes to recharge and bring a sense of serenity. Plus, if there are leftovers and there always are, then they are devoured by my kids and my husband. Which is a welcoming bonus for them and me! 

There is plenty of sunshine out and about. Colder today as I muddle along... - JD       

Apple Dumplings

This was my first time making apple dumplings and it won't be my last. A fairly straight forward recipe, equal to apple pie, that has plenty of flavour.  

Apple Dumplings

----------------------------------------------------------------------

4 apples peeled, cored and quartered

homemade pie crust for 1 to 2 pies 8 inch pies rolled and cut into squares or triangles, that will wrap around and cover each piece of apple, or use ready made pie crust or 1 to 2 cans ready made refrigerator crescent rolls 

1/2 cup butter

1/2 cup caster sugar

1/2 cup brown sugar

1 cup orange juice
1/2 teaspoon ground cinnamon

1 teaspoon rum flavouring

Preheat oven to 350ºF (175ºC)

Wrap each apple piece in one piece of square or triangle cut pie pastry or the crescent roll.

Place seam side down in an 9x13 baking dish and sprinkle with cinnamon.

In a medium saucepan combined the butter, caster sugar, brown sugar and orange juice and bring to a boil. Remove from heat and whisk in the ground cinnamon and rum flavouring. Pour over the apple dumplings. 

Bake for 30 minutes, or until the pastry is golden brown and the apples are tender. Spoon sauce over rolls when serving.  

Notes: I chose to make my own pie pastry because I just couldn't bring myself to buy refrigerator crescent rolls. 

Hope everyone had a lovely weekend. - JD 

Eggnog Muffins

I made these muffins on Christmas Eve for brunch the next morning. Although Christmas has past, there are still a few cartons of eggnog hanging in there at the grocery store.  Whether you use traditional or a non dairy substitute, like I did, these spiced muffins may be enjoyed before, during and a bit after the Holiday season. 

Eggnog Muffins

-------------------------------------------------------------------

2 1/4 cups unbleached all purpose flour

3/4 cup caster sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon chia seeds

1 1/2 cups eggnog

1/3 cup oil

1/2 cup plus 2 tablespoons yoghurt 

1 teaspoon rum or rum extract extract

spiced sugar, to sprinkle on top 

Preheat oven to 400ºF (200ºC). 

Line a regular 12 cup muffin tin with paper liners or silicone baking liners or lightly grease the muffin cups with oil or margarine. 

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg and chai seeds. 

In another bowl whisk together the eggnog, oil yoghurt and rum extract. Add the wet ingredients to the dry ingredients and combined until just moistened. 

Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkled the spiced sugar on top of each muffin. Bake for 15 to 20 minutes or until muffins are lightly golden and a toothpick comes out clean. Let cool completely in the muffin tin on a wire rack. 

Notes: You may add some chopped dried fruit such as figs, dates, cranberries or apricots to the batter. 

Hope everyone had a great weekend! - JD 

Leftovers #42 ~ Tea Infused Apple Compote

Seems like we always have apples laying about and there are plenty of options of what to do and make with those apples. This time, I made a tea infused apple compote that was easy and delicious. Perfect over French toast, pictured here; however it may be used with a variety of dishes. 

Peel and core the apples. Slice the apples into thick chunks. Place them into a large saucepan. Add a bit of water. Place two Earl Grey teabags, or any flavoured teabags you may want to use, inside the saucepan with the apples and water. Add a tablespoon of brown sugar and a teaspoon of cinnamon to the saucepan as well. Place the saucepan on the stove and boil over medium heat until the apples become some what soft, not mushy, and the water has thickened from the reduced apples. Remove from heat, remove and discard the teabags, place into a serving dish and allow to cool. Cover and refrigerate overnight. You could serve the apple compote when it has slightly cooled however allowing the compote to settle and stew overnight enhances the flavour. Just gently reheat it when ready to use.  

Coconut Pie

I made this during the holiday season although it may be made anytime. A rich, eggy coconut pie that is semi-sweet and voluptuous . 

Coconut Pie

---------------------------------------------------------------

make homemade pie pastry 

or use 1 unbaked 9-inch deep dish pie shell

1 can sweetened condensed milk

3/4 cup flaked coconut

2 eggs

1/2 cup hot water

grated lime pee of 1 lime

juice from 1 lime

1/4 teaspoon salt

1/8 teaspoon ground red pepper

whipped cream, optional

fruit, optional

Preheat oven to 400ºF.

Make your favourite pie crust and form the crust into a deep pie dish. Prick holes in the bottom of the crust with a fork and bake for 10 minutes or until lightly browned. Cool for about 15 minutes on a wire rack. If using a ready made deep pie shell do the same as just stated.

Reduce the oven temperature to 350ºF. In a large bowl combine sweetened condensed milk, coconut, eggs, water, lime peel, lime juice, salt and pepper. Pour into crust.

Bake 30 minutes or until knife inserted into centre comes out clean. Cool completely on a wire rack.

Serve with whipped cream or fruit, if you wish. 

Notes: Ovens vary therefore I found I had to bake the pie for an additional 20 minutes, for a total bake time of 50 minutes.

The winter break is over. Time to settle back into a regular routine. Hope everyone had a lovely weekend! - JD 

Coconut Pineapple Scones

These scones have a prominent coconut flavour marked with hints of sweet pineapple. Lovely for a weekend brunch or tea time. Excellent with whip cream and crushed pistachios or just a pat of butter. 

Coconut Pineapple Scones

-----------------------------------------------------------------------

2 cups flour 

3 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

2/3 cup unsweetened shredded coconut

grated lime zest of 1 lime, reserve the juice for later

1/4 cup cold butter, cut up

1/2 cup milk 

2 eggs
1 teaspoon coconut essence 

1 398ml can of crushed pineapple, drained well

freshly squeezed lime juice   

vanilla sugar

shredded coconut

Preheat oven to 400ºF. Line a large baking tray with baking parchment paper.

In a large bowl blend all the flour, baking powder, salt, sugar, coconut, and lime zest together. Set aside.

In another large bowl add the milk, eggs, coconut essence, and crushed pineapple. Set aside. 

Cut the cold butter into smaller pieces and add it to the flour mixture. Using a pastry cutter or fork cut the butter into the flour mixture. Once an oatmeal like texture is achieved make a well in the centre. Whisk together the wet ingredients and add to the well. Using a rubber spatula incorporate the wet ingredients into the dry ingredients until a dough has formed. Place the dough on a well floured surface; knead a few times; shape into a large circle and pat to 3/4 inch thickness. Using a round 2 or 3 inch cutter, cut into circles and place on the prepared lined baking tray. Repeat, until all the dough has been formed. 

Squeeze the juice from the lime, if you haven't already done so, and brush the tops of each scone with the freshly squeezed lime juice. Then sprinkle each with a bit of vanilla sugar and shredded coconut. Place the tray in the preheated oven and bake for 15 to 22 minutes or until well risen and lightly brown.

Notes: I doubled the recipe and used a 3 inch round cookie cutter. I baked the scones for a total of 24 minutes. Ovens vary therefore baking time may vary.   

Hope everyone had a great weekend. - JD 

Double Chocolate Walnut Waffles

Sometimes long weekends are made for brunches where chocolate waffles grace the table. These are quite filling and will satisfy any chocolate lover for breakfast, brunch or dessert. They are reminiscent of brownies and are especially good topped with whip cream and a drizzle of pure maple syrup. 

Double Chocolate Walnut Waffles

-----------------------------------------------------------------

makes 5 full waffles (approximately 20 wedges)

2 cups (500ml) unbleached all purpose flour

1/2 cup (125ml) granulated sugar

2/3 cup (150ml) unsweetened cocoa powder

2 tablespoons ground flax seed

1 tablespoon (15ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground cinnamon

1/2 cup (125ml) finely chopped walnuts

2 cups (500ml) milk

2 large eggs, gently beaten

1/4 cup (5ml) (1/2 stick) unsalted butter, melted and cooled slightly

1 teaspoon vanilla extract

approximately 1/2 cup dark chocolate chips

Combine all the dry ingredients, including the walnuts in a large mixing bowl. Stir with a whisk to blend. Make a well in the centre of the now blended dry ingredients; then add the milk, beaten eggs, melted butter, and vanilla into the well. Whisk until nicely blended and smooth. Let the batter rest for about 5 minutes before using.

Meanwhile preheat a waffle maker to a desired setting.

Pour 1 heaping cup of batter onto the centre of the lower grid of the preheated waffle maker; spread evenly with a heat proof utensil. Sprinkle a few chocolate chips over the batter and close the lid of the waffle maker. When the waffle maker makes a sound, like a beep (letting you know the waffle is cooked), the waffle is ready. Open the cover and carefully remove the baked waffle. Repeat with remaining batter. Serve while warm.  

Hope everyone had a nice long weekend, we did! - JD 

Pecan Peach Coffeecake

Here is a sweet Fall-ish coffeecake that has nothing to do with pumpkin spice. Fabulous with a cup of coffee or tea. This brunch favourite has a fruity sweetness and hints of warm cinnamon.  

Pecan Peach Coffeecake

----------------------------------------------------------------

makes 12 servings

2 cups (500ml) unbleached flour

1 1/4 cups (310ml) sugar

1 1/2 teaspoon (7ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) ground cinnamon

1/4 teaspoon (1ml) salt

3/4 cup (180ml) butter or margarine, softened

1 cup (250ml) light sour cream

1/4 cup (60ml) milk

2 eggs

1 teaspoon (5ml) vanilla extract

3/4 cup to 1 cup peaches, fresh or canned, diced

Topping:

1 1/2 cups (375ml) chopped pecans

1/4 cup (60ml) dark brown sugar

2 teaspoons (10ml) ground cinnamon

Preheat oven to 350ºF. Line a 13" x 9" x 2" (33cmx23cmx5cm) baking tin or dish with a sheet of baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Blend in the butter until the mixture resembles coarse crumbs. 

In another bowl combine the sour cream, milk, eggs and vanilla extract. Add to the dry mixture. Beat at medium speed with an electric mixer until nicely smooth and fluffy.

Spoon half of the batter into the parchment lined baking tin. Then place the diced peaches on top of the batter.  

Combine the pecans, sugar and ground cinnamon together. Sprinkle half of the pecan mixture over the batter topped with diced peaches. Spread the remaining batter over the pecan/peach topping. Then sprinkle with the remaining pecan topping. 

Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted into the centre comes out clean. Allow to cool. 

Notes: I had some diced peach fruit cups handy so I decided to drain the juice off and use them. In total I used 4 diced peach fruit cups, drained. Which probably amounted to 3/4 cup of diced peaches.  

We had a great weekend and here's hoping you did too! - JD 

Food Photo of the Day ~ Apple Turnovers

I always have apples on hand so over the course of the weekend I made these sweet and spicy apple turnovers for brunch. These are a great way to use ripen fruit and an easy weekend brunch treat served with tea or coffee. 

Can not believe it is Thursday already... hope everyone had a great weekend and the week has been a good one so far. - JD 

Quick Breakfast Muffins

It seems as though muffins are heavily on the kidlets baking list. They find them quick and easy to make plus they have their muffin feast on. Despite the coconut on top the flavour is reminiscent of French toast. Perhaps a drizzle of maple syrup or a lashing of maple butter would suffice. Regardless, these muffins may be enjoyed anytime... breakfast, brunch, afternoon tea, or for a midnight snack. 

Quick Breakfast Muffins 

--------------------------------------------------------------------

1 cup unbleached white flour

1/2 cup wheat germ

1/2 cup cornmeal

1 tablespoon ground flax seed

1 to 2 teaspoon(s) cinnamon

1 teaspoon baking powder
1/2 teaspoon salt

1 cup of milk

1 egg, beaten

1 to 2 tablespoons honey 

1/4 cup melted butter, slightly cooled

Dried coconut flakes, for the top

Pre-heat over to 400ºF. Grease or paper line, with paper baking cups, a muffin tin.

In a large bowl combine the flour, wheat germ, cornmeal, ground flax seed, baking powder, cinnamon, and salt. Stir. Make a well in the centre. Set aside.

In another bowl combine the milk, egg, honey, and the melted butter. Stir and add to the flour mixture. Stirring until just moist. The batter should be lumpy.

Fill each muffin cup about 2/3 full. Sprinkle the tops with the dried coconut flakes; then bake for about 15 to 20 minutes or until lightly browned. Serve warm.

The sunshine is back. Have a good weekend everyone! - JD 

Chocolate Croissants

The other day I made chocolate croissants for brunch. I had an easy recipe that I was eager to try plus all the ingredients therefore I could not wait to make them. The croissants turned out alright; considering this was my first attempt at something so delectably sinful. I will definitely make these again, possibly trying other fillings such as fruit or marzipan. Following the recipe are my photos throughout the recipe stages. Enjoy!

Chocolate Croissants

------------------------------------------------

1 x package of ready puff pastry

Nutella 

1 egg beaten

sliced almonds

and some melted dark chocolate for drizzling on top

Pre-heat the oven to 350ºF (180ºC)

Line a baking tray with parchment paper.

Roll out the puff pastry according to the package. Using a pastry cutter or a pizza cutter cut the puff pastry into triangles and spread some Nutella in the middle of each. Roll each into a coiled croissant shape; brush lightly with the beaten egg. Sprinkle the top of each formed croissant with the sliced almonds. Bake on the prepared tray for about 20 to 25 minutes or until golden. Remove from oven and drizzle the melted chocolate over the top of each croissant.

Notes: You do not have to use Nutella; you could try chocolate chips or broken up chunks of chocolate. 

My chocolate croissant recipe photos:

 Preparing...  rolling out the puff pastry and cutting it into squares or rectangles, first.  

I was so eager... probably too eager and in my culinary zone that after spreading some Nutella in the centre of each cut out pastry it was only then I realized that I did not cut  the pastry again to make triangle shapes... my husband and I had a laugh and I proceeded to roll them into a croissant shape, the best way I could, regardless. 

 Ready for the oven... more like a crescent moon shape then a croissant shape.   

 Out of the oven... nicely golden and puffed up, waiting for more chocolate.

Drizzle... the finishing touches before they said hello and goodbye to our stomachs. Regardless of the shape they were very pleasantly edible and enjoyed by everyone!   

- JD 

Savoury Corn Pancakes

I make breakfast pancakes on occasion however rarely make savoury dinner pancakes. These corn pancakes are very easy way to change up dinner, have for lunch or brunch. They are light and filling and can be served with salsa, guacamole, blue cheese, maple syrup, or spiced apple syrup. Whether they are the main course or a side this speedy no fuss option is a delicious one. The photo may not do them justice... I think that is why I rarely post about pancakes. All the photos, I take, look the same regardless of being breakfast or dinner pancakes. 

Savoury Corn Pancakes

-------------------------------------------------- 

1/2 cup flour

1 1/2 cups corn meal

1 tablespoon ground flax seed

1 tablespoon sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt 

1 teaspoon thyme

2 cups of milk

2 tablespoons vegetable oil

2 eggs

1 cup of corn whether it be canned, drained or frozen, thawed.

3 scallions (green onions) trimmed and sliced

In a large bowl mix all the dry ingredients flour, corn meal, flax seed, sugar, baking soda, baking powder, salt, and thyme together until combine. Make a well in the centre of the dry ingredients and then add wet ingredients milk, vegetable oil, and eggs. Stirring well to incorporate both ingredient mixtures; making sure there are no dry pockets or patches anywhere. If you find the batter to runny for your liking then add a bit more flour a tablespoon at a time, until desired consistency is reached. You do not want the batter to be too thick and goopy. Now add the sliced scallions and corn; stir until both have been distributed throughout the batter.  

Heat a small amount of oil in a pan and pour about a 1/4 cup of batter per pancake, into the pan; cook until the batter starts to form bubbles on top and along the edges, flip and cook for about 1 to 2 minutes on the other side. 

Serve with a salad or steamed vegetables.

Notes: I used a small ladle to pour the batter so it could have measured about 1/3 cup of batter per pancake. 

Halloween is only 1 day away... Happy Halloween and have a great weekend everyone! 
-JD 

Breakfast at Gama Café

The other day we went out for breakfast at the Gama Café here in E-town. Their take on breakfast is quite unique and the atmosphere was relaxing; as we watched the rush hour traffic zoom by. I had the Breakfast Platter and my husband had the Veggie Omelette. Both were very delicious and not overly heavy. Salads usually do not make the breakfast menu however having a side of greens was great. I liked it! The Gama Café does offer other menu and drink items and they do have a Facebook page. 

Hope everyone had a great weekend. We did! - JD 

Food Photo of the Day ~ Sunday Brunch Pancakes

Pancakes are a simple way to refuel and feed the masses for Sunday brunch especially when paired with blueberries, oatmeal and ground flax seeds. I took this a step further and sprinkled a mixture of unsweetened shredded coconut, dried apricots, sunflower seeds, crushed almonds, and whole flax seeds, I know flax seed overload, after I placed the batter in the pan. I call these everything pancakes because they are loaded with goodness and substance. Not heavy just healthy. 

A bit of an dreary overcast Sunday, which is alright. Enjoy your day.  - JD