Linking Up to Some Great Recipes

Hi all,

Think I really like Halloween on a Saturday. I love the colorful, energetic foot-traffic that finds its way to our door every year. A few blocks away, Older Son and his friends did a haunted house. How fun to have a group of younger teenage girls I directed there ring my doorbell a second time. One plopped herself on my stoop as if she’d known me forever–I’d never met them before–to tell me “all about the haunted house” in that bubbly, giggly way girls do! They made my night.

jack-o-lantern-Nic-2015
Older Son’s work. Have a feeling Jack here is sporting Ray-Bans.

One day I’ll get back into a groove–lately all I do is school-related reports. Amazing the domino-effect created by one person’s good intentions. All the reports she sought to get done ahead of her maternity leave are already due for this school year–they just keep on coming. Very frustrating when one wants time to work on non-school-related endeavors.

So…in the interest of brevity, I’ll link you up with some of my latest go-to recipes. (Among the reasons I love oats and the internet!)

Over at bakerita.com, Rachel’s gluten-free banana bread (with chocolate chips and two minor tweaks by me) is absolutely delicious–moist and hearty every time! My tweaks: I replaced honey with brown sugar. (I rarely stock honey. We don’t use it, so it’s usually dried up whenever I go looking for it.) I also tried pumpkin in lieu of applesauce. That worked pretty well too, but I had to increase the baking time by 10-15 minutes. And this treat topped with a little Trader Joe’s almond butter? Breakfast is served!

Found this pumpkin chocolate chip cookie overnight oats this past Sunday morning. Simple and quick. Made it in a few minutes and gave it an hour in the fridge. This was more like a VERY yummy dessert, though I believe it’s meant for breakfast. Can I tell you how awesome it tasted over the pumpkin-banana bread (above) with a little shot of whipped cream? I’m sure vanilla Greek yogurt pairs nicely here as well. (BTW, I substituted brown sugar for the honey in this one too. Worked just fine.)

One more: cinnamon roll baked oatmeal. Easy. Quick. Elegant enough to serve at a brunch (or take to school for a holiday breakfast). My only change-up here was in the glaze. I LOVE cream-cheese glaze, so I searched for a simple one. (Yes, I found one, for cinnamon roll pancakes with cream-cheese frosting–my next venture. Sorry. I didn’t bookmark the site. That might not be a good thing, lol.)

Two more things I really liked about these recipes:

(1) each calls for staples that tend to be on-hand or easily obtained;

(2) each is gluten-free (but not necessarily CGF).

Do any of you have any go-to recipes to share?

Love fall colors and weather! (Wish we could skip straight to spring, though. :) )
Love fall colors and weather! (Wish we could skip straight to spring, though. 🙂 )

Off to my next evaluation!

Have a wonderful day,

Joanna

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Red Velvet Pancakes At Home?

Hi all,

Trying to get myself back into a routine. I am so good at getting in my own way. 😛

Wow. We may have entered a new era in clay court tennis. (View the winner of “The Little French Open” here.) So mad I missed the match! (Yes, I know I can find it somewhere on line. We’ll see what time–and overloaded memory–allow.)

Let’s move on. Last week older son said something about a renowned pancake chain and a new (?) red velvet variety. Mom thinks: Hmm. Can we make this for son at home?

Anyone who REALLY knows me is in on the fact that I don’t necessarily like to cook. I do, however, enjoy trying new recipes and getting creative with adapting them.   I have a special place in my heart too, for recipes that look complicated and elegant when done, but are actually quite easy. (Make the “chef” look amazing, know what I mean? ;)).

So I hit up the internet and found a few recipes. (I SO love the world wide web.)  I wound up going with this one that I found at recipegirl.com. I invite you to go to Lori Lange’s blog for the recipe (which, actually, came from a guest blogger, Tidy Mom, a.k.a., Cheryl). Are you all with me?

Here I’ll list the two minor changes I made to Tidy Mom’s recipe. (Hubby thinks I should follow a recipe to the letter, but those who spend a lot of time in the kitchen know tweaking is often what makes a certain recipe our own.) I also went with a basic cream cheese glaze. (That recipe follows.)

Tidy Mom’s recipe calls for 2 ½ cups of flour. I’m thinking I used about 2/3 white whole wheat and 1/3 white flour.

As per Cheryl, I also used a “buttermilk substitute,” (1 ½ cups of plain non-fat yogurt mixed with 3 tbsp of milk). She linked to here for this one and other alternatives. My choice worked really well.

Finally, I added a bit more milk to thin the batter to my liking—not unusual for any pancake recipe.

Note: I saw no significant difference using liquid food coloring (less than the 1 tbsp called for, since I ran out). Some recipes suggest red food paste gives a deeper red. IDK as I have no experience to fall back on.

I happen to like preparing pancakes on a griddle, but a good (preferably non-stick) frying pan works every bit as well. Also, rubbing the griddle with a canola oiled-napkin worked better than spraying it with cooking spray. I’ve never liked the speckled appearance pancakes get with that.)

Basic cream cheese glaze (easily increased as needed):

4 oz. cream cheese* (softened)

4 oz. butter* (softened)

2-3 tbsp milk

½ cup confectioners sugar

(*I use the whipped versions. Think it makes for a lighter glaze.)

Using an electric mixer (or by hand) cream together cream cheese and butter until smooth. Add milk and confectioners sugar. Continue mixing until glaze is as smooth as you want it. Serve over warm pancakes. Refrigerate (or try freezing) leftover glaze.

There you have it! These really were excellent, rich with flavor and brought together perfectly by the cream cheese topping—my favorite part of anything red velvet, hands down.

The finished product. Yum.
The finished product. Yum.
The finished product. Yum.

So, where do you stand on cooking? Do you follow recipes to the letter or does your brain start tweaking whenever you read one the first time? Are you a fan of pancakes? If so, what’s your favorite kind? Would you rather make reservations?

Have a great day and ttfn,

Joanna