Lately, I have been on a bit of a smoothie kick. I would say the Taste Tester and I have been on this smoothie kick, except that the Taste Tester has been less than enthusiastic and supportive about this recent habit. I love the idea of starting our day with a whole bunch of fruits and veggies. TT, on the other hand, loves the idea of starting his day with nothing but coffee and maybe a granola bar mid-morning. And, I will admit, some of my smoothies have been less than delicious. Without going into too many gory details, let’s just say that sweet potato in a smoothie doesn’t exactly work. We have always been protein shake drinkers, but I was recently given a NutiBullet Rx, which has greatly broadened the realm of fruits and veggies that I can blend into a smoothie. This thing will blend anything. I have been using it for several weeks now and it consistently produces completely smooth smoothies in 1-2 minutes. (#notsponsored!). The introduction of this new appliance and the cookbook that came with it has lead to the purchase of many items I would not have previously considered purchasing. One such item is the gigantic box of pre-washed spinach.
Sweet potatoes have a special place in the heart of both the taste tester and myself. In the first 26 years I spent on earth, I cannot think of a single time, outside of Thanksgiving, that I ate a sweet potato. Then, seemingly all of the sudden, around 2012, sweet potatoes started having a “moment.” Sweet potato fries started popping up on menus and it seemed that their popularity soared. Or maybe that was only in my head. Maybe the sweet potatoes were there all along and I just hadn’t bothered to notice.
In honor of National Pancake Day, I am posting two pancake recipes in a row! Remember last week, when I told you about my Confetti Cake Pancakes that totally started out healthy but then morphed? Well, these pancakes totally make up for last weekend’s unhealthy pancakes and they are equally yummy!
The greenish hue comes not from artificial food coloring, but instead from a touch of spinach juice, which I promise you can’t taste at all. Could they be greener? Totally. And for St. Patty’s Day, you might want to use a touch of green food coloring. But, I don’t like to use artificial colors and I am okay with just a greenish hue as opposed to an outright green pancake. Totally up to you. Read more
These were supposed to be healthy, I swear. The taste tester sent me a link for pancake recipes and this one caught my eye. So pretty and colorful, plus not totally unhealthy, they looked perfect.
BUT. Buuutttt, I didn’t have Cor-fetti protein powder. And I started to get afraid that without that flavor of protein powder these would taste a lot like regular pancakes with sprinkles. Which would still be delicious, because well, sprinkles. But, I wanted confetti CAKE pancakes.
So then I started googling. I was googling things like confetti cake and confetti cake frosting and cake batter pancakes and well, then these pancakes happened. And they are delicious. And sweet, so sweet, like better without maple syrup, eat them right off the griddle deliciously sweet. That being said, you probably don’t need the additional sugar.
This recipe is inspired from a few different recipes. Here’s some links to help you out:
- ¾ c. (99 g) white flour
- ¾ c. (99g) whole wheat flour
- ⅔ c. (183 g) yellow cake mix (see link, above)
- 1 scoop (32 g) vanilla protein powder
- 1 Tbs. sugar (omit unless you like things really sweet)
- ¾ t. baking powder
- Pinch of salt
- 2 eggs
- 1 t. vanilla extract (if not using vanilla protein powder)
- 2 cups milk (I used almond)
- 4 Tbsp. coconut oil, melted
- Combine dry ingredients.
- Add eggs, milk, and coconut oil (plus vanilla if using).
- Mix, but remember there will still be lumps, so mix only until just combined.
- Over medium-low heat (these will brown faster because of the protein powder), heat a skillet or griddle. I like to use cast iron. Melt coconut oil on griddle and use a pastry brush to cover.
- Measure about ¼ c. batter into the pan or griddle, cook until bubbles start to form. Flip. Cook until cooked through.
- Serve with syrup, buttercream frosting glaze, or fruit.
#doggiocentric, #dogsneedpancakestoo, #dogslovesprinkles
The start of any new career is filled with many firsts: first day of work, first paycheck, first business trip, first holiday season without a Christmas break. Yes, dear readers, I have survived my first “real adult” holiday season, which translates to my first holiday season with ZERO days off save for Christmas and New Year’s Day (yes, I even had to work the Eves-ah! the humanity). Even though I had no vacation time, I can’t complain about “working” over the holidays as I was allowed to work mostly from home and the majority of my co-workers (especially those senior to me) were out of the office and unavailable. I went DAYS without receiving an e-mail from a human! It was a nice break, even if I didn’t get to sleep in. Read more
Wow! It has been awhile. There has been a lot going on around here but most importantly, the taste tester and I have moved into a new residence! I haven’t been blogging because I haven’t been cooking. Slowly but surely we are settling in and we finally went to the grocery store yesterday, so all is right in the blog world again and I can hopefully get back to a more regular schedule.
While I was gone, the taste tester and I (and Daisy) made a big trip to Southern Illinois to visit my parents. Now most people don’t think of Southern Illinois as “the South,” but to Northerners like the taste tester, visiting my parents is like visiting another world. A world where people say soda instead of pop, eat biscuits and gravy for breakfast, gorge on fried fish and fried chicken in the same weekend, and eat pulled pork sandwiches for dinner every night. Yes, our visits “down south” are absolutely heavenly. Read more
There are times in life when it seems natural to spend lots of time in the kitchen, making special, labor intensive meals. Christmas, birthdays, and long, cold weekends seem to almost demand those special, all-day-in-the-oven type meals. If you’re anything like me, when you find yourself with free time, you may like to take on cooking projects that are just as likely to end in failure as success, but undoubtedly push you to become better and more confident in the kitchen.
Then there are the other seasons in life. The time when sitting down and actually eating your food while it is still warm seems like an accomplishment. Maybe your kids are small or you’re busy at work or you decided to study for the bar exam, shop for a house, and train a new puppy all at the same time. Whatever the reason, this can be a time of learning in the kitchen as well. Read more
So thus far, I have kept this blog pretty anonymous. I kind of like the mystery of not revealing too much information about myself. Besides, since this blog is mostly about food, it’s not crucial that you know a whole lot about me. So far, you might have gathered that I am a 20-something female who mainly cooks for my significant other (who is male), who is known around here as the Taste Tester.
Well here’s another factoid about me: I have a baby sister. And by baby I mean she is 20 months younger than me, which makes her on the slightly lower end of her mid-20s. Or as my mother would say, she is still closer to 20 than 30, but barely. But, she will always be my baby sister. Read more
This recipe was a complete accident. A delicious accident, but an accident nonetheless. I have seen tons of pictures on Pinterest and other food blogs of people who make hash browns in their waffle maker. For some reason, instead of reading any of these recipes, I decided to wing it. Not only have I never made anything in a waffle maker besides a waffle, but I have also never made a hash brown of any sort. Needless to say, the taste tester did not have high hopes. Read more
This recipe has a lot of ingredients that might be considered “new” or out of the norm for most people, but bear with me. I am not really sure how I came upon this recipe. For some reason, I ended up with a bunch of leftover whole grains in my pantry (barley, quinoa, millet, etc.) and I was looking for recipes to use them up. I came upon a recipe for Jeweled Millet and soon I found myself ordering Harissa on Amazon (because where in the world would I find that besides Amazon-I had no clue). Read more