blueberry crumb coffee cake.

this was a yummy breakfast cake, but more like dessert.  we had it for dinner so i didn't feel so bad.  the kids loved it and we used up the last of our frozen blueberries we picked in Sandpoint last summer.  boo hoo.

recipe and photo from {alexandra cooks}.

blueberry crumb coffee cake: serves 6-8.

1/2 C. unsalted butter, room temperature

2 tsp. lemon or orange zest

7/8 C. + 1 T. sugar

1 egg, room temperature

1 tsp. vanilla

2 C. flour (set aside 1/4 C. to toss with the blueberries) 

2 tsp. baking powder

1 tsp. kosher salt

2 C. fresh blueberries

½ C. buttermilk (i use powdered)

1) preheat oven to 350ºF. cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2) add egg and vanilla and beat until combined. meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3) add flour mixture to the batter a little at a time, alternating with the buttermilk. fold in the blueberries.

4) grease a 9-inch square baking pan (or something similar- i used a bundt pan) with butter or coat with non-stick spray. Spread batter into pan. sprinkle batter with remaining tablespoon of sugar. bake for 35 to 45 minutes. check with a toothpick for doneness. if necessary, return pan to oven for a couple of more minutes. (note: Baking for as long as 10 minutes more might be necessary.) let cool at least 15 minutes before serving.

NOTES:

i used half white and half wheat flour with great results.

tip: 7/8 C. = 3/4 C. + 2 T.

to make homemade buttermilk: place 1 T. vinegar or lemon juice in a liquid measuring cup and fill with milk until it reaches the 1 C. line.  let stand for 5 minutes.

oatmeal. {2 ways}. maple raisin and apple cinnamon.

i have mentioned before how my kids don't like oatmeal unless it's from a quaker oatmeal packet.  thus frustrates me because oatmeal can be such a healthy and inexpensive breakfast.  i continue to try and introduce them to new homemade oatmeal recipes and these two finally hit the mark with all three of them, although brady {my voracious eater} won't eat more than one {hearty} serving.

pic from {its easy being vegan}.

maple oatmeal: serves 4-5.

2 C. rolled oats

3 1/2 C. water

1/3 C. powdered milk

1/2 C. maple syrup

1/2 C. raisins, optional

1) add oats, water and powdered milk to pot and whisk well to combine; cook until mixture begins to thicken.

2) add maple syrup and raisins and allow to cook 3-4 minutes.

serve plain or with a dollop of yogurt on top.

NOTES:

for a healthy boost- add 1 T. ground flax or 1 T. chia seeds into oatmeal.

this recipe was adapted from {bissful and domestic}.

recipe from {lose those poundz}.

apple cinnamon oatmeal: serves 4-5.

2 C. rolled oats

3 1/2 C. water

1/3 C. powdered milk

1 apple, diced with skin on

1/2 C. maple syrup

1 tsp. cinnamon

1) put water and apple in a pot; bring to a boil.  allow to boil until apple is soft.

2)add oats and remaining ingredients; simmer until oats are soft.

3)remove from heat and serve with a dash of cinnamon on top.

NOTE:

for a healthy boost- add in 1 T. ground flax seed or 1 T. chia seeds into oatmeal.

recipe adapted from {blissful and domestic}.

         

       

homemade maple syrup.

in my efforts to be frugal and eat with less preservatives i made homemade maple syrup last week when we ran out and i had made pancakes for breakfast.  i have been trying to trim down the grocery budget to $150 every 2 weeks, which for a family of 5 with at least 3 big eaters has been a challenge!

this syrup is really yummy and everyone liked it (even chris, surprise! score!) it is runnier than store-bought syrup but doesn't have any chemicals or corn syrup added.  and of course it's basically pure sugar so don't go pouring a cup of it over your pancakes!

image from here.  i tried this recipe initially and it was ok.  it was runnier and had a milder flavor than i was looking for. the recipe i am posting is from www.cooks.com

homemade Maple syrup-
3/4 C. water
1 3/4 C. - 2 C. brown sugar (depending on how strong you want the taste)
1 T. butter
1 tsp. maple extract
1 tsp. vanilla extract

1) bring water to a boil in small saucepan.
2) stir in sugar and butter until dissolved.
3) add in vanilla and maple extract; stir well.
4) continue to boil, slowly, stirring constantly until thickened, 4-5 mins.
serve warm, but syrup will thicken slightly more as it cools.
5) transfer to a mason jar with a lid.

*we store ours in the cupboard because we use it often enough that it doesn't last long.  you could easily make a double batch. if you don't use syrup very often then store in the fridge so it will keep longer.
                                                   

chocolate pancakes.

i never thought to make chocolate pancakes before, until i ran across a recipe the other day on a blog i was browsing for ideas on making meals from scratch and being frugal...

i made these this morning for breakfast and we had them with syrup and bananas but they would be perfect with a slight drizzle of chocolate syrup, whipped cream and strawberries (or raspberries!)

pic from here

*Chocolate pancakes-

1/2 C. sugar                                      
4 eggs, slightly beaten                       
3 C. buttermilk*                                  
6 T. applesauce                                 
3 1/3 C. flour                                    
4 tsp. baking powder                        
2 tsp. baking soda                            
1 tsp. salt                                         
2/3 C. cocoa powder                     

1) combine sugar, eggs, buttermilk, and oil. mix well.

2) mix dry ingredients well; add into wet and stir until just combined.
3) heat a lightly greased griddle.  pour batter onto the griddle, cook until bubbles form on top.
4) top with whipped cream, raspberries, strawberries or syrup.  

makes 20 pancakes.

*use buttermilk powder and mix with water in blender until smooth

(www.blissfulanddomestic.com)