Monthly Archives: March 2015

Mickey Mouse Buttermilk Wheat Pancakes

We had my nephew over this weekend and we just returned from Disney and thought what better way to celebrate the weekend? Then with Mickey Mouse pancakes! max also loves spiderman and I couldn’t believe we found a Mickey Mouse hat with spiderman.

8 Mickey Mouse pancakes

Ingredients:

1 cup ap flour

1 cup whole wheat pastry  flour

2 eggs

1 tsp vanilla extract

1/2 cup dried blueberries

2 cups buttermilk 

1/8 cup sugar

1 tsp salt

1 tsp baking soda

3/4 tsp baking powder

Directions:


Mix both flours, salt, soda, baking powder, & sugar in large bowl.


Wearing the Mickey Mouse ears helps. 

Set aside.

In a medium size bowl whisk eggs, vanilla, and buttermilk.

Add wet ingredient into dry and mix to incorporate.

Fold in dried blueberries. 

Heat griddle pan to medium to medium low temp.

Spray griddle with cooking spray and place pancakes as you desire onto preheated pan.



Allow to heat until you see bubbles form and flip accordingly. The second side does not take as long as the first.

Enjoy!

Thin Mint Biscotti

 

It’s that time of year … Girl Scouts everywhere are selling their cookies! In honor of the all  Girl Scouts past and present. Not to mention being a former Girl Scout myself. Oh yes troup 454! I decided to create a play off of one of the beloved flavors the thin mint. Also my husbands favorite (preferably frozen). I thought I would try a biscotti! Anything to go with a good cup of coffee.

Yields 14 large Biscotti

Biscotti Ingredients:

1 cup raw sugar

1 cup Ap flour

1 cup whole wheat pastry flour

1 tsp kosher salt

1 tsp baking soda

1/2 tsp pure vanilla

1 cup chopped Andes mints

2 eggs

6 TB unsalted butter softened

1/2 cup Dutch processed cocoa (I love penzeys)

Chocolate Dip 

1 cup semi sweet chocolate chips (I used  Ghirdelli )

2 tsp coconut oil

1/2 tsp pure mint extract ( I used Watkins)

Directions:

  1. On medium speed cream the sugar & the butter with paddle attachment.
  2. Add one egg at a time and incorporate on low speed. Add vanilla & Mix to blend.
  3. In a separate bowl mix together Cocoa, flours, salt, & baking soda.
  4. Add the dry ingredients into the wet until fully incorporated (batter will be dry)
  5. Fold in chopped Andes mints
  6. Form a 12″ x 4″ log on a parchment lined baking sheet
  7. Bake for 30 minutes at 350 degrees.
  8. Remove the biscotti log from oven. Allow to cool for five minutes on pan. Remove log from sheet pan using parchment paper.
  9. Place on cuting board and cut the log into 3/4 inch pieces.
  10. Line pieces sideways back onto parchment lined pan and bake for eight minutes. Remove from oven.
  11. Flip and bake for an additional eight minutes.
  12. Allow biscotti to cool before dipping.
  13. In a long microwave safe bowl (I used my fiestaware bread pan) melt Chocolate chips by microwaving in 30 second intervals until all chocolate is melted and no lumps remain. Once all the chocolate is melted add the mint extract and coconut oil stir with spatua to dissolve. Once you reach the desired constancy for dipping start dunking the biscotti as you wish. Set to dry on parchment paper.

Enjoy!

 

Pecan Crumble Rhurbarb Muffins

I don’t know about you but I am counting down the days until spring. But despite the time frame it still continues to pour down snow in western Pa. For those of you not counting. It’s about 19.4 days according to my phone.

 These muffins have one of my favorite spring ingredients …. Rhubarb. I still have some leftover in the freezer from last year. I figure why continue to hoard when I know it will be in abundance very soon. 

This recipe yields 12 standard muffins using a size 60 scoop the portion. 

Prep Steps

Preheat oven to 375 and paper lined muffin tins and spray with cooking spray. 

Ingredients:

3/4 cup whole wheat Pastry flour

3/4 cup ap flour

1 tsp vanilla extract

1/2 cup buttermilk plus 1/8 cup

1/2 tsp ground cinnamon 

Pinch Ground nutmeg

2/3 cup of raw sugar

1/8 of a cup of  ground flaxseed

1/8 of a cup of canola oil

One cup of diced rhubarb fresh or frozen that’s been thawed

Half a cup of candied pecans (chopped)

1 egg

1/2 tsp kosher salt

1/2 tsp baking soda 


Topping 

1/2 cup candied pecans (chopped) optional 

Directions:

  1. In a large bowl mix both flours, raw sugar, baking soda, salt, flaxseed, cinnamon, and nutmeg. Set aside.
  2. In a small bowl mix together egg, oil, vanilla and butter milk.
  3. Add the wet ingredients to the dry. Next to incorporate but be careful not to over Mix.  Set aside. 
  4. Roll rhubarb into the chop the pecans to coat.
  5. Now fold in the rhubarb into the wet batter. 
  6. Using a size 60 scoop place the batter evenly into the muffin tins.
  7. Sprinkle each muffinwith 1-3 teaspoon of chopped the cannied pecans. Optional
  8. Bake at 375 degrees for 20 minutes. Or 
  9. Until toothpick comes out clean.