Apple picking coinciding with back to school required apple lunchbox snacks. I saw this muffin recipe in a Canadian Parent magazine and had everything on hand so we made muffins. This is a versatile muffin because it isn’t very sweet and it can be for breakfast, snack or paired with a savoury meal.
Summer is here again and we are in the middle of an extreme heat warning. We had one a few weeks ago and then it cooled down into more normal temperatures and today the temperature spiked again. There was just some thunder and the night sky was lighting up. Maybe a good storm with break the heat.
I haven’t had time lately for blogging. Work has been insane and when I am not working I am trying to be outside in summer before it is over.
A few weeks ago, when our local strawberries were in season we went strawberry picking and made a dutch baby pancake for Sunday morning breakfast/brunch. It is easy to make, I use my Nutribullet to whip it up quickly, and fun to watch it bake as it puffs up and then falls.
3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk (you could use 2%)
1/2 cup all-purpose flour (spooned and leveled)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
Preheat oven to 425 degrees.
In a Nutribullet or blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute.
Most recipes call for a medium cast-iron or ovenproof nonstick skillet. I don’t have one, so I used a 9” non-stick cake pan. Just before I was ready to put the prepared batter in I put 2 tablespoons butter in the pan and put it in the over until the butter melted then I swirled it around to totally coat the pan and poured the batter right in. Pour batter into hot pan or skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon powdered sugar and a sprinkle of lemon juice. Slice into wedges, and serve immediately
After you take it out of the oven it will fall very quickly.
We sprinkled with a light dusting with powdered sugar and topped with berries and whipped cream. Sometimes we just do a little butter and a drizzle of maple syrup. Either is delicious.
I hope you give this recipe a try. It is fun to watch and delicious too!
Fresh picked strawberries, vanilla cake and whipped cream and a layer of homemade freezer jam (made from the rest of the strawberries). It was quick to make, perfect red and white for Canada Day, and delicious!
We whipped 2 cups of whipping cream with 1 tbsp caster sugar and about a tsp of vanilla, just enough to give a little flavour. Slice a vanilla cake or vanilla sponge through the middle, spread a layer of good strawberry jam over the top of the bottom layer, then some sliced berries, a good layer of whipped cream. Add the top layer and press down slightly, just until the filling starts to squish out the sides. cover the top of more whipped cream and a few berries.
Evie is reading a new book from the library called “Eggs Over Evie” by Alison Jackson and she loves it. It is about a 13 year old girl named Evie who loves to cook and is taking cooking classes, there is some other drama and family situations that make it interesting as well, but every chapter starts with a recipe and a kitchen tip. She loves this book so much she asked for her own copy, which we ordered online. It has also fired up her need to cook by herself. Last week she decided to make cookies, all by herself, we were only allowed to lift the hot pan out of the oven. There were really really good and perfect in shape and done-ness. I hope you try them because they are sooo good, crispy on the edges and soft and chewy in the middle.
Sporting a Blue Heron airbrushed tattoo! We were at science fun-fest and all of the little girls were getting butterfly tattoos, nope not Evie, she eyed that Blue Heron stencil and decision made.
This recipe comes from Winnie-the-Pooh’s Cookie Book.
Right now she is in the kitchen making a recipe from her book. This time it is chocolate chip pecan cookies, and announcing that she does not need any help. Tomorrow she is going to make us Mushroom Omelettes for breakfast!
Did you ever need a quick desert for just 2 or 3 people…or yourself? Sometimes a large cake or full pan of brownies is just too much and
I can’t control myself and will eat half the pan there will be leftovers. This is your quick fix.
Into a mug add:
3 tbsp sugar
2 tbsp cocoa powder
2 tbsp oil
2 tbsp water
Mix well with a fork.
Cook on high in microwave for about 75 seconds (depending on the strength of your microwave).
Be very careful when out take it out, i
t looks like brown play doh it is extremely hot!
Best served with vanilla ice cream on top. Actually, only serve with vanilla ice cream on top. It gets all melty and chocolately….mmmmm.
There you have it.
Dig right in.
We were very excited when we found this recipe which we had lost! It is a recipe that was on a sheet of paper and it had gotten tucked inside another recipe book and when leafing through it the other day there it was. This recipe came from Evie’s daycare when she was a toddler, her caregivers were a wonderful group of young ladies at a Reggio Centre and they really were special. This is a recipe that they made regularly with the toddlers, each child had a part, one measured the flour, one mixed etc. The children loved taking part and they loved to have their banana bread for a snack afterwards.
Here is the toddler banana bread! (that is Evie’s note)
There you have it, a very simple easy banana bread. It is perfect for breakfast and snacks.
I missed the IMK last month, I am not sure what happened it just kind of came and went and I didn’t get it done. I have had no internet connection for days and I am going to post this one before it is too late. Hopefully I will finish and post before I lose the connection, forgive any typos!
Here is a little of what has been in our kitchen lately:
Rosemary garlic sourdough
Hot Cross Buns
Delicious Apricot Scones from Tara, these really were amazing!
a little lemon tart with teeny tiny macarons, Evie picked each one off for herself!
Evie has been sewing and needle felting and made me this little donut and the cutest little needle felted sheep
A science experiment, making a clock from and orange and lemon juice.
We found our toddler banana bread recipe, from when Evie was in daycare, recipe to follow soon.
Balsamic mushroom pasta, will share soon
And my fearless protector, who is always close by watching.
I hope you enjoyed your visit and I hope you come back soon. If you’d like to write an In My Kitchen post, please do so by the 10th April and send your link to Maureen at The Orgasmic Chef. Thanks for hosting Maureen!