PB & J Pancakes Tuesday, Jan 20 2009 

Breakfast and Sauces and Condiments singlegaleats 2:23 am

Ingredients
Pancakes:
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup plus 2 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons oil
4 tablespoons butter

Blackberry Syrup
2 pints fresh blackberries
3/4 cup sugar
1 cup water
1 lemon, zested

Directions
Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes . Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. For syrup: In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm. Serve pancakes with blackberry syrup.

Source: food network

 

Pomegranate Jelly Sunday, Dec 28 2008 

Breakfast and Sauces and Condiments , singlegaleats 8:08 pm

Ingredients
4 cups store-bought pomegranate juice
2 tablespoons fresh lemon juice
6 cups sugar
1 1/2 pouches liquid pectin (3 ounces each; 1/2 cup plus 1 tablespoon)

Directions
Put pomegranate juice, lemon juice, and sugar into a large stockpot. Bring to a rolling boil. Add liquid pectin; return to a rolling boil, and cook 1 minute. Immediately transfer jelly to jars. Set jars over an ice-water bath to cool, then transfer to refrigerator. Jelly will keep refrigerated for up to a month.

Yields 7 cups.

Source: yumsugar

 

Parmesan Black Pepper Biscotti Sunday, Dec 28 2008 

Appetizers and Breads and Breakfast , singlegaleats 7:51 pm

Ingredients
1 1/2 tablespoons whole black peppercorns
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 ounces Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
Special equipment: an electric coffee/spice grinder*

Directions
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300°F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.

* I hand cracked the black pepper using my everyday pepper grinder.

Makes 5-6 dozen biscotti.

source: yumsugar

 

S’more Muffins Sunday, Nov 9 2008 

Breakfast and Desserts , , singlegaleats 1:56 am

Ingredients
2 cups Graham crackers, crushed
2 teaspoon Baking powder
1 cup Soy milk
Egg replacer for 1 egg
2 Tablespoon Agave
Chocolate chips
Optional: Marshmallow fluff

Directions
Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners. In a large bowl, combine cracker crumbs and baking powder. Add the agave (tip: spray your tablespoon with oil spray so the Agave slides off easily). In a separate cup, stir together the milk and egg replacer. Stir this into the dry ingredients, mixing just until moistened. Spoon batter into prepared muffin cups and stick some chocolate chips into each. Bake in the preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes. Spread marshmallow fluff over the muffins.

Yield: 8 muffins

Source: chocolate covered vegan

 

Chocolate Chip Whole Wheat Pancakes Saturday, Oct 4 2008 

Breakfast , singlegaleats 6:15 pm

Ingredients
1 cup All-purpose Flour
1 cup Whole Wheat Flour
1/2 cup Egg Beaters
3 cups Skim Milk
1/2 cup Splenda granulated
2 teaspoons Vanilla Extract
1 teaspoon Baking Powder
1 tablespoons Cinnamon
1 cup Chocolate Morsals
Cooking spray

Directions
In large bowl, sift together flours, baking powder, cinnamon, and sugar. In separate bowl whisk eggs. Add to flour mixture. Using a hand mixer or whisk, add milk to flour and egg mixture until it is smooth and slightly thicker than cream. Add vanilla. Pour mixture onto a hot griddle, making 4-5 inch pancakes. Add chocolate chips before flipping*. Flip when bubbly and edges begin to lift from pan and look firm. 2 cups of mix makes about 3 nice sized pancakes.

Source: tdp

 

Pumpkin Pie Wontons Saturday, Oct 4 2008 

Appetizers and Breakfast and Desserts and Vegetarian , singlegaleats 5:44 pm

Ingredients
1 cup canned pumpkin
2 Tbs. maple syrup
3 Tbs. light brown sugar
16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting

Directions
Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice. Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon. Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.

Makes 16 servings.

Source: Vegetarian Times

 

Banana Yogurt Muffins Monday, Sep 15 2008 

Breakfast and Desserts , , , singlegaleats 5:43 pm

Ingredients
1 1/4 c oatmeal
1/2 c rice flour
1/4 c ground flaxseed
1 tsp baking powder
1 tsp baking soda
2 eggs, beaten
1/4 c plain yogurt
3 medium, ripe bananas, mashed
1/2 c agave syrup
1/3 c grapeseed oil
1/4 c walnut pieces

Directions
Preheat oven to 375°F. In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda. In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts. Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Source: women’s health

 

Overnight Oats Sunday, Sep 14 2008 

Breakfast , , singlegaleats 3:25 am

Ingredients

1/2 cup Old Fashioned Oats
1/2 cup water
1 (5.3 -6 oz) container Greek Yogurt

Directions

Pour oats and water into bowl, stir until blended well. Store in refrigerator overnight. In the morning add yogurt and mix until nice and thick.

 

Best Ever Muffins Saturday, Sep 13 2008 

Breakfast and Desserts singlegaleats 9:35 pm

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

Directions

Preheat oven to 400 degrees F. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. Bake for 25 minutes, or until golden.

Variations
Blueberry Muffins: Add 1 cup fresh blueberries.
Raisin Muffins: Add 1 cup finely chopped raisins.
Date Muffins: Add 1 cup finely chopped dates.
Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.

Source: all recipes