Thursday, November 5
Back in the day I wanted to make pumpkin pancakes. I tried several homemade recipes and a few pumpkin pancake mixes. The results were never good. Either the pancakes came out slimy and gooey, or they were super flat. Then my daughter’s preschool made pumpkin pancakes that were fantastic. Good flavor and texture plus the recipe was EASY.
So, I posted the recipe. It was ages ago, and I’ve since decided that I need to do an update on that recipe. You see, the original version I posted uses Krusteaz buttermilk pancake mix. And while Bisquick mix worked pretty well for that recipe, those two pancakes mixes are actually pretty different, so it wasn’t ideal for Bisquick. I recently came up with a modified version using Bisquick and that is what I am sharing today!
Yep, both pumpkin pancake recipes use pancake mix. I am a “from scratch” pancake maker, but when it comes to pumpkin pancakes, pancake mix is where it’s at. The results are just so much better than every other way I’ve tried.
Now Bisquick lovers everywhere can make the famed preschool pumpkin pancakes, too. Equal opportunity pumpkin pancakes FTW!Pumpkin PancakesPrep timeTotal timeThese pumpkin pancakes are fluffy, delicious and easy to throw together! Be sure to use Bisquick pancake mix. Click here for the Krusteaz version.Author: Jane MaynardIngredients
- 2 cups Bisquick pancake mix
- 1 cup milk
- 1 egg
- ½ cup pumpkin puree
- 2 tablespoons sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
NotesThis recipe makes enough for about 4 people.3.4.3177
- In a medium/large bowl, whisk all the ingredients until just blended (batter should have lumps).
- Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoon (I did ¼ cup) batter unto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer.
- Serve with lots of butter and maple syrup!
When I posted a recipe for pumpkin pancakes many years ago, one of my lovely readers Brittany commented and shared a recipe for pumpkin maple syrup. Several other people mentioned in the comments that they made the syrup and loved it. That syrup has been on my mind ever since and I finally gave it a try last week!
Brittany’s version (click here and check out comment #3) is more pumpkiny and a little thicker, mine is more mapley and a little thinner (although still thicker than straight-up maple syrup). I served pumpkin maple syrup atop pumpkin pancakes, which was delicious! But I think this syrup would be equally as good (if not better!) served with regular pancakes. It is SCRUMPTIOUS STUFF, this syrup. Mmmmmmmm…Pumpkin Maple SyrupPrep timeTotal timeAuthor: Jane MaynardIngredients
- ¾ cup pure maple syrup
- ½ cup pumpkin puree
- ¼ teaspoon cinnamon
- Simply whisk all the ingredients together!
- Serve with pancakes, waffles or whatever your pumpkin-loving heart wants!
This is what your plate will look like when you get pumpkin maple syrup involved…empty!
Thursday, November 13
Today I bring you the best English muffin you will ever eat. Seriously. You owe me. I mentioned this English muffin trick on Facebook once, but it is sooooo delicious I have decided it deserves an entire blog post.
Have you ever read Ree’s post on cooking cinnamon toast the right way? It’s pretty great. Hop on over and check it out if you haven’t. (For the record, I regularly employ Approach #3, a.k.a. Approach #Gross, because I am always strapped for time and my kids never complain. That said, when I give myself 10 minutes for the cook time, the “right” way is tremendously more delicious.)
I recently applied Ree’s technique to English muffins and, well, it was DIVINE. (Thanks for the inspiration, Ree!) We were transported to toast heaven on the spot. As great as Ree’s cinnamon toast is, I would bet money these cinnamon sugar English muffins are better.
You’re welcome.Cinnamon Sugar English MuffinsPrep timeCook timeTotal timeAs inspired by Ree Drummond's technique for making perfect cinnamon toast. There are no measurements because you can easily wing it - promise!Author: Jane MaynardIngredients
- English muffins
- Butter, softened to room temp
- Cinnamon Sugar (click here for recipe if you need it)
- Vanilla extract (optional)
- Preheat oven or toaster oven to 350º F.
- Option 1: Mix together softened butter with cinnamon sugar and a splash of vanilla extract. Spread a generous layer over the cut side of an English muffin, making sure to spread the butter mixture all the way to the edges. (The advantage of Option 1 is you get vanilla flavor added into the mix.)
- Option 2: Spread a generous layer of softened butter on the cut side of an English muffin, then sprinkle heavily with cinnamon sugar, then press down with your fingers or a knife to incorporate the cinnamon sugar with the butter. (The advantage of Option 2 is that it's a wee bit easier and faster and still just as delicious.)
- Place English muffin on a piece of foil or a cookie sheet (I would line the cookie sheet with foil to make clean up easier).
- Bake for 10 minutes then finish off under the broiler for about 2 minutes.
- Remove from the oven or toaster oven, let sit a couple minutes then eat! Seriously, let it cool down for a bit as the English muffin is literally covered in bubbly molten cinnamon sugar lava. Also, these are beyond buttery. You've been warned.
Tuesday, March 11
Remember my pretty blueberries from last week’s menu post? I’m finally sharing the recipe for what I used them in! It’s a family recipe, complete with a newspaper clipping from the 80s. Total awesomeness.
The recipe is for whole wheat blueberry muffins. They are soooo good and completely addictive, which isn’t too terrible since the muffins use all whole wheat flour and are filled with healthy blueberries. (Sugar? What sugar?)
It may be a family recipe, but it’s not actually from my family. A few years ago my friend Anna had made some delicious blueberry muffins, of which I ate an embarrassing amount. I started gushing about the muffins and she told me how her mom had a won a contest with the recipe when Anna was a kid. Their family even ended up getting their photo in the local newspaper with a short article about her mom and the recipe. Anna is awesome and of course had a scan of the article and happily shared it with me, knowing full well I would publish her adorable 7-year-old face on my blog. I am such a sucker for recipes from old newspapers or handwritten on recipe cards. They just make me happy, especially when they are as delicious as this one.
So, we all owe Anna’s mom Pamela Worthen a great big thank you for this recipe. Thank you, Pamela!
Tuesday, February 11
I’m kind of in love with French toast. And I think the love might be genetic because Cate is equally obsessed with it, too. Which is why it’s surprising that with this deep abiding devotion, I’ve never made stuffed French toast before. Crispy French toast? Check. Baked French toast? Check again. Begging for delicious French toast recipes from all of you? Triple check! But for some reason I’ve never ventured into the world of stuffed French toast…until now.
A few months ago we met my sister in Dana Point for breakfast. I ordered cream cheese-stuffed French toast because, well, who wouldn’t? And, in all honesty, I was supremely disappointed with what came to the table. I was expecting a cream cheese filling but got slabs of straight-up cream cheese. I was expecting magically stuffed bread but got two slices of French toast lying on top of each other with the aforementioned cream cheese just sitting in the middle. The dish did not at all live up to my expectations. This weekend I finally decided to make what I had envisioned a reality. (Yes, I have French toast visions. I told you it was serious.)
My homemade version was everything I imagined the restaurant version should have been. The right amount of sweet, the right amount of gooey, the right amount of cheesy. Nate really liked it, which is saying something because he does not in fact love French toast the way I do. (Never has the case of “opposites attract” been more true than with Nate and I!) Cate of course loved the stuffed French toast just as much as I did.
This stuffed French toast recipe was inspired by the Banana Cream Cheese Pie from the Dodo in Salt Lake City. Side note: I have been trying to recreate that pie at home but I’m finding it’s nearly impossible. I know some of you have been waiting for that recipe to appear on the blog but it may never happen, which is tragedy of epic proportions. While I may not be able to get the pie perfected, at least I can enjoy it in breakfast form!
I had leftover cream cheese frosting from when we made the chocolate heart sandwich cookies last week. I just used that for the filling and it was perfect! You could also simply let cream cheese soften to room temperature and mix in a bit of powdered sugar, vanilla extract and, if needed, a bit of milk to make it easier to mix up. Just add sugar to taste. You don’t want it to be too sugary, but you also want some sweetness involved.
Thursday, September 6
Have I convinced you yet to make cornflake or crispy crunch? If not, maybe today’s post will tip the balance!
Years ago I stayed at the Parker Palm Springs, a Jonathan Adler paradise with very delicious food and beautiful grounds. For breakfast one morning I ordered French toast that was coated in…wait for it…I bet you can’t guess…or maybe you can…crisped rice! That French toast was SO GOOD. Okay, so I think you can figure out the rest of this story…when Cora started telling me about cornflake crunch in the Milk Bar cookies, visions of crispy French toast danced in my head.
This week we tried making French toast with both the crispy crunch and the cornflake crunch. The crispy crunch was good, but I LOVED the French toast with cornflake crunch coating. It had a great crisp texture and was very tasty!
So, that’s all I’ve got so far for the cornflake and crispy crunch…but I’m sure I’ll think of more ways to use it! And if you think of other ways too, please share!Crispy French ToastFrom Jane Maynard, This Week for DinnerAuthor: Jane MaynardRecipe type: BreakfastIngredients
- Sliced bread of your choosing (French, brioche, whatever!)
- Eggs whisked with about 1 tablespoon of milk per 2 eggs or so (2-3 slices of bread per egg)
- Cornflake crunch (you can use crispy crunch, too, but I liked cornflake better)
- Dip bread slices in whisked egg. Dip in cornflake crunch to coat both sides. Dip bread AGAIN in the egg – some of the crunch will fall off, but that’s okay, most of it will stay on and you can just sort of pat it back in place.
- Cook in a buttered pan over medium-low to medium heat until both sides are browned.
- Delicious coated in butter and pure maple syrup!
Tuesday, March 6
You can trust today’s recipe for two reasons. #1: My friend Amy made these muffins and shared the recipe with me. Amy is an amazing cook. Amy knows good food. Amy always finds the best recipes. #2: It’s an Ina Garten recipe.
I haven’t made this recipe myself yet, so I don’t have much to say except that it is DELICIOUS. These muffins were SO GOOD I just had to photograph them (thanks for being my hand model, Ana – J.P. Prewett would be proud) and share the recipe with you.
I’m trying not to think about how many of these muffins I ate. It was like I lost all self-control. Don’t say I didn’t warn you.Banana Granola Coconut MuffinsMy friend Amy, who is a fabulous cook, adapted this recipe from Ina Garten's Banana Crunch Muffin recipe. They are fabulous. 'Nuf said.Author: Adapted from Ina GartenServes: 18Ingredients
- - 3 cups all-purpose flour
- - 2 cups sugar
- - 2 teaspoons baking powder
- - 1 teaspoon baking soda
- - ½ teaspoon salt
- - ½ pound unsalted butter, melted and cooled
- - 2 extra-large eggs
- - ¾ cup whole milk
- - 2 teaspoons pure vanilla extract
- - 1 cup mashed ripe bananas (~2 bananas)
- - 1 cup medium-diced ripe bananas (~1 banana)
- - 1 cup granola
- - 1 cup sweetened shredded coconut
NotesJane note: I ate these muffins fresh out of the oven and then later on after they’d cooled. WAY BETTER fresh out of the oven. If you are able to resist eating the whole batch when they have just finished cooking, be sure to heat up the leftovers in a toaster oven at 200 degrees for 5-10 minutes. It will be worth it, trust me.3.2.2265
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners.
- Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
- Fold the diced bananas, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Saturday, February 4
The week is almost over and I am happy to report that the Silk milk challenge was a success! I was able to use Pure Almond Vanilla and Soy Vanilla Light in place of regular milk with no problem. In fact, the challenge has opened up the world of “alternative milk” possibilities to me and I am looking forward to trying other flavors, especially more nut milks and rice milk!
I knew during the challenge I needed to try baking something that I normally use milk in. I make waffles and pancakes all the time, so I definitely wanted to see how one of those recipes would work subbing out the milk. I decided to try the Pure Almond Vanilla in waffles.
The waffles were delish! My friend Wendy sampled them with me and we both agreed they were great. I used the Pure Almond Vanilla because I thought the almond would make for a nice flavor in the waffles. The waffles cooked a little differently than normal and never got very brown, which surprised me. But the texture was great and Wendy and I both liked the subtle, not overpowering almond flavor of the waffles. I will definitely make them this way again…and of course I’ll share the recipe with you below!
While I’m sure I’ll use cow’s milk again, especially when Owen is less sensitive to it, I am really happy to have discovered some alternatives. I really liked the Soy Vanilla Light and Pure Almond Vanilla that I used this week. Obviously these two milks are both sweetened and have a vanilla flavor. They worked well with my current needs, but I can see that they may not work with everything. As I mentioned before, after having tried these milks and really enjoying them, I’m excited to try other flavors and varieties based on different recipes and uses. And all of your suggestions over the week have been super helpful – thank you! I definitely count the week as a success and look forward to further expanding my milk horizons…Silk Milk Challenge Wasn’t a Challenge At AllFluffy Almond Milk Waffles!Author: Jane MaynardRecipe type: BreakfastCuisine: AmericanIngredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups Silk Pure Almond Vanilla milk
- 2 eggs
- 4 Tablespoons butter, melted
- Whisk together the flour, salt and baking powder. In a separate bowl, whisk together the eggs, butter and Pure Almond Vanilla milk. Add the wet ingredients to the dry and mix. Cook as you normally would in a waffle iron. Enjoy with lots of butter and syrup!
This post is sponsored by Silk through Martha’s Circle. All opinions are my own.
Thursday, June 30
Swedish pancakes (pannkakor) are something I’ve been eating since I can remember. Grandma Wallin (my dad’s mom, 100% Swedish) would make them, complete with lots of butter and granulated sugar. I think I remember her even stacking them with whipped cream and sugar and making a cake out of them some of the time. My dad will have to clarify that point! Even though Parkinson’s makes every dish in the kitchen a labor of love, Grandma Blomquist (my mom’s mom, 50% Swedish) still makes Swedish pancakes for us every time we visit.
We always loved it when my mom would make them growing up. But they weren’t a frequent occurrence…and now that I’m a mom I know why. They take forever to make! They aren’t difficult, just time-consuming. When Grandma Blomquist makes them, she actually has two pans going, which is super smart if you can juggle it! I just make sure to get an episode of This American Life playing while I cook and I’m good. Just like me, my girls absolutely love it when I make these, and since it happens pretty rarely, it is a real treat.
I’ve wanted to write about Swedish pancakes for ages and share Grandma Blomquist’s recipe with you. And last night I finally grabbed my camera while I was throwing them together and the post is finally here! Swedish pancakes are a lot like crepes, in case you’ve never had them. I think the texture and flavor is a bit different even though they are very similar. If you look up pancakes on Wikipedia, you’ll discover that many countries lay claim to super flat pancakes!
The first time I tried to make Swedish pancakes things got a little hairy. So I thought I would take a minute to share a few tips I’ve discovered. The printable recipe will be at the end of the post.
The batter is very runny. And that’s the way it’s supposed to be. No panicking.
Use a non-stick pan to keep things easy, but butter the pan before you cook each pancake. It helps the pancakes to brown and it just plain tastes better. I keep a hunk of butter in its original paper and spread a bit around between each pancake.
Knowing that it takes a while to cook all the pancakes, I always keep an oven-safe plate in a 200-degree oven and put the pancakes in there until all they are all done. They taste just the same whether hot out of the pan or warmed in the oven, and then everyone can eat at once.
And now for the flip. This is where I had trouble the first time I made them. If you try to flip them too early, they are nearly impossible to flip over. You wait until the top looks dry, there will be some bubbling, and the edges look like they might be browning. First flip over one little edge to see if the pancakes is browning on the underside. If it is, you’re ready to go. Tuck your spatula under that edge, then flip the edge back flat, then FLIP! I didn’t have one mishap last night when I followed my own rules and everything flipped over perfectly!
One more quick note regarding the heat of the pan. You’ll mostly likely need to adjust the temperature while you’re cooking, but generally the pan will be medium heat, give or take depending on your stove. You want it hot enough that they brown and don’t take years to cook, but not so hot that you’re going to burn them. You’ll figure it out, I promise.
I think that’s it! On to the recipe…Swedish Pancakes (Pannkakor)This recipe is from my Grandma Blomquist. She and my Grandpa make them almost every weekend.Author: Jane MaynardRecipe type: BreakfastCuisine: SwedishIngredients
- 3 cups milk
- 3 eggs
- 1 cup flour
- 2 tablespoons sugar
- ½ teaspoon salt
- Put the milk and eggs in a large bowl and hand whisk until well-blended. Add the flour, sugar and salt and whisk again until well-blended. Batter will be smooth and runny.
- Heat a 10-inch non-stick skillet over medium heat. Once the pan is hot, coat the pan with butter (I keep my butter in it's original paper so it's easy to hold and spread around). Pour ¼ cup of batter into the pan and tip pan to coat evenly with the batter. (If you use a different sized skillet, you'll need to adjust the amount of batter accordingly - you want the batter to coat the entire pan and not be super thin or too thick.)
- Cook pancake on first side until the top is dried out, the pancake is starting to bubble and the underside is starting to brown. Flip one little edge over onto itself, stick your spatula under that edge, unfold the edge back flat, then flip! Cook until the second side has browned. Repeat process, remembering to add a bit of butter to the pan each time.
- Keep completed pancakes on a warmed plate in a 200-degree oven until all the pancakes have been cooked. Serve with butter (yes, more butter), granulated sugar, powdered sugar, berries, jam, or whatever floats your boat!
- With a 10-inch skillet, this recipe yields about 20 pancakes. We usually eat 3-5 pancakes each. Leftovers can be refrigerated and heated up in the microwave...and they are yummy!
Tuesday, May 17
After writing about Grammy McCarthy’s brownies last week, I feel like I have to write about her blueberry muffins, too! Just like the brownies, she always has a batch ready for us when we visit. And whenever we make them here at home two things always happen:
- I have fond memories of time with Grammy and Grampy. Sure enough, the other morning as I was re-heating a few for our breakfast, I was immediately transported to Grammy’s kitchen.
- Cate constantly begs to eat more muffins. And when I say constantly, I mean CONSTANTLY. The girl is obsessed. And rightly so. They are darn good!
So, here you are everyone, Grammy’s treasured Blueberry Muffins. Enjoy!Grammy McCarthy's Blueberry MuffinsFrom Mary McCarthy, Nate’s beyond-lovely grandmotherAuthor: Jane MaynardRecipe type: DessertIngredients
- 1½ cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- small ½ teaspoon salt
- 4 tablespoons butter, cold cut into small pieces or softened to room temp
- 1 egg
- ½ cup milk
- 1 cup fresh blueberries
- Mix flour, sugar, baking powder and salt together. Work in the butter with a fork or pastry blender until well mixed. Whisk egg and milk together in separate bowl, then add to dry ingredients. Carefully fold in blueberries. Sprinkle tops with sugar. Bake at 400 degrees for 20-25 mins. Makes appx. 8-9 standard-sized muffins.
- To reheat muffins the next day, but in a low oven (200 – 250 degrees) for 10-15 minutes or so. Take them right back to that perfect straight-out-of-the-oven moment. If you’re pressed for time, heat in the microwave for 10-15 seconds, then put in the toaster oven for a few minutes to “crisp” the outside up a bit.