Cooking
Strawberry Pancakes
The past few summers, whenever we found a good deal on berries (of just about any kind), we made sure to grab lots. Mostly because Alex can inhale an entire carton of (fill in the blank)berries in one sitting, but also because I like to put some away for the winter months.
Now I have a freezer filled with (mostly) strawberries. Last night, Alex said he'd like strawberry pancakes for breakfast.
See above.
I used this recipe for the base, and I say now: never again!
What a mess. When it's all mixed together, it should allegedly have the consistency of 'heavy cream'.
Sure...if your heavy cream has turned sour, and pours in chunks!
I diluted it with more milk, which then gave me crepes. I added more flour, and just stopped caring what they looked like.
Blog Party#15 is here, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails! Post your dishes no later than Thursday, 19 October...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 21st. Hope to see you there!
Tagged with: Food & Drink + Breakfast + Pancakes + Strawberries + Recipes
- Potato Basil Frittata
The temperature is dropping, and it's time to harvest the remaining herbs from our garden. We have lots of basil. Lots and Lots of basil. And because Matt loves basil, here's Ina Garten's Potato Basil Frittata. Matt's having it for breakfast...
- Caramelized Toffee Waffles
Freshly made; vanilla-heavy batter, with close to a half cup of chocolate-covered toffee bits mixed in. Brown sugar sprinkled over the iron before batter is ladled in, as well as on top of the batter; cook till golden. Matt says: "Very crunchy, and given...
- Ginger Chicken Satay With Peanut Sauce
Not much to say, Matt made this one: Ginger Chicken Satay with Peanut Sauce. Above, made with Veat. Here, using chicken. Good stuff. And I didn't have to cook! Blog Party#15 is here, and this month, we're hitting the books! That's right,...
- Swirl Cinnamon Bread/french Toast
Double-duty recipe, another from Tate's Bake Shop: Zvi's Cinnamon Swirl Bread. It takes forever to make this bread; after mixing, it sits for an hour. Shape it, wait an hour. And after it's all ready? Bakes for over an hour! But it's...
- Cinnamon Chip Pancakes
Breakfast always has been...and always will be...my favorite meal of the day. I love breakfast foods. Growing up, it never crossed my mind that it was odd to have breakfast foods for dinner. And we did. Buckwheat pancakes, sausage, eggs. It seemed perfectly...
Cooking
Clinging to Summer
Strawberry Pancakes
The past few summers, whenever we found a good deal on berries (of just about any kind), we made sure to grab lots. Mostly because Alex can inhale an entire carton of (fill in the blank)berries in one sitting, but also because I like to put some away for the winter months.
Now I have a freezer filled with (mostly) strawberries. Last night, Alex said he'd like strawberry pancakes for breakfast.
See above.
I used this recipe for the base, and I say now: never again!
What a mess. When it's all mixed together, it should allegedly have the consistency of 'heavy cream'.
Sure...if your heavy cream has turned sour, and pours in chunks!
I diluted it with more milk, which then gave me crepes. I added more flour, and just stopped caring what they looked like.
Blog Party#15 is here, and this month, we're hitting the books! That's right, we're taking inspiration from our favorite stories and turning them into appetizers and cocktails! Post your dishes no later than Thursday, 19 October...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 21st. Hope to see you there!
Tagged with: Food & Drink + Breakfast + Pancakes + Strawberries + Recipes
- Potato Basil Frittata
The temperature is dropping, and it's time to harvest the remaining herbs from our garden. We have lots of basil. Lots and Lots of basil. And because Matt loves basil, here's Ina Garten's Potato Basil Frittata. Matt's having it for breakfast...
- Caramelized Toffee Waffles
Freshly made; vanilla-heavy batter, with close to a half cup of chocolate-covered toffee bits mixed in. Brown sugar sprinkled over the iron before batter is ladled in, as well as on top of the batter; cook till golden. Matt says: "Very crunchy, and given...
- Ginger Chicken Satay With Peanut Sauce
Not much to say, Matt made this one: Ginger Chicken Satay with Peanut Sauce. Above, made with Veat. Here, using chicken. Good stuff. And I didn't have to cook! Blog Party#15 is here, and this month, we're hitting the books! That's right,...
- Swirl Cinnamon Bread/french Toast
Double-duty recipe, another from Tate's Bake Shop: Zvi's Cinnamon Swirl Bread. It takes forever to make this bread; after mixing, it sits for an hour. Shape it, wait an hour. And after it's all ready? Bakes for over an hour! But it's...
- Cinnamon Chip Pancakes
Breakfast always has been...and always will be...my favorite meal of the day. I love breakfast foods. Growing up, it never crossed my mind that it was odd to have breakfast foods for dinner. And we did. Buckwheat pancakes, sausage, eggs. It seemed perfectly...