I have some great food memories from my childhood. One of my favorites is the memory of the smell of blueberry muffins baking. That smell would wake me up from my night of solid (the only kind a kid gets) slumber. And as if in a trance, I would end up in the kitchen (how did I get here?) and slide into my seat at the kitchen island. Next, my mom (as if in a perfectly synchronized muffin dance) would gracefully place one of those magical muffins in front of me, directly under my nose, still warm from the oven. Was I still dreaming? Who cared? Not me! I’ve been on a mission ever since to recreate this blueberry muffin memory.
Are you watching Top Chef at all this season? If not, you should be! I love the creativity of this season’s chef’s and Carrie is becoming my big-time favorite! In fact, this recipe, is a riff on the recipe she made last week. She lovingly calls it “Fancy Toast,” so I’m calling it that too. Because really, anytime you top toast with more than just butter it becomes “fancy,” right?
“I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not com- pensated for my time.”
You know what tastes good? Pistachios inside pancakes! That’s right! If you’re looking for a way to “up” your pancake game, it’s time you added some pistachios to your pancake batter! Don’t know how to do that? Well, that’s why I’m here! I jammed plenty of pistachio goodness into these Pistachio Whole Wheat Buttermilk Pancakes!
Let’s go back in time for a little bit, shall we? If you had told me that one day I’d be writing a blog post about crepes, I would’ve said, “what’s a crepe?” Seriously. Blame it on growing up and living in the Midwest, but I’d never heard of them until AFTER I went to college. Or perhaps, what might be more accurate is that I heard the word and thought, “nope, too fancy for me.” Now I know better. And so should you!
Am I the only one who ends up with an exorbitant amount of eggnog leftover after Christmas? It always seems like there’s some extra kicking around in the bottom of the carton and I’m always left scratching my head, pondering what the heck should I do with it. Most normal people would probably drink it. But, I much prefer to turn it into something magical. And for me, magical equals Whole Wheat Eggnog Waffles.
When life is out of control, I bake. If you follow along here on my blog, you know this about me. Baking is my meditation. So when life ordered up devastation, I turned to my oven. My old reliable friend whispered, “I know what you need, comfort in the form of baked goods.” Yes, oven, I sure did. And nothing was more comforting than warm, Applesauce Cranberry Muffins.
Every now and again I get inspired to make granola. Especially after going to the grocery store and seeing the cost of the store-bought stuff. Can an 8 ounce bag really be 8 dollars? Oh my! That’s when I turn to my kitchen, because I know I can make granola. And I know a little sous chef that can help me make it! And this time, I went all out. Yup, I made seriously delicious Chocolate Chip Banana Granola! Want the recipe? I thought so. Heeeeere you go!
For some reason, I really love breakfast food. Eggs, bacon, pancakes and all of it just makes me so happy. Perhaps that’s why you’ll find so many breakfast recipes on my site! Ha! And now, since it’s officially (ok, unofficially) PUMPKIN season, I had to whip up some Buttermilk Pumpkin Pancakes. And of course, I had to share the recipe with you!
Good morning breakfast lovers! Wait, not you? Well, sit tight because I’ve got a recipe that will turn you into a breakfast-believer. Just how am I going to do that? With cookies of course! But not just any cookies, Banana Oat Breakfast Cookies.