Halloween Pancakes

Hello Lovely,

In the spirit of my, well, Halloween spirit, I’m also going to be making a big ol’ batch of these festive pancakes on Halloween morning. Because who doesn’t love pancakes for breakfast, and especially who doesn’t love fluffy, bright-orange pumpkin pancakes with a spooky black cinnamon syrup on top? No one. No one doesn’t love them. A HUGE thank you to Girl Versus Dough for sharing this recipe. I tweaked it a bit. I really wanted to make the syrup, but guys, mixing red and yellow dye to get the perfect shade of orange took most of my energy. But even without the spooky black syrup, don’t these pancakes look delicious?

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Halloween Pancakes

AUTHOR: GIRL VERSUS DOUGH

PREP TIME:  15 MINS

COOK TIME:  10 MINS

TOTAL TIME:  25 MINS

YIELDS: 6 SERVINGS

INGREDIENTS

For the syrup:

  • ½ cup granulated sugar

  • ½ cup light brown sugar

  • 2 tablespoons unbleached all-purpose flour

  • 2 teaspoons cinnamon

  • 1 teaspoon vanilla

  • 1 cup water

  • Black food coloring

For the pancakes:

  • 2 cups original Bisquick® mix

  • 1 cup milk

  • 3 tablespoons cream cheese

  • 2 tablespoons granulated sugar

  • ½ teaspoon cinnamon

  • Pinch nutmeg

  • Red and yellow (or orange) food colouring

DIRECTIONS

  1. In a small saucepan, bring sugars, flour, cinnamon, vanilla and water to a boil, stirring constantly. Slowly add enough black food colouring to completely dye the mixture black. Stir constantly while boiling for a few more minutes until mixture thickens. Remove from heat and set aside.

  2. In a large bowl, stir together Bisquick mix, milk, cream cheese, sugar, cinnamon, nutmeg and food colouring until well combined. Spoon batter onto hot greased griddle; cook each side until golden, about 2 to 3 minutes each side.

  3. Transfer to serving plates; top with syrup and serve warm.

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Keto Sausage and Cheese Stuffed Biscuits

Hello Lovely,

I’ve been doing the keto diet since May but I can’t say that I’m super strict with it. I still have alcohol and pasta and lately I’ve indulged in 2 pumpkin donuts from Dunkin Donuts. I definitely have my struggles with keto. It’s 75% high fats (the good fats) which are usually dairy. And this girl is lactose intolerant so I do suffer after eating some of my meals (even though they taste great). Even worse, avocado - one of the good fats - is my mortal enemy. So I’ve had to get really creative with my approach to this diet and somehow it’s still working.

I was drawn to this recipe because I feel that keto breakfasts recipes are really limited. I was sick of egg-whatever and my carbless pancakes were just a waste of really expensive flour. Now if you want to change things up, you can add in other ingredients into the filling to fit your taste. You could toss in some fresh veggies like peppers, mushrooms, and diced tomatoes. It only makes these biscuits even tastier! 

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Keto Sausage and Cheese Stuffed Biscuits

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Calories 320 kcal

Ingredients

  • 2 ounces cream cheese

  • 2 cups mozzarella shredded

  • 2 eggs beaten

  • 1 cup almond flour

  • pinch salt & pepper

  • 2 ounces colby jack cheese thin cubes (or your choice of cheese)

  • 6 breakfast sausage patties

Instructions

  1. In a microwave safe bowl, add cream cheese and mozzarella.

  2. Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt.

  3. Mix well! And by mix well I mean, stir stir stir! You want this really combined.

  4. In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.

  5. Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.

  6. Cut into sections to form 6 3" balls, depending on the size of the sausage.

  7. Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.

  8. Put the stuffed dough into a greased muffin tin.

  9. Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.

Savoury Ham & Cheese Bread Pudding with Tomato Hollandaise

Savoury Ham & Cheese Bread Pudding with Tomato Hollandaise

This yummy brunch casserole can be put together the night before and placed in the oven a few minutes before your guests arrive. Adding a bit of tomato paste to a classic hollandaise sauce gives it a lovely rosy hue and a nice tangy flavour.

Read More

Baked Eggs and Potatoes

Hello Lovely,

Who would have ever thought you could have mashed potatoes for breakfast? I haven't had mashed potatoes since high school. I ate them a lot after getting my braces tightened so I've grown to despise mashed potatoes. I'm not kidding. I HATE mashed potatoes! But after seeing this recipe on PureWow, I felt totally inspired to try it. I'm always looking for something new to try for breakfast so I figured this would be just the right recipe.

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It was super quick and easy (one of those set it and forget it kind of recipes) and it was actually delicious! It's a filling breakfast, loaded with nutrition! You have got to try it!

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Baked Eggs and Potatoes

Ingredients:

  • 4 servings
  • 4 cups mashed potatoes
  • 6 strips cooked bacon, crumbled
  • 2 tablespoons unsalted butter, melted
  • 4 eggs
  • ¼ cup grated Parmesan cheese
  • Salt and freshly ground black pepper

Directions:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper (or use lightly greased individual baking dishes).

2. In a medium bowl, add the bacon to the potatoes and mix to combine.

3. Scoop 4 even portions of mashed potatoes onto the prepared baking sheet. Brush each potato mound with melted butter.

4. Use a spoon to create a well in the center of each potato mound, then crack an egg into each one. Top each egg with 1 tablespoon Parmesan cheese, and season with salt and pepper.

5. Bake until the potatoes are golden brown and the eggs are set but still slightly jiggly in the center, 12 to 15 minutes.

6. Serve immediately while warm. 

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Nutrition:

  • 539 calories
  • 36g fat
  • 37g carbs
  • 18g protein
  • 2g sugars

Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries

Hello Lovely,

Is there anything better than waking up to the smell of pancakes?

When I was in London I was so happy to find Lemon Curd in a Windsor gift shop, but up until this recipe, I had never used it. I knew I would need it for something when I bought it, just didn't know what exactly. Then a light bulb went off in my head! I found this recipe by Bobby Flay and just had to make it! These are the lightest, fluffiest pancakes ever! I really think it's because of the cream cheese in them. The original recipe called for ricotta, but I had cream cheese in the fridge and subbed that to save money. Feel free to try this recipe with ricotta or cream cheese. It'll be delicious regardless because of that lemon zing!

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Lemon Cheesecake Pancakes with Lemon Curd and Fresh Blueberries


Ingredients

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup cream cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • Fresh blueberries, for garnish
  • Confectioners' sugar, for garnish

Directions

  1. Preheat a nonstick griddle or skillet.
  2. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter or nonstick spray. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
  3. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh blueberries, and sprinkle with confectioners' sugar.
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