I can’t believe how fast September flew by. In a way, I’m grateful because that means one month of classes is over with! Thus, one step closer to graduation. Almost.

Even though September flew by, it was rather eventful. I went to two stagettes, one for a friend and one for my cousin. The weddings are both in the same week, my cousin is getting married here in Vancouver on October 15, and then we leave the next morning on the 16th to go to Mexico for our friends wedding. It seems like it has been forever since we were there last. However, it’s only been 7 months. I had never been to Mexico before, and now I’ll have been twice in one year. And Vegas. This year has been pretty good for travelling.

I also went to my friend Vickie’s birthday this past weekend. We went to the Kingston Taphouse downtown. It was nice cause we had the entire bottom level to ourselves, so it was like a private party.

Back to school, also means back to public transit. Two skytrains and a bus. Also, back to volunteering in an elementary school. Both of those combined = easily able to catch a cold. Which, I have apparently done. Not so great. So trying to get better so I can properly function for the upcoming week at school.

It just so happens that Lainey is also sick. We spent a lot of this morning in bed together, after she woke me up at 6 am to go outside. Downfall of having pets in an apartment is that you actually have to get dressed to let the dog out. Bummer.

She caught up on her beauty sleep this afternoon. She’s quite the model.

I made these waffles last weekend. Weekends are usually our ‘big breakfast’ days. All week it’s either a smoothie or oatmeal for breakfast. Though oatmeal was making me feel sick for some reason, so it was on a hiatus for a while but I had some this morning and I feel fine. I think it was more so the peanut butter I used to put into it. But, I’m trying to be good and avoid peanuts so my allergy doesn’t act up. So it’s Almond butter. Adam definitely likes waffles or pancakes for breakfast. I make a lot, and usually only have one or two so he ends up eating like an entire batch. haha =)

I added some banana and pecans to the usual Joy of Cooking recipe, and made some changes to create something a little less boring than the same old. I also substitued apple sauce for butter.

Whipped Banana & Pecan Waffles

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tbsp baking powder
• 1 tbsp sugar
• 1/4 -1/2 cup apple sauce
• 1 1/2 cups almond milk (use regular milk if you don’t have an allergy to it!)
• 1 1/2 bananas (cut into chunks)
• handful of pecans, slightly chopped
• dash of cinnamon

You’ll need:

• 2 mixing bowls
• Electric beater ( I didn’t use my stand mixer cause I think the two beaters whip the eggs better)
• waffle iron

Directions

1. Mix all dry ingredients in one bowl using a whisk.
2. In a seperate bowl, beat the applesauce and banana with electric mixer. Continue until light and frothy. May take a minute to break down bananas, but just keep mixing until they mash up.
3. Add other wet ingredients to the banana mixture and blend.
4. Make a well in dry ingredients, and pour wet ingredients into dry ingredients.
5. Pour in chopped pecans.
6. Slightly whisk together until well combined.
7. Cook on waffle iron on medium setting for about 3 minutes.

I’ve finally conquered baking with yeast. I had stayed away from making things that used it such as breads, sweet dough and other risen products. I had always feared it would not work. I even thought I couldn’t make baking soda biscuits. But, Adam’s mom assured me that no one could screw it up. We usually go to his parents house every tuesday night for dinner, and a favorite of ours is the biscuits she makes. Right out of the oven, with jam. Sooooooooooo gooooood. I think I eat about 10 each time. Maybe it was a good idea I didn’t know how to make them myself. I could see it being an issue.

But, I actually did try them one night and they rose and everything! I was super excited. And Adam and I ate them gladly.

So, I thought it was time to try my hand at dough. I started in the summer with pizza dough. It worked out ok, but I actually think it wasn’t that great. The dough didn’t rise all that much, but still tasted great. I tried it again recently for cinnamon buns and they turned out deeeeeelicious! But its dangerous for a whole batch to be in the little apartment with Adam and I.

For Adam’s birthday I made dough again, and it rose perfectly! All puffed up, and I had to punch it down. I made him birthday night pizza, and using the leftover dough made cinnamon buns again. I love cinnamon buns.

Is it cinnamon buns? Or cinnamon rolls? I think ‘rolls’ are more popular in the states, and ‘buns’ is a popular saying here in Canada.

Either way, its good. So one morning after Adam ate the last cinnamon bun, I was in withdrawls. I did however have some leftover cream cheese icing in the fridge. I thought hey, I can’t let this go to waste. My usual oatmeal consists of either A. Peanut butter and honey with banana, or B. plain cinnamon sprinked on top. I decided to have the latter, and add a small teaspoon of brown sugar to it. And hey, why not top it with some cream  cheese icing and make it into cinnamon bun oatmeal?

Best. decision. ever.

It was just like eating a cinnamon bun, except slightly healthier. I hope. I definitely suggest trying it as a special weekend breakfast. I might have OD’d a litle on the icing this weekend, Adam thought it was pretty sweet. But, I do have a major sweettooth. Either way, try it! It’s a great semi-healthy-sweet breakfast option for the weekend.

Cinnamon Bun Oatmeal

Ingredients:

1/3 cup of oatmeal (this is how much I eat, Adam has a whole cup, so however much you like)

few dashs of cinnamon

1 tsp. Brown sugar

–for the cream cheese icing–

1/4 cup low fat cream cheese

3-4 tbs. confectioners sugar

splash of lemon juice

To Prepare:

Make your bowl of oatmeal as you would. I like mine to have just enough water to absorb it, as a more dry oatmeal, whereas Adam has mushier oatmeal

Stir in the cinnamon and brown sugar.

In another bowl, cream together icing ingredients until full incorporated to the consitency you like. I use a pastry bag to pipe it over the top, just for show, but you can just spoon a dollop onto of your oatmeal. Then give it a good stirring to mix it all together. And dig in!

It’s just like a cinnamon bun. roll? Either one.

Happy National Pancake Day! This morning I thought I would get up early and make some pancakes for breakfast. I usually keep pancakes and waffles reserved for weekends, but It’s pancake day! So I had to make some. Adam and I went to Costco on Sunday afternoon to pick up some groceries and came home with a big container of strawberries. When I got home after class Monday night, I opened the fridge only to see there was about 10 strawberries left in the container. It was a 2 lb. container! Apparently someone likes strawberries. After telling him he wasn’t allowed to eat anymore (so I could you know, maybe have one, or two) I decided I wanted to use them for breakfast the next morning. He probably isn’t too upset, seeing as how I’m sure he will eat the leftover pancakes when he gets home from work.

It snowed again this weekend, making spring seem even further away. But these delicious strawberry pancakes taste like spring. Even if your car is stuck at the bottom of the hill, like mine. Not only is snow frustrating to drive in, but this whole weather thing is getting on my nerves. I bought my new camera, and I’m thrilled about it. It takes awesome pictures, in good, natural light. But trying to take pictures inside with bright kitchen lights sucks. I want to bake and take pictures for my site, but I get mad when they don’t turn out. These ones are a little bright, but there was no great light in the apartment this morning. The sky is hazy and grey, and its most likely raining (seeing as how we experience every known weather phenom in about an hour around here) and inside the lights are too harsh for taking pictures of food. I have looked for lights online, except their about 200-300$ for a set of lowel ego lights for taking pictures inside. I would much rather use natural light, just because it does look the best. But it gets hard during the winter to make use of it. Do you have any tricks for taking pictures inside? I have seen some people who have made their own light box. Perhaps I’ll have to give that a try..

For now, I’ll happily eat these delicious pancakes. Pancakes on a Tuesday sounds pretty good to me! The strawberry puree added to the batter makes them sweet with a subtle strawberry taste. And they turn out a pretty pink colour.

Yup. Tuesdays are good pancake days. Now, back to the books ie. Chaucer.

Strawberry Pancakes (adapted from Joy of Cooking)

Ingredients:

• 1 1/2 cups AP Flour
• 3 tbs. sugar
• 1 3/4 tbs. baking powder
• 3 tbs. butter, melted
• 1 1/2 cups milk
• 2 eggs
• 1/2 tsp. pure vanilla extract
• 6-8 large strawberries, purred

Directions:

In a medium sized bowl, combine all dry ingredients and slightly whisk.

In a separate bowl whisk together butter, milk and eggs.

Make a well in the dry ingredients and slowly add liquid ingredients to the dry. Slightly whisk. Pour in strawberry puree and stir to combine.

Heat griddle/pan over medium low heat. Butter slightly and pour 1/3 or 1/4 cup of batter in the center of the pan. Cook until small bubbles form on the top of the pancake, flip and continue to cook another minute or so until done. Cover in butter/syrup and enjoy!