Breakfast

Strawberry Pancakes {National Pancake Day}

March 1, 2011

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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!
Cookies

Salted Caramel {Cocoa} Cookies

February 25, 2011

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I’m definitely missing Mexico. The hot weather ( it was -3 here in Vancouver yesterday ) the delicious food ( back to yogurt and oatmeal for breakfast ) and the beach hammocks. Yup I could go for another vacation right about now…

I didn’t back too much before we left, having to get into a bathing suit and all. But now that we’re back I wanted to use my new camera and bake something delicious. That, and Adam asked for cookies about the minute we got home. I had been thinking about this recipe for quite a while now but had not tested it out yet.

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I had received these packets of Starbucks Hot Cocoa a week or so before we left. Now, their not just any cocoa mix, their Salted Caramel hot cocoa. I’m not a coffee drinker at all, so I hardly frequent Starbucks. I also don’t drink a lot of hot chocolate either. I’ll drink tea on occasion but I’m most likely to pour myself a giant glass of ice water or perhaps juice. Hot drinks just aren’t my thing. I think I just can’t justify all the calories in those super-sweet coffee drinks or even drinking a glass of hot chocolate. I am however partial to their summer cold tea drinks, like their Black Tea Lemonade. Mmm… Now I’m definitely wishing for summer!

Now for the cookies. I usually go for the regular chocolate chip cookie, but I was for some reason craving the double-chocolate cookie taste of cocoa cookies. I figured I could just substitute the cocoa for a package or two of the Starbucks hot chocolate mix. Now, I used two packages but topped it off with regular cocoa to make the 3/4 cup.

These cookies are chewy, chocolate-y and addicting. I may or may not have eaten about 10 yesterday for breakfast and lunch. But I had salmon for dinner, so it equals it out. Right? I think so. Thankfully I was able to give some to our friends on the first floor. Who knows how many I’ll have eaten by tonight. The funny thing is I was craving a tall glass of cold milk with these, and I have not had milk for two months now. I found out I have a slight allergy when I was younger and I’ve recently decided to stay away from it seeing as how it makes me feel sick. Which means no cereal. Now for those who don’t know me well, cereal was my life. I would have a bowl for breakfast, and often a bowl for lunch most every day. I could eat a box of special K in a week, maybe even shorter. So to give up cereal was hard. I haven’t switch to any almond milk or soy, just because I don’t like the taste and I’m finding it’s not so bad to not drink milk. I’ve had oatmeal for breakfast, made with hot water, and get calcium from cheese and other foods. So the glass of milk was merely a prop. But how I craved it, and I’m certain it would be a perfect pair to these double-chocolate cookies.

They aren’t overly sweet by any means, just the perfect amount. I think I got about 2-3 dozen out of the recipe. I also got to use some of my 100% pure vanilla extract that I brought back from Mexico. I bought two large bottles!

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Salted Caramel {Cocoa} Cookies

Ingredients:

  • 1 1/4 cups butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups whole wheat flour {you can use AP if you like}
  • 2 packages Starbucks Salted Caramel Cocoa { + regular Cocoa to equal 3/4 cup total }
  • 1 cup chocolate chunks {or chocolate chips}
  • 1 teaspoon baking soda

Directions:

  1. Preheat oven to 350 degrees F
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs + vanilla
  3. In separate bowl, stir together the flour, cocoa/cocoa packages and baking soda; gradually mix into the creamed butter mixture in stand mixture with paddle attachment.
  4. Pour in chocolate chunks and mix until incorporated.
  5. Drop dough by teaspoonfuls onto cookie sheet/greased cookie pan. { use less dough for thinner cookies, and more for thicker cookies }
  6. Bake 9-11 minutes.
  7. Let set and cool on cookie sheet, then remove from sheet onto wire rack to cool completely. { I usually have two cookies sheets going so one can cool while I place another in the oven }

Cookies will keep in storage for a few days { That is, if they last that long! }

Valentine's Day

Chocolate Dipped Strawberries

February 8, 2011

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I should be doing homework right now. Lots of it. I have a lot of assignments and mid terms to get through this week before Adam and I jet off to Mexico! I am definitely in need of a vacation right about now. But, I just had to make these chocolate dipped strawberries in honour of Valentine’s Day. I had made them last year, but like this year Adam and I won’t be home for Valentine’s Day so I wanted to make them in advance. Actually, last year he was in Mexico and I was here, and this year we will both be in Mexico for Valentine’s day, together! This is a great little treat that looks like it took a long time to create. You can package them up in three’s or four’s and hand them out to someone special. They look really cute in a little take along bag as well. There are also step-by-step photo’s on my other post from last year as well.

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I decided to do a few variations this year, pistachio, almond and coconut. As well as the traditional chocolate drizzled ones. The almond ones I made were good, but they were a tad too big to go on the strawberries and while they were yummy, weren’t exactly camera friendly haha. There are lots of combination’s you could try. It doesn’t take long at all and can be made a day before hand, but it’s best if their eaten the same day as the bottoms begin to get soggy. This time I made them and then stuck each one on a cutting board lined with a silicone baking sheet in the fridge after I dipped them one by one. That way they keep cold while you make the next one.

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These are super easy, and really lovely for valentine’s day. Perfect for someone with a sweet tooth, but also healthy too! (right.. I mean, there is fruit involved!) Alright, I better get back to studying! But please make these, they’re so easy and delicious. Or if you’re up for a challenge, try my honey chocolate cupcakes!

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Happy Valentine’s Day!

Chocolate Covered Strawberries:

  • 1-2 pkg Strawberries
  • 1 cup Melting Chocolate (dark or milk)
  • 1/2 cup White Melting Chocolate
  • 1/2 cup medium shredded coconut (optional)
  • 1/4 cup crushed pistachios (optional)

Directions:

  1. Place dark chocolate into a double broiler, and simmer on low. Allow the chocolate to melt completely and transfer to a glass bowl. Allow to cool slightly. ( I always place a glass mixing bowl over the pot, and then transfer the bowl to a hot plate). Alternatively, microwave on 20 second intervals until soft and melted.
  2. Do the same with the white chocolate. Then pour the white chocolate into a piping bag, and snip off a tiny bit. You can also reserve some white chocolate to dip the strawberries into as well.
  3. Wash the strawberries and dry them completely. You’ll want them slightly cool, to help cool the chocolate faster. Dip them one by one into the melted chocolate and place onto a tray, lined in parchment paper or saran wrap or silicone baking mat. Once you’ve finished all of them place the tray into the fridge to harden the chocolate. I placed them into the fridge one by one onto the tray so they would cool faster and harden while I made the others.
  4. You can if you like also dip them/roll them/or sprinkle them with coconut after you have dipped them into the chocolate.
  5. Once they have set, using the white chocolate piping bag, drizzle the white chocolate over the dark and place back into the fridge.
  6. Once they have set completely, you can package them up and give them to someone special!