Whipped up some pumpkin pancakes (if you don’t want to make them from scratch, TJ’s has a decent box mix) cooked them normally on the first side but before I flipped them, I sprinkled a fine layer of brown sugar over the dough. Once flipped, they cooked up nice and sticky! A perfectly indulgent Sunday morning breakfast!
FoodPornDaily.com is our drool-a-day website.
The cookbook is just as beautiful and where we got the following recipe…
Dough Ingredients:
4 Tbsp. butter, melted
¼ cup granulated sugar (or in our case Maple Sugar)
½ tsp. salt
1 cup canned unsweetened pumpkin puree
1 large egg, beaten
½ cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tbsp. granulated sugar
3 ¾ cups flour, plus extra- as needed
cooking spray
Filling Ingredients:
4 Tbsp. butter, at room temperature
2/3 cup brown sugar
1 Tbsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
Instructions:
Ingredients:
1 cup oatmeal
1 3/4 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 tbsp. cold butter, cut up
2/3 cup buttermilk or yogurt or 2/3 cup milk + 2/3 tbsp. lemon juice
1 egg yolk
1/2 cup peanut butter, creamy
This is what happens when someone super awesome has a birthday and mentions that he likes root beer…. a cookie is born!
Cookie Ingredients:
1 cup butter
2 cups dark brown sugar
2 eggs
2 tsp. root beer extract
3 1/2 cups flour
1 tsp. baking soda
Root Beer OR Vanilla frosting:
1/2 cup butter
1.5 cups powdered sugar
1 tsp. root beer OR vanilla extract
Straight from the Nourishing Traditions Cookbook, these waffles are very dense and moist, making them perfect for freezing and reheating. The original recipe called for 4 tablespoons of maple syrup, but we decided to leave that out.
Ingredients:
2 1/2 cups freshly ground whole wheat flour
2 cups yogurt
4 egg yolks
4 tablespoons melted butter
1 teaspoon sea salt
4 egg whites
Thank you Betty Crocker for this classic!
Ingredients:
1 1/2 pounds beef sirloin steak (1/2 inch thick)
8 ounces fresh mushrooms sliced (2 1/2 cups)
2 medium onions thinly sliced
1 garlic clove
finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles
Taken straight from the lid of the Quaker® Oats container!
Ingredients:
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
What could be better than a Girl Scout Thin Mint Cookie? A cookie made out of a Girl Scout Thin Mint cookie! It’s cookie squared, which means they’re super intense so make sure you have some milk in the house!
Ingredients:
1 cup butter
2 cups flour
1 teaspoon baking soda
1 cup granulated sugar
1 cup brown sugar
2.5 cups oatmeal flour (if you don’t want to buy it, blend quick oats in blender)
12 oz. chocolate chips
1/2 teaspoon salt
2 eggs
1 teaspoon baking powder
2 teaspoon vanilla
1/2 box Girl Scout Thin Mint cookies
Adapted from When Harry Met Salad Check out the blog for some more gorgeous photographs!
Ingredients:
¾ cup sugar OR sucanat
2 tablespoons lemon juice
2 tablespoons dried lavender
1¾ cup whole wheat flour (or a mixture of ww & white)
¼ teaspoon baking powder
¼ teaspoon salt
12 tablespoon (1½ sticks) cold butter cubes
1 egg yolk
½ teaspoons vanilla extract
Ingredients:
1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup plus 1 1/2 teaspoons grapeseed oil
3 tablespoons honey
5 large eggs
2 cups milk, plus more as needed
1 1/2 teaspoons pure vanilla extract
1 tablespoon molasses
We’re loving Martha Stewart’s breakfast section! We love cottage cheese, we love pancakes… put them together for a yummy reason to wake up in the morning!
Ingredients:
3 large eggs, separated
1 cups small-curd cottage cheese
1/3 cup all-purpose flour
1 tablespoons sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/8 teaspoon cream of tartar (or a dash of lemon juice)
Butter, for cooking
Straight from the Esalen Cookbook. Healthy, moist, sweet (but not too sweet) and yummy! Perfect straight out of the oven, just cool enough to handle with butter melted over it!
Ingredients:
5 tablespoons butter, softened
1.25 cups sucanat
2 eggs
1 cup mashed ripe banana
1/3 cup buttermilk
1 cup unbleached flour
1 cup whole wheat pastry flour
1/2 cup unsweetened coconut
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
chopped walnuts for topping (or any other type of nut, if desired)
All right. Here they are. The world famous (infamous?) cookies… they’ve been called snickerdoodles, sugar cookies and even the “crack” cookies. These are the cookies that people eat so many of they literally make themselves sick. We take no responsibility for stomach aches. If you can’t control yourself, don’t make them!
These cookies have literally been passed down from generation to generation… with no actual instructions, just the ingredient list, the temperature and cooking time. We’ve included some helpful tips to get the softest, most addicting cookies possible!
Ingredients:
Originally drooled over these on foodporndaily.com and then every so slightly adapted the recipe from kitchenrunway.com to our needs. Which simply means a little more lemon zest & juice!
Crust Ingredients:
1 C of unsalted butter, at room temperature
½ C sugar
2 C flour
1 teaspoon kosher salt
1 tablespoon Meyer lemon zest
Filling Ingredients:
6 extra large eggs, at room temperature
3 cups sugar
2 tablespoons grated Meyer lemon zest (4 to 6 lemons)
1 cup freshly squeezed Meyer lemon juice
1 cup all-purpose flour
powder sugar for dusting
Surprise your sweetie this Valentines day weekend with the only way you can possibly make waffles better… with bacon! And brown sugar!
Adapted from joythebaker.com
Ingredients:
10 slices of bacon
1/2 cup brown sugar
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 grapeseed oil
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups buttermilk
(we made our own butter milk with 2 cups of milk and 2 tablespoons of apple cider vinegar)
From our guest baker/blogger Laurie. Adapted from a recipe she found on epicurious.com, we totally love her version–just the perfect amount of sweet. We were all talking about second helpings before we even finished our first slice! Yum!
Cake Ingredients
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)
Apple Ingredients
6 tablespoons (3/4 stick) unsalted butter
1/3 cup (packed) dark brown sugar
2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Find full instructions on epicurious.com
These are the kind of cookies that you eat and then you can’t stop talking about how good they are. They’re SO good. Really. It’s hard to explain how a cookie can be so good. Like, seriously. The only reason you’d regret trying them is because you can’t stop eating them. Because they’re SO good.
Originally seen on foodporndaily.com and then adapted from hotpolkadot.com.
Ingredients:
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup demerara sugar
2 eggs
2 cup flour
1/2 cup cocoa powder
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups 60% chocolate chips
1 cup finely chopped semi-sweet chocolate
The most time consuming part of these cookies is unwrapping all the Andes Mints. SO worth the effort though!
Ingredients:
1 cups butter
2 cups flour
1 tsp. baking soda
1 cups granulated sugar
1 cups brown sugar
2.5 cups blended oatmeal
.5 tsp. salt
8 oz. Andes Mints, unwrapped and chopped into chuncks
2 eggs
1 tsp. baking powder
1 tsp. vanilla
Our first recipe from food.com. It went really well with meatloaf, though not very many of the rolls actually made it to the table! They were pretty easy for homemade bread too… we might just make them again to go with tomorrow’s turkey!
Ingredients:
1 cup sourdough starter
1 1/2 cups warm water
1 tablespoon yeast
1 tablespoon salt
2 tablespoons white sugar OR 2 tablespoons brown sugar OR sucanat
2 tablespoons olive oil
3 -4 cups flour (we used half whole wheat, half bread flour)
butter, melted
Ingredients:
2 cups luke warm water
1/3 cup sourdough starter
1 1/4 cups unbleached bread flour
3 cups semolina flour
1 teaspoon salt
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
Sourdough Starter recipe taken directly from the Esalen cookbook!
Ingredients:
2 teaspoons of active dry yeast
2 cups warm water
2 cups whole wheat flour
Instructions:
Mix the ingredients in a glass, plastic or ceramic bowl using a wooden spoon
(Don’t use metal, it will react with the fermentation)
Cover the bowl with a plate and leave at 65 to 70 F for 4 days or until small bubble appear
The starter will smell like sourdough
Keep your started in a glass or plastic jar
If you use it every couple days you can keep it at room temperature
If you use it less often than that, keep it in the fridge to slow its growth
As you use the started for baking replenish the starter with equal parts flour and water
This way you’ll always have a bit of old starter that’s already cultured
Sometimes the best discoveries come out of the silliest mistakes! It turns out that if you leave the white flour out entirely and then bake as directed you get a really AMAZING ice cream topping. Like really good. Just scrape it off the tray and right on to your ice cream!
Ingredients:
1 1/2 cube margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoon vanilla
1 cup white flour
1/2 cup wheat flour
1 teaspoon baking soda
dash of salt
rasins, if desired
There are a couple options when making these cookies… you can make them the healthy way or the good way! We’re all for healthy desserts, but this time the healthy option just doesn’t measure up to the white flour and sugar version! We made them with sucanat & whole wheat flour and then sugar & white flour. There was no contest. The sugar & white flour version has a much smoother consistency, though if you were only presented with the sucanat and whole wheat flour version you probably wouldn’t complain… they just can’t hold their own in a comparison.
Two warnings:
#1 These cookies are super addicting!
#2 We’ve made these cookies without the chocolate chips and had friends ask why we wasted our time not putting chocolate chips in!
Ingredients:
1/2 cup butter
1 1/2 cup sugar OR sucanat
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 cup flour OR whole wheat pastry flour OR a mixture of the two
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup+ Ghiradelli chocolate chips (optional)
Ingredients:
3 cups flour (we used 1/2 unbleached all-purpose & 1/2 whole wheat pastry)
2 tablespoons non-aluminum baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter — frozen and grated
1 cup buttermilk (we made our own by adding 1 tablespoon vinegar to 1 cup of whole milk)
melted butter or buttermilk for brushing on the tops
We were so excited to make this cheesecake that we forgot to take pictures when we started! Whoops! The original recipe came from Epicurious–we left some things out, tried the pecan topping but couldn’t get it right, so what follows is our version! The cheesecake also got ravaged at the party we took it to before we could snap any respectable pictures. So you’re going to have to take our word for it that it turned out beautifully!
Crust Ingredients
2 cups gingersnap cookie crumbs
(we only had one cup of crispy store bought cookies, so we used our soft molasses cookies for the second cup)
1+ teaspoon ground cinnamon
1/2 stick unsalted butter, melted
Filling Ingredients
4 8-ounce packages cream cheese, room temperature
1.5 cups sugar or sucanat
3+ tablespoons all purpose flour
1.5+ teaspoons ground cinnamon
1+ teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
2 teaspoons vanilla extract
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