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Archive for the ‘Breakfast’ Category

Pineapple is a favorite in my household, so when I came across this recipe, I had to try it out! It got 2 thumbs up from all members of the fam…even from our own little pancake, Finley. 🙂

Pineapple Upside-Down Pancakes

Makes 8 pancakes

For the pineapple:

1 T butter

1 cinnamon stick, broken in half

8 fresh pineapple rings (1/2 thick)

1 1/2 c dark rum (I used Gosling’s)

1/2 c packed dark brown sugar

For the pancakes:

1 c flour

3 T sugar

1 t baking soda

3/4 t salt

1 c buttermilk

1 egg

2 T butter, melted

1/2 t vanilla extract

Nonstick cooking spray

Directions:

Melt the 1 T butter with cinnamon stick in a large non-stick pan over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices and cook until caramelized, about 4-5 minutes per side.

Pineapple Rings Caramelizing

Remove pan from heat. Add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple slices to a plate and set aside. Reserve syrup.

Preheat oven to 325 degrees. Set a wire rack on a baking sheet and set inside oven. Whisk flour, sugar, baking soda and salt in a large bowl.  Add buttermilk, egg, melted butter and vanilla. Whisk until smooth.

Heat griddle or skillet over medium heat. Spray lightly with nonstick cooking spray. Add 1/4-cupfuls of batter to griddle, working in batches. Cook pancakes until bubbles begin to form on top and undersides are golden brown. Top each pancake with a pineapple slice and flip.

Pancakes Topped with Pineapple Slice

Cook until golden brown. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.

Rewarm rum syrup and drizzle over pancakes.

Pineapple Upside-Down Pancakes

Enjoy!

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A chunk of this cake makes a perfect breakfast, especially when paired with a cup (or 3) of Magic Coffee! 🙂

Blueberry Buttermilk Breakfast Cake

Serves 6-8

INGREDIENTS

1/2 c unsalted butter, at room temp

Lemon zest from 1 lemon

7/8 c* plus 1 T sugar**

1 egg

1 t vanilla

2 c flour

2 t baking powder

1 tsp salt

2 c fresh blueberries

1/2 c buttermilk

*7/8 c = 3/4 c plus 2 T

**This 1 T of sugar is for sprinkling on top

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9X9 inch baking pan with non-stick cooking spray, or grease with butter.

With hand mixer, cream butter, lemon zest, and 7/8 c sugar until light and fluffy. Add egg and vanilla and mix until combined.

In a separate bowl, toss blueberries with 1/4 c flour.

In another bowl, whisk remaining flour, baking powder, and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in blueberries.

Spread batter into prepared pan. Sprinkle with 1 T sugar. Bake for 30-35 minutes, or until toothpick inserted comes out clean.

Let cool and enjoy!

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Although I have shared this already with a lot of my friends on Facebook, I have to put it on here, too. I think everyone needs to know how amazing this iced coffee treat really is!

Magic Coffee

Makes 6 cups of magical deliciousness

1 1/3 c coarsely ground coffee

6 c cold water

2 t ground cinnamon

6 T dark brown sugar

*Finished drink needs cream, half and half, or milk and ice.*

Mix first four ingredients in a pitcher. Cover and refrigerate overnight.

In the morning, pour the coffee base through a fine strainer. I like to use cheesecloth to strain it because then nearly all of the coffee grounds are removed. After it is strained, pour back into rinsed pitcher.

Fill glass with ice. Pour in coffee until glass is about ¾ full. Top with cream/half and half/milk to taste.

Yum!

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