Tag Archives: YUM

Most Important Meal of the Day

21 Feb

Buttermilk Pancakes

Growing up, Sunday mornings were my dad’s time to shine in the kitchen! His specialties at the stove consist of: lasagna and pancakes. Lasagna was always saved for the times my mom was away or my dad was put in charge of dinner. Pancakes however, were made on the regular; our Sunday morning treat! He would always make a huge batch of pancakes Sunday morning that we would devour with butter and syrup. Whatever we couldn’t finish would be frozen and eaten for breakfast before school each morning. It was the perfect way to start the day!

As an adult, I can’t say I make them every Sunday (I’d have to live at the gym!), but pancakes are definitely a welcomed surprise for my husband every once in a while. Over the past year when I’ve made pancakes, I’ve always changed and tweaked my recipes to find the best golden, fluffy pancakes and I’ve finally done it! These pancakes are fluffy, but not too dense, golden brown and melt in your mouth. It’s the perfect base to eat plain (as my husband likes them), chocolate chip (the way I like them), blueberry and whatever flavor suits you! Pair these pillows of heaven with a side of eggs and fruit and you have yourself a pretty fantastic Sunday if you ask me! img_2589

Prep Time     Cook Time     Total Time
10 Min            3.5 Min            13.5 Min

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Yields ~11 6-inch Pancakes

Ingredients:

  • 1 and 1/4 Cups of All-Purpose Flour
  • 1 Tsp of Baking Powder
  • 1/2 Tsp of Baking Soda
  • 1/4 Tsp of Salt
  • 1/2 Tsp of Cinnamon
  • 1.5 Tbs of Granulated Sugar
  • 1 Large egg
  • 1.5 Cups of Buttermilk
  • 1 Tsp of Vanilla Extract
  • 2 Tbs of Unsalted Butter, melted
  • 1/2 Tbs of Unsalted butter, for the griddle
  • 1/2 Cup of Chocolate Chops (optional)img_2569

Instructions:

  1. Whisk together baking soda, baking powder, salt, sugar and cinnamon in a medium bowl.
  2. Whisk in the egg, buttermilk, melted butter and vanilla
  3. Add in the flour and whisk until just combined. The batter should have small to medium lumps.img_2574
  4. Preheat the oven to 200 degrees F. Heat the griddle/pan on medium heat and add the extra 1/2 tbs of butter. Wipe off excess.img_2576-1
  5. Using a 1/4 cup measuring cup (or a ladle) scoop out the batter and pour onto the griddle making sure each pancake is roughly 2 inches away from the other. Scatter with chocolate chips, if you’re using them.

     

  6. Once the pancakes start to bubble and pop on top and the edges are slightly dry, it’s time to flip! This will take roughly 2 minutes, but it’s all a matter of your pan temperature, so use your eye. If you think they’re ready but not sure, sneak the spatula under the side and peak under to see if it’s browned, if so, flip!
  7. Continue cooking until golden brown on the bottom and slightly firm when you lightly press the top of them with the spatula. It’s like testing a piece of steak: Rare, Medium Rare, Medium, Well Done. You want your pancakes “medium”, still squishy, but cooked through. This should take roughly 1 minute, but as mentioned before, it all depends on the heat of your pan. Low and slow is really the key here. If the heat is too high, the bottom will golden, but the pancake will not be cooked through.
  8. Once this set is cooked, transfer to an oven safe plate and place in the oven to keep warm. Continue with the next batch until the batter is gone.img_2587
  9. Serve with butter and your favorite syrup!img_2589

If you’re anything like me, you always make too much, but these are great to freeze and save for another morning. Just wrap well in tinfoil (you can even put 2 or 3 together) and place in the freezer. When you’re ready to eat, unwrap and place on a microwave safe place. Microwave for 3o seconds and then 15 second intervals until steamy and ready to eat!

Enjoy!
Kristin

Homemade Pizza

8 Jan

Friday Night: PIZZA NIGHT!

Growing up, my sister, brother and I would always have certain nights we’d get really excited about! Mainly, Sunday spaghetti and meatballs (The Sopranos night when it was still airing), our birthdays where we picked any meal we wanted, and Friday Night: Pizza Night. As I’ve gotten older, the typically Friday night doesn’t include Pizza anymore, but when it does, I really enjoy making it from scratch! It also helps that I just received a new Pizza Stone be Emile Henry from Crate & Barrel and was excited to use it!

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I love my pizzas super cheesy with pepperoni and lots of tomato sauce! I found a great recipe on  House of Yumm for a No Yeast Pizza Dough that was easy to whip up in about 5 minutes. The best part about it, you more than likely have all of the ingredients already in you cabinet: flour, baking powder, salt, milk & butter. In the time it takes you to make the dough and pop the pizza in the oven, Seamless would’ve just processed your order, it’s that easy!

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Prep Time          Cook Time          Total Time
5 min                   10 min                  15 min

Makes 1 large pizza

Ingredients:

  • 2 1/4 Cups of All Purpose Flour
  • 1 Tbs of Baking Powder
  • 1/4 Tsp of Salt
  • 1 Cup of Milk
  • 1/4 Cup of Butter (at room temperature)

Instructions:

  1. Preheat the oven to 450 degrees F
  2. I used a pizza stone which does not require any greasing, but you can also use a baking sheet lined with parchment paper.
  3. In a large bowl (I used my Kitchen Aid with the dough hook attachment) combine all the ingredients and mix on low speed until one ball of dough forms. If you don’t have a mixer, you can do this by stirring with spatula, or your hands, until the ball comes together. It’s a bit of extra work, but you’ll have some killer arms!
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  4. Sprinkle flour onto your rolling pin, on your hands and lightly onto the counter you’re working on. Remove the ball from the bowl and pat down to form a solid ball.
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  5. Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin, roll out the dough to the desired thickness. Average is about 1/4 of an inch, but it’s not a science, it’s your preference. The thicker the dough, the longer the pizza will need to be in the over, but be careful not to make it too think that you end up burning the toppings just to cook the dough!
  6. Cover the rolled out dough with tomato sauce leaving about an inch around the edge for the crust. I blend together Rao’s Marinara Sauce with their 4 Cheese Sauce.
  7. Add the rest of your toppings! I added sliced Mozzarella cheese, pepperoni and a little grated Parmesan on top:
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  8. Bake for 10 – 12 minutes on the bottom shelf of your oven until you see the crust browning and the cheese melting. Your nose is your best tool! When you start to smell the pizza, check it. Remove from the oven and allow to cool and set for roughly 5 minutes. Then, ENJOY!

As you can see, it was a success in my house!!

Enjoy!
Kristin

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