Blender Apple Oatmeal Pancakes

Another great blender pancake option!  The changes I made from the original recipe are reflected below.

2 1/2 cups rolled oats

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup unsweetened cashew or almond milk

1 apple, de-stemmed and cut into large chunks (you could also use 1/2 to 1 cup applesauce)

3 Tbsp pure maple syrup

2 eggs

2 tsp apple cider vinegar

1 1/2 tsp vanilla

(I also added about 2 Tbsp of my sourdough starter discard)

Combine everything in your blender and puree on high until the mixture is combined.  Let the batter rest 5-10 minutes to allow the oats to absorb some of the mixture.  If the batter seems to thick, add a splash of milk at a time until the mixture is the consistency you want.

Cook as you would any other pancake!  These cook faster than batter made with flour, so keep an eye on them to flip when you start seeing bubbles on the surface, usually after just a couple minutes.  These were great topped with a dusting of powdered sugar.

Carrot Cake Pancakes

Last week was "pancake week" in our home - pancakes for breakfast every day!!  Inspired by the quinoa pancakes, I tried a few more versions of blender pancakes.  None of them were a disappointment.  I made several changes to this original recipe and told my kids they were "carrot cake pancakes", leaning heavy on the carrot side and light on the "cake" =)


2 cups milk (I always use non-dairy milk in blender pancakes)
2 eggs
1/4 cup soft butter
4 or 5 medium carrots, roughly chopped
4 dates
2 Tbsp honey
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/2 - 1 tsp cinnamon (I like a lot of cinnamon, but some might think I overdo it!)

Put everything in a high-power blender (like a Vitamix).  I always make sure the liquid goes in first.    Blend for 1-2 minutes, or until all ingredients are thoroughly mixed.  Let batter sit for a few minutes.  If the mixture seems too think, add a bit of milk and blend until the consistency is "pourable".
Cook like normal pancakes.  I always cook my pancakes in butter - my family likes the "crusty edge" that melted butter gives!

Quinoa Oat Pancakes

I told my family we were going to have breakfast for dinner- hooray!  But when they smelled the quinoa cooking, they skeptically asked, "Are you putting that quinoa in our pancakes?"  I avoided a clear answer as long as possible, then finally turned and gave a resounding, "Yes.  Yes, I am.  You're going to love them."  And I was right!  Much to everyone's surprise (mine included, if I'm honest), we all really liked these pancakes.  The texture was smooth, thanks to my Vitamix, and the flavor was a bit sweet and a little nutty (kind of like me most days!).

1 cup cooked quinoa, cooled
1 cup oats
2 eggs
1 cup milk (I used oat milk)
4 dates or 2 Tbsp brown sugar
2 tsp vanilla
1/2 tsp baking soda
pinch of salt
oil or butter for frying

Combine all ingredients in a food processor or high powered blender and blend until smooth.

Add oil to skillet over medium heat.  Once hot, pour 1/4 cup batter into pan.  Cook until bubbles form and then flip, cooking for about a minute longer.  Serve with your favorite pancake toppings (I really like peanut butter and banana slices), and enjoy!

Feel-Good Apple Muffins

My sister passed on this super easy recipe.  I love it when you can just throw everything in to the blender and pour the batter straight from the canister!  I've made these several times because they are simple and tasty while still checking the low-processed-foods box.  Within the original recipe post, there are several links to similar muffin recipes that I can't wait to try.
 

• 2 cups rolled oats
• 8 medjool dates, pitted (about 3/4 cup)
• 1/2 cup olive oil
• 1/4 cup real maple syrup
• 1–2 apples, grated (about 1–2 cups total)
• 2 eggs
• 1 teaspoon baking soda
• pinch of sea salt and/or cinnamon (optional)
• coconut / seeds / nuts / butterscotch chips (optional, for topping)

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INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Mix all ingredients in a blender until a chunky batter comes together.
3. Pour batter into a greased or lined muffin tin. Sprinkle with butterscotch chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.

1. Sprinkle warm muffins with sea salt if you’re into that kinda thing. Serve warm or cold ALL DAY LONG. 

Salsa Verde Chicken Enchiladas

These green chicken enchiladas were so easy to make!  The ingredients are simple and come together quickly.  However, to take the dish up a notch, I recommend the extra step of frying the corn tortillas in oil for a few seconds before filling.  It does up the calorie count, but adds a ton of flavor and texture that makes the enchiladas great!  I made several changes to the original recipe and ended up having enough filling to make an 8x11 pan of enchiladas

1-2 teaspoons vegetable oil

4 garlic cloves, minced

1 onion, diced

2 cups (16 ounces) salsa verde

1 cup sour cream (you can also use 1/2 cup cream cheese to replace the full amount of sour cream)

1/2 cup cilantro leaves and tender stems, chopped, plus more for serving

3-4 cups shredded cooked chicken, (amount from one rotisserie chicken)

1-2 cups shredded cheddar, Monterey Jack or Mexican cheese blend

12 (or more!) (6-inch) corn tortillas

Preheat oven to 350.
Heat oil in a large skillet over medium heat then cook onion until translucent, about five minutes.  Add garlic and cook until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy.  
Set aside 2 cups of the sauce for assembling the enchiladas.  Then stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
Grease an 8x11 pan.  Add about 1/4 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Garnish with cilantro and serve.

Indian Lentil-Cauliflower Soup

What a delicious soup to start the New Year!  Thank you, Oh She Glows, for another great recipe.  I pulled this together quickly for a warm, hearty lunch.  The soup is budget-friendly (another reason I love lentils!), and the combination of spices gives it a delicious and interesting flavor.  I think you'll be satisfied with this soup even if you don't typically look for vegan recipes!

• 1 tablespoon coconut or other oil
• 1 yellow onion diced
• 2 large cloves garlic, minced
• 1 tablespoon minced peeled fresh ginger
• 1-2 tablespoons curry powder, to taste
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 6 cups vegetable broth
• 1 cup uncooked red lentils, rinsed and drained
• 1 medium cauliflower, chopped into bite-size florets
• 1 medium sweet potato, peeled and diced
• 2 large handfuls baby spinach
• 3/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper
• Chopped fresh cilantro, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté for 5-6 minutes, until translucent.  Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.

Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.  Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. 

Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.  Ladle the soup into bowls and top with cilantro, if desired.

The Best Shredded Kale Salad

Another fantastic recipe from a cookbook I checked out from the library, so I need to keep a record of this wonderful salad because we will definitely be making it again!  The pecans are the showstopper, and chopping the kale very fine makes the tough leaves easier to put down.  

recipe from Oh She Glows Every Day, by Angela Liddon

• 2 medium bunches destemmed lacinato/dinosaur kale, rinsed and finely chopped (8 to 9 cups)
• 2 large garlic cloves
• 1/4 cup fresh lemon juice
• 3 to 4 tablespoons extra-virgin olive oil, to taste
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper 
• 1/4 to 1/2 cup dried sweetened cranberries

For the pecan Parmesan:

• 1 cup pecan halves, toasted and roughly chopped
• 1 1/2 tablespoons nutritional yeast
• 1 tablespoon extra-virgin olive oil
• 2 pinches fine sea salt

Directions:

1. Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.


2. Remove the stems from the kale and discard.  Finely chop the kale leaves (the smaller, the better) and place in a serving bowl.
3. For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined.  You can also just mince the garlic by hand, and whisk all the dressing ingredients together if you don't have a mini processor.  Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands, massaging the kale as you combine everything.


4. For the Pecan Parmesan: Roughly chop the toasted pecans.  Place in a small bowl and add the nutritional yeast, oil, and salt, stirring until the pecans are thoroughly coated.


5. Sprinkle the Pecan Parmesan all over the salad, toss in a handful or two of dried cranberries, and serve!

Heaviland Chocolate Mint Cake (chocolate birthday #3)

This was probably my favorite of the three chocolate cakes, but mostly because chocolate and mint is one of my all-time favorite combinations.  Right up there with chocolate and peanut butter!  The cake is super moist, but the topping/frosting is really the star of this dessert.  Make sure you leave time for the finished product to chill before serving.

Click here to see Jessie's post of the recipe.


2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
2/3 cup shortening
2 cups boiling water
2 eggs, beaten
2 teaspoons vanilla extract 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside. 
2. Melt the shortening in the boiling water, then stir into the flour mixture until blended. Beat in the eggs, then stir in the vanilla. 
3. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 

FROSTING:
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1 1/2 cups milk chocolate chips
6 tablespoons butter or margarine, softened
1/4 teaspoon peppermint extract 

1. In a bowl, combine the frosting ingredients until smooth. Spread over cooled cake. 
2. For topping, in a microwave-safe bowl, melt chocolate chips and butter; stir in extract. Spread over frosting. Refrigerate until set.

Flourless Chocolate Torte (chocolate birthday #2)

I'd never made a torte before, but found this to be relatively simple, and it was a complete hit at my husband's 40th birthday party (especially with the men!).  I omitted the almond extract, but included some whiskey, and served it decorated with fresh raspberries and mint leaves.

you can find the recipe for this special dessert here

9 ounces good-quality dark chocolate — 65% or higher, finely chopped 
9 ounces unsalted butter (18 tablespoons)
1 1/2 cups granulated sugar
7 large eggs — at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
If you are feeling dangerous: a few tablespoons rum — bourbon, or whiskey 
Optional — for serving: powdered sugar, berries, and/or sweetened whipped cream

Preheat the oven to 375 degrees F. 
Grease and line a 9-inch springform pan with parchment paper. Grease again.  

Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted. Stir in the sugar, then let cool for a few minutes.

Add the eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to stir until the batter becomes thick, glossy, and utterly gorgeous. Stir in the vanilla extract, almond extract, and any optional boozy addition you desire.

Pour the batter into the prepared pan. Bake 30-35 minutes, until the torte jiggles slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure the torte does not overbake. Let cool in the pan for 10 minutes, then unmold. Dust with powdered sugar. Cut into wedges and serve alone or with whipped cream, berries, or anything else your heart desires.

Ridiculous Chocolate Cake (chocolate birthday #1)

We did some serious birthday celebrating recently: two major 40th birthdays, and a special guy turning 12!  All three birthday persons requested chocolate cake.  And, to my baking delight, all three desserts were new-to-me recipes!  Not sure I'll ever make three different chocolate cakes in four days again, but it was a fun baking spree while it lasted!

the recipe for this extremely easy, moist, decadent cake can be found here

• 1 (15.25 ounce) box chocolate cake mix
• 1 (3.9 ounce) box instant chocolate pudding
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 cups semi-sweet chocolate chips

Frosting

• 1/4 cup butter, room temperature
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/4 cup heavy cream

Cake:

1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.

1. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.
2. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
Frosting:
1. In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.  
2. Frost the top of the cake and garnish with more chocolate chips if desired.