Kitchen Concoctions: November 2012

Friday, November 30, 2012

Website Review: Recipage

Happy Friday Y’all!!!

Before we get too much into the month of December (because I just have way too many fun things planned for this upcoming month) I have to do my quick review of November’s website of the month, Recipage.

So here is all about Recipage:

Pictures: Yes
Every recipe has a photo! However, the quality of the photos does vary due to the fact that they are all from bloggers.

Prep Time, Cooking Time, and Number of Servings listed: Yes, on all recipes
Total time, prep time and number of servings/total quantity are listed on all recipes.

Nutritional Information provided: No
This information is not provided.

Clear, easy to follow directions and ease of preparation: Yes
The recipes on Recipage are comprised of recipes from fellow bloggers. Every recipe I have made and/or seen has clear directions and with recipes for every skill level.

Easily available ingredients and budget friendly: Yes and No
The recipes on Recipage range from all abilities and capabilities, as well as dietary restraints, so the ingredients do vary.

Variety of recipes: All types of recipes!
This site is huge and has over 20,000 recipes. Great resource if you are looking for any type of recipe.

Meal Planning Feature: No
There is not a meal planning feature.

Source of recipes: The recipes on Recipage are from talented bloggers; including Oh She Glows, Iowa Girl Eats, Beantown Baker and Peas and Thank You; just to name a few.

Cost: Free

Special feature: I really like Recipage. It is easy to search and I love that it is recipes from other bloggers. I often use this site when I am looking to feature other blogger recipes whenever I do ‘recipe round-ups’ at the bottom of my informational posts. If you are an “I only read food blogs for the recipes and not the silly stories” then this site is perfect for you! Because after you find a recipe you searched for and click on the recipe it brings you to the bloggers website and to that recipe and to that recipe alone in an easy to read format. If you are the person that wants to read the entire blog post, you then can click on a link to that post within the recipe. These recipes also contain a print, share, email, pin button, etc. One of my only complaints about this site though, is several recipes came up when I was searching for specific ingredients/recipes that showed a picture and a link to the bloggers website but when I clicked on the link the blog no longer existed or the blogger didn’t use Recipage any more so I had to go searching on the blog for the recipe I had seen on the Recipage site. Hopefully this is something they will improve in the future because that is quite frustrating.

In case you missed is, this is what I made:

 
 
 

Disclosure: Again I am not being paid to do these reviews, I just frequent these sites a lot and wanted to feature some recipes I get from these sites and sort of compare the different features these websites have to offer.

Thursday, November 29, 2012

Giveaway: Stubb's BBQ Sauce and Marinade Prize Pack - CLOSED

UPDATE (12/8/12): This giveaway is now CLOSED. The winner (chosen by random.org) is comment number 6, Robbie! Congrats Robbie! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.
 
I don’t know what your holiday food traditions are, but with Eric’s family we always deep fry a turkey for Thanksgiving and sometimes Christmas. It has become quite the event. With everyone gathering around to watch and cheer on the turkey deep fry *master,* Eric’s brother.

If you are turkey frying fanatics like us, then you’ll have to check out Stubb’s Injectable Marinades. These injectable marinades, in butter and chipotle butter flavors, are perfect for large cuts of meat like turkeys, whole chickens, pork loins, etc. Don’t worry they even come with an injector as part of the package and can be used in a variety of cooking methods such as frying, grilling, roasting, etc.

I am a huge Stubb’s fan, not only because they are a local Texas company, but because of their quality products. I always have a jar or two of Stubb’s BBQ sauce or marinades in my fridge; and I was so happy when the good peeps over Stubb’s asked me if I wanted to try and share these injectable marinades with you all. Of course I said yes (because I know they had to be good), so that all of you could try some Stubb’s too (if you don’t already know about and love Stubb’s).

The people at Stubb’s are not only giving you the injectable marinades but a whole Stubb’s gift pack full of sauces, rubs, a cookbook and some other fun gifts.

To enter the giveaway, keep reading below and be sure and check out the following You Tube videos on how to use injectable marinades and how to inject and deep fry a turkey.


GIVEAWAY:

One lucky Kitchen Concoctions reader has a chance to win a Stubb’s prize pack which contains the following:

Stubb’s Original Bar-B-Q Sauce
Stubb’s Chicken Marinade
Stubb’s Chicken Spice Rub
Stubb’s Chipotle Butter Injectable Marinade
Stubb’s Texas Butter Injectable Marinade
Long Sleeve Stubb’s T-Shirt
The Stubb’s Bar-B-Q Cookbook
Stubb’s Canvas Tote Bag

HOW TO ENTER GIVEAWAY:

You have SEVEN separate ways to enter the Stubb’s prize pack giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Leave a comment stating which flavor of the Stubb’s marinades is your favorite or which one you would like to try. (Click here to see the entire line of Stubb’s marinades including the injectable versions.)

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.

This give-away closes Thursday, December 6, 2012 at 11:59 PM CST. Winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

“Disclosure: The product, gift pack and information have been provided by Stubb’s Bar-B-Q. All opinions are my own.”

Wednesday, November 28, 2012

Website Wednesday: Pina Colada Oatmeal

Are you sick of me yet?


Haha! I normally try and blog 4-5 times a week (because well, I just have so many recipes and so much to share with you) but with this post, I have already reached 5 different posts just for this week alone and it is only Wednesday!

And if you are sick of me, well tough! Because I am not slowing down any time soon! I have more giveaways, holiday recipes and other fun stuff to share with you in the upcoming days and weeks!

Eeekk!

But let’s keep things short and simple today.

With one post and an easy breakfast recipe.

If you are living somewhere with brutally cold temperatures right now (and by brutal I mean like the 40’s because that’s about as cold as this Texas girl can handle), then this oatmeal recipe will warm you up AND have you day dreaming that you are on some sorta beach somewhere soaking up the sun rays, your feet in the sand and the sound of the waves crashing in.

Or maybe that is just where I wish I was right now! (Seriously this girl needs a vacation!)

Either way this Pina Colada Oatmeal is warm and full of those tropical flavors of that popular beach side drink that we all know and love (except this breakfast ‘treat’ is totally acceptable at 5 o’clock “AM” at work)! : )

One Year Ago: Maple-Dijon Marinated Pork Chops
Two Years Ago: Cheesy Turkey and Veggie Casserole
Three Years Ago: Caramel Apple-Nut Crumb Pie


Pina Colada Oatmeal
Printable Version
Prep Time: 5 minutes Cook Time: 5 minutes Serves: 1

¾ cup old fashioned rolled oats
2/3 cup water
2/3 cup coconut milk
1 small ripe banana, cut into 1/2" slices
1/2 cup fresh or frozen pineapple chunks
1/8 teaspoon coconut extract (optional)
1 tablespoon coconut flakes
Honey, as needed

Combine oats, water, milk, fruit and extract in a medium sauce pan. Bring to a boil.

Lower heat to a simmer and cook, stirring occasionally, for 5-8 minutes.

Meanwhile place coconut flakes in a small sauté pan. Heat over medium heat for 30-60 seconds or until coconut flakes are lightly toasted.

Serve cooked oatmeal topped with toasted coconut, a drizzle of honey, or a splash of coconut milk; if desired.

Inspired by Healthy Girl’s Kitchen as seen on Recipage

Tuesday, November 27, 2012

Banana Nut Oatmeal Cookies

After the sugar coma I have been in the past two weeks I didn’t think I could look at another sweet for a very long time (EVEN if it IS the baking season!). I mean with cupcake testing, my birthday and Thanksgiving all within days of each other, I have more than eaten my share of sugar!

 
But I had to come up with at least one more baked good for the Hodgson Mill “Have a GRAIN Holiday” Baking Campaign (*see below recipe*). With overly ripe bananas taunting me on my counter, I figured I would do a new twist on banana bread. If it is not obvious by all the versions of banana bread on this site, which is a flavor I never get sick of (especially since my Mom had some of her famous banana bread at Thanksgiving and I did not get near enough!).

Eric, on the other hand, wanted cookies. He’s been wanting cookies (acting like we NEVER) have them. So then the light bulb went off. How could I use those darn over ripe bananas to create a cookie that well tasted similar to banana bread.

Well by golly folks I think I did it!!!

 
These Banana Nut Oatmeal Cookies are the absolute perfect cross breed of a cookie and banana bread. Rich in banana flavor (just like Mom’s), soft, moist and slightly chewy in texture; this is an amazing cookie! Especially if you are a banana bread lover!

A few notes and suggestions: First don’t over bake these cookies. In my oven they were cooked to a slight golden brown yet still soft and moist on the inside at 10 minutes. And while the ingredient list and directions seem rather long, with multiple steps, each step and ingredient is crucial to the overall glorious outcome of these cookies. So yes, do toast the walnuts, roast the bananas and brown the butter, this is what makes these cookies delightfully unique. Oh and yes, this recipe uses whole wheat flour, if you are a whole wheat flour in desserts skeptic, don’t be! I promise you’ll find the whole wheat flour just adds to the complexity of these cookies and is something else I demand you do!

Seriously the best cookie I have had in a long time!

One Year Ago: Greek Burgers
Two Years Ago: Cheesy Turkey and Veggie Casserole
Three Years Ago: Stuffed Sweet Potatoes


Banana Nut Oatmeal Cookies
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 20 minutes Cook Time: 20 minutes Makes: approximately 15-18 cookies

2 large ripe bananas
6 tablespoons butter, divided and softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
¾ cup Hodgson Mill Whole Wheat Flour
½ cup Hodgson Mill Naturally White Flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 ½ cups old fashioned rolled oats
2/3 cups chopped walnuts, toasted**

Preheat oven to 425 degrees. Line baking sheet with foil.

Place bananas, in their peel, on foil lined baking sheet. Roast in preheated oven for 10 minutes or until dark brown in color. Once roasted, remove pan from oven and let bananas cool enough to handle. Once cool, peel bananas and mash bananas in a small bowl with a fork. Discard peels and foil.

Reduce oven temperature to 350 degrees.

Meanwhile, heat 3 tablespoons of butter in a small sauce pan over medium heat. Carefully cook butter for 6-7 minutes or until golden brown in color. Once butter is browned remove from heat and set aside.

In a large bowl, cream together remaining 3 tablespoons of butter and both sugars. Mix in the vanilla, egg and brown butter; mixing until thoroughly combined. Mix in the mashed roasted bananas.

In a separate bowl, stir together both flours, baking soda, baking powder, salt and cinnamon. Slowly add flour mixture to wet ingredients, mixing until combined. Stir in oats and walnuts.

Drop dough (it will be wet in appearance) by tablespoonfuls on baking sheet. Bake in preheated 350 degree oven for 10 minutes, or until tops begin to brown slightly. Remove cookies from baking sheet and cool on wire racks.

**Note: To toast walnuts, place on baking sheet in 400 degree oven and bake, stirring occasionally, for 5-8 minutes, or until toasted. Or heat a small sauté pan over medium-high heat. Add walnuts to pan and cook for 5-8 minutes or until toasted, stirring occasionally.

 
*Reminder: Click here to enter the Hodgson Mill “Have a GRAIN Holiday” baking prize back giveaway on Kitchen Concoctions. You can also enter to win a Hodgson Mill Baker’s Holiday Gift Pack by clicking here and heading over to the Hodgson Mill website. You can also click here to print a $1.00 off coupon for any Hodgson Mill flour or cornmeal.

Giveaway: Hodgson Mill “Have a GRAIN Holiday” Prize Pack - CLOSED

UPDATE (12/8/12): This giveaway is now CLOSED. The winner (chosen by random.org) is comment number 18, Julie @ Sugarfoot Eats! Congrats Julie! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.

I’ve partnered up with Hodgson Mill again to bring you another great giveaway! But instead of talking pizza like we did before, today we are talking holiday baking!

Hodgson Mill challenged me to create a sweet or savory holiday baked good using one of their specialty flours as part of their “Have a GRAIN Holiday” campaign. So I created a warm and comforting cookie recipe that I will be sharing with you all later today (do be sure and check back this is one you don’t want to miss!).

To help you “Have a GRAIN Holiday” Hodgson Mill wants to give one lucky Kitchen Concoctions reader a Hodgson Mill Holiday Baking Prize Pack, with $25 worth of Hodgson Mill products. Continue reading below to see how you can enter the giveaway here on Kitchen Concoctions.

But the good news is, if you want a second opportunity to win a Hodgson Mill Baker’s Holiday Gift Pack click here and head over to the Hodgson Mill website to enter again. You can also click here to print a $1.00 off coupon for any Hodgson Mill flour or cornmeal.


GIVEAWAY:

One lucky Kitchen Concoctions reader has the chance to win a Hodgson Mill Holiday Baking Prize Pack, valued at $25 (contents of prize pack may vary slightly).

HOW TO ENTER GIVEAWAY:

You have SEVEN separate ways to enter the $25 Hodgson Mill holiday baking prize pack giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Leave a comment stating your favorite holiday baked good.

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.

This give-away closes Tuesday, December 4, 2012 at 11:59 PM CST. Winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

“Disclosure: The product, gift pack and information have been provided by Hodgson Mill.”

Monday, November 26, 2012

Lentil Bean Soup

Earlier today (as part of a giveaway) I asked you to share some tips on how you add fruit and vegetables to your meals. So far there have been some great responses, from adding fruit to your smoothies and to salads, to adding veggies to your pasta dishes and soups!


Now it’s my turn to share!

One canned vegetable that I *always* keep full stocked in my pantry is canned tomatoes. From simple diced tomatoes to diced tomatoes with green chilies, to fire roasted tomatoes; this humble canned vegetable takes up valuable pantry space in all sorts of forms.

Canned tomatoes are a priceless comity in my kitchen because I use them in all sorts of dishes. From making marinara sauce to salsa, to adding canned tomatoes to enchiladas and queso, to being a vital ingredient in pasta dishes, soups, stews and chili; this canned veggie plays a vital role!

Knowing I have an affordable substitute for fresh tomatoes in the dead of winter and knowing that I can always whip up one of the above dishes using this and other pantry staples whenever 5 o’clock rolls around, takes some major stress off dinner time!

Today I am sharing one of our favorite meals (one I have been making regularly for years!).

Lentil Bean Soup.

 
I have actually shared this soup before, in the early days of this blog, but thought it was so good not to share again (and it could defiantly use an updated photo).

I love this soup, because while it does require about 45 minutes cook time, the hands on time is only about 15 minutes. It also uses simple pantry and refrigerator staples (including canned tomatoes!) to create a hearty and soul soothing meal, capable of feeding an army on mere pennies.

Normally I make this a vegetarian soup, due to the fact the veggies, lentils and pasta are more than plentiful; but every now and then I through in some cooked ground beef or sausage.

Oh and one more word to the wise. This makes a ton of soup. Like feed your family for a week, make a freezer meal, or take some to the neighbors, TON!

One Year Ago: Greek Burgers
Two Years Ago: Cheesy Turkey and Veggie Casserole
Three Years Ago: Stuffed Sweet Potatoes


Lentil Bean Soup
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Cook Time: 50 minutes Serves: 10-12

2 tablespoons olive oil, plus extra for drizzling
1 small onion, chopped
3 large carrots, peeled and chopped
3 celery stalks, chopped
3 garlic cloves, minced
1 (28 ounce) or 2 (14.5 ounce) can diced tomatoes (do not drain) 1 pound dried lentil beans (approximately 1 1/4 cups), rinsed
12 - 14 cups low-sodium beef or vegetable broth
1 teaspoon dried thyme
1 1/2 teaspoons Italian seasoning
1 bay leaf
½ teaspoon salt and freshly ground black pepper (or as needed)
1 cup dried elbow pasta
As desired, shredded/shaved Parmesan or Mozzarella cheese (optional for topping)

Heat oil in a large soup pot over medium-high heat.

Add the onion, carrots and celery, and sauté for about 3-4 minutes. Add in the garlic and sauté 1 to 2 minutes more.

Stir the tomatoes with their juices. Add in lentils and stir to coat. Stir in 10 cups of broth and seasonings.

Bring to a boil over high heat. Cover and reduce heat to a simmer. Simmer over low heat until the lentils are almost tender, about 35-40 minutes. Add additional broth as needed.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8-10 minutes. Season with additional salt and pepper, if needed.

Ladle the soup into bowls. Sprinkle with the cheese, if desired.

Note: ½ - 1 pound cooked and crumbled ground beef or Italian sausage can be added half way through cooking time if desired.

Giveaway: $25 Visa Gift Card and Del Monte Fruits and Vegetables - CLOSED

UPDATE (12/8/12): This giveaway is now CLOSED. The winner (chosen by random.org) is comment number 58, Manda! Congrats Manda! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed, undelivered or damaged prizes.

Happy Monday!!! I hope you all had a great Thanksgiving! I enjoyed some much needed time with family and hope you did too!

With Thanksgiving over it (sad face), it is time to look forward to the next upcoming holidays. To get in the spirit I have tons (and I mean TONS) of special and fun holiday themed posts to share in the upcoming month. I also have lots of giveaways in store for you! Hip-Hip-Hooray!

First up a giveaway for Del Monte canned fruits and vegetables and a $25 Visa gift card! Continue reading below to find out how to enter the giveaway and make sure and check back later today for a favorite soup recipe using canned tomatoes.


Here is some information about Del Monte canned fruits and vegetables:

•Del Monte canned fruits, vegetables, and tomatoes contain the same essential nutrients as fresh varieties.

•Del Monte fruits and vegetables are grown in the best growing regions of the United States, providing consumers with a consistently quality product.

•The majority of Del Monte products are picked at the peak of ripeness and canned on the same day, to ensure nutrients and flavor are locked in.

For more information check out Del Monte:

DelMonte.com
Del Monte on Facebook
Del Monte on Twitter

And if you are a fan of Del Monte be sure and participate in their current “Add Some Garden” contest and campaign.

Here’s how to participate in “Add Some Garden” Facebook Contest:

•Visit the Del Monte Facebook page from November 5th through February 4th to enter the Del Monte “Add Some Garden” contest for the chance to win one of the many prizes available, including kitchen appliances, and $25 or $500 gift cards to Williams Sonoma.

•There will be five phases during the contest in which Del Monte will feature a different canned variety every two weeks:

•Green beans (November 5 - November 18)
•Corn (November 19 - December 2)
•Tomatoes (December 3 - December 16)
•Peaches (January 7 - January 20)
•Pears (January 21 - February 3)

•Fans will have five days during each phase to submit their best tips, and consumers will be able to vote for their favorite tip during the second week of each phase.

•The five winning tips for each phase will then go head-to-head for a chance to win a Grand Prize culinary travel adventure, valued at $10,000, which will be announced February 15th.

 
Now for the Del Monte Giveaway, here on Kitchen Concoctions! One lucky Kitchen Concoctions reader has the chance to win a Del Monte prize pack!

GIVEAWAY:

One Del Monte Prize Pack Containing:

•Five (5) Del Monte canned varieties- Green Beans (1), Corn (1), Diced Tomatoes (1), Peaches (1), and Pears (1)

•$25 Visa gift card (1)

HOW TO ENTER GIVEAWAY:

You have SEVEN separate ways to enter the Del Monte Prize Pack giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Leave a comment below stating your best tip, idea or recipe to “Add Some Garden” to your meal using any Del Monte fruit or vegetable. (Note: This comment only enters you in the giveaway here on Kitchen Concoctions. To enter the official Del Monte “Add Some Garden” contest see information above and head to the Del Monte Facebook page.)

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT BELOW FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.

This give-away closes Monday, December 3, 2012 at 11:59 PM CST. Winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Giveaway for US residents only. Kitchen Concoctions is not responsible for undelivered or damaged prizes. Contents of prize pack may vary slightly. Kitchen Concoctions is not responsible for unclaimed prizes and will choose another winner if original winner has not claimed prize within 72 hours of being announced.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet looking for you, I do not have the time. So you as the winner MUST contact me with your contact information.

“Disclosure: The product, gift pack, information have been provided by Del Monte.”

Wednesday, November 21, 2012

Website Wednesday: Gluten Free Chocolate Fudge Cupcakes

I don’t know about you but I have a lot of ‘special diet’ needs people in my life. Paleo, gluten free, dairy free, egg allergies, low sodium, vegan, vegetarian, low fat, friends that keep Kosher and just people counting calories or doing Weight Watchers.

 
Not only do I get recipe requests from these friends and family members (and even strangers!) I am often in the position to cook different foods for them and need to cater to their diets.

I should clarify, if I am hosting a dinner party I usually don’t go out of my way to cater to these dietary needs. I believe that if you do have a strict diet then you should help contribute and bring something you know you can have. That may seem harsh but a lot of specialty foods are costly and take a lot of time to research and prepare to keep in accordance with the dietary needs. I generally will have a wide variety of foods, and one or two items will usually meet those needs, but I will not completely change the menu.

With that said, if I am baking up a sweet treat or hosting a dinner party in honor of that person (for their birthday, as a baby shower, etc.) with a special diet, then of course I will go out of the way to make a complete diet friendly meal.

 
Lately I have had several requests or needed cupcakes for people with special diet needs. Gluten free, Paleo and egg free to name a few! In part of my recipe testing I have tried several cupcakes over the past few weeks.

The gluten free and Paleo cupcakes are ones that I am still working on. The gluten free/Paleo flour options are limited in their availability and can be costly. Not only that, the texture is quite different than traditional flour. I have been experimenting and here is one of the gluten free chocolate cupcake recipes I made recently. This recipe is unique in that it uses quinoa ground into a ‘meal’ to replace half of the gluten free flour in this recipe. Quinoa meal/flour can be bought at most specialty grocery stores but I had trouble finding it and made my own (directions for this is included in the recipe below).

These cupcakes were dense and fudgy, reminding me more of brownies. They do have a slight ‘grainy’ texture from the ‘flours’ used, that if you are not used to baking with gluten free flours you may find off. However, my special diet friends said these turned out great!

One Year Ago: Greek Honey Cake
Two Years Ago: Turkey Cranberry Sandwiches
Three Years Ago: Pumpkin Spiced Cream Cheese Breakfast Rolls
 

Gluten Free Chocolate Fudge Cupcakes
Printable Version
Prep Time: 20 minutes Cook Time: 20 minutes Makes: approximately 12 cupcakes

½ cup quinoa
1/4 cup unsalted butter
3/4 cup milk
1/3 cup cocoa powder
1 cup sugar
3/4 cups coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, separated
1/2 teaspoon vanilla
1/3 cup vanilla yogurt

Preheat oven to 375 degrees. Line muffin tin with paper cupcake liners.

Place quinoa in blender and blend for 3-4 minutes or until it becomes like cornmeal.

Place the butter and milk in a saucepan. Bring to a boil, remove from heat and whisk in the cocoa powder.

Sift together the sugar, quinoa meal, coconut flour, baking powder, baking soda and salt. Add the cooled cocoa mixture, egg yolks, vanilla and yogurt; blend well.

Meanwhile, beat the egg whites until stiff but not dry. Carefully fold beaten egg whites into mixed cake batter.

Spoon into prepared muffin tin. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.

Optional: Frost with desired frosting.

Adapted from Bob’s Red Mill as seen on Cait’s Plate via Recipage

Tuesday, November 20, 2012

One Bowl Chocolate Cupcakes (Eggless)

True story.


Last year I was in serious birthday shock and in complete denial with how quickly I was approaching 30. So when I was asked how old I was on my birthday (BTW is that old fashioned if I think it is terribly rude to ask this?); I promptly and quite matter of factly responded 21.

Like without thinking.

Like I totally believed I was actually 21.

My cousin (who asked the question) looked at me like I was crazy, and said ‘uh, I thought we were the same age so there is no way you are 21!” (so why did you ask?)


And the fact was I wasn’t 21. 21 was so long ago that it felt a lifetime away (when I finally woke up and realized how old I really was).

So yesterday I turned one year old (and wiser too!) and while I am still in serious shock that I am now less than a year away from 30 (eeekkkk!) I would so not want to revisit my early 20’s!

Despite my anxiety of ‘getting older’ I am a total it’s.my.birthday.this.month.so.I.am.going.to.spoil.myself. type of person. While certain people don’t think much of birthdays I am one of those that think you should feel extra special on your day (heck your whole birthday month). I treat myself (and totally don't feel bad about it!) to dinner out, a new outfit, a massage, a pedicure…


Another one of my cardinal birthday rules, is that you should have cake (in some sort of fashion) and ice cream on your birthday. Like, it should be the law or something!

This chocolate cake recipe is a long time family favorite! It is one my Mom has made for me and my siblings’ birthdays for years and years; and the recipe I turn to when I need a quick batch of chocolaty, moist cupcakes or cake. Seriously this one bowl, eggless recipe never fails! Top with your favorite butter cream frosting and some colorful sprinkles and you have perfect birthday cupcakes!

(FYI: I originally featured this recipe back in my first days of blogging but thought it needed new and better pics and to be shared again!)

One Year Ago: Greek Honey Cake
Two Years Ago: Turkey Cranberry Sandwiches
Three Years Ago: Chocolate Cake


One Bowl Chocolate Cupcakes (Eggless)
Printable Version
Prep Time: 15 minutes Cook Time: 18-20 minutes Makes: approximately 24 cupcakes

2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
3 cups flour
3/4 cup cocoa powder
2 tablespoons lemon or lime juice
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups milk

Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners.

Mix all ingredients together in a large mixing bowl until well combined. Spoon batter into prepared cupcake pan, filling approximately 2/3’s of a way full.

Bake in preheated oven for 18-20 minutes or until toothpick inserted in center of cupcake comes out clean.

Let cool completely and frost with favorite frosting.

Note: Can be made in 9x13-inch pan or two 8-inch round pans. Adjust cooking time slightly by baking for 25-30 minutes.

As seen originally here

Thursday, November 15, 2012

Braised Peas and Green Onions

So a few weeks ago I shared how all we eat at our house for a green veg is broccoli. Like 5-6 days a week, eat it.


Well recently my frustration about this came to ahead.

When I asked Eric what side dish he wanted with dinner one night and he said broccoli and rice (BTW rice is another abused side dish in our house!).

I quickly exclaimed that I was completely sick and tired of broccoli and couldn’t eat one more piece! I then proceeded to make these peas (because thankfully I had a random bag of peas in my freezer) and mashed potatoes.

(Ugh, why are peas and mashed potatoes mixed together, quite possibly the best side dish combo ever?!?)


And can I say this saved dinner (and the night)! This simple pea side dish took minimal effort to prepare and used ingredients I always have on hand.

AND guess what Eric ate them up and went back for more, saying these were the best peas he had ever had!

Hallelujah!

Since then I have incorporated these peas as part of our weekly side dish routine and couldn’t be happier.

(PS: Make sure and take a look at my recipe notes at the bottom!)

One Year Ago: Cappuccino Cupcakes
Two Years Ago: Aunt Marilyn’s Incredible Turkey
Three Years Ago: Lime Marinated Chicken Wings with Avocado Dip


Braised Peas and Green Onions
Printable Version
Prep Time: 5 minutes Cook Time: 5-8 minutes Serves: 4

1 tablespoon unsalted butter
2 green onions, both green and white parts, cut into pieces
1 clove garlic, minced
2 cups peas*
¼ - 1/3 cup chicken or vegetable stock
1 teaspoon sugar
1/4 teaspoons each salt and black pepper

Melt butter in a saucepan over medium heat. Add green onions and peas. Cook 1-2 minutes, stirring. Stir in garlic and cook 1 minute more. Stir in stock, sugar, salt and black pepper.

Let peas simmer, partially covered, 3-4 minutes, or until peas are tender and liquid is almost evaporated.

*Note: Fresh shelled peas, frozen peas or canned peas will all work well in this recipe. If using canned drain and rinse before using. If using frozen peas, there is no need to thaw. Just place frozen peas directly in pan and cook 2-3 minutes longer, until peas are heated thoroughly.

Adapted from Food on the Table

Wednesday, November 14, 2012

No-Bake Pumpkin Cheesecake w/ Gingerbread Oreo Crust

I have been talking turkey and Thanksgiving the past few weeks and today I am finally bringing you a Thanksgiving dessert!

 
I don’t know about your family but at our Thanksgiving dinner, we always have a plethora of desserts. From pie (Thanksgiving wouldn’t be Thanksgiving without pie), to cake, to cookies, to brownies! Oh what fun it is to grab a plate and spoon bite sized (‘bite sized’ ha! Who am I kidding!) portions of all the desserts onto your plate and dig in!

While Oreo cookies are not your traditional Thanksgiving dessert, I had fun ‘playing up’ Oreo’s latest variety, Gingerbread Oreos, by transforming them into the crust for a Thanksgiving style cheesecake.

 
This No-Bake Pumpkin Cheesecake with Gingerbread Oreo Crust is certain to impress your Thanksgiving dinner guests. It is creamy and decadent; with a nicely balanced pumpkin flavor and thick spiced cookie crust. And what makes this dessert even more enticing for Thanksgiving, is that it is no bake (read: doesn’t take up precious space in your oven when you need to bake other things) and can totally be made a day or two in advance and stored in the refrigerator (read: one less thing to stress about on Thanksgiving).

Do you like to ‘play’ with your Oreos? If so, I encourage you to ‘play’ along and participate in the “Play Up Dessert with OREO” contest, where you have the opportunity to win some great prizes for playing along.

 
Kitchen PLAY is giving away two OREO Thanksgiving prize packs filled with goodies like a Crate & Barrel serving platter and pie server, an exclusive OREO cookbook and other fabulous treats, valued at $70.

To enter, simply recreate any OREO dessert from this week's Kitchen PLAY event or come up with your own. Post about it on your site and provide a link to that post in the comments on this Kitchen PLAY page.

 
Multiple entries are allowed, as long as a separate OREO dessert post is created for each entry. Deadline is midnight PT on Wednesday, November 28th. This sweepstakes will also take place again at the holidays, so the earlier you enter, the more chances to win! Full sweepstakes guidelines at Kitchen PLAY.

So get in the kitchen and twist, dunk, bake, and ‘play up’ those Oreos in a fun and creative Thanksgiving dessert!


No-Bake Pumpkin Cheesecake with Gingerbread Oreo Crust
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Wait Time: 4-8 hours Serves: 8

Crust:
20 Gingerbread Oreos
¼ cup butter, melted

Cheesecake:
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1 cup pumpkin puree
1/3 - 1/2 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1 (8-ounce) container frozen whipped topping, thawed

Working in batches, place Oreos in food processor and process until crumbly. Transfer Oreo cookie crumbs to a bowl. Stir in melted butter.

Press buttered cookie crumbs into the bottom and up the sides of an 8-inch pie plate. Place pie plate in freezer to chill for 10 minutes.

Meanwhile, in a large bowl, stir together cream cheese, sour cream, pumpkin puree, brown sugar, vanilla extract and pumpkin pie spice; mixing until smooth and creamy. Carefully fold in whipped topping, mixing just until combined. Pour filling into prepared chilled crust.

Place cheesecake in refrigerator and chill at least 4-8 hours.

Serve cold, topped with additional whip cream if desired.

Note: This cheesecake can be made a day or two in advance. Make as directed and store covered in the refrigerator.

“Disclaimer: This post is part of a sponsored blog series sponsored by Kitchen Play. Oreo logo has been provided by Oreo through Kitchen Play. All other photos, thoughts and opinions are my own."

Tuesday, November 13, 2012

Spicy Tomato and Turkey Soup

I am kind of doing things out of order this week. Today I am sharing the recipe for this week’s Website Wednesday post.

 
(By the way, this month I am featuring Recipage which is a recipe site that features blogger recipes. And if you are new to Kitchen Concoctions click here and here to read all about “Website Wednesday.”)

I am sharing the Website Wednesday recipe today, on Tuesday, because I have a fun Thanksgiving dessert recipe (using Oreos) that I teased you with yesterday (and I guess I am teasing you with today) that I will be sharing tomorrow.

But enough with all that mumbo jumbo!


Let’s talk Turkey Day leftovers again and specifically this soup!

I absolutely loved this soup! It does use jarred pasta sauce as its base, which I was a little worried about the outcome, but it works out wonderfully.

Because this soup uses pantry staples and leftover shredded turkey this is really inexpensive and quick meal! We gobbled (haha! Gobbled!) it up for a few days and I had enough to share with sick relatives, whom I am told gobbled it up too!

So let’s recap, this soup uses leftover turkey and pantry staples to create a hearty and comforting soup (that I was extremely sad to see the bottom of the pot when it was all gone) that feeds an army and only takes a few minutes to whip up. Uh, I would say that’s a day after Thanksgiving no brainer (when your brain might be a bit fried after all that turkey)!

One Year Ago: Hearty Italian Tortellini Soup with Turkey and Taming a Turkey- 5 Tips for Preparing a Thanksgiving Day Turkey
Two Years Ago: Slow Cooker Brown Sugar Ham
Three Years Ago: Eric’s Classic Chicken Parmesan


Spicy Tomato and Turkey Soup
Printable Version
Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6-8

2 teaspoons olive oil
2 large carrots, chopped
1 small onion, chopped
3 cloves garlic, minced
1 (24 ounce) jar spicy (arrabbiata) pasta sauce*
1 (14.5 ounce) can diced fire roasted tomatoes (do not drain)
2 cups shredded leftover turkey
5-6 cups turkey/chicken broth
1 (15 ounce) can Great Northern beans, drained and rinsed
1/8 teaspoon red chili pepper flakes
1 teaspoon dried Italian seasoning
2/3 cup small elbow pasta
Salt and black pepper, to taste

Heat oil over medium heat in a large soup pot. Add in carrots and onion; cook for 2-3 minutes. Stir in garlic and cook 1 minute more.

Stir in pasta sauce, diced tomatoes, turkey, broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender. Season with salt and black pepper, if necessary, and ladle into bowls to serve. Serve as desired topped with parmesan or mozzarella cheese, fresh herbs or croutons.

Adapted from Giada De Laurentiis as seen on Iowa Girl Eats and Recipage

*Note: My favorite jarred arrabbiata pasta sauce is Orti di Calabria (usually found in the ‘gourmet foods’ section of the grocery store). FYI, they didn’t pay me to say this, Orti di Calabria doesn’t know who I am. I just like their sauce and had to share!

Monday, November 12, 2012

Play Up Thanksgiving Dessert with OREO

I love me some Oreo cookies and by my latest Instagram photo it looks like you all do too! Not only do I love to ‘twist and dunk’ my Oreos in ice cold milk, I like adding them to my desserts too!  On Wednesday I will being sharing a festive dessert for Thanksgiving, that you guessed it, uses Oreos!

But if you can’t wait till Wednesday for a festive Thanksgiving dessert check out these adorable Oreo Turkeys below! Also be sure and check out how YOU can win a fun Oreo Thanksgiving prize pack by ‘playing’ with the cookie you love!

 
Kitchen PLAY is giving away two OREO Thanksgiving prize packs filled with goodies like a Crate & Barrel serving platter and pie server, an exclusive OREO cookbook and other fabulous treats, valued at $70.

 
To enter, simply recreate any OREO dessert from this week's Kitchen PLAY event or come up with your own. Post about it on your site and provide a link to that post in the comments on this Kitchen PLAY page.

Multiple entries are allowed, as long as a separate OREO dessert post is created for each entry. Deadline is midnight PT on Wednesday, November 28th. This sweepstakes will also take place again at the holidays, so the earlier you enter, the more chances to win! Full sweepstakes guidelines at Kitchen PLAY.



“Disclaimer: This post is part of a sponsored blog series sponsored by Kitchen Play. All photos have been provided by Oreo through Kitchen Play. All opinions are my own."

Easy Crock-Pot Turkey Breast

Let’s talk the bird.


As in the star of the show on Thanksgiving, the turkey.

Every year Eric’s brother fry’s a turkey a turkey and traditionally my family orders a Greenburg smoked turkey.

And many of you go the traditional baked turkey route.

And while I absolutely adore every.single.one.of.those.turkeys. (like deeply, passionately), if you need a simpler, 100% stress free turkey for Thanksgiving, I have the recipe for you.


While cooking the Thanksgiving turkey in the crock-pot is not the traditional cooking method, it is a darn good option!

And here’s why (in case you need a detailed explanation).

This is actually turkey breasts, not a whole turkey, and it is seriously cooked in the crock-pot. The turkey breasts are easier and less intimidating than an entire turkey and fit nicely into a crock-pot. I love that using the crock-pot to cook the turkey on Thanksgiving, frees up your oven for side dishes and pies galore. The crock-pot also ensures that your turkey doesn’t end up dry or over cooked (which could be a Thanksgiving Day travesty), simply moist, tender and flavorful.

Don’t have you convinced yet?

Well here are a few more reasons why I think this is how you should prepare your holiday turkey.

 
Despite the turkey being slow cooked in the crock-pot, it comes together easily (no brining to mess with) and it will be ready in about five hours. Which frees up the day to prepare those sides or desserts, or sleep, or mingle with your dinner guests, watch football or drink wine! And did I mention this is a totally stress free turkey method.

Oh, and the turkey breast (at least at my store) was cheaper than a whole turkey, while still capable of feeding at least 8-10 (probably 12) people. So if you are having more than that at your Thanksgiving dinner table you could barrow another crock-pot and make another turkey breast or maybe serve up some ham too!

PS: Whichever turkey route you choose check out this article from last year with very useful information: Taming a Turkey- 5 Tips for Preparing a Thanksgiving Day Turkey

One Year Ago: Hearty Italian Tortellini Soup with Turkey and Taming a Turkey- 5 Tips for Preparing a Thanksgiving Day Turkey
Two Years Ago: Slow Cooker Brown Sugar Ham
Three Years Ago: Eric’s Classic Chicken Parmesan


Easy Crock-Pot Turkey Breast
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 10 minutes Cook Time: 4-5 hours on high or 8-9 hours on low Serves: 8-12

2 large carrots
2 stalks celery
1 small onion, sliced
2 cloves garlic
1 lemon, sliced
1 ½ cups turkey or chicken broth (white wine, water, apple juice or beer can be substituted for half of the broth)
1 (6-8 pound) bone-in turkey breast
¼ cup butter, melted
1 tablespoon poultry seasoning
½ teaspoon salt and black pepper

Remove anything from instead the turkey breast cavity. Pat turkey breast dry and remove any excess fat or skin (do not completely remove all skin as this helps add flavor).

In a large, 6-8 quart crock-pot, arrange vegetables and lemon, comfortably in the bottom of the crock-pot. There is no need to chop vegetables, unless you need to do so to fit into the crock-pot. Pour in broth.

Place turkey breast on top of vegetables and broth; adjusting vegetables and turkey as needed to properly fit in crock-pot. Pour melted butter over top of turkey.

Sprinkle poultry seasoning, salt and pepper evenly over turkey.

Cover and cook for 4-5 hours on high, 8-9 hours on low, or until meat thermometer inserted into the thickest part of the breast reads 180 degrees.

Friday, November 9, 2012

Giveaway: $25 Visa Gift Card- CLOSED

UPDATE (11/19/12): This giveaway is now CLOSED. The winner (chosen by random.org) is comment number 93, Allison Downes! Congrats Allison! Please email me at kitchenconcoctions at gmail dot com to claim your prize. Thank you to all those who entered! More giveaways coming soon! NOTE: Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for unclaimed,  undelivered or damaged prizes.

Hey kids (err…. Adults who wish we could be kids)!!! It is officially t-minus 12 days until it is Turkey Day!! Eeeekkk!! Are you excited? Are you scared? Are you relieved that you only have to make a simple side dish and not the bird?

Well if you fall into any of those categories I have a great giveaway for you today to help you with all of your Thanksgiving needs!

 
A few weeks ago I shared with you a special dinner Eric made (with the help of a website, Cooking Planit) and a review and giveaway for this new cooking app/website.

Cooking Plainit is a cooking app and website that helps you cook full meals (or just one course) from start to finish, walking you through step by step. They have recently added a whole slew of new recipes (yay! For new recipes!), specifically recipes that are prefect for Thanksgiving side dishes as part their ‘30 Holiday Sides in 20 Days’ campaign. These meal-pairings and side dishes are great for smaller, more intimate gatherings and for those of you asked to bring a side-dish to a larger gathering.


(For a full review and more information about Cooking Planit, click here and here.)

Cooking Planit wants to help you plan and get ready for your Thanksgiving dinner. Cooking Planit not only wants to give you the tools and chef tested recipes to make your holiday a success they want to help ease the expense Thanksgiving dinner can cause on your wallet.

Today’s giveaway, brought to you by Cooking Planit, is for a $25 Visa Gift Card!

Uh… yeah who couldn’t use some extra money right about now!


HOW TO ENTER GIVEAWAY:

You have mutiple ways to enter the Cooking Planit $25 Visa gift card giveaway! (NOTE: Please leave a SEPARATE comment for each response below):

Mandatory:

1. Head over to the Cooking Planit website or blog and check out some of their side dish recipes. Then come back here and leave a comment stating which recipe you would like to make for your Thanksgiving dinner.

Optional Additional Entries (PLEASE LEAVE A SEPARATE COMMENT FOR EACH):

2. Become a follower of Kitchen Concoctions through Google Friend Connect.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. “Like” Kitchen Concoctions on Facebook.

5. Follow Kitchen Concoctions on Twitter.

6. Follow Kitchen Concoctions on Pinterest.

7. Follow Kitchen Concoctions on Instagram @kitchenconcoctions.

This give-away closes Friday, November 16, 2012 at 11:59 PM CST. One winner will be chosen at random (by random.org) and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchenconcoctions at gmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Kitchen Concoctions is not responsible for undelivered or damaged prizes.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

"Disclosure: This giveaway is sponsored by Cooking Planit. Photos have been provided by Cooking Planit. All thoughts and opinions are my own."

Thursday, November 8, 2012

Cranberry Orange Pancakes

I have another recipe today that uses Thanksgiving leftovers.


It is another breakfast recipe too!

Who knew you could have a hearty day after Thanksgiving breakfast and use up some of those leftovers! But the beauty of yesterday’s recipe, Leftover Stuffing Muffins and today’s, Cranberry Orange Pancakes, is that you have an entire *new* meal (that is so easy because half the work is already done) and you would never know that it is made up of pure leftovers from t-day dinner!

 
These pancakes are composed of classic winter flavors, orange and cranberry. They are slightly tart, slightly sweet, slightly complex and yet lacks absolutely no flavor. The pancakes themselves can fully hold their own, so if you don’t have any leftover cranberry sauce then you could simply enjoy the pancakes with some butter and a drizzle of honey. The Cranberry Orange Sauce just adds a more intense flavor!

I think these stunning pancakes would be perfect for Christmas morning too, or any breakfast in December!

One Year Ago: No-Bake Cheesecake
Two Years Ago: Parker House Rolls (Two Hour Roll Recipe)
Three Years Ago: Dry Rub Baby Back Ribs


Cranberry Orange Pancakes
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Cook Time: 15 minutes Makes approximately 12-16 pancakes

Cranberry Orange Pancakes:

2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup brown sugar
¼ teaspoon cinnamon
2 eggs
1 medium orange, zested and juiced
1 ¼ cup buttermilk
½ teaspoon almond extract
3 tablespoons butter, melted
1 cup chopped fresh cranberries

Cranberry Orange Sauce (for topping):

2/3 cup cranberry sauce
½ cup orange juice
2 tablespoons butter

For pancakes:

In a large bowl, stir together dry ingredients. In another bowl, whisk together wet ingredients. Stir wet ingredients into dry ingredients, stirring until batter is smooth and free from lumps. Fold chopped cranberries into pancake batter.

Meanwhile, preheat a large skillet over medium-high heat. Spray with cooking spray and add about ¼ cup pancake batter for each pancake, being careful not to overcrowd pan. Flip pancakes when bubbles form on top and edges begin to turn golden brown. Cook pancakes for an additional minute on other side or until golden.

Serve pancakes immediately topped with Cranberry Orange Sauce.

For sauce:

Combine all ingredients in a small sauce pan over low heat. Cook for 3-4 minutes or until heated through. Serve warm over pancakes.

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