Tag Archives: breakfast


The power of suggestion is dangerous.  For example, last week a gal at my office was eating pork rinds (aka : chicharrones).  I have not thought of or eaten pork rinds since... well, I think it was while my Grandpa Dee was still alive and that was over 20 years ago.  He used to buy the big bag of spicy pork rinds and snack on them while watching television.  Or in the car.  Or when he driving tractor.  Or in bed.  He had a snacking problem.  Anyway... he used to share them with me and that salty, crispy, spicy crunch of deep fried pork fat sticks in my memories of him.  So when my office pal was eating them, I immediately started craving them.

It has been a week and I have not yet given in to the chile-flavored-pork-rind-craving, but I don't know how much longer I can withstand.  Hold fast, Carey!!

You can bet I'm going to give in sometime this weekend.

Today's recipe was also brought on by the power of suggestion.  Lately, I have been considering pulling out my mom's recipe for cinnamon rolls and doing a little experimenting.  I've only made them once and that was a very long time ago.  It will be a lot of trial and error to get them just right.  I hate error.

Then one day I was Pinterest-prowling and ran across Ree's recipe for Orange Marmalade Rolls.

It was the "orange" that got me, you know how much I love my citrus.  Plus they are a homemade-knockoff of these:


Pilsbury Orange Sweet Rolls.  They are so disgustingly sweet, processed, sticky and... yeah, I admit it, I like them with a big cup of coffee.   But homemade would be OK, right?  I can control the sugar and know that no Franken-foods went into the recipe.  So I filed that away in the back of my mind, craving them a little.  But not in a hurry.

Then I ran across this recipe from Saveur:


Sweet Orange Buns! It was a sign! Right?  Clearly, somebody wants me to eat orange cinnamon buns, it's all part of a Master-Plan.  The Master-Plan that makes me gain 15 pounds and have to wear jeans with an elastic waistband.

The gravitational pull towards these orange buns is going to get the better of me, I can feel it.

Whether you make the Saveur version or Ree's version, I hope you give them a try.  And gain 15 lbs.  That way I won't feel alone in the stretchy-pants-department.

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oven pancake

Uhhhh, ok so your Friday Recipe is really not coming until Sunday.  But it's worth it, I promise!

By now you all know what a Dutch Baby is, right? A little over a year ago recipes for Dutch Babies, or German Pancake, or Oven Pancake started popping up everywhere and to be completely honest, I was dumbfounded.  Not because they aren't amazing, but because I couldn't believe how many people had never heard of them before.  My mother made Dutch Babies at least once a week for breakfast from the time I was little.  And everyone loved them.  They are buttery, crusty and chewy at the same time and the perfect vehicle for a sweet topping, like maple syrup.

Dutch Babies are really economical and require only the most basic of ingredients: milk, eggs, flour, sugar, butter.  They are also speedy to make, which I'm sure is one of the reasons my mother made them so often.  The whole batter is made in the blender, poured into a preheated pan and ready to eat in less than 1/2 hour.  Good stuff.

But what about when you're not serving breakfast to a family of 6?  What if it's just you and your significant other?  Or just yourself?  It seems so wasteful to bake a great big Dutch Baby only to toss most of it in the waste bin.

That's why today I took my mother's original recipe that serves approximately 6 people and shrunk it down to create the Itty Bitty Dutch Baby, serving 1-2 people.

oven pancake german pancake ingredients

As you can see, the cast of characters is pretty simple.  Just 2 eggs, 1/4 cup of milk (not pictured), 1 tablespoon sugar (optional), scant 1/4 cup all purpose flour, and 2 tablespoons of butter.  And an itty, bitty skillet.  Today I used an 8 inch stainless steel skillet but you could also use a small baking dish, cast iron skillet, muffin tin, just about anything with a lip on it that can hold about 1 cup worth of liquid.

oven pancake blend

Because it was such a small batch, I could forgo the big blender and use my immersion blender and the small cup that came with it.  Easier cleanup, I love it!

dutch baby pour

After the butter melted and the mixture was blended, I simply poured the mixture into the hot pan and put it back in the oven until puffy and golden!

dutch baby oven

See how puffy it got!  Be sure to bake it in the middle of the oven so it doesn't puff up to the top of the oven.

oven pancake

Serve it immediately, while it's still piping hot.  My favorite topping is molasses but classically it is served with maple syrup or a lemony glaze.  It would also be great smothered in raspberry jam or a warmed fruit compote!

This Itty Bitty Dutch Baby is large enough to feed  2 hungry people or 1 very hungry person.  I'm not saying I ate the whole thing.  I'm not saying that.


Carey's Itty Bitty Dutch Baby

  • 2 tablespoons salted butter
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon granulated sugar (optional)
  • 1/4 scant cup of all purpose flour

Start by heating an 8 inch pan in a 425 degree oven, with a generous pat of butter in the pan.  Next, in a blender blend the eggs for about 30 seconds and then add the milk and sugar, blending again for 30 seconds.  Gradually add the flour, again mixing for about 30 seconds.  By now the butter should be melted, foaming and just starting to brown.  Pour the batter into the hot pan and bake for 12-15 minutes.  The pancake will puff up as it cooks.  When the edges are dark brown and the middle is just beginning to turn golden it's ready!  The pancake will deflate as soon as you take it out of the oven,  don't worry, that's supposed to happen. Slice it into wedges and serve with maple syrup, lemon sauce, jam or my personal favorite, molasses.

Simply Sweet Home Friday Favorite

Somewhat Simple

Catch a Glimpse Button

photo from http://www.grouprecipes.com/people/magandab at grouprecipes.com

I have a new addiction: the Blueberry Oat Bars at Starbucks.  I rarely purchase the pastries at Starbucks because, well, they are expensive and who needs all those extra calories but one day last week I was feeling "snacky" and I had never tried these bars before.  Big mistake. I am now obsessed with them.  I have cut myself off from buying and/or eating them, as of yesterday, because I really don't want to have to buy new pants.  And by "new" I mean "bigger."

But in case you're wondering here's why I love these bars so much:

  • They have an oat/crumb base and topping.  I'm a sucker for oat crumb topping.
  • They are made with this blueberry-jammy filling that is super yummy.  Not too much of it, just a thin layer to give you the taste of sweet blueberries.
  • They are sweet but not sweet enough to give me a sugar headache.  I could do with a smidge less sugar but for "fast food" I was impressed.

Since I have revoked permission to buy these bars I decided that I could be excused if I made them myself on occasion.  That wouldn't be as bad, right?  The games I play in my own brain...

I told the Starbucks-lady (she's the cutest little grandma named Mary who always remembers my drink) that I needed to learn how to make them for myself and she leaned across the register to and whispered, "Try allrecipes.com, honey.  They have everything!"  So that's what  did.  Only I didn't find what I was looking for at allrecipes.com, I found it instead at grouprecipes.com and it looks reeeeeeeally close to the original.

I have some ideas of my own so I might sit down with my Grandma Shirley to see if we can come up with our own improvised recipe, but in the meantime this one will be just fine.

The dough is super-simple, just combine the ingredients and press it into your pan.  Then for the blueberry mixture you pre-cook it by bringing it to a boil with some cornstarch, sugar and lemon.  After pouring your blueberry mixture over the raw crust, then topping with a little reserved crust, it bakes for roughly 20 minutes and after cooling you can cut it into bars and enjoy.

I hope you will try it and see if you love it as much as I do.  But be careful.  It's addicting.  And I don't think they have Blueberry Oat Bar Rehab...yet.

Again, you can find the recipe here, over at grouprecipes.com

Happy Labor Day weekend, everyone!!

Simple Bites: Overnight Apple Cinnamon Baked Oatmeal

Anybody just go back to Fall "school" schedules and having a hard time making breakfast for the kiddos and still get them out the door on time?  Anybody having out-of-guests stay over and you need an easy breakfast idea?  Anybody trying to find budget friendly but still yummy recipes?  Anybody making a conscious effort to eat a healthy breakfast?  Anybody love the idea of comfort food to start your day off right?  Then... I think I might have found a recipe just for you!

Aimee over at Simple Bites posted this recipe recently and I think it's a winner.  I happen to like oatmeal but I don't always want to stand in front of the stove in the wee small hours of the morning to make it.  But this is a make-ahead recipe and it sounds DI-VINE!  Plus, it uses the most basic of ingredients:  oats, apples, eggs, butter, etc. to make a comforting and filling meal.  I especially love that you grate a small apple into the mix which makes it 1) almost texturally undetectable (important for picky eaters) and 2) my sister makes an amazing grated apple pie (the only apple pie I like to eat) and so this recipe reminds me of her pie.

I hope you give it a try!  Happy weekend everyone!