Buttermilk Pancakes

3 cups flour

⅓ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

2½ cups buttermilk

1 teaspoon vanilla

½ c butter, melted and cooled, plus more for brushing

Butter and maple syrup, for serving

Whisk the dry ingredients in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Stir the egg mixture into the dry mixture until just combined (it's OK if there are a few lumps).

Let batter rest for 10-15 minutes.

Heat a griddle to 350⁰ . Lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Cooookie Crisp Cereal

10 T salted butter, softened

⅔ cup brown sugar

½ cup granulated sugar

1 egg

1 tsp vanilla

1 ¾ cup all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1½ cups chocolate chips, finely chopped

Preheat the oven to 350°.

In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated.

Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.

To the dough, fold in the finely chopped chocolate chips.

Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.

Bake at 350°F. for 8-10 minutes or until golden brown.

Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! 🙂

These can be stored in an airtight container for up to 4 days.

Crunchy Granola

 

14 cups rolled oats

 1 cup raw pumpkin seeds

 2 cups coconut flakes

 2 cups sliced or slivered almonds

 1½ teaspoons salt

 2½ cups brown sugar

Wet Ingredients

 1 cup honey

 3 T almond or vanilla

 ½ cup oil

 ⅔ cup water

 Preheat oven to 225°.

 In a very large bowl, combine all dry ingredients.

 In a separate bowl, whisk together all wet ingredients until smooth.

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.

Spread the granola mixture evenly onto large cookie sheets.

Bake for 1 hour and 15 minutes, stirring every 20 minutes for even toasting.

Increase oven temperature to 250° and bake for an additional 10 minutes.

Let cool completely before adding any optional mix-ins like dried fruit or chocolate chips.

Store in an airtight container.

Notes:

 • This recipe makes about 6–7 pounds of granola — perfect for meal prep.

 • You can easily halve the recipe if needed.

 • Swap nuts, seeds, or extracts to fit allergies or taste preferences.

 • Delicious over Greek yogurt, with milk, or straight from the jar.

Fluffy Blueberry Pancakes

2 cups all-purpose flour

½ teaspoon baking soda

1 tablespoon baking powder

 ½ teaspoon salt

 ¼ cup sugar

 2 cups buttermilk

 2 eggs

 ¼ cup oil

 Fresh blueberries

In a bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.

In a separate bowl, whisk the buttermilk, eggs, and oil.

Pour the wet ingredients into the dry and gently mix just until combined (don’t overmix).

Heat a griddle over medium heat and lightly grease with coconut oil.

Scoop batter using a ¼-cup measuring cup, sprinkle blueberries on top, and cook until bubbles form. Flip and cook until golden.

Serve warm — or let cool and freeze for later.

Baked Blueberry Breakfast Bowls

1½ cups low-fat cottage cheese

2 large eggs

2 tbsp Greek yogurt

2–3 tbsp honey, maple syrup, or monk fruit sweetener

1 tsp vanilla extract

1 tbsp lemon juice or zest

1 scoop vanilla protein powder 

½ cup blueberries (fresh or frozen)

1 tbsp oat flour or almond flour (optional) 

½ tsp baking powder

Pinch of salt

Optional toppings: extra blueberries, coconut flakes, chopped nuts, drizzle of yogurt.

Preheat oven to 350°. Lightly grease 3–4 oven-safe ramekins or bowls.

Blend cottage cheese, eggs, yogurt, sweetener, vanilla, lemon, protein powder, flour, baking powder, and salt until smooth.

Fold in blueberries.

Pour into bowls and sprinkle a few berries on top.

Bake for 25–30 minutes, until set and lightly golden.

Cool 5 minutes and enjoy warm… or chill for later.

Protein Bagels

1 ¼ c flour

2 tsp baking powder 

½ tsp salt

¾ c non-fat greek yogurt

2 large eggs, whites and yolks separated, and beaten

everything bagel seasoning or sesame seeds

Preheat oven to 375⁰. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and mix well with a fork until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 to 20 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into ¾-inch thick ropes and join the ends to form bagels.

Brush the top with egg whites and sprinkle both sides with seasoning of your choice.

Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

Air fryer at 280° for 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Farmer's Casserole

6 cups frozen, shredded hash brown potatoes

1½ cups shredded Jalapeno Monterey Jack Cheese (or cheddar)

2 cups diced, cooked ham (or bacon)

½ cup green onions, sliced

8 large eggs, beaten

Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)

¼ teaspoon salt

¼ teaspoon ground pepper

Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture.

At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 1 hour and 30 minutes.

Fluffy Japanese Pancakes

2 large eggs, separated

½ cup milk

¼ tsp vanilla

1 cup flour

1 tsp baking powder

¼ tsp salt

¼ cup sugar

Butter (for greasing)

For Serving:

Powdered sugar

Maple syrup

Whipped cream

In a large bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour, baking powder & salt, then gently fold until just combined. Be careful not to overmix; we want to keep that airy texture!

In a separate clean bowl, beat the egg whites with a pinch of cream of tartar. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. This is the secret to achieving that signature fluffiness in your Fluffy Japanese Pancakes.

Gently fold the whipped egg whites into the batter base, one-third at a time. Heat a non-stick pan over low heat and grease with a little oil. Use a cookie cutter or ring mold to shape the pancakes. Cook for about 4-5 minutes on each side, covering the pan with a lid to steam the pancakes.

Once golden brown and cooked through, carefully remove the pancakes from the pan. Stack them high, dust with powdered sugar, and serve immediately with your favorite toppings. Watch as they jiggle and delight your guests!

Apple Fritters with Salted Caramel Glaze

1½ cups flour

1 T granulated sugar

½ teaspoon salt

2 teaspoon baking powder

½ teaspoon ground ginger

⅔ cup whole milk warmed to 110-115⁰.

1 T salted butter melted

2 large eggs, room temp

2 teaspoon vanilla extract

3 honeycrisp apples peeled, cored, and diced into ¼ inch chunks

1 cup soft caramel bits

splash of water to melt the caramel bits

finishing salt to sprinkle on fritters

Begin heating your oil to 375⁰.

In a large bowl whisk together the flour, baking powder, sugar, ginger, and salt. Set aside.

In a medium mixing bowl, whisk together the milk, butter, eggs, vanilla. Pour this into the large bowl of dry ingredients and whisk together until just combined.

Use a baking spatula to gently fold in the apple chunks.

Once the oil is at temperature, use a ¼ cup measuring spoon and drop apple fritter dough into the hot oil. Fry 2-3 fritters at a time at most, making sure the temperature stays around 375⁰.

Fry for about 2-3 minutes on each side or until both sides are a deep golden brown. Transfer to a baking sheet lined paper towels to drain any oil.

Make the Caramel Glaze.

Melt the caramel bits with the splash of water in the microwave, stirring every 30 seconds until completely melted.

Glaze + Serve the Apple Fritters

After the fritters have cooled for a few minutes and you can hold them, dunk them into the warm caramel. Sprinkle a light amount of finishing salt over the caramel. Serve the apple fritters warm!

Instead of caramel apple fritters coat them in a powdered sugar glaze or toss them in cinnamon sugar fresh out of the oil.

A dash of cinnamon, nutmeg, or cardamom can give your fritters a cozy, autumnal flavor.

Chopped pecans or walnuts add a satisfying crunch to each bite.

French Crullers

1 cup water

6 T butter

1 T sugar

¼ tsp salt

1 cup all-purpose flour

3 large eggs

1 egg white

Vegetable oil, for frying

For the Honey Glaze:

½ cup powdered sugar

1 tbsp honey

2 tbsp milk

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan (about 1 minute).

Remove from heat and let the dough cool for a few minutes. Beat in the eggs and egg white, one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

Transfer the dough to a piping bag fitted with a large star tip (#1M or #846).

In a deep fryer or large pot, heat vegetable oil to 375°.

Pipe rings of dough directly onto parchment squares for easy handling. Place in the fridge for 10 minutes. Carefully place them into the hot oil. Fry in batches until golden brown, about 2 minutes per side.

Transfer crullers to a paper towel-lined plate to drain excess oil.

In a bowl, whisk together powdered sugar, honey, and milk until smooth.

Dip each cruller into the honey glaze, then place on a wire rack to set.

Can also use a vanilla glaze instead of the honey glaze:

½ cup powdered sugar

3 tbsp milk

1 tsp vanilla

Yummy Granola

8 C old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

3 C nuts and/or seeds (sunflower seeds, pepitas, sliced almonds) 

1½ tsp salt 

1 tsp ground cinnamon

1 C melted coconut oil or olive oil

1 C maple syrup or honey

1 C brown sugar

2 tsp vanilla extract

1 ½ C coconut flakes

Preheat oven to 350⁰ & line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds & coconut. Stir to blend.

In a medium bowl add the oil, maple syrup and/or honey, brown sugar, vanilla, salt and cinnamon. Mix well & pour over the oat mixture stirring until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely for at least 45 minutes. Top with the optional dried fruit. Break the granola into pieces with your hands to retain big chunks.

Easy Crepes

• 2 c milk
• 4 eggs
• 3 T butter, melted
• 1 T sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 c flour

Instructions

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
• Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Notes

• To keep warm: Place on a baking sheet in the oven at 175° until ready to serve.
• Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
• To freeze: Store as directed above, then place in the freezer for about 1-2 months.
• Reheating: Heat in microwave or skillet until warm.

Chocolate Chip Muffins

www.fantasticalsharing.com

2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 t baking powder
1/4 t salt
1/2 cup butter, melted and cooled
2 T oil
2 large eggs, lightly beaten
2/3 cup buttermilk
2 t vanilla extract
1 1/4 cups chocolate chips ( I use mini semi-sweet)

Preheat the oven to 400 degrees F. Line 10 muffin cups with paper liners. Set pan aside.
In a large bowl whisk together flour, sugars, baking powder, and salt.
In medium bowl stir together melted butter,  eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips. Do not over mix.
Spoon batter into muffins cups, filling a little higher than the rim of pan.. Bake for 5 min, then decrease temp to 375 degrees & bake 15 minutes longer or until a toothpick comes out clean. Remove muffins from the oven and allow to cool slightly on rack before serving.

THE Best French Toast

1 loaf French toast bread (1" thick- Texas Toast)
8 large eggs
¼ cup milk
3 T brown sugar
1 T vanilla
Whisk eggs, milk, brown sugar & vanilla together. Dip bread in egg mixture & cook on 350⁰ griddle for 3 minutes. Flip over and cook another 2 - 3 minutes.
Serve with butter, peanut butter, syrup or Jam

Croissant Egg Muffins

6 croissants

7 large eggs

2 T heavy cream

½ tsp seasoning

4 oz. diced turkey

4 oz. shredded cheddar cheese

Diced green onion, optional 

Preheat the oven to 375⁰. Grease a 12-cup muffin pan.

Slice up the croissants and place them in each cup. Open them up a bit in the middle with your hands and place in the tin a a "crust" to your egg cups. They can be a little taller than the tin.

In a mixing bowl, whisk together the eggs, heavy cream, and seasoning. Pour some in each muffin tin. Add a couple teaspoons of diced ham, and shredded cheese.

Bake in the oven for 18-20 minutes until cooked through. Once they’re golden, puffed, and irresistibly cheesy, pull them out, sprinkle with green onion or herbs if you’re feeling fancy, and serve warm.

Crockpot Greek Yogurt

Dump one gallon of milk in the crock pot. Turn on low for 2 1/2 hrs. Turn crock pot off and let sit for 3 hrs. Stir in 1 c plain yogurt. Cover with 2 large bath towels & let it sit over night in the unplugged crockpot. In the morning you have plain yogurt (you can now save out one cup to start your batch next time) then strain your plain yogurt thru cheesecloth or a linen towel that's in your strainer (not terry cloth). Let it sit 6-8 hrs to let it drip the whey...Ta da ...Greek yogurt! So easy!

-For a more sour yogurt let it sit out on the counter to drip. 

-For less sour, put it in the fridge to drip. I just place a bowl under the strainer with the towel or cheesecloth inside it to drip. 

-There are lots of good ways to use up the whey. I haven't done that yet but just look on pinterest. It's pretty useful I guess. 

Raspberry Donut Focaccia

For the dough:

4 ½ cups white bread flour

1 ¾ cups warm water

2 tsp instant yeast

1 tsp honey

1 Tablespoon sugar

1 Tablespoon extra virgin olive oil

1 ½ tsp fine sea salt

For the filling:

1 cup raspberry jam

(piping bag needed)

For the glaze:

1 cup powdered sugar

2 tablespoons milk

1/8 tsp vanilla extract

For the pan: 

Sunflower oil

In a large mixing bowl, add the warm water, yeast, honey, sugar and extra virgin olive oil. Mix with a wooden spoon. Add in the flour and salt and mix together until you have no dry patches. Sometimes I find using a damp hand, I give the bread 5-6 kneads, just to incorporate the flour better. The dough does not stick to a wet hand.

Cover the bowl with plastic wrap and let it rest for 15 minutes at room temperature.

Now it's time to stretch and fold the dough. Release the dough from the side of the bowl, using a damp hand. This will deflate it. Perform a set of stretch and folds on the dough. To do this, wet your hand, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball. 

Cover the bowl again and leave to rest for 15 minutes.

Repeat the stretch and folds again. After this stretch and fold, using damp hands, gather your dough and place it seam side down into the bowl, so the top is smooth.

​Cover the bowl and let the dough rest for 1.5 hours at room temperature.

Prepare your 9X13 baking pan. Put a teaspoon of sunflower oil in your pan & spread it around. Scrunch up a piece of baking paper that is cut larger than your pan, unscrunch it and place it in your baking tray, pressing into the corners.

Pour 2-3 tablespoons of sunflower oil into the centre of your pan. 

Place dough in your prepared pan. Now, oil your hands and fold one side of dough towards the middle of the dough. Repeat with the other side, like folding paper into thirds. Then flip the dough so the seam is at the bottom and spin it so that the long ends are parallel with the long sides of the tray.

Let it sit to proof, at room temperature for about 1.5 hours. During this time the dough will puff up and fill up the tray.

When you have 30 minutes left of proofing time, preheat your oven to 400⁰. Place your oven rack in the lowest position in the oven.

Dimple the focaccia dough (no need to drizzle any extra oil here) then bake for about 20-22 minutes or until it's a deep golden brown. 

While the focaccia is baking, fill a piping bag with your jam.

Now make the glaze by whisking together the icing sugar, milk and vanilla extract until smooth. If too thick add a little extra milk, but only so it is a drizzling consistency.

When the focaccia is out of the oven, place it on a cooling rack and let it cool for 5 minutes. Poke the focaccia with holes, use a piping tip or large metal straw. Fill the holes with jam.

Place the cooling rack onto a larger baking tray and drizzle on the glaze. Brush the glaze evenly over the top and sides of the focaccia and then remove the cooling rack, set it aside, and rub the bottom of the focaccia into the glaze that has dripped onto the tray.

​Place the focaccia back onto the cooling rack.

Allow to cool for at least 30 minutes for the glaze to harden.

Enjoy!

Raspberry Cream Cheese Danish

https://lovelylittlekitchen.com/raspberry-cream-cheese-danish/

2 puff pastry sheets (they usually come 2 per box in the frozen section)

4 oz cream cheese

1/4 cup sugar

1/2 tsp vanilla

1 T heavy cream

2 T raspberry jam (or any type of pie filling)

1 egg plus 1 T water

sparkling sugar (optional)

Icing:

1 cup powdered sugar

1–2 T water

1/4 tsp vanilla

Preheat oven to 400⁰.

Lay frozen puff pastry sheet on a clean work surface and allow to thaw for 10 minutes.

Using an electric mixer, beat the sugar into the cream cheese. Add the heavy cream and vanilla and mix until smooth. Set aside.

Unfold the puff pastry and cut it into four equal parts. When you unfold it, sometimes it will break on the creases which is fine. Then cut your four parts into quarters, so you have 16 rectangles or squares.

With a sharp knife, score an inner rectangle (like a picture frame).You don’t want to cut all the way through. This helps the puff pastry rise around the filling, and creates a little wall so the filling doesn’t escape.

Place about 1-2 tsp of the filling onto the center of each puff pastry. Top with 1-2 tsps of jam & swirl it around with a toothpick.

In a small bowl, beat the egg with 1 T of water and brush the edges with a pastry brush. Sprinkle the edges with sparkling sugar, if desired.

Bake for 13-14 minutes. They will puff up, and the edges should be golden. Remove from the oven and transfer to a cooling rack. Allow them to cool completely before drizzling with icing.