Linda in the Kitchen

seasonal eats & healthy treats, made with Love.
  • Made with Love
  • Meet Linda!
  • Category: Breakfast/Brunch

    • Oatmeal Buttermilk Blueberry Pancakes

      Posted at 5:19 pm by lindainthekitchen
      Dec 23rd

      My friend Casey is home from New York for the holidays, woo hoo!  After picking her up at 2am from the airport, getting zero sleep, and waking up early, we were in need of a deliciously easy and healthy pancake recipe for breakfast.  I found this recipe for Oatmeal Buttermilk Blueberry Pancakes  and couldn’t wait to try them!

      Note 1:  Make sure you read the recipe all the way through before attempting, especially when running on minimal sleep.  Note:  this recipe requires mixing ingredients and letting it set for an hour or overnight.  Had I know this ahead of time, I would have mixed them up the night before!  We skipped this step and made the pancakes without waiting.  What can I say, we were hungry!

      Note 2:  Mimosas during the holidays when a friend is visiting is always a good idea when cooking breakfast.  It’s even better with fresh squeezed orange juice, yum!

      Note 3:  Fresh blueberries are always better than frozen.  However, feel free to use either!  Make sure to thaw frozen blueberries before using.  Also, note that frozen blueberries will turn the batter blue when you mix them in, so don’t be alarmed!

      Oatmeal Buttermilk Blueberry Pancakes

      Recipe published on the NY Times by Martha Rose Shulman

      Ingredients

      1/2 cup rolled oats
      1/2 cup low-fat milk (I used homemade almond milk)
      1 cup whole wheat flour
      1/2 cup unbleached all-purpose flour
      2 teaspoons baking powder
      1 teaspoon baking soda
      1 tablespoon granulated sugar
      1/4 teaspoon salt
      2 large eggs
      1 1/2 cups buttermilk
      1 teaspoon vanilla extract
      3 tablespoons canola oil (next time I want to try coconut oil!)
      1 cup fresh or frozen blueberries

      Directions

      1. Combine the milk and rolled oats in a bowl, and set aside.

      2. Sift together the flours, baking powder, baking soda, sugar and salt.

      3. In another bowl, whisk the eggs, then add the buttermilk and whisk together.  Then whisk in the vanilla extract and the oil.

      4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay.  Fold in the oats and milk.  Let sit for one hour, or refrigerate overnight.

      5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.

      6. Serve hot with maple syrup (and a bit of butter if preferred).  We served ours with warm maple syrup, a side of fresh pears, turkey bacon for the meat-eaters, and scrambled eggs.  Oh, and mimosas, of course!  It was the perfect start to a day of adventuring around San Francisco.

      Yield:  A dozen pancakes

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      Made with Love, Linda

      Posted in Breakfast/Brunch | Tagged Blueberry, Buttermilk, Oatmeal, Pancakes
    • Honey Pear Muffins

      Posted at 5:00 pm by lindainthekitchen
      Dec 23rd

      Pears are hard to resist when in season, yum!  For my last day in the office before the holidays, I decided to bring in some yummy muffins.  We’d had so many sweets in the office lately, that I wanted to make something less sweet and a little more on the healthy side.  I found the recipe for these Honey Pear Muffins and knew they would be perfect!

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      Honey Pear Muffins

      Yield 15 muffins.  Recipe From: Two Peas & Their Pod

      Ingredients

      1 cups all-purpose Gold Medal flour
      1 cup whole wheat Gold Medal flour
      1/2 cup granulated sugar
      3 teaspoons baking powder
      1/2 teaspoon salt
      1 teaspoon ground cinnamon
      1/2 teaspoon ground ginger
      1/4 teaspoon ground nutmeg
      1 cup buttermilk, room temperature
      1/4 cup butter, melted and slightly cooled
      1/4 cup honey
      1 large egg
      1 teaspoon vanilla extract
      1 cup diced pears
      Turbinado sugar, for sprinkling on muffins

      Directions

      1. Preheat oven to 375 degrees F.  Line the muffin pans with paper liners or coat with cooking spray. Set aside.

      2. In a large bowl, whisk together flours, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

      3. In a small bowl, whisk together buttermilk, butter, honey, egg, and vanilla. Pour the liquid mixture over the dry ingredients and stir just until mixed. Gently fold in the pears.

      4. Fill muffin cups 3/4 of the way full. Sprinkle each with turbinado sugar and bake for 18-20 minutes or until a toothpick stuck in the middle comes out clean.  Let cool for 5 minutes.  Serve warm with a drizzle of honey!

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      Made with Love, Linda

      Posted in Breakfast/Brunch, Muffins/Breads/Scones | Tagged Breakfast, Honey, Muffins, Pear
    • Grandma’s Pumpkin Bread

      Posted at 8:23 pm by lindainthekitchen
      Dec 11th

      I know I’m a little late in posting a pumpkin bread recipe, but it’s just too darn delicious not to share!  This is a recipe from my grandma Mary Lou, so it is in her honor that I baked FOUR LOAVES to give out as holiday treats to friends and family.  And of course, I had to save some for my morning coffee!

      Thanksgiving 006

      Grandma’s Pumpkin Bread

      Makes 2 loaves

      Ingredients

      4 eggs
      3 cups granulated sugar (I used about 2.5 cups)
      3/4 cup oil
      1/4 cup water
      2 cups pumpkin
      2 teaspoons vanilla
      3-1/3 cups all-purpose flour
      1/2 teaspoon baking powder
      2 teaspoons baking soda
      1/2 teaspoon salt
      1/2 teaspopon cloves
      1/2 teaspoon nutmeg
      1/2 teaspoon cinnamon
      1/2 – 1 cup chopped nuts (optional – I used 1 cup walnuts)

      Directions

      1. Preheat oven to 350 degrees.  Greece and flour 2 loaf pans and line the bottom with parchment paper.  Set aside.
      2. In a medium bowl, sift the dry ingredients together.  Set aside.
      3. In a large bowl, beat the eggs.  Then, add the sugar and mix until well combined.
      4. Add the oil, water, pumpkin, and vanilla.  Beat the ingredients until combined.
      5. Add the dry ingredients to the wet mixture.
      6. Add the chopped nuts, stirring just enough to combine.
      7. Bake at 350 degrees for 1 hour.  Time may vary for different ovens.  Keep an eye on it after 45 minutes.
      8. Let cool in the pan for about 10 minutes.  Transfer to a wire rack to cool completely.

      Thanksgiving 004

      Enjoy with your morning coffee or wrap it up in festive cellophane and add a pretty ribbon for a holiday gift!

      Made with love, Linda
      Posted in Breakfast/Brunch, Muffins/Breads/Scones | Tagged Gift, Holidays, Loaf, Pumpkin, Pumpkin bread
    • The Perfect Granola!

      Posted at 6:14 pm by lindainthekitchen
      Dec 10th

      There’s nothing quite like the smell of freshly baked granola…Mmmmm!  My mom loves to make homemade granola, and I’m sure she’s tried a ton of recipes to find the perfect one.  And what might that perfect granola recipe be?  You just can’t go wrong with this one!  This is a recipe from Early Bird Foods.

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      The Perfect Granola  

      Recipe adapted from Nekisia Davis

      Yield 7 cups

      Ingredients

      3 cups old-fashioned rolled oats
      1 cup raw pumpkin seeds, hulled
      1 cup raw sunflower seeds, hulled
      1 cup coconut chips
      1 1/4 cup raw pecans, coarsely chopped
      3/4 cup pure maple syrup, preferably Grade A
      1/2 cup extra-virgin olive oil
      1/2 cup packed light-brown sugar
      Dried Sour Cherries and Coarse salt (optional)

      Directions

      Preheat oven to 300 degrees F.   In a bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt and mix until well combined.  Spread the granola mixture in an even layer on a rimmed baking sheet.  To make clean-up easier, line the baking sheet with parchment paper.  Bake, stirring every 10 minutes, until granola is toasted.  In total, this should take approximately 45 minutes.

      Remove the granola from the oven and season with salt to taste.  I love to add dried sour cherries at the last minute before it cools (my mom’s trick!).  Feel free to leave this out, or add raisins, dried apricots, any dried fruit you like!  Smooth the granola out into an even layer and let it cool.  If you like chunks of granola, this step is important.  If you allow it to cool completely, the granola with harden in chunks, yum!  Store in an airtight container for up to 1 month.

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      Before baking…

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      …and…

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      …after!  Golden brown deliciousness!

      The dried sour cherries and extra pinch of salt at the end is the perfect finish to the perfect granola!

      Enjoy!

      Made with love, Linda

      Posted in Breakfast/Brunch | Tagged Dried fruit, Granola, Pecans, Pumpkin Seeds, Rolled oats, Sunflower Seeds
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