The weekend of our move is finally here! I have been talking about it for so long that you may have thought that it had already happened.
When I was starting to pack up our pantry, I noticed that the carton of molasses was almost empty. To me it seemed like it wasn’t worth packing away in a box, but it was the perfect opportunity to look for a recipe to use the molasses I had left.
Well, here is another post dedicated to the art of baking. I am very aware that my last bunch of posts have been about baking, but with Christmas around the corner (only 22 more sleeps!) baking seems to be what is in my heart and mind to do.
When the desire to bake strikes you, there is no sense in fighting it, you might as well give in and start pulling out flour and sugar from your pantry.
To counter the amount of baked goods I have been posting, I thought it would be a good time to share with you a breakfast recipe using coconut flour.
This comes courtesy of the Make it Paleo cookbook (one of the two that I have not packed away). Do not be deceived by the amount of coconut flour in this recipe. Even though it only calls for a quarter cup of flour, these pancakes are dense. Super dense. It made six pancakes (three each), and I was pretty full after the second one. Don’t worry; I managed to eat the third 😉
I was wandering around the grocery store when a fabulous idea struck me! A BLT Breakfast sandwich!! Now I know what you are thinking, “Connie, you did not invent the BLT Breakfast sandwich.” I know, I know, they are available at every coffee and doughnut shop in every city, but I saw inspiration when I glanced at a beautiful head of Boston leaf lettuce and from that small glance, a new breakfast was born (at least in our home).
As I am sitting here, feeling the satisfaction of a fantastic Thanksgiving weekend spent with family and friends, I thought I would share with you my pumpkin pancake recipe. We whipped up a batch of these on Saturday morning, before we started to prepare our Thanksgiving dinner.
Anyone who knows me, knows that I absolutely love lemon! I mentioned my obsession with this fruit when I shared with you my first attempt at Lemon Meringue Pie. Now I am back with another lemon inspired recipe – Lemon Coconut Loaf.
I had seen many recipes for lemon loafs, and I wanted to give one a try. What I like about a loaf or a quick bread, is that you don’t have to play around with yeast or kneeding. You just add all your ingredients together, put them in a loaf pan and pop it in the oven. Done and done! 😉
Here is another creation inspired by the local Farmers Market. I can’t help but be excited when I see farm fresh field tomatoes. They are so flavourful and delicious. I really could eat them just like an apple, but I think that might get a bit messy 🙂
Jamie and I had purchased some beautiful looking tomatoes and we were looking for another way to use them. Then Jamie came up with the amazing idea of stuffing the tomatoes! I have never done that before. I have heard of stuffed peppers, but never a stuffed tomato. I wasn’t sure if the delicate flesh of the tomato would stand up to being hollowed out, stuffed and baked, but I was willing to try it out.
Okay – I am going to share with you my all time favourite go-to muffin recipe! I have been using it for years and I find that it creates the perfect banana muffin. Now, normally I add chocolate chips to this recipe, and then these become more of an afternoon snack or dessert muffin, but this time I thought I would try to be a bit healthier and add frozen blueberries. I was not disappointed! The blueberries added a total flavour burst to the wonderful essence of banana that was already present.
This weekend, the world celebrates Saint Patrick’s Day. In honour of this world-wide event, I thought a *pp was in order. (*pp = potato post)
Not only is today my first post of 2012, but it is also my husband, Jamie’s birthday! So, I thought that I should make a special breakfast to mark this special occasion.
Ruby Reduction 