Holly's Sourdough Pumpkin Pancakes

From this Blog

Servings: 16

 

Ingredients

1 cup sourdough starter -250 grams

2 cups milk

1 cup pumpkin puree -245 grams

2 tablespoons canola oil -

1 teaspoon vanilla extract

2 cups all-purpose flour -270 grams

2 teaspoons baking powder 

1 teaspoon baking soda 

2 tablespoons granulated sugar

1 teaspoon salt -6 grams

2 tablespoon pumpkin pie spice 

2 teaspoons cinnamon

Instructions

1.  In a large bowl, mix the sourdough starter, milk, pumpkin puree, oil and vanilla. Mix well.

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

3.    Add the dry ingredients into the wet ingredients and mix just until combined. Do not overmix! It is ok if there are a few small lumps. They’ll cook out.

4.   Spray a pancake griddle with cooking spray or grease well with butter. Heat to about 300-350 degrees.

5.  Use a 1/2 cup measuring cup to scoop pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.

6.  Cook for an additional 1-2 minutes or until the pancake is cooked through.

7.    Serve warm with butter and syrup.

The Best New York Crumb Cake

The Best New York Crumb Cake

Ingredients

    butter and flour, for greasing the 9 x 13 pan

Cake:

    1 + ½ cups all-purpose flour

    ½ cup granulated sugar

    2½ teaspoons baking powder

    ½ teaspoon salt

    1 large egg

    ½ cup milk

    2 tablespoons canola or vegetable oil

    2 teaspoons vanilla extract

Topping:

    2 + ½ cups all-purpose flour

    1 cup packed light-brown sugar

    1 + ½ teaspoons ground cinnamon

    1 cup (16 tablespoons) unsalted butter, melted and cooled to room temperature

    confectioners' sugar, for dusting

 

Instructions

    Preheat oven to 325°. Butter and flour a 9x13-inch baking pan or line with parchment and lightly grease with non-stick baking spray.

Make the Cake:

    In a medium bowl sift the flour, sugar, baking powder and salt together.

    In a separate large mixing bowl whisk the egg, milk, oil, and vanilla together until well combined.

    Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon.

    Scrape the batter into the greased pan and spread evenly from corner to corner - it will be a very thin layer.

Make the Topping:

    In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.

Raspberry Almond Oat Bars

Ingredients 

Crust:
• 2 cups rolled oats (dry) I use gluten-free
• 1 cup sliced almonds
• 6 Tbsp raw honey, or pure maple syrup
• 2 Tbsps unrefined coconut oil
• 1 tsp sea salt
• 1 tsp cinnamon
• 2 medium bananas
• 2 tsps almond extract
• 1 scoop Vanilla Whey Protein

Topping:
• 1/2 cup rolled oats (dry) gluten-free
• 1/4 cup sliced almonds
• 1/2 cup pumpkin seeds, pepitas
• 1.5 cups fresh raspberries
• 1/2 cup unsweetened coconut milk, or milk of choice 

Instructions

Instructions For the crust:
1. Preheat oven to 375 degrees f.
2. Line 9 x 13 baking pan with parchment, then lightly grease/spray with coconut oil.
3. Add all crust ingredients into food processor; pulse until completely combined.
4. Pour into prepared pan and smooth.
5. Bake 10-12 minutes 

Topping:
1. Stir to combine topping ingredients in a glass bowl.
2. Remove hot pan from oven; spread topping over the crust, and lightly press.
3. Bake an additional 20-22 minutes until very lightly browned, and bubbly.
4. Let cool, and gently slice into bars.

Raspberry Lemon Scones

 

1 stick (1/2 c.) cold, salted butter 

2 c. all-purpose flour 

1 tbsp. baking powder 

¼ c. sugar 

½ tsp. salt 

1 large lemon, zested 

¾ c. heavy cream 

¾ c. frozen raspberries 

Glaze: 

½ large lemon, juiced  

½ to 1 c. confectioners’ sugar 

Grate butter and return to freezer to keep chilled. Preheat oven to 425° F. Line a baking sheet with parchment paper. 

• Combine the flour, baking powder, sugar, salt and lemon zest in a large bowl. Mix to combine. Add butter to dry ingredients and toss to coat with flour. 
• Working quickly, rub or cut butter into the flour mixture until it resembles coarse meal. 
• Add frozen raspberries and toss to coat. 
• Drizzle the heavy cream over the mixture; toss with fork, scraping up dry ingredients from the bottom, until dough starts to clump together. 
• Knead in the bowl until mixture comes together in a mass (it’s okay if there are a few stray bits and dry patches; the important thing is to not overwork the dough. 

Turn the dough onto the parchment and shape the dough a 7- or 8-inch square about ¾ inch thick. It should look rough and ragged, not perfect! Using a knife, pizza cutter or bench scraper, divide the square into 9 smaller squares. Diagonally divide each square in half to make 18 small triangles. Separate carefully to give them room to spread. Bake until pale golden brown, about 12-15 minutes.

To make the glaze, combine lemon juice and ½ cup of the confectioners’ sugar in a small bowl; whisk to combine. Add more sugar as needed, until you get the consistency of the glaze you wish to have. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature. 

Eggs and ham

Fresh eggs

Applegate uncured ham

Cherry tomatoes, sliced

Asparagus tops

Sea salt and freshly ground black pepper to taste

Optional: fresh herbs such as scallions, basil, or oregano

Instructions:

Preheat oven to 350 degrees f

Spray or coat regular size muffin tins with olive, avocado, or coconut oil.

Place one slice of ham in each tin, to form a cup.

Carefully break egg into each ham slice.

Top with Asparagus and tomato slices. Sprinkle with sea salt and pepper.

Bake in preheated 350 degree oven for 18-20 minutes until egg whites are set.

Sprinkle with fresh herbs before serving.

For food prep, cover tightly, refrigerated, for up to 3 days.

Fluffy Waffles

Fluffy Waffles

Ingredients

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/2 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Directions

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Poptarts

Poptarts:

1 box puff pastry (pie dough makes them more pop tart like, but the puff pastry better)
Strawberry Jam
Raspberry Jam
Blueberry Jam
(On the jams, you can use only one flavor, you don't have to mix them together)
1 egg
some milk

Cut puff pastry along fold lines and then in half, making 6 rectangular pieces. coat edges of one section of pastry with egg wash (egg and milk whisked). Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges. Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with fork to seal.

Bake on wax paper at 190°C / 375°F for 20-30 minutes or until golden brown and puffy.

Icing:
2 cups powdered sugar
1/4 Cup Low Fat Milk
1/2 tsp vanilla extract
food coloring

Mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.