Lazy Saturday Morning Oat and Flax Pancakes

FYI - I didn't take this picture...still haven't taken the time to learn my new camera!

I go through phases where I use the same pancake recipe over and over again for months, and then randomly decide to switch recipes on whim.  I also go through phases where all I want for dinner is pancakes.  News flash...I am in this phase now!  Maybe it is because I am busy, and I get home late and sometimes I am hungry - a heavy meat filled dinner after 8 pm sounds so unappealing always, so instead I make pancakes or eat cereal.  I know it is terrible to eat at such late hours, but if I don't eat something my stomach will growl all through the wee hours of the night.  Come on, I know you eat cereal at night too...all the "cool kids" are doing it now. : )

I recently ran a crawfish boil at work for 300 people - it went swimmingly - and I really want to bring my pancake griddle to work one day and make all my fellow employees pancakes to thank them for helping me execute such a successful event.  I think I will see if we can have a "bring your griddle to work day" every month.  That would be awesome!  Nothing makes a Monday more bearable than eating pancakes at your desk!

Can you believe summer is almost here?  I am going to try and post lighter and healthier recipes that are season appropriate instead of brownies and pancakes all the time...please note the key word being "try".  I tried to come up with a balsamic roasted vegetable quinoa recipe, but so far I haven't been pleased with the results.  Hopefully my next attempt will be post worthy!

Lazy Saturday Morning Oat and Flax Pancakes

adapted from Bon Appetit.com

1 cup whole wheat flour

1/2 cup flaxseed meal (ground flaxseed)

1/2 cup oat flour (just belnd flour in a food processcor, or I used Oat bran)

2 tablespoons raw sugar (or coconut sugar, maple sugar, maple syrup, or honey)

1 tablespoon baking powder

1/4 teaspoon kosher salt

2 cups buttermilk (or coconut milk, almond milk, whole milk with 1 tbs of lemon added to it 1st)

3 large eggs, beaten to blend

1/4 cup (1/2 stick) unsalted butter, melted, cooled

Whisk first 6 ingredients in a large bowl. Whisk buttermilk, eggs, and butter in a medium bowl; add buttermilk mixture to dry ingredients and whisk just to combine (do not overmix; small clumps are okay).Heat a medium nonstick skillet over medium heat. Lightly coat bottom of skillet with nonstick spray. Working in batches, use a 1/4-cup measure to spoon batter into skillet. Cook until pancake bottoms are golden brown and bubbles begin to form and pop on top, about 3 minutes. Flip pancakes and cook until golden brown and just cooked through, 1–2 minutes longer. Divide among serving plates and serve with honey or agave, if desired.

Cinnamon Bun Bread and an Engagement!

Okay folks, Lent is over so I won't feel as guilty about posting terrible bad for you delicious sugar recipes anymore.  The Easter season is upon us - bake away!!!

I made this scrumptious dish this past weekend - and let's just say when I went to get a second piece I was sad to see there was nothing left in the dish!  This is a quick yeast bread - seems like a contradiction I know, but it really does make sense when you bite into it.  If you are craving cinnamon rolls but don't have the time or patience for them - make these!

I have been preoccupied lately with some wonderful new things in my life : ) , and because of this my lovely little blog has been neglected.  I have a whole slew of recipes building up that I want to share with you, so please be patient with me as I slowly - very very slowly get them posted.  One of my favorites is this awesome raw broccoli salad recipe - so hopefully that one will be next!

Did I tell you my baby sister got engaged?  Well holy moley she done went and got herself a man!  They got engaged over Spring Break - which was a shock and surprise to us all!  I mean we saw it coming, totally knew he was "the one", just didn't think the engagement would be until Christmas.  So happy and excited for them - she picked a real winner of a guy, and I know he will love her, honor her, and cherish her which is all we could really hope for.  I have to say, I have really lucked out in the brother-in-law department.  The three guys my sisters have found are all pretty awesome.  They are also pretty drastically different - which is really funny.  My older sister's husband is Massachusetts Irish, quiet, contemplative, philosophical  and kind.  My younger sister's husband is Mexican, loud, crazy, fun, and has a super big heart.  And now my baby sister's guy is a ginger, responsible, practical, funny, and a sweet heart.  I find it funny that they all choose such different guys!  

The Happy Couple!

Oh boy, so brace yourself as the Syversen family gears up and gets back into wedding planning mode again - watch out people, and Dad - seriously you should confiscate all your credit cards immediately - trust me on this one.  

Heating the milk to the proper temperature

Mixing the dough!

The dough taking a rest...just chilling like a villain

Mixing the cinnamon swirly goodness together

Cinnamon swirled in ready to go in the oven

Yum Yum

Quick Cinnamon Bun Bread

adapted from several sources

3 cups all purpose flour

2/3 cup granulated sugar

1/2 tsp salt
8 tsp active dry or rapid rise yeast
1 1/3 cup warm milk (100-110F)
6 tbsp vegetable oil or coconut oil
1 tsp vanilla extract
2 large egg

Topping
6 Tbsp butter, room temperature
1 1/2 cups brown sugar
2 tsp ground cinnamon
pinch ground cardamom

Icing 
1 cup powdered sugar
1-2 tbsp milk or cream

Lightly grease an 9x13-inch baking pan.In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together topping ingredients: butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and swirl the mixture into the dough with a spatula or knife.

Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 25-30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed.  Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.  Serve warm. Leftovers can be reheated.

Balsamic Roasted Brussels Sprouts

Something must be wrong with me.  Every night all I want to do it make and eat chocolate and brownies!  I must have been bitten by the chocolate bug while I was sleeping - it is the only logical explanation.  Hopefully I will eventually develop some super human skills - at least I better, because as of this very moment the only thing I have gained from the bite is 5 pounds.  DARN YOU brownie bug!

I have 2 recipes up and ready to post - molten lava cookies, and gooey chocolate caramel cake - I have decided to spare you from posting 4 chocolate recipes in a row and instead post a recipe for something nice and healthy to counter act these evil sugar filled recipes.

I bring you Brussels sprouts...on a platter...coated in balsamic syrupy goodness...full of flavor...and absolutely divine!

My family LOVES Brussels sprouts!  We devour them so quickly it is crazy.  I basically love them cooked in any way - they are that amazingly delicious.  Roasted is of course my preferred method, but sometimes when I just need a quick Brussels sprout fix I toss them in boiling water for a few minutes.  More recently we have become obsessed with Brussels sprouts and they are found listed on every single grocery list just like milk and eggs - they are that essential!

I know this might sound weird and flavor clashing - but I really love eating Brussels sprouts with spicy hummus.  It makes the perfect light dinner on a week night, or a great Lenten meal - you should try it - you won't regret it!

I haven't done a "random facts" piece in a while so...here are the top 7 things you should know about Brussels Sprouts:

1)  As weird as it sounds and looks it really is "Brussels" and not "Brussel" like I thought.  Although it is unclear many speculate that this illusive vegetable originated in Brussels, Belgium.

2)  Have you ever seen Brussels sprouts growing?  It is pretty cool looking.  They grow on these tall thick stalks, in these fun little cluster patterns.  We used to go grocery shopping at this one store for the sole purpose that they sold Brussels sprouts still on the stalk - so cool.

3)  They belong in the Cruciferous family along with the obvious relative cabbage, and the not so obvious kale, collard greens, and broccoli.  All lovely shades of green!  Kale really is pretty - if I get married I want to include it in my bouquet : ) Haha - it would be awesome.

4)   Rumor has it that Thomas Jefferson was a huge fan of Brussels sprouts and grew them at his plantation, Monticello.

5)  Most of the Brussels sprouts consumed in the US are grown in California.

6)  Boiling them is the easiest way to cook them but they do lose some of their nutritional value when you cook them that way.  The best way to cook them is to stir fry, roast, or steam them.

7)  Although they are typically available year round their peak season is September-mid February.

Balsamic Roasted Brussels sprouts

adapted from Ina Garten

1½ pounds Brussels sprouts, trimmed and cut in half through the core

1/8 cup good olive oil

1/2 tsp Kosher or sea salt

1/8 tsp ground black pepper

1 tablespoon balsamic vinegar*

Preheat the oven to 400 degrees.

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the olive oil, salt, pepper and toss with your hands. Spread out the mixture in a single layer.

Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned.  Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings and serve hot.

*If you want thick syrupy balsamic vinegar - boil your vinegar until it is reduced by half -so if you boil 1/2 cup - boil it until it is only 1/4 cup.  This really increases the flavor and makes it taste even better!

If you want to make these sprouts less healthy you can also toss them with pancetta or bacon before roasting...so for this recipe I sometimes use 3 slices of chopped up bacon - so delicious!

Salted Caramel Brownies

I feel guilty for not posting on my blog frequently.  I hope I haven't lost too many of my readers. : (  Life has been keeping me busy, and in the good way.  My life is full of event after event, and I find myself too exhausted to bake and too wordless to write.  The other day I tried to bake something and literally sat there and stared at my new mixer for 15 minutes before I actually started baking.  My family and friends have been asking me if everything is all right, since I have been so absent from my usual spot in the kitchen.  I have not given up on baking, I just am preoccupied with other things at the moment!  I also find myself truly at a loss for words.  After 4 years of writing posts I can't believe this is the first time I have felt like this.  Don't worry, the next words out of my fingers will not be that I am surrendering and handing in my mixer.  I just wanted to reassure you that I am committed to this blog, and have every intention of carrying on - just waiting for some inspiration!

In the meantime I am going to share another brownie recipe with you.  I know it is Lent, so I apologize to any of you that gave up sweets for Lent - please forgive me!  This recipe was recently posted on the Smitten Kitchen blog - it is rather tasty and I will make it again!  You have to be vigilant when making the caramel otherwise it will burn very quickly - I burnt it 3 times before getting it right!  You will know it is burnt because it smells burnt!

Salted Caramel Brownies

Adapted from the Smitten Kitchen Blog

Caramel

1/2 cup granulated sugar

4 tablespoons unsalted butter

Heaped 1/4 teaspoon flaky sea salt or kosher salt

3 tablespoons heavy cream

Make caramel: Set a square of parchment paper over a medium-sized plate. Lightly butter or coat the parchment with a spray oil.
In a medium, dry saucepan over medium heat, melt your sugar; this will take about 4 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.
Pour out onto parchment-covered plate and transfer plate to your freezer. Freeze until solidified about 20 minutes. 

Brownie

3 ounces (85 grams) unsweetened chocolate

1 stick unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla 

Heaped 1/4 teaspoon flaky sea salt or kosher salt

2/3 cup all-purpose flour

Meanwhile, or when your caramel is chilling, make your brownies: Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment.  Butter the parchment or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.

Assemble brownies: When caramel is firm, remove it from the freezer and chop it into rough 1-inch squares.  Scrape batter into prepared pan, spreading until mostly even. Scatter caramel bits on top. Bake in heated oven for 30 minutes, until a toothpick inserted into the center comes out clean.

Cool thoroughly.

If you want more detailed instructions with pictures check out her recipe here.

Eat your heart out!

Dagny

Happy Birthday to you know who...and MOCHA BROWNIES

"Friendship is unnecessary, like philosophy, like art...It has no survival value; rather it is one of those things that give value to survival." - C.S. Lewis

 

Today is a monumental day indeed.

My bestest friend turns the big 3-0!  I don't know about her, but I sure am freaking out over here! When did we suddenly become old and adults?  Seems like yesterday we were teenagers trying to survive high school.

I remember the day God decided that we should be friends in 11th grade.  We were classmates at a tiny school  - and had not gotten off on a good foot.  We hung out with different groups of people, and never really talked to each other.  All of a sudden she had all these bad things happen in her life - she was in a skiing accident and on crutches, and then some of her friends passed away unexpectedly.  My heart broke for her and I wanted desperately to do something to help take away some of the sadness.  So I did the only sensible thing - I made her a card with a giant ostrich on it.  I don't remember what the card said - but it worked.  We have been friends ever since!

"There is nothing on this earth more to be prized than true friendship." - St. Thomas Aquinas

After high school we went to college together and then became roommates my Senior/her Junior year.  I was a bridesmaid in her wedding, and if I get married one day she too will be in my wedding. I am Godmother to her eldest son, and if I have kids one day she will be Godmother to one of my kids.

When bad things happen - I want to call her and hear her good advice and be reassured of God's love for me.  When good things happen - I want to call her and tell her every single detail.

I don't know what the standard rule is for how long you have to be friends with someone before they become family - but she has most definitely passed that mark and is now a sister.

She is a gift to all those around her.  She is a incredible wife, mother, daughter, sister, friend, neighbor, and all around a very impressive human being.  I am very blessed by her friendship.

Life is so much more enjoyable when you have people like her in it.  She knows me, and I know her. I know her back stories, she knows mine.  I know her awesome family (especially her incredible parents), and she knows mine.  We encourage each other to live our Faith, and to love the people around us.

I don't know what I did to deserve a friend as wonderful as her, but I am eternally grateful!  If you are reading this please be sure to offer up a prayer for her today!

One of the things we share a common love for is all things chocolate!  She makes incredible truffles, homemade mocha's, and chocolate chip cookies.  No joke, one time I visited her I think I consumed 1/2 my body weight in cookie dough - yes, it is that good!  I sent her these brownies for her birthday, and I will eat one here in Texas for her while she eats one in Virginia.  I look forward to the many years ahead we will share together as friends eating pounds and pounds of chocolate together. : )

MochaBrownies

adapted from Ina Garten's Outrageaous Brownie recipe

1 pound unsalted butter (This is 4 sticks FYI)
24 ounces semi-sweet chocolate chips, divided (about 4 cups, or 2 bags)
6 ounces unsweetened chocolate
6 extra large eggs
3 tablespoons instant coffee granules or super finely ground coffee
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
1 cup chopped walnuts or pecans (optional - I don't put them in, but if I did I would probably toast them first)
 

Preheat oven to 350°F. Butter and flour a 12x18x1 inch baking sheet. (if you don't have a pan this size you can also use 2-13x9 pans - they will just be a little thinner)  Melt together the butter, one pound of the chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
 

In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and rest of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour into the baking sheet.  Spread evenly.
 

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough. Bake for another 15 minutes, until a toothpick comes out clean. Do not over bake!
 

Allow to cool thoroughly, refrigerate, and cut into squares.
 

Ina’s notes: Flouring the chips and walnuts keeps them from sinking to the bottom.
It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies.

Do ahead: This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

May you all be as fortunate in friendship as I have been, and if you aren't - I was once told that in order to find a good friend you have to first be a good friend. : )    So make these brownies, sit down and share them with an old friend - or go find a new one...and as always,

EAT YOUR HEART OUT!

Dagny

ps. remember this song? : )

The Hair on my head AND "Clean" Banana bread

Does your hair define you?  I mean when people are describing you to other people do they typically start with your hair type and color?  Have you seen my hair?  Not only does it define me...it engulfs me.  I think it was very appropriate that God gave me the hair that is on my head...I am definitely not a person who would look natural in straight hair.  My hair is crazy!  It is curly, it is frizzy, it is poofy, and it is insane!  There really are no other words to describe it.  I used to be jealous of straight haired people, their lives seemed so organized and put together.  Every hair in place, in a nice even pattern...just like their lives.  Then I look at my car, my bedroom, and my kitchen and realize that if I had straight hair it would still find a way to rebel against me and become curly.  Like for realz yo, it is off the hook and has a mind of its own.

I recently cut off 7 inches of hair, and I swear 1/2" has already grown back in less then 2 weeks!When the hair stylist was lost in the jungle of my hair she kept commenting on how it was never ending...she thought she had already cut that piece off...and it was already back!  I swear I am distantly related to Rapunzel...now if only Zachary Levi would be my prince.  (Tangled movie reference: ) )

I realize that hair is not a good segue into food, but I just felt compelled to discuss it since it has been particularly fluffy in our current humid state.

Have you ever been served a dish of food only to look down and find a strand of hair?  Of course you have...it happens all the time!  When I was in 7th grade my family and I (really meaning me) decided to bring a little bit of our Southern tradition to the East Coast school we were attending and make some Mardi Gras cakes.  I worked extra hard and made about 4 cakes to share with the small student body of about 60 students.  I was in the middle of dishing out the cake when a Senior boy...who was "THE" Senior guy that every girl had a crush on came up to me to thank me for the cake...then he pulled out a long blond curly piece of hair that was embedded into the cake and said "I think this belongs to you."  How humiliating!!!!  From that day on I always make it a point to be extra vigilant about NOT letting my crazy hair find a way into my food.  To make a long story short, that moment ended all chances of me marrying Mr. Popular...so watch out where your stray hairs may fall, they may alter the course of your life in ways you never expected.

Now that I have thoroughly turned you off to the idea of food, let me share with you a recipe.  This is a recipe for Banana Bread made without oil/butter or sugar...instead it is made with applesauce and honey.  Now if you are expecting this bread to taste like your normal everyday sugar and oil filled banana bread - you will be disappointing   Instead this bread tastes like sweetened bananas.  It is much drier than your typical banana bread, but still very tasty.  I usually toast mine and slather on some natural jam, cream cheese, or butter.  The more I ate of the loaf the more I liked it.  If you are also gluten free - I imagine you can also swap out the flour for a gluten free alternative - I haven't tried this, but it seems like it would be fine.

Clean Banana Bread

adapted from a Pinterest recipe

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 tsp cinnamon
• 1/2 cup no sugar added applesauce (I used homemade applesauce)
• 1 tsp vanilla
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
• Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Keep your New Year's resolutions to be healthy, make this bread, listen to this song and dance to it, and of course - eat your heart out!

 

Dagny

 

 

Salty Dogs...and Christmas at our home

I realize most of you are trying to detox from things like this...as am I...but keep this recipe in mind for when you do start baking again!  I vow to post some healthy recipes soon - of course you all know how good I am at keeping my promises. : )

The gang playing Bananagrams Christmas Eve

TRAGIC news from my kitchen...my standing mixer died...just in time for the New Year's resolutions to be healthier - perfect timing, don't you think?  I really am quite sad to kiss this mixer of 6 years goodbye.  It has served me well, and I have no complaints - always recommend it, and am going to buy another one, just in a bigger size and brighter color. : )  KITCHENAID FOREVER!  I was wondering why I couldn't decide on a present that I wanted my parents to give me...and then this happened - so perfect timing all around!  I am stalling on buying a new mixer only because choosing the right color mixer is more taxing than buying a new car!  If you are a guy don't judge me, a girl and her mixer have a special bond you will never understand. : )

Color coordinated sisters - totally unintentional!!!

Now let me tell you about these bars.  As you all know by now the cooking gene skipped my Mom, but thankfully it made it into some of my aunts. : )  Every year we would get a tin of cookies from my Aunt in Louisiana, and every year I quickly picked all of these cookies out of the tin and would run and hide.  They are so deliciously sweet and salty, chewy and crunchy, lovely and wonderful!  They also happen to be really easy and quick to make.  I didn't get this recipe from my Aunt, but found it somewhere else on the Internet...it is delicious, but hers is even better!  This is a great bar cookie to make and freeze for later.  They also ship fairly well if packaged correctly.  Why they are called "Salty Dogs" you may ask?  I know not the reason.  When I hear the term "Salty dog"  I imagine a big hairy dog, wearing a yellow raincoat, aboard an old weather beaten boat, and smoking a pipe.  These bars do not in anyway relate to that scenario. : )

                                                                                             Does she look like a "Salty Dog"?

Do you have friends and family that bring you the same cookies every year?  How awesome are they?  What is your favorite one?  Another one we always get is German Chocolate Brownies - also one I need to post a recipe for.

Salty Dogs
Adapted from the Land O'lakes website

Crust:

1 1/2 cups all purpose flour
3/4 cup packed brown sugar
1/2 cup butter, softened
1/4 tsp salt

Topping:
1/4 cup light corn syrup
1 cup butterscotch chips
2 TBS butter
1 TBS water
1/4 tsp salt
1 1/2 cups mixed nuts (I used lightly salted, but you can use fully salted or unsalted if you like...you can also use any combination of nuts you like - all pecan, all peanut, all cashew, etc...)

Preheat oven to 350°F.Spray 13x9-inch baking pan, line with parchment paper.

Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press crumb mixture into prepared pan. Bake for 10 minutes.

Meanwhile, place all topping ingredients except mixed nuts in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth (5 to 7 minutes). Stir in nuts until well coated. 

Spread mixture evenly over hot, partially baked crust. Continue baking for 10 to 12 minutes or until golden brown. Cool completely. Lift bars out of pan and cut into bars.

I was sick most of Christmas break, so this is how much I helped with the cooking and baking day of...

I hope you all had a wonderful and blessed Christmas and New Year's with your loved ones!

Eat your heart out!

Dagny