Garlic and Thyme Whole Wheat Flatbread

Garlic and Thyme Whole Wheat Flatbread | Sarcastic Cooking

My current sitch at 8:00p.m. Monday night: Listening to the lullabye version of Phil Collins’ You’ll Be In My Heart through the walls as Mike tries to put Andy to bed. Weezer is next to me. In one hand, I am holding his binky full of peanut butter for him, because he is a brat and refuses to hold it with his paws, and trying to type with my other hand at the same time. My wine is on the coffee table which just seems way too far to reach for because if I move out from under this heated blanket, I might freeze. Baseball is still on the TV because Mike didn’t turn it off and like I said, I don’t want to move out of fear of freezing. [Read more…]

Whole Wheat Blueberry and Sour Cream Pancakes

Everybody has their favorite movies, the ones you can put on every other day and laugh at all the same parts and say the lines out of memory. Despite the fact that you know it like the back of your hand, it is still funny to you. For me, these movies are as follows; Forgetting Sarah Marshall, 50 First Dates, and I Love You Man. Yes, I have a Jason Segel obsession. Actually, so does Mike. [Read more…]

Whole Wheat Chocolate Chocolate Chip Pancakes with Red Eye Syrup

Not to brag or anything, but I got to spend my Valentine’s Day with three sweet dudes! I babysat my two nephews for a few hours. One of my nephews is 2 years old and the other one is 4 months old. I knew it would be a juggling act, so I was prepared.

Afterwards, I was soooooo hungry and, unfortunately, I forgot to defrost something for dinner for myself and Mike. So, I called him on the way home and just asked if he could maybe pick up some take-out or something before I got home…but that little sneak, he brought home our favorite dish from the restaurant we got engaged at. Not only that, but he arranged it on some nice plates (he was super psyched to pull mismatched dishes out of the blog prop cabinet) with candles and a bottle of wine all set out on the table, because, “presentation counts.”

I would have been totally fine with Subway, Chipotle, or even McDonald’s, but gnocchi in tomato cream sauce was above and beyond!

As soon as the weekend came, I knew I wanted to make us a nice breakfast for two. Because, let’s real talk here ladies, we put so much value on Valentine’s Day that we forget about all the nice things people we love do throughout the year.

Let’s celebrate the little loving moments!

Let’s celebrate, for example, with a big breakfast of these guys!

Whole Wheat Chocolate Chocolate Chip Pancakes with Red Eye Syrup
 
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Author:
Recipe type: Breakfast
Serves: Makes 10 Pancakes

Ingredients
  • 1 ¼ Cup Whole Wheat Flour
  • 1 ½ Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Cup Unsweetened Cocoa Powder
  • 4 Tablespoons Granulated Sugar
  • Pinch of Salt
  • 1 Egg
  • 1 ¼ Cups Buttermilk
  • 1 Cup Semisweet Chocolate Chips
  • 2 Tablespoons Melted Coconut Oil, plus more for the pan
  • 1 Teaspoon Vanilla
  • ¼ Cup Warm Coffee
  • ½ Cup Maple Syrup

Instructions
  1. Preheat oven to 200 degrees F.
  2. Add ⅓ cup of the chocolate chips and 2 tablespoons of coconut oil to a medium microwave-safe bowl. Microwave for 40-50 seconds. Mix until all the chocolate chips are melted. Set off to the side.
  3. Mix the flour, baking soda, baking powder, cocoa powder, sugar, and salt together using a whisk in a large mixing bowl.
  4. Whisk the buttermilk into the melted chocolate. Mix in the egg and vanilla.
  5. Pour the wet ingredients into the dry. Mix together. Fold in the chocolate chips and let the batter sit for at least five minutes before cooking.
  6. Heat a bit of coconut oil in a large skillet over medium/high heat. Add about a ⅓ cup scoop of batter to the pan. When little bubbles start forming around the edges of the batter, about 1-2 minutes, flip the pancake and cook for an additional minute or two. Continue that process until all batter is used up.
  7. Place the cooked pancakes on a baking sheet and keep them warm in the oven until all pancakes are cooked.
  8. To make the red eye syrup, mix the coffee and maple syrup together in a small bowl. Serve poured over warm pancakes right away.

Whole Wheat English Muffins

Back when we were in college, my little brother and one of our friends got into a very interesting debate about nooks vs. crannies. This debate may have been after a few beverages of the adult variety, (just sayin’).

But it definitely piqued my curiosity when I decided to make my own English muffins. You all remember the Thomas’ English Muffin commercials, talking about nooks and crannies right? But does anybody know what the heck they are?

So of course I looked up the definitions, after asking Mike, thinking since he was an English teacher, maybe he would have a clue. Alas, I was wrong, so to the old Funk & Wagnalls I went. (Yes, that is an actual name of a real life, real old dictionary.)

Apparently a nook is a small corner or recess and a cranny is a small, narrow opening. Hmmm….

How would you say that relates to English muffins? Number one, there are no corners on English muffins. Number two, a recess and an opening kind of sound like the same thing! So what are we, the consumer, to think? I’m starting to get worked up over here!!!

I can see now how these two words led to such a debate.

No matter what a nook or what a cranny is, they work together to make English muffins one of my favorite types of bread/carb aside from pizza… and pasta… and of course a good sourdough. Clearly, you see I have a carb problem.

Anyway, I saw this recipe for whole wheat English muffins from Stephie and I had to try and make them myself. It is a super easy recipe that will leave you with plenty to share or enjoy over the weekend all by your lonesome if you are a carb fiend like me!

Whole Wheat English Muffins
 
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Author:
Recipe type: Baking/Bread
Serves: Makes 12-14 Muffins

Ingredients
  • 2 Cups Milk
  • 1 Package (2 ¼ Teaspoons) Active Dry Yeast
  • 1 Tablespoon Granulated Sugar
  • 4 Tablespoons Unsalted Butter, melted
  • 1 Large Egg
  • 2 Cups All-Purpose Flour plus some for rolling out muffins
  • 2 Cups Whole Wheat Flour
  • 1 ½ Teaspoons Salt
  • 2 Teaspoons Baking Powder dissolved in 1 Tablespoon Water
  • Cornmeal

Instructions
  1. Add milk to a medium microwave-safe bowl, microwave milk on high for two and a half minutes until it reaches about 110 degrees F. Whisk in the sugar to the milk. Sprinkle the yeast on top and let sit for 5 to 10 minutes until foamy.
  2. When the yeast is foamy, whisk in the egg and melted butter.
  3. In a separate large bowl, whisk together flours and salt. Pour the milk and egg mixture into the flour mixture. Mix until incorporated. Dough will be wet and shaggy. Leave dough in the bowl, cover with a dishtowel, and leave to rise in a warm area for at least an hour.
  4. After an hour begin to heat a griddle or skillet over medium heat. Lightly dust your hands with a bit of flour and then scoop out a ¼ of a cup portion of dough. Sprinkle a little bit of cornmeal on the skillet/griddle. Work the dough into a small circular disc in your hands and then place on the skillet/griddle. Cook each side for 7 to 10 minutes until deeply golden.
  5. Let English muffins cool for 10 minutes before eating. Store in an air-tight container at room temperature for three days or freeze for up to a month.

Recipe from Eat Your Heart Out

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