Sunday, April 24, 2011

Raspberry Chocolate Pancakes

This year Easter is also a homecoming for me.  I've been on the road almost every week this past month.  While my in-laws were nice enough to cover the preparation of Easter Dinner, I wanted to make a special breakfast for my husband who has been subsisting on his parents food and fried egg sandwiches. That probably felt a little foreign to him since I've gotten more advanced at cooking and baking.

I'm sure no one who reads this blog is surprised that I chose breakfast as my first meal. It's a meal that I excel at and have had a lot of practice at since my days working at a Bed and Breakfast Inn. 

The reason for this idea came simply from my husband's many requests for chocolate chip pancakes. I'm not a fan of it - I always love adding fruit in pancakes. As I tried to plan out this meal, I realized that there is not rule that prevents you from adding both. So I decided to use the frozen raspberries and semi-sweet chocolate chips I had in my pantry.

This was a great start to getting back to the things I love: family, cooking and this blog.

Base Pancake Recipe
2 cups self rising flour
2 cups buttermilk
2 eggs
1/2 cup sugar
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 16 oz bag of frozen raspberries

Combine the flour and sugar. Then add the eggs, buttermilk and vanilla. Whisk together until smooth. Take a medium frying pan and add 1 tbsp of oil. When the pan is heated and at the proper temperature add a cup of pancake batter. Sprinkle chocolate chips and raspberries on the top of the batter and push down so the batter puffs up and covers them. Flip and cook on the other side. Once the pancakes are all made take the rest of the raspberries and add 1/4 cup sugar. Place in a small frying pan on medium high heat and cook until slighlty reduced and syrupy. Pour on top of the pancakes and serve.

Wednesday, April 13, 2011

Wordless Wednesday

- Posted using BlogPress from my iPhone

Monday, April 11, 2011

Scrambled Eggs with Ricotta Cheese

The most important thing to remember about cooking after you come home from traveling is to keep it simple. 

Sometimes it's easier to keep it simple when you don't have ANYTHING in your refrigerator. You stand in front of the refrigerator and pray that there is a special ingredient hiding behind a jug of milk that you can use to dress up your simple ingredients (eggs and thick-cut bacon). Recently I struck it rich when I found a brand new pint of ricotta cheese in the refrigerator.


So after I scrambled 6 eggs I added a couple of tablespoons of ricotta cheese and gently folded it into the eggs. They were so creamy and delicious. The best part about them was the fact that I made them in my own kitchen. I am home - until my next trip.

Friday, April 8, 2011

Bacon Egg & Cheese on a Kaiser Roll

I've been a huge fan of the Kaiser roll lately.

It all started with a new burger place in town. All of their gourmet burgers are on freshly baked Kaiser rolls. For me it seemed like the roll wouldn't be able to stand up to a burger patty with all the fixings. Not only did it stand up to it, but it soaked up all the burger juices too.


So, a week ago as I was making preparations to leave on a business trip, I made my husband a going away breakfast. Still remembering the ability to soak up the flavors, I decided to try it as a component to a breakfast sandwich. I'm a huge fan of runny eggs and paired with a Kaiser roll it soaked it up completely. Then I paired it with shaved aged gouda and thick-cut bacon. If you don't already use Kaiser rolls, I highly recommend adding them to your repertoire.

My husband asked for an extra sandwich to be made so he could eat it after I was gone. I doubt he missed me.

Wednesday, April 6, 2011

Wordless Wednesday

- Posted using BlogPress from my iPhone

Location:Bay Colony Dr,Naples,United States

Related Posts with Thumbnails