Tagged: pancakes

lemon curd

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On the weekend I made lemon curd!! I’m pretty proud of it.  I thought it was going to be really hard. But, It wasn’t at all.

Saturday morning I woke up early (this is my favorite time to watch movies, cause I can watch anything I feel like, and do not have to compromise on my picks!) . This morning it was Frances (1982) which was recommended to me by my manager at work. It was amazing!! Jessica Lange is incredible (it took me half the movie to get a grip on just how stunning she actually is), the story is heartbreaking. I’m happy Chris was still fast asleep as I turned it off (with tear stained cheeks) at the end. I’m a total sucker, I cry watching movies all the time lol.

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I was excited to get breakfast started and figured Chris would be awake soon so I started on the lemon curd. I figured it would be the hardest part of our breakfast. I had seen a recipe for “Cornmeal Pancakes and Lemon Curd” on Naturally Ella and really wanted to try it. I made my pancakes EXACTLY like her’s. They were delicious. The lemon curd recipe she had was from Cookie&Kate….I made mine a little different, but the instructions are the same! It’s super easy to do, I can’t wait to use it on all sorts of stuff! I still have most of the jar.

 

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Lemon Curd:

INGREDIENTS:
  • 4 tablespoons unsalted butter, cut into small pieces
  • ⅓ cup pure maple syrup
  • 4 large egg yolks
  • 2 large eggs
  • ⅔ cup fresh  lemon juice
DIRECTIONS:
  1. In a  bowl, cream the butter and syrup until fluffy.
  2. Beat in the eggs slowly.
  3. Pour in juice, and pour the mixture into a medium-sized, non-reactive saucepan.
  4. On medium/low heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened.
  5. Pour into a glass jar and let it cool and store the curd in the refrigerator.

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harvest pancakes

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We woke up this morning to a hyper puppy. Both hoping for just a few more minutes of sleep, Chris scooped him up to the bed thinking some cuddles would calm him down. We were so wrong. Wyatt excited by the attention, pounced and jumped around digging through our big duvet, licking our ears and cheeks as we tried to duck away. We soon realized there would be little to no sleeping in this morning. Tail wagging, we all marched downstairs.

Chilly drizzle and grey skies meant we had very little to do this morning. We grabbed coffee and headed to the living room to watch an Alien marathon. Half watching we lounged around talking about our costumes for tonight’s Halloween parties and eyed Wyatt as he curled up at our feet to fall back asleep! *sigh

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I made some roasted vegetables to go with a bean salad yesterday and had some extra sweet potato and butternut squash left.  There have been a few recipes for pumpkin and butternut squash pancakes that have caught my eye and I thought I’d give it a try. Still in pajamas and our big woolie socks we mixed and measured and made a delicious breakfast!

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INGREDIENTS:

2 large eggs
1/2 cup butternut squash & sweet potato, roasted mixed and mashed
2 tablespoons maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup flour
1/8 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

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DIRECTIONS:

In a large mixing bowl, whisk together, squash, syrup, cinnamon, nutmeg, and vanilla.

In a smaller, separate bowl, mix together  flour, salt and baking soda. Stir the dry ingredients into the wet ingredients.

Separate eggs adding the yolk to mixture. Beat whites to fluffy and flood into batter

Lightly grease a griddle with butter a. Using a ladle, pour the batter by the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface.  Carefully flip and cook on the other side until the pancake is done, about one minute more.

Serve warm with additional maple syrup!

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These were amazingly light and fluffy (we think because of the egg whites). They we full of autumn cinnamon and nutmeg flavor. Now, with full belly’s we will start our finishing touches on our Halloween costumes for tonight’s events! I can’t wait to see our wonderful friends and their crazy outfits!!! YAY!!

 

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pancake tuesday

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Pancake Tuesday (Pancake Day or Shrove Tuesday) is the day preceding Ash Wednesday, the first day of Lent. Shrove Tuesday is determined by Easter; its date changes annually ( Easter Sunday just happens to fall on my birthday this year).  The expression “Shrove Tuesday” comes from the word “confess”.  The term Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday…None of which we celebrate.

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Breakfast for dinner!! That, on the other hand we definitely celebrate! We’ve been known to make bacon and eggs at 6pm rather then am….and maybe once made waffles at midnight. The closest I get to Mardi Gras or New Orleans is watching Treme and hearing my dad and Chris’s stories of when they were there ( Treme is really, really awesome by the way. If you haven’t seen it, stop what your doing and go find it. Watch it. My super awesome blog will be here when you get back. I promise.). The yummy food and insanely incredible music alone set my mind full of wonderful images and sounds. I can’t go on any more or I’ll get completely bummed that a trip to this magical and exciting place is nooooo where in my future*sigh. So we must move along…

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So, this being Pancake Tuesday what else would we have for dinner!?! Super duper fluffy PANCAKES!!

INGREDIENTS:

1 lg tablespoon brown sugar
1 tablespoon baking powder
1 lg teaspoon ground cinnamon
3/4 teaspoon salt
1 1/3 cups milk
1 egg, lightly beaten
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour

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DIRECTIONS:

  1. Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract .Keep some lumps!!
  2. Let the batter stand for a few minutes.
  3. Heat a skillet or griddle over medium heat,  slowly pour about 1/4 cup of batter (for small pancakes) into the hot pan. Cook until bottom is browned and the tops are bubbly , then flip and cook until the center of the pancake is set and the other side is browned.
  4. SERVE!

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