Apple Blueberry Cornmeal Griddle Cakes

What is a griddle cake, you ask? It's the same idea as a pancake with the added element of cornmeal and it's typically cooked on a flat griddle. I kicked these babies up with apples and blueberries and gosh damn they were good! I think I ate my weight in griddle cakes this morning. 

You can make the batter the night before and surprise your favorite person this Valentine's Day with breakfast in bed. These will win you BIG points- trust me. I mean who doesn't love breakfast in bed?? (Hint, hint Chris) 

Apple Blueberry Cornmeal Griddle Cakes 

Fridge:

3/4 cup milk (preferably whole) 

1 egg

1 cup blueberries, washed and dried

Butter, maple syrup or whipped cream to serve (optional)

Counter:

1 apple (I used Granny Smith)- peeled and grated (almost 3/4 cup) 

Pantry:

3/4 cup ap flour plus 1/2 tbs 

3/4 cup cornmeal 

1/2 tsp salt

2 1/2 tsp baking powder

1/3 cup white sugar plus 1 tbs 

1 tsp vanilla extract 

1- 3.9 oz individual applesauce (little less than 1/2 cup)

Canola oil spray

Tools:

2 large mixing bowls

1 small mixing bowl

Whisk

Measuring cup/spoons

Peeler 

Box grater 

Griddle or large nonstick sauté pan 

Spatula 

In the small bowl add the blueberries, 1 tbs of white sugar and 1/2 tbs of ap flour. Mix well and set aside.

In one large bowl add 3/4 cup flour, cornmeal, salt, baking powder, and remaining 1/3 cup sugar. Whisk together well. 

In the other large bowl add grated apples, applesauce, egg, milk and vanilla extract. Whisk well. 

Add these wet ingredients to the dry ingredients bowl. Whisk until just combined and then add the entire bowl of blueberries (extra sugar and flour on the bottom as well). Gently mix to combine. 

At this point you can refrigerate until the next morning. 

Heat your griddle or sauté pan over medium heat. Once hot- spray with canola oil. Using a 1/2 cup measuring cup- add batter to center. Allow to spread on its own, shaking pan gently. Cook on first side until it begins to bubble slightly- a few minutes. Use the spatula to flip- do it gently so the blueberries don't fly out. Cook for another few minutes and then remove from the pan. Continue this until the batter is done. 

Serve with whipped cream or some butter and syrup. Or best yet- all three!! Enjoy them this weekend!! Xo

Lemon Rosemary Pound Cake

Lemon and rosemary are best friends in my mind. I love pairing them together in savory dishes and even cocktails (Lemon Rosemary French 75- yes please!!). But I have never thought of making them into a sweet treat until yesterday. I had all these ideas but I was craving something I'd want to eat with vanilla bean ice cream. So lemon rosemary pound cake with a streusel center became my next recipe mission. And bonus it will be the perfect treat to bring to my boyfriends parents house this weekend! Yay! Happy weekend everyone! 

Lemon Rosemary Pound Cake

Fridge:

1 cup (2 sticks) butter, softened 

4 tbs butter, cold 

4 eggs 

1 1/2 tsp rosemary, very finely minced 

Counter:

1/4 cup fresh lemon juice 

Zest of 1 lemon 

Pantry:

1 1/2 cups all purpose flour plus 1/2 cup extra

1 1/2 tsp baking powder

1/2 tsp salt 

1 1/4 cup white sugar

1/4 cup brown sugar 

1 1/2 tsp vanilla extract 

Canola oil spray 

Confectioners sugar for dusting (optional) 

Tools:

2 large mixing bowls

1 small mixing bowl

Measuring cups/spoons

Microplane 

Cutting board

Chopping knife

Electric hand mixer 

Spatula

9x5 loaf pan 

Preheat oven to 325 degrees. Spray loaf pan with canola oil. 

In one large bowl cream together 11/4 cup white sugar and 2 softened sticks of butter using the electric hand mixer. Once creamy, add an egg- one at a time- mixing in between each addition. Add vanilla extract, minced rosemary, lemon juice and lemon zest. Mix well. 

In other large bowl add flour, salt, and baking powder. Mix well. 

With the electric mixer on- slowly add the dry ingredients into the wet bowl. Make sure the scrape down the sides and combine well. 

In the third small bowl add brown sugar, cold butter and the extra 1/2 cup of flour. Mix using your hands until it becomes granular- similar to damp sand. Set aside. 

Pour half of the batter into the loaf pan. Using the spatula spread evenly into the pan. Then take the streusel mixture and pour evenly onto the batter. Pour remaining batter on top and smooth out evenly with spatula. 

Place loaf pan into preheated oven and bake for 45 minutes to an hour at 325 degrees. Cake is done when a toothpick comes out clean when poked in the center. Remove from loaf pan to cool and dust with confectioners sugar if you want to serve. Enjoy it! Xo

Quick Side: Sautéed Kale & Roasted Sweet Potato

Busy days call for easy dinners. This side pairs well with all proteins and is super healthy and tastes great! I'm not one to usually ride the kale train (it's good but come on people?!) but it sautes well while keeping its heartiness. And this isn't a recipe that really needs exact measuring- little more or less of anything won't hurt it- which helps a lot on Mondays when my brain isn't fully functioning for the work. Try it out and let me know how it goes!  

Sautéed Kale & Roasted Sweet Potato 

Fridge:

2-3 cups or large handfuls of baby kale, roughly ripped up

Counter:

3 cups sweet potato, peeled and medium dice 

2 garlic cloves, minced

Juice of half lemon, approximately 1 1/2 tbs 

1/2 medium onion, thinly sliced (about 3/4 cup) 

Pantry:

1 tsp chili powder 

1/4 tsp crushed red pepper flakes

2 1/2 tbs olive oil 

2 tsp salt

Fresh pepper to taste 

Tools:

Baking sheet

Sauté pan

Wooden spoon 

Measuring spoons/cups

Cutting board

Chopping knife 

Preheat oven to 375 degrees. 

Place peeled and diced sweet potatoes on baking sheet. Sprinkle with 1 1/2 tbs olive oil, chili powder, 1 tsp salt and fresh cracked pepper to taste. Toss with your hands to cover all pieces well. Place baking sheet in the oven and bake for 45 minutes to an hour or until they are easily pierced with a knife. Remove from oven and set aside. 

Heat sauté pan over medium heat. Add 1 tbs of olive oil. Once oil is hot- add onions and garlic- stirring consistently for a few minutes. When they have begun to soften, add crushed red pepper flakes and sauté for a minute longer. Then add your kale and remaining 1 tsp of salt and fresh pepper to taste.  

Sauté for a few minutes until leaves just begin to wilt slightly and then squeeze half the lemon over it. Toss well. Sauté for a minute more before adding the roasted sweet potatoes. Sauté for another 30 seconds to a minute and then remove and serve. Enjoy! Xo

Simple Sunday: Chocolate Banana Bread

Easy as a Sunday morning is my constant life goal. Not that I'm avoiding hard work or complex life situations- bring it on! But sometimes you just need simplicity. Like right now I want to be in bed, drinking a chai latte and doing the Sunday crossword with my boyfriend with our dog at our feet. The simple life.

This Sunday series will be filled with delicious, easy, go-to recipes that won't aggravate you on a Sunday. They will fit right in with Sunday living. And we are kicking it off with Chocolate Banana Bread. It takes regular banana bread just a simple step forward and you can use this bread as a brunch side, a dessert with vanilla bean ice cream or even make it into french toast!

Chocolate Banana Bread

Fridge:
1/3 cup sour cream
1/4 cup butter, melted
1 egg

Counter:
3 overripe bananas

Pantry:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract (or banana extract if you have it on hand)
1/4 cup coconut oil, liquid form (you can microwave for 15 seconds if solidified)
1/2 cup cocoa powder, unsweetened
1/2 cup semi sweet chocolate chips, mini or regular
canola oil spray or butter for pans

Tools:
2 large mixing bowls
1 whisk
1 spatula
1 9x5 inch bread pan
Electric hand mixer

Preheat oven to 325 degrees.

In one bowl add the bananas, cooled melted butter, both sugars, egg, sour cream, vanilla extract and coconut oil. Using electric mixer- mix together well.

In the other bowl add flour, baking powder, baking soda, salt, and cocoa powder. Mix together well.

Using your spatula, slowly mix the dry ingredients into the wet ingredient bowl. Add the chocolate chips and mix until just incorporated.

Spray your bread pan with canola oil spray and pour the batter into it. Place into the oven and bake for 50 minutes to an hour- checking after 40 minutes. I like to turn my bread around half way to ensure even baking.

Remove from oven when top feels spongy and light to the touch. Allow to cool (if you can!) for 15 minutes before slicing. Enjoy! xo

Chocolate Peanut Butter Banana Cream Pie

Ok I know it's been practically an entire season since I've last blogged. We have had all the major holidays, our first blizzard and it's a brand new year. I get it- I am a slacker. I own it. I apologize to my blog fans. I love you. Mean it. Seriously though- I do mean it- you're the reason I do this. I just needed a little "me" time. I have done a lot of cooking and eating during this period of moi- let's call it research- so hopefully it reflects in my posts. Thank you for your patience!! 

I made this pie last week because for some reason my boyfriend and I have been on a pie kick. We have made a new pie or dessert pretty much every week and we stuff our faces with it- and sometimes (rarely) we share. This pie was shared and a hit amongst friends and family. And I must say- it was pretty darn good. It is really easy and requires no baking- can't beat that for such a luxuriously delicious outcome. Try it out and let me know what you think! 

Chocolate Peanut Butter Banana Cream Pie 

Fridge:

4 oz cream cheese (1/2 pkg), room temperature 

1 1/4 cups heavy cream plus 2 tbs 

Counter:

2-3 bananas sliced (I used 2 but would use 3 next time) 

Pantry:

1/4 cup honey roasted peanuts, minced

1 cup or approx 6 oz semi sweet chocolate chips 

1/4 cup light brown sugar 

3 tbs white sugar

1 tsp vanilla extract 

1 1/2 cups creamy peanut butter 

Pre-bought Oreo cookie crust* 

Tools:

3 bowls, one microwaveable 

Electric hand mixer 

Spatula 

In one bowl add light brown sugar, cream cheese, 2 tablespoons of heavy cream and peanut butter. Mix until completely combined. It will be thick. 

In second bowl add 1 cup of heavy cream, vanilla extract and 3 tbs of white sugar. Mix until soft peaks form- about 3 to 5 minutes. Using the spatula- slowly fold the whipped cream into the peanut bowl mixture. Set aside. 

In microwaveable bowl add the chocolate chips and 1/4 cup of heavy cream. Microwave for 30 second increments, stirring every time, until the chocolate is smooth and melted. Be careful not to overcook the chocolate. Use 15 second intervals if you need to.

Lay the sliced bananas into the bottom of the Oreo crust. Layer until all bananas are used up. Sprinkle bananas with chopped honey roasted peanuts. 

Pour the chocolate layer on top of the bananas and peanuts. Use the spatula to smooth out and cover all the bananas. 

One covered in chocolate- pour the peanut butter mixture over the top. It will be a high pie- so pile it all on there. 

Refrigerate the pie for at least 4 hours. I even like to freeze mine for 20 to 30 minutes before I cut into it for easier/cleaner cutting. Serve with whipped cream or vanilla ice cream. It's so delicious!! Craving it as I type this up. Enjoy! Xo

*I bought my Oreo crust because I was in a time crunch- but it's super simple to make. Take 25 Oreo cookies -no need to remove filling- and process them until small sandlike crumbs. Add 6 tbs of melted butter and mix together well. Firmly press the cookie crumbs into your pie dish. Refrigerate for 45 minutes to an hour. Ready to fill!