First Look, Then Cook

Spicy Oatmeal Crisps

Published on January 26, 2010January 27, 2010 by Dawn2 Comments

Some people like them crispy, some people like them chewy. I am a chewy person. I just can’t keep the cookies in the oven long enough either to get that crisp. I want them to be soft and chewy, somehow they seem fresher that way. These cookies were supposed to be crispy – hence the name – but I am not sure if it was the way I made them, or my tendency to pull them out of the oven as soon as they started turning brown that made them chewy – but they were delicious. This recipe from Cooking Light omitted one very important ingredient though…chocolate. My husband had a bite when they came out of the oven, and I could see it in his face. They needed that extra something. I took some good chocolate from the pantry, melted it in the microwave, and drizzled some on top of the cookies – not only did they look fabulous – they tasted complete.

Ingredients

3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper (optional)
1 cup packed brown sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup regular oats
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (flour through pepper) in a medium bowl. Beat sugar, butter, and vanilla in a large bowl with a mixer at medium speed until light and fluffy. Add egg; beat well. Stir in flour mixture and oats.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until crisp. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

For a printer-friendly version of this recipe, please click here: Spicy Oatmeal Crisps

Moroccan Beef Meatball Tagine

Published on January 24, 2010January 25, 2010 by Dawn7 Comments

Why is it that I can get my kids to eat meatballs, but when I make meatloaf they cringe? It is something about the shape of the meat that gets them every time. If I cut up the meatloaf into small bite sized pieces, I can usually trick them into eating it – until they see the loaf pan on the counter. Personally, I love meatloaf – I love the simplicity, and the flavor of the beef cooking in it’s own juices. On the other hand, I love meatballs too. Especially when they are served with pasta and sauce.

I saw this recipe in Bon Appetit, and I thought it looked very interesting. Meatballs made with cinnamon – I had to try this one. Also – the meatballs cook in the sauce – with no pre-baking – how simple! These were a huge success – I just kept taking another bite, looking forward to that next burst of flavor. I served it over israeli couscous – and it was an incredible meal in a bowl. I can’t wait to make it again.

Ingredients

Meatballs:

1 1/2 pounds ground beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger

Stew:

1 tablespoon olive oil
3 1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 14.5-ounce can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Couscous with Fresh Cilantro and Lemon Juice
Lemon wedges (for garnish)

Preparation

For meatballs:
Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.

For stew:
Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.

Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.

For a printer-friendly version of this recipe, please click here: Moroccan Beef Meatball Tagine

Fennel Hash

Published on January 22, 2010 by Dawn3 Comments

Here we go again…my fennel fetish. A potato, celery root and fennel bulb went into a bar – and what happened? They turned into hash! Ok, that is really not funny at all, or makes any sense – but it is really late at night – and I am getting punchy. I had these three ingredients – and decided that this recipe I saw in Bon Appetit was going to be my inspiration. The recipe just called for fennel and potatoes, and then to mash the potatoes after they cooked – but I decided on something different. Instead of using all the potatoes, I used some celery root, and I didn’t mash anything, I left them in chunks – and boy was it delicious. I sat down to dinner, and I was blown away. As soon as the yolk broke, I knew I should have taken a picture. That first bite was all I needed to convince me – it was incredible. The rich yolk over my favorite fennel combined with the celery root and potatoes – wow! I quickly scarfed that down, and had to make another – and this time I took a picture so everyone else could enjoy it too.

Ingredients

2 small fennel bulbs with fronds
2 tablespoons olive oil
1 pound Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes, patted dry
1/2 pound celery root, peeled, cut into 1/2-to 3/4-inch cubes
1/2 teaspoon fine sea salt
Freshly ground pepper
1 garlic clove, chopped
1/4 cup coarsely chopped fresh Italian parsley

Preparation

Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.

Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes and celery root. Cook until golden and crisp, turning often, 20 to 25 minutes. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot with a fried or poached egg on top.

For a printer-friendly version of this recipe, click here: Fennel Hash

Chocolate Cupcakes with Bittersweet Glaze (AKA Baby Cakes)

Published on January 20, 2010 by Dawn5 Comments

Chocolate and I have a love hate relationship. Growing up, I was never one of those people that craved chocolate. On the few occasions that I would actually get dessert when I was growing up (my birthday, family get-togethers, etc…) I would choose vanilla over chocolate – I definitely craved vanilla – cake, pudding, ice-cream – I even (I know, brace yourself…) took the chocolate chips out of chocolate-chip cookies.

Then I went to France. I remember my first pain au chocolate – it was amazing. The chocolate was so delicious and creamy – and the texture with the buttery croissant made me want to cry. I realized then that I really did like chocolate – but good chocolate. As an adult, I do crave chocolate from time to time – and I only cook with really good chocolate. Just like wine, my philosophy is that no matter what the chocolate – if you can’t eat it alone, you shouldn’t be baking with it.

I found this recipe in Molly Wizenberg’s book A Homemade Life – she talks about how she loves cupcakes with a thin layer of chocolate on top – almost like a glaze. Except for my obsession with cream-cheese frosting, I would have to say I agree – I would rather just eat the cake than have a pile of sweet frosting. These cupcakes were amazing…it was definitely a chocolate lovers dream. The chocolate glaze on top was just perfect for people that don’t like sweet frosting. This cupcake was so good, that I had to rename it a Baby Cake. These are definitely to be eaten slowly, to enjoy every bite.

Ingredients

Cupcakes

1 ounce semisweet chocolate, finely chopped
1/2 cup hot brewed coffee
1 cup sugar
3/4 cup plus 1 tablespoon unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup canola oil
1/2 cup well-stirred plain whole-milk yogurt (not low-fat or non-fat)
1/4 teaspoon vanilla extract

Glaze

8 ounces bittersweet chocolate, finely chopped

Preparation

Preheat the oven to 300 degrees F. Line the wells of a standard-sized muffin tin with paper liners or use silicone cupcake holders.

Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.

Meanwhile, in another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.

In the bowl of a stand mixer or, alternatively, a mixing bowl, if you plan to use handheld beaters, beat the egg on medium speed until it is pale yellow, about 1 minute. Add the oil, yogurt, and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients all at once, and beat on low speed until the batter is just combined. Using a rubber spatula, scrape down the slides of the bowl and briefly stir to make sure that all the dry ingredients are absorbed.

Spoon the batter into the wells of the muffin tin, making sure that it is evenly distributed. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean. Transfer the pan to a wire rack, and cool for 20 minutes before – carefully: they’re tender! – removing the cupcakes. Allow them to cool completely before glazing.

To make the glaze, melt the bittersweet chocolate in a metal or glass bowl set over a pan of gently simmering water. Stir frequently to prevent scorching. When the chocolate is completely smooth, it’s ready. Working with one cupcake at a time, spoon a heaping teaspoonful of melted chocolate on top. Tilt and rotate the cupcake to coax the chocolate out to the edge. Alternatively, use a knife or icing spatula to spread the chocolate. The top of the cupcake should be entirely covered with a thin layer of chocolate. Spoon on more chocolate as needed.

Set the cupcakes aside at room temperature until ready to serve, at least an hour. The chocolate glaze will firm up a bit and become matte.

These cupcakes are even better stored in an airtight container the next day…

For a printer-friendly version of this recipe, please click here: Chocolate Cupcakes with Bittersweet Glaze

Chicken Tagine with Fennel and Olives

Published on January 18, 2010 by Dawn1 Comment

I have written about my obsession with fennel before – but this month in Bon Appetit, they highlighted fennel in their At the Market section. I couldn’t have been more pleased – now I have lots of fennel recipes to try. I am starting to think on top of all the other positives I have highlighted – fennel is extremely versatile – you can sauté it, grill it, roast it – and also eat it raw! Ok, so maybe most vegetables are like that, but still – how many can you serve with eggs and have it taste great as well? One of the recipes was for a fennel and potato hash, and I just can’t wait to try it.

Directly from Bon Appetit: Fennel is an impressive source of vitamin C and other antioxidants. It’s rich in fiber and potassium. Anethole, the compound that gives fennel its singular flavor, has anti-inflammatory properties. And fennel is prized by herbalists for its ability to alleviate stomach cramps and other digestive distress.

Ok – so seems too good to be true? I am ready to go on an all fennel diet.

Fennel and olives is always a good combination – I made a fennel and olive salad with orange sections a few posts back, and I couldn’t get enough. This recipe was so simple to make – I just made a few adjustments from what was printed.

Ingredients

1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
6 skinless boneless chicken thighs (1 1/2 pounds)
2 tablespoons olive oil, divided
2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
1 cup low-salt chicken broth
1 tablespoon fresh lemon juice
1/2 cup pitted brine-cured green olives, quartered lengthwise
1 cup coarsely chopped fresh cilantro

Preparation

Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.

Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 10 minutes. Stir in cilantro. Season with salt and pepper.

For a printer-friendly version of this recipe, click here: Chicken Tagine with Fennel and Olives

Chocolate Babka

Published on January 15, 2010 by Dawn11 Comments

Babka showed up at my grandmother’s house at various times throughout the year, although once a year I could always count on a great big slice – that was after fasting for the day on Yom Kippur. She also had chocolate cake, but I usually turned that down for the babka. She wasn’t much of a baker (she spent most of her time cooking at the stove), but there was a really great kosher grocery store down the street where she got all of her baked goods.

When I was older, I remember watching Seinfield one night – and there was a big debate on the show about which was the better babka – the chocolate or the cinnamon. They determined on the show that the chocolate was superior. I actually never knew there were two kinds – and I also thought, why wouldn’t you just put cinnamon in with the chocolate? Since then I have seen babka at the store, and there are definitely two kinds – and I also prefer the chocolate. It just has a richer flavor – and often I do taste a hint of cinnamon.

I saw this recipe in Cooking Light this month – and of course had to give it a try. I had never made babka before, so this was definitely going to be a challenge. I ended up doubling the cinnamon in what was printed, and made a couple other changes as well – but this recipe was fabulous. When I sliced it open, my husband and I stared in amazement. I had done it. I even had my neighbors come over so they could stare at it as well. The bonus – it tasted even better than it looked. It was a good day.

Ingredients

Dough:

1 teaspoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm 1% low-fat milk (105° to 110°)
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg yolk, lightly beaten
7.5 ounces all-purpose flour (about 1 2/3 cups), divided
5.85 ounces bread flour (about 1 1/4 cups)
5 tablespoons butter, cut into pieces and softened
Cooking spray

Filling:

1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped

Streusel:

2 tablespoons powdered sugar
1 tablespoon all-purpose flour
1 tablespoon butter, chilled, chopped into pieces

Preparation

Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces (about 1 1/3 cups) all-purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.

Line the bottom of a 9 x 5–inch loaf pan with parchment paper; coat sides of pan with cooking spray.

To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.

Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350°.

To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon butter, mixing with your fingers until it resembles coarse meal; sprinkle streusel evenly over dough. Bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.

For a printer-friendly version of this recipe, click here: Chocolate Babka

Avocado and Grapefruit Salad

Published on January 14, 2010May 6, 2010 by Dawn2 Comments

The other morning I was about to leave for work and noticed that I had a very ripe avocado on the counter, which was sitting next to a grapefruit. I thought about our plans that evening, and decided that the only way I was going to eat the avocado before it passed its prime was to bring it to work. I chucked them both into my bag, and off I went.

When it was lunch time, I decided I would just make an avocado and grapefruit salad – those two flavors pair beautifully together – the tartness of the grapefruit with the creamy mild avocado is wonderful combination. When I tried it though, it was missing something. It needed a dressing – not a heavy one, but it needed something else. I decided to venture to the cafeteria to see what I could find. Now, I work at a big company – and there are a lot of foodies around that make sure the cafeteria is somewhat decent. We have famous chefs like Thomas Keller and Mario Batali that show up every once in a while to sign books – I was sure I could find something that I could make work.

I went to the salad station, and none of the dressings sounded good – so I decided to make my own. I took some olive oil and balsamic, and put them in a to go container. As I was making my way past the condiments – it hit me – it needed a french vinaigrette – so I put in a dab of Dijon mustard – mixed it all together and that was it. It was beautiful. Thanks cafeteria for helping with my creation.

Ingredients

1 pink grapefruit
1 ripe avocado
1 tsp. Dijon mustard
2 tbl. balsamic vinegar
3 tbl. olive oil

Preparation

Supreme the grapefruit by cutting about 1/4″ off of both ends so the pink flesh shows through. Take a knife and carefully cut off the skin around the fruit so that all the white is removed. Cut down along fruit section to the center, then turn knife to loosen section and lift out. Repeat for other sections. Place the grapefruit in a bowl.

Cut the avocado in half, remove the pit, and score the avocado in a cross-hatch pattern, being careful not to break the skin. Scoop out the avocado with a spoon and separate the chunks of fruit adding it to the grapefruit.

Mix the rest of the ingredients in a small container with a lid – and shake until everything comes together. Drizzle dressing over the grapefruit and avocado one tablespoon at a time, tasting after each tablespoon so as not to add too much dressing.

For a printer-friendly version of this recipe, click here: Avocado and Grapefruit Salad

Chocolate-Cherry Heart Smart Cookies

Published on January 12, 2010 by Dawn10 Comments

It drives my husband nuts that I don’t just stick to chocolate chip cookies – I always have to try new recipes. Very few cookies stack up to the good old-fashioned favorite – but I know they are out there, and I have to find them. Chocolate and cherries is a winning combination – the tartness of the cherry with the bittersweet chocolate is a match made in heaven. I actually had some good chocolate in the house left over from the holidays that I chopped up for these cookies, and I thought they were fabulous. My daughter was licking the bowl clean – yes, they were exceptional before baking. I saw this recipe in Cooking Light – and at less than 100 calories per cookie, they were calling out for me to bake them. I made them slightly bigger than a tablespoon, so maybe mine were a little more than 100 calories, but still. I adjusted the baking time below, because they were browning pretty quickly, so make sure to keep an eye on them.

Ingredients

1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1 1/2 cups old-fashioned rolled oats
1 tsp. baking soda
1/2 tsp. salt
6 Tbl. unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 tsp. vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
cooking spray

Preparation

Pre-heat oven to 350 degrees.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10-11 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks. Makes about 30 cookies depending on the size.

For a printer-friendly version of this recipe, click here: Chocolate Cherry Cookies

Mexican Casserole

Published on January 10, 2010 by DawnLeave a comment

Casseroles are just so much fun in my opinion. You throw a bunch of stuff together, and as long as you put ingredients in that go well together, you have a wonderful one dish meal. I used to try and make up a different casserole every week. Then, I got tired of casseroles – they started all tasting the same, even though I used different ingredients. Now I try and make a casserole about once a month, maybe twice, but not more than that. I have to say though, when I make one, usually I have plenty of time to do other things…and I am not trying to coordinate multiple dishes being done at the same time. I saw this recipe in Cooking Light, and immediately starting thinking about how I could change it to be more to my liking. I decided instead of beans, to substitute cilantro lime rice. Instead of meatless crumbles, I would use extra lean ground beef. I also thought that adding some peppers would be good – and intead of plum tomatoes, how about diced tomatoes with green chiles. The outcome, a casserole that was not only easy – but actually tasted great! Now I am starting to think I should make casseroles more often…

Ingredients

4 teaspoons olive oil, divided
1 cup chopped onion
1 cup chopped red/green bell pepper
2 garlic cloves, minced
1 jalapeño pepper, minced (optional)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 lb. leanest ground beef
48 baked tortilla chips
Cooking spray
2 cups white rice, cooked
1 tablespoon fresh lime juice
1 15 oz. can diced tomatoes with green chiles, drained
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons fat-free sour cream
2 tablespoons chopped green onions
1/4 cup sliced ripe olives
salsa

Preparation

Preheat oven to 375°.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell peppers to pan; cook 4 minutes or until tender. Add garlic and jalapeño (if you want more heat); cook 1 minute. Add ground beef and break up into crumbs – until nicely browned. Stir in chili powder, cumin, black pepper; cook 3 minutes. Arrange half of tortilla chips in an 9 x 9 –inch (or 11 X 7 inch) baking dish coated with cooking spray; top evenly with ground beef mixture.

Mix rice with cilantro, lime juice and salt.

Layer rice mixture on top of the beef mixture, then top with the tomatoes and chiles. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375° for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives. Serve with salsa.

For a printer-friendly version of this recipe, please click here: Mexican Casserole

Carrot Cake Pancakes

Published on January 8, 2010 by Dawn8 Comments

I love to go out for breakfast – and even though I am pretty much an egg person, I enjoy looking at the menu to see what types of pancakes the chef has come up with. It seems like every restaurant has their *special* version of pancakes. Most of the time it is not too unusual: pumpkin pancakes in the fall, apple pancakes, gingerbread pancakes around the holidays, but every once in a while I am amazed at the creations. I was reading my Cooking Light this month and noticed a section on Denver, CO (where I lived for a few years) – there was a breakfast place that they noted had lines snaked out the door and around the block. That is my kind of place. They printed their version of Carrot Cake Pancakes, and I just had to give them a try. Now, as I have mentioned before, my kids love their pancakes for breakfast – but they are not into vegetables – so I knew this would be a challenge – but one that I was up for. I grated the carrots as finely as I could (as the recipe stated) – and that was the key. The carrots were able to cook so they were nice and soft, and both girls ate them – ok, one liked them more than the other – but they were a hit. With the honey butter on top, it was a perfect breakfast treat. The recipe comes from Snooze in Denver, and was printed in this month’s Cooking Light.

Ingredients

5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 heaping teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey

Preparation

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)

For a printer-friendly version of this recipe, click here: Carrot Cake Pancakes

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