Pumpkin Buttermilk Pancakes

I love all the seasons. Winter, Spring, Summer, and Fall, but I have to say that I absolutely adore Fall! The beautiful changing colors of the leaves on the trees, and watching them swirl and twirl to the ground. Pumpkin lattes, trips to the pumkin patch with our grandchildren, carving pumpkins, the scent of cinnamon, nutmeg and other aromatic spices! Yes!! I. Love. Fall.

Tweaking my buttermilk pancake recipe, I made these pumpkin buttermilk pancakes for breakfast this morning. I think pancakes are one of my favorite breakfast choices (I have a few favorites).

I hope you try these fluffy and light pancakes. They have maple syrup in the batter, and I recommend pouring some on top too! Maple syrup and pumpkin go together like peanut butter and jelly. Yummm!!

Pancake Ingredients:

1 1/2 cups all-purpose flour (190 grams)
2 tablespoons brown sugar (28 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/8 teaspoon kosher salt
1 cup buttermilk (240 grams)
1 cup pumpkin puree (120 grams)
1 large egg
2 tablespoons maple syrup
1 tsp. pure vanilla extract
3 tablespoons unsalted butter, melted (43 grams)

Instructions:

Whisk, first, six (dry) ingredients together in a large bowl.

Whisk together buttermilk, egg, maple syrup, vanilla and melted butter in measuring cup or bowl.

Add wet ingredients along with the pumpkin puree to the dry ingredients. Mix until incorporated. Don’t overmix!

Heat skillet or nonstick pan over medium/high heat. Add butter or oil and allow to heat. Lower heat to medium. Add 1/4 cup of the batter to the pan and allow the pancakes to cook until golden in color (the pancakes will bubble as they cook). Flip pancakes and allow to cook for another minute. Remove from pan and place on a platter. Place in a warm oven (170° F) to keep warm until all the pancakes are cooked.

Serve while warm with butter, maple syrup, and toasted pepitas (or your topping of choice). Enjoy!!

I hope you make these delicious pancakes, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Cinnamon Crunch Croissant Cereal

Earlier this summer I made pancake cereal with little teeny tiny pancakes. Then there was the miniature oatmeal chocolate chip cereal. Now, let me introduce you to these adorable miniscule croissants.

When I saw this recipe by @chefsteps, I knew immediately that I had to make this!

These were made with store bought dough. I purchased croissant dough that comes in a sheet form.

As I read through the recipe, it called for a dehydrator to make the tasty little cereal extra crispy. Because I don’t own dehydrator (and didn’t plan on purchasing one anytime soon), I decided to go ahead and make the adorable little croissants, and then dry them in the oven on a low heat. It worked like a charm:).

After making mini pancake cereal, and mini cookie cereal, I was excited to add these little cuties to my répertoire!

Ingredients:

1 tube of croissant dough

Ingredients for cinnamon sugar water:

1/2 cup water (100 grams)
1/2 cup granulated sugar (100 grams)
2 cinnamon sticks (crushed)

Instructions for cinnamon water:

Crush the cinnamon sticks with a meat mallot, rolling pin, or the back of a small saucepan. Place them in a saucepan with the water and sugar. Heat just until the water boils, stirring to dissolve the sugar. Once it comes to a boil, remove from heat and set aside to cool. After the mixture cools, place it in a spray bottle. This will be used to spray on the croissants after the first bake. I recommend using a very fine sieve to remove all the cinnamon bits. Any pieces of cinnamon will clog the spray bottle.

Ingredients for egg wash:

1 egg + 1 egg yolk
pinch of kosher salt
1 1/2 tablespoons water (22 grams)

Whisk together the egg, egg yolk, salt and water. Strain this to make it smoothe. This will make the egg wash. This will be gently brushed on the croissants before the first bake. Set aside until ready to use.

Preheat oven to 375° F. Line baking pan(s) with parchment paper. I used two because I couldn’t get them all on one:).

Open dough and lay flat on lightly floured work surface. Using a sharp knife or pizza cutter, cut strips that are 2 1/4″ long x 1″ wide. Cut each rectangle into two triangles. Cut a small slit at the bottom of the triangle. This will help it to keep the classic croissant shape.

Roll the wide end to meet the pointed end. Place the croissants on the prepared baking sheet. Repeat until all the croissants are rolled. Refrigerate the croissants for 20 minutes. This helps them keep their shape while brushing on the egg wash.

After refrigerating the dough, gently brush the egg wash over the entire croissant. Once the croissants are completely coated with egg wash bake them in the preheated 375° oven and bake for 15 minutes. They should be a dark golden brown.

Remove the croissants from the oven and liberally spray them with the cinnamon sugar. Be sure to spray all the sides.

Place croissants back in the oven for 5 minutes. This will set the glaze. If you want a crispier cereal, turn your oven to 170° F. Once the oven reaches this temperature, turn the oven off and place the croissants in the oven for an hour.

Place cooled cereal in an airtight container or enjoy right away. I drizzled my cereal with honey and fresh strawberries, but any fruit (or none at all) would be fine.

I hope you make this fun and delicious cereal, and if you do please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures.

Enjoy!!

Mini Coffee Doughnuts

I know a lot of people like to eat their doughnuts with a nice tall glass of cold milk. I’m one of those people, but sometimes I like to eat my doughnut with a cup of hot black coffee.

These doughnuts give you a the best of both worlds by adding instant coffee to the dough. This gives a subtle taste of brew that’s quite pleasant, even if you’re not a coffee lover.

Ingredients:

2 tablespoons (24 grams) plus 1 teaspoon (4 grams) active dry yeast
1 cup whole milk (240 grams), heated to 105-110°
2 1/2 cups bread flour (340 grams)
1 teaspoon pure vanilla extract
3 large egg yolks, room temperature
2 tablespoons granulated sugar (25 grams)
1/2 teaspoon fine kosher salt
4 tablespoons unsalted butter, room temperature (57 grams)
1 tablespoon instant coffee (3 grams)*
Peanut oil (for frying)

*These doughnuts can be made without the instant coffee and can be cut with a regular size doughnut cutter.

Instructions:

In a medium saucepan, heat the milk until warm (do not boil). Heat to 105-110° F.

In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir. Cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour/yeast mixture along with the vanilla and egg yolks. Mix on low until the ingredients are incorporated and the dough is smooth (about 30 seconds). Add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Add the remaining flour, 1/4 cup at a time, and the instant coffee.

Knead the dough on a medium speed until it completely pulls away from the bowl and is smooth and not too sticky (about 1 minute). The dough will be very soft, but not so sticky that you can’t roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After an hour has passed, gently press down on the dough to remove any air bubbles. At this point you can roll out the dough (or chill the dough, covered, for up 24 hours).

When you are ready to roll out the dough, line 2 baking sheets with parchment and lightly dust with flour. Lightly flour your work surface and roll out the dough to a 1/2-3/4 inch thickness. Using doughnut or cookie cutters, cut out 2 to 2 1/2-inch-diameter rounds. Cut out a small hole in the middle using the end of a pastry tip (or any other item you have that is about 3/4-1 inch).

Arrange the doughnuts on the prepared baking sheet, leaving a couple of inches between them. Cover loosely with plastic wrap or linen towel, and let them rise in a warm place until almost doubled in size, about 15 to 20 minutes.

In a heavy-bottomed pot or deep fryer, heat at least 2 inches of oil until a thermometer registers 350° F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Cook until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches.

Chocolate Glaze for Doughnuts:

1 cup confectioners’ sugar (120 grams)
3-5 tablespoons milk
1 tablespoon brewed coffee (optional)
4 ounces semi-sweet chocolate, melted (113 grams)

Glaze Instructions:

Melt the chocolate in the microwave (per chocolate instructions), or in a double boiler. If you don’t have a double boiler, simply place the chocolate in a heatproof bowl over simmering, not boiling water. Stir until the chocolate has melted and is smooth.

In a bowl mix together the powdered sugar, milk, coffee (optional) and vanilla until smooth. Whisk in the melted chocolate until smooth.

Let the doughnuts cool slightly before glazing. Dip the top of the doughnut into the glaze. Sprinkle with jimmies (optional). Enjoy, with a cold glass of milk, a hot cup of coffee, or with a glass of iced coffee (check out my Iced Coffee and doughnut post).

Enjoy!!

I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!!

Oatmeal Chocolate Chip Cookie Cereal

We are having cookies for breakfast! Yup, that’s right, cookies. Not just any old cookie either. We are having oatmeal chocolate chip cookies…yummmm!! Cookies and milk:).

Okay, okay, it’s actually cereal, but it is de-li-cious!!! It’s not super sweet. Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!

When my kid’s were little I didn’t like going down the cereal aisle in the grocery store. My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!). I used to call it “junky” cereal. Sometimes I would let them pick out a box and they could have it occasionally as a treat:).

Making mini versions of my favorite food and turning them into cereal is fun! Remember the mini pancakes I posted a couple of weeks ago? You’ve heard of thinking outside the box? Well, I’ve been “baking” outside the box:).

I used healthier ingredients in this cereal. If you don’t like the taste of coconut, use refined coconut oil. The oil helps to keep the cookies from spreading. They will hold their “cookie” shape. I used 1 large egg, but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan. You can use mini semi-sweet chocolate chips, or they can be omitted altogether. I’m a total chocolate lover, so that’s not even an option!! I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.

Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays). I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference. Wrap in plastic wrap or parchment. Chill for about 5 minutes in the freezer. The chilling helps with the cutting and shaping process.

You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet. You could get your children to help. It would make the process go much faster:)!

Bake them for 7-9 minutes (350° farenheit).

Allow the cereal to completely cool on the trays and store in an airtight container. I make mine the night before, and they are ready to enjoy first thing in the morning.

Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).

This cereal can be enjoyed on their own or as a snack too!

Ingredients:

1/2 cup refined coconut oil (110 grams)
1/8 cup coconut or granulated sugar (25 grams)
1/4 cup dark brown sugar (57 grams)
1 teaspoon pure vanilla
1 large egg (or 1 tablespoon flaxseed)
1 1/4 cups whole wheat or all-purpose flour (160 grams)
3/4 cup gluten free old fashioned rolled oats (61 grams)
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup mini semi-sweet or sugar free chocolate chips (130 grams)

Instructions:

Whisk the flour, oatmeal, baking soda and salt together in a small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes). Scraping the bowl and beaters as needed. Add the egg and mix well. Add the flour/oatmeal mixture and mix until combined. Stir in the mini chocolate chips.

Divide the dough into 4 portions. Place on a piece of plastic wrap or parchment. Roll into 12″ long logs (1″ in circumference). Wrap and place it in the freezer to chill for about 5 minutes. You just need the dough to firm up a bit so it is easier to form into mini cookies:).

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Remove the logs from the freezer, and using a sharp knife, slice the dough into 1/2″ slices. You can place the rounds of dough on the prepared baking sheets, or you can roll the sliced cookie dough to make a small balls and place them on the baking sheet.

Bake for 7-9 minutes. Allow the cookies to cool completely before storing them in an airtight container. Eat them with milk or by the handful. Yummy!

I hope you make this delicious cereal (snack). If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

This recipe was inspired by Tieghan @halfbakedharvest

Baked Oatmeal with Zucchini

I love this time of year when zucchini is in season and there is an abundance.

I am a huge fan of zucchini bread, and this baked oatmeal will curb some of the cravings without any guilt.

Ingredients:

2 cups gluten free old fashioned rolled oats
1/2 cup chopped walnuts (I like to toast mine, but it isn’t necessary)
3 1/2 tablespoons pure maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 3/4 cups almond milk
1 tablespoon flaxseed (or you can use 1 large egg)
2 tablespoons refined coconut oil, melted
2 teaspoons pure vanilla extract
1 medium size zucchini, grated

Instructions:

Preheat the oven to 375°F.

Spray 2 quart baking dish with cooking spray.

In a large bowl, mix together the oats, 1/4 cup walnuts, baking powder, cinnamon, and salt.

Add in the milk, maple syrup, flaxseed, coconut oil, vanilla and grated zucchini. Stir well to combine.

Pour oatmeal mixture into the prepared baking dish.

Scatter additional 1/4 cup of walnuts on top (optional).

Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes.

I like to drizzle almond butter (with a little warmed almond milk whisked in) over the top. It also tastes good with almond milk and maple syrup. You can get creative and top it with whatever you like, or nothing at all:).

I hope you make this amazing baked oatmeal, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

“Latte” Coffee Cake

Don’t you just love it when your local barista makes that beautiful heart on top of your latte. It’s like beautiful art that’s almost too pretty to drink…almost:).

I made this coffee cake last weekend. I was craving cake with a good crumb topping and this treat was created (inspired by Tasty). I shared a piece with my dear neighbor. She sent me a text the next day and said it was a keeper. Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester. Thanks Carol:)!

Ingredients for crumb topping:

1/2 cup + 2 Tablespoons granulated sugar (125 grams)
1/2 cup (melted and cooled) unsalted butter (113 grams)
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour (190 grams)

Instructions for crumb topping:

Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl. Stir until smooth.

Add the flour and stir with a fork until mixture is crumbly. Refrigerate topping until ready to use.

Ingredients for Cake:

2 1/4 cups all-purpose flour (280 grams)
2 1/2 teaspoons baking powder
1 cup granulated sugar (200 grams)
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1/2 cup (melted and cooled) unsalted butter (113 grams)
1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
2 teaspoons pure vanilla extract
2 large eggs, room temperature
Confectioners’ sugar for dusting (optional)

Instructions for Cake:

Coat a 9″ springform pan with baking spray and line with parchment paper. Coat parchment paper with baking spray.

Preheat oven to 325° F.

In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.

In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.

Pour the butter mixture over the flour mixture and gently whisk, just until combined.

Pour cake batter into the prepared springform pan.

Sprinkle the chilled crumb topping over the top.

Bake for an hour and 15 minutes. Insert a toothpick into the center of the cake and remove from the oven if it comes out clean. If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.

Transfer the cake to a wire rack to cool. When cake has cooled for an hour, unmold the cake and transfer to dessert plate. Dust top with confectioners’ sugar (optional). I topped mine with the traditional latte “heart”. Enjoy!!

Looks good enough to drink…I mean, eat:)

I hope you make this delicious “latte” coffee cake. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:).

Sourdough Waffles

I have been on the hunt for recipes that use sourdough discard. This stuff is so good! I refuse to “discard” it. It should be called “leftover sourdough starter that you can make delicious food with”…okay, I guess that name would be too long ;).

I’ve made pancakes and delicious crispy crackers to use some discard, but I think these are by far my favorite…YUM!!! My grandsons Seth and Kory love waffles. They would rather have waffles than pancakes any day. I can’t wait to make these delectable gems for them:)!

These waffles are so light and crispy. They are so easy to make too!!

Ingredients:

1 cup flour (120 grams)
1/3 cup rolled oats (27 grams)
1 Tbsp. baking powder
1 Tbsp. coconut sugar (or granulated sugar)
1/2 tsp. salt
3 large eggs, beaten
1 cup sourdough starter discard (240 grams)
8 Tbsp. melted butter
1/2 cup whole milk (120 grams)

Instructions:

Preheat waffle iron.

Whisk the flour, rolled oats, baking powder, sugar and salt together in a large bowl.

Mix the eggs, sourdough starter, melted butter and milk together in a measuring cup (or bowl).

Add milk mixture to the flour mixture and whisk together until just combined. Batter will be thick.

Scoop the batter into the heated waffle iron.

Cook for 4-5 minutes or until your beeper or light goes off.

Repeat until the batter is all used up. This recipe made 4 large waffles with my waffle iron.

Serve waffle with whatever toppings you desire:). Enjoy!!

I hope you make these mouthwatering waffles and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures!

Sourdough Pancakes

During this time of being quarantined I am having a lot fun experimenting with new recipes, and tweaking old ones. I was given some sourdough starter about a month ago, and let me tell you, this stuff is a baker’s dream! I was contemplating starting my own from scratch. Searching videos and tutorials, and seeing all the Instagram posts and stories was quite frankly a bit overwhelming (to say the least!!).

When I was seeing how much of the starter needs to be discarded, I searched for recipes and ideas for using the discard, rather than throwing it away (gasp!). If you know me than you know I do not like to waste food. I grew up in a large family, and my mother always made leftovers, and I always made leftovers when my children were growing up. I like to get a bit more creative these days with ways to reinvent leftovers.

I love seeing all the inventive and delicious ways to use leftovers. My Instagram foodies and bloggers are very inspiring…Thanks guys!!

On my quest to use my sourdough discard, I came across this sourdough pancake recipe. As I was reading the comments I immediately knew I had to make these!

I have always enjoyed going out to breakfast. I think I actually enjoy it more than going out to dinner! I posted my go to pancake recipe a couple of weeks ago. Although that recipe will stay in my recipe arsenal, but this sourdough recipe is right up there.

This recipe is inspired by Tastes of Lizzy T. Thank you so much for sharing this wonderful recipe!!

Enjoy my friends!!

Ingredients:

2 cups all-purpose flour (250 grams)
2 teaspoons baking powder
2 tablespoons granulated sugar (25 grams)
1/2 teaspoon fine kosher salt
1 cup sourdough starter (240 grams)
1 1/2 cups milk (370 grams)
1 large egg, beaten
2 tablespoons canola or olive oil (28 grams)

Instructions:

Whisk flour, sugar, baking power, baking soda and salt in a large bowl.

Add sourdough discard, milk, beaten egg and oil. Mix until combined.

Spray griddle with cooking spray or coat with butter. Heat griddle on medium heat.

Pour batter by 1/4 cupful on heated grill. Cook until pancakes start to bubble. Flip and continue process until pancakes are cooked through (about a minute).

These pancakes are so light and fluffy! The hint of sourdough taste pairs well with pure maple syrup…YUMMM!!!

You can get creative with toppings and fillings for these gems! I think these would make the perfect birthday waffle, loaded with sprinkles and more sprinkles!!

I hope you make these delicacies, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:)!

Blueberry Coffee Cake

I have always enjoyed coffee cake. There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake. The lemon juice and zest are a pleasant choice along with the plump blueberries . Don’t even get me started on the scrumptious streusel topping. That extra little crunch in every bite…oh dear! You need to make this! In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking. Trust me, this coffee cake is delish:)!!

Ingredients:

1 1/2 cups all-purpose flour (190 grams)
3/4 cup granulated sugar (150 grams)
4 tablespoons unsalted butter (57 grams), room temperature
1 teaspoon vanilla bean extract
2 teaspoons baking powder
1/2 teaspoons fine kosher salt
1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
Zest of 1 lemon (approx. 1 tablespoon)
1 large egg
1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

1/3 cup all-purpose flour (42 grams)
5 tablespoons unsalted butter (70 grams)
1/4 cup brown sugar (57 grams)
1/4 cup granulated sugar (50 grams)
3/4 teaspoon cinnamon

Instructions:

Toss blueberries with a tablespoon of flour and set aside.

Zest one lemon. Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk. The milk will be added alternately with flour mixture.

Preheat oven to 350 degrees. Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute. Scrape down sides of bowl and paddle. Add egg, lemon zest, and vanilla bean extract. Mix until fully combined.

In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk. Beginning and ending with flour mixture. Mixing just until combined.

Fold blueberries into batter and spread in prepared pan.

Combine all topping ingredients in a small bowl. Mix until crumbly. Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean. Place pan on cooling rack and cool completely. Store any leftovers in an airtight container. Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi. I would love to see your photos:)!

Pancakes

I think having pancakes for breakfast is a treat. They are not something I have all the time, but when I do, I like to make these. Everyone has their go to recipe and this one is mine.

Ingredients:

1 1/2 cups (190 grams) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 tablespoon granulated sugar

1 1/4 cups (296 ml) milk, room temperature

1 large egg, room temperature

3 tablespoons (43 grams) unsalted butter, melted

Instructions:

In a large bowl, whisk together the flour, baking powder, salt and sugar.

In a small measuring cup, whisk the milk, egg and melted butter and pour into the flour mixture. Stir just until the batter comes together.

Heat a lightly greased griddle over medium high heat. Using a small ladle, pour batter onto the heated griddle. Cook until golden brown.

You can serve these delicious little cakes with maple syrup and butter. They also taste great with fresh fruit, sprinkled with a dusting of confectioners’ sugar. Maybe add some chocolate chips or bananas? Yummy!!

Enjoy!

I hope you make these, and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures.