Breakfast

Chocolate Chip and Blueberry Whole Wheat Pancakes

Chocolate Chip and Blueberry Whole Wheat Pancakes

Today, I needed chocolate. Not milk chocolate, but dark, intense chocolate.

To get my fix, I whipped up some chocolate chip pancakes (using Ghirardelli 60% cocoa chips).  Oh… these were just what I needed!!

To make it even more interesting I added blueberries. I could have added some walnuts since I had them in the cabinet, but I wanted more chocolate and soft chewiness in each bite.

These pancakes are whole wheat. Now, don’t let that scare you off, if you’ve never made whole wheat pancakes. It doesn’t take away from the taste, in fact, I think it makes it better. I love cooking with whole wheat flour. The texture really works in this too.

Chocolate and Blueberry Whole Wheat Pancakes

Serving size: about 6-7 pancakes.

Chocolate Chip and Blueberry Whole Wheat Pancakes

Fluffy, rich and thick chocolate and blueberry whole wheat pancakes.

Ingredients

  • 1 egg
  • 1 1/2 whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups milk
  • 3 1/2 teaspoons baking powder
  • 3 tablespoons butter, melted
  • 1/2 cup chocolate chips
  • 1/2 cup blueberries
  • 1/2 teaspoon vanilla extract

Directions

Sift together flour, salt and baking powder in a large bowl.
Make a hole in the middle of dry ingredients and pour in milk, melted butter and egg.
Mix together then add chocolate chips and mix until blended.
Gently mix in blueberries. Don't over-mix batter. Some lumpiness in the batter makes for fluffier pancakes.
Heat 1-2 teaspoons of oil or butter on frying pan and pour batter into pan.
When tiny bubbles begin to appear in the pancake, flip it over.
Continue until all batter is cooked.
Coconut Yogurt Parfait with Strawberries and Blackberries

Coconut Yogurt Parfait with Strawberries and Blackberries

It’s still winter…. ugh…

Do you need a break from the cold? An escape to a happy place, maybe a bit tropical?

Sometimes, that happy place involves coconut. Actually, I think all happy places should have an option for coconut.

I found Chobani coconut yogurt at the store the other day. I thought… hmm… this could work in a great smoothie or yogurt parfait. Then, I realized, I’ve never made a blackberry parfait and voila, here it is. I made it fancy, too, so I could share one with my sweetie.

I used graham crackers for the crumbly layers, but you can use oatmeal or other cereal, if you prefer.

Coconut Yogurt Parfait with Strawberry and Blackberry Compote

Coconut Yogurt Parfait with Strawberry and Blackberry Compote

Serves 2
Creamy coconut yogurt parfait with graham crackers and a fresh strawberry and blackberry compote. Yum!

Ingredients

  • 2 cups coconut yogurt
  • 1 cup fresh blackberries
  • 1 tablespoon honey
  • 1 cup fresh strawberries, sliced
  • 1 cup graham crackers, crumbled
  • 2 mint leaves, for decoration

Directions

Scoop spoonfuls of yogurt into parfait glass (or wine glass) until the glass is 1/4 full.
Sprinkle in a 1/2 inch layer of graham cracker crumbs.
Scoop in another layer of yogurt until the glass is about halfway full.
Make another 1/2 inch layer of graham cracker crumbs.
Make another layer of yogurt, filling the glass up to almost full, leaving about an inch for the last layer of berry compote.
In a small bowl, mash up the blackberries until they are small chunks. Mix in the strawberries and honey until blended.
Add the berry compote as the last layer.
Serve cold and enjoy.
Poached Egg on Savory Breakfast Crostinis

Poached Egg on Savory Breakfast Crostinis

 

Hey everyone… quick update on my dad…

He’s doing better and better each day. He finished his second round of chemo a week ago and the doctors are now watching his white blood cell counts and waiting for them to go back up to a normal level. With leukemia, you have to kill off pretty much every blood cell; the cancerous ones AND the good ones. That’s the way the chemo works for my dad’s particular leukemia (AML subtype: M2). Once the counts are up, he can go home. Obviously, he’s getting very antsy being stuck in one place for more than a month. Half of my last posts I write from the hospital room while he’s sleeping. Please send prayers out to him. Here’s to hoping cancer’s butt is kicked!

Now, onto some yummy food…

Walking through the grocery store last night I spotted the half-off day-old bread rack. Jackpot! I love a good sale. On the rack was a small loaf of sliced Italian bread. One of my favorite things to do with semi-stale bread is to make crostinis. And breakfast crostinis are simply scintilating.

For this tasty treat I used whatever ingredients I had at home. Lately, it’s been easier to cook with the bare essentials since half of my week is spent driving back and forth to the hospital to see dad, on top of work and spending time with the boyfriend. I haven’t even looked at my laundry basket yet – yikes!

A quick look in the fridge turned up an almost-too-ripe beefsteak tomato, some garlic cloves, a bag of spring leaf veggies, mushrooms, and part skim ricotta cheese. Okay.. hold the phone… skim ricotta? Ewwww… I must have grabbed this without reading the whole label. I almost NEVER buy skim anything — I figure dairy products were meant to be tasty with that delicious extra fat and if I want to be fit, I’ll just eat that great stuff in moderation and excersize. Skim = blech! Okay… done ranting. :)

Poached Eggs on Cheese Crostini

Cheese Garlic Tomato Crostiis

Cheese Tomato an Garlic Crostinis

 

Cheese, Tomato, Mushroom and Garlic Crostinis Topped with Poached Egg

Ingredients

  • 1 sliced tomato, medium - large size
  • 2 cloves garlic, minced
  • 1 handful fresh grated cheese of your choice
  • 1 handful small baby bella or other small mushrooms, sliced
  • 1 loaf of bread, sliced (I used Italian, but french baguettes work great as does any type of small loaf)
  • 1/2 cup olive oil
  • 1 teaspoon egg
  • 2 tablespoons ricotta cheese

Directions

Preheat oven to 300 degrees F
Layout sliced bread on a cookie baking sheet, laying each piece flat and next to each other. You may need more than one cookie sheet depending on how many crostinis you want to make.
Drizzle about 1/2 teaspoon of olive oil on each slice. It's okay if some of it ends up sliding off the bread onto the pan.
Spread ricotta cheese on each slice.
Sprinkle other ingredients (cheese, mushrooms, garlic, tomatoes) on each slice.
Put pan in oven and bake for 10 minute or until cheese is bubbling and edges of bread are golden brown. Enjoy!

Note

This recipe serves one. If you want more egg-topped crostinis, just add more eggs. Also, you can wing it with the ingredients. I just used what I had on hand. Things like sauteed onions or grilled brocoli or kale are also wonderful on crostinis. Have fun!

 

 

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