Category: Food

Pancake Poppers

Pancake Poppers

Gone are the days where Ian could wake up, hop on his bike and be at work in 10 minutes. Since we moved to Milwaukee, he has been adjusting to something foreign – a morning commute! This has meant walking up earlier to budget enough time to endure the morning rush hour and still make it to work by 8 a.m. Being the worrier I am, I was nervous that he would skip breakfast in order to get a few more minutes of shut eye. Therefore, I began brainstorming quick grab-and-go breakfast options I could prepare the night before.

Pancake Poppers

Pancakes are usually a weekend treat for us, but these mini pancake poppers are perfect for a busy morning. I made a big batch on Sunday night so we would have enough to last the week. Divided up into small containers, these mini pancakes can be easily thrown in a lunch bag and heated up at work. Who said morning had to be difficult?! With a small bit of preperation you can have a relaxing morning and a full belly – even during the work week!

Pancake Poppers

Pancake Poppers

Ingredients:

  • 1 C. Bisquick
  • 3/4 C. water
  • 1/2 C. chocolate chips

Directions:

  • Preheat your oven to 350 degrees
  • Lightly grease a mini muffin tin
  • Mix together the Bisquick and water until the batter is smooth
  • Fold in the chocolate chips and spoon batter into muffin tins
  • Bake for 12-15 minutes, or until tops are slightly golden
  • Let cool and store in the fridge

 

Raspberry-Orange Freezer Jam

Raspberry Orange Freezer Jam

I have fond memories foraging in the woods for blackcaps growing up. I would be covered in mosquito bites and burrs by the time I got home, but the jam my mom made from the wild berries always made the trek worth it. To this day my parents produce a variety of jams from their garden’s produce and the berries in our woods. We are fortunate to have our cupboards stocked with their sweet creations, but I got an itch to try my hand at making my own jam this summer.

Raspberry Orange Freezer Jam

Since we are still apartment living, we don’t have a sprawling garden or wooded property to gather fresh berries from, so I settled for local produce from our farmer’s market. This was my first time making jam without my mother by my side, so I didn’t want to overwhelm myself. Therefore, I decided to forgo the canning method and chose to make a simple freezer jam.

Raspberry Orange Freezer Jam

While the process is simplified, your options for flavor combinations are endless. I chose to make a zesty raspberry-orange batch and loved the outcome! If you are a first-time jam maker, I urge you to try this recipe and have fun with new flavor variations!

Raspberry-Orange Freezer Jam

Ingredients:

  • 3 C. fresh raspberries
  • 1/2 tsp. orange zest
  • 2 3/4 C. sugar
  • 3 Tbs fruit pectin
  • 1/3 C. water

Directions

  • Wash and pat dry the raspberries
  • Mash the raspberries in a bowl and add the lemon zest and sugar and set aside
  • In a sauce pan, mix together the pectin and water and bring to a boil
  • After one minute, add the berry mixture and continue stirring for three minutes
  • Pour mixture into sanitized jars
  • Seal and let them sit at room temperature for 24 hours to set
  • Store in the fridge for up to 3 weeks or the freezer for one year.

*Makes 3 half pint jars

 

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

I was a picky eater growing up, but looking back, I’m baffled at a few of my food aversions. One of which was muffins. Who doesn’t like muffins?! Three year-old Sarah, that’s who! Luckily, it wasn’t long before I finally found the courage to try a nibble of a strange looking lemon poppy seed muffin, and you know what?! I actually liked it! 

Lemon Poppy Seed Muffins

While trying a new food was a small act of bravery as a child, the thought reminded me to continue taking risks and trying new things as an adult. Even though you may have convinced yourself you won’t like something (like little Sarah was convinced she didn’t like lemon poppy seed muffins) push yourself to explore new things. You never know when you might discover something delicious or uncover a new passion.

Lemon Poppy Seed Muffins

I’ve gone on a ramble now, haven’t I?! Well, let’s get back to the reason you clicked on this post – to learn how to make these delicious lemon poppy seed muffins! Enjoy!

Lemon Poppy Seed Muffins

Ingredients:

Muffins:

  • 2.5 C. flour
  • 1 ¼ Tbs. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 C. honey
  • 2 eggs
  • 2 Tbs. lemon zest
  • ¼ C. lemon juice
  • 1 ½ C. plain yogurt
  • ¾ C. coconut oil, melted
  • 3 Tbs. poppy seeds

Glaze:

  • ¼ C. powdered sugar
  • ¼ C. lemon juice

Directions:

  • Preheat the oven to 350 degrees.
  • Place baking liners into the muffin tray
  • In a large bowl, mix together the flour, baking powder, baking soda and salt.
  • In a separate bowl whisk together the wet ingredients.
  • Slowly combine the wet ingredients in with the dry and stir until combined.
  • Gently stir in the poppy seeds and scoop even amounts of the batter into the muffin cases.
  • Bake until a toothpick can be inserted into a muffin and come out clean (around 20-25 minutes)
  • Pull the muffins out of the oven and let cool.
  • Mix together the glaze ingredients until smooth and drizzle over the muffins.
  • Let the glaze set and then serve!