Category Archives: Breakfast

Oatmeal Cinnamon Pancakes

Posted in Breakfast by

We have switched to healthier meals and that’s whyI have decided to change our regular pancakes to a healthier version: oatmeal pancakes. This recipe is so versatile since you can add any ingredients you fancy from bananas to raisins and even chocolate chips! You can also use buttermilk instead of regular full cream or skimmed milk. You can even substitute that with oat milk or almond milk (or even homemade applesauce) instead!

This has become my family’s newest breakfast and snack favorite! They like better the texture and flavor of the cinnamon oatmeal pancakes than the regular ones!

oatmeal pancakes

 

You will need:

3/4  cup rolled oats (processed in food processor)

1/4  cup whole wheat flour

2-3 tbsps. cane sugar

a pinch of salt

1 1/2 tsp. baking powder

1/2  tsp. baking soda

3/4 cup milk (buttermilk, full cream, semi or skimmed milk, almond milk, oat milk, applesauce. the possibilities are endless)

1 1/2 tsp vanilla extract

1 whole egg, lightly beaten

1 tsp. ground cinnamon

2 tbsps. olive oil

 

Directions:

1. Combine all dry ingredients and process in the food processor.

2. In a bowl, combine all wet ingredients and add to the dry ingrediets. At this point, you can add any other added ingredients such as chocolate chips, raisins, etc.

3. Mix well. Heat a pan, drizzle some olive oil in the pan and pour about 1/4 cup of the batter for every pancake.

4. Serve as desired (hot or cold, with maple syrup, honey, cream cheese or marmalade) and enjoy!

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Loaded Overnight Oats

Posted in Breakfast, Dessert by

Oatmeal is my definite go-to meal. I can have oatmeal for breakfast, lunch, snack or dinner. ANYtime! It’s so easy and quick to prepare plus it can admit almost anything. I am now dreaming of oatmeal… Yeah, I will have oatmeal for breakfast tomorrow morning! ^^)

overnight oats

For 1 serving, you will need:

half cup of quick oatmeal

1 tablespoon oat bran

250 ml milk of your choice (semi-skimmed milk, oatmilk, soy milk, almond milk…)

1. Pour oatmeal, oat bran and milk into a large glass. Cover and let it sit in the fridge overnight.

2. To serve, you can warm the overnight oats in the microwave (or serve cold). Pour into a bowl and load it with fruits. In the photo above, I added half of a small apple, half of a kiwifruit, half of a banana, 1 large strawberry, some raisins, almonds, honey and a dash of ground cinnamon. Delicious and healthy!

Enjoy!

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Hawaiian Fried Rice

Posted in articles, Breakfast, Main Course, Rice by

Reblogged from Hugs, Kisses and Snot:

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If you're like me you have half a ham left over from Easter.  Ham sandwiches are awesome but you can only eat so many before you begin to resent them.  My mom will take the bone and make some sort of amazing ham and bean concoction that would feed an army.  I however, opted for fried rice.

Ingredients:

Read more… 274 more words

I love rice. I grew up eating rice three times a day! We even had it for snacks (porridge, cake, etc.) Growing up in a tropical country, with japanese, spanish and chinese infused dishes as our staple, this Hawaiian Fried Rice recipe definitely aroused my interest. It's like having summer in your plate!
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Vanilla-Cotton Candy Birthday Cupcake: Ballerina-Fairy Cupcake with Fairy Icing

Posted in Breakfast, Cupcakes, Dessert by

This year, my daughter wanted a Ballerina and Fairy theme for her birthday. So, I made vanilla-cotton candy cupcakes for her. I used the exact recipe I used to make the pirate cupcakes for my son’s pirate birthday last year. For my daughter’s birthday, I bought a ballerina cupcake kit but it only came with 24 liners and 24 toppers. I had to make 3 dozens of cupcakes so I made cupcake toppers for the rest of the cupcakes and used store-bought sugar flowers and leaves and marzipan flowers to decorate the rest of the cupcakes. Everybody loved the cupcakes especially the birthday girl!

fairy cupcake

For the cupcakes, you will need:

225 grams unsalted butter, cut in cubes, room temperature

4 large eggs, room temperature

2 tsps vanilla extract

1-2 drops cotton candy aroma (optional)

pink food coloring (optional)

250 ml milk, room temperature (I use semi-skimmed milk)

360 grams granulated white sugar

150 grams all-purpose flour

180 grams cake flour

1 tbsp baking powder

1/2 tsp salt

Directions:

1. Preheat oven at 170 degrees C. Line muffin tin with cupcake liners. Set aside.

2. Sift together the cake flour, all-purpose flour, sugar, baking powder and salt. Add the butter cubes, in three additions, and beat it low-medium speed. Add the eggs, one at a time, scraping the sides of the bowl after each addition.

3. In a small bowl, lightly beat together the vanilla extract, milk and aroma.

4. Add the milk mixture to the flour+egg mixture in two additions, scraping the sides after each addition, and mizing just until incorporated.

5. Fill the cupcake liners (only 2/3 full), bake for 15-18 minutes or until cupcake is done.

6. Let cool on a rack.

For the Vanilla-Cotton Candy Fairy Icing, you will need:

450 grams sifted confectioner’s sugar

30 grams meringue powder

1/2 tsp cream of tartar

1/2 cup water

1/2 tsp clear vanilla extract

1-2 drops cotton candy aroma (optional)

Directions:

1. In a bowl, mix and beat cream of tartar, meringue powder, water, vanilla extract and aroma. Beat for 1-2 minutes.

2. Gradually add the icing sugar, beating on low speed for 7-8 minutes.

3. The icing is ready when you lift the beaters and the icing falls back to the bowl in a continuous, ribbon-like swirls. Cover with cling wrap until it’s ready to use.

birthday angel 020

Frost the cupcake with 1 tablespoonful of the icing.

birthday angel 021

Decorate with sprinkles of your choice.

birthday angel 022

Decorate with cupcake topper.

marzipan flower

Some were decorated with handmade cupcake toppers, sprinkles and marzipan flower.

sugar flower

Some cupcakes were decorated with sugar flowers and leaves.

birthday angel 032

Try not to move the cupcakes until the frosting has hardened.

birthday angel 051

These turned out delicious!

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