Setting the Record Straight on Breakfast

There have been several breakfast posts where I have made waffles, pancakes, muffins, cinnamon buns etc. Russ has even made it on the blog once for his omelets. However, I feel like you may be getting a skewed view of what breakfast is really like in our house. You might think that Russ is spoiled rotten by my making him homemade breakfasts on Saturdays… but truth be told I am hands down the one that is spoiled rotten in the mornings. On weekday mornings Russ wakes up, showers, and then starts to wake me which tends to take a while, so in the meantime he lets Cash outside, then feeds him, and starts a large pot of coffee. He then brings me a cup of coffee with just a little milk and sugar and Cash and he continue to check on me until I finally make it out of bed and into the shower. So, despite Russ getting a yummy homemade breakfast every now and then on Saturday morning I am the one who is spoiled in the mornings with coffee delivered daily. I did treat Russ to homemade pancakes this morning and I even made the coffee to go with it!

The recipe for Lemon Pancakes with Blueberry Sauce is from one of the cookbooks that Russ had before we got married that has sat on our shelf gathering dust until today. I am working on cooking from some of my poor underused cookbooks as part of my New Year’s resolutions. Since this cookbook is Williams Sonoma Weekend with Friends the recipes are for several people, so I cut it in half for just Russ and me.

I started by making the blueberry sauce. You mix water, lemon juice and cornstarch in a pan until the cornstarch has dissolved. You then add a portion of the blueberries (I used some of our remaining stash of Mentone blueberries – yum!) and let it cook until the sauce thickens. You then puree the mixture in a food processor and then run it through a sieve back into the pan. Next you add the rest of the blueberries and the sugar and let this cook for just a couple minutes. The last step is to add in the cinnamon and more sugar if needed.

To make the pancakes you mix the wet and dry ingredients in separate bowls. You then slowly fold the wet ingredients into the dry. The batter is still a little lumpy. You then cook them on a skillet. I used a non-stick skillet with just a little bit of butter. If you were cooking for a crowd then you would keep the cooked pancakes in the oven while you cook the rest. Serve the pancakes with the blueberry sauce on top.

Russ and I both really liked the pancakes and the blueberry sauce. Lemon and blueberry is a wonderful flavor combination and they work really well together here. Russ felt like the blueberry sauce could have been a little sweeter as he tends to like his sweet breakfasts a little sweeter than I do. Next time I’ll add a little more sugar to part of the blueberry sauce for him. We both thought the texture and flavor of the pancakes was excellent. They are light and fluffy with a hint of lemon. These are really delicious and would be perfect for a weekend in Mentone with friends. Russ rates them a 9.


Lemon Pancakes with Blueberry Sauce, William Sonoma’s Weekend with Friends
Prep Time: 30 minutes
Cooking Time: 35 minutes
Serves 6

Ingredients
For the Blueberry Sauce:
1 cup water
5 tablespoons lemon juice
2 tablespoons cornstarch
4 cups fresh or unsweetened frozen blueberries (thawed and well drained)
5 tablespoons granulated sugar, or more to taste
1/8 teaspoon ground cinnamon

For the Pancakes:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 and ½ cups milk
1 cup sour cream
2 eggs
6 tablespoons unsalted butter, melted and cooled
6 tablespoons lemon juice
4 and ½ teaspoons grated lemon zest

About 3 tablespoons vegetable oil or unsalted butter
Confectioners’ sugar

To make the blueberry sauce, in a saucepan over low heat, stir together the water, lemon juice, and cornstarch until the cornstarch dissolves, about 2 minutes. Add 2 and ½ cups of the blueberries and raise the heat to medium. Cook, stirring, until the sauce thickens and coats a spoon, about 5 minutes. Let cool for 5 – 10 minutes, then transfer to a food processor or blender. Puree until smooth, then pass through a sieve placed over the saucepan, pressing down with a spatula to extract as much liquid as possible. Add the 5 tablespoons granulated sugar and stir the remaining 1 and ½ cups blueberries. Place over medium heat and cook, stirring, until the berries soften slightly, 1 – 2 minutes. Stir in the cinnamon. Taste and add more sugar, if needed. Keep warm. You should have 2 and ½ cups.

Preheat over to 200F.

To make the pancakes, in a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together the milk, sour cream, eggs, melted butter, lemon juice, and 3 tablespoons of the zest. Pour the milk mixture over the flour mixture and stir just until combined. The batter will be lumpy.

Place a griddle or large, heavy frying pan over medium heat. Brush lightly with some oil or butter. When hot, using a ¼ cup measure, ladle the batter onto the griddle or pan; do not crowd the surface. Cook until small bubbles appear on the surface and bottoms are lightly browned, 2 – 3 minutes. Flip the pancakes and cook until the second sides are lightly browned, 1 – 2 minutes longer. Transfer to a baking sheet in one layer, tent loosely with foil, and place in the warm oven. Repeat, using more oil or butter as needed. You should have 24 pancakes.

To serve, gently reheat the sauce. Serve the pancakes on warmed individual plates. Ladle some of the warm sauce over them and sprinkle with the remaining 1 and ½ teaspoons lemon zest, dividing evenly. Dust with the confectioners’ sugar. Pass the remaining sauce at the table.

Keeping Warm in the Kitchen

I imagine that if you have read this blog at all that it is obvious by now that I enjoy cooking and baking, however, you probably also know that there are certain aspects of it that I especially love. One of those is a lazy, long weekend with no real plans and plenty of time to cook and bake. This weekend Russ, Cash, and I went up to Mentone with Allen and Gil. The boys were planning to take advantage of it being one of the last weekends in deer season and I was planning on taking advantage of the cold weather and staying inside either in the kitchen or curled up by the fire with a book. I pretty much accomplished my goal considering I didn’t leave the house, tried out three new recipes, repeated one old recipe (in addition to the Santa Fe Soup in the previous post), read the new issue of Fine Cooking cover to cover, and started a new book. Top it off with good friends, Cash curled up on his blanket and it was a wonderful, long, winter weekend!

To start the cold morning off right I decided to try out the Fastest Cinnamon Buns from the November issue of Fine Cooking. I actually wanted to make these for Christmas morning to go with the Cinnamon Bread… because apparently I didn’t think one cinnamon bread would be enough for just Russ and me…. but I ran out of time to make it and have had it on the top of my bread list to try ever since. The reason these are called the Fastest is that there is no rising involved and the dough comes together very quickly. To make the dough you toss the wet ingredients in the food processor and until it is smooth. You then add the dry ingredients and pulse until the dough just comes together. You then take it out and put it on a floured surface and knead it until it is smooth. Then roll is out into a rectangle and brush it with melted butter. Then mix the filling ingredients together. I left out the pecans as Russ is not big on nuts in his breads and apparently neither is Gil or Allen. I also used Vietnamese cinnamon that Russ gave me for Christmas which is stronger than regular grocery store cinnamon. Spread the topping evenly over the dough and roll it up. Then cut it into 12 pieces and place them cut side up in a pan that has been sprayed with Pam. The recipe calls for you to use a springform pan, however, we didn’t have one in Mentone so I used a round cake pan that worked perfectly. Then bake them at 400 F for about 20 to 28 minutes (ours took around the 28 minute mark). While they bake mix together the confectioner’s sugar, milk, and vanilla extract for the glaze. I used more confectioners’ sugar than it called for because it seemed too runny to me. You want a thick, but pourable glaze, so you will just need to add more confectioners’ sugar if it too runny or more milk if it is too thick. Once the cinnamon buns came out I poured some of the glaze over them and served the rest on the side (which was a hit with the boys).

The cinnamon buns were delicious! They are sweet with a great balance of dough and filling. This was my first time using the Vietnamese cinnamon and it was fantastic! While the buns have good balance the cinnamon really does shine and Russ even commented on how good the flavor of the Vietnamese cinnamon was – potent, fragrant, and fresh. I am generally not a fan of icing on cinnamon rolls as I find it too thick, too much, and too sweet; however, the glaze on these is just the perfect amount of extra sweetness and the gooey texture really works well with the baked buns. I think that these buns would be lacking if you left it off. Russ rates the cinnamon buns a 10!

Side note on Vietnamese Cinnamon: Usually when you use a stronger cinnamon you are encouraged to cut back on the amount called for in a recipe, but since it was my first time and I am just a baking rebel I wanted to try it with the full amount to see how it tasted. I think there are definitely recipes where I might cut back on the cinnamon if I use the Vietnamese so that it won’t overwhelm the other flavors, but I liked the strong flavor of it in this recipe. Call me a baking snob, but I am not sure I can go back to using the grocery store cinnamon… especially when Penzey’s has so many different ones I need to try!

For dinner I decided to make one of Russ’ favorite dishes, Chicken Marsala. This is a recipe of Giada’s that is for Veal Marsala and I just substituted chicken for the veal (either works great). To make this dish you start by sprinkling the chicken with salt and pepper. Then heat a skillet and add a little butter and olive oil. In batches cook the chicken for a couple minutes on each side. It will cook a little more once you pull it out and later in the recipe, so don’t cook it all the way through or you might over cook it in the end. Set the chicken to the side and add a little more oil to the pan and then add the shallot and garlic. Once this has sautéed for a couple minutes add the mushrooms. I increase the amount of mushrooms because I love them and I used a mix of white and baby bella this time. Any combination of mushrooms will do, so pick what looks best and what you like. Once the mushrooms are tender and the juice has evaporated add the remaining ingredients. I increased the amount of shallots, garlic, Marsala, rosemary, chicken broth, and rosemary sprigs since I increased the amount of mushrooms. Once this has cooked down then add a little more butter, salt, and pepper. Lastly add the chicken back in until everything is heated through. I served it over linguine with a side of spinach salad.

If you love mushrooms and rosemary then you will really enjoy this dish! The woodsy flavor of the mushrooms and rosemary is brought out and complemented by the Marsala for a delicious combination. I like to serve this over pasta to help soak up some of the extra sauce. I chopped and prepped everything ahead of time which made it come together very quickly and easily when I prepared it. Russ rates it a 9.

Fastest Cinnamon Buns, November 2007 Fine Cooking
Yields, 12 buns

Cooking Spray for the pan

For the Dough:
¾ cup cottage cheese (4% milk fat)
1/3 cup buttermilk
¼ cup granulated sugar
2 oz. (4 Tbs.) unsalted butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) unbleached flour; more for rolling
1 Tbs. baking powder
½ tsp table salt
¼ tsp baking soda

For the Filling:
¾ oz (1 and ½ Tbs.) unsalted butter, melted
2/3 cup packed light or dark brown sugar
1 and ½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves
1 cup (4 oz) chopped pecans

For the Glaze:
2 and ½ oz (scant 2/3 cup) confectioners’ sugar
2 to 3 Tbs. cold whole or low-fat milk
1 tsp. pure vanilla extract

Heat oven to 400 F. Grease the sides and bottom of a 9 or 10 inch springform pan with cooking spray.

Make the dough: In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.

Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15 inch rectangle.

Make the filling: Brush the dough with the melted butter, leaving a ½ inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.

With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.

Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.

Make the glaze: in a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.

Even More Apples...

When Russ and I stopped at the apple orchard I picked out two and half pecks of apples to take home and I am came very close to getting another peck or two. I was worried that I wouldn’t have enough apples to make tons of apple dishes and share some with Jess and Mom. On the drive home Russ and I were talking about what to do with the apples and Russ requested homemade applesauce. When we got home I looked at the recipe and remember thinking that I would not have enough apples left to use 12 plus apples to make applesauce. Well, I shared some with Jess and Mom and I made several apple dishes and I still have more than enough apples to make applesauce. I am really starting to think that the apples are multiplying as it doesn’t seem to matter how many I use there are still tons left. I’m not complaining about having too many apples as there are more things I’d like to make with the remaining apples, but I am just saying that I’ve found out that two and half pecks of apples is really a lot of apples.

Since I have tons of apples left I decided to try making applesauce on Saturday, but before I get that Russ had also requested waffles and since I woke up hungry…. no starving on Saturday morning I decided to make the waffles first. I just got the December issue of Fine Cooking (even though it is still October!) and it had a pull out on breakfast dishes including their recipe for Light, Crisp Waffles. Even though I love Dad’s waffles I couldn’t pass up trying a new recipe.

To make the waffles you mix all the dry ingredients (flour, cornstarch, salt, baking powder, and baking soda) in a bowl. In a separate bowl you mix the buttermilk, milk, vegetable oil, and egg yolk together. In a third bowl you beat the egg white until soft peaks form. Then you sprinkle the sugar and add the vanilla and keep beating until firm peaks form. Then you combine the dry ingredients with the wet ingredients (not the egg white) and stir them until combined. You then dollop the egg white on top of the waffle batter and fold them into the batter. Then you cook the waffles on the waffle iron and put them in the oven (200F) after you make them until you have made all the waffles.

The waffles were yummy! I asked Russ if he thought these or Dad’s were better and he couldn’t say unless he had them both next to each other as they are very similar in taste and texture. So, that decided it for me that I like Dad’s better as they do not require three bowls and a mixer and they have wonderful memories in every bite. Russ rates the waffles a 8.

Once I was no longer starving I decided to start on the applesauce. I decided to go with Ina Garten’s recipe for her Homemade Applesauce. To make the applesauce you zest one lemon and two oranges and then juice them into a large oven proof pot. You then peel, core and quarter approximately 12 to 16 apples and mix them with the zest and juice. I ended up using a mix of the three kinds of apples I picked up at the orchard – Mutsu, Arkansas Black, and Rome Beauty. They varied in size, but I used 13 apples total. Once they are in the pot then you add the cinnamon, all spice, and butter. I also threw in some of the peel from the Rome Beauties for color. The pot then goes in the oven covered for one to one and half hours at 400F. Once they are done you remove the peel and then whisk the apples until you get the consistency you like.

While the apples were baking our house smelled AMAZING! It smelled like we had a large vat of spiced apple cider simmering in the kitchen. The applesauce was very easy to make and it had a pretty color and great texture. It is definitely more of a spiced applesauce than just regular applesauce as the cinnamon and all spice add a lot of flavor. Russ and I both really liked the flavor, however, I think I’ll cut the spices back a little bit next time. I shared some with Mom and Dad and Mom thought I could just leave the all spice out next time. Jess and Scott got some too and Jess felt like it would be great with food such as oatmeal or for those who eat pork (not me) a pork loin. I think this is definitely true and I plan to try it over oatmeal for breakfast one day this week. Russ rates the applesauce a 8. Don’t worry… I still have more apples left!

Light, Crisp Waffles, Fine Cooking December 2007

Yields four to five 8 inch waffles.

A required rest in the oven not only adds to the crispiness of the waffles, but also allows you to make a big batch, so everyone can eat at once.

3 1/2 (3/4 cup) bleached all-purpose flour

1 oz. (1/4 cup) cornstarch

1/2 tsp. table salt

1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 cup buttermilk

1/4 cup milk

6 Tbs. vegetable oil
1 large egg, seperated
1 Tbs. granulated sugar

1/2 tsp. pure vanilla extract

Heat the oven to 200F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a rubber spatula until just incorporated.

Pour the batter onto the hot waffle iron (1/2 to 2/3 cup depending on your waffle iron) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.

Waffles... Just like Dad made...

Most of my cooking memories from growing up are from my Mom cooking dinner. However, some of my more special memories are of all the baking and cooking for the holidays and the occasional special treats we would make with my parents sometimes such as doughnuts, popcorn balls, gingerbread houses, Aunt Bill's Candy, peanut brittle, funnel cakes, and more. As I mentioned in my post from last weekend my Saturday cooking memory from growing up is of my Dad making waffles for three of us. I don't know the last time that I had Dad's waffles, but I remember watching Dad making them, how wonderful they tasted, and eating them half at a time so that they would stay hot. So, I was eager to give it a try this morning and let Russ experience my Dad's waffles for the first time.

To make Dad's waffles you mix together the dry and wet ingredients in separate bowls and then combine them. The dry ingredients include flour, sugar, baking powder, and salt. The wet ingredients are 1 egg (lightly whisked), milk, and vegetable oil. Once you combine the wet and dry separately you will want to stir them each separately and then combine. Dad said that he usually adds a little more flour once he combines them to get the consistency he likes. I did the same adding about 1/8 a cup more flour. You then heat your waffle iron, spray it with Pam, and cook your waffles.

The waffles turned out wonderful and tasted just like I remembered. Russ really liked them too and said he thought they were even better than last week's waffles. Dad's waffles are nothing fancy, but they are the perfect classic waffle. Russ and I ate them with a little butter and syrup. Russ rates the waffles a 10!

Now that Russ has tried my childhood Saturday breakfast I am wondering when he is going to make his Dad's Saturday morning pancakes for me.... Apparently music is the key ingredient to the pancakes, so I am anxious to give them a try.

Dad's Waffles
(Makes 2 to 3 waffles)

Dry Ingredients:
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 tablespoon sugar

Wet Ingredients:

1 egg, whisked
1 cup of milk (we used skim)
1/4 cup of vegetable oil

Combine the dry ingredients in one bowl and stir just to mix them together. In a separate bowl add the egg and whisk it lightly, then add the milk and oil and stir to combine. Add the wet to the dry ingredients and mix them together. You may need to add about 1/8 of a cup more of flour in order to make sure the mixture is not too runny.

Heat your waffle iron and spray with Pam. Then add the batter and cook. Serve with butter and syrup.

Baking for my Boys

Russ and I were pretty excited to have no plans for today, so we could just relax and hang out. I decided to do some baking too. The other day I bought a waffle maker, so I decided to try it this morning. Later in the afternoon I decided to make special treat for my constant kitchen companion, Cash.

Growing up my Dad would frequently make waffles for us on Saturday mornings. It was one of his specialties. He always made thin waffles and not the thicker Belgium style waffles. So, when I went to purchase a waffle maker I wanted one that was for thin waffles. Out of all the waffle makers there only one was for thin waffles, so I took it. I had planned on getting Dad's recipe and making his waffles, but I forgot to ask him for it so I looked for another recipe. I found an older CL recipe for Chocolate Chip Waffles. I had all the ingredients on hand, so I decided to go for it.

The recipe is fairly simple although I did end up using three different mixing bowls to make it. (In hindsight I realized if I had planned better I could have reused one bowl and only made a mess of two.) You mix the wet ingredients together in one bowl - egg yolk, milk, vanilla, and melted butter. In another bowl you mix the dry ingredients together - flour, salt, and baking powder. You then mix the wet and dry ingredients together. Then you mix with a mixer the egg white and sugar until stiff peaks form. This is gently folded into the batter. Lastly you fold the chocolate chips in and the batter is done. They cook on the waffle maker according to the manufacturer's directions. We served ours with a little butter and syrup.

Russ and I both really enjoyed the waffles. They were sweet and tasty and you definitely would not know they were lighter. Russ said that they reminded him of Eggo waffles. While for some this may be a little insulting, knowing Russ this is a big compliment! We both enjoyed them and Russ rates them a 9. Next time I make waffles I hope to try out Dad's recipe for Russ.

Just recently I found two different sizes of dog treat cookie cutters. So, this afternoon I decided to try something I have never done before and make homemade dog treats. Cash is my loyal companion in the kitchen when I cook and bake and I have yet to make anything for him. I looked online to find a recipe and there are tons of different ones out there. I narrowed it down to the treats flavored with peanut butter since I know Cash loves it. I found a fairly simple recipe for Peanut Butter Dog Treats.

To make the treats you mix the wet ingredients together in one bowl - water, oil, eggs, peanut butter, and vanilla. Then you mix the dry ingredients together in another bowl - flour (I used whole wheat), cornmeal, and oats. You then mix the two together and roll it out on a floured surface and cut the cookies out. The cookies bake at 400F for 20 minutes and then you turn the oven off and leave them in there for about 2 hours until they are hard. When I went to roll mine out the dough was way too sticky, so I added more flour (about 1 cup more). Next time I'll increase the flour in the dry ingredients. I also found it very important to roll it out on a well floured surface. I felt like it needed more flour than I typically use when rolling out cookies.

Cash sampled two treats last night and they received two paws up! The recipe yielded about 40 cookies which will last for a little while in an airtight container, but Cash wanted to share some. He will be passing some of the treats to his cousin, Hugo, tomorrow. (Edited to add: Wagg and Bernie's Moms stopped by on Sunday, so each were sent home with some treats for their pup!)

On a totally non-food related note a big congratulations to Julie, Brian, and big sister Emily on the birth of Drew!

Peanut Butter Dog Biscuits
adapted from Bullwinkle.com

1 1/2 cups water
1/2 cup oil
2 eggs
3 tablespoons peanut butter (I used creamy)
2 tsp. vanilla
3 cups flour (the original recipe called for 2 cups, but it needed at least 1 cup more, I used whole wheat)
1/2 cup cornmeal
1/2 cup oats

Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out (on a floured surface) and shape. Put onto a non-stick cookie try or lightly greased one. Cook 20 minutes at 400F. Turn off oven and allow the biscuits to cool in the oven until crisp and hard. Store in an airtight container.

Breakfast and Dessert

Russ and I were both exhausted from yesterday's rib cook off, so the only cooking that went on in our house today was for a late breakfast and a late night dessert. One of the many perks of being married to Russ is that he makes me coffee on the weekday mornings and frequently makes me breakfast on the weekends. He has been getting into making omelets recently. They started out where they tasted wonderful, but looked like a cross between scrambled eggs and an omelet. However, in the past few weeks they not only taste great, but look perfect too!

For the omelet this morning he used chopped green pepper, onion, and cheese for the filling. He uses whatever we have around which is usually a mix of veggies. However, he has made a few more gourmet omelets that include leftover salmon and feta or leftover steak with peppers and onions. Today's omelet was wonderful and a great, late breakfast! Russ rates the omelet a 8.

The only other "cooking" that took place today is that I made some frozen yogurt. This is a recipe I found online that is adapted from David Lebovitz's book "The Perfect Scoop". This may be one I need to get sometime soon... The one I tried is for Coconut Pinkcherry Yogurt. Russ and I have a bunch of cherries in the fridge, so I decided to put them to good use. I have not made frozen yogurt before, but found it to be fairly simple just involving lots of stages and waiting. You first strain whole milk yogurt in the fridge for 6 hours. Then you put together the mixture and let it cool in the fridge for 1 hour. Then you follow your ice cream maker's instructions for the remainder.

We ended up trying it out as a late night snack! It was very yummy and smooth. We both thought it could have been a little sweeter, but I think this may have been that some of the cherries were a little tart. Russ liked this better than the pineapple sorbet, but I like the pineapple better. We put the leftover back in the freezer and it was very frozen the next day and didn't have the creamy texture it had when it was first made. Russ actually liked the more frozen texture better. Russ rates the cherry frozen yogurt a 8.

Coconut Pinkcherry Yogurt

Adapted from "The Perfect Scoop", David Lebovitz

Makes about 1 quart

3 cups strained yogurt* or Greek-style yogurt

3/4 cup sugar
1/2 teaspoon almond extract

3/4 cherries, pits removed and roughly chopped

1 cup unsweetened coconut milk

Mix together the yogurt, sugar, almond extract, cherries, and coconut milk. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

*To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheesecloth, then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.

$150 Pancakes!

That's right, this morning I made $150 pancakes! Well, not exactly... I have been pondering getting a large Cuisinart food processor for a little while and I have been wanting to try a pancake recipe out of King Arthur's Whole Grain Baking since I got it for my birthday.... so, I finally decided to use some of the last of our wedding credit at Macy's to get one.

One of my favorites things to do is to have a lazy Saturday morning at home with Russ and Cash. Russ usually sleeps in a little longer than me and I get up and do some fun baking. Lately I have been trying new blueberry muffin recipes, but I decided to try the Orange Cloud Pancakes this morning. They were not too difficult to make, but did require the use of both the new food processor and my Kitchen Aid mixer. While Russ thinks it is ridiculous to use all this equipment to make pancakes when you can add milk to the Bisquick bottle and pour I happen to enjoy it. When I have the time there is nothing I enjoy more than using all my fun kitchen tools.

For this recipe you add all the ingredients except the orange zest and the egg whites to the food processor. You then make the batter and stir in the orange zest. The batter then rests for 10 minutes. I am still new to whole grain baking, but one thing that almost every recipe calls for is a period of rest for the batter or dough. I believe this is to help bring out the flavor. While resting you whip the egg whites until they are stiff and then fold them in the rested batter. I cooked mine on my cast iron griddle which I think adds even more flavor to them.

I really liked the light and fluffy texture that the whipped egg whites added and the orange flavor. Russ, who is not a huge pancake fan, did not find them sweet enough for him and didn't like the orange zest. I don't mind that they are not overly sweet because to me that is what the syrup is for, however, next time I will increase the sugar, decrease the orange zest, and increase the orange juice. Russ didn't want to rate these since he doesn't love pancakes, so I'll rate them an 8.

Orange Cloud Pancakes (King Arthur Whole Grain Baking)

3/4 cup cottage cheese
3 eggs, separated
4 tablespoons unsalted butter, melted
1 tablespoon orange juice
1/2 cup white whole wheat flour
1 tablespoon sugar
1/2 teaspoon salt
Pinch of ground cinnamon
1 tablespoon orange zest

Place the cottage cheese, egg yolks, melted butter, and orange juice in a food processor, and process until the cottage cheese is smooth, about 30 seconds. Add the flour, sugar, salt, and cinnamon and process again. Scrape the mixture into a medium bowl and stir in the orange zest. Let this mixture sit for 10 minutes. In the bowl of your electric mixer, whip the egg whites until they're stiff but not dry. Use a rubber spatula to stir in a spoonful of the whites into the batter to loosen it, and then gently fold in the rest of the whites. The batter does not need to rest; cook the pancakes right away as directed below.

Heat a nonstick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil, and spoon the batter onto the hot surface, 1/3-cupful at a time. Cook the cakes, checking them frequently to be sure they're not browning too quickly. When they're beginning to set, and you see small bubbles starting to form around the edges, flip them and finish cooking until both sides are golden brown. Serve immediately. These pancakes are light and fluffy and do not hold well in the oven. We suggest serving them as soon as they come off the griddle.