Book Update: So, I read through the first movie of “The Hobbit” and my book has been reserved at the library. I guess I’ll have to wait for the third movie to come out 😉
Freezer Breakfast: Breakfast can be one of the hardest parts of the day to find wholesome food to serve to kids fast. Many items aside from yogurt need cooked or they are consist of preservative-filled cereals. Here is what my daughter and I worked one morning to create a two weeks worth of pancakes and waffles:
Step One: Pull out all of your ingredients. As you’ll notice, they are the same ingredients! Just different proportions. If you need a recommendation for a waffle maker that is NOT Belgian, we love the Cuisinart Waffle Maker. The belgian waffles are too big for the kids and I wanted a more traditional waffle which this makes.
From the Fridge:
Milk and lemon juice (or buttermilk)
applesauce or butter
sour cream or Greek Yogurt
From the Pantry
honey or sugar
Whole Wheat Flour
Step Two: You will need three large bowls (batter bowls are big enough), a whisk, a griddle or skillet and waffle maker.
Step Three: Whisk Together the dry ingredients for the pancakes. Here is the a basic recipe we use: 2 cups whole wheat flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, dash of cinnamon.
Whisk Together the wet ingredients in Bowl #2: 2 eggs, 2 cups buttermilk (substitute 2 Tb. lemon juice in 2c milk), 3 T melted butter or applesauce, 1/4 cup sour cream or Greek yogurt, 1 Tb. honey or 2 Tb. sugar.
Add wet to dry and whisk until combined. Let that sit 10 minutes. During those 10 minutes, turn on the griddle or skillet and rinse the wet ingredient bowl.
Step Four: While cooking the pancakes, get the dry ingredients together for the waffles: 4.75 oz. AP flour (scant 1 cup), 4.75 cup whole wheat flour (scant 1 cup), 1 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. salt, 3 Tb. sugar or honey, 3 eggs, 4 Tb. melted butter or applesauce, 16 oz (2 cups) buttermilk at room temperature.
Whisk the dry ingredients: flours, baking powder, baking soda, and salt.
Whisk the wet ingredients: eggs, butter/applesauce, buttermilk and sugar or honey. If you do use applesauce, perhaps use half butter half applesauce. Otherwise, you will get floppy waffles and not crispy waffles. If you are dieting, then use ALL applesauce and simply cook the waffle in the waffle maker AND place it in the toaster oven to make it crispy.
Add wet to dry. Whisk to combine and sit 5 minutes. Heat up the waffle maker.
Cook waffles. Place all your pancakes and waffles on cooling racks to cool completely. Store in freezer bags. Remove the air with a straw to suck out the air. Reheat pancakes in microwave and waffles in the toaster oven.
Recipe: Back to the recipe. My friends on Facebook posted this recipe as “crack”. It is salty and sweet and easy to make. It reminds me a little of the saltine cracker recipe that is an old favorite.
Chocolate Covered Caramel Pretzel Bark
about 30-40 servings
8 ounces mini pretzels
2 sticks (8 oz.) unsalted butter
1 cup light brown sugar
2 cups (12 oz.) semi-sweet chocolate chips
1. Turn the oven on to 375 degrees.
2. Lay out a jelly roll pan (about 11×17) or rimmed cookie sheet. Cover with parchment paper or non-stick foil. Lay out the pretzels in a single layer on the pan.
3. In a saucepan on the stovetop, mix the butter and brown sugar. Melt over medium heat. Allow the mixture to come to a boil and boil for 3 minutes. You can stir off and on.
4. Pour the caramel mixture over the pretzels.
5. Pop the pan in the oven for 5 minutes.
6. Place the pan onto a wire rack and sprinkle with chocolate chips. Wait about 2-3 minutes for them to get soft.
7. Using an offset spatula, spread the chocolate chips into a thin layer of chocolate. Allow to cool for 2 hours at least. Break into pieces and store in an airtight container.
Recipe from Flower Patch Farmgirl