You could buy a bottle of processed, sugar-filled, expensive blueberry syrup.
Or, you could buy a bag of frozen blueberries, thaw them, blend them up to make a sauce, heat them up, and enjoy a homemade treat that makes pancakes or waffles extra special.
I eat one of these every day for dessert! They are perfect for making in big batches and then freezing, so you can pop one into the microwave anytime of the day you need one.
The best part of these muffins is that they taste amazing, but they are also GLUTEN FREE and WHOLE GRAIN.
Banana Muffins: (makes about 24)
6T butter, at room temperature
1/4 C applesauce
1 C sugar
8 very ripe bananas, mashed
2/3 C water
3 1/2 C gluten free whole grain flour mix (I use my Blendtec blender to grind whichever grains I have…brown rice, GF oatmeal, millet, etc… It’s best to use several kinds of grain, but there’s no exact ratio you have to use)
1/2 T cinnamon
2t baking soda
1 t salt
1 t xanthan gun
1/2 t baking powder
1 C chopped (or ground) walnuts
Preheat oven to 350. Line muffin tins with paper liners. Beat butter and sugar with an electric mixer on high until fluffy. Add eggs and beat at medium until combined. Add applesauce, water, and banana and beat on low for 1 minute. Mix together all dry ingredients, then add to bowl of wet ingredients. Mix with a spoon only until just combined. Spoon batter into muffin tins almost to the top of each tin. Bake at 350 for about 18 minutes. Right out the oven, take a muffin out, break it open, and cover it with chocolate chips. When they have mostly melted, reward yourself with the best muffin ever. Let the rest cool, and then freeze.
We woke up to the very rare treat of seeing our world blanketed with EIGHT inches of SNOW this morning! It was the perfect, powdery kind of snow, and due to record low temperatures, it’s not melting for a few days!
Ahhh, the coziness! In these parts, a snow day is a special day, which is probably why seeing pristine white all over everything warms my soul into making a day full of memories.
Before the boys even woke up, I was in the kitchen beginning the celebration with a favorite breakfast…PANCAKES!
I have finally found a pancake mix, along with a little trick, that turns out as fluffy and as yummy as we all expect!
Pamela’s Baking and Pancake Mix makes delicious pancakes! I follow the recipe (quadrupling it, of course, so I can have some left to put in the freezer for later), but add one little trick. Using buttermilk (or use milk, but add a tablespoon of vinegar that you let sit in the milk for 5 minutes) creates an even lighter and fluffier feel to pancakes. Having the mix makes it so easy to flip these out quickly, which is priceless for me as I see the sleepy-eyed sweetie pies trudging into the kitchen and then bursting into smiles!
Now, off to the snow!!!
My husband’s family serves this casserole Christmas morning. The smell fills the house and gathers everyone into the kitchen as we wait to eat. It’s a nostalgic dish, and because it’s so easy to make, I think it should be welcomed at the dinner table several times a year. We shouldn’t save something this good just for Christmas morning!
Here’s the recipe:
1 loaf of white gluten-free bread, cubed
2 C. Cheddar cheese
1 lb. Hormel Lil Smokies Beef sausage links
6 beaten eggs
2 1/4 c. milk
1 1/2 tsp. salt
1 tsp. dry mustard
1 can cream of mushroom soup (Nature Valley’s is GF) + 1/2 C. milk
Spray a 13×9 casserole dish with cooking spray or coat with butter. Layer bread cubes, sausage, then cheese. Mix together and pour into casserole the eggs, milk, salt and mustard. Refrigerate overnight.
Next morning, dilute one can cream of mushroom soup with 1/2 cup milk and pour over casserole. Bake about 1 1/2 hours at 300 degrees.
Don’t these look scrumptious?
They are made with Betty Crocker’s Yellow Cake Mix plus cornmeal.
The recipe can be found here at bettycrocker.com.
Please also check out all the other recipes using the new mixes. There is a section specifically for the gluten-free mixes, but you could also adapt many of the other recipes which use the normal ones. Just remember that the gluten-free mixes are about half the size as the normal ones, and adjust as necessary.
These are so fun to make! They poof up in the oven, then fall to create a thick crepe-like pancake. You can top them with bananas, cinnamon, and brown sugar or baked apples.
I used this recipe, substituting Jules Gluten-Free Flour Blend, which you can find at the end of this post.
This is one of my favorite breakfasts, and as it turns out, the people of China agree with me- only they scramble their eggs instead of fry them. Oh, and I add bacon bits to mine. I’m sure the Chinese would think that’s tasty too though. Eggs and Tomatoes is a very popular dish in China. You can read about a more authentic version here.
For mine, I fry the eggs first, then add sliced tomato and bacon bits to the skillet. When they are nice and soft and a little browned, I place them on top of the eggs and enjoy them with a nice, hot cup of tea.