Carrot Cake Pancakes

Delicious, nutritious! I love the fact that I can put 3 cups of carrots into breakfast and my family will gobble it up. As always, I make a double-batch to freeze for later in the week.

I originally found this recipe on Pinterest, but significantly reduced the sugar and used whole-wheat flour.

Variations:
• Use half grated carrot and half grated apple
• Use grated carrot and grated raw beet
• Use only whole-wheat flour but increase the milk by 1/4 – 1/3 cup
• Serve with vanilla Greek yogurt, or plain Greek yogurt mixed with honey and top with chopped nuts of choice

Carrot Cake Pancakes
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Servings
8 - 10 pancakes
Servings
8 - 10 pancakes
Carrot Cake Pancakes
Print Recipe
Servings
8 - 10 pancakes
Servings
8 - 10 pancakes
Ingredients
Adjust servings: pancakes
Units:
Instructions
  1. Mix flour, sugar, baking power, pumpkin pie spice, baking powder, baking soda and salt.
  2. In another bowl whisk eggs. Whisk in milk, vanilla and melted butter (or coconut oil).
  3. Pour wet ingredients into dry ingredients and mix until combined.
  4. Stir in shredded carrots, chopped nuts, and chia; add coconut if using.
  5. Heat pancake griddle or large skillet over medium-high heat and brush with butter or coconut oil. Scoop about 1/4 cup batter into skillet, turn down heat to medium and cook 3 – 4 minutes per side until golden.
Recipe Notes
  1. Can add half Greek yogurt and half milk for more protein
  2. Always serve with fat from nature (a bit of butter on the pancake and/or protein (a scoop of Greek yogurt, quality sourced breakfast sausage)
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Classic Yellow Cake with Yogurt Cream and Berries

I was looking for a simplified recipe for a classic birthday cake that didn’t require three different bowls and beating egg whites. This recipe fit my criteria and was delicious. I cannot bring myself to put 1 1/2 cup of sugar in a single recipe so I reduced to 1 cup and no one missed that extra sugar.

Classic Yellow Cake with Yogurt Cream and Berries
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Servings
10 servings
Servings
10 servings
Classic Yellow Cake with Yogurt Cream and Berries
Print Recipe
Servings
10 servings
Servings
10 servings
Ingredients
Cake
Yogurt Cream Frosting
Adjust servings: servings
Units:
Instructions
  1. Arrange a rack in middle of oven; preheat to 350°F.
  2. Brush two 9 inch layer cake pans with butter. Line bottom of pans with parchment paper; brush again with butter.
  3. Whisk flour, baking powder, and salt in a medium bowl.
  4. Using an electric mixer on medium speed, beat granulated sugar and butter in a large bowl, scraping down sides as needed, until light and creamy, about 5 minutes. Add vanilla and yolks in 2 additions, scraping down bowl after each. Reduce mixer speed to low and add dry ingredients, alternating with milk mixture in 2 additions, beginning and ending with dry ingredients and beat just until smooth.
  5. Divide batter between prepared pans.
  6. Bake cakes until light golden brown and a tester inserted into the centers comes out with a few moist crumbs attached, 30–35 minutes.
  7. Let cool in pans at least 15 minutes. Invert cakes onto racks, peel off parchment, and let cool completely.
Cream Frosting
  1. Beat the whipping cream with a mixed until the beater starts making tracks. Slowly add the powdered sugar while continuing to beat, add vanilla and beat just until cream is stiff.
  2. Carefully fold in the Greek yogurt with a spatula.
  3. Spread the 1/3 of frosting on the first layer. Cover the layer with berries (strawberries, blueberries, raspberries, blackberries or a mix of berries).
  4. Place second layer, topside down. Spread remaining frosting on the top layer, letting it run down the sides. Place berries on top of the cake.
Recipe Notes

Modified from

Epicurious: Classic Yellow Cake with Chocolate Frosting

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Whole-Wheat Sugar Cookies

Sugar cookies are usually made with white flour and too much sugar. I use whole-wheat flour and reduce the amount of sugar almost half.

I was not a fan of sugar cookies until I had a child. Now I can seem to stop making them! In carrot-shape at Easter, or pumpkin shape in the fall…

I’ve lost count of the number of times we made them in all sorts of shapes for play dates. I blend powdered sugar with just enough water to make “spreadable” icing, and a drop or two of India Tree coloring (no synthetic dyes). Each child gets a portion of icing in a cup and decorates happily away, adding sprinkles on top.

Whole-Wheat Sugar Cookies
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Servings
36 - 48 cookies
Servings
36 - 48 cookies
Whole-Wheat Sugar Cookies
Print Recipe
Servings
36 - 48 cookies
Servings
36 - 48 cookies
Ingredients
Adjust servings: cookies
Units:
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium-sized bowl whisk together the flour, baking powder, and salt.
  3. In a large bowl fitted with an electric whisk cream the butter. Gradually add sugar mixing until it is all blended in. Add the egg, milk, and vanilla until well mixed.
  4. By hand mix in flour about 1 cup at a time, mixing well after each addition.
  5. Roll the dough out onto a floured surface until it's about 1/4-inch thick.
  6. Cut with cookie cutters into desired shapes. Place cookies onto an ungreased baking sheet.
  7. Bake in oven for 6 – 8 minutes until edges turn golden brown.
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Orange Marmalade Cookies

In our garden in Cochabamba is a magical orange tree. Magical because of the astonishing amount of fruit it produces, magical because of the intense vivid flavor of not only the juice but also the peel. These oranges make the most amazing orange marmalade, I can taste the sunshine in every bite.

When I bring back a jar of that marvelous homegrown, home-made orange marmalade to Houston, it is too precious to use in these cookies. But the cookies are also so delicious that I use store bought orange marmalade to make them. When our Cochabamba marmalade is gone, these cookies are a flavor from home.

Variations

  • For an extra-special treat, I dip the cookies (baked and cooled) in chocolate. I melt about 4 ounces semi-sweet chocolate with 1 tablespoons of butter or cream. Place the cookies on a silpat or well-buttered cookie sheet until the chocolate hardens.
  • Or add chocolate chunks into the batter
Orange Marmalade Drops
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Servings
36 - 40 cookies
Servings
36 - 40 cookies
Orange Marmalade Drops
Print Recipe
Servings
36 - 40 cookies
Servings
36 - 40 cookies
Ingredients
Adjust servings: cookies
Units:
Instructions
  1. Preheat oven to 350. Grease cookie sheets.
  2. Beat butter until soft, gradually add sugar beating until light and creamy.
  3. Mix in eggs until creamy, add marmalade and mix just until blended together.
  4. Sift flour with baking powder. Stir sifted ingredients into butter mixture.
  5. Drop the batter from a teaspoon onto a greased cookie sheet.
  6. Bake about 8 minutes.
  7. If using chocolate, once the cookies are completely cool, melt chocolate with 1 tablespoon butter or coconut oil. Dip cookies in melted chocolate and place on a silpat until chocolate is solid.
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Carrot-Shape Sugar Cookies in Oreo “Dirt”

By request, this is the third year these cookies are part of my Easter menu; they’re becoming a family tradition.

The instructions seem long-winded and intimidating but don’t let the step-by-step instructions alarm you. They’re so worth it. Or recruit the kids and make it a family project; it will be fun!

I use India Tree food coloring (available on  Amazon) made from highly concentrated vegetable colorants; they contain no corn syrup or synthetic dyes.

What to do with all the leftover Oreo dirt?
I freeze it for another time; here is one of my favorite ways to use the Oreo crumbs
Epicurious: Frozen White Chocolate and Raspberry Mousse

I’m going to give this Grasshopper a try, it evokes happy childhood memories! Have you ever had Grasshopper Pie?

Simply Recipes: Grasshopper Pie

Carrot Shape Sugar Cookies in Oreo Dirt
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Carrot Shape Sugar Cookies in Oreo Dirt
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Ingredients
Adjust servings:
Units:
Instructions
  1. In a medium-sized bowl whisk together flours, baking powder, and salt. Set aside.
  2. In a large bowl cream, with electric beater (or by hand), butter and sugar together for several minutes. Add egg, milk, and vanilla until thoroughly combined.
  3. Add a few drops of yellow food coloring and one drop of red.
  4. Slowly add flour mixture until well mixed. Adjust food coloring one drop at a time until it has the desired orange shade.
  5. Turn off beater and shape dough into a ball.
  6. Divide in half; roll each half into a log on a silpat or floured surface. If the dough is too soft and sticky, refrigerate for 10 - 15 minutes. Don't let it get too cold or it will be difficult to shape.
  7. Cut into ½” slices
  8. Roll (either on the counter or between your palms) each slice into a cone shape
  9. Place on cookie sheet lined with parchment paper
  10. After cookie sheet is full, slightly flatten the “carrots”
  11. Refrigerate a couple of hours or overnight; they hold their shape better if they're really cold before baking
  12. Bake at 350 for 5 – 8 minutes (depending on the size of your “carrots) peeking to make sure the tips don’t get too dark. Cool
  13. Stick a toothpick in the top of each cookie, carefully pushing it almost all the way in. Make an assembly line. Tie a green ribbon on the tip of toothpick. I use fabric-with-wire ribbon because I can shape them.
  14. Grind Oreo cookies in a food processor or blender. Place the Oreo “dirt” in a serving dish.
  15. Dip bottom half of "carrot" cookie into Dulce de Leche and stick in the Oreo dirt.
Recipe Notes

NOTE: Make ahead so it’s not overwhelming. For example

  • 1 or 2 weeks earlier a) make and freeze the cookies to bake later or b) make AND bake the cookies. If making ahead; I freeze them (baked or unbaked it’s the same process) in a large ziploc bag lined with parchment paper. Place parchment paper between the layers or cookies also so they don’t stick together.
  • Make the Oreo crumbs by pulsing 6–8 cookies at a time in a blender or food processor. Store in a covered container.
  • One or two days before, tie green ribbon on toothpicks and insert into baked cookies. I like using fabric ribbons wire to hold the shape)
  • Day of: recruit your kids to dip the “carrots” in Dulce de Leche and place in Oreo “dirt"
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Spinach Pancakes

These pancakes from weelicious are yummy and fun. Move over green eggs and ham! I always love an opportunity to punch up the nutrition in breakfast and this is a perfect example. I also love tempting kids to eat something they might not otherwise want to. So without hinting at the reason for the green, I simply made them for brunch on a St. Patrick weekend and everyone, even the littlest guest, all of 18 months, ate their fill.

Because I usually don’t have buttermilk, I mix 1 cup milk with 1 tablespoon apple cider vinegar (or white wine vinegar) and let it sit 10 – 15 minutes before making the recipe.

 

Spinach Pancakes
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Spinach Pancakes
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Ingredients
Adjust servings:
Units:
Instructions
  1. In a blender, combine the spinach, buttermilk, egg, and oil and blend
  2. until smooth.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Heat a large pan or griddle over medium heat and grease with butter or expeller-pressed canola oil.
  6. Pour about 1 tablespoon of the pancake mixture onto the griddle, cook about two minutes.
  7. Flip the pancakes and cook for one minute longer and serve.
Recipe Notes

Modified from Weelicious.com: Spinach Pancakes

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Very Blueberry Scones

Loaded with blueberries, these buttery scones are one of our all-time family favorites. If fresh blueberries are not in season, frozen blueberries work just as well, and even dried blueberries.
Raspberries or blackberries could be used instead.

Very Blueberry Scones
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Servings
8 servings
Servings
8 servings
Very Blueberry Scones
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Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper.
  2. In a large bowl mix whole-wheat flour, all-purpose flour, baking powder, ginger and sugar.
  3. Add butter pieces, mash into flour with fork and then using fingertips, rub in chilled butter until pieces are size of small peas.
  4. Mix 1 cup buttermilk and lemon zest. Pour buttermilk mixture into dry ingredients and stir just until milk is blended in (it will be thick and somewhat sticky).
  5. Add blueberries and gently fold in; not all blueberries will get fully mixed in.
  6. Transfer dough to a floured work surface and divide dough in half. Form each half into a flat disc, then cut each disk into 6 wedges.
  7. Transfer scones to prepared baking sheet, spacing 1 inch apart. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
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Chocolate Zucchini Cupcakes

These cupcakes are hugely popular with all our friends and family. The hint of cinnamon, the richness of cocoa and the bits of chocolate make every bite delicious. The zucchini adds moisture and putting a vegetable boost into dessert is good for a mother’s heart.

They are so yummy, they don’t really need frosting. But I’ve made them so many times over the years, I’ve served them differently pending on what I had in the refrigerator: a cream cheese icing (blend cream cheese sweetened to taste with honey, real whipped cream with a tablespoon of cocoa folded in and sweetened to taste with powdered sugar or a chocolate butter cream icing.

For a super duper chocolate treat on a special occasion with a chocolate glaze (melt equal parts semi-sweet chocolate and butter or coconut milk). For these, I bake the cupcakes in a mini-muffin tin.

In general I do not use cupcake liners, they just go straight to the landfill.

Chocolate Zucchini Cupcakes
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Servings
8 cupcakes
Servings
8 cupcakes
Chocolate Zucchini Cupcakes
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Servings
8 cupcakes
Servings
8 cupcakes
Ingredients
Adjust servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350°F with rack in middle. Grease muffin tin with butter or coconut oil.
  2. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
  3. Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes.
  4. At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
  5. Pour into muffin tin and bake until tops spring back when lightly pressed, 25 - 30 minutes.
Recipe Notes

Source

Epicurious: Chocolate Zucchini Cupcakes

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Nutrient Dense Berries and Nut Pancakes

Berries, bananas and nuts oh my! These are so delicious and nutrient dense, made with whole wheat flour and oats, keeping bellies satisfied and fueling our brains for a day at school or work.

Double the recipe because they are super delicious to have in the freezer for busy weekdays.

Toppings

  • Mashed fresh (or defrosted frozen) berries — add a drizzle of maple syrup or honey if you need it sweeter
  • Plain Greek yogurt mixed with a touch of honey or berry puree / preserves
  • Nut butters, warm it up a bit so it is more spreadable, and a drizzle of maple syrup or honey
  • Chia Jam from Gimme Some Oven
Berries and Nut Pancakes
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Servings
8 people
Servings
8 people
Berries and Nut Pancakes
Print Recipe
Servings
8 people
Servings
8 people
Ingredients
Adjust servings: people
Units:
Instructions
  1. In a bowl, combine first 5 ingredients.
  2. Place bananas in another bowl, mash and mix with milk, eggs and almond extract.
  3. Pour liquid ingredients into dry ingredients; stir until smooth. Mix in berries.
  4. Warm a skillet over medium heat; brush with butter, avocado or coconut oil.
  5. Measure 1⁄4 cup batter; pour onto skillet. Cook until golden brown, 2 to 3 minutes per side.
Recipe Notes

Modified from

Epicurious: Fruit and Nut Pancakes

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Carrot Cake Cupcakes

This is a delightful recipe from Cooking Classy. I modified it by adding fresh ginger, reduced the sugar and used coconut oil.

Rather than the Cream Cheese frosting from the original recipe, I made Whipped Orange Cream because I had heavy cream in my refrigerator.

But check out the original recipe with its marzipan carrots!

Carrot Cake Cupcakes
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Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Carrot Cake Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Adjust servings: cupcakes
Units:
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds, set aside. Shred carrots as directed in notes below, set aside.
  2. In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs and using an electric hand mixer, blend mixture on low speed 30 seconds, until slightly pale. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix 20 seconds longer. Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots (they'll clump together a bit but that's fine). Pour carrot mixture into the batter and blend until evenly combined.
  3. Pour batter into paper-lined muffin cups, filling each cup about 3/4 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 21 minutes. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.
Recipe Notes

Modified from
Cooking Classy: Carrot Cupcakes with Cream Cheese Frosting

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