Leftovers - Sweet Potato Pancakes (Gluten-Free)

Now that Thanksgiving is over, we can get on with the good stuff, like using up leftovers!

I'd venture to say most people had some kind of potato on their Thanksgiving table. If you were smart enough to have your potatoes be sweet potatoes, you are in luck. The weekends are perfect for pancakes and leftover mashed sweet potatoes are perfect for making sweet potato pancakes.

My sister-in-law used this recipe for her amazing whipped maple sweet potatoes and they were what I used in the below sweet potato pancake recipe. I made them gluten-free by using Pamela's Baking and Pancake Mix but you could also substitute 1 1/2 cups all purpose flour and 3 tsp baking powder for the Pamela's measurement.

Everyone in my family gobbled these up the day after Thanksgiving including my 3 and 4 year-old nieces. It's safe to say they are kid friendly too! Of course, a nice long walk after a big breakfast is always a good idea . . .

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Sweet Potato Pancakes (Gluten-Free)
Makes 10-12 medium cakes

2 tbs butter, melted
1 cup mashed sweet potatoes
1 1/2 cup milk
1 egg, beaten
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 1/2 cups Pamela's Baking and Pancake Mix
1/2 tsp salt

Preheat oven to 250 degrees F (you will keep cooked pancakes warm until entire batch is finished).

Mix together butter, sweet potatoes, milk, egg, vanilla, and cinnamon until smooth. Add in Pamela's and salt and mix until just combined.

Heat a greased skillet over medium heat and add 1/4 pancake batter. Cook until bubbles burst at surface and then flip. Cook another minute and keep warm on cookie sheet in oven until ready to serve. Repeat with remaining batter until finished.

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Pumpkin Quinoa Breakfast Parfait

after i made the pumpkin spice cream last week, i was left with leftover pumpkin puree. i hate that. i always seem to forget about leftover canned items in the fridge until its too late. as in mold-growing-something-in-the-fridge-stinks too late. not this time, folks. not this time.

i was determined to find another use for the pumpkin before it was too late. enter pumpkin quinoa breakfast parfaits. if you cook the quinoa ahead of time, this fall-inspired, protein-packed breakfast comes together in a flash.

this breakfast is the perfect way to start a crisp fall day. i hope you enjoy them as much as i do!

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Pumpkin Quinoa Breakfast Parfait
serves 2 
adapted from how sweet it is

2 cups plain greek yogurt
2 tsp maple syrup, divided
2/3 cups pumpkin puree
1 tsp pumpkin pie spice, divided
1 tsp vanilla extract
1/8 cup graham cracker crumbs
1/4 cup dry quinoa
chopped pecans

prepare quinoa according to directions. once cooked, season with 1/2 tsp pumpkin pie spice and let cool. (i usually do this step the night before so all i have to do is assemble the parfait in the morning.)

mix yogurt, pumpkin, maple syrup, vanilla, and 1/2 tsp pumpkin pie spice together. spoon 1/4 cup of quinoa into bottom of each glass. spoon 1/2 cup of yogurt-pumpkin mixture on top of quinoa, add graham cracker crumbs followed by another layer of 1/2 cup of quinoa. spoon remaining yogurt-pumpkin mixture into each glass and top with a sprinkling of chopped pecans.

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Pumpkin Spice Coffee Cream

nothing says fall quite like seeing pumpkin spice lattes back at starbucks. i tried to wait until october (my opinion of the unofficial start of fall) but i am a weak, weak girl. the first hint of a chill and i wandered into our local starbucks.

however, there is nothing like a hot cup of coffee on our screened in porch in my pj's on a crisp morning. i don't want to have to get in the car and go to starbucks. this pumpkin spice coffee cream brings the pumpkin spice latte to me. the best part is i don't have to change out of my pj's for it.

this cream turned out perfect. just mix it in with any coffee and you have a taste of fall. i made it with a mixture of coconut cream and regular cream, but you could use all coconut cream if you are enjoying the dairy-free lifestyle. you could also use equal parts regular cream and whole milk if you don't want to do the coconut cream thing.

this recipe is easily doubled if you have more than one coffee drinker in your house - or are having weekend guests.

happy fall y'all!

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Pumpkin Spice Coffee Cream
adapted from next to heaven

1/2 cup whole milk or light cream
1/2 cup coconut creamer (i use so delicious)
2 tbs pumpkin puree
1/4 tsp pumpkin pie spice
2 tbs pure maple syrup
3/4 tsp vanilla extract (i use homemade - recipe here)

whisk together all ingredients in a medium saucepan. warm over medium heat until just steamy. strain before storing in an airtight container. when completely cool, cover tightly and keep in fridge.

Breakfast Bacon and Egg Stack

greek yogurt with fresh fruit is my usual weekday breakfast. it's quick and easy, packed with protein and keeps me full for a surprisingly long time. i can change it up as fruit in season changes (fresh, juicy peaches in july and august are my favorite) but i can almost always get raspberries and blueberries.

i love that breakfast and rarely tire of it. however, saturday mornings i want something a little different. something that tastes like the weekend. while i love pancakes, i am also a bacon girl through and through. (plus, sometimes pancakes make me feel sleepy and threaten to send me right back to bed for a nap rather than a productive saturday morning. i also find myself hungry an hour after pancakes.)

this breakfast stack is the prefect weekend breakfast because it's filling, contains bacon, is full of protein, tastes decadent, contains bacon, yet it surprisingly easy to make. did i mention it contains bacon? i recently discovered wegmans seven grain sourdough bread and can't get enough of it. it still has that distinct sourdough taste yet is made with whole wheat flour and other crunchy grains.

when i wake up, i preheat the oven and lay out the bacon. by the time i have fed the dogs, the oven is ready and i pop the baking sheet in. 20 minutes later (just enough time for a cup of coffee and some today show) and the bacon is ready.

by the time the toast is finished toasting, i have fried two eggs (one for E, one for me) and breakfast is ready to assemble. i recently found this spreadable cheddar from cabot and picked some up not really knowing what i would do with it. turns out, it is perfect to spread on warm, toasty bread. top the cheesy bread with the bacon and the egg and your breakfast stack is ready to enjoy!

of course you could make this anyway you like it. you could use spinach or tomatoes instead of bacon (or prosciutto too), any kind of cheese you like and your egg anyway you like it. i have used fried, poached, and scrambled eggs all with success.

i suggest you make this breakfast stack for your family this weekend. they will happily come to the table - they may even offer to help with the dishes after this meal:)

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Breakfast Bacon and Egg Stack
serves 2

4 slices bacon
2 slices bread
2 tbs spreadable cheddar cheese
2 eggs
salt and pepper

preheat oven to 375 degrees F.

line baking sheet with foil and line bacon up making sure they are not touching. bake for 15-25 minutes depending on how you like your bacon cooked (mine has to be crispy). 

toast bread and spread each with 1 tbs cheese. cook egg as desired. lay 2 slices of bacon on toast spread with cheese and lay cooked egg on top of bacon. sprinkle with salt and pepper and serve immediately.

Rhubarb - The Un-Vegetable Vegetable

that's right, rhubarb is a vegetable! rhubarb is a herbaceous perennial plant that grows long celery-like rose colored stalks with green, swiss chard-looking leaves. while it's leaves are poisonous, it's stalks are crisp and tart.

it may be a vegetable but it doesn't taste like one. i love the tart taste on its own but it also pairs wonderfully with sweet things like strawberries. since rhubarb is currently in season here on the east coast (and it's a short season at that) here are two of my favorite ways to use this vegetable. it just so happens, both include strawberries - also in coming in season right now.

Strawberry-Rhubarb Coffee Cake
this sweet, tart cake is the perfect excuse to have dessert for breakfast - hey it has vegetables in it, it must be good for you, right?

Strawberry-Rhubarb Martini
the sweetness from the fresh, local strawberries, tart from the rhubarb, and smoothness from the vodka make a wonderful party for your taste buds. be sure to try this while strawberries are in season and at their juiciest and most flavorful!

have leftover strawberry-rhubarb puree after making this great martini? try this idea and stir it into your yogurt in the morning - yum!

Biscoff Yogurt

i don't really post a lot of breakfast recipes. the truth is, i usually have the same thing for breakfast every morning. sure, i make the occasional pancake on the weekend or might try quinoa parfaits every once in a while during the week if i have extra time but i usually either have a fried egg with apple maple chicken sausage or plain greek yogurt with fruit (nine times out of ten said fruit is raspberries).

i guess that is pretty boring, but in the morning, i find it hard to be creative and i like to stick to a routine so i get out the door on time.

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the other morning i found myself wanting yogurt but without a single piece of fresh fruit in the house. i love plain greek yogurt but it's super boring without anything in it. so, i foraged in the pantry and came up with a treat - biscoff spread. i've used this to make cookies or eaten it straight out of the jar, but i never thought to stir it into yogurt.

this is such a treat that i had to tell you all about it even though it isn't really a recipe. i simply stirred 1 tsp of biscoff spread into 1/2 cup of plain greek yogurt and it was divine. not only is this great for breakfast, but it would be a nighttime snack if you find yourself craving something sweet but don't want to over indulge.

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Biscoff Yogurt
serves 2

1 cup plain greek yogurt
2 tsp biscoff spread
1-2 drops liquid stevia (optional if you like sweeter yogurt - i omit this)

stir everything together until smooth. divide into two bowls and serve. top with granola if desired.

National Pancake Day

today is national pancake day (thanks for the heads up Mim:)

why don't you celebrate with one of my two favorite pancakes recipes:

Apple and Banana Stuffed Pancakes
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Blueberry Strudel Pancakes
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happy pancaking!

Breakfast Pizza

weekends are supposed to be more relaxed and promise you unlimited time. yes, of course you can go for a long run, make a big sit-down breakfast, tackle that big project, read a book, take a long nap, vacuum the whole house, have a relaxing bubble bath, make a 5-course dinner for friends complete with cocktails and dessert, watch that netflix movie, and still be in bed by 10pm for a good nights sleep, right?

okay, sometimes those promises fall a little short. i always say at a minimum, a successful weekend includes at least one nap. luckily, i can now add a great homemade breakfast to that list.

this breakfast pizza is definitely weekend worthy - it's even brunch company worthy. i used a pre-made thin pizza crust but with a little forethought, you could make your own whole wheat pizza crust. i love this easy recipe.

the best part about this recipe is it comes together really quickly. in about the time it takes to drink a cup of coffee, the pizza is ready to eat. i pre-baked the crust for 5 minutes and while it was baking, i browned some already cooked chicken sausage, cooked up some shallots, and shredded some cheese. when the crust came out, i tossed on the chopped chicken sausage and cooked shallots, added some baby spinach and sprinkled on the shredded cheese. finally, i cracked 4 eggs onto the top and cooked the pizza a couple more minutes - just until the cheese is melted and the eggs are cooked.

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as soon as the pizza came out of the oven, i sliced it up and sprinkled chopped cherry tomatoes on each slice. of course, you can add whatever toppings you have on hand for a customized breakfast pizza. kids will love helping with assembly too. pick up some ingredients today so you can surprise your loved ones with a pizza this weekend.

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Breakfast Pizza
serves 4-6

1 whole wheat pizza crust, rolled out thinly
2-3 chicken sausage links, cooked
1 tbs olive oil
4 shallots
4 cups baby spinach
2 cups shredded cheese (i used sharp cheddar)
4-5 whole eggs
1 cup chopped tomatoes

preheat oven to 400 degrees F.

roll out pizza dough on a parchment lined baking sheet. bake for 5 minutes.

meanwhile, brown sausage and then cook shallots over medium heat with olive oil until shallots are browned and tender.

top pre-baked pizza crust with sausage, shallots, cheese, and baby spinach. crack eggs over top and bake for 5-10 more minutes until eggs are set.

remove from oven and let sit for a minute. slice and top with chopped tomatoes.

Apple and Banana Pancakes

i love making pancakes. its a wonderful saturday morning event in our house. the other morning, i had some apples leftover that needed to be used. i thought about making apple cinnamon pancakes but remembered seeing another blogger dip banana into pancake batter and cooking them up.

why couldn't i do the same with apples?

the result was a home run! why haven't i done this before? they were delicious! i even ended up using a banana too and those were just as good.

the cinnamon in the pancake batter was really the icing on the cake. topped with some warm maple syrup, E gave these 2 thumbs up and said i had to make them again.

i figured they would be perfect for the holidays when we have time to stay in our pj's and need something fun and special for friends and family. 

so stock up on the ingredients now. i highly recommend you make these this holiday season - i can almost guarantee they will be a big hit and everyone will think you are a culinary genius!

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Whole Wheat Pancakes
(makes 15 pancakes)

1 c whole wheat pastry flour
1/2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c yogurt (i used 0% fage greek yogurt)
1/2 c skim milk
1 tbs agave nectar
1/2 tsp vanilla extract
1 egg
1 tbs olive oil

mix together dry ingredients with a whisk. in a separate bowl, mix all wet ingredients. slowly add dry ingredients and mix until just combined. add more milk if needed to reach desired consistency.

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Fruit Pancakes
serves 3-4


2 medium apples (i used macintosh but any kind will work)
2 medium bananas

meat large skillet over medium heat.

peel apples and slice horizontally. use a small biscuit cutter to cut out the center of the apple (the seeds and the core). peel the bananas and slice into 1" rounds. drop apple and banana slices one at a time into pancake batter and flip using a fork to make sure fruit is completely covered.

lower stove heat to medium low and spray with non-stick cooking spray. drop batter covered apples and bananas onto warm skillet. when you see bubbles start to form on the edges and bottom is lightly browned, flip and cook on other side. serve immediately or keep cooked fruit pancakes warm by placing on plate in 170 degree oven until ready to serve.

Easy Pecan Sticky Buns

my mom makes the best sticky buns. hands down. i remember in college telling her that's all i wanted for christmas - a batch of her sticky buns waiting for me when i got home. of course at the time i didn't know all of the time and effort that went into making a batch of those delicious, buttery, sugary bites of heaven.

last year we made them together and i appreciated her all the more. (why is it that we don't really appreciate our parents until we get older. i'm sure it really isn't fully until we have our own kids. i guess my brother has one up on me.) if you are interested in the recipe we used last year (and you should be), we actually made two versions - the classic pecan sticky buns and the pioneer woman's cinnamon rolls.

so i got to thinking, how can i make sticky buns when a craving hits without all the kneading and rising and waiting? here comes puff pastry to save the day! this recipe is super easy and if you are like me and usually have puff pastry in your freezer, it's likely you have all the ingredients you need on hand to make these.

i made these a couple of weekends ago and had them ready to eat within an hour of waking. keep the ingredients on hand so you can whip these up on a weekend morning or last minute if you have company stay over or pop in for brunch. if word gets out, you might find people at your doorstep every weekend.

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Easy Pecan Sticky Buns
makes 16 buns


2 sheets of puff pastry (thawed overnight in the fridge or on the counter for 30 minutes)
1 stick unsalted butter, softened
1/4 cup brown sugar
1/2 cup chopped pecans

filling:
2 tbs unsalted butter, melted
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 cup chopped pecans

preheat oven to 400 degrees F.

stir together butter and sugar. spoon 1 tbs of butter and sugar mixture into each of 16 greased muffin cups. sprinkle chopped pecans on top of butter and sugar mixture.

unfold 1 puff pastry sheet and press seams together. roll out slightly. brush 1 tbs melted butter onto puff pastry and sprinkle 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 cup chopped pecans. tightly roll up the pastry so it is rolled into a long log. cut in half and then cut each half into 4 equal pieces. repeat with second puff pastry so you have 16 pieces.

place each piece spiral side up into muffin cups. bake for 30 minutes until golden brown and puffed. remove from oven and let cool 5 minutes. turn muffin tins upside down making sure all filling is removed from pan. let cool an additional 5 minutes and enjoy.