Overnight Oats

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Happy Groundhog day! Are you hoping Punxsutawney Phil doesn’t see his shadow so that you can bask in balmy 70 degree weather? Or are you hoping for a shadow and more snow days? Either way, we’ve got you babe with delicious, creamy, and quick over-night-oats!

Side note: please tell us you’ve seen Groundhog Day with Bill Murray. If you haven’t google “name of song that plays every morning in movie groundhog day” right now. The Sonny and Cher reference will make more sense and you’ll realize we’re not calling you babe.

Overnight oats are the perfect on-the-go breakfast for hectic mornings. It’s our go-to for days when we need to get into the office early. The concept has exploded in the blog world over the last year, so we thought we’d join in and share our favorite version.

We combine 1/2 cup plain greek yogurt with 1/3 cup oats, and stir the mixture together so that the oats become soft and creamy after being refrigerated over night. We top it all off with cinnamon, fresh berries, and a pool of almond butter. It’s a sweet, satisfying breakfast to ease the stress of chaotic mornings!

Happy double dipping!

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Overnight Oats – make ahead the night before and enjoy in the morning

Ingredients

  • 1/3 cup oats (steel cut or rolled)
  • 1/2 cup plain greek yogurt
  • 1/4 cup berries (frozen or fresh) – you could also substitute sliced bananas
  • 2 tbsp almond butter (or peanut butter)
  • 2 tsp cinnamon

Method

  • In a container (or bowl, or mason jar) mix oats, greek yogurt, and cinnamon. The oats should be coated in the yogurt.
  • Mix in berries
  • Top with a dollop (or puddle) of almond butter
  • Sprinkle with a pinch of oats and a dash of cinnamon
  • Place in refrigerator overnight and enjoy a delicious breakfast in the morning

 

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Pumpkin French Toast with Toasted Coffee Pecans

Pumpkin French Toast

 We realize you may be on pumpkin overload…pumpkin spice lattes, pumpkin bread, pumpkin butter, pumpkin glazed chicken, pumpkin pancakes, pumpkin beer, pumpkin spice M&Ms (oh yeah, it’s a thing). Do you think the world is slightly obsessed with pumpkin? Yes, and so are we so we made this pumpkin french toast topped with toasted coffee pecans. Embrace the pumpkin spirit.

Pumpkin French Toast

This recipe is inspired by one of our favorite blogs, A Cozy Kitchen.

Pumpkin French Toast

The sweet pumpkin puree is mixed into the batter, giving the french toast a delightful fall color. Cinnamon and nutmeg boost the fall flavor. The coffee toasted pecans are the real treat, though. They’re toasted in melted butter and brown sugar, and dusted with coffee grounds. You’ll be tempted to eat them all right off the pan (we were). But save some to top the french toast because the buttery crunch with the warm pumpkin flavor is out of this world!

Pumpkin French Toast

We’re smitten with pumpkin. We’re smitten with this pumpkin french toast.

Pumpkin French Toast

Drizzle maple syrup over the french toast or be indulgent and spread pumpkin butter on it. Happy double dipping!

Pumpkin French Toast

Recipe – adapted from A Cozy Kitchen

Serves 4

Ingredients

French Toast:

  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin spice
  • 1/2 tsp. nutmeg
  • 1 loaf thick sliced multi-grain bread

Coffee Toasted Pecans:

  • 1/2 cup pecans, chopped
  • 1 tsp. ground coffee
  • 1 tsp. cinnamon
  • 1/2 Tbsp. butter
  • 1 Tbsp. dark or light brown sugar

Method

1. Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, and cinnamon. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you’re able to handle them. Chop up the pecans until finely chopped and set aside.

2. In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.

3. Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.

4. Preheat your skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans.

5. Serve warm with maple syrup or pumpkin butter. Enjoy!

Norwegian Waffles

Norweigan Waffles

Every family has a traditional and essential brunch staple. You know, the food that everyone knows for certain will be served, but asks if it will be prepared just in case for some reason it is forgotten, which would be unimaginable and entirely unacceptable. The recipe that has been handed down for generations. The food that causes mouths to water upon the mere utterance of its name.  For our family this brunch staple is Norwegian Waffles.

Norweigan Waffles

The recipe started with Grandma Kari (our great grandma), who immigrated to the United States from Norway. Grandma Kari was known for her hard work ethic and her cooking, especially her waffles.

Norweigan Waffles

These waffles bring a stream of memories each time we eat them…brunch with our entire family (aunts, uncles, cousins, grandparents) the morning after Thanksgiving, enjoying the waffles at the cabin on Sunday morning with friends who’ve visited for the weekend, and devouring 15+ waffles prepared by our 3rd cousin Rungnild during our trip to Norway (we were 9 by the way, with huge appetites and no shame).

Norweigan Waffles

These waffles are melt in your mouth delicious. Seriously, they melt in your mouth. The buttermilk and sour cream add a satisfying tang. The flour is sifted which gives the waffles the light and fluffy texture. Once the batter is ready, it’s poured onto the piping hot waffle iron and then the magic happens…a perfectly browned, slightly crisp Norwegian Waffle.

Top your waffle with maple syrup, butter, powdered sugar, jam, fresh fruit or enjoy it plain. There’s no wrong way to go with these waffles! 

Happy double dipping!

Norweigan Waffles

Recipe – Great Grandma Kari’s Recipe

Makes about 12 waffles.

*If you’re serving a smaller crowd the waffles can be frozen in a plastic freezer storage bag and re-heated to enjoy later.

Ingredients

Dry

  • 2 ½ cup flour, 2 Tbs. sugar, 1 ½ tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt

Wet

  • 2 eggs
  • ¼ cup butter, melted
  • 2 Tbsp. sour cream (can substitute plain Greek yogurt)
  • 1 ½ cup buttermilk (add more as needed if batter is too thick)
  • ½ cup water

Method

  1. Heat waffle iron.
  2. In a large bowl, sift dry ingredients together.
  3. Beat eggs in a medium bowl. Add ¼ cup melted butter. Add remaining wet ingredients and mix together.
  4. Add wet ingredients to dry ingredients, mix together well. If batter is too thick add additional buttermilk.
  5. Add batter to waffle iron and cook until brown and slightly crisp.
  6. Serve with maple syrup, powdered sugar, fresh fruit or butter. Enjoy!

Dark Chocolate Coffee Mini Scones

 

Delightful clouds of sweet chocolate coffee joy in your mouth. That’s what these light and fluffy dark chocolate coffee mini scones are!

 

It has been a lazy and chilly Saturday afternoon and these gooey, comforting scones were the perfect treat to provide some warmth. And after our grueling work-out this morning (we’re training for the Twin Cities Monster Dash on October 27th), we thought we deserved (and needed) some extra fuel in the form a baked good.

We adapted this recipe from a blog that we really enjoy reading, ohsheglows.com. It called for spelt flour and although we’ve never baked with this type of flour before we thought we’d give it a whirl. Spelt flour is a whole grain and has more protein than wheat flour. Extra fuel! Another crazy twist to this recipe is curdled milk. Quick science lesson (we are the daughters of a chemistry teacher after all). pH measures how acidic a substance is. In normal conditions milk has a pH of about 6.5, meaning it’s just slightly acidic. But when you add apple cider vinegar which has a pH of 4.25 (much more acidic), the pH falls and the protein structure of the milk changes, causing the milk to curdle.

Why use curdled milk in baking? Sour curdled milk in your refrigerator is disgusting. But the curdled milk that we made as part of the batter gives the scones a moist and fluffy texture. Chemistry is awesome!

So put your lab coat on (or apron if you prefer), and curl up with these dark chocolate coffee mini scones! Happy double dipping!

Recipe – adapted from ohsheglows.com

Makes 15 mini scones

Ingredients

  • 1 ¾ cups spelt flour (or whole wheat pastry flour or all-purpose flour)
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1 tsp. pure vanilla extract
  • ¼ cup canola oil
  • ¼ cup pure maple syrup
  • 1/3 cup very strong coffee
  • 1 tsp. apple cider vinegar
  • 1 tbsp. 1% milk
  • ½ cup + 2 tbsp. dark chocolate chips

Method

  1. Pre-heat oven to 375 degrees F. Line baking sheet with parchment paper or a non-stick mat.
  2. In a small bowl mix the apple cider vinegar and milk, and set aside for a couple minutes until it curdles.
  3. In a large bowl mix together the wet ingredients (oil, vanilla extract, coffee, maple syrup, apple cider vinegar + milk mixture)
  4. In another bowl mix together the dry ingredients (flour, baking powder, baking soda, salt and sugar).
  5. Add the dry ingredients to the wet and mix well. Fold in the dark chocolate chips.
  6. Scoop about 1 tbsp. of batter per mini scone onto baking sheet.
  7. Bake for about 12 minutes until golden brown.
  8. Enjoy with a hot cup of coffee or apple cider. Enjoy!

Pumpkin-O Pancakes

Good morning fall!

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It was a cool 60 degrees when we woke up this Sunday morning. And although the trees are still hanging onto their full, green leaves, there was a feeling of fall in the air…

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Which means pumpkin!

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We whipped up these thick, fluffy pumpkin pancakes for a breakfast treat to fit the mood. We used oat flour (hence Pumpkin- “O” pancakes), instead of whole wheat flour. It’s a fun change and great gluten-free option too!

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We’re not wishing away summer yet. There’s still a good month left to get a sun glass tan, drink a few blackberry gin fizzes while cruising on the lake, and roast some mallows over the campfire!

Happy double dipping!

Recipe – Adapted from www.runningtothekitchen.com

Makes 6 Pancakes

Ingredients

  • 3 tbsp. pumpkin
  • 1/2 cup oat flour
  • 1/2 cup milk
  • 2 tbsp. Greek yogurt (regular plain yogurt would work also)
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla
  • 1 egg white

Method

1. In a food processor, grind oats until they reach the consistency of flour.

2. In a medium bowl combine oat flour, cinnamon and nutmeg.

3. In a large bowl combine pumpkin, milk, Greek yogurt, egg white and vanilla.

4. Add oat flour mixture to pumpkin mixture, and stir.

5. In a pan over medium heat or on a griddle set at 350 degrees, pour batter into about 2″ circles. (six pancakes). Cook for 3 to 4 minutes and flip. Cook another 3 minutes.

6. Serve with honey, peanut butter, or maple syrup. Enjoy!

Nutrition for 3 pancake

Calories: 153   Carbs: 19.8g   Protein: 9.0g   Fat:  2.7g   Sugar:  5.5g   Sodium: 72mg

Homemade Almond Raisin Spice Granola Bars

 

Today we found our inner granola.

We’ve recently discovered “granola” is a specific lifestyle. In fact, urban dictionary even has a definition of granola: A person who is not a hippie, but into organic products and cares about the earth. They won’t go through the effort of causing drama. They’d rather be hiking or practicing yoga.

Our granola day started out attending a vinyasa flow yoga class. It was so relaxing we almost fell asleep. We continued to search for our inner granola by flitting around the Uptown Art Fair in Minneapolis. However, we don’t think we found our inner granola as much as we saw it in others. (Lots of granola people watching there!)

We did partake in some granola activities. We stumbled upon a complimetary wine tasting for Barefoot wine, and identifed some floral and earthy tones in the wines we tried. That’s granola, right?

One detail we forgot to mention is that granola people also like to eat granola (crazy! who knew?!). So, to finish off our granola day, we made homemade granola bars. We added almonds and raisins, and spiced them up with cinnamon, nutmeg and pumpkin spice. They were perfectly granola.

Happy double dipping!

Recipe – Adapted from www.wildeinthekitchen.blogspot.com

Ingredients

  • 1 cup whole wheat flour
  • 1 ½ cup dry quick cooking oats
  • ¾ cup brown sugar
  • 6 tbsp. butter, melted
  • 1 ½ tsp. vanilla
  • 1 tbsp. honey
  • 1/3 cup sliced almond
  • 1/3 cup raisins
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. pumpkin spice
  • ¼ tsp. nutmeg

Method

  1. Preheat oven to 350 degrees F.
  2. Spray 8×8 baking pan with cooking spray. Coat bottom and edges of pan with flour to prevent sticking.
  3. In a small sauce pan, melt butter over low heat. Let cool for 5 minutes
  4. In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, pumpkin spice, nutmeg, and salt.
  5. Add raisins and almonds to oat mixture and stir.
  6. Add honey and vanilla to butter, and swirl to combine.
  7. Pour butter mixture into oat mixture. Stir until oats are moistened.
  8. Pour oat batter into pan, and pat down using your hands.
  9. Bake for 30 minutes. Remove from oven and place on a wire cooling rack. Let bars cool in the pan for 1 hour.
  10. Cut into 12 pieces and enjoy a high energy snack!

Grandma Patty’s Swedish Pancakes – Father’s Day Brunch

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To celebrate Father’s Day we went to our Grandma Patty’s house for brunch, where she prepared a special meal for Grandpa Norm and our Dad, which we girls also got to enjoy. Grandma Patty was the daughter of Swedish immigrants, who devoted their life to family and food. Growing up she worked in her father’s restaurant where she learned this famous family recipe. She also learned a few tricks from her mother who owned a doughnut shop and was renowned for her baking.

We’ve watched Grandma Patty make her Swedish pancakes since we were little girls and are still mesmerized by her swiftness and grace in the kitchen to make each delicate pancake. We asked Grandma Patty for the recipe and she told us, “It’s an old family recipe. One I’ve never seen.” Meaning, she doesn’t use a recipe. The measurements are ingrained in her through years of practice. But, after some digging through her stacks of recipe boxes she found the recipe scribbled on an old notecard.

This is the first time any of Grandma Patty’s family recipes have been made available for non-family use. So you should feel pretty lucky that we’re sharing this with you. And you should definitely make them. The process is not that complicated. The only challenge is that the  pancakes are thin, so it takes some finesse and a delicate hand to flip them. Even if yours don’t turn out perfectly rolled like Grandma Patty’s, don’t fret. It’s hard to compete with a pro.

We like our pancakes topped with fresh berries, especially lingonberries which are a traditional tart Swedish berry. You’re more likely to find these at the grocery store in the winter, or you can buy them frozen. Grandpa Norm and our Dad are more classic, and load theirs with maple syrup and butter. Grandma Patty and our mom top theirs with a fried egg prepared over-easy. No matter how you top your pancake, you will always be left wanting more. Happy double dipping!

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Grandma Patty flipping the pancake. It’s ready to flip when small bubbles appear on the surface.

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The pancake has been flipped and is golden brown. Our mouths started to water as we watched them finish cooking.

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Grandma Patty rolling up the pancake. It’s ready to eat!

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Serves 4 (2 pancakes per serving)

Recipe

Ingredients

  • 4 eggs
  • 2 cups milk
  • 1 cup flour
  • 1 tbsp. sugar
  • ½ tsp. salt
  • 1 tbsp. melted butter

Method

  1. Combine dry ingredients in a large mixing bowl.
  2. Beat eggs well and add to dry ingredients.
  3. Add melted butter to mixture and mix.
  4. Cover bowl in plastic wrap and let batter rest for 10 minutes at room temperature.
  5. Pour a small amount of batter on to a greased, hot skillet or pan (use butter or cooking spray). Grandma Patty doesn’t measure the amount of batter so pour at your discretion. Just remember that the batter will spread when poured. It dosen’t have to be in a perfect circle either because you will roll them in the end, so shape won’t even matter.
  6. Flip pancake over when small bubbles appear on the surface. Make sure the spatula is completely on the underside of the pancake so that it doesn’t break. These pancakes are thin!
  7. When pancake is golden brown gently roll it up using a spatula.
  8. Top with berries, syrup, honey or lingonberries. Serve and enjoy!

Nutrition Info for 2 Swedish Pancakes

Calories: 258   Carbs: 32g   Fat: 9g   Protein: 13g   Sugar: 9g   Sodium: 447mg

Mighty Machine Smoothie

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Let’s play a guessing game. We’re going to give you five hints to help you guess the mighty mystery ingredient in this smoothie. Ready? Let’s play.

1. It’s rich in folate, fiber and antioxidants which help promote cardiovascular health. It keeps your heart a-pumpin’ and corpusles a-jumpin’.

2. It helps keep your skin looking fresh and glowing.

3. It’s rich in vitamin K which keeps your bones strong and your brain sharp.

4. It boosts your immune system.

5. Popeye the Sailor loves it!

Guesses?

…Spinach! Now please, don’t crinkle your nose like our mom did when we told her what was in this smoothie. The sweetness of the strawberries and banana, the tang of the Greek yogurt, and the chocolate protein powder successfully masks the spinach. Your taste buds don’t know it’s there, but your body will! Try this mighty machine smoothie for breakfast, after a work-out, or for a snack. We made it after our run this morning, and decided to place it in the freezer for 15 minutes and indulge in an icy treat. If you have the self-control to delay drinking this yummy smoothie for 15 minutes, we highly recommend freezing it. But if your mouth starts to water and you must drink it immediately, by all means do so. It will taste just as good. Happy double dipping!

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As always, serves 2

Recipe

Ingredients

  • 1 banana
  • 4-6 medium strawberries
  • 2 cups spinach
  • 1/3 cup plain Greek Yogurt
  • 2 scoops chocolate whey protein powder
  • 10-12 ice cubes
  • Dash of cinnamon

Method

Place all ingredients in blender and mix until smooth and creamy. Pour in glass and place in freezer for 15 minutes if you want a delightful frozen treat! Drink and enjoy!

Nutrition Info per serving

Calories: 196   Carbs: 24g   Fat: 0g   Protein: 28g   Sugar: 13g   Sodium: 132mg

Blueberry Peach Cobbler Oats

Dessert for breakfast…who doesn’t love that? And now that it’s summer, and peaches and blueberries are in season, it only seemed right to make blueberry peach cobbler oatmeal for dessert breakfast this morning. The thickness of the Greek yogurt mixed with the oats created a mouth-watering gooey texture. Combined with the warm peaches and bursting blueberries, this oats recipe tasted just like blueberry-peach cobbler (minus all the sugar and butter, a plus for your waistline!). The slivered almonds in each bite gave this breakfast a satisfying crunch. So take your blueberry-peach cobbler oats out on the deck with a cup of coffee and enjoy your dessert breakfast! We certainly did. Happy double dipping!

*Note the Swedish flag on the coffee cup…a tribute to our Scandinavian roots.

Ingredients

  • ½ cup dry oats
  • ¾ cup water
  • ¼ cup plain Greek yogurt
  • ½ small peach
  • ¼ cup blueberries
  • 2 tablespoons sliced almonds
  • Dash of cinnamon
  • Drizzle of honey

Method

  1. Cook oats according to instructions on package.
  2. Add Greek yogurt, honey, peach, blueberries, and cinnamon when oats are almost fully cooked. This makes it taste like warm, fresh out-of-the-oven blueberry-peach cobbler.
  3. Sprinkle almonds on top.
  4. Stir and enjoy the best breakfast ever!

Nutrition info per serving

Calories: 354   Carbs: 52g   Fat: 11g   Protein: 17g   Sugar: 19g   Sodium: 58mg

Berry Coffee Yogur-Nutter Oats

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If we could we would eat oatmeal for breakfast every single day…and we do. It hasn’t always been this way. When we were younger our dad would try to get us to eat oats, but it just looked like boring, white mush, and it tasted like that too. Sorry Dad. But a few years ago we decided to give oats a second try and discovered that adding unique mix-ins can transform the mushy oats of our childhood into an exciting breakfast that is delicious, healthy and satisfying!

This oats combo is our favorite because it combines our obsessive love for berries, coffee and natural peanut butter. It’s got tang, crunch and sweetness. Happy double dipping!

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Berry Coffee Yogur-nutter Oats

Ingredients

  • ½ cup dry oats
  • ¾ cup water
  • ¼ cup plain Greek yogurt (we prefer Yoplait brands)
  • Drizzle of honey
  • 1/4 teaspoon coffee grounds
  • Dash of cinnamon
  • ¼ cup blueberries, raspberries, blackberries
  • 1 tablespoon natural chunky peanut butter (this adds a great crunch)

Method

  1. Cook oats according to instructions on package.
  2. Add Greek yogurt, honey, coffee grounds, cinnamon, and berries when oats are almost fully cooked. This cooks the berries slightly so that they explode in your mouth with each bite.
  3. Spoon peanut butter on top.
  4. Stir and enjoy the best breakfast ever!

*The sweetness and tang of this breakfast pairs perfectly with a cup of coffee.

Nutrition Info per Serving:

Calories: 327   Carbs: 43g   Fat: 11g   Protein: 17g   Sugar: 10g   Sodium: 133mg