Tag: tsp cinnamon

Eggnog Pancakes

What’s better than waking up to pancakes for the Holidays! I swapped out the milk in my whole wheat pancake recipe and replaced it with Silk Nog and some extra nutmeg for a fun Holiday twist.

Why Silk nog? I checked the labels of all the eggnogs available in the supermarket, and Silk Nog had the cleanest ingredients, and only 90 calories per serving. It’s also non-GMO, and perfect if you are lactose intolerant. If you like another brand of light eggnog, you can certainly use it in it’s place. I topped mine with a little honey and powdered sugar, but you can use maple, agave or your favorite toppings.

Today I am giving away this cute Holiday pancake set from Nordic, available at Target^[1], so head on over to Skinny Bits^[2] for a chance to win!

If Eggnog is not your thing, check out these other fabulous pancake recipes:

Banana Nut Pancakes, Heart-Shaped Chocolate Chip Banana Pancakes, Pumpkin Spice Pancakes with Pumpkin Butter, and Whole Wheat Pancakes.^[3]^[4]^[5]^[6]

Egg Nog Pancakes
gordon-ramsay-recipe.com
Servings: 7 • Size: 2 pancakes or 4 mini • Old Points: 3 pts • Points+: 5 pt
Calories: 197 • Fat: 3 g • Carb: 36.5 g • Fiber: 5 g • Protein: 11 g • Sugar: 1 g
Sodium: 135 mg (without salt)

Ingredients:

2 cups white whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
2 tsp sugar
1 tsp nutmeg
2 large eggs
2 cups Silk Nog
2 tbsp water
2 tsp vanilla
cooking spray

Directions:

Mix all dry ingredients in a bowl. Add the wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.

If using the Nordic pancake maker, use 2 tbsp of pancake mix to make 28 mini pancakes.

References

^{^} Target (www.target.com)
^{^} Skinny Bits (www.skinny-bits.com)
^{^} Banana Nut Pancakes (www.gordon-ramsay-recipe.com)
^{^} Heart-Shaped Chocolate Chip Banana Pancakes (www.gordon-ramsay-recipe.com)
^{^} Pumpkin Spice Pancakes with Pumpkin Butter, (www.gordon-ramsay-recipe.com)
^{^} Whole Wheat Pancakes. (www.gordon-ramsay-recipe.com)

Incoming search terms:

Baked Oatmeal with Pumpkin and Bananas

Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning!

When this first came out of the oven, I wasn’t so sure…but after my first bite I knew I had a winner!

Ever think about how perfect a banana is? My favorite way to eat them is when they are bright yellow, with no brown spots. I always throw a banana in my bag for a quick snack on the go, or after a work-out, but does that mean when they get all dark brown they are bad?

No way! I never throw bananas out… ever! Once they go start to get brown spots, I use them for smoothies^[1], baked oatmeal^[2], banana nut pancakes^[3], banana nut cookies^[4], muffins^[5], banana bread^[6] and more. The riper they are, the sweeter they become and if I know I don’t plan on using them right away, I freeze them for banana ice cream (recipe coming tomorrow).

This year I was thrilled to attend Dole’s first ever Banana Summit, held
in Anaheim California at Disney’s California Adventure Resort. I’m a
bit behind covering the summit thanks to Hurricane Sandy that knocked
out my power for 12 days, but I finally got my power back and was
finally able to use my oven. Hurray!

What is a “Banana Summit” you ask? Pretty much what it sounds like, a few days with wonderful blogger friends where we literally ate, drank and experienced bananas in every way possible.

And since I’m bananas for bananas (corny, I know) I was happy to be a part of this wonderful group of people. And getting to spend a day at Disneyland made me feel like a kid again. Why Disney? Disney collaborates with many companies and one of them happens to be Dole. At the famous Enchanted Tiki Room inside the Magic Kingdom I tried my first “Dole Whip” which was as good as I heard it was. And sitting inside the Enchanted Tiki Room brought me back to my childhood trip there.

If you have ripe bananas laying around, give this baked oatmeal a try. It’s so good, it almost tastes like a banana-pumpkin nut bread. In fact, I told my toddler it was cake, and she ate it (cold).

Baked Oatmeal with Pumpkin and Bananas
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 6 pts
Calories: 226 • Fat: 6 g • Carb: 41 g • Fiber: 4.6 g • Protein: 6 g • Sugar: 23 g
Sodium: 77 mg (without salt)

Ingredients:

3 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces
1 cup canned pumpkin
1 tbsp honey
3 tbsp brown sugar
1 cup uncooked quick oats
1/4 cup chopped pecans
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract

Directions:

Preheat the oven to 375° F. Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together. In a separate bowl, whisk together the pumpkin, brown sugar, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas.

Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.

Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

References

^{^} smoothies (www.gordon-ramsay-recipe.com)
^{^} baked oatmeal (www.gordon-ramsay-recipe.com)
^{^} banana nut pancakes (www.gordon-ramsay-recipe.com)
^{^} banana nut cookies (www.gordon-ramsay-recipe.com)
^{^} muffins (www.gordon-ramsay-recipe.com)
^{^} banana bread (www.gordon-ramsay-recipe.com)

Incoming search terms:

Lamb Merguez Patties – If the Sausage is Moroccan, Your Burger Will Be Rockin’

After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find that
anywhere! Can you show us how to make it?!” I generally ignore those, since it’s
usually just people not looking hard enough (I’m looking at you, Mr. “I can’t
find Panko”).

However, in this case, I realized that Merguez is not
commonly stocked at the grocery store, so I decided to come up with an easy
home version. I didn’t bother with the casing, as these were originally going
to be breakfast patties, but as I mention in the video, I was seduced by a
brioche roll, and ended up going full burger. Happily, it made for a very
memorable lunch.

If you do happen to give this Merguez recipe a try, I hope
you make a double batch and not only experience the amazing burger it produces,
but also use it in/on a number of things. It is wonderful in things like beans,
frittatas, pastas, soups, and crumbled on a pizza. I really hope you give it a
try soon. Enjoy!

Ingredients for Four (4 oz) Patties:

1 pound ground lamb (rec., 85% lean, 15% fat)

1 tsp kosher salt (1/2 tsp fine salt)

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp coriander

1/4 tsp fennel seed

3 cloves garlic

2 tbsp Harissa (a spice red pepper paste), we did a version here.

1 tbsp tomato paste

*Note: I didn’t add cayenne since my Harissa was very spicy, but feel free.