Apple Flaxseed Pancakes

This is one of my favorite healthy breakfast recipes.  It’s packed with protein, vitamins and fiber.  This is so satisfying after an early morning workout.  Serve this with a couple of tablespoons of natural, unsweetened applesauce and it’s completely guilt free.

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Apple Flaxseed Pancakes

  • 1 small/medium Granny Smith Apple
  • 1 egg, light beaten
  • 1/2 teaspoon vanilla
  • 2 tablespoons ground flaxseed
  • 1 teaspoon Stevia
  • 1/2 teaspoon cinnamon

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Mix the egg and vanilla together in a medium bowl.  Shred the apple and add to the bowl.  If there is a lot of juice you will want to press some out so the mixture isn’t too wet.

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Add remaining ingredients and mix to combine.  Heat a skillet on medium heat.  Spray with non-stick cooking spray.  Divide the mixture in half and add each portion to the pan pressing and forming the portions into two pancakes.  Cook for approximately 4-5 minutes until the underside begins to brown.  Carefully flip and cook on the other side for another 4 minutes.  Serve with a couple of tablespoon of all natural, unsweetened apple sauce.

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A match made in heaven

What better way to start Valentine’s Day than with some chocolate and love?  I attempted to make hearts for the girls at my husbands office, they didn’t really come out as pretty as I planned but they were pretty tasty and a nice treat to start the morning.

We have big plans for tonight’s romantic dinner for two.  I better get to work – Filet Mignon topped with Gorgonzola sauce served atop a port wine reduction with Parmesan potato stacks and spinach salad served on the side.  Dinner will be finished with a small decadent dessert.  Time to get the pudding and brownies made for our Salted Caramel, Brownie and Mudslide trifle shots… 🙂

Mixed Berry and Dark Chocolate Coffee Cake

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Ingredients:

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STREUSEL

  • 3 Tablespoons unsalted butter, cold, chopped
  • 1/4 cup granulated sugar
  • 1/4 cup flour
  • 1/4 cup oatmeal
  • 1/2 cup sliced almonds

CAKE

  • 3/4 cup granulated sugar
  • 4 tablespoons unsalted butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Himalayan pink salt
  • 1 cup fat free buttermilk (homemade used in this recipe)
  • 1 cup dark chocolate chips (60 or 70 %)
  • 12 ounce bag, frozen mixed berries (strawberries chopped if whole)

Directions:

Preheat oven to 350°F. Spray 8 or 9-inch baking pan with nonstick spray. Set aside.

If making homemade buttermilk add 4 tablespoons of lemon juice to a measuring cup and add enough milk to make one cup.  Stir and set aside for approximately 15 minutes.

Make the streusel: In a medium bowl combine the flour, sugar, butter and oats, mix with a fork or pastry cutter until the mixture is crumbly. Add the almonds. Set aside.

Make the cake: Combine the flour, salt and baking powder in a bowl and set aside.

In a large bowl beat the butter and sugar until creamy, about 3 minutes.  Add the vanilla and egg and combine well, scraping the sides of the bowl down.  Add half of the flour mixture and mix to combine, add half of the buttermilk, scarping the bowl down and repeat with the remaining flour and milk.  Fold in 1/2 cup chocolate chips.

Spread half of the batter into the prepared baking pan. Layer with half of the streusel, most of the berries and about a 1/4 or more of the chocolate chips. Repeat with the rest of the batter.  Top with the remaining streusel, berries and chocolate chips.

Bake for 45-50 minutes, until a inserted toothpick comes out clean.

I actually baked this in three small heart shaped Bundt pans for 45 minutes.  There was some remaining batter so I just spread among a prepared tart pan to make mini muffins.  The muffins baked for about 20-25 minutes.

Triple Chocolate Scones

Freshly baked scones always bring me back to my childhood.  I loved when my mom made them.  She would make plain and raisin using Bisquik – add a pad of butter and I could eat a half dozen in a heartbeat.  These scones are much larger than she made and tad more sinful.  At least they don’t need butter.  I am a lover of dark chocolate, the darker the better.  I sometimes make these with unsweetened dark chocolate powder but I didn’t have it on hand this time.  I use dark chocolate chips but milk chocolate would be just as delicious.

 Triple Chocolate Scones

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 Ingredients:

  • 1 and 2/3 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 Himalayan Pink salt (kosher is ok as well)
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup Tablespoon heavy cream
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chips

 

Glaze

  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 black coffee

Topping

  • 4 ounces semi-sweet or dark chocolate

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Grate the frozen butter (the will require some elbow grease).  Return the grated butter to the freezer until you are ready to add it to your mix.

 

 

 

 

 

  • Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk the flour, cocoa, sugar, baking powder, cinnamon, and salt.
  • In a small bowl, whisk the cream, egg, and vanilla together and set aside

My ingredients were photo-bombed!! 🙂

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  • Toss the grated butter into the flour mixture and combine it with a pastry cutter or two knives until the mixture resembles coarse meal.
  • Add the cream mixture to the flour mixture and toss the mixture together until everything appears moistened. The hardest part about making scones and biscuits is fighting the urge to over mix.  You want to fold the dough just until the flour is incorporated.  If the mixture is dry add more heavy cream in very small amounts until it comes together.
  • Gently fold in the chocolate chips using a spatula to scrape the dough from the bowl and incorporate it into the mixture

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  • Add a small amount of flour to your hands and work the dough into a ball.  Transfer the ball to the prepared baking sheet. Sprinkle the top of the ball with a tiny bit of flour and lay a piece of waxed paper over the dough.   Gently press the ball into an 8″ disc with a rolling pin (you can press with your hands as well).  Remove the waxed paper and cut the dough into 8 equal wedges.  I coated the knife lightly with flour as the dough is pretty sticky.  Separate the scones on the baking sheet with about an inch between each one. I didn’t separate mine quite enough.  When they were cooking they did rise quite a bit and were toughing.  No big deal though.  I run a knife along the seams as soon as they came out of the oven.

 

  •  Bake for 20-25 minutes.
  • Remove them from the oven and let them cool until you are able to handle them.
  • While the scones are cooling prepare the glaze by combining the three glaze ingredients in a shallow bowl.
  • Flip a scone over and place it on a spatula upside down.  Dunk it into the glaze to coat the top.  Turn back over and place on a cooling rack with paper towel under to catch the glaze.  Repeat to coat the remaining scones.
  • Once the glaze has set melt the remaining chocolate in the microwave, stirring every 15-30 seconds.  Once melted, drizzle the chocolate over each scone using a spoon.

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My chocolate was a bit thick here.  It was late and I was making these for my husband to bring to work the next morning.  I don’t think they minded one bit though.

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view the original recipe…http://sallysbakingaddiction.com/2014/11/10/triple-chocolate-scones-supreme/