Tag Archives: Breakfast

Acorn Waffles


The three of us picked acorns last fall under the thinning leaves of a red oak. We made sure to leave behind the ones with holes, cracks or stains.


We placed them on a tray in a single layer by the woodstove to dry. And even though we were careful with our selection, a few wiggly acorn weevil larvae still found their way home with us. We looked through the acorns on the trays for holes and threw out the ones that the larvae had wiggled out of. After a couple days of drying we processed a few cups for pancakes and cookies. We stored the remainder in a bucket for later use.

Properly dried acorns can be stored for years.


About a week ago, we started on another batch.


We use a slab of wood and a stone to crack them open.


We check each one for quality, even though we did a great job when collecting, we still find a couple of the nut meats with sign of weevil infestation.


Using a hand crank mill, we ground down the nuts.


This is what one pass through will give you. We grind it at least 2x for a finer flour.


Then we wait. We soak the ground acorns in cold water to leach out the tannin, changing the water morning and night, until it no longer tastes bitter or astringent. The chaff will float to the top and can be poured out. The finer the grind, the faster the leach. This batch took nine days.


This morning, we placed the leached acorn flour in a towel over a strainer.


And working in small batches, we wrung out as much moisture as possible.


We will keep the acorn flour in the refrigerator since we will be using it over the next few days.


Acorn imparts a nutty flavor and a great texture to waffles. They are light and airy.


Acorns are nutrient dense, containing complete protein, carbohydrates and fat.

Acorn Waffles

  • Servings: Makes 5 waffles
  • Print

  • 1/2 cup acorn flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar (optional)
  • 1 cup milk of choice
  • 1 egg
  • 3 tablespoons oil of your choice

Preheat waffle maker.

Whisk flours with baking powder, salt and sugar. Add milk, egg and oil and whisk just until incorporated. Lumps are okay.

Pour about a half cup of batter onto waffle iron (amount is dependent on your waffle iron).

Cook until done. Enjoy with pure maple syrup or peanut butter and bananas.

For more information on acorn processing, check out Arthur Haines’ website: http://www.arthurhaines.com/


Apple Season


Here in New England, September is apple picking time.


Out of all the fruits in this world, I like apples best.


We chose a sunny day to go to the orchard to pick our share of Macs.

Now, what to make?

My usual would be the Blue Ribbon Apple Pie, always a favorite.

Then there’s the traditional Apple Crisp, you can’t go wrong with that.

Maybe I could turn the apples into Spiced Apple Braid Bread.

I made Apple Cinnamon Coffee Cake last week and it was gone in just one day.

If I had some puff pastry in the freezer, I could make a Caramel Apple Tart.

Or I could start the day with a German Apple Pancake!

An easy cake to make: Apple Butterscotch Cake

Cinnamon Sugar Apple Biscuits are easy to make and delicious.

I could go with Oatmeal Apple Cookies but I’m thinking more along the lines of Baked Apple Donuts.

(If you click on a link, it will bring you to the original post, complete with pictures and instructions.)

If you have an apple recipe worth sharing, please leave a comment!

xo Jodi

Blueberry Oat Pancakes


A good morning calls for a good breakfast. Blueberries and oats are just the ticket.


We start with a bowl of dry ingredients, a couple eggs, almond milk and a couple tablespoons of butter…


We end up with beautiful golden brown flapjacks.



Blueberry Oat Pancakes

  • Servings: makes 5-6 pancakes
  • Print

  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 2 eggs
  • 1 cup almond milk
  • 3 tablespoons unsalted butter
  • handful of fresh blueberries
  • pure maple syrup for serving

Combine the dry ingredients in a large bowl. Place butter in a skillet and melt over medium heat. Add eggs, milk and melted butter to bowl with dry ingredients and mix until combined.

Using a half cup measuring cup drop batter into skillet and sprinkle with blueberries.

Cook until bubbles appear on the edges, flip and cook other side.

Serve with pure maple syrup.


National Donut Day

In honor of this blessed day, try:

Blueberries in your donuts…

blueberry cake donut

or apples

baked apple donuts

or chocolate

Baked Chocolate Donuts

or orange


or banana and peanut butter…


or pumpkin


or try them all :)


Gingerbread Pancakes


You check your mail and the cookbook you ordered last week is staring you in the face. You close the door to keep the forty degree weather out, sit down at the kitchen table and flip through the crisp pages. A gently used hardcover 600 page book for $2.49 plus $3.99 shipping can’t be beat.

The question? What to try first?

My answer? Gingerbread Pancakes.


Flour and cornmeal make the base while ground spices like cinnamon, ginger and allspice along with leaveners are whisked in.


If you think this flour mixture is fragrant just wait until you add the molasses.

The liquid ingredients are mixed into the dry just until incorporated. Never over mix pancake batter.

Once combined, let it rest a bit while you heat and lightly grease your skillet.

I cooked these low and slow because I found they burned quite easily.  If you use a 1/4 measuring cup to drop the cakes you will get approximately 12 pancakes.


Pancakes are a must on the weekends.

Try these today.

Gingerbread Pancakes

Recipe from The King Arthur Flour Baker’s Companion

  • 1 cup flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves (I used allspice)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup molasses
  • 1 cup buttermilk (I used almond milk)
  • 2 tablespoons canola oil
  • 1 egg, lightly beaten

In a large mixing bowl, whisk together the flour, cornmeal, sugar, spices, salt, baking powder, and baking soda. In a separate bowl, mix together the oil, molasses, buttermilk, and egg. Add liquids to dry ingredients all at once, stirring until just combined.

Preheat a griddle and lightly grease it. Drop the batter, 1/4 cup at a time, to make a 3 1/2 inch pancake. Cook until the edges look dry and some of the bubbles that come to the surface break. Turn the pancakes over to finish cooking, then remove them to a warm serving dish.


Orange Coffee Cake


Inspiration. It can come from anywhere. A dozen beautifully colored farm fresh eggs. Oh the possibilities!


One definition of wholesome is promoting mental, moral or sound health. This Orange Coffee Cake does just that. This cake surprised me. It was better than I thought it would be. And that is a nice surprise.


Orange zest lends the punch of flavor in this cake.


I don’t want to get too deep here but there is always a chance of greatness when you bake. This cake made me feel like a warrior of the kitchen.


Melted butter, freshly squeezed orange juice, vanilla extract, a couple of eggs added to sugar and the zest of oranges is the liquid to the flour, baking powder and salt dry ingredients. You probably have all these things in your kitchen right this very minute.


Once the liquid and dry are combined, they form this fluffy, zest speckled cloud of deliciousness.


Add the topping of brown sugar, butter, cinnamon and even more orange zest and you will be in dessert heaven.


This coffee cake will disappear before your very eyes.

Orange Coffee Cake

The Cake

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup sugar
  • 1 teaspoon orange zest
  • 1/2 cup orange juice
  • 1/4 cup melted butter
  • 2 eggs, well beaten
  • 1 teaspoon vanilla extract

The Topping

  • 2 tablespoons orange zest
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter

Preheat oven to 400F. Whisk flour, salt and baking powder in a bowl. Combine sugar, orange zest, juice, melted butter, eggs and vanilla in another bowl. Add the liquid ingredients to the flour mixture and mix until combined.

Pour into a greased 8 inch pan and sprinkle with the topping. Bake for 30 minutes. Let cool slightly on a wire rack before devouring.







Apple Cider Pancakes


I have been preoccupied lately. Preoccupied with doughnuts.

It all came to an end when I found myself standing over a pot of liquid Crisco and chocolate dough in hand. Enough said.

These pancakes are my version of an Apple Cider Doughnut. They give you the flavor minus the fat.

Don’t get me wrong, a doughnut every now and then is fine. Heck, it’s essential. But if you’ve had a week of doughnut recipes in your kitchen, these will give you the much needed break you require.


Homemade pancakes are super easy. I really don’t know why anyone spends the extra money on pre-made pancake mix.  Apple cider stands in for the milk in this recipe. The cider and a few spices really make these stand out.


Once the batter is mixed, a 1/3 cup measuring cup is utilized for the drop, giving you 9 equally sized pancakes.


I sprinkle just a pinch of cinnamon sugar on top before the flip.


Drizzle some pure maple syrup on top and you’ve got yourself a treat, perfect for any time of day.

Apple Cider Pancakes

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 eggs
  • 1 1/2 cup apple cider
  • Cinnamon sugar (optional)

In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Add cider and eggs and whisk until combined.

Using a 1/3 cup measuring cup, drop batter into a buttered skillet on medium high. Sprinkle with cinnamon sugar, if desired, and flip when bubbles appear. Cook for about a minute, until browned and enjoy!



Caramel Apple Tart


There’s nothing better than autumn in New England. There’s no where else I’d rather be right now. The crisp cool air, the wind tugging at the leaves that haven’t fallen just yet, and that smell. The smell of apples in the orchard, waiting to be picked.

Apple picking is one of my very favorite things to do. I like being outside. I like picking fresh fruit. I like sitting along the stone wall and listening to the cardinals and the chickodees sing their songs, while chomping on the fourth apple of the day. It’s relaxing and rejuvenating all at the same time.

When we get home from apple picking, I always, always make a sweet treat. This Caramel Apple Tart was simple to make and will quickly become an any time treat.

You start with a thawed sheet of puff pastry.


You will need between one and two apples, depending on their size. Any variety will do.

After sweetening up the apples with some brown sugar and cinnamon, lay them along the puff pastry sheet.


While the tart is baking, the caramel sauce can be made.

Caramel Sauce

  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Combine all ingredients in a small saucepan. Bring to a boil and cook stirring constantly for 2-3 minutes.

After the tart has become brown and bubbly it is ready to be placed on a wire rack and drizzled with the dark and delicious caramel sauce.


Apple Tart

  • 1 sheet thawed puff pastry
  • 1-2 apples, sliced thin
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons fresh squeezed lemon juice
  • pinch of salt

Toss the sliced apples in lemon juice. Add sugar, cinnamon and salt and mix until combined. Let sit for 15 minutes before placing on puff pastry.

Bake @ 400F for 20 minutes.

After your apple picking adventures, check out these other apple desserts:

apple cinnamon coffee cake         apple braid bread         baked apple donuts

apple crisp recipe          blueribbon

Yum         The first piece        tart

Sticky Buns

sticky buns

The rain won’t stop here in New England.

What to do? Watch a movie? Play charades in the west lobby?

Nope. Make these sticky buns and try to eat just one.

The Best Sticky Buns Ever

The dough:


  • 2 tablespoons melted butter
  • 1 cup warm milk
  • 1/3 cup warm water
  • 1/4 cup granulated sugar
  • 2 teaspoons active yeast
  • 3 1/4 cup all purpose flour
  • 2 teaspoons salt

Combine warmed milk, water, butter, sugar and yeast in a bowl. In a separate bowl, combine flour and salt.


Make a well in the flour and pour liquid into it. Using a wooden spoon, mix until a slightly shaggy and sticky dough forms.


On a well floured surface, knead dough for about five minutes until no longer sticky.


Let rise for an hour in a greased bowl covered with plastic wrap.


The filling:

  • 1/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter, softened

Combine sugar and cinnamon. Once dough has risen. Roll out on a floured surface to 1/4″ thickness. Spread softened butter on top and sprinkle with brown sugar cinnamon.


Roll up and pinch sides to hold sugar in. Cut into sixteen pieces.


The topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 cup finely chopped nuts (walnuts or pecans)

In a cast iron skillet, melt butter and stir together the sugar and nuts. Evenly space buns on top of nut topping.


Bake in a 350F oven for 30 minutes.

Let cool a minute. Flip skillet over onto a plate, let cool slightly.




Pistachio Pancakes

Pistachio Pancakes

I love pancakes. I’m addicted and I just can’t get enough. I’ve told you this, time and time again.

These pancakes have ground pistachios and protein powder to make them the real deal, a meal.

Start with pistachios.

shelled pistachios

It will take a while, but shell about a half cup.

Then grind them up. I don’t have a food processor, so I used our coffee grinder.  It worked quite well.

Ground pistachios

You could definately use any nut you like for this. Almonds, cashews, pecans, walnuts…They will get sort of powdery.

The ingredients.

This is what you’ll need:

Pistachio Pancakes

  • 1/2 cup ground pistachio nuts
  • 1 cup flour
  • 1 scoop protein powder (We use vanilla whey protein)
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 cup milk

Whisk the dry ingredients. Add egg and milk and whisk until combined. If the mix is not as thin as you might like, add a Tbs. more milk at a time.

This recipe will make approximately 7 pancakes, depending on the size. I use a half cup measure to pour into the skillet.

I added blueberries to these the other day. Wowza.