So, the fam asked for pancakes for dinner. I don’t mind making pancakes, but have you ever seen the number of pancakes that a table full of hungry kids can work their way through? It takes time to make pancakes for this bunch!
What about Dutch Babies? The pancakes, not the people. 🙂
As I started Continue reading
If you’ve been following Crowded Earth Kitchen for a while, you know that our favorite recipes are those that are stone simple to prepare but taste and look a little bit fancy. We’re all about kitchen trickery. 😉 Continue reading
Low fat and vitamin packed, Pumpkin Applesauce Cake makes an awesome dessert item or star of Sunday brunch. This cake is so tasty it hardly needs frosting. But – just to be safe – we’ve topped our Pumpkin Applesauce Cake with an awesome cinnamon cream cheese frosting. You’re welcome. 😉 Enjoy!
Ingredients (Makes a 9 x 13 inch sheet cake, serves 20)
2 cups pumpkin puree
1 cup applesauce
1/4 cup vegetable oil Continue reading
After spending several days making batch after batch of magnificent French macarons, we have lots of leftover egg yolks in the refrigerator! Here at Crowded Earth Kitchen, we don’t waste ingredients. We considered making pasta with our egg yolks, but our sweet tooth won instead… English Lemon Curd is the winner! Sweet and tangy, silky and scrumptious, the English were sure onto a good thing when they thought to cook egg yolks, lemon, sugar, and butter into a delicious spread. Enjoy English Lemon Curd on scones, or as a filling in individual fruit tarts.
We’re using sweet, thin skinned little Meyer lemons today, because they are in season and steeply discounted at the market. If the larger, more common lemons are more economical where you live, no worries. Any lemons will work in this recipe. Please don’t use margarine, however… English Lemon Curd requires real butter.
Let’s get started!
Ingredients (Makes about 2 cups) Continue reading
Turmeric contains an amazing substance called curcumin, which is widely recognized as both a powerful antioxidant and a potent anti-inflammatory agent. Finding ways to work turmeric into your diet is an all-around good idea. There’s a catch, though – in order for your body to absorb that valuable curcumin, you need to consume turmeric with either a little black pepper or a bit of fat.
Today’s recipe for a simple Turmeric Springtime Smoothie is designed to introduce turmeric to those unfamiliar with this little root, and contains ingredients designed to aid in curcumin absorption. Did I mention this Turmeric Springtime Smoothie has an awesome tropical flavor? What are you waiting for?
Introducing Prime Pantry – Everyday Essentials Delivered to You
Ingredients (Makes 1 large smoothie)
2 tablespoons freshly grated turmeric root Continue reading
Not too sweet, Spiced Lemon Blueberry Bread is lovely enjoyed with fresh butter over afternoon tea. This recipe makes excellent use of preserved lemons (a link to that recipe is provided below). If you don’t have preserved lemons, you can mimic the flavor in this recipe by substituting 1 tablespoon lemon juice + 1 teaspoon lemon zest + 1/4 teaspoon cinnamon.
Ingredients (Makes 1 loaf)
2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
2 eggs, beaten
3/4 cup skim milk
1/4 cup applesauce
3/4 cup blueberries (fresh or frozen)
2 tablespoons preserved lemons, rinsed and finely diced
Step 1) Grease loaf pan well and coat with flour. Set aside.
Step 2) Combine all dry ingredients and mix well.
Step 3) Combine egg, milk, and applesauce in a separate bowl and mix well.
Step 4) Add wet ingredients to dry ingredients and stir until moistened. Don’t get carried away… it’s OK if the batter is a little bit lumpy!
Step 5) Gently fold in blueberries. Save a dozen blueberries for the next step.
Step 6) Transfer batter to loaf pan. Sprinkle top with a bit of sugar and a few extra blueberries if desired.
Step 7) Bake at 350 degrees for 50 minutes or until a toothpick inserted near the center of the loaf comes out clean. Cool and enjoy!
Carrot Cake Pancakes make a lovely weekend breakfast, and are a great way to add extra fruits and vegetables to an otherwise carbohydrate-based meal. The flavor of these pancakes is subtle, which children seem to prefer. If you’d like to ramp up the flavor a bit, double the quantity of cinnamon and cloves.
This recipe makes a rather large batch of pancakes, perfect for freezing. I freeze a few small pancakes along with additional pineapple in single serving containers for quick weekday breakfasts. Carrot Cake Pancakes reheat easily on a baking pan in the oven (approximately 5 minutes at 350 degrees), and can also be microwaved.
Ingredients (Makes about 24 pancakes – they freeze well!)
1 cup finely grated carrot
2 tablespoons brown sugar
2 1/4 cups flour
1/2 teaspoon salt
2 tablespoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup oil
1/2 cup small pineapple chunks
Step 1) Combine all ingredients except for pineapple. Blend well.
Step 2) Ladle 1/4 cup portions of batter onto a well greased skillet or griddle. Place a few small pineapple chunks onto each pancake, and cook over medium heat for approximately 2 minutes per side.
Step 3) Be sure to grease the skillet or griddle in between each batch of pancakes, because the pineapple has a tendency to stick.
Step 4) Serve with butter and additional pineapple. For an added layer of flavor, serve with Carrot Cake Jam. Enjoy your Carrot Cake Pancakes!