Buttermilk yogurt pancakes

Hello!

How’s your weekend going? It’s been a relaxing one here. Our same old routine of laundry, grocery shopping and just plain hanging out. I love weekends like this. 🙂

So, these happened today.

image

It was just that kind of morning. 🙂

Buttermilk Yogurt Pancakes

2/3 cup whole wheat flour
1 cup unbleached, all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 egg white
1 whole egg
1 cup plain, nonfat Greek yogurt
1 cup nonfat buttermilk
1 teaspoon pure vanilla extract

1. Preheat griddle.

2. Combine flours, salt, and baking soda in a medium bowl; whisk to mix thoroughly.

3. In separate bowl, whisk together egg white, egg, buttermilk, yogurt and vanilla.

4. Add milk mixture to flour and stir just until combined. Let rest a few minutes.

5. Make pancakes! Pour (or scoop as batter is thick) about 1/4 cup batter onto griddle and cook until bubbles start to form on surface. Flip carefully and cook until golden.

image

6. Grab a stack and nom it down!

Question: What did you have for breakfast this morning?

– jennifer

Fudgey Chocolate Layer Cake

Today is my grandmother’s 93rd birthday.  Seriously. She’s 93. And, she’s one of the most beautiful women in the world. And, she loves chocolate.  Well, who doesn’t?! Oh wait, my uncle, her son doesn’t. Yeah, he’s an odd duck. But, he has great taste in wine and can cook up a storm so we let it go about the chocolate.  Anyway, he’s not here and I’m in charge of the food and if grandma wants chocolate cake, thens grandma gets chocolate cake. 🙂 Grandma also wants Brussels sprouts, which are NOT my favorite, but hey, she’s cute, it’s her birthday, and I love her so I’m making them as part of dinner. Of course, since it’s her birthday, I’ll be willing to let her have my share….cuz I’m generous like that. 🙂 But, I digress….

I found the perfect cake to make her in an old issue (2005) of Food and Wine magazine. Fudgey Chocolate Layer Cake – a delicious cake with lots of buttermilk and coffee mixed into the batter creating a moist, rich, decadent, and fudgey dessert. Perfect for the chocolate lover in all of us! (I had you at “fudgey,” didn’t I? 🙂

image

Fudgey Chocolate Layer Cake
Makes one 8-inch three-layer cake

CAKE
1 1/2 cup sugar
1 1/4 cup flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee
FILLING AND FROSTING
1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water

1. MAKE THE CAKE: Preheat the oven to 325 degrees. Line the bottoms of three eight-inch round cake pans with rounds of parchment paper. Spray the pans and parchment paper with vegetable cooking spray.

2. In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the Bbuttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.

3. Poor the batter evenly between the prepared pans and bake for 25 to thirty minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. peel off the parchment paper.

4. MEANWHILE, MAKE THE FILLING AND FROSTING: put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes.. Gently whisk the ganache until smooth. whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.

5. In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate and brush lightly with the sugar syrup. Spread about 3/4-cup of the frosting on to the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.

MAKE AHEAD: The cake will stay fresh in the refrigerator for up to 3 days. Bring to room temperature before slicing.

image

Quick Cinnamon Buns with Buttermilk Icing

Every now and then, I crave a good cinnamon roll. I generally don’t eat things like doughnuts and cinnamon rolls but that doesn’t mean I don’t ever want them! Last night, I got to thinking about making some and this morning, I decided to make them a reality. One problem – we’re out of eggs and I don’t want to go to the store.

Speaking of not going to the store, I am definitely NOT a Black Friday shopper so I definitely stayed home yesterday. I have a hard time dealing with crowds of people not paying attention to anyone but themselves, fully prepared to run you over at the slightest indication you might get the last *insert whatever item here*. The only crowds I can really handle are the ones that involve runners and marathons. Runners are so much friendlier than crazed 3am shoppers. But, I digress. I’m here to talk about cc cinnamon rolls.

So, no eggs – and no Eggbeaters, either – definitely made for a challenge. Also, I didn’t want to have to wait for dough to rise so yeast was also out of the question. How on Earth was I going to find a cinnamon roll recipe that didn’t require either of those ingredients? Well, I did and they were totally worth looking for! Warm, gooey cinnamon rolls with a light buttermilk icing….perfect for a lazy, chilly Saturday morning. Please pass the coffee. 🙂

image

Quick Cinnamon Buns with Buttermilk Icing
Makes 8
(Recipe adapted from Cook’s Illustrated)

1 tablespoon unsalted butter, melted, for greasing the pan

Cinnamon-Sugar Filling
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

Biscuit Dough
2 1/2 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted and cooled

Icing
2 tablespoons cream cheese, softened (I substituted Greek yogurt)
2 tablespoons buttermilk
1 cup confectioners’ sugar

1. Preheat the oven to 425 degrees. 41 tablespoon melted butter into a 9 inch nonstick cake pan; brush to coat the pan. Spray a wire cooling rack with nonstick cooking spray; set aside.

2. For the cinnamon sugar filling: combine the sugars, spices, and salt in a small bowl. Add the melted butter and stir with a fork until the mixture resembles wet sand; set the filling mixture aside.

3. For the biscuit dough: whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk and to tablespoons of the melted butter in a measuring cup or small bowl. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface and kneaduntil just smooth and no longer shaggy.

4. Pat the dough with your hands into a 12 by 9-Inch rectangle. Brush the dough with 2 tablespoons of the melted butter. Sprinkle evenly with the filling leaving a half inch border of plain dough around the edges. Press the filling firmly into the dough. Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at the long side, roll the dough, pressing lightly, to form a tight log. Roll the log seam-side down and cut it evenly into 8 pieces. With your hand, slightly flatten each piece of go to seal the open edges and keep the filling in place. Place 1 role in the center of the prepared nonstick pan, then place the remaining 7 rolls around the perimeter of the pan. Brush with the remaining 2 tablespoons melted butter.

5. Bake until the edges of the buns are golden brown, 23 to 25 minutes. Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns on to the plate. Place the greased cooling rack over the plate and invert the buns on to the rack. Cool about 5 minutes before icing.

6. For the icing and to finish the buns: While the buns are cooling, line a rimmed baking sheet with parchment paper; set the rack with the buns over the baking sheet. whisk the cream cheese (or yogurt) and buttermilk in a large nonreactive bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners sugar over the mixture; whisk until a smooth glaze forms, about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.

Enjoy!