Music, Coffee and Buckwheat Pancakes: A great way to start your day!

 

As I sat watching my daughter's gymnastic practice a few weeks ago, a friend decided to join me.  We started talking about our week and I casually mentioned to her, "Do you remember how that coffee jingle from when we were kids went, you know the one...'the best part about waking up...'?"

 

She immediately finished the song, "...is Folgers in your cup."  Her reply was instant and brought a smile to both of our faces.  We both agreed that it was a jingle we would know for the rest of our lives. It was part of our childhood.

 

I grew up with this jingle and Folgers coffee in our home.  A vivid memory for me is the can.  We used those huge cans for everything around the yard and in the garage.  Red cans filled with tools, nails, working gloves and potted plants. My grandmother never wasted a thing.

 

Today, in my own home, those cans have turned into cute cups.  Cups that I can easily pop into my modern coffee machine push a button and in a minute have a variety of flavors with each new cup.  I typically drink one cup of coffee every morning.  The aroma that fills my home when my husband comes downstairs and starts his cup of coffee is too tempting for me to stay in bed.  I do love my coffee.  It starts my day and before I even take my first sip, the smell brings a smile to my face.

 

Our kids are night owls and with this comes a few perks,  the hubby and I get to spend our mornings together eating breakfast and enjoying each other's company before our busy day gets started.  We both work from home, have three very active kids and one on the way.  Our time each day is spent juggling life's activities and parenting two teenagers and a six year old. We cherish this quality time that we have together. Some days we get 30 minutes to eat our breakfast and sip our coffee and other days it is a brief 5 minutes before we hear the pitter patter of little feet.

 

Our six year old wakes up happy every single day singing a tune.  She comes downstairs and turns the radio on without fail.  My kitchen has always had a radio.  Music is an important part of our family.  My husband loves to write his own music, I play the flute and our kids play a variety of instruments. 

 

One thing that I am proud of is the music in our home is not just one genre. We really do love it all and find that some days we listen to rock-n-roll and other days it is classical.   When I visited Folgers page and listened to the top 10 finalists I was amazed by the talent, the musical genius of the artist and how they were able to bring the catchy phrase of "breakfast in your cup" into the modern day.  I was really blown away!   Music does warm the heart and brightens each day.

 

Starting each morning with a good breakfast, warm smiles, music and a fresh cup of Folgers coffee is a great way to begin our day. I have included a recipe below for one of our favorite breakfast foods, buckwheat pancakes.  Our morning routine hasn't changed much over the years and I am sure that my own kids will carry on this tradition as they begin their own lives and families. 

 

I am excited to help spread the word for Folgers Coffee about their Jingle Contest.  They have found 10 finalist and you can follow the Road to the Jingle on Facebook to see how they traveled the U.S. to track down the Top 10 contestants!

 

Take a look at the Folgers® Jingle Contest Finalists, and listen to the tracks that earned them a spot in The Top 10. Cast your vote once every day through June 19th. You could win exciting prizes, like free Folgers Coffee, iTunes® gift cards, signed CDs from Gavin DeGraw, and even a $10,000 Grand Prize just for voting! Click here for official rules.

 

Vote Now: http://www.folgerscoffee.com/folgers-jingle/vote

 

Disclosure: I was recently asked by Folgers to create a post about our morning routine and the influence music has in our lives.  All of the thoughts above are my own and given from an honest perspective and love for this product. 

 

 

Recipe:  Buckwheat Pancakes
Makes a large batch: 30 (3 inch) pancakes

3 cups buckwheat flour
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons real maple syrup
3 1/2 cups of milk
3 tablespoons melted butter
3 eggs, separated
1/2-1 teaspoon cinnamon (optional)

In a large bowl, combine dry ingredients and whisk together well.

In a medium bowl, add egg whites and whip until soft peaks form.

Add the wet ingredients (milk, egg yolks, syrup and melted butter) to dry ingredients.  Mix well.

Fold in egg whites and gently combine.

On a heated grill, add butter to season surface.

Using a small ladle, add each pancake.  Cook until lightly brown and air bubbles appear on top of the pancake.  Flip and continue cooking.

Remove and serve with your favorite topping: syrup, molasses, jelly or jam.

Store any leftovers in a sealed container or baggie in the refrigerator for 5 days. May be frozen too.

301. Beehive Sugar Cookies #spon

I have been a busy little bee preparing for Eat Write Retreat this year.  We were asked to create a fun cookie for a new product by In The Raw.

To learn more about my cookie and to get the recipe go HERE.

Written by Sherron Watson

**Due to advertising obligations this post is hosted on my secondary site.  

290. Gluten Free Blueberry Streusel Muffins

Blueberry muffins are a family favorite in our home.  We look forward to blueberry season in our neck of the woods each year.

What I enjoy the most about these muffins is the streusel topping--the crunchy, sweet nuggets add the right amount of texture to the soft muffin.  I love them when they are warm on the first day.  They do reheat in the microwave well too.

The blueberries are perfect when they are at their best: sweet and plump.  I have only used fresh berries to make these so I do not know how frozen blueberries would work.  If you try them, please leave me a comment and let me know so I can update the recipe for others.

Recipe: Gluten Free Blueberry Streusel Muffins
Adapted from King Arthur Flour

Makes 12 muffins

1/2 cup almond meal
1 cup white rice flour, fine (see note below)
1/2 cup tapioca starch
1/2 teaspoon xanthan gum
* To make them not gluten free substitute the above flours with 1 1/2 cups of all purpose flour.

2 teaspoons baking powder
1/4 teaspoon nutmeg

2/3 cup white sugar
1/2 cup soft butter
1 teaspoon vanilla
2 large eggs
1/2 cup milk
1-1/2 cup fresh blueberries

Topping

1/3 cup white rice
3 teaspoons tapioca starch
1/4 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt
2 tablespoons soft butter

Preheat oven to 350 degrees and line a cup cake/muffin tin with 12 liners.

In a medium bowl, combine all of the dry ingredients: almond meal, white rice flour, tapioca starch, xanthan gum, baking powder and nutmeg.  Stir with wire whisk until well combined, set aside.

In a large bowl, combine sugar and butter.  Blend on medium speed until butter is light in color.

Add eggs one at a time and blend in.  Add vanilla and milk.

Slowly add dry ingredients to wet ingredients and stir to combine.

Add blueberries and gently fold them in. If you over stir the batter the blueberries will break apart and turn your muffins purple.

Add batter to liners. Fill to the top;  it is okay if they are a little over full.

To make topping: Combine all of the ingredients in a small bowl.  Using a pastry cutter, cut in butter until mixture is crumbly (see picture below).

Add topping generously to the top of each uncooked muffin (see picture below).

Bake for 25 minutes or until the tops are firm to the touch.  Remove and transfer to wire rack and let cool.

NOTE:  I buy my white and brown rice flour at an Asian Market called H Mart.  The flour is blended finer than most major brands.  This can be ordered on line if you don't have access to a store near you. It does make a difference in the texture of your baked goods.

Written by Sherron Watson

300. Bacon Potato Pancake with Toasted Corn Salsa

I am so excited to be participating in a recipe contest for an amazing appetizer using potatoes as my secret ingredient.

Please visit HERE to enjoy the recipe and details.

Written by Sherron Watson

** Do to advertising purposes and obligations, I must post recipe and instructions on a secondary blog.  

289. Reno Omelette Mix

This recipe for Reno Omelet is one that my family would serve in their restaurants. We were known for our huge 6 egg omeletes.  Many patrons would share because, lets face it, 6 eggs is a lot to eat.  On rare occasions we would be met by a challenger who would eat the entire omelet, the hash browns, toast and 10 cups of coffee.  These were usually men who spent their days behind the wheel of a logging truck.

We lived in the hills of Oregon and the logging industry was still very active and a huge part of my town growing up.  These are sweet memories of riding my bikes along the logging roads with my cousins and family.  These roads are all closed down now because the mills are no longer functioning.

On our menu, we had a variety of omelets to choose from: Denver, Seafood, Reno and The Spanish are just a few.  This is by far my favorite.  I love the combination of pork and the different cuts of meat.  I also like the red tomato base sauce.  Combine this with cheddar cheese and a dollop of sour cream and you will eat like a king or queen.

This recipe makes a large amount.  This is great because you can freeze half for a later time or eat it in a week like my family does.  We don't tire of this at all.

The sausage that I recommend in the list of ingredients is purchased at Whole Foods in their meat section. The reason I am making note of this is because they are large.  I would say 1.5 inches by 6-7 inches long.  If you purchase sausage that is not this size then you would want to make some adjustments.

I also don't make 6 egg omelets at my home.  I use 2 eggs, slightly whisked and poured into a hot cast iron pan that has a bit of melted butter in the bottom.  You can also use a non stick or omelet pan to make your eggs.

I like a dry omelet,  this means that I cook one side and then flip it so that my omelet does not have any runny eggs (I don't like this at all).  At this time I will add my cheese and warmed Reno mix then top with sour cream. Flip the right side over the fixings and slide to a plate. You can top the omelet with more cheese and sour cream too.

I hope you enjoy this delicious recipe that is wonderful for breakfast, lunch or dinner!

Reno Omelet Mix

1 large chorizo sausage-cooked and sliced

1 cup of ham- diced and cooked

2 large pork sausages-cooked and sliced

6 slices of bacon-cooked and cut into 1/2 inch pieces

1 large onion--sliced

3 (14 oz) cans diced tomatoes, do not drain

1  (14 oz) can of tomato sauce

After all your meat is cooked, diced and sliced add this to a large stock pot. Add sliced onion.  Let the onions and meat cook together on medium heat until the onions are soft.  Add diced tomatoes and tomato sauce.  Let simmer and then portion up and freeze or refrigerate.  I usually let this simmer on low for 45 minutes, stirring every 15 minutes.

Warm before serving in omelet if not using right away.

I like this omelet served with Sharp Cheddar Cheese and sour cream. 

To make omelet: See above.

299. Sweet and Savory Grilled Cheese

I love how a sandwich can resonate with so many generations and bring back such fond memories.  A grilled cheese is one such sandwich.  I remember as a kid visiting my grandparents and being served a grilled cheese with a bowl of soup for lunch.  Follow link below to get all the details.

Please visit HERE to get recipe.

  

294. Flourless Chocolate Cake

I am always amazed when I make a recipe and it does not have any flour in it. Isn't flour in all baked goods? I grew up with this idea and only discovered in the last few years that there are wonderful desserts that do not include any flour. This makes me happy.

What I love the most about this delicious cake is that it has a crunchy top with a moist and fudge-like texture. It will melt in your mouth.

You will notice that I made this cake in an 8 inch spring foam pan (the original recipe calls for a 9 inch-if you have this size use it or leave a little bit of batter out of the 8 inch) , I had a little bit of batter left over and tried it in an oven proof ramekin that I like to use for individually sized portions--it worked wonderfully!

I was able to slide a knife around the outer edge and the mini cake came right out and I served it with a scoop of vanilla ice cream. DELICIOUS!

For those that have been wondering where I have been (it has been a while since I last posted) I have been consumed with my pregnancy.  I finally am through the first three months and feeling some what human again.  I won't lie-it was rough.  The morning sickness that lasted all day--did me in.  It was all I could do to get through the day with homeschooling Isabella and keeping up with the family.

Thankfully I have a very supportive family and they helped a ton!  I am feeling so much better and in my 4th month.  I cannot believe the time has gone by so fast already.  Before I know it a baby will be here.

Finding out that you are pregnant at 45 is always a bit of a shock but an even larger shock for those around you--especially your teenage kids!  LOL  They have been great about the whole thing. I honestly don't feel 45 and my body is holding up well.   I do feel tired and I worry about gaining too much weight--so far I am holding at a 6 pound gain in 4 months--as you know, they say the older you get the harder the pounds are to come off.   I have been riding my bike and walking every week.  

I can't say enough how happy I am for this new little blessing in our family.  He or she will keep us young at heart and I love that Isabella will have a sibling closer to her age.

All I can say is-life is good!  Enjoy every day.

Recipe:  Flourless Chocolate Cake

Adapted from Gastronomers Guide

8 large eggs, separated

3/4 cup granulated sugar

1 bag of semi-sweet chocolate chips

1/2 cup of butter

1 tablespoon instant coffee grounds

Pinch of salt

1 teaspoon vanilla

Preheat oven to 350 degrees.  Line a 9-inch springform pan with parchment paper-bottom and sides. Spray with cooking spray.

In a large bowl add egg whites and beat until stiff peaks form.

In a medium bowl, add egg yolks and beat until pale (4 minutes). Add sugar and continue to mix for 3 more minutes.

Place a large heat proof bowl over a simmering pot of water and melt chocolate chips and butter; add instant coffee grounds and salt, combine well.  Let chocolate cool slightly.

Slowly pour cooled chocolate into egg yolk mixture. 

Add egg yolk/chocolate mixture to egg whites and fold until no streaks of white remain.

Pour into prepared pan and bake for 40 minutes.

Let cool slightly and remove springform pan.

Yields: 8-10 slices