Lovin' From the Oven

Mini Blueberry German Pancakes

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I’m reposing an older recipe on my blog to help Driscoll’s celebrate National Blueberry Pancake Day (yesterday, January 28th). Besides, who doesn’t like breakfast recipes?

Not only that, but blueberries are great for you! They’re “high in antioxidants, are known to improve memory function and can reduce the effects of aging. Try topping your cereal with fresh blueberries for a heart-healthy breakfast.”

You can find out more about Driscoll’s berries and where they grow here.

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My pregnant self can’t seem to get enough of breakfast lately. I’ve been eating waffles for lunch, yogurt parfaits for dinner (topped with tons of berries!), and snacking on scrambled eggs in between meals. Breakfast is just that good.

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I’m still in awe of this recipe. How can such a liquid-y batter rise to something so beautiful? I don’t question it, I just accept it. Baking is a beautiful thing. I miss being in the kitchen and using the oven so often! I’m just shy of 38 weeks pregnant right now and my favorite spot has got to be my bed (or roaming the aisles of Target).

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Our little one can be here any day now! Isn’t that crazy?! While we play the waiting game, I’ll keep eating breakfast foods with berries for the next couple of weeks.
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Again, this recipe is extremely simple. The ingredients are all probably in your pantry already and you definitely do not need a mixer at all. Your hand and whisk are the best tools in this recipe!

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Some notes from the first time I made this recipe:

The recipe makes a lot so if you’re only feeding yourself, there’s no need to make the entire recipe. I cut the recipe in to 1/3 and made that. It was still plenty for my DH and I.

I also got a little impatient waiting for the sauce to thicken so I added more corn starch, but it wasn’t necessary. If I would have used less, the syrup would have been clearer (see how it’s just a little foggy?). Don’t make the same mistake I did! Be patient with your syrup thickening.

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Recipe from Chef in Training. If you’re looking for more blueberry recipes, make sure to check out Driscoll’s page for additional recipes. 

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Mini German Pancakes

Ingredients

  • 6 eggs
  • 1 cup flour
  • 1 cup milk
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1/4 cup butter melted
    • BLUEBERRY SAUCE/SYRUP
  • 1 cup water
  • 1/2 cup sugar
  • 3/4 tsp. lemon juice
  • 1 tsp. vanilla
  • 2 1/2 Tbsp. cornstarch
  • 1 package (6 ounces or 1 1/4 cups) Driscoll’s Blueberries

Directions

  1. Preheat oven to 400 degrees F.
  2. Whisk together eggs, flour, milk, salt vanilla and butter until smooth.
  3. Pour evenly into greased muffin tins about 1/2 way full.
  4. Bake for 15-18 minutes until done and puffed up.
    5. TO MAKE THE BLUEBERRY SAUCE/SYRUP:
  5. Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it begins to thicken. Stir in blueberries and simmer for about 10 minutes.
  6. Fill each mini german pancake with blueberry sauce.
https://lovintheoven.com/mini-blueberry-german-pancakes/

This is a sponsored post, but the opinions expressed are my own.

Mashed Potato Puffs

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Potatoes are probably the only thing I’ll have on hand at any time. Why? Well, they last a lot longer than other vegetables, are versatile in many dishes, and my DH actually eats them (he’s a picky eater)! You can cook them, bake them, or fry them. Either way, it always turns out delicious.

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As for nutritional value, potatoes are packed with fiber and are naturally gluten-free. They also have more potassium than a banana and vitamin C than one medium sized tomato. Who would have thought that the potato was so mighty?

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I’ve been packing my DH’s lunches for the past couple of months now. This would be a wonderful addition to his lunchbox. They’re already the right size, fit right into the tupperware compartment, and are great reheated. You can also eat them with your hands– no utensils needed! If your New Year’s Resolution is to pack your lunch to save money in 2016, then this is the way to do it.

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As for the flavor, they’re certainly hearty. There’s no bland flavor here. The garlic, the chives, and the sour cream create a match made in heaven with the potatoes and eggs. You could even add some chopped bacon or ham if your heart desires. Either way, this will keep you full throughout your work day.

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I used red potatoes for this recipe, but any potato will do. Use whatever you have on hand or your favorite potato! Recipe adapted from The Kitchn.

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Mashed Potato Puffs

Ingredients

  • 2 1/2 cups mashed potatoes
  • 2 eggs
  • 1/3 cup sour cream
  • 2 tbsp heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp chopped chives

Directions

  1. Preheat oven to 400 degrees F. Spray 6 cupcake cavities in a pan with nonstick spray.
  2. Mix together the mashed potatoes, eggs, sour cream, heavy cream, garlic powder, garlic salt, and pepper. Stir in cheese and chives.
  3. Spoon the batter into the pan filling the cups just to the top.
  4. Bake 20-25 minutes.
  5. Remove from oven and let them cool 5 minutes in pan before turning them out and letting them cool completely on a wire rack.
https://lovintheoven.com/mashed-potato-puffs/



Thick and Soft Chocolate Peanut Butter Cookies

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Happy New Year! Whoops, I let the time slip away from me and have completely forgotten to post! I’ll just blame it on pregnancy brain for now since I have a month left to use that as an excuse.IMG_6445

These cookies have no butter and no flour. I brought these to work and my co-workers ate them up! They loved that they were butter-less and flourless. It’s a healthier cookie that you can make to kick off your New Year Resolutions.

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I have 0 resolutions for this year. As long as everyone is healthy, that’s all I’m hoping for!
IMG_6451This recipe comes from one of my favorite blogs, Averie Cooks. Enjoy!

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Thick and Soft Chocolate Peanut Butter Cookies

Ingredients

  • 1 heaping cup creamy peanut butter
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1/2 cup dark cocoa powder
  • 1 teaspoon baking soda

Directions

  1. Cream together the peanut butter and brown sugar. Mix in the egg and vanilla.
  2. Gradually stir in the cocoa powder and baking soda. The dough will be a little crumbly, but should hold when pushed together.
  3. Refrigerate the dough for at least two hours.
  4. Preheat oven to 350 degrees. Line a baking sheet with a Silpat.
  5. Use a cookie scoop and place the balls of dough on baking sheet. Use a fork to gently press down each cookie and create a criss-cross pattern. Bake for 8-10 minutes.
https://lovintheoven.com/thick-soft-chocolate-peanut-butter-cookies/

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