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Mini German Pancakes

March 16, 2014 by kim 3 Comments

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These pancakes are AWESOME. Mostly because they change so much and shape while baking, but they taste great too. They rise and puff in the oven, and I was amazed at how pretty they came out despite my skeptical thinking.

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I added a sweet blueberry mixture in the middle, but the pancakes would taste great plain with maple syrup. You can even squeeze some whipped cream on top and add sliced strawberries if you want something a little fancier. It’s a great base recipe for you to get creative with.

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You could even make a breakfast bar and let people make their own personalized mini German pancakes! Leave out some chocolate chips, agave, peanut butter, powdered sugar, fresh fruit, jam, butter, bacon, Nutella, chocolate syrup… the possibilities are endless.

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See what I mean about them puffing up so perfectly from a thin batter? It’s amazing! Each pancake is unique in appearance, but all are equally delicious.

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I can’t praise this recipe enough. Even the ingredient list is simple! You should already have everything in your kitchen pantry right now. Don’t believe me? Go check!

You don’t even need to use your mixer. Whisk the batter by hand since it’s so light and airy anyways. You won’t even break a sweat.

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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 DF 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. Happy breakfast baking!

Print
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:
  6. 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.
  7. Fill each mini german pancake with blueberry sauce.
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https://lovintheoven.com/mini-german-pancakes/

Filed Under: breakfast, fruit

Avocado, Spinach, and Egg McMuffin

February 28, 2014 by kim 1 Comment

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It’s a great day for a hearty breakfast. By that, I mean it’s pouring rain outside with no sun in sight so I might as well spend the morning inside creating something fulfilling to eat. Doesn’t food just made gloomy days that much better?

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I practically grew up on Sausage McMuffins from McDonald’s, so I wanted to make a healthier “McMuffin” (not to mention more adult-like!). This one has some more color and not as much fat or sodium. It will, however, still leave you full for a good couple of hours.

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Some people are very anti McDonald’s and would never feed their child something from there. I have no shame eating McDonald’s as a child. As a matter of fact, I loved it and have fond memories from spending my afternoons on the playground. I still eat it now— definitely not as much as I used to and in moderation, but I won’t turn down a McDonald’s run for breakfast if asked.

Did I ever tell you guys that my parent’s first date was at Carl’s Jr? My dad was broke and couldn’t afford more than that. My mom came from Paris, so she never really tasted a hamburger until then. I don’t even think she knew what fast food was. She thought it was delicious! About 239048 Carl’s Jr dates later, they got married and it was a match made in heaven.

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This green McMuffin may take a little more time to make, but the end result is worth it. The creamy avocado and the slight saltiness from the spinach truly brings together every single bite. I left one side of the muffin off to save some carbs, but you can certainly make it a closed face sandwich if you prefer. It’s also less messy to eat when you have two pieces of bread to hold onto instead of one.

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I just like looking at the perfectly toasted cheese on top. Isn’t she a thing of beauty?

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Print
Avocado, Spinach, and Egg McMuffin

Ingredients

  • 1 whole wheat english muffin (I only used half of one to make it open faced, but you can use both)
  • 1 egg, scrambled
  • handful of spinach
  • drizzle of olive oil
  • pinch of sea salt
  • half of an avocado, sliced
  • 1 1/2 tablespoons shredded mozzarella

Directions

  1. In a small skillet over medium heat, warm up the olive oil and toss in your handful of spinach. Sprinkle sea salt on top. Cook until the spinach has fully wilted, about 4-5 minutes. Remove from heat, drain, and set aside.
  2. Place the scrambled egg on top of your english muffin. Layer it with the spinach, avocado, and cheese.
  3. Toast your open faced sandwich for a minute or two. You can also do this under the broiler in your oven until your cheese begins to melt, but make sure to keep an eye on it because it can burn quickly. Enjoy!
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https://lovintheoven.com/avocado-spinach-egg-mcmuffin/

Filed Under: breakfast, fruit, sandwich, vegetables

Chocolate Chip Banana Bread with a Walnut Streusel

February 8, 2014 by kim 10 Comments

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Have you guys gotten your flu shot yet this year? My DF read an article about how someone our age passed away in the bay area from it within a week of getting sick and immediately demanded that we both go down to the nearest pharmacy and get our flu shots. After arguing back and forth trying to convince him that I didn’t need it, we ended up in his car on our way to CVS.

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I know my line of work is pretty much the worst thing ever when it comes to getting sick. Being stuck inside of a long metal tube with recycled air for x amount of hours isn’t exactly the best environment for staying healthy. I mean, who knows what you can catch from all of those passengers!?

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Apparently, there have already been 95 reported deaths from the flu this year as opposed to 5 last year. That’s insane.

Side note: I’ve never gotten a flu shot before. Like… ever.

Back to the story. We’re at CVS and there’s one older lady in front of us waiting to get her flu shot as well. I’m looking around wondering if there’s another room that they take people to give shots to, but I see no such thing. Who gives you the shot, anyways? I’ve never been one to be scared of shots or needles. I used to donate my blood every couple of months at UCLA.

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As I’m sitting in what I thought to be a waiting chair, a man in a white lab coat comes out and asks if I mind and that he’s going to be giving the older lady a shot first. “Of course I don’t mind,” I tell him. He’s lingering over me longer than normal, until I finally put the pieces together. The chair that I’m sitting in is not a “waiting chair.” That’s where they give the shots! Right out in the open, just like that.

I get up and let the guy do his thing. He’s trying to explain to her that they’re out of the normal flu shot and the one that he’ll be injecting is the intradermal one. I’m standing to the side, eavesdropping on their conversation since I’ll be next. Instead of just injecting a part of the dead virus, they’ll be giving us the entire virus. If you’ve never had the flu shot before or are older, you’ll be more prone to getting the symptoms right after the shot.

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The older lady freaks out a bit and ultimately decides that she doesn’t want the shot. She tells the guy that she needs to discuss this with her doctor before taking further action. She basically bolts out of the door without getting the flu shot. The guy then looks at us and goes, “Okay, who’s next?”

My DF is now hesitant in getting the shot after seeing the first lady decline it. My DF keeps looking back at me asking me, “Do YOU want it? What do YOU think? I don’t know anymore… I don’t want to get symptoms…”

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In the end, I’m the one that sits in the chair first to get it over with. My DF finally follows suit and gets his shot as well. Days after, neither of us have any symptoms. The only downside is that neither of us can feel our left arms. The lightest touch sends us falling to the floor, crying out in pain.

Bottom Line? Getting your flu shot isn’t that bad. Just be mindful that you’ll have a dead arm for the next couple of days.

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As long as I have my blog, you can bet your bottom dollar on endless banana bread recipes. Every recipe is slightly different from the next and seems so promising. Plus, there are always brown spotted bananas to get rid of. This recipe has to be one of my favorite banana bread recipes (top 5) and the chocolate chips add a nice touch.

I received some nuts from SunRidge Farms and thought that the walnuts would be perfect for the streusel. These nuts from SunRidge farms are organic, natural, and non-GMO. I find the resealable bags extremely convenient since I hardly ever use an entire bag of nuts at once. I don’t need to use any clips or ziploc bags to keep the nuts fresh.

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Not only that, but their packaging is BPA-free! Their snacks are produced in a solar-powered manufacturing facility, so they’re also environmentally friendly. Delicious tasting snacks that are good for the environment and your body– now that’s a win-win situation.

This recipe comes from Annie’s City Kitchen.

Print
Chocolate Chip Banana Bread with a Walnut Struesel

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas, peeled and mashed
  • 1/2 cup semisweet chocolate chips
  • Streusel:
  • 3/4 cup sugar
  • 3/4 cup flour
  • 1 tablespoon water
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup butter, softened
  • 1/2 cup crushed walnuts

Directions

  1. Preheat oven to 350 degrees. Grease two 9"x5" loaf pans.
  2. Mix together the flour, baking soda, salt, and baking powder in a medium bowl to combine.
  3. Add in the bananas, sugar, oil, eggs, and vanilla until just incorporated. Fold in chocolate chips.
  4. For the streusel, combine all ingredients in a small bowl until crumbly and well incorporated.
  5. Divide the batter evenly between loaf pans. Sprinkle the streusel on top.
  6. Bake 35-45 mins or until a toothpick comes out clean.
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https://lovintheoven.com/chocolate-chip-banana-bread-with-a-walnut-streusel/

Filed Under: banana, bread, breakfast, chocolate chip, nuts

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hi! i'm kim-- a girl mom, baker, blogger, and ex-flight attendant. welcome!

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