Category: Breakfast

Posted in Breakfast

Sunday Brunch: Carrot Cake Waffles

Posted on by Northerly Nosh

Carrot Cake Waffles

20130130-203917.jpg

Adapted from willowbirdbaking.com

Yields: about 7 waffles (using 1/2 cup batter for each)

Waffle:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick) butter
1/2 teaspoon vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron

Maple Nut Cream Cheese Spread:
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts

Prep Day: Bloom the spices in butter: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.

Combine the flour, salt, sugar, baking soda.

Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.

Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.

To Freeze: You can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.

Serve Day:

To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well.

Rewarm in toaster or toaster oven.

Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep the waffles warm for a few minutes in a low oven.***

Notes:

* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

Posted in Breakfast

Sunday Brunch: Cottage Cheese Pancakes

Posted on by Northerly Nosh

COTTAGE CHEESE PANCAKES

20121113-223302.jpg

makes 18-20 small pancakes

(Adapted recipe from The Weelicious Cookbook )

3 eggs
1 cup cottage cheese
1 teaspoon vanilla extract
2 tablespoons honey or agave syrup
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
butter, oil or oil spray
Place the first 4 ingredients in a bowl and whisk.

Prep Day: In a separate bowl whisk the dry ingredients. Pour the dry mixture into the wet mixture and stir until just combined. Pour in a freezer bag and freeze up to 3 months.

Serve Day: thaw. Heat a large sauté pan or griddle over medium heat, lightly coat with oil or butter and pour about 1 tbsp of the mixture onto the griddle for each pancake. Cook for 2 minutes on each side or until pancakes are set and golden.

Posted in Breakfast

Sunday Brunch: Jalapeño Cheddar Cream Scones

Posted on by Northerly Nosh

Jalapeño Cheddar Cream Scones

20121112-202158.jpg

16 small scones

2 cups (9 ounces) All Purpose Flour – I HIGHLY encourage you to weigh the ingredients with a kitchen scale. It really does make a difference.

1 Tbsp baking powder
4 Tbsp sugar
1/2 tsp salt
4 Tbsp cold unsalted butter, cut into cubes
3/4 cup heavy cream
1 egg slightly beaten
1 tsp. of vanilla
1-2 cups of cheddar cheese
40 slices of jarred jalapeños – It sounds like a lot, but it introduces the perfect amount of heat.

Prep Day: Place the flour, sugar, salt, baking powder, and butter in a food processor. Pulsate everything in 3-second intervals until everything resembles course meal. If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.

Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.

On a floured surface, grab enough dough to fit into your hand about the size of a baseball and gently roll it in a ball.

Flatten the ball and until your disk is approx. 3/4″ in height. Press down the outside of the dough circle so the center is slightly taller. Evenly sprinkle sugar on top of each circle.

Cut each circle in quarters. You should have enough dough to make 4 circles and 16 scones.

These freeze incredibly well. Simply make the dough, flash freeze on a tray before putting in a freezer bag, and freeze.

Serve Day: Do NOT thaw. Preheat oven to 400F degrees. Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper. Bake for 20 minutes until the bottoms are golden brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter and jam. Nummy and please Enjoy!