These pancakes are bananas! B-A-N-A-N-A-S!

Pancakes are the perfect weekend breakfast. Anytime the husband and I indulge in a stack of Sunday morning pancakes, it reminds me of the times my parents would surprise me with a weekend breakfast of banana pancakes. Though I usually ate mine hours after everyone else since I always slept in as late as I possibly could (I had to make up for all those days of early morning swim practice before school!).
Usually when the husband and I want pancakes, we just hop in the car and head to IHOP, but add in two side orders of hash browns, maybe a side of bisquits and gravy (with the gravy...on the side), and two beverages, and you've got a pretty pricey weekend breakfast. I don't know about you, but if I am going to drop $30 bucks on breakfast, I don't want to spend it at IHOP!
I've made homemade pancakes before, both from a mix and from scratch, so I know how easy it is, I just don't enjoy the mess I tend to make and the pile of dishes waiting for me once breakfast is eaten. But, I figured a holiday weekend called for a real homemade breakfast, so I pulled out the canister of flour, my tin of baking powder, and an incredibly ripe banana hidden away in the freezer. Add some cinnamon and nutmeg, drizzle with real maple syrup, and that's a breakfast I don't mind laboring over--pun intended :).

Note-I got a whole lotta pancakes out of this recipe--including one mishapen Darth Vader-cake--and we couldn't finish the entire stack. I wrapped the remaining five pancakes up and tossed them in the freezer; a quick nuke in the microwave and stint in the toaster, and voila, a quick weekday breakfast!



Cinnamon Banana Pancakes
Source: A Cooking in Cucamonga Original
Printable Recipe

Ingredients
2 cups AP flour
1 teaspoon salt
4 teaspoons baking powder
1 Tablespoon cinnamon
1 Tablespoon nutmeg
1 overripe banana, mashed (you want the black bananas that look gross...they have the best flavor!)
1 1/2 cups milk (I used half and half, since I was out of milk)
2 eggs, beaten
1/3 cup unsweetened applesauce

Directions
Whisk together the first 5 ingredients in a large bowl. Set aside.

Combine the remaining ingredients in a second bowl. Slowly pour into the dry ingredients, stirring just until combined. The batter should be slightly lumpy.

Heat a pancake griddle or a large pan on the stovetop over medium high heat.

Spray your cooking surface lightly with non-stick spray. Ladle batter onto the griddle and cook until the edges are done and the middle of the pancake has several bubbles in the surface (about 2-3 minutes). Using a large spatula, flip the pancake and cook for another 1-2 minutes, until the pancakes is golden brown and the middle is cooked.

Serve immediately or keep warm in a 200 degree oven until the whole batch is cooked.

Cherry Almond Granola

Please ignore the terrible turquoise color cast in this picture. I didn't have a chance to edit it out...plus I am not very good at editing. :/

The husband loves sugary, kiddie cereals; His eyes light up when Cocoa Pebbles, Cap'n Crunch, and Lucky Charms go on sale at the grocery store, hoping that I'll throw a box or two in the cart. I, on the other hand, didn't eat those types of cereals growing up, so I never developed a taste for them. In fact, I think most sugary cereals are disgusting and hate buying them for the husband.

What I did eat as a kid was Cheerios, Rice Krispies, shredded wheat (not the frosted kind!), oatmeal and granola. Now as an adult, I don't have time to sit down for breakfast, so I usually eat in my car while I drive to work or I eat in the teacher's lounge once I finally get there, so I like food that is easily portable and doesn't require a lot of dishes or utensils. One of my favorite breakfasts is granola stirred into low-fat or Greek yogurt.

My inner hippie wanted to try her hand at making homemade granola; I scoured the internet looking for recipes and found a ton! Eventually, I decided to just use the basic ideas from two different recipes, and add in the flavors I wanted, creating my own Cherry Almond Granola.

Cherry Almond Granola
Source: inspired by Annie's Eats and Alton Brown, among others
Printable Recipe

Ingredients
3 cups rolled oats
2 cups puffed rice cereal
1 1/4 cups dried cherries
1 cup shredded sweetened coconut
1/2 cup slivered almonds
1/3 cup packed brown sugar
1/3 cup unsweetened applesauce
1/4 cup plus 3 Tablespoons maple syrup
1/2 teaspoon vanilla
3/4 teaspoon almond extract
3/4 teaspoon salt

Directions
Pre-heat the oven to 250 degrees.

Combine the oats, rice cereal, cherries, coconut, and almonds in a large bowl. Stir to combine.

In a smaller bowl, combine the remaining ingredients.

Pour the wet ingredient mixture over the dry ingredients and stir to combine, ensuring the oat mixture is evenly coated.

Pour the granola onto two baking sheets (I lined mine with parchment to make cleanup easy), spreading into an even layer on each sheet.

Cook for 1 hour and 15 minutes, stirring every 15 minutes, or until nearly dried. Rotate the baking sheets from top to bottom every time you stir, as well, to ensure they both cook evenly.

Cool in the pan for about 15 minutes, then transfer to an airtight container or ziplock bag.

Oatmeal Applesauce Muffins

The husband and I recently headed up the coast a bit to visit some friends for the weekend and celebrate their daughter's 1st birthday. This was our first trip up to see them, after they've made many visits down here, and we were spending the weekend in their (gorgeous!) home, so I wanted to bring a 'thank you' treat. I figured with two small children, fruit muffins would be appreciated-they're great for a healthy afternoon snack or quick breakfast.

I hesitated on whether or not I should bring them after asking the husband his opinion once I took them out of the oven. I wasn't offering a taste, so he just took a look and made a face, saying they didn't look that great. I waffled back and forth over taking them or not, but as there wasn't enough time to make anything else, I decided to just go ahead and pack em up, ugly or not.

Thankfully, our friends care less about looks and more about taste, and were more than happy to receive these muffins. G, who is obsessed with fiber, was even more excited when I told him they were made with whole wheat flour, oats, and tons of fruit...in other words, packed with fiber. The kiddos made quick work of a couple muffins right away, gobbling them down as a late afternoon snack. Their one-year-old daughter seemed to especially like them, eating two in quick succession!

Oatmeal Applesauce Muffins
Source: Adapted from Joy the Baker
Printable Recipe

Ingredients
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 Tablespoon canola oil
1 large egg lightly beaten
1 cup berries, fresh or frozen (I used a combination of frozen mixed berries and sliced fresh strawberries)
Strawberry halves for garnish, optional

Directions
Preheat the oven to 375 degrees. Spray a muffin pan with nonstick spray, or line with paper liners.

In a large bowl, combine the flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg. Stir just until combined.

In a separate medium bowl, combine the applesauce, buttermilk, brown sugar, oil and egg. Stir until combined.

Pour the wet ingredients into the flour mixture and stir just until combined. Gently fold in the fruit with a spatula.

Pumpkin Cream Cheese Muffins

It's fall, which in the baking world, means time for pumpkin. I am not a huge Stabucks fan; I pretty much only order their black iced tea (no sweetener) or in the winter, their caramel apple cider. But I do love the pumpkin cream cheese muffins they bring out every fall. The big dollop of cream cheese in the middle is such a great contrast to the moist pumpkin. But at nearly $2 a pop, I can't afford to indulge in these treats very often, so I scoured the internet looking for a knock-off recipe. Ok, I didn't scour the internet; I pretty much just used the first recipe I found. But these muffins came out even better than the Starbucks original. They are dense, moist, spicy, and the cream cheese is perfect. I couldn't find any pumpkin seeds at my grocery store, so I omitted them, but if I had found them, I think I would have toasted them in butter and brown sugar.

These muffins taste even better a day or two after making them. The spicyness of the various spices really kicks in, giving these muffins a more pronounced tasted. That came out weird...they just taste better after a few days. I took a platter of these muffins to work and they were completely gone within an hour. I think that's a pretty good indicator of how great they really are!

The original recipe called for 1 1/4 cups of vegatable oil. I replaced the entire amount of oil with applesauce to cut down on some fat and calories. I also used neufchatel cheese instead of cream cheese; the grocery store worker told me they were interchangeable, with neufchatel cheese containing less fat than regular cream cheese. I didn't notice any difference in flavor. Also, the original recipe called for 2 cups white sugar, but I decided to use half white and half brown, just to change things up a bit.



Pumpkin Cream Cheese Muffins
Adapted from Musings of a Mommy
Printable Recipe

Ingredients
For the muffins:
3 cups flour
1 heaping teaspoon cinnamon
1 heaping teaspoon nutmeg
1 heaping teaspoon ground cloves
4 1/2 heaping teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 cup white sugar
1 cup brown sugar
2 cups canned pumpkin puree
1 1/4 cups unsweetened applesauce

For the cream cheese filling:
8 ounce package cream cheese (or neufchatel cheese), softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon brown sugar



Directions:
Pre-heat your oven to 35o degrees.

In a large mixing bowl, combine the first 7 ingredients for the muffins. Mix together until just combined.

In a seperate bowl, beat the eggs and mix in the sugars.

Add the egg and sugar mixture to the dry ingredients. Add in the pumpkin puree and applesauce, and mix until well combined.

Spoon into greased muffin tins. Set aside.

In a medium bowl, combine the cream cheese, vanilla, powdered sugar, and brown sugar. Mix until well combined.

Spoon into a sandwich bag sized ziploc. Cut off the tip of one corner. Pipe the cream cheese into the muffin batter, pushing it down into the batter slightly.

Bake for 20-25 minutes, or until a toothpick inserted into the muffin (avoid the cream cheese) comes out clean. Let cook 5-10 minutes before serving.

Chocolate Strawberry Waffles

My husband loves waffles and strawberries, as do I. I also love chocolate, and would eat it for every meal if I wasn't trying to lose weight. Here I have combined the three into one satisfying breakfast. Not the healthiest way to start the morning, but perfect for a chilly Sunday morning.

Don't these strawberries look gorgeous?!

The strawberry flavor was not as pronounced as I had hoped. It was *extremely* subtle, in fact. Next time I plan to halve the cocoa powder and double the amount of strawberries. Hopefully, that will provide a more intense strawberry taste to the waffle itself.

Tip: I made the batter the night before and left it in the fridge overnight. When we woke up on Sunday morning, I just had to heat up the waffle maker and pour! Now if only someone would come over to clean my waffle maker....

Chocolate Strawberry Waffles
*Adapted from this recipe.

Ingredients

• 2 cups all-purpose flour
• 4 teaspoon sugar (I'm sure this could be dropped to 3 teaspoons and be just as good)
  
• 2 teaspoons baking powder
• 2 tablespoons cocoa powder (my addition. Can be omitted to make regular strawberry waffles. I might half next time.)
  
• 1/4 teaspoon salt
• 2 cups sliced strawberries, plus 2 sliced strawberries for garnish (I think I will double this next time)
  
• 4 tablespoons milk (I used 2%)
  
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 2 large eggs
• Cooking spray

Directions:
Spoon the flour into a dry measuring cup and level with a knife. Pour into a medium sized mixing bowl. Stir in the sugar, baking powder, cocoa powder, and salt.

In a blender, combine the strawberries, milk, oil, vanilla and eggs. Blend until smooth.


Pour the blended strawberries into the flour mixture and stir together until just combined.

Pour about a 1/4 cup of batter onto a hot waffle iron sprayed with cooking spray and cook until the steam stops--about 5 min per waffle.

Top waffles with additional sliced strawberries, powdered sugar and syrup.