Weekend Breakfast’s…A Little Something Decadent

Hello everyone, happy Monday!

I hope you all had a great weekend!

I’ve been experimenting with a lot of new recipe concept lately and here’s a new one, that I came up with. It’s a reworking of an old recipe that my nana use to make for me. I use to love to have it on weekends or whenever I had a chance to see her!

Her recipe was Honey Banana Peanut Butter pancakes with Milk Chocolate kisses topped with Maple Syrup. I found myself inspired to use all the same components but we work them, in a more unique and innovative way. So, trusting my own artistic sensibilities I went forth and here was they turned out.

 

“Honey Banana pancakes topped w/ Dark Chocolate chips + Peanut Butter syrup”

 

Ingredients:

2 c. All purpose flour
1 tbsp. sugar
1/4 c. Clover honey
2 1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
2 eggs (at room temp. is best)
2 c. Whole Milk
1 tsp. Vanilla Extract
1/4 c. Unsalted melted butter
2 med. Bananas sliced

Instructions:

In a med. bowl measure and combine all the dry ingredients. Mix well using a whisk. Set aside.

Over medium-low heat, in a small pan melt the butter. Set aside to cool for at least 5minutes.

In a large bowl whisk together, the milk, melted butter and eggs until smoothly combine. In two parts mix the dry ingredients into the wet. Mix until small lumps are visible.

Grease a griddle pan w/ butter or coconut oil . Then, over med. high heat, drop about 1/3 c. of batter. After, pouring the batter onto the griddle place 4-6 banana slices per pancake. Cook until air bubbles appear or for 2-3mins on each side.

Peanut Butter Syrup

Ingredients:

1/2 c. Smooth Peanut Butter
1/2 c. Maple Syrup
1 tbsp. warm Water
1/8 tsp. Sea Salt
1 tsp. Unsalted butter

Instructions:

In a small sauce pan, add the maple syrup, salt + peanut butter. Place over low heat. Use a whisk to combine and smooth the mix, about 3mins. Remove from heat, whisk in warm water + butter, to thin the consistency and pour in a small pourable container. Drizzle atop the pancakes and top with dark chocolate pieces, ENJOY!

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And for my little niece…”Mickey Mouse Ears” as she calls them!

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Top with some Dark Chocolate chips…which also happen to be her favorite!

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Now, I am strong believer in the 80/20 rule. For those of you who don’t know what the is it’s 80% conscience + healthy living and 20% just living life as it comes and indulging in the infinite possiblilities and seeking the beauty. But, I never lose sight of the fact I am a Type 1 diabetic and so I should take care of myself and my diabetes, because if I don’t I can’t enjoy the most basic thing I am so passionate about…LIFE. So, as I was enjoying me 20% by eating these decadent pancakes, I was conscience of my medical limitations and only had one…which was more than enough!

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Really hope you all enjoy this post and PLEASE leave a comment if you guys tried the recipe. Let me know how you like them and who you shared them with!

P E A C E + L O V E + B A K I N G

“Wednesday’s with WinniE’s”

Hey everyone, happy Wednesday!

I thought I would share another piece of myself here on my blog. Did I tell you guys that I own a baking business?! It’s called WinniE’s Bakery. In case you’re wondering why WinniE’s, it is in honor of my grandmother Winifred, who passed in 2004. She was lovely, kind, captivating and authentic! She owned a catering and event planning business. She taught me almost everything I know about baking and I will always hold those memories close to my heart and unforgotten in my mind. WinniE’s Bakery specializes in edible floral infusion, traditional baking, diabetic friendly and Celiac/Gluten-Free sensitive baking. Everything is made from my original recipes. WinniE’s Bakery is sweet, delicious and unique!
Anyway, I thought I would share whatever’s happening with WinniE’s here on the blog on Wednesdays. Let’s get super cheeky… And call it…

“Wednesdays with WinniE’s”

Today we “TEST” baked my “Banana cupcakes w/ Nutella Marshmallow Buttercream topped w/ Crushed Dried Banana”

Hope you guys like it!

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Alomst done!

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Photo cred. to: My lovely and talented sister-in-law Heidi!

P.S.: They taste delectable! I’ve adjusted the buttercream recipe, to make for a smoother texture. See you next Wednesday!

My Roasted Vegetable & Shredded Kale Salad

Hello everyone, happy Monday!

One of the things that brings me the most joy, is writing recipes. I love to do really healthy, flavorful + delicious recipes all the time. I like knowing I have recipes (like this one) that fuels my body and eases that internal voice saying, “girl watch what you stuff your faces with!” I love feeding my family + sharing how wonderful and simplistic healthy eating can be…like with you all!

The following recipe was inspired by my new found love, of all things kale! I love kale in smoothies,  I love it in salads and I love to juice with it! It does not matter…I am a believer, lover and pusher of KALE!
But first, a little music. It is FACT in our home that food always taste better if you play music while you cook! My music of choice…Hans Zimmer’s “The Holiday” soundtrack!
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I hope you guys like it!
Roasted Vegetables + Kale Salad
Ingredients:
(1 bag or 12 oz.) Brussels Sprouts
(1) 2-3lb. Butternut Squash
1/4-1/2 c. Feta cheese (crumbled)
1/4 c. Pepitas or pumpkin seeds
3 tbsp. Evoo (Extra Virgin Olive Oil)
2tbsp + 2 tsp. Sea Salt
2 tsp. Ground Pepper
4 c. Kale (shredded)
Instructions:
On a cutting board, using a sharp knife shred the kale. Place the shredded kale in a colander, rinse thoroughly under water. After cleaning, set aside to dry. Once finished drying pour greens into a large bowl.
Set the oven to 400 degrees.
In a microwave, place the butternut squash inside to cook for 3mins. After, bring the squash to a cutting board. If you have them available to you, place on a pair of disposable gloves. Take the squash, lay it horizontally, placing a firm grip on the squash, use a sharp knife to cut off each end, then the squash in half. Then, using the knife (or peeler) remove the skin. Cut the squash in half lengthwise, then into 4-5 sections lengthwise, then cut into cubed pieces. Once, chopping is completed, place the squash into a large bowl, coating well with 2 tbsp. evoo, 1 tbsp. salt + 1 tsp. pepper. Lay the prepared squash evenly on a baking sheet lined with foil.
Place the brussels sprouts in a colander and rinse clean. Pat dry with a paper or kitchen towel. On another cutting board, take a brussels sprout and quarter, then place into a bowl. Generously coat the brussels sprouts with 1 tbsp. evoo, salt + pepper.
Place both the brussels sprouts + butternut squash in the oven for 20-25mins.
In a sauté pan, over med. heat, take the pumpkin seeds and spread the evenly, cooking until a golden-brown coloring appears, about 5-8mins. Set aside to cool.
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The liquid a butternut squash secretes leaves a film that is hard to be washed off. So, I use disposable gloves.
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Drizzle.
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And now, it’s the brussels sprouts turn!
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Now a little salt…
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And pepper
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Mix it up!
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BRUSSELS!!!
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Set to roast at 400 degrees
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Pop them in…for 25mins.
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Toast up those Pepitas!!!
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Watch them…cook on med. heat.
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Lemon Garlic Vinaigrette
Ingredients:
1 Lemon
1 Garlic clove
1 tsp. Honey
1/2 tsp. Sea Salt
1/4 tsp. Ground Pepper
1/3 c. Evoo
Instructions:
On a cutting board, use a knife (BLADE POINTED AWAY FROM YOUR BODY) a and flat palm to smash the garlic. Place the garlic, lemon juice, honey, salt + pepper into a food processor or blender and pulse. Through the pour top drizzle in the evoo, until emulsified.
In a large mixing bowl combine all the ingredients, kale, butternut squash, brussels sprouts, pumpkin seed + feta cheese. Pour the vinaigrette atop the salad and incorporate. Place into a serving platter, top with more salt, pepper + feta as desired. Enjoy!
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Everything in!
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Drizzle on a little dressing…
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And toss it all about!
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Finally!
P.S.: It taste amazing the next day!
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P E A C E + L O V E + B A K I N G

Sunday Morning Ritual

Hey guys, happy Sunday!

 
If you all haven’t guessed all ready, I am very close with my family! But, today I wanted to share with you all a tradition that I’ve done every Sunday, for about the last three years. My dad and I wake up early, I sit and read while the sun comes into my window (or, i often write poetry or reflect on my feelings and “gage myself”) and he watches his morning news shows, if he doesn’t attend church. After my chapters are read and his new shows are complete, we headed off for coffee! Coffee is kinda like a really big deal to me, it’s a big deal to my dad and I. As I grew older and my relationship with my parents changed from parent to child, to parent and adult “child”.  I began to have these lovely relationships, with a great depth and  mature point of view. I developed a respect for the people they are, outside of being my parents. As for coffee, it  was the first thing we started truly bonding over, as the shift of becoming two adult friends, while being father + daughter. 
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I started my morning with Sarah Addision Allen’s lovely literary tale!
 
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That particular Sunday we were accompanied with our family friend, Steven. He is a Maryland transplant by way of Florida, he his an intelligent and kind guy, who loves creating + experiencing artistic self expression. 
 
My dad and I, discuss everything from our dreams + aspirations, to future plans, to forms of artistic expression, education, relationships (more rather me talking his ears off about my situations) and of course FOOD! So to my Dad’s supportive reluctance I brought along my camera (really my lovely sister-in-laws who is nice enough to let me use it…lol)
 
Here’s a look at our morning:
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Our community + charity board
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Being a proud grand-dad and showing off the “princess”!
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“The Boys”
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We were even joined by our county’s finest…we all know they need their coffee, too! I asked to take his photo and he obligaged, his name was Christian. He was nice, so thank you. 
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Now, home to plan for the week and work on the old blog!
 
 
P.S.: My go-to drink is a (hot) Grande Non-fat Cafe Misto. What’s yours?

P E A C E + L O V E + B A K I N G

My Favorite Smoothie!

Hey guys!

Here is the recipe to my absolute FAVORITE smoothie! I enjoy this smoothie many a morning and especially after a workout. It’s quick, simple + easy!

Ingredients:
(4-6 med-lrg)  Frozen Strawberries
3/4 c. Frozen Blueberries
(1) Honey Chobani Greek yogurt
6 oz. Vita Coco Coconut water
4 oz. h2o
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Instructions:
Measure out the amount of berries, water + coconut water needed. Then, drop berries into the blender (TURNED OFF), spoon in the yogurt + pour in half the amount of the waters. Place the lid firmly atop the blender and start on a LOW blend, then increasing, until as smooth as possible. Pour into your glass, bottle or container of choice.
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Cheeky, aren’t they?
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Pour it up, pour it up…
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I have completely jumped on the bandwagon and I LOVE Mason Jars! If I don’t have a mason jar handy I also love to use my LifeProof water bottle. Enjoy!

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Now, to enjoy some relaxation, by watching Tanya Burr’s “February Favorites” video! I often like to have my smoothie with almonds…OH, HOW I LOVE ALMONDS!
P.S.: This smoothy is delightful in similar flavor variations, such as, choosing different berries, swapping coconut or vanilla yogurt instead of honey or even adding in some greens! I find that baby spinach or kale pairs very well with the other ingredients.

My Saturday Morning!

Hello everyone, happy Saturday!

 
It’s a beautiful day here in Maryland, finally getting some relief from the snow. I don’t know about the rest of the country, but I’m sure if you live on the East Coast you’re probably had it up to here with snow! I’m so ready for spring, I’m a spring baby. My birthdays in April, I’ve always look forward to spring and fall, those are my two favorite seasons. But after winter like this I just miss the warmth, I look forward to the warmth that summer will bring and nice long days outside in the sun.
 
Lately, it’s been so cold that it hasn’t been practical to workout outside, but that was not the case today. To my surprise it’s sunning and 59 degrees outside, WINNING! 
 
I am a FFK (former fat kid) who has lived a major lifestyle change for many years now. I enjoying health + wellness, through a passion for food and being an active individual! About a year ago, I started jogging…just jogging not RUNNING. I am not a runner. Do I aspire to be a runner…yes, of course! But in reality I am not a runner and for now I’m okay with that. With the beautiful day that lay ahead of me I decided to start my day with a little exercise! 
So, I pulled out my gear, got my running shoes, a workout partner and hit the trails! 
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This dashing physically fit human is…mi Padre! You can follow his amazing new blog: articlesoflifeblog.wordpress.com
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Got my “workout playlist” on shuffle + blasting!
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P E A C E + L O V E + B A K I N G

My From-Scratch “Honey Coconut Pancakes w/ Raspberry Syrup”

Hello everyone, happy Monday! Here in Maryland we are having snow, about 5-10 inches, depending on where you live.

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Even though I plan to have my more indulgent recipes on either Friday or Saturday, I decided what the hell it’s a snow day, let’s have PANCAKES! I am a big believer in the 80/20 rule, the 80/20 rule is 80% conscious healthy living and the 20% is living life and enjoying whatever that is. So, although most of my blogs recipes will be very health-conscious + figure friendly, a small portion will be delicious, indulgent + absolutely delectable recipes! So here is one of both me + my family’s  favorites: Honey Coconut Pancakes w/ Raspberry Syrup!

Raspberry Syrup:
2 c. Fresh or Frozen raspberries
1 c. Raw cane sugar
3/4 c. Water
Instructions:
Mottle the raspberries (if frozen allow to thaw). Then place in a sauce pan over MED heat, stirring in the water + sugar. Bring to a boil, then reduce heat to LOW, stirring occasionally. Allow to soft boil/simmer, for 14-16min, until reduced + thickened. When finished set aside to cool for about 20mins prior to making the pancakes. Drizzle atop your “Honey Coconut Panckes” and ENJOY!
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Honey Coconut Pancakes:

2 c. All purpose flour (or whatever Gluten-Free flour of you choose..we like Pamela’s!)
2 1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
1 tsbp. Raw Cane sugar
2 eggs (at room temp. is best)
1 c. Coconut milk (canned)
1 c. Milk (whole or 2% is best)
1/4 c. Unsalted butter (melted)
1/4 c. Clover honey
1 c. Unsweetened Coconut shavings
Instructions:
In a med. bowl measure and combine all the dry ingredients. Mix well using a whisk. Set aside.
Over medium-low heat, in a small pan melt the butter. Set aside to cool for at least 5minutes.
In a large bowl stir together both the coconut milk + the regular milk, melted butter + eggs until smoothly combine.  In two parts mix the dry ingredients into the wet. Mix until small lumps are visable, then gently incorporate the coconut shavings.
Grease a griddle pan w/ butter or coconut oil or use a non-stick pan. Then, over med-high heat or (400 degrees for electric), drop about 1/3 c. of batter (shape into circles as needed). Cook until air bubbles appear or for 2-3mins on each side.
This recipe is completely Gluten-free adaptable! We usually enjoy gluten-free, since my Mom has Celiac disease.
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My niece got her very own special “Honey Coconut Pancakes” (her’s don’t have coconut shavings)
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And she was pretty happy about it!!!
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And here is the spread. I made some coffee, got some OJ and cooked some bacon…OH, SWEET HEAVENLY BACON! There you go, a delicious breakfast with the family…always a lovely combo!
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Now go off and make this for yourself or whoever you choose to share it with! Enjoy lovelies and thank you for showing support or interest in my blog. And you know I would love it if you all would follow!
P.S.: If you’re making Gluten-free…here is a pic of the flour we use.
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P E A C E + L O V E + B A K I N G !