We had company from out of town this weekend. I love having company, especially when it is dear, dear friends who are coming to visit. I have a post on “anti-procrastination” coming up, where I will talk more about our company, as I think everyone should meet them-yes, they are THAT great.
While they were here, I made coffee cake.
Our friends are coffee snobs, so I knew I would need coffee cake to go with our coffee snobbery. I left it up to them to make the coffee, and boy was it GOOD, they know coffee!
I made the coffee cake, and was really happy with it! I had never made it before, and it was on the healthy side, so I was not sure how it would turn out. I knew if it bombed, I would still be loved, because coffee is the only thing they are snobby about. 🙂
I found the recipe at Passionate Homemaking. It uses many wholesome ingredients including buttermilk, and if you read this blog regularly, you know I have a thing for buttermilk. It is part of my every week shopping trip, it is great for the gut and cheap! You can read more about the benefits of buttermilk here. (scroll down when you get to the post)
Healthy Buttermilk Coffee Cake
1/2 tsp salt
1/2 tsp. cinnamon
1 cup rapadura (or sucanant (whole cane sugar))
1/2 cup honey
1/4 cup olive oil
1/2 cup coconut oil
1/2 cup walnuts, optional (I left these out)
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
3/4 cup buttermilk
My friends liked it, my kids liked it, and it complimented our coffee just perfectly. I will for sure be making this again! Thanks for the recipe, Lindsey at Passionate Homemaking!
This post linked to:
Made By You Monday @ Skip To My Lou
Market Yourself Monday @ Sumo’s Sweet Stuff
Mouth Watering Monday @ A Southern Fairytale
Tasty Tuesdays @ Balancing Beauty and Bedlam
Tuesdays At The Table @ All The Small Stuff
Foodie Friday @ Designs By Gollum
Real Food Wednesdays @ Kelly The Kitchen Kop
I have searched high and low for the perfect pancake recipe that was easy, healthy and just the right texture, and–YIPEE!!! I have finally found it!
My girls are as happy as I am. They have been the ones that have to eat all the pancake recipes I have tried, and my oldest daughter expressed relief when I told her that I was going to stick with this one.
She said, “Oh Mom, I am so glad you didn’t choose the ones with orange juice in them because they were too sweet, and the pumpkin ones were not my favorite, and the white ones were good but didn’t fill me up, and those thin ones were just eww…” I was surprised that she remembered all of the different recipes I have tried, although I was NOT surprised that she had an opinion about each one of them!:)
I had found a mix that I love, Bob Mills 10 Grain Pancake Mix, but as much as we eat pancakes around here, it just was too expensive to justify buying every week. Now I don’t have to, which makes me very happy!
Top with butter and pure maple syrup, and you will be in healthy pancake heaven!
Whole Wheat Buttermilk Pancakes
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup evaporated cane sugar (or plain sugar)
2 1/4 cups buttermilk
2 large eggs, lightly beaten
2 Tbls butter
Whisk dry ingredients together. Make a well, add buttermilk and lightly beaten eggs. Stir just until combined, leaving some lumps (if you over mix, your pancakes will be tough instead of light and fluffy)
Melt butter in skillet or pan. Pour about a 1/4 cup batter into pan, wait until bottom is golden brown, then flip and cook until golden on other side. Continue to add bits of butter to pan to prevent sticking as you make more pancakes.
Makes about 16 four inch pancakes.
I double it, make a bunch of pancakes and freeze them in gallon ziplock bags. My girls help themselves in the morning by microwaving for a few seconds.
This is a great recipe. I got it from a friend, and I now keep a batch in my refrigerator most of the time. I double the recipe and it stays fresh in the refrigerator for at least a couple of weeks. My family really like these muffins, and I love that I can just throw some in the oven in the morning. I like how the aroma of baking muffins help my girls get themselves out of bed! Whatever they do not eat in the morning, they finish off as an after school snack, I have even stuck them in their lunches.
I like to sprinkle the top of the muffins with dried cranberries before baking. They add a bit of sweetness and make them pretty. They are very moist and very good!
Refrigerator Buttermilk Bran Muffins
2 cups Bran Cereal
1 cup Boiling Water
3/4 cup Sugar
1/3 cup Oil
1/2 cup Unsweetened Applesauce
2 cups Buttermilk
11/2 cups White Flour
3/4 cup Wheat Flour
1/4 cup Wheat Germ
21/2 tsp. Baking Soda
1/2 tsp Salt
In a small bowl, pour boiling water over the bran cereal. In a large bowl, blend sugar, applesauce and oil. Add eggs and beat well. Combine flour, baking soda and salt in a separate bowl. Add dry ingredients to the sugar mixture alternately with buttermilk. Stir in bran. Spoon into well-greased muffin pans (or tins lined with muffin papers until 2/3 full). Bake at 375 degrees for 15-20 minutes. Batter will keep in refrigerator for at least a couple of weeks. Stir well before baking refrigerated batter.