eatatallies.com» Breakfast/Brunch

Chunky Monkey Pancakes

Allie — Wed, 20 Apr 2016 03:05:22 +0000

Once upon a time, I started a food blog. My kids were one, two and four years old and what else was I to do with myself while they napped each day?
I had friends who scrapbooked their children’s memories, others who journaled, and many who updated the pages of their kids’ baby books with the latest developments. I’ve never been creative enough to scrapbook, diligent enough to journal or even organized enough to update a baby book. Cooking and baking, those were my things! The kitchen was my happy place! I figured I could move past the guilt of not having beautiful baby books for my children, if I could instead one day pass on my memories and recipes to them. That is how Eat at Allie’s came to be. A blog where I could write down my random thoughts and include a step by step recipe, in the hopes that one day my kids would be able to read, taste and remember their childhood.

I was doing good for a few years. My kids took naps and I blogged. It was a great little system we had going. And then it happened… my littlest started Kindergarten. I had a hard time adjusting to my new life with all three kids at school, I didn’t know what to do with myself all day! It took about a month for my house to be completely clean and organized and me to be completely stir crazy. It was at that time, that I decided to go back to work.

Now I should let you in on a little secret… If you have kids AND you work, you no longer have ANY free time!

So it’s no coincidence that around the time I returned to work was the same time that my blogging became a thing of the past…

However, I still have no scrapbook, no journal, no baby book for my kids. So I am not finished with this blog! My kids need more memories, more recipes, more of me to hold on to as they grow old! I am not done with this chapter yet, it’s just going to take me a really long time to get through. I’m a teacher most days, a wife and a mom every day, and a blogger OCCASIONALLY.

And with all that said, today I’m a blogger!

Now, let’s make some breakfast! These Chunky Monkey Pancakes have taken way too long to post but they have been worth the wait! They are a favorite in my house and I’m sure they’ll be a hit in yours as well!

Chunky Monkey Pancakes
(aka: Banana Chocolate Chip Pancakes)

3 cups flour
1/3 cup sugar
4 teaspoons baking powder
1 tablespoon baking soda
1/2 teaspoon salt
3 cups buttermilk
2 teaspoons vanilla extract
2 tablespoons butter, melted
2 eggs
3 bananas
3/4 cup mini chocolate chips

Peanut Butter Maple Syrup
2/3 cup 100% real maple syrup
1/3 cup peanut butter

Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Set aside.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.

Slowly add the wet ingredients into the dry ingredients and mix just until combined.

Fold in the mashed bananas.

Stir in the chocolate chips.

Heat a nonstick griddle over medium heat and coat lightly with butter.
Cook pancakes until bubbles form and then flip.
Repeat with remaining batter.

While the pancakes are cooking, place the peanut butter and syrup in a microwavable safe dish.

Heat the syrup in the microwave for 30-45 seconds, then whisk to combine.

Serve pancakes warm topped GENEROUSLY with Peanut Butter Maple Syrup.
Enjoy!

source: adapted from Our Best Bites

Share/Bookmark

Pumpkin Crumb Muffins

Allie — Sat, 13 Oct 2012 20:48:38 +0000

Fall has finally arrived here in California!!! I am going to enjoy every minute of it, well at least until it warms back up to 90 degrees next week… In the mean time, we kicked off the season by making these pumpkin muffins. They are AMAZING! You really must try them :)

Pumpkin Crumb Muffins With Cream Cheese Glaze
(makes 12)
For the crumb topping:
1/4 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons butter, melted
For the muffins:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
For the cream cheese glaze:
4 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 tablespoons of milk, for thinning

Preheat oven to 350. For the crumb topping, use a fork to combine the butter, flour, and brown sugar until it forms coarse crumbs. Place the crumb mixture in refrigerator to chill.

In a medium sized bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.

Use a mixer to cream together the butter and sugar.

Beat in one egg at a time.

Add in the vanilla and pumpkin.

Mix until combined.

Stir in the dry ingredients.

Be careful not to overmix.

Scoop the batter into a lined muffin pan filling it 3/4 of the way full.
Sprinkle with the chilled crumb topping.

Bake for 20 minutes or until a toothpick is inserted and comes out clean.
Let cool completely before glazing.

To make the glaze beat together the cream cheese, sugar, and vanilla until smooth.
Add about 2 tablespoons of milk to thin.

Scoop the cream cheese glaze into a ziplock bag and snip the corner off with scissors.

Gently squeeze the bag to drizzle the cream cheese goodness over the muffins.

Enjoy!

Source: adapted from Every Craving

Share/Bookmark

Banana Crumb Muffins

Allie — Sat, 31 Dec 2011 01:23:12 +0000

Thank you everyone for your kind comments and entry to win the Godiva Coffee Giveaway. And the winner is…

Johnna!!! Congratulations Johnna! I hope you enjoy your coffee :)

For the rest of you, go make yourself your own cozy drink and be sure to pair it with these amazing Banana Crumb Muffins.

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees. Line a muffin tin with 12 paper muffin cups.
In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder and salt.

In a separate bowl, mix the mashed bananas with the sugar, egg and melted butter.

Add the flour mixture to the banana mixture and stir until just combined.

Use an ice cream scoop to spoon batter into prepared muffin cups.

In a small bowl, stir together brown sugar, 2 tablespoons flour and cinnamon.
Use a fork to cut in 1 tablespoon butter until mixture resembles coarse crumbs.

Sprinkle crumb topping over muffins.

Bake in preheated oven for 18 minutes,
until a toothpick inserted into center of a muffin comes out clean.

Enjoy!

Source: adapted from allrecipes.com

Share/Bookmark

Coffee Cake

Allie — Mon, 30 May 2011 07:57:00 +0000

I have a secret.

Are you ready?

Here it is…

I don’t like coffee.

I can’t stand the taste of it and I never drink it.

I wish I could be a coffee drinker. I’m just not.

I am and forever will be a hot chocolate girl.

The worst part about all of this is that I am having to live a lie.

My kids have been led to believe that I drink a cup of coffee each morning.

Well to my credit, it is hot and brown and in a mug.

It just happens to be hot chocolate instead of hot coffee.

I know soon enough they will find me out
but for now it’s really nice not having to share.

Phew….

I feel better.

Now let’s have some cake!

Coffee Cake

1 cup Oil

1 cup Brown Sugar (plus 2 T. for topping)

½ cup Granulated Sugar

2-½ cups Flour (plus 2 T. for topping)

1 teaspoon Salt

1 cup Buttermilk

1 Egg

1 teaspoon Baking Soda

1 teaspoon Cinnamon

½ teaspoon Nutmeg

½ cup Powdered Sugar

1 Tablespoon Half and Half

Combine the oil, sugars, flour, and salt. Mix thoroughly.

Set aside 3/4 cup of the mixture for a streusel topping.

To the remaining mixture, add the buttermilk, egg, baking soda, cinnamon, and nutmeg. Mix.

Pour batter into a greased 9×13 pan.

Add 2 tablespoons of flour and 2 tablespoons of brown sugar to the reserved streusel mixture.

Use a fork to combine.

Crumble the streusel mixture on top.

Bake at 350 degrees for 23-25 minutes, or until a toothpick inserted comes out clean.

In a small bowl, combine powdered sugar and half and half.

While the cake is still warm, drizzle the glaze on top.

Enjoy!

source: adapted from little miss mel originally from Tasty Kitchen

Share/Bookmark

Buttermilk Pancakes

Allie — Thu, 29 Jul 2010 22:23:00 +0000

Everyone should have a good staple pancake recipe. Preferably one that does not require a box. These buttermilk pancakes are light, fluffy and delicious. Oh and easy enough for even the kids to make :)

Buttermilk Pancakes
~printer friendly version~

(makes about 20 pancakes)

3 cups all-purpose flour

3 tablespoons white sugar

3 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

1/2 cup milk

3 eggs

1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, beat together buttermilk, milk, eggs and melted butter.

Pour the wet mixture into the dry mixture, using a fork to blend.

Stir until it’s just blended together. Do not over stir.

Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake.

Brown on both sides.

Serve hot.

source: adapted from allrecipes.com

Share/Bookmark

Breakfast Burritos

Allie — Tue, 22 Jun 2010 22:03:00 +0000

Today is a busy day. Today is not a day to be writing a blog post. So I leave you with a quick breakfast to hit the spot on even the busiest of mornings…

Breakfast Burritos

makes 12

~printer friendly version~

12 eggs

1/4 cup milk

salt and pepper to taste

2 tablespoons butter

1/2 cup chunky salsa

12 oz. bag of 3 cheese blend (mozzarella, jack, cheddar)

20 oz. bag of diced potatoes with onion

12 flour tortillas

Cook potatoes in a nonstick skillet.

Set aside.

Beat eggs with milk and salt & pepper.

Melt butter in skillet over low heat.

Add eggs and scramble until desired consistency.

Allow to cool slightly.

Stir in potatoes, salsa and cheese.

Set up your assembly line: egg mixture, tortillas and parchment lined cookie sheet.

Put 1/2 cup egg mixture into each tortilla and roll up burrito-style.

Place in a single layer on cookie sheet and freeze.

Once burritos are fully frozen, wrap individually in plastic wrap

and place in zip-lock freezer bag.

Return to freezer.

To serve, unwrap burrito from plastic wrap and wrap in a paper towel.

Microwave for about 2 minutes.

Enjoy!

Share/Bookmark

Sugar Donut Muffins

Allie — Tue, 20 Apr 2010 22:07:00 +0000

I grew up eating donuts. Yes, I have my mom and dad to thank for this sugar addiction of mine. It began early in my childhood. Each weekend my dad would drive down to the donut shop and pick up some fresh baked donuts for our family to enjoy together on lazy Saturday mornings. It was an indulgence we looked forward to waking up to.

Even now when the family gets together and all 12 of us are under one roof, my dad will often make an early morning donut run. I guess donuts are somewhat of a tradition in our family. However, my own poor children are a bit donut deprived. We don’t make weekly donut runs in our house. We save donuts for special birthday breakfasts or when Nana & Papa are in town. The rest of the days, we try to serve up something a bit healthier like these here Sugar Donut Muffins :) Okay, so these may not qualify as healthy but they are healthier than donuts, right?

Sugar Donut Muffins

~printer friendly version~

3/4 cup sugar

1 large egg

1 1/2 cups all purpose flour

2 tsp baking power

1/4 tsp salt

1/8 tsp ground nutmeg

1/8 tsp cinnamon

1/4 cup vegetable oil

3/4 cup milk

1 tsp vanilla extract

2 tbsp butter, melted

1/2 cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

Place the sugar and egg into a large bowl.

Beat until light in color.

Place the flour, baking powder, salt, nutmeg and cinnamon into a small bowl.

Whisk together.

Pour the flour mixture into egg mixture and stir to combine.

Add in vegetable oil, milk and vanilla extract.

Mix well.

Divide batter evenly into 24 mini muffin cups.

Bake for 15 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl.

When muffins are done, lightly brush the top of each with some melted butter.

Carefully remove from the pan. Dip the buttered top in sugar.

Then roll in sugar to coat entire muffin.

Cool on a wire rack.

Enjoy!

source: adapted from Cinnamon Spice & Everything Nice originally from Baking Bites

Share/Bookmark

Strawberry Banana Oatmeal Brûlée

Allie — Fri, 05 Mar 2010 03:52:00 +0000

My husband works late a lot. Having him not home at dinner time is often the result of his working late. Although we all miss him terribly and wish that he was home to eat with us, I do have one small condolence… I get to make breakfast for dinner. I love breakfast for dinner! My husband doesn’t love breakfast for dinner. When he called last week to let me know that we would be working late and not be home for dinner, it was just the excuse I needed to make this breakfast for dinner treat for me and the kids. Of course we would have enjoyed it more if he was home with us :)

Strawberry Banana Oatmeal Brûlée

~printer friendly version~

3 cups milk

1/2 teaspoon salt

2 cups old fashioned oats

1 teaspoon vanilla extract

1/4 cup brown sugar

1/2 teaspoon cinnamon

1 banana, sliced thin

6-8 strawberries, sliced thin

Granulated sugar

Combine the milk and salt in a medium saucepan. Bring to a boil.

Add the oats, reduce the heat to medium

Cook for 5 -8 minutes, stirring occasionally, until most of the liquid has been absorbed.

Remove from heat and stir in the vanilla, brown sugar and cinnamon.

Oh and teaspoon of butter never hurt anyone, right?

Divide the oatmeal between serving bowls.

Top with sliced bananas and strawberries in an even layer.

Sprinkle the sliced fruit with a thin layer of granulated sugar.

Heat with a kitchen torch (or put under the broiler) until the surfaces are golden brown.

Serve immediately.

Source: adapted from Annie’s Eats

Share/Bookmark

Chocolate Pancakes with Caramel Banana Topping

Allie — Thu, 18 Feb 2010 15:12:00 +0000

Did you know that yesterday was National Pancake Day? Well neither did I! Well, not until about 5pm last night when it was too late to write a post for the day. So here I am. Late again. This is not unusual for me. This is not surprising. This is very normal. If you know me, you know that I am almost always late and occasionally on time. So it is only fitting that I write this slightly late after the fact post today in honor of National Pancake Day which was yesterday. Don’t worry these were worth the wait…

Chocolate Pancakes with Caramel Banana Topping

~printer friendly version~

Caramel Banana Topping:

1 stick butter

1 cup packed brown sugar

2 tbsp corn syrup

1/2 cup heavy cream

3-4 bananas

Melt the butter, brown sugar and corn syrup

until it starts to simmer and bubble up.

Pour in the heavy cream.

Stir and lower to a simmer while you make the pancakes…

Chocolate Pancakes:

1/3 cup cocoa

1 cup all purpose flour

2/3 cup sugar

1 large egg

1 cup milk

1 tsp vanilla

1 1/2 tsp baking powder

1/4 tsp salt

4 tsp melted butter

Combine all the dry ingredients together.

Add the wet ingredients including melted butter and whisk together.

Cook the pancakes on a griddle or frying pan with 1 tbsp of oil.

Top with sliced bananas and drizzle caramel over.

Source: adapted from The Nesting Project

Share/Bookmark

French Toast Casserole with Praline Topping

Allie — Tue, 08 Dec 2009 03:14:00 +0000

I used to think of breakfast as a meal for those who have the time. I never really have had the time. Rushing around, running late, that is what describes my mornings. Sitting down, reading the paper, eating breakfast does not describe my morning. However since having children and going through ravenous bouts of early morning hunger during my pregnancies and nursing days, breakfast has become somewhat a part of my morning routine. Now I still do not sit and linger over the morning paper while enjoying my morning meal. No, I am usually shoving a piece of peanut butter toast in my mouth while serving up my three little ones their food while putting my make-up on all at the same time. Most mornings consist of cereal for the kids and a cold piece of toast for me.

However, there are days when a special breakfast is in order. Days when cereal and cold toast just won’t do. Days like birthdays, holidays, or when we have company in town. On those days, I usually try to make a yummy breakfast for everyone to sit down and enjoy together. The yummy breakfasts I serve are almost always prepared the night before because I know myself all too well and mornings just aren’t my thing. This French Toast Casserole is one of my favorites to serve because all of the preparations are done ahead of time and all that needs to be done in the morning is bake and serve. I have brought this dish to my mom and dad’s house for our Christmas breakfast the last few years and it is simply wonderful to enjoy a morning full of Christmas chaos while it bakes in the oven awaiting our breakfast enjoyment.

French Toast Casserole with Praline Topping

~printer friendly version~

French Toast Casserole

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Slice the french bread into 20 (1 inch) slices.

Arrange the slices in a generously buttered 9 by 13-inch baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until blended.

Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

Cover and refrigerate overnight.

Now, for the Praline Topping you will need….

2 sticks of butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl.

Blend well. Cover and leave at room temperature overnight.

The next day, preheat oven to 350 degrees.

Spread Praline Topping evenly over the bread.

Bake for 40 minutes, until puffed and lightly golden.

Serve warm.

Source: adapted from Paula Deen

Share/Bookmark