Flaxseed Pancakes for my Mudder

Pin It Now! On Saturday Hubby participated in the SoCal Tough Mudder event in Temecula.  For those of you not familiar with Tough Mudder (as I was up until a couple of months ago), it is a 10-12 mile challenge made up of 20+ grueling obstacles.  You can check out the tough Mudder site here.  Hubby loved it and is already anxious to sign up for the next TM event.  He may be a bit crazy.  As it turns out, Lindsay from Delighted Momma happened to be there watching her husband participate, as well.  Small blogger's world, right? :)

Pre-Mudder PhotoOp

Post-Mudder Victory Beer

As you can imagine, Sunday we were a bit sluggish.  While my Mudder relaxed with the pup, I got to making breakfast.  Comfort food is the best medicine, right?  Or something like that...

We received the Williams-Sonoma Bride & Groom Cookbook for our wedding last year, and whadya know, there's a pancake recipe in there.  I followed the recipe, with the only change being the addition of ground flaxseeds.  Actually, the recipe calls for blueberries, but we didn't have those on hand.  You could definitely customize this to your preference.  Sliced bananas would be a great addition.  What are your favorite pancake add-ins?

Flaxseed Pancakes
1 1/2 c AP flour
2 tbsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs, separated
2 c buttermilk
4 tbsp butter, melted
1/2 c ground flaxseeds

In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.  In a separate bowl, combine the egg yolks, buttermilk and melted butter until blended completely.  Add the wet mixture to the dry and stir until just combined.

Meanwhile, beat the egg whites with an electric mixer until soft peaks form when the beaters are lifted. Gently fold the egg whites into the batter just until fully incorporated.  Do not over mix, or your egg whites will lose their body.

Let the pancake making commence!

Southwestern Quinoa Quesadillas

Pin It Now!

We are on quite the quinoa kick lately, let me tell you.  Hubby can't get enough of it, and I'm pretty smitten myself.  Forgive me, but I didn't measure a thing when I put this together.  The amounts can vary depending on your taste preference, so just experiment til it suits your fancy.

Like I've said before, quinoa is like a blank canvas.  Feel free to omit/switch ingredients as you see fit.  I was feeling a bit dangerous so I even added a teensy bit of hot sauce.

Southwestern Quinoa
Cooked quinoa
Shredded cooked chicken
Roasted corn
Small tomato, diced
Black beans, drained and rinsed
Edamame (you can find ready-to-eat at Trader Joe's)
Red onion, finely diced
Cilantro, chopped finely
Lime
Hot sauce (optional)

Combine quinoa through cilantro in a mixing bowl.  Squeeze the juice of one lime over the whole thing, salt and pepper to taste.

This is great just on its own, but even better in a quesadilla.  Heat a griddle or skillet on medium heat.  Sprinkle shredded cheese (any melty cheese that you like) on top of a tortilla on the griddle.  Spread some quinoa mixture on and top with some more cheese before you put on the top tortilla.  Grill until the cheese is ooey gooey and enjoy!

Flaxseed Banana Bread with Nutella Surprise

Pin It Now! Happy Valentine's Day to you all!  I know I've been rather absent lately - so sorry.  Are you all still with me?  Hello?  Oh good, you're still there.  We've had loads going on as we are pretty much overhauling our entire apartment.  This week is move-everything-out-and-get-the-carpets-cleaned week.  Joy.

We aren't really into the whole hoopla of Valentine's Day, especially since our anniversary and my birthday are right before, but I do like to whip up a little something for my Valentine just to remind him that I kinda like him.  Since he has to work late tonight, and since we have so much going on this week with the house, we'll make a belated Valentine's dinner later in the week (I promise to post the yummy-ness). 

So, on to today's recipe... I have to make a confession:  I don't eat breakfast.  I KNOW!  Tsk tsk!  I'm so bad.  Either I hit the snooze button one (or four) too many times and have no time to make something, or nothing sounds good.  I'm working on it, I promise.  Today's recipe is a great on-the-go breakfast.  How do I know?  I'm munching on it as we chat. :)

The last banana bread I made was very dense and heavy, which I know some people like.  I much prefer a light crumb, and this recipe definitely delivered.  The addition of ground flaxseeds gives the bread a healthy kick and honestly, you don't even know it's there.  Flaxseeds are loaded with heart healthy Omega-3s (the good fats), lignans (antioxidants) and fiber.  Tiny little seeds with a powerful punch!  I purchase ground flaxseed at Trader Joe's and keep it in the fridge.

And then, there's Nutella.  This is a treat, after all.  After stirring up the banana bread batter I had the brilliant idea to incorporate Nutella - just a little surprise in the center of the bread.  So delish!  If you're a Nutella fan freak like me, you'll be happy you gave this recipe a try. 

Flaxseed & Nutella Banana Bread
1/2 c unsalted butter, room temperature
1/2 c sugar
1/4 c brown sugar
1 egg
2 tsp vanilla
2 c AP flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 salt
1/4-1/2 c ground flaxseeds
1 c mashed banana (about 2 very ripe bananas)
3 tbsp buttermilk
Nutella

Preheat oven to 350 degrees.  Butter and flour a 9x5 loaf pan. 

Cream together the butter and sugars until light and fluffy.  Add egg and vanilla and beat well.  In a small bowl, combine flour, baking powder, cinnamon, baking soda, salt and flaxseeds.  In a separate small bowl, mash the bananas and mix with the buttermilk.  *Note:  I didn't have buttermilk on hand, so I made my own.  3 tbsp milk with a squeeze of lemon juice.  Let stand for several minutes until thick.

Add flour alternately with the banana mixture to the butter/sugar mixture, mixing completely between each addition.  Spread half of the batter in the loaf pan.  Batter is thick, so you have to smoosh it into the corners.  Spoon Nutella down the center of the batter and spread with a spatula over most of the center.

How's THAT for an ugly photo???

Completely cover with the rest of the batter.

Finished product!

Bake for 45-55 minutes, or until tester comes out clean and the top of the loaf is beautfully golden brown.  Cool in pan for 10 minutes, then invert onto a rack to cool completely.  I have no self control and had to cut a slice while it was still hot.  It crumbled, so I had to eat the crumbles too.  Darn.

Adapted from busycooks.com

Honey-Lime Salmon over Quinoa {and dolphin watching!}

Pin It Now! What a beautiful Sunday!  One of the benefits of living right on the coast is the opportunity to watch stunning sunsets on the beach.  Hubby and I took a walk to the Ellwood Bluffs/Coronado Butterfly Preserve to catch the sunset, and we were definitely in for a treat...  dolphins!  While we took in the sunset from the bluffs, dozens of dolphins played in the waves below.  It was really an amazing sight. 

Another benefit to living on the coast is fresh seafood.  We have a great fish market in the Harbor, with a selection of lots of local seafood as well as some flown in from around the nation. We chose a beautiful wild salmon from Washington.  (ALWAYS buy wild when possible.)

Santa Barbara Fish Market 

We love salmon in our house.  My usual standby is to drizzle it with olive oil, squeeze a bunch of lemons over it, scatter garlic slices on it and toss it in the oven.  Nothin' wrong with that, but it was time to switch it up.  So this time I went with a glaze of lime and honey, and it turned out great!  Hubby loved it (yay!) and even had seconds.

Another switch-up to our usual salmon dinner was with quinoa (pronounced keen-wah).  I've been meaning to give this a try for quite some time and I'm really not sure why I didn't do it sooner.  We loved it!  Quinoa is one of those superfoods you've been hearing about.  Each serving is loaded with protein, fiber, folate, magnesium (great for people like me who get migraines), iron AND all eight amino acids!  It's no wonder the Incas called quinoa "the mother of all grains."  And if you're not sold yet, it cooks in 15 minutes with zero supervision.  That scores high, in my humble opinion.  Quinoa is like a blank canvas; you can do anything with it.  We'll definitely be enjoying quinoa quite frequently.  Give it a try!

Honey-Lime Salmon
Juice of three limes
3-4 tablespoons honey
Salt & pepper

Preheat oven to 400 degrees.  In a small bowl, whisk together lime juice, honey, salt & pepper.  Place salmon in baking dish and pour half of the glaze over it, letting it rest for five minutes before baking.  Bake until cooked to desired doneness.  Serve over a bed of quinoa, drizzling the rest of the glaze over the filets immediately prior to serving.

Garlic & Shallot Quinoa
1 c uncooked quinoa
2 c water or chicken broth
1 small shallott, thinly sliced
2 medium garlic cloves, minced

Combine all ingredients in a medium saucepan and bring to a boil.  Reduce to a simmer, cover, and cook 15-20 minutes until liquid is absorbed. 

We enjoyed our salmon and quinoa with steamed broccoli and corn.  Enjoy!

One Year Anniversary Prosecco Cupcakes with Chocolate Ganache Filling

Pin It Now! As you know, I love cupcakes.  They are my favorite treat to make for all occasions and somehow they just make an ordinary day seem special.

One year ago today, I became a Mrs.  And at our wedding we had the same kind of cupcakes that Mr. M. used when he proposed to me.  It seems only fitting to make cupcakes to celebrate our one year wedding anniversary, right?  But they had to be extra-special....  so bring on the bubbly!

Prosecco is basically Italy's answer to champagne.  It's slightly sweet with that beautiful champagne-y tang, and of course, the signature bubbles.  The cake recipe I found at Sprinkle Bakes, and to switch things up a bit I filled them with a simple chocolate ganache (1 pt cream to 2 pt chocolate.  Melt chocolate, simmer cream, combine. Cool.  Done!)  Since our wedding was accented with deep purple and lavender I used food coloring gels to tint the frosting a lovely, romantic lavender.

Prosecco Cupcakes

Note: make sure you allow the Prosecco plenty of time to come to room temperature, especially for the frosting. 

Forgive the short blog post, but I'm ready to go celebrate with my handsome hubby over some Prosecco and cupcakes...  cheers!  :)

Prosecco Cupcakes

from Sprinkle Bakes
(Makes one dozen cupcakes)
1/2 c unsalted butter, at room temperature
1 c granulated sugar
2 eggs
1 tsp vanilla
1 3/4 c AP flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 c sour cream
1/2 c Prosecco or champagne

Prosecco Buttercream Frosting

1 c Prosecco
2 tbsp reduced Prosecco (instructions below)
2 sticks unsalted butter, room temp
Powdered sugar, sifted

For the cupcakes...
Preheat oven to 350 degrees.  Line a muffin tin with baking cups.

In the bowl of your stand mixer, beat butter until light and fluffy.  Add in sugar and mix well.  Add eggs, one at a time, and beat well after each addition.  Mix in vanilla.

In a separate bowl, whisk flour, baking soda, baking powder and salt.  Set aside.  In a small bowl, combine sour cream and Prosecco.  Set aside.

Beginning and ending with the flour mixture, alternately add it and the sour cream/Prosecco mixtures to the butter, sugar and egg mixture.  Batter will be somewhat thick.  Fill cupcake liners with just under 1/4 c of batter.  Bake for 17-22 minutes, until cake tester or toothpick comes out clean.  Allow to cool completely.  To fill with ganache, fill a pastry bag fitted with Wilton tip 230.  Carefully insert the tip into the top of the cupcake and gently squeeze until ganache is just barely oozing out the top of the cake.

For the reduced Prosecco...
Pour one cup Prosecco into a small saucepan and bring to a simmer over medium heat.  Allow to simmer approx 20 minutes, until reduced to 2 tbsp.  Set aside to cool.

For the frosting...
Cream butter until light and fluffy.  Add in sifted powdered sugar, 1/2 c at a time, until a stiff frosting forms (stiffer than your desired consistency).  Add in one cup of Prosecco and the 2 tbsp reduced Prosecco and carefully mix until thoroughly incorporated.  If frosting is too thin, add in more sifted powdered sugar.  Too thick, add in more Prosecco one tbsp at a time.  Use gel food coloring to add color, if desired.  Top with sparkling sugar or any other decor you like.  Enjoy!!