Tasty Tuesday: Perfect pancakes

INGREDIENTS

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon sugar
• 1¼ cups milk
• 1 egg
• 3 Tablespoons butter, melted (optional)

INSTRUCTIONS

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Make a “volcano” well in the middle (as my son calls it) and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.
3. Heat a griddle or large pan over medium high heat (I set my griddle at 375 degrees). Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.

XO Omziin

Tasty Tuesday: Freezer Breakfast sandwich

Freezer Breakfast Sandwiches

5 English muffins (English muffin recipe)

5 large eggs

5 slices Cheddar cheese

10 thin slices deli ham

salt and pepper

Preheat oven to 350 degrees.  Spray 5 ramekins (or a jumbo muffin tin) with cooking spray and place on a cookie sheet.  Crack one egg into each ramekin. Pierce each egg yolk with a fork and very slightly beat.  Season with salt and pepper (I like lots of pepper).  Bake eggs for 12-15 minutes or until set.  Remove from oven and cool slightly.  Run a knife around the edge of ramekin and flip over to remove eggs.  Allow to cool while you prepare the remaining ingredients.

Slice English muffins in half.  Layer each with one slice of cheese and two slices of ham and one cooked egg.  Top with other English muffin half.  Wrap tightly in plastic wrap and place in the freezer.

To reheat:  Remove plastic wrap from the frozen sandwich and wrap in a paper towel.  Microwave at 50% power for 1 minute, flip over and microwave for 1 more minute on regular power.   

Photos and Recipe from: www.eatcakefordinner.net/

XO Omziin

Tasty Tuesday: Carrot Cake

Recipe & Photo

The BEST Carrot Cake

Ingredients

Carrot Cake Ingredients:
• 1 1/2 cups + 2 Tbsp. vegetable or canola oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 6 eggs
• 1 Tbsp. vanilla extract
• 3 1/4 cups flour
• 1 Tbsp. ground cinnamon
• 2 tsp. baking soda
• 2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. ground nutmeg
• pinch of ground cloves
• 1 lb. finely-grated fresh carrots
• (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)
Cream Cheese Frosting Ingredients:
• 3 (8 oz.) bricks cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 Tbsp. vanilla extract
• 1/2 tsp. salt
• 6 cups powdered sugar (or more if needed to thicken)

Method

How To Make The Carrot Cake:

Preheat oven to 350 degrees F. Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even. Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

How To Make The Cream Cheese Frosting:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined. If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

XO Omziin

Tasty Tuesday: Lemon Lemon Lemon

Recipe

Recipe

Recipe

Recipe

How yummy these look.

XO Omziin 

Tasty Tuesday: Club Sandwich

Club Sandwich / Klubi leipä

Ingredients: 
• homemade bread with a thick and crispy crust with bacon 
• Roasted turkey fillet 
• Sauce: + mayonnaise with mustard and turkey sauce
• lettuce 
• tomato 
• toothpicks
• Chips quickly out of the oven : cut potatoes into thin bars add a pinch of salt and a spoon olive oil, spread a single layer on a baking tray and roast at 240 degrees in the oven for about 20 minutes, after 10 minutes mix them. 
Preparation: 
Cut the bread slices and reheat in the toaster, place sliced ​​turkey breast, lettuce and tomato, season them with salt and pepper, coat with sauce, fold and secure with toothpicks. Serve with chips.

Ainekset: 
• kotitekoista leipää pekonilla rapealla ja paksulla kuorella
• Paahdettua kalkkunan rintafilettä
• Kastike: + majoneesi sinapilla ja kalkkuna liemellä
• lehtisalaattia 
• tomaattia 
• hammastikkuja 
• Chips nopeasti ulos uunista : leikaa perunat ohuiksi siivuiksi  sekoita hyppysellinen suolaa ja lusikka oliiviöljyä, levitä yksi kerros uunipellille ja paista 240 asteessa uunissa noin 20 minuuttia, 10 minuutin päästä sekoita. 
Valmistelu: 
Leikkaa leipä viipaleiksi ja lämmitä leivänpaahtimessa, laita viipaloitu kalkkuna, salaatti ja tomaatti, laita ripaus suolaa ja pippuria, voitele kastikkeella, taita ja kiinnitä hammastikuilla. Tarjoile ranskanperunoitten kanssa.

Photos and Recipe: here

XO Omziin

Tasty Tueasday: Tomato Soup

Creamy Tomato Soup with Brown Butter Garlic Croutons

YIELD: SERVES 4-6

 

TOTAL TIME: 1.5 HOURS

ingredients:

2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
3 garlic cloves, minced
3 tablespoons tomato paste
2 (28-ounce) cans whole, peeled tomatoes
4 cups low-sodium chicken or vegetable stock
1/3 cup mascarpone cheese
1/3 cup freshly grated havarti cheese

croutons
2 cups cubed whole grain bread
3 tablespoons brown butter
2 garlic cloves, minced

directions:

Heat a large soup pot oven medium-low heat and add olive oil and butter. Add onions, salt, pepper, seasonings and smoked paprika, then stir well to coat. Cook until onions are soft and translucent, about 5-6 minutes. Stir in garlic and tomato paste, using the back of the spoon well to mash the tomato paste and evenly distribute it throughout the onions. Cook for another 5-6 minutes or so, stirring occasionally, allowing the tomato paste to become golden in spots.

Add in both cans of the tomatoes (with juice) and the stock, bring the mixture to a boil. Reduce to a simmer and let bubble for 1 hour, stirring occasionally. While the mixture is simmering, I occasionally mashed the tomatoes down just to make them easier to blend.

While the soup is cooking, preheat the oven to 375 degrees F. Brown the butter and let it sit for 2-3 minutes, then toss in the minced garlic cloves and stir for 30 seconds. Add bread cubes to a large bowl and pour the garlic/butter mixture over top, tossing well to coat. Place the bread cubes on a baking sheet and bake for 8-10 minutes, tossing once or twice during cooking. If you desire them more golden, bake a little longer - just keep an eye on them.

After the hour is up, very carefully add the mixture to a blender (you will probably have to do this in two parts) and puree until totally smooth. Add back to the pot over low heat. Stir in the mascarpone and havarti, stirring until it's completely melted. Taste and season additionally with salt and pepper if needed. Serve in big bowls with an extra dollop of mascarpone and bunch of croutons on top.

Photo and Recipe: www.howsweeteats.com

XO Omziin