Tag: cinnamon

Breakfast, Recipes, Waffles

Ginger Banana Waffles

Sarah

Can I let you in on a little secret? I have a love/hate relationship with ginger. It’s good… but can be juuuust a bit overwhelming. Before I got married, I was kind of ambivalent about ginger. Sure, it went well in cookies but anything else? Cinnamon was my sweet spice of choice. But I married a ginger fiend, and branched out into the world of crystallized ginger and fresh ginger. Pretty scary times, I tell ya. Especially when you add a little too much to a smoothie. Holy spice! In these waffles though, I embraced my [warm] spicy side and invited ginger to join banana in a tasty breakfast treat. These waffles have just the right amount of flavor to satisfy ginger lovers and ginger tolerators alike. 🙂 The perfect compromise! [Now, if we could just agree on movies…]

Ginger Banana Waffles | thepajamachef.com

As much as I loooove pancakes, some days, only a nice crisp, airy waffle will do. While I can practically make pancakes blindfolded [I should totally try that sometime], waffles can be a little more complex. The batter has to have just the right amount of flour and liquid and fat [yup–I said it] to cook properly in the iron and not stick or ooze out the sides or any equally unpleasant thing. And I’ve had some waffle DISASTERS before, so I know the importance of a good recipe. Trying out a new one is always a little scary, but I’m glad I took the risk, because Ben says they’re some of the best waffles he’s ever had. With banana and ginger, how can you go wrong? Plus, with this recipe, even cranking up the heat on the waffle iron doesn’t make them burn so you can enjoy all the crisp airiness of waffles without losing the flavor.

Ginger Banana Waffles | thepajamachef.com

These Ginger Banana Waffles bake up easy and delicious–perfect for a lazy weekend morning, or a quick weeknight dinner. The recipe only makes 6, which is great for the two of us, but you might want to double it for a family–or for leftovers. A couple years ago, I went through a huge waffle phase where I’d cook up big batches and then cool and freeze ’em in those large gallon-size ziploc bags. Then in the morning, I’d pop out a waffle and voila! Instant breakfast. It was great. I should do that again. But in the meantime, totally try these waffles this weekend–you can’t go wrong with the taste of sweet banana and warm spice. Enjoy!

Ginger Banana Waffles | thepajamachef.com

Ginger Banana Waffles

  • Servings: 6 waffles
  • Print

Ginger Banana Waffles | thepajamachef.comadapted from Cooks.com

Ingredients:

  • 2 bananas, mashed
  • 3/4 cup low-fat buttermilk
  • 1 egg, beaten
  • 1/4 cup canola oil
  • 1 1/2 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • up to 1/4 cup skim milk [if necessary]

Directions:

Preheat waffle iron according to manufacturer directions.

In a small bowl, stir together the bananas, buttermilk, egg, and oil. In a separate, large bowl, combine flour, brown sugar, baking powder, ginger, and cinnamon. Fold wet ingredients into the dry ones, stirring until just blended together. Add more milk if batter is too thick–it should be somewhat easy to pour.

Cook on preheated waffle iron until golden brown. Serve with sliced bananas and maple syrup.

 

Linked up with: Weekend Potluck and Foodie Friday.

Breakfast, Oatmeal, Recipes

Maple Berry Overnight Oats

Sarah

Now that it’s getting warmer out, I’m needing some interesting cold breakfasts. After a morning run in the heat, curling up with a hot bowl of oatmeal sounds like absolute torture! There are so many cold breakfasts that are actually good. Cereal is delicious but kinda boring, and in my opinion, things like yogurt and granola bars are only tolerable so many times before I get sick of them. They’re better for snacks or lunch, I think. Smoothies are one of my favorite breakfasts, but I just don’t want to get the blender out everyday, you know? Enter: overnight oats.

Maple Berry Overnight Oats | The Pajama Chef

I first tried overnight oats a few years ago and felt kinda ‘meh’ about them. But recently, I decided to give them another chance. I went with the amazing flavor combination of maple berry, and let me tell you… this is pretty much the best creamy, sweet, cool breakfast ever!! 

Maple Berry Overnight Oats | The Pajama Chef

Overnight oats, like the name implies, are made the night before you want to enjoy them. Oats are mixed with milk and yogurt so they get all soft and delicious. With the addition of vanilla, cinnamon, and maple syrup, along with the sweet pop of fresh berries, they just taste SO good!! I can’t wait to experiment with other kinds of berries as the summer goes on. 

Maple Berry Overnight Oats | The Pajama Chef

Enjoying them on the porch is optional, but highly recommended. 🙂 

Maple Berry Overnight Oats [from Tartlet Sweets]

click to print

Ingredients:

  • 1 cup old-fashioned oats
  • 1 cup milk
  • 6 tablespoons plain or vanilla yogurt
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 3 tablespoons maple syrup [or to taste]
  • 1 1/2 cups sliced berries

Directions:

In a medium bowl, stir together oats, milk, yogurt, vanilla, and cinnamon. Sweeten with maple syrup to taste. Divide between two bowls or Mason jars. Top each bowl with about 3/4 cup berries. Cover and refrigerate overnight, or about 8-12 hours. Serve with additional milk as desired.

Time: 5 minutes plus overnight.

Yield: 2 servings.

Breakfast, Pastries, Recipes

Pumpkin Cinnamon Rolls

Sarah

Welcome to Day Two of Pumpkin Week on The Pajama Chef! It’s a good week, huh?

A lovely fall walk :)
Beautiful trees and water… I wish this was the view from my balcony!

Are you enjoying your fall? I am. I love how the leaves are changing. I love the chill in the air. I love the need for a warm breakfast. Yesterday we saw the savory side of pumpkin. The opposite of savory is sweet. And that is just what is being served today… in breakfast format!

Pumpkin Cinnamon Rolls - they are pumpkin-y and cinnamon-y and sweet to an extreme. Recipe on The Pajama Chef!
The goods, folks.

To me, cinnamon rolls are one of the most indulgent treats available to man. Warm, rich, gooey, utterly delightful pastry dough coupled with a filling of sweet and spicy cinnamon and topped with out of this world frosting. Altogether, cinnamon rolls are almost too sweet to be enjoyable. Almost, but not quite. I still enjoy them, don’t you fret.

I developed my love of cinnamon rolls by going to Cinnabon with my Grandpa as a child. We’d go to the mall for a treat when he babysat me after preschool or as a break during back to school shopping along with Grandma. Nowadays, I live in a town devoid of Cinnabon, so  I must remedy my cravings by making my own cinnamon rolls. And let me tell you.. they are almost as good as my childhood memories. But no recipe can top good memories, right?

This time, instead of using my traditional cinnamon roll recipe, I used a recipe found at Good Life Eats for a Pumpkin Cinnamon Roll. Best. Decision. Ever.

Good Life Eats placed pumpkin in the dough. I like my pumpkin intense, so I wasn’t about to stop there. I added it to the filling as well, switching out the butter for the pumpkin. Yum. Great choice. I took the easy way out with the kneading and rising parts of dough-making this time by using my breadmaker, but these rolls can be prepared by hand instead. Initially, I considered using my own frosting recipe, but in the end, went with the suggested cream cheese frosting. Another great choice, as it is practically a Cinnabon knock-off. Bliss!

If you haven’t figured it out by now, these are not your average cinnamon rolls. They are better than average. They are delicious and mouthwatering and will satisfy any sweet tooth. They are pumpkin-y and cinnamon-y and sweet to an extreme. I can’t wait to make them again.

Pumpkin Cinnamon Rolls - they are pumpkin-y and cinnamon-y and sweet to an extreme. Recipe on The Pajama Chef!
Waterfalls of frosting… oh how I love thee!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

from Good Life Eats

Ingredients:

Dough:

  • 1/4 cup warm water [not hot, about 110 degrees]
  • 1 package active dry yeast [about 2 1/4 teaspoons]
  • 1/3 cup warm milk
  • 1 large egg, beaten
  • 3/4 cup pumpkin
  • 1 tablespoon melted butter
  • 2 cups all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon pumpkin pie spice

Filling:

  • 1/4 cup pumpkin
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cinnamon

Cream Cheese Frosting:

  • 4 ounces cream cheese
  • 4 ounces butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon lemon juice
  • 2 cups powdered sugar

Directions:

To make the dough, add all ingredients to the pan of your breadmaker according to the manufacturer’s directions. My breadmaker calls for liquids and salt, then dry ingredients, then yeast, but yours may be different. [Liquids=water, milk, egg, pumpkin, butter.] Turn on the breadmaker using the “dough” setting. When dough is prepared, remove from the pan and turn out the dough on a floured work surface or countertop. **if you do not have a breadmaker, you can make the dough by hand using these instructions.

Meanwhile, while dough is rising in the breadmaker or in a bowl, make the filling. Whisk together all ingredients except pumpkin and set aside. Grease a 9 inch round springform or cake pan with cooking spray and set aside.

After dough has been turned out onto the countertop, use a rolling pin or your hands to shape the dough into a 12 by 16 inch rectangle. Spread the 1/4 cup pumpkin over dough, leaving about an inch margin on all sides and then top with the sugar/spice mixture.

Roll the dough into a log the long way; it may stretch out some. Use a sharp, serrated knife and cut the log into 10 slices. Place in prepared pan.

The recipe can be prepared up to this point the night before, then covered with foil and refrigerated. In the morning, remove the pan from the refrigerator and take off the foil. Continue with below recipe, noting that the initial rising time may be longer because the dough is chilled.

Cover pan with a towel, and let rise until doubled, about 40-50 minutes. Preheat oven to 375 degrees and bake for about 25-35 minutes, or until rolls are golden brown and pull away from the edge of the pan slightly.

During the baking process, make the frosting. In a food processor, combine cream cheese, vanilla, butter, and lemon juice and pulse until smooth. Mix in the powdered sugar in 1/3 cup increments, beating in between additions, until all sugar is full incorporated. [If you need to use more than 2 cups to reach desired consistency, then feel free to do so!]

Frost warm rolls and enjoy immediately! Leftovers can be frozen… if there are any!

Question of the Day: What’s your favorite special food memory?