How 'Bout Them BUCKEYES!

So with the holidays and the incredible excitement of THE Ohio State University's NCAA Football Playoff birth I have been rather delinquent in my blogging, sorry!  But in the new year I'm destined for change (hopefully)! 

First I have to share some photos from our game watch last night: one of our great tailgate crew and one of the delicious duck our hosts roasted for us!

Tailgate Team Selfie

Yummm that's one pretty bird!  Excellent job Chef Bill!

To celebrate the Buckeyes not only trouncing the highly lauded SEC powerhouse Alabama in the Sugar Bowl then roasting the Oregon Ducks for the Championship, I decided to make a breakfast of champions for me and my beau.  The flavors of Buckeye candies (peanut butter and chocolate) came to mind so I set out to make a Buckeye Waffle that would make this great state of OHIO proud!  (Too much Urban Meyer quoting?  Sorry, not sorry)  But since we overindulged a bit last night while game watching and are trying to watch our diet I made a couple modifications (whole wheat flour and skim milk mainly).

Buckeye Waffle  
(Makes 6 waffles)

 Ingredients:
- 1 c. milk
- 1 egg
- 1 tsp. vanilla
- 1/4 c. plus 1 Tbsp. natural peanut butter (probably could have used more)
- 1/2 c. AP flour
- 1/2 c. whole wheat flour
- 2 Tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. semi sweet chocolate chips (use more or less to your liking)
- 2 Tbsp. unsalted butter, melted (for greasing waffle iron)

 Instructions:
- Mix together milk, egg, vanilla and peanut butter until smooth.
- In a separate bowl mix together flours, sugar, baking powder, baking soda and salt.
- Pour wet ingredients in with the dry, mix together until just combined.
- Mix in chocolate chips.
- Heat then grease waffle iron with melted butter (the chocolate chips can get a little sticky) or use your preferred cooking spray.
- Pour in waffle mixture and let the waffle iron work it's magic.
- Cook to desired golden brownishness and enjoy!
- Humming Hang On Sloopy, Carmen Ohio or chanting O-H are all acceptable forms of enjoying this spirited breakfast item!

These were really tastey, the chocolate can overpower so the batter could stand to have more peanut butter in it or less chocolate, depends on preference.  With the taste of the chocolate and peanut butter as dominant flavors you could probably use all whole wheat flour instead of mixing whole wheat and AP. 

For the leftovers I just wrapped them in wax paper then put them in a freezer bag in the freezer.  They can be taken out and toasted or zapped in the microwave, in the oven or toaster in the future.

So so soooo much more to come like a catch up from the holidays, the Golden Globes fashion review, some great new shoes and 614 Restaurant Week!

Happy Tuesday and Go Bucks!

Cheers!
Steph

Maple Pecan Twists

And here we are, hump day!  With all the fun new foodie places and recipes I have tried I forgot to get the last of the breakfast treat recipes up that I promised!  So without further ado, Maple Pecan Twists.

These are also easy and relatively quick.  The recipe I got from Pinterest was a little confusing in the way of instructions so I'd like to think I simplified it.  I used the full amounts for the recipe but have halved it before and it turned out fine.

Maple Pecan Twists
(Makes 16 twists)

 Ingredients:
- 2 cans crescent roll dough (I use the seamless sheets)
- 1/2 c. chopped pecans
- 3 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
- 2 Tbsp. butter or margarine, melted

For glaze:
- 1/2 c. powdered sugar
- 1/4 tsp. maple flavoring
- 2 to 3 tsp. milk

 Instructions:
- Preheat oven to 375 degrees.
- Lightly spray baking 2 baking sheets or line with parchment or foil.  (I always use foil or parchment so I don't have to wash the baking sheets!)
- In a small bowl, mix pecans, granulated sugar and cinnamon.

- Unroll first can of dough onto a lightly floured surface.
- With a sharp pairing knife, cut the dough in half lengthwise, then cut it widthwise in half, then cut the halves in half.  You should end up with 8 rectangles.
- Brush with 1/2 of the melted butter then sprinkle with 1/2 of the cinnamon, sugar and pecan mixture.

- Cut each rectangle in half to create two long strips.
- Take the strips and press the dough together at the top, then twist them around each other till you reach the end.  Press ends together and lay on baking sheet.

- Repeat with each rectangle then unroll the second can of dough and repeat all steps until all dough is used in a twist.
- Bake 10 − 15 minutes or until golden brown.

- Let twists cool.
- In a small bowl, whisk together glaze ingredients until smooth and of a good drizzling consistency.

- Drizzle glaze over twists and serve!

If you didn't catch the other breakfast treats I made check out the Cream Cheese Danish and Puffins recipes!

Coming up I've got another LFM to share plus a leftover makeover!

Cheers!
Steph

Puffins!

So I can't help but use exclamation points when I type (or say) the word Puffin!  To clarify, I'm not talking about the funny looking bird or the sweet moniker Holly Madison used to use for Hugh Hefner (Girls Next Door fans you know what I'm talking about, non-fans don't pretend you didn't watch it at least a little!).  What I'm talking about is a pancake muffin aka Puffin!

This is another one of the breakfast goodies I featured for Chris' co-workers.  Also on the menu were Maple Pecan Twists and Cream Cheese Danish.  The puffins were by far the easiest but they are just so stinkin' cute!

Puffins
(Makes about 24 minis)

 Ingredients:
- 1 c. pancake mix (bisquik or whatever brand you prefer, Aunt Jemima is my homegirl)
- 1/2 c. milk
- 1 egg
- 2 Tbsp. sugar
- 2 Tbsp. maple syrup
- 2 Tbsp. melted butter
- chocolate chips, nuts or crumbled cooked bacon (for topping)

Instructions:
- Mix all ingredients (minus toppings) in a large bowl until there are no more lumps.

- Scoop mixture into a well greased mini muffin pan.
- Sprinkle toppings on top.
- Bake for 8 to 10 minutes, until sides are golden.  The tops won't turn golden but don't worry they are cooked through!

Bacon Puffins

- Remove from baking pan, let cool and enjoy!

Chocolate Chip Puffins

These were yummy and EASY!  Definitely give them a try for your next breakfast or brunch potluck!  You can serve them with extra maple syrup for dipping if you'd like.

This week I'll be featured on my friend Danielle's blog for Wedding Wednesday!  So check it out at The Bear Necessities tomorrow!

Cheers!
Steph

Cream Cheese Danish

Happy Friday!  Since we are smackdab in the middle of next to no decent TV programming (not to discount Real Housewives and Keeping Up with the Kardashians, of which I watch semi-religiously) and Chris has had a busy couple work weeks before we go on vacation I tend to throw myself into projects so I stay out of his hair.  Give me a fresh Tom Collins, some tunes and we are off to the races!

This past week's project involved baking breakfast for his co-workers.  Every Thursday his team typically gets bagels or pastries and Chris usually offers to pick them up on his way to work, meaning he has to get up extra early.  With the late evenings he's been working from home I thought he could use a couple extra z's while I took on the breakfast goodies for the week.  On the menu were Maple Pecan Twists, Cream Cheese Danish and Puffins.  

In this post I'll share the Cream Cheese Danish recipe, then coming up I'll share the others.  I was told this was a definite favorite among Chris' co-workers.  I've made this for company before as well and it was well received! 

**I realize with this recent heat wave (of which I refuse to complain about because I'd rather have heat than cold) the desire to turn on the oven is low on peoples priorities but the end result is worth it!

Cream Cheese Danish

(Makes about 12 servings, about an inch a piece)

 Ingredients:

- 1 can Pilsbury seamless sheet crescent rolls (you can you the ones with seams, just make sure to patch them up before starting)
- 1 (8 oz.) pkg. cream cheese, softened to room temp.
- 1/2 c. granulated sugar
- 1 tsp. vanilla
- 3 Tbsp. flour

For glaze:
- 1/2 c. powdered sugar
- 2 Tbsp. heavy cream (milk will suffice as well)
- 1/8 tsp. vanilla

Instructions:
- Preheat oven to 375 degrees.
- In a small mixing bowl, mix together cream cheese, sugar, flour and vanilla.  (I used a small hand mixer.)

- Unroll the crescent roll dough on to an ungreased baking sheet. Seal up any holes and even out the edges.
- With a small pairing knife, cut 1/2 inch diagonal strips up and down each side of the dough.
- Spread the cream cheese filling down the center of the dough.

- Optional: top with fresh berries or some jam.  This time around I did strawberry jam on half of it.  Be careful not to put too much on top as it cooks out and gets messy!

- Fold the 1/2 inch strips over the filling in a criss cross pattern.

- Bake for 15 − 20 minutes or until dough is golden brown.
- Let the danish cool before starting with the glaze.
- In a small bowl, whisk together powedered sugar, vanilla and cream for the glaze.  You may need to add more cream or milk to get the right drizzling consistency.

- Once danish is cool, drizzle icing over it.

- Slice into inch wide pieces and serve.

This is a super easy breakfast treat that can easily be made the night before.  Just make sure you let the danish cool before putting on the glaze.  If its still warm it will run all over the place and be a mess (which I have learned from experience)!

This weekend we are headed to two different events, first to visit with college friends at Roaming Shores and then seeing my cousins from Cali!  I'm so excited to see everyone!  Then we'll have a super short work week (one day) and then we are off to Smith Mountain Lake for vacation!  So I will do my best to keep the posts coming!  

Cheers!
Steph