Pecan Praline Crusted Avocado Buttermilk Pancakes

Light and tender buttermilk pancakes with mashed avocado and a light, crisp pecan praline crust. You will never go back to plain pancakes again!

Light!!!

Fluffy!!!

Tender!!!

Healthy!!!

Crisp top!!!

This is the pancake of your dreams folks!

featurepral4

Pancakes are generally a big hit in every home. Can there be even one person out there who does not love a hot fluffy buttermilk pancake? I wish to believe not!

Let us first chat about the pancake part…It is my slightly tweaked version of Almond Peach Pancakes with Maple Bourbon Browned Butter. I replaced butter with mashed avocado and got a touch healthier! Avocado gives a light shade of green to the pancakes, but does not affect the taste in any way. So, don’t worry about feeding these to your pickiest eaters:) Buttermilk makes these pancakes light and tender. A great and healthy pancake recipe even if you wish to leave out the pecan praline part.

featurepral3

Praline is a candy like confection made with nuts and sugar. Cream / butter is added to make a creamy fudge version. A mixture of ground pecan and brown sugar is sprinkle on one side of the pancake which caramelizes when cooked, forming a wonderful crisp crust!

To make pancakes—-

—grind pecans and brown sugar for the pecan praline topping and set aside

—whisk all dry and wet ingredients separately and then stir to combine

—make pancakes as usual but after pouring batter in the hot pan, sprinkle a scant tablespoon measure ground pecan mixture on top of each pancake (press gently with the back of spoon to help adhere to the batter). Cook pancakes until both sides are deep golden.

Notes

– Pecan praline side will brown much faster (due to the brown sugar). So, cook the non-pecan side a bit longer before turning (medium heat works well)

featurepral1

Pecan Praline Crusted Avocado Buttermilk Pancakes

Ingredients:

1/2 cup pecans

1/4 cup packed golden brown sugar, divided

1 cup all purpose flour

1 cup almond flour, fine ground

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup mashed avocado, about 1/2 an avocado

2 large eggs, lightly beaten

1 cup buttermilk

room temperature butter or coconut oil for making pancakes

Preparation:

Grind pecans and 2 tablespoons packed brown sugar in a mini food processor until coarsely ground. Set aside.

Whisk together flour, almond four, remaining 2 tablespoons packed brown sugar, baking powder, baking soda and salt in a large bowl.

Whisk together mashed avocado, eggs and buttermilk in another medium bowl, add to the dry ingredients and whisk until just mixed, do not over mix.

Preheat a griddle or a large non-stick saute pan over medium heat. Spread some butter (or coconut oil if using) all over the pan, pour 1/4 cup batter , spacing pancakes few inches apart. Sprinkle a scant tablespoon pecan sugar on top of each pancake, pressing gently with the back of a spoon to adhere to the batter.

Cook pancakes in medium heat, flip pancakes over when the bottom is deep golden brown and bubbles form on the top. Cook until the other side is  golden brown and cooked through, about 4 minutes in total (refer notes). Remove pancakes onto a platter and repeat with remaining batter.

Serve hot with maple syrup

Makes 11 pancakes

Cranberry-Ginger Coconut Macaroons

Sweet and chewy coconut macaroons with a hint of tartness and spice from CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and crystallized ginger.

featuremac6.jpg

featuremac1.jpg

This recipe is my second addition to the CAPE COD SELECT PREMIUM FROZEN CRANBERRIES bloggers challenge! These cranberries are huge, frozen at the peak of ripeness and available all year round. CAPE COD SELECT is owned and operated by the Rhodes family for over 70 years and focus on providing consumers with premium quality cranberries.

featuremac3featuremac4featuremac5

Coconut macaroons are an easy, no-fuss holiday treat to bake and share with all those you love. They can be a little too sweet at times. So, the addition of CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and ginger adds a touch of tartness, fruitiness and spice and makes it a must have every holiday season!

To make these scrumptious nuggets—

—beat egg whites and sugar until thick

—fold in sweetened shredded coconut, CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, flour, crystallized ginger and vanilla

—chill dough to firm up

—shape into balls and bake

—cool and dip in melted chocolate

—Enjoy or share if possible!

Notes-

-egg whites need to be at room temperature to whip up to full volume. Seperate cold eggs and leave whites at room temperature for at least 30 minutes (save yolks for a different recipe)

-pat thawed cranberries dry with paper towel to remove any excess moisture

featuremac8.jpg

Cranberry-Ginger Coconut Macaroons

Ingredients:

1 cup CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, thawed

2 large egg whites, room temperature

1/4 cup sugar
4 cups sweetened shredded coconut

1/4 cup all-purpose flour

1 tablespoon finely chopped crystallized ginger

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1/2 tablespoon vegetable oil

Preparation:

Pat dry CAPE COD SELECT PREMIUM FROZEN CRANBERRIES and chop coarsely, set aside.

Add egg whites and sugar to a medium bowl. Beat on high speed with a hand held beater for about 3 minutes , until thick.

Add shredded coconut, flour, chopped CAPE COD SELECT PREMIUM FROZEN CRANBERRIES, ginger and vanilla extract. Mix well with a rubber spatula until evenly combined. Cover bowl with plastic and refrigerate for 30 minutes.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Remove dough from refrigerator, make balls with about 2 tablespoons measure dough (pack well to get fairly tight balls). Place on the prepared baking sheet , spacing evenly. (Cookies will not expand).

Bake for about 25 minutes, until the outside begins to get golden. Place sheet pan on a wire rack to cool completely.

Microwave chocolate chips and oil in a small bowl for 60-90  seconds until fully melted, stirring every 30 seconds. Partially dip each macaroon in the chocolate and place back on the parchment paper. Set aside at room temperature until chocolate has hardened.

Makes 20-22 cookies

Get connected with CAPE COD SELECT-

Facebook: https://www.facebook.com/capecodselect/#

Twitter: https://twitter.com/CapeCodSelect

Instagram: https://www.instagram.com/capecodselect/

Pinterest: https://www.pinterest.com/capecodselec

For the store locater link: http://www.capecodselect.com/store-locator/

 

Sweet Potato Balls

Deep fried sweet potato balls that is slightly sweet with a hint of spice! A delicious side dish or snack anytime.

featureball3.jpg

With a crispy crust and soft inside these balls are slightly sweet with some smokiness from cumin and a hint of spice. A quick and yummy sweet potato dish if you have cooked sweet potatoes handy.

featureball5.jpg

Baking is probably the best and easiest method  to cook a sweet potato. Wash 1 or as many sweet potatoes as you like, place them on a foil lined baking sheet, prick each potato couple of times with a fork and bake in a preheated 400 degree oven for 45 minutes – one hour (depending on the size). Place sheet on a wire rack to cool completely. Peel off skin and mash with a potato masher. Mashed sweet potatoes can be made ahead and stored in the refrigerator (or even frozen).

To make the balls simply stir together mashed sweet potato, breadcrumbs, egg, salt, cumin and cayenne pepper in a large bowl, Scoop 2 tablespoons measure balls (roll balls gently between the palm of your hands). Deep fry until deep golden brown and enjoy hot.

featureball4.jpg

Check out other sweet potato recipes

Sweet Potato Pie Baked Oatmeal

Cocoa glazed Nutella-Sweet Potato Rolls

Roasted Sweet Potato and Brussel Sprouts with Maple Tahini Dressing

Sweet potato-Almond Gluten Free Chocolate Chip Cookies

Sweet Potato and Broccoli Nuggets

Sweet Potato Balls

Ingredients:

2 cups cooked and mashed sweet potato

1 cup bread crumbs

1 large egg

2 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper powder

vegetable oil, for deep frying

Preparation:

Combine all ingredients (except vegetable oil) in a large bowl. Mix well until thoroghly combined.Scoop 2 tablespoons measure dough and roll balls gently between the palm of your hands to make smooth balls (an ice cream scoop comes in very handy).

Add oil in a deep skillet or dutch oven until it comes to about 2 inches high up the sides of the pan. Heat over medium heat until it reaches 325 degrees.

Deep fry about 8 balls at a time until deep golden in color, about 4 minutes (turning them once every minute). Drain on a paper towel.

Makes 25 balls

 

Almond-Apple Whole Wheat Coffee Cake

Incredibly moist coffee cake made with good-for-you ingredients!

A scrumptious coffee cake with less guilt. Almond flour, whole wheat flour, cinnamon, coconut oil, apples, eggs and some sugar 🙂 bakes together into a wholesome goodness. Grated apples and coconut oil make this cake super moist. The batter might look thin after stirring in the grated apples, but it bakes just right. Also, the cake is made only in a food processor, keeping clean up to a minimum. So, what are you waiting for?

alm4

Moist….

tender…..

delicious…

and healthy too (well sorta…)!

featurealm3

Do you have an addiction for coffee cakes like me? I would always prefer a slice of coffee cake over a frosted one. It tastes less sweet, so I don’t feel that guilty going for a second slice.

Check out Carrot-Parsnip Coffee cake with Walnut Streusel

Zucchini-Carrot-Oat Snack Cake

The cake comes together very easily in a food processor—

—process all dry ingredients to mix well and to grind the almond flour further

—transfer to a seperate bowl

—process eggs and sugar for 2 minutes

—add melted coconut oil and process for 1 minute

—add ground flour mixture and process for few seconds to combine

—add grated apples and pulse to combine

—pour into pan, bake, cool, slice and enjoy

featurealm2

NOTES

-I used ultra fine almond flour from Costco

-It is important to process the eggs and sugar for 2 minutes, as this builds the structure for the cake (remember we are skipping the conventional creaming method)

-Grate the apples just before stirring into the batter to prevent browning

alm5

Almond-Apple Whole Wheat Coffee Cake

Ingredients:

1 1/2 cups almond flour, ultra fine

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1 cup sugar

1/3 cup coconut oil, melted and cooled slightly

2 medium apples, cored and grated, about 1 – 1 1/2 cups

Confectioners sugar for dusting (optional)

Preperation:

Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.

Combine first 6 ingredients in a food processor and process for 1 minute, until well combined. Transfer the ground mixture into a bowl and set aside.

Add eggs and sugar into the empty food processor and process for 2 minutes. Add coconut oil and process for an additional one minute.

Add the ground flour mixture and process for about 15 seconds, until mixed well.

Now, add the grated apple (along with any accumulated juices) and pulse the machine 5-7 times, until apple is thoroughly incorporated.

Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in the middle comes clean.

Place pan on a wire rack to cool completely.

If desired, dust the top with confectioners sugar before serving.

Makes 1 x 8-inch cake

 

Parker House Garlic Rolls

Buttery, soft, tender, garlicky  Parker house rolls!

featurepark5.jpg

Parker house rolls were invented at the Parker House Hotel in Boston. They are enriched with butter, eggs and milk making them soft with a crispy shell and certainly irresistible! How about adding garlic to these already irresistible rolls? Oh my gosh! This is sooooo good 🙂

These rolls are actually not that hard to make. A stand up mixer is essential in making yeast doughs. Get out your mixer and lets get going —

—Combine all dry ingredients in the bowl of your stand up mixer, knead with butter, milk and egg

—rise, shape, rise and bake

—slather on garlic butter all over and eat

featurepark4

Notes-

-It is very important for the egg and butter to be at room temperature and milk lukewarm. Lukewarm is about 105 degrees F .

-Rolls can be shaped any way that you desire and baked. Time to get creative! Also, you can totally use a sheet pan instead of the muffin pan.

-These rolls are incredibly soft when hot! So, don’t forget to pop them in the microwave to heat cooled rolls

featurepark2.jpg

Parker House Garlic Rolls

Ingredients:

3 cups all purpose flour

1 tablespoon sugar

1 1/2 teaspoons yeast

1 1/2 teaspoons salt

1 teaspoon garlic powder

5 tablespoons unsalted butter, room temperature, divided

1 cup milk, lukewarm

1 large egg, room temperature, lightly beaten

4 cloves garlic, finely chopped

2 tablepoons minced parsley

Additional butter for greasing the pan

Additional salt for sprinkling, optional

Preperation:

Combine flour, sugar, yeast, salt and garlic powder in the bowl of your stand up mixer. Whisk well and then mix in 3 tablepoons butter, lukewarm milk and beaten egg.

Attach the dough hook and knead for about 3 minutes, until smooth.

Shape dough into a ball, place in large greased bowl, cover bowl with a clean kitchen towel and rise in a warm place for about one hour.

Brush a 12-cup muffin pan with butter and set aside.

Transfer dough onto a counter, divide into 12 equal portions. Shape each portion into balls, pat into a 4-inch square, fold in half and and then into half again to get a 1 x 4 inch rectangle. Roll the rectangle like a small jelly roll and place in the prepared muffin pan.

If you wish not to go through all that trouble, then just shape each portion into a ball and place in the muffin pan.

Cover pan with the kitchen towel and let rise for another 30 minutes.

Preheat oven to 400 degrees F.

Place pan in the middle rack of oven and bake for about 30 minutes, until deep golden.

While the rolls are baking make garlic butter. Combine remaining 2 tablespoons butter, garlic and parsley in a small saucepan. Cook in low heat until until raw flavor of garlic is gone. Take pan off heat and let cool until the rolls are done baking.

As soon as the rolls are done baking, place the pan on a wire rack and immediately brush the garlic butter liberally on the rolls and sprinkle salt if desired.

Serve piping hot. To enjoy cooled rolls, pop them in the microwave for few seconds and enjoy hot!

Makes 12 rolls

 

San Francisco Style Garlic Tater Tots

Addictive tater tots made with Yukon gold potatoes and crushed potato chips and then tossed in a garlicky goodness! San Francisco AT&T Park’s Gilroy garlic fries style.

featuretot4

This is pure indulgence peeps!!!!

Crispy, soft, hot, spicy, garlicky, salty…. YUMMY

This recipe is a far cry from the package of tater tots in your freezer! We begin with the best of the best potato, The yokon gold! It is less starchier and more creamier than the usual Russet. Cooked and grated potato is mixed with…..hold on folks… take a deep breath….POTATO CHIPS….!!!! Then, the deep fried nuggets are coated with garlic, red pepper flakes and parsley.

The Gilroy garlic fries concession stand in AT&T Park, San Fransisco is a Fan favorite! The crispy French fries are dredged with a heavy dose of fresh minced garlic, olive oil, and parsley! This is my humble attempt to recreate that but with Tater tots instead!

tot1tot2

Let us get to the prep part—-

—-Cook peeled Yukon gold potatoes in a large pot of water until just tender. Do not overcook. A knife inserted in the middle of a potato should have some resistance. Drain and cool potatoes

—Add some Lay’s classic potato chips in a gallon size ziplock bag, seal and crush with a rolling pin, until it is crushed well

—Mix grated potatoes, crushed chips and seasonings together and shape into tots

—Deep fry until golden

—Saute chopped garlic, parsley and red pepper flakes in some oil and coat the tots in this mixture.

tot3

Enjoy!!!

featuretot5

San Fransisco Style Garlic Tater Tots

Ingredients:

1 pound yokon gold potatoes, peeled

1 cup finely crushed potato chips, I used Lay’s classic

1/2 teaspoon salt

1/2 teaspoon pepper powder

1/2 teaspoon garlic powder

1/4 teaspoon paprika

vegetable oil, for frying

10 cloves garlic, peeled and finely chopped

1/4 cup parsley, finely chopped

1/2 tablespoon red pepper flakes

Preperation:

Cut large potatoes in half or leave them whole if  medium or small. Add potatoes into a large pot of water, bring to a boil and cook until potatoes are just cooked (do not overcook them).  Drain potatoes and let cool completely.

Place some potato chips in a gallon size ziplock bag, seal and crush with a rolling pin, until  crushed well and measure 1 cup for the recipe.

Coarsely grate the potatoes and mix well with crushed potato chips, salt, pepper powder, garlic powder and paprika, until thoroughly incorporated (clean hands are your best friends). Divide them into 1 1/2 tablespoon measure portions and shape each portion into a 1 – 1 1/2 inch cylinder (the shape of a traditional tot).

Add oil in a deep skillet or dutch oven until it comes to about 1 1/2 inches height up the sides of the pan. Heat over high heat until it reaches 375 degrees.

Deep fry tots in 2 batches, until each batch is deep golden on all sides (turning them occasionally, 3-4 minutes per batch). Drain them on a paper towel lined plate.

Add 2 tablespoons of the same oil in a small skillet and stir in the garlic, parsley and red pepper flakes. Place the skillet on low heat and cook just until the raw flavor of garlic is gone. Scrape off every last bit of this garlicky goodness over the cooked tots and toss them around.

Serve hot and watch them disappear.

Makes about 28 tots

 

Sweet Potato Pie Baked Oatmeal

Simple baked oatmeal with sweet potatoes, cinnamon and nutmeg. Old fashioned oats, pecans, cooked sweet potato, eggs, milk and brown sugar come together to make delicious, easy and healthy breakfast.

featureoat6

If you are a regular visitor here then you could have probably guessed by now that I have a thing for sweet potatoes! Loaded with vitamins and minerals, sweet potatoes are one of the nutritionally dense foods that you can find in the entire produce department. Added bonus, they are naturally sweet!

featureoat5

Baking is probably the best and easiest method  to cook a sweet potato. Wash 1 or as many sweet potatoes as you like, place them on a foil lined baking sheet, prick each potato couple of times with a fork and bake in a preheated 400 degree oven for 45 minutes – one hour (depending on the size). Place sheet on a wire rack to cool completely. Peel off skin and mash with a potato masher. Mashed sweet potatoes can be made ahead and stored in the refrigerator (or even frozen).

The baked oatmeal comes together very quick. Stir all ingredients together and bake! The sugary finish adds a lovely, light crackly crust on top! YUM!

featureoat3

Love sweet potatoes? Check out

Cocoa glazed Nutella-Sweet Potato Rolls

Roasted Sweet Potato and Brussel Sprouts with Maple Tahini Dressing

Sweet potato-Almond Gluten Free Chocolate Chip Cookies

Notes-

-the sweetness in the recipe is just perfect! But, if you wish to have your oatmeal on the sweeter side then you can use 2 tablespoons additional brown sugar

-Make sure the oven rack is in the middle of the oven or 8-inches from the heat element.

featureoat10

Sweet Potato Pie Baked Oatmeal

Ingredients:

2 large eggs, lightly beaten

2 cups milk

1 cup mashed cooked sweet potato

1/4 cup + 2 tablepoons packed golden brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 1/4 cups old fashion oats, divided

1/2 chopped toasted pecans, optional

2 tablepoons turbinado sugar

Preperation:

Preheat oven to 350 degrees F. Place the baking rack in the middle of the oven. Grease a

8 x 8 inch square baking pan with non-stick cooking spray and set aside.

Whisk eggs, milk, sweet potato puree, brown sugar, cinnamon, nutmeg and salt until thoroughly combined. Stir in 2 cups oats and pecans (if using).

Evenly pour batter into the prepared pan, sprinkle remaining 1/4 cup oats on top followed by the turbinado sugar.

Bake for 30 minutes (do not remove pan from oven), switch oven to broil and continue to cook for 6-10 minutes, until the top is golden brown.

Place pan on a wire rack to cool completely and then cut into 16 squares.

Makes 16 squares