Pumpkin Baked French Toast


Second pumpkin breakfast item

It’s officially Fall. 

As if you couldn’t tell because, obvi, it’s only, like… 85 degrees outside.

Totes Fall. 

It has been raining here, however, so at least I can look outside and pretend the cold temps are among us.

And and AND I can eat like it, too.


If I could, I would eat as if it were Fall all the time.

Yes, I love my summer food supply.
GAH. I miss corn already THIIIIISSSSS much.

But in all honesty, you can’t beat Autumn squash.
Point blank.
As demonstrated in yesterday’s post.

And pumpkin counts as squash.
By the way, Bakeaholic Mama starts 30 days of pumpkin today! Eep!


She should totally make this French Toast. 


Because it’s divine.

What else is there?

First off, it’s based off my wildly popular (and I do mean that) 
Baked French Toast.

Most popular recipe on the blog and still going strong.
I owe it to my baby cousins for selling the post with their killer cuteness.


It’s got this great bread pudding consistency,
but it’s not too sweet. 
Perfect for breakfast!
Or, you know, lunch and dinner.
Midnight snack, where y’at?

And, in Mary Clay World, it’s healthy.
Which means in pretty much anyone’s world it’s healthy.

Eggs have protein.
Pumpkin has like a gazillion percent of your daily recommended Vitamin A.
You really need more reason?


Look at that pour shot.


That’s all the reason I need to go stuff my face with it all.

Pumpkin Baked French Toast
serves 12 (one 9×13 dish or two 8×8 or 9×9 dishes)
adapted from my Baked French Toast (inspired by Pioneer Woman, basically my favorite person ever)
1 loaf day-old bread (sourdough, french, Italian, what have you) torn into chunks
8 eggs
2 cups almond milk
1/2 cup half and half
1/4 cup granulated sugar
1/2 cup pumpkin puree
1/2 tablespoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch of allspice

1. Place bread chunks in pan. Whisk all other ingredients together well. Pour over bread chunks, toss a little bit to coat completely, and leave to “marinate” overnight.
2. Preheat the oven to 350, and bake French Toast for 45 minutes to an hour, or until set (smaller pans will take a shorter amount of time to cook thoroughly). Cut into portions and serve warm with maple or cream cheese (my favorite!) syrup.


As far as I’m concerned,
Fall’s never gonna end.


Creamy Polenta with Worcestershire Wine Chicken & Caramelized Butternut Squash


Somethin’ about these long titles, man.

Pretty sure there’s a direct correlation between the recipe title length and the taste.

It’s true at least for this; I mean, really.

Slightly-sweet Polenta (for Southerners, yellow grits).
Chicken tenderloins marinated in White Wine and Worcestershire.
Caramelized Butternut Squash.
Juicy Roasted Tomatoes.
Nutty Gruyere Cheese and Parsley. Those optional non-options.


Sometimes my ideas aren’t so great (you don’t want to know about those…),
but sometimes…

Sometimes I manage to come up with some pretty great stuff.

And this one doesn’t even involve bacon (although OMG that would be fabulous).


Roasted butternut squash is one of the (many) foods in life that makes my heart go pitter-patter.

Roasting vegetables brings out all the natural sugars (aka goodness) in stuffed up in there,
and I just wanna LET IT OUT.

You know what I’m sayin’?

And roasting is so simple. Coat. Oven. Eat. My favorite.


And OMG girl (I’m on an OMG roll. OMG.), let me tell you about this chicken.

So, so flavorful.

Worcestershire is, like, my favorite.


This is how the serving goes:
Texas-sized scoop of polenta,
pile on the chicken and squash,
lay on those tomatoes,
make a mountain of cheese and parsley.


And here’s how the eating goes:
burst the tomato allll over everythang and shove it in your mouth.
Please do it. For sanity’s sake.

Even though this recipe involves so many elements,
it honestly couldn’t be easier. Or quicker!
This is a seriously decadent 30-minute meal. With minimal prep work.

Can I get a holla?

Creamy Polenta with Worcestershire Wine Chicken & Caramelized Butternut Squash
serves 4
3/4 cup stone-ground polenta
1 cup milk
1 cup water
1/2 teaspoon salt
Butternut squash-
1 medium butternut squash, peeled and cubed
2 tablespoons dark brown sugar
1/2 tablespoon butter
1/2 tablespoon neutral oil (like canola)
1 lb chicken tenderloins
1 tablespoon neutral oil (like canola)
1 tablespoon white wine (I used Chardonnay)
2 teaspoons Worcestershire sauce
For garnish-
1 lb Campari tomatoes
grated Gruyere cheese
chopped parsley
salt and pepper

1. For the polenta: combine milk, water, and salt in a saucepan over medium heat and bring to a simmer. Slowly whisk in the polenta, avoiding clumps. Lower heat, and cook until desired thickness is reached. You may have to add more milk or water before serving for creamier polenta.
2. For the butternut squash: preheat the oven to 400 degrees. Combine all ingredients in a large bowl and toss to coat. Grease a baking pan, and place squash on the pan. Roast for 20 minutes, or until soft.
3. For the chicken: combine all ingredients and marinate 8 hours or overnight. Cook on both sides for 3-4 minutes in a skillet over medium heat.
4. Roast the tomatoes quickly at 400 degrees for 5 minutes. Serve tomatoes, squash, and chicken over polenta and garnish with cheese, parsley, salt, and pepper.


In ‘yo face.

Linking this recipe up with Nikki at Chef-in-Training!
Check out her Talent Show Tuesday posts for more recipes like these!

Tuesday Talent Show Link Party at Chef in Training! It is held weekly and has some amazing link ups!

Brussels Sprout & Sweet Potato Saute


I know what you’re thinking.

Brussels sprouts??? Why?!

 I’m a mind-reader like that.

But these are no ordinary brussels sprouts. There are sweet potatoes involved. Also BACON.

 If there are any vegetarians out there who read my blog,
I apologize for my inability to avoid adding bacon to dishes that could be vegetarian (or vegan).


In your cases, the bacon could be omitted. Yay for veggie-friendliness!

For those of you whom are carnivorous like I am,
keep the bacon. Please.

It’d be a complete sin not to.

To complete this quick and easy Autumn side dish,
we also have added in some turnips and onion.

FALL IS HERE if you hadn’t noticed.

I’m taking full advantage of its beautiful bounty.

Just wait ’til a post coming soon to viewers like you. But we’ll get there when we get there.


I served this dish up with Rosemary Poppy Seed Dijon Pork Chops (lotsa pork in this meal).
It’s a recipe I made up on the fly, and it’s SO easy and delicious.
You’ll need
1 Tablespoon Dijon Mustard
1 Tablespoon Extra Virgin Olive Oil

Poppy Seeds
Dried Rosemary
a splash of Water
and fry ’em up in the skillet. Easy peasy.


Sometimes vegetables are my favorite things.

Brussels Sprouts & Sweet Potato Saute
from Southern Living September 2013
serves 6
2 slices center-cut bacon, cooked and sliced
1 clove garlic, minced
1/2 sweet onion, chopped
1 small sweet potato, cut into 1/2 inch pieces
1 turnip, chopped
1/2 pound brussels sprouts, halved
salt and pepper, to taste

1. In a cast iron skillet, cook bacon. Reserve 1 tablespoon (that’s all I had) bacon drippings in the skillet for sauteing. Over medium heat, cook garlic and onions for about 2 minutes, or until soft.
2. Add to the skillet sweet potato and turnip. Cook covered over medium heat for 10 minutes. Add in brussels sprouts halves and cook for 5 minutes or until done. Add salt and pepper to taste.


These are the things I love about clean eating.

Don’t you love it?

Tuesday Talent Show Link Party at Chef in Training! It is held weekly and has some amazing link ups!

I’m linking this recipe up with Nikki at Chef-in-Training!
Check out Talent Show Tuesdays for more recipes like these!

Three Cheese Stovetop Skinny Spinach Artichoke Dip


…with bacon.

I know. It’s a lot to take in.

Three cheeses:
cream cheese, parmesan, and fontina (oh, blessed fontina).

creamy, warm, cheesy bliss that doesn’t have to be baked.

does NOT read flavorless. This stuff is so decadent you’d think it’d have a million calories.

Spinach Artichoke Dip:
Like who doesn’t love it?

with Bacon:
I don’t think this calls for an explanation.


And then I made you some semi-homemade pita chips there, too, so you know, you can thank me if you want.

Pita pockets. Parmesan. Parsley. Olive oil.


You really just can’t go wrong with this stuff.

If I were the tailgating type (which I will be soon enough – hello, college!),
I’m pretty sure this would be my numero uno tailgate food.

Warm, creamy, cheesy dip with crunchy pita chips?


If I’m wrong for that, I don’t really want to be right.

I made this dip for a get-together my friends and I had,
and the both the chips and dip were pretty much demolished.

I’m not bragging; I had a pretty big part in that myself.

But if teenage boys are smashing some girly chips and dip,
hey, you’ve got yourself a winner.


I wonder if they realize they were eating vegetables…


No harm, no foul.


Get some vegetables in your life today.

Three Cheese Stovetop Skinny Spinach Artichoke Dip + Parsley Parmesan Pita Chips
serves 10-12
3/4 cup (6 ounces) nonfat greek yogurt
3/4 cup (6 ounces) neufachel (light) cream cheese
1/2 cup (4 ounces) light sour cream
1/3 cup grated parmesan cheese
1/2 tablespoon butter
1/4 cup chopped white onion
1 clove garlic, minced
1 10-ounce package frozen chopped spinach, drained
1 can artichoke hearts, drained
1/2 cup shredded fontina cheese
4 slices center cut bacon, cooked and crumbled
salt and pepper
crushed red pepper flakes, optional
extra parmesan, for topping
For the Pita Chips:
12 pita pockets (or 6 pita rounds) sliced into triangles
1 tablespoon olive oil
grated parmesean
chopped parsley

1. Combine Greek yogurt, cream cheese, sour cream, and parmesan cheese in a bowl. In a saucepan over medium-low heat, add butter, onions, and garlic clove. Saute for 2 minutes or until cooked. Add in yogurt mixture and lower temperature. Warm for 5 minutes, stirring occasionally.
2. In a food processor combine spinach and artichokes. Pulse until completely chopped. Once dip base is warm, fold in spinach and artichokes and fontina cheese. Continue to warm.
3. Cook bacon and crumble. Add to dip. Add salt and pepper and crushed red pepper and parmesan to garnish. Serve warm with pita chips and veggies.
For Pita Chips:
1. Preheat oven to 400 degrees. Coat sliced pita in olive oil, parmesan, and parsley and place on a baking sheet. Bake for 5 minutes or until slightly crispy. They will become more crisp once cooled. Serve with dip.


My life.

Pumpkin Pecan Cinnamon Rolls with Maple Cinnamon Cream Cheese Glaze



I’ve been dreaming up this recipe for months now, awaiting this day on pins and needles

I know that this is the second breakfast recipe in a row; I know this.

You can hate me if you want.

But (and read this in your best Chandler Bing voice, you all)
did you LOOK at the recipe title?


I mean… gah.

I know you aren’t complaining about this.

Just so you know, get ready for plenty of pumpkin recipes from now until, you know, March-ish.

I’m a pumpkin kind’a girl.


Pumpkin bread, pumpkin muffins, pumpkin milkshakes, pumpkin cookie bars, pumpkin rainbows, pumpkin waterfalls…

It’s all relative.

And it’s all happening (I hope) this fall. And winter.


In addition to the wonderful pumpkin that comprises these plump, yeasty cinnamon rolls (is that an okay description?),
there is also a hearty dose of ginger, nutmeg, brown sugar and pecans.

Pecans. Mmm. My love language – I’m not even gonna lie.

And it’s all topped with a maple. cinnamon. cream cheese. icing.

Which, like all other glazes/butters/spreads I’ve made, has been doused upon everything that’s gone in my mouth.

Maple Cream Cheese Glazed Salad. I’m making it a thing.


They only require one rise, and they taste better than, well, anything.

Again with the Chandler – can it GET any better than this?

Answer: Probably not, but this video comes mighty close.

Chandler: Could I be…

Watch it. You’ll die of laughter.


Actually, here’s a better thought.

Watch it while eating these cinnamon rolls.

Good day guaranteed.

Pumpkin Pecan Cinnamon Rolls with Maple Cinnamon Cream Cheese Syrup
makes 13 rolls
adapted from my Lemon Blueberry Sweet Rolls
Cinnamon Rolls
3 1/4 cups all purpose flour, divided
1/4 cup granulated sugar
/2 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
dash of cloves
1/2 cup water
1/4 cup almond milk
1 tablespoon butter
1/2 cup canned pure pumpkin (not pumpkin pie filling!)
1 large egg
1 tablespoon butter, melted
3 tablespoons dark brown sugar
heaping 1/3 cup pecans, chopped
1/2 tablespoon cinnamon
3 ounces (6 tablespoons) room-temperature light cream cheese
1 1/2 tablespoons powdered sugar
2-3 tablespoons almond milk
1 teaspoon vanilla extract
1 teaspoon almond extract
sprinkle of cinnamon, optional

1. Combine flour, sugar, salt, yeast, cinnamon, ginger, nutmeg, and cloves in a large bowl. Combine butter, milk, and water and heat to 120-130 degrees. Pour liquids into dry ingredients and stir to combine. Fold in pumpkin and egg. Knead the dough with your hands for 5-6 minutes. Add in extra flour if the dough is sticky. Let the dough rest for 10 minutes.
2. Combine brown sugar, pecans, and cinnamon for the filling. Melt the butter. Roll out the dough on a lightly floured surface. Brush melted butter over the dough and cover with filling mixture. Roll the dough up to create a cylinder of dough and pinch to close. Slice the dough into even rounds and place in a greased baking dish. Cover for 60-90 minutes to rise.
3. Preheat the oven to 350 degrees. Bake the rolls for 20-25 minutes. Let cool for a few minutes and coat with glaze.
4. Glaze instructions: Beat the cream cheese and sugar together. Add in milk until desired consistency is reached. Add in extracts and cinnamon and beat to combine.


Happy Autumn, guys. When it gets started like this, there’s no telling how great it will be.

I’m linking this recipe up with Karly at Buns In My Oven for What’s Cookin’ Wednesday!
Visit her blog for more fun recipes such as these!

Whole Wheat Oat Waffles with Honey Butter


My, oh my, oh my.

Let me tell ‘ya what’s up.

Well, first of all, these waffles are what’s UP. Paired with the honey butter… you can’t get more “what’s up” than that.
Not even pre-teen television shows circa 2005. Or 1972. Lotsa what’s up there, too.

But there’s a lot of other what’s up in my life right now, too.


On a positive, stress-free note, my trip to Bama was perfection.
I came home, and I was like WAH I’M STILL IN HIGH SCHOOL.
In that whiny tone in which you read it. Yep, definitely still in high school.

As for the other side of things, I have (per usual) ten million things to get done this week.
The number one of which is studying for this weekend’s ACT.
It is hoped that this will be my last time to take it (32 32 32!!!).
I say this in all seriousness: please pray for me and my dear, precious little score.

I also have along with it the stress that comes with being me-
aka a to-do list two-hundred bullets long.
It never ends. Don’t feel bad for me; I kind of bring it on myself.


So much depends on my ACT score that my mother banned me from cooking this week,
so that’s given me a little study time since I’ve had basically nothing to cook OR post;
but I’ve also been a bit harried in that sense considering cooking is my stress-relief.

It has, however, been a bit of a stress reliever to know we’re getting rid of some, well,
questionable items in our freezer.

Begone, mono-and-diglycerides!

I’m such a freak.


So here’s the waffle part of it all:
These waffles are just delicious.

Add oats to baked goods, and you just can’t go wrong.
The hearty chewiness, the hearty texture, the hearty flavor…
AND they’re good for your heart!

I heart them.


And since these waffles are adapted from my favorite waffle recipe EVAH
(meaning they use whole wheat and applesauce instead of oil),
you can soak them in drizzle on as much honey buttah as you want.

Pour some honey butter on your waffles
(brownie points for all those under the age of 18 whom can guess correctly the artist and song title… anyone?)


Have mercy.

And you can feel like a health freak (like me!) while doing it.
‘Cause it’s honey (butter), right? Right?

And all God’s people said


Whole Wheat Oat Waffles with Honey Butter
adapted from The Greatest Waffle Recipe Known to Man
makes 10 waffles (1/2 cup of batter)
3/4 cup old fashioned oats
3/4 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, separated
2 cups almond milk (could use cow’s milk)
6 tablespoons unsweetened applesauce
For the honey butter:
2 tablespoons honey
2 teaspoons light butter (like Brummel & Brown!)

1. Preheat waffle iron and spray with non-stick spray.
2. Combine oats, flours, baking soda, baking powder, and salt. Stir.
3. Combine vanilla, egg yolks, milk, and applesauce. Beat well, and pour into dry ingredients. Stir to combine.
4. In a small bowl, whip egg whites with a handheld mixer or until a peak forms. Fold into the batter. Using a 1/2 cup measure, pour the batter one waffle at a time into the iron, and cook for 3-4 minutes, or according to the time your waffle iron instructions says it will take. All are different. Mine is ancient.
5. Serve warm with honey butter! All you do is melt the honey and light butter together so that it’s very liquid and pourable.


And the honey butter….

It’s good on everything.

Oatmeal, crackers, leftover pizza…

I’ll stop myself there.

Happy Thursday!

Walnut Cinnamon Sugar Swirl Bread


Guys, today is a day of excitement.

Excitement #1) This bread. It’s heaven; the perfect, perfect way to start off you fall baking.

Excitement #2) I’m touring Alabama today! As in The University Of. As in The School in Which I Am Hoping to Attend.
I cannot WAIT to get my Roll Tide on.


But before I immerse myself in all things Bama,
let me tell you about this bread.

The first thing that you should know about this bread is that it’s moist-
super moist. “Moist” isn’t the most attractive word, so I’m told;
but it’s a very attractive attribute in a bread, and that’s a fact.


The second thing you should know about this bread
is that it is a cinnamon-lover’s dream.
Like, chock full of cinnamon (everyone’s favorite spice, amiright?)
Cinnamon crust on top, cinnamon swirl in the middle.
Cannot. Be. Beat(en).


The third and most important (or least important, depending on who ‘ya are) thing you should know
is that this bread is… healthy.

Like, 180 calories a hearty slice.

Dun dun dun.

This recipe uses whole wheat flour, heart-healthy walnuts, and unsweetened applesauce instead of oil.
I pah-romise it’s fabulous. And eating a slice or two every morning will do you way more good than harm.

And if you’re still concerned, I tried it out on my teachers-
yep, I made this to put in the teacher’s lounge at school.
And it apparently got rave reviews, so fear no more.

Just eat all the bread.


Moist, cinnamon, healthy.

I can dig it with a shovel.

Sorry, I’m sometimes lame.


This bread is not.

You should try it sometime. Soon.

Walnut Cinnamon Swirl Bread
inspired by Plain Chicken
serves 12
1 cup whole wheat flour
1 cup all purpose flour
2/3 + 1/3 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup almond milk
1 egg
1/4 cup unsweetened applesauce
1 tablespoon ground cinnamon
heaping 1/2 cup coarsely chopped walnuts
extra walnuts, for topping

1. Preheat the oven to 350 degrees. Combine flours, 2/3 cup sugar, baking soda, and salt in a large bowl. In a smaller bowl, combine milk, egg, and applesauce. Pour into the larger bowl and stir to combine. Fold in the walnuts.
2. Grease a 9×5-inch loaf pan. Pour half the quick bread batter into the pan. Combine remaining 1/3 cup sugar and cinnamon, and sprinkle half the mixture over the batter in the pan. Fill pan with remaining batter, and sprinkle with remaining cinnamon sugar.
3. Use a knife inserted through the batter 2/3 of the way to swirl the cinnamon into the batter. You really can’t go wrong here. Top with more walnuts, if desired. Bake at 350 for 45-50 minutes or until a toothpick inserted into the dough comes out clean. Be careful when doing this, because the cinnamon sugar may trick you into thinking your bread’s not done. Yeah, my life. When it’s done baking, serve bread with more cinnamon sugar and butter.


And on that note, roll tide.

Caprese Chicken Skillet


Wooh. This week has been cah-razy.

Let’s take yesterday morning for example.

Yesterday morning I had a class meeting, and I was to arrive at school by 7:20.

I dutifully set my alarm (you know me) to go off at 6:20 so I’d have plenty of time to prepare myself.


Fun fact about me – along with all the compulsiveness that my personality entails,
I must sleep in utter and complete silence and darkness.

Enter earplugs. Those giant, squeezy sound mufflers? Yeah, my life-savers.

Anyway, I put my little (huge) earplugs in on Wednesday night, and slipped into dreamland.


I was not awoken by my alarm clock (ahem. phone).

I was awoken by my mother swinging the door open, screaming, “MARY CLAY!!!”

I gasped and looked at my phone – 7:15.

I’m not even kidding like 100% for serious seriousness here SEVENFIFTEEN.

I sprang from my bed faster than I EVER have on Christmas morning;
and I picked out my outfit, got dressed, put contacts in and make-up on, brushed my teeth,
grabbed a LUNA bar + stuffed it in my purse, gathered my belongings, and made it to school by 7:24.



And that’s how I’ve been rollin’ this week:

On-the-edge but productive.

As if my life weren’t stressful enough.


So let’s talk chicken.

This recipe was born out of my incessant need for mozzarella in my life. Yep, it’s a real thing.

And I used to think I didn’t like cheese HA who was I kidding.

But this chicken entails more than just mozzarella.

Bring on the caprese, baby.


Another fun fact:
When I was young and naive (like two months ago) I used to think it was pronounced ca-PREES. 
Then I learned it was ca-PRE-zay, and I felt a lot fancier.

Anywho. This chicken recipe is so simple. So, so simple.

Saute the chicken. Saute green onions and tomatoes. Add a little (it’s all relative) cheese. Broil. Done.


I need this chicken in my life on days like yesterday. Or just any day. You know.

OOH and also! I know the potato looks a little misplaced on a plate of summery summerness,
but I just had to show you it’s wonderment.

Brown Sugar Bacon Sweet Potato.

I’m becoming more of a fan of bacon on sweetness (on ice cream, however… no bueno),
and this potato is perfection. The brown sugar is enough to sweeten it, while you get a smoky hint from the bacon.

Add some light butter and the day is done. Life is made. Et cetera.


Try it all, ’cause you need it all.

Caprese Chicken Skillet
serves 5
5 4-ounce chicken breasts
1 tablespoon extra virgin olive oil
1 pint cherry tomatoes, halved
5-6 green onions, sliced
2 tablespoons white balsamic vinegar
1 clove garlic, minced
1/2 cup shredded mozzarella cheese
3 tablespoons julienned basil
salt and pepper

1. Turn on broiler. Heat a skillet over medium heat. Add olive oil to heat. Salt and pepper the chicken breasts, and sear for 3-4 minutes on each side or until cooked completely. Remove from heat.
2. Add green onions, balsamic vinegar, and garlic to the skillet, and saute for 1 minute. Add tomatoes and saute another 2 minutes. Add the chicken back to the skillet.
3. Sprinkle the chicken breasts with the mozzarella. Slide under the broiler for about 1 minute, or until the cheese is bubbly and slightly golden. Serve the chicken over the tomato saute.


Happy Friday, everyone!

Worship Wednesday: Moment of Slience

For today’s Worship Wednesday, I thought it’d be appropriate to honor those who gave up their lives
and to mourn the innocent lives lost on this day twelve years ago with simply a prayer.

O Almighty God, who brings good out of evil and turns even the wrath of your children towards your promised peace: Hear our prayers this day as we remember those of many nations and differing faiths whose lives were cut short by the fierce flames of anger and hatred. Hasten the time when the menace of war shall be removed. Cleanse both us and those perceived to be our enemies of all hatred and distrust. Pour out the spirit of peace on all the rulers of our world that we may be brought through strife to the lasting peace of the kingdom of your Son, Jesus Christ, our Lord, who lives and reigns with you, in the unity of the Holy Spirit, one God, for ever and ever. Amen.

This was the Collect of the Day from the Episcopal Diocese of New York for today, and it gave me chills just reading it.
In the midst of this conflict with Syria, I’ll be holding this one close to my heart.

Nectarine Pancakes


You didn’t think I’d let summer get away without another pancake recipe, did ya?

Did ya?

Mmm, and aren’t you glad I didn’t. I am, anyway.


Nectarines are probably my favorite summer fruit,
and I wait the whoooole season for their tart deliciousness.

And then I put ’em in pancakes.


They get all caramelize-y and tender and everything good in the world.

Of course, the fact that it’s encased in a pancake makes it all the better.

It’s like… mmm, pancakes SURPRISE NECTARINE HAPPINESS.

That’s definitely what it’s like.


These were probably the most tender pancakes I’ve ever made – and I’ve made a bunch –
and it’s all thanks to (dun-dah-dun!)

My new favorite thing.

Totally replaces the buttermilk fabulously here.

You should give it a try sometime.


Nectarine Pancakes
adapted from my
serves 4
1 nectarine, thinly sliced
1/2 cup all purpose flour
1/2 cup white whole wheat flour (fiber for fullness!)
1 cup almond milk (I use regular, sweetened)
1 egg
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

1. Combine flours, sugar, baking soda, baking powder, and salt in a bowl. Combine milk and egg in a measuring cup and beat to combine. Pour liquid mixture into dry mixture and whisk slowly to combine. Don’t worry about chunks! Those make for a perfect pancake.
2. Heat a skillet over medium heat. Ladel the batter in 1/4 cup portions into the skillet. Place nectarine slices in each pancake. Cook pancakes on both sides for 1-2 minutes. Serve warm with powdered sugar, maple syrup, and sauteed nectarines.


Nectarines for the win.

This post is short n’ sweet because college class is kickin’ my behind and I have a paper due Thursday.

Hope your week is going great!