Funfetti Pancakes

Posted on May 7, 2013 by Chandra@The Plaid and Paisley Kitchen

Who doesn’t love Funfetti? I mean really these tiny colorful pieces of sugar can brighten up the cloudiest day. It just so happens that the morning I made these it was a super cloudy day and I was so bummed that I was not going to be able to photograph them. Well no sooner than breakfast was done and I had my plate of pancakes off to the side to take pictures of if the sun ever returned…… it came out!!! Look at all that beautiful Sunshine in the picture. I think that it makes me happier than the funfetti… almost. Like I said who doesn’t love funfetti?!

I know that you are asking yourself what is the occasion for these celebration style pancakes? Nothing much just that I love my husband so much and he has a childlike joy at the sight of colored sprinkles. Most Sunday mornings here are pancake mornings and this Sunday just needed a little bit more fun thrown in.

I know that funfetti EVERYTHING has been all over the blogosphere and that these pancakes are nothing new. Would it be ok if I told you that I don’t care I am still going to share with you my fun little breakfast that made my Hubby so very happy? . It is so funny to see a grown man who has been in 5 wars get silly happy over something so small. His face just lights up like a kid {or he} just heard the Ice Cream Man!

Do you know what the best part of these are? I don’t even need to write a big recipe for this. Are you ready? Take a box of your favorite Pancake Mix and a hand full of sprinkles! Viola you are done! How’s that for Super Fancy Gourmet Cooking? You just want to have fun, not spend all morning in the Kitchen. So get out there Celebrate the Loved ones in your life and the Sunshine!!!

Funfetti Pancakes

This is a Super Fun and Super Easy Celebration Breakfast!

Ingredients

your favorite Pancake Mix and the ingredients it calls for
1 handful of Colored Sprinkles
Whipped Cream

Instructions

make the batter according to box directions
mix in the colored sprinkles
make pancakes as you normally would
top with whipped cream
have a blast!!
Enjoy

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The Plaid and Paisley Kitchen 2012

Here are some other breakfasts you may enjoy:

Cinnaminy Cinnamon Rolls and Cream Cheese Frosting

Banana Bread Blondies

Cinnaminy Cinnamon Rolls with Cream Cheese Frosting

Posted on April 30, 2013 by Chandra@The Plaid and Paisley Kitchen

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Cinnaminy is not a Word!!! It is when you add extra extra cinnamon in the rolls! You know what? I just happened to do that! These rolls are exploding with Cinnamon and Sugar! This is not a breakfast for hard core Dieters that is for sure. If you want to start your day off on a sweet note then these are the Cinnamon Rolls for you! They are very reminiscent of Cinnabon but I didn’t use a copycat recipe. I found this recipe from Just Love Cookin’ Ana Maria has a beautiful blog in Italian. {Thank heavens for Google Translate}

I made this recipe when I had friends from out of town and everyone went Gah Gah over it. So I knew that I needed to make it again for you all. Happy Tuesday and Happy Breakfast!!!

The dough makes a light and airy roll. The layers and layers of Cinnamon make it delightful! The trick to a really gooey yummy middle is melted butter and brown sugar! Oh and don’t forget the Cinnamon. Speaking of the middle…. That is my favorite part! I can leave the sides behind and eat the middle out of each roll!!!

Hmmmmm The middle……… Best Part of the Roll!

One of the great things about this recipe is how beautifully it bakes up. The dough rises easily and it bakes to a perfect golden brown. Just look at that bottom. So Tasty! Well I do suppose I have to confess that other than the middle the Cream Cheese Frosting might really be my favorite!

It is so thick and creamy and sweet! You can see the cinnamon peaking through the frosting. Other than the insane amount in the middle I also added a layer on top. Just before baking brush melted butter on the tops of the rolls and sprinkle more brown sugar and cinnamon! You have the Perfect Cinnaminy Cinnamon Rolls!

Cinnamon Rolls with Cream Cheese Frosting

This recipe is adapted from Just Love Cookin'

Ingredients

For the Dough
1 tsp sugar
1/2 cup lukewarm water
1 tbs dry active yeast or 1 envelope
1/8 cup melted butter 1 egg yolk
2 cups AP Flour
1/2 tsp kosher salt
2 tbs + 1 tsp milk
For the Filling:
1/4 cup melted butter
1/8 cup brown sugar
1 1/2 tbs cinnamon
For the Frosting:
3 oz cream cheese soft
2 tbs butter
1 tsp vanilla extract
2 cups powdered sugar

Instructions

In a mixer with the dough hook attachment
place the yeast, sugar and lukewarm water
let sit for 10 min till bubbly and foamy
add the egg yolk, melted butter and the salt
slowly add the flour in
let the machine knead the dough until a ball forms
if it is dry and not coming together add the milk 1 tbs and tsp at a time
in a greased bowl place the dough with a moistened towel with warm water over it
let sit and rise in a warm place for 1 hr it should double in size
preheat oven to 350
gently remove the dough and lay out on a floured surface
with a rolling pin roll the dough out to about 1/4 inch thickness
brush on the melted butter and sprinkle on the brown sugar and cinnamon
{you can save some for the top or use it all and just put more on the top.}
roll the dough into a log shape
cut about 2 inch pieces and place in a greased {not spray} pie plate
brush with more butter and sugar and cinnamon
bake for 30 35 min
to make the frosting just cream together all the ingredients and spread on cooled rolls or just slightly cool for a melty effect
Enjoy!!!

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Banana Bread Blondies

Posted on April 12, 2013 by Chandra@The Plaid and Paisley Kitchen

Can you tell I am on a Banana Bread Kick this week? I just can’t help myself! It is so good! Like gone in a day again good! It’s a wonder the 3 of us are not big as a house. I just can’t stop making wonderful yummy treats. I spend hours on Pinterest and I see so many wonderful things and I get so hungry that I just have to bake and cook and bake and cook! Really I mean I do have to test them all out for you. What kind of a foodie friend would I be if I didn’t? hee hee I found this little darling of a treat on Butteryum. She named it “To Die For Banana Cake” Let me tell you that she wasn’t kidding! Not one little tiny bit! I could not believe how moist this cake was. You can just see the absolutley amazing vanilla bean flakes in the frosting! I am starting to get really hungry and I just might have to make some of these again very soon! Why am I calling these Blondies and not a cake? Well the texture and moistness of these really resemble a fudgey brownie. Since you don’t put cocoa in these they can’t be called Banana Brownies but I can call them Banana Blondies!

Let’s talk about this frosting for a minute. We all love frosting. Hence the phrase “the icing on the cake!” I don’t think I have ever come across a bad frosting {yucky grocery store stuff excluded} But this frosting? Holy Sweet Stuff is it good! The secret? Heavy Cream! yes you read that right Heavy Cream my friends! Not only is there the luscious goodness of a whole vanilla bean there is thick, creamy, tasty Heavy Cream!!! Are your tastebuds ready for overload yet? Well they need to be to handle these.

Once Baked and frosted you can cut this up into the tastiest squares in the entire World!

Banana Bread Blondies

Ingredients

For the Blondies:
2/3 cup Sugar
2 tbs unsalted butter
1/2 cup Sour Cream
1 egg
2 mashed ripe bananas
1 tsp vanilla
1 cup AP Flour
1/4 tsp kosher salt
1/2 tsp baking SODA
For the Frosting:
2 tbs unsalted butter room temp
1/4 cup heavy cream
1 vanilla bean
1 1/4 cups powdered sugar

Instructions

For the Blondies
Grease and flour a 8x8 baking pan
preheat oven to 375
cream the sugar, sour cream, egg and butter
add the mashed bananas and vanilla
add the flour, salt, and baking SODA
pour batter into the prepared pan and bake for 20 min or until done
remove from oven and let cool completely before you frost
For the Frosting:
Cream the butter and powdered sugar
slowly add the cream mixing until smooth
scrape the bean seeds out of the pod into the frosting
add more powdered sugar as needed by 1 tbs each until the desired consistency is achieved
frost on the cooled cake let set slightly and cut into squares.
Enjoy!

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Double Chocolate Banana Bread with Sea Salt Caramel Glaze

Posted on April 11, 2013 by Chandra@The Plaid and Paisley Kitchen

Now that title is a mouthful. A very long name for an amazing loaf of bread! Just Chocolate Chips alone in Banana Bread makes you happy, then you add rich Dutch Process Cocoa and Sea Salt Glaze and you are over the Moon Happy! How do I know this about you? Because you are just like me! I am really trying to work on Recipe Development and I am so proud to bring this bread to you. Rich enough to be served as dessert but true to a regular Banana Bread perfect for Breakfast. Spread a little Nutella on a slice and you are in Chocolate Banana Bread Heaven. The idea came to me kinda as a no-brainer. I had 2 over ripe banana’s and I wanted to make banana bread with a scrumptious twist. Banana’s, Chocolate, Sea Salt and Caramel the light bulb has been turned on! You are going to love making this easy quick bread time and time again.

I love the hard crack of the caramel glaze. On top of each slice it is like a piece of candy on top. The bread is dense and sweet and the chocolate chips are in every bite! A truly decadent bread if there ever was one. I love all things Chocolate and Caramel. This Caramel sauce can also be made to be soft and sticky just leave out the Light Corn Syrup. For this unique and wonderful bread you may want to leave it in. Easy to transport to a Spring Brunch Gathering or delightful for a afterwork dessert party! The glaze makes a beautiful presentation.

Everyone in your family will consider you a hero for baking this up. I know mine did! I hope that you enjoy one of my first original recipes. As this was such a success I feel more confident to continue to create new and exciting things for you all!

Double Chocolate Banana Bread with Sea Salt Caramel Glaze

Ingredients

For the Bread:
1 3/4 cups AP flour
2/3 cup sugar
1/4 cup dutch processed cocoa powder
2 tsp baking POWDER
1/2 baking SODA
pinch kosher salt
2 ripe mashed bananas
1/3 cup unsalted butter room temp
2 eggs
2 tbs milk
1/2 cup mini chocolate chips
For the Glaze:
2 tbs unsalted butter
1/2 cup packed light brown sugar
2 tbs light corn syrup
1 tsp vanilla
1/4 tsp sea salt

Instructions

preheat oven to 350
grease a loaf pan with butter not nonstick spray
cream butter and sugar in a mixer with the paddle attachment
add the banana and eggs
slowly add the flour in and mix
add the salt, baking POWDER and SODA
mix in the cocoa
add the milk
mix till all are combined and a nice batter has formed
fold in the chocolate chips
pour the batter into your prepared loaf pan
bake for 50 min
remove from oven and let cool
For the Glaze:
once the bread is fully cooled
in a sauce pan over medium low heat melt the butter and brown sugar
turn the heat up to medium high and add the corn syrup
carefully bring to a boil and stir very frequently for 3 min
remove from heat and stir in the vanilla
gently pour the glaze over the bread
sprinkle the salt across the top of the bread
let the glaze cool and harden before slicing {only takes a few minutes}
Enjoy!

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Blueberry Cheesecake Bread

Posted on February 15, 2013 by Chandra@The Plaid and Paisley Kitchen

I really have to thank the Keenan Cookbook for this over the top amazing bread! I saw it all over Pinterest and I just knew that this needed to be made in the P and P Kitchen. Oh boy was it good! Like gone in an afternoon good. Both my husband and I had no will power over this bread. That Cheesecake layer…….. *drool* The original recipe just called it cream cheese bread, but that just doesn’t do it any justice. I have made some changes to the original recipe as the filling portion really was too much and it just all spilled out of the baking dish. Not that I am complaining because that really was the best part! It’s just that I couldn’t exactly cut it into slices we had to eat it with a spoon for the most part. I was able to get these 3 slices to look presentable enough to photograph. In my version that I am giving you I cut the filling amounts in half so you won’t have that trouble. Now if you are in the mood for Blueberry Cheesecake SPOON bread then by all means double the filling amounts!

Do you see that ribbon of amazing cheesecake filling? The sweet sweet blueberries just floating in there so pretty and tasty. The bread portion was just so light and airy and that vanilla glaze, oh my! You are going to think that you have died and gone to dessert heaven with this bread. Dessert, oh yes this can be a dessert. It could also be breakfast, this is perfect for a brunch, or like in our case the day I made this it was breakfast, lunch, dinner and dessert! Oh if only we could eat desserts for every meal and never pay the consequences! If we could I would have a slice of this everyday. Look at it wouldn’t you?

Here you get a closer look at that vanilla glaze. Oh So Yummy!

Blueberry Cheesecake Bread

This Bread is a must make for any Brunch or Breakfast Gathering!

This recipe was adapted from The Keenan Cookbook's Blueberry Cream Cheese Bread.

Ingredients

Bread:
1/2 cup butter room temp
1/2 cup sugar + 1/4 cup
pinch of kosher salt
1 tsp vanilla
2 eggs YOLKS only keep the whites
1 and 1/2 cups AP flour
1 tsp Baking POWDER + 1 tbs
1/3 cup milk
2 cups frozen blueberries thawed and drained VERY WELL on paper towels
the 2 egg WHITES
Filling:
4 oz of cold cream cheese {that's half a package}
1/4 cup sugar
1 tbs flour
1 whole egg
1 tbs orange zest {optional}
Glaze:
2 tbs Sugar
1/2 tsp Vanilla
1 half of a vanilla bean seeds {optional}
1 tsp milk

Instructions

Preheat oven to 350
whip the egg WHITES with the 1/4 cup sugar until stiff peaks form set aside
in a mixer with the paddle attachment
Cream the butter and sugar until fluffy
add the vanilla and salt
add the egg YOLKS
slowly add the 1 and 1/2 cup of flour and the baking POWDER
add the milk
mix until dough forms
coat the blueberries with the 1 tbs flour and add them to the dough
gently fold the whipped egg WHITES into the batter {this was a little hard for my with my bad shoulder so I had Hubby do it}
now to make the filling
in a separate bowl with a hand mixer combine all filling ingredients until smooth
in a greased loaf pan add slightly less than half the bread dough
spread the filling on top
add the remaining bread dough
bake at 350 for 55 min
You won't be able to do the tooth pick test because of the filling layer
remove form oven and let cool about fifteen min
Mix all the glaze ingredients and pour over warm loaf
let cool completely and slice and serve!
Enjoy

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Granola Cereal {and snacks}

Posted on January 11, 2013 by Chandra@The Plaid and Paisley Kitchen

My husband has a few favorite items that he can eat over and over and over and never tire of. Like most men he is still 5 years old when it comes to his love of sugary cereal. Fruit Loops, Captian Crucnch, Count Chocula, Boo Berry, you name it he loves it! Both he and the 20 year old could have Cereal 3 times a day and think nothing of it. Boys…… go figure! I on the other hand never ever let milk touch my cereal when I eat it which is very very rarely. Milk….. Blech….. it’s for baking and cooking not drinking. Oh and dunking Oreo’s in… but that’s it! Steve does really love Granola Cereal and right now it has been his cereal of choice for a few months. Has anyone seen how SMALL the box of granola cereal is relation to its price? Holy cow! His cereal addiction is doing serious damage to my grocery budget. That and my granola bar additction! This reciepe started out as a granola bar. As you can see by the small little bits it is in, that idea failed. Let me tell you this is one gorgeuos and most tasty failure!

I made this a sweet granola with White Chocolate Chips, Mini Chocolate Chips, and Peanut Butter Chips. You could easily make this a bit healthier with dried fruit and nuts. I just thought let’s feed that sugar additciton of mine with something a bit more wholesome than a chunk of cake! You should feel free to play with any combination of flavors that you like best. The next time I make it I am going to use dried dark cherries and dark chocolate chips. You have to have Chocolate in granola. It’s like a rule or something…… Once you see how easy and cheap it is to make this you will never have to buy that over priced too small for the value box of granola again! How could you not want to dive into a bowl of this every morning? If you are like me and not a huge cereal fan I just nosh on this as a snack much the same way I gobble down my beloved granola bars!

Just because it is not in the shape of a bar does not mean it is not as deliciously wonderful. I am going to play with this recipe and find the magic that will make it hold together to keep it’s shape to stay in a bar shape. Until that time Steve has a huge batch of the Sweetest, Peanut Butteriest, Chocolate Chip goodness that he has ever had for breakfast before! He had a bowl for dinner tonight! See Boys…… Really, my idea for breakfast blows his out of the water. Of all the ways you can eat granola is there really anything better than on top of Vanilla Yogurt?!

I think not! So make this budget friendly, husband happy cereal/snack and your day will be just a bit brighter!

Granola Cereal {and snacks}

Please feel free to mix any flavor combination that you like. Just make sure that your mix in's only add up to 1 total cup. Two mix in's 1/2 a cup each, 4 mix in's 1/4 cup each and so forth. This recipe is adapted from Simple Organized Living.com

Ingredients

1/2 cup of honey
1/2 cup brown sugar
1/2 cup peanut butter
2 cups quick oats
2 cups rice krispy cereal
1/3 cup white chocolate chips
1/3 cup mini chocolate chips
1/3 cup peanut butter chips

Instructions

line a jelly roll pan with wax paper and give a little spray of non stick spray (this batch will make enough for a quarter sheet pan. If you don't have a pan this large you can divide it between two pans)
in large bowl mix the remaining dry ingredients
in a sauce pan heat the honey and sugar over medium heat
stir until all the sugar has dissolved and the mixture is not very cloudy
remove from the heat
stir in the peanut butter until melted and incorporated
pour over the dry ingredients and stir until everything is coated
spread out on prepared Jelly Roll pan and smooth out (this makes enough to cover a quarter sheet pan)
let set until hard (well cool, it doesn't really harden)
break up in small pieces and place in an air tight container

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Broiled Breakfast Sandwiches

Posted on November 16, 2012 by Chandra@The Plaid and Paisley Kitchen

Good Morning! Are you hungry for breakfast? I hope so, because I made you a delightful and healthy breakfast! With all of the crazy sweet treats that I have been making and with many more to come, I need some healthy food to throw in or I will be as big as Santa! Not Good! I found this recipe in The Pioneer Woman’s From My Frontier Cookbook. I know that we all love Ree and one day we all hope to have her success. I beg pretty please every day to one day have a blog with her kind of success! Until that day comes around (way off in the future!) I will just keep baking and cooking and blogging! All that day dreaming can make a girl really hungry and there is nothing like a filling and satisfying breakfast to start the day off!

Ree’s version had some heavy duty ingredients in it and I wanted to lighten it up a bit. I mean I have 2 hungry men here but they are not Ranchers that are in the fields all day. So as wonderful as her recipes are they can be kinda loaded! I used turkey bacon and just half of the yolks and mostly whites. I have no formula to determine just how many calories I saved but I know it had to be quite a few! I can tell you that you won’t miss the calories or the fat grams in this lightened up version! They were gobble up good and they gave us great fuel to start the day! I kinda wish I was eating one right now!

Go ahead and have a second one! You have a busy day ahead and need a good hearty breakfast to keep you going!

Broiled Breakfast Sandwiches

This is a recipe adapted from The Pioneer Woman. This can all be assembled the night before and broiled in the morning for faster service!

Ingredients

6 English Muffins
6 hard boiled eggs (I used the whites of all six and the yolks of only three)
1/2 cup fat free mayo
6-8 slices turkey bacon
2 tbs Dijon mustard
salt and pepper to taste
1/4 cup shredded cheddar cheese (I used 2% milk cheese)
1 tsp Worcestershire sauce

Instructions

make and peel the hard boiled egg chop them in small pieces
make and crumble the turkey bacon
in a bowl mix the mayo, mustard, salt and pepper, and Worcestershire sauce
fold in the eggs and bacon and cheese
spread mixture on each half of the English muffins
broil on low for 3-5 min (careful not to burn them. I turned the pan halfway through)
Enjoy!

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You can find me at these great Linky Parties this week:

Crazy Sweet Tuesday’s, Trick or Treat Tuesday’s, Totally Tasty Tuesday’s, Back for Seconds , Cast Party Wednesday’s, Whatcha whipped up Wednesday’s, Wednesday’s Extravaganza, Sweet treats and Swanky Stuff Thursday’s, Just my Crazy Kitchen, Strut Your Stuff Friday’s, I’m loving it Friday’s, Crumbs and Chaos Saturday’s, Weekend Pot Luck,

Pumpkin Scones and Pumpkin Chai Latte

Posted on November 12, 2012 by Chandra@The Plaid and Paisley Kitchen

I am not a big scone eater in general. I find them hard and dry and too crumbly most of the time. I also don’t frequent Starbucks that often as most people do. Sacrilege I know. I just don’t drink coffee and I can’t fathom spending $5 on a cup of joe. It’s not that I don’t like coffee, I happen to love the taste and smell of a freshly brewed pot. It’s just that coffee does not like me. Not one little bit!!! I don’t know if it is a true food allergy or not but one cup and I am sick ALL DAY! Now knowing that I don’t frequent Coffee Shops that often I had not had a chance to try these Pumpkin Scones that everyone at work has been raving about. It was like Christmas morning for them when they said that Starbucks was now serving them. There was much delight and running down the street to grab a venti mocha caramel machiato non fat whipped soy milk espresso whatchamadoodle and a pumpkin scone. So there are my coworkers blissfully drinking and noshing away and umming and ahhing! The next day I had them get me a scone just to see what the hoopla was all about. And yep it was dry and crumbly…… I just don’t get it. First of all scones are an English Tradition and are served with Tea. Tea is something I do drink and I drink a lot of it. Mug after mug after mug. I take it traditional 2 sugars (splenda) and a splash of milk. Most of the scones I have had over the years have currents in them and taste like dried out Irish Soda Bread. (Which I love! but it must be eaten all the first day) Then I started seeing all these posts floating around about how they have perfected the Starbucks Pumpkin Scone. Ok let’s tackle this I say to myself. I want to see if I can make a scone that is not dry and crumbly but dense and moist.

I read dozens of recipes from various blogs, I looked in my cookbooks and magazines. I just didn’t see anything that really struck me as a great recipe for this challenge I had set up for myself. I liked parts of two recipes. The first one called for clotted cream. Who doesn’t love Devonshire cream?! Well seeing as I live in Kansas City and my local Price Chopper doesn’t carry anything that wonderful I moved on to the second recipe. The first attempt did not go so well, I think there might have been a typo in the measurements. It was just a gooey sticky mess, not a nice workable dough like it showed in the pictures. Luckily the second attempt was very successful I used more flour and less cream and voila! We had success!! Let me say this was the first scone that was dense and moist and not dry and crumbly! I think I have been converted! I am going to use this base recipe and change up the fillings. Applesauce, blueberry filling, strawberries! Oh my the list is endless! And the best part I made the whole batch for under $5 versus buying just one scone for $4! Hip Hip Horay! Plus once you make your own venti mocha caramel machiato whipped fat free soy milk whatchmadoodle you will never need to go back. You are the new barista and you rock! So try these scones and have a mug of my Chai Latte and you will be so happy that you did!

Pumpkin Scones and Pumpkin Chai Latte

This recipe was inspired by Recipe Girls Starbucks Pumkin Scones and Pumkin Scones in The New York Times Cookbook

Ingredients

3 cups AP flour
1tbs baking powder
3/4 cups sugar
1/2 tsp of each: salt, cinnamon, nutmeg
1/4 tsp of cloves and ground ginger
1 egg
2 tbs half and half ( I used my Pumpkin Spice Creamer) plus more for glazes
1/2 cup pumpkin puree
1 cup powdered sugar divided
pumpkin pie spice
For the Latte:
2 bags of Chai Black Tea
Pumpkin spice creamer
fat free whipped cream (the fun kind in a can!)
pumpkin pie spice for garnish

Instructions

in a large bowl combine all the dry ingredients
in a different bowl whisk the egg, cream and pumpkin
fold into the dry ingredients
the dough will be stiff and easy to work with once it is all combined
kneed the dough a few times until pliable
on a parchment lined cookie sheet form the dough into a 9 x 3 rectangle about 1 1/2 inches thick
cut the dough into triangles (now I know why I failed Geometry! My triangles looked like rhombus')
bake at 425 for 14 min
remove and cool
There are 2 glazes to this! (genius Recipe Girl!)
first glaze is 1/2 cup powdered sugar and 3 tbs pumpkin creamer
whisk till combined
use a pastry brush to coat the scones
second glaze is 1/2 cup powdered sugar 2 tbs pumpkin creamer and a dash of pumpkin pie spice
once the first glase is set brush this glaze over the top on all sides
For the Latte:
boil water in the kettle
use 2 bags per mug for a stronger taste 1 for less strong (I like my tea strong)
1 tbs pumpkin creamer
1 tsp sugar or no calorie sweetner
let steep for at least 2-3 minutes
remove bags and put the whipping cream on top and sprinkle a little pumpkin pie spice on the whipped cream!
This makes 1 mug repeat as often as you need

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The Plaid and Paisley Kitchen 2012

You can find me at these great Linky Parties this week:

Back for Seconds, Crazy Sweet Tuesday’s, Trick or Treat Tuesday’s, Totally Tasty Tuesday’s, Cast Party Wednesday’s, Whatcha whipped up Wednesday’s, Sweet treats and Swanky Stuff Thursday’s, Just My Crazy Kitchen, Strut Your Stuff Friday’s, I’m loving it Friday’s, Crumbs and Chaos Saturday’s, Weekend Pot Luck!

Pumpkin Spiced Pancakes

Posted on November 5, 2012 by Chandra@The Plaid and Paisley Kitchen

I know that October is gone and that about a million recipes of Pumpkin related foods have been bouncing around for weeks now! When a food only comes around once a year I kinda go crazy on it! Few things in life give as much joy as the Fun and Food of the Autumn months. Even though retailers have had Christmas items on the shelf for 3 weeks now I am not ready to give up my Fall! I mean we have the Whole Month of November to go through and there is still Thanksgiving! I think that Thanksgiving sometimes gets put on back shelf during the Holidays as Christmas has gone haywire. I miss my cornucopia’s of fruit and veg, my turkey crafts and Pilgrims and Indians. Those things don’t pull in the Billions of Dollars that Christmas brings so the corporate world just pushed them aside! That is sad. We all have so much to be thankful for in our lives that I am glad that we have Thanksgiving in our lives! So here is to November and Pumpkins and Thanksgiving!

These Pancakes are wonderful! If you are in the mood for a hearty breakfast or need another fix on your Pumpkin addiction then this is recipe for you!

Pumpkin Spiced Pancakes

Ingredients

Any Pancake quick mix that you like to use. I love Krustese the best!
1/2 cup pumpkin pie filling
1 tbs of pumpkin pie seasoning

Instructions

make the batter according to box directions and add the pie fillling and spices
make as you would any pancake!

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The Plaid and Paisley Kitchen 2012

You can find me at these great Linky Parties this week:

Back for Seconds, Crazy Sweet Tuesday’s, Trick or Treat Tuesday’s, Totally Tasty Tuesday’s, Cast Party Wednesday’s, Whatcha whipped up Wednesday’s, Sweet treats and Swanky Stuff Thursday’s, Strut Your Stuff Friday’s, I’m loving it Friday’s, Crumbs and Chaos Saturday’s, Weekend Pot Luck!

Strawberry Nectarine Smoothie: Crazy Cooking Challenge

Posted on June 7, 2012 by Chandra@The Plaid and Paisley Kitchen

Yippee!! It is Crazy Cooking Challenge time again!!! I don’t think I have had a chance to participate since my The Sexiest Chocolate Cake you have ever eaten post! If you have not heard about the Crazy Cooking Challenge you must check it out! Tina does a FANTASTIC job for all of us happy food bloggers!

I found my smoothie recipe at a really cool and healthy blog Skinny Taste. Please go check her out! I did have a bit of a snafu with my smoothie. As you see I used a nectarine and the Skinny Taste recipe calls for a Kiwi…… I promise I did not break the rules on purpose. I went to grocery store this morning and got all the ingredients I needed for all my posts for the week. I had a kiwi in my basket, I put the kiwi on the counter to be rung up, when I got home I had no kiwi!!! Arrrg! At least I also had some nice fresh nectarines so my smoothie was not just a plain strawberry smoothie. This smoothie is healthy has no added sugar and is very filling! I had it for lunch and it did the trick! I have stayed away from store bought smoothies as they are not as healthy as you would think, but if make them yourself and control the ingredients then smooth away my friends!!!