I’m not Hawaiian. But I wish I was. They live the good life. Even though it’s pretty expensive to live there, from my understanding you don’t need much. Sometimes I crave Hawaiian food, but can’t find anywhere around here to satiate my hunger, so I have to figure it out myself. There was a Hawaiian themed bar I tried out, they failed horribly. Never again. Any whoo. I found this recipe on Food Republic. I of course didn’t follow it to the T and ended up with a not so wet gravy, but it was good all the same.
Wash it down with some pog and you are good to go!
I remember when IHOP used to have corn pancakes. I really loved them. It was like almost like corn bread but in a pancake form (and I love corn bread!). Then one day, they decided to break our hearts and take them away with no explanation (maybe there was an explanation but I didn’t look it up). Anywho, I stumbled across a copycat recipe and YAY, something to satisfy my craving.
Mix corn meal, flour, baking soda, salt, baking powder.
In another larger bowl, eggs, and sugar.
Then add buttermilk, whole milk and melted butter.
Add dry ingredients to wet.
Then let the batter sit for a little bit, while you prep your pan.
Heat up some butter in a skillet or griddle.
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter, melted
butter for cooking
Combine the first 5 ingredients in a small bowl. Set aside. In a large bowl whisk together eggs and sugar until well combined. Mix in milk, buttermilk, and melted butter. Slowly mix in dry ingredients to wet ingredients until well mixed. Let batter sit for at least 10 minutes.
Heat a skillet or griddle to medium low heat. Add butter to coat the pan. Spoon batter into pan and cook pancakes until golden on each side.
These cute little guys are my favorite brunch thing to make. And apparently a favorite to eat as well! So I guess it’s about time I share the recipe. They are super easy to make, and always a hit.
1/2 stick of butter
12 slices of wheat bread
1/2 cup of shredded cheddar
12 slices of bacon
12 large eggs
Salt & pepper to taste
Preheat the oven to 375F. Rub down a cupcake/muffin tin (for 12) with butter. Using a rolling pin, flatten the slices of bread. Cut a circle out of the bread using a mug (approximately 3.5″ diameter). Cut the circles in half. Place two halves of bread, overlapping in each cup of the muffin tin. Arranging it so that it lines it like a cup. Sprinkle cheddar in each cup.
Partially cook the bacon, rendering out most of the fat. Set on paper towels to get excess fat. Cut the bacon in half and arrange over cheese in the muffin tins. Be sure to flatten them out in the muffin cup.
Crack an egg into each of the muffin cups. Top with salt and pepper. Bake in the oven until egg whites are set, about 15-25 minutes depending on how you want your yolks cooked.
Aka the “Travis”. You have heard of the Luther. Meet it's breakfast counterpart, the Travis. Sausage, egg and cheese squeezed between a Krispy Kreme doughnut. This is real. Real delicious. I was nervous about how people would like it, but it was well received! These went fast, as well as some of my other favorite brunch items.
Bacon egg toast cups.
And Mama D's famous challah French toast.
I love hosting brunches, complete with a build your own MIEMOsa bar!
Breakfast on weekends are a pretty big deal at my house. We are so busy during the week that we always skip out on the most important meal of the day. But not on Saturdays and Sundays! As you may remember, I made macadamia nut pancakes
This time lets use peanut butter! This recipe comes from Joy the Baker
and I pretty much did exactly what she said so if you want instructions, click away
Bacon and peanut butter sounds weird…but it worked well together, especially topped with banana. There is just enough peanut butter to give you a hint of nutty sweetness, but not enough to overpower your palate. Don’t just trust me for it, make it yourself!