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Pumpkin Cheesecake Pancakes Recipe

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These pumpkin cheesecake pancakes are the best pumpkin pancakes recipe that you’re going to find. Deliciously, fluffy pancakes packed with pumpkin flavor and oozing with cheesecake bits. 

Fall time for millions of people means pumpkin everything! You likely will have a lot one thing pumpkin during the fall months unless you’re adamantly opposed to the flavor. Admittedly, we are huge fans of pumpkin in our home and usually, there is something made with pumpkin weekly in our house. One of our must have fall recipes are these pumpkin cheesecake pancakes. In my opinion, they are the best pumpkin pancakes recipe that you are going to find.

What do you need to make pumpkin cheesecake pancakes?

In order to make this pumpkin pancake recipe, you are going to need the following ingredients. Of course, the entire recipe and cooking instructions are below if you scroll down a bit more.

  • Flour
  • Buttermilk
  • Egg Whites
  • Coconut Oil
  • Brown Sugar
  • Baking Soda
  • Baking Powder
  • Salt
  • Pumpkin Puree
  • Frozen Cheesecake

What toppings do you put on pumpkin cheesecake pancakes?

Our absolute favorite thing with these pumpkin pancakes is a homemade blueberry syrup. The flavor profiles pair so well together.

Other toppings include:

What sides go with pumpkin cheesecake pancakes?

Side dishes for these homemade pumpkin pancakes include:

We got the idea for these from one of our many visits to IHOP before having children. IHOP pumpkin cheesecake pancakes were the perfect fall breakfast meal when out to eat, but since having children, we try to limit our eating out now. We love recreating similar meals at home (and truthfully the taste better usually!) If pumpkin is not your thing, but you’d really like to try our cheesecake pancakes, feel free to try our regular cheesecake pancakes or blueberry cheesecake pancakes.

Recipe for Pumpkin Cheesecake Pancakes

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Pumpkin Cheesecake Pancakes Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These pumpkin cheesecake pancakes are the best pumpkin pancakes recipe that you're going to find. Deliciously, fluffy pancakes packed with pumpkin flavor and oozing with cheesecake bits. 

Course: Breakfast
Cuisine: American
Keyword: breakfast, cheesecake pancakes, cheesecake recipes, pumpkin pancakes
Servings: 8 pancakes
Calories: 496 kcal
Author: Larisha Campbell
Ingredients
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons brown sugar
  • 1 cup pumpkin puree
  • 2 egg whites, beaten to stiff peaks
  • 2 cups chopped frozen cheesecake
Instructions
  1. Preheat the oven to 200 degrees F. Place oven safe pan inside (to store pancakes until done so all are still warm)

  2. In a small bowl, whisk together flour, baking powder, baking soda and salt. Mix on low until smooth. Transfer to a bowl and stir in cheesecake pieces.

  3. In a large bowl, beat together buttermilk, melted coconut oil, brown sugar, and pumpkin puree until combined. 

  4. Slowly add the flour mixture to the pumpkin mixture. 

  5. Carefully fold in egg whites. 

  6. Add the chopped frozen cheesecake pieces and fold in slowly. 

  7. Coat a large non-stick skillet or griddle with cooking spray or butter and heat over medium low heat. 

  8. One at a time, pour batter into the skillet for each pancake (about 3/4 cup). Cook until bubbly on top, then flip and cook other side until golden brown (about 2-3 minutes).

  9. Transfer to oven safe pan until all are finished.
Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition Facts
Pumpkin Cheesecake Pancakes Recipe
Amount Per Serving (1 pancake)
Calories 496 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 74mg 25%
Sodium 741mg 31%
Potassium 268mg 8%
Total Carbohydrates 63g 21%
Dietary Fiber 2g 8%
Sugars 32g
Protein 12g 24%
Vitamin A 105.2%
Vitamin C 1.6%
Calcium 19.5%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.

Pin these pumpkin cheesecake pancakes for latter!

This post was originally published on October 11, 2012. We’ve gotten much better at photography since then.  Check out some of the old photos of our pumpkin cheesecake pancakes for giggles!

Homemade Blueberry Syrup

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Homemade Blueberry Syrup is the perfect addition to your breakfast buffet. Add this easy homemade blueberry syrup to pancakes, waffles, french toast, or even ice cream!   

Any time that we go out to eat, we always take mental notes of how we can make dishes at home. Since we don’t eat out often in our home, we constantly want to be able recreate some of these dishes. It not only helps us save money, but because the ingredients are made in small batches at once, it’s usually ends up tasting better.  One of our favorites places to get recipe inspiration is IHOP (or is it IHOB now?). One of our favorite things we’ve made are these  Strawberry Cheesecake Pancakes With Homemade Whipped Topping. But another favorite is this Homemade Blueberry syrup we are sharing with you today!

Homemade Blueberry Syrup 

Growing up, we had plain jane syrup. Usually Mrs. Butterworth. My entire childhood food profile can be summed up with plain jane. We didn’t veer off of that much.  Luckily, I got out of that as an adult. If you’ve ever been to IHOP you know that nestled at the end of the table they have a variety of flavored syrups. One of those is blueberry syrup.  Andrew wanted us to try to make one at home and the result of this homemade blueberry syrup is better than anything we’ve ever had at any restaurant.  It’s even better if you can grab some fresh blueberries.

How To Make Blueberry Syrup

To a saucepan you add blueberries and maple syrup. Fresh or frozen blueberries can be used to make this easy homemade blueberry syrup recipe. Cook this mixture until the blueberries start to break down. After they start to breakdown, you’re going to add more blueberries and syrup, along with vanilla and lemon extracts, cinnamon and allspice. After the recipe is made, you can strain the blueberries out, blend it in a blender or leave it with chunks. Our girls love picking out the blueberries! This makes the the perfect blueberry syrup you’ve ever had. It’s even better than IHOP Blueberry syrup where we got the inspiration to make this recipe from.

Don’t worry about where to buy blueberry syrup any longer!  Make this homemade blueberry syrup recipe in under 15 minutes!

How do you use Blueberry Syrup

Homemade Blueberry Syrup is great on top of most main breakfasts options like french toast, pancakes, and waffles. Mix some into your oatmeal on put on top of your ice cream.

Here’s some great recipes for you to try homemade blueberry sauce on top of too:

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Homemade Blueberry Syrup Recipe
Prep Time
1 min
Cook Time
10 mins
Total Time
11 mins
 

Homemade Blueberry Syrup is the perfect addition to your breakfast buffet. Add this easy homemade blueberry syrup to pancakes, waffles, french toast, or even ice cream!  

Course: Breakfast, Condiments
Cuisine: American
Keyword: homemade syrup, blueberry recipes
Servings: 8 servings
Calories: 49 kcal
Author: Larisha Campbell
Ingredients
  • 2 cups blueberries, fresh or frozen, divided
  • 4 tbsp maple syrup, divided
  • 1/2 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
Instructions

  1. In a sauce pan, over medium low heat, add 1 cup blueberries and 2 tbsp maple syrup.

  2. Stir to combine. 

  3. Cook 5 minutes, stirring frequently. 

  4. Mash down the blueberries that are breaking apart

  5. Add in the remaining ingredients. 

  6. Stir to combine and cook for another 5 minutes. 

  7. Once all the blueberries have started to break down, remove from heat. 

  8. You can leave as is with chunks, strain out the blueberries, or put syrup in a blender to make more consistent, non-chunky texture. 

Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition Facts
Homemade Blueberry Syrup Recipe
Amount Per Serving (2 tbsp)
Calories 49
% Daily Value*
Sodium 1mg 0%
Potassium 50mg 1%
Total Carbohydrates 12g 4%
Sugars 9g
Vitamin A 0.4%
Vitamin C 4.3%
Calcium 1.3%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this Homemade Blueberry Syrup Recipe for later!

**This post was original published on 7/8/2014. Images to the original post are below. 
homemade blueberry syrup
This post was originally part of a blog hop we did called Time for Mom. Our fellow co-hosts were Rachel from Can’t Google Everything and Brie from {…a breezy life}. Two of the posts we featured were Summer Bucket List from Many Waters and Pool Noodle Bubble Blower from Domain of the Mad Mommy. Check them out!

Almond Butter Protein Pancakes

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These Almond Butter Protein Pancakes are the perfect breakfast when fueling up for adventures, a long day of swimming, or a great workout. 

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartAHealthyRelationship #CollectiveBias

Whether you do crossfit, plan to go swimming for the entire day, or have a long hike ahead of you, you need energy. And that energy comes from the ingredients you put into your body. I didn’t use to be great at getting the proper nutrients into my body before a long day. However, now that I have kids, and seem to be more on the go now than when I was little, I’ve learned to be better. When we know we are going to have long days, we love to start with a protein packed breakfast like these Almond Butter Protein Pancakes.

We love MaraNatha Almond Butter that you can find at your local Walmart store. The richness from the almond butter makes the flavor of these protein pancakes really pop to give you the flavor you crave in the morning.  For this recipe we use the MaraNatha Creamy No Stir Almond Butter. MaraNatha picks only the best heart-healthy California almonds, then roasts and double-grinds them to a delicious, creamy, velvery smoothness. The process makes it super spreadable.
We also love that there’s a MaraNatha No Salt or Sugar Added Almond Butter. No additives in here, just the perfect taste of almonds!

It’s the perfect choices of nut-lovers who love an active, healthy lifestyle. You can easily pair MaraNatha almond butters with fruit when you’re on the run too. Grab MaraNatha at your local Walmart or hover over the image below to shop online.

 

Almond Butter Protein Pancakes

These delicious almond butter protein pancakes will have you fueled up for your next adventures. We start with oat flour, add bananas, MaraNatha Creamy No Stir Almond Butter, and a few other ingredients for one of the best breakfasts you’ve had in a long time. Get even more protein in when you spread MaraNatha on top of the pancakes instead of or with maple syrup.

Earn up to $2 back with Ibotta! 

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Almong Butter Protein Pancakes
Prep Time
5 mins
Cook Time
15 mins
Resting Time
10 mins
Total Time
20 mins
 

These Almond Butter Protein Pancakes are the perfect breakfast when fueling up for adventures, a long day of swimming, or a great workout. 

Course: Breakfast
Cuisine: American
Keyword: protein pancakes
Servings: 6 pancakes
Calories: 416 kcal
Author: Andrew
Ingredients
  • 1 cup oat flour
  • 3 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 cup almond butter
  • 2 bananas, mashed
  • 4 eggs
  • coconut oil, divided
Instructions

  1. In a large bowl, combine oat flour*, baking powder, and cinnamon. 

  2. Add in almond butter, mashed bananas, and eggs. Mix with a blender, just until well combined. 

  3. Let batter sit for 10 minutes before using. 

  4. Heat a skillet with a small amount of coconut oil over medium. 

  5. Add 1/6 of the batter to a skillet, cook for 2-3 minutes on one side, flip and cook for about 2-3 minutes or until Cooked through. 

  6. Repeat with remaining batter. 

Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

**If you do not have oat flour, you can make it by blending old fashioned oats until a flour consistency is achieved.

Nutrition Facts
Almong Butter Protein Pancakes
Amount Per Serving (1 pancake)
Calories 416 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 3g 15%
Cholesterol 109mg 36%
Sodium 51mg 2%
Potassium 819mg 23%
Total Carbohydrates 31g 10%
Dietary Fiber 6g 24%
Sugars 6g
Protein 15g 30%
Vitamin A 3.7%
Vitamin C 4.1%
Calcium 28.4%
Iron 17.1%
* Percent Daily Values are based on a 2000 calorie diet.

Grab off your local Walmart shelves today!

Peanut Butter and Jelly Smoothie

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This peanut butter and jelly smoothie is a great play on a childhood classic! It’s the perfect smoothie to get protein into a picky child too! 

peanut butter and jelly smoothie

Kids can be insanely picky.  If you live in our house, you know that adults can be ridiculously picky too. But we’re here to focus on the kids today.  One day they will eat something and the next day, they say gross and there’s no way they would ever touch it.  Even the most adventurous eaters go through moments where they want to be picky. Peanut Butter and Jelly recipes though seem to be foolproof.

peanut butter and jelly smoothie recipe

My kids will eat peanut butter and jelly sandwiches even when they refuse anything else, especially if I use cookie cutters to turn it in a shape. We’ve made a peanut butter and jelly smoothie bowl before and everyone gobbled it up. So today, we decided to share an equally home favorite – peanut butter and jelly smoothie recipe.

peanut butter jelly smoothie

Is a peanut butter and jelly smoothie healthy?

The simple answer is yes. There’s no actual jelly in the recipe, so it’s not as loaded with sugar as you may think.  We combine homemade peanut butter with strawberries and a banana, add in vanilla yogurt, almond milk, and honey. Just 6 ingredients in this recipe and none are overly processed foods. The non-dairy milk alternative is great healthy addition to a smoothie.  Additionally, our sugar source is natural honey which has a host of health benefits.

peanut butter jelly smoothie recipe

Our girls gobbled up this peanut butter and jelly smoothie and even the picky adult in the house liked it too. Whether you have a picky little or big one, or you are trying to get more calories and protein in your little one for whatever reason, this peanut butter and jelly smoothie recipe is a great idea to try!

pbj smoothie

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Peanut Butter and Jelly Smoothie
Prep Time
5 mins
Total Time
5 mins
 
Course: Breakfast, Drinks, Snack
Cuisine: American
Servings: 1 smoothie
Author: Larisha Campbell
Ingredients
  • 1 frozen banana
  • 6 frozen strawberries
  • 2 tbsp peanut butter
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup vanilla greek yogurt
  • 1 tsp honey
Instructions

  1. Add all ingredients to your blender and blend until smooth. 

  2. Add additional milk if a smoothie texture is desired, 1/8 cup at a time. 

pbj smoothie recipe

Pin this Peanut Butter and Jelly Smoothie Recipe for later!

peanut butter and jelly recipes

Dairy Free Homemade Doughnut Recipe

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This easy doughnut recipe is a crowd pleaser! Try to make these dairy free homemade doughnuts each of the four ways, but ultimately the possibility are endless!  You’ll never know these are a great dairy free breakfast option!

homemade doughnut recipe

If you know me, even in the slightest little bit, you know that I am one doughnut-obsessed loving person. While I’ve always been in love with them, I can’t really say my true doughnut obsession started until I bit down in a local bakery’s ultra-creme-filled version and then again with local Amish doughnuts. Quite honestly, there’s nothing like an Amish doughnut and if you’ve never had one, make it a bucket list goal.

Since then, there’s been no looking back. The way to my heart is officially through doughnuts. I didn’t learn about either of these options until after I had our oldest. When I was pregnant with our baby, I remembered that I had to be dairy free from 6 months with our oldest because she was essentially lactose intolerant. I wanted a doughnut recipe option when I had the baby in case they same happened (it did). Thus, this dairy free donuts recipe love child was created.

homemade donuts

How do you make doughnuts at home?

The best dough for homemade doughnuts recipe is a yeast dough. Once you have that you knead the dough and let rise twice. After that, you want to roll out and cut your dough. Finally, you fry the dough for 2 minutes on each side. The most amazing thing about doughnut recipes is that once you have the dough fried, your possibilities on the toppings for donuts are endless.  Sprinkles, glaze, chocolate sauce, cinnamon sugar, powdered sugar, and more.

homemade doughnuts

How do you make dairy free doughnuts?

In most homemade doughnuts recipe, milk and butter are used in the recipe.  Obviously, dairy is a large allergy for money, so we wanted to make a dairy free doughnut recipe. It was incredibly easy to swap out dairy in the doughnut recipe.  You can swap coconut, almond, or soy milk for the regular milk in this donut recipe. For the butter, we swapped with coconut butter. The end result was delicious.

Our older daughter, took a bite into one and said, “Mmm, it’s Schurmmy”. That’s her saying “It’s so yummy.”  So that’s a win/win in my book.  We will definitely be making these doughnuts again and again.

how to make homemade dairy free doughnuts

If you’ve been contemplating making your own, we highly suggest you get too it now!  I couldn’t believe it’s taken me this long!

How to Make Dairy Free Homemade Donuts

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Dairy Free Homemade Doughnut Recipe
Prep Time
2 hrs 45 mins
Cook Time
20 mins
Total Time
3 hrs 5 mins
 

This easy doughnut recipe is a crowd pleaser! Try to make these dairy free homemade doughnuts each of the four ways, but ultimately the possibility are endless!  You'll never know these are a great dairy free breakfast option!

Course: Breakfast, Dessert
Cuisine: American
Servings: 36 doughnuts
Calories: 126 kcal
Author: Larisha Campbell
Ingredients
  • 1 1/2 cups dairy-free milk alternative coconut, almond, or soy milk, scalded
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut butter
  • 1 1/2 cup warm water
  • 4 1/2 tsp active-dry yeast
  • 3 eggs beaten
  • 7 1/2 cups bread flour
  • Optional: powdered sugar, cinnamon sugar, dairy free glaze, jelly, etc
  • Vegetable Oil for frying
Instructions
  1. To your scalded milk, add sugar, salt, and coconut butter. Stir until butter is melted.
  2. Set aside and let cool for 10 minutes.
  3. After 10 minutes, in a small bowl, add warm water and yeast. Let sit for 5 minutes.
  4. In a large bowl, add the eggs and 1/4 of the flour and slightly combine.
  5. Add in the milk mixture and another 1/4 of the flour. Combine again.
  6. Add in the yeast mixture and another 1/4 of the flour. Combine again.
  7. Add remaining flour and combine lightly.
  8. Transfer dough mixture to a lightly floured surface and knead for 5 minutes.
  9. Place dough in a bowl and cover with a large kitchen cloth.
  10. Let dough rise for one hour.
  11. Remove and knead for another 3 minutes.
  12. Place back in bowl and let rise for another hour.
  13. Punch down and roll to 1/2 inch and cut. (See Notes if you don't have a doughnut cutter)
  14. Let rise for 20 minutes.
  15. While waiting, bring your oil to 300 degrees.
  16. Once your oil has reached 300 degrees, Cook your doughnuts on each side for 2 minutes.
  17. Remove onto a paper towel lined plate to absorb excess grease.
  18. Let cool enough to touch, then add powdered sugar or glaze on top!
For homemade dairy free glaze:
  1. Whisk together 1 cup powdered sugar, 2 tbsp dairy-free milk alternative of choice, and 1 tsp vanilla extract.
Recipe Notes
  1. Nutritional facts calculated using almond milk. Optional toppings and fillings not calculated in nutritional facts.
  2. If you do not have a doughnut cutter, you can use a 3" biscuit cutter and then the large end of a pastry tip to cut out the hole.
  3. For Doughnut Holes Using a small ice cream/cookie scoop, remove a tablespoon of dough at a time. Cook for 30 seconds on each side, then remove to paper towel lined sheet.
  4. For Filled Doughnuts Do not cut center out of dough. Use a biscuit cutter. Cook as normally described above. Once removed pipe choice of ingredient into center.
Nutrition Facts
Dairy Free Homemade Doughnut Recipe
Amount Per Serving (1 doughnut)
Calories 126 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 13mg 4%
Sodium 53mg 2%
Potassium 35mg 1%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 3g
Protein 3g 6%
Vitamin A 0.4%
Vitamin C 0.1%
Calcium 1.9%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this Dairy Free Homemade Doughnut Recipe today! 

easy diary free homemade doughnuts recipe

This post was originally published on 4/17/2015. Pictures below are the originals. 

homemade doughnuts

homemade dairy free doughnuts recipe

dairy free blueberry doughnut recipe

How to Make The Perfect Hardboiled Eggs

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How to Make The Perfect Hardboiled Eggs isn’t rocket science, but it can be difficult. Check out our foolproof method to getting them right every time.

perfect hardboiled eggs

DISCLOSURE: THIS POST CONTAINS AFFILIATE LINKS WHICH HELPS US EARN A COMMISSION TO KEEP OUR SITE RUNNING. 

Growing up the only time I really ever saw my mom making hardboiled eggs was for deviled eggs at a get together. The looked perfect every single time. Fun fact – she used to boil my sister and I an egg and we got to draw a face on it. We then had to pretend it was a baby and see who could go the longest without cracking the egg. My sister being 5 years older than me usually won; however, as I got older some how the eggs would disappear after a few days.

It’s funny to me because this is one of the first lessons that we learned about care and raising a child. Such a simple way to explain the process. And cheap too. My 2.5 year old just got a baby doll for Christmas that actually cries to you don’t feed it. Some how I like the egg option better. (That annoying doll is going to wind up disappearing in a few days).

Fast forward to becoming an adult and I could never figure out the perfect hardboiled eggs. They were either greenish colored yolks or the shell stuck to the boiled egg ripping off the edible white along with it. It was sooooo annoying. Of course I called me mom for the hint and she’s like, “I don’t know just cook them.” Over time, with a lot of trial and error, I found our sweet spot.

how to make hardboiled eggs

How to Make The Perfect Hardboiled Eggs Every Time.

This month, we’re all about celebrating learning the basics in the kitchen. I feel like hardboiled eggs is one of those things that everyone should know how to make.  Our first step is to actually put the eggs in BEFORE the water starts to boil.

*Tip: Use a pasta fork to carefully put eggs into hot water without burning yourself.

how to make hardboiled eggs the right way

Then, once it’s boiling, set a timer to 10 minutes. As soon as your timer goes off, turn your heat off and drain the hot water. Immediately add enough cold water to your pan that the eggs are covered. Dump it, and repeat until the water stays cold in the pan. Drain for one last time.

how to peel hardboiled eggs

You ideally want to start cracking the egg shells off the eggs immediately after doing this. I’ve noticed that the longer you wait, the eggs expands back closer to the shell and sometimes this makes it more difficult to peel without taking some of the cooked egg white with the shell.

tips for peeling hardboiled eggs

I always know I’ve done a great job when I can get a large piece of the shell off at one time.  It’s like a chorus of angels singing away my frustrations.

perfecting hardboiled eggs

What you’re left with is the most perfect hardboiled eggs you’ve ever seen.

Every.
Single.
Time.

how to cook hardboiled eggs perfectly

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How to Make The Perfect Hardboiled Eggs
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

How to Make The Perfect Hardboiled Eggs isn't rocket science, but it can be difficult. Check out our foolproof method to getting them right every time.

Course: Breakfast, Snack
Cuisine: American
Servings: 12
Calories: 62 kcal
Author: Larisha Campbell
Ingredients
Instructions

  1. In a large heavy bottomed sauce pot, fill with water half way up the pot.

  2. Turn on medium high heat.

  3. After 3 minutes (BEFORE water starts boiling), add eggs you are cooking. Eggs should be just barely covered completely with water.

  4. *Tip: Use a pasta fork to carefully put eggs into hot water without burning yourself.
  5. Once water comes to a boil, set a timer for 10 minutes.
  6. Immediately once timer goes off, turn off heat and drain the water.
  7. Add cold water to your pan. Drain. Repeat until water covering eggs is no longer hot and eggs can be picked up without burning.
  8. Carefully crack the shells and remove them from the hardboiled eggs.
  9. Rinse eggs to remove any small remaining shell pieces.
  10. Add optional herbed salt or use as desired.
Recipe Notes
  1. Nutritional facts do not include optional herbed salt. 
  2. You do not have to use a full dozen eggs. This recipe will work with 1 egg or more than a dozen
Nutrition Facts
How to Make The Perfect Hardboiled Eggs
Amount Per Serving (1 egg)
Calories 62 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 62mg 3%
Potassium 60mg 2%
Protein 5g 10%
Vitamin A 4.8%
Calcium 2.5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

easy way to make hardboiled eggs

These products may help aid you in making this recipe:


Pin this How to Make The Perfect Hardboiled Eggs recipe so you never forget! 

how to make perfect hardboiled eggs every time

How To Make Fluffy Homemade Buttermilk Pancakes

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If you’ve ever wondered How To Make Fluffy Homemade Buttermilk Pancakes, then this post is for you.

how to make homemade pancakes

DISCLOSURE: THIS POST CONTAINERS AFFILIATE LINKS WHICH HELPS US EARN A COMMISSION TO KEEP OUR SITE RUNNING. 

If you’ve ever been into a real diner, then you know what it’s like to have the fluffiest, airiest (is that a word!?) pancakes that you’ve ever had.  Regular homemade recipes and boxes can’t compare to a fluffy diner style pancake. Today, we’re sharing our little secret of how to make fluffy homemade buttermilk pancakes.  The buttermilk in this recipe paired with the secret of fluffy pancakes will make you never want to buy a box of pancake mix again.

homemade pancakes recipe

Seriously though, there’s something just so amazing about being able to start with just a few ingredients and then make them into something you thought was only achievable at a restaurant.  I know for us it’s deeply rewarding.

So want the secret to the fluffiest homemade pancakes? 

secret to fluffy pancakes

Egg whites beaten to stiff peaks.

That’s it.  That’s the secret.  Listen, I understand it’s more work. I understand it’s another dirty bowl. But do you want the fluffiness or not?  It’s worth it I promise. Plus, it doubles as a fun science lesson for the littles.

how to make fluffy pancakes recipe at home

Once you make your normal batter, you want to whip egg whites to stiff peaks and then very carefully fold the egg whites into your pancake batter.

tips for making pancakes more fluffy

You want to make sure that you don’t break the egg whites down, so carefully folding them in is the key here if you want really fluffy pancakes.  Just enough until it’s mixed together and then leave it alone.

how do you make your pancakes at home fluffy

Once you have your batter made, you can get them cooking like normal. The beaten egg whites is the key here. While your cooking your pancakes don’t forget to whip up some of our delicious homemade butter.

homemade pancakes recipe

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How To Make Fluffy Homemade Buttermilk Pancakes
Author: Larisha Campbell
Ingredients
  • 1 1/2 cups flour
  • 1/4 cup powdered sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups buttermilk
  • 1 large egg yolk plus 3 egg whites
  • 4 tbsp unsalted butter make homemade butter, plus more for pan
  • 1 tsp vanilla
  • Fresh Homemade Butter and maple syrup to top
Instructions
  1. Preheat oven to 200 degrees.
  2. Place an oven safe dish inside oven.
  3. In a small bowl, combine flour, powdered sugar, baking powder and salt.
  4. In a large bowl, whisk together milk, egg YOLK, melted butter, and vanilla.
  5. Rinse off your whisk.
  6. In a 3rd large bowl, beat the egg whites with a whisk until stiff peaks form.
  7. Combine the milk and flour mixtures together with a whisk.
  8. Carefully, fold in the beaten egg whites until just combined. DO NOT OVER MIX HERE
  9. Melt a small amount of butter in a pan or griddle over medium low heat.
  10. Pour 1/2 cup batter and cook for approximately 3 minutes or until bubbles are forming.
  11. Flip and cook for another 60-90 seconds on the second side.
  12. Remove pancake and place inside dish in oven to keep warm while remaining pancakes cook.
  13. Repeat with remaining batter, adding more butter as needed so pancakes don't stick.
Recipe Notes

Use 1/4 cup batter to make 10 medium pancakes instead

Nutrition Facts
How To Make Fluffy Homemade Buttermilk Pancakes
Amount Per Serving (5 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

easy homemade pancakes recipe

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Homemade Cranberry Chocolate Granola

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Once you make this Homemade Cranberry Chocolate Granola, you’ll never buy granola again!

homemade cranberry chocolate granola

When we started this semicrunchyish journey, we vowed to always continue trying to make the things that we eat the most from scratch as much as we possibly could. It’s a simple way to constantly strive to be healthier at home. One of the biggest reasons for us doing this is so that we can control all the ingredients. We are in control of the salt and sugar content, as well as the flavor profile.  When you have a picky eater, like Andrew, we are able to tailor recipes specifically to him. It also gives me a reason to get into the kitchen with our girls and teach them something new.  It’s a perfect recipe for kids to help with!

how to make homemade granola

We start by mixing together rolled oats with a variety of nuts, sweetened coconut, and brown sugar.

homemade granola recipe

Then, add in melted coconut oil and maple syrup.

easy homemade granola

Once all your ingredients are in a bowl, combine well and then lay on a baking sheet.  Toast for an hour and fifteen minutes. Cool, then add the chocolate chips and cranberries and voila. Homemade cranberry chocolate granola.  It’s amazing.

cranberry chocolate granola recipe

5 Ways to Use this Homemade cranberry chocolate granola 

  1. Put on Top on Yogurt
  2. Mix Into Oatmeal
  3. Add to muffin mixture
  4. Replace croutons in your salad
  5. Top your french toast, waffles or pancakes

The options of what to do with granola are really endless. There’s so many fun ways to use and combo recipes with granola and this homemade cranberry chocolate granola takes it to an entirely different level.

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Homemade Cranberry Chocolate Granola
Author: Larisha Campbell
Ingredients
  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup cashews chopped
  • 3/4 cup shredded sweet coconut
  • 1/4 cup brown sugar
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1/2 cup dried cranberries
  • 3/4 cup mini chocolate chips
Instructions
  1. Preheat the oven to 250 degrees.
  2. In a large bowl, add all the ingredients except the dried cranberries and chocolate chips.
  3. Mix until very well blended, making sure that everything is coated with the coconut oil and maple syrup.
  4. Spread onto an 11x17 baking sheet in an even layer.
  5. Bake for 1 hour and 15 minutes, stirring every 15 minutes to ensure everything is golden brown.
  6. Remove from oven and let cool completely.
  7. Transfer to a large bowl and add in the dried cranberries and mini chocolate chips.
  8. Store up to 3 months in an air tight container.

granola from scratch recipe

This homemade cranberry chocolate granola recipe is one of our favorite things to make from scratch and we hope you enjoy it!

Tune in the rest of the week as we bring you even more scratch recipes like peanut butter, pancakes, and homemade butter!

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Twice Baked Sweet Potatoes with Sausage and Apples

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Delicious Vegan Twice Baked Sweet Potatoes with “Sausage” and Apples is a perfect option for lunch, dinner, or brunches!
Disclosure: This Twice Baked Sweet Potatoes with Sausage and Apples shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VeggieNewYear #CollectiveBias

twice baked sweet potatoes

I think for the first year ever, I actually met all my wellness goals this year.  Every year seems to be a struggle after the first month or two, but not this year.  This year, I actually did it.  It was a lot of work and maybe a little pouting. Larisha would probably say a lot of pouting. But, it all paid off.  I’m the healthiest I’ve ever been and it feels amazing.

How and Now What?

As we go into the New Year, it’s time to set new goals. I did two things differently this year that I think really adding to me keeping on track.

  1. I shifted my mindset.
    • Every time that I thought I wanted something bad to eat, I told myself I had to eat nuts or a fruit first.  If I couldn’t do that, I was just bored and needed to go do something else.
  2. I allowed myself a cheat day.
    • Every Saturday I was allowed to eat whatever I wanted. We typically ordered out or made a heavier meal that we didn’t have during the week.

These two little things greatly changed how I took on this year and lead me to the healthiest year I’ve ever had as an adult. Eating healthier versus an exercise focus really helped also. Now, for this year, I really want to focus on portion control and working towards a more plant-based diet. However, I’m not ready to give up that taste of meat in meals just yet.

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Starting the Day off Right

Over the years of my journey to being healthier, I’ve consistently done one thing: ate breakfast. It starts your day off on the right foot and kickstarts your energy in the right direction.  On my journey now towards a more plant-based diet, I’ve found MorningStar Farms® Sausage, Egg & Cheese Breakfast Sandwiches. They are great for on the go and they are kid-approved too. It’s a simple swap that keeps me on the right track.

morning star farms products

Twice Baked Sweet Potatoes with Sausage and Apples

One thing that helps stay on track is meal planning and meal prepping.  With these Twice Baked Sweet Potatoes with Sausage and Apples, you can make them on the weekend and eat them over the next few days. I’ve swapped traditional sausage for MorningStar Farms® Original Sausage Patties and loaded in more fruits and vegetables. Bonus: It’s vegan and vegetarian friendly!

vegan twice baked potatoes

It’s really a super simple recipe. Bake the sweet potatoes until fork tender. While that is happening, cook the filling mixture. Then, slice and remove the sweet potato. Combine the sweet potato with the filling mixture.

twice baked potatoes recipe

Then, you fill the sweet potato shells back up with the filling mixture and then cook for 15 minutes more.

how to make twice baked potatoes

Then end result is a flavor packed meal. MorningStar Farms® veggie sausage is packed with plant protein power is the perfect way to start your morning off right. And while this is a great breakfast, it’s definitely doable for lunch or dinner too. As a meat lover, I’m here to tell you that this meal is for everyone! You have to taste it to believe it.

how do you make twice baked sweet potatoes

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Twice Baked Sweet Potatoes with Sausage and Apples
Author: Andrew
Ingredients
  • 4 sweet potatoes washed
  • 4 tbsp coconut oil divided.
  • 1/3 cup sweet onions diced
  • 2/3 cup mixed bell peppers diced
  • 2 cloves garlic minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 2 sprigs of fresh sage 4-6 leaves
  • 2 cups apples diced (I used fiji and )
  • 5 MorningStar Farms® Original Sausage Patties
  • 2 tbsp maple syrup
Instructions
  1. Heat an oven to 400 degrees.
  2. Using a fork, poke holes throughout the sweet potatoes.
  3. Cook sweet potatoes on a baking sheet for 45-60 minutes or until a fork easily pierces through them.
  4. While that is cooking, in a large skillet on medium heat, add 2 tbsp coconut oil.
  5. Once melted, add in onions and peppers.
  6. Cook for 2-3 minutes.
  7. Add remaining 2 tbsp of coconut oil, garlic, paprika, red pepper flakes, sage, apples, and MorningStar Farms® Original Sausage Patties.
  8. Reduce to medium low heat and cook for 5 minutes, stirring often to prevent sticking.
  9. Flip the sausage patties over and cook for another 5 minutes, still stirring often.
  10. Add in 2 table maple syrup.
  11. Remove from heat and place into a large bowl.
  12. Cut the sausage patties into pieces.
  13. Once the sweet potatoes have finished cooking, remove from oven and let cool for 10 minutes.
  14. Reduce oven heat to 350 degrees.
  15. Slice length wise.
  16. Carefully remove the sweet potatoes from skin and put into bowl with sausage mixture.
  17. Gently mash the sweet potatoes (it's okay is some smaller chunks remain) and then combine well the sausage mixture.
  18. Add the mixture back to the sweet potato skins and cook again at 350 degrees for 15 minutes.
  19. Remove and serve. Can stay refrigerated for up to 3 days.

Enjoy!

thanksgiving twice baked sweet potatoes

You can find the MorningStar Farms® Original Sausage Patties and breakfast sandwiches that I featured in this post and other great veggie products at your local Walmart in the frozen section.

Festive Caramel Apple Cinnamon Roll Wreath

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This Caramel Apple Cinnamon Roll Wreath is the perfect brunch or breakfast meal for the holidays! Affiliate Links contained in the post help us earn a commission. 

Every year, on Christmas morning, my mom would pop open a can of cinnamon rolls and pop them into the oven. We all knew that she would get the middle one and then the rest were up for grabs.  I remember begging to lick the icing container of any last remnants that remained inside. It was pure bliss as a child.

Now, that my girls are older, I love making them cinnamon rolls too.  It’s actually an amazingly fun thing to make with thing. We have them on special occasions or just because, but it’s always awhile in between. Their giddy laughter warms my heart when I tell them what we are making. They jump up and down, dance, and run around with excitement. They too love to like the bowl of icing when I’m done pouring it on.

For the holidays though, I wanted to do something extra special.  We decided we were going to make a wreath out of our cinnamon roll dough. We may have done a few more practices runs at this one….strictly for testing purposes only. *wink wink*

Warm, soft dough, layered with a caramel apple sauce is the most amazingly special cinnamon roll creation we’ve made to date.  The kids gobbled it up (naturally) and begged for more.

Then you have the option to top with a homemade caramel apple icing or leave it on the side to dip.  We topped our caramel apple cinnamon roll wreath with cranberries, dried blueberries, nuts and powdered sugar too.

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Festive Caramel Apple Cinnamon Roll Wreath
Author: Larisha Campbell
Ingredients
For Cinnamon Roll Wreath
  • 5 1/2 cups all-purpose flour
  • 1/4 cup + 1 Tablespoon granulated sugar
  • 1 1/2 teaspoon salt
  • 2 packages instant yeast
  • 4 Tablespoons unsalted butter
  • 1 cup water
  • 1/2 cup whole milk
  • 2 large eggs
For caramel apple filling
  • 1/2 cup apple cider
  • 1 cup brown sugar
  • 2 tbsp maple syrup
  • 1 cup heavy cream
  • 1 stick unsalted butter
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • pinch nutmeg
  • 3/4 tsp apple pie spice + 1/4 tsp apple pie spice divided
For caramel apple icing
  • 2 cups apple cider reduced to 1/2 cup
  • 6 oz cream cheese softened
  • 1 cup powdered sugar
  • 1/4 tsp apple pie spice
Optional Toppings
  • Chopped pecan
  • chopped almonds
  • cranberries
  • dried blueberries
  • powdered sugar
Instructions
  1. Preheat the oven to 200 degrees.
  2. Grease a 14x16 pan with coconut oil and set aside,
  3. In a large bowl, add flour, sugar, salt, and yeast.
  4. Whisk to combine well.
  5. Set aside.
  6. In a small microwavable bowl, melt butter (about 30 seconds).
  7. Add in water and milk to butter bowl and heat for an additional 30 seconds.
  8. Carefully mix together so heated through.
  9. Pour the butter mixture into the flour mixture.
  10. Add the eggs and knead with hand until the dough is no longer sticky (do not overknead)
  11. Place in a bowl and cover with a tea towel for 15 minutes.
  12. While dough is rising, make the filling:
  13. Add all the ingredients, reserving the additional 1/4 tsp apple pie spice for later) for caramel apple filling to a medium saucepan.
  14. Heat over medium for 10 minutes, only stirring 2-3 times max. This will bubble up a bit but that's fine.
  15. Remove from heat and let cool slightly.
  16. After dough has risen for 20 minutes, roll it out into the shape of a rectangle. This should be roughly 30x20 in size. Ensure that you don't have more dough in the middle than you do at the ends or your wreath will not be even.
  17. Spread the cooled caramel apple filling evenly across the rolled out dough. Work quickly so the filling doesn't harden.
  18. Evenly spread the remaining 1/4 tsp apple pie spice on top of the filling.
  19. Working from the longest side, tightly roll dough up. It's important that you get it as tight as possible.
  20. With the seam side down, cut the cinnamon roll in half length wise.
  21. Carefully place the two pieces side by side and place the right side over the left side.
  22. Continue to braid the two strands until you reach the end.
  23. Then carefully move the roll onto your greased baking sheet and form a circle, shaped like a wreath.
  24. Cover lightly with aluminum foil.
  25. Turn the oven OFF and place the covered wreath into the oven for 35 minutes.
  26. After the 35 minutes is up, turn the oven back ON to 375 degrees and remove the foil.
  27. Bake the caramel apple cinnamon roll wreath for 35-40 minutes or until the top is golden brown and the center is cooked all the way through. Note: if your oven brown faster and you notice golden brown around 25 minutes, place the foil back on top.
  28. While wreath is cooking, make the icing:
  29. Add 2 cups of apple cider to a medium saucepan over medium high heat. Reduce down to 1/2 cup liquid. Remove from heat and let cool.
  30. In a medium bowl, beat together cream cheese and powdered sugar.
  31. Add in apple pie spice and reduced cider and blend until combined well.
  32. Place in fridge until ready for cinnamon roll wreath.
  33. Remove cinnamon roll wreath. If some of the filling has pooled into the middle, use a spoon and drizzle across the top of the wreath. Let cool.
  34. Top with caramel apple icing and optional toppings.
  35. Serves 16.
 

This was truly one of our most favorite things that we have made on our site before and we hope that you truly enjoy it as much as we have. Happy Holidays from our family to yours!

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