Peanut Butter Rice Krispie Treats with a touch of Chocolate

CrossFit 14.5

Crossfit Open 2014 is now done!  I finished 14.5 today, and it kicked my butt very badly.  I can’t wait to attempt to get out of bed tomorrow!

14.5 consisted of a 21-18-15-12-9-6-3 rep scheme of Thrusters and bar facing Burpees.  For women, the weight was 65#.

65# for thrusters is a bit heavy for me.  55# is challenging and I can only manage those in small sets.  I knew this going in, but I didn’t think another 10# was going to be too bad.  I so was wrong.

65# is heavy, and halfway through the 21 initial reps, I realized this was a poor choice.  There was no time cap for this workout.  It was for time.  So I had to finish what I started.

I slowly chipped away at it.  Mostly 2 at a time, which also meant I was cleaning 65# everytime I dropped the bar, which was a lot.  That didn’t help my poor fatigued muscles.  I actually started looking forward to the burpees.

Slowly but surely I was getting there.  I was frustrated that I was taking so long.  I started feeling bad for my judge having to watch me struggle through it so badly.  I was dripping in sweat, making all sorts of noises and faces I can only describe as not my most attractive.  I swore.  I wanted to stop so badly.

But I didn’t.  Mostly thanks to people like Bernice, Sandra, Steve and Mike.  Just cheering me on, yelling at me to get back on the bar and keeping me from giving up.

It took me 39 minutes and 8 seconds to finish this.  The top competitors did this in less than 9 minutes.  I probably recorded the slowest time in my gym.  I always have dibs on last.

2 years ago, I was doing thrusters with an 18# body bar and really struggled through it.  Today, I just did them at 65#.  That’s what I call progress.

And now I am so sore all over.  My elbows hurt.

Peanut Butter Rice Krispie Treats anyone?

PBrice Krispies_top

I literally threw this together and eyeballed everything.  If you need more structure, I loosely followed this recipe from

Peanut Butter Rice Krispies Treats (adapted from

10oz Marshmallows (I used about 7 oz of mini marshmallows, it was all I had)

1/4 cup peanut butter (I used all natural peanut butter)

5 cups rice krispies (I used 3 cups-ish)

handfull or so of mini chocolate chips

Prep an 8×8 pan.  Lightly spray the pan with a non stick spray then line, sling style, with some parchment paper.

In a medium saucepan (preferably non-stick), over low heat, slowly melt the marshmallows and peanut butter together until it become melted and liquidy, but not boiling.  Stir frequently.

Once melted, add the rice krispies and using a rubber/silicone spatula, toss a couple of times to start coating the rice krispies, then add in the mini chocolate chips and continue mixing until the rice krispies are coated.

Pour into the prepped pan and using the spatula, press into the pan.  Let it cool all the way in the fridge for about an hour to let it set.  Then cut and serve!

PB rice Krispies_side

I like the use of peanut butter instead of butter.  I also like the addition of the mini chocolate chips.  They melt as you are tossing in the hot marshmallow/peanut butter mixture, adding a swirl of chocolate without being too chocolatey (there is such a thing with me).


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Weekend Adventures: Cheese Making at the Cherry Grove Farms

February 22, 11:22am

Another trip down to Jersey!

This time, Liz and I attended a wonderful cheese making class at the Cherry Grove Farm in Lawrenceville, NJ.

Cherry Groove Farm Cheese class

It was a tiny class.  We made Ricotta by simply adding lemon juice to some hot milk.  It was strained and we sampled.  I will never buy Ricotta again.

Cherry Groove Farm Cheese class

Next we made mozzarella from some curds, but adding hot water and using our gloved hands to form mozzarella balls.  That’s how they do it!

Cherry Groove Farm Cheese class

Cherry Groove Farm Cheeseclass

After the class, I was excited to give Ricotta another try.  I had tried before, but it didn’t really work out as well.  Plus, this method seemed so much easier.

Generally, one should look to use a high fat content, lightly pasteurized milk if raw milk is not available.  I went to Stew Leonard’s and grabbed Organic milk, which was highly pasteurized.


The steps are super simple.  Bring a gallon of milk up to barely a simmer, or about 180 degF.  I did this over direct heat, but you can do it in a double boiler to make sure you don’t burn the milk if you walk away.  It just takes longer.


Once it comes to just a simmer, I added about 3 tablespoons of lemon juice and looked for it to clump.  It took a lot more than 3 tablespoons for mine to start clumping.  Once it started clumping, I left it alone for 15 minutes before I started straining.  I used some cheesecloth draped over a fine mesh strainer and first scooped out as much of the clumps as possible with my strainer ladle then slowly, in batches, poured the whey through to strain out all the clumps.  This took forever.


Once I poured out all the whey, I set the cheesecloth lined strainer on top of a bowl and put it all in the fridge overnight.


Voila! Ricotta!

Now, what to do with said Ricotta?  How about some Lemon Ricotta pancakes?

LemonRicotta Pancakes

I followed this recipe from and they came out beautifully.

Lemon Ricotta Pancakes

They were light and airy with just a hint of lemon.  The ricotta kept them very moist.  They were pretty delicious.  I had them for dinner, with a glass of white wine, like the classy lady that I am.

Lemon Ricotta Pancakes

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Beer Braised Short Rib

Beer Braised Beef Taco

I love reading recipes.  Especially when at the end, I think, I can do that.  Then I do, and I either realize, it’s a whole lot harder than it sounds, or it was really simple and now I have another delicious dish to add to my repertoire.

That’s what happened as I was perusing my latest issue of Cook’s Illustrated.  One of the recipes/articles was Taqueria Beef Tacos at Home by Andrew Janjigan.  I was intrigued.

The recipe seems preety straight forward with no special equipment or fancy kitchen acrobatics required.  So, I gave it a try.

Of course, with my own variations due to some equipment limitations (like no blender, so no sauce), and I subbed out brussel sprouts for cabbage in the Cabbage-Carrot Slaw recipe that was also part of the tacos.  I also nixed the jalapeno and ancho chilies since I didn’t feel like tracking them down.

Beer Braised Shredded Beef (based on Shredded Beef Tacos, Cook’s Illustrated, March/April 2014)

1 1/2 cups beer (I used Brooklyn Brewery’s Local 1)
1/2 cup cider vinegar
2 tablespoons tomato paste
6 cloves garlic, peeled and lightly crushed

3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

1 large onion, sliced into 1/2 inch thick rounds

3 pounds boneless beef short ribs, trimmed and cut into 2 inch chunks (I found mine at Costco for pretty cheap)

Preheat the oven to 325 degF, with the racks adjusted so you can fit your dutch oven into it.

In your dutch oven, combine the beer, vinegar, garlic, tomato paste and all the herbs.  Give it a good stir, then lay the onion slices on a single layer on the bottom of the pot.

Beef Braised Beef

Place the beef on top of the onions in a single layer.

Beer Braised Beef

Cover and put into the oven to cook for 2 1/2 to 3 hours.  Until well browned and tender (shred it with a fork tender).

Beef Braised Beef

When done, remove from oven, and remove the beef chunks onto a plate and tent with some aluminum foil and let it rest.

When it’s time to make tacos, use two forks and shred the beef into bite size pieces.

I also made a Brussel Sprout Carrot Slaw to go with my mega tacos.

1 cup cider vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoon salt
about 6 cups of shredded brussel sprouts (I bought a package of shredded brussel sprouts from Stew Leonard’s, use 1/2 head of green cabbage if you don’t want to shred so many brussel sprouts)
1 small red onion, sliced thin
1 large carrot, peeled and shredded
1 teaspoon dried oregano
1 cup chopped fresh cilantro

While the beef was in the oven, whisk together the vinegar, water, sugar and salt in a large bowl until the sugar is dissolved.  Add everything else, then toss to combine.  Stick it in the fridge for at least an hour before eating.

To assemble my mega tacos (mega because I could only find 8 inch round tortillas as opposed to 6 inch tortillas), I put a little shredded beef, some slaw, some queso fresco, and some mango salsa and went to town.

Beer Braised Beef - Taco

It was super yummy.  The beef wasn’t dry, and quite meaty in flavor.  The slaw gave it a nice crunch and lightness.  I really liked it.

Beer Braised Beef - Taco

So much so, I ate it for dinner for the next three days.  Reheating the beef in a skillet gently on a low flame.

Then I still had a huge amount left, and really not wanting tacos anymore.  So I made a quick chili by combining the rest of the beef with a can of diced tomatoes, the rest of the tomato paste, chili powder, and a little water to thin it out a touch.  I also added the rest of some frozen kale I had to make it “healthier”.

It was great as a quick chili.  Still meaty, still good, and nice and hearty when I need dinner after a long work day.

Another recipe to add to the mix.  If I ever come across some cheap boneless short rib, I’ll know exactly what I can do with it!

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Ode to My People

I believe in karma.  I believe that you get what you deserve, and that you should always treat people the way you want to be treated.

So, when I went through this period where I felt unappreciated and uncared for, I wondered if I was telling people how much I appreciated them enough.  I probably wasn’t.  I’m not good with words and especially not good at telling people how I feel, even if it be appreciation and gratitude.

So, here is my ode to you, my people. 

Keep it Real - Quebec City

To my family:  I know you didn’t get to pick me.  You are all brutally honest with me, telling me things I don’t want to hear.  You are hard on me, and have very much to do with my sharp tongue and twisted sense of humor.  Your constant teasing and giving me a hard time have indeed trained me for real world, where it’s not always warm and cozy.  I am still sensitive and somewhat thin skinned, but at least now I won’t be eaten up alive.  Thank you for keeping me grounded and laughing at myself.

February 24

To my friends, new and old, close and far:  I don’t make friends easily, and have but a handful.  However you are all some of the most important people to me.  Many of you no longer live close by, and I miss you guys terribly.  But we are going to make this work, and it just gives us so much more to catch up on when we do get to see each other.  Thank you for patiently listening to me ramble on and on about inconsequential nonsense.  For supporting me and pushing me to be better and making me feel safe when taking chances.  I miss our lengthy chats and listening to whatever was on your mind.  So many times I wish I knew the right thing to say, but rest assured, I am listening.  You guys are my rock, thank you for being my friend.

February 1

To my mentors:  You were instrumental in making my career what it is today.  You have provided me support in an environment only we understand.  You ask the tough questions and have provide much needed support in keeping my head above the water.   You call my BS, and push me to think about questions I hope could be answered magically by themselves in due time.  Your understanding and unwavering support has proven me more capable than I thought.  Thank you for believing in me.

Oatmeal Raisin Cookies

To my colleagues:  In my 10+ years of working, part time and full time, I’ve worked in 5 different places.  Through that, I’ve had the pleasure of working with a huge variety of different people from all walks of life.  You made work fun.  You gave me reasons to look forward to coming into the office every day.  I always enjoyed listening to you talk about work, family and whatever was on your mind.  You guys help me out.  You review my memos, review my projects, answer my questions, even the dumb ones.  You say good morning to me, lunch with me and help keep me from having to eat all the cookies I make by myself.  I can only hope to do the same for you.  Thank you for making work fun.

February 17 12:30pm

My role models:  In the world of engineering, where women are far and few inbetween, you would think a role model would not be easy to find.  I have my role models in people I’ve come to work with and just simply admire.  They set the bar high for me.  One day I want to be like them, in a way.  I watch them succeed and I am excited for them and hope to one day see the same for myself.  Thank you for giving me stars to aim for.

January 7

The 6AM class at Crossfit Westchester:  I know I am not the most sociable person at 6am.  I am super shy and tend to keep to myself, even during daylight hours.  But you were always so supportive, never making me feel bad about using baby weights or finishing a WOD dead last by minutes.  You guys have set the bar high, and I’ve spent the past two years trying to catch up.  But in the process, I’ve surpassed any and all expectations in my abilities.  Who knew I could do a toes to bar or back squat my own body weight?  Thank you for cheering me on (and putting my stuff away when I’m slow or forget!).

February 15 12:40pm

My blog readers:  I started this blog a couple of years ago, with no idea if anyone would read this.  But you do!  Same goes for readers of my other breakfast blog.  And I am always so happy whenever anyone likes a post or even comments!  You can’t imagine how happy I get when someone follows the blog.  It’s always so wonderful to know that someone I don’t know is reading and hopefully enjoying what I have to share.  Thank you so much for taking the time to read all these crazy random posts.

February 23 1:20pm

The chance encounters:  The guy at the pool who suggested I give triathlons a try.  The strangers who gave me a gentle push through kind words of encouragement on the race course during my darkest moments.  Anyone who has stopped to make sure I was okay when I was on the side of a road.  The woman who helped me make change when I forgot that the bus does not take bills.  The woman at the check in counter who upgrades me for a 16 hour flight.  The person who found my mitten and put it somewhere I could find when I went looking for it.  The hostess who did her best to find me a seat at a bar when I decided to have dinner at a busy restaurant by myself on a Friday night.  I have many more, but to all, thank you for being so kind to a stranger.

While a  lot of my people fit into multiple categories, all in all, you are important to me.

Without them, I would still probably be the mousy mute huddled in her cubicle all day wondering if this was as good as it gets.

It isn’t, and with my people, it never will be.

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Butter Mochi, Take 2

Butter Mochi 2

I was wandering around an Asian supermarket the other day when, tucked at the end of an aisle, almost in its own little cubby, a recognizable white box caught my eye.  It was Mochiko flour.  Which got me thinking about that experiment I had before with the Butter Mochi.

Curious to see what it would be like with the proper Mochiko flour, I picked up a box (along with a can of evaporated milk and coconut milk), and scurried home to give it a try.

It’s a very easy recipe, but this time I used:

One whole 16oz box of Mochiko powder

Cut the sugar down to about 2 1/2 cups (instead of 3)

Buttered the pan, and parchment paper with some of the melted butter

Butter Mochi 2

What ensued?  Something way better than I made the first time around.  It had a softer, chewier interior.  It wasn’t eggy.  It was more moist, less cakey dense and not as sweet as the original.  I really like this iteration much better.

Note to self, Mochiko is not really interchangeable with regular rice flour.  It definitely produces a different texture.

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Chocolate Coconut Cookies

Chocolate Coconut Cookies

This has been the second time in two weeks that I’ve taken a snow day from work.  With over a foot of snow in the forecast, I thought I’d do society a favor and just stay off the roads.

You’re welcome.

However, with all these snow events that have been happening, I’ve held off on baking due to lovely 10 pounds that have now joined the party.  But mother nature wants, what mother nature wants.  So, I made her some cookies.

I wanted something that reminded me of summer.  Coconuts came to mind.  I found a recipe for chocolate coconut cookies, and I was sold.  Easy to make, and a low enough yield so I can eat just a couple in order to have enough to save for the others.

I followed the recipe almost as is.  I did toast the coconut first, and used 1/2 cup of shredded unsweetened and 1/4 shredded sweetened coconut.

Chocolate Coconut Cookies

I also nixed the addition of the mini chocolate chips because when I tasted the dough, I found it already super sweet.

I also nixed the pecans since I did not have any on hand.

Chocolate Coconut Cookies (adapted from The Neelys)

3/4 cup all purpose flour
1/4 cup cocoa powder (I’m assuming they meant the regular cocoa powder, but I used dutch cocoa instead)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 stick unsalted butter at room temperature
1/2 cup brown sugar (loosely packed for me)
1/4 cup granulated sugar

1 teaspoon vanilla extract
1 large egg

1/2 cup toasted unsweetened shredded coconut
1/4 cup toasted sweetened shredded coconut

Preheat oven to 350 degF.

In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt.

In the bowl of a mixer, add the butter and sugars and beat until creamy.

Add the vanilla and egg to the butter mixture and mix until combined.

Add the flour mixture to the butter mixture and stir until it comes together.

Remove bowl from mixer, add coconut and mix by hand until combined.

Drop walnut sized spoonfuls onto a baking sheet prepped with parchment paper.  Give them space since they do spread.

Bake for 13 minutes, then remove from the oven, and let them set up a bit for a few minutes before eating or moving.

After 10 minutes, move them to a cooling rack to cool down all the way, and enjoy!

These cookies are sweet, which is why I’m glad I didn’t add in any more chocolate chips.  They had a nice crispy edge, but a soft chewy center.  The coconut was subtle and added a texture component to the cookie.

Chocolate Coconut Cookies

A little taste of summer, for the time being…

Chocolate Coconut Cookies

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2014 Goals

In 2013 I made goals, I made them SMART so I’d have a better chance of accomplishing them.  A better chance however did not guarantee success.  Even though I didn’t accomplish them all, it’s not to say I didn’t accomplish anything last year.

2013 was probably the best year I’ve ever had.  I swear, since I turned 30, every year has been getting better and better.  I don’t know what I was so worried about.

In 2013, I may not have made a pretty sponge cake roll, or been able to do an unassissted pull up, but I made new friends, found out things about myself that I never believed true.  I did things I really never thought I was even capable of.  I did things that scared me to the core.  I traveled near and far.  I experienced life on my terms, took in all the good, the bad and the super awkward.  I’m growing up!

With 2013 done, it is time for another round of goals.  Whether or not I’ll meet them, who knows…but the journey will be a blast.

#1: Complete a half marathon by November.

No time goal with this one.  I’ve been off running for a few months now.  Starting back up from scratch will be tough, but I think having a goal to get back to my favorite distance provides that motivation that I need.

#2: Compile a photograph series by December.

I want to do something with my photography this year.  In a way, I want to see if I am capable of putting together a series, as opposed to spending the entire year hoping to get that one great shot.

#3: #2014photoaday challenge by December

At the beginning of the year, I decided to challenge myself to take a photo a day with Instagram.  I figured it was a way to document my 2014, and makes me think more about my day and always do something worth documenting.  I’m still trying to figure out the best format for it.  So far, I’ve gotten a good mix of great photos and some boring ones.

January 7

January 16

January 20

January 25

January 31

February 1

#4: Take a solo trip by October

I took my first solo trip last year, and I had a blast.  I’m still a little hesitant, and will probably keep the destination within driving distance.  But, I’ve got the itch, and looking forward to giving it another go.  Just need to pick a place!

Here’s to an unforgettable 2014!


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Butter Mochi

Butter Mochi top

(Update: 2/15/14 – I tried this again with Mochiko Flour, and it came out better!)

I had yet another snow day this past week. It’s getting to the point where I am starting to feel too relaxed.

There is such a thing when you thrive on being on the go go go.

However, on this particular snow day, I allowed myself to have a leisurely dinner. I had some Moroccan stew and slowly ate it while reading a magazine I paid a lot for, but never had the chance to actually read.

The magazine was called Lucky Peach, and it was their travel edition from Spring 2013.

After the first few pages, I was already wondering when my next trip was going to be, and the list of possible destinations was starting to grow at an exponential rate.

Then, as part of a story written about an adventure in Hawaii it included a recipe for something called Butter Mochi.  I read through the ingredient list, and the recipe itself, and I thought…I can do that.

So, I did.

However, instead of Mochiko powder, I used rice flour. I didn’t think there was really a difference. I tried to google it, but I’m still not entirely sure. Some websites say Mochiko is a glutinous form of rice flour, while others say it’s gluten free. In my haste at the Asian market, I grabbed a bag of rice flour and just used that. I’d be interested to try it again with Mochiko powder to see if there is actually a difference.  My guess would be it would be denser, and more like mochi.

Butter Mochi rice flour

Either way, even with the rice flour, it produced a very delicious, gluten free cake nonetheless.

Maybe I will just have to go to Hawaii and try the real thing to see if what I ended up making was even close.

Butter Mochi (from Lucky Peach, Issue 7, Spring 2013)

4 cups rice flour (16oz bag is sufficient with some left over)
3 teaspoons baking powder
3 cups sugar

1/2 cup butter, melted, cooled
4 eggs
12-oz coconut milk (the stuff out of a can)
12-oz evaporated milk
2 teaspoons vanilla extract

Oven to 350degF

Prep a 9×13″ pan. I lined a sheet of parchment paper on the bottom, sling style and took a brush and brushed a little of the melted butter on the paper and along the un-papered sides.

Stir together all the dry ingredients in a large bowl. If you bought the rice flour in a bag, pour the bag into a separate large bowl and measure out the flour like regular flour. Scoop and sweep kids…

In another medium bowl, lightly beat the 4 eggs and vanilla extract. Add in the melted butter and mix. Add in the coconut milk and evaporated milk and give it a good stir to combine.

Butter mochi wet and dry

Add the wet to the dry and stir until well combined. It took me a little bit to realize this, but you don’t have to worry about over mixing since this is rice flour. No gluten!

Pour the mixture into the prepped pan and bake for about an hour. Start checking around the 50 minute mark. It’s done when the top is golden brown and the edges are browning. Mine was done at the 54 minute mark.

Take it out of the oven and let it rest for a bit until digging in. Like brownies, it needs some time to set back up before you can get some clean cuts.

Butter Mochi pan

Still warm, this was delicious. The cake itself was dense but with a good spring to it. It was moist, slightly eggy and just a hint of coconut. The top and edges were sweet from the caramelized sugars. It also smelled deliciously familiar, like the eggy sponge cakes I grew up with.

(Quick update…I tore further into this cake after posting, and I found the center to be very dense and sweet.  Very different than what I found on the edge pieces, but still rather delicious.  It was definitely more mochi like towards the center.)

Butter Mochi corner

In the magazine they recommend wrapping it in plastic and storing in the fridge. When you want another piece, let it come back to room temp or throw it in the microwave for a short time just to warm it back up.

I think I will be doing that….a lot.

Butter Mochi

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Sharing is Caring: Portable Brownies

Portable brownies

I like portable food.  Portable food is shareable food.  And I like to share, especially if they are calorie laden baked goods.

It’s why all my quickbreads turn into muffins and why I love cookies so much (cupcakes on the other hand…a whole different issue.  Some things are better left whole).  When my products are portable, they can be brought places, like work, and shared.  They make people smile.  I like making people smile.

So, when I came across a tiny little blurb at the end of this brownie recipe from Smitten Kitchen about using a mini muffin pan to make bite sized brownies, my mind….was blown.  I can make portable brownies!!

So I did, and I will be sharing them for sure.

Portable brownies

Portable Brownies (adapted from Smitten Kitchen)

3 oz unsweetened chocolate
1 stick of unsalted butter

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt
2/3 cup all purpose flour
1 teaspoon cinnamon

handful of walnuts, chopped

Grease the cavities of a mini muffin pan with either some melted butter or Pam.

Pre-heat the oven to 350degF

In a small bowl combine the flour, salt and cinnamon.

Portable brownies

Over some simmering water, melt the chocolate and butter in a heat proof bowl, double boiler style.

Once it’s melted, remove from heat and stir in the sugar, then the eggs, then the vanilla extract till well combined.

Portable brownies

Add the flour mixture in all at once and the walnuts (optional) and fold till combined.

Portable brownies

Add dollops of batter into the mini muffin pan cavities about a teaspoon at a time.  You can fill to just about the top.

For the holidays, I topped mine with some chopped peppermint bark.

Portable brownies

Into the oven it goes for about 15 minutes.  Until a toothpick poke is clean.

Let it cool in the pan for about 5 minutes before unmolding them to cool the rest of the way on a cooling rack.

Portable brownies

Share away!

Portable brownies

Portable brownies

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Fueling up the Cookie Machine: Banana Breakfast Dumplings

Banana Breakfast Dumpling

It’s a snow Saturday here in the Northeast.  Which means, I’m holed up in my apartment all day.  What to do…

With Christmas just around the corner, it turned into a great day to get all that holiday baking done.

But, before I get started on churning out cookies, the cookie machine needed a little fuel.  I had two seriously overripe bananas sitting on my kitchen counter, so I made some Banana Breakfast Dumplings for now, and to keep out to snack on throughout the day.

Banana Breakfast Dumpling

This recipe is a Joy The Baker recipe, and it is gluten free when using the Cup4Cup gluten free flour.  Something I actually had on hand.  I haven’t done this with real all purpose flour, so I’m not sure if they would be the same.  Although I would venture to say, it might be…

Cup4Cup Flour

Banana Breakfast Dumpling

Gluten Free Banana Breakfast Dumplings (adapted from

1 1/4 cup Cup4cup gluten free flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

1 large egg
1 tablespoon butter, melted
1 cup buttermilk (I use powdered buttermilk, so I put 4 tablespoons powdered buttermilk in with the dry, and then a cup of water with the wet)
1 teaspoon vanilla extract
1 teaspoon of bourbon if you really want to.  I did a 1/2 teaspoon, and it went un-noticed.

1 ripe banana, mashed

In a medium bowl, put in all the dry ingredients (flour, baking powder, baking soda, sugar, salt, cinnamon and buttermilk powder).

In a measuring cup (at least a 2 cup measure) put in the butter, egg, vanilla extract, bourbon (if using) and buttermilk (water if using powdered), and whisk to combine.

Pour the wet into the dry and stir till combined.  Fold in the mashed banana.  Let it sit for a few minutes.

In a nonstick skillet, melt a pat of butter over a medium-low flame until melted and the pan is hot.

Drop in some batter by the tablespoon.  I had a medium skillet, and got about four.  I tried it once with five, but it was too crowded, making it harder to flip each one.

Cook until golden brown then flip.  Cook till the insides are done and both sides are golden brown.

Banana Breakfast Dumpling

Makes 16.  Of which I ate all by myself (throughout the day….)

These came out to be like a thick mini pancake, without being rubbery, dry or too fragile for grab and go snacking.  Easily eaten by hand when grazing, but substantial enough to be eaten for breakfast without being too filling.  I will be making these again!

Banana Breakfast Dumpling

I do wonder if these can be made with real flour.  Might be something I’ll have to try once I run out of this cup4cup flour…

Banana Breakfast Dumpling

Banana Breakfast Dumpling

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