Snow Day Brunch: Cinnamon Flaxseed Pancakes!

Who doesn't love a snow day! It is beautiful outside and the snow is coming down harder every hour!

The only thing I wanted to do when I woke up was sit on my sofa and watch the Sex and the City marathon, while eating pancakes and drinking coffee.

So, that is what I'm doing.

These cinnamon flaxseed pancakes are super yummy and really easy to make!

Here is what you need:

• 2 cups of all purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups almond milk (or soy milk, or skim milk; whatever you like)
• 1 egg (but instead of an egg, I like to use ground flaxseed meal, directions will in the steps below)
• 1 tbsp flaxseed
• 3 tbsp water
• 2 tbsp melted butter (or Earth Balance spread)
• 2 tbsp ground cinnamon

Directions:

• In a Kitchen Aid mixer, or by hand, whisk together your flour, baking powder, and salt, making sure you don't have any clumps.
• Add in your milk and butter.
• Instead of 1 egg, mix 1 tbsp of ground flaxseed meal with 3 tbsp of water in a small bowl, let it sit for 2 minutes. 
• Add in your ground flaxseed mixture and ground cinnamon.
• Pre-head your pan for a few minutes then spray it with non-stick cooking spray.
• Spoon a little bit of your batter onto the skillet (depending on how big or small you want your pancakes).
• Flip after approximately 30 seconds. 
• Repeat.
• ENJOY!

Note: Feel free to add in some chocolate chips! ;-) 

Spicy Chicken Teriyaki Slow Cooker

Full Disclosure: I had a slow cooker for over a year until I finally discovered its beauty; now I'm all about it!

One of my friends who attended culinary school, was appalled when she came over and saw my slow cooker, still taped up in the box. She insisted that we would make something with it that night. The result was BBQ pulled chicken sandwiches. They were heavenly and the chicken melted in my mouth like I had never experienced before. Since then, I have been experimenting with my own slow cooker recipes and they all come out more delicious than the next!

Last week, I made spicy chicken teriyaki. yummmm.

Here is my recipe: Serves 3-4 people

Ingredients:

• A few pieces of thawed chicken (not boneless) I used a breast, two thighs, and two legs.
• 2 large potatoes, cut into pieces, small or large, it's up to you. (Side Note: You do not need to add potatoes, I actually think this would have turned out better without them. You can make this healthier and better tasting by serving this over brown rice. I just love potatoes so much that I feel like I always need to add them to my slow cooker, maybe it's the lingering PTSD from my ancestors potato famine in Ireland.)
• 1 jalapeño, cut into very thin slices
• 1/2 an onion
• 1 large carrot, cut into small pieces
• 3 cloves garlic
• 1 tbsp sesame seeds
• 1 cup teriyaki sauce
• 2 tbsp soy sauce
• 1 tsp crushed red pepper flakes (or to taste, depending on how spicy you like it)

Directions: (This is the easy part! You will be amazed!)

1. Put thawed chicken in the bottom of your slow cooker. If it is not completely thawed, that is okay!
2. Add in half of your jalapeño and 2 garlic gloves, sprinkle on top.
3. Pour 1/3 of your teriyaki sauce over your chicken.
3. Line your potatoes around your chicken and put the rest on top.
5. Add in your carrot pieces, sesame seeds, onion, soy sauce, crushed red pepper, and the rest of your teriyaki sauce, jalapeño and garlic.
6. Put on top and set your slow cooker on low for 10 hours. You can even do this over night and have lunch ready for the next day!

10 hours later, you're going to have perfectly cooked chicken that falls off the bone, drenched with a flavorful spicy teriyaki sauce. Everyone will love you!!!

Jew in the City: Cinnamon, Raisin, Walnut Challah

I have been a huge fan of Jew in the City for years now. I love her positive attitude, and her ability to explain Jewish concepts in a way that just 'makes sense'.

A few months ago, she debuted a new video titled "AMAZING Challah Recipe and the Meaning Behind the Mitzvah" and I've been dying to try the recipe.

Here is the video:

Looks delicious, huh!?

Here is the recipe: (click on the picture to make it bigger)

Something to think about while working on your challah are your prayers. I am not an overly religious person, but G-d knows, I have a lot to pray about. A Chabad rebbetzin once told me that there are three times when a woman is closest to G-d and this unique holiness will elevate her prayers and convey them on high. The three times are lighting Shabbat candles, emerging in the mikvah, and of course, making challah. I find this teaching incredibly beautiful, so, I like making this time meaningful and enjoy just clearing my thoughts, reflecting, and getting in some prayers. Men, you can do this, too!

Here is how mine turned out:

Not too shabby!

If you follow this recipe exactly, it is very easy! 

Mine turned out fantastic and everyone loved it!

Thanks Jew in the City!

Shabbat Shalom! 

Healthy, Filling, Corn Muffins in a 'Jiffy'

I started baking a few years ago and have been hooked since. My friends are always asking me for tips, recipes, or to bake together, so I thought I would start this blog! Here goes my first post...


This morning I was thinking what to make for breakfast and noticed my box of Jiffy Corn Muffin Mix, which has been sitting in my cabinet for months now. Why? Because they always seem to come out pretty bland, dry, and unless I spread jelly or butter on it, tasteless.

So, I thought, how can I spruce these up?

Ingredients according to box:

• 1 box of Jiffy Mix
• 1 Egg
• 1/3 Cup Milk

My Spruced-Up Ingredients:

• 1 box of Jiffy Mix
• 1 1/2 tbsp of Whole Ground Flaxseed Meal (instead of an egg) I love it when I can add fiber to a recipe.
• 1/3 Cup Unsweetened Vanilla Soy Milk (instead of regular milk)
• 2 tbsp of Light Strawberry Yogurt (you can use any kind you like)
• 1 tsp of Honey

They turned out moist and delicious!

*My friend Rachel from Fables for Tables noted that I could easily make this vegan by using soy milk and a different sweetener; I would try Maple or Brown Rice syrup.

*You can also make this recipe parve by using soy yogurt instead of light dairy yogurt.