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A mostly healthy and budget-friendly cooking blog

July 23, 2014
by Erin Clarke
24 Comments

Peaches and Cream Pancakes

It’s not every fruit that’s used as a term of endearment, favorable adjective, or controls 30% of my counterspace in the summer, but sweet, juicy peaches deserve the honor. You’re a peach, and life’s peachy keen, so let’s eat Peaches and Cream Pancakes in celebration.

Peaches and Cream PancakesI feel wrongfully punished by the brevity of peach season, an injustice I bear by purchasing peaches in irrational quantities every July. When I enter the checkout lane with my exploding bag of fruit, I assume the cashier believes I’m baking pies for a high school cafeteria, instead of feeding a household of two.

The peaches I don’t directly devour in their full-on, chin-dripping, finger-licking juicy glory—an attractive practice I’m sure my coworkers appreciate—find their way into our weekly menu. It’s peach ricotta pizza for dinner, peach shortcake for dessert, and Peaches and Cream Pancakes for breakfast.

Peaches and Cream Pancakes with Fresh Peaches and Greek YogurtThe “peach” in Peaches and Cream Pancakes is a honey peach compote that I blame for forcing me to buy yet another bag of peaches, which undoubtedly convinced the grocery cashier that I’m housing a family of fruit bats. I’m addicted. This peach compote is easy to make and tastes as sweet and lovely as a summer sunset. A drizzle of honey and pinch of ginger highlight the peaches’ natural flavor, and the juices concentrate so that the compote bursts with pure peach flavor.

Peaches and Cream Pancakes with Honey Peach Compote - Honey DrizzleThe “cream” is Greek yogurt. Thick and luscious, it gives the pancakes richness, while keeping them healthy and satisfying. I like plain yogurt because it lets the natural sweetness of the peach compote be the center of attention, but if you haven’t boarded the plain yogurt train just yet, vanilla yogurt works nicely too.

Healthy Peaches and Cream PancakesAnd now, the carbs! Bob’s Red Mill 10-Grain Pancakes are the tasty vehicle for our dreamy peaches and cream topping. I grew up on from-scratch pancakes and typically shy away from mixes, but Bob’s Red Mill pancake mixes are different. For one, the pancakes are ultra fluffy and taste amazing. For two, they are good for you. Not only are Bob’s 10-Grain Pancakes 100% whole grain, but also they incorporate a wide variety of flours I don’t normally keep on hand but enjoy, such as barley, rye, and even brown rice. The different grains give the pancakes a lightly nutty, complex flavor and provide extra protein, fiber, calcium, and omega-3s too.

Peaches and Cream Pancakes made with Bob's Red Mill 10 Grain Pancake MixAlong with the 10-grain mix, Bob’s cornmeal, high-fiber, and buckwheat pancakes are a few of my favorites, and you can find even more varieties here. I love flipping a big batch of pancakes on Sunday, then reheating the leftovers in the toaster before work. Monday morning? Blah. Monday morning with pancakes? Bring it.

A super stack of Peaches and Cream Pancakes begs to be made (and devoured) in your kitchen before summer ends. Be a peach and give them a try—missing this recipe would be the pits!

Peaches and Cream PancakesPlease forgive my terrible puns. I was feeling a little fruity. Oops.

Peaches and Cream Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: Serves 3-4

Peaches and Cream Pancakes

Super fluffy pancakes topped with a heavenly honey peach compote and creamy Greek yogurt. A must make for summer breakfast!

Ingredients

  • 3/4 pound peaches
  • 2 tablespoons water
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, for grilling pancakes
  • Bob’s Red Mill 10-Grain Pancake Mix
  • Non-fat plain or vanilla Greek yogurt, for serving

Directions

  1. Peel peaches: Bring a large pot of water to a boil. Gently drop in peaches and let boil 30 seconds. Remove carefully with a slotted spoon and submerge immediately in a bowl of ice water. Peel the peaches with your fingers (the skins will slip off easily), then slice them into thick wedges.
  2. Combine the sliced peaches, water, honey, vanilla, cinnamon, ginger, and salt in a small saucepan. Bring to a boil over medium high heat, then simmer, stirring often, until the peaches are tender and the compote is thick, about 12 minutes. Remove from heat.
  3. Preheat oven to 200 degrees F. Heat butter in a large skillet or griddle over medium heat. Prepare the pancakes according to package directions, keeping prepared batches warm in the oven until you are ready to serve.
  4. To serve: Top pancakes with yogurt, then the peach compote. Enjoy immediately

Notes

Leftover pancakes can be wrapped in foil and refrigerated for up to three days. Reheat in the toaster.

http://www.thelawstudentswife.com/2014/07/peaches-cream-pancakes/

Pancake Paradise:

I am an ambassador for Bob’s Red Mill and received compensation to create this recipe and post. As always, all opinions are my own. Thanks for supporting the brands who support The Law Student’s Wife!

July 21, 2014
by Erin Clarke
41 Comments

Slow Cooker Balsamic Chicken Caprese

On Monday nights, I harbor fleeting hopes that dinner will cook itself. Until that miracle arrives, you’ll find me making Slow Cooker Balsamic Chicken Caprese. It’s easy, cheesy, and as close to a zero-effort dinner as I can come, without involving the digits “711-PAPA.”

Slow Cooker Balsamic Chicken Capese

Slow Cooker Balsamic Chicken Caprese is a dinner for nights when the act of even thinking about cooking is exhausting, and all you want to do is call Papa John’s for pizza—and those fluffy wonder breadsticks (personal weakness alert!).

I adore cooking (and breadsticks), but some nights I barely have the energy to put together a peanut butter sandwich, let alone an entire meal (which is interesting considering that I always have the energy for a pan of brownies, but I digress). My mood not to cook, however, has zero impact on my mood to eat, which is a force as fierce and persistent as the rising sun.

Monday nights are typically when cooking sounds the least appealing to me, so I try to anticipate the agony with easy meals like this Slow Cooker Balsamic Chicken Caprese. It’s simple, filled with sweet Italian flavor, and you probably have everything you need to make it in your pantry rightthissecond.
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July 19, 2014
by Erin Clarke
14 Comments

Lemon Pudding Cookies

I’d like to invite you over for a spot of afternoon tea. I’ll trim the crusts from our (PB&J) sandwiches, wear my best (baseball) hat, and have a little bourbon on hand in case you need a splash. Don’t worry—the Lemon Pudding Cookies will keep it classy.

Lemon Pudding Cookies with White Chocolate Chips. Pudding mix makes these the softest cookies ever!

In the words of my friend Sarah, Lemon Pudding Cookies are exactly what you would serve if you had Jane Austen over for tea. Though lemony bright and proper, the white chocolate chips add a creamy decadence that even the most reserved of ladies could not resist.

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July 18, 2014
by Erin Clarke
26 Comments

Double Crust Cherry Crisp

You. I know you. You’re that sneaky scoundrel who scooped all of the topping off of my cherry crisp. You took the buttery, brown-sugary baked oatmeal crisp magic for yourself, and you left the rest of us with naked, un-crispified fruit filling. I’m upset only because you beat me to it.

Double Crust Cherry Crisp - Crisp topping on both the bottom and the top!

I baked us a Double Crust Cherry Crisp, because we’ve all been where no decent person should be forced to go. We’ve spent the entire meal (or in my fruit crisp-obsessed case, the entire day) dreaming about that perfect, golden crisp topping and the hot, bubbly fresh fruit that waits underneath. We’ve arrived jubilantly at the dish, spoon and vanilla ice cream at the ready, only to discover that our dirty rotten brother/labrador/husband stole 90% of the crisp topping.

Leftovers are even worse. You know how good the crisp is and you return eagerly for a second round, only to discover someone has eaten off all of the topping and put the container with just the filling back in the refrigerator. Please tell me I’m not the only one.

Think about it. The greatest cherry pies—the pies of our mothers, grandmothers, and the bake sale ladies at church—all have two crusts. A cherry pie with only one crust would seem sad and lonely. Doesn’t cherry crisp deserve the same?
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July 16, 2014
by Erin Clarke
44 Comments

When a Dream Comes True

I’ve been struggling for a phrase that captures my time in France besides, “a dream come true.” The words I seek are more eloquent, less trite, and—if I can truly have my literary way—include alliteration.

Eiffel Tower NightI’ve consulted a thesaurus, deleted dozens of sentences, and poured myself an extra glass of wine. I’ve gone for a run to clear my mind (that was before the wine) and read a few phrases from some of my favorite authors for inspiration.

Eiffel Tower ReflectionNo matter where I take myself mentally or physically, however, I arrive back where I began: Our trip to France was a dream come true.

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July 14, 2014
by Erin Clarke
25 Comments

French Bean Salad

French Bean Salad is the sort of dish I wish I would eat when I’m home alone for dinner. Instead, my solo dining habits combine a third of a bottle of wine, leftover Brussels sprouts, a baby wheel of goat cheese, and cold cherry crisp eaten directly in front of the refrigerator.

Easy Vegetarian Salad Nicoise RecipeRereading my single-lady meal plan, I’m semi-comforted by the fact that most food groups are represented. I also wonder if I’ll ever become a fully functional adult, capable of caring for other human beings.

While cheese, crisp, and booze make for a nice enough evening, these odd dinners leave me feeling full but not satisfied. What I need on solo nights (and for lunch and maybe even for breakfast, because I’m that obsessed with this recipe right now) is French Bean Salad. It’s bursting with the flavors of the French Riviera, ideal for summer, and best of all, leaves me feeling filled and happy.

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July 11, 2014
by Erin Clarke
20 Comments

Rainbow Fruit Pizza

Rainbow Fruit Pizza reminds me of when I was a little girl and begged my dad to chase the rainbows we spotted out of the car window. I wasn’t after the pot of gold so much as the leprechaun and the three wishes he’d grant me if I caught him—at least according to Disney’s Darby O’Gill and the Little People, a completely reasonable source of legitimate information.

Rainbow Fruit Pizza with Crescent Roll Crust

I’m not sure exactly what I would have wished for—the complete set of Ty Beanie Babies? An unlimited supply of Easy Bake Oven brownie mix? World peace?
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