Bobby Flay's Ricotta Pancakes with Lemon Curd and Fresh Raspberries

This is what we had this morning for breakfast, what did you have?

Click Here to find the recipe!

Cappuccino Muffins

Check out our brothers muffin blog!

Fresh Mango Bread

Yesterday upon find that we had several mango's needing to be used up I made this yummy bread from Dorie's cook book called"Baking from my home to yours". I was a little worried because the batter was very dry and there was also a lot of it. It baked up nicely and I gave some to my violin teacher who said it smelled very good, I'll have to ask her how she liked it next lesson:) It was very sweet but good, I loved the idea a ginger, it is also supposed to have golden raisins and lime zest which I did not have so just skipped out. Next time I would add some chopped macadamia nuts to the top but other then that it was very good!

Esther

Fresh Mango Bread

by Dorie Greenspan

Cooks Note: As good as this bread is freshly baked, I think it's even better the next day. One day spent wrapped in plastic seems to intensify the fruit and spice flavors. Of course, if you can't wait, don't. Just cut the loaf into thick slices and serve with tea, hot or iced or coffee!

Serves:12

3 eggs

3/4 cup canola oil

2 1/2 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup brown sugar

2 cups diced mango( from 1 large peeled and pitted mango

Heat oven to 350. Grease and flour a 81/2 x41/2 inch loaf pan. Whisk together sugar and eggs. Next whisk in all other ingredients except mango. The batter will be very stiff, fold in mango. Spoon into loaf pan and bake for 1 15min-1 1/2 hrs. or until golden brown and knife comes out clean.( If bread looks as if its getting to brown when its baking tent with foil) Cool 5 min. in pan. Remove and let cool before baking

Banana ice cream

Mmm. I made this for lunch, but just added fresh stawberrie puree to the top. If you scroll down you will find the recipe for the banana ice cream!
Esther

Frozen Banana yogurt with salted peanut butter and maple topping

PB and Banana Frozen Yogurt

1/2 c. frozen yogurt(I took our homemade yogurt, sweetened it and added mashed banana and put into our ice cream maker)

1 T. natural peanut butter

1 T. maple syrup

1/2 small banana, sliced

pinch of coarsely ground sea salt

Place yogurt in bowl. Mix pb and maple syrup together till blended. Pour over yogurt and sprinkle with salt and sliced bananas.

Serves 1

Baba Ganoush

Ingredients:

• 2 medium sized eggplants
  
• 1 lemon, juiced
  
• 3 Tbsp. tahini
  
• 1 tsp. salt (add more to taste)
  
• 1/4 tsp. pepper
  
• 3 Tbsp. olive oil
  
• 3 cloves of garlic, crushed
  
• parsley for garnish
  

*Serve with pita bread, sliced baguette, veggies for dipping

Directions:

1) Preheat oven to 450 degrees.

2) Using a fork, prick the eggplants (like 5 or 6 pricks all around). Place eggplants on baking sheet. Bake for 40-45 minutes. Take out of oven, let rest for 10 minutes. Cut in half and scoop out eggplant flesh with a spoon.

3) In a food processor, or mixing bowl, add eggplant, lemon, tahini, salt, pepper, olive oil and crushed garlic. Mix until well blended. Chill for at least one hour before serving. Drizzle with olive oil, sprinkle with parsley and serve with bread or veggies.

Who said PB and J was just for lunch?

This version of oatmeal is sure to be a favorite in your family as it is in ours! Who can resist the creaminess of peanut butter and homemade strawberry jam on oatmeal for a hearty healthy breakfast?