Conflicted Chef- Emma’s Breakfast Sandwiches

I posted this a few years ago on another blog, that I had devoted to life at Cotton-Top Hills. But we moved last May and I no longer keep that blog up. To tell you the truth I still have a hard time saying “Cotton-Top Hills” without crying, but I’m getting better. But these sandwiches are worth repeating. They are super yummy and very easy!
My twelve year old is on her way to culinary school.  Okay, not quite yet, but it’s where she wants to go someday.  She cooks for us constantly and is thinking up new twists on everyday recipes.  This breakfast sandwich recipe was derived from a sandwich she had at a little restaurant in Galveston, The Lunch Box cafe.
For bread she likes to use baguette, but we use whatever bread we have around. This morning mine was on English Muffin. First toast the bread.  Spread honey over both slices and natural peanut butter on one slice.  Top the peanut butter side with blueberries. Top the other slice with sliced strawberries and walnuts.  You could use pecans, but we had walnuts today. Put the two slices together and enjoy.  It really is very yummy and nutritious, not to mention easy!

That’s it. And it always gets 5 stars in my house. Of course the hubby needs some sort of meat with it usually or a protein shake. I, personally, am good with the peanut butter and nuts fulfilling my protein source. But to each his own!

What’s your favorite breakfast sandwich? And don't forget to enter my Wildflower Canvas Photo give-away. I'll pick the winner on Monday morning!

Conflicted Chef- Oatmeal Cookie Pancakes

Once upon a time I had a blog dedicated to my homeschooling adventures and the following recipe was featured there. It is one of my most looked at posts so I thought I’d share it again here. They seem to be a hit. But really, if someone says breakfast and cookie at the same time it’s bound to make people look. Reminds me of Bill Cosby and feeding his kids chocolate cake for breakfast. But these pancakes are actually healthy, not so sure about the chocolate cake. But who am I kidding, if Bill Cosby offered me chocolate cake for breakfast I’d eat it without question.







So without further ado, here is the post from 2 years ago:
This morning Em made some very yummy pancakes for breakfast. They are the Healthy Oatmeal Cookie Pancakes from the cookbook Getting Thin and Loving Food by Kathleen Daelemans. She used to have a show on Food Network and I enjoyed her healthy spin on good food.
The neat things about these pancakes are they are filling and can be eaten without butter and syrup. If you feel the need to put something on them try some natural peanut butter.
Recipe:

• 1/3 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 large egg whites
• 2 tablespoons light or dark brown sugar
• 1 cup plain low-fat yogurt
• 1 cup low-fat buttermilk
• 1 cup old-fashioned rolled oats ( not instant)
• 2 apples, peeled, cored, and diced
• 1/2 cup dark raisins
• 1/2 cup chopped walnuts
• Nonstick cooking spray

Combine both flours, baking soda, and cinnamon. Set aside.
Place egg white, brown sugar, buttermilk, and yogurt in a large mixing bowl. Whisk until combined. Add rolled oats, apples, raisins, walnuts, and dry ingredients. Stir until just combined. Do not over mix.
Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Spoon pancake batter by heaping tablespoonfuls around pan until you can’t fit any more. Let cook until bubbly and lightly brown. Turn and continue cooking just until lightly brown on the other side. Continue with remaining batter.
We put a bowl of raisins on the table, since some of us (yes, me), don’t like raisins in things. We wrap our leftover pancakes individually in plastic wrap and then put them all in a big Ziploc and toss in the freezer. You can heat these up in the toaster or microwave later.

So tell the truth, have you ever eaten cake or cookies for breakfast? I’m hoping someone says yes or I’ll feel really guilty