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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Mom’s Sourdough Hotcakes (Sourdough Pancakes)

April 9 By Renée 12 Comments

This is my Mom’s recipe for Sourdough Hotcakes. Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make an easy breakfast or brunch. (They’re also a great way to use your leftover sourdough starter!)

Sourdough Pancakes with Syrup

This post may contain affiliate links, but don’t worry – they won’t bite.

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I guess I was around four the first time I remember having sourdough pancakes.

Warning: Content contains a meandering, flagrantly nostalgic recipe-origin narrative. Read on for the story, or click here to go directly to the recipe.

We were staying up at Mister and Missus Houston’s vacation place up on the mountain between Rhododendron and ZigZag. When you stepped into their little cabin, the first thing you saw was the stone fireplace and the main room, about half the size of our living room at home. From the main room, you could go straight through into the kitchen and eating area, and then turn a corner to the Houston’s bedroom, and the extra bedroom beyond, where my parents slept; or you could go left and up the sturdy wooden staircase that led to the loft, where Karen and I stayed.

Karen was the Houston’s daughter. She was about six or eight years older than me, but since I was the only other kid there, we got thrown in together.

If I remember right, the cabin had been in Missus Houston’s family for many years; generations, even. It was old and snug, and I loved being there. Whenever I hear the song Grandma’s Feather Bed, the big feather bed that Karen and I shared up in the loft is the one I think of. 

The Houston’s cabin had no electricity or central heat, but Missus Houston had one of those big, old-timey wood cooking stoves, and she kept a fire going in it all the time. She would let it die down at night, and stoke it up in the morning. On crisp mountain mornings, the spot right by the stove was always the warmest place in the cabin. 

I can remember smelling the sourdough pancakes long before I tasted them, their scent mingling with maple and sausage and strong black coffee as it wafted up the stairs to us. Karen and I followed the breakfast smells down to find our mothers in the kitchen, pouring pancake batter into a huge cast iron skillet and stacking thick, lace-edged pancakes on a big plate that set on the stove’s sideboard. 

When I sat down to the table, and my mom gave me a plate stacked with three thick pancakes the size of my palm. Silver Dollar Hot Cakes, she called them. Then she turned her fork on its side and cut them into neat little triangles for me. Missus Houston asked if I wanted maple syrup or Marion berry, and like any good Oregonian, I chose Marion berry. There was so much to take in: the mountain and breakfast smells, the giant blue-speckled coffee pot percolating on the stove, the sounds of pancakes sizzling in the skillet and my mother laughing with her friend.

My fork speared one of the little pancake triangle stacks and then the next, and I ate silently, pausing between bites only for a swallow of milk to wash it all down. 

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My mother died recently, and a few weeks ago, while sorting through some of her things, I ran across a stack of hand-written recipes. There are a handful of them that I hope to eventually share with you, but her Sourdough Hotcake recipe comes first. Mostly, because I needed to make them. 

Mama standing by the woodstove in her housecoat, spatula in hand, and the smell of sourdough hitting hot oil on cast iron, and the steam rising off the fresh stacks… one bite of these pancakes brings it all back like it was yesterday.

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Mom's Sourdough Hot Cake Recipe

I’ve reduced Mom’s recipe so that it makes about ten 5-inch pancakes instead of twenty. I did this for couple of reasons; mainly, because I rarely have two extra cups of sourdough starter; and also because (these days) we just don’t need to make twenty or so pancakes at one time. However, if you decide to double the recipe, you can add an extra egg if you want to. (Also, if you’re keeping track, there are further directions on the back of the card about adding butter, etc.)

Stack of Sourdough Pancakes
One of the things that often surprises people when they first try sourdough pancakes is how light and fluffy they are. They have a slightly sweet, mildly tangy flavor, and are so worth the effort. Plus, not only are these hotcakes tender and delicious, but they also are a perfect way to use up your sourdough discard!

Stack of Sourdough Pancakes
5 from 5 votes

Sourdough Pancakes

Crisp, light, and slightly tangy, these delicious Sourdough Pancakes make a delicious breakfast or brunch. (They're also an easy, practical way to use your leftover sourdough starter!)
Prep Time10 mins
Cook Time5 mins
Rest Time5 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch
Cuisine: American, Comfort Food
Keyword: pancakes, sourdough, sourdough baking, sourdough starter
Servings: 10 5" pancakes
Calories: 101kcal
Author: Renée ♥ The Good Hearted Woman

Equipment

  • Griddle or Cast Iron Skillet
  • Spatula
  • Whisk
  • Medium Bowl

Ingredients

  • 1 cup Sourdough Starter [100% Hydration] Discard or Unfed [See Notes]
  • 3/4 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon soda
  • 1 large egg
  • 1/2 cup milk
  • 2 tablespoons melted butter
US Customary - Metric

Instructions

  • Start with leftover starter [Discard] or Unfed Starter. Starter should be healthy, but should not have been fed in the last 12 hours.
    This recipe is very forgiving. Use one cup, more or less.
    Sourdough Discard
  • Sift dry ingredients (flour, sugar, baking powder, salt, and baking soda) together into a medium bowl.
    Add wet ingredients (e.g., sourdough starter, milk, egg, and melted butter) to dry ingredients.
    Pancake Batter in Bowl
  • Whisk to thoroughly combine. The mixture should begin to bubble almost immediately.
    Pancake Batter
  • Preheat griddle or skillet to 325°-350° F. When griddle is hot, spray it with cooking spray or lightly oil it with a neutral oil. (I use extra light olive oil.)
    Pour ¼ cup of pancake batter onto the preheated, oiled griddle or skillet.
    Sourdough Pancake on Griddle, Side 1
  • Flip pancakes over when the top begins to bubble and the bubbles do not fill in.
    Pancake Bubbling on Grill
  • Cook pancakes for an additional 1-2 minutes, or until they cooked through.
    Sourdough Pancake on Griddle, Side 2

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 308mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What’s the difference between Hotcakes and Pancakes?

Pancakes, by broad definition, include any flat, pan-fried cake that is flipped in order to complete cooking. They are nearly always round (unless you’re into fancy pancake art) and are cooked on an oiled griddle or frying pan. Pancakes may be leavened or unleavened, and can be sweet or savory; a list which includes everything from potato latkes to french crepes.

Hotcakes are a specific type of pancake; however, from what I can tell, what you call your hotcakes depends a lot upon where you’re from. In many parts of the United States, the terms pancakes, flapjacks, griddlecakes, and hotcakes are used interchangeably. 

American hotcakes (or breakfast pancakes) usually include milk, eggs, flour, and fat (i.e., butter, oil, etc.), and they also always includes a leavening agent, making them rise and puff up when cooked. In contrast, when I was researching this, I learned that British pancakes are often unleavened and resemble a crêpe.

All that said, my mother was from Missouri, and was particular about things like this. She would tell you that the recipe shared here is for Hot Cakes [two words] and they look and taste nothing like their flat, thin pancake cousins. 

Frankly, you can call them whatever you want; because whatever they are called, they’re always delicious! 

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Stages of a Healthy Sourdough Starter

Use Discard or Unfed Starter for this recipe. 

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

Sourdough Hot Cakes on a plate

Sourdough Starter: If you do not yet have a sourdough starter, there are a number of ways to get one; including making a rye sourdough starter [ready to use in 5-7 days] or starting one from dried starter flakes [ready to use in 10+ days].

Sourdough Pancakes for Brunch

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Mom's Sourdough Hot Cakes (Sourdough Pancakes)   blank  blank 

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Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
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Reactivating Dry Sourdough Starter

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Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
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Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
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Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
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Pumpkin Spice Sourdough Scones

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Bread, Main Dishes, Sourdough, Vegetarian Tagged With: Breakfast, Comfort Food

Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}

February 23 By Renée 16 Comments

These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon. 

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), this image of Fresh Strawberry Crème Crêpes would be the picture they would use to illustrate it.

This post may contain affiliate links, but don’t worry – they won’t bite.

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!

Despite their “fancy” vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother’s Day, Father’s Day, Mid-Summer Back-Porch Sittin’ Day (I may have made that one up). 

Fresh Strawberry Crepes

I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.

Instagram shot of strawberry Crepes

The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!blank

Creamy Fresh Strawberry Crêpes

Creamy Fresh Strawberry Crêpes

Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Dessert
Keyword: brunch, mothers day, strawberries,, strawberry crepes
Servings: 12 crepes
Calories: 249kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Crepe Turner (or Spatula)
  • Stand Mixer
  • Blender

Ingredients

  • 2 pints Strawberries hulled and sliced, divided
  • 2 cups heavy whipping cream
  • 2/3 cup white sugar
  • 1 tablespoon vanilla
  • 1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)

Instructions

  • In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.

To make Strawberry Crème:

  • With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
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  • Mix in the sugar until stiff peaks begin to form.
  • Turn mixture on LOW and stir in pureed strawberries.
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  • Refrigerate strawberry crème until you are ready to assemble crêpes.
    Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Assembling the Crêpes

  • Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.
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Notes

Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe. 

Nutrition

Serving: 1crepe | Calories: 249kcal | Carbohydrates: 28.8g | Protein: 4.4g | Fat: 13.1g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 16.2g | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cooking the Crêpes

A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard. 

Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch, Dessert
Cuisine: French
Keyword: crepes
Servings: 12 crepes
Calories: 137kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Blender
  • Rubber Spatula

Ingredients

  • 1 1/2 cups milk* see note
  • 3 eggs
  • 4 tsp. vanilla
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter
  • 1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

  • A dusting of powdered sugar and a sprinkling of fresh lemon juice
  • Fresh fruits or berries
  • Whipped cream
  • Jam or jelly

Instructions

  • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
  • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

  • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
    Start your pan on medium low and work from there.
  • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
  • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
    (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
    Cook for about 1 minute.
  • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
  • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
  • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step. 
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
  • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
  • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
  • To defrost frozen crepes, place them in the refrigerator.
  • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Flipping Crêpes

Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half. 

Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.

I usually don’t use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan! 

Creamy Fresh Strawberry Crêpes

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 Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}   Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Fresh Strawberry Crepes
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Updated Feb. 23.2020. Originally posted June 9, 2014. 

Filed Under: 30-Minute Meals, Sweets, Vegetarian Tagged With: berries, Breakfast, brunch, crepes, French, strawberries

Cornbread Breakfast Casserole (Leftover Makeover)

August 1 By Renée 14 Comments

Leftover Chili & Cornbread just got a makeover! Our easy layered Cornbread Breakfast Casserole transforms your leftover cornbread and chili (or stew) into a hearty, company-worthy breakfast.

Leftover Cornbread Breakfast Casserole | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

To make this scrumptious layered Cornbread Breakfast Casserole, all you need is leftover cornbread, a cup or two of leftover chili or thick stew, and a handful of standard pantry and fridge staples. Easy-peasy!!!

Leftover Cornbread Breakfast Casserole | The Good Hearted Woman

Cornbread is one of those things that is best eaten the day it is prepared: after that, it quickly begins to toughen and lose its freshness.

Recently, while developing my recipe for Sweet Skillet Cornbread, I made four separate batches of cornbread in the same week. I usually try to string recipe tests out over a few weeks, but that didn’t happen this time, and as a result, we had a mountain of leftover cornbread.

Normally when I have leftover cornbread, I crumble and freeze it for use as breadcrumbs for casserole and pasta toppings; but that giant cornbread pile just called out to be made into something wonderful. 

My first thought was to make a savory cornbread pudding, but then, Ooo… What about a stratta? (FYI – stratta, or strata, is just a fancy name for a layered casserole, often prepared with bread). 

As it happened, we had a fridge full of fresh eggs thanks to Lady Bird Johnson and Harriet Lane Johnston (our two chickens), and a bowl of leftover chili. A plan began to take form. 

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The leftovers that I used for this Cornbread Breakfast Casserole recipe were equal to roughly 1/3 of a batch of Sweet Skillet Cornbread.

From Inspiration to Reality: How Recipe Developers Really Test Recipes

It is a long road from having a cool food idea to creating a viable recipe that is both tasty and can be successfully replicated by others. That road requires knowledge, preparation, organization, and testing, testing, testing. 

When I’m working on a new recipe, I usually make it between one and four times, depending upon how involved it is and how many times I’ve made it in the past.

For tried and true recipes like Mom’s Spaghetti Sauce or Split Pea Soup, which I’ve made countless times in the past, I make a single batch to verify ingredient amounts, instructions, and cooking times – and so that I can take pictures, of course!

For original recipes like this Leftover Cornbread Breakfast Casserole, however, I make the recipe a minimum of three times, and often more. A few years ago, Mr B and I made at least seven batches of (Almost) Original Taco House Fiesta Dressing before we deemed it perfect.

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How Do Other Food Writers Test Their Recipes?

As I chiseled away at my Mountain of Leftover Cornbread, turning it into a trio of breakfast casserole test runs, I started wondering about how other food writers, recipe developers, and bloggers approach the task of proving a new recipe, so I ask a few of my foodie friends to share a little about their process. 

It was interesting to learn how other food writers approach the challenge of testing out a recipe. I know first hand the amount of time and work involved, but the lengths some go to in pursuit of perfection surprised even me! (I’m looking at you and your 100 cakes, Eileen! ?) Check out what they have to say: 

QUESTION: On average, how many times do you make a recipe from start to finish before posting it to your blog? What is your standard process for developing recipes?

Every recipe has been tested at least three times in my kitchen after it’s been perfected. First test is for measurement accuracy. Second is for timing. Third for photography. New recipes and new methods are tested more extensively before they enter this process. When someone tries a recipe from my blog I want them to know it will turn out and I can’t give that guarantee by making a recipe just once.
~ Renee, Renee Nicole’s Kitchen

I make all of my recipes about 4 to 5 times before I post. The first two times are just for me and my husband to eat. I make most of my changes at this stage. The next two batches are given out to different groups of neighbors to get outside feedback. Finally, if I haven’t done it already, I make it one last time to re-shoot any photographs that I might want for the article.
~ Valerie, Tiny Kitchen Cuisine

Typically once ?, sometimes twice, but the most to date I’ve repeated and photographed and tweaked was my Nutella Banana Bread; I made it 3x in 10 days. I share that experience in my post. Most of my recipes are tried and true and since my focus is easy and simple, if I can’t get it right the first time then I typically don’t make it again.
~ Kathleen, The Fresh Cooky

[I make a new recipe] at least 3 times, then more to test different substitutions that I know readers will ask about…so I usually make each one 10x (including one for photos and one for video). I work ahead so I spread out the batches (so we’re not eating the same thing 10x in a short time frame).
~ Laura, Joy Food Sunshine

Because I have a baking blog and baking recipes need to be precise, I usually make a recipe a minimum of 3x before I’m ready to post. Four or five tests for a recipe is not unusual. For my Pound Cake Perfection recipe I baked over 100 cakes to get the best recipe possible.
~ Eileen, Baking Sense

Leftover Cornbread Breakfast Casserole | The Good Hearted Woman

Usually it’s 3 times but sometimes more if I end up creating variations or if I want to test different methods of cooking (stove top, instant pot, etc). There was one time where I tested it like 6 times and ended up with so much leftovers that my husband told me to STOP! haha..because he ends up eating most of it.
~ JinJoo, Kimchimari

I make a recipe at least three times and sometimes more before the recipe is completely worked out. By the time I’ve done the video and the photos and all the recipe testing it’s a total of 7 or 8 times. By that time I never want to see it again. Lol. I actually have a little group of people who I call my baby bellies who take a lot of extras off of my hands..
~ Wendi, Loaves and Dishes

Typically, the third time is the charm, although I have nailed recipe experiments on the first try (but made it again to be sure) … and abandoned ideas altogether after too many tries, chalking them up to “recipe fails.” When it comes to recipe development, like anything creative (plus scientific), you must be willing to fail in order to succeed.
~Kelly, Kitchen Gone Rogue

I like to make my recipes 3-4 times before posting, assuming it’s a brand new recipe. If it’s a family favorite that I’m just getting around to posting, it won’t take that many tries. If it’s a dessert recipe I try to time it around a social gathering of some sort so I can give a batch or two away.
~ Megan, Scratch to Basic

Third Time’s a Charm

Overall, three successful trial runs seems to be the magic number for the majority of recipe developers who responded to my question, though clearly everyone puts their own spin on that triple-check. Many thanks to those recipe writers and bloggers quoted here, as well as the many others who chimed in, for all their hard work and dedication! 

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Now it’s time to grab those leftovers out of the fridge and throw together one of the best breakfast casseroles you’ve had all year!

Leftover Cornbread Breakfast Casserole | The Good Hearted Woman
5 from 6 votes

Leftover Cornbread Breakfast Casserole

This easy layered Cornbread Breakfast Casserole transforms your leftover cornbread and chili (or stew) into a hearty, company-worthy breakfast.
Prep Time25 mins
Cook Time30 mins
15 mins
Total Time1 hr 10 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Main Dish
Cuisine: American
Keyword: cornbread, eggs, leftovers
Servings: 8
Calories: 272kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Cast Iron Skillet (10-Inch)
  • Cast Iron Pie Dish (10-inch)

Ingredients

  • 2 tablespoons butter divided
  • 1 large sweet onion peeled and sliced 3/8" - 1/4" thick
  • 3 cups leftover cornbread to 4 cups; sliced, cubed or crumbled (see Notes)
  • 1½ cups leftover thick chili or stew to 3 cups
  • 1½ cups grated cheese to 2 cups (see Notes)
  • 8 whole eggs to 10 eggs
US Customary - Metric

Instructions

Fried Onions

  • Heat 10" cast iron skillet (or cast iron pie dish) over medium heat for 2 minutes.
    Add one tablespoon of butter to the skillet and swirl to coat as the butter melts. The butter should sizzle, but not brown.
    Immediately place the onion slices in hot butter in the skillet in a single layer.
    You can crowd them a bit because they will shrink as the cook.
  • Fry onions for about 2-3 minutes, or until golden.
    Using a spatula, carefully turn onion slices over to fry the other side.
    When onions are nicely browned on each side, carefully remove them from skillet using a spatula and set aside on a plate.
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Assembling Casserole

  • Melt 1 tablespoon butter in a 10" cast iron pie dish (or cast iron skillet). Swirl melted butter to coat bottom and sides.
  • Cornbread Layer #1 • Cubed
    Into the prepared cast iron pie dish, lay in 1 1/2 - 2 cups of sliced (or crumbled) leftover cornbread, so that the bottom of the dish is completely covered by about 1/2 inch of cornbread.
  • In a small bowl, whisk together 2 eggs and 1/3 cup milk.
    Season with 1/4 teaspoon salt and a few turns of freshly ground pepper.
    Pour evenly over cornbread layer in pie dish.
    Press down slightly, just enough to flatten layer.
  • Grated Cheese Layer
    Sprinkle grated cheese over cornbread layer.
  • "Leftover" Layer
    Spread leftover chili (or stew, or whatever you are using) on top of the grated cheese.
  • Cornbread Layer #2 • Crumbled
    Spread 1 1/2 - 2 cups crumbled leftover cornbread over the top of the Leftover layer.
    blank
  • Carefully crack 6 to 8 eggs onto casserole, arranging them evenly in a ring.
    blank
  • Arrange pan-fried onions around egg yolks.
    This is actually kind of fun: I was thinking of Vincent Van Gogh's "Starry Night" while I was working.
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  • Bake for 30 to 35 minutes at 350°.
    Eggs whites should be set, and the whole thing is relatively firm to the touch.
    Allow casserole to rest for 10 minutes before slicing.
    blank
  • Garnish with chopped fresh parsley or cilantro.
    Serve warm.
    Leftover Cornbread Breakfast Casserole | The Good Hearted Woman

Notes

For best results, use leftover cornbread from my Sweet Skillet Cornbread recipe. 
Preparing Leftover Cornbread
If possible, try to avoid making your leftover cornbread into fine breadcrumbs. This will result in a very heavy, dense casserole. 
I prefer to cube, or even slice, the cornbread that I use for the first layer. I try to slice it 3/8 - 1/2" thick, and use the slices to cover the bottom of the pan. That said, occasionally leftover cornbread defies slicing; in which case I try to keep it in the largest crumbled state possible. I use the larger crumbles for the first layer, and smaller crumbles for the top layer. 
Cheese
Cheddar and Mozzarella are always safe bets, but feel free to use whatever goes well with your "leftover layer."

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 582mg | Potassium: 283mg | Fiber: 3g | Sugar: 7g | Vitamin A: 509IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I found the act of arranging the pan-fried onions around the egg yolks quite therapeutic. I was thinking of Vincent Van Gogh while I was working. 

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Need more ideas? Try these delicious, eggy breakfast recipes from GHW!

  • Smoked Salmon Eggs Benedict
  • The BEST Huevos Rancheros
  • Sweet Potato Carrot Hash

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Layered Leftover Cornbread Breakfast Casserole | The Good Hearted Woman    Leftover Cornbread Breakfast Casserole | The Good Hearted Woman    Leftover Cornbread Breakfast Casserole | The Good Hearted Woman    Leftover Cornbread Breakfast Casserole | The Good Hearted Woman    Leftover Cornbread Breakfast Casserole | The Good Hearted WomanWavy Line

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Eating Style, Main Dishes, Recipes, Vegetarian Tagged With: Breakfast, Comfort Food, eggs, leftovers

Hearty Vegan Breakfast Granola

January 13 By Renée 6 Comments

Uncle David’s Hearty Vegan Granola recipe is an easy-to-make vegan, gluten-free, oil-free granola; slow-baked baked in natural sweeteners for deeply satisfying, delicious crunch.

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

This post may contain affiliate links, but don’t worry – they won’t bite.

If you love starting your morning with a delicious bowl of whole-grain goodness, you are in the right place! This great-tasting, protein-rich vegan granola recipe is shared here courtesy of my sister’s Uncle David, faithful breakfast eater and lifelong vegan. Ever humble, Uncle David says,

I wish I could take the credit [for this recipe] but it is from a friend’s cookbook that is my favorite: Best Gourmet Recipes from Five Loaves Deli & Bakery by Neva Brackett.  I use the recipe all the time and never tire of it. Best I’ve ever had. Enjoy!

Regardless of the source, recipes for granola – favorite breakfast cereal turned traveling-snack of hippies, West Coast hipsters, and aging boomers alike – are as numerous and varied as are the ingredients used to make them.

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

This recipe, however, stands out in a couple of significant ways: it contains no added fats, no sweets (i.e., carob, chocolate, candy-coated M&M’s and the like so often found in “trail mix” granola varieties) and is naturally vegan.  Moreover, with just the right amount of sweetness and no more, it is a delicious, natural source of protein and complex carbohydrates.

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

The primary sweetener in this granola is pureed dates; which, I have to admit I thought sounded awful when I first read the recipe (I don’t like dates); however, going on my sister’s recommendation, I gave it a try. Wow! I am so glad I did! This is one granola recipe you will be making over and over. 

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

Hearty Vegan Breakfast Granola

Uncle David’s Hearty Vegan Breakfast Granola recipe is an easy-to-make vegan, gluten-free, oil-free granola; slow-baked baked in natural sweeteners for deeply satisfying, delicious crunch.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Print Recipe Pin Recipe
Course: Breakfast, Snacks
Cuisine: Vegan, Vegetarian
Keyword: Dairy-free, Gluten-free
Servings: 20
Calories: 414kcal
Author: David Hardwick

Ingredients

  • 2 cups pitted or chopped dates
  • 1/2 cup walnuts roasted peanuts, or almonds
  • 2 tablespoons of sesame tahini
  • 1 1/4 cups hot water
  • 1/4 cup honey or agave, or maple syrup
  • 1 tablespoons vanilla
  • 1 tablespoons molasses
  • 1 tsp maple flavoring
  • 3/4 tsp salt
  • 42 ounces old-fashioned rolled oats about 14 cups
  • 1/2 cup shredded unsweetened coconut, or more
  • 1 - 2 cups slivered almonds coarsely chopped walnuts, and/or roasted peanuts roasted peanuts
US Customary - Metric

Instructions

  • Breheat oven to 200°F [93°C]
  • Place dates and 1/2 cup nuts in blender. Add hot water, honey, vanilla, molasses, maple flavoring and salt.
    Blend for about a minute until smooth.
  • Place the oats, coconut, and nuts in a roasting pan or very large mixing bowl.
    Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!
  • Add blended mix to the oats in the large bowl and gently mix together with your hands.
    Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!
  • Work the wet and dry mixtures together for several minutes until all the oats are all very evenly moistened and coated.
  • Place in large cake pans or cookie sheets, taking care not to pack or pat it down tightly. Keep it light and airy.
    Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!
  • Place pans in oven at 200°F [93°C] for about 8-10 hours. (I usually use a spatula to turn the granola a couple of times during the baking process.)
  • Remove from oven and allow to cool. Store in an airtight container.
    Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

Nutrition

Serving: 1cup | Calories: 414kcal | Carbohydrates: 60g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 111mg | Potassium: 465mg | Fiber: 9g | Sugar: 15g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Start your morning with a delicious bowl of Uncle David's amazing whole-grain HEARTY VEGAN BREAKFAST GRANOLATweet & Share!

Ingredient Notes

  • HONEY: The use of honey is a hot-button of contention in the vegan community: some are fine with it, while others are vehemently opposed to its use. Uncle David is one of the former; however, if you avoid honey altogether, you can substitute agave 1:1 for the honey.
  • NUTS: I have literally never made this the same twice: I’m always mixing up the nut blend, or adding more coconut, or throwing something in when I have a handful leftover that I don’t know what else to do with.
  • OATS: Uncle David’s says, “Preferably Quaker or Three-Minute brand—avoid other and most bulk brands. They go to pieces and don’t make a tender, flaky granola“*
  • COCONUT: We loooove coconut in our house, so I always use at least 2 cups.**
  • TAHINI: If you don’t have tahini, peanut butter makes a fine substitute.

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

It is a good idea to use an oven thermometer to be sure your oven is really 200 degrees. We have found that ovens vary greatly and granola can easily burn if the temperature is too high. For really tender granola, use a convection oven!

Uncle David's Hearty Vegan Breakfast Granola is a delicious, healthy way to start your day!

BONUS IDEA!  The first time I made this, while I was “testing” the puree, it occurred to me that is would make a fabulous fruit dip, and it did! All you need to do is mix the date puree (from step #1) 50/50 with plain yogurt, add an extra splash of vanilla, then serve it up with some fruit chunks. People will call you a genius!  

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Uncle David’s Hearty Vegan Granola

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Eating Style, Gluten-free, Munchies, Recipes, Vegan, Vegetarian Tagged With: Breakfast, honey, molasses, nuts, oats

Unicorn Glitter & Mother’s Day Brunch Ideas

May 2 By Renée 8 Comments

Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory. 

One of the best the best parts of Mother’s Day is the memories that it leaves with us. When our kiddos are small, it is all painted hand-prints and construction paper cards and crayon-scrawled “I love you” notes. You know, the stuff us Mamas fill our treasure boxes with.

unicorn glittery Hallmark magical perfection | The Good Hearted Woman

And then there are those amazing, often entertaining Mother’s Day breakfasts…

I have such fond recollections of my girls filing into my bedroom every Mother’s Day morning, the oldest proudly balancing our biggest tray heaped high with their carefully prepared breakfast creations.  After handing off the tray, they would all clamber up onto my bed and wiggle around like fresh puppies as they watched me eat every last bite. Some years (thanks in part to their father) it was all about the food; lovely little pancakes covered with warm syrup, plump berries, orange juice, cinnamon toast, and even a little vase of spring flowers on the side. Other years, let’s just say it was all about the love. And that’s what’s really important anyway.

However, lest you get the idea that Mother’s Day at our house was all unicorn glittery Hallmark magical perfection, let me reassure you that time has most definitely and conveniently smoothed over the rough edges of my memories. After a decade or two, I now only vaguely recall the major spills, and the passionate, heated arguments over who made what and who helped most, and the little sticky fingers stealing all the berries off my plate.

But, once again, it’s really all about the love. >If you are wondering how to read that last sentence, please refer to the little girl front left below.<

Mother's Day 1997 | The Good Hearted Woman

Mother’s Day 1997 – and yes, I made the girls’ dresses. (Except the oldest – she sewed that one herself. I was so proud of her. Still am.)

Many years have past since the days when my girls bounced their way across my bed and through my Mother’s Day Brunch.  Most of them have grown up, moved out, and started lives of their own. One even has her own little ones now, who I imagine bring her an equally memorable Mother’s Day breakfast, complete with unicorn glitter (or in their case, sparkly Frozen snow). Luckily though, I still have a couple of my girls around, and they usually take the time to make me something truly wonderful.

Surprisingly, as my girls grow older, the effort means even more to me then it did when they were little. Last year, one of my daughters surprised me with these lovely strawberries-and-chocolate crepes. Not only were they beautiful but they were delicious too, and YES! You bet I bragged!

What food blogger kids make for Mother’s Day breakfast. #mothersday #mykidcooksbetterthanyours #mothersdaybreakfast #yum #yummy #amazing #sweet #chocolate #whippedcream #delish #foods #delicious #tasty #eat #eating #hungry #foodpics #sweettooth

A photo posted by The Good Hearted Woman (@thegoodheartedwoman) on May 10, 2015 at 10:55am PDT

If you’re wondering what to make mom this year for her special day, here are a few of my favorite Mother’s Day brunch ideas to inspire you:

The Best Mother's Day Brunch Recipes | The Good Hearted Woman

  1. Strawberry Crème Crêpes
  2. Eggs Provençal a la Renée
  3. Strawberry Soufflé Omelet with Caramelized Almonds
  4. Smoked Salmon Benedict
  5. Dutch Apple Cranberry Crepes
  6. Huevos Rancheros

{Are poached eggs still a mystery to you? Check my post on How to Make Perfectly Poached Eggs.}

Mother's Day 1997

Best Mother's Day Brunch Recipes | The Good Hearted Woman
Simply Delicious! Best Mother's Day Brunch Recipes | The Good Hearted Woman

Filed Under: Main Dishes, Recipe Round-ups, Recipes Tagged With: Breakfast, brunch, eggs, strawberries

Smoked Salmon Crustless Quiche

March 4 By Renée 12 Comments

A new twist on an old standby, this “impossible” Smoked Salmon Crustless Quiche is perfect for any meal of the day. It goes together in less than 15 minutes and is ready to serve – start to finish – in about an hour.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.)

Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche! 

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
5 from 1 vote

Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Breakfast, Brunch
Author: Mary - The Lake House, Otis, Oregon

Ingredients

  • 6 ounces smoked salmon chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 3 ounces cream cheese cut into 1/2-inch cubes
  • 2 cup milk
  • 1 cup Original Bisquick Try this homemade version!
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Preheat oven to 400° F.
  • Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
  • Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
  • Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
  • Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
  • Pour egg mixture into pie plate over smoked salmon mixture.
  • Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

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Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Smoked Salmon Recipes from GHW

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Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

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Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

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Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

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Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Filed Under: Main Dishes, Pescatarian, Recipes Tagged With: baking, Breakfast, brunch, easy meals, eggs, fish, Lunch, salmon, seafood

Dutch Apple Cranberry Crepes {Recipe}

December 21 By Renée 9 Comments

Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crêpe Filling

Prep Time1 hr
Total Time1 hr
Print Recipe Pin Recipe
Course: Breakfast, Brunch, Dessert
Servings: 10 -12 filled crêpes
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 1/2 - 2 lbs. tart apples I use about 5 Granny Smiths
  • 1/3 cup dried cranberries
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • 1 freshly ground nutmeg
  • Pinch ground allspice
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch only if necessary; see note

1 Batch Sweet Vanilla Crêpes

    Additional Ingredients:

    • Whipped Cream

    Instructions

    Make a batch of Sweet Vanilla Crepes.

      Dutch Apple Filling:

      • Peel, core, and slice apples into a large mixing bowl. Add dried cranberries (if desired), and then lemon juice, cinnamon, nutmeg, allspice. Toss to coat. Cover the bowl with plastic wrap and let set for about half an hour.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • In a cast iron skillet or other heavy pan over medium heat, melt butter and brown sugar together, stirring frequently. When mixture begins to bubble, add salt and reduce temperature to medium low.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • Add prepared apple mixture and bring to mixture to a simmer, stirring frequently. Cook apples until they are no longer crunchy, but still have some texture to them. (You don’t want applesauce!)
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • If the mixture is very runny, add cornstarch a half-teaspoon at a time and simmer until thickened.

      Assembling the Crêpes

      • Fill crêpes with prepared Dutch Apple Cranberry Filling, fold and garnish with whipped cream and dried cranberries.
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      Dutch Apple Cranberry Crepes | The Good Hearted Woman
      Sweet Vanilla Crêpes Recipe
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Filed Under: 30-Minute Meals, Main Dishes, Recipes, Sweets, Vegetarian Tagged With: apples, Breakfast, brunch, crepes, dessert, eggs, Fruit, sweets

      Easy Basic Sweet Vanilla Crepes

      December 1 By Renée 5 Comments

      If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried. 

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

      Crêpe Batter

      • Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
      • Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
      • When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

      Flipping Crêpes

      • Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
      • I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

      Filling Crêpes

      • The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

      Serving Crêpes

      • Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
      • I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Basic Sweet Vanilla Crêpes {Recipe}

      This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
      Prep Time5 mins
      Cook Time20 mins
      Resting Time1 hr
      Total Time1 hr 25 mins
      Print Recipe Pin Recipe
      Course: Breakfast, Breakfast or Brunch, Dessert
      Cuisine: French
      Keyword: crepes
      Servings: 12 crepes
      Calories: 137kcal
      Author: Renée B. ♥ The Good Hearted Woman

      Equipment

      • Crepe Pan
      • Blender
      • Rubber Spatula

      Ingredients

      • 1 1/2 cups milk* see note
      • 3 eggs
      • 4 tsp. vanilla
      • 3 Tbs. sugar
      • 1/2 tsp. salt
      • 1/4 cup melted butter
      • 1 1/2 cups flour sifted

      Simple fillings or toppings for sweet crêpes include:

      • A dusting of powdered sugar and a sprinkling of fresh lemon juice
      • Fresh fruits or berries
      • Whipped cream
      • Jam or jelly

      Instructions

      • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
      • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

      Prepare Crepes

      • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
        Start your pan on medium low and work from there.
      • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
      • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
        (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
        Cook for about 1 minute.
      • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
      • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
      • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
      • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

      Notes

      Flipping Crepes
      I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
      Refrigerating Crepe Batter
      DO NOT SKIP the refrigeration step. 
      Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
      Refrigerating and/or Freezing Cooked Crepes
      • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
      • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
      • To defrost frozen crepes, place them in the refrigerator.
      • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

      Nutrition

      Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      “Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

      Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Filed Under: Bread, Cooking Basics, Recipes, Sweets, Vegetarian Tagged With: Basic Recipes, Breakfast, brunch, crepes, eggs

      Strawberry Soufflé Omelet with Caramelized Almonds

      June 19 By Renée 15 Comments

      Fresh strawberries and caramelized almonds combine with a delicate, open-faced omelet to create a spectacular springtime presentation.

      Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

      This post may contain affiliate links.

      This is one of my favorite recipes from Janice Cole’s cookbook, Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes. A cross between an omelet and a souffle, this brunch-friendly dish is far easier to make than its name suggests. (If you haven’t already, be sure to check out my cookbook review and interview with Janice.)

      Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

      Strawberry Souffle Omelet with Maple-Caramelized Almonds
      5 from 3 votes

      Strawberry Soufflé Omelet with Caramelized Almonds {Recipe}

      A delicate, airy, opened-faced omelet topped with fresh strawberries and caramelized almonds.
      Print Recipe Pin Recipe
      Course: Breakfast, Brunch
      Author: Renée B. ♥ The Good Hearted Woman

      Ingredients

      Maple-caramelized Almonds

      • 1/2 tablespoon butter or coconut oil
      • 1/2 cup sliced almonds
      • 2 tablespoons pure maple syrup honey works equally well

      Omelet

      • 6 eggs separated
      • 2 tablespoons sugar
      • 1/4 teaspoon salt
      • 1/8 teaspoon freshly ground pepper
      • 2 tablespoons butter or coconut oil

      Topping

      • Powdered sugar
      • 1 pound fresh strawberries slices (about 3 cups)

      Instructions

      To caramelize almonds:

      • Line a cookie sheet with parchment paper.
      • Melt butter in a medium skillet over medium heat. (A non-stick skillet is helpful but not necessary for this step.)
      • Add the almonds and cook for about a minute - until they just barely begin turning golden.
      • Add the maple syrup (or honey) and cook, stirring constantly for about a minute - until he mixture thickens and the almonds are glazed.
      • Spread over parchment and break into bite-sized pieces.

      Omelet:

      • Preheat oven to 400° F. In a large mixing bowl, beat egg whites with an electric mixer until frothy. Add sugar and continue to beat until soft peaks form. Do not overbeat. Transfer to another large bowl.
      • Add egg yolks to the same mixing bowl the egg whites were beaten in and sprinkle with salt and pepper. Beat at medium speed until pale yellow and very thick.
      • Mix half the prepared egg whites into the egg yolks.
      • Pour the egg yolk mixture over the remaining egg whites and gently fold in. Fold until completely blended.
      • Melt butter in a large ovenproof skillet over medium heat. Swirl the butter to coat bottom. Pour the egg mixture into the pan and gently smooth the top with a spatula. Cook for 1 minute (do not stir). Put the pan in preheated oven and bake 10 minutes or until golden brown, puffed, and set.
      • If necessary, run a knife around the side of the pan to release the omelet. Slide it onto a large platter if desired. (I skipped this step because I think the cast iron makes a nice presentation.)
      • Sprinkle with powdered sugar, and top with sliced strawberries and caramelized almonds.

      Notes

      NOTES:
      The original recipe suggest using unsalted butter, but I prefer the slightly seasoned taste that salted butter lends to the edges.
      I use my 10-inch cast-iron skillet for this dish and it turns out perfectly.
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
      Chicken & Egg {Book Review} | The Good Hearted Woman

      The 10-inch Cast Iron Chef’s Skillet that I used for this recipe is my personal favorite pan. It’s gently sloping sides make it perfect for almost everything.

      Strawberry Souffle Omelet with Maple-Caramelized Almonds


      Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. (Rest assured though, we will NEVER recommend anything we don’t believe in just to make a buck. We like to sleep at night.) Anywho, while clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

      Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman
      Strawberry Souffle Omelet with Maple-Caramelized Almonds from "Chicken and Egg" by Janice Cole | The Good Hearted Woman

      Filed Under: Dairy-free, Gluten-free, Main Dishes, Vegetarian Tagged With: baking, berries, Breakfast, brunch, eggs, Sweet Somethings

      Eggs Provençal (La Provence Copycat Recipe)

      March 11 By Renée 12 Comments

      Eggs Provençal is a simple, yet amazing fusion of fresh flavors. Perfect for breakfast or brunch, our easy-to-make version (inspired by La Provence) takes just 10 minutes of mild effort, and rewards you with a perfect, pin-worthy plate of deliciousness.

      Eggs Provençal (La Provence Copycat Recipe)

      This post may contain affiliate links, but don’t worry – they won’t bite.

      Eggs Provençal is one of my favorite brunch choices at our local La Provence Boulangerie & Patisserie. One of the reasons I like this dish so much is, no matter what time of day, it makes for a light, satisfying, flavor-packed meal that won’t send you into a midday carb-coma.

      Our easy to make version of Eggs Provençal so quick and simple to put together that I hesitate to label this as a “recipe”: it’s really more of an assembly guide.

      Eggs Provençal (La Provence Copycat Recipe)
      5 from 1 vote

      Eggs Provençal a la Renée

      Eggs Provençal is a simple, yet amazing fusion of fresh flavors. Perfect for breakfast or brunch, our easy-to-make version takes just 10 minutes of mild effort, and rewards you with a perfect, pin-worthy plate of deliciousness.
      Prep Time10 mins
      Total Time10 mins
      Print Recipe Pin Recipe
      Course: Breakfast
      Cuisine: French
      Keyword: eggs, tomatoes
      Servings: 1 serving
      Calories: 280kcal
      Author: Renée | The Good Hearted Woman

      Ingredients

      For each serving, you need:

      • 2 eggs poached
      • 1 1/2 tablespoons basil pesto
      • 2 thick slices of ripe tomato
      • 1/2 oz grated cheese I use a mixture of Parmesan & mozzarella
      • Paprika salt & pepper, as desired
      • Fresh basil
      US Customary - Metric

      Instructions

      • Prepare poached eggs.
      • Move oven rack to highest position. Preheat oven broiler.
      • Put tomato slices on lined baking sheet and broil for 4-5 minutes. Remove from oven.
      • Turn tomato slices over and spread half the pesto over each slice.
        tomatoes & pesto
      • Return tomato slices to oven and broil for 2 minutes.
      • Remove tomato slices from oven.
      • Top each slice with 1 poached egg and sprinkle with grated cheese. Sprinkle lightly with paprika and season as desired.
        poached eggs, pesto & tomatoes
      • Pop under broiler for 30 seconds to melt cheese.
      • Garnish with fresh basil.

      Nutrition

      Serving: 2eggs | Calories: 280kcal | Carbohydrates: 5g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 344mg | Sodium: 426mg | Potassium: 249mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1521IU | Vitamin C: 7mg | Calcium: 188mg | Iron: 2mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      Serving Suggestion: We especially like to serve this for a light dinner with Garlic-Almond Spaghetti Squash. #MeatlessMonday

      Wavy Line

      THANK YOU so much for being a faithful reader and supporter
      of The Good Hearted Woman. 🌻 Be sure to PIN this post!

      Eggs Provençal (La Provence Copycat Recipe)

      Wavy Line

      Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

      Filed Under: 30-Minute Meals, Gluten-free, Main Dishes, Vegetarian Tagged With: Breakfast, eggs, tomatoes

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