breakfast

KNR, p. 319 “Pistachio Muffins and Cupcakes”

Our Irish heritage compels us to chomp on special Irish comfort food recipes all year round, and share them with the crowd this time of year. But this one? It’s not Irish, but it is green and we serve it every year. If someone else is cooking the main dish and sides, we are always asked to bring this to the gathering, sometimes in the cake version. Enjoy!

In case you were wondering, we bought the mug in Ireland at a Bewley’s chain tea shop. Lovely afternoon.

Pistachio Muffins and Cupcakes

Sheila Kerrian *
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 jumbo muffins

Equipment

  • 1 Standing Mixer, wire whip

Ingredients
  

Crumble Topping (use fork to mix)

  • 3 Tablespoons brown sugar
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons pecans, chopped
  • 3 Tablespoons softened butter
  • 2 drops green food coloring
  • 1 Tablespoon chopped pistachio kernels (optional)

Whipped Cream Topping (use wire whip on standing mixer to mix)

  • 1 3.4 oz box Jello pistachio instant pudding mix
  • 2 pints heavy cream
  • 1 envelope Dream Whip Topping mix
  • 2 Tablespoons confectioners sugar
  • 2 drops green food coloring
  • 1 teaspoon vanilla

Muffins

  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs
  • 1 3.4 oz box Jello pistachio instant pudding mix
  • 1.5 cups all-purpose unbleached King Arthur flour
  • 1/2 cup sparkling water
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1/2 cup chopped pecans
  • 4 drops green food coloring

Instructions
 

  • Mix ingredients for the topping of choice and refrigerate until needed.
  • Pre-heat oven to 350.  Use standing mixer on lowest speed for muffins.
  • Cream oil and sugar. Add eggs and pudding mix and beat until just mixed.
  • Add flour, baking powder, baking soda, salt, and sparkling water a little at a time and mix until evenly moistened.
  • Add chopped pecans and food coloring and mix until evenly blended.
  • Divide mix evenly among 6 extra large greased, floured, muffin tins (or use jumbo baking cup papers)
    If using the crumble topping, divide equally and sprinkle on top of the muffins, about 2 teaspoons each.
  • Bake 25-30 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.
  • If using the whipped cream topping, completely cool the baked muffins, then pile on the whipped cream to your heart’s content. Refrigerate until ready to eat.
  • There will be extra whipped cream, so put it on (or in) anything you like.

Notes

*Adapted from a cake recipe in a fundraiser cookbook.

KNR, p. 319 “Pistachio Muffins and Cupcakes” Read More »

KNR, p. 179 “Kerrian’s Gluten-Free Pancakes”

If there are no paragraph separations in the post, please double-click on the title to create a more readable version.

Sheila and I really enjoy eating pancakes on the weekends, and even sometimes during the week for dinner. But then, who doesn’t like breakfast for dinner? One of our friends has started a gluten-free diet and asked Sheila if she had a gluten-free version of our pancakes. We didn’t at the time, but Sheila played around with the basic eggs, flour, milk, and butter recipe and came up with this one. We tried pea flour, but that batch wound up tasting like hummus.

There was lots of taste testing and I think the final version is pretty good served with butter and syrup. They are thin, not puffy.

An interesting discovery was that these can become a bread substitute by adding rosemary or other herbs to the mix. They don’t really stand up to a hefty sandwich, but work nicely as a substitute for rolls with dinner.

Print
 

Kerrian's Favorite Gluten-Free Pancakes

Sheila Kerrian
Print Recipe
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1 1/2 cups brown rice flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 cups cold water
  • 1/4 cup almond oil
  • 1 teaspoon pure Mexican vanilla
  • 1 egg (can also be just the egg white)
  • 1 Tablespoon 1 softened margarine for coating frying pan – butter will burn

Instructions
 

  • Mix all dry ingredients together.
  • Slowly add water while whisking to keep the mixture from clumping.
  • Add almond oil and whisk until thoroughly mixed.
  • Add vanilla and whisk until blended.
  • Add egg and whisk until mixed.
  • Heat frying pan on medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes.
  • Flip when pancake edges begin to dry and surface bubbles. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stove top.
  • Remove to plate and serve immediately.

Notes

Recipe tips:
Making the herb-seasoned variety? Add a teaspoon of dried rosemary or other herbs to the dry ingredients. Prep and cooking is the same.
This gluten-free batter should be stirred just before cooking each batch, since the rice flour tends to sink to the bottom of the bowl.
Can be reheated in toaster.
Can be frozen, but separate each pancake with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.

 

Enjoy!  🙂

*Photo by Patti Phillips

 

 

Enjoy!Save

Save

Save

Save

KNR, p. 179 “Kerrian’s Gluten-Free Pancakes” Read More »

KNR, p. 248 “Pumpkin Pancakes (GF)”

 

I would eat pancakes for breakfast, brunch, lunch, and dinner on the weekends if the doc gave me the go-ahead. After our tasty experiment with the first gluten free pancake, it seemed a delicious option to make pumpkin pancakes. ‘Tis the season, after all!

 

There was lots of taste testing and I think the final, fluffy version is pretty good served with butter and syrup and sausages. They are a filling, substantial pancake and have become a family favorite.

 

P.S. Nobody ever keeled over after eating in the Kerrian Kitchen. Promise.

 

Print
KN, p. 248 "Pumpkin Pancakes (GF)"
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 pancakes
 
Ingredients
  • 1/2 cup white rice flour
  • 1.5 cups brown rice flour
  • 1/2 cup fine ground Bob’s Red Mill almond flour
  • 1.5 teaspoons sea salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups cold water
  • 1/2 cup pureed organic pumpkin
  • 3 Tablespoons canola oil or almond oil
  • 1 teaspoon pure almond extract
  • 1 extra-large egg (can be just the egg white), lightly beaten with fork
  • 1 teaspoon softened margarine for coating frying pan – (butter will burn)
Instructions
  1. Whisk all dry ingredients together.
  2. Slowly add water while whisking to keep the mixture from clumping.
  3. Add pumpkin, oil, almond extract, and lightly beaten egg, and whisk until just combined.
  4. Heat frying pan to medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes with 4” circles of batter in the pan.
  5. Flip when pancake edges begin to dry and surface bubbles. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
  6. Remove to plate and serve immediately.
Notes
Recipe Tips

Want fluffier pancakes with this GF recipe? Do not overmix the batter.
Can be reheated in toaster.
Can be frozen, but separate each with foil before putting in freezer containers.
If left in pile on covered plate in refrigerator, can be kept for four days.

 

Extra tip: these ingredients deliver consistently excellent results.

Enjoy!

 

 

 

 

KNR, p. 248 “Pumpkin Pancakes (GF)” Read More »

Scroll to Top