Breakfast talk at dinner! All because of the editing.

Already?  The weekend is over already?  Where did it go? We only had Ms. Autumn this weekend. Total score! (Not that I don’t thoroughly enjoy every second of my life with Lil Miss Sassy pants!) So the ol’ man and I had a date night!! A whaaaat?  Almost NEVER happens!  Dinner and a movie, baby!!  We split an appetizer and used movie passes we got from giving blood.  In bed, sleeping by 10pm.   That’s just how we rock it out in our 40’s. Four hours without children is like a 5 day vacation.  Enjoy your 20’s kids!

The Half Marathon is exactly 1 week from today. 13.1 miles. Seven days. Siete días. I may die on that day. I’m so glad it’s been for a good cause. I’ve been training, but I don’t think it’s been enough. eeeeekkk.  It’s ok.  It’s only death. Or some really achy thighs. The bad thing about marathon training ending is it’s end of carb loading as well.  I’ve been particularly fond of carb loading.  I even made lasagna tonight!!  I haven’t made lasagna in years.  I will be posting that later.

Tonight I post about breakfast.  Weird? Probably, yes. But the lasagna pictures aren’t edited yet. So you get breakfast.  Anyway, I don’t know about your house, but my house weekday mornings are a friggin’ MAD HOUSE.  From 5:15-7am, there is nothing but chaos with everyone trying to get ready. These little Pancake Mini-Muffins from Ree Drummond are great to make on a Sunday night, and have for Monday and Tuesday for the rascals to eat for breakfast.  Eff it.  Eat them Sunday night during the game.  Your choice.

I’m going to give you the recipe as she posted it.  I’m sure it would have been great.  I’m going to have to be honest, I cheated and used boxed Pancake mix, made as directed on the box.  They were also soooo delicious.  Either way, high carb deliciousness, with healthy blueberries mixed in.  High in oxidants blueberries?  We’ll take it.  Because goodness knows what they are eating at school.


Pancake Mini-Muffins

  • 3 C                  All-purpose flour
  • 1 Tbsp            Baking powder
  • 3 Tbsp            Sugar
  • 3/4 tsp           Salt
  • 2-1/2 C           Milk
  • 1 Tbsp            White Vinegar
  • 2 Whole         Eggs
  • 1 Tbsp            Vanilla extract
  • 4 Tbsp            Butter, melted
  • Blueberries
  • Warm Syrup for serving
  1. Preheat oven to 425 degrees for crispier edges, 400 for softer muffins.
  2. Sift together flour, baking powder, sugar, and salt.  Set aside
  3. Stir together the milk and vinegar and let sit for 1 minute.  Whisk in eggs and vanilla.
  4. Combine dry ingredients and wet ingredients, then stir in melted butter.  If batter is too thick, stir in a little milk.
  5. Spray a mini-muffin an generously with baking spray.  fill cups 2/3 full.  If using blueberries, drop 2 to 3 blueberries into each cup.
  6. Bake for 8 to 9 minutes @ 425 degrees or 11 minutes at 400 degrees, or until golden brown on top.  Let sit in the pan for 1 to 2 minutes, then turn them out of the pan.  (Use a small knife if any are stubborn)
  7. Serve with warm syrup.









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