breakfast recipes

How to Make Instant Pot Applesauce

Instapot Applesauce

Cinnamon pear applesauce in the instant Pot can be made with about 4 minutes of cooking time.

This instapot applesauce is perfect for fall and can be made and stored in meal prep containers or mason jars for grab and go snacks to take to school or work.

Tools for making applesauce in the Instant pot

All you need is your instapot, a stick blender or food processor, and containers to store your leftover applesauce.

Ingredients for Instant pot applesauce

4 large apples, cored and chopped
2 large pears, cored and chopped
¼ c. water or sugar-free apple juice
2 t. ground cinnamon
1 T. fresh lemon juice
Optional: 1-2 T. honey, preferably local

Directions for Instant pot applesauce

  1. Combine apples, pears, water, ground cinnamon, and fresh lemon juice in Instant Pot® and stir to combine. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 4 minutes.

  2. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

  3. Taste and add honey to sweeten, if desired. Carefully transfer mixture to a food processor or high-powered blender and blend until smooth. (For chunkier results, use an immersion blender instead).

  4. Serve immediately, or transfer to airtight containers and place in the refrigerator until ready to serve. Can be stored in the refrigerator for up to one week. Enjoy!

Tips for making applesauce in the Instant pot

The biggest tip would be to not peel the apples. This way you get the fiber from leaving the skin on.

I love using a stick blender to puree the applesauce because I can control the chunkiness that way. It can be pureed right in the inner pot of your instapot so you can save time on cleanup.

Variations of Instant pot applesauce

  • Substituting the pears for mango or stone fruit like peaches or plums.

  • Add a few cinnamon flavored candies like red hots to the pot before you put the lid on. The candies will melt and color the applesauce a rosy pink shade and give it slightly spicy flavor.

  • Add chai spice, pumpkin pie spice or apple pie spice to the applesauce instead of plain cinnamon.

Lemon Ricotta Scones

Lemon Ricotta Scones

Lemon ricotta scones are a delicious weekend baking project, but in all honesty, they’re easy enough to make during the week too!

The first thing you need is biscuit mix. You can buy biscuit mix from the grocery store, but if you prefer to make your own use the recipe below. You can also see a video of me making the biscuit mix here.

Sous Vide Yogurt Three Ways

Sous Vide Yogurt Three Ways

I've made my own yogurt in the slow cooker that turned out great, but now that I have a sous vide immersion circulator, I wanted to try making yogurt the sous vide way as well.  

At first glance, it may seem like making yogurt sous vide style is overkill, but one thing I really liked about it is that I could make different flavors of yogurt by infusing the milk with different aromatics during the initial heating process.

How to Make Homemade Pancakes from Scratch with Buttermilk Video Recipe

Homemade Pancakes When homemade pancakes are the topic of conversation, there are usually two camps.  Half of us fall into the thin, flat and crispy around the edges camp,  and the other half fall into the thick and fluffy camp.

For as long as I can remember, I've liked my pancakes relatively thin.  But I may be converting.  These homemade pancakes are made with buttermilk and remind me of pancakes I've eaten at a house that serves pancakesSmile.  They are thick and perfect for soaking up syrup too.

This homemade pancake recipe is also perfect for making a double batch and freezing them.  You can pop them in the toaster or microwave and have a filling breakfast even on those rushed mornings.  Check out the video recipe below.

 

Homemade Pancakes with Buttermilk

Ingredients:

3 Eggs

1 Tbsp Brown Sugar

1 cup  Flour

1 Tbsp Baking Powder

1/2 tsp Salt

2/3 cup Buttermilk

2 Tbsp  Oil

Directions:

The first thing you want to do is preheat your griddle or pan.  You want a medium low heat.  If the pan is too hot your pancakes will burn before they've had a chance to cook through.

In a medium mixing bowl, beat the eggs with the brown sugar until light.  Make sure any lumps of brown sugar are adequately broken up.

Mix the dry ingredients together and add them to the egg mixture.  Add the buttermilk and oil and stir just until combined.  The batter will still be slightly lumpy.  Don't overmix or the pancakes will be tough.

Pour about 1/4 cup of batter in the pan or griddle for each pancake.  Cook until he surface is dotted with tiny bubbles, then flip with a spatula and cook on the other side until light brown and cooked through.

How to Pack the Homemade Pancakes For Freezing

Cool cooked pancakes on a wire rack.   Place pancakes in an airtight container or freezer bag with waxed paper in between each pancake.  You can also wrap them individually using foil or sandwich bags.

To Reheat Homemade Pancakes

Remove pancakes from the freezer and unwrap.  Place them in a toaster on the low setting until heated through.  You can also reheat the pancakes in the microwave for 30-60 seconds depending on your microwave.