Brunch on This | Tipsy Topsy Turvy Cranberry Ginger Cake

Posted on December 25, 2015 by Jennifer FIsher

Merry Christmas, y’all! Actually, I’m getting my post up late . . . so the day is almost over, but I hope lots of hugs were had, laughs were shared and memories were made! With our oldest home from college, it’s been wonderful to have everyone together again . . . and get back the full-immersion effects of being the only female of five people under the roof.

Today, I made big Christmas morning brunch for my kiddos, husband, mom and dad and family visiting from out of town. A few of the dishes are traditional non-negotiables, like the Overnight French Toast, Barn Raiser Beef & Egg Bake, and Cinnamon Monkey Bread. But, I always like to come up with a new holiday brunch recipe – and this one for Tipsy-Topsy-Turvy Cranberry Ginger Cake was a hit! There is still plenty of holiday time left to make this delicious dish which can also double as a dessert (throw a scoop of ice cream on top). Don’t worry, the alcohol content in the liquor burns off, so it’s just fine to feed to the children.

Oh, so did I mention that after brunch and presents and clean-up, we went stand-up paddle boarding?! Only in Austin!

Brunch on this –> Tipsy Topsy Turvy Cranberry Ginger (Coffee) Cake

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So, what was your most memorable happening today? Or, have you ever made an upside down cake — with what fruit? Please share in the comments, XOXO — Jennifer

Tipsy Topsy Turvy Cranberry Ginger Cake

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Course: Breakfast, Fruit

Cuisine: American

Servings: 8 servings

Ingredients

3/4 cup brown sugar, packed
2 tablespoons butter
1/4 cup Grand Marnier liquor
2 tablespoons grated fresh ginger
2 tablespoons grated Meyer lemon zest
12 ounces fresh cranberries
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated white sugar
1/4 cup melted butter
2/3 cup milk
2 large eggs
Lemon slices, cranberries, whipped cream optional garnish

Instructions

Preheat oven to 350F
In small saucepan, melt butter and whisk in liquor and brown sugar. Stir in ginger and lemon zest and continue to cook for 2 minutes until combined and beginning to bubble.
Spray pan with cooking spray and pour brown sugar mixture into bottom of pan. Add cranberries to top of brown sugar mixture; set aside.
In medium mixing bowl, stir together flour, baking powder, salt and sugar.
In another bowl, whisk together oil, milk, eggs and vanilla. Pour wet contents into bowl of dry contests and beat for 2 minutes with mixer or by hand, until well combined but not over mixed.
Pour batter over cranberries.
Bake for approximately 50 minutes in center rack of oven or until toothpick pulls clean.

12 Ideas for Hosting a Healthy Holiday Breakfast or Brunch

Posted on December 11, 2014 by Jennifer FIsher

It’s the most wonderful time of the year – it’s a season for eating and greeting and spreading good cheer! If you are hosting a morning get-together over the holidays, it needn’t be fancy or fussy to be successful. In fact, some of the best memories I have are sitting around in my pajamas after the stockings have been unstuffed and ribbons unraveled to share a leisurely breakfast with family and reminisce about the glories of yore. When I’m in town, I also like to don my most festive “ugly” sweater and invite the neighbors over for a holiday brunch.

I have to admit though, the thought of hosting breakfast or brunch sometimes intimidates me – especially knowing I’m not a graceful waker-upper. So, I like to have many of the menu items prepped ahead of time so I’m not running around like an overworked, grouchy elf in the morning. Make-ahead egg casseroles are ideal as are muffins and quick breads that can be baked a day or two earlier. Even pancakes can be cooked and kept in the freezer for a no-stress holiday breakfast celebration. Some of my favorite breakfast recipes are included in the Healthy Holiday Breakfast and Brunch collection I created for Foodie.com.

If your gathering is anything like mine, there will probably be at least a dozen kids racing around the Christmas tree high as flying reindeer jacked up on candy canes. I have an entertaining little activity that will slow down these busy bodies for a just a few minutes and also provide the opportunity to pump them with a wholesome glass of milk (soy, almond or whatever!). These Snowman Milk Bottles are adorable and a super easy craft that most any youngster can make with minimal supervision – however, I suggest pre-cutting the felt and assisting with the glue gun lest there be no emergency room trips on a holiday. And, BTW, TheFitFork.com has not turned into a DIY Craft blog, but these were just too fun not to share!

Supplies needed for each Snow Man Milk Bottle:

Empty mini milk bottle (available at craft store or recycled Starbucks Frappuccino bottle)
1 ½ inch x 8 inch piece of colorful felt
3 black buttons
Glue gun or glue dots
Scissors
Striped paper straw

For the scarf, use scissors to snip ½” long fringe into each end of the felt. Wrap around neck of bottle and knot to one side; secure with glue or glue dot if needed. Glue three buttons down front of bottle. Fill with milk and add colorful paper straw.

12 Ideas for Hosting Healthy Holiday Brunch #recipes + Snowman Milk Bottle #craft @Foodie #spon

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So, what do you like to serve on Christmas or holiday mornings? Do you have a once-a-year special holiday recipe or do you stick with your standard-issue morning meal?

This post was sponsored by Foodie.com, however all recipes and editorial comments are my own.

Apple Protein Pancakes with Sugar-Free Cider Syrup

Posted on November 23, 2014 by Jennifer FIsher

The kids have the whole week off school for Thanksgiving and they want pancakes for breakfast . . . every day! My recipe for Apple Protein Pancakes with Sugar-Free Cider Syrup wins for convenience and taste. It relies on boxed pancake mix (you can use whole wheat) and jarred applesauce. I originally developed this recipe for Litehouse Foods (they have the best apple cider), but later tweaked it for my own use by using a couple scoops of vanilla protein powder. I just find that after eating pancakes, I get the “hangries” unless I’ve balanced it with a little more protein. Oh, and the syrup doesn’t have any added sugar, a huge bonus considering the way my kids pour it on without discretion. If you’d rather do the no protein powder version, get the recipe here.

Apple Protein Pancakes with Sugar-Free Cider Syrup

For Pancakes:

2 cups “complete” pancake mix (the “just add water” type)
2 scoops (about 2/3 cup) vanilla or unflavored protein powder
1cup unsweetened applesauce
1 cup apple cider

For Syrup:

2 tablespoons cornstarch
1 ¼ teaspoon liquid Stevia (or any sugar substitute to achieve a ½ cup sugar equivalency) I used NuNaturals
1 teaspoon cinnamon
2 cups apple cider
2 tablespoons lemon juice
3 tablespoons butter

1. Heat electric griddle to 375 F degrees or skillet over medium high.

2. In bowl, combine pancake mix and protein powder with a whisk until blended. Stir in applesauce and apple cider until slightly smooth. If batter is too thick, stir in a scant amount of water or more apple cider to thin.

3. Pour batter onto hot griddle using 1/3 cup measure. Cook for approximately 1 to 1 ½ minutes before flipping. Pancake is ready to flip when edges are pulling away and bubbles on top have slowed down.

4. Flip pancakes with spatula and cook for approximately 45 seconds to 1 minute longer. Repeat for remaining pancake batter.

5. Meanwhile, prepare syrup by mixing cornstarch, sugar substitute and cinnamon together in a saucepan with heat off.

6. Gradually whisk in the cider and lemon juice and cook over medium heat stirring frequently, for 4 to 5 minutes, or until thickened

7. Remove syrup from heat and stir in butter. Serve warm over pancakes and store leftovers in the refrigerator.

Serves 6 (2 pancakes each)

Apple Protein Pancakes with #SugarFree Apple Cider Syrup #recipe

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More pancake recipes for hungry people:

Pancakes made with Core Power – TheFitfork.com

My little secret trick — just swap out Core Power for the milk or water in your pancake recipe.

Pumpkin Oat Pancake – Yum, these pancakes are pure fall goodness from the griddle — I like to use Love Grown Foods Super Oats to add a little extra nutrition with quinoa flakes, amaranth flakes and chia.

Pre-Race Paleo Pancakes – This is my go-to super healthy pancake recipe from a CrossFit superstar friend, Stephanie from Missouri.

If you need to stock up:

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Boo-Yeah! Pumpkin Pecan Oat Pancake Recipe

Posted on October 24, 2014 by Jennifer FIsher

Pumpkin, it’s what’s for breakfast this time of year! Maybe I’ve gone overboard with the gourd, but I don’t care. I’ve created a pumpkin recipe that you absolutely must make this weekend for a satisfying but not too sinful brunch – Pumpkin Pecan Oat Pancakes with Caramel Yogurt Topping.

Pumpkin is a super food, I know y’all have heard me ramble on and on about the health benefits. It’s filled with fiber and a great source of vitamins, especially A and E. That bright orange colored flesh indicates an abundance of antioxidents ready to help boost your heath and also potentially prevent a laundry list of chronic diseases and conditions. I eat to stay a lean mean, running machine, but I definitely don’t want to be a SKELETON — so in preparation for my hilly 10 mile race on Sunday, I’m going to attack a stack. YUM!

I pumped up the nutrients in my pancakes to the next level by adding Love Grown Foods® Super Oats (Simply Pure) to the batter – lots of good stuff here including quinoa flakes, amaranth flakes and chia. You can use any type or brand of oats you like – I’m just saying these Super Oats rock! Also, instead of dousing my pumpkin pancakes in a ton of sugary syrup, I simply mixed together some protein-packed Greek yogurt with just a touch of caramel sauce mixed in for a tasty topping.

Pumpkin Pecan Oat Pancakes with Caramel Yogurt Topping Recipe

1 ½ cups “complete” whole wheat or buttermilk pancake mix
½ cup oats
1 cup canned pumpkin puree
1-1/2 cups water
1/3 cup chopped pecans plus extra for topping
12 ounces plain Greek yogurt
¼ cup caramel dip

Instructions:

Heat skillet over medium-low heat or electric griddle to 375 degrees
In medium bowl, mix together pancake mix and oats. Stir in water, pumpkin puree and pecans with spatula until big lumps disappear, don’t over mix (toughens pancakes).
Pour approximately 1/3 cup batter for each pancake onto lightly greased skillet or griddle.
Turn when pancakes bubble and bottoms are golden brown.
In small bowl, mix together yogurt and caramel sauce. Top on pancakes and sprinkle with extra pecans.
Makes about 18 pancakes (serves 6).

Top Row: White Chocolate Pumpkin Oat Bread and Pumpkin Granola – Bottom Row: Pumpkin Protein Donuts and Caramel Pumpkin Smoothies

Looking for more ways to incorporate pumpkin into your morning meal? Everyone at my house clamors for these other pumpkin favorites — baked pumpkin protein donuts, pumpkin granola with golden raisins and almonds, pumpkin white chocolate quick bread and caramel pumpkin smoothies.

What are you making with pumpkin these days?

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The Fit Fork

Tag Archives: brunch

Brunch on This | Tipsy Topsy Turvy Cranberry Ginger Cake

12 Ideas for Hosting a Healthy Holiday Breakfast or Brunch

Apple Protein Pancakes with Sugar-Free Cider Syrup

Boo-Yeah! Pumpkin Pecan Oat Pancake Recipe