This morning I woke up bright and early and knew there was only one thing I wanted…HEAB’s Sweet Potato Pie! Yep, that’s right folks, PIE for BREAKFAST!
The recipe starts with Emily’s brancake recipe as a pie crust which is basically just prepared oat bran nuked in the microwave to resemble a “cake.” Gene-yus! Well, being as my microwave decided to die an abrupt death during Thanksgiving dinner, I knew I’d have to figure something out.
Cinnamon Raisin “Brancake”
1/2 cup oat bran
1 cup of water
1 Tbsp PB&Co. Cinnamon Swirl
1/2 tsp vanilla
I mixed all the ingredients on the stove and cooked them on medium-high heat for a few minutes until it got good and thick. This is where you would normally transfer to the microwave but I thought, “I could probably just cook it in a skillet like a big pancake!”
Oh well! Sometimes good food just isn’t pretty! I was NOT about to quit! I wanted PIE!! And I got it…
I topped my bran
cakefail with mashed sweet potato, cinnamon-spiked Greek yogurt, and raisins! It may look like I just piled stuff on my plate but let me tell you it was Delish with a capital D! Thanks HEAB for the great breakfast idea! 🙂
For dinner tonight, Mama Pea got me thinking about some warm soup action!
Creamy Bacon Broccoli Soup
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Keywords: saute entree soup/stew broccoli
Ingredients (Serves 2)
- 1 Tablespoon olive oil
- 2 cups broccoli florets
- 1/2 cup diced onion
- 1 small garlic clove, minced
- 1 cup stock (I used homemade turkey stock from Thanksgiving leftovers)
- 1/2 cup milk
- 1/4 cup sour cream
- 1 heaping Tablespoon flour
- Topping: 2-3 strips of cooked bacon, crumbled
1. In a small pot over medium heat, combine oil, broccoli, onion, and garlic and cook until tender.
2. In a bowl, whisk together stock, milk, sour cream, and flour and then slowly add to pot with veggies, stirring while you do prevent curdling.
3. Continue to cook until thickened, about 10 minutes.
4. Transfer to a bowl, season with salt and pepper and top with bacon pieces.
The addition of the bacon is key! It compliments the creaminess of the soup so well!
While taking a million and one pics with my new camera, I nibbled on a slice of sourdough bread topped with Trader Joe’s Chipotle Hummus (that stuff is SO good!)
Have you noticed the autumn-hued them I’ve had going today? Forgive me, but as soon as I heard the word snow yesterday, I had a little bit of a psychological regression! I was loving the fall weather we were having up until a couple of weeks ago. I really do hate the cold! Christmas I love, but I definitely can do without snow!
What are your feelings about cold weather? Are you a snow bunny or a bah hum-bugger like me?
Although I do enjoy cold weather for the holidays, by January 1, I’m ready for 90 degree days and tank tops.
I love all your dishes, especially your pie plate. So fun, and personally, I think your “failed” pie looks delicious!
P.S. The addition of bacon is ALWAYS key. 😉
Thanks Heather! And I would have to agree with you on the bacon!
Haha, that pie looks pretty delicious to me! Thanks for making the brancake and posting about it! I love the cinnamon raisin idea. That’s neat to know you can cook it on the stovetop too. I tried it in the oven the other day since a reader didn’t have a microwave and it did not turn out too great (mushy inside). I love how you said the greek yogurt was “spiked” with cinnamon, that makes it sound all the more exciting. 🙂
No, thank you for creating it! I’ll have to try it again once I get a new microwave! The cinnamon raisin addition was awesome, but I do want to try your pumpkin version with the icing! And I definitely think cinnamon”spiked” yogurt sounds so much better than “yogurt with cinnamon”! 😉
Oh, and I am with you on the cold weather – I’m ready for spring. It could be cold maybe from 12/20-12/31, I’d be okay with that.
Hell yeah bacon!! 🙂
PS. You are one of two winners in my PB&Co contest! I’ll be blogging about it shortly! 😉