Continue reading “ALMOST-VEGAN BANANA MUFFINS”
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dairy-free eggless pancakes
I leaped out of bed one Saturday morning with a deep craving for pancakes. I took a quick look around, and seeing the hubby and kids still fast asleep, tiptoed to the kitchen, excited to get a head start on breakfast.
I opened the fridge door eagerly, mentally ticking off the ingredients I would need.
“Brown sugar, salt, vanilla,” I mumbled softly. I opened the fridge door wider.
“Eggs…milk…”
I stopped cold. I had neither eggs nor milk. What?!
super easy cherry compote
I went cherry-picking almost two weeks ago, and have been looking at ways to use up all eighteen pounds of cherries we brought home. I froze about half of them, we ate some of them, and we blended some into juice and added a splash of Jose Cuervo for a much-needed nightcap after the kids went to bed.
Making a cherry compote was also a really fun and easy way to create something new from all those cherries. I use it on pancakes, in oatmeal, on toast, or just eat it out of the jar! There’s really no wrong way to enjoy cherry compote.
(I even did a similar thing here with blueberries, and they came out delish!)
SUPER EASY CHERRY COMPOTE
INGREDIENTS
- 2 cups fresh Bing (or other sweet) cherries, pitted and halved
- 1/4 cup white sugar
PREPARATION
- In a food processor, pulse cherries until coarsely chopped. The coarser the cherries, the chunkier the compote.
- Put cherries in a large saucepan. Stir in sugar.
- Bring to a boil on high heat, then reduce to medium-low, stirring occasionally.
- Simmer until larger cherry pieces are soft, approximately 10 minutes. Mash them as best you can, then transfer to a bowl using a slotted spoon.
- Continue to simmer juices for another 15-20 minutes until syrupy.
- Pour juices over cherry pieces in bowl. When cooled, transfer to a clean jar with a tight-fitting lid and store in the refrigerator.
Recipe adapted from here.
