An Update and Recipe

Afternoon everyone!

Been a while since the last post, a lot has changed. Before I get into that, please keep Florida in your thoughts and prayers. I have family and friends who are hunkering down for various reasons and naturally we are worried about them. 

About a month ago I started doing the anti-candida diet. Started out great, lost 10Lbs of bloat that first week everything was awesome. A week later I had gained a pound and the week after that I was up another two pounds. Very discouraging. 😠 That’s when I started reading about the underlying cause for my candida issue…leaky gut. This wasn’t a new topic for me, I had read about, talked about, and even listened to numerous discussions about leaky gut syndrome with it’s laundry list of issues that come with it. Yay me! 😒

So, what’s the go to protocol to treat leaky gut syndrome? GAPS Diet. Gut and Psychological/Physiological Syndrome Diet, it’s designed to help those with leaky gut issues and those who are autistic, have ADD/ADHD, are schizophrenic, and have skin issues such as eczema and psoriasis. It is certainly good for a whole host of other issues as well, especially candida. My mother is currently living with fibromyalgia and suffering from side effects after taking Cipro(she’s been floxed), last night was her first time trying one of my GAPS soups and it was a hit(will share it in another post). 

Currently I have completed two weeks of the GAPS Intro stages 1 & 2. There are six stages in this intro diet and it is not for the faint of heart. I first started out almost immediately with cold like symptoms. I was miserable, cold, coughing, unabel to sleep lying down, beginning to doubt my decision to go stage by stage. Typically beginners are encouraged to do the full GAPS Diet which allows them to eat everything from all six stages and it eases them into it rather than eliminating everything all at once. I was unaware of THAT tid bit of information until I was already halfway through my first week. No matter, I pushed through the first week proud that I had stuck it out. 

You see, I have a lot of food issues. Dairy is usually a biggie for me, eggs, and gluten. This is why I tend to shun such foods and tend to miss out on a lot of low carb treats. For me, going stage by stage is helping me to identify where my real issues are. I’ll break it down…

Stage 1 was not fun, easy but not a walk in the park. Most of what I was allowed to have that first week was homemade stocks, overcooked vegetables, boiled meats, and could only season with salt(either Himalayan Pink or Celtic). Not that exciting. I was developing a sore throat from all the coughing so I drank a lot of warm lemon honey water. I won’t lie, I was miserable since I couldn’t take cough meds because of the alcohol, cough drops were out of the question due to the sugar. I sounded rough and could not wait to get into the second stage. 

Stage 1 meals:

Chicken & Vegetable Soup–basically boiled chicken, homemade stock, carrots, leeks, minced garlic, and Himalayan Pink Salt to taste.

Beef and Vegetable Soup–grass fed beef & stock, leeks, carrots, zucchini slices, minced garlic, and Celtic Sea salt.

Turkey Meatball Soup–homemade raw turkey meatballs, chicken stock, yellow squash, zucchini, leeks, minced garlic, and Himalayan Pink Salt.

Mexican Turkey Soup–chicken stock, half head of cauliflower(destemmed), small onion, oregano, minced garlic, 4oz jar green chiles(big mistake on my part) turkey meatballs, and Himalayan Pink salt.

Stage 2 came and the first thing I made, without even trying, was an egg drop soup. I had been reading about how onions and eggs help with sore throats so I got busy eating lots of eggy onion soups those first few days of that second week. It. Was. Divine! Sweet relief for my throat. By Wednesday I was finally feeling somewhat normal and began including bovine gelatin to my soups. 

Stage 2 Meals:

Egg Drop Soup–chicken stock, a small onion chopped, an egg yolk, minced garlic, ghee, and Celtic Sea salt

Warm Chicken Stock-just warmed up chicken stock with Celtic Sea salt for flavor(very soothing)

Turkey Vegetable Stew–ground turkey meat, ghee, zucchini and yellow squash slices, leeks, Celtic Sea salt and bovine gelatin

Italian Meatball Soup–beef meatballs, carrots, onions, celery(not stage 2 legal, I know), minced garlic, beef stock, chicken stock, diced tomatoes, Celtic Sea salt, ghee, coconut oil, and avocado oil(family loved this!)

Now As I approach the third stage I am prepping for a little bit more food options such as: boiled and scrambled eggs, fermented foods like sauerkraut(in small doses), fully cooked vegetables that aren’t boiled in stock, and add some new organic vegetables to my menu. The one thing I’ve started doing is taking a drop of organic kraut juice in the morning. Wicked stuff, I say that because I’m not a fan of fermented things anyway, especially sauerkraut. 😑 BUT it’s a must since it’s good for digestion. 

And I decided to try pancakes this morning. These are most likely NOT GAPS stage 2 legal since I chose to use coconut flour instead of butternut squash and a nut butter as the base of my pancakes. (Original recipe for these coconut flour pancakes is here.)

What you’ll need:

1/2 c coconut flour

3 tblsp favorite granulated sweetener–I used about 4 packets of Naturevia)

1 tsp baking powder

1/2 tsp finely ground Celtic Sea salt

6 organic eggs

1/4 c coconut oil, melted

3/4 c sparkling mineral water

Coconut oil for cooking


Heat griddle over medium heat, just until you’re ready to cook. 

In a medius bowl combine coconut flour, granulated sweetener, baking powder, and sea salt. Add eggs, coconut oil, and mineral water, whisking vigorously until well combined. Let the batter sit for a few minutes to thicken up. Use 1/4 cup of batter per pancake, should yield 12 pancakes. Add a little coconut oil to the hot griddle and add batter. Reduce heat if needed so nothing burns, little bubble will form on top and the edges will dry a bit. That’s when you’ll know they’re ready to flip. 

I ate mine with a thin spread of ghee and a drizzle of raw unfiltered honey(since it’s GAPS approved). So far I’m feeling ok, still full but no discomfort. Will see how I am by tomorrow, please don’t follow my example if you are not sure exactly how coconut flour is going to affect your system. We’re all different, but if you are further along in your GAPS journey then I hope you will enjoy these pancakes! 

This whole experience has been a reeducation of not looking at certain foods as “I can’t have that because of the carbs”, but rather, “I’ll have a little because I do need some carbs but not the entire serving.” Since starting all of this I’ve dropped 19 pounds and obviously everything is working out smoothly. My die off is at a manageable state, my guts have quieted down more, there’s less churning and gurgling without the cramping discomfort. 

I will not be making these pancakes too often, as much as I loved their fluffy goodness! Definitely a keeper 👍🏼👍🏼 Even G liked them! 

If you do give these a try let me know what you think, feel free to share this recipe with others, and reblog if you like! I have shared certain GAPS recipes on on my IG account(nok_amandagayle), but I will be moving those recipes over here so everyone can have access to them. 

Have a blessed weekend! 


Maple Turkey Sausage Patties(LC/DF/GF/SF)

Afternoon all, trust everyone has recouped from the after effects of watching the solar eclipse yesterday. I know a lot of folks were complaining of having headaches, eyes were burning, and feeling tired. If you’re still not feeling well I pray for speedy recovery soon, I know how draining those types of headaches can be. 

Yesterday I spent some time, post solar eclipse, making some breakfast meat for myself. I love maple flavored sausage, especially with extra maple syrup drizzled on top…mmmmm, the best! But carb wise it’s like the plague attacking my body, which is why I haven’t had that in quite awhile. I do miss regular sausage though…and bacon, deli ham, spam, kielbasa…😑I’ll stop. (Le sigh)

Most of what’s available in stores I can’t even trust. There are hidden sugars, preservatives, and msg in almost everything. I’m not being as strict with my anti-candida lifestyle as some folks have suggested. I still eat meat whereas others tend to become vegetarian. Nothing wrong with that at all, I personally cannot go without meat, which is why I think such things ought to be tailored for each person. There is no clear cut and dry protocol that will work for everyone. I’ve learned a lot in the last few weeks about the various candida protocols and have taken from each one customizing what I think will work best for me. So far, everything that I’ve been doing is helping and most of the die off on my chest has cleared up. PTL!! Since I have to resort to making my own breakfast meats, desserts, and meals, it does take a little extra time and effort, but the end results are worth it! 

I do want to mention that the maple flavoring is optional, I only added it because I personally LOVE it. 😍😉 However, you can use maple syrup if the carbs are not an issue for you. Ground chicken can also be used in lieu of ground turkey. Or you can mix ground turkey with ground hamburger, which I’ve done in the past when making meatballs. It’s just as good and the ground beef lends some fat to the mixture since ground turkey tends to be lean. 

What you’ll need: 

1 pound ground turkey

2 tsp poultry seasoning

2 tsp maple extract(optional)

1 tblsp granulated stevia(optional)

1/8 tsp marjoram

1/2 tsp black pepper

1/4 tsp nutmeg

1/4 tsp Cassia cinnamon(purchased from The Spice House)

1/8 tsp red pepper flakes

1 tsp Himalyan pink salt

Coconut oil, for cooking

Heat oven to 375*F, line sheet pan with parchment paper and set aside. In a medium size bowl mix all the ingredients by hand thoroughly. There are a few methods with which you can make sausage patties. METHOD 1: on a clean work surface place a piece of wax paper down and add half of the meat mixture on it. Cover with another sheet of wax paper, then use a rolling pin to flatten out to desired thickness. Cut into 8 rectangular pieces and repeat with second half of mixture. METHOD 2: skip the wax paper all together and free form patties by hand. METHOD 3: on clean work surface lay down wax paper, place half of the meat mixture down and flatten out with hands to desired thickness. Use a biscuit cutter cut to shape the patties. Repeat with second half of the meat mixture. Cook in coconut oil over medium heat until browned on both sides. 

You can freeze these raw or cooked, I went ahead and cooked all of mine up to help cut down on my time in the kitchen each morning. I used wax paper to keep the patties separated and put them into a quart size freezer bag. 

Depending on the size and how thick or thin you make the patties will determine how many it yields. I was able to get 16 rectangular patties. The carb count for these is basically non existent. Using maple syrup would change that, so keep that in mind. If you decide to make these with maple syrup just remember to omit the granulated stevia. 

I had three this morning with a couple of egg muffins that I made, such a nice carb free meal! 

(Pictured above: Half of the egg muffins are dairy and meat free for me. The other half have ham, pepperoni, and mozzarella cheese which are G-Man’s fave!) A simple and easy low carb breakfast that you can customize with any flavor and add ins. These were really fluffy, the almod milk added a nice light texture to these. I used cajun seasoning, turmeric powder, kosher salt, dried oregano, and dried parsley. Gave a good whisking and portioned it out to all the silicone muffin cups. Baked @375*F for 20 minutes, plan to make more to freeze. I love breakfasts that I can grab and warm up. Makes for a hassel free morning. 

Hope you give these sausage patties a try, play around with the seasonings and let me know what you think. I love getting feedback from you all! If you have any questions please email me at You can also follow me on Instagram: @nok_amandagayle, for more recipe ideas/inspirations. 

Have a blessed week! 

Low Carb Double Chocolate Brownie Smoothie

If you have yet to try the Holy Cow, LC/GF Brownies recipe from this blog then you are missing out, because today’s recipe is centered around those brownies. 

Yesterday on Instagram I shared this image shortly after making the smoothie. I feel compelled to apologize that the cup isn’t filled up all the way. It’s mostly because I’m not a major chocolate fan. But I hope you can over look a half full glass and be tempted to try this amazing recipe!

I know chocolate smoothies tend to be a hit with most folks, personally I think you need a high quality cocoa in order to achieve that decadent, rich, chocolatey goodness that tricks your brain into thinking that you’re being bad only you’re not. Now, my recipe uses vanilla but chocolate can easily be used instead. I prefer to use True Whey Protein Powder, it’s sweetened with Stevia, has 1g net carb per scoop, is soy free(which is important for us PCOS Cysters), and the vanilla flavor works with every flavor of smoothie I have made thus far! 

What you’ll need:

1 1/2 c heavy cream

1 c ice cubes

Almond milk, optional to thin out

2 tblsp unsweetened Ghirardelli Cocoa Powder

2 tblsp Stevia in the Raw

2 scoops True Whey Protein Powder

2  Holy Cow, LC/GF brownies

Other add ins:

1/2 tsp peppermint extract

Low carb chocolate sauce, drizzled

Whipped cream, on top

Dark chocolate nibs, garnish


In a blender, add all the ingredients minus the brownies, and use the ice crush setting. If it gets too thick, add a splash of almon milk to thin out. Add brownies and other optional add ins; pulse a few times to incorporate completely. Portion out into your favorite glass(es) and enjoy! 

My nephew wanted a mint flavor, so in his glass I added a few drops of peppermint extract into his cup. My mom tried a spoonful and was blown away by how much it tasted just like the brownies(she’s my blueberry smoothie fan). Even G-Man was impressed and I can barely get him to have anything but a strawberry smoothie. 

So what are the carbs for this glass of sinful goodness? Are you sitting down?! 

3g net carbs

Now, I use MyFitnessPal to calculate and this could change depending on the brand of ingredients you use. 

So far I have made several different flavors, in future I may get a wild hair and blog about them. 

Strawberry Pomegranate 

Strawberry Banana 



Mint Chocolate Chip

Double Mint Chocolate Chip


Tropical Fruit with Pomegranate

Also check out my Pinterest board of low carb smoothie recipes, I have found oodles of delicious recipes on there. I like to look through even the high carb smoothie recipes for inspiration and figure out how to make them low carb. 

Y’all have a blessed weekend and take care! 

Turkey Pastrami Fat Rolls(LC/HF)

Afternoon everyone,

I’m slowly getting back into low carbing things. Since August, life just haven’t been the same and the desire to eat the right foods has been out the window. The last two weeks my nephew has been cutting back on his carbs and that’s sort of spurred me to try harder this week. And right before Christmas too! I’m a glutton for punishment! 😉 

To be an encouragement, I stayed up last night to make these amazing fat rolls, trust me these are the fat rolls you WANT to have!! I love the kick of heat from the jalapenos coupled with the creamy filling, they are perfect and guilt free. Below is the recipe image I put up on my nok_amandagayle Instagram account. 

Easy peasy, great to take to parties, keep them on hand at work for an afternoon pick me up snack, or when you have no time to fix a proper breakfast. You can prep these as breakfast to go with boiled eggs, and a couple of low carb sausage breakfast balls. 

If you are on Instagram and want more recipes(for I have a variety of them available there) then please follow! I enjoy getting feedback from folks who not only like what they see, but I especially LOVE seeing reviews from people who have made these recipes. It’s encouraging to me to continue sharing with you all! 

The day is still young and I have a snow woman shirt to make(it’s for a Christmas party). Will share results later 😉

Merry Christmas and God Bless! 

Chicken Parmesan Meatballs(LC/GF)

Afternoon all, hope everyone is having a fantabulous day so far! It’s been a great day here in my neck of the woods. Woke up and I’m down a total of 5 pounds, yes very awesome! I posted on Instagram about how it’s weird but I’m actually thankful that I discovered I have this candida overgrowth. Because of it I am being more mindful of what I put in me and realizing the harm of certain foods. I actually feel so much better! This is week three and while I am still suffering from some lower back pain, some soreness in the backs of my thighs, for the most part I do feel better. More energetic, less fatigued, and my mind is clearer. All pluses that what I am doing is making a difference and that I can never stop.

So, Saturday afternoon I had a fun Jamberry home party with a sweet friend. She and her girls invited their friends and moms over for a few hours. We all had a blast! One of my contributions to the party was to bring safe food that I could eat(and yes she provided tasty treats as well). Of the food I brought, I made chicken parmesan meatballs. Found the recipe over at The Iron You blog, very easy recipe!
I wish these were dairy free so I could have them all the time, but it will just have to be one of those things that I only make on occasion. I doubled the recipe so there would be enough for everyone and instead of having 22 balls I had 60…I think I made them smaller than the recipe says to. My go to meatball maker is a melon baller. It just makes the perfect poppable size for meatballs.


Chicken Parmesan Meatballs

Yields 60 meatballs

2 pounds chicken, ground
2 cup almond meal/flour + extra in a bowl for coating
1 cup parmesan cheese(I used the powdery stuff in the green container)
1 cup lactose free milk(I could have used unsweetened almond milk but I didn’t)
1 tsp kosher salt(I didn’t alter this since I was adding more parmesan cheese)
1/2 tsp black pepper
1/2 tsp dried oregano
1/4 tsp garlic powder

(There are two different methods to cook these and I wound up using both. I first baked them in a 350*F oven for 25 minutes but they didn’t brown up. So I then put some oil a large skillet and quickly fried them up just enough to brown the outside. You don’t have to bake these first, you can skip that step completely. Just fry them up on the stove top and save yourself any troubles. As for the oil, I would suggest a cold pressed organic coconut oil(the one without the coconut flavor). It’s every bit as healthy and better for you than canola, corn, or peanut. )

Grind up chicken in the food processor, I used chicken tenders you can certainly buy chicken already ground up. Place the ground meat into a large bowl. Add in 2 cups almond meal/flour and remaining ingredients. Using a silicon spatula fold the ingredients together. You don’t want to over mix, that would make the meatballs tough. The recipe states that you roll about 1 tablespoon of the chicken mixture up. I just used a melon baller and made them smaller. Works just as good! Roll each ball in a bowl of extra almond meal/flour and fry up until golden brown, draining on paper towels if needed. Serve with your favorite marinara sauce, homemade ranch dressing, or just eat plain!

These were a hit, everyone enjoyed them and were shocked at how moist they were! When you think of chicken meatballs the thought crosses your mind that they’re going to be dry, tough, something that is going to suck the moisture right out of your mouth. But that’s not so with this recipe!

As soon as I get some more almond meal/flour from Kroger I’ll be making up several batches and freezing them to keep on hand. If you’re just wanting something to use to change up your low carb meals in the mornings or for snacks, then these are the best things to go with. However, if you are suffering from candida overgrowth then it’s best to either steer clear or not indulge too often. You know your body better than anyone else, listen to it and know your limits.

Nutritional Information for 1 meatball minus marinara sauce
(courtesy or My Fitness Pal)–

Calories: 45
Fat: 3 grams
Carbohydrates: 1 grams
Protein: 5 grams
Fiber: 0g
Net Carbs: 1g

Have blessed day!!

Winter Apocalypse Breakfast


It was a frigid morning, not a foot print to be seen. People held up in their homes, chimneys billowing smoke reminding everyone it was a blistering cold day. One woman who braved this wintery apocalypse set out on a journey to make her family a simple breakfast with eggs, bread, and milk. Unlike others before her, this woman was a visionary, she would transform those ingredients into a delicious meal with a hint of vanilla and cinnamon! Here, her tale begins…

Just a bit overly dramatic, but I caved today. That’s right, for the first time in about five years I made French toast. Since my Dad is home today with workplaces shut down due to this weather, he put in a request for breakfast and I had to indulged him!  I love French toast, it’s one of those things I give into maybe once a year. Though it has been several years since I’ve made it here at home! I think the last time I made it G–Man was about four or five years old. Yeah, it’s been a while. There are oodles of recipes out there for the perfect French toast…you can bake it, fry it, make it into a casserole, slow cook it in your crock pot(for real), and the possibilities are endless!
There’s quite a controversy about the type of bread to use, and hardcore French toast fans will hold the fort on day old, stale bread. Nothing wrong with that, but in a pinch before the wintery apocalypse hits most folks are going to grab loaves of sliced sandwich bread. Which is what I used today! I don’t have a special recipe for French toast, Alton Brown has a delicious recipe you can check out here. But to keep is simple here’s what I did…


Winter Apocalypse Breakfast (aka French Toast)

14 slices of loaf bread

4 eggs, whisked

1 cup milk

2 tsp sugar

1 tsp vanilla extract

1/4–1/2 tsp cinnamon

Maple Syrup

Over a medium high heat, heat up your griddle.

In a medium bowl whisk together the eggs, add in the milk, sugar, vanilla and cinnamon.
Once griddle is hot dip one slice of bread into the egg mixture and place it on the hot griddle. If it cooks up too quickly, reduce the temp to medium or low. You want golden brown results, not blackened. Serve with your favorite syrup, fruit or a light dusting of powdered sugar. 

These were simple, tasty and not overly heavy with cinnamon or vanilla. It wasn’t soggy either, it was cooked all the way through and nicely crisp on the outside. I didn’t use any butter on the griddle which I think helped. But you can use butter if you must.
G–Man could have easily eaten all of them but thankfully he didn’t and Dad enjoyed his with fried eggs. However you choose to eat these you are sure to enjoy the simple pleasure of this wintery storm delicacy! Any leftovers can be frozen for another quick breakfast. Just place a couple of slices in the toaster long enough to thaw and slightly crisp up and enjoyed with a drizzle of syrup or turn it into a French toast breakfast sandwich with a slice of ham and a cooked egg with cheese! 

Stay warm and have a blessed Thursday!!

An Unlikely Pairing

Oh it feels like forever since I’ve written on here. Finally figured out what the deal was with the laptop. The business end of the adapter cable is slightly bent(how it happened is anyone’s guess). But I have found a way to keep it charged while working…it’s all in how I lay the cord. So hopefully I’ll be able to write more without worrying the computer is going to die on me. I miss sharing yummy things with you all 🙂

Last week I announced on Facebook that I’ve got recipes and crafts lined up for spring. I asked G–Man if he wanted to do a guest post, a craft for kids perhaps. We’ll see what he comes up with 🙂 This morning I decided to get started on the first of many recipes that I wanted to share before spring arrives(March 20th). With all this freezing rain that’s come through our neck of the woods and more snow up north it only seems fitting to serve up a hearty meal that will not only stick to the ribs(thighs, buttocks, and bye–bye arms…jk) but will help keep the kiddos satisfied till lunch!

Now before I set out posting a recipe I like to see what the competition is 😉 Especially when I “think” I’m creating something new–ish. After looking at what’s out there I didn’t find anything quite like what I did this morning. For some of my readers this recipe might be a bit out there for you, like I said it’s an unlikely pair! Buckle up and get ready!!


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Apple Cinnamon Oatmeal Stuffed French Toast

Yields: 4 servings

8 slices of Chicago Italian Bread

1 packet apple oatmeal + 1 packet cinnamon oatmeal

4 eggs, whisked

1/4 cup Milk

Oil for frying

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Make oatmeal a little thicker but still spreadable. Two packets will give enough to spread as much as you like. Slice the bread somewhat thick, I had to lightly toast it since it came unsliced. Typically you’d use day old bread for French toast, toasting it helped firm it up slightly. Spread the oatmeal over one half of the bread making sure to get it toward the edges.

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Top with other slice and you’re ready to go!

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The leaning tower of stuffed French Toast

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Coat the stuffed bread quickly in the whisked eggs and milk mixture.

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Fry in oil over medium high heat till it’s nicely browned. Be careful when flipping, use a wide spatula and turn it over slowly. Each side took a few minutes to brown. 

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How you decide to serve this is up to you! Top it off with a dusting of powdered sugar, your favorite syrup, apple butter, brown butter, doughnut glaze or enjoy it plain. Here I drizzled on my favorite doughnut glaze (butter, powdered sugar and french vanilla coffee creamer).

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For me, this dish is the marrying of my two favorite things: oatmeal and toast. When I was a kid I loved having buttered toast with my oatmeal. I would make the oatmeal thick enough to spread, and I loved how it would begin to melt the butter as I ate it! It was the best breakfast on those wintery mornings before heading out to school. So it’s no wonder I would put these two together, again I understand if some of you out there might find this an odd pairing. Even my son wasn’t too sure about it at first, but he came around and said it was pretty good! This can be easy doubled or reduced to fit the size of your family.

Happy Eating!!

Sunday Morning: Chocolate Chip Pancake Squares

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Chocolate Chip Pancake Squares

Usually we don’t do breakfast on Sunday mornings. Mostly because we’re out the door by 8:40am and on our way to church. My son might grab a bowl of cereal before he gets dressed and Dad might have some buttered toast. But to actually sit down and enjoy a real breakfast…not the norm for us. Today is a bit different because I chose to stay home, allowing my right foot and left knee to recover from last week’s Missions Conference. I did a lot of walking, standing, and while I did try to sit when I couldn’t take much more it wasn’t for long. I’m not complaining, it was a wonderful experience and one I’d do all over again, I just don’t bounce back like most people.

Around 9am this morning I asked G–Man what sounded good for breakfast. His automatic reply…cinnamon roll pancake squares. Oy. I thought a moment, not that I don’t enjoy making those, they’re simple and take no time at all to bake, but I wanted to change it up. His favorite pancake are the chocolate chip pancakes I used to make. When I told him I could make chocolate chip pancake squares he was excited with a resounding “Mmmm”. There is no original recipe for what I made this morning, sure I based it off of the cinnamon roll pancake recipe, but I changed it up so much that the end results were denser, cakey, and rich. If you want to save yourself some calories you don’t have to follow my recipe exactly, but if you’re going to be bad, you might as well go all the way right?! 😀

Chocolate Chip Pancake Squares

Yields: 12 Squares

1 1/2 cups heavy cream

3 eggs

4 Tblsp butter, melted

2 Tblsp sugar (or brown sugar)

1/8 cup sour cream

2 cups all purpose flour

1 Tblsp + 1 tsp baking powder

1/2 tsp salt

4–6 ounces of semi–sweet or milk chocolate chips

Preheat oven to 350 degrees and line a 7×11 baking dish with Reynolds Release Foil, or use preferred cooking spray.

In a large bowl blend together cream, eggs, and melted butter. Add in sugar and sour cream. Sift together flour, baking powder and salt, add to the wet ingredients. Mix until just combined, you don’t want to over mix. The batter is going to be thick and fluffy, carefully spread out into your lined baking pan evenly. Sprinkle with chocolate chips and bake for 15 minutes or until toothpick inserted comes out clean. Let cool for a few minutes before serving.

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I didn’t want this to brown on top, it did just a little bit around the edges and that’s fine. My son’s suggestion was to melt the chocolate chips and pour it over the pancake squares, you can certainly do that if you wish. Just add a little milk and butter to help thin it out a touch to make a syrup.

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You can serve this up with coffee, tea, milk, and your favorite breakfast meat. It’s dense enough to pass as a dessert, just add whipped cream or ice cream. For a chocolate chip cookie flavor substitute brown sugar for the white sugar. You can add nuts if you like, or use a different chip flavor! I’m more of a butterscotch fan myself 🙂

Hope you all have a blessed Sunday!

Frugal Breakfast: Poor Mans Donuts (aka Bonuts)

I don’t know of anyone who doesn’t like doughnuts and Krispy Kreme are all the rage here in the south. I like to treat donuts as a treat, not a staple. So when G-man is has a hankering for a doughnut or two I wanted to find an easy and quick way to satisfy that craving. You can Google or Bing yourself all over the web looking at various recipes of homemade doughnuts, methods, and variations. I know I’m not the first one to use biscuits and cronuts seem to be the new craze right now.

The poor mans donuts, as a friend calls them, is fool proof. You can use refrigerator biscuits, frozen, or homemade. It’s really up to you and the amount of time you have or want to spend. I prefer using freezer biscuits, mostly because that’s what we keep on hand and 99% of the time, when these are requested, is on the spur of the moment and not a whole lot of time to make fresh biscuit dough. No doubt my Mom’s buttermilk biscuit dough would make some amazing doughnuts. But that’s a post for another time 🙂

Alright, let’s get down to the recipe, like I said it’s easy. You can’t muck it up, decide on how many you want to make (I did a baker’s dozen which is 13). So for this recipe:

13 frozen biscuits, thawed

oil, for frying

Heat oil in large pan, over medium high heat. Alton Brown would say get a good thermometer and make sure you get your oil up to 365 degrees. If you want to go that route more power to you 🙂 If you’re like me and don’t have a thermometer, medium high heat is a good place to start.


I don’t have a fancy doughnut hole maker, but it is on my wish list! All I had on hand is an old plastic shot glass we got for free up in Lynchburg, TN. Don’t go crucifying me for having one, it’s sole purpose now is for good 🙂 See the above picture? I use it to make the holes in the biscuits and it works perfectly! Therefore, the shot glass is redeemed…….*crickets chirping*…….alrighty then, moving on!

Because these aren’t like angel biscuits, which contain yeast, frying these will take a little longer. Instead of 1 minute per side I had to let these cook for about 3–4 minutes per side, in order to get that nice golden brown color. I always start out doing a test with a doughnut hole to make sure the temp of the oil is just right. Then I can adjust accordingly. 


I could easily fit about four doughnuts into the pan I was using. But it’s a good idea to not over crowd the pan, four doughnuts max, otherwise it will take too long to fry and the doughnuts will be heavy with oil. Gross. So a general rule for frying these babies: less is best.

Now comes the fun part, the dressing of the doughnut. You can keep it simple, toss them into a bad with powdered sugar, sprinkle with cinnamon and sugar as soon as they come out of the oil, drizzle with a glaze, or completely dip them in chocolate. The possibilities are endless, but here are few recipes I’ve used in the past and the one I used yesterday.

1 cup powdered sugar

Drizzle of french vanilla coffee creamer

Combine the powdered sugar with just enough coffee creamer to make a simple glaze. Use a fork to drizzle over the doughnuts or fritters. Enjoy.

Photo by Feej

Krispy Kreme Creamy Glaze (Copy Cat Recipe)

1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
Below is the chocolate ganache glaze recipe I used yesterday, I tripled it easily! You can find this recipe over at Handmade Charlotte blog along with her recipe for baked doughnuts.
Pictured above is the chocolate ganache glaze, courtesy of yours truly!

Choco­late Ganache Glaze
Adapted from Dor­rie Greenspan

This makes just enough glaze for 6 dough­nuts. You can eas­ily dou­ble it if you’d like a bit more.

  • 1/4 cup heavy cream
  • 1 table­spoon sugar
  • 1 table­spoon water
  • 2 ounces semi­sweet or bit­ter­sweet chocolate
  • Sprin­kles (optional)

Break the choco­late into small pieces and put them in a mix­ing bowl. Bring heavy cream, sugar, and water to a full boil. Pour the hot cream over the choco­late, and cover with plas­tic wrap for 3–5 min­utes. Uncover, and using a whisk, mix choco­late and cream together until smooth. Use glaze imme­di­ately on dough­nuts. (I found dunk­ing the dough­nuts in the glaze worked well.) Top with sprin­kles (if desired) while the glaze is still setting.


The end result: an outright success! Perhaps not as good as a yeast doughnut but in a pinch these are perfect!

image     photo(7)

I chose to dip these four times in the chocolate ganache glaze, got a nice thick layer of chocolate. It wasn’t an overly sweet glaze, which was a nice change. Yes I ate a doughnut hole to find out, went with semisweet chocolate. Not bad, but I prefer traditional glazed doughnuts.

In a pinch, these are a yummy treat, perfect for those busy school mornings and something even the kiddies can help with! Hope you enjoy, have a blessed Friday!

TBT: Egg Roshty (Rosti)–Recipe and Review

Hello sugar plums 🙂 It has been a great day so far, woke up around 7am and decided to make my boy some chocolate glazed poor man’s donuts (or bonuts…made from biscuits), spent some time catching up with a few folks online, answering emails, private messages, and taking in the view from our bonus room window. Just a lovely day outside…

Tuesday I went rummaging through my Mom’s cookbook collection in her office area (we have a lot of cookbooks and not enough room to keep them all in one place). That’s when I came across a 1986 Kidron Mennonite Church cookbook, thumbing through the sections I happened upon a recipe by a Martha Sommer called Egg Roshty. I’m not too sure that’s the correct spelling, hence why I added Rosti to the title. After some research I found out that rosti is traditionally made from shredded potatoes.

800px-Roesti    It is a popular dish in Switzerland, whereas it was a more common dish for Swiss farmers on the German side. This made it that more special for me to make it since a few of my Mom’s ancestors were most likely from that area 🙂 With that bit of knowledge in my back pocket, I gathered my ingredients for the egg roshty version and here is what I got!

3 eggs

1 c. milk


Beat eggs and add milk. Cube enough bread to soak up the egg mixture. Fry with fat in skillet.

That was all the recipe said, no other measurements, no other instructions on how to prepare this for frying. So I went with my intuition and that was to fry in batches or into patties.


Top L–R: Frying Egg Roshty in oil, Plated warm Egg Roshty’s.
Bottom L–R: Syrup covered Egg Roshty, All Gone 🙂

If you’re wondering, I added the watermark myself thanks to a handy little app on my iPod. The result of adding the cubed bread to the egg and milk mixture was actually no different than that of french toast. Since there were no instructions on how big to make the patties I used a 1/2 measuring cup, but I think it would be better with a 1/4 measuring cup. I used peanut oil and butter, added a tiny sprinkle of stevia to the raw side that was facing up in the first picture. Flip it over after it gets golden brown on one side. DO NOT ATTEMPT TO FLIP IT TOO EARLY, otherwise it will fall apart and make a mess. Once it’s done frying you can then place it on a plate with or without a paper towel, and enjoy with your favorite syrup. The kind of bread you choose to use will determine the success of this dish. If you prefer a french bread you could certainly use that or just a good homemade bread.

I wound up using about 6 slices of low carb bread to get, what I felt, was the right consistency, I wouldn’t use more than 8 slices unless you want a dryer rosti. This particular recipe made 6 rosti patties. If you have a large enough dish you could bake this in a moderate oven (350 degrees until golden brown) instead, however the word Rosti mean roast or fry. I’m wondering if a well seasoned cast iron skillet would be the best thing to bake or roast this in!

All in all, this was delicious and since I’m a lover of french toast anyway I found it to be a tasty breakfast. You can play with some seasonings, adding some pumpkin pie spice for the fall, top it off with cooked cinnamon apples, or your favorite fruit syrup. Then again, sticking with tradition, go savory with minced garlic, caramelized onions, a little parsley for color, and some crisp bacon crumbled over the top 🙂 Make a nice meal alongside a roasted sticky chicken and salad! Whichever way you decide to go, just be sure to have fun, because cooking is fun! It’s exciting and therapeutic even 🙂

Happy Eating!!