Bubba’s Favorite Pancakes: A favorite for Sensory Sensitivities
You might be trying to cram as much nutrition into a single pancake as possible, like I am. If so, this recipe is for you. There are still many things I can tweak and add. For now, this is the working version of the recipe we use all the time. Bubba’s Favorite Pancakes are a variation of my original pancake recipe, just with lots of added (ground up) seeds. One of these days we’ll turn into birds and fly away! The addition of flax seeds alone into his diet has finally resulted in consistent ‘regularity’ of stomach functions. This has been a trial for the poor child since the day he was born. One day I’ll write a book called ‘Motherhood: The Unmentionable Realities’. For now, I’ll just share the recipes that are getting me through said realities. 😉
Bubba's Favorite Pancakes
Yield: 8 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This recipe was originally an adaptation of Mom's Pancakes, but has become so different that I think it deserves its own card. I've packed this recipe with as many ground seeds and whole grains as he will tolerate. Since textures are a big deal for him, this is a way we have found to incorporate nutrition that 'looks and tastes' like regular pancakes.
5.0 Stars (1 Review)
Ingredients
1/2 c. all purpose flour
1/2 c. whole wheat flour
2 T. ground flax seeds, optional
2 T. ground pumpkin seeds, optional
2 T. oatmeal, optional
1 1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
2 T. sugar, optional
1 c. milk
1/4 c. oil
1 egg
1/2 t. distilled vinegar
Instructions
Whisk all dry ingredients together in a bowl.
Heat milk in saucepan or microwave just until it is nice and warm (the microwave for me is about 30 seconds - 1 minute.
Add oil, vinegar and egg to heated milk and whisk to combine.
Pour wet ingredients into dry mix and whisk well.
Give it a nice 30 second mixing to help ensure they aren't too delicate.
Heat seasoned iron skillet over medium-high heat.
To ensure the first pancake doesn't stick, you can melt a little butter in the pan if you like.
Using a 1/4 cup measure, pour batter into heated skillet.
When bubbles have appeared and popped around the edge, flip pancake.
Cook just a few more seconds, until bottom is lightly browned.
Serve!
Store leftovers in airtight container or bag in the refrigerator up to 5 days.
Notes
If you need to grind any seeds up, I recommend a coffee grinder. I do try to buy mine already ground when I can.
The all purpose flour is necessary to develop a little bit of gluten and keep them from falling apart too easily, since disintegrating pancakes are meltdown occasions at our house.
The pumpkin seeds I happen to use are also sprouted and organic, since they come from Costco. I'm sure you can use whatever you please.
Oats are one texture he seems ok with - if you aren't, you can grind this or omit it entirely.
I find adding a little sugar helps keep them moist, but it's up to you.
We like to eat these with peanut butter and honey.
I like to make this up in bulk (x4) as a dry mix and then just whisk up the wet ingredients and add 1 1/4 c. dry mix.
You may also substitute some or all of the oil with apple sauce, if you like! I've found it's a great way to use up apple sauce packets while they are in a non-preferred food phase.
If you are looking for versatile sweet rolls, this is your stop.
My family turns this potato dough into a holiday potato bread extravaganza! Donut, anyone?
During the winter holidays, I usually make one giant batch and turn it into a variety of things. This year I made dinner rolls, cinnamon buns, donuts (and donut holes!) and a ‘leftover loaf’ which we will slice up to toast for breakfasts.
Potato Dough Sweet Bread
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 4 hours
Total Time: 5 hours
No Ratings
Ingredients
1 1/2 T. Active dry yeast
1/2 c. warm water
2 c. milk
1 c. mashed potatoes (about 1-2 potatoes)
1/2 c. butter, salted
1/2 c. sugar
1 c. flour
2 c. flour
1 egg, beaten
1 1/2 t. salt
5-6 c. flour
Instructions
Combine yeast and warm water; set aside.
In a large saucepan, heat the milk until it starts to bubble.
Remove from heat and add potatoes, butter and sugar.
When butter has melted, whisk to combine.
Add 1 cup of flour to cool the mixture more quickly.
When you can test the heat with your finger and it does not sting, but is still warm, add the yeast mixture.
Mix in the 2 cups of flour.
Pour mixture into mixing bowl if you haven’t already and attach a dough hook.
Add the egg and salt and mix until they are well distributed.
Gradually add the remaining flour.
Knead on medium speed until dough begins to pull away from the sides of the bowl.
The dough should be soft but not sticky.
You may need a little additional flour, but I usually don’t.
Kneed for another 3-5 minutes until the dough is satiny and smooth.
Cover and let rise until doubled, about 2 hours.
Poke the dough with your finger and if the belly button stays, it is rested enough.
This dough is very versatile and can be used to make dinner rolls, cinnamon buns, doughnuts and anything else you can imagine.
Shape dough as desired and place on parchment lined trays or greased pans.
Cover and allow to rise until not quite doubled.
Bake all breads at 350* about 20-30 minutes, until golden brown.
Doughnuts:
The best option I’ve found is to heat shortening in a cast iron pan over medium heat.
Test the oil to make sure it’s around 375* with a candy or digital thermometer.
If the oil is too hot, they will be too hard without fully cooking through.
If it is too cool, they will soak up too much grease by the time they are cooked.
This dough is very easy to fry, though. It puffs up beautifully and cooks quickly.
Fry about 3 minutes on each side, to a golden brown.
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I make a huge batch of these Farm Style Potatoes about twice a month and add it into our breakfasts every morning. I had the idea when I saw a bag in the frozen section called Potatoes O’Brien and I thought, well, I can make that myself!
Somehow, I never heard of this dish until now. Apparently it has a long history and is extremely popular. Legend has it that a restaurant owner back in the 1900s called Beefstew O’Brien decided to add some color to his potatoes. Now he officially gets the credit for inventing this particular combination.
I’m fairly certain that long before O’Brien opened his restaurant, a woman on a budget with 15 children to feed originally concocted Farm Style Potatoes. Of course, we have never heard of her, because no one recorded the momentous occasion. It was just breakfast after all, right?
Anyway, I’ll get down off my soapbox for now.
Obviously, as evidenced by the availability in the frozen section, this dish does well frozen. If you want to chop it all up and freeze it raw for cooking later, be my guest.
Personally, I chop it all up one day, cook it up the next and then we eat it every morning until its gone.
It should be noted that the potatoes can take a while to cook, so I tend to chop them very small and add a little water at times to hurry along the process. The steam helps cook them through while cooking them on medium in the skillet ensures nice crispy sides.
If you have a few bucks to spare, I highly recommend a chopper, like the “>RüK Vegetable Chopper that I have. This saves me 90% of the time I usually spend wielding sharp knives while my toddler is scaling the walls.
Farm Style Potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
5.0 Stars (1 Review)
Ingredients
6 Large Potatoes
1 Bell Pepper
1 Onion
2 T. Italian Seasoning
1 t. Himalayan Sea Salt
3 T. Olive Oil
Instructions
Chop potatoes, peppers and onions.
Heat oil, salt and Italian seasoning in large skillet on medium high.
Add potatoes and cook until soft, ‘shoveling’ them occasionally with a metal spatula to keep them from sticking.
Add peppers and onions and sauté until cooked to desired tenderness or crispness.
Notes
This can be made ahead of time and heated up for breakfast each morning.
I serve this to the small one with scrambled eggs or just by itself!
Keeps up to 5 days in refrigerator.
You can add pretty much anything to this 'hash' and it will be delicious. Do you have random vegetables that need to be used up? Would you like to spice it up with some sausage or bacon?
While homemade bread is one of the things I bake the most, I had never made anything quite so delicious as the Whole Wheat Mountain Bread I recently discovered in the supermarket bakery section.
I tried a loaf because it was on clearance and was immediately hooked. Unfortunately for us, buying bakery bread is a luxury unless it is half-price, and if anyone could make it at home, I could. So, here is the result of my experiments. I would like to give credit to Vintage Kitchen, since my version is mostly based on their recipe.
One of the keys to the flavor in this bread is its long fermentation – in other words, this dough takes its naps seriously.
This whole wheat mountain bread dough will need about 4.5 hours total of rest time, across all stages. There are 4 waiting periods…but believe me, it’s worth it! I like to start this bread first thing in the morning so that I can take my moments during the day to keep the process moving.
The dough itself is very simple and the flavor is amazing when you get done.
Since I often have to stop what I’m doing in the kitchen anyway to tend to the small one, its actually helpful that this dough needs to rest often.
I usually bake one of these loaves free form on a baking sheet, but since I currently only have one sheet pan, I bake the other in a 9″ springform pan and it also turns out great.
Make sure that the dough is completely relaxed before you form it into loaves! If you poke the dough with your finger and the ‘belly button’ stays, then it is good to go. If it bounces back at all, it needs more rest time.
While the finished loaf has a close texture, it is light and fluffy at the same time. It is packed with flavor, nutrients and is one of my favorite ways to use bran cereal!
Whole Wheat Mountain Bread
Prep Time: 30 minutes
Cook Time: 40 minutes
Rest Time: 4 hours30 minutes
Total Time: 5 hours40 minutes
No Ratings
Ingredients
Soaking:
1/4 c. yellow cornmeal
1/4 c. bran cereal (flakes, buds, etc)
1 T. ground flax seeds or flax meal
1 T. any other desired seeds
1/4 c. honey
1 c. whole wheat flour
3/4 c. boiling water
Sponge:
3/4 c. warm water
2 t. active dry yeast
1/4 c. dry milk powder
1 c. whole wheat flour
Dough:
3 T. olive oil
1 T. salt
2 c. all purpose flour
Dusting:
1/4 c. ground bran cereal
Instructions
Combine all of the dry "soaking" ingredients.
Add the boiling water, mix well and let it sit for 10 minutes.
Stir in the "sponge" ingredients.
Let rise until about doubled, about 30 minutes.
Add "dough" ingredients and mix well.
Knead with a dough hook on medium high until dough clears the sides of the bowl.
Let rise 1-2 hours, until almost doubled.
Divide the dough in half and form into round loaves.
Dust a baking sheet with ground bran cereal (or cornmeal/semolina if you prefer) and transfer your loaves to the sheet.
Let rise another 1-2 hours. Loaves will not double, but will be fully relaxed and dough should not be springy when touched.
Bake at 400* for 10 minutes.
Reduce oven temperature to 350* and bake for another 20-30 minutes, until nicely browned and loaves sound hollow when tapped.
Notes
This bread is very versatile in terms of additions. You can add a tablespoon each of toasted sesame seeds or pumpkin seeds or anything else you please.
If you are fancy and happen to have bread flour, you can totally use it instead of all purpose flour.
In place of the ground bran flakes for dusting, you can use cornmeal, semolina or something else similar if you please. I found using un-hydrated cornmeal adds too much to the grit factor for me.
If you don't have dry milk powder (I always use only the yellow can of 'whole'), you can substitute one of the cups of water for milk instead. 1/4 c. of milk powder is the amount used to make 1 cup of whole milk.
Did you buy bran cereal just to make this bread and now have more than you know what to do with? Great news! I also have a delicious Bran Muffin recipe for you to try!
These easy breakfasts keep my teething baby boy munching even through molar season. If we can at least eliminate the hangry issue, that’s one less thing for him to be upset about, right?
Do you also have a small one who is having a hard time with life and struggling to enjoy eating? Here is what I found works for our teething baby!
See? Bubba approves.
I keep some of these breakfasts ready-made by batching one each week and it gives me a small break on the tough days.
Now I have that brief moment in the mornings to have my coffee in peace while he chews…before the day begins.
As one of the many in our generation who is finding there is a dearth of ‘village’, I have learned to have my own back when it comes to meals. Also, I realized that technology can be a resource if used wisely.
My sanity is being preserved by small segments of Trash Truck and Blueberry Muffins today.
Pancakes are my first choice on days that I have limited time, but need to get something made for snacks and breakfast the next day.
The beauty of these is that they are whole wheat, just sweet enough that you don’t feel the need for syrup or honey and you can add as many different fruits or berries as you like to boost nutrition!
My poor teething toddler struggles to eat whole blueberries, or raw berries of any kind right now, so I cut each berry into quarters and sprinkle a few pieces on top of each pancake as it cooks.
By the time the pancake is cooked, the little berry pieces have also softened and are that much easier to chew. This also allows me to change up the berries if he’s not feeling ‘blue’, or stick with a plain pancake in a pinch.
With a little bit of butter, or just as they are, these little cakes are a win-win for baby and mama!
If your little one is needing a bit more spice in their life, these muffins are sure to do the trick.
While the cinnamon streusel topping makes these seem like dessert, the oatmeal ensures that even a ravenous toddler will be satisfied for a couple of hours!
When my son first started eating solids, he would not eat bananas at all. He still seems weirded out by the texture of the raw variety, but when it comes to this delicious quick-bread, he’s a huge fan.
Believe it or not, I never actually fed my son baby cereal.
The gluey consistency was not a huge selling point for either of us. So I started just making regular oatmeal, simmered over medium until it became a silky smooth porridge that didn’t even need milk.
With a spoonful of honey or sugar, a pinch of salt and perhaps a sprinkle of cinnamon, this go-to breakfast is perfect for those days when chewing anything is out of the question.
(The cranberries were added for color and because it’s how I serve it to my partner, but clearly the little one isn’t eating those.)
There are always those days when our babies are excited about little nuggets of vegetable goodness, and this is my favorite way to circumvent the French fry request.
My son loves to help me cook, especially when there are exciting appliances involved, like the waffle maker. Not only do we stay busy making a batch, they keep wonderfully in the freezer and are easily popped in the toaster for quick breakfasts or snacks.
I made a gorgeous potato omelette yesterday that was extremely photogenic and didn’t look nearly as drowned in cheese as this one. As luck would have it, we ate it before I thought about taking a picture.
That’s exactly how delicious this breakfast is. It takes a little bit of patience, and my son is frustrated that it does not need to be constantly stirred, but he loves the final result.
This cereal has many childhood memories for me. It was a fun way to consume oatmeal that seemed almost like a dessert.
Because it has so few ingredients, this is a breeze to whip up even on a tough day. My little one loves helping me mix! For ease of serving, I cook this in muffin form now.
This recipe is another one I grew up loving, and I’m so glad my mom still had it stashed away after all these years. I love the hint of richness provided by the molasses.
You can add berries, raisins and just about anything else you please to this recipe. It’s extremely versatile and just as delicious plain as it is with added ingredients. Also, if you have sour milk to use up, this is the perfect way to do it!
This is by no means a comprehensive list, but it does include most of my son’s favorite options.
I hope this post was able to help you simplify your mornings a little bit and give yourself a few more momma moments to breathe.
I grew up eating these and they are still the best version of molasses bran muffins I can find! The key to the rich flavor is the hint of molasses. They are also a great way to use up sour milk!
Molasses Bran Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
No Ratings
Ingredients
1 c. Sour Milk
1 c. Bran Flakes
1 Egg
1/2 c. Brown Sugar
2 t. Molasses
2 1/2 T. Oil or Melted Butter
1/2 t. Salt
1 t. Baking Soda
1/2 t. Baking Powder
1 c. All Purpose Flour
Instructions
Heat milk. This helps soften the bran flakes.
Add bran flakes and let set for about 2 minutes.
Whisk in egg, sugar, molasses and oil.
Add salt, baking soda, baking powder and flour.
Mix to combine.
Fill paper lined or greased muffin cups 1/2 to 2/3 full.
Mother’s Day Ideas for Busy Moms Who Need a Real Break
Considering the way this Mother’s Day has begun for myself and I’m sure for many other moms around the world, I thought I’d share a few thoughts. If you are unsure what the mother you know really wants today, let me tell you. This mom would love to have Mother’s Day off – from mothering.
My day today started like many others, but it has been a little rougher than some. My little guy is really struggling with his teeth this morning and we have been up since 5. One of my friends, a single mom of 3, has been up all night with at least one sick child.
In order to stay sane through the trials this morning, I have decided to adopt a humorous approach. I see Mother’s Day this year not as a day for rest or celebration. It is an opportunity to reaffirm my dedication to motherhood. Today, I choose to be the mother my son needs. This is different from the mom I would like to be. Motherhood is about learning to go with the flow.
The good news is, you can choose to pull up a canoe and paddle alongside her today. Just having someone to help navigate the meltdown rapids can make this day one to remember. Seeing the humor in the capsizing moments also helps.
The Gap Between Gifts & What Mom Really Needs
We should take a moment to actually see what Mom wants. By doing so, we would discover that most purchased gifts are about us feeling that we have recognized our mothers. Its usually a lot less about getting them the thing they really needed or wanted.
Flowers are beautiful, but they don’t get the dishes washed. Cute little quotes printed on signs are adorable, but they don’t feed the family. Books about motherhood are useful, but they don’t finish the laundry.
Moms, for the most part, love what they are given. They are appreciative and gracious in their acceptance of anything offered in honor of the day. You know what they are doing in that moment? Mothering. Loving whatever is offered and seeing the intent behind it, no matter what it is or what she really could have used..
Motherhood is beautiful, joyful, and hilarious. It is also exhausting, mostly thankless, and messy. It is non-stop and feels never-ending at times.
So the question is, what would the mom in your life really love for Mother’s Day?
She would probably like to be able to put her feet up for a minute. She would most likely love not to make dinner today. Perhaps she would enjoy not having to clean the kitchen after the young ones made her breakfast. Possibly, she would really appreciate not having to do it all again today.
12 Ways to Lighten a Mom’s Load This Mother’s Day
If you aren’t sure what to do to show her you care, here are a few Mother’s Day ideas for busy moms who probably aren’t getting a break:
Feed and care for yourself today. If you are working, pack your own lunch or buy it. If you are home, go fetch food or make your own. Do what you can today to not add your needs to her list of priorities.
Be a house fairy. There is no need to offer, just do one little thing you have noticed she usually does. Not having to fill the dishwasher today can be life-changing. Realizing that someone has already wiped down the kitchen counters is a relief.
Handle the morning chaos. If you are able to be home and you have small ones, get up with the kids before she has a chance to. Take them to breakfast to keep them busy and return them home fed! She will love having a morning to get up when she’s ready.
Leave her a love note. Write a few things you love about her on sticky notes and post them around the house for her to find. She will probably find them long after the day is over, but it will be exactly the smile she needed just when it means the most.
Give her the gift of solitude. Take the kids to the park and leave mom at home to relax. She might get bored (or she might get 300 things done), but one of the best gifts you can give a momma is some time to herself.
Simplify mealtime. Bring home pizza or cook a few simple grilled cheese sandwiches, minimizing cooking and cleanup time. Believe it or not, eating out (at least with small kids) is often more stressful for mom than just staying home.
Give her a solo escape. Offer to watch the kids while she goes out of the house, alone, to do whatever she’d like for an hour or so. She loves her kids, but for one day it might be nice if she didn’t have to be “Mom” every single second.
Clean while she’s out. Send her to the grocery store (alone!) and give the house a quick clean while she’s gone. She will return to exclaim in delight, even if all you managed was to sweep the kitchen.
Tackle the car. Vacuum her vehicle and clean the carseat(s). This might not be something you think is on her list, but I assure you, it is. It’s a monumental task that always lingers near the bottom of the list.
Stay home. If she has small children, don’t subject her to a day of running around to visit your mother, her mother, or any other mother… unless she begs you to. There is nothing more exhausting than honoring people who used to do your job while you are literally on that job.
Take full ownership. Take over the care of the children for the day. Dress, feed, and change them. Do all the mundane daily maintenance of the small humans so she can have at least one day this year that she didn’t change every diaper and feed them every meal.
Watch and listen. Above all, what a mother appreciates most is being seen and heard. If you want to know how you can show her you care, anticipate her needs and help without having to be asked.
Take things off her to-do list without adding to it, and she will truly feel loved.
Buy less; show and tell more—just like we did when we were children and had no bank account. 😉
There is something about the amazing power of buttermilk that is life-changing. When I say buttermilk, I mean the real thing.
For the sake of those of you who just need the recipe, here it is. No need to scroll or jump to it. If you’d like to keep reading my buttermilk thesis, it’s below the recipe. 😉
Let’s just say, if you have buttermilk or happen to have a dairy cow and just made your own fresh batch…you should try using it in this recipe. Trust me.
I don’t know about you, but I always turn everything into a completely whole wheat version sooner or later. I have found with this recipe that it is key for the structure that you substitute no more than half of the flour for whole wheat. It requires the gluten concentration of regular flour for at least half the amount to ensure they don’t come out deflated.
Wholesome Buttermilk Waffles
No Ratings
Ingredients
1 t. Baking Soda
2 t. Baking Powder
11/2 cups All Purpose Flour
1/2 cup Whole Wheat Flour
1/4 t. Salt
1/2 cup Sugar
2 cups Buttermilk
2 Eggs
2 t. Vanilla Extract
1/2 cup Butter (Melted)
1 Lemon (Zested)
Instructions
In a small bowl, combine all liquid ingredients, including the melted butter and zest.
Using a larger bowl, whisk together all dry ingredients.
Add liquids to dry ingredients and whisk to combine well.
Batter will be thick.
Preheat waffle iron.
You can use pan spray or brush butter onto the iron before the first use but I find that a little goes a long way. I skip this step myself and find the waffles have a better outside texture for me.
Pour 1/3 – 1/2 c. batter per waffle section.
Cook until golden brown.
Notes
These are delicious as breakfast but I make up a batch and freeze some and refrigerate the rest to be eaten as a snack for my little one.
This recipe does very well frozen or fresh and a minute or two in a toaster crisps them up almost like they just came out of the waffle iron!
The left over milk from making butter is just not comparable to the teaspoon of vinegar I added to regular milk. Neither is Sour Milk the same thing as Buttermilk. Yogurt is not the equivalent of Sour Cream. There’s a reason we don’t use the same names.
I grew up using the life hack where you add vinegar to milk to make a buttermilk substitute. It works, sort of. At the end of the day it ends up being exactly that, a substitute. In a pinch, if you have to, it is better than just using regular milk, because you do need that touch of acidity. Most recipes calling for buttermilk are relying on it to interact with a leavening agent. The difference between the substitute and the real deal is the flavor. Vegetable oil will keep your eggs from sticking to the pan, but the more flavorful option is butter.
Just like butter is tastier than oil, buttermilk is just naturally more delicious than soured milk.
Now that you are all rolling your eyes at me for stating the obvious and preaching on the virtues of using actual buttermilk, I will move on to the point of my post.
Buttermilk rules.
I have been making pancakes and waffles for decades and while they have all been delicious enough, I have been either using plain milk or simply made soured milk to substitute for buttermilk because come on, it’s the same thing and it would be fine. Yeah, it would be fine. It was…fine. But it was never more than fine.
One day, I had bought actual buttermilk for my partner to use in something and he insisted it had to be the real thing. I rolled my eyes and brought it home. He used half of it and the rest sat in the fridge for a week while I considered it suspiciously and tried to think what I was going to do with the rest of it unless I just let it go bad. I was busy and forgot about it for 3 weeks. Surely it was spoiled now and I went to dump it down the sink, only to realize it smelled fine.
The thing about higher fat dairy is that it always lasts longer than lower fat products.
Whole milk takes longer to go sour than 1%. Yes, I did the experiment. On average, whole milk lasted 8.6 days longer than its lower fat counterpart. 😉 I’m sure there is science about it and one day I will read those articles. Regardless, I now had perfectly good buttermilk and it demanded to be used, having survived so long and so patiently in the fridge.
I resolved to make some waffles with it, because after all these years, and having tried countless recipes that called for the stuff, I had yet to actually use real buttermilk. The lack of the perfect texture of those experiments had been blamed on many things, including the waffle iron. Sir Waffle Iron, I do beg your pardon. It was not his fault at all. It wasn’t the fact that the quantity of sugar was wrong or that it didn’t have the perfect combination of leavening agents.
It turned out, I just needed to follow the actual recipe. What a concept.
Those waffles were the simplest recipe I’d ever found. I didn’t have to separate any eggs, there were no complicated mixing instructions and I even forgot to grease the waffle iron because the small one had been up all night and I was half insane from lack of sleep.
The best waffles I have ever eaten, hands down.
I even changed that recipe the next time I made it and doubled the sugar, forgot the melted butter and substituted half of the flour for whole wheat flour. I even added half a cup more buttermilk because that was all that I had left I didn’t feel like letting it die in the fridge. They still turned out amazing: crispy on the outside, chewy yet fluffy on the inside. They freeze perfectly and toast up for breakfast just like the world’s most delicious home-made Eggo. I can tell you the one thing I didn’t mess with, though.
Don’t substitute ANYthing for the buttermilk.
Add more if you like. Use less if you please. But whatever you do, don’t change it out for anything else.
I am now absolutely starving for some waffles, but I am out of buttermilk and I’m not wrestling my child back into his carseat again today. I also refuse to use a substitute, so I will just have to wait until tomorrow.
It ended up being a deep dive into mental health, motherhood and childhood trauma. I decided 6 paragraphs in to hit the delete button and reset. It seems that blog needs to be written, but this isn’t really the space for that.
Instead, let me present you with a humorous glimpse of my morning today.
Mothers, are you out there? I hope so. This website continues to feel somewhat aimed at other women experiencing similar lives, so here you go. Who else needs a good laugh?
The day dawns. It is 6:30 am and the small one is ready to terrorize the house, the dog and probably the vacuum.
6:40 am:
I have fed the tiny human. This task may take some guess work but once he has successfully consumed at least 3 bites of something, I may move on.
6:55 am:
Coffee. I assume considering the above sentence, this is self-explanatory. I’m 37, I need help keeping up with the little guy.
7:00 am: Made a list for the day.
7:00 am:
I have attended to the tiny human who was attempting to pull the dog’s tail off.
7:10 am:
I made a list for the day while drinking my coffee.
7:12 am:
Rescued the coffee thermos and notebook from Junior.
7:15 am:
I have dispensed with the list and played with the baby for a few minutes since clearly he needed attention.
7:25 am:
Brushed my hair while he was busy for a minute. (SUCCESS!)
7:30 am:
I have started thinking about lunch already. At this point I’ve given up on planning for the day and am just flying by the seat of my pants.
7:40 am:
Fed the baby second breakfast, which included a large dose of protein, probably eggs.
7:50 am:
I have spent 10 minutes attempting to find the magic cure to the various grumbles and whines coming from my well-fed and well-rested child.
7:55 am:
His teeth, it’s probably his teeth again. Having administered tooth gel, the baby toddled off happily to bang on his piano with all the enthusiasm of Snoopy and in his mind, the expertise of Bach.
8:00 am:
I managed to get the dishes done before the child needed me again!
8:17 am:
A crash behind me has signaled the presence of a tiny one in the pots and pans cupboard. At least he’s staying busy.
8:30 am:
The child was impossible so I decided to take him to the park to ‘get out his energy’.
8:50 am:
I have succeeded in dressing myself and the baby, fed him another snack and wrestled him into the car seat.
8:55 am:
Realized I forgot my coffee thermos and was still in my sock feet without any shoes somehow, so I unbuckled the child and went back in to address those issues.
9:10 am:
Everyone has been securely buckled back in the car with coffee and shoes intact.
9:15 am:
Pulling into the playground parking lot, I glanced back to find my little guy is passed out. 2 hours ahead of nap. Apparently he needed sleep and I didn’t know it.
9:30 am:
I have driven back home and successfully transferred him from the car seat to his bed.
11:00 am:
Baby is back awake, so that’s the end of this post!
If anyone else out there can relate to the level of exhaustion such a ‘simple’ morning can create…let me know. I’d love to not feel alone in my insanity. 😀
I can always count on Swiss Buttercream, no matter the chaos. Last week, I was cooking for my baby’s first birthday, cleaning for guests, and just trying to keep everyone alive. Then I lost an entire post to the WordPress black hole. So, in honor of napping babies and not giving up, here is the only buttercream I make anymore. It’s light, not too sweet, and has graced everything from wedding cakes to Christmas cookies.
You just have to promise me one thing: Don’t be afraid of the butter.
This week’s focus started out as ‘recovery from social anxiety’ and quickly became ‘no personal space or sleep for mama’. My poor child turned one and instantly morphed into a nap-fighting, teething insomniac.
All that said, I actually tried to post on Monday. That will teach me to try new things (story posts). I spent 30 minutes while he was sleeping on my shoulder typing and uploading photos only to discover that once I had posted it, all my work was instantly sucked into a black hole and left no trace behind. I could call it user error, but in my exhausted mental state, I refuse to acknowledge that reality and choose instead to believe that the WordPress gods hate me. Yes, I’m sure that’s it.
In honor of birthday cake and (currently) napping babies, here is the only buttercream I ever make anymore. I was introduced to swiss meringue and light, fluffy swiss buttercream in school and have never looked back. This icing has graced multiple wedding cakes, birthday and baby shower cakes and everything in between – even Christmas cookies!
This is the one-size-fits-all, holy-grail buttercream I was introduced to in cooking school. It has graced multiple wedding cakes, birthdays, baby showers, and even Christmas cookies. It’s light, not too sweet, and incredibly versatile.
Why You’ll Love This Swiss Buttercream
Less Sweet: Unlike often-cloying American buttercream.
Light & Fluffy: Has a gorgeous, silky texture.
Fully Cooked: No worries about raw egg whites.
Forgiving: Its virtually impossible to over-beat this. In fact, most people under whip it. You’ve got to beat the crap out of it, then whip it some more. Have no fear.
7 Tips & Tricks for Success
Read this before you start!
This is the stuff that makes all the difference.
1. The Secret Stabilizer for Hot Days:
I also discovered a handy little trick during one particularly intense summer. I had a cake order for an outdoor birthday party and was concerned the heat waves would melt the cake before it could be consumed.
I always advised my clients to keep the cake in-doors at least until serving time, and preferably in a fridge until an hour before serving. In case folks can’t or won’t follow those directions, the below trick was my failsafe.
1/4 oz packet of gelatin
1/4 cup + 1 tsp cold water
Let it set (or bloom) for five minutes.
Heat the mixture just until it is melted. It won’t be more than a few seconds! If you overheat it, you will be rewarded with a very unpleasant smell akin to something you might find in a tannery. Seriously, heating gelatin is a necessary process in the kitchen at times, but it is essential to limit how much heat is applied if you don’t want to lose your appetite.
Having heated this concoction, you must now cool it! It must be no warmer than lukewarm when you beat it into the buttercream or you might have to revisit tips 3, 4 and 5.
Allow the ‘fixed’ buttercream to rest up for a few minutes before using it. The added gelatin isn’t enough to alter the texture or flavor, but it does help stabilize things on particularly apocalyptical days. If you live in the southern states, you know.
2. Ensure Everything is Cool.
If your meringue is too warm when you add the butter, the butter will melt. Make sure the bowl feels cool to the touch.
Guess what? Even if this happened to you, refer to numbers 4 and 5.
3. Don’t Be Afraid of the Butter.
This is the most important rule. It should probably be number 1, actually, but I live in the south. The ingredient list might look intimidating, but trust it – and me!
4. It is Impossible to Over-whip This.
It is always worse to under-whip this icing, at every stage. If you’re not sure if you should mix it more, keep whipping. If you’re afraid you mixed it too much, you didn’t. I promise. The egg whites being cooked also ensures you don’t have to worry about deflating them, as the protein structures have been stabilized by the application of heat.
This is honestly the reason I swear by Swiss meringue rather than French or Italian versions. Because the egg white proteins are essential to the stabilization and ‘fluffiness’. If your egg whites are raw or are being ‘cooked’ by means of a slowly drizzled boiling syrup, the chances for failure are much higher, because your meringue (the egg white fluff) can deflate…and your buttercream would be ruined. But with Swiss…? Behold, the Super Hero of Buttercream.
5. It Might Look Curdled… Don’t Panic!
When you add the butter, it might become a weird, soupy mess. It will whip back up, I assure you. I’ve been there and done that. It is absolutely terrifying to think all those eggs and butter have become a weird soup instead of beautiful icing…but the horror will fade. Just keep mixing.
6. Storing & Re-whipping:
You can store it at room temp for a day, but I refrigerate it for peace of mind. If you refrigerate it, you must let it come to room temperature and then whip it again before using.
Feel free to ignore this suggestion, but the buttercream will probably be slightly yellow and taste greasy.
7. Need it Sweeter or Firmer?
Feel free to add powdered sugar to taste or to stiffen it up for piping details!
I used to use American buttercream for cake icing but it was usually too sweet for me once it was the right consistency. When I discovered the vast world of buttercream options in cooking school, I chose my favorite one-size-fits-all, Swiss Buttercream. Every once in a while I still make a batch of the shortening, milk and powdered sugar “American” buttercream for details like piped roses or other things that might need to be stiffer. For the most part, however, even when I’m piping details, I simply add some powdered sugar to my Swiss Buttercream to keep it from being too soft and pipe away! It’s tastier and very versatile!
Shay's Swiss Buttercream
Yield: 18 cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Whipping Time: 20 minutes
Total Time: 1 hour5 minutes
If you are looking for the perfectly fluffy icing that isn't too sweet and is versatile enough to use on everything, here it is.
No Ratings
Ingredients
2 1/2 lbs. Unsalted Butter (this is 2 1/2 ‘boxes’ or 10 sticks)
1 1/2 c. Egg Whites (about 15 eggs – better to have one extra egg white than one less)
1 lb. 8 oz. Granulated Sugar (it’s best to use a scale here, but it’s about 3 3/8 c.)
2 T. Vanilla Extract
Instructions
Lay out the butter and allow it to come to room temperature. I try to pull it out the night before if I'm mixing in the morning, or in the morning for mixing in the afternoon.
On medium, heat 2 – 3 inches of water in double boiler. The water should not touch the bottom of the top of the double boiler (or the mixing bowl, in my case).
Measure the egg whites and sugar into a large metal mixing bowl (or the top of the double boiler) and whisk to combine. (I use the whip attachment from the mixer, since I am about to use it anyway.)
Continue to whisk every few minutes to keep the egg whites from cooking too fast.
If you have a candy thermometer, you can place it in the egg mixture and check the temperature that way. It does get in the way of the whisking, though, so I prefer to pull out an instant read thermometer when I want to check.
When the mixture reaches 170* F, remove it from the heat. The sugar should be mostly melted, but its ok if its not.
Move the bowl to your mixer stand and whip the mixture until the bottom of the bowl is cool to the touch.
With the mixer on medium speed, add the butter in 2 T. chunks. The chunks can be bigger or smaller, the key is that you are adding it gradually enough for the meringue to incorporate it. I toss in another chunk about once every 2 seconds.
If your buttercream turns soupy before you’ve added all the butter…Don’t Panic.
Just keep going and have faith. It will whip back up.
When all the butter is in add the vanilla extract.
Continue whipping until light and fluffy.
If it is slightly yellow, you need to keep whipping.
Notes
The golden rule with this recipe is to whip it. Forever. Then do it again.
I do not recommend making this recipe if you do not have a stand mixer or any other kind of electric mixer. It is possible, but my exhausted arms can attest to the fact that I would never wish that on anyone, ever.
This recipe is technically plenty to fill and ice 4 (8") layer cakes...but I don't know very many people who, like me, keep notes in terms of how many tiers you can ice per recipe. I will do my best to provide a more useful and accurate yield the next time I make this recipe!
Hopefully, this becomes a useful staple for you. It’s my top-secret recipe that I rightfully and permanently borrowed from my cooking classes.
You can tell everyone you got it from a cooking school, ‘cuz you did. They don’t have to know the whole story. 😉 I won’t tell. Oh wait, I just did… Whoops.
Have a great weekend…and if your children are attached to your shins, remember—mine is too.
Flavors in This Recipe
Here is a closer look at the key flavors that make this recipe special! Click on any spice to explore its full profile, from culinary uses to growing tips. 🙂
