Happy November 1! Can you believe it? I feel like October flew by!

Today I have the Project Pastry Queen post that I was supposed to get up yesterday. Whoops! I’m not a breakfast cook (sorry husband) so I kept forgetting to make these pancakes last week and finally had to write it on my to-do list for today! I have Katy to thank for making me use my brain way too early in the morning!

Remember when I made that trip to Minnesota to hang out with Betty Crocker? Well, if I learned one thing on that trip it’s that I have a deep love for Bisquick. Since that trip we’ve had Bisquick pancakes for dinner more times than I care to admit and I haven’t given actual pancake recipes a thought.

These pancakes? Taste just like my beloved Bisquick ones. Just. Like. Them. They even got nice and fluffy like the Bisquick ones! If I ever run out of the mix, I know where I can find a recipe to make me happy!

I did find the recipe to be a little thin as written so I added almost a full cup of flour to the batter which ended up giving me a lot more pancakes than I’d bargained for. If you’re not interested in having 23 pancakes and don’t like thin cakes, you might want to cut down the buttermilk.

Go visit Katy to get this delicious recipe and then check out the Project Pastry Queen page to see how everyone else did.


This week’s Project Pastry Queen recipe was chosen by Katy of Katy’s Kitchen. Katy chose the Jailhouse Potato-Cinnamon Rolls which I have been waiting to make since I got the book.

These cinnamon rolls call for mashed potato to be added to the dough. Weird, right? The purpose of the potato is not for taste but to add a softness to the dough that you wouldn’t achieve with just flour. You can’t taste it in the finished product (although my husband swears he could) but you can definitely tell that they are softer than other cinnamon rolls.

The dough is… a pain, to say the least. Thanks to the power of Twitter I had already been warned by Shawnda that the dough was ridiculously wet. I cut the potato water in half and think I could have gotten away with even less. The dough was so soft that it was hard to work with. It was one of those doughs that spreads itself into a rectangle as soon as you put it on your workspace. Sure, less work for me but that’s not a good sign, especially when you have to roll the dough next.

You know how when you roll cinnamon rolls the roll stays tight and in a, well, roll as you slice them? Yeah, not this dough. As I was rolling it, it was spreading and falling and doing many other things that you should never use to describe cinnamon rolls. It was frustrating and resulted in some long, skinny cinnamon rolls.

The cinnamon rolls were awesome though! So worth the trouble. They were so soft even after being reheated and the filling was sweet, spicy, and just delicious. I think they might be my new favorite but I will work on the recipe to see if I can get some pretty round rolls.

Make sure you check out Katy’s blog for the recipe and then hop around the Project Pastry Queen blogroll to see if these guys gave everyone else trouble.


This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the Peach Jam Scones. I obviously made blueberry scones instead of the peach but followed the same method that is used in The Pastry Queen book. I had every intention of using peaches but last night I realized I hadn’t made them yet and the only fruit I had was frozen blueberries so blueberries it was. Luckily I had some Crofter’s in the fridge which went perfectly with the blueberries.

It’s a pretty basic dough recipe but instead of mixing in the blueberries like you would a typical scone, you “stuff” the scones. It was kind of a pain because the dough kept sticking to my work surface but in the end, it was well worth the effort. I made 1/3 of the recipe (I know, who thirds a recipe?) and ended up with 7 normal sized scones so I definitely suggest cutting down the recipe unless you’re feeding a large crowd.

The scones are delicious. When I think of scones I think of dry and bland, but these were not dry at all and the flavor from the jam and blueberries in the middle was fantastic. I cannot wait to try these with different fruit/jam mixtures!

Thanks to Josie for choosing a great recipe and make sure you visit the Project Pastry Queen blogroll to see what everyone else had to say.

Blueberry Jam Scones
from The Pastry Queen
  • 6 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups 3 sticks butter, chilled
  • 1 1/2 to 2 cups milk
  • 1/2 cup jam
  • 8 ounces fresh or frozen blueberries defrosted if frozen
  • 1/4 cup raw sugar
  1. Preheat the oven to 425F.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and add to the mixture. Use a pastry cutter or 2 knives to cut the butter into the flour until it’s crumbly. Pour in 1 1/2 cups of the milk and stir. If the dough begins to stick together in a ball, remove it. If not, add more milk, 1 tablespoon at a time, until the dough begins to clump into a ball.
  3. Place the dough on a lightly floured surface. Use your hands to pat the dough into a 1/4-inch-thick rectangle, about 12 by 10 inches. Spread a thin layer of jam lengthwise over half the dough and arrange the blueberries in a single layer on top of the jam. Fold the plain dough over the peaches to make a 12 by 5-inch rectangle with jam and blueberries folded inside. Cut the dough into 8 large triangles and sprinkle the top of the scones with the raw sugar.
  4. Bake on an ungreased baking sheet for 10 to 15 minutes, until the scones are a light golden brown. Serve warm or at room temperature.

As a general rule, if a recipe contains an herb in the title I won’t like it. I think fresh herbs, even parsley, are way too strong. The exception to this rule is thyme. It’s one of my favorite scents and, like I said, the only herb that I can tolerate in large doses.

My mom gave me some fresh thyme from her garden this past weekend and I immediately knew what I was going to do with it. I saw Giada make this a few weeks ago and have been wanting to make it since then. It was the first frittata I’ve made and I think it turned out wonderful.

It was very simple except for when it came to flipping it. I couldn’t hold the pan and use a spatula at the same time so I had to get some help. A smaller pan would probably solve that problem though.

I seriously cannot wait to try more frittatas. This was cheap, easy, and both my husband and 3 year old loved it.

Pasta & Thyme Frittata
from Food Network
  • 6 eggs
  • 3 tablespoons whipping cream
  • 1 cup grated Parmesan
  • 3 cups cooked and cooled penne pasta
  • 3 tablespoons coarsely chopped fresh thyme leaves
  • 1 lemon zested
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  1. In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, lemon zest, salt, and pepper.
  2. In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
  3. Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.

I’ve decided that waffles are my favorite thing to cook for breakfast. I am most definitely not a morning cook but waffles are so easy that you can do them half asleep.

Ever since I made that last batch of yeasted waffles I have been wanting to try other versions. These are very simple to mix up at night and then in the morning all you have to do is stir in the bananas. That last stir kind of deflates the batter so they weren’t as fluffy as the first recipe I tried but they were still delicious. I thought the spices would be weird since I’ve never put much in waffles but they really worked well with the banana. I can’t wait to try even more yeasted waffle recipes!

Banana Yeasted Waffles
  • 4 tablespoons unsalted butter melted
  • 1 cup plus 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon dark brown sugar packed
  • 1 1/2 teaspoons yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Pinch of ground clove
  • 2 eggs beaten lightly
  • 1 cup mashed ripe banana about 3 whole
  • 2 tablespoons plain yogurt
  1. In a small bowl, whisk together the butter, milk and vanilla. Set aside, the mixture should be warm but not hot.
  2. In a large mixing bowl, sift or whisk together the flour, brown sugar, yeast, salt and spices.
  3. Pour the wet ingredients into the dry, whisking until smooth. Stir in the beaten eggs. Cover the bowl loosely with clingfilm and refrigerate for at least 12 hours, but up to 24.
  4. About 30 minutes before you want to make waffles, take the batter out of the refrigerator to come up to room temperature slightly. It should be doubled in size and the surface will be covered in bubbles.
  5. When ready to begin, stir the yogurt into the mashed bananas and then mix the fruit into the batter. It will deflate, but use a light, quick hand to thoroughly combine.
  6. Heat your waffle iron and bake the waffles as per the manufacturer’s instruction