Hersey House’s Gingerbread Pancakes

Today, I will share with you gingerbread pancake recipe, as per my advice it is best served with English pear martini.


  • 1/2 c All-purpose flour
  • 5 tbsp Baking powder
  • 1 1/2 tbsp Salt
  • 1 tbsp Baking soda
  • 1 tbsp Cinnamon
  • 1/2 tbsp Ginger
  • 1/4 c Molasses
  • 2 c Milk
  • 2 Eggs lightly were beaten
  •  tbsp
  • Melted butter
  • 1 c Raisins


  • Sift together flour, baking powder, salt, soda, and spices. Combine molasses, milk, and eggs.
  • Stir to blend. Stir in melted butter. Add molasses mixture to dry ingredients.
  • Stir only until moistened. Mix in raisins.
  • Cook on a hot griddle, using 1/4 cup batter for each pancake.

Recipe from “Cinnamon Mornings”. Source: San Diego Union-Tribune

Cheddar And Vegetable Stuffed Grill Bread

I will be sharing with you the Cheddar and Vegetable Stuffed Grilled Bread Recipe. I am so desperate to share it with you guys as this is the tastiest bread I have ever eaten. Combine this with Pumpkin Bourbon French Toast and you have your complete breakfast.

Cheddar And Vegetable Stuffed Grill Bread


  • 1 tablespoon active dry yeast
  • 1 1/2 cups warm water
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons salt
  • 2 tablespoons light sesame or peanut oil
  • 2 1/2 cups unbleached white flour (2 1/2 to 3)
  • 2 cups chopped grilled vegetables
  • 4 ounces sharp cheddar — shredded
  • Cooking spray


  1. Use grilled vegetables or grill some fresh ones while the dough rises.
  2. Try onion, zucchini, potato, bell peppers, or eggplant, to name a few.
  3. In a large bowl, dissolve yeast in water and let stand until it bubbles about 10 minutes.
  4. Slowly stir in whole wheat flour, cumin, and coriander. Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
  5. Stir in salt, oil, and 2 cups of unbleached white flour to form a stiff dough.
  6. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
  7. Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
  8. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
  9. Divide dough into six pieces and roll into smooth balls.
  10. On a lightly floured surface, roll balls into 7-inch circles (about 1/4-inch thick).
  11. Place equal amounts of vegetables and cheese in center of each circle.
  12. Pull edges up to center, pinch closed and press to flatten. Cover with a cloth, and let rise for 20 minutes.
  13. Preheat grill to medium-hot. Gently place calzones on the grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned. *I used 1 tablespoon of oil and substituted Healthy Choice brick cheese for the cheddar.

Best Pick : Fully automatic espresso machine Vs Semi-automatic espresso machine

We all love a good espresso and some of us just love it a bit more and end up getting our own personal Espresso machine. While there are several types of espresso machines available in the market, the most popular among these are the Fully Automatic espresso machines and the Semi-Automatic espresso machines. Although both of these perform the majority of the tasks for you, there is a slight difference in how both these espresso machines work.

Want to know which one is better for you? Then read on to know all about the differences between a Fully automatic espresso machine and a Semi-automatic espresso machine.

Semi-Automatic Espresso Machine

This type of espresso machine is quite user-friendly and comes with an electric pump which can produce a pressure of 8-9 atmospheres which is the ideal condition for a perfect cup of espresso. This espresso machine reduces the chance of human error since it isn’t manual and can be used both at home and office for the quick and effective usage.

A semi-automatic espresso machine requires you to manually grind the coffee and then tamp it in the portafilter but once you have attached the portafilter back to the machine, it takes over and uses the electric pump to draw water and brew a cup of espresso for you. Its simple and easy to learn features make it a hit at home and it allows you a consistent and tasty espresso every time.

Fully Automatic Espresso Machine

A Fully Automatic espresso machine is similar to a Semi-Automatic espresso machine except that in this, your whole machine will get to work with a single touch. In this espresso machine, you don’t need to perform any work manually. All you have to do is press the on/off switch and your espresso machine will take care of the amount of water to be passed and the amount of coffee to be brewed and then will stop once it has achieved its target.

This type of espresso machines is extremely useful for busy households and commercial purposes ( See best commercial espresso machines available in the market ) as you don’t have to do a lot of manual work in it and you can multitask while your espresso brews in the back. This espresso machine also provides you with a good quality espresso when used for home but it has limited options for the home.

Semi-Automatic vs Fully Automatic

As you already know by now, there is not too much difference between a Semi-automatic espresso machine and a fully automatic espresso machine but if you had to consider one option from these both, we would advise you to look at the following features:

  • In a Fully Automatic espresso machine, you just need to press the switch on/off button and it will brew a good cup of espresso for you in a few seconds whereas, in a semi-automatic espresso machine, you have to first grind the coffee and tamp it down and fill it inside the portafilter before you can let the espresso machine take over.
  • A semi-automatic espresso machine allows you to produce a better quality espresso as you get to handle the coarseness of the ground coffee whereas a fully automatic espresso will provide you with a standard flavor.

Now, that you know how both of these are different, you can easily decide which one is better for you depending on your needs and requirements.

Homemade Muesli

Anyone who knows me (or has been reading my blog) knows that, because of my GI issues, I’m obsessed about what ingredients go into my food. I tend to avoid processed and packaged foods because I must ensure nothing that will cause me abdominal pain/distress passes through my lips. I’m so glad I stumbled upon this museli in my recipe stash while looking for holiday cookie recipes. I don’t know why I hadn’t thought of making my own cereal sooner. I adapted this recipe from a one a high school friend shared with me many years ago. Her mom made it and I always thought it was delicious.

I love it because, in addition to being delectable, it’s easy to make and you get control the ratio of ingredients. Love walnuts? Add a cup instead of ¾ c. Not sold on raisins? Decrease the amount to 1/3 c . Add or change up the spices. Add coconut, mini chocolate chips, dried cranberries. I could go on and on. Think of this recipe as more like a guideline; it’s open to interpretation. The result will be a healthy, homemade cereal of all your favorite things.

I love almonds and walnuts; I tend to add a lot of them so I can get more of the healthy fat my body needs. I wanted to add coconut, but I didn’t this time because Mr. Surly doesn’t like coconut. But next time I’m going to make a batch with coconut. I haven’t decided whether I want to add it to the oats and toast it, or add it at the end with the dates and raisins.

This would be a fantastic, healthy addition to your holiday goodie boxes to balance out all the sugary treats. I promise the recipients will thank you and beg for the recipe.

Homemade Muesli
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6 c rolled oats (I always use Bob’s Red Mill Extra Thick Rolled Oats, they are divine)
2 c quick oats (I use McCann’s Irish Oatmeal, the quick cooking rolled oats)
¾ c sliced or chopped almonds
¾ c chopped walnuts
1 Tbl ground flaxseed meal
¼ c honey or agave (or combination of both)
1 tsp vanilla
½ tsp cinnamon
pinch freshly ground nutmeg
¾ c raisins (I use golden)
¾ c chopped dates

Mix oats, almonds, walnuts and ground flaxseed in a bowl.

Whisk together honey, vanilla, and spices. Drizzle over oats and nuts and mix gently to combine. Spread on one (or more) baking sheets lined with parchment paper.

Place in 250 F oven, and toast for 20 minutes, stirring every five minutes. Remove from oven, add dates and raisins.

Allow to cool completely before storing in an air tight container.

Enjoy by adding milk and eating it as cereal, sprinkle it on top of yogurt, or use it as a topping for a fruit crumble, whatever your tastebuds desire.

Homemade Granola Bars

I’ve had this recipe bookmarked for awhile. I really like the idea of making my own granola bars. I’ve been on a muesli kick for awhile now, and decided it was time to make some granola. I usually keep granola bars in my purse when I have to go to the hospital for doctor appointments and tests, since I’m usually sitting around forever, waiting. I’m in love with the white chocolate macadamia Luna bars. These homemade bars are a much healthier option. I suppose I could have added some melted chocolate to these, but they are so good on their own. They remind me of the Two Moms in the Raw bars they sell at Starbucks and Nordstrom’s snack bar, I love the gojiberry one. Have you ever had one of these bars? They are delicious, and I’m so glad my granola bars taste very similar to them.

I’m glad to have another product that I can now make myself so I don’t have to buy a prepacked version. Can you tell I’m obsessed about controlling what goes in my food? When you have abdominal issues, this becomes a must.

Another plus is how easy these are to make. I haven’t had much energy the past couple weeks, but these came together rather quickly. These bars were plenty sweet for me, since I don’t eat much sugar, but if you like things sweet I’d stir in more (up to 1/4 c brown sugar). I sprinkled brown sugar on top to give the tops of the bars a bit of a sweet, sugar crunch.

Granola Bars
Printer-friendly recipe
Yield: about 16 bars

2 c rolled oats
½ c chopped almonds
½ c chopped walnuts
½ c uncooked quinoa
½ c shredded coconut (I used ¼ c dried coconut)
2 Tbl ground flaxseed meal
2/3 cup honey, agave or combo of both
1 ½ tsp vanilla
2-3 Tbl flaxseed oil
pinch kosher salt
¼-½ tsp cinnamon
pinch freshly grated nutmeg
1 ½ c chopped dried fruit, or a mix of your favorite dried fruit (I chopped up dried apricots, and tossed in dried cranberries and pomegranate seeds)
~2 Tbl brown sugar

Preheat your oven to 350F.

Toss the oatmeal, nuts, quinoa, coconut, and flaxseed meal together on a 9 x 13” baking sheet or dish (I used a 9 x 13”cake pan). Bake 10 to 12 minutes, stirring occasionally, until toasted and lightly browned.

Reduce oven to 300F.

While oats are toasting, combine honey, vanilla, flaxseed oil, salt and spices in the bottom of a large bowl. Whisk to combine. Pour in toasted oats and stir with a spatula to moisten. Stir in dried fruit.

Line your baking sheet or dish with parchment paper or grease with nonstick spray (I used the same cake pan and lined it with parchment paper; one less dish to dirty).

Pour the oat and fruit mixture into prepared baking dish and press down firmly to pack down the mixture as much as possible. Sprinkle brown sugar over the top.

Bake at 300F ~30 minutes until mixture is golden brown. Allow to cool a few hours before cutting into bars or squares. Store in airtight container at room temperature. Or freeze. I wrapped mine in cling wrap, popped them in a freezer bag and froze the bars so we could grab them as needed, they don’t take long to thaw.

Source: adapted from Smitten Kitchen

Pumpkin Bourbon French Toast

Another tasty treat inspired by Mr. Bobby Flay.

For Thanksgiving I wanted to have something more than just my boring oatmeal and Mr. Surly’s fruit smoothie for breakfast. I love french toast and found myself with ½ can of pumpkin that needed used. I decided to make some pumpkin flavored french toast. It turned out to be so delicious. I cooked up the whole loaf of bread, knowing that we wouldn’t eat it all at once. It was nice to have enough breakfast for 2 days. Just pop a couple slices in the microwave or oven the next morning for a no hassle, quick breakfast.

Pumpkin Bourbon French Toast
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serves 4-6

1 loaf brioche bread
½ can (~7.5 oz) pumpkin puree
2 c half-n-half (or milk, or combo of both)
4 eggs
1 Tbl sugar
2 Tbl bourbon
1 tsp vanilla (I used Trader Joe’s bourbon vanilla)
1 tsp cinnamon
pinch freshly grated nutmeg
½ tsp pumpkin pie spice

Slice the bread into thick slices and arrange in a 9 x 13 inch baking dish. Set aside.

Whisk together eggs, sugar, and pinch of salt in small bowl or 4 qt measuring cup. Add the rest of the ingredients and whisk until well combined. Pour over bread slices. Using tongs or your fingers turn each slice to coat well in the liquid. Let sit for 5 minutes.

Lightly coat a griddle or skillet over medium high heat with canola oil spray or a generous pat of butter (or both) and heat. Add bread slices and cook until browned on both sides, a few minutes per side.

Serve with maple syrup and a light dusting of powdered sugar, if desired.

source: inspired and adapted from How Sweet It Is who adapted it from Bobby Flay