cinnamon

Hummingbird Pancakes

Published on October 31, 2016October 31, 2016 by The Crimson CraveLeave a comment

By Maria “Majo” Acosta Robayo ’20

Growing up with a Chinese Jamaican family of 8, cinnamon apple pancakes were a Saturday morning staple. I used to gather around the older boys as they chopped apples into thin wedges and poured cinnamon sugar swirls on buttermilk batter. This typical breakfast delicacy has been a family tradition for years so I was surprised to hear earlier this month that a new pancake recipe was being introduced: Jamaican Hummingbird Pancakes. Here is the recipe, just as my family makes them. Enjoy!

Ingredients & Supplies:

1/4 cup crushed pineapple
1 mashed banana
2 large eggs, room temperature
1/3 cup milk
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
Vegetable oil or butter, for frying
Banana, pecans and maple syrup for topping (optional)

Steps:

Heat a large skillet or griddle on medium heat
In a medium bowl, combine pineapple, banana, eggs and milk, whisking until combined. In a separate bowl, sift flour, baking powder, cinnamon and salt together.
Incorporate dry ingredients into wet, stirring only until combined.
Once your griddle is hot, liberally grease with oil/butter. Pour 1/4 cup batter per pancake onto surface. Cook on one side until holes form around edges (about two minutes) then flip and cook on other side for additional 1-2 minutes. Don’t let the pan get too hot — you want a nice even heat.
Serve with banana slices, pecans and a healthy drizzle of maple syrup!

Oatmeal Peanut Butter Veritaffle

Published on February 22, 2016February 29, 2016 by mchiang123Leave a comment

by Allison Yan ’19

Veritaffles are a staple of the Harvard student diet – there’s nothing like a warm, carbohydrate – infused start to another long day of problem sets, and club meetings, and all of the other delightful things an overbooked undergraduate has to look forward to.

But sometimes, you need to spice up your Veritaffle. A plain waffle is just not enough. That’s where the amazing oatmeal peanut butter Veritaffle comes in. It’s a quick and easy d-hall hack to make your breakfast and brunches heartier than ever.

Ingredients:

1 medium size bowl of the waffle mix
2-3 scoops of oatmeal
2-3 spoonfuls of peanut butter

FullSizeRender — Oatmeal, cranberries optional

Instructions:

These are very straightforward: all you need to do is throw in a couple extra ingredients into the pre-made waffle batter!

1. Obtain the bowl of waffle batter. (If anyone who looks at you strangely while you’re pouring the waffle mix into a bowl, just tell them that you eat your waffles nice and raw.)

FullSizeRender (1) — Just the right amount of peanut butter!

2. Add the oatmeal, and mix thoroughly so there are no clumps of batter or oatmeal.

3. Add the peanut butter, and mix thoroughly once more so the peanut butter is evenly mixed into the batter.

4. Pour into waffle maker, wait those anxious 2.5 minutes, and enjoy!

FullSizeRender (2) — Slice a banana on top for good measure.

Optional Waffle Toppings:

Sliced banana and honey
Cinnamon
The tried-and-true whipped cream and syrup combination

Apple Cinnamon Bread

Published on October 19, 2015December 18, 2016 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

There’s something fundamentally satisfying about baking – the textures under your fingertips, the aromas caressing your nose, the flavors cartwheeling over your tongue. In the hectic, intellectually taxing routines of college life, it’s immensely therapeutic to create something tangible with your hands.

While many recipes require fancy equipment, expensive ingredients, or labor-intensive techniques, there are just as many – if not more – recipes that are cheap, easy, and relatively quick. There’s really no excuse not to bake, especially when you can get ingredients free of charge from the dining halls.

Here’s a simple recipe for a sweet time with friends!

Apple Cinnamon Bread (recipe adapted from Apple Cinnamon Bread from Two Peas and Their Pod)

This recipe will be featured on Well-Being Secrets, read about the health benefits of apples and make this awesome recipe: Link.

Serving Size: one 8×8 pan

Cook Time: 40-55 minutes

Ingredients:

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

2 large eggs

1/4 cup canola oil

1/4 cup applesauce

1 tsp vanilla

1 cup sugar

3 medium-sized apples, peeled and diced

1/2 cup pecans (optional)

Directions:

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Mix the ingredients very, very well.
In another bowl, whisk together the eggs, oil, applesauce, and vanilla until smooth. Add in the sugar and mix until well combined.
Slowly add in the flour mixture and mix until well combined. Gently fold in the apple chunks.
Pour batter into prepared pan. (Optional: Arrange pecans on the batter. Sprinkle cinnamon and sugar over the top.)
Bake in 8×8 pan for 40-55 minutes, or until golden and a toothpick comes out clean. (Start occasionally checking it after 30 minutes.)

Enjoy!

“Fall” In Love: A New Series About Uniquely Fall Food and Drinks

Published on October 17, 2015October 17, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

The breeze is blowing, the leaves are taking on lovely red and gold hues – and the delicious scent of cinnamon and pumpkin are wafting in the air. Autumn has finally arrived, and with it are new, seasonal food and drinks.

Pumpkin Spice, Apple Cider, and Caramel Apple are only a few of the numerous flavors that are available only during the fall. And I’m going on a mission to try as many seasonal pastries, drinks, ice cream, cakes, pies, anything and everything that I can – and fall in love with each and every one of them.

Autumn is definitely my favorite season. The weather is in the perfect balance of hot and cold, and fall fashion is indisputably the best fashion. Coats, booties, tights, scarves – the possibilities and outfits are endless.

But most of all, the fall-specific menus many restaurants and cafes have makes autumn the real winner. The only detraction is that these foods are available only during a few months of the year. But, this exclusivity might be what makes Pumpkin Spice – and all the other fall flavors – impossible not to love.

Sriracha Oatmeal? A Freshman’s Take on a Breakfast Classic

Published on October 5, 2015October 5, 2015 by The Crimson CraveLeave a comment

by Michelle Chiang ’19

While Annenberg’s exquisite stained-glass windows never fail to impress, the dining hall breakfast can get old very quickly – especially for those looking for healthier options. After all, how many days can one eat oatmeal before it gets boring?

A lot, actually. It just takes a little creative mixing and matching. Here are a few oatmeal-based confections to dazzle up your morning:

Peary Delicious: pear, Greek yogurt, and honey

Bowl of Sunshine: banana, raisins, peanut butter

The Classic: apple, peanut butter

The Adventure: peanut butter, cinnamon, yogurt, Sriracha sauce (courtesy of Jennifer Tu ’16)

You’re probably making a face right now. But wait – if you like Thai food, give this one a try! The ingredients mingle together and create a savory, sweet sensation with just the right amount of kick. (Author’s note: be wary of adding too much cinnamon or Sriracha sauce.)

Fall Fruit Dip

Published on October 4, 2015January 25, 2016 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

One of the best things to eat in the d-hall at this time of the year are the apples. After a while, though, I get sick of eating them plain or with peanut butter. This creamy, cinnamon-y dip is the perfect complement to the crisp, tangy apples, and all of the ingredients for it can be found in the dining hall!

Ingredients:

1 cup plain yogurt
1 tablespoon honey
1 teaspoon cinnamon
1 tablespoon peanut butter
Apples!

Directions:

In a cereal bowl, combine the yogurt, cinnamon and honey. Add the peanut butter and mix well. Enjoy!