Wednesday Ramblings | July in Photos

July in photos. July was a heck of a month. August has quite a lot to live up to!

Buuuuut I bet it can handle the pressure.

#TomatoLove is still in full force.  Check out the details here, and enter to win this week’s prize here.  Oh, and enjoy some cool gazpacho since it’s 120 degrees or something like that. We still have four weeks to go, some amazing tomato recipes and some amazing prizes!

Megan is getting married and we are celebrating today! Check out the granita that I made, along with a lot of other amazing treats!

Happy Wednesday, friends.  I am so thankful that you are here.  Seriously, you guys mean the world to me!

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Lemon-Berry Granita with Balsamic & Basil

Granitas are for celebrating.  We are doing some celebrating today, won’t you join in?  You might know this sweet girl named Megan.  She shares her wit and genuine love for food at Wanna Be a Country Clever.  And you might know that she’s getting hitched, and it’s right around the corner.

This fact calls for a few things:

1. celebrating
2. and more celebrating
3. and friends to help her celebrate.

(This is where you and I come in!)

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Heirloom Tomato Gazpacho with Roasted Poblano Peppers

TomatoLove continues, it is soup week, and it is also Le Creuset giveaway week!  I must say that, even with the temperatures where they are, I have been looking forward to soup week.  I really love gazpacho but I had never made it at home.  And the idea for this recipe has been floating around in my head for some time.  I just love roasted peppers and spicy poblano peppers have such a deep (and spicy!) flavor when they are roasted.  And the heirloom tomatoes right now – oh my – are so amazingly delicious.  They are gorgeous and too good to pass by at the farmer’s market.

I can’t believe that this week marks the halfway point of our #TomatoLove Recipe Exchange.  As you probably know, Ali (Gimme Some Oven) and I are partnering with International Justice Mission for their Recipe for Change Campaign which is raising awareness for tomato farming, fair working conditions and fair compensation.  You can read more about it on their website, and you can get involved in various ways, it’s truly very simple and each person can make a significant impact!

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Oatmeal Cookie Pancakes with Cinnamon Butter

You guys, there has been a whole month dedicated to pancakes at Rachel Cooks.  Yep, a whole month.  I’m sort-of bringing up the tail end but these were well worth the wait my friends.  I don’t meant to toot my own horn, but these oatmeal cookie pancakes are pretty spectacular.

Here’s the thing: I don’t really love pancakes.  I like them, but really, I’m more of a savory breakfast person and usually pancakes come in overly sweet versions smothered in syrup, which I really don’t like.  But when Rachel invited me to the Pancake Party, I agreed not only because I adore Rachel, but because I thought I could broaden my pancake horizons a bit.  Annnnd I was right.  Let’s just say that I combined my favorite cookie – oatmeal – with a super fluffy buttermilk pancake batter.  And it is out of this world.

Believe me, and get the recipe for my Oatmeal Cookie Pancakes at Rachel Cooks!

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Oatmeal Cookie Pancakes with Cinnamon Butter

Yield: 8 pancakes

Total Time: 25 minutes

Classic buttermilk pancakes studded with sweet oatmeal cookie "dough" and topped with homemade cinnamon butter.

Ingredients:

for the cinnamon butter:
4 Tbs. butter, room temperature
1 tsp. vanilla
1 tsp. ground cinnamon

oatmeal cookie “dough”:
4 Tbs. butter, room temperature
1/2 tsp. vanilla
1/3 cup old-fashioned oats
1/4 cup flour
1/4 tsp. ground cinnamon
Pinch salt
1/4 cup brown sugar

pancake batter:
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2 Tbs. sugar
1 cup buttermilk
1 egg
2 Tbs. grapeseed oil
1 tsp. vanilla

Directions:

To prepare the cinnamon butter, mix the butter, vanilla and ground cinnamon in a small bowl until combined and well blended. Transfer the butter to a small sheet of plastic wrap. Cover with the wrap and shape into a small rectangle. Place in the refrigerator to chill until the pancakes are finished.

Mix the "dough" by combining the oats, flour, cinnamon, salt and brown sugar in a small bowl. Heat the butter over low heat until melted, remove from heat and then stir in the vanilla. Slowly pour into the dry ingredients and mix until fully combined. Set aside.

Heat a griddle pan over medium heat. For the pancake batter, mix the flour, baking powder, cinnamon and sugar in a large bowl. In a small bowl, whisk the buttermilk, egg, oil and vanilla until combined. Slowly pour into the dry ingredients and mix just until fully incorporated.

Oil the griddle pan and pour 1/4-cup of the pancake batter onto the griddle pan. Evenly sprinkle about 1 tablespoon of the "dough" topping on top of the pancake. Cook for 1-2 minutes, or until the edges are bubbly and the bottom is golden brown. Flip the pancake and cook for another 2 minutes, until the top is golden brown. Flip the pancake onto a plate, "dough" side up. Repeat with the remaining batter.

Serve with the cinnamon butter.

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