Fatty Bear’s Delights

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Wonderful Wednesday! February 17, 2010

Filed under: Breakfast — fattybear @ 10:57 am
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I know the middle of the week can be difficult for people, the previous weekend feels much too far away and the weekend to come seems like it might never arrive. So as a pick me up I give to you this week’s sweet! It can be like a 10 minute vacation, well at least that is how I feel when I eat this, and really anything else…

The idea for this recipe came from Starbucks. They have this really delicious dark cherry parfait, but you buy the parfait, you buy a beverage, and you are forking over 7 bucks for breakfast which is fine every once and awhile, but really not reasonable everyday. Especially if you are a miserly person like me who likes to find cheaper ways to eat her favorite foods 🙂

Sticking with my Do It Yourself theme I decided that this would be a good opportunity to make granola at home. It is super easy to do, and if you made the trail mix recipe I posted previously you pretty much have the ingredients on hand. I like having multiple uses for ingredients 🙂

So obviously my recipe is for cherry, but I find all fruits are delicious so have fun throw in peaches and raspberries, blueberries, strawberries, or chocolate covered raisins.

Fatty Bear’s Cherry Parfait

My camera battery died for the photo shoot....


1/3 cup sweet cheeries, chopped (I buy the frozen ones that way you have them any time of the year. Let them defrost for about 15 minutes and chop away)

1/3 cup yogurt, (greek yogurt is wonderfully delicious)

1/3 cup granola (The link goes to the original recipe I used but I cut it in half, my dried fruits of choice were pineapple and cherry.)


1 1/2 cups rolled oats

1/2 cup almonds

1/4 sunflower seeds

1/4 pumpkin seeds

1 teaspoon wheat germ

1 teaspoon cinnamon

pinch salt

1 tablespoon vegetable oil

1/4 cup pure maple syrup

1/2 cup dried fruit of choice


Heat oven to 325 degrees Fahrenheit. Line pan with parchment paper. Mix oatmeal, almonds, sunflower seeds, pumpkin seeds, wheat germ, cinnamon, and salt. In a measuring cup stir the syrup and oil together and pour over dried mixture. Bake in the oven for 30-45 minutes stirring occasionally so things don’t overbrown on one side. Let it cool completely. Toss in dried fruit. Store in air tight container/bag. Makes about 2 1/2 cups.


Layer in a glass or bowl, fruit, granola, yogurt, until you reach the top. Simple, but beautiful.

This makes a really pretty dessert, too. Or you can set it out at a brunch 🙂 Enjoy!


Sunday Sweet #4 January 31, 2010

Filed under: Breakfast — fattybear @ 5:02 pm
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If your Valentine’s day sweetheart is a pancake addict like me this recipe is certain to have them swooning at the breakfast table or in bed (breakfast in bed, oh so cozy, makes you wish all activities could be brought to bed). These pancakes are super rich and decadant so make sure you serve up a big glass of milk to go with them.

The recipe for these pancakes came to me in my sleep. Some people solve math problems in their sleep, I solve problems of wanting more delicious food to eat.  And I’m not alone in this whole solving problems in my sleep, no matter how bizarre it sounds, check out this article. I also find the shower to be a good place of inspiration, but I may be alone on this one 😉 Anyways, prior to going to sleep my foody consultant and muse Sir Awesome, also an amazing cook/baker, mentioned his triple chocolate orange cookies to me and furthermore there was discussion of pancakes. So it is no wonder that when I woke up this morning I instantly had a recipe in my head for Triple Chocolate Orange Pecan Pancakes. I figure if you can’t have the cookie instantly why not make it a pancake! So without further ado I give to you…


Nothing says "I love you" like a pancake


1 cup pancake mix

1/2 cup vanilla soymilk or regular milk

1 egg

2 teaspoons orange zest

1 teaspoon orange extract

1/4 cup chopped pecans

1/4 cup milk chocolate chips

1/4 cup semi-sweet chocolate chips

1/4 cup white chocolate chips


Whisk together pancake mix, egg, milk, orange extract, and orange zest. Stir in chocolate chips and pecans.

Butter your griddle. I’m not going to tell you how large to make your pancakes, but if you make them about 1/3 cup size you will get 6 from this mix. To cook your pancakes cook it until the edges look firm and there are little bubbles starting to form in the center. Flip and finish cooking the other side.

To serve, I recommend butter and powdered sugar OR you can look back at the ricotta pancakes recipe and make that delicious honey syrup. To enhance the orangeiness add some orange zest to that as well. Don’t let that orange you use go to waste; peel it and use it as a side of fruit with your pancakes 🙂 Enjoy!


Sunday Sweet #3 January 24, 2010

Filed under: Breakfast — fattybear @ 5:19 pm
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As I have previously expressed I love pancakes. Luckily for me I have a friend who is awesome at making pancakes, let’s call him Sir Awesome. Sir Awesome is always coming up with new pancakes to feed me and challenge me with picking a new favorite. Typically, I pick the pancake currently in front of me. I don’t know what I would do if we had a pancake extravaganza.

His latest inspiration for pancakes came from Giada De Laurentiis’ Blueberry Ricotta Pancakes with a HONEY SYRUP! You have not had syrup of yumminess until you’ve had this stuff. I kept asking for more and more to be spooned on my pancakes.

The one thing about Sir Awesome’s pancakes is that he is always tweaking them with secret ingredients. That being said when I wrote up this recipe I tried thinking WWSAD; the one thing I know for certain he would tell you all is do not limit yourself to blueberries any berry/chocolate will taste delicious in your pancake, GO WILD!


You won't go back to regular pancakes...


  • 2 cups water
  • 1/3 cup sugar
  • 1/3 cup honey
  • 1 tsp orange extract (my addition)
  • 1 1/2 teaspoons vanilla extract
  • 2 cups pancake and waffle mix (recommended: Krusteaz)
  • 1 cup whole milk ricotta cheese
  • 1 teaspoon cinnamon (my addition)
  • 2/3 cup frozen blueberries


Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey and orange extract. Set aside and keep the honey syrup warm.

Using a rubber spatula, stir the remaining 1 2/3 cups* of water and vanilla in a large bowl. Add the pancake mix and cinnamon and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

*I found the batter turned out really thin. I would recommend less water or more pancake mix. Best to add pancake mix first and gradually add water until batter seems correct consistency.

Heat a griddle over medium heat. Butter the griddle. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.


What’s up Doc!? May 19, 2009

Filed under: Breakfast,Main Course — fattybear @ 6:36 am
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My sister the other day was sorely disappointed that I had breakfast items missing from my food recipes, and I agree with her. The things is, my favorite breakfast items are not cooked by me so I forget to pester who make them for the recipes so I can post them. Well folks, the wait is over. Breakfast is making its appearance on Fatty Bear’s Delights and we are starting with….


Ordinarily, I am not a huge fan of pancakes…I’m more of a waffle girl., but I have a friend who makes the most wonderful pancakes and always finds the most unique recipes to work with or he comes up with them off the top if his head. I like to think he’s a pancake genius. His pancakes reduce me to becoming something like this duck…

Either A…pestering for pancakes at every moment….


Or B….

I think you get the picture. Anyways, You will not be sad with the pancakes below so what are you waiting for?? Get in the kitchen and whip up a batch now. Woo that fatty bear in your life.

Carrot Cake Pancakes

Your favorite cake in breakfast form!

Your favorite cake in breakfast form!

adapted from the food network

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons finely chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Dash nutmeg
  • 1 egg, lightly beaten
  • 1/3 cup packed brown or granulated sugar
  • 1 cup milk
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
Cream Cheese Spread
  • 4 ounces cream cheese
  • 1/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 dash ground cinnamon

In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.