Browsing Tag

breakfast

Waffles of Insane Greatness

 

I was so conflicted with what to post today. I have so many yummy recipes coming your way next week. But seeing as I’m having another cup of coffee, it’s the last official day of our vacation before the weekend, and if you’re like me, you’re probably thinking about what you can make for breakfast tomorrow morning. So I give you these insanely good waffles. I found this recipe a while ago and it’s been our go to for waffles whenever we need to make them, which is often. We have tried other versions. like chai, pumpkin, chocolate, because waffles, but when you want a quick and simple version, this is it for us. I had an ok waffle maker for a while, and when my son went through his I will only eat eggo waffles with peanut butter and jelly for every meal phase, we decided to toss in a few homemade waffles and upgraded our waffle maker. I love it! I did however discover that it broke somehow. Sigh, I suppose I will need to get a new one since they come out uneven, just a bit. So sad! Anyway, back to these waffles. They are really a blank canvas for so many ideas. We’ve added cinnamon to the syrup and butter, some whipped cream and berries, classic maple syrup, peanut butter and jelly, you name it. This makes a smaller batch, for our waffle maker anyway. Maybe 4 or 5. It’s fine for us (family of 3) with leftovers. It’s a pretty forgiving recipe. It calls for buttermilk and in a pinch I’ve used all whole milk and they came out perfectly fine. The most difficult part of the recipe is letting the batter rest for 30 minutes. But it’s seriously worth the wait.

 

Ingredients

Instructions

  1. In a medium bowl, add the flour, corn starch, baking powder, baking soda, salt, and sugar. Whisk together and set aside.
  2. In a measuring cup, add in the whole milk, buttermilk, oil, egg, and vanilla. Whisk together to combine. Add the wet ingredients to the dry ingredients and whisk together. The batter will have a few lumps remaining. Let the batter sit for 30 minutes.
  3. Meanwhile, heat your waffle maker. Once the batter has rested, make the waffles according to your makers instructions.

Notes

Recipe is from Annie’s Eats.

Turmeric Blueberry “Health” Muffins

 

Have you checked out A Couple Cooks yet? If not, you need to. I found this recipe on their blog and I was so excited to try it out. I love healthy eating when it tastes good. I think so often I get excited about diet changes and then am disappointed in the flavor, or lack of. It’s so easy to default back to unhealthy habits because they taste so darn good. This recipe right here is proof that eating healthier does not need to taste terrible. It’s been said that turmeric has some super health benefits and if you aren’t interested in that, these golden muffins certain have a great taste. So much so, my son had a really hard time waiting to eat one. He literally ran behind me as I gathered everything up to get a good shot. I had to move quickly.

 

And apparently these muffins are so good, they are worth a hug or two. Or some admiring at the very least.

 

Even superheroes need a healthy diet and these fit the bill. I did make some adjustments because I was short or lacking a couple ingredients. But these are certainly a favorite and will be a repeat in our kitchen, for sure. It’s a super easy recipe too, so it’s great for those fun weekend breakfasts or the quick week morning 4am baking session that I have done before.

Instructions

  1. Preheat your oven to 350 degrees F. Line a muffin tin with liners and set aside.
  2. In a large bowl combine melted coconut oil, maple syrup, sugar. Whisk together until combined. Add in the applesauce and vanilla and whisk to combine. Add in the coconut milk and whisk again.
  3. Add the flour, baking powder, salt, and turmeric to the bowl and mix well to combine. Add in the fresh blueberries and mix to incorporate.
  4. Add the mixture to the prepared muffin tin and sprinkle the tops with turbinado sugar. Bake for 25 minutes or until they are cooked through.
  5. Remove from the oven and allow to cool completely.

Notes

Slightly adapted from A Couple Cooks.

Granola – Two ways

Today I’m sharing not one but two homemade granola recipes. The thing is, they are both SO good, that I couldn’t decide which to post first. For Father’s Day, I made two kinds of granola for my dad. He likes homemade gifts and kept hinting that he ran out of the other batch I made for him, so I thought it would be the perfect gift. After filling his containers, I had some left over and have enjoyed the best breakfasts this week. While store brand granola can taste just fine I highly encourage you to make your own. It’s so much better and so simple. I tend to have most of the ingredients on hand and it’s a great way to use up some of those random bags of dried fruit, or nuts, or chocolate chips you have in your cabinet. I feel like I’m airing my dirty laundry. But, if you need more convincing, it’s just healthier for you. You control what goes in it, how it’s sweetened and again….super delicious. I usually just use granola with my yogurt, but on toast with peanut butter, or in oatmeal is another fantastic option. Or in this case, by the handful. Or should I clarify by a few handfuls. Both of these recipes are slightly adapted from Two Peas and Their Pod.

 

Easy Almond Butter Granola

Easy Almond Butter Granola

Instructions

  1. Preheat your oven to 350 degrees F. Place a Silpat mat or parchment paper on a large baking sheet and set aside.
  2. In a large bowl, combine the oats, almonds, cinnamon and salt. Stir until combined and set aside.
  3. In a microwave safe bowl, combine the almond butter, maple syrup, coconut oil, and vanilla extract. Microwave for 30 seconds. Remove from the microwave and mix until smooth and ingredients are combined. Pour mixture over the oats and combine until the oats are coated.
  4. Spread oats onto prepared baking sheet and bake granola for 30 minutes, stirring once. Remove from the oven and let cool completely, Once cooled, add chocolate chips and store in an airtight container for up to one month.

Notes

 

 

Almost Banana Bread Granola

Almost Banana Bread Granola

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat mat or parchment paper and set aside.
  2. In a large bowl, combine oats, walnuts, salt, and cinnamon. Stir to combine.
  3. In a medium bowl, combine the mashed banana, coconut oil, maple syrup, brown sugar, and vanilla extract. Pour the liquid mixture over the oats and combine until oats are coated. Spread evenly on the prepared baking sheet.
  4. Bake granola for 25-30 minutes, stirring occupationally. Remove from the oven and let cool. Granola will crisp as it cools. Store in an airtight container of glass jar with lid for up to two weeks.

Notes

Birthday Cake Donuts

 

I love the vintage look of this photo. It kinda feels appropriate since I took it forever ago. I was experimenting with baked donuts on the same day that I was craving cake, so I made these birthday cake baked donuts and they are mouth watering. I love that they are dense yet light, they qualify as breakfast, so you can literally eat cake for breakfast, and they are not overly sweet. I have not had much luck in the homemade donut department previously. I had attempted to make some strawberry jelly donuts, they fried nicely, I tried filling them with the strawberry filling, and it literally looked like someone slaughtered the innocent donuts. They tasted good, but looked horrific. These baked goodies were such a great success. I really wasn’t sure what to expect, and the final product was dance party worthy.

 

 

Ingredients

For the Donuts

For the vanilla glaze

For the chocolage glaze

Instructions

  1. Preheat your oven to 425 degrees. Grease a donut pan and set aside.
  2. Beat butter, oil, and sugar in the bowl of your electric mixer. Add in the eggs and mix until combined.
  3. In a separate bowl, mix together the dry ingredients. Set aside.
  4. Combine the buttermilk and vanilla in a liquid measuring cup. Whisk to combine.
  5. Alternate adding the wet and dry ingredients to the egg mixture. Mix just until combined. Fold in the sprinkles.
  6. Fill your donut pan just shy of the rim. Bake about 5-7 minutes or until the donuts are cooked through.
  7. To make the vanilla glaze, combine the c ream cheese, powdered sugar, vanilla and milk. Mix together until the glaze is thin enough to smoothly coat the tops but will still set.
  8. For the chocolate glaze, melt the chocolate on your stove top. Add in a little cream to smooth out the mixture. You can also add a little oil to the chocolate to help it thin and will still allow it to set.

Notes

This is an original recipe.

Overnight Oats

 

Mornings are such a struggle for us. Are they for you? I always like to start my day with a decent breakfast but that can be tough when I’m trying to get myself and our three year old out the door so I can drop him off at daycare and make it to work on time. Most mornings, except on the weekend, I’m eating breakfast while I drive into work. Needless to say, I’m looking for something quick and easy to transport and eat on the go. I would say most often my mornings consist of a variation of toast, but some days it’s just easier to grab a muffin. Not so great when you are trying to be healthy, and not get hungry an hour later. As much as I love and adore toast in all varieties, I do like to change it up. So I did, and I tried overnight oats. I will be honest, my first attempt was not great. I tried a banana bread overnight oats, which sounded great, but tasted too much like yogurt. I’ve tried a few variations since, and have been very pleased. What I particularly love is that you can just grab it and go, because eating it cold is perfectly acceptable and delicious. Or, you can heat it a bit, if you prefer to have it a warmer. I generally make mine on the more basic end of the scale, to start, so I can jazz it up with some mix-ins. Yes, I just said jazz it up. But let’s move onto the mix-ins. So many options. You can load it with nut butter, dried fruit, chocolate chips if you need a morning dose of chocolate, seeds, spices. For this particular recipe, I only slightly adapted a recipe I found on Hip Foodie Mom. By the way, this site is awesome. So many yummy and healthy recipes can be found here. But if you are looking to change up your breakfast routine, definitely give overnight oats a shot. It’s healthy and very minimal prep.

Instructions

  1. Add ingredients to a mason jar and shake up to combine. Let sit in your refrigerator overnight. In the morning, place in a bow and add on your favorite mix-ins. For this I used sliced banana, a spoonful of almond butter and some crushed honey almond chex cereal.

Notes