For some reason I’ve really been into donuts lately. Not actually eating them, since I can’t. But just thinking about wanting to eat them. Actually, I think torturing myself is an accurate term. Because of the little man’s allergies, donuts are definitely off limits. So I just look up recipes, pin them all the time and dream about them. I think my new donut obsession came about because I can’t have them. Even though I have always LOVED donuts, I have never really eaten them on a regular basis. But now, they’re all I want. So what’s a girl to do? Well, buy a donut pan.Continue Reading
Remember these perfect whole wheat waffles? How could you not. Here is round 2, as promised. I turned these delicious waffles into french toast! I love french toast and I love waffles, so why not have the best of both worlds. So I had waffles one day, and french toast the next. Perfect breakfast(s) if you ask me.
I love waffles. You know this. But I also love whole wheat waffles… except when they’re dense bricks. Whole wheat baked goods sometimes have a problem staying the light and fluffy consistency you know. I often use half all-purpose flour and half whole wheat to avoid this. Not these waffles. They are THEE best whole wheat waffles I have ver made (and I’ve made a lot!). One of the tricks is using whole wheat pastry flour, since it’s a finer consistency. These are the waffles you can turn someone who “doesn’t like whole wheat” into a believer. (Maybe a picky kid perhaps?)
Everyday weekday, I start out with a spinach-blueberry smoothie and either scrambled eggs, oatmeal or some other ‘healthy’ whole-grain cereal. So on the weekends, sometimes I need a treat. Since I love love LOVE breakfast food in general, it can be anything from waffles and pancakes to an omelet, or both. It just breaks up the monotony from the week. And it makes me super happy.
Do you know what you’re having for breakfast on Christmas morning? Now you do (whether you celebrate Christmas or not…). I have never actually made Cinnamon Rolls from scratch. I know, it’s kind of crazy. I guess there are several reasons that I haven’t… Like the fact that there’s only 2 of us, there’s not a huge need for a giant batch of cinnamon rolls. As much as I’d like to eat them everyday, it’s just not a good idea. Second, this may come as a shock, but my husband isn’t that into sweets. He likes a good chocolate chip cookie or some ice cream every now and then, but items like ‘pastries’ are definitely not at the top of his list. For some reason though I just wanted some, so I made a half batch. It was the perfect amount; it made about 10 smallish rolls (or you could make 4-5 large ones too). If you’re making them for more people, just double the recipe and use a larger pan.Continue Reading
Ohhh isn’t this is a fun-looking brunch… or in my case, I did eat them for lunch, but that’s not important. Initially I wanted to make ‘rainbow’ pancakes, but then I remembered the neon food coloring I had in the cabinet. Something about colored food just seems fun, no? But the best part is, you could use any colors you want! In addition to how pretty they look, they taste even better. The greek yogurt makes them puff up to these nice, thick pancakes. Also, no butter or oil are used in the batter, but they are sooo flavorful. Maybe my new favorite. I even made them for my husband the following day, without the food coloring, but added mini chocolate chips. They were unbelievable too.
This isn’t your traditional cereal & milk. Oh no, it’s much much better. Cereal IN the waffles, top with a sweet, milk glaze. I mean, this is probably the best cereal & milk ever. I used Fruit Loops, and I got that ‘funfetti’ look. Pulverized Fruit Loops = cereal sprinkles. I think you could use Fruity Pebbles too, but Fruit Loops come in the individual containers, which is so perfect. These are a little bit sweet, a little bit fruity, and a lot delicious!Continue Reading
I’m on a slight delay this morning – I mean afternoon. I want go back to bed and start over tomorrow… I mean, I’m awake, but I don’t feel totally awake. Over the weekend we celebrated out first wedding anniversary. So I have an excuse, but that doesn’t make it any easier. Maybe if I started every Monday with waffles, it would help, at least a little bit. Especially if it were these Lemon Chia Waffles with Blueberry Compote. Fresh lemon, to get you all jazzed up – sweet and tart blueberry sauce – with the nutritional burst from chia seeds.
Sooo, ya, I did make some Mac and Cheese Pancakes. But first, a backstory…
It all started a few months ago when my husband was in NYC for a business trip. He randomly stumbled across a restaurant called Shopsin’s, the type of place that you can get kicked out of for not following the rules. Luckily, he did not get kicked out and got to enjoy some very delicious Mac and Cheese Pancakes, along with a very unique dining experience. First of all, if you look at the menu, there’s like hundreds of options. I would get kicked out just by taking too long to order. Second of all, there are so many interesting choices to eat, tons of soups, pancakes, sandwiches – everything. These, along with lots of rules: No more than 4 people in a group, you can’t substitute, no cell phones, one meal per person. If I had an awesome restaurant, I’d make up a bunch of rules too.Continue Reading
When I first started experimenting with baking & cooking, whenever I made a recipe that used buttermilk, I always just used regular milk instead. Whatever I had on hand. I thought to myself, there is no way I’m buying that entire, big carton of buttermilk, just for this one recipe. I figured milk was milk. Well, let me tell you people, it is not. Buttermilk makes a world of difference. It’s more acidic than regular milk, which is great for everything from marinating chicken, to using it for biscuits or pancakes. When a recipe calls for it, just use it (or a suitable substitute… see below).Continue Reading