Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Wednesday, September 11, 2013

Recipe: Strawberry Banana Muffins

Hop on over to Kids VT where I posted this delicious and pretty healthy muffin recipe!

Wednesday, May 8, 2013

Recipe: Maple Syrup Sticky Buns

A perfect recipe for all that delicious Vermont syrup!

Monday, May 6, 2013

Strawberry Yogurt Cake

Today's post on Burlington Vermont Moms Blog is a recipe for a wonderful Strawberry Yogurt Cake. Perfect for a summer brunch!

Wednesday, February 13, 2013

Recipe: Banana Oatmeal Muffins

I made these banana oatmeal muffins last week off the cuff. They turned out quite deliciously so I thought I'd share!

Banana Oatmeal Muffins

1 1/3 cup all purpose flour
3/4 cup rolled oats
1/3 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
3/4 cup mashed banana (about 2 bananas)
1/4 cup oil or applesauce
1/4 cup of chocolate chips or nuts, optional

Mix dry ingredients together in a large bowl. Mix wet ingredients together in a separate bowl. Mix both together until just combined. Spoon into muffin cups. Bake at 400 degrees for about 15-20  minutes.

Makes 12 muffins.


Wednesday, September 19, 2012

Recipes: Egg Muffins & Breakfast Sandwiches

In an effort to stay off the cereal bandwagon I have attempted a few new breakfast ideas. With school mornings being hectic, there is little to no time to make a full breakfast. Here are the ways I've been able to take breakfast back!

Breakfast Sandwiches:

This isn't a recipe as much as it is an idea. It's pretty simple, don't be too impressed. I use bagels or English muffins (depending on what was on sale at the store last week!) or I make homemade biscuits. I then scramble a whole lotta eggs. I sometimes use sausage patties. I always use cheese. Always. I then layer the goodies all together and stick in the freezer.

I am on the hunt for reusable containers that are just the right size so I don't have to use baggies.

In the morning, just stick the sandwich in the microwave! We usually split them in half and nuke for a couple of minutes. I think a toaster oven would give the best results, but we don't have one. So. Microwave.

It's a great quick breakfast option and way cheaper and healthier than the fast food or store bought versions! Give it a try and let me know if you find any better ways of making them!

Egg Muffins:

I found this idea on Pinterest, of course! The recipe is from Kalyn's Kitchen. It's basically any fillings you want covered in eggs and baked. I did a southwestern version with green chiles, cheese, and salsa. I also did a standard sausage and cheese version. The boys pop these in the microwave and have with a slice of whole wheat toast. Love this option! Eggs in the morning without cooking them in the morning!

What quick, innovative breakfast ideas have inspired you to get off the cereal bandwagon?

Friday, November 18, 2011

Recipe: Cinnamon Sugar Pumpkin Muffins

I know I just posted a pumpkin muffin recipe, but really, can I post too many?!

I have seen similar recipes posted around Pinterest and other blogs and I guess it must have been stuck in my head because all of a sudden I just started making them one afternoon!

I based my recipe off one I had cut out off a Martha Stewart Everyday magazine. (I think from last year?)

I don't know if these should be considered breakfast or dessert. I'll just label them as both. :)

Cinnamon Sugar Pumpkin Muffins

1 1/4 sticks (10 tbs) unsalted butter, room temperature
3 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt
1 tsp pumpkin pie spice
1/3 cup milk (or buttermilk)
1 1/4 cups pumpkin puree (15 oz can)
3/4 cup brown sugar
2 eggs

Sugar Coating:
3/4 cup sugar
2 1/2 tsp cinnamon
1/4 cup (1/2 stick) melted butter

Preheat oven to 350 degrees. Grease muffin pan with butter and then sprinkle with flour. Don't skip this step - it helps the muffins slide out without sticking since you're not using paper muffin cups!

Whisk together flour, baking powder, baking soda, salt, spice.

In a separate bowl, whisk together pumpkin and milk.

In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, add flour mix in slowly, alternating with pumpkin mix. Beat to combine.

Spoon 1/3 cup batter into each muffin tin and bake for about 30 minutes or until a toothpick comes out clean. Let muffins cool about ten minutes in pan.

Mix together the sugar and cinnamon for the coating.  Brush each muffin with butter then immediately toss in sugar coating. Let cool completely.


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Friday, November 4, 2011

Recipe: Pumpkin Chocolate Chip Muffins

Pumpkin and chocolate are one of my favorite fall combinations. I took a pumpkin bread/muffin recipe from an old Betty Crocker cookbook and made into this delicious recipe for Pumpkin Chocolate Chip Muffins. It could also be made into bread by using a loaf pan.

Pumpkin Chocolate Chip Muffins

2 cups flour
1 cup packed brown sugar
1 tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup canned pumpkin (not pie filling!)
1/2 cup milk
2 eggs
1/3 cup shortening
1 cup chocolate chips

In a mixing bowl, cream together the shortening, eggs, milk and pumpkin with a mixer on low. In a separate bowl, combine all dry ingredients together. Slowly mix the dry ingredients in with the creamed mixture until all combined. Beat on high for two minutes. Stir in chocolate chips. Pour into muffin tins or loaf pans. I split mine up and made a dozen muffins and four mini loaves of bread. I also like to sprinkle some sugar on top for some extra sparkle! Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.


Linked to:

Friday, October 7, 2011

Breakfast Idea: A Healthy Way to Eat Waffles!

 A few months ago I bought a Good Housekeeping magazine with Dr. Oz on the front cover boasting a weight loss meal plan. Yes, I bought it. My muffin top told me to. We followed the meal plan for about three weeks and honestly, I did drop weight quite quickly. But it was A LOT of work because every single meal took a decent amount of effort and prep and I had to cook the kids separate meals most days. This breakfast suggestion, however, was quick and easy and very good!

At first I thought it sounded strange but after I tried it I was hooked. I still eat it regularly because I know it's a nice healthy option and I don't feel like I'm starving afterwards. Are you ready to hear it?

Ricotta and Date Waffles:
Two whole grain waffles
2 tbs part-skim ricotta
3 chopped dates
1 tsp honey

OK, don't run away screaming. Try it! I was delightfully surprised with how tasty it was! You can make your own waffles or just go the easy route and buy the frozen ones. I bought dried dates and chop them up as I need them. 

The best part about this breakfast is that it is only about 300 calories! Let me know if you try it and if you like it!

*Not a sponsored post

Thursday, March 3, 2011

Homemade Instant Oatmeal Mix

Instant oatmeal packages can be pricey and have added ingredients that are unnecessary.  This is a quick and easy way to make your own!

Homemade Instant Oatmeal Mix


6 cups oats
1 1/3 cup dry milk
1 cup dried fruit
1 tbs cinnamon
1 tsp salt
1/4 tsp cloves

Combine.  Store in an airtight container for up to 6 months.

To prepare: Shake mix.  Boil 1/2 cup water or milk.  Stir in 1/2 cup of the mix.  Reduce heat, cook about 1 minute or until desired consistency.  Add more milk or water if desired.  Sprinkle with brown sugar if you like it sweet or stir in a little pure maple syrup.

Sorry I don't have a picture to share! I never have time in the mornings to snap a photo before everyone scarfs theirs down. :)

Tuesday, February 8, 2011

Recipe: Whole Wheat Oatmeal Pancakes

I use my Homemade Biscuit Mix quite often to make pancakes.  But I also love using this recipe for something different. And it's a nutritionally packed pancake too!  And the kids love it too!

Whole Wheat Oatmeal Pancakes

1 cup whole wheat flour
1/2 cup oats
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 egg
1 cup milk

Mix together dry ingredients.  Whisk together egg, milk and vanilla.  Slowly add all ingredients together and whisk until smooth.  Pour over a hot, greased griddle.  Cook until bubbly, then flip.  Cook another minute, when you see steam, that usually means it is cooked through.

This recipe only makes about 8-10 pancakes which means I have to quadruple it to feed my boys and have enough leftovers to freeze. :)

 Check them out for more fabulous recipes!

Thursday, April 1, 2010

Recipe: Pineapple French Toast

My boys love French Toast so I have tried it many different ways. I love this recipe because it gets some healthy stuff in them and tastes delicious. You just can't beat that!

Pineapple French Toast

12 slices of bread (stale bread works great!)
1/4 cup milk
8 eggs
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup pureed pineapple
2 tbs milled flaxseed

 Puree pineapple by processing until smooth.

Whisk together all ingredients.


Dip bread slices into mixture.  Cook on hot griddle until crispy and browned on both sides.
(I swear I took pictures of the rest of these steps, but they have disappeared!  Just use your imagination, ok?)


Of course I always make a big batch so I can freeze the leftovers for breakfast on another day!


Wednesday, February 24, 2010

Homemade Waffles

Waffles:  Another great way to start the day!  Be sure to double the recipe so you have extras to freeze!

Homemade Waffles

2 Cups Homemade Biscuit Mix
1 1/3 cups milk (or more if needed)
1 tbs Milled Flaxseed
2 tbs water
1 egg
1/2 tsp cinnamon
splash of vanilla extract (optional)

This will make about 4-5 waffles, depending on the size of your waffle iron and how thick you make your waffles.  I doubled it and got 9 good sized waffles out of it.

Stir ingredients together until well blended.  Pour onto waffle iron.  (I have this one and it works great.)

Be careful not to pour too much batter or you will have this result:

Cook on waffle iron until done (about 4 minutes).  Some waffle irons have indicator lights for when they are done, mine is not fancy like that, but I can tell when it's done because it will steam and when you open it, nothing sticks and it looks nice and brown, like this:

Love these kid's dishes? 
I reviewed them here at Bellaziza's Favorite Things a super long time ago, but check them out of you like them!

To freeze your extras: Place on a cookie sheet or baking rack and freeze.  Once frozen, store in airtight, freezer safe container.  Stick in the toaster or microwave to warm up just like you would the boxed kind!

Monday, February 22, 2010

Applesauce Muffins

The original recipe for these muffins are from Deceptively Delicious, but I don't do very well with following recipes exactly, so here is my twist on it!

Applesauce Muffins

1 1/2 cups flour
1 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup milk
1/2 cup carrot puree
1/4 cup Agave Nectar
2 tbs milled flax seed
1/4 cup water
1 egg

Mix dry ingredients together.

Mix wet ingredients together in a separate bowl.

Mix all ingredients together.

(I know, this is hard, please try to follow along!)

Pour into muffin tins, it makes 12.  I usually use a heaping 1/4 cup measuring cup and it fills the muffin tins perfectly!

Crumbly Topping: (you know, the best part!)
2/3 cup oats
2 tbs brown sugar
1 tsp cinnamon
1 tsp flax seed
2 tbs butter, melted

Mi topping ingredients together and sprinkle evenly over muffin dough.

Bake at 400 degrees for about 18-20 minutes.

Enjoy, knowing this muffin is actually good for you!!!

Monday, February 1, 2010

Homemade Biscuits With A Bonus Recipe!


Homemade Biscuits:
2 1/4 cups Homemade Biscuit Mix
2/3 cup milk

Mix well (If the batter is not doughy enough, add a bit more milk until it reaches the right consistency) and drop by spoonfuls onto a cookie sheet.

Bake at 325 degrees for 8-10 minutes or until golden brown.

If you want to freeze them:
Place on cookie sheet and freeze.  Once frozen store in airtight, freezer safe container. Thaw and enjoy!

You could also freeze them uncooked (place on wax paper on a cookie sheet until hard, then transfer to container) and then pop in the oven the morning you need them!

NOW for the Bonus Recipe!

Homemade Biscuits and Gravy

Once in awhile it's nice to enjoy some comfort food and this is one of our favorites!  It's a bit of a southern style recipe and it is oh so good!

Gravy Recipe:
1 pound breakfast sausage
1/4 cup flour
2-3 cups milk
2-4 tbs butter
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Cook sausage until brown.  The grease can make your gravy very flavorful but it is not healthy at all. So it's up to you if you want to include it.  If you drain off the grease, save at least a few of the little cooked up bits at the bottom of the pan.  Remove sausage from the pan.  Melt butter (the amount of butter you use depends on how much grease you left in the pan).  Mix in the flour and whisk together until brown and smooth.  Add more butter as needed to get a smooth consistency.

Whisk in milk a cup at a time.  Mix until smooth and thick and it begins to bubble.  Add more milk as needed to maintain a thick and smooth consistency.  Return sausage to pan.  Season with salt, pepper and garlic powder.  Simmer for about 10 minutes.

Serve over the biscuits above and enjoy!

OK, this just looks like a big blob of brownish stuff but I promise, it's good!

Monday, January 18, 2010

Quick and Healthy Pancakes

I am not a fan of prepared foods. I try very, very hard not to buy prepackaged foods. I mean, have you read what the ingredients are in a box of frozen waffles?  I try to follow my golden rule of food as often as possible.

So in an effort to provide healthy choices to the boys for breakfast without spending an hour making them something from scratch while scrambling to get everyone on the bus on time, I make up plenty of breakfast items ahead of time and freeze them.  Just as easy as the boxed frozen foods, but way better for us!

These items include homemade, from scratch: Pancakes,Waffles, Bagels and Biscuits. So on a busy morning, it's very easy to warm up one of these items, pair them up with some eggs or fresh fruit, and you have a healthy and quick breakfast. 

Here is my pancake recipe, I'll be posting the waffles, bagels and biscuits soon as well!  I usually double the recipes on a weekend morning and then freeze whatever is left for the week.

2 cups Homemade Biscuit Mix
1 1/2 cups milk
2 tbs Milled Flaxseed
1/2 cup Water
1 egg
1 tsp cinnamon
1 tsp vanilla
(I do not sweeten my pancakes, but if you prefer to, I suggest using a bit of agave nectar in place of white sugar)

Mix ingredients together until well blended. There are a couple of secrets to perfect pancakes and this is one of them: Mixture should not be too thick...if it is lumpy and comes off your spoon in clumps, add more milk or water until just a tad runny, but not so runny that it will puddle all over the place.  Am I making sense? How about a picture: Make sure it looks like this:

Got it? Ok, cook on a hot griddle.  I keep mine at about medium heat.

*Pancake Perfection Hint #2: Cook on the first side until bubbly.  Your pancake won't be overcooked this way!

Then flip, cook the other side until it steams, then they are perfect!

Enjoy with some warm maple syrup!

Or just eat it like a big cookie.  You choose.

Make sure you make enough for left overs.  Then place on a cookie sheet or baking rack and freeze.

Once frozen, store in airtight, freezer safe container.

Stick in the toaster or microwave to warm up just like you would the boxed kind!

These pancakes are super good for you, easy and way cheaper than anything packaged!

Check out some more recipes by fellow Mom bloggers at Beauty and Bedlam's Tasty Tuesday post!