Posts Tagged ‘Breakfast’
I can remember eating these waffles from one of my earliest memories! They are definitely a family tradition. We make them every Christmas and usually we can find half a dozen other holidays to celebrate with them too!
The recipe is simple and all you need is a deep waffle maker and a few ingredients you most likely already have; that is unless you are going to tell people you are making them because you will most definitely have drop-ins. Unfortunately, these pictures do not do them justice. The waffles themselves are simple and delicious, they can be eaten with a little drizzle of honey or syrup. But most of the time when you go through the effort of making them, it is nice to have a waffle bar of toppings: strawberries, blueberries, bananas, nuts, whipped cream, chocolate chips, ect. My family sticks with good ole peanut butter and hot syrup!!!
Another great story I remember about donuts, specifically apple fritters, is one sunday morning mom and I went for donuts and I was still totally gung-ho and serious about my dream. We visited our neighborhood donut shop that morning and upon leaving I really wanted mom to leave a tip, just like we do at all of the other “restaurants”. She eagerly complied, as to encourage my generosity for the future, and left a couple of dollars at the table where we were sitting. Before we got half way across the parking lot though, the sweet and much older asian woman came out screaming that we had forgotten our money as she waved it high in the air. I then, the seven year old, got to explain to her that was her tip for making such great donuts. She simply smiled and looked a bit confused, but flattered. From that day on, there somehow always seemed to end up an extra donut or two in my bag! Maybe that is whyI have love everything donuts. Probably even a little too much, I tend to make myself sick on them if no one is around to take the box away.
A great way to preserve your peach happiness all year round is to make a simple peach butter. With as little effort as possible you can enjoy a sweet, full flavored delight to spread on fresh bread, french toast, a bagel, ice cream or just eat with a spoon!
Since I have been in the US, I have taken several trips. I have flown to Virginia and Kentucky, and driven to/through North Carolina, Louisiana, Mississippi, Alabama, Arkansas, Tennessee, and Florida!!! Let’s just say I have hardly slowed down long enough to enjoy all the wonderful and endless ingredients around me. But every once in a while I stopped for just enough time to make something delicious, like these banana blueberry muffins with an oatmeal streusel topping!!!
Banana Bread Mini-Muffins filled with Nutella Recipe:Makes 1 loaf, 6 mini loaves, muffins or mini-muffins1 cup bananas (~2 cups), mashed1/2 cup plain yogurt (I use Greek yogurt)1 tsp. baking soda1/4 oil (canola or olive oil is healthiest)1/2 – 3/4 cup sugars (I use 1/4 brown, 1/4 cup white)1 lg. egg or 2 lg. egg whites, beaten1-2 tsp vanilla1 1/2 cups flour (I use 1 c. whole wheat, 1/2 cup AP)1 tsp. cinnamon1 tsp. baking powder1/4 tsp. salt*Oats to sprinkle on top, optional.I like the oatmeal because I do not like banana bread the next day if the top is moist and soft, I think the oats help!
Preheat oven to 350° (180° C), and line or butter your loaf pan. In a small bowl, mix the mashed bananas, yogurt, and baking soda, then set aside. In a larger bowl, beat oil and sugars, slowly adding egg, then vanilla. I use a sifter, adding all of my dry ingredients and slowly adding 1/3 of the mix to the sugar mixture. Next, fold in 1/2 of the yogurt/banana mix, alternating with flour until everything is just moistened. Pour into prepared loaf pan and bake for about 35-45 minutes, watching carefully not to burn the top. If the top begins to burn, use a foil tent to cover and continue baking. Cool on wire rack in pan for 10 minutes, then remove from pan, continuing to cool completely.
1 T. sugar or honey, optional
I love saving the middle for the last indulgent bite….
Kali Orexi my friends!
Have you ever tried tahini? If not, you should very soon. Tahini is a great source of calcium, protein, vitamin E and B vitamins. It also contains many nutritious fatty acids which help maintain healthy skin. These are just a few reasons to try tahini, and once you love it you will see many more reasons to keep eating it.
These mouth watering, cinnamon and sugar infused, pull apart monkey bread muffins might just be the most amazing thing I have ever tasted. It definitely ranks up there in the top 10 for sure. This is not my recipe, I came across it on another wonderful food blog, but it was like love at first sight and right then I knew I would be making it very soon for my own lips to indulge.
So, these are Greek-American since I have added Greek yogurt, right? Well, I think so at least
This is my go to recipe for quick, delicious pancakes. I always love topping my cakes with sliced bananas and cinnamon, and I usually opt for a honey drizzle instead of sugar loaded syrup, that is unless I find 100% natural syrup (but here on the island it costs about $15-18 for a very small bottle)!
These were also my substitute this year to a Thanksgiving lunch, and I am quite confident that I achieved my calorie quota for the day.
THE Cinnamon Roll Recipe: For 1 pan of Ooey-Gooey Rolls
Printable Recipe Here
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
4 cups bread flour
1 T. sugar or honey, optional
1 tsp. salt
2 tsp. instant dry yeast
I used a bread maker to actually knead the dough and rise, but I have also done this by hand. The secret here is to work the dough until you can actually feel it change into a soft, pliable texture. If you have a bread maker to use, simply add the liquid first then the dry and set to “dough” setting. If you are doing it the old fashioned way, set to “by hand” and start with a large bowl. First, add all of the dry ingredients (minus 3/4 cups of your flour, waiting to add at the end) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.