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Archive for the ‘Breakfast’ Category

Pumpkin Waffles

I told you to be prepared, pumpkin was going to take over this blog! Another great fall recipe. Even Kiley approved! This is the easiest recipe ever.

Ingredients:

Your favorite waffle mix, instead of adding milk to it, only add the pumpkin

1 can of pumpkin

Powdered sugar

Directions:

  1. Preheat your waffle maker. Prepare your favorite waffle recipe, minus the milk. Use the pumpkin as the milk. Otherwise the batter is too sloppy. Pour onto waffle maker and wait till it’s done, sprinkle with some powdered sugar!
Enjoy! 
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Mmmm, pumpkin, one of the best things about fall. This is another great recipe, that’s pretty easy to make.  I threw it together right before starting dinner last night and it turned out awesome.  The husband must have approved because he had a piece last night and a piece for breakfast! It’s that good!

Ingredients:

1 cup of pumpkin

1 cup of sugar, plus 2 tablespoons of sugar, divided

1/2 cup of brown sugar packed firmly

1/4 cup of vegetable oil

4 egg whites

Splash of cinnamon, nutmeg and ground cloves and salt

1/2 cup of milk

2 cups of flour

2 1/2 teaspoons of baking powder

1 8 ounces package of cream cheese, softened

Directions:

  1. Preheat oven to 350 degrees. Grease a bread loaf pan. Combine pumpkin, 1 cup of sugar, brown sugar, 3 egg whites, milk and oil in a bowl till well combined. Then add flour, spices, salt, stir till combined.
  2. In a separate bowl, combine cream cheese, remaining sugar and last egg white until combined.
  3. Pour half of the pumpkin batter into the loaf pan, then top with cream cheese mixture, then top with remaining pumpkin mixture. Bake for one hour or until toothpick comes out clean. Let bread cool in loaf pan and then remove.
  4. Store in the refrigerator because of the cream cheese.
Enjoy!

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Warning, this is probably the sweetest most amazing breakfast ever. It’s going to make your mouth feel all warm and tingly from all the sugar! My husband told me it was the best breakfast meal I’ve ever made, now that’s a compliment after being together for over 7 years and after making tons of yummy breakfast foods! Really, though this is so good, cinnamon roll and pumpkin, with cream cheese icing!  I will warn you though, that this took some time to prepare and cook about an hour or so. I also made it for 6 people and we still had a ton of batter left over.

Ingredients:

Cinnamon Filling:

1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

Cream Cheese Icing:

4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

Pancakes:

1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2/ teaspoon salt
1 tablespoon packed light brown sugar

Directions:

  1. To make the cinnamon filling, in a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds, just until butter is melted. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and put it in the fridge until you are ready for it, so it can thicken.
  2. To make cream cheese icing,  in a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
  3. To make pancake batter, in a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
  4. Check on your cinnamon roll filling, mash it up some in the bag so all the ingredients are mixed together. Snip off a corner of the baggie, a very small corner.
  5. To cook the pancakes, preheat a large skillet or griddle to medium. Use an ice cream scoop to add the batter to the pan. Use the bottom of the scoop to spread out the batter into a nice, even circle, it’s going to be pretty thing but that’s ok. . Get your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl.
  6.  Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Fast and gentle flip the pancake over. Cook an additional 2 to 3 minutes, until the other side is golden as well.  Repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.
Enjoy!
Recipe adapted from Recipe Girl

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I’m warning you now, be prepared for lots of pumpkin post coming up in the next month or so.  I love FALL. Love it, we got married in the fall, it’s just the best season there is. The yummy food, pumpkin, honey crisp apples, apple cider, peach cider, apple cider doughnuts, the changing color of the leaves.  I could go on and on and on why I love fall, but I won’t. I’ll just get right to this moist, flavorful bundt cake.

Ingredients:

1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting

Directions:

  1. In a large bowl, combine sugar and oil until blended. Add eggs, beat the batter well after adding eggs.
  2.  In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and pudding puree; add to egg mixture, again beating well, so it is well incorporated.
  3. Pour batter into a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from  the pan and cool completely. Shake some confectioners’ sugar over the top.
Enjoy!
Recipe adapted from Sing For Your Supper

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I’m cheating on something, I don’t know what, but I’m cheating on something with these doughnuts. Go out and get these ingredients, NOW. This recipe is SO simple that you probably have all the ingredients at home. Well maybe, not the doughnut pan, but go get one now! Make this for breakfast, tomorrow! When I first saw this recipe I really wanted to make it, but I never made doughnuts before so I was a little afraid that it may take too long. I was WAY wrong. At least for this recipe. It was so simple and such a short baking time. Thank goodness because our central air decided to stop working today when it’s 90+ plus degrees out and I was baking at 425 degrees. Thankfully, the service guy was able to come out right away and is working on it.

 

Anyways back to the doughnuts, they are delicious. Guess what, they only have 70 calories in them, YES, only 70 calories.  I’m in love. I’ll never need to eat from said doughnut place again, well maybe that’s not true.

Ingredients:

1 1/2 cups of unsweetened applesauce

1 egg

1 tablespoon of canola oil

1/2 cups brown sugar

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1 teaspoon of vanilla

2 teaspoon of cinnamon, divided

1/4 cup of sugar

Ingredients:

  1. Pre-heat oven to 425 degrees.
  2. Combine white sugar and 1 teaspoon of cinnamon, mix together and separate. Set aside for later.
  3. Combine applesauce, egg, canola oil and brown sugar into a bowl. Mix well.  Add all the other ingredients in. Mix well, but do not over mix. Spray some canola oil into each mold, then place 3 tablespoons of batter into each doughnut mold. Bake for 8-9 minutes.
  4. Spray tops of doughnuts with canola oil and then dip into cinnamon and sugar mixture.

Nutrition information:

(per doughnut): 79 calories; 0.95 g. fat; 10 mg. cholesterol; 75 mg. sodium; 16.7 g. carbohydrate; 0.7 g. fiber; 1.6 g. protein

Recipe adapted from Prevention RD. Which is one of my new favorite blogs, she has calorie count for EVERYTHING she makes, which is amazing!

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Breakfast for dinner, who would ever thought it would be so good on a night you really don’t feel like cooking, just want something easy to make after your 2 month old baby had 3 shots in one day and is just miserable in pain. This was the perfect meal for many reasons, one like I said it was super easy, two it was AMAZINGLY good.  Think bacon grease, asparagus and egg yolk, sounds so bad for you, but it only has 235 calories in it! I’m so glad I found this recipe on Good Housekeeping and tore it out and saved it. I made some adjustments, the original recipe called for thyme, dill, and parsley, which I left out, salt and pepper for enough for the hubby and me! I made this for two servings, so you may need adapt if you are making more or less!

Ingredients:

6 slices of bacon

About 20 stalks of asparagus, 10 for each, more or less to your taste

Salt and pepper to taste

4 eggs

Directions:

  1. Preheat oven to 475 degrees. In a jelly roll pan, arrange bacon in a single layer, spacing about 1/4 inch apart. Roast for 4 to 5 minutes until browned and crisped to your liking. Place on a paper towel line plate, to suck up the grease, set aside. If you want to get rid of the bacon grease, or save it and cook your asparagus in, I highly recommend the later, just because it adds so much flavor to the asparagus.
  2. Add the asparagus to the pan in a single layer. Roll into the grease so it’s evenly coated. Sprinkle some salt and pepper on the spears. Roast 6 to 8 minutes or until the spears are tender and a little crisp.
  3. This is the tricky party, carefully crack eggs, without breaking yolks, spacing 1/4 inch apart on top of the asparagus. Return pan to oven and roast 5 to 6 minutes or until whites are just set and yolks are still runny. Sprinkle with some salt and pepper. Return bacon to pan and serve.

Enjoy!

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Pumpkin Pancakes

Nothing tastes better in the fall then pumpkin! I love pumpkin anything, so I figured why not make some yummy pumpkin pancakes for breakfast! I originally was going to cheat a little bit and just use a pancake mix, but I figured they would be much more yummier from scratch! I found this recipes on Libby’s Recipes. This recipe makes 8 pumpkin pancakes.

CIMG2861

Ingredients:

2 cups of all-purpose flour

2 tablespoons of brown sugar, packed

1 tablespoon of baking powder

1 1/4 teaspoon of pumpkin pie spice

1 teaspoon of salt

1 can (12 ounces) evaporated milk

1/2 cup of Libby Pure Pumpkin

1/4 cup of water

1 large egg

2 tablespoons of vegetable oil

A few pinches of powered sugar

Directions:

  1. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine evaporated milk, pumpkin, water, egg and 2 tablespoons of oil in small bowl; mix well.  Add to flour mixture. Stir until just moistened; batter may be lumpy.
  2. Heat griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes.  Repeat with remaining batter.
  3. Sprinkle with some powdered sugar and serve!

Enjoy!

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