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by Laurie A. Alves
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, January 30, 2014
Thursday, March 7, 2013
Savor the small things: Blueberry Baked French Toast
"Savor the Small Things" & "Do something for someone else" are awesome way to start a new day.
Ingredients
2 Eggs
1/2 cup Milk or Half & Half
2 Slices of Hawaiian Bread
3/4 cup fresh Blueberries
2 Tbsp Butter
2 Tbsp Splenda
Directions:
Preheat oven 375°
I decided to make breakfast for my Hunny.
I'm a Foodie.
I am a Cooker.
I am a Kitchen Person.
I'm a Foodie.
I am a Cooker.
I am a Kitchen Person.
C'mon the name of my blog is "Food is Love" for goodness sakes.
Was there really ever a doubt of what my primary way of showing appreciation would be? I didn't think so :)
Was there really ever a doubt of what my primary way of showing appreciation would be? I didn't think so :)
I recognized that He makes me whatever I ask for, at breakfast, Everyday!
So I decided to turn the table on his day off and give him a special treat!
So I decided to turn the table on his day off and give him a special treat!
Blueberry Baked French Toast
2 Eggs
1/2 cup Milk or Half & Half
2 Slices of Hawaiian Bread
3/4 cup fresh Blueberries
2 Tbsp Butter
2 Tbsp Splenda
Directions:
Preheat oven 375°
In a microwave safe bowl place the butter, Splenda and blueberries
Heat on high for 1 minute.
Pour mixture into baking dish (*I used a shallow, fluted baking dish, as seen above)
In a mixing bowl beat the eggs and the milk.
Dip the slices of Hawaiian bread in the egg mixture.
Place the bread on top of the blueberry mixture.
Pour remaining egg mixture over top of the bread.
Bake in 375° oven for 35-40 minutes or until golden brown and bubbly.
Serve with a Dollop of Whipped Cream if desired.
**If you'd like to do this the night before just do everything but bake. Cover and refrigerate until ready to bake. It really works out well!
Enjoy, We sure did!!
Saturday, June 2, 2012
An Easy Waffle Recipe
Last year we decided to buy a *New* Waffle Iron. We had gone away for my birthday and had wonderful Belgian Waffles at the hotel for breakfast and we were hooked!
Serve when Golden Brown, with a pat of butter and favorite syrup or even a nice fruit compote like my Mango Sauce....
<---------these Homemade Mango Waffles
Enjoy!
I use this recipe for a quick and easy waffle breakfast! The batter is even good when made ahead and refrigerated. So many times we make it the night before and just pour right into the warm Waffle Maker for a really quick breakfast! Yummy!!!! My Favorite way to have them is simply butter and syrup. Oh myyyyy so good! Here ya go!
Homemade Waffles!
Ingredients:
1¾ cups Flour
1½ cups Milk
2 Eggs (extra-large, separated)
3 tablespoons Sugar (can be omitted for savory waffles)
3 tablespoons Salted Butter (melted)
Instructions:
In Mixing Bowl:
Combine Egg Yolks, Milk and Sugar.
Beat to a light creamy yellow.
Add Flour. Stir only to combine.
Add Butter. Combine.
In Separate Bowl: Beat Egg Whites to Stiff Peaks.
Be aware there is no leavening ingredient in this recipe.
Your fluffiness or “lift” is coming from the structure of your egg whites.
Fold Whites into the batter carefully, trying to maintain egg white structure.
This process seems more complicated than it really is. The egg whites make the batter light and fluffy without the addition of baking powder or baking soda. This leaves the product light and crispy but not heavy on the tummy.
Pour Batter into heated and greased Waffle Iron.
Cook to manufacturer‟s directions.
Cook to manufacturer‟s directions.
Serve when Golden Brown, with a pat of butter and favorite syrup or even a nice fruit compote like my Mango Sauce....
<---------these Homemade Mango Waffles
Enjoy!
Saturday, March 26, 2011
Ugly Cinnamon Roll Pancakes
Because I haven't blogged much lately due to my cookbook writing I like to make sure the recipes I "do" blog are perfect. Well, this morning I decided to try a New recipe I saw on Trial and Erin called Cinnamon Roll Pancakes. I have to say I loved the idea as soon as I saw it! Beautiful Pancakes in the picture, the idea of a cinnamon and brown sugar swirl in the middle of a pancake, just made me drool. "Erin" very humbly says she got the recipe from Recipe Girl. I read both recipes and came up with my own. I give both women much credit as their recipes work for them Really Well!! For me, I am a little pancake inept, apparently. I am an EASY breakfast person. Remember I Bake French Toast..LOL
I have to admit I've made the pancakes exactly as directed in both of their recipes and they burned each time. My modifications allow for the sugar to not touch the heat directly. Now, when using an electric griddle, this might not be a problem. I don't have an electric griddle and had to use a non-stick skillet on the stove top. Although they both advise using a medium low heat, my pancakes still burnt. I have included both links for both of the others recipes and you are more than welcome to try theirs. I have to admit. They look 100% better than mine! But for me, they didn't work out as well. I am definitely Pancake inept . Even as I am sitting and typing this I am tempted to try it again their way...I just keep thinking I have to be doing something wrong! But anyway. Mine were okay, and I cannot eat another pancake!
So, here's My Ugly Cinnamon Roll Pancake Recipe...
Ugly Cinnamon Roll Pancakes
Ingredients:
Pancake Batter
1 1/2 cup all-purpose flour (I like my batter thicker)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon vegetable oil
2 large eggs, lightly beaten (like the extra white for lift)
"Cinnamon Roll" Filling
3/4 cup Brown sugar
1/2 cup Butter (melted)
2 tbsp Cinnamon
Glaze:
1 cup Confectioners sugar
4oz Cream Cheese
(softened)
4 oz Heavy cream
Instructions:
Pancake Batter:
Whisk eggs, milk, and oil together.
Add Dry ingredients.
Remove 1cup mixture set aside.
Swirl batter:
Combine Cinnamon Roll Filling ingredients.
Add Cinnamon Roll Filling mixture to reserved (1cup) pancake batter.
Combine.
Pour The filling mixture into a squirt bottle or into a "pourable" measuring cup.
Warm Non-stick Skillet on Medium Low Heat, (when water dances on skillet, it's ready)
May prepare pan if needed with Non-Stick Spray.
Pour 1/2-3/4 cup of Pancake batter into center of Pan. Swirl Cinnamon roll filling around batter as shown above. Do not turn until bubbles that form "pop". When turning the pancake be sure to use a large/wide spatula so as "Recipe Girl" states "the filling doesn't go everywhere." I certainly agree.
Turn pancake and allow to cook on other side approximately 2 minutes.
Glaze and Serve.
The Glaze: Combine all ingredients in a mixing bowl and beat with a hand mixer until fluffy. I like the lightness of this glaze, versus the thick sweetness of the traditional Cinnamon Roll Glaze.
Either way...I encourage you to make These pancakes. They are so worth it!
Thank you again! Erin for the inspiration! I love these pancakes! If it weren't for you I wouldn't have ever thought to look for them!
Erin @ Trial and Erin: http://trialanderin.com/cinnamon-roll-pancakes
Recipe Girl: http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/
I have to admit I've made the pancakes exactly as directed in both of their recipes and they burned each time. My modifications allow for the sugar to not touch the heat directly. Now, when using an electric griddle, this might not be a problem. I don't have an electric griddle and had to use a non-stick skillet on the stove top. Although they both advise using a medium low heat, my pancakes still burnt. I have included both links for both of the others recipes and you are more than welcome to try theirs. I have to admit. They look 100% better than mine! But for me, they didn't work out as well. I am definitely Pancake inept . Even as I am sitting and typing this I am tempted to try it again their way...I just keep thinking I have to be doing something wrong! But anyway. Mine were okay, and I cannot eat another pancake!
So, here's My Ugly Cinnamon Roll Pancake Recipe...
Ugly Cinnamon Roll Pancakes
Ingredients:
Pancake Batter
1 1/2 cup all-purpose flour (I like my batter thicker)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon vegetable oil
2 large eggs, lightly beaten (like the extra white for lift)
"Cinnamon Roll" Filling
3/4 cup Brown sugar
1/2 cup Butter (melted)
2 tbsp Cinnamon
Glaze:
1 cup Confectioners sugar
4oz Cream Cheese
(softened)
4 oz Heavy cream
Instructions:
Pancake Batter:
Whisk eggs, milk, and oil together.
Add Dry ingredients.
Remove 1cup mixture set aside.
Swirl batter:
Combine Cinnamon Roll Filling ingredients.
Add Cinnamon Roll Filling mixture to reserved (1cup) pancake batter.
Combine.
Pour The filling mixture into a squirt bottle or into a "pourable" measuring cup.
Warm Non-stick Skillet on Medium Low Heat, (when water dances on skillet, it's ready)
May prepare pan if needed with Non-Stick Spray.
Pour 1/2-3/4 cup of Pancake batter into center of Pan. Swirl Cinnamon roll filling around batter as shown above. Do not turn until bubbles that form "pop". When turning the pancake be sure to use a large/wide spatula so as "Recipe Girl" states "the filling doesn't go everywhere." I certainly agree.
Turn pancake and allow to cook on other side approximately 2 minutes.
Glaze and Serve.
The Glaze: Combine all ingredients in a mixing bowl and beat with a hand mixer until fluffy. I like the lightness of this glaze, versus the thick sweetness of the traditional Cinnamon Roll Glaze.
Either way...I encourage you to make These pancakes. They are so worth it!
Thank you again! Erin for the inspiration! I love these pancakes! If it weren't for you I wouldn't have ever thought to look for them!
Erin @ Trial and Erin: http://trialanderin.com/cinnamon-roll-pancakes
Recipe Girl: http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/
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