Archive for Breakfast and Brunch

January 23rd, 2015

Breakfast is Ready: 25 Pancake, Waffle, and Syrup Recipes

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When it’s cold outside, a hot breakfast is always so inviting.  We’ve rounded up our favorite Pancake, Waffle and Syrup Recipes to warm up your mornings. Plus we’ve added a few we can’t wait to try!  Don’t you just love those three words – “Breakfast is ready!”



Chunky Monkey PancakesChunky Monkey Pancakes



Lemon Souffle Pancakes


pancakesWhole Wheat Buttermilk Pancakes



Overnight Yeast Pancakes


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Whole Grain Pancake Mix – ready when you are.


mint chocolate chip pancakes 040Mint Chocolate Chip Pancakes



Cream Cheese Pancakes


oatmeal-raisin-cookie-pancakes (1)Oatmeal Raisin Cookie Pancakes


Baked Pecan PancakeBaked Pecan Pancake



ham and cheese waffles 061Ham and Cheese Waffles


peanut-butter-wafflesPeanut Butter Waffles


Waffles013Pumpkin Waffles




Vanilla Waffles


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Toasted Coconut Waffles



Classic Waffles


Syrups and Toppings


 Apple Cider Syrup



 Blueberry Syrup



Cinnamon Syrup

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 Strawberry Rhubarb Syrup



 Buttermilk Syrup


gingerbread syrup 160Gingerbread Spice Syrup


cinnamon peach syrup

Cinnamon Peach Syrup


3 Recipes we can’t wait to try!


churro3Churro Waffles from Chica Chocolatina


Lady-Behind-The-Curtain-Buffet-Pancake-Dippers-2Bacon Stuffed Pancake Dippers from Lady Behind the Curtain


IMG_53541Funfetti Birthday Pancakes from Six Sisters


K&J Siggie


January 12th, 2015

Grab & Go: Overnight Oatmeal

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If you have busy mornings at your house, you are going to love this Grab & Go, Overnight Oatmeal.  Mix it up at night {no cooking involved} and breakfast is waiting in the morning with no mess.  This tasty breakfast combines the goodness of oats with Greek yogurt, milk and whatever fun Mix-Ins you want to include.  Stir it, spoon it into a jar, and store in the frig- that’s it!  A fast and easy healthy breakfast ready when you are – or even better, ready when you aren’t!  You’ll love having these on hand for yourself and your kids on busy mornings.


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I have to admit when I first saw these overnight oats, or refrigerator oats floating around, the idea of cold oatmeal didn’t sound very appealing to me, but I liked the idea of breakfast ready to go and decided to give them a try.  Surprise – this is really good!  The oats will absorb the milk and become wonderfully rich and creamy.

My favorite is to mix in cranberries, pecans, flax seeds, cinnamon,  and a little maple syrup.  The combinations are endless.  Try it with peanut butter and chocolate chips or how about bananas and walnuts!


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The recipe below makes two one cup or 8 ounce servings.  Double it or triple it as needed, and have fun coming up with your own yummy creations – let us know which you like best!


Overnight Oatmeal


2/3 cup old fashion oats

2/3 cup Greek yogurt

2/3 cup milk

1 teaspoon honey or maple syrup (optional)


Mix all together in a large bowl.  Stir  in any Mix-Ins.  Spoon into two 8 ounce mason jars or other containers.  Cover and chill in the refigerator overnight or up to 3 days.

Mix In Options

fresh or dried berries
bananas slices
peanut butter
chocolate chips
jams and jelly
flax seeds
chia seeds








November 17th, 2014

Sweet Potato Biscuits


Sweet Potato Biscuits


We love hot biscuits- for breakfast  or with hot soups and stews on a cold night! These Sweet Potato Biscuits are a delicious and easy variation that will add a touch of fun fall flavor to your menu.

We recommend you serve them hot out of the oven with honey butter, or try them with a little leftover ham or turkey and a bit of cranberry sauce -YUM.



Sweet Potato Biscuits



Sweet Potato Biscuits


3/4 cup baked and mashed sweet potato (1 medium)*
1/2 cup butter, melted
3 tablespoons light brown sugar
1/4 teaspoon cinnamon
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk


Preheat oven to 400.

Whisk together sweet potato, butter, brown sugar, and cinnamon.  Set aside.  Combine flour, baking powder and salt in a large mixing bowl.  Stir the soda into the buttermilk.  Mix the sweet potato mix and the buttermilk into the flour mixture, stirring just until dry ingredients are incorporated.  Turn dough out onto a lightly floured surface, and kneed gently 4 to 6 times.  Roll the dough to about 1/2 – 3/4 inch thick.  Cut with 2 inch biscuit cutter.  Place on an ungreased baking sheet.  Bake for 12- 15 minutes or until golden brown.

*Note:  baking the sweet potato will give a deeper richer flavor than boiling or microwaving.




October 31st, 2014

Baked Pumpkin Donuts

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Happy Halloween – we hope your day is full of fun!  If you want to add one more sweet treat today look no further than these Baked Pumpkin Donuts – don’t be fooled by the fact that these donuts are baked, or by the fact that they are really easy to make.  Let me assure you – these donuts are crazy good – I’m talking amazing!  You’ll want to make them again and again throughout the holidays.


Baked Pumpkin Donuts


We’ve got two favorites here – donuts and that pumpkin flavor we all are craving this time of year right!  Even though these little gems are baked, they are so most and so incredibly good.

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You’re going to love them warm out of the oven,  but I promise – if you manage to save a few, the make a fabulous late-night snack.  So when the kids ask . . . “Donuts?  What donuts!”


Baked Pumpkin Donuts


Trust me – preheat your oven now, you must try these.  If you don’t have a Donut Pan get one quick and start baking {fyi, their not expensive so get two, its easier}.  Let me know if you love these as much as me!


Baked Pumpkin Donuts


1 3/4 cups + 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup vegetable oil
3 large eggs
1 1/2 cups sugar
1 1/2 cups pumpkin puree (canned pumpkin)
1/2 cup butter, melted

For Cinnamon/Sugar Coating

1 cup sugar
1 tablespoon cinnamon


Preheat oven to 350.  Spray donut pans with cooking spray.

Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl and set aside.

In a large mixing bowl, whisk together oil, eggs and sugar, and pumpkin until smooth.  Add the flour mixture and stir until smooth (a few lumps will remain).

Fill each donut cavity with a scant 1/4 cup of batter, or about 3/4 full.  Bake for 12-14 minutes, or until a toothpick inserted into the donut comes out clean.  Try not to over bake.

While the donuts are baking, melt the 1/2 cup butter in a glass bowl you can dunk the donuts in (a flat-bottom cereal bowl works well).  Stir together the sugar and cinnamon for the sugar coating.  Set aside.

Remove the donuts from the oven and allow to cool in pan for 5 minutes.  Turn the donuts onto a wire rack and allow to cool until you can easily handle them.

Dip each warm donut in melted butter, allowing the excess to drip off.  Lay the donut in the cinnamon sugar mix and spoon the mix over the top until the donut is covered.  Gently shake off excess.  Repeat with each donut.  Makes 16-18 donuts.

Recipe adapted from King Arthur Flour



October 21st, 2014

Brown Butter Blueberry Muffins


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Blueberry Muffins are such a classic favorite.  They are wonderful hot out of the oven with butter melting on them, but they are also perfect to take for lunch or for a late-night or after-school snack.  And is there a better gift for welcoming new neighbors or as a special homemade gift?

These Brown Butter Blueberry Muffins are easy to put together, the key is browning the butter before you begin to give the muffins a richer, deeper flavor – perfect for fall.


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The butter only takes a few minutes, then you can mix these muffins up in one bowl – no mixer needed.


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The result is hot and simple muffins bursting with fresh blueberries in just minutes!


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Brown Butter Blueberry Muffins


2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup butter
1 cup whole milk
1 large egg, beaten
1 1/2 cup fresh blueberries
2 tablespoons brown sugar


Preheat oven to 400.  Line a 12-cup muffin tin with paper liners or coat with cooking spray.

In a large bowl, whisk together the flour, baking powder, salt, and sugar; make a well in the center.

Melt the butter in a saucepan over medium heat.  Once it melts, swirl the pan until the butter begins to brown and smell nutty, 2-3 minutes.  Remove from heat.

Pour the butter, milk, and egg into the well of flour and stir to combine (a few lumps in the batter are okay- don’t over mix.)  Fold in the blueberries and divide the batter amount the muffin cups.  Sprinkle with the 2 tablespoons of brown sugar.  Bake 16-20 minutes.  Let pan cool on wire rack before removing muffins.



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Caramel Potatoes

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