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Posted on February 2, 2012 by admin
I don’t know about you, but I’m always in a hurry in the morning. I like to incorporate a healthy breakfast into my morning routine, but at that time of day I just don’t have the energy to come up with an alternative to my usual banana with peanut butter. So I decided to create something that could be made ahead of time and easily prepared the next morning. Enter 5 Minute Granola.
This yield of this recipe should last through the week. It can be easily customized, so get creative! Experiment by adding different types of dried fruit or nuts. Be sure to add fruit after cooking, or else it will become very chewy. Chocolate chips might be a tasty addition as well, but again – be sure to add it to the mixture once it has cooled off. I also like to keep it on hand for afternoon snacks.
Here is the recipe:
5 minute granola
2 cups dry oatmeal
2/3 cups almonds, chopped
1 cup Rice Krispies
1/4 cup brown sugar
1/4 cup maple syrup
1 tsp. vanilla
½ cup coconut
1/3 cup raisins
Combine all ingredients except raisins. Microwave on high in large glass dish for 4 minutes. Stir twice during cooking. Add raisins. Cool completely. Stir to crumble mixture, and store in an airtight container.
What other quick breakfast fixes do you guys have? Comment below and share some love!
Enjoy!
Faith Towers
http://designfixation.blogspot.com
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Posted on November 23, 2011 by admin
My husband and I moved to a different city this year, and we felt that it was time for us to begin some new traditions that can continue for years to come. Our jobs both involve shift work, and therefore, we donʼt have a regular work week that is complete with a consistent 2 day weekend.
Craving a weekly event that we could look forward to during our work week, we decided that it was time to break out the waffle machine, and begin a new breakfast tradition: Waffle Day!
We try to make homemade waffles once every week, on whichever morning turns out to be a day off for the both of us.
Most of the ingredients are staple pantry items, and we have been excitedly making fruit toppings with any fresh fruit that is currently in season, or that we had frozen in its prime.
In Canada, we completed our Thanksgiving celebrations last month. But, I wanted to do a special post for my American friends that are gearing up to indulge in a tasty turkey dinner. I made some additions to my basic waffle recipe, and created a breakfast menu that would be fantastic for Thanksgiving morning! It combines all the flavors and spices
of the season, and my husband declared it to be the best waffle he had ever eaten!
Pumpkin Waffles
Ingredients:
1 3/4 cup white flour
2 tsp baking powder
2 Tbsp brown sugar
1/2 tsp salt
1/2 tsp of each: ground ginger, nutmeg & cinnamon
3 eggs – beaten
1 3/4 cup milk
1/2 vegetable or canola oil
1/2 tsp vanilla
1 cup pumpkin puree
2 tsp cornstarch
2 tsp cold water
Directions:
1. Preheat oven to low heat or ʻwarmingʼ setting
2. Plug in waffle iron, and heat to highest setting. Grease waffle iron lightly with cooking spray, butter or oil
3. Mix dry ingredients together in a large mixing bowl
4. Beat 3 eggs in a separate bowl, and add into bowl with dry ingredients
5. Add milk, oil, vanilla, and pumpkin, and use a whisk to combine all the ingredients
6. Mix together cornstarch and water in a small bowl, and add to large mixing bowl
7.Combine everything together, and ladle into waffle iron once it is done preheating
8.As each waffle is complete, use tongs to remove from waffle iron, and place on a baking sheet in the preheated oven to keep warm
Apple topping
1. Slice 3 apples into thin slices and place in a large non-stick frypan
2. Add 1/2 tsp cinnamon and approximately 1/2 cup water
3. Put lid or baking sheet overtop of the pan, and let simmer on medium heat for about 15 minutes
4. In a small bowl, mix together 1 Tbsp cornstarch with 1 Tbsp cold water
5. Once the apples start to soften, and there is still some water left in the pan, remove the lid
6.Add the cornstarch mixture to the pan, and stir together with the apples & remaining water
7. Let the apples & water thicken up on low heat
8.Remove from heat once the water has reduced down, and the apples are fully softened
Whipped Cream
1. Stir together 1 cup whipping cream with 1/8 cup brown sugar
2. Use a hand mixer to whip the cream until good consistency (stiff peaks)
3. Top each waffle with butter, apple topping and a dollop of whipped cream. Drizzle a little bit of maple syrup overtop if you like the added sweetness, and sprinkle a touch of cinnamon to finish it off.
Enjoy a delicious breakfast meal with your family or friends, and have a Happy
Thanksgiving!
————————————————————————
And always remember, ʻIn Work & Play, to Savor the everydayʼ!
Corinne Johnson
www.iheartmondays.blogspot.com
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pumpkin,
pumpkin waffle |
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Posted on November 12, 2011 by admin
There are some things that, after you’ve made it at home, you’ll find yourself swearing that you will never buy store-bought again. Vodka sauce is like that for me. Bottled just doesn’t compare once I’ve made it at home. Straight marinara sauce is another, with a homemade Ragu Bolognese is also a favorite. And as of several years ago, the newest thing I can add to my list of never-buy-store-bought-again? Applesauce.
One Fall, after a rather robust apple-picking session at our local orchard, I set off to find creative ways to use the apples that we had brought home. Or that was the plan. We had picked enough apples that I could have made a bunch of recipes, but I tinkered around and created an applesauce recipe first, and that was the end of that. I liked it so much, I made it again the next night, this time quadrupling the recipe. Between me, my kids, and a few neighbors, I knew it would get eaten up fast.
It’s crazy simple to make, uses mostly pantry ingredients, and after just a few bites, I’m sure I can make a convert out of you. For only 15 minutes of your time, I can nearly guarantee you’ll add it to your own never-buy-store-bought-again list.
Cate’s Homemade Applesauce
5 apples, peeled, cored and diced
3/4 cup water
1-1/2 tablespoons white sugar
1 tablespoon brown sugar
splash of lemon juice
1/2 teaspoon ground cinnamon
In a medium pot, add apples, water, sugars, lemon juice and cinnamon. Cover and cook over medium heat for 20 minutes, or until apples are soft. Turn off heat. Once cool, mash with potato masher or other tool. Refrigerate.
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Posted on August 11, 2011 by admin
This week I’d like to share with you a simple breakfast tune-up that’ll endear you to all who sit around your kitchen table. Everyone loves cinnamon buns, everyone loves bacon- it’s time to combine the two to make a an almost-dessert into a hearty breakfast.
Bacon Cinnamon Buns
Ingredients:
- Uncooked cinnamon buns (must be able to be uncurled!)
{The cut/quality of the bacon is up to you, though I advise against using thick cut as it can be difficult to bite through easily. My friend even prefers to use pre-cooked bacon, but that’s just blasphemy. }
PROTIP: It helps to bake your bacon for this recipe. I cook mine on a wire rack over a pan with tin-foil down to catch the grease, though you don’t need a rack. Cooked at 400F degrees for twenty minutes is usually just about right, but keep an eye on it.
If you bring home your can of cinnamon buns and find they cannot be unfurled, that’s okay too. Wrapping bacon loosely around your cinnamon buns before cooking them (securing the ends with a toothpick) is okay too.
Step 1.
Here’s where it can get tricky. You’re going to want to cook the bacon as far as that special place between floppy and crispy. If not cooked well enough, you’ll have a difficult time biting through the cinnamon bun. Fully crisped bacon will be difficult to work with. Cook your bacon until just brown and allow it to cool. Pat dry with paper towels.
Step 2.
Unfurl uncooked cinnamon buns. Staring from the center of the bun, lay your strip of bacon inside. Even if it hangs out the top, it’s okay. If your bacon strip is too long, cut it short to fit. Pinch the cinnamon roll shut and repeat.
Step 3.
Bake cinnamon buns according to recipe.This is why we didn’t fully crisp our bacon, not just because it wouldn’t roll up well. As it cooks, anything sticking out will crisp up as well.
Step 4.
Ice and enjoy! This quick fix-up will be sure to bring a smile to anyone’s face.
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Ingredients:
1 3/4 cup white flour
2 tsp baking powder
2 Tbsp brown sugar
1/2 tsp salt
1/2 tsp of each: ground ginger, nutmeg & cinnamon
3 eggs – beaten
1 3/4 cup milk
1/2 vegetable or canola oil
1/2 tsp vanilla
1 cup pumpkin puree
2 tsp cornstarch
2 tsp cold water
Directions:
1. Preheat oven to low heat or ʻwarmingʼ setting
2. Plug in waffle iron, and heat to highest setting. Grease waffle iron lightly with cooking spray, butter or oil
3. Mix dry ingredients together in a large mixing bowl
4. Beat 3 eggs in a separate bowl, and add into bowl with dry ingredients
5. Add milk, oil, vanilla, and pumpkin, and use a whisk to combine all the ingredients
6. Mix together cornstarch and water in a small bowl, and add to large mixing bowl
7.Combine everything together, and ladle into waffle iron once it is done preheating
8.As each waffle is complete, use tongs to remove from waffle iron, and place on a baking sheet in the preheated oven to keep warm
Apple topping
1. Slice 3 apples into thin slices and place in a large non-stick frypan
2. Add 1/2 tsp cinnamon and approximately 1/2 cup water
3. Put lid or baking sheet overtop of the pan, and let simmer on medium heat for about 15 minutes
4. In a small bowl, mix together 1 Tbsp cornstarch with 1 Tbsp cold water
5. Once the apples start to soften, and there is still some water left in the pan, remove the lid
6.Add the cornstarch mixture to the pan, and stir together with the apples & remaining water
7. Let the apples & water thicken up on low heat
8.Remove from heat once the water has reduced down, and the apples are fully softened
Whipped Cream
1. Stir together 1 cup whipping cream with 1/8 cup brown sugar
2. Use a hand mixer to whip the cream until good consistency (stiff peaks)
3. Top each waffle with butter, apple topping and a dollop of whipped cream. Drizzle a little bit of maple syrup overtop if you like the added sweetness, and sprinkle a touch of cinnamon to finish it off.
Enjoy a delicious breakfast meal with your family or friends, and have a Happy
Thanksgiving!
————————————————————————
And always remember, ʻIn Work & Play, to Savor the everydayʼ!
Corinne Johnson
www.iheartmondays.blogspot.com
Posted in Breakfast |
Tagged fall breakfast, pumpkin, pumpkin waffle |
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Step 2.
Unfurl uncooked cinnamon buns. Staring from the center of the bun, lay your strip of bacon inside. Even if it hangs out the top, it’s okay. If your bacon strip is too long, cut it short to fit. Pinch the cinnamon roll shut and repeat.
Step 3.
Bake cinnamon buns according to recipe.This is why we didn’t fully crisp our bacon, not just because it wouldn’t roll up well. As it cooks, anything sticking out will crisp up as well.
Step 4.
Ice and enjoy! This quick fix-up will be sure to bring a smile to anyone’s face.
Posted in Breakfast |
Leave a comment