Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Wednesday, January 16, 2013

Greek Yogurt Blueberry Banana Bread

Feeding kids is tough!  My kids are not necessarily the pickiest eaters, but they LOVE sugary sweets, and I am constantly looking to replace their desire for a cookie with a carrot or an apple.  But I also don't want to constantly deprive them, they're still kids and I'd like for them to enjoy something tasty and sweet.

Which is why I'm always happy to find recipes like these.  Low in fat and processed sugar, but still a colorful, sweet treat.  I packed this in my kids' lunchboxes and they both loved it.  Talk about a win win!

Greek Yogurt and Blueberry Banana Bread
From No Sugar Sweet Life

Ingredients

1 1⁄2 cup Whole Wheat Pastry Flour
3 tablespoons Whole Wheat Pastry Flour
1 1⁄2 teaspoon Baking Powder
1⁄2 teaspoon kosher salt ((optional))
1⁄2 cup Brown Sugar (or 1/4 cup agave nectar)
1 teaspoon Vanilla Extract
3 Large ripe bananas 
2 Eggs
6 ounces Chobani Vanilla Greek Yogurt (or Blueberry)
1 cup Blueberries (fresh or frozen)
Directions

Preheat oven to 375 degrees.  Start by combining flour, baking powder, salt in a large mixing bowl.
In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
Add eggs, vanilla and brown sugar… mix thoroughly.
Add greek yogurt
Whisk until everything is well combined and there are no lumps.
Pour the wet ingredients into the dry ingredients, and mix until just combined.  At this point, fold in the blueberries.
Pour batter into a greased loaf pan and distribute evenly.
Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.

Tuesday, August 2, 2011

Skillet Eggs with Squash


For a person who doesn't care much for breakfast, I sure have been posting a lot of breakfast dishes. Maybe it's growing on me!

When I was home for the summer, I must have been infected with the Crazy Virus, which is the only way I can explain the 5:30 AM workouts I had with my mom. NUTS! And on vacation too!

But, as you would expect there were a lot of benefits to exercising that early (besides the obvious exercise benefits), even while on vacation. I loved coming home at 7:00, oftentimes before the kids were awake, and getting ready for the day. And I loved having all the time in the world to prepare a decent breakfast to sit down and enjoy. Normally our mornings are rushed and frantic, which is perhaps another reason I'm not crazy about breakfast.

I LOVED eating this dish for breakfast. Vegetables aren't something you see often first thing in the morning, but I think they're so good with eggs. This dish is savory, salty, slightly spicy, and full of vitamins and protein. I enjoyed this with a slice of whole wheat toast and a cup of tea, a fabulous start to the day!




Skillet Eggs with Squash
Food Network Magazine July/August 2011


Ingredients

3 pounds (6 medium) summer squash, and/or zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced, white and green parts, separated
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
1 tablespoon unsalted butter
6 large eggs
1/2 cup cup grated pepper jack or sharp white cheddar cheese

Directions

1. Grate the squash into a colander using the large holes of a box grater (or use a large food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

2. Preheat the oven to 375. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

3. Spread the squash evenly in the skillet. Make six 2 1/2 inch wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

4. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.


What's your favorite breakfast food?

Friday, July 29, 2011

Bananas Fosters Topped Overnight French Toast



Maybe I'm way off, but eating healthier doesn't seem to be as hard as it once was. I think a lot of that has to do with the fact that as a society, we've become much more aware of what we are putting in our bodies. Grocery stores offer a large variety of fresh produce, whole grain foods, and low-fat products. Restaurants are now required to put the amount of calories next to every dish they serve. Even fast-food restaurants are helping us out by offering healthier sandwiches and sides and making portions smaller.

But another change I've noticed since the first time I did Weight Watchers over ten years ago (TEN!) is that we're learning how to cook really good food without compromising on taste. Gone are the days of a dry piece of chicken with steamed veggies (I literally dry-heaved having to type that) and in are beautiful dishes packed with colors and flavors, as well as nutrition. Less weird ingredients, and way more delicious meals on our plates. I have rarely felt deprived since starting Weight Watchers again in January, something of which I am very grateful of, and has consequently helped me to lose twenty pounds.

One website that I have fallen head-over-heels in love with has been blog. All of her recipes have the old and new points value, and every single thing she posts looks crazy delicious, you don't need to be dieting to appreciate her recipes. My husband made this awesome french toast for me for Mother's Day, and as a non-breakfaster, I couldn't have been more excited to gobble this up. It.Was.Amazing. So sweet, so rich, so filling, you must give this a try, the whole family loved it. Check it out here and enjoy!

Saturday, March 12, 2011

Breakfast Cookies



As I've mentioned in the past, I'm not much of a breakfast person. Nothing sounds worse to me first thing in the morning then eating. Luckily for my kids, my husband loves breakfast. Being the baker-man that he is, my kids are always enjoying waffles, pancakes and cinnamon rolls. So when he took off to Texas for two weeks, I had to step it up in the morning and take on the role of the fun breakfast maker.



Imagine how much fun I had greeting my kids first thing in the morning with the phrase "I'm making cookies for breakfast!" Yeah that's right, mom can be cool too! But these aren't regular cookies, they're packed with banana, peanut butter, wheat germ and dried fruit. For good measure I threw some chocolate chips in there, because, well, you know. They're fluffy and have more of a cake-like texture, but they're so delicious and go great with milk. So go ahead, make cookies for breakfast!



Breakfast Cookies
By Food.com

Ingredients

1/2 cup peanut butter
1/2 cup butter, softened
3/4 cup brown sugar
1 eggs
1 teaspoon vanilla
1 cup bananas, mashed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup flour
3/4 cup wheat germ
2 cups rolled oats
1 cup raisins or 1 cup other dried fruit
1/2 cup mini chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees.

2. Combine peanut butter and butter and beat on medium with an electric mixer.

3. Add brown sugar; beat until combined.

4. Add egg and vanilla; beat until combined.

5. Add banana, baking soda & salt; beat until combined.

6. Add flour & wheat germ, a little at a time, and beat until combined.

7. Stir in rolled oats, dried fruit and chocolate chips (if using) by hand.

Per Cookie: 170 cal, 7g fat, 23g carb, 2g fiber, 4g prot

Thursday, December 16, 2010

Banana Chip Muffins



I really think those bears have the right idea.

Every winter, after eating a few fantastic Thanksgiving feasts, they hunker down in their cozy caves, wrapped in their plush fur coats, and dream away the winter.


I want in on that. Especially early in the morning when there aren't enough layers in the world to combat that freezing cold wind while dropping my daughter off at school. And then there are days like today, where, barring high-tech warming devices, it might actually be impossible to warm up. Even my fuzzy socks are failing me today. And to think, I used to constantly fight with mom to even wear a coat in the winter!

Well, since I don't get to hibernate like a bear, baked goods like these will definitely help me get through the cold cold days of winter. I grew up on these muffins, and after losing the recipe my mom gave me, I was convinced that any old banana chocolate chip recipe would suffice. WRONG. I actually tried quite a few different recipes, but soon realized that I wasn't going to be satisfied until I had the ones that reminded me of home.

These are everything a good banana muffin should be, moist, flavorful, and rich, but not too sweet. They are also a total snap to whip together, no mixer needed, just a good wooden spoon. Next time you have a few bananas ready to turn, give these a try. And stay warm out there friends!


Banana Chip Muffins
Provided Sweetly by My Mom

Ingredients

1 3/4 c flour
1/2 c sugar
3 t baking powder
1/2 t salt
1/2 c choc chips
1 egg
1/4 c oil
1/4 c milk
3 mashed bananas

Directions

Combine flour, sugar, baking powder, salt and chocolate chips in a large mixing bowl. Make a well in the center.

Beat egg until frothy. Mix in oil, milk and bananas. Pour into the flour mixture. Stir to moisten.

Bake @ 400* for 20-25 minutes.
Yummy!

Tuesday, November 30, 2010

Leftover Cranberry Sauce Muffins



Call me crazy, but among all of the star dishes of thanksgiving, I honestly think my very favorite is homemade cranberry sauce. I'll never go back to the canned version again, there's no comparison! But I don't just love to eat homemade cranberry sauce, it's fun to make. My favorite part is listening to the POP POP POP of the cranberries, I'm not going to lie, it makes me giggle like a five year old. But then after it's been made, it chills into a thickened tart treat that goes well with just about every meat and side of the meal.

Unfortunately I'm one of the only ones in my family that feels that way, which consequently leaves me with about a gallon of the stuff left when the holiday is over (you'd think halving the recipe would have dawned on me by now, but it hasn't). So you can imagine how thrilled I was when I saw these beauties on Maria's blog at Two Peas and Their Pod. This is not the first time I've made something from her blog, and it certainly won't be the last. She consistently posts the most delicious dishes and gorgeous pictures.

These muffins were a real family pleaser, I've already made two batches and will most likely be going for a third! My first batch are what you see in the pictures. My second batch I got a bit lazy and just threw the cranberry sauce right in the batter. It turned the them a delightful shade of pink and infused cranberry flavor in the whole muffin. Both were just delicious. If you have extra cranberry sauce on your hands, I highly recommend these. Thanks Maria!


Leftover Cranberry Sauce Muffins
By Two Peas and Their Pod

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1 tablespoon orange zest
1/4 cup canola oil
1 large egg
1/3 cup milk
1 teaspoon vanilla extract
3/4 cup fresh cranberry orange sauce (about 2 tablespoons per muffin)

Directions

1. Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease well. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Rub in sugar and orange zest together. Whisk into dry ingredients.

3. In a separate medium bowl, whisk canola oil, egg, milk, and vanilla together.

5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir together. The batter will be thick.

6. Place half the batter at the bottom of six muffin cups. Spoon about two tablespoons of fresh cranberry sauce on top of the muffin batter. Top muffins evenly with remaining muffin batter. Sprinkle each muffin generously with turbinado sugar.

7. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Makes 6 large muffins

Wednesday, November 10, 2010

Lemon Blueberry Muffins




Sometimes cold and rainy days are great. You put on your comfies, a sit down to a nice movie or book and enjoy the warmth of your home. Buuuuut then you have days where the weather couldn't have picked a worse day to be cold and rainy. The kids are climbing the walls, trashing the house with every second and driving me absolutely insane. That's when recipes like this are huge life savers. I found this on Recipe Shoebox, a fabulous blog that you should go check out asap. As soon as I found it, I ordered the kids into the kitchen and got to baking. Muffins are so fun to make with kids, they're not complicated, but there are enough steps involved to keep them busy for a while.

The best part is not only are these a snap to make, they are INSANELY delicious. And this is coming from a person that doesn't usually go running to the muffin table. So soft and moist with the best flavor. Lemons and blueberries really were meant for each other. Two days and these bad boys were gone. I can't wait to make them again. Thanks Lara, you saved us on a rainy day!


Lemon-Blueberry Muffins
From the Recipe Shoebox.

Ingredients

2 cups flour (I used King Arthur's white whole wheat flour)
1 cup sugar
1 Tbs. baking powder
1 tsp. salt
6 Tbs. cold butter, cut into 6-pieces
1 egg
2/3 cup milk
1 Tbs. fresh lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla
1 cup fresh or frozen blueberries (do not thaw)

TOPPING I never did the topping, just covered the top in raw sugar. I imagine the topping is wonderful though!

2 Tbs. flour
2 Tbs. sugar
2 Tbs. melted butter
1/2 tsp. ground cinnamon

Directions

Preheat oven to 400°. In a large bowl, mix flour, sugar, baking powder, and salt. With a pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs (you want to be able to see small pea-sized clumps of butter still). In a separate smaller bowl, lightly beat together egg, milk, lemon juice, lemon rind and vanilla until blended. Stir egg mixture into flour mixture until just blended (do NOT overmix). NOTE: Batter will be somewhat thick.

Fold blueberries into batter. Spoon batter evenly into well-greased muffin pan.

For topping, in a small bowl, combine flour, sugar, melted butter, and cinnamon until well blended. Spread mixture evenly over tops of muffin batter.

Bake for 15-20 minutes at 400°. Muffins should be golden brown. Serve warm. Makes 12 standard size muffins. Enjoy!

Friday, August 13, 2010

Liege Waffles


Believe it or not, there is actually a waffle under that big mountain of goodness. Here is the story behind this waffle.

The other night my husband and I were watching the Travel Channel where they were featuring all of the most unusual fast food joints in the country. One of them was a "waffle cart" where genuine Belgium waffles were sold, some as breakfast waffles, and others as dessert waffles.

If I remember right (and feel free to correct me), the traditional Belgium waffles that we're used to is from Brussels and is light, fluffy and has the thin batter. That is the waffle that is usually served for breakfast. And then there is a waffle that we don't see quite as much, from Liege, in southern Belgium. The batter is much thicker, more like a sticky dough that has much more sugar. This waffle, while I'm sure would still be delicious covered in syrup (what isn't?), is much better as a dessert, covered in things like chocolate, ice cream and...stuff like that.

About two and a half minutes after watching this special, my husband had a printed recipe in his hand and a smile on his face. Needless to say, we enjoy the famous Liege waffles at home that night, and they are delicious! Much sweeter, denser and cake-like, they are the perfect pallet for any embellishments you want to add. This would be a lot of fun to entertain with, especially if your guests had a nice choice of toppings. Either way you should give it a try. It's a fun new way to use that waffle iron!

Liege Waffles
Source Unknown

Ingredients

2 cups flour
1 cup pearl sugar (regular granulated is fine)
1 cup melted butter
3 eggs
1 (1/4 ounce) package yeast
1/3 cup lukewarm water
1 1/2 tablespoons sugar (add some vanilla sugar)
1/8 teaspoon salt

Directions

1. Take the lukewarm water and mix in yeast, 1 1/2 tablespoon sugar and salt. Let the yeast develop for 15 minutes. In the meanwhile you can melt the butter, but be careful - do not burn it.

2. Now take a large bowl and put in the flour, make a hole in the middle, pour in the yeast that you made in step one. Also add eggs and melted butter and knead until you get nice and even dough. Then let it rest so the yeast does it's magic and the dough doubles.

3. Now take pearl sugar and gently mix it in.

4. Again, let it rest for 15 minutes, in the meanwhile you can turn on the waffle maker so its nice and hot.

5. All there is left is to pour the waffle dough into the waffle maker and bake for 3-5 minutes (it's going to be thick and sticky, so there's going to be less pouring and more scooping). Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.

Monday, August 2, 2010

Coming Back With Some Food Reviews

Hi everyone! It's so good to be home, although jet lag is a beast! Who would have thought that three measly hours could cause so much damage. Hopefully we'll be back to a more normal schedule soon, but in the meantime, we're enjoying a little vacation after our vacation.


Over the last few months I've been able to sample a few more new products sent to me by Foodbuzz. These are way overdue, but hopefully still useful. The first one was Mushroom Ravioli from Buitoni. I didn't do a whole lot with this ravioli except drizzle a bit of olive oil and Pecorino Romano so that I could really focus on the pasta.

It. Was. So. Good.

My husband and I enjoyed this together, and there was absolutely no dialogue between us because we were too busy stuffing our faces. If you need a quick, inexpensive, and delicious dinner, I highly recommend this stuff. It looks like Buitoni has quite a few types and flavors of pasta that look just as delicious.



The second product I was able to sample were these Eggo Fruit Pizzas. I have to say, I loved the idea. A whole wheat waffle, topped with yogurt, granola and berries, a delicious combination. However, I wasn't crazy about the actual product. The waffle was a bit chewy, the yogurt flavorless, and the berries few and warped by the effects of the microwave. I would love to recreate it, but unfortunately, I don't see myself purchasing it again.

I hope you've all enjoyed your summers so far. I'm going to do my best to catch up with you all in the next few days, I'm excited to see what you've been up to! I've got a nice and healthy line up planned since I've got a few ~ahem~ vacation pounds to get rid of. Can't wait to see how it goes. Enjoy your week everyone, I'll be chatting with you soon!

Thursday, May 13, 2010

CEiMB: Whole Wheat Pancakes with Nutty Toppings



Ellie Krieger impresses again! As I've mentioned several times in the past, I'm not a breakfast person. I've tried, I really have, but I just can't seem to get excited about it. Except for bacon. I really. really. love bacon...

...

Woah, sorry, where was I?

Anyway, because I'm not a breakfast lover, I thought it would be good for me to make these and try something that I would not normally make, especially for dinner, or should I say brinner! They were delicious! I loved the soft sweet apple chunks in the pancakes, but the nutty topping makes them out of this world. It consists of almonds, sesame seeds, pumpkin seeds and wheat germ. I will tell you though, you really have to like nuts if you're going to enjoy the topping. After all the toasting, the nutty flavor is strong, and oh so yummy in that pure maple syrup. Check out the recipe here.

Thanks to Nicole at Dishin' for hosting. We loved them!

Monday, April 26, 2010

German Apple Pancake


My husband and I balance each other out quite nicely when it comes to food. He likes sweet, I like savory. I like to cook, he likes to bake. I like dinner and party food, he likes breakfast. Actually, he LOVES breakfast. While I'm one to sprint out the door with not so much a granola bar in my hand (I'm not a breakfast fan, my stomach has a hard time with food in the morning), he'll wake up thirty minutes early every morning to make his waffles, eggs, bacon, or whatever other extravagant breakfast he can dream up. It's kind of cute actually, and I'm pretty sure the kids wake up early just because they know if they do, they're going to get a much better breakfast then if mom is making it!

So being the breakfast lover that he is, my husband really wanted to make a nice Easter breakfast. He found this recipe in my new America's Test Kitchen book, which I already love. If you are familiar with German pancakes, you already know that they are fluffy, and light with a fabulous unique flavor and texture. Add to that sweet chewy apples and it takes the German pancake to a whole new level. It was so delicious that even this non-breakfast eater went back for seconds. I highly recommend serving this with pure maple syrup, it's just better.

German Apple Pancake
America's Test Kitchen

Ingredients

1/2 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
2 large eggs
2/3 cup half and half
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 1/4 pounds apples (3-4) quartered, peeled and sliced 1/2 inch thick
1/4 cup packed light or dark brown sugar
1/4 teaspoon cinnamon
1 teaspoon fresh lemon juice
confectioner's sugar

Directions

1. Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees. Whisk together the flour, granulated sugar, and salt in a large bowl. In another bowl, whisk together the eggs, half and half and vanilla. Whisk the wet ingredients into the dry ingredients until no lumps remain.

2. Melt the butter in 10-inch ovenproof nonstick skillet over medium-high heat. Add the apples, brown sugar and cinnamon and cook until the apples are golden brown, about 10 minutes. Off the heat, stir in the lemon juice.

3. Following the photos, quickly pour the batter around the edge of the skillet, then over the apples. Place the skillet in the oven and immediately reduce the oven temperature to 425 degrees. Bake until the pancake has risen above the edges of the skillet and is brown, about 18 minutes. Loosen the pancake edges from the hot skillet with a spatula and invert the pancake onto a large plate or serving platter (I never got a picture of our inverted pancake, dang it). Dust with confectioners sugar, and cut into wedges before serving.

Wednesday, September 2, 2009

Crunchy Cranberry Muffin Tops


To my absolute delight, my daughter is becoming a little food lover herself. The other day she made me a "salad" which consisted of crushed graham crackers, mixed with orange juice, topped off with some carrot sticks...mmmm. What do you do when your little girl comes up to you with those huge blue eyes and asks you to taste it? So I sucked it up, put on my best acting skills and went in for the kill. It did not. taste. good. However, there was no way I was going to break her little heart by not telling her it was the best salad I've ever had in my life, but I am so full that there is no way I can handle another bite of anything right now!

So after telling my mom about this, she was sweet enough to send my girl her own cookbook of recipes made for kids. It's a William Sonoma cookbook, and I love it because they are easy recipes, but they are also things that I actually want my kids to eat. My daughter loves the cookbook, and I often catch her sitting on the couch leafing through it, makes a mama proud! These muffin tops were the first thing we tried together and they were such a hit. I love the hearty flavor of cornmeal and addition of dried cranberries made them delicious. Great job princess!



Crunchy Cranberry Muffin Tops
Found in Cooking Together

Ingredients

2 cups flour
1 1/4 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup buttermilk
4 tablespoons melted butter
1/4 cup honey
1 cup dried cranberries
1 teaspoon grated orange zest

Directions

1. Preheat oven to 375. Line 2 rimmed baking sheets with parchment paper.

2. In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, milk, buttermilk, butter, and honey. Add the egg mixture to the flour mixture and stir until combined. Stir in the cranberries and orange zest and mix well.

3. Drop the batter by large spoonfuls onto the prepared baking sheets, placing them well apart.

4. Bake until golden, about 15 minutes. Transfer to a rack to cool for 4 minutes. Serve warm with honey.

Thursday, May 21, 2009

Lion House Orange Rolls



A while back I found this gem on Katy's blog Food for a Hungry Soul. Have you visited her yet? If not, you really must, she's always got such gorgeous pictures and recipes on her blog. So while I was wondering what I should make for Mother's Day brunch (that's right, I make my own brunch, I wouldn't appreciate being forced out of the kitchen on my own day!) these orange rolls came to mind. You can find the link to the recipe here.

Not only were these completely delicious, but they were so much fun to make. This was my first time doing any kind of pastry like this, and I thoroughly enjoyed myself. Since I did get a little confused at how we were supposed to cut them, I figured I'd take pictures of how I did it...after Glenn explained it to me. I loved rolling these up, it was like play dough for grown ups!



Definitely give yourself enough time if you plan to make these, as you do have to wait for the dough to rise etc. But I promise they will be worth every second! Thanks again Katy!

And hey, have a wonderful Memorial Day weekend! I wish sunshine, good company and great food your way!

Tuesday, May 19, 2009

A different way to enjoy your waffles...



...or French toast, or pancakes...

Tell me something, has anyone else noticed their stomachs becoming more sensitive as you've gotten older? I know that's a weird question, but as the years have been ticking by, I just can't handle being able to binge and gorge like I used to. I remember in HS, being able to down loads of candy, cookies and all sorts of sugary laden sodas without thinking twice, but now? Forget about it. One cookie too many and I've got a gut ache from hell. It's really not a bad thing, it's like my own little biological alarm system to keep me from completely overdoing it, I just wonder if anyone else has the same problem. Of course, it doesn't always stop me from shoving sugar in my face, I just deal with being uncomfortable, and it's usually worth it.

So, in honor of my inability to pound the sugar, I thought I'd share with you a delicious, but lower sugar option for your breakfast carbcakes. I LOVE pancakes, waffles etc, and I especially love them when they are smothered in melty butter and drowning in REAL maple syrup that has been warmed. Oh my gosh, I need a moment...

BUT, early in the morning, eating like that would most likely ruin my day given my tender precious belly, so I've started eating waffles the way my mom does, and it's really not that bad. A few teaspoons of sour cream and your favorite jam, jelly or marmalade. It might sound weird, but it's actually quite fantastic. The sour cream gives a tangy kick which goes great with the sweetness of your jam. And of course, trying to cut calories as much as possible, I use a fat free sour cream and a sugar free jam, which in my mind is much better then sugar free syrup. Give it a try and tell me what you think!

And if you really can't handle using sour cream, a flavored, plain or vanilla yogurt would also be delicious.

Monday, April 27, 2009

Double Orange Scone with Orange Butter


I found this recipe on Christina's blog at Christina Cooks. I had never made a scone before, and to show just how clueless I am, I've spent most of my life thinking that scones were fried bread! However, they're more like a sweet biscuit, and these were DELICIOUS! I made them Easter morning with a side of strawberries, and my little family of 4 ate the entire batch that day. I loved the subtle flavor of orange with the orange flavored butter. Huge shout out to Christina for posting this recipe, go check it out!

Wednesday, December 10, 2008

Swedish pancakes


These pancakes were actually discovered and prepared by my husband, who is the breakfast guru at our house. They are delicious, and pretty; great for the holidays. They have the flavor of a pancake, but the consistency and flavor of a crepe, so if you are a fan of both you're set. I would also highly recommend eating them with your favorite berry syrup.

Ingredients

2 cups milk

4 eggs

1 TB canola oil

1-1/2 cups flour

3 TB sugar

1/4 tsp salt

favorite berry syrup, or warmed jam or fruit spread

whipped cream

Directions

1. In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-inch nonstick skillet; pour 1/4 cup batter into center of each. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

2. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.

3. Fold pancake into quarters; serve with syrup and whipped topping.

Sunday, December 7, 2008

Ebelskivers






A few years ago I had breakfast with some friends who served me these delicious pancake balls. They were so cute, and so fun and all I could keep thinking was what a fun holiday tradition. You know, it could be one of those things where years later, while my kids list off our holiday traditions they would always add "and mom made ebelskivers every Christmas morning!" So I went home, got online and bought the special ebelskiver pan on the spot, Christmas spirit in tow.


As of yet, I haven't actually had the opportunity to make these for Christmas morning, but we do make them often and the kids LOVE them, especially my boy, who is a picky little bugger. The fun part about them is that you stuff them with your favorite filling, so you can really go crazy experimenting. Our favorite is frozen blueberries that have been thawed and macerated in sugar. But you can fill them with applesauce, strawberries, raspberries, I've even heard of using pie filling, like pumpkin! You can sprinkle them with powdered sugar or soak them in your favorite syrup. The Ebelskiver pans are easy to find, on the internet at least. I would start at Amazon, or Williams Sonoma and start there. If you are looking for a cool breakfast idea, I would give these babies a whirl!

Ingredients

4 eggs, separated

1 TB sugar

2 cups cake flour (regular works fine too)

1 tsp salt

1 tsp baking powder

1/4 cup melted shortening

Scant 2 cups milk

Berries of choice for filling

Directions

Beat egg yolk, beat in sugar. Combine dry ingredients. Add alternately with shortening and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease ebelskiver pan. Heat until smoking. Fill depressions with about 1/2 tsp, add filling, cover filling with another half tsp. When cooked on bottom, turn with two forks, or just use a spoon and your fingers, careful not to burn yourself! Cook the other side. Regrease pan between batches.


Thursday, November 6, 2008

Breakfast Taco


While this isn't anything too exciting or original, it's quite delicious, and may help in aiding your "breakfast boredom," something I tend to get about once a week. It's also very light and very filling!
Ingredients
1 small corn tortilla (1 pt)
1/4 cup refried beans (1 pt)
1/8 cup shredded cheddar or mozz (1 pt)
1 scrambled egg (2 pts)
1/8 cup red onion (0 pts)
1/4 avocado diced (optional, avocado does add more fat, 2 pts)
salsa
fat free sour cream
cilantro
Directions
Arrange refried beans and cheese in center of tortilla and heat in microwave for 30 seconds (I know, this is some high-tech cooking!). Add onion, egg, avocado, salsa, sour cream and cilantro.
Enjoy!
*And hey, if you are working to "health-en" up and trim down, like I am, refried beans are a GREAT appetite suppressor. 1 cup is 2 pts, meaning it's really low in fat and calories, and really high in fiber. Plus the density and amount will fill your belly like you won't believe. I love it!

Black Bean and Corn Enchilada Egg Bake


What's this? My first breakfast recipe! I'm going to take this opportunity to come out of the, ahem, pantry, and admit that I am not a breakfast lover. On a few occasions nothing makes me happier the a Moons Over My Hammy at Denny's, but for the most part, I'd much rather have your regular, run of the mill, non-morning food. However, I do love eggs, and beans, and cheese, so I was pretty excited to make, and eat this recipe. Before you glance at it and decide to make it tomorrow however, know now that it needs to sit and soak for at least four hours. That gets me every time!


I will give you the recipe, and then I will include my changes afterward (my changes=always better!)


Ingredients

10 (6 in) corn tortillas
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can vacuum packed whole kernel corn with red and green peppers, drained
1 (10 3/4 oz) can condensed nacho cheese soup
6 eggs
2 cups milk
1 tsp cumin
2 oz (half cup) shredded Cheddar cheese
1/2 red bell pepper, if desired
3 sprigs fresh cilantro


Directions

1. Grease 13x9 inch baking dish. Arrange and overlap 6 tortillas on bottom of dish. Spoon beans and corn evenly over tortillas. Spoon cheese evenly over vegetables. Cut remaining tortillas into 1 inch strips; arrange over top.

2. In large bowl, combine eggs, milk and cumin, beat well, Pour over tortilla strips. Cover tightly, refrigerate 4 hours or overnight.

3. Heat oven to 325 F. Uncover dish, sprinkle with cheese. Bake at 325 F for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.

4. To serve cut into squares. If desired top with sour cream, salsa, red peppers and cilantro


My Changes

I like the fiesta nacho cheese soup that Campbell's makes, it just has a lot more flavor. I also incorporate a can of spicy Rotelle in with the veggies to give it a great kick and color. And if you like a really fluffy egg, use the two cups of milk, but on accident I forgot the milk completely, and it was a bit denser, but also seemed a lot more packed with flavor. Perhaps you could meet in the middle and just put one cup of milk in! Anyway, have fun with this recipe, it's one that I love to play with!
4 pts per serving
Serving size: 1/12 of recipe
cal 190, 7g fat, 3g sat fat, 115mg chol, 420mg sod, 22g carb, 3g fiber, 5g sugar, 10g prot
 
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