Posts Tagged ‘breakfast’

This morning I woke up and was just not feeling so hot.

My body quickly reminds me I am no longer in my 20s.

The kids were starving, the hubs was wondering around the kitchen.

So I just grabbed a bunch of stuff I knew everyone would enjoy, tossed it all in a bowl and cooked it.

Lucky for them it all made sense.

We even got to use some of the Salted Buttermilk Carmel instead of syrup. BONUS!!!!

Maple Brown Sugar Oatmeal Pancakes

Makes about 8 average sized ones

Ingredients

• 1 cup pancake mix (I like trader joes multi grain)
• 2 pkgs (1.5 oz each) Maple Brown Sugar Instant Oatmeal
• 2 eggs
• 1 cup almond milk
• 2 tsp oil (veggie)

Directions

1. Toss all ingredients into a large bowl and mix well.
2. Heat and butter pan/griddle. Pour about 1/3 cup of batter on and cook (until bubbles form). Flip and cook a bit more.
3. Remove, stack and pour on syrup.
4. Devour

Ever since I had my first taste of salted caramel, I like many other peeps, became an addict.

Hello, my name is Lauren and I am a salted Caramel addict (among other things….food related )

Remember this stuff…..

Trader Joes started me on my addiction. They start me on a lot of addictions.

Rather than break the bank (on caramel sauce) every time I went grocery shopping, I thought I would try to make some.

And to my surprise it was super easy, and beyond super tasty; we all like easy don’t we? I thought so.

Man I could just take a bath in this stuff….to much? sorry

Please ignore my shadow puppet hand

Salted Buttermilk Caramel Sauce

Adapted From: Our Best Bites

Ingredients

• ¾ cup buttermilk
• 1 cup sugar
• ½ cup brown sugar
• ½ cup butter, cubed
• 2 Tbsp Corn syrup
• 1 tsp Fleur de sel Salt (can be hard to find, I found it at Williams Sonoma)
• 1 tsp vanilla

Directions

1. In a large pot (make sure it is large as while this cooks it bubbles), combine buttermilk, sugar, brown sugar, butter, corn syrup and salt.
2. Bring to a boil and reduce heat to low.
3. Cook until nice a caramel-ly rich brown. About 10 min. Stir frequently with a wooden spoon.
4. Remove from heat and stir in vanilla. Continue to stir to cool.
5. Enjoy. (Store in fridge)

So if you haven’t noticed yet I have a problem with chocolate and peanut butter (PB Chocolate Cookie Things, PB Caramel Pretzel Bites, Chocolate Covered Peanut Butter Hearts…..just to name a few )

Also I have a problem with Pancakes (Oreo Pancakes, Apple Cinnamon Chip Pancakes, Peanut Butter Banana Oatmeal Pancakes)

So a natural progression would be….drum roll please…….Chocolate Peanut Butter Pancakes.

I will admit one thing here, I was a little worried that they may end up a bit dry. This so wasn’t the case!!!!

EVERYONE in the family loved them, even the picky pancake husband. (He can be very particular about his pancakes)

The Peanut Butter sauce/ drizzle that I made with this is out of control. I could drink it by the gallon. I even had a bit left over (shocking) and used it the next morning in my coffee.  I must call Starbucks immediately and get them to make a peanut butter mocha. I am craving that stuff like crack.

So lets get to the good stuff shall we???

I cheated a bit just to make these faster.  I used pancake mix. So get your favorite pancake mix (mine is Trader Joes Multi-Grain)

In a large bowl put pancake mix, eggs, oil, almond milk (regular will work to), cocoa powder and vanilla. Give it a good mix.

Stir in the mini Reeses pieces (they can be found in baking isle of most grocery stores)

Now just cook on your (pre-heated) griddle, just like any other pancake.

Once cooked, gobble up

The Peanut Butter drizzle/ sauce is even easier.

In a bowl or fairly good size jar mix together almond milk, vanilla, peanut butter, powdered sugar and cocoa powder (for good measure), until smooth. You can add more milk or powdered sugar until desired consistency is reached.

So yummy. Like I said a bit earlier, IF you have any left, try it in coffee or over ice cream.

Chocolate Peanut Butter Pancakes

Ingredients

• 2 cups pancake mix
• 2 eggs
• 2 Tbsp oil
• 1 cup Almond Milk (regular works to)
• ¼ cup cocoa powder
• 2 tsp vanilla
• ½ cup mini Reeses Pieces

Directions

1. Pre heat your griddle.
2. In a large bowl combine pancake mix, eggs, oil, milk, cocoa powder and vanilla.
3. Stir in candies.
4. Cook on griddle until done.
5. Serve warm with syrup or Peanut Butter drizzle (below)

Peanut Butter Drizzle

Ingredients

• 1 cup almond milk
• 1 tsp vanilla
• 3 Tbsp Peanut Butter
• 1 ¼ cup Powdered sugar
• 1 Tbsp cocoa powder

Directions

1. In a small bowl microwave peanut butter for 20-30 seconds, or until runny.
2. In a large bowl combine all ingredients until smooth. You can add more milk or powdered sugar until desired consistency is reached.

Because I know you haven’t had enough eggs the last few days, here is away to have some more

Im not really an egg person, per se, but I am very much a finger foods, pot sticker, dipper person.

I love things you can pop in your mouth and continue to do dishes….or surf the web. ( I typically do the latter)

Even the cooking challenged can do this….(shout out to Jamie…you can do this )

Three easy steps:

1) Make your scrambled eggs.

2) Fill your pot stickers and seal

3)Cook

4) Eat

Ok sorry four easy steps.

MMMMmmmmm…..looks tasty huh?

Serve with some buffalo sauce or sriracha chili sauce.

Breakfast Potstickers

Ingredients

• 4 eggs
• ¼ cup bacon, crumbled
• 1 Tbsp milk
• ¾ cup cheese
• 16 wonton wrappers
• ¼ cup water
• 1 Tbsp oil

Directions

1. In a medium bowl, scramble eggs, bacon, milk and ½ cup of cheese. Pour into a heated pan. Cook over medium-high heat until done, about 3-4 min.
2. Take 1 wonton wrapper and place 1 tsp of cheese in center. Add 1 Tbsp of scrambled egg mix. Wet sides of wrapper, bring together and seal.
3. In a large sauce pan, over medium-high heat, add water and oil. Place potstickers in. Cover and cook about 2 min. Remove cover and continue to cook until all water is gone and potstickers begin to turn golden (about 5 min).
4. Serve warm with buffalo sauce or sarache chili sauce. Makes about 16.

It all started with this stuff. Holly cow. If you don’t know about it….now you do. And please be warned, I went thru a whole jar in one day! It is that good.

So I finally got brave enough to experiment with caramel. This has always scared me; Im not sure why it just has. But I needed my fix

This was my first go and please excuse me as I toot my own horn here, it turned out AMAZING!!! Go me

I made these incredible cinnamon rolls (recipe by the incredible Pioneer Woman) and needed something to top it with.

I didn’t want boring old cream cheese frosting….so……..I made…dun dun dun dun…..Caramel Cream Cheese frosting. Something a bit different, but still the same enough for my husband and kids to want to eat.

This doesn’t have to be just for these fabulous cinnamon rolls. You can put it on and in everything (cupcakes, cookies, or just on a spoon and straight into your mouth).

First up make the caramel.

In a medium to large pot, combine brown sugar, butter, salt, corn syrup and vanilla. Cook until it is nice and bubbly. Add in cream and cook a bit more.

I don’t have a candy thermometer so I used a trick I learned back in middle school cooking class. Put some water in a small bowl and you can test the doneness of your candy (or in this case caramel) by dropping just a little bit in the bowl. Take it out and test it. You want what is called a Firm ball. The syrup is formed into a stable ball, but loses its round shape once pressed. It should be just like a nice soft chewy caramel.

In a medium bowl cream your softened cream cheese, powdered sugar and 1/2 stick of butter. Add vanilla and mix until nice and smooth.

Pour in your caramel and stir until fully combine.

There you have it. Not to hard to make.

It is crazy amazing on top of cinnamon rolls.

Give it a try. Have it on the weekend, so the calories don’t count

Caramel Cream Cheese

Ingredients

• 9 Tbsp. butter
• 1 cup dark brown sugar
• ½ cup corn syrup
• 4 tsp vanilla
• 1 tsp sea salt
• ½ cup cream
• 1 pkg (8 oz) cream cheese, softened
• ½ stick butter
• 3 Tbsp Powdered sugar

Directions

1. In a medium-large pot, over medium heat, combine 9 Tbsp butter, brown sugar, corn syrup, 2 tsp vanilla and salt.
2. Cook until mix begins to bubble. Add cream
3. Turn heat to low and cook until temp reaches 245-250 (firm ball stage on a candy thermometer).
4. In a separate bowl cream ½ stick of butter, cream cheese and powdered sugar. Add remaining 2 tsp vanilla.
5. Stir in caramel until fully incorporated.
6. Enjoy!

If you haven’t noticed my problem with Oreo and with Pancakes.

My kids LOVE pancakes so I really try to switch it up for them. And Oreos, well they are just plain good.

I can not, for some strange reason, stand to eat Oreos whole. I have to break them apart and eat the inside….then and only then I will put them back together and eat them as a sandwich. Weird I know. The super funny thing is though that my kids eat them the exact same way.

Any ways enough of my ramblings on to the goods.

Here is your line up….

I picked some of this up at Trader Joes and wanted to give it a try.

It gave the pancakes a nice chewy texture. I was worried it would make them taste funny, but I couldn’t taste it at all. The back of the bag says you can substitute 1/2 of the flour in your recipes with this stuff. AWSOME!!!!! Great for watching your carb intake.

Good stuff.

So first up, pre heat your griddle. I did mine to 300; or just put your pan on low if doing it on the stove.

Then put all your dry ingredients into a large bowl (except the Oreos).

Add your wet ingredients and mix well.

Fold in your Oreos until fully incorporated.

Pour about 1/3 of a cup on to your heated pan/griddle.

Cook….flip and cook some more until done.

Stack on a plate and enjoy with your favorite syrup.

They got a double thumbs up from the kiddos.

Oreo Pancakes

Ingredients:

1 ½ cups flour

¾ tsp baking powder

¼ tsp salt

1/3 cup Almond Meal/Flour

1 Tbsp Honey

2 eggs

1 cup milk

2 tsp vanilla

1 cup Oreos, crushed

Directions:

1. Preheat your griddle or pan (I preheated mine to 300)
2. In a large bowl combine your dry ingredients (flour, baking powder, Almond meal and salt). Gently stir until combine.
3. Add your wet ingredients (honey, vanilla, eggs, milk)
4. Mix and stir until fully incorporated. You may need to ad a bit more milk until desired consistency.
5. Fold in Oreos.
6. Butter (or oil) your griddle and pour about 1/3 cup of batter on to griddle.
7. Cook until bubbles start to form and flip.  Cook for about 2 more min. Remove.

To kick of my birthday week, these little morsels were created. The sad thing is that they are so easy I was mad at my self for not making them sooner.

The first thing I thought and said out loud, when I tried one was “Where have you been all my life?”.

I know I have said it a few times before….but THESE are by far, hands down A-M-A-Z-I-N-G. So good that I should probably put a disclaimer on them.

Disclaimer: These are highly addictive and out of this world good. Eat under supervision.

There I hope that helps.

Here we go……are you ready……..This is your main ingredient.

Pour about 3 cups of oil into a pot/sauce pan

Take the Cinnamon Rolls out of the tub and cut into quarters. I found using a pizza slicer works really fast.

Once your oil has heated (to about 350)…carefully place your pieces into the oil.

Cook/Fry for 10 seconds and turn it over and cook/fry for 10 more seconds. Remove and place on a paper towel lined plate to drain.

In a small bowl combine sugar and cinnamon. Roll around each piece to coat.

In another small bowl scoop out your icing and microwave for 10 seconds. If you have the regular icing (not the vanilla almond) just at 2 tsp of vanilla and 1 tsp of almond extract.

Drizzle over doughnut bites

There you have it. Super easy and insanely delicious.

Now you see it…..

Now you don’t.

Cinnamon Roll Doughnut Bites

Ingredients

• 1 can (12.4 oz or 8 count) Refrigerated Cinnamon Rolls
• 3 cups veggie oil
• 1 tsp vanilla
• ½ tsp almond extract
• ½ cup sugar
• 1 Tbsp cinnamon

Directions

1. Heat oil to about 350
2. Remove rolls from container. Set icing aside
3. Cut each roll into quarter.
4. Gently and carefully place each quarter in the hot oil. Fry for 10 seconds and turn. Fry for 10 more seconds and remove.
5. Place on a paper towel lined plate to drain.
6. In a small bowl combine sugar and cinnamon.
7. Once all pieces have been cooked, roll in cinnamon and sugar mix.
8. Place icing in another small bowl and microwave for no more than 10 seconds. Add vanilla and almond and mix.
9. Drizzle over bites and dig in.

So after the Peanut Butter Oatmeal Pancakes, that were a huge hit here, the creativity juices kept going.

Every time I go to the store I make it a point to go down the baking isle. I will always try to buy something new. These were my new purchase this week. I will defiantly be purchasing more. The possibilities are endless.

Here is your line up……..

First, cut your apple into sections

Then take a hand grater and grate each section….be careful not to grate your fingers.

In a large bowl combine all your dry ingredients (flour, salt, oats and baking powder)

Then add your wet ingredients (apple, honey, eggs, vanilla and milk)

Stir until well combine

Add your Cinnamon Chips and stir in

Then butter your preheated (300) skillet, pour (1/3 cup of batter), cook (about 2-3 min), flip and cook some more (about 2-3 more min).

Done. Stack and enjoy with some syrup.

Apple Cinnamon Chip Pancakes

Ingredients:

• 1 ½ cups flour
• ¾ tsp baking powder
• ½ cup quick oats
• ¼ tsp salt
• 1 Tbsp Honey
• 1 apple shredded (about 1 cup)
• 2 eggs
• 1 cup milk
• 2 tsp vanilla
• ¾ cup cinnamon chips

Directions:

1. Preheat your griddle or pan (I preheated mine to 300)
2. Slice apples and remove core.
3. Using a fine grater, grate apples
4. Add your honey, eggs, vanilla and milk and mix until the milk is incorporated.
5. In a large bowl combine your dry ingredients (flour, baking powder, oats and salt). Gently stir until combine.
6. Add your apple mix to your dry flour mix and stir until fully incorporated. You may need to ad a bit more milk until desired consistency.
7. Stir in your cinnamon chips
8. Butter (or oil) your griddle and pour about 1/3 cup of batter on to griddle.
9. Cook until bubbles start to form and flip.  Cook for about 2 more min. Remove.
10. Serve with syrup and enjoy.

It has been unusually cold here in Tucson this time of year. So when I woke up the first thing I wanted (other than my coffee) was pancakes. I love me some pancakes.

Here is what I conjoured up….they are actually somewhat, kinda healthy…..kinda

Here is your line up….

Combine all your wet ingredients into a bowl…(sliced bananas, peanut butter, honey, vanilla, eggs and milk) and smash it all up. This helps to relieve a bit of morning frustration.

Next on to the dry ingredients. Combine all dry stuff into a large bowl (flour, baking powder, salt, oats) and gently stir until combine.

Now add the wet to the dry and mix until batter is formed. You may need to a bit of extra milk until your desired consistency is reached.

Once you have your batter, butter your pre heated (I did mine at 300) griddle and pour about 1/3 cup of batter. Cook and flip and cook some more. You can add some chocolate chip to them just before you flip for something special.

Remove and if people are around put on a plate. If no one is around and you cant wait for them to cool…shove in our mouth. Serve with syrup and devour.

Peanut Butter Banana Oatmeal Pancakes

Ingredients:

• 1 ½ cups flour
• ¾ tsp baking powder
• ½ cup quick oats
• ¼ tsp salt
• 1 ½ bananas, sliced
• 1 Tbsp Honey
• 1/3 cup peanut butter
• 2 eggs
• 1 cup milk
• 2 tsp vanilla

Directions:

1. Preheat your griddle or pan (I preheated mine to 300)
2. Using a fork or potato masher, smash up your bananas; until they become pasty but still chunky
3. Add your honey, peanut butter, eggs, vanilla and milk and mix until the milk is incorporated.
4. In a large bowl combine your dry ingredients (flour, baking powder, oats and salt). Gently stir until combine.
5. Add your wet banana mix to your dry flour mix and stir until fully incorporated. You may need to ad a bit more milk until desired consistency.
6. Butter (or oil) your griddle and pour about 1/3 cup of batter on to griddle.
7. Cook until bubbles start to form and flip.  Cook for about 2 more min. Remove.
8. Serve with syrup and enjoy.