Category: Breakfast and Brunch

Cinnamon Sugar Pancakes

Breakfast and Brunch

Happy weekend! We woke up late and made a yummy brunch! I hope you all have a great day full of fun!

Cinnamon Sugar Pancakes

2 cups all-purpose flour
5 tablespoons sugar
2 tablespoons cinnamon
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
5 tablespoons unsalted butter, melted, or vegetable oil
2 large eggs
2 teaspoons vanilla extract

Directions

Using a ladle (or spoon size of your choice) add a few scoops on your buttered griddle or pan.

Cook until surface of pancakes have some bubbles, about 1 to 2 minutes.
Flip carefully and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet and keep warm in a 200 degree oven.

Continue adding more butter to the pan (I just rub the stick of butter on each time. and remaining batter. The size of your pancakes will determine how many you make; mine were on the larger size, so I had about 12.

Italian Pesto Frittata

Breakfast and Brunch, Dips, Dressings, and Spreads, Eggs

Cleaning out my fridge for another yummy frittata! Super easy!!!

Preheat oven to 350.

Combine 2 tablespoons of Pesto with 2 tablespoons of cream cheese.

Add mixture to 8 beaten eggs.  Pour in a buttered non stick oven safe pan and top with a generous helping of shredded blended Italian cheese.

Cook a few minutes on med high heat, moving your spatula along the edge every few seconds. When the edges start to firm up, pop in the oven and cook until cheese turns golden brown, about 6-8 minutes.

Enjoy!

Chocolate Chip Muffins

Breads and Muffins, Breakfast and Brunch
YUM! I am on a baking kick lately. I am loving the baking process. Going to try to do one baking project a week (at least).

 

Chocolate Chip Muffins

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 teaspoon baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1 tbsp vanilla extract
  • 1 package of chocolate chips

 

Directions

Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.

In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips.

In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together. Do not overwork.

Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.

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Blueberry Muffin Hack

Breads and Muffins, Breakfast and Brunch, Dips, Dressings, and Spreads, Recipe Review

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I had a container of blueberries that needed some loving, so I tried this blueberry hack for copycat Otis Spunckmier muffins. SO AMAZING!!!!!!

Ingredients

1 package whole blueberries
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla

Directions

Rinse blueberries lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick.

Carefully fold blueberries in batter with a spoon or spatula. try not to break the berries, they can be very tender.

Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 – 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 – 15 small muffins.

Overnight Oats

Breakfast and Brunch

This is one of my favorite healthy breakfasts! There are so many different combinations that you can make! Here, I used rolled oats, Sigg’s Strawberry Icelandic yogurt, strawberries and blueberries, low-fat milk, and honey. Have you made this before? If so, what combinations have you made?

Ingredients

1/2 cup rolled oats or quick oats
1/2 cup yogurt, my new favorite is an Icelandic yogurt called Sigg’s
1/2 cup fruit of choice, plus more for the top if desired
1/2 cup milk of choice
sweetener of choice (honey, agave, brown sugar), as desired
1 pinch of salt

Directions

Add your oats on the bottom of a mason jar. Add the yogurt over top, then add the fruit. Finally, add the milk and salt. Stir everything together, put the lid on and shake the jar, then refrigerate overnight. Depending on your yogurt and milk of choice, you may wish to add sugar or your favorite sweetener, and you can add this at any time. In the morning, stir and enjoy!