I love having lazy weekends with a big breakfast. It does not happen often around here, but I wish it did. Usually I can not justify all the calories in a big breakfast, so it is a once in awhile treat. Today though, I was up and leaving the house by 6:15. My 8 year old and I are heading up to the mountains to go skiing. The weather is supposed to be in the 30′s up there, so hopefully it will be a great day of skiing. After today, I think I will have definitely earned this stack of pancakes!
We spent this past weekend up in the mountains with my family. My parents were in town, so we rented a house to celebrate Christmas. My brother and SIL met us up there as well. It was so much fun, and so relaxing. We brought tons of food, so we could cook and just relax. Traditionally we have French Toast for our Christmas breakfast, so that was on the menu for sure. My brother wanted to add his favorite blueberry smoothie to breakfast as well. Blueberries are known to help with memory, so there was joking all weekend about making sure we got enough blueberries in our diet.
What would you do with $500 at Amazon? My wish list is about a mile long there, so I would go crazy! Well, today you can enter to win a $500 gift card from Amazon. How you use it is up to you. You can buy Christmas presents for family and friends, or you buy a few things for yourself. I promise I won’t tell!
I am late to the #ChocolateParty this month, but I am still here! How could I miss out on an excuse to make something with chocolate? This month the challenge was to pair chocolate with buttermilk. I love baking with buttermilk, it gives a great flavor and leaves everything so tender and moist. Muffins are always a hit here, and my freezer was actually empty of them, so I decided to do a chocolate chip muffin using buttermilk.
Have you been over to Damn Delicious written by my friend Chung-Ah? If not, you are missing out! Chung-Ah is super sweet (she even sent me chips from Trader Joe’s once because I couldn’t get them), and always has something amazing to share. Don’t miss her Homemade Funfetti Cupcakes, Southwest Quinoa Sliders with Avocado Cream Sauce, or Hoisin Asian Meatballs.
Thank you so much to all of you who have completed the survey yesterday. If you didn’t get a chance, please go to Thursday Things to take it. It will take 2 minutes, and you get to tell me more about what you like and want to see here!
So a green smoothie. Never in a million years did I think I would be posting about one. I saw them on other blogs, and other recipe sites, and thought not a chance! They all said you couldn’t taste the spinach, but I didn’t believe it. Well, as the ultimate skeptic, I am here to tell you that you can’t taste the spinach! [Read more...]
My first step into anything with eggnog happened last year. I first made these Eggnog muffins, that were a big hit all around. I have made them again this year, and they are currently in my freezer. The other thing I tried last year was a coffee cake. It was another huge hit. But, I didn’t make it until January, so it was way past eggnog posting season
My 7 year old remembered both the coffee cake and the muffins, and requested them as soon as he saw eggnog in the store. So this year, I am posting in prime eggnog season! My son loves this so much, he is already requesting that we make it again. I am thinking of trying to freeze some of it this time; anyone know if that will work? Very similar texture to quick breads and muffins, so I can’t see it being a problem.
This is full of nutmeg and eggnog flavor. It would be a perfect breakfast to have waiting for you on Christmas morning. You could bake it up the night before, and just reheat in the oven for a few minutes to have a fresh and warm breakfast. Even if you are not an eggnog drinker (none of us here are), trust me, you will LOVE this coffee cake!
I hope that everyone had a great Thanksgiving weekend. If you traveled, I hope you made it home safe and that your travels were uneventful. We traveled to Wisconsin to be with our families. It was so nice to have a week off from cooking, and get to relax with family. Now we are back though, and it is time for school, and schedules again. You all know I am a huge fan of muffins, and these are a must this week as we get back on track.
My 7 year old thought these were one of the best he has had in a long time. Chocolate Chip Muffins are normally his favorite, but he is also a fan of anything with cinnamon. So I decided to mix them all together for these. I am not sure muffins have ever disappeared more quickly from my freezer. He had them every day until they were gone.
If a recipe has cinnamon in it, I think you need to taste it! So I added a full tablespoon to this batter. If you don’t want cinnamon to be the dominant flavor, you could cut back to 1-2 teaspoons. But, I think you should go all the way It is fall after all, and cinnamon is the perfect fall spice.
To get this recipe please visit Culinary.Net
Who doesn’t love an ooey, gooey cinnamon roll? Topped with icing? Oh my, I am getting hungry just writing this. Cinnamon rolls have to be one of my all time favorite breakfast treats. Previous to this, I had never actually made them from scratch though. My mom used to make sticky buns when I was growing up, but those are another post for another day…
Cinnamon Rolls are usually reserved for holiday breakfasts with my family. But due to the time commitment, I usually rely on the frozen Rhodes version. Don’t get me wrong, for a store bought frozen product, those are great. But probably never again. These are a quicker version that your traditional cinnamon roll, ready in about an hour. They aren’t quite your traditional bread dough. They are more like a biscuit, but not quite. Kind of hard to explain. They are tender, flaky, and full of cinnamon, and absolutely delicious!
I found these in Cook’s Illustrated awhile ago, I was just holding off on making them. Then I found myself with lots of buttermilk to use, and the perfect excuse for Saturday morning cinnamon rolls. The entire family loved these, and they have been requested again since. The buttermilk is key to making them soft and tender. We aren’t fans of cream cheese frosting, so I just used a vanilla icing on mine. But feel free to switch it up, with what your family likes. And I think your family would love you if you had these on the breakfast table Thanksgiving morning.
I am finally on the brown butter train. It has been a long time, and I am starting slow, but I get it. I finally get it. So next up I will be trying about 10 different cookies recipes, sauces, blondies, and anything else I can think of.
Pumpkin Pancakes were on my must make list this fall. Last year I tried them when we were out for breakfast somewhere. I remember they had a candied, caramel walnut mixture on top. They were amazing. But I couldn’t remember them enough to try to replicate them. So I decided to go a different route, and finally experiment with brown butter.
These pancakes were amazing. Just check out how fluffy they are, super light too. My 7 year old ate the leftovers for days, and kept requesting them. The brown butter with the pumpkin is just magical, and perfect for a fall breakfast. Top with maple syrup, or even cinnamon maple syrup (steep a cinnamon stick in maple syrup while you mix up the pancakes). Now if I could just replicate that walnut mixture these might be the best pancakes ever!