my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Breakfast (62)


Blueberry Oatmeal Muffins


While I've been enjoying smoothies for breakfast lately, I still prefer baked goods for breakfast because they are generally portable, filling, and sweet. I came across these muffins while searching Pinterest and was intrigued by the addition of the oatmeal and yogurt. These muffins are delicious! They have exactly what I look for in a baked good; they are portable, they are filling, and they are sweet, but not overly sweet! Best of all, these muffins are relatively healthy! With fibrous oats, protein packed yogurt, fruit, minimal butter, and no oil, you can feel good about yourself when you start your morning off with one of these muffins!

2 cups Flour
1 cup Oats
2/3 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups Greek Yogurt
2 Eggs, lightly beaten
4 tablespoons Butter, melted and slightly cooled
1 teaspoon Vanilla
1 cup Blueberries (I used frozen, but the original recipe calls for fresh)

In a large bowl, whisk the flour, oats, baking powder, baking soda, and salt. In a medium bowl, stir together the yogurt, eggs, butter, and vanilla until combined. Fold the wet mixture into the dry mixture, stirring until incorporated. Gently fold in the blueberries. Line a muffin tin with paper liners and spoon the batter into each lined well. Bake at 350 degrees for 20-25 minutes, or until golden. Makes 12-14 muffins.

SOURCE: Domesticated Academic


Chocolate, Peanut Butter, Banana Smoothie


Pb smoothie

My blender spends most of it's life in a cabinet in our kitchen, but this month, it has found a permanent spot on the counter top. I've been going smoothie crazy, thanks to a little help from Laura at A Healthy Jalapeño, my assignment for this month's Secret Recipe Club! Laura is an Army wife who likes to live a healthy lifestyle. She has tons of delicious smoothie recipes on her site, and while I planned to try them all, I fell in love with the first one I tried and have been enjoying it regularly ever since! Now that the weather is warmer, a hot mug of tea doesn't sound appetizing in the morning. This smoothie is such an easy grab-and-go breakfast that keeps you full until lunch. I look forward to trying many more of Laura's appetizing flavor combinations in my morning smoothies throughout the spring and summer! Thanks for getting me out of my breakfast rut, Laura!!

1 cup Chocolate Almond Milk
2 tablespoons Peanut Butter
1 Banana
1/4 cup Ground Flax Seet
Handful of Ice Cubes

Put all of the ingredients in a blender and blend until smooth. Makes one large or 2 small smoothie. 

SOURCE: A Healthy Jalapeno

*Sorry my posting time was a bit off. I apparantly had a few glitches with my scheduling.


Peanut Butter Banana Muffins [no egg]

Banana pb muffins

Back in September, I ran a half marathon at Presque Isle State Park in Erie, PA with my friend Alaina and her friend Maggie. I had meant to post this recipe right away, but somehow it got lost in the shuffle and forgotten about for several months. Since we were traveling for this race, and since we were going to have to leave the hotel very early to get to the race (I'm talking 4am), I wanted to bring something that we could enjoy for a pre-race breakfast. Collectively, one of our favorite things to eat before a run is a banana with some peanut butter, so I wanted to incorporate those flavors into a something portable, like a muffin. Since I had no eggs in the fridge, a quick google search for no-egg banana muffins brought me to this recipe. Sounded good! After baking them up and letting them cool, I wrapped them and put them into a "good luck" box for each of my friends. In the box, I included the muffin for breakfast, a Luna bar for a snack, and a bottle of beer to enjoy post-race. Of course, I brought extras of all of those things, especially since our guys were nice enough to come with us, wake up early with us to drive us to the park, and wait around during the race for us, cheering us on for the 2 seconds it took for us to pass them and the 2-hours or so that it took for us to finish! (I promise that we'll try to find a race a little closer to home this year, guys!)

1/3 cup Applesauce
1 cup Sugar
1 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-2 teaspoons Vanilla
3 Bananas (very ripe), mashed
Peanut Butter Chips

Line a muffin tin with paper liners (alternatively, grease an 8x4 loaf pan). In a large bowl, mix together the applesauce, sugar, and vanilla. Add the flour, baking soda, and salt, and stir to combine. Blend in the mashed bananas. Stir in a handful of peanut butter chips. Scoop about 1/4 cup of batter into each of the wells of the muffin tin. Bake at 325 degrees for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean (if making bread in a loaf pan, bake for about an hour)

SOURCE: Barely adapted from The Fresh Loaf

Good luck box

the "good luck" box


Denver Omelet Pie

Breakfast food is my favorite kind of food. I enjoy weekends when we go out for a big breakfast that fills me up until dinner. Wherever we go, I almost always get some kind of omelet with a side of hash browns. Typically, I'll get a spinach and feta omelet, but I do like to switch it up every now and again. A few weeks ago, we went to a little local greasy spoon diner and I ordered a western omelet. Full of peppers, onions, cheese, and chunks of ham, it was much different than my normal go-to filling, but it was delicious, and I haven't been able to stop thinking about it since. Enter this recipe. After what seems to be an eternity, the Secret Recipe Club is back in action after the holidays. This month, I was introduced to Cindy from Everyday Insanity. I enjoyed reading through her posts of delicious recipes and sweet stories about her family. While she had many great recipes that I would have loved to try, after reading the ingredients for this recipe, I knew right away that this Denver Omelet Pie was the winner. I made it on a Saturday morning and it made more than enough to enjoy again on our lazy Sunday, and again for a quick breakfast before work on Monday. Thanks for sharing this wonderful recipe, Cindy. We enjoyed every last bite and look forward to eating it again in the future!

6 Eggs (I used 9 because 6 just didn't look like enough)
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 cup Shredded Cheddar Cheese
1/2 cup Ham, diced (we used 5 slices of cooked bacon)
1/2 cup Green Bell Pepper
4 cups Frozen Shredded Hash Browns
Hot Sauce, for serving, if desired

In a large bowl, beat the eggs and seasonings. Add the cheese, bacon, pepper, and hash browns and stir to combine. Pour the mixture into a greased 9-inch pie plate or 9x9 inch glass dish. Bake at 350 degrees for 40-45 minutes, or until a knife inserted in the middle comes out clean (mine took almost an hour). Allow to cool, slice, and serve. *Recipe can easily be doubled for a crowd--just put it in a 9x13 dish.

SOURCE: Everyday Insanity



Weekend Waffles


Making waffles has become a little weekend ritual at our house. I've been enjoying trying different recipes in search of the perfect one. While last weekend's waffles were absolutely delicious, this week's were delicious in a different way. The past two recipes I have used called for separating the eggs, whipping the egg whites, and folding them into the rest of the batter, resulting in a crisp, light, and airy waffle. This recipe, however, called for two un-separated eggs, which resulted in a much thicker batter and an almost cake-like waffle. Because they were so thick and filling, I could barely eat a full waffle, which leaves some for breakfast this week!

2 1/2 cups Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 cups Half and Half (I used about a cup of heavy cream and a cup of milk because that is what I had)
2 Eggs
1/2 Vanilla Bean
7 tablespoons Butter, melted

In a large bowl, mix the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs and half and half. Scrape the insides of the vanilla bean into the bowl with the eggs and mix until well incorporated. Pour the egg mixture into the dry mixture and stir until evenly combined. Gently stir in the melted butter. Scoop the batter into a hot waffle iron and cook until the indicator light goes off, or until the waffle is browned and crisp. Place the waffle in a  200 degree oven to keep warm while the rest of the waffles are cooked. Serve with syrup. Any leftover waffles can be cooled completely, stored in a freezer bag, and frozen for up to 1 month. Reheat them in the toaster oven.

SOURCE: The Blue Bottle Craft of Coffee

Page 1 ... 2 3 4 5 6 ... 13 Next 5 Entries »