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Entries in Breakfast (62)




Joel got me a waffle iron for Christmas this year. Well, technically it was for the house (yes, we buy our house a gift every year), but I don't see the house making me waffles, so I guess it is really for me. Anyway, since I opened it, I have made 2 different waffle recipes in search for the best one. The first one I made was from the instruction manual that was in the box. It was OK, but wasn't the best waffle I've ever had. However, on NYE, I tried a different recipe from a blog I've been following for a while. Oh goodness, did that make a delicious waffle! Now that I've had a taste of homemade waffles, I can see them becoming a weekend breakfast staple!

3/4 cup Flour
1/4 cup Cornstarch
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
3/4 cup Buttermilk (I subbed milk with 1T lemon juice) 
1/4 cup Milk
6 tablespoons Vegetable Oil
1 Egg, separated
1 tablespoon Sugar
1/2 teaspoon Vanilla Extract

In a medium bowl, mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda. In a measuring cup, whisk together the buttermilk, milk, and vegetable oil. In a small bowl, beat the egg white to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Gently fold in the egg white into the batter with a spatula until just incorporated. Scoop the batter onto a hot waffle iron and cook until the waffle is crisp and brown. Heat the oven to 200 degrees and place the waffle directly on the oven rack to keep warm. Repeat with the remaining waffle batter. When all waffles are cooked, serve immediately. Amount of waffles varies, depending on the amount of batter your waffle iron takes. My waffle iron takes about 3/4 cup of batter per waffle, so I was able to make 5 waffles. Uneaten waffles can be wrapped and refrigerated for a day or two, reheating in the oven, or frozen to be eaten another day.

SOURCE: Buns In My Oven


Whole Wheat Pumpkin Spice English Muffin Bread with Brown Sugar Cinnamon Butter

Pumpkin English Muffin Bread

Today was my first official day off from swimming, a day that I should have been able to sleep in. Of course, instead I jolted out of bed at 6:45am for no reason (ok, so maybe it was my husband snoring in my ear, but does that really matter?). We had our neighborhood "island clean up" day today, but it didn't start until 9am, so in the mean time, I decided that since I was up, my time would be best spent in the kitchen. I had planned on making a breakfast bread of some sort to share with my brother and sister-in-law, who just welcomed my second niece, Lucia, a week ago. I decided to go with this spiced English Muffin bread because I've made plain English Muffin bread in the past, liked it, and thought that giving it a fall-like flavor would make it even better. I was right. The pumpkin flavor of the bread makes it taste like you are eating a sweet treat rather than bread, and the flavored butter is so good I could have eaten it with a spoon! Toasted and slathered with the butter, this might be my new favorite fall breakfast!

For the Bread:
2 cups Whole Wheat Flour
3 cups All-Purpose Flour
4 1/2 teaspoons (2 packages) Active Dry Yeast 
2 teaspoons Salt
2 teaspoons Pumpkin Pie Spice
1/4 teaspoon Baking Soda
1 tablespoon Honey
1/2 tablespoon Olive Oil
1/3 cup Pureed Pumpkin
2 cups Milk, warmed to 120-130 degrees
1/2 cup Water, warmed to 120-130 degrees
Cornmeal, for sprinkling

Grease or spray 2 loaf pans with non-stick cooking spray and sprinkle with cornmeal, tilting the pan around so that the cornmeal coats all of the sides. Dump any excess. In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, yeast, pumpkin pie spice, and baking soda. Add the milk, pumpkin, honey, olive oil, and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high heat and beat for 3 minutes, scraping down the sides of the bowl if necessary. Decrease the speed to low and add the remaining flour and salt, mixing until just combined. Do not over mix and do not knead; the dough will be sticky. Divide the dough equally into the 2 prepared loaf pans and sprinkle the tops with cornmeal. Cover the pans with a towel and let them rise in a warm place until doubled in size, about 45-60 minutes. After 30 minutes of rising time has passed, preheat the oven to 375 degrees. When the bread is done rising, bake the loaves for 35 minutes, or until the tops are golden brown. Remove from the oven and immediately remove from the pans, setting the loaves aside to cool. 

For the Butter:
1/2 cup Unsalted Butter, softened to room temperature
1 1/2 tablespoons Brown Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Salt

Combine all ingredients together in a bowl and stir until well combined. Spread on warm toast. Store butter at room temperature for a day or two, or store in the fridge for a few weeks. 

SOURCE: How Sweet It Is


Bacon & Spinach Souffle


When I found out that this month's First on the First theme was soufflé, I was pumped because that has been a recipe on my bucket list for at least a year. I had never eaten soufflé, so I have no clue why I put it on the list to begin with, but it was something that intrigued me enough to try, so there it sat…and sat, and sat some more. When I finally made this dish (on Halloween…yes, I waited until the last minute), I didn't want to make a huge dish of soufflé since there is only the 2 of us and I wasn't sure how well it would re-heat, so I got to searching and found this base recipe for soufflé for 2. Perfect! I added bacon, because what goes better with eggs than bacon? Paired with a side salad, and this was the perfect light dinner, which left a lot of room for snacking on leftover candy!

1 1/2 tablespoons Butter
Non-stick Cooking Spray
1 1/2 tablespoons Flour
1/2 cup Milk (I used almond milk)
2 eggs, separated
1/4-1/3 cup Grated Cheese (I used swiss)
3-4 Bacon Slices, cooked and crumbled
1/4 cup Spinach Leaves, chopped
2 tablespoons Grated Parmesan Cheese
1/2 teaspoon Ground Mustard
1/4 teaspoon Salt
1/4 teaspoon White Pepper (I used black)
1/4 teaspoon Cream of Tarter, optional (I used it) 

Preheat the oven to 425 degrees. Grease 2 1-cup soufflé dishes/ramekins and dust with the parmesan cheese. In a small saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring constantly, for 3 minutes. In the meantime, heat the milk in the microwave for 30 seconds. Whisk the milk into the flour mixture, stirring, until thickened. In a small bowl, whisk together the egg yolks, mustard, salt, and pepper ad add to the sauce mixture, whisking steadily to avoid scrambling the eggs. Stir in the cheese, melt, and mix thoroughly. Mix in the spinach and bacon and allow to cool at room temperature. Meanwhile, beat the egg whites to medium stiff peaks. If you aren't using a copper egg bowl (I didn't because I had no clue that was even a thing), add the cream of tartar. Thoroughly fold 1/3 of the egg whites into the sauce mixture. Once they are combined, fold in the remaining egg whites. Pour the mixture into the two prepared soufflé dishes and place in the oven. Reduce the heat to 375 degrees and bake for 30-35 minutes, depending on how well done you like your soufflés (30 minutes was perfect for us). Do not open the oven for the first 20 minutes!!

SOURCE: Adapted from


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Atomic Hashbrowns

Atomic hashbrowns

This month for Secret Recipe Club, I was assigned to our group D hostess Sarah's blog, Fantastical Sharing of Recipes. Sarah is an Army wife and mom to 2 young kiddos. How she has time to keep up a blog full of recipes, Pinterest posts, and linky parties is beyond me, but she does, and she does it well! While perusing her blog to find a recipe to make, I came across this one for hash browns and knew it was the one for us. We love to make big breakfasts on the weekends and I knew that this would be a welcomed alternative to our typical cubed hash brown potatoes. These hash browns reminded me of potato pancakes. I bet they would be delicious topped with a dollop of sour cream, but we paired with some eggs and we were in a happy food coma for the rest of the day! 

2 pounds Russet Potatoes, peeled, grated, and dried
1 teaspoon Garlic Powder
1 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
Salt and Pepper, to taste
2 tablespoons Butter
2 tablespoons Olive Oil

In a large bowl, toss the grated potatoes with the garlic, paprika, cayenne, salt, and pepper.  Add 1 tablespoon of butter and 1 tablespoon of oil to a large skillet over medium heat. Add the potatoes to the pan and pack them down tightly. Cook for 5-7 minutes. Carefully flip the potatoes onto a baking sheet and add the remaining butter and oil to the empty skillet. Add the potatoes back to the pan, cooked side up, and cook for an additional 4-5 minutes. Slice the hash browns into wedges and serve.

SOURCE: Fantastical Sharing of Recipes



Peach Cobbler Scones

Peach cobbler scones

Oh scones, how I love thee! I feel like for a while, I was baking every Sunday, but somehow that has stopped. I'm sure that part of the reason is that it is summer, but I think that is the very same reason that I felt that I had to bake these scones. Peaches are one of my favorite summer fruit. I've eaten them in muffins, on sandwiches, in salads, and of course just as they are, but I haven't ventured into making scones with them until now.  Traditionally, when I think of peach cobbler, I think of dessert. But, with these scones, it is totally acceptable to eat peach cobbler for breakfast! A hot mug of coffee and a fresh peach cobbler scone…how much better can my mornings be?

For the Scones:
3 cups Flour
1/4 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1 1/2 sticks Butter, cold and cut into cubes (whoops, not exactly healthy!)
1 Egg, beaten
1 teaspoon Vanilla Extract
3/4 cup Buttermilk, plus more for brushing
1-2 Ripe Peaches, sliced thin

For the Cinnamon Sugar:
2 tablespoons Sugar
3/4 teaspoon Ground Cinnamon

To make the dough, combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk briefly to blend. Add the butter to the bowl and cut it into the dry ingredients with a pastry cutter or two knives until the mixture resembles coarse meal and the largest butter pieces are the size of peas. Stir in the egg, vanilla, and buttermilk and gently mix with a fork until a dough forms. Knead briefly, about 10-15 times, until the dough comes together. Be careful not to over handle the dough, as it can result in tough, dense scones. Preheat the oven to 400 degrees and line baking sheets with parchment paper. Turn the dough out onto a well floured work surface. At this point, if the dough is too soft to shape, chill for 15 minutes before proceeding. Roll the dough out into a 10x12-inch rectangle. Brush half of the dough lightly with buttermilk. Lay the peach slices in a single layer over the buttermilk side of the dough. Sprinkle evenly with half of the cinnamon-sugar mixture and carefully fold the other side of the dough over the peaches, as if closing a book, pressing down gently. Slice the dough into 8-10 equal size pieces. At this point, the shaped, unbaked scones may be frozen on a baking sheet and transferred to a freezer-safe container. Brush the top of each scone with buttermilk and sprinkle with additional cinnamon-sugar. Bake until the top of the scones are golden brown and baked through, about 15-18 minutes, rotating the pans halfway through baking. Let cool for 2-3 minutes on the baking sheet before carefully transferring to a wire rack to cool further. Serve warm. If baking frozen scones, add a few minutes to baking time.

SOURCE: Joy the Baker, via Annie's Eats

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