Living Life To The Fullest
Serving: 6 to 8 pancakes depending on the size
What You Need:
1 1/2 cup of flour
2 1/2 teaspoons of baking powder
1/2 teaspoon salt
1 tablespoon of sugar
1 1/4 cup of milk
1 egg
3 tablespoons of melted butter
A dash or two of cinnamon
A teaspoon of vanilla extract
Steps:
Enjoy!
I made these for my girls for breakfast and we indulged! They were so yummy! Especially with freshly chopped strawberries!
I hope you enjoy these as much as we did!
Servings: 6 pastry twists
What You Need:
1 17oz package of Pepperidge Puff Pastry
5 – 6 generous globs of Nutella (measure with your heart)
3 give or take tablespoons of softened unsalted butter
Egg wash (1 egg white and a dash of milk)
Steps :
1. Thaw out your frozen pastry (35-40 mins). Once thawed out preheat oven to 400.
2. Lay your first sheet of puff pastry on parchment paper on a cookie sheet. Spread the Nutella evenly.
3. Lay the second puff pastry directly on top of the puff pastry covered in Nutella. Slice in 6 strips and twist. The twisting doesn’t need to be perfect at all.
4. Bake at 400 for 13-15 minutes. Bake until golden. Once the pastries are done remove from oven and brush with softened butter and allow it to melt all over the twists. Cool for 5 mins.
5. Serve with freshly chopped strawberries and powdered sugar.
Enjoy!
What You Need:
4 cups of oats
1 teaspoon of cinnamon
1 tablespoon of vanilla extract
A pinch of salt
1/3 cup of real maple syrup
1/4 cup of unsalted butter melted
Steps:
1. Line a cookie sheet with parchment paper. Add all the ingredients in a medium mixing bowl and mix well with hands.
2. Scatter uncooked granola on sheet and bake at 300 for 45 mins, mixing one or two times in between. Allow to cool for 15 to 20 minutes.
Sprinkle on ice cream, top with yogurt, or eat as is! Enjoy!
I think I won some mom brownie points with these waffles this past weekend. They are scrumptious! And well, with a stick of butter of in there, of course they are!
Don’t you love when you try a new recipe and you are pleasantly surprised! Of course sometimes you try something new and you experience disappointment. But sometimes the recipe risk is the best thing ever!
I’ll be making these today and actually freezing them so my girls can eat them for the rest of the week. We topped our waffles with fresh strawberries, powdered sugar, and maple syrup. I hope you enjoy these as much as our family did!
For the direct link to the recipe CLICK HERE
What You Need:
2 cups of all-purpose flour
1/4 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
1 1/2 cups of milk (preferably whole milk)
1 tablespoon plus 1 teaspoon of vanilla extract
2 eggs plus 2 additional egg whites
1 stick (8 tablespoons) unsalted butter, melted (original calls for salted, I’m just not a fan of salted butter)
Steps:
1. Mix the dry ingredients together (flour, sugar, baking powder, and salt)
2. Mix the wet ingredients (milk, eggs, egg whites, vanilla extract, and melted butter)
3. Combine the wet ingredients with the dry ingredients and mix well.
Enjoy!
Cute breakfast food art doesn’t have to just be for children! As I was searching for ideas for my girls I thought, you know what, my husband would loved these too.
Which is why the title is for ‘A Loved One’ .
I’m so excited to try some of these out.
Which numbers will you make?
Note: Most of these photos don’t have watermarks so I don’t know who should receive credit! If any readers know please let me know!
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Which on is your favorite?
These are delicious, you’ve been warned!
Makes 28- 30 donut bites
What You Need:
Start with 2 medium/large bowls and separate with wet ingredients and dry ingredients
Wet Ingredients:
3/4 cup of canned pure pumpkin
1 egg
1/3 cup unsalted butter
1/2 cup of milk
1 teaspoon of vanilla extract
Dry Ingredients:
1 3/4 cup of all purpose flour
2 teaspoons baking powder
1/2 teaspoon of salt
1/2 cup brown sugar
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon
Steps:
1. Mix together dry ingredients in one bowl and wet ingredients in another bowl. The mix wet ingredients with dry ingredients into one bowl.
2. Butter 2 mini muffin pans and scoop a tablespoon into each muffin cup.
3. Bake at 350 for 8 to 10 mins or until toothpick comes out clean. Oven time may vary.
4. While baking warm up 1 stick of butter in a small bowl until completely melted and mix together 2/3 cup of sugar with 1 tablespoon of cinnamon in another bowl.
5. Once the donut bites are done immediately toss in butter then sugar and cinnamon mixture one at a time. Serve immediately.
Enjoy!
*** You can also make ahead. Batter can be left in the fridge for up to 3 days! ***
A great way to start Fall. Full of flavor and so yummy! Enjoy!
Servings: 10-15 large waffles or 20 to 25 small waffles
What You Need:
Wet Ingredients:
3 large eggs
1 1/3 cup of milk
1/4 cup pure maple syrup (the real stuff)
3 tablespoons of unsalted melted butter
1 cup of canned pumpkin NOT THE WHOLE CAN (save the remaining pumpkin for a different treat)
Dry Ingredients:
2 cups of all purpose flour
1/4 cup packed of light brown sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt or “a pinch”
2 teaspoons of pumpkin spice seasoning
1 teaspoon of cinnamon
Steps:
1. In one large bowl mix together your dry ingredients. In another medium/large bowl mix together your wet ingredients.
2. Add the wet ingredients to the bowl of dry ingredients.
3. Heat up your waffle iron to a high setting and cook as directed to your waffle maker. ***Since these are made with pumpkin they can have a difficult time getting to that crisp texture but I have a tip below!***
serve these with whipped cream and a cinnamon apple recipe!
Waffle Making Tips:
• a good indicator that your waffle is complete is little steam or no more steam is present.
• waffle maker didn’t make them crisp the way you like it? No problem. Once waffles are complete pop them into your oven or toaster oven at 250 and bake them for a bit. Delish! (Toaster worker too if you made them enough)
• would definitely recommend freezing. Store in a freezer safe bag using parchment paper to separate the waffles. If you know you’re going to be freezing while making then definitely don’t aim for waffle perfection. Cook them a little soft so when they are reheated they are perfect! A yummy quick breakfast!
Servings: 14-16 knots
What You Need For The Rolls:
3 1/2 cups of all purpose flour plus more for dusting
4 tablespoons of salted or unsalted butter at room temperature
1 cup of warm milk
3 large eggs
1/2 teaspoon of salt
2 tablespoons of light or dark brown sugar
1 packet of active dry yeast
What You Need For The Cinnamon Filling:
1 cup of brown sugar
1 tablespoon of cinnamon
6 tablespoons of butter softened
Or Substitute cinnamon filling for Nutella
Warning: using Nutella does get messy but trust me, it’s worth it.
Steps:
1. In a medium/large mixing bowl mix the 1 packet (2 1/4
teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.
2. Add 3 ½ cups flour, salt, eggs,
and butter. Mix until the flour is completely
incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)
3. Cover the bowl and let sit at room temperature
for 1 hour.
4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.
6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.
7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.
Enjoy!
What You Need:
1 cup of milk
A pinch of salt
3 tablespoons of malt o meal
1 tablespoon of unsalted butter
2-3 tablespoons of maple syrup
Fresh strawberries
Chia seeds (optional)
Steps:
1. In a small pot bring together the milk, malt o meal and salt. Bring to a low medium heat, it will begin to bubble. Continuously stir for 3 to 5 mins.
2. Add the butter, maple syrup, and fresh berries. Enjoy!
Servings: 12 to 15 crepes
What You Need:
A blender
1 cup of flour
2 eggs whisked
1 teaspoon of vanilla extract
2 1/2 tablespoons of white sugar
1/2 cup of water
3/4 cup of whole milk
3 tablespoons of melted unsalted butter plus extra for coating skillet
Steps:
1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)
2. Set in refrigerator for 1 hour.
3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).
4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.
Enjoy!
The Wild Gems 